Woman’s Home Companion Cook Book – Park 17

Woman’s Home Companion Cook Book – Part 17

I have really been trying to savour the last few chapters but think it high time I shared another one with you.

The chapter on Cookies reads as follows:

“Were the cookies in a blue jar or a brown one at your house, and did they sprinkle sugar on them or put raisins in them?  Were you allowed to cut them into fancy shapes all by yourself?  What kind did you ask for when you went away to school or camp?  Answers will vary, but the basic fact is that cookies have always had a happy and honorable place on the pantry shelf.  Let’s hope they always will have.


Flour:  Unless otherwise specified, all-purpose flour is called for in the recipes in this chapter.  In some recipes either cake flour or all-purpose gives satisfactory results, but if the all-purpose flour in your locality is a strong one – that is, made from very hard wheat – it will make a slightly harder cooky.  A soft-wheat flour makes a tenderer cooky.

Shortening:  A number of shortenings are suitable for making cookies,  Butter is always a favorite one for flavor, but margarines and vegetable shortenings are more often used because they do a good job and are less expensive.  In a bland cooky in which the flavor of the shortening is distinctive, part butter and part vegetable shortening gives good results.

Sugar:  The sugar called for in the recipes in this chapter is granulated sugar unless otherwise specified and the finer grains are preferred.  For butterscotch flavor use brown sugar, medium or dark.

Milk:  Either whole milke or evaporated milk may be used.  Because cookies require so little liquid, undiluted evaporated milk is convenient and practical.  In some recipes calling for 2 or 3 eggs, 3 tablespoons of evaporated milk may be used in place of 1 egg.

Eggs:  In making cookies, fresh eggs are best for flavor.  Eggs vary in size, and in cases where the dough must be exactly of a certain stiffness the size of the eggs may make a difference.  For this reason, and also because flours vary in thickening properties, it is wise to bake one or two cookies as a test before baking the whole batch.

Mixing and Shaping

Cookies may be made by hand or with an electric mixer.  In either case, assemble all the ingredients and measure them before starting the mixing process.
In general there are two types of cooky mixture, soft doughs and stiff doughs.

Soft-dough Cookies:  Soft doughs contain a larger proportion of liquid than stiff doughs.  Cookies made from soft doughs include those dropped from a spoon and those spread in a plan like a thin layer of cakes, of which brownies are a familiar example.

Stiff-dough Cookies:  Cookies made from stiff doughs included rolled cookies, refrigerator or sliced cookies and cookies shaped by forcing the dough through a cooky press.”

The chapter continues with correct ways to bake and store your cookies as well as all the different forms of decorations and has 28 pages crammed full of different cookie recipes.


26 thoughts on “Woman’s Home Companion Cook Book – Park 17

  1. Hello Mandy I love when you pull out the old and trusty Companion cook book. These basic rules still hold true today with these ingredients. My favorite cookie is called a fruit drop cookie. My mom used to make these only during the holiday so only got them once a year. Now that I live in HK, I cannot get the ingredients and not had one in over 4 years as we usually go bak home to visit in the summers. I so miss those cookies and so miss my mum!

    • Hi Bam. Fruit drop cookies sound fabulous. How sad that you are unable to get the ingredients in Hong Kong. Wonder if family can come and visit you and bring the ingredients with them… Have a lovely day. 🙂 xo

    • One of my favourite things to bake when we have people stay is cookies. It’s always nice having something to nibble on with a nice cup of tea while chatting. Have a super day Karen. 🙂 xo

  2. You’re not the only one savouring these final chapters, Mandy. This book may be dated but the advice and information surely aren’t. As always, thanks for sharing a bit more with us. 🙂

  3. Loved it and it took me back to making all butter shortbread, sprinkled wth sugar and dotted with little marks made witht he time sof a fork – my grandmother taught me to make this!

    • I was also taught to make shortbread just like you Tanya. Oh what wonderful memories. I’m sure my aunt might still have the tin they were kept in – must check with her. Have a beautiful day. 🙂 xo

  4. How much fun to read, and I actually didn’t realize that a brownie was considered a soft dough cookie! I’m a total cookie monster, as I’ve mentioned before, so it’s no great surprise to me that cookies have always been a favorite. Love these posts!

  5. I always enjoy reading this book! We have finally got a “real” cookie jar.. no plastic ziploc bags anymore. The problem is, you can’t see in and don’t know if there’s a cookie hiding in there. Well, actually, maybe that’s a good thing since I’m trying to cut back on sugar. I can’t get over how they spell “cooky”.. it’s kind of Kooky:D

  6. Love this…and who doesn’t love cookies. My mother made pies a few times a week but she always had cookies too for after school snacking. I have a bag of the cookie cutters she used to use & love using them.

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