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