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Vinnys Ebook Of Chocolate and Cocoa Recipes
By Miss Parloa
Home Made Candy Recipes
By Mrs. Janet McKenzie Hill
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Compliments of Walter Baker & Co., Ltd.
ESTABLISHED DORCHESTER, MASS. 1780.
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INDEX TO RECIPES
Plain Chocolate (For Drinking) Chocolate, Vienna Style Breakfast Cocoa Chocolate Layer Cake Chocolate Cake Chocolate Marble Cake Chocolate Glacé Cake Chocolate Glacé Chocolate Biscuit Chocolate Wafers Cinderella Cakes Chocolate Éclairs Chocolate Cookies Chocolate Gingerbread Vanilla Icing Chocolate Icing Chocolate Profiteroles Chocolate Ice-cream Chocolate Cream Pies Chocolate Mousse Chocolate Charlotte
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Chocolate Bavarian Cream Chocolate Cream Chocolate Blanc-mange Chocolate Cream Renversee Baked Chocolate Custard Chocolate Soufflé Chocolate Pudding Chocolate Meringue Pudding Milton Pudding Snow Pudding Chocolate Sauce Chocolate Candy Cream Chocolate Caramels Sugar Chocolate Caramels Chocolate Creams, No. 1 Chocolate Creams No. 2 Chocolate Cones Genesee Bonbons Chocolate Syrup Refreshing Drinks for Summer
Cracked Cocoa For Three Gallons Breakfast Cocoa Vanilla Chocolate with Whipped Cream Chocolate Cream Pie Chocolate Filling Meringue Cocoa Sticks Cocoa Frosting Cocoa Sauce Cocoa Cake Cocoa Meringue Pudding Chocolate Almonds Hot Chocolate Sauce Cocoa Sponge Cake Chocolate Frosting Chocolate Cake; or, Devil's Food Chocolate Ice-cream Chocolate Whip Cocoa Marble Cake Chocolate Marble Cake Chocolate Jelly Cottage Pudding Vanilla Sauce Cocoanut Soufflé Chocolate Sauce
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Cocoa Biscuit Cocoa Fudge
Plain Chocolate 1 quart Cocoa Sponge Cake Cocoa Marble Cake Cocoa Doughnuts Cocoa Buns
Chocolate Nougat Cake Chocolate Cream Candy
Chocolate Pudding Chocolate Charlotte Chocolate Jelly with Crystallized Green Gages
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Chocolate Crullers Hot Cocoa Sauce for Ice-cream Chocolate Macaroons
Creamy Cocoa Creamy Chocolate
Cocoa Frappé Chocolate Puffs
Chocolate Hearts Cocoa Charlotte Chocolate Fudge with Fruit Chocolate Macaroons Petits Four Potato Cake Spanish Chocolate Cake
MRS. HILL'S CANDY RECIPES:
Peppermints, Chocolate Mints, etc. Chocolate Caramel Walnuts "Dot" Chocolate Coatings Chocolate Dipped Peppermints Ginger, Cherry, Apricot and Nut Chocolates Chocolate Peanut Clusters
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The name "Chocolatl" is nearly the same in most European languages." The Spaniards found chocolate in common use among the Mexicans at the time of the invasion under Cortez in 1519." is almost universally used in English-speaking countries to designate the seeds of the small tropical tree known to botanists as THEOBROMA CACAO./. and it was introduced into Spain immediately after. The Mexicans not only used chocolate as a staple article of food.htm (6 of 57)07/05/2006 22:14:41 .Vinnys A1 Store Chocolate Coated Almonds Chocolate Dipped Parisian Sweets Stuffed Dates.. Chocolate Dipped Chocolate Oysterettes Turkish Paste with French Fruit Chocolate Pecan Pralines Vassar Fudge Smith College Fudge Wellesley Marshmallow Fudge Double Fudge Marbled Fudge Fudge Hearts or Rounds Marshmallow Fudge Chocolate Dipped Fruit Fudge Chocolate Cocoanut Cakes Baker's Chocolate "Divinity" Chocolate Nougatines Plain Chocolate Caramels Chocolate Nut Caramels Ribbon Caramels Fondant Almond Chocolate Creams Cherry Chocolate Creams Chocolate Peppermints Fig and Nut Chocolates Chocolate Marshmallows Maple Fondant Acorns Chocolate Almond Bars Almond Fondant Sticks Almond Fondant Balls Walnut Cream Chocolates To Mold Candy for Dipping Chocolate Butter Creams Fondant for Soft Chocolate Creams Rose Chocolate Creams Pistachio Chocolate Creams Surprise Chocolate Creams Chocolate Peanut Brittle Chocolate Pop Corn Balls Chocolate Molasses Kisses Cocoa and Chocolate The term "Cocoa. but they used the seeds of the file:///E|/. and is taken from the Mexican name of the drink. "Chocolate" or "Cacahuatl. from which a great variety of preparations under the name of cocoa and chocolate for eating and drinking are made." a corruption of "Cacao.
but its quality must be good and it must be carefully prepared. and copious breakfast. The amount retained for home consumption for the year ending Dec.htm (7 of 57)07/05/2006 22:14:41 . was 93. formally. This is the natural result of a better knowledge of the laws of health. and especially to travellers. and prolong life. It is probable that the former have only themselves to blame. "After a good." M.Vinnys A1 Store cacao tree as a medium of exchange. and that the chocolate which they use is of bad quality or badly made. complete. says: "It is a perfect food.' The cause of this emphatic qualification has been sought. is an article of food as wholesome as it is agreeable. but the Reverend Father Escobar. 1908. in the toils of the pulpit or the bar.054 pounds—about 3-5 of an ounce for each inhabitant. that it is nourishing. whose metaphysics were as subtle as his morality was accommodating. others. that it suits the most feeble stomach. No better evidence could be offered of the great advance which has been made in recent years in the knowledge of dietetics than the remarkable increase in the consumption of cocoa and chocolate in this country. a cup of well-made chocolate. and of the food value of a beverage which nourishes the body while it also stimulates the brain. that it is excellently adapted to persons who are obliged to a great concentration of intellect. but they have all thriven on it and have not failed to glorify their teacher. daughter of Philip III and queen of Louis XIII.181. by others to his desire to please his confessor. moisten the whole with a good draught of soconusco chocolate. one of the best-known writers on dietetics.721 pounds—over 16 ounces for each inhabitant. with public speakers. 31. easy of digestion. They all declared. Physiologie du Goût. preserve health. Although there was a marked increase in the consumption of tea and coffee during the same period. thus wiredrawing.. it is the best friend of those engaged in literary pursuits. a cutlet. that it would kill them. and is fitted to repair wasted strength. I have induced many ladies to try this experiment. a beneficient restorer of exhausted power. and does not possess those qualities injurious to beauty with which coffee has been reproached. if we take. as well as for others. and thank God for a stomach of such superior activity. with those whose occupations oblige them to undergo severe mental strains. and are the least subject file:///E|/." he says further. Baron von Liebig. Brillat-Savarin. and that the effect disappears too soon. with mothers who nurse their children. "This gives me an opportunity to make an observation whose accuracy may be depended upon. and that it is a last resource in affections of the pylorus. and more of a cocoa and chocolate drinker. as wholesome as delicious. that a fast was not broken by chocolate prepared with water. 'food for the gods. "The Spanish ladies of the New World. The amount retained for home consumption in 1860 was only 1. 'Liquidum non frangit jejunium. pretend that it has not sufficient nourishment. and by dint of eloquence. Out of zeal for science. It is evident that the coming American is going to be less of a tea and coffee drinker. on the contrary. carefully prepared. and for this reason.956. in the beginning. and with all those who give to work a portion of the time needed for sleep. the ratio of increase fell far below that of cocoa. the ancient adage. in addition. they had it sometimes carried after them to church. that excellent effects have been produced by it in chronic complaints. not content with partaking of it several times a day. "Some persons complain of being unable to digest chocolate. and by others to his gallantry. and we may dine whenever we like. in favor of his penitents. for good and well-made chocolate must suit every stomach which retains the slightest digestive power. It soothes both stomach and brain. the remedy is an easy one: they should reinforce their breakfast with a pâté. It agrees with dry temperaments and convalescents. says: "Chocolate came over the mountains [from Spain to France] with Anne of Austria. a queen having first introduced it into France. or a kidney. it is said. It is highly nourishing and easily digested. "The people who make constant use of chocolate are the ones who enjoy the most steady health. digestion will be perfectly accomplished in three hours. carried their love for chocolate to such a degree that. declared. and attributed by some to the fact that he was extravagantly fond of chocolate. "In regard to the others. This favoring of the senses often drew upon them the censures of the bishop. "have shown that chocolate. The Spanish monks also spread the knowledge of it by the presents they made to their brothers in France./. in his entertaining and valuable work. It is well known that Linnæus called the fruit of the cocoa tree theobroma.' "Time and experience.
She was not capable of taking anything solid. he stated.htm (8 of 57)07/05/2006 22:14:41 . and Medicinal Virtues of its Fruit. The fragrance and flavor are so marked that they cannot be imitated by any artificial products. in 1730. and of easy digestion.." Chocolate appears to have been highly valued as a remedial agent by the leading physicians of that day." which received the approbation of the Regent of the Faculty of Medicine at Paris. they should be carefully grown on the plantation and there prepared with great skill. Every one knows how readily tea. and the Preparation." he says. "in favor of this excellent nourishment. There chocolate is nothing else but cocoa kernels dissolved in hot water. the higher sorts. more lively and robust than before this accident. and very suitable to preserve the health and prolong the lives of old men. since its use has become so common that it has been perceived that chocolate is. This new way of life succeeded so well that she has lived a long while since. and its parents not being able to put it to another. He assured me that in his neighborhood an infant of four months old unfortunately lost his nurse. we may quote from one of Mme. "Before chocolate was known in Europe. Excellent Properties. with respect to the constitution of aged persons. The success was very happy. their plumpness is also more equal. But perhaps it is not so widely understood that some of these very teas and coffees had been artificially flavored or corrected before they reached their destination in this country. as the result of his personal observations. "I could produce several instances. as far as may be." In corroboration of M. "Potus Chocolate. aware of the extreme difficulty of imitating these substances. but this title is now applied with greater reason to chocolate. and coffee are known to the French as aromatic drinks. for the infant came on to a miracle. prepared after the manner of the country. have undertaken to employ lower grades. with respect to them. he goes on to demonstrate. her lower jaw. which reduced her to such a condition that she did not know how to subsist. Christoph Ludwig Hoffman wrote a treatise entitled. in order to have a good supper. and. After describing the different methods of raising and curing the fruit and preparing it for food (which it is not worth while to reproduce here.Vinnys A1 Store to a multitude of little ailments which destroy the comfort of life. and that it is truly the panacea of old age. Hence the detection of adulteration is not a difficult matter. during the early part of the last century. by a very deplorable accident.. although numerous attempts have been made in regard to all three. A French officer who served in the West Indies for a period of fifteen years. and not rich enough to live upon jellies and nourishing broths." The three associated beverages. cocoa. one in the morning. In reality.. She had lost. it seems as though the one was made on purpose to remedy the defects of the other. Designing persons. that chocolate is a substance "very temperate. and one at night. but I shall content myself with two only. wrote. the beans should be of the highest excellence. what milk is to infants. through necessity. where the teas and coffees share in the pervasive fragrance of the cheese and kerosene.. In a first-class article. Brillat-Savarin's statement as to the value of chocolate as an aid to digestion. and instanced the case of Cardinal Richelieu. "I had the second relation from a gentleman of Martinico. if one examines the nature of chocolate a little. In the factory they should simply receive the mechanical treatment requisite to develop their high and file:///E|/. Cacao lends itself very readily to such preliminary treatment. was cured of general atrophy by its use. and seasoned with a bit of cinnamon. and wherever the practice is in use. What I consider amusing about chocolate is that it acts according to the wishes of the one who takes it. will take up odors and flavors from substances placed near them. de Sévigné's letters to her daughter: "I took chocolate night before last to digest my dinner. copy. This is abundantly exemplified in the country grocery or general store." in which he recommended it in many diseases. arriving in the factory in good condition. and coffee. with sugar. by manipulation. Each of these has its characteristic aroma. These are two advantages which every one may verify among his own friends. The first is an experiment of chocolate's being taken for the only nourishment—made by a surgeon's wife of Martinico. very proper to repair the exhausted spirits and decayed strength. who. as the result of actual experiment. in proof of its goodness. equally certain and decisive. In this strait she determined to take three dishes of chocolate. very nourishing. and which was translated and published in London. for that matter. one at noon. as the methods have essentially changed since that time). so as to be able to fast until night. good old wine was called the milk of old men. Being a distinct and Particular Account of the Cacao Tree. its Growth and Culture. a treatise on "The Natural History of Chocolate. and one of my friends not capable of a falsity. to feed it with chocolate. I took some yesterday for nourishment./. and was neither less healthy nor less vigorous than those who are brought up by the best nurses. tea. resolved.
one tablespoonful of cornstarch. PLAIN CHOCOLATE For six people. he says. kola. therefore the public is largely unable to discriminate between the good and the inferior. and in some instances they are only imperfectly. That is the way the Baker Cocoa is treated. even if not considered as a form of adulteration. and which bears the name of a respectable firm. and place the pan over a hot fire. etc./. Cocoa thus treated is generally darker in color than the pure article. two ounces of Walter Baker & Co. It has received the Grand Prize—the highest award ever given in this country. Mix the cornstarch with one gill of the milk. so that particles remain in even suspension and form a smooth paste." Baker's Breakfast Cocoa is absolutely pure. Chemical treatment is relied on to correct in part the odor and taste of such inferior goods. Put the remainder of the milk on to heat in the double-boiler. holding high the vessel from which you pour. and altogether 52 highest awards in Europe and America. the chocolate may be poured back and forth from the boiler to a pitcher. in the preparation of many of the cacao products on the market. if at all. and put it in a small iron or granite-ware pan. are added freely. says: "Start with a pure cocoa of undoubted quality and excellence of manufacture. Now. for making it as soluble as possible is to pulverize it very fine. is highly soluble. stir in the cornstarch and cook for ten minutes. Beans of poor quality are used. This file:///E|/. as a matter of fact. starch. malt. a wholly different course has been pursued. The legitimate means. Stir constantly until the mixture is smooth and glossy. hops. for there are many cocoas on the market which have been doctored by the addition of alkali. but is difficult to the novice. The detection of such imposition is easy enough to the expert. Add this to the hot milk. and. and artificial flavors. Have the chocolate cut in fine bits. in giving some hints concerning the proper preparation of cocoa. The analyst of the Massachusetts State Board of Health states in his recent valuable work on "Food Inspection and Analysis. and two tablespoonfuls of hot water. add the sugar and water.htm (9 of 57)07/05/2006 22:14:41 . three tablespoonfuls of sugar.. because of their cheapness.'s Premium No. A distinguished London Physician." that the treatment of cocoa with alkali for the purpose of producing a more perfect emulsion is objectionable. shelled before grinding. This point is important. When the milk comes to the boiling point. use one quart of milk. and it is perforce compelled to depend almost entirely on the character and reputation of the manufacturer. They should be most carefully shelled after roasting and finely ground without concealed additions. being ground to an extraordinary degree of fineness. and beat the mixture with a whisk until it is frothy. Or. This is the process in all honest manufactories of the cacao products.Vinnys A1 Store attractive natural flavor and fragrance. other than the time-honored natural vanilla and the like. 1 Chocolate.
