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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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but they used the seeds of the file:///E|/. from which a great variety of preparations under the name of cocoa and chocolate for eating and drinking are made." is almost universally used in English-speaking countries to designate the seeds of the small tropical tree known to botanists as THEOBROMA CACAO../.htm (6 of 57)07/05/2006 22:14:41 . The name "Chocolatl" is nearly the same in most European languages. and is taken from the Mexican name of the drink. "Chocolate" or "Cacahuatl. and it was introduced into Spain immediately after." The Spaniards found chocolate in common use among the Mexicans at the time of the invasion under Cortez in 1519.Vinnys A1 Store Chocolate Coated Almonds Chocolate Dipped Parisian Sweets Stuffed Dates." a corruption of "Cacao. 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. The Mexicans not only used chocolate as a staple article of food.
pretend that it has not sufficient nourishment. is an article of food as wholesome as it is agreeable. and are the least subject file:///E|/. and prolong life. complete. and is fitted to repair wasted strength. says: "Chocolate came over the mountains [from Spain to France] with Anne of Austria. It is evident that the coming American is going to be less of a tea and coffee drinker. they had it sometimes carried after them to church./. in the beginning. that it suits the most feeble stomach. They all declared. that it is excellently adapted to persons who are obliged to a great concentration of intellect. thus wiredrawing. the ancient adage. that it would kill them. Baron von Liebig. a beneficient restorer of exhausted power. but they have all thriven on it and have not failed to glorify their teacher. the ratio of increase fell far below that of cocoa. "have shown that chocolate. and copious breakfast.181. and more of a cocoa and chocolate drinker.Vinnys A1 Store cacao tree as a medium of exchange. formally. carried their love for chocolate to such a degree that. easy of digestion. others. and that the effect disappears too soon.' "Time and experience. The amount retained for home consumption for the year ending Dec. and attributed by some to the fact that he was extravagantly fond of chocolate. and by dint of eloquence. that excellent effects have been produced by it in chronic complaints. Physiologie du Goût. 31. with those whose occupations oblige them to undergo severe mental strains. "The Spanish ladies of the New World. Brillat-Savarin. The Spanish monks also spread the knowledge of it by the presents they made to their brothers in France. The amount retained for home consumption in 1860 was only 1. as wholesome as delicious. and that it is a last resource in affections of the pylorus. one of the best-known writers on dietetics.721 pounds—over 16 ounces for each inhabitant. I have induced many ladies to try this experiment. in his entertaining and valuable work. in favor of his penitents. It agrees with dry temperaments and convalescents. 'Liquidum non frangit jejunium. and does not possess those qualities injurious to beauty with which coffee has been reproached. it is said. and thank God for a stomach of such superior activity. was 93. a queen having first introduced it into France. Out of zeal for science. whose metaphysics were as subtle as his morality was accommodating. with public speakers. and we may dine whenever we like. "In regard to the others. for good and well-made chocolate must suit every stomach which retains the slightest digestive power. "The people who make constant use of chocolate are the ones who enjoy the most steady health.. It is well known that Linnæus called the fruit of the cocoa tree theobroma. if we take. daughter of Philip III and queen of Louis XIII. in the toils of the pulpit or the bar. and of the food value of a beverage which nourishes the body while it also stimulates the brain. 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. 'food for the gods. preserve health. by others to his desire to please his confessor. it is the best friend of those engaged in literary pursuits. and especially to travellers. with mothers who nurse their children. and by others to his gallantry. This favoring of the senses often drew upon them the censures of the bishop. "After a good. "This gives me an opportunity to make an observation whose accuracy may be depended upon. the remedy is an easy one: they should reinforce their breakfast with a pâté. but its quality must be good and it must be carefully prepared. It is probable that the former have only themselves to blame. that it is nourishing. in addition. on the contrary. Although there was a marked increase in the consumption of tea and coffee during the same period." he says further. a cup of well-made chocolate. declared. or a kidney. It soothes both stomach and brain. moisten the whole with a good draught of soconusco chocolate. says: "It is a perfect food. as well as for others. "Some persons complain of being unable to digest chocolate. This is the natural result of a better knowledge of the laws of health. that a fast was not broken by chocolate prepared with water. a cutlet." M. carefully prepared. and that the chocolate which they use is of bad quality or badly made.' The cause of this emphatic qualification has been sought. but the Reverend Father Escobar.956.054 pounds—about 3-5 of an ounce for each inhabitant. and with all those who give to work a portion of the time needed for sleep. not content with partaking of it several times a day.htm (7 of 57)07/05/2006 22:14:41 . 1908. and for this reason. It is highly nourishing and easily digested. digestion will be perfectly accomplished in three hours.
In this strait she determined to take three dishes of chocolate. tea. if one examines the nature of chocolate a little. prepared after the manner of the country. The success was very happy. was cured of general atrophy by its use./. Christoph Ludwig Hoffman wrote a treatise entitled. their plumpness is also more equal. equally certain and decisive. resolved. I took some yesterday for nourishment. what milk is to infants. and one at night." he says. a treatise on "The Natural History of Chocolate. In reality. aware of the extreme difficulty of imitating these substances. in order to have a good supper. This new way of life succeeded so well that she has lived a long while since. he goes on to demonstrate. very proper to repair the exhausted spirits and decayed strength. and wherever the practice is in use. Cacao lends itself very readily to such preliminary treatment. "in favor of this excellent nourishment. good old wine was called the milk of old men. 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.." Chocolate appears to have been highly valued as a remedial agent by the leading physicians of that day. that chocolate is a substance "very temperate. and instanced the case of Cardinal Richelieu. through necessity. de Sévigné's letters to her daughter: "I took chocolate night before last to digest my dinner. and of easy digestion. "I could produce several instances. where the teas and coffees share in the pervasive fragrance of the cheese and kerosene. and coffee. A French officer who served in the West Indies for a period of fifteen years. She had lost. and that it is truly the panacea of old age. Being a distinct and Particular Account of the Cacao Tree. In the factory they should simply receive the mechanical treatment requisite to develop their high and file:///E|/. we may quote from one of Mme. and one of my friends not capable of a falsity. This is abundantly exemplified in the country grocery or general store." which received the approbation of the Regent of the Faculty of Medicine at Paris. as the result of actual experiment. cocoa. and which was translated and published in London. he stated. with sugar. will take up odors and flavors from substances placed near them. What I consider amusing about chocolate is that it acts according to the wishes of the one who takes it. during the early part of the last century. She was not capable of taking anything solid. Each of these has its characteristic aroma." in which he recommended it in many diseases. its Growth and Culture. "Before chocolate was known in Europe. since its use has become so common that it has been perceived that chocolate is. He assured me that in his neighborhood an infant of four months old unfortunately lost his nurse. have undertaken to employ lower grades. but this title is now applied with greater reason to chocolate. to feed it with chocolate. and very suitable to preserve the health and prolong the lives of old men. and the Preparation. and. Designing persons. 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.. who.. so as to be able to fast until night." The three associated beverages. as far as may be. in proof of its goodness. The first is an experiment of chocolate's being taken for the only nourishment—made by a surgeon's wife of Martinico. although numerous attempts have been made in regard to all three. In a first-class article. which reduced her to such a condition that she did not know how to subsist. for that matter. and its parents not being able to put it to another. "I had the second relation from a gentleman of Martinico. her lower jaw. and seasoned with a bit of cinnamon. with respect to them. There chocolate is nothing else but cocoa kernels dissolved in hot water. as the result of his personal observations. "Potus Chocolate. These are two advantages which every one may verify among his own friends. the beans should be of the highest excellence. but I shall content myself with two only. by a very deplorable accident.. wrote. in 1730. Hence the detection of adulteration is not a difficult matter." In corroboration of M. Brillat-Savarin's statement as to the value of chocolate as an aid to digestion. by manipulation. Every one knows how readily tea. it seems as though the one was made on purpose to remedy the defects of the other. for the infant came on to a miracle. Excellent Properties. one in the morning. copy. and not rich enough to live upon jellies and nourishing broths. and was neither less healthy nor less vigorous than those who are brought up by the best nurses. they should be carefully grown on the plantation and there prepared with great skill.htm (8 of 57)07/05/2006 22:14:41 . and Medicinal Virtues of its Fruit. arriving in the factory in good condition.Vinnys A1 Store to a multitude of little ailments which destroy the comfort of life. and coffee are known to the French as aromatic drinks. very nourishing. as the methods have essentially changed since that time). the higher sorts. one at noon. The fragrance and flavor are so marked that they cannot be imitated by any artificial products. with respect to the constitution of aged persons. more lively and robust than before this accident.
and altogether 52 highest awards in Europe and America. and beat the mixture with a whisk until it is frothy. When the milk comes to the boiling point. Cocoa thus treated is generally darker in color than the pure article. he says. shelled before grinding. in giving some hints concerning the proper preparation of cocoa. and in some instances they are only imperfectly. Have the chocolate cut in fine bits. add the sugar and water. being ground to an extraordinary degree of fineness. use one quart of milk. malt.. if at all. are added freely. Chemical treatment is relied on to correct in part the odor and taste of such inferior goods. is highly soluble. as a matter of fact. Stir constantly until the mixture is smooth and glossy. They should be most carefully shelled after roasting and finely ground without concealed additions. Mix the cornstarch with one gill of the milk. PLAIN CHOCOLATE For six people.'s Premium No. so that particles remain in even suspension and form a smooth paste." that the treatment of cocoa with alkali for the purpose of producing a more perfect emulsion is objectionable. starch.htm (9 of 57)07/05/2006 22:14:41 . therefore the public is largely unable to discriminate between the good and the inferior. and two tablespoonfuls of hot water. It has received the Grand Prize—the highest award ever given in this country. The legitimate means. but is difficult to the novice." Baker's Breakfast Cocoa is absolutely pure. etc. This file:///E|/. This is the process in all honest manufactories of the cacao products. That is the way the Baker Cocoa is treated. and it is perforce compelled to depend almost entirely on the character and reputation of the manufacturer. two ounces of Walter Baker & Co. and which bears the name of a respectable firm. says: "Start with a pure cocoa of undoubted quality and excellence of manufacture. 1 Chocolate. Or. The analyst of the Massachusetts State Board of Health states in his recent valuable work on "Food Inspection and Analysis. and put it in a small iron or granite-ware pan. Beans of poor quality are used. and. kola. a wholly different course has been pursued. Put the remainder of the milk on to heat in the double-boiler. other than the time-honored natural vanilla and the like. hops. three tablespoonfuls of sugar. Add this to the hot milk. holding high the vessel from which you pour.Vinnys A1 Store attractive natural flavor and fragrance. even if not considered as a form of adulteration. A distinguished London Physician. one tablespoonful of cornstarch. for making it as soluble as possible is to pulverize it very fine. This point is important. the chocolate may be poured back and forth from the boiler to a pitcher. Now. in the preparation of many of the cacao products on the market./. The detection of such imposition is easy enough to the expert. for there are many cocoas on the market which have been doctored by the addition of alkali. and artificial flavors. stir in the cornstarch and cook for ten minutes. and place the pan over a hot fire. because of their cheapness.
stirring all the time. put the chocolate. and a pint and a half of milk. Stir the flour and whites of eggs alternately into the mixture. CHOCOLATE CAKE file:///E|/. a few grains of salt and half a teaspoonful of vanilla extract may be added. a little at a time. putting a tablespoonful of whipped cream in each cup and then filling up with the chocolate. Serve at once. Pour the hot syrup in a thin stream into the whites of two eggs that have been beaten to a stiff froth. Let this mixture boil for five minutes. To melt the chocolate. The plain chocolate may be used instead of the vanilla. Place the saucepan on the fire and stir until the contents boil. For flavoring.'s Breakfast Cocoa is powdered so fine that it can be dissolved by pouring boiling water on it. and to the remaining third add one ounce of melted chocolate. CHOCOLATE LAYER CAKE Beat half a cupful of butter to a cream. For six cupfuls of cocoa use two tablespoonfuls of the powder.. if preferred. and when it has been heated to the boiling point. and boil gently until bubbles begin to come from the bottom—say. Have three deep tin plates well buttered. Bake the cakes in a moderate oven for about twenty minutes. which is then to be placed in a pan of boiling water. and gradually beat into it one cupful of sugar. but cocoa is not nearly so good when prepared in this manner as when it is boiled. This is very convenient. and spread with white icing. Scalded milk may be used in place of boiled milk. beat in half a cupful of milk. and milk or cream is added to suit the individual taste. Take from the fire instantly. about five minutes. Serve at once./. and also spread with white icing. For this reason it is often prepared at the table. Put the cocoa and sugar in a saucepan. TO MAKE THE ICING. omit the cornstarch. half a pint of boiling water. substitute water for the milk named above and add three tablespoonfuls of condensed milk when the chocolate is added. Continue to beat until the icing is thick. Cut the chocolate in fine bits. shave it fine and put in a cup. then add the boiling milk and serve. and one tablespoonful of sugar. A gill of cream is a great addition to this cocoa. 1 Chocolate. one quart of milk. Use two-thirds of this as a white icing. three tablespoonfuls of hot water. beating the mixture all the time.'s Premium No. Put the milk on the stove in the double-boiler. Spread with chocolate icing. Put into a granite-ware saucepan two gills of sugar and one of water. Put the milk on the stove in the double-boiler. Mix half a teaspoonful of baking powder with two scant cupfuls of sifted flour. Put the dark cake on this. Do not stir or shake the sugar while it is cooking. Put a layer of white cake on a large plate. and stir over a hot fire until smooth and glossy. BREAKFAST COCOA Walter Baker & Co. sugar and water in a small iron or granite-ware pan. and spread two-thirds of the batter in two of them. but in that case use a teaspoonful of vanilla extract and three generous tablespoonfuls of sugar instead of one.htm (10 of 57)07/05/2006 22:14:41 . two tablespoonfuls of sugar. VIENNA STYLE Use four ounces of Walter Baker & Co. CHOCOLATE. Stir this mixture into the hot milk. Beat the whites of six eggs to a stiff froth. If you prefer not to have the chocolate thick. and gradually pour the hot water upon them.'s Vanilla Chocolate.Vinnys A1 Store will give a thick froth. and beat well with a whisk. A small teaspoonful of the powder is put in the cup with a teaspoonful of sugar. Flavor with one teaspoonful of vanilla. If condensed milk is used. melted. On this put the third cake. and one teaspoonful of vanilla. on this is poured two-thirds of a cup of boiling water. Into the remaining batter stir one ounce of Walter Baker & Co. When this is light. and spread this batter in the third plate.
