It doesn't sound bad at all. You could of course update with the times and use Crisco (although lard is easier for the body to assimilate). I imagine rolling the peanuts just means crushing them with a rolling pin. You could probably just chop them finely with a knife or use a food processor (again, unless you want to be completely authentic to the original recipe).

Mmmmmmmmm, cookies....

-O-

Ah!
Good old-fashioned hog grease! :~)
It's definitely better for you than Crisco!
The taste and texture will be so much better, you'll hardly believe it!! ;~)
Just make sure that it's NOT hydrogenated!!
I clipped this info:
"During hydrogenation, fat molecules are pelted by hydrogen until their chemical structures change.
Hydrogenation can make liquid fats solid at room temperature (that's how we get Crisco) and gives lard extra stability so it won't go rancid as quickly.
Unfortunately, hydrogenation is also the source of unwholesome trans fats, which shoot extra LDL cholesterol"

To get the healthy stuff, you'll probably have to make your own!
It's not that difficult!
Honest! :~)

I love old recipes and the older, the better!

I have all of my Grandma's hand-written recipe cards(Hmm, I think they're in my bedroom.) and most of her books.
With my new food issues, I'm not sure what good they do me...other than sentimental value.

I've always been interested in very, very old recipes.
I got into reading about foods and processing from the early explorers/Native Americans to the Middle Ages.
Some of the old Southern cookbooks are really, really great!
Some of it is really fun and some would take a lot of getting used to.
Some of the fruit, veggies, etc are difficult to find unless you grow your own.
I've made wild rose hip preserves almost every year(for the last five or six, anyway!) and this one is no exception.
I've spent the last week or so with buckets and leather gloves out harvesting a bumper crop! :~)
Bleeding from a few dozen spots, but it's no worse than picking blackberries.
I also harvested a ton of chokecherries for jelly this year.
Like the rose hips, you harvest after a few good frosts!
I love all of these old fashioned tastes and methods!:~)
Since I'm very allergic to cane sugar(apparently it makes my butt swell up something terrible!),
I'm going to try it with beet sugar.

I actually am allergic to cane sugar, by the way! ;~)

I tried some in raspberry preserves, recently, and it came out great.
This year, I've got some celebrity-type chef very interested in my rose hip preserves!
I've always made them for family and friends as gifts only.

I don't know this chef and haven't even met him, but I guess that among his clients are Cher and Madonna.
For whatever that's worth!;~)
So...I'm more than a little nervous!
If he likes it, he wants to help me market it!

Scott

Here is a link that might be useful: Lard

Make the cookies! I'll be in Mpls this weekend and I can just drop by to taste test them ;)

Old recipes/cookbooks really can be fun if you can figure out some of the obscure directions. Rolled peanuts is pretty clear compared to some things I've come across. I don't buy a lot of cookbooks except the mid-century ones that have the great graphics and promise a post-war life of ease and luxury and a few just plain kitschy ones from the 70s. I should see if my mom has any of my grandma's recipe cards or where those went.

Scott, that's interesting and exciting about the rose hip preserves. On Nantucket I bought some rose hip jelly which is sort of a local thing since the rugosas grow so well there. It was some mass-produced stuff, though and I wasn't impressed. Just sweet, no flavor. But that's just the kind of thing I'd try myself if I had access to enough hips. I'm actually kind of looking around for an elder to put in the spot where my Japanese maple died. If I don't do anything with the fruit, at least the birds will like it.

Scott - Thanks for the link about lard. Yes, the stuff I have in the freezer is hydrogenated. Rats! I think I'm going to try using it anyway. Maybe this winter I can try making the lard myself. Luckily where my parents live there are still butchers who just might have some of the stuff I need. One of the nice things about small towns.

I remember chokecherry jelly! My grandmother made that all the time. We also ate the berries right from the tree, but were always told never to drink milk after eating them or your throat would close up and you would DIE! Never tried it either.

Shady - I agree about those directions. They can be interesting to say the least. Even in some of the church cookbooks I have, you run into those "large can" or "small can" things all the time. Not that I make a lot of hot dishes, but every once in a while it can be kind of fun. I'll have to see what other obscure things I find in this book. I think I'm going to transcribe the whole book and then take it back to mom with all my questions.

Shady, that's sad and far too typical.
They take something wonderful and kill it!
The rose hips and even the bushes have the most intoxicating smell.
{{gwi:135545}}
It's a wild spicy floral scent and the flavor is just tamed down a bit.
I think that the key to many of these old fashioned delicacies is to watch the amount of sugar used and don't make it too sweet.
Overpowering sweet, spicy or anything is lazy and just is trying to hide poor quality!!
I can say that since my diet modifications, I am shocked at how sickening sweet many products actually are.

"and a few just plain kitschy ones from the 70s."

Just how many brownie recipies does one need?? ;~)

Kevin, as far as I know, the only toxic parts are the leaves as they wilt!!
I always try and keep the livestock away from them during fall.
My Mom said that they ate them by the handfulls growin' up hunting back in Colorado.
I like them, in small doses, fresh.
Talk about a pucker, though! ;~)

I'll have to look for some of my old books and info.
I'm sure that I have some cool stuff around here somewhere! ;~)
Scott

Shady, the new Black Lace and Black negligee Sambucus are supposed to fruit, mine just aren't old enough yet. My neighbor went out and picked enough elderberries to make 27 pints of elderberry jelly..and then we went to a place which specializes in native trees as I was after a Sourwood to plant here on my property and she bought 5 elderberries and two sourwoods!

Rugosa's are great. Beach plum jam is also yummy, but I only bought it from church bazaars as it was the real deal...