CHOCOLATE LAYER CAKE Beat half a cupful of butter to a cream. Put a layer of white cake on a large plate. and when it has been heated to the boiling point. shave it fine and put in a cup. on this is poured two-thirds of a cup of boiling water. Mix half a teaspoonful of baking powder with two scant cupfuls of sifted flour. which is then to be placed in a pan of boiling water. For flavoring. Put the milk on the stove in the double-boiler. omit the cornstarch. melted. putting a tablespoonful of whipped cream in each cup and then filling up with the chocolate.Vinnys A1 Store will give a thick froth. about five minutes. beating the mixture all the time. but in that case use a teaspoonful of vanilla extract and three generous tablespoonfuls of sugar instead of one. if preferred. and to the remaining third add one ounce of melted chocolate. a little at a time. On this put the third cake. Scalded milk may be used in place of boiled milk. A small teaspoonful of the powder is put in the cup with a teaspoonful of sugar. Put the dark cake on this. Beat the whites of six eggs to a stiff froth. Have three deep tin plates well buttered. and one tablespoonful of sugar. and stir over a hot fire until smooth and glossy. When this is light. and spread this batter in the third plate. Put the cocoa and sugar in a saucepan. put the chocolate. If condensed milk is used. and boil gently until bubbles begin to come from the bottom—say. and spread with white icing. A gill of cream is a great addition to this cocoa. VIENNA STYLE Use four ounces of Walter Baker & Co. stirring all the time.'s Vanilla Chocolate. For six cupfuls of cocoa use two tablespoonfuls of the powder. three tablespoonfuls of hot water. The plain chocolate may be used instead of the vanilla. Put into a granite-ware saucepan two gills of sugar and one of water. This is very convenient. BREAKFAST COCOA Walter Baker & Co. 1 Chocolate. Do not stir or shake the sugar while it is cooking. Serve at once.'s Premium No. TO MAKE THE ICING. two tablespoonfuls of sugar. Bake the cakes in a moderate oven for about twenty minutes. CHOCOLATE. and milk or cream is added to suit the individual taste. beat in half a cupful of milk. Put the milk on the stove in the double-boiler. To melt the chocolate.'s Breakfast Cocoa is powdered so fine that it can be dissolved by pouring boiling water on it. and beat well with a whisk. Place the saucepan on the fire and stir until the contents boil. but cocoa is not nearly so good when prepared in this manner as when it is boiled. and gradually pour the hot water upon them. For this reason it is often prepared at the table./. and a pint and a half of milk. Cut the chocolate in fine bits.. then add the boiling milk and serve. Serve at once. and one teaspoonful of vanilla. Into the remaining batter stir one ounce of Walter Baker & Co. Spread with chocolate icing. Use two-thirds of this as a white icing. and also spread with white icing. Take from the fire instantly. substitute water for the milk named above and add three tablespoonfuls of condensed milk when the chocolate is added. a few grains of salt and half a teaspoonful of vanilla extract may be added. CHOCOLATE CAKE file:///E|/. Continue to beat until the icing is thick. half a pint of boiling water. If you prefer not to have the chocolate thick. Flavor with one teaspoonful of vanilla. Let this mixture boil for five minutes. sugar and water in a small iron or granite-ware pan. and spread two-thirds of the batter in two of them. one quart of milk. Stir this mixture into the hot milk.htm (10 of 57)07/05/2006 22:14:41 . and gradually beat into it one cupful of sugar. Stir the flour and whites of eggs alternately into the mixture. Pour the hot syrup in a thin stream into the whites of two eggs that have been beaten to a stiff froth.
Sprinkle powdered sugar over the cakes. which are first to be beaten to a stiff froth. CHOCOLATE GLACÉ CAKE Beat to a cream a generous half cupful of butter. and gradually beat in the sugar. and finally the flour. one cupful and three-fourths of sugar. 1 Chocolate in a cup. 1 Chocolate.'s Premium No. one teaspoonful of vanilla. and stir the melted butter and chocolate into it. and beat a few minutes longer. one cupful and three-fourths of sifted pastry flour. Frost or not. Add one ounce of Walter Baker & Co. and put it with the frosting. CHOCOLATE WAFERS Grate four ounces of Walter Baker & Co. Beat the butter to a cream. CHOCOLATE MARBLE CAKE Put one ounce of Walter Baker & Co. CHOCOLATE GLACÉ After making a glacé frosting. Beat in the milk and vanilla. Beat vigorously for five minutes.htm (11 of 57)07/05/2006 22:14:41 . adding also a tablespoonful of boiling water. After boiling gently for four minutes. Put half a cupful of sugar and three tablespoonfuls of water in a small saucepan. half a cupful of butter. When cool. and a cupful and a half of sifted flour. half a teaspoonful of vanilla extract. 1 Chocolate. Gradually beat in half a cupful of milk. because it would spoil the icing if the syrup were stirred after it begins to boil. and stir until the icing is thin enough to pour. shallow cake pan. then the eggs (already well beaten). and with very little stirring. and with a spoon lightly cut in the whites. and beat until very light. and mix with it two tablespoonfuls of flour and onefourth of a teaspoonful each of cinnamon. Beat the whites of the eggs to a stiff. next the chocolate. Pour the mixture into buttered shallow pans. 1 Chocolate. if preferred. and gradually beat into this one cupful of sugar. When the syrup is about blood warm.'s Premium No. Drop the mixture in teaspoonfuls on the buttered paper. then add the grated yellow rind and the juice of half a lemon.'s Premium No. Add to the yolks a generous half cupful of powdered sugar. but do not stir. Put about one-third of this mixture into another bowl. Bake for twenty-five minutes in a moderate oven. Add the melted chocolate. and beat until light and firm. Bake in a moderate oven for half an file:///E|/. Take the spoon from the pan before the sugar really begins to boil. dissolve one ounce of Walter Baker & Co. one cupful and a half of flour. Beat to a cream half a cupful of butter and one cupful of sugar. Pour into two well buttered shallow cake pans. beat it with a wooden spoon until thick and white. and stir it and the whites into the yolks. having it about half an inch thick. spread with glacé frosting. Over these dredge powdered sugar. Spread quickly on the cake.Vinnys A1 Store For two sheets of cake. and bake in a slow oven for about fourteen or fifteen minutes. melted. CHOCOLATE BISCUIT Cover three large baking pans with paper that has been well oiled with washed butter. as you like./. half a cupful of milk. then stir in half a cupful of milk. Flavor with one teaspoonful of vanilla. three eggs. Separate six eggs. or. in which the baking powder should be mixed. with which has been mixed one generous teaspoonful of baking powder. Now add the dry mixture. and bake for half an hour in a moderate oven. GLACÉ FROSTING. The whites and flour must be cut in as lightly as possible.'s Premium No.. use three ounces of Walter Baker & Co. Pour into a buttered. Melt in a cup one ounce of Walter Baker & Co. Grate the chocolate. also two unbeaten eggs. dry froth. Stir over the fire until the sugar is nearly melted. 1 Chocolate. and lastly.'s Chocolate and one tablespoonful of butter in a cup. Measure out three-fourths of a cupful of sifted flour.'s Premium No. Separate the whites and yolks of four eggs. in which is mixed one teaspoonful of baking powder. the cake can be baked in a sheet and iced with a chocolate or white icing. Now put the saucepan in another with boiling water. and beat five minutes longer. then set away to cool. Add one cupful of powdered sugar to the yolks. The mixture can be shaped like lady fingers. and bake in a moderate oven for about forty-five minutes. one teaspoonful and a half of baking powder. and set this in a pan of boiling water. add half a teaspoonful of vanilla extract. Drop the white-and-brown mixture in spoonfuls into a well buttered deep cake pan. cloves and baking powder. Now add the whites of six eggs beaten to a stiff froth.
's Premium No. CINDERELLA CAKES Use two eggs. When the cake is cool. and when cool. a tapering tin tube. Roll thin. Separate the eggs. whereas. afterwards removing the toothpick. and then place on the stove. one teaspoonful of baking powder. and four tablespoonfuls of sugar./. When the milk boils. Take from the oven. of course. and watch the sugar closely. and if it rises in the form of a hollow ball. half a cupful of sugar. and.—Mix in a bowl half a pint of rich cream. and while they are still warm coat them with chocolate. melted. and then pour the batter into two pans. file:///E|/. if it does not. 2. When done. Set away to cool. half a tumbler of any kind of jelly.—Put half a pint of milk into a double-boiler. There should be eighteen. spread a thin layer of currant jelly over one sheet. and continue until all the éclairs are "glacéd. flavor with one teaspoonful of vanilla.. 1 Chocolate. Stir in about two cupfuls and a half of flour. cut open on the side. 1. and place on the fire. and they must be at least two inches apart. and finally the flour. add half a pint of sifted flour. having each éclair nearly three inches long. take instantly from the fire and pour upon a meat-platter. stirring often. and beat the cream until light and firm. All the directions must be strictly followed. cut in squares. and place the other sheet on this. stir in this mixture. Place on a plate. Have tin sheets or shallow pans slightly buttered.'s Premium No. Put it in a small saucepan. and beat the yolks and sugar together until light. and when cold. Stir until the sugar is partially melted. as they swell in cooking. and put it on the fire in a pan of boiling water. Bake in a moderately hot oven for about twenty-five minutes. Have ready. with the smaller opening about three-quarters of an inch in diameter. and then beat them with yolks and sugar and grated chocolate.Vinnys A1 Store hour. and one tablespoonful of sugar. bake in a rather quick oven. also. and place on the fire in another pan of hot water. and when this hardens. one gill of cold water. Take out the spoon. the paste is beaten enough.—Put in a small granite-ware pan half a pint of sugar and five tablespoonfuls of cold water. and fill with either of the following described preparations:— FILLING NO. and continue stirring until the mixture is thick. beating well with a wooden spoon. one ounce of Walter Baker & Co. cut into little squares and triangular pieces. and half a teaspoonful of soda dissolved in two tablespoonfuls of milk. Add one-eighth of a teaspoonful of salt. Try a small bit of the paste in the oven. two well-rounded tablespoonfuls of butter. shave into a cup one ounce of Walter Baker & Co. It is particularly nice to serve with ice-cream. and two ounces of Walter Baker & Co. When cold. Let this stand for eight minutes. Ice with vanilla icing. When this boils up. using either an egg-beater or a whisk. and place on the stove. 1 Chocolate. spread one sheet of cake with the jelly. When cold. one at a time. cutting in round cakes. Put the mixture in the bag. As soon as it boils. and do not scrape the sugar from the saucepan into the platter. and bake in a moderate oven for about eighteen minutes. Stick a wooden toothpick into each of these pieces and dip each one into the hot icing. ICING FOR ÉCLAIRS. and press the other sheet over it. then add one-fourth of a teaspoonful of salt. Stir until so soft that it will pour freely. The secret of making good cookies is the use of as little flour as will suffice. beat in four eggs. Place this in the small end of a conical cotton pastry bag. Meantime. Do not stir the sugar after the first half minute. FILLING NO. Stick a skewer into the side of an éclair.htm (12 of 57)07/05/2006 22:14:41 . one tablespoonful of lemon juice. CHOCOLATE ÉCLAIRS Into a granite-ware saucepan put half a pint of milk. Beat vigorously for about fifteen minutes. Now add one well-beaten egg. and dip the top in the hot chocolate. beat a little longer. CHOCOLATE COOKIES Beat to a cream half a cupful of butter and one tablespoonful of lard. Add the melted chocolate quickly. and cook for two minutes. and chocolate icing the same as for éclairs. 1 Chocolate. in which the baking powder should be mixed. Gradually beat into this one cupful of sugar. Beat together until very light one level tablespoonful of flour. one cupful and a quarter of flour. one cupful of sugar. Beat the whites until light. Beat for three minutes. one teaspoonful of cinnamon. At the end of eight minutes stir the sugar with a wooden spoon until it begins to grow white and to thicken. Next beat in the lemon juice and water. It will be smooth and velvety at the end of that time. and cook for fifteen minutes. one teaspoonful of vanilla. Place the bowl in a pan of ice-water. stirring for half a minute. and one egg." They will dry quickly.'s Premium No. and press out on buttered pans.
and put it in a small saucepan. and put the cup into a pan of boiling water. Put the flour and one cupful of the sugar in a bowl. tin plates for about fifteen minutes in a moderate oven. half a teaspoonful of salt. half a cupful of sour milk or cream. and a cupful and a half of sifted flour. and finally add two ounces of Walter Baker & Co. Pour the mixture into three wellbuttered. Now stir in two cupfuls of sifted flour. having about a dessertspoonful in each cake. VANILLA ICING Break the white of one large egg into a bowl. Bake this in four well-buttered. and when cold. and gradually beat into it one cupful of confectioners' sugar. and bake in a moderately hot oven for about twenty minutes. half a cupful of milk. which should be gradually beaten into the hot mixture. Scrape fine one ounce of Walter Baker & Co. save that instead of one tablespoonful of sugar three must be used. Stir the dissolved chocolate into the vanilla icing. Stir over a hot fire until smooth and glossy. and beat until light. add the eggs. Bake for about twenty minutes in a moderately hot oven. 1 Chocolate. three tablespoonfuls of powdered sugar. deep tin plates. Heap the cream in the center of a flat dish. and cook for twenty minutes.htm (13 of 57)07/05/2006 22:14:41 . Drop this batter on lightly buttered pans in round cakes. Dissolve one teaspoonful of soda in a teaspoonful of cold water. a quart of thin cream.'s Premium No.'s Premium No. CHOCOLATE ICE-CREAM For about two quarts and a half of cream use a pint and a half of milk. beat in the melted chocolate. and on the fire./. one of cinnamon. take it from the fire and add the remainder of the sugar and the cream. melted together. one teaspoonful of ginger. Add four tablespoonfuls of sugar (which should be taken from the second cupful) and two tablespoonfuls of hot water. Put half a pint of milk in the double-boiler. Add one-sixth of a file:///E|/. then add another tablespoonful of hot water. Beat for three minutes. stirring often. and beat the mixture until light. CHOCOLATE PROFITEROLES Shave into a cup one ounce of Walter Baker & Co. and spread thinly on the cakes. two eggs. and put it in a small iron or granite-ware saucepan. As soon as the paste is cooked. two tablespoonfuls of wine. Add this to the cooking mixture. with whipped cream prepared the same as for Filling No. and arrange the profiteroles around it. Add two well-beaten eggs. When cold. Stir this mixture into the boiling milk. Put the milk on to boil in a double-boiler. beating well. and two heaping tablespoonfuls of flour. two cupfuls of sugar. with which has been mixed a teaspoonful and a half of baking powder. freeze.Vinnys A1 Store CHOCOLATE GINGERBREAD Mix in a large bowl one cupful of molasses. add this and two tablespoonfuls of melted butter to the mixture. with two tablespoonfuls of confectioners' sugar and one tablespoonful of hot water. 1 Chocolate. deep. Make a paste the same as for éclairs. Set away to cool.'s Premium No. CHOCOLATE ICING Make a vanilla icing. add the eggs.. and a level tablespoonful of flour. 1 Chocolate. Serve either hot or cold. Stir this into the boiling milk.'s Chocolate and one tablespoonful of butter. Beat together the yolks of two eggs. Stir over a hot fire until smooth and glossy. When the preparation has cooked for twenty minutes. Scrape the chocolate. and add one tablespoonful of cold water to it. 1 for éclairs. add half a teaspoonful of vanilla extract. CHOCOLATE CREAM PIES Beat to a cream half a cupful of butter and a cupful and a quarter of powdered sugar. two ounces of Walter Baker & Co.
dip it in cold water. two tablespoonfuls of sugar and one of hot water in a small saucepan. and put the milk on to boil. at serving time. Sprinkle a generous half cupful of powdered sugar over the cream. Whip again all the cream that drains through./. On taking from the fire. and put it in a small pan with four tablespoonfuls of sugar and two of boiling water. and stir the mixture into the hot milk. and stir on a hot fire until smooth and glossy. Soak the gelatine in cold water for two hours. Stir over a hot fire until smooth and glossy. CHOCOLATE CREAM Soak a box of gelatine in half a pint of cold water for two hours. Put half an ounce of shaved chocolate in a small pan with two tablespoonfuls of sugar and one of boiling water. Stir over a hot fire until smooth and glossy. Pack the space between the mould and the pail solidly with fine ice and coarse salt. Now add three tablespoonfuls of cream or milk. spread the cream over them. and. and then stir into the hot milk. adding half the amount at first. when it will begin to thicken. and stir until the gelatine is dissolved. Whip one pint of cream to a froth. Place the basin in a pan of ice-water.'s Premium No. and stir over a hot fire until smooth and glossy. Put one quart of milk in the double-boiler. Place the charlotte in a cold place for an hour or more. Whip and drain the cream. and serve with sugar and cream. first lining the bottom with fine ice and a thin layer of coarse salt. and lay the other two cakes on top. and cover the top of the pail. Shave two ounces of Walter Baker & Co. Place in the ice-chest for an hour or more. add two teaspoonfuls of vanilla and half a saltspoonful of salt. and stir gently until well mixed. Wipe out the chilled mould. Spread on the pies and set away for a few hours. Now add the chocolate and gelatine mixture.. Stir this into the hot milk. and put it in a bowl. and stir over the hot fire until smooth and glossy. Cook three minutes longer. See that the cream will come from the sides of the mould. 1 Chocolate. and then turn the mousse out on a flat dish. scrape the chocolate. Put in a small pan one ounce of Walter Baker & Co. one gill of milk. Strain. Add three tablespoonfuls of cream. 1 Chocolate. Cover. use half a package of gelatine. and then beat into them one cupful of powdered sugar and one teaspoonful of vanilla. Set away for three or four hours. and turn out on a flat dish. dip the mould in cold water and turn the cream into it. At serving-time dip the mould in tepid water. and put it in a small pan with two tablespoonfuls of sugar and one tablespoonful of boiling water. Sprinkle a cupful of powdered sugar over the whipped cream. flavor with half a teaspoonful of vanilla extract. CHOCOLATE MOUSSE Put a three-quart mould in a wooden pail. and place on the fire. stirring often. and stir into the beaten egg and sugar. two quarts of whipped cream. turn it gently into the mould. stirring all the while. When all the cream has been added. which should be placed in a pan of ice-water. Instantly begin to stir in the whipped cream. turn out on a flat dish. Beat the yolks of five eggs with half a cupful of sugar. and turn the cream into it. Serve with whipped cream. Add to this a gill of hot milk and the soaked gelatine. Set away to harden. Put the chocolate. Now add the soaked gelatine and the remainder of the sugar.'s Premium No. Put two of the cakes on two large plates. then take the mould from the ice. Whip one quart of cream. three tablespoonfuls of sugar and one of boiling water. Wet a piece of carpet in water. and stir gently until it begins to thicken. and drain it in a sieve. When cooked.Vinnys A1 Store teaspoonful of salt. and cook for fifteen minutes. and pour into moulds that have been rinsed in cold water. Strain this mixture into a basin that will hold two quarts or more. wipe. Line a quart charlotte-mould with lady fingers. CHOCOLATE CHARLOTTE Soak a quarter of a package of gelatine in one-third of a cupful of cold water for two hours.'s Premium No. CHOCOLATE BLANC-MANGE file:///E|/. and when the cream is so thick that it will just pour. and two and a half ounces of Walter Baker & Co. and then place a little ice lightly on top. Beat the whites of the two eggs to a stiff froth. using two quarts of salt and ice enough to fill the space. Pour the chocolate in a thin stream into the cream. Shave one ounce of Walter Baker & Co.htm (14 of 57)07/05/2006 22:14:41 . CHOCOLATE BAVARIAN CREAM For one large mould of cream. one gill of sugar.'s Chocolate. 1 Chocolate. and stir until cold. Add to the gelatine.