's Premium No. Now add the dry mixture. and mix with it two tablespoonfuls of flour and onefourth of a teaspoonful each of cinnamon. Sprinkle powdered sugar over the cakes. CHOCOLATE MARBLE CAKE Put one ounce of Walter Baker & Co. also two unbeaten eggs. Add to the yolks a generous half cupful of powdered sugar. Put about one-third of this mixture into another bowl. Beat the butter to a cream. Put half a cupful of sugar and three tablespoonfuls of water in a small saucepan. Spread quickly on the cake. and gradually beat in the sugar. half a cupful of butter. Pour into a buttered. and with a spoon lightly cut in the whites. melted. and lastly. Beat to a cream half a cupful of butter and one cupful of sugar. shallow cake pan. in which the baking powder should be mixed. and stir the melted butter and chocolate into it. Melt in a cup one ounce of Walter Baker & Co. add half a teaspoonful of vanilla extract. Beat vigorously for five minutes.htm (11 of 57)07/05/2006 22:14:41 . Flavor with one teaspoonful of vanilla. CHOCOLATE BISCUIT Cover three large baking pans with paper that has been well oiled with washed butter. After boiling gently for four minutes. and bake in a moderate oven for about forty-five minutes. Add the melted chocolate. and with very little stirring. The mixture can be shaped like lady fingers. adding also a tablespoonful of boiling water. Over these dredge powdered sugar. and beat until very light.'s Chocolate and one tablespoonful of butter in a cup. Add one ounce of Walter Baker & Co. cloves and baking powder. and stir it and the whites into the yolks. one cupful and a half of flour.'s Premium No. Gradually beat in half a cupful of milk. and beat a few minutes longer. When the syrup is about blood warm. CHOCOLATE GLACÉ CAKE Beat to a cream a generous half cupful of butter. Separate the whites and yolks of four eggs. and set this in a pan of boiling water. half a cupful of milk. and beat five minutes longer. one teaspoonful of vanilla. the cake can be baked in a sheet and iced with a chocolate or white icing. beat it with a wooden spoon until thick and white. in which is mixed one teaspoonful of baking powder. then the eggs (already well beaten). dry froth./. Beat in the milk and vanilla. spread with glacé frosting. Bake for twenty-five minutes in a moderate oven. Pour the mixture into buttered shallow pans.. but do not stir. one cupful and three-fourths of sifted pastry flour. Frost or not. and finally the flour.'s Premium No. Separate six eggs. Now add the whites of six eggs beaten to a stiff froth. Drop the mixture in teaspoonfuls on the buttered paper. The whites and flour must be cut in as lightly as possible. and bake for half an hour in a moderate oven. Now put the saucepan in another with boiling water. or. GLACÉ FROSTING. 1 Chocolate. 1 Chocolate in a cup. Grate the chocolate. Drop the white-and-brown mixture in spoonfuls into a well buttered deep cake pan. three eggs. as you like. Add one cupful of powdered sugar to the yolks. 1 Chocolate. one teaspoonful and a half of baking powder. having it about half an inch thick. CHOCOLATE WAFERS Grate four ounces of Walter Baker & Co. Pour into two well buttered shallow cake pans. because it would spoil the icing if the syrup were stirred after it begins to boil. and bake in a slow oven for about fourteen or fifteen minutes. 1 Chocolate. and a cupful and a half of sifted flour. CHOCOLATE GLACÉ After making a glacé frosting.'s Premium No. and gradually beat into this one cupful of sugar. and put it with the frosting. use three ounces of Walter Baker & Co. and beat until light and firm. next the chocolate.Vinnys A1 Store For two sheets of cake. if preferred. Stir over the fire until the sugar is nearly melted. When cool. Measure out three-fourths of a cupful of sifted flour.'s Premium No. dissolve one ounce of Walter Baker & Co. which are first to be beaten to a stiff froth. Bake in a moderate oven for half an file:///E|/. one cupful and three-fourths of sugar. then set away to cool. then stir in half a cupful of milk. half a teaspoonful of vanilla extract. and stir until the icing is thin enough to pour. then add the grated yellow rind and the juice of half a lemon. Beat the whites of the eggs to a stiff. Take the spoon from the pan before the sugar really begins to boil. 1 Chocolate. with which has been mixed one generous teaspoonful of baking powder.
—Mix in a bowl half a pint of rich cream. Let this stand for eight minutes./. Stir until the sugar is partially melted. CHOCOLATE COOKIES Beat to a cream half a cupful of butter and one tablespoonful of lard. and when cold. and dip the top in the hot chocolate. and bake in a moderate oven for about eighteen minutes. CINDERELLA CAKES Use two eggs. When done. Ice with vanilla icing. and when cool. Stir until so soft that it will pour freely.—Put in a small granite-ware pan half a pint of sugar and five tablespoonfuls of cold water. Take out the spoon.'s Premium No. Take from the oven. cutting in round cakes. Stick a skewer into the side of an éclair. Try a small bit of the paste in the oven. add half a pint of sifted flour. and do not scrape the sugar from the saucepan into the platter. At the end of eight minutes stir the sugar with a wooden spoon until it begins to grow white and to thicken. When this boils up. and one tablespoonful of sugar. half a tumbler of any kind of jelly. and then beat them with yolks and sugar and grated chocolate. and they must be at least two inches apart. Stir in about two cupfuls and a half of flour. one tablespoonful of lemon juice. When cold. and four tablespoonfuls of sugar. Add the melted chocolate quickly. and when this hardens. with the smaller opening about three-quarters of an inch in diameter. melted. cut into little squares and triangular pieces. The secret of making good cookies is the use of as little flour as will suffice. one cupful of sugar. 1. also. one teaspoonful of vanilla. one at a time.—Put half a pint of milk into a double-boiler. and continue stirring until the mixture is thick. and if it rises in the form of a hollow ball. two well-rounded tablespoonfuls of butter. Place this in the small end of a conical cotton pastry bag. shave into a cup one ounce of Walter Baker & Co. and press the other sheet over it. stirring for half a minute. bake in a rather quick oven.'s Premium No. and beat the yolks and sugar together until light. FILLING NO. having each éclair nearly three inches long. cut open on the side. Have ready. Beat vigorously for about fifteen minutes. and then pour the batter into two pans.Vinnys A1 Store hour. as they swell in cooking. using either an egg-beater or a whisk. one cupful and a quarter of flour. the paste is beaten enough. CHOCOLATE ÉCLAIRS Into a granite-ware saucepan put half a pint of milk. Place the bowl in a pan of ice-water. Roll thin. and place on the fire in another pan of hot water. All the directions must be strictly followed. file:///E|/. It will be smooth and velvety at the end of that time.. As soon as it boils. and place on the stove. and half a teaspoonful of soda dissolved in two tablespoonfuls of milk. one teaspoonful of baking powder. 1 Chocolate. then add one-fourth of a teaspoonful of salt. Beat for three minutes. beat in four eggs. Add one-eighth of a teaspoonful of salt. 1 Chocolate. one teaspoonful of cinnamon. When the cake is cool. in which the baking powder should be mixed. a tapering tin tube. stir in this mixture. spread one sheet of cake with the jelly. There should be eighteen. if it does not. When cold. and place the other sheet on this. and press out on buttered pans. Put the mixture in the bag. whereas. beating well with a wooden spoon. Have tin sheets or shallow pans slightly buttered. and put it on the fire in a pan of boiling water. Put it in a small saucepan. When the milk boils. Bake in a moderately hot oven for about twenty-five minutes. Separate the eggs. of course. and beat the cream until light and firm. Gradually beat into this one cupful of sugar. Set away to cool." They will dry quickly. half a cupful of sugar. and fill with either of the following described preparations:— FILLING NO. and. and one egg. one gill of cold water. Now add one well-beaten egg.'s Premium No. and cook for two minutes. and two ounces of Walter Baker & Co.htm (12 of 57)07/05/2006 22:14:41 . beat a little longer. and place on the fire. cut in squares. Do not stir the sugar after the first half minute. stirring often. Place on a plate. 1 Chocolate. and chocolate icing the same as for éclairs. flavor with one teaspoonful of vanilla. and cook for fifteen minutes. Beat the whites until light. and watch the sugar closely. Next beat in the lemon juice and water. afterwards removing the toothpick. ICING FOR ÉCLAIRS. spread a thin layer of currant jelly over one sheet. Meantime. and continue until all the éclairs are "glacéd. It is particularly nice to serve with ice-cream. and then place on the stove. take instantly from the fire and pour upon a meat-platter. 2. Stick a wooden toothpick into each of these pieces and dip each one into the hot icing. one ounce of Walter Baker & Co. and finally the flour. and while they are still warm coat them with chocolate. Beat together until very light one level tablespoonful of flour.
a quart of thin cream. tin plates for about fifteen minutes in a moderate oven./. and a cupful and a half of sifted flour. with which has been mixed a teaspoonful and a half of baking powder.htm (13 of 57)07/05/2006 22:14:41 . and arrange the profiteroles around it. with whipped cream prepared the same as for Filling No. Stir over a hot fire until smooth and glossy. take it from the fire and add the remainder of the sugar and the cream. When cold. having about a dessertspoonful in each cake. and two heaping tablespoonfuls of flour. Stir this mixture into the boiling milk. beat in the melted chocolate. half a cupful of sour milk or cream. stirring often. 1 Chocolate. CHOCOLATE ICE-CREAM For about two quarts and a half of cream use a pint and a half of milk. Heap the cream in the center of a flat dish. Make a paste the same as for éclairs. Beat for three minutes. Bake this in four well-buttered. add this and two tablespoonfuls of melted butter to the mixture. Scrape fine one ounce of Walter Baker & Co. Bake for about twenty minutes in a moderately hot oven. half a cupful of milk. Stir the dissolved chocolate into the vanilla icing. CHOCOLATE CREAM PIES Beat to a cream half a cupful of butter and a cupful and a quarter of powdered sugar. three tablespoonfuls of powdered sugar.'s Chocolate and one tablespoonful of butter. and finally add two ounces of Walter Baker & Co. deep tin plates. CHOCOLATE ICING Make a vanilla icing. Drop this batter on lightly buttered pans in round cakes. Put half a pint of milk in the double-boiler. VANILLA ICING Break the white of one large egg into a bowl. 1 for éclairs. which should be gradually beaten into the hot mixture. and add one tablespoonful of cold water to it. half a teaspoonful of salt. Now stir in two cupfuls of sifted flour. melted together. When the preparation has cooked for twenty minutes. Put the flour and one cupful of the sugar in a bowl. Beat together the yolks of two eggs.Vinnys A1 Store CHOCOLATE GINGERBREAD Mix in a large bowl one cupful of molasses. save that instead of one tablespoonful of sugar three must be used. two eggs. Put the milk on to boil in a double-boiler. deep. add the eggs. Add one-sixth of a file:///E|/. and beat the mixture until light. and a level tablespoonful of flour. Pour the mixture into three wellbuttered. Stir over a hot fire until smooth and glossy. and on the fire. Add two well-beaten eggs.'s Premium No. Set away to cool. then add another tablespoonful of hot water. add half a teaspoonful of vanilla extract. Dissolve one teaspoonful of soda in a teaspoonful of cold water. two ounces of Walter Baker & Co. Add this to the cooking mixture. Stir this into the boiling milk. and when cold. add the eggs. with two tablespoonfuls of confectioners' sugar and one tablespoonful of hot water. and bake in a moderately hot oven for about twenty minutes. one of cinnamon.'s Premium No. two cupfuls of sugar. two tablespoonfuls of wine. and beat until light. freeze.. Serve either hot or cold. Scrape the chocolate. As soon as the paste is cooked. 1 Chocolate. and put it in a small saucepan. and spread thinly on the cakes.'s Premium No. Add four tablespoonfuls of sugar (which should be taken from the second cupful) and two tablespoonfuls of hot water. CHOCOLATE PROFITEROLES Shave into a cup one ounce of Walter Baker & Co. and put the cup into a pan of boiling water. beating well. and cook for twenty minutes. and put it in a small iron or granite-ware saucepan. and gradually beat into it one cupful of confectioners' sugar. 1 Chocolate. one teaspoonful of ginger.
's Premium No. and cover the top of the pail. turn out on a flat dish. turn it gently into the mould.'s Chocolate. Whip again all the cream that drains through. Wipe out the chilled mould. Pour the chocolate in a thin stream into the cream. On taking from the fire. three tablespoonfuls of sugar and one of boiling water. and when the cream is so thick that it will just pour. Shave two ounces of Walter Baker & Co. Serve with whipped cream.. and serve with sugar and cream. Pack the space between the mould and the pail solidly with fine ice and coarse salt. Now add the soaked gelatine and the remainder of the sugar. Put the chocolate. Soak the gelatine in cold water for two hours. and stir over the hot fire until smooth and glossy. At serving-time dip the mould in tepid water. Cover. Whip one quart of cream. Now add three tablespoonfuls of cream or milk. and stir into the beaten egg and sugar. and two and a half ounces of Walter Baker & Co. and lay the other two cakes on top. CHOCOLATE CHARLOTTE Soak a quarter of a package of gelatine in one-third of a cupful of cold water for two hours. Set away for three or four hours. Whip one pint of cream to a froth. which should be placed in a pan of ice-water. Set away to harden. Line a quart charlotte-mould with lady fingers. 1 Chocolate. and stir until cold. 1 Chocolate. Add three tablespoonfuls of cream. Put half an ounce of shaved chocolate in a small pan with two tablespoonfuls of sugar and one of boiling water. When all the cream has been added. stirring all the while. Place the basin in a pan of ice-water. and stir until the gelatine is dissolved. Instantly begin to stir in the whipped cream. Add to the gelatine. Place in the ice-chest for an hour or more. Put one quart of milk in the double-boiler. 1 Chocolate. spread the cream over them. then take the mould from the ice. Strain. and stir over a hot fire until smooth and glossy. and put it in a small pan with four tablespoonfuls of sugar and two of boiling water. dip it in cold water.'s Premium No. and stir on a hot fire until smooth and glossy. and then stir into the hot milk. wipe. See that the cream will come from the sides of the mould. using two quarts of salt and ice enough to fill the space. Sprinkle a generous half cupful of powdered sugar over the cream. CHOCOLATE BAVARIAN CREAM For one large mould of cream. Now add the chocolate and gelatine mixture. CHOCOLATE CREAM Soak a box of gelatine in half a pint of cold water for two hours. Beat the yolks of five eggs with half a cupful of sugar.Vinnys A1 Store teaspoonful of salt. and put it in a small pan with two tablespoonfuls of sugar and one tablespoonful of boiling water. Spread on the pies and set away for a few hours. Put in a small pan one ounce of Walter Baker & Co. Stir over a hot fire until smooth and glossy. and cook for fifteen minutes. and drain it in a sieve. and stir the mixture into the hot milk. stirring often. scrape the chocolate. flavor with half a teaspoonful of vanilla extract. and. CHOCOLATE BLANC-MANGE file:///E|/. two tablespoonfuls of sugar and one of hot water in a small saucepan. and put it in a bowl. one gill of sugar. one gill of milk. Stir this into the hot milk. Whip and drain the cream. Strain this mixture into a basin that will hold two quarts or more. and stir gently until well mixed. CHOCOLATE MOUSSE Put a three-quart mould in a wooden pail. and turn the cream into it.'s Premium No. Beat the whites of the two eggs to a stiff froth. and then beat into them one cupful of powdered sugar and one teaspoonful of vanilla. first lining the bottom with fine ice and a thin layer of coarse salt. Put two of the cakes on two large plates. Sprinkle a cupful of powdered sugar over the whipped cream. and pour into moulds that have been rinsed in cold water. Add to this a gill of hot milk and the soaked gelatine. Place the charlotte in a cold place for an hour or more. adding half the amount at first. When cooked. Cook three minutes longer. two quarts of whipped cream. add two teaspoonfuls of vanilla and half a saltspoonful of salt. at serving time. and then place a little ice lightly on top. Shave one ounce of Walter Baker & Co. dip the mould in cold water and turn the cream into it. Stir over a hot fire until smooth and glossy. and stir gently until it begins to thicken. Wet a piece of carpet in water. and turn out on a flat dish. when it will begin to thicken. and put the milk on to boil./.htm (14 of 57)07/05/2006 22:14:41 . and place on the fire. and then turn the mousse out on a flat dish. use half a package of gelatine.
