It looks like Magnolia (also known as Brunswick). The story is that a peddler was selling "Magnolia" trees that later turned out to be fig trees - but the name stuck. Here is a link that might be useful: F4F Brunswick Pictures

oh shoot, we missed the day...but I found a couple from a thread I saved from 06. but i don't see "margerine" on any of them...:-) Stacy KatieC posted this: DoubleTree Hotel Chocolate Chip Cookies Recipe By : Katie Serving Size : 0 Preparation Time :0:00 Categories : Cookies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup rolled oats 2 1/4 cups all-purpose flour 1 1/2 tsp. baking soda 1 tsp. salt 1/4 tsp. cinnamon 1 cup butter -- softened 3/4 cup brown sugar -- packed 3/4 cup granulated sugar 1 1/2 tsp. vanilla 1/2 tsp. lemon juice 2 eggs 3 cups semi-sweet -- chocolate chips -- (Ghirardelli) 1 1/2 cups chopped walnuts Grind oats in a food processor or blender until fine. Combine the ground oats with the flour, baking soda, salt and cinnamon in a medium bowl. Cream together the butter, sugars, vanilla, and lemon juice. Add the eggs and mix until smooth. Stir the dry mixture into the wet mixture and blend well. Add the chocolate chips and nuts to the dough and mix by hand until ingredients are well blended. For the best results, chill the dough overnight in the refrigerator before baking the cookies. Spoon rounded 1/4 cup portions onto an ungreased cookie sheet. Place the scoops about 2 inches apart. Bake in a 350°F oven for 16-18 minutes or until cookies are light brown and soft in the middle. Store in a sealed container when cool to keep soft. - - - - - - - - - - - - - - - - - - - This was from westelle: Grandmas Oatmeal Cookies (Margaret Carstens Grandmothers recipe) 5 dozen - recipe may be doubled 375º F oven 1/2 cup softened butter 1/2 cup shortning 1 cup brown sugar 1 cup granulated sugar 2 eggs 2 Tablesp. water 1 teasp. vanilla 1 1/2 cups flour 1 teasp. baking soda 1 teasp. salt 3 cups quick Oatmeal 1 12oz bag Hersheys Chocolate Chips (I like to use the minis) * Cream butter, shortning, sugars, eggs, water and vanilla. * Mix together the flour, salt and baking soda; add to creamed micxture and mix well. * Add oatmeal and chips; hand-stir these into mixture. * Drop by spoonfuls onto greased cookie sheet; Bake at 375º F for 10 to 12 minutes or until light brown. * Remove from cookie sheet to cooling rack. Note 1 The raw dough may be made into balls and frozen. It is not necessary to defrost before baking - a little more baking time may be needed. Note 2 A double recipe will also make 8 12 oz giant cookies. * Divide dough into 8 equal parts. * Spread one part into an 8" circle onto a greased cookie sheet making the center of the circle thinner than the edges. * Bake for about 15 minutes * Let hardened-up a little before moving to cooling rack - but not so long that you cant move it at all. ______________________________________________________ This from jan hobbs: My recipe calls for oats that are put through the blender first... 2-1/2 c. old fashioned oats blended in the blender and set aside. Cream 1 c. melted butter 1 c. white sugar 1 c. brown sugar 1 tsp. vanilla Add 2 large eggs and beat well. Add 2 c. plain flour 1 tsp. baking soda 1 tsp. baking powder the blended oats 2 c. chocolate chips Beat well, and drop by spoonfuls onto a cookie sheet sprayed with Pam. Bake for 10-12 min. just until the edges start to turn brown. The key to chewy cookies is not overbaking them. This recipe also is delicious with raisins and chopped nuts instead of chocolate chips...this is my hubby's and grandsons favorite. _________________________________________________________ Stacy

I didn't find the receipt you were looking for exactly, but I goggled a couple of things you could check out. Try, cooking in the 1800's, and Duck receipts in the 1800's They had some interesting articles and other things. Hope this helps a bit. Also check wild game receipts for that time frame.

Too late for Christmas, but I found the cookbook: SUPER TOFFEE (4 1/2 qts + 1 qt of crumbs) 1 1/2 lbs pecans 2 TBL melted butter 1/4 tsp salt 26 plain milk chocolate bars (1.55 oz each) 1 lb butter (no substitutes) 4 cups sugar Preheat oven to 375°. In a processor, finely chop the nuts (work in batches) & transfer to a 12x16" pan. Drizzle the melted butter over the top, sprinkle very lightly with salt & toss. Bake for 8-10 minutes, stirring twice. Set aside to cool. Meanwhile, unwrap all the candy bars & set aside. When the nuts have cooled, transfer half to a bowl & set aside. Spread the remaining nuts evenly on the baking sheet & top with 13 of the chocolate bars, breaking them up if you want to. In a deep, heavy 3 qt pan, melt the 1 lb butter over low heat. Gradually whisk in the sugar. If the butter doesn't integrate into the sugar, use an electric hand mixer; it should be a thick creamy mass. Turn up the heat to medium low. Stir constantly with a wooden spoon at this point. Insert the candy thermometer. The mixture begins to darken immediately, marbling even. Don't leave it! Wipe down the sides of the pan 2 times with a dampened paper towel wrapped around a knife, or a pastry brush dipped in water - this keeps the sugar crystals on the sides of the pan from turning the candy back again to sugar. When the candy thermometer reaches 250° stop stirring; the candy is nearly ready to pour. Then the mixture reaches 300° (this took about 13 minutes on my stove), pour immediately over the prepared nuts & chocolate. Top the hot toffee with the remaining chocolate bars, using a small rubber spatula to smooth the chocolate once melted. Top with the reserved nuts & with the back of a metal spatula, pat the nuts into the melted chocolate. Set aside to cool. The chocolate needs to be firm before breaking into pieces, so place the tray in the refrigerator for 30-60 minutes. when the chocolate is firm, loosen the toffee patty with the tip of a knife & break into large chunks, then into smaller pieces with a cleaver. I made rough pieces, about 1-1 1/2" in size. (I should warn you the nuts scatter a bit around the kitchen.) Store the crumbs in the refrigerator, and the candytoo, or freeze both until needed. Bring almost to room temperature before serving.~~