's Chocolate. move the mould round and round. place in a deep pan. When the sugar melts and begins to smoke. it is not done. Sprinkle into it one level tablespoonful of sea-moss farina. Bake in a moderate oven until firm in the center. Put three tablespoonfuls of sugar into a charlotte-mould that will hold a little more than a quart.'s Premium No. and cook until the mixture looks white. and stir until smooth and glossy. 1 Chocolate. and cook in a moderate oven for twenty-two minutes. Pour into the pan enough tepid water to come nearly to the top of the cups. Put the shaved chocolate. When cool add the whites of the eggs. Pour the mixture into the cups. Beat the butter to a soft cream. and stir into the boiling milk. one ounce of Walter Baker & Co.htm (15 of 57)07/05/2006 22:14:41 . CHOCOLATE CREAM RENVERSEE Use one quart of milk. Put the milk in the double-boiler. salt and two tablespoonfuls of the sugar. and put it into a small pan with four tablespoonfuls of sugar and two of boiling water. Gradually pour the hot milk on this. Serve with whipped cream that has been flavored with sugar and vanilla. Stir over a hot fire until smooth and glossy. one ounce of Walter Baker & Co. and the salt. Pour the batter into a well-buttered earthen dish that will hold about a quart. half a pint of sugar. beating well for a minute. half a teaspoonful of salt. BAKED CHOCOLATE CUSTARD For five small custards use one pint of milk. 1 Chocolate. and beat the flour into it. well beaten. and then stir it into the hot milk. Return to the fire and cook for six minutes. Serve very cold. and a piece of stick cinnamon about an inch long. Add the cooled milk and strain. stirring all the time. place on the fire and cook for ten minutes. Take from the fire and add the yolks of the eggs. 1 Chocolate. Put the milk on the fire in the double-boiler. then set away to cool. which place in a deep pan. seven eggs. two ounces of Walter Baker & Co. Beat together the remainder of the sugar. Cover. Serve with sugar and cream./. shave two ounces of Walter Baker & Co. beaten to a stiff froth. then stir into the hot milk. Stir this over a hot fire until smooth and glossy. Beat together with a spoon the eggs. file:///E|/. Beat two eggs with half a cupful of powdered sugar and half a teaspoonful of salt. Serve immediately with vanilla cream sauce. CHOCOLATE SOUFFLÉ Half a pint of milk.'s Premium No. and place on the fire. It will take about half an hour..'s Premium No. onefourth of a teaspoonful of salt.'s Premium No. with enough tepid water to come nearly to the top of the mould. Put the cinnamon and milk in the double-boiler. Mix three tablespoonfuls of cornstarch with the cold milk. and do not disturb it until the blanc-mange is cold and firm. Stir over a hot fire until smooth and glossy. and put it into a small pan with four tablespoonfuls of sugar and two of boiling water. and two tablespoonfuls of water in a small pan over a hot fire. Strain. If firm and smooth. Add this to the cornstarch and milk. and after straining into the charlotte-mould. to coat it with the burnt sugar. Test by running a knife through the center. Add the cold milk and chocolate to the mixture. CHOCOLATE PUDDING Reserve one gill of milk from a quart. then place on the table. Shave the chocolate. Test the cream by running a knife through the center. then stir into the cooked mixture. one rounding tablespoonful of butter. sugar. It will take about twenty minutes. 1 Chocolate. Shave fine two ounces of Walter Baker & Co. the eggs. two eggs. Add a saltspoonful of salt and a teaspoonful of vanilla. Bake in a moderate oven until firm in the center. two tablespoonfuls of flour. four eggs. While the milk and farina are cooking. and place on the stove. When icy-cold. stirring frequently.Vinnys A1 Store Put one quart of milk in the double-boiler. turn on a flat dish. and put it in a small pan with three tablespoonfuls of sugar and one of boiling water. three tablespoonfuls of sugar. and put the remainder on the fire in a double-boiler. and place on the fire. and turn into a mould that has been rinsed in cold water. and put it in a small pan with three tablespoonfuls of the sugar and one of boiling water. If the custard is milky. It will take forty or forty-five minutes to cook. Stir this into the mixture in the double-boiler. after which take the liquid mixture from the fire and cool. it is done. Shave the chocolate. and take the milk from the fire to cool. Set the mould in a cold place.
's Chocolate. and gradually beat in the remaining two tablespoonfuls of sugar and the vanilla. counting from the time the eggs and cornstarch are added. a little at a time. and stir constantly for three minutes. CHOCOLATE MERINGUE PUDDING For a small pudding use one pint of milk. and add to the hot milk. Serve cold with powdered sugar and cream. one quart of milk. Beat the whites of four eggs to a stiff froth. and soak for two or three hours. Pour the boiling milk on this. and cook for ten minutes. salt. half a teaspoonful of ground cinnamon. and put it in a small pan with four tablespoonfuls of sugar and two of boiling water. one cupful of powdered sugar. SNOW PUDDING Put a pint of milk in the double-boiler and on the fire. half a teaspoonful of salt. two eggs.htm (16 of 57)07/05/2006 22:14:41 . This pudding can be poured while hot into little cups which have been rinsed in cold water. but with the oven-door open. Serve with an egg sauce or a vanilla cream sauce. file:///E|/. Pour the sauce into a warm bowl. five tablespoonfuls of powdered sugar. Serve at once. Cook for fifteen minutes longer. three tablespoonfuls of sugar. Beat the whites of the eggs to a stiff. Return to the double-boiler. At serving-time turn out on a flat dish. two tablespoonfuls and a half of cornstarch. Mix three tablespoonfuls of cornstarch with a gill of milk and onethird of a teaspoonful of salt.'s Chocolate. and return to the oven. then stir in one cupful of whipped cream or three tablespoonfuls of milk./. stirring all the time. and salt. two eggs.. Beat together the eggs. Put the bread. and on the fire. milk. grated. Rinse a mould in cold water. making a circle. and cook for five minutes. VANILLA CREAM SAUCE. add a teaspoonful of vanilla. At serving time turn out on a flat dish. Pour the hot mixture on this. Stir this into the milk when it boils. When this is light and creamy. Put the remainder of the milk on to boil in the double-boiler. Add this to the cooking mixture. stirring well. Shave two ounces of Walter Baker and Co. and gradually beat into this two-thirds of a cupful of powdered sugar. Pour into a pudding-dish. and chocolate in a bowl. and beat well. and then gradually beat into them half a cupful of powdered sugar and one teaspoonful of vanilla. dry froth. When the milk boils. Scrape the chocolate. MILTON PUDDING Use one pint of stale bread broken in crumbs. and pouring the pudding into it. Beat together for eight minutes the yolks of four eggs. one-fourth of a teaspoonful of salt. and half a teaspoonful of vanilla extract. Stir over the fire until smooth and glossy.—Beat to a cream three tablespoonfuls of butter. and then add one gill of cold milk. one ounce of Walter Baker & Co. in which case use one more tablespoonful of cornstarch. Turn into a pudding-dish that will hold about a quart. and serve. and beat vigorously for one minute. and bake in a slow oven for about forty minutes. and chocolate. and add the egg mixture to the bread and milk.Vinnys A1 Store Stir over a hot fire until smooth and glossy. The eggs may be omitted. When smooth and light. EGG SAUCE. and bake for twenty minutes in a moderate oven. CHOCOLATE SAUCE Put one pint of milk in the double-boiler. cinnamon. Place the bowl in a pan of boiling water. add one teaspoonful of vanilla and the yolks of two eggs. sugar.—Beat the whites of two eggs to a stiff. dry froth. and fill the center of the dish with whipped cream flavored with sugar and vanilla. Cook the pudding in all ten minutes. and a saltspoonful of salt. then gradually beat in two cupfuls of whipped cream. Beat the mixture a little longer. Beat the yolks of the eggs with three tablespoonfuls of sugar. and serve with chocolate sauce. Serve either cold or hot.'s Chocolate. then beat into the hot pudding. set away to cool. add the cornstarch. Mix the cornstarch with one gill of the milk. Spread this on the pudding. Mash the soaked bread with a spoon. and beat into this. three tablespoonfuls of sugar and two ounces of Walter Baker & Co.
and work well. Let the balls stand for an hour or more. one generous tablespoonful of butter. Shave five ounces of Walter Baker & Co. 1 Chocolate and put into a small bowl. cold cabinet pudding. taking them out with a fork and dropping them gently on the buttered dish. and serve the same as soft custard. CREAM CHOCOLATE CARAMELS Mix together in a granite-ware saucepan half a pint of sugar. It will take half an hour or more to harden the chocolate. Flavor with half a teaspoonful of vanilla. Stir frequently while boiling. twenty or thirty minutes will suffice. No. If it hardens enough to form a soft ball when rolled between the thumb and finger. and pour into a well-buttered pan. Stir for a few minutes. When the syrup is so cool that the finger can be held in it comfortably. When the chocolate is melted. It will also answer for a dessert. CHOCOLATE CREAMS. Now roll into little balls. When it begins to look dry. it will take nearly an hour to cook the mixture. one-half pound of chocolate. and a little hard. Boil the milk and molasses together. When the sugar has been boiling for ten minutes. stirring often. take out the spoon. half a pint of thick cream. Place on the fire and cook. and drop the creams into the chocolate one at a time. pour into a buttered dish. one cupful of milk. add the butter. after shaping. pour it into a bowl. etc. mark into squares. Cook until a few drops of it will harden if dropped into ice-water. Place on the fire and stir until the mixture boils. The caramels must be put in a very cold place to harden. and drop on a slightly buttered platter. when dropped in ice-water. Cut the same as nut candy. This sauce is nice for cold or hot cornstarch pudding. and three ounces of Walter Baker & Co. These caramels are sugary and brittle. and can be made in the hottest weather without trouble. take up a little of it and drop in ice-water. Caution. and boil twenty minutes.htm (17 of 57)07/05/2006 22:14:41 . it may take a little more sugar. 1 Beat the whites of two eggs to a stiff froth. and then occasionally until the sauce is cold. rub it perfectly smooth. snow pudding. and mix with just enough of the boiling milk and molasses to moisten. but if with an iron frying-pan. and be careful not to jar or shake the saucepan. 1 Chocolate. dry place. and work with the hand until the cream is soft and smooth. and set in a cool. It will take almost an hour to boil this in a granite-ware pan. bread pudding. Fill custard glasses with it. three-fourths of a cupful of milk or cream. and heap up with whipped cream. CHOCOLATE CANDY One cupful of molasses. cover with chocolate. but do not stir the mixture. and. When nearly cold. then. one generous tablespoonful of butter. Gradually beat into this two cupfuls of confectioners' sugar. which place on the fire in a saucepan containing boiling water. with the sugar.'s Premium No. No. If a deep granite-ware saucepan be used for the boiling. or have the glasses two-thirds full. then stir in one-fourth of a cupful of sugar and one tablespoonful of vanilla. half a pint of molasses. If the eggs be large. as directed in the preceding recipe.'s Premium No. Stir until the sugar is nearly melted. Flavor with a few drops of vanilla. will harden. take the saucepan to the table. having the mixture about three-fourths of an inch deep. CHOCOLATE CREAMS. and if it hardens. When nearly cold. it is cooked enough. file:///E|/. and put in a cold place to harden. stir into the boiling liquid. mark it off in squares. scrape the chocolate fine. Try as molasses candy. 2 For these creams you should make a fondant in this way: put into a granite-ware saucepan one cupful of water and two of granulated sugar—or a pound of loaf sugar. SUGAR CHOCOLATE CARAMELS Mix two cupfuls of sugar. 1 Chocolate. then place on the fire and heat slowly. then pour into well-buttered pans. Watch carefully and note when it begins to boil. until a little of the mixture. and four ounces of Walter Baker & Co./. two cupfuls of sugar.Vinnys A1 Store Pour into a cold bowl and set the bowl in cold water. Take the saucepan from the fire instantly.—Do not stir the syrup while it is cooking. having the mixture about three-fourths of an inch deep.'s Premium No.. but not half so long if cooked in an iron frying-pan. a piece of butter half the size of an egg. and stir with a wooden spoon until it becomes thick and white.
When cold. and get them quite firm by placing the pan on ice. and if too thick to dip the candy in. ruins their flavor and texture./. and stir over the fire until melted so much that it will pour from the spoon. file:///E|/.Vinnys A1 Store CHOCOLATE CONES Boil the sugar as directed for fondant in the recipe for Chocolate Creams. a few drops at a time. It is a delicious drink. REFRESHING DRINKS FOR SUMMER Put into a tumbler about two tablespoonfuls of broken ice. Now add one pint of granulated sugar. If liked. A plainer drink is made by combining the syrup. Have six ounces of Walter Baker & Co. stirring all the time. and add two tablespoonfuls of hot water to it. As about eleven per cent. Make the chocolate coating as directed for chocolate cones. Beyond these two things one should use great caution. then make into small cones. Long boiling. were dipped in the melted chocolate. and set in a saucepan containing boiling water. Now put the remainder of the creamed sugar on to melt. 1. Take the saucepan to the table and dip one-half the cones in. If properly boiled. but not quite so long—say about eleven minutes. and the ice. should be too soft to ball. Stir well before drinking.htm (18 of 57)07/05/2006 22:14:41 . after flavoring with a few drops of vanilla. and keep in a cold place. cinnamon. one gill of milk. 2. just as the Chocolate Creams. next to that. No. A tablespoonful of vanilla ice-cream is a desirable addition. even if the soda or Apollinaris water and ice-cream be omitted. as it is very easy to spoil the fine natural flavor of the bean. add hot water. and stir until all the chocolate is dissolved. a second coating may be given the cones. two tablespoonfuls of chocolate syrup. chocolate and cocoa are of a much finer flavor if boiled for a few minutes. three tablespoonfuls of whipped cream. add to it about one-third of the dissolved chocolate. therefore it should be kept in a pure. then strain and cool. Bottle. The syrup. sweet atmosphere.. until the mixture is of the right consistency. Dip the caramels in this and put on a buttered dish. pour into a bowl. and stir until it begins to boil. however. one at a time. then dip the rest of the cones in this. Flavor with vanilla. Stir until thick and rather dry. a gill and a half of milk. and beat until thick and creamy. Put half of the remaining creamed sugar in a cup. Cook for three minutes longer. when tested. and half a gill of soda-water from a syphon bottle. 1 Chocolate melted in a bowl. and drop on a slightly buttered platter. Stir the remainder of the melted chocolate into this.'s Premium No. or Apollinaris water. CHOCOLATE SYRUP Into a granite-ware saucepan put one ounce—three tablespoonfuls—of Walter Baker & Co. A FEW SUGGESTIONS IN REGARD TO CHOCOLATE The best flavor to add to chocolate is vanilla. Pour half of the creamed sugar into another bowl. Chocolate absorbs odors readily. shaking well. and gradually pour on it half a pint of boiling water. add one tablespoonful of vanilla extract.'s Soluble Chocolate. No. Place on the fire. GENESEE BON-BONS Make the cream chocolate caramels. and. When cool. of the chocolate bean is starch. it will not become thick enough to work with the hands.