When icy-cold. sugar. and do not disturb it until the blanc-mange is cold and firm. shave two ounces of Walter Baker & Co. If firm and smooth. salt and two tablespoonfuls of the sugar. and cook until the mixture looks white. and put it in a small pan with three tablespoonfuls of sugar and one of boiling water. Bake in a moderate oven until firm in the center. Put the milk on the fire in the double-boiler. it is done. then stir into the cooked mixture. and after straining into the charlotte-mould. after which take the liquid mixture from the fire and cool. and put it into a small pan with four tablespoonfuls of sugar and two of boiling water. Shave the chocolate. beating well for a minute. Return to the fire and cook for six minutes. one ounce of Walter Baker & Co.htm (15 of 57)07/05/2006 22:14:41 . one rounding tablespoonful of butter. CHOCOLATE PUDDING Reserve one gill of milk from a quart. and place on the stove. two ounces of Walter Baker & Co. Beat two eggs with half a cupful of powdered sugar and half a teaspoonful of salt. BAKED CHOCOLATE CUSTARD For five small custards use one pint of milk. and the salt. with enough tepid water to come nearly to the top of the mould. two tablespoonfuls of flour.'s Premium No. and stir until smooth and glossy. Put the milk in the double-boiler. and then stir it into the hot milk. Beat together with a spoon the eggs. beaten to a stiff froth. CHOCOLATE CREAM RENVERSEE Use one quart of milk. Mix three tablespoonfuls of cornstarch with the cold milk. Test the cream by running a knife through the center. stirring all the time.'s Chocolate. turn on a flat dish. and stir into the boiling milk.'s Premium No.'s Premium No. place on the fire and cook for ten minutes. one ounce of Walter Baker & Co. then place on the table. and place on the fire. Add a saltspoonful of salt and a teaspoonful of vanilla. Put three tablespoonfuls of sugar into a charlotte-mould that will hold a little more than a quart. Put the shaved chocolate. half a pint of sugar.'s Premium No. Put the cinnamon and milk in the double-boiler. and take the milk from the fire to cool. onefourth of a teaspoonful of salt. two eggs. and put the remainder on the fire in a double-boiler. and beat the flour into it. Add the cooled milk and strain. and place on the fire. and cook in a moderate oven for twenty-two minutes. Bake in a moderate oven until firm in the center. Add the cold milk and chocolate to the mixture. and a piece of stick cinnamon about an inch long. Set the mould in a cold place. then set away to cool. Beat together the remainder of the sugar. and put it in a small pan with three tablespoonfuls of the sugar and one of boiling water. Serve very cold. move the mould round and round.. it is not done./.Vinnys A1 Store Put one quart of milk in the double-boiler. Add this to the cornstarch and milk. Stir this into the mixture in the double-boiler. 1 Chocolate. 1 Chocolate. then stir into the hot milk. Pour the batter into a well-buttered earthen dish that will hold about a quart. the eggs. Stir over a hot fire until smooth and glossy. well beaten. When cool add the whites of the eggs. Serve immediately with vanilla cream sauce. Shave the chocolate. place in a deep pan. Strain. Stir over a hot fire until smooth and glossy. file:///E|/. Gradually pour the hot milk on this. half a teaspoonful of salt. Cover. and put it into a small pan with four tablespoonfuls of sugar and two of boiling water. four eggs. Pour the mixture into the cups. 1 Chocolate. CHOCOLATE SOUFFLÉ Half a pint of milk. Serve with sugar and cream. Test by running a knife through the center. and two tablespoonfuls of water in a small pan over a hot fire. Beat the butter to a soft cream. When the sugar melts and begins to smoke. It will take about twenty minutes. Take from the fire and add the yolks of the eggs. and turn into a mould that has been rinsed in cold water. which place in a deep pan. Pour into the pan enough tepid water to come nearly to the top of the cups. stirring frequently. It will take forty or forty-five minutes to cook. It will take about half an hour. Sprinkle into it one level tablespoonful of sea-moss farina. Serve with whipped cream that has been flavored with sugar and vanilla. Shave fine two ounces of Walter Baker & Co. three tablespoonfuls of sugar. Stir this over a hot fire until smooth and glossy. to coat it with the burnt sugar. 1 Chocolate. seven eggs. While the milk and farina are cooking. If the custard is milky.
file:///E|/. making a circle. stirring all the time. and beat well. VANILLA CREAM SAUCE. three tablespoonfuls of sugar. Put the bread. in which case use one more tablespoonful of cornstarch. When the milk boils. Mash the soaked bread with a spoon. EGG SAUCE. SNOW PUDDING Put a pint of milk in the double-boiler and on the fire. and fill the center of the dish with whipped cream flavored with sugar and vanilla. When this is light and creamy. one-fourth of a teaspoonful of salt. then beat into the hot pudding. When smooth and light. one ounce of Walter Baker & Co. Mix three tablespoonfuls of cornstarch with a gill of milk and onethird of a teaspoonful of salt. five tablespoonfuls of powdered sugar. add the cornstarch. add a teaspoonful of vanilla. two eggs. and bake in a slow oven for about forty minutes. The eggs may be omitted. and bake for twenty minutes in a moderate oven. three tablespoonfuls of sugar and two ounces of Walter Baker & Co. one cupful of powdered sugar. and beat vigorously for one minute. Spread this on the pudding. Shave two ounces of Walter Baker and Co. dry froth.'s Chocolate. and add to the hot milk. stirring well.htm (16 of 57)07/05/2006 22:14:41 . half a teaspoonful of ground cinnamon. Pour into a pudding-dish. a little at a time. and then gradually beat into them half a cupful of powdered sugar and one teaspoonful of vanilla. Mix the cornstarch with one gill of the milk. set away to cool. Beat together for eight minutes the yolks of four eggs.—Beat the whites of two eggs to a stiff. but with the oven-door open. sugar. Cook for fifteen minutes longer. and beat into this. milk. and add the egg mixture to the bread and milk. cinnamon.—Beat to a cream three tablespoonfuls of butter. and soak for two or three hours. and salt. Serve at once. then gradually beat in two cupfuls of whipped cream. dry froth. CHOCOLATE SAUCE Put one pint of milk in the double-boiler. Stir over the fire until smooth and glossy. one quart of milk. Serve with an egg sauce or a vanilla cream sauce. and half a teaspoonful of vanilla extract. This pudding can be poured while hot into little cups which have been rinsed in cold water. Beat the yolks of the eggs with three tablespoonfuls of sugar. At serving time turn out on a flat dish. and gradually beat in the remaining two tablespoonfuls of sugar and the vanilla. Pour the hot mixture on this.Vinnys A1 Store Stir over a hot fire until smooth and glossy. and chocolate. Add this to the cooking mixture. and put it in a small pan with four tablespoonfuls of sugar and two of boiling water. Cook the pudding in all ten minutes. add one teaspoonful of vanilla and the yolks of two eggs. two tablespoonfuls and a half of cornstarch. and return to the oven. Turn into a pudding-dish that will hold about a quart. and on the fire. Serve either cold or hot. Scrape the chocolate.. Place the bowl in a pan of boiling water. CHOCOLATE MERINGUE PUDDING For a small pudding use one pint of milk. At serving-time turn out on a flat dish. Beat the whites of four eggs to a stiff froth. and pouring the pudding into it. salt. and chocolate in a bowl. Beat the whites of the eggs to a stiff. counting from the time the eggs and cornstarch are added. Stir this into the milk when it boils. Put the remainder of the milk on to boil in the double-boiler. then stir in one cupful of whipped cream or three tablespoonfuls of milk. half a teaspoonful of salt. Serve cold with powdered sugar and cream. and cook for ten minutes. MILTON PUDDING Use one pint of stale bread broken in crumbs. Pour the sauce into a warm bowl. grated./. and serve.'s Chocolate. and gradually beat into this two-thirds of a cupful of powdered sugar. Pour the boiling milk on this. Beat the mixture a little longer. and a saltspoonful of salt. Beat together the eggs. Return to the double-boiler.'s Chocolate. and then add one gill of cold milk. two eggs. and serve with chocolate sauce. Rinse a mould in cold water. and stir constantly for three minutes. and cook for five minutes.
take up a little of it and drop in ice-water. and put in a cold place to harden.Vinnys A1 Store Pour into a cold bowl and set the bowl in cold water. Stir until the sugar is nearly melted. and set in a cool. and drop on a slightly buttered platter. When the sugar has been boiling for ten minutes. as directed in the preceding recipe. It will take half an hour or more to harden the chocolate. Fill custard glasses with it. and serve the same as soft custard. and drop the creams into the chocolate one at a time. When it begins to look dry.htm (17 of 57)07/05/2006 22:14:41 .—Do not stir the syrup while it is cooking. CHOCOLATE CANDY One cupful of molasses. after shaping. If it hardens enough to form a soft ball when rolled between the thumb and finger. The caramels must be put in a very cold place to harden. and stir with a wooden spoon until it becomes thick and white. Boil the milk and molasses together. 1 Chocolate and put into a small bowl. then. Gradually beat into this two cupfuls of confectioners' sugar. CHOCOLATE CREAMS. a piece of butter half the size of an egg../. until a little of the mixture. 1 Chocolate. 1 Beat the whites of two eggs to a stiff froth. Stir for a few minutes. Stir frequently while boiling. It will also answer for a dessert. and work well. 1 Chocolate. stirring often. Let the balls stand for an hour or more. No. then stir in one-fourth of a cupful of sugar and one tablespoonful of vanilla. No. Cut the same as nut candy. with the sugar. half a pint of thick cream. which place on the fire in a saucepan containing boiling water. three-fourths of a cupful of milk or cream. but not half so long if cooked in an iron frying-pan. one generous tablespoonful of butter. and if it hardens. one generous tablespoonful of butter. twenty or thirty minutes will suffice. two cupfuls of sugar. CHOCOLATE CREAMS. and four ounces of Walter Baker & Co. Watch carefully and note when it begins to boil. one cupful of milk. and heap up with whipped cream. or have the glasses two-thirds full. then place on the fire and heat slowly. etc. Try as molasses candy. Flavor with half a teaspoonful of vanilla. Caution. If the eggs be large. having the mixture about three-fourths of an inch deep. When the chocolate is melted. scrape the chocolate fine. pour it into a bowl. bread pudding. take the saucepan to the table. and a little hard. If a deep granite-ware saucepan be used for the boiling. and can be made in the hottest weather without trouble. half a pint of molasses. will harden. Shave five ounces of Walter Baker & Co. but if with an iron frying-pan. and be careful not to jar or shake the saucepan. When nearly cold. Place on the fire and stir until the mixture boils. take out the spoon. Now roll into little balls. having the mixture about three-fourths of an inch deep. and pour into a well-buttered pan. Take the saucepan from the fire instantly. and work with the hand until the cream is soft and smooth. it may take a little more sugar. and boil twenty minutes. It will take almost an hour to boil this in a granite-ware pan. it is cooked enough. but do not stir the mixture. file:///E|/. when dropped in ice-water. When nearly cold. mark into squares. and mix with just enough of the boiling milk and molasses to moisten. rub it perfectly smooth. When the syrup is so cool that the finger can be held in it comfortably. and then occasionally until the sauce is cold. and three ounces of Walter Baker & Co. dry place. Cook until a few drops of it will harden if dropped into ice-water. pour into a buttered dish.'s Premium No.'s Premium No. and. Place on the fire and cook. cover with chocolate. one-half pound of 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. Flavor with a few drops of vanilla. cold cabinet pudding. it will take nearly an hour to cook the mixture. stir into the boiling liquid. CREAM CHOCOLATE CARAMELS Mix together in a granite-ware saucepan half a pint of sugar. This sauce is nice for cold or hot cornstarch pudding. taking them out with a fork and dropping them gently on the buttered dish. add the butter. mark it off in squares. SUGAR CHOCOLATE CARAMELS Mix two cupfuls of sugar. These caramels are sugary and brittle.'s Premium No. snow pudding. then pour into well-buttered pans.
. and drop on a slightly buttered platter. next to that. Stir well before drinking. If properly boiled. cinnamon. one at a time. it will not become thick enough to work with the hands.Vinnys A1 Store CHOCOLATE CONES Boil the sugar as directed for fondant in the recipe for Chocolate Creams. Stir until thick and rather dry.htm (18 of 57)07/05/2006 22:14:41 . It is a delicious drink. The syrup. and the ice. When cold. two tablespoonfuls of chocolate syrup. Pour half of the creamed sugar into another bowl. after flavoring with a few drops of vanilla. A tablespoonful of vanilla ice-cream is a desirable addition. then strain and cool. and half a gill of soda-water from a syphon bottle. of the chocolate bean is starch. Now put the remainder of the creamed sugar on to melt. one gill of milk. three tablespoonfuls of whipped cream. and. and stir over the fire until melted so much that it will pour from the spoon. and beat until thick and creamy. then dip the rest of the cones in this. file:///E|/. Long boiling. 2. GENESEE BON-BONS Make the cream chocolate caramels. and if too thick to dip the candy in.'s Soluble Chocolate. shaking well. Take the saucepan to the table and dip one-half the cones in. when tested. Put half of the remaining creamed sugar in a cup. were dipped in the melted chocolate. and keep in a cold place. and stir until all the chocolate is dissolved. CHOCOLATE SYRUP Into a granite-ware saucepan put one ounce—three tablespoonfuls—of Walter Baker & Co. a gill and a half of milk. No. Dip the caramels in this and put on a buttered dish. A FEW SUGGESTIONS IN REGARD TO CHOCOLATE The best flavor to add to chocolate is vanilla. then make into small cones. add one tablespoonful of vanilla extract. just as the Chocolate Creams. but not quite so long—say about eleven minutes. a second coating may be given the cones. or Apollinaris water. REFRESHING DRINKS FOR SUMMER Put into a tumbler about two tablespoonfuls of broken ice. Place on the fire. No.'s Premium No. and gradually pour on it half a pint of boiling water. sweet atmosphere. and stir until it begins to boil. should be too soft to ball. When cool. If liked./. Have six ounces of Walter Baker & Co. Make the chocolate coating as directed for chocolate cones. add to it about one-third of the dissolved chocolate. Now add one pint of granulated sugar. until the mixture is of the right consistency. even if the soda or Apollinaris water and ice-cream be omitted. and add two tablespoonfuls of hot water to it. a few drops at a time. therefore it should be kept in a pure. Stir the remainder of the melted chocolate into this. pour into a bowl. Cook for three minutes longer. Chocolate absorbs odors readily. As about eleven per cent. 1. add hot water. Beyond these two things one should use great caution. stirring all the time. 1 Chocolate melted in a bowl. however. Bottle. and get them quite firm by placing the pan on ice. ruins their flavor and texture. as it is very easy to spoil the fine natural flavor of the bean. chocolate and cocoa are of a much finer flavor if boiled for a few minutes. A plainer drink is made by combining the syrup. and set in a saucepan containing boiling water. Flavor with vanilla.
hot. Put the chocolate. and be sure it is free from lumps. cook slowly at least one hour—the longer the better. This must be made in a double-boiler. This should not be allowed to boil. Mix the cocoa with enough cold water to make a paste. file:///E|/. Add the milk and when thoroughly hot. boiling water and salt in upper part of the double-boiler. strain. and serve very hot. Stir and beat with a wooden spoon until the chocolate is dissolved and smooth. and serve with unsweetened whipped cream. 4 cups of boiling water. stirring occasionally.htm (19 of 57)07/05/2006 22:14:41 . and when cool.) FORMULA FOR MAKING THREE GALLONS OF BREAKFAST COCOA q q q ½ a pound of Walter Baker & Co. 1 ½ squares of Baker's Chocolate. Bake in a hot oven until crust is done. CRACKED COCOA To one-third a cup of Baker's Cracked Cocoa (sometimes called "Cocoa Nibs") use three cups of cold water./. then cook at least an hour. cover with a meringue and brown very slowly in moderate oven. Do not allow the mixture to boil after milk has been added.'s Cocoa. 1 ½ gallons of water. 4 cups of hot milk. Pinch of salt. CHOCOLATE CREAM PIE Line a pie plate with rich pie crust. More cooking will improve it. Pinch of salt. 1 ½ gallons of milk. putting on an extra edge of crust the same as for custard pie. or a large saucepan or kettle over water. Fill with the chocolate filling made after the following recipe.'s Vanilla Sweet Chocolate. Heat together the milk and water.. Either make it in a large double-boiler. VANILLA CHOCOLATE WITH WHIPPED CREAM q q q q One cake (½ a pound) of Walter Baker & Co. 2 level tablespoonfuls of flour. and pour in the cocoa. hot. Then strain the liquid and add one cup (or more if desired) of milk. remove.Vinnys A1 Store (All measurements should be level. CHOCOLATE FILLING q q q q 1 cup of milk.
