Oxford Michigan 1908 through 1960’s

Grandma McLeod’s Scotch Bread 1908 recipe

(Died March 1918 78 y old)

1 # butter (less 1/8 oz or very thin slice taken off a lb. brick)

2 c & handful of L. Br. Sugar

(4 to 5 c) 1 ½ sieves of Pillsb. Flour & a little handful more

(I think the 4 to 5 c is the later directions of how much flour to use.  A sieve of flour?  How much is that? Maybe Grandma’s sieve is different in size than yours, so………)

2 sieves if other than P. flour is used

Cr. Butter – then cr butt & sug. Together & work in the flour.  Make test cookie.

225 degrees for (this has been scratched out -Mod oven 325 to 350)

(1 ½ hrs.) 250 degrees; Bake 1 hr for small squares. 

Wood cook stoves.

Pillsb. = Pillsbury flour; cr. = cream; L. Br. = light brown; 

The baking directions are confusing, I think you will have to experiment to see which is the best directions.  And, are they cookies or short bread?  Maybe the grid in the picture is how to score the top to make the small squares. 

I got these from Carmichael California, but the location places in the notebook, several say Oxford Michigan (Mildred Sternberg, 1940 Died 1972, recipe is for a Lemon Sherbet) From a set of handwritten books with the dates starting in 1918 and going through the 1960’s .

This nice set of loose papers and two handwritten books has some very interesting family history in the older spiral notebook; she has listed recipes and the names of the contributing person as well as the date and their age when they passed away.   I will add these statistics as I go through the books.

Visit my ebay store to find some great kitchen utensils and collectables to go along with these vintage and antique recipes.

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