Vinnys A1 Store (All measurements should be level. CRACKED COCOA To one-third a cup of Baker's Cracked Cocoa (sometimes called "Cocoa Nibs") use three cups of cold water. CHOCOLATE FILLING q q q q 1 cup of milk. Then strain the liquid and add one cup (or more if desired) of milk. Add the milk and when thoroughly hot. This should not be allowed to boil. and pour in the cocoa.. Heat together the milk and water. strain. cook slowly at least one hour—the longer the better. and serve with unsweetened whipped cream. Do not allow the mixture to boil after milk has been added. hot. 1 ½ gallons of water. and when cool. Put the chocolate. More cooking will improve it. and be sure it is free from lumps. Stir and beat with a wooden spoon until the chocolate is dissolved and smooth. boiling water and salt in upper part of the double-boiler. 4 cups of boiling water. Pinch of salt./. file:///E|/. VANILLA CHOCOLATE WITH WHIPPED CREAM q q q q One cake (½ a pound) of Walter Baker & Co. Mix the cocoa with enough cold water to make a paste. Either make it in a large double-boiler.'s Vanilla Sweet Chocolate. cover with a meringue and brown very slowly in moderate oven. This must be made in a double-boiler. Pinch of salt. or a large saucepan or kettle over water. remove. 4 cups of hot milk. and serve very hot. stirring occasionally. putting on an extra edge of crust the same as for custard pie.'s Cocoa. Bake in a hot oven until crust is done. hot.) FORMULA FOR MAKING THREE GALLONS OF BREAKFAST COCOA q q q ½ a pound of Walter Baker & Co. 1 ½ gallons of milk. Fill with the chocolate filling made after the following recipe. CHOCOLATE CREAM PIE Line a pie plate with rich pie crust. 2 level tablespoonfuls of flour.htm (19 of 57)07/05/2006 22:14:41 . 1 ½ squares of Baker's Chocolate. then cook at least an hour.
stir in the flour. 1 teaspoonful of vanilla. Beat in the sugar slowly. and cook for one or two minutes. then the vanilla.. The colder and harder the dough is. COCOA FROSTING q q q q q 4 teaspoonfuls of Baker's Cocoa. add the cold water and stir until perfectly smooth. If too thick. 5 tablespoonfuls of sugar (level). COCOA STICKS q q q q q q q q 6 tablespoonfuls of butter. and when hot and smooth. Remove. 4 level tablespoonfuls of sugar. stirring constantly one minute. About 1 ¾ cups of confectioners' sugar. the better it can be handled. add a little cold water. put back in double-boiler and cook. Never make a frosting so stiff that it will have to be made smooth with a wet knife. Beat until smooth and glossy and free from lumps. which has been mixed with enough cold milk to be thin enough to pour into the hot milk. then let it cook eight or ten minutes. 1 teaspoonful of vanilla. for fear of getting in too much cocoa.Vinnys A1 Store q q q 2 eggs (yolks). salt and chocolate in upper part of the double-boiler. and beat until the dish can be turned upside down. add the beaten egg. Place closely in pan and bake in moderately hot oven three or four minutes. 3 tablespoonfuls of hot water. cut in strips about one-half inch wide and three inches long. stirring constantly. Pinch of salt. Cook. 1 ¼ to 1 ½ cups of sifted pastry flour. mix thoroughly. if soft. Sprinkle the board with cocoa and a very little sugar. Cream the butter until soft. Mix the eggs and sugar together and pour the hot mixture over them. roll out thin. Sift cocoa. Great care should be taken in the baking to prevent burning. It is better to let it run to the sides of the cake. and more if necessary. ½ a teaspoonful of vanilla. It is advisable to gather the scraps after each rolling. stirring well. For frosting sides of the cake. Add salt to eggs and beat in a large shallow dish with fork or egg-whip until stiff and flaky and dish can be turned upside down. 1 egg. Use small pieces of the dough at a time. milk and vanilla. 1 teaspoonful of vanilla or pinch of cinnamon. then stir in enough sugar to make it stiff enough to spread nicely. toss it over the board to prevent sticking. add a little sugar. 1 tablespoonful of milk. thus making them bitter. baking powder. ¾ cup of sugar (scant). until it thickens. Put the cocoa in a small saucepan. and set away to harden. 5 teaspoonfuls of Baker's Cocoa. therefore it can be made the day before using. Set on the ice to harden. and a pinch of salt with about one-half cup of the flour./. Put milk. MERINGUE q q q q 2 eggs (whites). and when cool add one teaspoonful of vanilla. 2 tablespoonfuls of cold water. add the sugar gradually and beat well. add vanilla and a speck of salt. make a file:///E|/.htm (20 of 57)07/05/2006 22:14:41 . to make a firm dough that will not stick to the fingers. 1/8 teaspoonful of baking powder. stir this into the mixture first. then the hot water. then use the remainder of the flour. If not thick enough.
add the unbeaten eggs. COCOA MERINGUE PUDDING q q q q q q q 1 cup of milk. stirring often.Vinnys A1 Store little stiffer. Sift together one-half cup of the flour. mix until free from lumps. but is hard enough to cut nicely. Melt the butter in the saucepan. and heat. if necessary. 1 cup of sugar. Mix flour and cocoa together and soften in a little cold milk. 3. Pinch of salt. ½ a teaspoonful of vanilla. This sauce will be found excellent for cottage puddings. It is baked enough when: 1. No singing sound. add sugar and salt. 3 tablespoonfuls of sugar. add the sugar. and mix well. COCOA SAUCE q q q q q q 2 tablespoonfuls of butter. 4 teaspoonfuls of Baker's Cocoa. 2 tablespoonfuls of flour. It shrinks from the pan. 2 tablespoonfuls of flour. 6 level tablespoonfuls of Baker's Cocoa. springs back. When mixture in double-boiler has cooked sufficiently. and beat all together until very creamy. ¾ a cup of milk. the cocoa and baking powder. Touching it on the top. Just before serving.htm (21 of 57)07/05/2006 22:14:41 . Tests for baking cake. 1 cup of boiling water. cook until it thickens. stirring and beating each time. Beat yolks of eggs lightly. When the milk is hot. 2 eggs (yolks). etc. 1 teaspoonful of vanilla. 1 ½ or 2 cups of sifted pastry flour. Put the milk in the upper part of the double-boiler. then bake in loaf in moderately hot oven thirty-five or forty minutes. Cream the butter. 4 teaspoonfuls of Baker's Cocoa. then alternate the milk and remaining flour. strain it over the file:///E|/. vanilla and a pinch of salt. and cook. eight or ten minutes. COCOA CAKE q q q q q q q q ½ a cup of butter. add the flour. 2. 3 eggs. add gradually the hot water. stir in the sugar gradually. Use more cocoa if liked stronger. mix the flour and cocoa together and stir into the butter. This frosting never cracks as an egg frosting. add vanilla and beat until very smooth. use this flour first. 4 tablespoonfuls of sugar.. using enough to make mixture stiff enough to drop from the spoon./. steamed apple puddings. Dutch apple cakes. 1 teaspoonful of vanilla. 2 level teaspoonfuls of baking powder.
and allow it to remain there for ten or fifteen minutes. 2 tablespoonfuls of boiling water. remove the cake. 1 teaspoonful of vanilla. Do not butter the pan. Put chocolate in small saucepan over boiling water and when melted stir in butter and water. and can be reheated. CHOCOLATE CAKE. CHOCOLATE FROSTING q q q q q 1 square of Baker's Chocolate. This will keep indefinitely. Make the frosting stiff enough to spread without using a wet knife. Cook all together slowly until it is the consistency of maple syrup. and when cool add vanilla and put in the serving-dish. q q q ½ pound cake of Walter Baker's Vanilla Sweet Chocolate. close the door and let it brown slightly. Dip them in the following recipe for chocolate coating. and when the meringue will not stick to the fingers. It will keep indefinitely. Remove from the stove. About three cups of sifted confectioners' sugar. ½ a cup of sifted pastry flour. and when smooth add the sugar. Roast them in oven.Vinnys A1 Store mixture in the bowl. beat yolks in a small bowl with the Dover egg-beater until very thick. but is much better cold. add sugar. Just before serving. and bake in a loaf in a moderate oven until done. add more water. COCOA SPONGE CAKE q q q q q q 4 eggs. 2 level tablespoonfuls of butter. and let them stand two or three minutes. 4 tablespoonfuls of Baker's Cocoa./. Put back in double-boiler and allow it to cook one or two minutes (stirring constantly). 1 square of chocolate. invert the pan. fold in the stiffly beaten whites of the eggs. ¼ a cup of sugar. but when cake is baked. 1 teaspoonful of vanilla. if too thin. HOT CHOCOLATE SAUCE q q q q 1 cup of boiling water. just enough to slightly thicken the eggs. add one teaspoonful of vanilla. Place dish on a board. salt and vanilla. Cover with a meringue. salt and vanilla. or thicker if desired. This will serve four persons generously. This pudding can be eaten warm or cold. Pinch of salt. and heat until very glossy. and drop on paraffine paper. 5 tablespoonfuls of boiling water.. Separate yolks from whites of eggs. CHOCOLATE ALMONDS Blanch the almonds by pouring boiling water on them. Mix well. If found to be too thick. Pinch of salt. put in the oven with the door open. more chocolate. OR DEVIL'S FOOD file:///E|/. Melt chocolate in bowl over tea-kettle. Sift cocoa and the flour together and stir very lightly into the mixture. and when cool.htm (22 of 57)07/05/2006 22:14:41 . add water. and beat again until very thick. ½ a cup of sugar. Pinch of salt.
1 ½ squares of Baker's Chocolate. Cook ten minutes. Pinch of salt. 1 teaspoonful of vanilla. Sift the baking powder with one-half a cup of the flour. then cook twelve minutes.Vinnys A1 Store q q q q q q q q 5 level tablespoonfuls of butter. and beat together until very smooth. then folded in the chocolate mixture. 1 cup of granulated sugar. add the vanilla and fold in the stiffly beaten whites of the eggs. previously mixed in a little cold milk. Strain. just before serving. COCOA MARBLE CAKE q q q q q 6 level tablespoonfuls of butter. 1 can of sweetened condensed milk. 3 ½ level teaspoonfuls of baking powder. When very cold. then pour the hot mixture over it. but it does not stand as long. 3 eggs. A meringue can be made of the whites of the eggs and sugar. 1 ¼ cups of sugar. and make the mixture stiff enough to drop from the spoon. For tests see Cocoa Cake recipe on page 25. 3 ½ squares of Baker's Chocolate. stirring. file:///E|/. Pile lightly in a glass dish and serve with lady fingers. cook again one or two minutes. 3 squares of Baker's Chocolate.htm (23 of 57)07/05/2006 22:14:41 . 1 teaspoonful of vanilla. ¾ a cup of milk. Put milk. 3 eggs. 6 level tablespoonfuls of sugar. stirring. and stir into the hot milk when the chocolate has been melted. then alternate the milk and the remaining flour.. 6 level tablespoonfuls of sugar. stir in the flour. chocolate and salt in double-boiler. ¾ a cup of milk./. CHOCOLATE ICE-CREAM q q q q q q q q 1 quart of milk. and use first. Pinch of salt. CHOCOLATE WHIP q q q q q q q q 1 cup of milk. 1 ½ cups of sifted pastry flour. stir until smooth. 5 eggs (whites). and when milk is hot and chocolate has melted. (melted). Put milk. Cream the butter. add sugar and chocolate. and freeze. 3 eggs. 3 level tablespoonfuls of flour. Beat until very smooth and bake in loaf in moderate oven. 2 teaspoonfuls of vanilla. 2 eggs (yolks). then the unbeaten eggs and vanilla. 2 level tablespoonfuls of cornstarch. mix cornstarch in a small quantity of cold milk. and when cool add vanilla. salt and chocolate in double-boiler. Mix together the yolks of the eggs and sugar. eggs and sugar mixed together. cook again for four minutes. then pour this over the condensed milk. 3 teaspoonfuls of vanilla.
file:///E|/. 2 eggs. stirring until the chocolate melts. 4 level tablespoonfuls of sugar./. CHOCOLATE JELLY q q q q q q 1 pint of boiling water. ¾ a cup of milk. Stir until dissolved. COCOANUT SOUFFLÉ q q q q q q 1 cup of milk. softened in a little cold milk. add slowly the boiling water. Soften the gelatine in a little cold water and pour the boiling mixture over it. Pinch of salt. Two level teaspoonfuls of baking powder. then add sugar and vanilla. 3 level tablespoonfuls of flour. it shows that it is baked enough. Pour into a mould and set aside to harden. Reserve one-third of this mixture and add to it four level tablespoonfuls of Baker's Cocoa and to the other one cup of shredded cocoanut. then let it boil for three or five minutes. salt and chocolate in a saucepan. 2 level tablespoonfuls of butter. stirring and beating well. 1 teaspoonful of vanilla. 1 teaspoonful of vanilla. COTTAGE PUDDING q q q q 4 level tablespoonfuls of butter. 2 pinches of salt. Add to one-third of the mixture one and one-half squares of Baker's Chocolate in place of the cocoa. VANILLA SAUCE q q q q q q 2 level tablespoonfuls of butter. and one cup of chopped walnuts to the other part in place of the shredded cocoanut. about one and three-quarter cups of sifted flour. Cook. add flour and salt and mix until smooth. or flour enough to make mixture stiff enough to drop from the spoon. 2 level tablespoonfuls of flour. 2 level tablespoonfuls of sugar.. 1 cup of boiling water. Mix in the order given. 1 pinch of salt. one and three-quarter cups of sifted flour or enough to make mixture stiff enough to drop from the spoon. 1/3 a package of gelatine. Bake in buttered gem pans in moderately hot oven twenty-three or twenty-five minutes. 1 cup of sugar. Add sugar and milk. Yolks of 4 eggs. 4 level tablespoonfuls of sugar. 1 ½ squares of Baker's Chocolate. Put the water. serve with cream and powdered sugar or sweetened whipped cream. Serve with a vanilla sauce. To make a cocoa cottage pudding add to the above rule six level tablespoonfuls of cocoa. CHOCOLATE MARBLE CAKE This is the same as the Cocoa Marble Cake. Bake thirty-five or forty minutes according to size and shape of pan. Melt butter in saucepan. If the cake springs back after pressing a finger on the top.htm (24 of 57)07/05/2006 22:14:41 .Vinnys A1 Store Three level teaspoonfuls of baking powder.