/. add the beaten egg. then stir in enough sugar to make it stiff enough to spread nicely. It is advisable to gather the scraps after each rolling. stir this into the mixture first. Pinch of salt. Cook. salt and chocolate in upper part of the double-boiler. COCOA FROSTING q q q q q 4 teaspoonfuls of Baker's Cocoa. ¾ cup of sugar (scant). then the hot water. COCOA STICKS q q q q q q q q 6 tablespoonfuls of butter. Sprinkle the board with cocoa and a very little sugar. Beat until smooth and glossy and free from lumps. baking powder. and when cool add one teaspoonful of vanilla. Put milk. 5 teaspoonfuls of Baker's Cocoa. make a file:///E|/. toss it over the board to prevent sticking. 1/8 teaspoonful of baking powder. and when hot and smooth.. Sift cocoa. add a little cold water. stirring constantly. and set away to harden. stir in the flour. The colder and harder the dough is. for fear of getting in too much cocoa. roll out thin. Cream the butter until soft. Place closely in pan and bake in moderately hot oven three or four minutes. 2 tablespoonfuls of cold water. put back in double-boiler and cook. then let it cook eight or ten minutes. add the sugar gradually and beat well. About 1 ¾ cups of confectioners' sugar. thus making them bitter. Mix the eggs and sugar together and pour the hot mixture over them. Put the cocoa in a small saucepan. add a little sugar. Never make a frosting so stiff that it will have to be made smooth with a wet knife. stirring well. milk and vanilla. 3 tablespoonfuls of hot water. It is better to let it run to the sides of the cake. 1 tablespoonful of milk. ½ a teaspoonful of vanilla. 5 tablespoonfuls of sugar (level). 1 ¼ to 1 ½ cups of sifted pastry flour. and more if necessary. the better it can be handled.Vinnys A1 Store q q q 2 eggs (yolks). 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. Use small pieces of the dough at a time. and a pinch of salt with about one-half cup of the flour. Remove. If too thick. Beat in the sugar slowly. therefore it can be made the day before using. cut in strips about one-half inch wide and three inches long. add the cold water and stir until perfectly smooth. mix thoroughly. If not thick enough. 1 teaspoonful of vanilla or pinch of cinnamon. if soft. and beat until the dish can be turned upside down. until it thickens. Set on the ice to harden. then the vanilla. Great care should be taken in the baking to prevent burning. 1 teaspoonful of vanilla.htm (20 of 57)07/05/2006 22:14:41 . and cook for one or two minutes. 1 egg. then use the remainder of the flour. add vanilla and a speck of salt. 4 level tablespoonfuls of sugar. MERINGUE q q q q 2 eggs (whites). to make a firm dough that will not stick to the fingers. stirring constantly one minute. which has been mixed with enough cold milk to be thin enough to pour into the hot milk. For frosting sides of the cake. 1 teaspoonful of vanilla.
stirring often. if necessary. add gradually the hot water. and mix well. stir in the sugar gradually. use this flour first. 4 teaspoonfuls of Baker's Cocoa. steamed apple puddings. When the milk is hot. This sauce will be found excellent for cottage puddings. 2 level teaspoonfuls of baking powder. add the unbeaten eggs. add vanilla and beat until very smooth. It shrinks from the pan. No singing sound. 2 tablespoonfuls of flour. Beat yolks of eggs lightly. 4 teaspoonfuls of Baker's Cocoa. 2 tablespoonfuls of flour. mix the flour and cocoa together and stir into the butter. then alternate the milk and remaining flour. 3 eggs. Dutch apple cakes. Sift together one-half cup of the flour. then bake in loaf in moderately hot oven thirty-five or forty minutes. Cream the butter. Mix flour and cocoa together and soften in a little cold milk.. ½ a teaspoonful of vanilla. This frosting never cracks as an egg frosting. mix until free from lumps. 6 level tablespoonfuls of Baker's Cocoa.Vinnys A1 Store little stiffer. 2. COCOA CAKE q q q q q q q q ½ a cup of butter. It is baked enough when: 1. strain it over the file:///E|/. Tests for baking cake. 1 teaspoonful of vanilla. but is hard enough to cut nicely. COCOA SAUCE q q q q q q 2 tablespoonfuls of butter./. and heat. springs back. 2 eggs (yolks). 1 ½ or 2 cups of sifted pastry flour. eight or ten minutes. vanilla and a pinch of salt. etc. 1 teaspoonful of vanilla. and cook.htm (21 of 57)07/05/2006 22:14:41 . add sugar and salt. Melt the butter in the saucepan. and beat all together until very creamy. stirring and beating each time. 3 tablespoonfuls of sugar. Touching it on the top. Use more cocoa if liked stronger. 1 cup of sugar. cook until it thickens. add the sugar. Pinch of salt. using enough to make mixture stiff enough to drop from the spoon. ¾ a cup of milk. 3. 1 cup of boiling water. 4 tablespoonfuls of sugar. When mixture in double-boiler has cooked sufficiently. the cocoa and baking powder. add the flour. Just before serving. COCOA MERINGUE PUDDING q q q q q q q 1 cup of milk. Put the milk in the upper part of the double-boiler.
but when cake is baked. and allow it to remain there for ten or fifteen minutes. salt and vanilla. salt and vanilla. beat yolks in a small bowl with the Dover egg-beater until very thick. add more water. and heat until very glossy. CHOCOLATE FROSTING q q q q q 1 square of Baker's Chocolate. and when the meringue will not stick to the fingers. Dip them in the following recipe for chocolate coating. This will serve four persons generously. This pudding can be eaten warm or cold. 1 teaspoonful of vanilla. Cover with a meringue. more chocolate. It will keep indefinitely. if too thin. CHOCOLATE ALMONDS Blanch the almonds by pouring boiling water on them. About three cups of sifted confectioners' sugar. 1 square of chocolate. fold in the stiffly beaten whites of the eggs. add water. Put back in double-boiler and allow it to cook one or two minutes (stirring constantly). Pinch of salt.Vinnys A1 Store mixture in the bowl. 2 level tablespoonfuls of butter. and when cool add vanilla and put in the serving-dish. Roast them in oven. Place dish on a board.. CHOCOLATE CAKE. Just before serving. Put chocolate in small saucepan over boiling water and when melted stir in butter and water. Separate yolks from whites of eggs. and beat again until very thick. ½ a cup of sifted pastry flour. HOT CHOCOLATE SAUCE q q q q 1 cup of boiling water. put in the oven with the door open. but is much better cold. Melt chocolate in bowl over tea-kettle. q q q ½ pound cake of Walter Baker's Vanilla Sweet Chocolate. OR DEVIL'S FOOD file:///E|/. invert the pan. 5 tablespoonfuls of boiling water. ¼ a cup of sugar. Sift cocoa and the flour together and stir very lightly into the mixture. or thicker if desired. Do not butter the pan. Cook all together slowly until it is the consistency of maple syrup. 2 tablespoonfuls of boiling water. and let them stand two or three minutes. and when smooth add the sugar. ½ a cup of sugar. COCOA SPONGE CAKE q q q q q q 4 eggs. Pinch of salt./. Make the frosting stiff enough to spread without using a wet knife. add sugar.htm (22 of 57)07/05/2006 22:14:41 . add one teaspoonful of vanilla. Pinch of salt. and can be reheated. and drop on paraffine paper. close the door and let it brown slightly. 4 tablespoonfuls of Baker's Cocoa. remove the cake. If found to be too thick. just enough to slightly thicken the eggs. and bake in a loaf in a moderate oven until done. 1 teaspoonful of vanilla. This will keep indefinitely. Remove from the stove. and when cool. Mix well.
add the vanilla and fold in the stiffly beaten whites of the eggs. 1 teaspoonful of vanilla. Put milk. When very cold. CHOCOLATE ICE-CREAM q q q q q q q q 1 quart of milk. (melted). 3 eggs.. then the unbeaten eggs and vanilla. chocolate and salt in double-boiler. salt and chocolate in double-boiler. Pile lightly in a glass dish and serve with lady fingers. 1 teaspoonful of vanilla. add sugar and chocolate. CHOCOLATE WHIP q q q q q q q q 1 cup of milk. file:///E|/. 3 eggs. 3 teaspoonfuls of vanilla. and make the mixture stiff enough to drop from the spoon. then folded in the chocolate mixture. 6 level tablespoonfuls of sugar. 2 eggs (yolks). Cream the butter. eggs and sugar mixed together. 3 eggs. 5 eggs (whites). 3 squares of Baker's Chocolate. Put milk. 3 ½ squares of Baker's Chocolate. and when milk is hot and chocolate has melted. 1 ¼ cups of sugar. previously mixed in a little cold milk. 3 ½ level teaspoonfuls of baking powder. and beat together until very smooth. then alternate the milk and the remaining flour. 1 ½ cups of sifted pastry flour. just before serving. cook again one or two minutes. Pinch of salt./. stir until smooth. Strain.htm (23 of 57)07/05/2006 22:14:41 .Vinnys A1 Store q q q q q q q q 5 level tablespoonfuls of butter. 6 level tablespoonfuls of sugar. and when cool add vanilla. stirring. stirring. stir in the flour. 1 can of sweetened condensed milk. 2 level tablespoonfuls of cornstarch. then pour the hot mixture over it. Sift the baking powder with one-half a cup of the flour. ¾ a cup of milk. Pinch of salt. ¾ a cup of milk. Cook ten minutes. 1 ½ squares of Baker's Chocolate. and freeze. but it does not stand as long. then cook twelve minutes. Mix together the yolks of the eggs and sugar. For tests see Cocoa Cake recipe on page 25. cook again for four minutes. 2 teaspoonfuls of vanilla. then pour this over the condensed milk. A meringue can be made of the whites of the eggs and sugar. and stir into the hot milk when the chocolate has been melted. mix cornstarch in a small quantity of cold milk. COCOA MARBLE CAKE q q q q q 6 level tablespoonfuls of butter. and use first. Beat until very smooth and bake in loaf in moderate oven. 1 cup of granulated sugar. 3 level tablespoonfuls of flour.
serve with cream and powdered sugar or sweetened whipped cream. 2 level tablespoonfuls of butter. 4 level tablespoonfuls of sugar. 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. 4 level tablespoonfuls of sugar. then let it boil for three or five minutes. 1 cup of boiling water. COCOANUT SOUFFLÉ q q q q q q 1 cup of milk. stirring and beating well. CHOCOLATE JELLY q q q q q q 1 pint of boiling water. stirring until the chocolate melts. Melt butter in saucepan./. add slowly the boiling water. add flour and salt and mix until smooth. 2 pinches of salt. Serve with a vanilla sauce. and one cup of chopped walnuts to the other part in place of the shredded cocoanut. If the cake springs back after pressing a finger on the top. 1 ½ squares of Baker's Chocolate. Add sugar and milk. 1 teaspoonful of vanilla. softened in a little cold milk. 1/3 a package of gelatine. 3 level tablespoonfuls of flour. it shows that it is baked enough. 2 level tablespoonfuls of sugar. COTTAGE PUDDING q q q q 4 level tablespoonfuls of butter. Yolks of 4 eggs. Bake in buttered gem pans in moderately hot oven twenty-three or twenty-five minutes. salt and chocolate in a saucepan. Pour into a mould and set aside to harden. ¾ a cup of milk. VANILLA SAUCE q q q q q q 2 level tablespoonfuls of butter. Soften the gelatine in a little cold water and pour the boiling mixture over it. then add sugar and vanilla. one and three-quarter cups of sifted flour or enough to make mixture stiff enough to drop from the spoon. 1 pinch of salt. file:///E|/. CHOCOLATE MARBLE CAKE This is the same as the Cocoa Marble Cake. To make a cocoa cottage pudding add to the above rule six level tablespoonfuls of cocoa. Add to one-third of the mixture one and one-half squares of Baker's Chocolate in place of the cocoa. Pinch of salt. 2 level tablespoonfuls of flour.htm (24 of 57)07/05/2006 22:14:41 . 2 eggs. Stir until dissolved. Cook. 1 cup of sugar.Vinnys A1 Store Three level teaspoonfuls of baking powder. Mix in the order given. about one and three-quarter cups of sifted flour. Bake thirty-five or forty minutes according to size and shape of pan. Put the water. 1 teaspoonful of vanilla. or flour enough to make mixture stiff enough to drop from the spoon. Two level teaspoonfuls of baking powder..
sugar and yolks of eggs./. roll or pat out the desired thickness. Heat milk. Whites of 4 eggs. rub in the butter with the tips of the fingers. 3 level tablespoonfuls of butter. Turn out on slightly floured board. 6 tablespoonfuls of Baker's Cocoa. file:///E|/. Serve hot with Chocolate Sauce. Add the square of chocolate and sugar and stir until melted. Lastly fold in the stiffly beaten whites of the eggs. 1 cup of shredded cocoanut. beating well. Pour hot mixture over. place close together in pan and bake in very hot oven ten or fifteen minutes. Sift all the dry ingredients together. COCOA FUDGE q q q q q q ½ a cup of milk. 4 level tablespoonfuls of sugar. COCOA BISCUIT q q q q q q q 2 cups or 1 pint of sifted flour. 4 level tablespoonfuls of Baker's Cocoa. Pinch of salt. 2 ½ cups of powdered sugar. Bake in buttered pan. 1 teaspoonful of vanilla. add dry flour and salt and mix until smooth. 2 level tablespoonfuls of sugar. 1 level tablespoonful of flour. in moderate oven until firm.. ½ a teaspoonful of salt. 3 level teaspoonfuls of baking powder. butter. 2 level tablespoonfuls of butter or lard. add salt and flour and cook ten minutes after it has thickened. Add vanilla and cocoanut. just before serving. 1 teaspoonful of vanilla. Add vanilla. Pinch of salt. 2/3 a cup of milk or enough to make a firm but not a stiff dough. Mix together. stirring well and set aside to cool. 1 cup of boiling water. 1 square of Baker's Chocolate. then add slowly the hot water.Vinnys A1 Store q q q 1 teaspoonful of vanilla. Melt butter in saucepan. CHOCOLATE SAUCE q q q q q q q 2 level tablespoonfuls of butter. Stir in the required amount of milk.htm (25 of 57)07/05/2006 22:14:41 .
one-half a cup of sugar. stirring once or twice. and will not have a gloss on top. one-quarter cup of Baker's Breakfast Cocoa.Vinnys A1 Store Mix all ingredients together but vanilla. file:///E|/.. COCOA SPONGE CAKE q q q q q q q q 3 eggs. add the vanilla and beat until it seems like very cold molasses in winter. one-quarter teaspoonful of salt.E. Robinson's Recipes PLAIN CHOCOLATE q q q q q 1 ounce or square of Baker's Premium Chocolate. cocoa and cinnamon have been sifted. with which the baking powder. Fold in the stiffly beaten whites of the eggs. COCOA DOUGHNUTS One egg. Beat yolks of eggs light. 1 ½ cups of sugar. beat again thoroughly. 3 tablespoonfuls of sugar. as the chocolate is not grated. When cooked enough. 1 ¾ cups of flour. ½ a cup of cold water. ¼ a cup of Baker's Cocoa. When ready to serve turn in chocolate-pitcher and beat with Dover egg-beater until light and foamy. Roll to one-third an inch in thickness. 1 pint of milk. eight or ten minutes. 1 egg. 2 teaspoonfuls of baking powder. add water. stirring occasionally. Great care must be taken not to beat too much.htm (26 of 57)07/05/2006 22:14:41 . sugar and salt in the agate chocolate-pot or saucepan. 1 teaspoonful of cinnamon. add the boiling water and boil three minutes./. 1 pint of boiling water. cook. then cook slowly. Miss M. Mix in the order given. Pour into a buttered pan. until it begins to boil. Bake in a rather quick oven for twenty-five or thirty minutes. Place the chocolate. Add the milk and allow it time to heat. stirring constantly. as this prevents the scum from forming. one-half a cup of milk. and keep it closely covered. 1/8 a teaspoonful of salt. one-quarter teaspoonful of cinnamon extract (Burnett's). sifting the baking powder and cocoa with the flour. or until it makes a firm ball when dropped in cold water. COCOA MARBLE CAKE q q q 1/3 a cup of butter. being careful not to boil the milk. cut in squares. cut and fry. then add the flour. because it cannot be poured into the pan. vanilla and sugar. 1 cup of sugar. two cups of flour. two teaspoonfuls of baking powder. when firm. 1 teaspoonful of vanilla.
