I almost always ask for plastic, but this time at the grocery store, I opted for paper. And when I hefted the brown bag, bulging with goods, the smell of the paper brought me right back to Nelson Bros. Fairway on Main Street in Grove City. When I was young, we always got the classic brown paper bags for our groceries (after which were used to line the wastebasket or cover our school books) and, when we completed our purchase, we received a designated amount of little blue stamps according to how much we spent. Those were then pasted (after we licked each one) into a booklet of about 10 pages. When the book was filled, it was redeemed back at the store for cash.
I think it was a dollar...or maybe it was three, enough to buy a package of Fig Newtons, our favorite bought cookie, a rare treat. This special bonus stamp book was taken very seriously by my family...we never failed to take advantage of any possible coupon, special offer or bargain.
We not only collected the Fairway store stamps, but Mom took advantage of Gold Bond and S&H Green trading stamps, as well. We had a drawer that held our stash of stamps and, every now and then, Mom would corral us kids to help paste them in the designated books. Then we all got a say in which item would be chosen from the catalog. When those books were filled, we could choose any number of household items in trade. All we had to do was send the completed book to the company and declare our gift. Would we choose fluffy towels for the bathroom, a set of flatware, a gravy boat to match our everyday dishes, or a toaster in that avocado green Mom was so fond of? Through the years our home was enhanced by a pair of pin-up lamps, a brown pottery cookie jar in a barrel shape, a set of TV trays, candleholders, and even a suitcase with a matching cosmetic case. For all those travels off the farm.
These days, trading stamps are almost obsolete, but remembering brings me back to a simpler time of less options, more basics and careful spending. I loved our little town, the family-owned store, weekly shopping trips with everything our community could want under one roof. From shoes to fabric, groceries and school supplies, we had it all at Nelson Bros. Fairway. And even got a cash bonus for our patronage if we would just be willing to lick a few stamps.
"It was a different world, when we were boys and girls..." Sing it, Bucky Covington.
FIFTIES FAMOUS FIG NEWTONS
3 cups flour
1/2 cup sugar
1/2 teaspoon salt
3/4 teaspoon baking powder
3/8 teaspoon baking soda
1/2 teaspoon cinnamon
1-1/2 sticks butter
3 eggs
2 cups chopped figs
1 cup orange juice
1 cup apple juice
1/2 teaspoon cinnamon
4 tablespoons sugar
1 teaspoon orange zest, finely grated
For the dough, combine dry ingredients in a large bowl. Cut in butter until fine and crumbly. Whisk eggs together and add to dough. Mix well. Form into a ball, wrap in plastic and refrigerate for 2 hours. For filling, combine figs, juices, cinnamon, sugar and zest in a saucepan and cook, stirring continuously, over medium heat until all liquid is absorbed by the figs and the mixture is thick. Cool slightly, then purée until smooth. To bake, divide dough into 3 parts. On a lightly floured surface, roll each portion of dough into a rectangle about 1/8 inch thick. Cut dough into strips 2-1/2 inches wide. Spoon fig filling down the center of each strip and roll to encase filling. Place cookies seam side down onto a greased cookie sheet. Press lightly to flatten. Bake at 375 degrees for 15 minutes, until golden brown. When cool, cut each piece to desired size.
BROWN BARREL COOKIES
1-1/2 sticks butter
1-1/4 cups dark brown sugar
1 egg
2 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
In a large mixing bowl, cream butter and sugar. Beat in egg. Stir in flour, soda, salt and cinnamon. Mix well. Drop by spoonfuls onto baking sheets. Bake at 375 degrees for 8 to 10 minutes.
BROWN PAPER BAG CARAMEL CORN
4 quarts air-popped popcorn
1 cup brown sugar
1/2 cup butter
1/4 cup corn syrup
1/2 teaspoon salt
1 teaspoon vanilla
1/2 teaspoon baking soda
Place popped corn into a large brown paper bag. Set aside. In a large glass microwave- safe bowl, combine brown sugar, butter, corn syrup, salt and vanilla. Heat for 3 minutes. Stir then cook for another 1-1/2 minutes. Remove from microwave and stir in baking soda. When well mixed, pour over popcorn in paper bag. Roll down top to close the bag and place in microwave. Cook for 1 minute. Remove. Shake bag, turn it over and cook for another minute. Dump hot caramel corn into a large pan or onto waxed paper. When cool, store in an airtight container.