4 level tablespoonfuls of sugar. 1 cup of boiling water. 2 ½ cups of powdered sugar. 1 teaspoonful of vanilla.. 1 level tablespoonful of flour. sugar and yolks of eggs. rub in the butter with the tips of the fingers. 4 level tablespoonfuls of Baker's Cocoa. 3 level tablespoonfuls of butter. Lastly fold in the stiffly beaten whites of the eggs. 6 tablespoonfuls of Baker's Cocoa.htm (25 of 57)07/05/2006 22:14:41 . Stir in the required amount of milk. Bake in buttered pan. just before serving. add salt and flour and cook ten minutes after it has thickened. ½ a teaspoonful of salt. Melt butter in saucepan. Add the square of chocolate and sugar and stir until melted. beating well. Serve hot with Chocolate Sauce. in moderate oven until firm. 1 teaspoonful of vanilla. Mix together./. Add vanilla and cocoanut. Turn out on slightly floured board. stirring well and set aside to cool. COCOA BISCUIT q q q q q q q 2 cups or 1 pint of sifted flour. Whites of 4 eggs. butter. COCOA FUDGE q q q q q q ½ a cup of milk. Pour hot mixture over. CHOCOLATE SAUCE q q q q q q q 2 level tablespoonfuls of butter. add dry flour and salt and mix until smooth. 3 level teaspoonfuls of baking powder. 1 cup of shredded cocoanut. 2/3 a cup of milk or enough to make a firm but not a stiff dough. place close together in pan and bake in very hot oven ten or fifteen minutes. Pinch of salt. 2 level tablespoonfuls of butter or lard. then add slowly the hot water. Sift all the dry ingredients together. Pinch of salt. 2 level tablespoonfuls of sugar. file:///E|/. 1 square of Baker's Chocolate.Vinnys A1 Store q q q 1 teaspoonful of vanilla. Add vanilla. roll or pat out the desired thickness. Heat milk.
stirring once or twice. one-quarter cup of Baker's Breakfast Cocoa. 1 teaspoonful of vanilla. add water. cocoa and cinnamon have been sifted. 1 ¾ cups of flour. Pour into a buttered pan. COCOA MARBLE CAKE q q q 1/3 a cup of butter. Add the milk and allow it time to heat. with which the baking powder. one-half a cup of milk. Roll to one-third an inch in thickness. when firm. then cook slowly. COCOA DOUGHNUTS One egg. beat again thoroughly. or until it makes a firm ball when dropped in cold water. cut and fry. as the chocolate is not grated. Place the chocolate. 1 teaspoonful of cinnamon. one-half a cup of sugar. being careful not to boil the milk. Beat yolks of eggs light. two teaspoonfuls of baking powder. Robinson's Recipes PLAIN CHOCOLATE q q q q q 1 ounce or square of Baker's Premium Chocolate. When ready to serve turn in chocolate-pitcher and beat with Dover egg-beater until light and foamy. Miss M. 3 tablespoonfuls of sugar. sugar and salt in the agate chocolate-pot or saucepan. add the boiling water and boil three minutes. one-quarter teaspoonful of cinnamon extract (Burnett's). cut in squares. ¼ a cup of Baker's Cocoa. 1 ½ cups of sugar. add the vanilla and beat until it seems like very cold molasses in winter.htm (26 of 57)07/05/2006 22:14:41 . until it begins to boil. ½ a cup of cold water. 1/8 a teaspoonful of salt.E. Mix in the order given. two cups of flour. cook. sifting the baking powder and cocoa with the flour. one-quarter teaspoonful of salt. When cooked enough.Vinnys A1 Store Mix all ingredients together but vanilla. and keep it closely covered. vanilla and sugar. Great care must be taken not to beat too much. eight or ten minutes. 1 pint of milk. 1 cup of sugar. then add the flour. Fold in the stiffly beaten whites of the eggs. Bake in a rather quick oven for twenty-five or thirty minutes. 1 pint of boiling water. because it cannot be poured into the pan.. 2 teaspoonfuls of baking powder. 1 egg. COCOA SPONGE CAKE q q q q q q q q 3 eggs. file:///E|/. stirring constantly. as this prevents the scum from forming. stirring occasionally./. and will not have a gloss on top.
and stir them carefully into the mixture. and as it cools cut in small squares.—From Mrs. MISS FARMER'S CHOCOLATE NOUGAT CAKE q q q ¼ a cup of butter. 1 egg. ½ a cup of milk. fold. LINCOLN'S CHOCOLATE CARAMELS One cup of molasses.Vinnys A1 Store q q q q q ½ a cup of milk. pour it into shallow pans. and drop the white and brown mixture in spoonfuls into small. To one-third of the mixture add the cocoa. Let stand five minutes. Lincoln's Boston Cook Book. 2 compressed yeast cakes softened in ½ a cup of warm water. add the vanilla and baking powder. 2 teaspoonfuls of baking powder. Then they are ready to serve. sprinkle on one-half cup of currants. MRS. Place in a bowl which is set in pan of warm water. brush the top with white of one egg beaten with one-half cup confectioners' sugar. using another one-half cup currants. add sugar. 1 teaspoonful of vanilla. MRS. turn into wellgreased cake pan and bake in a moderate oven forty-five minutes. 1/3 a cup of sugar. let raise until doubled in size. one-quarter of a pound of chocolate cut fine. ½ a cup of Baker's Breakfast Cocoa. 1 ¾ cups of flour. let raise forty minutes. Give the whole a vigorous beating. roll into a square about an inch in thickness. Beat the butter to a cream. 1 egg. Shape. until all added. Bake fifteen to twenty minutes. Mix in order given. place in pan.htm (27 of 57)07/05/2006 22:14:41 . Dissolve the chocolate in five tablespoonfuls of boiling water.—From Mrs. and fold again. roll and fold again. stirring all the time. RORER'S CHOCOLATE CAKE q q q q q q q q 2 ounces of chocolate. ½ a cup of butter.. 2 cups of flour. having dough as soft as can be handled. As you take from oven. Rorer's Cook Book. Mix quickly and lightly. 1 ½ cups of sugar. ¼ a teaspoonful of salt. 1 heaping teaspoonful of baking powder. 3 tablespoonfuls of Baker's Cocoa. Boil all together. Now beat the whites of the eggs to a stiff froth. then the milk. then each end to centre. 1 ½ cups of powdered sugar. add the yolks. and one heaping tablespoonful of butter. beat again. ¼ a teaspoonful of extract cinnamon. alternately. 1 cup of scalded milk. deep pans. file:///E|/. 4 eggs. then the melted chocolate and flour. 3 ½ to 4 cups of flour. and bake about forty minutes in moderate oven. 1 teaspoonful of vanilla. When it hardens in cold water. vanilla and egg. beat thoroughly. half a cup of milk. Roll as at first. fold the sides to meet the centre. Cream the butter. turn onto moulding board. half a cup of sugar./. then add flour (in which is mixed the baking powder) and milk. COCOA BUNS q q q q q q q q q 2 tablespoonfuls of butter.
MRS. Cornelia C. two ounces of chocolate grated and melted over hot water. and vanilla. Cornelia C. MRS. add half a pound of crystallized green gages cut into small pieces. and when the cream is so thick that it will just pour. Bedford. Cool slightly and add to cake mixture. Take from the fire and add one teaspoonful of vanilla. pinch the ends together and cook until golden-brown in smoking-hot fat. ½ a cup of powdered sugar. Line a quart charlotte mould with lady fingers.Vinnys A1 Store q q q q q q q 1 cup of milk. Bedford. one cupful of sour milk. which should be placed in a pan of ice water. BEDFORD'S CHOCOLATE CRULLERS Cream two tablespoonfuls of butter and one-half of a cupful of sugar. stir for a moment. add gradually one and one-half cups of sugar. and cook until smooth. when well mixed.—Mrs. flour mixed and sifted with baking powder./. simmer ten minutes. 2/3 a cup of almonds blanched and shredded.. 2 cups of bread flour. Melt two squares of Walter Baker & Co. To melted chocolate add one-third a cup of powdered sugar. Now add the chocolate and gelatine mixture and stir gently until it begins to thicken. file:///E|/. gradually add the beaten yolks of three eggs and one and one-half cupfuls more of sugar. and at serving time turn out on a flat dish. and when cold serve with whipped cream. and stir over the hot fire until smooth and glossy. Helen Armstrong. Cream the butter. let come to a boil. turn it gently into the mould. the whites of the eggs whipped to a stiff froth. Whip one pint of cream to a froth and put it in a bowl. one teaspoonful of vanilla.—Mrs. Steam about half an hour (according to size) and serve in the cups or turned out on warm plate. add two-thirds milk.'s Chocolate in a small pan with two tablespoonfuls of sugar and one of boiling water. leaving the dough united at one end. ARMSTRONG'S CHOCOLATE CHARLOTTE Soak a quarter of a package of gelatine in one-fourth of a cupful of cold water. MRS. Mix this thoroughly with the bread and place in well-buttered custard-cups. Braid loosely. Bake fifteen to twenty minutes in round layer-cake pans. Put an ounce of Walter Baker & Co. three beaten eggs and half a teaspoonful of vanilla. divide each into three strips.—Mrs.htm (28 of 57)07/05/2006 22:14:41 . ½ teaspoonful of vanilla. add a cup of sugar and a box of gelatine (that has been softened in a cup of water) and strain through a jelly bag or two thicknesses of cheese-cloth. CHOCOLATE JELLY WITH CRYSTALLIZED GREEN GAGES Dissolve in a quart of water three tablespoonfuls of grated chocolate. cut into oblongs. 2 squares of chocolate. Place the charlotte in a cold place for an hour or more. When almost cold. Sprinkle a generous half cupful of powdered sugar over the cream. and egg unbeaten. Roll out.—From Boston Cooking School Cook Book—Fannie Merritt Farmer. and sufficient sifted flour to make a soft dough.'s Chocolate over hot water and mix with half a cup of sugar. add gradually remaining milk. melted. BEDFORD'S HOT COCOA SAUCE FOR ICE-CREAM Boil together one and one-half cupfuls of water and one cupful of sugar for two minutes. 3 teaspoonfuls of baking powder. Then whisk well. then boil until clear. Add to this a gill of hot milk and the soaked gelatine. ARMSTRONG'S CHOCOLATE PUDDING Soften three cups of stale bread in an equal quantity of milk. MRS. a little salt.—Mrs. pour into a pretty mould. one-third of a teaspoonful of soda dissolved in one-half of a teaspoonful of boiling water. and stir until the gelatine is dissolved. add one tablespoonful of arrowroot dissolved in a little cold water. place on range. add a dessertspoonful of vanilla and a tablespoonful of brandy. Add two tablespoonfuls of cocoa which has been dissolved in a little hot water and a tiny pinch of salt and boil three minutes longer. Put between layers and on top of cake White Mountain Cream sprinkled with almonds. Helen Armstrong.
Beat in the beaten whites of two eggs mixed with a cupful of sugar and a pint of whipped cream. cool slightly and mark in squares.—Mrs. The flour should be sifted before it is measured. Then stir in a quart of boiling milk. add the flour. cook with two cupfuls of boiling water until smooth. three large eggs. then brush the under side with cold water. remove from fire. Garnish with whipped cream.htm (29 of 57)07/05/2006 22:14:41 .'s Breakfast Cocoa. Ewing. Add one quart of boiling water. half a cup of flour. Put into a saucepan half a cup of Walter Baker & Co. and serve. three ounces of unsweetened chocolate.—By Mrs. 1 teaspoonful of vanilla. and beat until creamy and mixture begins to sugar slightly around edge of saucepan. MRS. Boil thirteen minutes." MRS. sufficient to serve twelve persons. and add. MISS FARMER'S CHOCOLATE CREAM CANDY q q q q q 2 cups of sugar. and the paper can be readily stripped off. Emma P. Omit vanilla. stirring constantly. and boil gently. Add gradually one quart of boiling water and let the mixture boil five minutes. half a cup of granulated sugar and half a teaspoonful of salt." MRS. finely shaved. add a quart of boiling milk. and. author of "The Art of Cookery. by standing over hot water. beat in an ounce of melted chocolate. Serve in cups. BEDFORD'S CHOCOLATE MACAROONS Grate one-quarter of a pound of chocolate and mix one-quarter of a pound of sifted powdered sugar and one-quarter of a pound of blanched and ground almonds. Cornelia C. and freeze. HILL'S CHOCOLATE PUFFS Stir a cupful of flour into a cupful of water and half a cupful of butter. Heat to boiling point. cook for ten minutes. MRS. boiling together. five minutes.—Janet McKenzie Hill—Ladies' Home Journal. Remove from the fire. and stir constantly until chocolate is melted. Drop in half-teaspoonfuls on slightly buttered paper and bake in a moderate oven. Cool. 2 squares of chocolate. flavor with vanilla extract. If desired a spoonful of whipped cream may be put in each cup before filling with the cocoa. half a cup of granulated sugar and half a teaspoonful of salt. Shape with forcing bag and rose tube. add vanilla. Cover with whipped cream sweetened and flavored. Bake. and serve with or without whipped cream. when melted add sugar and milk.—Mrs. 2/3 a cup of milk. Bedford. sugar and salt. Ewing.'s Premium No. MRS.—Janet McKenzie Hill—Ladies' Home Journal. one-fourth of a teaspoonful of cinnamon.Vinnys A1 Store MRS./. add a pound of sifted powdered sugar and mix file:///E|/.—Boston Cooking School Cook Book—Fannie Merritt Farmer. The proportions given will make delicious. creamy cocoa. remove from fire. one at a time. while cooking. Do not take from the paper until cold. EWING'S CREAMY COCOA Stir together in a saucepan half a cup of Walter Baker & Co. 1 tablespoonful of butter. stir until dissolved. Emma P. stirring it constantly. then add chocolate. cut off the tops and put into each cake a tablespoonful of strawberry preserves. SALZBACHER'S CHOCOLATE HEARTS Melt. Add a pinch of cinnamon and mix to a soft paste with eggs beaten until thick.. EWING'S CREAMY CHOCOLATE Mix together half a cup of sifted flour. add to three quarts and a half of milk scalded with cinnamon bark. 1 Chocolate. Put butter into granite saucepan. Pour at once into a buttered pan. author of "The Art of Cookery. HILL'S COCOA FRAPPÉ Mix half a pound of cocoa and three cupfuls of sugar.
Vinnys A1 Store thoroughly. Use the yolks for chocolate whips./. SPANISH CHOCOLATE CAKE file:///E|/. which should not be as cool as for meringue. then when hard put on a second layer of chocolate. one-half cup of molasses. sprinkling the board and paste with granulated sugar instead of flour. pale green flavored with pistachio. Ice the cakes on top and sides with white icing. Whites of 2 eggs. cinnamon and nutmeg. they are very excellent and but little labor. PETITS FOUR Bake a simple. three-fourths a pound of sifted sugar. then ice tops and sides with different tinted icings. four eggs well beaten. using Walter Baker & Co.—American Housekeeper. they will feel firm to the touch. Serve with plain cream. a solid crust having formed over the top. one cup of chopped walnuts. add more sugar. and put away in a cold place to harden. nor quite so hot as for sponge cake. white with almond. five teaspoonfuls of melted chocolate. Then add two tablespoonfuls of figs. ½ a teaspoonful of cinnamon. CHOCOLATE MACAROONS Stir to a paste whites of seven eggs. two tablespoonfuls of raisins." COCOA CHARLOTTE (Without Cream) q q q q q q q 1 pint of water. one-half cup of milk. ½ a teaspoonful of vanilla. one-half a cup of English walnuts and one teaspoonful of vanilla. add the cinnamon and vanilla. When done. on which lay pieces of the mixture rolled to fit the wafer. yellow with orange. 3 tablespoonfuls of cocoa. Remove from the fire. Pour at once into a pudding mould. Dissolve the cornstarch in a quarter of a cup of cold water. and place on pans oiled just enough to prevent sticking. half a cup of sweet milk. Bake in a very moderate oven. candied cherries and angelica may all be utilized in making pretty designs in decoration. two teaspoonfuls of baking powder. ½ a cup of sugar. pale pink with rose.'s Unsweetened Chocolate and made as for layer cake. add the sugar and the cocoa. bits of citron cut in fancy shapes. The success of these cakes depends upon the oven. one-half cup of butter. add it to the pint of boiling water. one cup of butter. If properly made.—Mabel Richards Dulon. which have been thoroughly mixed together. two cups of flour. add one-half cup of Baker's Chocolate and boil seven minutes longer. one cup of hot mashed potatoes. work to a stiff yet pliable paste with the unbeaten whites of three eggs (or less). They should be about an inch in depth. light sponge cake in a shallow biscuit tin or dripping pan. stir until it thickens. Have ready wafer paper cut round.htm (30 of 57)07/05/2006 22:14:41 . adding vanilla to flavor. and will loosen easily from the pan after being allowed to stand a moment to cool. Split each one and spread jelly or frosting between the layers. Candied violets. Press one-half a blanched almond on each macaroon and bake in a moderate oven.—From "Good Housekeeping. and two ounces of grated Baker's Chocolate. and pour slowly over the stiffly beaten whites of eggs. mix all together and boil seven minutes. Break off in small pieces and roll out about one-fourth of an inch thick. They should be very light. CHOCOLATE FUDGE WITH FRUIT Two cups of sugar. Bake in layers and use marshmallow filling. and when cold turn out on the moulding board and cut into small dominoes or diamonds. one tablespoonful each of cloves. dipping the brush in the melted chocolate to make the spots. POTATO CAKE Two cups of white sugar. If the paste seems too soft. one-half a pound of almonds pounded very fine.. Cut with a tiny heart-shaped cake cutter (any other small cake cutter will do). Little domino cakes are also pretty. 2 level tablespoonfuls of cornstarch.
knead and cut these as the others. as the chocolate will make the mixture thick and crumbly. one teaspoonful of soda dissolved in hot water. Bake in layers. stir until dissolved. add but a little. one-half a cup of butter. Beat the egg on a plate. While this is cooling beat up the first part of the cake and add the chocolate custard. (Uncooked Fondant) q q q q q q q White of 1 egg.. Green color paste. grated. CHOCOLATE MINTS. 1 or 2 squares of Baker's Chocolate. Work and knead the mixture until the paste is evenly distributed throughout./. 2 tablespoonfuls of cold water. one-half a cup of sweet milk. Add also a little water. Color the second part a very delicate pink. Sifted confectioner's sugar. and flavor with peppermint. Begin by adding a tablespoonful of water.Vinnys A1 Store One cup of sugar. then add more if necessary. add the cold water and gradually work in sugar enough to make a firm paste. PEPPERMINTS. ½ teaspoonful of essence of peppermint or a few drops of oil of peppermint. two eggs. Ice on top and between the layers. Take the paste from the jar with a wooden tooth pick. Put on the stove one cup of milk. when cool flavor with vanilla. three cups of flour. Pink color paste. one-half a cup of Baker's Chocolate. To one part add the peppermint and a very little of the green color paste. then stir into it one cup of sugar and the yolk of one egg stirred together. then cut out into small rounds or other shape with any utensil that is convenient. melted over hot water. To the last part add one or two squares of Baker's Chocolate. flavor with rose extract and cut out in the same manner as the first. Divide the sugar paste into three parts. Etc. Roll the candy into a sheet one-fourth an inch thick.htm (31 of 57)07/05/2006 22:14:41 . CHOCOLATE CARAMEL WALNUTS (Uncooked Fondant) file:///E|/.