Beat the butter to a cream. until all added. fold. As you take from oven. beat thoroughly. then add flour (in which is mixed the baking powder) and milk. 2 compressed yeast cakes softened in ½ a cup of warm water. ¼ a teaspoonful of salt. alternately. 3 ½ to 4 cups of flour. 2 cups of flour. fold the sides to meet the centre. 1 teaspoonful of vanilla. vanilla and egg. pour it into shallow pans. using another one-half cup currants. MRS. having dough as soft as can be handled. stirring all the time. Shape. MISS FARMER'S CHOCOLATE NOUGAT CAKE q q q ¼ a cup of butter. MRS. 1 egg. Then they are ready to serve. RORER'S CHOCOLATE CAKE q q q q q q q q 2 ounces of chocolate. Roll as at first. add sugar. then each end to centre./. ½ a cup of Baker's Breakfast Cocoa. beat again. Cream the butter. sprinkle on one-half cup of currants. Place in a bowl which is set in pan of warm water. turn onto moulding board. let raise until doubled in size. place in pan. LINCOLN'S CHOCOLATE CARAMELS One cup of molasses. Now beat the whites of the eggs to a stiff froth. then the melted chocolate and flour. half a cup of milk. Mix in order given. ½ a cup of milk. When it hardens in cold water. 1 egg. add the yolks. deep pans. roll and fold again. 1 cup of scalded milk. brush the top with white of one egg beaten with one-half cup confectioners' sugar. 1 ¾ cups of flour. then the milk. let raise forty minutes. Lincoln's Boston Cook Book. Rorer's Cook Book. ½ a cup of butter.htm (27 of 57)07/05/2006 22:14:41 . file:///E|/. and as it cools cut in small squares. and drop the white and brown mixture in spoonfuls into small.—From Mrs. Mix quickly and lightly.. turn into wellgreased cake pan and bake in a moderate oven forty-five minutes. half a cup of sugar. Dissolve the chocolate in five tablespoonfuls of boiling water. Give the whole a vigorous beating. 3 tablespoonfuls of Baker's Cocoa. roll into a square about an inch in thickness. To one-third of the mixture add the cocoa. and bake about forty minutes in moderate oven. 4 eggs. add the vanilla and baking powder. 2 teaspoonfuls of baking powder. COCOA BUNS q q q q q q q q q 2 tablespoonfuls of butter. 1 teaspoonful of vanilla.Vinnys A1 Store q q q q q ½ a cup of milk. 1 ½ cups of sugar. Let stand five minutes.—From Mrs. ¼ a teaspoonful of extract cinnamon. Bake fifteen to twenty minutes. Boil all together. 1 heaping teaspoonful of baking powder. one-quarter of a pound of chocolate cut fine. and fold again. 1/3 a cup of sugar. and one heaping tablespoonful of butter. and stir them carefully into the mixture. 1 ½ cups of powdered sugar.
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. pour into a pretty mould. Roll out. place on range. MRS. 2 cups of bread flour.—Mrs. divide each into three strips.'s Chocolate in a small pan with two tablespoonfuls of sugar and one of boiling water. and sufficient sifted flour to make a soft dough. pinch the ends together and cook until golden-brown in smoking-hot fat. Then whisk well. one teaspoonful of vanilla. and when the cream is so thick that it will just pour. ½ a cup of powdered sugar. BEDFORD'S CHOCOLATE CRULLERS Cream two tablespoonfuls of butter and one-half of a cupful of sugar.—Mrs. file:///E|/. which should be placed in a pan of ice water. MRS. 3 teaspoonfuls of baking powder. cut into oblongs. Place the charlotte in a cold place for an hour or more. To melted chocolate add one-third a cup of powdered sugar. Add to this a gill of hot milk and the soaked gelatine. simmer ten minutes. stir for a moment. gradually add the beaten yolks of three eggs and one and one-half cupfuls more of sugar. add half a pound of crystallized green gages cut into small pieces. and cook until smooth. Line a quart charlotte mould with lady fingers. and stir until the gelatine is dissolved. one cupful of sour milk. Cornelia C./. add one tablespoonful of arrowroot dissolved in a little cold water. let come to a boil. Helen Armstrong. and vanilla.—Mrs. leaving the dough united at one end. Braid loosely. Cream the butter. Cool slightly and add to cake mixture. turn it gently into the mould. Take from the fire and add one teaspoonful of vanilla. three beaten eggs and half a teaspoonful of vanilla. flour mixed and sifted with baking powder.htm (28 of 57)07/05/2006 22:14:41 . Now add the chocolate and gelatine mixture and stir gently until it begins to thicken. MRS. Steam about half an hour (according to size) and serve in the cups or turned out on warm plate. Helen Armstrong. melted. and stir over the hot fire until smooth and glossy. Bake fifteen to twenty minutes in round layer-cake pans. ARMSTRONG'S CHOCOLATE PUDDING Soften three cups of stale bread in an equal quantity of milk. 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. a little salt. Mix this thoroughly with the bread and place in well-buttered custard-cups. Put an ounce of Walter Baker & Co. and egg unbeaten. Bedford. ARMSTRONG'S CHOCOLATE CHARLOTTE Soak a quarter of a package of gelatine in one-fourth of a cupful of cold water. Sprinkle a generous half cupful of powdered sugar over the cream. MRS. when well mixed. When almost cold. 2 squares of chocolate. Cornelia C.—Mrs.Vinnys A1 Store q q q q q q q 1 cup of milk. add gradually one and one-half cups of sugar. add two-thirds milk. then boil until clear. add gradually remaining milk. 2/3 a cup of almonds blanched and shredded. Whip one pint of cream to a froth and put it in a bowl. ½ teaspoonful of vanilla. two ounces of chocolate grated and melted over hot water. add a dessertspoonful of vanilla and a tablespoonful of brandy. Melt two squares of Walter Baker & Co.'s Chocolate over hot water and mix with half a cup of sugar. 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. Put between layers and on top of cake White Mountain Cream sprinkled with almonds. Bedford. and when cold serve with whipped cream. CHOCOLATE JELLY WITH CRYSTALLIZED GREEN GAGES Dissolve in a quart of water three tablespoonfuls of grated chocolate. the whites of the eggs whipped to a stiff froth. one-third of a teaspoonful of soda dissolved in one-half of a teaspoonful of boiling water. and at serving time turn out on a flat dish.—From Boston Cooking School Cook Book—Fannie Merritt Farmer..
Put butter into granite saucepan. then brush the under side with cold water.—Mrs. 2/3 a cup of milk. MRS. Remove from the fire. five minutes. EWING'S CREAMY CHOCOLATE Mix together half a cup of sifted flour. 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. 1 tablespoonful of butter. cook with two cupfuls of boiling water until smooth. creamy cocoa. three large eggs. 1 Chocolate. author of "The Art of Cookery.—Janet McKenzie Hill—Ladies' Home Journal. cool slightly and mark in squares.Vinnys A1 Store MRS. cut off the tops and put into each cake a tablespoonful of strawberry preserves./. stirring constantly. and beat until creamy and mixture begins to sugar slightly around edge of saucepan. and serve. one-fourth of a teaspoonful of cinnamon. Ewing. when melted add sugar and milk. beat in an ounce of melted chocolate. one at a time. Emma P.—Boston Cooking School Cook Book—Fannie Merritt Farmer.—Mrs.—Janet McKenzie Hill—Ladies' Home Journal. Add a pinch of cinnamon and mix to a soft paste with eggs beaten until thick. add the flour." MRS. Garnish with whipped cream. sufficient to serve twelve persons.htm (29 of 57)07/05/2006 22:14:41 . Emma P. while cooking. sugar and salt. Then stir in a quart of boiling milk.'s Breakfast Cocoa. by standing over hot water. add vanilla. Cover with whipped cream sweetened and flavored. SALZBACHER'S CHOCOLATE HEARTS Melt. Ewing. Cool. The proportions given will make delicious. add to three quarts and a half of milk scalded with cinnamon bark. Bake. The flour should be sifted before it is measured. Beat in the beaten whites of two eggs mixed with a cupful of sugar and a pint of whipped cream. remove from fire. and. and freeze. Serve in cups. 1 teaspoonful of vanilla. and stir constantly until chocolate is melted. MRS. three ounces of unsweetened chocolate. and boil gently. Drop in half-teaspoonfuls on slightly buttered paper and bake in a moderate oven. boiling together. MRS. and add. remove from fire. Shape with forcing bag and rose tube.. HILL'S CHOCOLATE PUFFS Stir a cupful of flour into a cupful of water and half a cupful of butter. and the paper can be readily stripped off. Do not take from the paper until cold. add a pound of sifted powdered sugar and mix file:///E|/. half a cup of flour. add a quart of boiling milk.—By Mrs. Add gradually one quart of boiling water and let the mixture boil five minutes. Boil thirteen minutes. Cornelia C. Bedford. cook for ten minutes. stir until dissolved. HILL'S COCOA FRAPPÉ Mix half a pound of cocoa and three cupfuls of sugar. then add chocolate." MRS. MISS FARMER'S CHOCOLATE CREAM CANDY q q q q q 2 cups of sugar. EWING'S CREAMY COCOA Stir together in a saucepan half a cup of Walter Baker & Co. half a cup of granulated sugar and half a teaspoonful of salt. finely shaved. 2 squares of chocolate. Pour at once into a buttered pan. stirring it constantly.'s Premium No. half a cup of granulated sugar and half a teaspoonful of salt. author of "The Art of Cookery. Put into a saucepan half a cup of Walter Baker & Co. and serve with or without whipped cream. Omit vanilla. If desired a spoonful of whipped cream may be put in each cup before filling with the cocoa. Add one quart of boiling water. flavor with vanilla extract. Heat to boiling point.
add more sugar. add the sugar and the cocoa. Remove from the fire. CHOCOLATE FUDGE WITH FRUIT Two cups of sugar. Then add two tablespoonfuls of figs. then when hard put on a second layer of chocolate. PETITS FOUR Bake a simple. which have been thoroughly mixed together. Serve with plain cream. Use the yolks for chocolate whips. one-half cup of butter. Split each one and spread jelly or frosting between the layers.—American Housekeeper. ½ a teaspoonful of vanilla. pale green flavored with pistachio.'s Unsweetened Chocolate and made as for layer cake. CHOCOLATE MACAROONS Stir to a paste whites of seven eggs. nor quite so hot as for sponge cake. and put away in a cold place to harden. stir until it thickens. Have ready wafer paper cut round. ½ a teaspoonful of cinnamon. one cup of chopped walnuts. ½ a cup of sugar. cinnamon and nutmeg. Press one-half a blanched almond on each macaroon and bake in a moderate oven. one cup of hot mashed potatoes. on which lay pieces of the mixture rolled to fit the wafer. mix all together and boil seven minutes. Pour at once into a pudding mould.htm (30 of 57)07/05/2006 22:14:41 . yellow with orange. bits of citron cut in fancy shapes. one tablespoonful each of cloves. candied cherries and angelica may all be utilized in making pretty designs in decoration. and when cold turn out on the moulding board and cut into small dominoes or diamonds. five teaspoonfuls of melted chocolate.. SPANISH CHOCOLATE CAKE file:///E|/.—Mabel Richards Dulon. they will feel firm to the touch. 3 tablespoonfuls of cocoa. using Walter Baker & Co. half a cup of sweet milk. POTATO CAKE Two cups of white sugar. add one-half cup of Baker's Chocolate and boil seven minutes longer. If properly made. Cut with a tiny heart-shaped cake cutter (any other small cake cutter will do). Little domino cakes are also pretty. four eggs well beaten. Whites of 2 eggs. two tablespoonfuls of raisins. one-half a pound of almonds pounded very fine. Candied violets. one cup of butter. then ice tops and sides with different tinted icings. add it to the pint of boiling water. The success of these cakes depends upon the oven. which should not be as cool as for meringue. a solid crust having formed over the top.Vinnys A1 Store thoroughly. and place on pans oiled just enough to prevent sticking. work to a stiff yet pliable paste with the unbeaten whites of three eggs (or less). 2 level tablespoonfuls of cornstarch. Bake in a very moderate oven./. When done. and two ounces of grated Baker's Chocolate." COCOA CHARLOTTE (Without Cream) q q q q q q q 1 pint of water. Dissolve the cornstarch in a quarter of a cup of cold water. pale pink with rose. two teaspoonfuls of baking powder. Bake in layers and use marshmallow filling. two cups of flour. one-half a cup of English walnuts and one teaspoonful of vanilla. If the paste seems too soft. one-half cup of molasses. one-half cup of milk. Break off in small pieces and roll out about one-fourth of an inch thick.—From "Good Housekeeping. light sponge cake in a shallow biscuit tin or dripping pan. and will loosen easily from the pan after being allowed to stand a moment to cool. sprinkling the board and paste with granulated sugar instead of flour. three-fourths a pound of sifted sugar. they are very excellent and but little labor. dipping the brush in the melted chocolate to make the spots. They should be very light. Ice the cakes on top and sides with white icing. and pour slowly over the stiffly beaten whites of eggs. They should be about an inch in depth. white with almond. add the cinnamon and vanilla. adding vanilla to flavor.
two eggs. one teaspoonful of soda dissolved in hot water.Vinnys A1 Store One cup of sugar. While this is cooling beat up the first part of the cake and add the chocolate custard. Pink color paste./. To one part add the peppermint and a very little of the green color paste. PEPPERMINTS. ½ teaspoonful of essence of peppermint or a few drops of oil of peppermint. as the chocolate will make the mixture thick and crumbly. 1 or 2 squares of Baker's Chocolate. when cool flavor with vanilla. then cut out into small rounds or other shape with any utensil that is convenient. Roll the candy into a sheet one-fourth an inch thick. three cups of flour. knead and cut these as the others. Add also a little water. Divide the sugar paste into three parts. melted over hot water. CHOCOLATE CARAMEL WALNUTS (Uncooked Fondant) file:///E|/. (Uncooked Fondant) q q q q q q q White of 1 egg. Work and knead the mixture until the paste is evenly distributed throughout. 2 tablespoonfuls of cold water. then stir into it one cup of sugar and the yolk of one egg stirred together. Beat the egg on a plate. Ice on top and between the layers. Color the second part a very delicate pink. Take the paste from the jar with a wooden tooth pick. Etc.. Bake in layers. Begin by adding a tablespoonful of water. and flavor with peppermint. then add more if necessary. one-half a cup of butter. flavor with rose extract and cut out in the same manner as the first.htm (31 of 57)07/05/2006 22:14:41 . grated. stir until dissolved. add the cold water and gradually work in sugar enough to make a firm paste. Put on the stove one cup of milk. To the last part add one or two squares of Baker's Chocolate. one-half a cup of Baker's Chocolate. Green color paste. Sifted confectioner's sugar. one-half a cup of sweet milk. CHOCOLATE MINTS. add but a little.
stir occasionally while melting. If the chocolate be at the proper temperature when the centers are dipped in it. When cold.Vinnys A1 Store q q q q q q q White of 1 egg.. it will give a rich. it is well. After a few centers have been dipped set them in a cool place to harden. to melt a larger quantity of chocolate. After they have dried off a little run a spatula under each and turn to dry the other side. The necessary utensils are a wire fork and a very small double boiler. CHOCOLATE DIPPED PEPPERMINTS (Uncooked Fondant) Prepare green. in the hollow of the hand. with the fork push it below the chocolate. melted over hot water. water. flatten the balls a little. glossy coating free from spots. and the vanilla." but as depth of chocolate and an even temperature during the whole time one is at work are essential. Break the chocolate in small pieces and surround with warm water. the chocolate. pink and chocolate colored mints by the first recipe. Beat the white of egg slightly. When the melted chocolate has cooled to about 80° F. GINGER. Work with a silver plated knife and knead until thoroughly mixed. draw across the edge of the dish and drop onto a piece of table oil cloth or onto waxed paper. it is ready to use. set the half of an English walnut upon each. CHERRY. The inner dish of the boiler should be of such size that the melted chocolate will come nearly to the top of it. and the candies will not have a spreading base. Do not let a drop of water get into the chocolate. pressing the nut into the candy and thus flattening it still more. HOW TO COAT CANDIES./. &c. APRICOT and NUT CHOCOLATES file:///E|/. 3 tablespoonfuls of maple or caramel syrup. also more water if necessary. then break off small pieces of uniform size and roll them into balls. Coat with Baker's "Dot" Chocolate. when convenient. the unused chocolate may be cut from the dish and set aside for use at a future time. white. English walnuts. sugar as needed. The caramel gives the chocolate a particularly nice flavor. 1 teaspoonful of vanilla extract. WITH BAKER'S "DOT" CHOCOLATE Half a pound of "Dot" Chocolate will coat quite a number of candy or other "centers.htm (32 of 57)07/05/2006 22:14:41 . Sifted confectioner's sugar. add the syrup. 2 or more squares of Baker's Chocolate. lift out. 1 tablespoonful of water.. Drop whatever is to be coated into the chocolate.
