With cinnamon, nuts, and brown sugar.
This recipe is from the 22nd page of the notebook; here’s the page in full (click to enlarge).Click to expand a longer explanation...
|In the words of the seller:
I acquired this book from the great granddaughter of the woman who wrote this book back in a small Nebraska town in the 30’s. She belonged to that generation of rural housewives who worked tirelessly to make ends meet and “keep body and soul together” for their families working the farms.
[A]fter a conversation I had with a friend’s sister who used to live in North Eastern Colorado, given the type of recipes listed we decided it might be from a small town there, i.e., Sterling or Fort Morgan. Also North Platte or Scottsbluff, Nebraska. Even Cheyenne, Wyoming. If you Google a map of Sterling, Colorado and pull back, you will see all these little towns in that tri-state area.
Use cinnamon, butter and brown sugar is placed in bottom of muffin pan before batteries poured; nuts if desired.
3 Tbsp. butter
2/3 c. brown sugar
2 c. sifted flour
3 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1 cup milk
2 Tbsp. melted shortening
Place 1/2 tsp. butter and 1 tsp. brown sugar in each cup.
Sift flour, baking powder, salt, and cinnamon together.
[Mix] beaten egg, milk, shortening and remaining brown sugar. Add dry ingredients; stir only enough to dampen all flour.
Fill 3/4 full. Bake 20 minutes.