Break the chocolate in small pieces and surround with warm water. Drop whatever is to be coated into the chocolate. The inner dish of the boiler should be of such size that the melted chocolate will come nearly to the top of it. set the half of an English walnut upon each. it is ready to use. draw across the edge of the dish and drop onto a piece of table oil cloth or onto waxed paper. flatten the balls a little. with the fork push it below the chocolate. melted over hot water. pressing the nut into the candy and thus flattening it still more. APRICOT and NUT CHOCOLATES file:///E|/. add the syrup. WITH BAKER'S "DOT" CHOCOLATE Half a pound of "Dot" Chocolate will coat quite a number of candy or other "centers. Do not let a drop of water get into the chocolate. English walnuts. also more water if necessary. After they have dried off a little run a spatula under each and turn to dry the other side. When cold. it is well. to melt a larger quantity of chocolate.." but as depth of chocolate and an even temperature during the whole time one is at work are essential. white. After a few centers have been dipped set them in a cool place to harden. the chocolate. then break off small pieces of uniform size and roll them into balls. HOW TO COAT CANDIES. sugar as needed. If the chocolate be at the proper temperature when the centers are dipped in it. Coat with Baker's "Dot" Chocolate. Beat the white of egg slightly. CHOCOLATE DIPPED PEPPERMINTS (Uncooked Fondant) Prepare green. stir occasionally while melting. in the hollow of the hand. The caramel gives the chocolate a particularly nice flavor.Vinnys A1 Store q q q q q q q White of 1 egg. &c.htm (32 of 57)07/05/2006 22:14:41 . when convenient. When the melted chocolate has cooled to about 80° F. 3 tablespoonfuls of maple or caramel syrup. The necessary utensils are a wire fork and a very small double boiler. and the candies will not have a spreading base. Sifted confectioner's sugar. and the vanilla. 1 teaspoonful of vanilla extract. water. 1 tablespoonful of water. it will give a rich. pink and chocolate colored mints by the first recipe. the unused chocolate may be cut from the dish and set aside for use at a future time./.. CHERRY. glossy coating free from spots. GINGER. Work with a silver plated knife and knead until thoroughly mixed. lift out. 2 or more squares of Baker's Chocolate.
Dip these. but a silver oyster fork answers nicely) to make groups of three nuts. and one above and between the others. lift out onto oil cloth with a dipping fork (a wire fork comes for the purpose. They will harden very quickly. Work the fondant for some time. flatten it with the fingers and use to cover a whole pecan or English walnut meat. in Baker's "Dot" Chocolate and set on an oil cloth. Candied cherries. (Caramel syrup is a great addition to this fondant.. then break off little bits and wrap around small pieces of the fruit. side by side. especially if nuts are to be used. one at a time. Drop the peanuts. then roll in the hollow of the hand into balls or oblongs. CHOCOLATE COATED ALMONDS Select nuts that are plump at the ends. one by one. Candied apricots.htm (33 of 57)07/05/2006 22:14:41 . Set each shape on a plate as it is finished. push the nuts under with the fork. PLAIN AND CHOCOLATE DIPPED PARISIAN SWEETS file:///E|/. Halves of pecan nuts. Almond or rose extract. Halves of almond. into the center of a dish of "Dot" Chocolate made ready for use. 2 tablespoonfuls of cold water. one by one. then drop onto waxed paper or oil cloth. For other candies. Use them without blanching./. into the center of it. CHOCOLATE PEANUT CLUSTERS Shell a quart of freshly-roasted peanuts and remove the skins.Vinnys A1 Store q q q q q q q q q q White of 1 egg. In removing the fork make a design on the top of each nut. Melt "Dot" Chocolate and when cooled properly drop the nuts. Preserved ginger. Use three tablespoonfuls of syrup and one tablespoonful of water with one egg white instead of the two tablespoonfuls of water indicated in the recipe). Brush. These are easily prepared and are particularly good. roll a piece of the fondant into a ball. Sifted confectioner's sugar. ½ a pound of Baker's "Dot" Chocolate. Use the first four ingredients in making uncooked fondant.—two below. to remove dust.
chopped nuts or chopped nuts mixed with white or chocolate fondant.htm (34 of 57)07/05/2006 22:14:41 . one variety or a mixture). 2 ounces citron. 1 cup of dates. filberts. 1 ½ ounces of Baker's Chocolate. When rolling the mixture use confectioner's sugar on board and rolling pin. Pour boiling water over the figs and dates. 5 figs. ¼ a teaspoonful of salt. 2/3 a cup of nut meats./. Add more sugar if it is needed and roll the mixture into a sheet one-fourth an inch thick. Cut the strips into diamond-shaped pieces (or squares). one by one. then dip them. CHOCOLATE OYSTERETTES. roll these in confectioner's sugar or dip them in chocolate fondant or in Baker's "Dot" Chocolate. (almonds. melted. Chocolate Fondant or Baker's "Dot" Chocolate. STUFFED DATES. then drain as dry as possible. Cut into strips an inch wide. let boil up once.. press the dates into a compact form to keep in the filling. add the salt. and work it evenly through the mass. and sprinkle a little fine-chopped pistachio nut meats on the top of the dipped pieces. add the chocolate. CHOCOLATE DIPPED Cut choice dates open on one side and remove the seeds. the stem ends from the figs. pecans or walnuts.Vinnys A1 Store q q q q q q q q q q ½ a cup of Sultana raisins. PLAIN AND WITH CHOPPED FIGS file:///E|/. chop the fruit and nut meats (almonds should be blanched) in a food chopper. in "Dot" Chocolate. and the sugar and work the whole to a smooth paste. 1/3 a cup of confectioner's sugar. remove stones from the dates. Fill the open space in the dates with a strip of preserved ginger or pineapple.
. and at once set a half nut meat on each. cut very fine. etc. TURKISH PASTE WITH FRENCH FRUIT. or to 236° F. melted or shaved fine. Dip in "Dot" Chocolate. let stand in a cool place for a time.. then into small squares. Stir the sugar and the two-thirds a cup of cold water over the fire until the sugar is dissolved and the syrup is boiling. CHOICE CHOCOLATE PECAN PRALINES q q q q q 3 cups of granulated sugar. then when it thickens a little turn into an unbuttered bread pan and set aside until the next day. 1 teaspoonful of vanilla extract. the chocolate. 1 cup of French candied fruit. then with the tips of the fingers gently pull the paste from the pan to a board dredged with confectioner's sugar. To unmold separate the paste from the pan—at the edge—with a sharp-pointed knife. 1 teaspoonful of ground cinnamon. a teaspoonful in a place. Select fresh-baked crackers free from crumbs. 3 cups of pecan nut meats. cherries. and beat all together. then remove from the fire. 2 cups of sugar. Let the gelatine stand in the half cup of cold water until it has taken up all of the water./. 2 squares of Baker's Chocolate. then add the vanilla and the fruit. and dispose on oil cloth or waxed paper. In cutting keep sugar between the knife and the paste. let the mixture boil up once. roasted peanuts or raisins or 3 or 4 basket figs or a little French fruit cut in very small bits. Sift confectioner's sugar over the top. add the cinnamon.htm (35 of 57)07/05/2006 22:14:41 . 1 cup of cream. ½ a cup of cold water. ½ a pound or more of Baker's "Dot" Chocolate. Add the chocolate. melted over hot water. and beat it in. salted preferred. Roll each square in confectioner's sugar. angelica.Vinnys A1 Store q q Oyster crackers. 2 squares of Baker's Chocolate. citron. CHOCOLATE FLAVORED q q q q q q q q 3 level tablespoonfuls of granulated gelatine. then add the gelatine and let cook twenty minutes. then pour the mixture onto the cup of sugar cooked to caramel. 2/3 a cup of cold water. then let boil to the soft ball degree. file:///E|/. cut into strips. Stir the sugar and cream over the fire until the sugar is melted. made ready as in previous recipes. chopped fine. 1 cup of sugar cooked to caramel. fine-chopped. When cold enough to hold its shape drop onto an oil cloth or marble. add the nut meats and beat until the mass begins to thicken. For a change add figs or other fruit. or chopped nuts to the chocolate ready for dipping.
one cup of brown sugar. and cut in cubes. onequarter cup of molasses and one-half cup of cream. one to drop the mixture. Then stir constantly until the mass thickens. Mix together in a separate dish one cup of white sugar. Just before it is done add a small piece of butter. broken up into fine pieces.. after the fudge has been taken from the fire. After it has been taken from the fire./. Boil this five minutes. and then more slowly towards the end. then begin to stir in marshmallows. DOUBLE FUDGE file:///E|/. stirring rapidly. Then remove and beat until quite cool and pour into buttered tins. When cold cut in diamond-shaped pieces. Add this to the butter. ¼ a cake of Baker's Premium No. Maple or brown sugar may be used in place of all or a part of the quantity of granulated sugar designated. and when this becomes hot put in the chocolate. Put in butter when it begins to boil. and after it has been brought to a boil continue boiling for two and one-half minutes. Put in the sugar and cream. 1 tablespoonful of butter. Add two squares of Baker's Chocolate. and boil until it hardens in cold water. 1 Chocolate. 1 Chocolate. Pour into buttered pan and set in a cool place. the other to decorate with the halves of the nuts. until half a pound has been stirred into the fudge. scraped fine. VASSAR FUDGE q q q q 2 cups of white granulated sugar.htm (36 of 57)07/05/2006 22:14:41 . Stir vigorously and constantly.Vinnys A1 Store Two persons are needed to make these pralines. Stir until it creams when beaten on a saucer. The mixture becomes smooth and firm almost instantly. crushing and beating them with a spoon. Cool in sheets three-quarters of an inch thick. 1 cup of cream. WELLESLEY MARSHMALLOW FUDGE Heat two cups of granulated sugar and one cup of rich milk (cream is better). SMITH COLLEGE FUDGE Melt one-quarter cup of butter. add one and one-half teaspoonfuls of vanilla. Then add two squares of Baker's Premium No. Continue to stir in marshmallows. stirring it first rapidly.
1 ½ cups of cream. 1 cup of walnut meats. to give a marbled effect. then let boil. or. 1 teaspoonful of vanilla extract. Butter size of a walnut. and beat until thick and slightly grainy. then put the mixture in a pan. get some one to beat one dish of the fudge. peel off the paper and cut into cubes. Stir the sugar. FUDGE HEARTS OR ROUNDS file:///E|/. When nearly cold turn from the pan. or on something that will allow the air to circulate below the dishes./. Set both dishes on a cake rack. When the mixture cools a little. scraped fine or melted. MARBLED FUDGE q q q q q q 2 cups of granulated sugar. When cool. glucose and cream over a slack fire until the sugar is melted. first a little of one and then of the other. 2 squares of Baker's Chocolate. till a soft ball can be formed in cold water. chopped fine. then beat and pour on top of fudge already in pan. then beat and spread in buttered tin to cool. until the thermometer registers 236° F. 1 tablespoonful of butter. q q q q q 2 cups of brown sugar. ½ a cup of cream. Boil seven minutes. lined with waxed paper. ¼ a cup of glucose (pure corn syrup).Vinnys A1 Store q q q q 2 cups of granulated sugar... add a teaspoonful of vanilla to each dish. move the saucepan to a hotter part of the range and continue stirring until the mixture boils. Boil ten minutes. cut in squares. Remove from the fire and pour one-half of the mixture over the chocolate. stirring every three or four minutes very gently. ½ a cup of cream. 2 teaspoonfuls of vanilla. 2 squares of Baker's Chocolate.htm (37 of 57)07/05/2006 22:14:41 . 1 tablespoonful of butter.
/. 2 squares of Baker's Chocolate.htm (38 of 57)07/05/2006 22:14:41 . 1 tablespoonful of butter. 1 teaspoonful of vanilla. or hardwood board. half of it being spread over the marshmallows. 1 cup of cream. or to the "soft ball" degree. to the soft ball degree.Vinnys A1 Store q q q q q q 2 cups of granulated sugar. set in the thermometer and cook over a quick fire.. 1 teaspoonful of vanilla extract. 1/3 a cup of condensed milk. 1 cup of cream. then turn it into a pan lined with waxed paper. ¼ a teaspoonful of salt. salt and chocolate. when the sugar boils wash down the sides of the pan as in making fondant. without stirring. set the second batch to cook. set it into cold water and when nearly cold. 236° F. Boil the sugar. 1 teaspoonful of vanilla.. stir gently every few minutes. 2 squares of Baker's Chocolate. ¼ a teaspoonful of salt. then add the vanilla and beat the candy until it thickens and begins to sugar. Nearly half a pound of marshmallows. ¼ a cup of butter. CHOCOLATE DIPPED FRUIT FUDGE file:///E|/. 1 ½ squares of Baker's Chocolate. preparing it in the same manner as the first. Pour into a pan lined with paper to stand until cooled somewhat. MARSHMALLOW FUDGE 1st BATCH q q q q q q q 2 cups of granulated sugar. At once dispose the halves of marshmallows close together upon the top of the fudge. Stir the sugar and cream. over a rather slack fire. milk and water to 236° F. add the butter and let boil up vigorously. melted or shaved fine. In the meantime the second batch should be cooking and the marshmallows be gotten ready. 1 tablespoonful of butter. When the first batch is about cold add the vanilla and beat the candy vigorously until it begins to thicken. Soon the other dish of fudge will be ready. add the vanilla and beat as in the first batch. 1/3 a cup of water. then pour it over the marshmallows. but one batch need be prepared. then remove from the fire and add the chocolate.. until the sugar is melted. split in halves. When the whole is about cold turn it onto a marble. Start with the first batch and when this is nearly boiled enough. let stand undisturbed until cool. turn from the mold and with a French cutter or a sharp edged tube cut into symmetrical shapes. pull off the paper and cut into cubes. then remove to a cake cooler (or two spoon handles to allow a circulation of air below the pan). 2nd BATCH q q q q q q 2 cups of granulated sugar. If one is able to work very quickly. add the butter. and let boil up vigorously.
CHOCOLATE FOR DIPPING q ½ a cake or more of Baker's "Dot" Chocolate. 1 cup of Maple Syrup. Heat the sugar. or 1/3 a cup of milk and 1/4 a cup of butter. and candied cherries and apricots. of glucose. thick. until a little of the candy dropped on a cold marble may be rolled into a ball./. Drop. ¾ a cup of fruit. add the fruit and beat until it becomes thick. cut in small pieces. until the thermometer registers 236° F. add the cocoanut and stir constantly while cooking to the soft ball degree. less one tablespoonful. Set the saucepan on a cake cooler and when the mixture becomes cool. CHOCOLATE COCOANUT CAKES q q q q q 2/3 a cup of granulated sugar. or. syrup. One cup. cover and let boil three or four minutes. 1 ½ cups of glucose (pure corn syrup). or. Stir the sugar. then uncover and let boil stirring often but very gently until a soft ball may be formed in cold water. Coat these with the "Dot" Chocolate.htm (39 of 57)07/05/2006 22:14:41 . In about fifteen minutes cut into squares. figs. onto a marble or waxed paper. by small teaspoonfuls. ½ a pound or Baker's "Dot" Chocolate. ¼ a cup scant measure of water.Vinnys A1 Store FRUIT FUDGE q q q q q q 1 ½ cups of granulated sugar. glucose and cream until the sugar is melted. BAKER'S CHOCOLATE "DIVINITY" file:///E|/. water and glucose to the boiling point. These cakes are very easily coated. to make small. When cold coat with "Dot" Chocolate melted over hot water and cooled properly.. rather uneven rounds. ½ a cup of thick cream. ½ a pound of dessicated cocoanut. then turn into pans lined with waxed paper.