Use the first four ingredients in making uncooked fondant. one by one. then roll in the hollow of the hand into balls or oblongs. Almond or rose extract. to remove dust. CHOCOLATE PEANUT CLUSTERS Shell a quart of freshly-roasted peanuts and remove the skins. in Baker's "Dot" Chocolate and set on an oil cloth. lift out onto oil cloth with a dipping fork (a wire fork comes for the purpose. Candied cherries. Halves of almond. Use them without blanching. one by one. into the center of it. Sifted confectioner's sugar. then break off little bits and wrap around small pieces of the fruit. PLAIN AND CHOCOLATE DIPPED PARISIAN SWEETS file:///E|/. Drop the peanuts. side by side. They will harden very quickly. roll a piece of the fondant into a ball.. especially if nuts are to be used. Halves of pecan nuts.—two below. Melt "Dot" Chocolate and when cooled properly drop the nuts. 2 tablespoonfuls of cold water. one at a time. These are easily prepared and are particularly good. For other candies. 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). CHOCOLATE COATED ALMONDS Select nuts that are plump at the ends. into the center of a dish of "Dot" Chocolate made ready for use. Work the fondant for some time. Dip these. ½ a pound of Baker's "Dot" Chocolate. Brush. flatten it with the fingers and use to cover a whole pecan or English walnut meat.Vinnys A1 Store q q q q q q q q q q White of 1 egg. and one above and between the others. (Caramel syrup is a great addition to this fondant./.htm (33 of 57)07/05/2006 22:14:41 . Candied apricots. but a silver oyster fork answers nicely) to make groups of three nuts. then drop onto waxed paper or oil cloth. push the nuts under with the fork. In removing the fork make a design on the top of each nut. Preserved ginger. Set each shape on a plate as it is finished.
add the salt. then dip them. 1 cup of dates. Cut into strips an inch wide. pecans or walnuts. Chocolate Fondant or Baker's "Dot" Chocolate.htm (34 of 57)07/05/2006 22:14:41 . press the dates into a compact form to keep in the filling. STUFFED DATES. one by one. melted. 5 figs. 2/3 a cup of nut meats./. remove stones from the dates. CHOCOLATE OYSTERETTES. and the sugar and work the whole to a smooth paste. When rolling the mixture use confectioner's sugar on board and rolling pin. Fill the open space in the dates with a strip of preserved ginger or pineapple. add the chocolate. the stem ends from the figs. Pour boiling water over the figs and dates. 2 ounces citron. CHOCOLATE DIPPED Cut choice dates open on one side and remove the seeds. 1 ½ ounces of Baker's Chocolate. one variety or a mixture). and sprinkle a little fine-chopped pistachio nut meats on the top of the dipped pieces. Add more sugar if it is needed and roll the mixture into a sheet one-fourth an inch thick.. let boil up once. Cut the strips into diamond-shaped pieces (or squares). chop the fruit and nut meats (almonds should be blanched) in a food chopper. then drain as dry as possible. ¼ a teaspoonful of salt. (almonds. PLAIN AND WITH CHOPPED FIGS file:///E|/. filberts. chopped nuts or chopped nuts mixed with white or chocolate fondant. 1/3 a cup of confectioner's sugar. in "Dot" Chocolate.Vinnys A1 Store q q q q q q q q q q ½ a cup of Sultana raisins. and work it evenly through the mass. roll these in confectioner's sugar or dip them in chocolate fondant or in Baker's "Dot" Chocolate.
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. When cold enough to hold its shape drop onto an oil cloth or marble. Select fresh-baked crackers free from crumbs. cut very fine. the chocolate. made ready as in previous recipes. 1 teaspoonful of vanilla extract. or chopped nuts to the chocolate ready for dipping. then when it thickens a little turn into an unbuttered bread pan and set aside until the next day. chopped fine..htm (35 of 57)07/05/2006 22:14:41 . and dispose on oil cloth or waxed paper. a teaspoonful in a place. then into small squares. then add the vanilla and the fruit. salted preferred. Roll each square in confectioner's sugar. roasted peanuts or raisins or 3 or 4 basket figs or a little French fruit cut in very small bits. etc. Sift confectioner's sugar over the top. 2 cups of sugar. then with the tips of the fingers gently pull the paste from the pan to a board dredged with confectioner's sugar. ½ a pound or more of Baker's "Dot" Chocolate. melted over hot water. let stand in a cool place for a time. angelica.. cut into strips. then remove from the fire. TURKISH PASTE WITH FRENCH FRUIT. and at once set a half nut meat on each. and beat all together. 2 squares of Baker's Chocolate. For a change add figs or other fruit. Stir the sugar and cream over the fire until the sugar is melted. add the nut meats and beat until the mass begins to thicken. 1 cup of sugar cooked to caramel. CHOCOLATE FLAVORED q q q q q q q q 3 level tablespoonfuls of granulated gelatine. CHOICE CHOCOLATE PECAN PRALINES q q q q q 3 cups of granulated sugar. 3 cups of pecan nut meats. 2/3 a cup of cold water. or to 236° F. add the cinnamon. In cutting keep sugar between the knife and the paste. then pour the mixture onto the cup of sugar cooked to caramel. then let boil to the soft ball degree. 1 cup of cream. file:///E|/. 2 squares of Baker's Chocolate. 1 cup of French candied fruit. Dip in "Dot" Chocolate. and beat it in. cherries. To unmold separate the paste from the pan—at the edge—with a sharp-pointed knife. citron.Vinnys A1 Store q q Oyster crackers. ½ a cup of cold water./. let the mixture boil up once. Let the gelatine stand in the half cup of cold water until it has taken up all of the water. Add the chocolate. 1 teaspoonful of ground cinnamon. fine-chopped. melted or shaved fine. then add the gelatine and let cook twenty minutes.
and cut in cubes. 1 tablespoonful of butter. 1 cup of cream. After it has been taken from the fire. then begin to stir in marshmallows. Maple or brown sugar may be used in place of all or a part of the quantity of granulated sugar designated. Pour into buttered pan and set in a cool place. and boil until it hardens in cold water.htm (36 of 57)07/05/2006 22:14:41 . add one and one-half teaspoonfuls of vanilla. Then add two squares of Baker's Premium No. stirring rapidly. stirring it first rapidly. Then remove and beat until quite cool and pour into buttered tins. and after it has been brought to a boil continue boiling for two and one-half minutes. onequarter cup of molasses and one-half cup of cream. crushing and beating them with a spoon. SMITH COLLEGE FUDGE Melt one-quarter cup of butter.Vinnys A1 Store Two persons are needed to make these pralines. Put in the sugar and cream. DOUBLE FUDGE file:///E|/. Put in butter when it begins to boil. one to drop the mixture. Add two squares of Baker's Chocolate. Add this to the butter.. Then stir constantly until the mass thickens. Stir vigorously and constantly. 1 Chocolate. Continue to stir in marshmallows. WELLESLEY MARSHMALLOW FUDGE Heat two cups of granulated sugar and one cup of rich milk (cream is better). Stir until it creams when beaten on a saucer. VASSAR FUDGE q q q q 2 cups of white granulated sugar. Just before it is done add a small piece of butter. Mix together in a separate dish one cup of white sugar. When cold cut in diamond-shaped pieces. broken up into fine pieces. the other to decorate with the halves of the nuts. after the fudge has been taken from the fire. Cool in sheets three-quarters of an inch thick. one cup of brown sugar. The mixture becomes smooth and firm almost instantly. Boil this five minutes. ¼ a cake of Baker's Premium No. 1 Chocolate./. and then more slowly towards the end. scraped fine. and when this becomes hot put in the chocolate. until half a pound has been stirred into the fudge.
then let boil. get some one to beat one dish of the fudge. Boil ten minutes. until the thermometer registers 236° F.Vinnys A1 Store q q q q 2 cups of granulated sugar. 1 ½ cups of cream. to give a marbled effect. ½ a cup of cream. and beat until thick and slightly grainy. chopped fine. 1 tablespoonful of butter. 2 squares of Baker's Chocolate. Butter size of a walnut.. MARBLED FUDGE q q q q q q 2 cups of granulated sugar./. then beat and pour on top of fudge already in pan. When the mixture cools a little. first a little of one and then of the other. q q q q q 2 cups of brown sugar. ¼ a cup of glucose (pure corn syrup). Boil seven minutes. When nearly cold turn from the pan. cut in squares. scraped fine or melted. move the saucepan to a hotter part of the range and continue stirring until the mixture boils. 1 cup of walnut meats.htm (37 of 57)07/05/2006 22:14:41 . peel off the paper and cut into cubes. add a teaspoonful of vanilla to each dish. till a soft ball can be formed in cold water. 1 tablespoonful of butter. glucose and cream over a slack fire until the sugar is melted. then beat and spread in buttered tin to cool. stirring every three or four minutes very gently. Remove from the fire and pour one-half of the mixture over the chocolate. Set both dishes on a cake rack. or. ½ a cup of cream. lined with waxed paper. FUDGE HEARTS OR ROUNDS file:///E|/. 2 squares of Baker's Chocolate. When cool. Stir the sugar. 2 teaspoonfuls of vanilla. 1 teaspoonful of vanilla extract. or on something that will allow the air to circulate below the dishes. then put the mixture in a pan..
At once dispose the halves of marshmallows close together upon the top of the fudge. salt and chocolate. 1 teaspoonful of vanilla. split in halves. ¼ a teaspoonful of salt. Pour into a pan lined with paper to stand until cooled somewhat. MARSHMALLOW FUDGE 1st BATCH q q q q q q q 2 cups of granulated sugar. 2 squares of Baker's Chocolate. or hardwood board. add the vanilla and beat as in the first batch. but one batch need be prepared. 236° F. set it into cold water and when nearly cold. 1 teaspoonful of vanilla extract../. set in the thermometer and cook over a quick fire. add the butter and let boil up vigorously. When the first batch is about cold add the vanilla and beat the candy vigorously until it begins to thicken. half of it being spread over the marshmallows. 2 squares of Baker's Chocolate. then turn it into a pan lined with waxed paper. 1 tablespoonful of butter..htm (38 of 57)07/05/2006 22:14:41 .. If one is able to work very quickly. 1 teaspoonful of vanilla. and let boil up vigorously. to the soft ball degree. ¼ a cup of butter. 1 cup of cream. pull off the paper and cut into cubes. add the butter. 1/3 a cup of condensed milk. until the sugar is melted. 1/3 a cup of water. Boil the sugar. turn from the mold and with a French cutter or a sharp edged tube cut into symmetrical shapes. milk and water to 236° F. without stirring. then remove from the fire and add the chocolate.Vinnys A1 Store q q q q q q 2 cups of granulated sugar. 1 cup of cream. when the sugar boils wash down the sides of the pan as in making fondant. Soon the other dish of fudge will be ready. then add the vanilla and beat the candy until it thickens and begins to sugar. In the meantime the second batch should be cooking and the marshmallows be gotten ready. 1 ½ squares of Baker's Chocolate. then pour it over the marshmallows. then remove to a cake cooler (or two spoon handles to allow a circulation of air below the pan). Nearly half a pound of marshmallows. preparing it in the same manner as the first. 1 tablespoonful of butter. Stir the sugar and cream. 2nd BATCH q q q q q q 2 cups of granulated sugar. When the whole is about cold turn it onto a marble. ¼ a teaspoonful of salt. stir gently every few minutes. set the second batch to cook. or to the "soft ball" degree. melted or shaved fine. Start with the first batch and when this is nearly boiled enough. over a rather slack fire. let stand undisturbed until cool. CHOCOLATE DIPPED FRUIT FUDGE file:///E|/.
onto a marble or waxed paper. ½ a pound or Baker's "Dot" Chocolate. or. Heat the sugar.htm (39 of 57)07/05/2006 22:14:41 . CHOCOLATE FOR DIPPING q ½ a cake or more of Baker's "Dot" Chocolate. rather uneven rounds. thick./. 1 ½ cups of glucose (pure corn syrup). Coat these with the "Dot" Chocolate. BAKER'S CHOCOLATE "DIVINITY" file:///E|/. Drop. Stir the sugar. water and glucose to the boiling point. One cup. ¼ a cup scant measure of water. add the fruit and beat until it becomes thick. less one tablespoonful. by small teaspoonfuls. cut in small pieces. then turn into pans lined with waxed paper. figs. When cold coat with "Dot" Chocolate melted over hot water and cooled properly. ½ a pound of dessicated cocoanut.Vinnys A1 Store FRUIT FUDGE q q q q q q 1 ½ cups of granulated sugar. In about fifteen minutes cut into squares. These cakes are very easily coated. and candied cherries and apricots. Set the saucepan on a cake cooler and when the mixture becomes cool. to make small. syrup. 1 cup of Maple Syrup. of glucose. ½ a cup of thick cream. or 1/3 a cup of milk and 1/4 a cup of butter. until the thermometer registers 236° F. cover and let boil three or four minutes. or. ¾ a cup of fruit. then uncover and let boil stirring often but very gently until a soft ball may be formed in cold water. add the cocoanut and stir constantly while cooking to the soft ball degree. until a little of the candy dropped on a cold marble may be rolled into a ball.. CHOCOLATE COCOANUT CAKES q q q q q 2/3 a cup of granulated sugar. glucose and cream until the sugar is melted.
