{"id":573,"date":"2015-12-05T21:43:28","date_gmt":"2015-12-05T21:43:28","guid":{"rendered":"http:\/\/www.pastrysampler.com\/blog\/?p=573"},"modified":"2017-02-28T21:45:31","modified_gmt":"2017-02-28T21:45:31","slug":"the-art-of-making-good-cookies-plain-and-fancy-by-annette-laslett-ross-and-jean-adams-disney","status":"publish","type":"post","link":"https:\/\/www.pastrysampler.com\/blog\/2015\/12\/the-art-of-making-good-cookies-plain-and-fancy-by-annette-laslett-ross-and-jean-adams-disney.html","title":{"rendered":"The Art of Making Good Cookies Plain and Fancy by Annette Laslett Ross and Jean Adams Disney"},"content":{"rendered":"<p><a href=\"https:\/\/i2.wp.com\/3.bp.blogspot.com\/-kg0USsmRctA\/TppPFHv5kSI\/AAAAAAAAAuk\/LeQpHuESTV0\/s1600\/good-cookies.jpg\" data-blogger-escaped-style=\"clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;\"><img src=\"https:\/\/i2.wp.com\/3.bp.blogspot.com\/-kg0USsmRctA\/TppPFHv5kSI\/AAAAAAAAAuk\/LeQpHuESTV0\/s1600\/good-cookies.jpg?w=1200&#038;ssl=1\" data-blogger-escaped-oda=\"true\" border=\"0\" data-recalc-dims=\"1\"><\/a><\/p>\n<p>My latest find at the library&#8217;s &#8216;Friends of the Library&#8217; store &#8211; an older cookie recipe book from the sixties. <i>The Art of Making Good Cookies Plain and Fancy<\/i> (Annette Laslett Ross and Jean Adams Disney, Doubleday, 1963) is a hardback covered recipe book with many different cookies, or cookies for special events like party cookies.<\/p>\n<p>The substitutions chapter lists things still being applied today, nearly fifty years later:<\/p>\n<ul>\n<li>If a recipe calls for butter, don&#8217;t substitute<\/li>\n<li>Use 2 tablespoons less per cup of all purpose flour when in place of cake flour<\/li>\n<li>Coffee, fruit juices, and other liquids may be used in part or whole for liquids called for in a cookie recipe, except when the recipe calls for&nbsp;sweetened condensed milk<\/li>\n<li>Use 2 1\/2 tablespoons cocoa with 1 1\/2 teaspoons additional fat for each square of chocolate<\/li>\n<li>With other substitutions, use the rule &#8220;If in doubt, don&#8217;t&#8221;<\/li>\n<\/ul>\n<p>The cookies run the gamut from <i>Plain Butterscotch Cookies<\/i> to <i>Fattigmand<\/i>, from Norway, and for 3.00, was a very nice addition to my cookie cookbook collection.<\/p>\n<h3>Chapters and Cookbook Overview<\/h3>\n<p>There are 11 chapters in <i>The Art of Making Good Cookies<\/i>: What You Should Know About Cookies Before You Begin; Substitutions; Cookies At Home; Three R&#8217;s Mean Cookies Galore; Four Score or More; To Mail With Love; Decoration Ideas and Frostings; Lets&#8217; Plan a Party; Christmas Cookie Baking Time; Cookies With a Foreign Accent; and Cookie Spectaculars. In case you&#8217;re wondering, the &#8216;Three R&#8217;s&#8217; chapter is all about cookies for the school lunchbox, or for after school treats for the household cookie jar. The &#8216;Decoration&#8217; chapter deals with frostings\/icings, cutting out cookies, and the general decoration of them.<\/p>\n<p>In all, if you can find this book at a used book store, it will be a fun read. The only pictures, though, are around the center in the form of a two-page spread&nbsp;with different cookies. Numerous illustrations are throughout the book though.<\/p>\n<h3>Book Information<\/h3>\n<ul>\n<li><i>The Art of Making Good Cookies Plain and Fancy: A Collection of Recipes For Cookies of all Types, Shapes, and Sizes, and for Every Occasion<\/i>; by Annette Laslett Ross and Jean Adams Disney<\/li>\n<li>Doubleday &amp; Company<\/li>\n<li>Hardcover with dust jacket, 252 pages<\/li>\n<\/ul>\n<p>Disclosure: This book was purchased by the author and any opinions are the authors own.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>My latest find at the library&#8217;s &#8216;Friends of the Library&#8217; store &#8211; an older cookie recipe book from the sixties. The Art of Making Good Cookies Plain and Fancy (Annette Laslett Ross and Jean Adams Disney, Doubleday, 1963) is a hardback covered recipe book with&nbsp;<a class=\"read-more\" href=\"https:\/\/www.pastrysampler.com\/blog\/2015\/12\/the-art-of-making-good-cookies-plain-and-fancy-by-annette-laslett-ross-and-jean-adams-disney.html\">&hellip;<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","spay_email":"","jetpack_publicize_message":"The Art of Making Good Cookies Plain and Fancy by Annette Laslett Ross and Jean Adams Disney","jetpack_is_tweetstorm":false},"categories":[50],"tags":[15],"jetpack_featured_media_url":"","jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p86M9B-9f","_links":{"self":[{"href":"https:\/\/www.pastrysampler.com\/blog\/wp-json\/wp\/v2\/posts\/573"}],"collection":[{"href":"https:\/\/www.pastrysampler.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.pastrysampler.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.pastrysampler.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.pastrysampler.com\/blog\/wp-json\/wp\/v2\/comments?post=573"}],"version-history":[{"count":1,"href":"https:\/\/www.pastrysampler.com\/blog\/wp-json\/wp\/v2\/posts\/573\/revisions"}],"predecessor-version":[{"id":574,"href":"https:\/\/www.pastrysampler.com\/blog\/wp-json\/wp\/v2\/posts\/573\/revisions\/574"}],"wp:attachment":[{"href":"https:\/\/www.pastrysampler.com\/blog\/wp-json\/wp\/v2\/media?parent=573"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.pastrysampler.com\/blog\/wp-json\/wp\/v2\/categories?post=573"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.pastrysampler.com\/blog\/wp-json\/wp\/v2\/tags?post=573"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}