Add the salt and chocolate and beat over the fire. Then turn this gradually onto the eggs. The whites of 2 eggs. about 248° F.. paraffine and water over the fire. In cooking without a thermometer one is liable to remove the candy from the fire too soon—if this happens. beaten dry. set this into a dish of boiling water and stir constantly until the mixture thickens. Piece of paraffine size of a pea. The candy must be stirred constantly during the last of the cooking. 1 cup of maple syrup. In about fifteen minutes lift the candy from the pan (by the ends of the paper left for the purpose) and cut it into small oblongs or squares. then cover and let boil five minutes. CHOCOLATE NOUGATINES q q q q q q q q q q 1 cup of granulated sugar. Put the sugar.htm (40 of 57)07/05/2006 22:14:41 . ¼ a teaspoonful of salt. beating constantly meanwhile. On no account let even a few drops of water boil into the candy. add the nuts and pour into a pan lined with waxed paper. then pour into the pan lined with paper. glucose. ¼ a teaspoonful of salt. Let the sugar. stirring occasionally. Return the whole to the saucepan. until when tested in water a ball that rattles in the cup will be formed. 1 cup of nut meats. return the rest of the syrup to the fire and let boil until it is brittle when tested in cold water or to 290° F. Add the salt to the eggs before beating them. to the saucepan. 2 squares of Baker's Chocolate. ½ a cup of water. broken in pieces. ¼ a cup of water. 287° F. syrup. The whites of 2 eggs./. ½ a cup of honey (strained). then pour in a fine stream onto the whites of eggs. glucose and water stand on the back of the range. 1 cup of almond or English walnut meats. and gradually pour on part of the syrup. or. honey.. About ½ a pound of Baker's "Dot" Chocolate. return. Remove the cover and let boil to soft crack. 1 teaspoonful of vanilla. beating constantly meanwhile. until the sugar is melted. egg whites and all. ½ a cup of glucose. beating constantly meanwhile with the egg beater. until the chocolate is melted.Vinnys A1 Store q q q q q q q q 1 ½ cups of brown sugar. beaten dry. chopped fine. stir occasionally and let boil to the hard ball degree. chopped fine. set file:///E|/. ½ a cup of glucose pure corn syrup.
or. Coat these with "Dot" Chocolate.. Put the sugar. (not skimmed). then turn it into two bread pans./. until when tested in cold water. stirring gently—move the thermometer.Vinnys A1 Store over the fire on an asbestos mat and beat constantly until it becomes crisp when tested in cold water. Put the sugar. file:///E|/. 1 ½ cups of glucose (pure corn syrup). gradually stir in the rest of the milk. stir and cook until the mixture boils vigorously. Pour into a buttered pan a little larger than an ordinary bread pan and set aside to become cold. glucose. Cook until the thermometer registers 250° F. ½ a cup of butter. 2 ½ squares of Baker's Chocolate. cream of tartar and one cup of the milk over the fire.htm (41 of 57)07/05/2006 22:14:41 . then gradually add the other cup of cream. CHOCOLATE NUT CARAMELS q q q q q q q 2 cups of granulated sugar. (pure corn syrup).. Remove from the fire. add the chocolate and vanilla and beat them thoroughly through the candy. Do not allow the mixture to stop boiling while the cream is being added. nicely oiled or buttered. stir constantly. to stir beneath it—every four or five minutes. one cup of the cream and the butter over the fire. add the chocolate and nuts and beat until the chocolate is melted. a hard ball may be formed. PLAIN CHOCOLATE CARAMELS q q q q q q q 2 ½ cups of sugar. and when the mass has boiled a few moments. 1/8 a teaspoonful of cream of tartar. 1 cup of butter.. glucose. When nearly cold cut into squares. to make a sheet three-fourths an inch thick. 2 cups of cream. When cold cut into pieces about an inch and a quarter long and three-eighths of an inch wide and thick. When nearly cold turn from the pan and cut into cubes. 1 teaspoonful of vanilla extract. Do not let the mixture stop boiling while the milk is being added. 3 or 4 squares of Baker's Chocolate. ¾ cup of glucose. Stir every few moments and cook to 248° F. 2 ½ cups of whole milk. butter. beat in the vanilla and turn into a biscuit pan. Without a thermometer boil until—when tested by dropping a little in cold water—a hard ball may be formed in the water. 2 teaspoonfuls of vanilla extract. 1 ½ cups of English walnut meats.
Vinnys A1 Store RIBBON CARAMELS CHOCOLATE LAYERS q q q q q q q 1 ¼ cups of granulated sugar. by standing in cold water. 1 cup./. 1 ½ cups of cold water. turn enough of it onto one of the chocolate layers to make a layer about onethird an inch thick.htm (42 of 57)07/05/2006 22:14:41 . then draw the saucepan to a hotter part of the range. then add the cocoanut and stir occasionally until a soft ball may be formed when a little of the mixture is dropped upon a cold marble. to dissolve the sugar. 1 teaspoonful of vanilla extract. and may be kept almost indefinitely. 1 ¼ cups of rich milk. ¼ a cup of butter. stirring occasionally. When the white mixture is ready. then cover closely with a heavy piece of cotton cloth wrung out of cold water. until the sugar is melted. of glucose (pure corn syrup). WHITE LAYER q q q q 2/3 a cup of granulated sugar. to 248° F. Let cook. Have the other chocolate layer cooled. Add the chocolate and vanilla. then cut in cubes. or 3 drops of acetic acid. as sugary portions will spoil the fondant by making it grainy. ½ cup of glucose (pure corn syrup) scant measure. with a metal scraper or a wooden spatula. 1 ¼ squares of Baker's Premium Chocolate.. wash down the sides of the saucepan. The fondant may be used the next day. Stir the sugar and water in a saucepan. For the white layer. or until. add the cream of tartar or acid and. knead slightly. Put this mixture over the fire. remove it from the pan and dispose above the cocoanut layer. ¼ (scant) a cup of water. When the syrup is cold. FONDANT q q q 4 cups of granulated sugar. a pretty firm ball may be formed. but do not let it begin to boil until the chocolate layers are turned into the pans. but is in better condition after several days. or the soft ball degree. Put the sugar. Do not scrape out the saucepan or allow the last of the syrup to drip from it.. mix thoroughly and turn into two wellbuttered shallow pans. Let the sugar stand for an hour or longer to ripen. scraping all the sugar from the marble onto the mass. press these closely into a kitchen bowl. Remove the cover. stir until the mixture boils. set on the back part of the range. and continue turning the edges in until the mass begins to thicken and grow white. then very gradually stir in the rest of the milk. stir until boiling. cream of tartar and the fourth a cup of milk over the fire. and stir until the boiling point is reached. ¼ a teaspoonful of cream of tartar. if the cloth covering it be wrung out of cold water and replaced once in five or six days. less one tablespoonful.. Let stand until cold and firm. 1/3 a pound of dessicated cocoanut. cover with a cloth wrung out of water (this cloth must not touch the fondant) and then with heavy paper. butter. Cover the saucepan and let boil rapidly three or four minutes. put the sugar. 1/16 a teaspoonful of cream of tartar. Fondant may file:///E|/. glucose. wrap each cube in waxed paper. water and glucose over the fire. then remove the damp cloth and cut the mass into pieces. Wet the hand in cold water and with it dampen a marble slab or a large platter. then without jarring the syrup turn it onto the marble or platter. set in the thermometer—if one is to be used—and let cook very rapidly to 240° F. then work it up into a ball. with the hand or a cloth wet repeatedly in cold water. turn the edges of the mass towards the center. when tested in water or on a cold marble. to remove any grains of sugar that have been thrown there.
put the fork under it and lift it out. or the design made with the fork will suffice. Halves of blanched almonds. If any be left over." to be coated with chocolate or with some of the same fondant tinted and flavored appropriately. use it to coat whole nuts or cherries. ALMOND CHOCOLATE CREAMS CENTERS q q q q ¼ a cup of blanched almonds. add the vanilla and the water and heat until melted. ½ a cup of fondant. Shape these into balls a generous half inch in diameter and leave them about an hour to harden on the outside. CHOCOLATE COATING q q q About one cup of fondant. Mix the chopped almonds with the fondant and vanilla.htm (43 of 57)07/05/2006 22:14:41 . on a marble or large platter. add confectioner's sugar. 2 squares of Baker's Chocolate. 2 squares of Baker's Chocolate. white or delicately colored with vegetable color-pastes or with chocolate. to remove superfluous candy. ½ a cup of fondant. chopped fine. add a few drops of water. or éclairs or for making candy "centers. ¼ a teaspoonful of vanilla. file:///E|/. Make a design with the fork in taking it from the candy. as needed. Confectioner's sugar for kneading and shaping. shape into a long roll. then cut into small pieces of the same size. take out the spoon and put in a dipping fork (a wire fork costing about ten cents) beat the fondant. CHOCOLATE COATING q q q q q About 1 cup of fondant. to keep it from crusting and drop in a "center. 1 teaspoonful of vanilla extract. chopped fine. as frosting for small cakes. Few drops of water. a little at a time. turn the fork over and drop the bon-bon onto waxed paper.." with the fork cover it with fondant. scrape the fork lightly on the edge of the dish. CHERRY CHOCOLATE CREAMS CENTERS q q ¼ a cup of candied cherries. Put the fondant for the coating and the chocolate (shaved or broken in pieces) in a double boiler (with hot water in the lower receptacle). If at any time the coating be too thick./. 1 teaspoonful of vanilla extract.Vinnys A1 Store be used. At once press half of a blanched almond on the top of the candy. and knead the mass thoroughly.
CHOCOLATE PEPPERMINTS Melt a little fondant and flavor it to taste with essence of peppermint. then stir (over hot water) until the fondant and chocolate are melted and evenly mixed together. and remove them with the fork to a piece of oil cloth. in chocolate fondant (as prepared for almond file:///E|/. into the chocolate mixture. Coat the fig-and-nut balls and drop them with the fork onto a piece of oil cloth or waxed paper in the same manner as the cherry bon-bons. Melt the chocolate. ½ a cup of English walnut meats. Prepare the centers and coat in the same manner as the almond creams../.htm (44 of 57)07/05/2006 22:14:41 . one by one. These may be dipped in "Dot" Chocolate instead of fondant. using enough to secure the shade of brown desired in the coating and add to the fondant with the vanilla. CHOCOLATE MARSHMALLOWS Cut the marshmallows in halves. Powdered sugar. FIG-AND-NUT CHOCOLATES q q q q q q q 5 figs. Remove the stem and hard place around the blossom end of the figs. 3 or 4 tablespoonfuls of water or sherry wine. in a double boiler until softened. 1 teaspoonful of vanilla. one by one. Add powdered sugar as is needed to shape the mixture into balls. 3 or 4 ounces of Baker's Chocolate. and let steam. Fondant. add two ounces of chocolate and a teaspoonful of boiling water. with the water or wine.Vinnys A1 Store q Bits of cherry. Put about a cup of fondant in a double boiler. then add the nuts and chop very fine. With a teaspoon drop the mixture onto waxed paper to make rounds of the same size—about one inch and a quarter in diameter—let these stand in a cool place about one hour. when they are ready to use. and put them. cut side down. let stand until the chocolate is set. then drop the peppermints. leave the mixture white or tint very delicately with green or pink color-paste.
¾ a cup of glucose. and then in the chopped-and-browned almonds. To prepare the nuts. add Baker's Chocolate and vanilla as desired and beat till the chocolate is evenly mixed through the fondant. adding confectioner's sugar as needed. 1/3 the recipe for fondant. of Baker's Chocolate. granulated sugar and cold water. 1 teaspoonful of vanilla. chopped fine. into cone shapes. file:///E|/. MAPLE FONDANT ACORNS q q q q q q q 2 cups of maple syrup. and with the thumb and finger push the meat from the skin. sprinkle at once with a little fine-chopped pistachio nut meat. ½ a cup of blanched almonds. Beat the chocolate with the fork. CHOCOLATE ALMOND BARS q q q q q q q q ½ a cup of sugar. lift the first one dipped from the paper and dip the base again in the chocolate. let these stand an hour or longer to harden upon the outside. 2 or more squares of Baker's Chocolate. (¼ an ounce of paraffine at discretion). in removing the fork. browned in the oven. Put a little of the fondant in a dish over hot water. set them over the fire in tepid water to cover. 1 teaspoon of vanilla. 1 ¾ cups of granulated sugar. When all are dipped.htm (45 of 57)07/05/2006 22:14:41 . lift out the marshmallow. Make fondant of the syrup. ½ a cup of water. drain. then take them up. Continue until all have been dipped..Vinnys A1 Store and cherry chocolate creams). then dip the cones in the chocolate and set them on a piece of oil cloth or waxed paper./. leave its imprint in the chocolate. melted over hot water and flavored to taste with vanilla. Confectioner's sugar. one by one. 3 or 4 ozs. heat to the boiling point. About ¼ a cup of fine-chopped almonds. following the directions given for fondant made of granulated sugar (cream of tartar or other acid is not required in maple fondant). turn it and. cover with cold water. Work some of the fondant. that it may not crust over. ¾ a cup of cold water.
cut into small. ALMOND FONDANT BALLS Roll part of the almond fondant into small balls. and knead it in thoroughly. and in it coat the balls lightly. With a spoon sprinkle the chopped material over the balls. Remelt this over hot water. to a board and cut them in pieces half or three-quarters of an inch wide. When cold. sugar side down. It will take considerable time to turn this mixture to fondant. drain as much as possible. Cover and let stand half an hour. then roll it lightly under the fingers into a long strip the shape and size of a lead pencil. Without the paraffine cook a little higher than with it. ¼ a cup of glucose. then turn onto a damp marble." With the fork push them below the fondant.htm (46 of 57)07/05/2006 22:14:41 . Have ready the "Dot" Chocolate melted over hot water and in this coat the prepared sticks leaving the surface a little rough. Turn out the candy in such a way that it will take a rectangular shape on the marble. and set onto oil cloth. Let boil to the soft ball degree or to 238° F. melted over hot water. cut the strips into two-inch lengths and let stand to become firm. lift out. Add the almond paste. Add at the same time the vanilla. As each ball is coated with the chocolate drop it onto a plate of chopped pistachio nut meats or of chopped cocoanut (fresh or dessicated).Vinnys A1 Store Melt the sugar in the water and glucose and let boil to about 252° F. form as many of these strips as desired. drop them.. Some of the "Dot" Chocolate will be left after dipping the almond chocolate sticks../. thin pieces. Wash down the sides of the kettle as in making fondant. ALMOND FONDANT STICKS q q q q q q q 2 ½ cups of coffee A or granulated sugar. glucose and water over the fire. Stir until the sugar is dissolved. mix thoroughly and turn onto a marble or platter over which powdered sugar has been sifted. These improve upon keeping. Add the Baker's Premium Chocolate. 1 teaspoonful of vanilla extract. WALNUT CREAM-CHOCOLATES file:///E|/. let boil up vigorously. Put the sugar. ¼ a pound of almond paste. in chocolate fondant prepared for "dipping. and. When cool enough score it in strips about an inch and a quarter wide. or between a soft and a hard ball. The chocolate must be added warm. ¼ a pound of Baker's Premium Chocolate. lift the strips. When nearly cold turn to a cream with a wooden spatula. one by one. Add the almonds and the vanilla. At once cut off a portion of the fondant and knead it into a round ball. as it grows cooler. ½ a cup of water. ½ a pound of Baker's "Dot" Chocolate.
add the caramel syrup and the vanilla. or the stopper of an oil or vinegar cruet will answer the purpose. Cover the chocolate fondant with a bowl and let stand for thirty minutes. ½ a pound of Baker's "Dot" Chocolate. If molds are not available a thimble./. and with a spatula turn to a cream. 3 or 4 tablespoonfuls of thick caramel syrup. then pour on the Premium Chocolate. stir constantly while the mixture becomes warm and thin. are thin when warm and solidify on the outside when cold. ½ a cup of condensed milk.. A little water. put it into a double boiler. and let cook to the soft ball stage. especially such as are of some variety of fondant. making it smooth upon the top. turn to a cream. if necessary. set half an English walnut meat upon the top. To shape candy of this sort. melted over hot water. stir until the sugar is melted. ¼ a cup of glucose. fill a low pan with cornstarch. add the vanilla and stir until melted.. glucose and butter over the fire. ¼ a cup of butter. cover with a bowl and let stand for thirty minutes. and drop the cream mixture into impressions made in cornstarch. when cold and brushed free of starch dip in "Dot" Chocolate. TO MOLD CANDY IN STARCH IMPRESSIONS Many candies. Have ready molds made of plaster paris. condensed milk and water over the fire to boil. CHOCOLATE BUTTER CREAMS q q q q q q q 2 ½ cups of sugar. Put the sugar. then knead the cream. As each piece is coated and dropped onto the oil cloth. 1 teaspoonful of vanilla. With a small brush remove the starch that sticks to the candy shapes. 2 teaspoonfuls of vanilla.Vinnys A1 Store q q q q q q q 2 ½ cups of granulated sugar. Pour on a damp marble and let stand undisturbed until cold. lift from the starch and repeat the impressions as many times as the space allows. press these into the cornstarch. so that they may be "dipped" or coated with chocolate. pick it from the starch. ½ a cup of water. round piece of wood. knead well and set over the fire in a double boiler. then gather into a compact mass. then cook to the soft ball degree. 2 ½ ozs of Baker's Premium Chocolate.htm (47 of 57)07/05/2006 22:14:41 . The mixture is now ready to be dropped into small impressions in starch. stir gently but often. glued to a thin strip of wood. pour on a damp marble and leave until cold. file:///E|/. add a tablespoonful or two of water. If too soft it will not hold its shape in coating. water. though the impressions must be made one at a time. or to 238°F. This process is longer than with the ordinary fondant. ½ a pound of Baker's "Dot" Chocolate. or 236° F. Put the sugar. Use two teaspoons to drop the cream. When dropping the chocolate mixture into the starch it should be just soft enough to run level on the top. Coat each piece with "Dot" Chocolate. When the candy is cold. ½ a cup of water.