2 squares of Baker's Chocolate. stirring occasionally. paraffine and water over the fire. syrup.htm (40 of 57)07/05/2006 22:14:41 . The whites of 2 eggs. then cover and let boil five minutes. glucose. return. 1 cup of almond or English walnut meats. then pour in a fine stream onto the whites of eggs. until when tested in water a ball that rattles in the cup will be formed. On no account let even a few drops of water boil into the candy. beaten dry. Let the sugar. egg whites and all. about 248° F. 1 teaspoonful of vanilla. 287° F. broken in pieces. ½ a cup of glucose. ½ a cup of water.. 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. honey. beaten dry. chopped fine. The candy must be stirred constantly during the last of the cooking. The whites of 2 eggs. add the nuts and pour into a pan lined with waxed paper. Put the sugar. Add the salt to the eggs before beating them. or. ¼ a cup of water. 1 cup of nut meats. ½ a cup of honey (strained). until the sugar is melted. beating constantly meanwhile with the egg beater. Then turn this gradually onto the eggs. stir occasionally and let boil to the hard ball degree. and gradually pour on part of the syrup. Piece of paraffine size of a pea. Remove the cover and let boil to soft crack. 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. to the saucepan. set file:///E|/. About ½ a pound of Baker's "Dot" Chocolate. 1 cup of maple syrup./. beating constantly meanwhile. ¼ a teaspoonful of salt. until the chocolate is melted. ¼ a teaspoonful of salt. ½ a cup of glucose pure corn syrup. In cooking without a thermometer one is liable to remove the candy from the fire too soon—if this happens. CHOCOLATE NOUGATINES q q q q q q q q q q 1 cup of granulated sugar. set this into a dish of boiling water and stir constantly until the mixture thickens. chopped fine.. then pour into the pan lined with paper. glucose and water stand on the back of the range. Return the whole to the saucepan. Add the salt and chocolate and beat over the fire. beating constantly meanwhile.Vinnys A1 Store q q q q q q q q 1 ½ cups of brown sugar.
until when tested in cold water. then turn it into two bread pans. Remove from the fire. ½ a cup of butter. to stir beneath it—every four or five minutes. stirring gently—move the thermometer. cream of tartar and one cup of the milk over the fire.. to make a sheet three-fourths an inch thick. 3 or 4 squares of Baker's Chocolate. one cup of the cream and the butter over the fire./. beat in the vanilla and turn into a biscuit pan. add the chocolate and vanilla and beat them thoroughly through the candy. then gradually add the other cup of cream. butter. a hard ball may be formed. gradually stir in the rest of the milk. Without a thermometer boil until—when tested by dropping a little in cold water—a hard ball may be formed in the water. 1 ½ cups of glucose (pure corn syrup). Do not allow the mixture to stop boiling while the cream is being added. 2 ½ cups of whole milk. 2 cups of cream.. glucose. 1 teaspoonful of vanilla extract.htm (41 of 57)07/05/2006 22:14:41 . Cook until the thermometer registers 250° F. glucose. Do not let the mixture stop boiling while the milk is being added. When nearly cold cut into squares. file:///E|/.. stir and cook until the mixture boils vigorously. When cold cut into pieces about an inch and a quarter long and three-eighths of an inch wide and thick. or. ¾ cup of glucose. 2 ½ squares of Baker's Chocolate. 2 teaspoonfuls of vanilla extract.Vinnys A1 Store over the fire on an asbestos mat and beat constantly until it becomes crisp when tested in cold water. Put the sugar. Pour into a buttered pan a little larger than an ordinary bread pan and set aside to become cold. 1/8 a teaspoonful of cream of tartar. nicely oiled or buttered. and when the mass has boiled a few moments. Put the sugar. PLAIN CHOCOLATE CARAMELS q q q q q q q 2 ½ cups of sugar. Stir every few moments and cook to 248° F. When nearly cold turn from the pan and cut into cubes. 1 ½ cups of English walnut meats. 1 cup of butter. (pure corn syrup). (not skimmed). Coat these with "Dot" Chocolate. add the chocolate and nuts and beat until the chocolate is melted. CHOCOLATE NUT CARAMELS q q q q q q q 2 cups of granulated sugar. stir constantly.
when tested in water or on a cold marble. Let stand until cold and firm./. scraping all the sugar from the marble onto the mass. ¼ a cup of butter. Fondant may file:///E|/. stir until the mixture boils. wrap each cube in waxed paper. add the cream of tartar or acid and. Do not scrape out the saucepan or allow the last of the syrup to drip from it. 1 ½ cups of cold water. stirring occasionally. with the hand or a cloth wet repeatedly in cold water. but do not let it begin to boil until the chocolate layers are turned into the pans. Stir the sugar and water in a saucepan. butter. set on the back part of the range. of glucose (pure corn syrup). or the soft ball degree. 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.Vinnys A1 Store RIBBON CARAMELS CHOCOLATE LAYERS q q q q q q q 1 ¼ cups of granulated sugar. and continue turning the edges in until the mass begins to thicken and grow white. Add the chocolate and vanilla. ½ cup of glucose (pure corn syrup) scant measure. turn the edges of the mass towards the center. glucose. 1 cup. stir until boiling. less one tablespoonful. knead slightly. mix thoroughly and turn into two wellbuttered shallow pans. but is in better condition after several days. with a metal scraper or a wooden spatula. 1 teaspoonful of vanilla extract. FONDANT q q q 4 cups of granulated sugar. to remove any grains of sugar that have been thrown there. water and glucose over the fire. Let the sugar stand for an hour or longer to ripen. When the syrup is cold. as sugary portions will spoil the fondant by making it grainy. The fondant may be used the next day. then cover closely with a heavy piece of cotton cloth wrung out of cold water. then cut in cubes. Put this mixture over the fire. 1/3 a pound of dessicated cocoanut. if the cloth covering it be wrung out of cold water and replaced once in five or six days. a pretty firm ball may be formed. ¼ a teaspoonful of cream of tartar. Wet the hand in cold water and with it dampen a marble slab or a large platter. by standing in cold water. ¼ (scant) a cup of water. 1/16 a teaspoonful of cream of tartar. 1 ¼ cups of rich milk. When the white mixture is ready. put the sugar. until the sugar is melted. Have the other chocolate layer cooled. remove it from the pan and dispose above the cocoanut layer. turn enough of it onto one of the chocolate layers to make a layer about onethird an inch thick. then remove the damp cloth and cut the mass into pieces. wash down the sides of the saucepan. then very gradually stir in the rest of the milk. to 248° F. cover with a cloth wrung out of water (this cloth must not touch the fondant) and then with heavy paper.. Cover the saucepan and let boil rapidly three or four minutes.. Let cook. or until. cream of tartar and the fourth a cup of milk over the fire. then work it up into a ball. to dissolve the sugar. Remove the cover. then without jarring the syrup turn it onto the marble or platter.htm (42 of 57)07/05/2006 22:14:41 . For the white layer. press these closely into a kitchen bowl.. then draw the saucepan to a hotter part of the range. Put the sugar. and stir until the boiling point is reached. or 3 drops of acetic acid. WHITE LAYER q q q q 2/3 a cup of granulated sugar. 1 ¼ squares of Baker's Premium Chocolate. and may be kept almost indefinitely. set in the thermometer—if one is to be used—and let cook very rapidly to 240° F.
Make a design with the fork in taking it from the candy. If any be left over. Shape these into balls a generous half inch in diameter and leave them about an hour to harden on the outside. chopped fine. Mix the chopped almonds with the fondant and vanilla. Few drops of water. chopped fine. add the vanilla and the water and heat until melted. ½ a cup of fondant. as frosting for small cakes. use it to coat whole nuts or cherries. 1 teaspoonful of vanilla extract. ¼ a teaspoonful of vanilla. or éclairs or for making candy "centers. file:///E|/. 2 squares of Baker's Chocolate. Halves of blanched almonds. add a few drops of water. put the fork under it and lift it out. and knead the mass thoroughly. add confectioner's sugar. turn the fork over and drop the bon-bon onto waxed paper. ½ a cup of fondant. CHERRY CHOCOLATE CREAMS CENTERS q q ¼ a cup of candied cherries. take out the spoon and put in a dipping fork (a wire fork costing about ten cents) beat the fondant. to keep it from crusting and drop in a "center. 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). to remove superfluous candy. a little at a time. as needed. or the design made with the fork will suffice." to be coated with chocolate or with some of the same fondant tinted and flavored appropriately. on a marble or large platter./. If at any time the coating be too thick. CHOCOLATE COATING q q q About one cup of fondant. then cut into small pieces of the same size. At once press half of a blanched almond on the top of the candy. 1 teaspoonful of vanilla extract.htm (43 of 57)07/05/2006 22:14:41 . Confectioner's sugar for kneading and shaping. shape into a long roll. ALMOND CHOCOLATE CREAMS CENTERS q q q q ¼ a cup of blanched almonds." with the fork cover it with fondant. scrape the fork lightly on the edge of the dish.Vinnys A1 Store be used. white or delicately colored with vegetable color-pastes or with chocolate.. CHOCOLATE COATING q q q q q About 1 cup of fondant. 2 squares of Baker's Chocolate.
cut side down. then add the nuts and chop very fine. With a teaspoon drop the mixture onto waxed paper to make rounds of the same size—about one inch and a quarter in diameter—let these stand in a cool place about one hour. using enough to secure the shade of brown desired in the coating and add to the fondant with the vanilla. Powdered sugar./. 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. Prepare the centers and coat in the same manner as the almond creams.. let stand until the chocolate is set. 3 or 4 ounces of Baker's Chocolate. 1 teaspoonful of vanilla.htm (44 of 57)07/05/2006 22:14:41 . Put about a cup of fondant in a double boiler. with the water or wine. FIG-AND-NUT CHOCOLATES q q q q q q q 5 figs. CHOCOLATE MARSHMALLOWS Cut the marshmallows in halves.Vinnys A1 Store q Bits of cherry. These may be dipped in "Dot" Chocolate instead of fondant. CHOCOLATE PEPPERMINTS Melt a little fondant and flavor it to taste with essence of peppermint. then drop the peppermints. 3 or 4 tablespoonfuls of water or sherry wine. Fondant. and let steam. and put them. leave the mixture white or tint very delicately with green or pink color-paste. Add powdered sugar as is needed to shape the mixture into balls. into the chocolate mixture. Melt the chocolate. and remove them with the fork to a piece of oil cloth. Remove the stem and hard place around the blossom end of the figs. one by one. in chocolate fondant (as prepared for almond file:///E|/. in a double boiler until softened. ½ a cup of English walnut meats. one by one. when they are ready to use. then stir (over hot water) until the fondant and chocolate are melted and evenly mixed together. add two ounces of chocolate and a teaspoonful of boiling water.
sprinkle at once with a little fine-chopped pistachio nut meat.Vinnys A1 Store and cherry chocolate creams). 2 or more squares of Baker's Chocolate. set them over the fire in tepid water to cover. When all are dipped. 3 or 4 ozs. granulated sugar and cold water. file:///E|/. of Baker's Chocolate. into cone shapes. let these stand an hour or longer to harden upon the outside. then dip the cones in the chocolate and set them on a piece of oil cloth or waxed paper. that it may not crust over. following the directions given for fondant made of granulated sugar (cream of tartar or other acid is not required in maple fondant). lift the first one dipped from the paper and dip the base again in the chocolate. ½ a cup of blanched almonds. lift out the marshmallow. heat to the boiling point. 1 teaspoonful of vanilla. To prepare the nuts. About ¼ a cup of fine-chopped almonds. in removing the fork. melted over hot water and flavored to taste with vanilla. ¾ a cup of glucose. add Baker's Chocolate and vanilla as desired and beat till the chocolate is evenly mixed through the fondant./. MAPLE FONDANT ACORNS q q q q q q q 2 cups of maple syrup. leave its imprint in the chocolate. 1 ¾ cups of granulated sugar. browned in the oven. and then in the chopped-and-browned almonds. ½ a cup of water.htm (45 of 57)07/05/2006 22:14:41 . cover with cold water.. CHOCOLATE ALMOND BARS q q q q q q q q ½ a cup of sugar. Confectioner's sugar. and with the thumb and finger push the meat from the skin. 1/3 the recipe for fondant. drain. 1 teaspoon of vanilla. turn it and. Put a little of the fondant in a dish over hot water. one by one. (¼ an ounce of paraffine at discretion). Work some of the fondant. then take them up. Continue until all have been dipped. adding confectioner's sugar as needed. Beat the chocolate with the fork. chopped fine. ¾ a cup of cold water. Make fondant of the syrup.
cut the strips into two-inch lengths and let stand to become firm. drain as much as possible. Put the sugar.htm (46 of 57)07/05/2006 22:14:41 . Cover and let stand half an hour. Turn out the candy in such a way that it will take a rectangular shape on the marble. At once cut off a portion of the fondant and knead it into a round ball. ¼ a pound of almond paste. lift out. and set onto oil cloth. The chocolate must be added warm. When cool enough score it in strips about an inch and a quarter wide. Add the almonds and the vanilla. then turn onto a damp marble. With a spoon sprinkle the chopped material over the balls. to a board and cut them in pieces half or three-quarters of an inch wide. Wash down the sides of the kettle as in making fondant. drop them. When cold. melted over hot water. then roll it lightly under the fingers into a long strip the shape and size of a lead pencil. Add the Baker's Premium Chocolate. as it grows cooler. 1 teaspoonful of vanilla extract. and in it coat the balls lightly. glucose and water over the fire. mix thoroughly and turn onto a marble or platter over which powdered sugar has been sifted. ALMOND FONDANT BALLS Roll part of the almond fondant into small balls. Stir until the sugar is dissolved. WALNUT CREAM-CHOCOLATES file:///E|/. thin pieces. Add the almond paste. or between a soft and a hard ball. cut into small." With the fork push them below the fondant. ½ a pound of Baker's "Dot" Chocolate.. These improve upon keeping. ALMOND FONDANT STICKS q q q q q q q 2 ½ cups of coffee A or granulated sugar. ½ a cup of water. It will take considerable time to turn this mixture to fondant. Without the paraffine cook a little higher than with it. and knead it in thoroughly./. Have ready the "Dot" Chocolate melted over hot water and in this coat the prepared sticks leaving the surface a little rough. sugar side down. 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). Some of the "Dot" Chocolate will be left after dipping the almond chocolate sticks. ¼ a cup of glucose.Vinnys A1 Store Melt the sugar in the water and glucose and let boil to about 252° F. ¼ a pound of Baker's Premium Chocolate. lift the strips.. When nearly cold turn to a cream with a wooden spatula. and. Let boil to the soft ball degree or to 238° F. let boil up vigorously. Remelt this over hot water. form as many of these strips as desired. one by one. in chocolate fondant prepared for "dipping. Add at the same time the vanilla.
htm (47 of 57)07/05/2006 22:14:41 . When dropping the chocolate mixture into the starch it should be just soft enough to run level on the top. then cook to the soft ball degree. melted over hot water. condensed milk and water over the fire to boil. so that they may be "dipped" or coated with chocolate.. then knead the cream. glucose and butter over the fire. Coat each piece with "Dot" Chocolate. add the caramel syrup and the vanilla. add the vanilla and stir until melted. CHOCOLATE BUTTER CREAMS q q q q q q q 2 ½ cups of sugar. stir until the sugar is melted. knead well and set over the fire in a double boiler. fill a low pan with cornstarch. ½ a pound of Baker's "Dot" Chocolate. The mixture is now ready to be dropped into small impressions in starch. cover with a bowl and let stand for thirty minutes. Cover the chocolate fondant with a bowl and let stand for thirty minutes. if necessary. glued to a thin strip of wood. or to 238°F. especially such as are of some variety of fondant. A little water. and let cook to the soft ball stage. making it smooth upon the top. 2 ½ ozs of Baker's Premium Chocolate. TO MOLD CANDY IN STARCH IMPRESSIONS Many candies. ½ a cup of condensed milk. stir gently but often. stir constantly while the mixture becomes warm and thin. 1 teaspoonful of vanilla. If molds are not available a thimble. Put the sugar. ½ a pound of Baker's "Dot" Chocolate. and with a spatula turn to a cream. Use two teaspoons to drop the cream.Vinnys A1 Store q q q q q q q 2 ½ cups of granulated sugar. file:///E|/. pour on a damp marble and leave until cold. This process is longer than with the ordinary fondant.. ¼ a cup of butter. With a small brush remove the starch that sticks to the candy shapes. or 236° F. Have ready molds made of plaster paris. Pour on a damp marble and let stand undisturbed until cold. are thin when warm and solidify on the outside when cold. Put the sugar. 3 or 4 tablespoonfuls of thick caramel syrup. put it into a double boiler. ½ a cup of water. when cold and brushed free of starch dip in "Dot" Chocolate. water. 2 teaspoonfuls of vanilla. When the candy is cold. To shape candy of this sort. As each piece is coated and dropped onto the oil cloth. add a tablespoonful or two of water. then pour on the Premium Chocolate. and drop the cream mixture into impressions made in cornstarch. press these into the cornstarch. though the impressions must be made one at a time. ¼ a cup of glucose. round piece of wood. pick it from the starch. ½ a cup of water. lift from the starch and repeat the impressions as many times as the space allows. turn to a cream. set half an English walnut meat upon the top. then gather into a compact mass./. If too soft it will not hold its shape in coating. or the stopper of an oil or vinegar cruet will answer the purpose.
