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