Pistachio nuts in slices and halves. Put a bit of nut in each impression.. ½ a pound of Baker's "Dot" Chocolate. With the point of a toothpick take up a little of the color-paste and add to the fondant.htm (48 of 57)07/05/2006 22:14:41 . brush carefully and coat with "Dot" Chocolate./. When the shapes are cold. 1 teaspoonful of vanilla extract. Using green color-paste. glucose and water over the fire and stir until boiling. Put the sugar. When firm coat with "Dot" Chocolate and set half a pistachio nut on top. before filling it with fondant. SURPRISE CHOCOLATE CREAMS q q Fondant. add the extract and stir until the mixture is hot. PISTACHIO CHOCOLATE CREAMS q q q q q q Fondant. cover and finish cooking as in making ordinary fondant. ½ to 1 whole teaspoonful of rose extract. then wash down the sides of the saucepan. ½ a pound of Baker's "Dot" Chocolate. remove from the starch. Damask rose color-paste. it should be hot and thin enough to run level on top. Let cook to 238° F. 1/3 a cup of glucose (pure corn syrup). 1/8 a teaspoonful of almond extract.Vinnys A1 Store FONDANT FOR SOFT CHOCOLATE CREAMS q q q 2 ½ cups of sugar. Green color-paste. file:///E|/. ROSE CHOCOLATE CREAMS q q q q Fondant. Use this fondant in the following recipes. vanilla and almond extract mold the fondant in long shapes. thin and evenly tinted. Put a part or the whole of the fondant into a double boiler over boiling water. scrape at once into a bowl and cover with a damp cloth. With two teaspoons drop the mixture into impressions made in starch. Candied or Maraschino cherries. When the fondant begins to stiffen. Turn the syrup onto a damp marble or platter and before it becomes cold turn to a cream with a wooden spatula. 1 cup of water. but do not let the cloth touch the fondant.
(when a little is cooled and chewed it clings but does not stick to the teeth) add the butter and peanuts and stir constantly until the peanuts are nicely browned (or are of the color of well roasted peanuts). When the candy is through foaming. and in it drop the creams. to fill the impressions and have them level on the top. let boil up once. 1/3 a cup of molasses. 1/3 a cup of glucose. 2/3 a cup of water. The small Spanish peanuts are the best for this purpose. Melt the fondant over hot water and add the flavoring. file:///E|/. ½ a pound of Baker's "Dot" Chocolate. CHOCOLATE PEANUT BRITTLE q q q q q q q q q 1 ½ cups of sugar. Put the sugar. water and glucose over the fire. turn it onto a warm and well-oiled marble or platter. 1 tablespoonful of cold water. Dissolve the soda in the cold water. cover them with boiling water. then turn the whole sheet upside down. and again pull as thin as possible. 2 level tablespoonfuls of butter.Vinnys A1 Store q q q Flavoring of almond or vanilla. 1 teaspoonful of vanilla extract. when they are ready to use. let cool to about 80° F. Put a bit of cherry in the bottom of each starch impression. take hold of it at the edge and pull out as thin as possible. As soon as it has cooled a little on the edges. Note that the peanuts used in the brittle are raw. add the vanilla and the soda and stir vigorously. Chopped peanuts. 1 level teaspoonful of soda.htm (49 of 57)07/05/2006 22:14:41 . Half of a roasted peanut may be set upon each piece as coated. one at a time. After the peanuts are shelled. be melted over warm water. ½ a pound of raw shelled peanuts. Loosen it from the receptacle at the center by running a spatula under it. then uncover and let cook to 275° F. 2/3 a cup of water. then add as many chopped peanuts as can be well stirred into it. wash down the sides of the saucepan with a cloth or the fingers dipped in cold water. stir till the sugar is dissolved.. Break into small pieces and when cold coat with "Dot" Chocolate prepared as in previous recipes. then turn in the melted fondant. Let the chocolate. cover and let boil three or four minutes. 1 teaspoonful of vanilla extract./. then skim out and push off the skin. broken in bits. CHOCOLATE POP CORN BALLS q q q q q q q 1 ½ cups of sugar. ½ a pound or more of Baker's "Dot" Chocolate. 3 tablespoonfuls of butter. as coated dispose them on table oil cloth or waxed paper. ½ a cup of glucose (pure corn syrup). 3 squares of Baker's Premium Chocolate.
Under cover of a similarity in name. WALTER BAKER & CO. Ltd. let boil rapidly to 260°F. then wash down the sides of the saucepan. ¼ a teaspoonful of salt..Vinnys A1 Store q About 4 quarts of popped corn. 1/3 a cup of glucose. with a spatula or the fingers. as those who are making use of it seek out-of-the-way places where deception will the more easily pass. pull over a hook until cold. a number of unscrupulous concerns have. stir until the sugar is melted. within recent years. save the salt. continue this until the candy is cold enough to pull. It is difficult to bring the fraud home to all consumers. during the pulling. ESTABLISHED 1780 This House has grown to be the largest of its kind in the world and it has achieved that result by always maintaining the highest standard in the quality of its cocoa and chocolate preparations and selling them at the lowest price for which unadulterated articles of high grade can be put upon the market. made attempts to get possession of the great market won by this House. or until brittle when tested in cold water.. Discard all the hard kernels in the corn. remove from the fire and. Press the mixture together only just enough to hold it in shape. file:///E|/. pour the chocolate. Have the corn warm and in a warm bowl. 4 ounces of Baker's Premium Chocolate. During the last of the cooking the candy must be stirred constantly. then remove the cover and let cook without stirring to the hard ball degree. over the fire. by trading on its good name—selling to unsuspecting consumers goods of distinctly inferior quality by representing them to be the products of the genuine "Baker's. chocolate and flavoring." The quantity of goods sold in this way is not so much of an injury to us as the discredit cast upon our manufactures by leading some consumers to believe that these fraudulent articles are of our manufacture and that we have lowered the high standard maintained for so many years. mixing the two together meanwhile. add the chocolate. 2/3 a cup of water. turn the edges towards the center. glucose and water over the fire. trade-mark. a little at a time. 2 tablespoonfuls of butter. then pour onto the popped corn. (pure corn syrup). add the flavoring. Set the sugar. CHOCOLATE MOLASSES KISSES q q q q q q q q q 2 cups of coffee A sugar.htm (50 of 57)07/05/2006 22:14:41 . With buttered hands lightly roll the mixture into small balls. cut in short lengths and wrap in waxed paper.. melted over hot water. stir. as soon as the bubbling ceases. Pour onto an oiled platter or marble. cover and let boil three or four minutes. add the molasses and butter and stir constantly until brittle in cold water. or 1 teaspoonful of essence of peppermint. 1 cup of molasses. Put all the ingredients. 1 tablespoonful of vanilla extract. to mix the chocolate evenly through the candy. well salted. melted over hot water. and the vanilla. as the candy cools on the edges./. label or wrapper. above the candy.
or adulterants of any kind. file:///E|/. 90../. It is absolutely pure. We ask the cooperation of all consumers who want to get what they order and what they pay for to help us—as much in their own interest as ours—in checking these frauds. and are therefore in full conformity to the requirements of all National and State Pure Food Laws. arrowroot or sugar. is to buy goods bearing the name and trade-mark of a well-known and reputable manufacturer.'s Cocoa and Chocolate Preparations BAKER'S BREAKFAST COCOA In 1-5 lb. expressing their indignation at the attempts of unscrupulous dealers to foist upon them inferior and adulterated articles by fraudulently representing them to be of our manufacture.. Our Cocoa and Chocolate Preparations are ABSOLUTELY PURE—free from coloring matter. from which the excess of oil has been removed. It has more than three times the strength of cocoa mixed with starch. and to make sure by a careful examination that they are getting what they order.Vinnys A1 Store We have letters from housekeepers who have used the genuine Baker goods for years. for the purpose of cheapening the cost and giving a fictitious appearance of richness and strength. WALTER BAKER & CO.. tins This admirable preparation is made from selected cocoa.. more or less injurious to health. and is. Ltd. therefore. 1-4 lb. 1-2 lb. The safest course for consumers. and fifty-two highest awards from the great industrial exhibitions in Europe and America. Statements in the press and in the reports of the Pure Food Commissioners show that there are on the market at this time many cocoas and chocolates which have been treated with adulterants. and 5 lb. chemical solvents. We have behind us one hundred and twenty-nine years of successful manufacture. Our registered guarantee under National Pure Food Laws is Serial No. 1 lb.htm (51 of 57)07/05/2006 22:14:41 . and it is soluble. WALTER BAKER & Co..
The color of the case is the same shade of deep blue heretofore used on the Baker packages. and a trial will convince one that it is really a delicious article for eating or drinking.. nourishing. cakes and 5c and 10c packages. Ltd. 1 lb. yellow label It is the pure product of carefully selected cocoa beans. The high reputation and constantly increasing sales of this article have led to imitations on a very extensive scale. flavored with pure vanilla beans. far more economical.. and no change has been made in the color (yellow) and design of the label. It is delicious. is printed. different from any other package. To distinguish their product from these imitations Walter Baker & Co. Vigorous proceedings will be taken against anyone imitating the package. delicacy and natural flavor. Particular care is taken in its preparation. The small cakes form the most convenient. cakes.htm (52 of 57)07/05/2006 22:14:41 . and admirably adapted for invalids as well as for persons in health. palatable and healthful article of food that can be carried by bicyclists. Used at receptions and evening parties in place of tea or coffee. On the outside of the case. Trade-Mark on every package BAKER'S CHOCOLATE In 1-4 and 1-2 lb. Trade-mark on every package BAKER'S VANILLA CHOCOLATE In 1-2 lb. easily digested. tourists and students. strengthening. No alkalies or other chemicals or dyes are used in its preparation. packages. delicious and flesh-forming beverage. costing less than one cent a cup. is guaranteed to consist solely of choice cocoa and sugar. the name of the manufacturer is prominently printed in white letters. "La Belle Chocolatière" sometimes called the Chocolate Girl. have enclosed their cakes and pound packages in a new envelope or case of stiff paper.. Trade-mark on every package CARACAS CHOCOLATE file:///E|/. Celebrated for more than a century as a nutritious. Unequalled for smoothness.Vinnys A1 Store therefore. and 1-6 lb./. On the back of every package a colored lithograph of the trade-mark. to which nothing has been added and from which nothing has been taken away. blue wrapper. It is the best sweet chocolate in the market.
on receipt of 10 cents in stamps or money. enclosed in an attractive wrapper with an embossed representation of an automobile in colors. and has a constantly increasing sale in all parts of the country. If you do not find it at your grocer's./.. It is one of the finest and most popular sweet chocolates on the market. prepaid.htm (53 of 57)07/05/2006 22:14:41 . packages A fine eating chocolate. packages A delicious article. Trade-mark on every package CENTURY CHOCOLATE In 1-4 lb. packages A fine vanilla chocolate for eating or drinking. Trade-mark on every package AUTO-SWEET CHOCOLATE In 1-6 lb.Vinnys A1 Store In 1-8 and 1-4 lb. we will send a quarterpound cake by mail. Put up in very artistic wrappers. Good to eat and good to drink. Trade-mark on every package GERMAN SWEET CHOCOLATE file:///E|/.
Trade-mark on every package SOLUBLE COCOA file:///E|/. Lankester says cocoa contains as much flesh-forming matter as beef. and presents the full flavor of the cocoa-bean in all its natural fragrance and purity. If you do not find it at your grocer's write to us and we will put you in the way of getting it. which are not suited for the purpose. and for sportsmen's use. have anything to do with the mawkishly sweet chocolates of the candy shops or the imported milk chocolate.Vinnys A1 Store In 1-4 lb. bags This is the freshly roasted bean cracked into small pieces. which is slightly sweetened. the author. nutritious and healthful and is a great favorite with children. packages. and 1-8 lb. says: "Chocolate is now regarded as a very high-class food on account of its nutritive qualities.'s "Dot" brand. * * * * * A half cake will keep a man's strength up for a day without any other food. The genuine is stamped: "S. I never strike off from camp by myself without a piece of chocolate in my pocket.htm (54 of 57)07/05/2006 22:14:41 . Beware of imitations. packages is one of the most popular sweet chocolates sold anywhere. it is one of the most economical drinks. Do not. It contains no admixture.." CRACKED COCOA OR COCOA NIBS In 1-2 lb. and 1 lb." Trade-mark (La Belle Chocolatière) on every package DOT CHOCOLATE In 1-2 lb. 12 lb. Dr./. When properly prepared. Mass. and 10 lb. cakes. Dorchester. and in 6 lb. In "The Way of the Woods—A Manual for Sportsmen" Edward Breck. German. boxes A high grade chocolate specially prepared for home-made candies. however. We have something better here in America in Walter Baker & Co. It is palatable.
Soluble Cocoa—for hot or cold soda. or adulterants of any kind. It is considered of great value as a nutritious. and heat until the mixture boils. It is easily made. decorated canisters. sugar may be added if desired. and are very attractive in form and delicious in substance. They are much used for desserts and collations. medium and dark. As a soothing application to chapped hands and lips. After it has become cool. Many who have used it say they would not for any consideration be without it. Trade-mark on every package CHOCOLATE FOR CONFECTIONERS' USE Liquid Chocolates—plain. then add the sugar. VANILLA TABLETS These are small pieces of chocolate. being preferred to cod-liver oil and other nauseous fats so often used in pulmonary complaints. Trade-mark on every package COCOA-BUTTER In 1-2 lb. light. refreshing. and therefore in full conformity to the requirements of all National and State Pure Food Laws. and done up in fancy foil. and in metal boxes for toilet uses One-half the weight of the cocoa-bean consists of a fat called "cocoa-butter. making the skin remarkably soft and smooth. It is almost a necessary article for every household. and at picnics and entertainments for young people. 8 ½ pounds of white sugar.Vinnys A1 Store This is a preparation for the special use of druggists and others in making hot or cold soda. Strain while hot. 2 ½ quarts of water. It is perfectly soluble.. and 1-5 lb. Trade-mark on every package file:///E|/. chemical solvents. nourishing and strengthening drink. They are strongly recommended by physicians as a healthy and nutritious confection for children. It is absolutely pure. Thoroughly dissolve the cocoa in hot water. sweet. strengthening tonic. Absolutely Pure—free from coloring matter.htm (55 of 57)07/05/2006 22:14:41 . It possesses the full strength and natural flavor of the cocoabean." from its resemblance to ordinary butter. 4 or 10 lb. cakes. The packages are tied with colored ribbons. The Trade is supplied with 1./. No chemicals are used in its preparation. It forms the basis for a delicious. and all irritated surfaces. made from the finest beans. The directions for making one gallon of syrup are as follows: q q q 8 ounces of soluble cocoa. cocoabutter has no equal.
It has solved the problem of medicine by imparting something which is easily digestible and at the same time free from the exciting qualities of coffee and tea. thus making it especially desirable for nervous persons or those afflicted with weak stomachs. suitable for the most delicate system. is easily prepared. they are considered superior to tea and coffee. Packed only in 1 lb. each. It is composed of the best nutritive and restoring substances. They have a flavor similar to but milder than cocoa. convalescents. and has received the commendation of eminent physicians as being the best article known for convalescents and all persons desiring a light. nourishing and strengthening food. and 1-2 lb. bottles A compound formerly known as Racabout des Arabes.. and 1/2 lb. It has a very agreeable flavor. a most nutritious preparation. digestible.Vinnys A1 Store COCOA-SHELLS In 1 lb. It is now a favorite breakfast beverage for ladies and young persons. 1-2 lb. and as furnishing a pleasant and healthy drink. and delicate or aged persons. indispensable as an article of diet for children. 6 lbs. with our label and name on them.htm (56 of 57)07/05/2006 22:14:42 . Their very low price places them within the reach of all. packages Cocoa-shells are the thin outer covering of the beans. Trade-mark on every package CACAO DES AZTÈQUES In boxes. ladies. to whom it gives freshness and embonpoint./. papers. file:///E|/.
/..htm (57 of 57)07/05/2006 22:14:42 .Vinnys A1 Store file:///E|/.
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