Pistachio nuts in slices and halves. then wash down the sides of the saucepan. vanilla and almond extract mold the fondant in long shapes. With the point of a toothpick take up a little of the color-paste and add to the fondant. Put the sugar. before filling it with fondant. remove from the starch. it should be hot and thin enough to run level on top. scrape at once into a bowl and cover with a damp cloth. glucose and water over the fire and stir until boiling.htm (48 of 57)07/05/2006 22:14:41 . When the fondant begins to stiffen. 1/3 a cup of glucose (pure corn syrup).. cover and finish cooking as in making ordinary fondant. Using green color-paste. PISTACHIO CHOCOLATE CREAMS q q q q q q Fondant. add the extract and stir until the mixture is hot. With two teaspoons drop the mixture into impressions made in starch. 1/8 a teaspoonful of almond extract. Turn the syrup onto a damp marble or platter and before it becomes cold turn to a cream with a wooden spatula. Green color-paste. Candied or Maraschino cherries. Let cook to 238° F. ROSE CHOCOLATE CREAMS q q q q Fondant. ½ a pound of Baker's "Dot" Chocolate. When firm coat with "Dot" Chocolate and set half a pistachio nut on top. 1 teaspoonful of vanilla extract./. brush carefully and coat with "Dot" Chocolate. 1 cup of water. Put a bit of nut in each impression. file:///E|/. Put a part or the whole of the fondant into a double boiler over boiling water. but do not let the cloth touch the fondant. ½ to 1 whole teaspoonful of rose extract.Vinnys A1 Store FONDANT FOR SOFT CHOCOLATE CREAMS q q q 2 ½ cups of sugar. Damask rose color-paste. ½ a pound of Baker's "Dot" Chocolate. Use this fondant in the following recipes. When the shapes are cold. SURPRISE CHOCOLATE CREAMS q q Fondant. thin and evenly tinted.
Melt the fondant over hot water and add the flavoring. 1/3 a cup of molasses. and in it drop the creams./. as coated dispose them on table oil cloth or waxed paper. CHOCOLATE PEANUT BRITTLE q q q q q q q q q 1 ½ cups of sugar. Break into small pieces and when cold coat with "Dot" Chocolate prepared as in previous recipes. (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). and again pull as thin as possible. Put the sugar. Half of a roasted peanut may be set upon each piece as coated. take hold of it at the edge and pull out as thin as possible. 3 tablespoonfuls of butter.. 1/3 a cup of glucose. After the peanuts are shelled. then turn the whole sheet upside down. 1 teaspoonful of vanilla extract. Let the chocolate. CHOCOLATE POP CORN BALLS q q q q q q q 1 ½ cups of sugar. Put a bit of cherry in the bottom of each starch impression. ½ a pound of Baker's "Dot" Chocolate. Chopped peanuts. file:///E|/. 1 tablespoonful of cold water. add the vanilla and the soda and stir vigorously.Vinnys A1 Store q q q Flavoring of almond or vanilla. stir till the sugar is dissolved. then skim out and push off the skin. water and glucose over the fire. As soon as it has cooled a little on the edges. 3 squares of Baker's Premium Chocolate. then add as many chopped peanuts as can be well stirred into it.htm (49 of 57)07/05/2006 22:14:41 . be melted over warm water. turn it onto a warm and well-oiled marble or platter. to fill the impressions and have them level on the top. When the candy is through foaming. Note that the peanuts used in the brittle are raw. 1 level teaspoonful of soda. ½ a cup of glucose (pure corn syrup). let cool to about 80° F. broken in bits. The small Spanish peanuts are the best for this purpose. Loosen it from the receptacle at the center by running a spatula under it. wash down the sides of the saucepan with a cloth or the fingers dipped in cold water. ½ a pound or more of Baker's "Dot" Chocolate. then turn in the melted fondant. cover and let boil three or four minutes. one at a time. let boil up once. then uncover and let cook to 275° F. 2/3 a cup of water. ½ a pound of raw shelled peanuts. Dissolve the soda in the cold water. when they are ready to use. cover them with boiling water. 2/3 a cup of water. 2 level tablespoonfuls of butter. 1 teaspoonful of vanilla extract.
remove from the fire and. and the vanilla. as soon as the bubbling ceases. melted over hot water. 1 cup of molasses. to mix the chocolate evenly through the candy. Under cover of a similarity in name. WALTER BAKER & CO. label or wrapper. save the salt. (pure corn syrup). trade-mark. then wash down the sides of the saucepan.. Put all the ingredients. It is difficult to bring the fraud home to all consumers. or until brittle when tested in cold water. add the molasses and butter and stir constantly until brittle in cold water. ¼ a teaspoonful of salt../. melted over hot water. cover and let boil three or four minutes. over the fire. let boil rapidly to 260°F. within recent years. stir. continue this until the candy is cold enough to pull. made attempts to get possession of the great market won by this House. 4 ounces of Baker's Premium Chocolate. stir until the sugar is melted. 1/3 a cup of glucose. then pour onto the popped corn. above the candy.. turn the edges towards the center. Discard all the hard kernels in the corn. with a spatula or the fingers. file:///E|/. 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. or 1 teaspoonful of essence of peppermint. 2 tablespoonfuls of butter. During the last of the cooking the candy must be stirred constantly. glucose and water over the fire. With buttered hands lightly roll the mixture into small balls. 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. Press the mixture together only just enough to hold it in shape. Set the sugar. then remove the cover and let cook without stirring to the hard ball degree. mixing the two together meanwhile." 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.htm (50 of 57)07/05/2006 22:14:41 . add the flavoring. a little at a time. during the pulling. a number of unscrupulous concerns have. as the candy cools on the edges. cut in short lengths and wrap in waxed paper. Have the corn warm and in a warm bowl. well salted.Vinnys A1 Store q About 4 quarts of popped corn. 1 tablespoonful of vanilla extract. Pour onto an oiled platter or marble. pull over a hook until cold. pour the chocolate. as those who are making use of it seek out-of-the-way places where deception will the more easily pass. add the chocolate. Ltd. CHOCOLATE MOLASSES KISSES q q q q q q q q q 2 cups of coffee A sugar. 2/3 a cup of water. chocolate and flavoring.
and fifty-two highest awards from the great industrial exhibitions in Europe and America. 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. is to buy goods bearing the name and trade-mark of a well-known and reputable manufacturer. WALTER BAKER & CO. and 5 lb. WALTER BAKER & Co. 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. file:///E|/. from which the excess of oil has been removed. and to make sure by a careful examination that they are getting what they order. It has more than three times the strength of cocoa mixed with starch. Our Cocoa and Chocolate Preparations are ABSOLUTELY PURE—free from coloring matter... and are therefore in full conformity to the requirements of all National and State Pure Food Laws. more or less injurious to health. 1-2 lb. chemical solvents./. therefore. or adulterants of any kind. and it is soluble. Ltd. It is absolutely pure. for the purpose of cheapening the cost and giving a fictitious appearance of richness and strength.. 90.'s Cocoa and Chocolate Preparations BAKER'S BREAKFAST COCOA In 1-5 lb. Our registered guarantee under National Pure Food Laws is Serial No.. tins This admirable preparation is made from selected cocoa. The safest course for consumers. and is. We have behind us one hundred and twenty-nine years of successful manufacture. arrowroot or sugar.Vinnys A1 Store We have letters from housekeepers who have used the genuine Baker goods for years. 1 lb. 1-4 lb.htm (51 of 57)07/05/2006 22:14:41 . Statements in the press and in the reports of the Pure Food Commissioners show that there are on the market at this time many cocoas and chocolates which have been treated with adulterants..
and admirably adapted for invalids as well as for persons in health. and a trial will convince one that it is really a delicious article for eating or drinking./. the name of the manufacturer is prominently printed in white letters. and 1-6 lb. 1 lb. The small cakes form the most convenient. costing less than one cent a cup. To distinguish their product from these imitations Walter Baker & Co. cakes and 5c and 10c packages. tourists and students. is printed. strengthening. It is the best sweet chocolate in the market. Trade-Mark on every package BAKER'S CHOCOLATE In 1-4 and 1-2 lb. Particular care is taken in its preparation. Ltd. On the outside of the case. to which nothing has been added and from which nothing has been taken away. The color of the case is the same shade of deep blue heretofore used on the Baker packages. Celebrated for more than a century as a nutritious. easily digested. flavored with pure vanilla beans. delicacy and natural flavor. On the back of every package a colored lithograph of the trade-mark. Trade-mark on every package CARACAS CHOCOLATE file:///E|/.htm (52 of 57)07/05/2006 22:14:41 .. Unequalled for smoothness. The high reputation and constantly increasing sales of this article have led to imitations on a very extensive scale. have enclosed their cakes and pound packages in a new envelope or case of stiff paper. yellow label It is the pure product of carefully selected cocoa beans.. Vigorous proceedings will be taken against anyone imitating the package. No alkalies or other chemicals or dyes are used in its preparation. delicious and flesh-forming beverage. It is delicious. Used at receptions and evening parties in place of tea or coffee. palatable and healthful article of food that can be carried by bicyclists. blue wrapper. Trade-mark on every package BAKER'S VANILLA CHOCOLATE In 1-2 lb.Vinnys A1 Store therefore.. packages. different from any other package. cakes. far more economical. nourishing. and no change has been made in the color (yellow) and design of the label. is guaranteed to consist solely of choice cocoa and sugar. "La Belle Chocolatière" sometimes called the Chocolate Girl.
on receipt of 10 cents in stamps or money.. Trade-mark on every package CENTURY CHOCOLATE In 1-4 lb./. and has a constantly increasing sale in all parts of the country. It is one of the finest and most popular sweet chocolates on the market. Put up in very artistic wrappers. packages A fine eating chocolate. prepaid. packages A delicious article. packages A fine vanilla chocolate for eating or drinking. If you do not find it at your grocer's. we will send a quarterpound cake by mail. Good to eat and good to drink. Trade-mark on every package GERMAN SWEET CHOCOLATE file:///E|/. enclosed in an attractive wrapper with an embossed representation of an automobile in colors. Trade-mark on every package AUTO-SWEET CHOCOLATE In 1-6 lb.htm (53 of 57)07/05/2006 22:14:41 .Vinnys A1 Store In 1-8 and 1-4 lb.
packages. I never strike off from camp by myself without a piece of chocolate in my pocket. packages is one of the most popular sweet chocolates sold anywhere. the author. which is slightly sweetened. however. nutritious and healthful and is a great favorite with children." CRACKED COCOA OR COCOA NIBS In 1-2 lb. * * * * * A half cake will keep a man's strength up for a day without any other food. German./. boxes A high grade chocolate specially prepared for home-made candies. It contains no admixture. Beware of imitations. We have something better here in America in Walter Baker & Co. it is one of the most economical drinks. and 1-8 lb. and 10 lb. cakes.'s "Dot" brand. Dorchester. Do not. It is palatable. In "The Way of the Woods—A Manual for Sportsmen" Edward Breck. and for sportsmen's use. which are not suited for the purpose. says: "Chocolate is now regarded as a very high-class food on account of its nutritive qualities. Mass.. have anything to do with the mawkishly sweet chocolates of the candy shops or the imported milk chocolate. The genuine is stamped: "S. Trade-mark on every package SOLUBLE COCOA file:///E|/. and 1 lb. and presents the full flavor of the cocoa-bean in all its natural fragrance and purity. If you do not find it at your grocer's write to us and we will put you in the way of getting it. Dr.htm (54 of 57)07/05/2006 22:14:41 .Vinnys A1 Store In 1-4 lb. Lankester says cocoa contains as much flesh-forming matter as beef. and in 6 lb. When properly prepared. 12 lb. bags This is the freshly roasted bean cracked into small pieces." Trade-mark (La Belle Chocolatière) on every package DOT CHOCOLATE In 1-2 lb.
They are strongly recommended by physicians as a healthy and nutritious confection for children. It is considered of great value as a nutritious. 4 or 10 lb. sugar may be added if desired. being preferred to cod-liver oil and other nauseous fats so often used in pulmonary complaints. and in metal boxes for toilet uses One-half the weight of the cocoa-bean consists of a fat called "cocoa-butter. Trade-mark on every package CHOCOLATE FOR CONFECTIONERS' USE Liquid Chocolates—plain." from its resemblance to ordinary butter. They are much used for desserts and collations. nourishing and strengthening drink. Thoroughly dissolve the cocoa in hot water.. and are very attractive in form and delicious in substance. and heat until the mixture boils. 2 ½ quarts of water. As a soothing application to chapped hands and lips. or adulterants of any kind. and all irritated surfaces. Absolutely Pure—free from coloring matter. The packages are tied with colored ribbons. It is absolutely pure./. and done up in fancy foil. Trade-mark on every package COCOA-BUTTER In 1-2 lb.htm (55 of 57)07/05/2006 22:14:41 . It is perfectly soluble. Strain while hot. Many who have used it say they would not for any consideration be without it. The Trade is supplied with 1. sweet. VANILLA TABLETS These are small pieces of chocolate. cocoabutter has no equal. It possesses the full strength and natural flavor of the cocoabean. light. making the skin remarkably soft and smooth. The directions for making one gallon of syrup are as follows: q q q 8 ounces of soluble cocoa. It is easily made.Vinnys A1 Store This is a preparation for the special use of druggists and others in making hot or cold soda. After it has become cool. and at picnics and entertainments for young people. and therefore in full conformity to the requirements of all National and State Pure Food Laws. No chemicals are used in its preparation. decorated canisters. Soluble Cocoa—for hot or cold soda. chemical solvents. It forms the basis for a delicious. It is almost a necessary article for every household. medium and dark. refreshing. then add the sugar. Trade-mark on every package file:///E|/. strengthening tonic. made from the finest beans. and 1-5 lb. cakes. 8 ½ pounds of white sugar.
each. suitable for the most delicate system. nourishing and strengthening food. with our label and name on them. to whom it gives freshness and embonpoint.. digestible. they are considered superior to tea and coffee. packages Cocoa-shells are the thin outer covering of the beans. papers. Their very low price places them within the reach of all./.htm (56 of 57)07/05/2006 22:14:42 . 6 lbs. It is now a favorite breakfast beverage for ladies and young persons.Vinnys A1 Store COCOA-SHELLS In 1 lb. and has received the commendation of eminent physicians as being the best article known for convalescents and all persons desiring a light. bottles A compound formerly known as Racabout des Arabes. 1-2 lb. a most nutritious preparation. It is composed of the best nutritive and restoring substances. It has a very agreeable flavor. They have a flavor similar to but milder than cocoa. convalescents. and delicate or aged persons. Trade-mark on every package CACAO DES AZTÈQUES In boxes. Packed only in 1 lb. 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. is easily prepared. thus making it especially desirable for nervous persons or those afflicted with weak stomachs. ladies. and 1/2 lb. indispensable as an article of diet for children. file:///E|/. and as furnishing a pleasant and healthy drink. and 1-2 lb.
.Vinnys A1 Store file:///E|/.htm (57 of 57)07/05/2006 22:14:42 ./.
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