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