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