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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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" is almost universally used in English-speaking countries to designate the seeds of the small tropical tree known to botanists as THEOBROMA CACAO. and is taken from the Mexican name of the drink." The Spaniards found chocolate in common use among the Mexicans at the time of the invasion under Cortez in 1519.htm (6 of 57)07/05/2006 22:14:41 . "Chocolate" or "Cacahuatl.Vinnys A1 Store Chocolate Coated Almonds Chocolate Dipped Parisian Sweets Stuffed Dates. 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. but they used the seeds of the file:///E|/. The Mexicans not only used chocolate as a staple article of food. The name "Chocolatl" is nearly the same in most European languages." a corruption of "Cacao.. Chocolate Dipped Chocolate Oysterettes Turkish Paste with French Fruit Chocolate Pecan Pralines Vassar Fudge Smith College Fudge Wellesley Marshmallow Fudge Double Fudge Marbled Fudge Fudge Hearts or Rounds Marshmallow Fudge Chocolate Dipped Fruit Fudge Chocolate Cocoanut Cakes Baker's Chocolate "Divinity" Chocolate Nougatines Plain Chocolate Caramels Chocolate Nut Caramels Ribbon Caramels Fondant Almond Chocolate Creams Cherry Chocolate Creams Chocolate Peppermints Fig and Nut Chocolates Chocolate Marshmallows Maple Fondant Acorns Chocolate Almond Bars Almond Fondant Sticks Almond Fondant Balls Walnut Cream Chocolates To Mold Candy for Dipping Chocolate Butter Creams Fondant for Soft Chocolate Creams Rose Chocolate Creams Pistachio Chocolate Creams Surprise Chocolate Creams Chocolate Peanut Brittle Chocolate Pop Corn Balls Chocolate Molasses Kisses Cocoa and Chocolate The term "Cocoa.
that excellent effects have been produced by it in chronic complaints. digestion will be perfectly accomplished in three hours. for good and well-made chocolate must suit every stomach which retains the slightest digestive power. "Some persons complain of being unable to digest chocolate. whose metaphysics were as subtle as his morality was accommodating. it is said. easy of digestion." he says further. "This gives me an opportunity to make an observation whose accuracy may be depended upon. the remedy is an easy one: they should reinforce their breakfast with a pâté.Vinnys A1 Store cacao tree as a medium of exchange. "After a good. The Spanish monks also spread the knowledge of it by the presents they made to their brothers in France. by others to his desire to please his confessor. 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. says: "Chocolate came over the mountains [from Spain to France] with Anne of Austria. one of the best-known writers on dietetics. carried their love for chocolate to such a degree that. This favoring of the senses often drew upon them the censures of the bishop. but the Reverend Father Escobar. and that the chocolate which they use is of bad quality or badly made. Physiologie du Goût. 31. they had it sometimes carried after them to church. that it is nourishing. in his entertaining and valuable work. was 93. 'food for the gods. 1908. This is the natural result of a better knowledge of the laws of health. in addition. I have induced many ladies to try this experiment.' "Time and experience. They all declared. thus wiredrawing.htm (7 of 57)07/05/2006 22:14:41 . and that it is a last resource in affections of the pylorus. and by others to his gallantry. that it is excellently adapted to persons who are obliged to a great concentration of intellect.' The cause of this emphatic qualification has been sought. it is the best friend of those engaged in literary pursuits. It is probable that the former have only themselves to blame. and copious breakfast. and does not possess those qualities injurious to beauty with which coffee has been reproached. "The people who make constant use of chocolate are the ones who enjoy the most steady health. or a kidney. The amount retained for home consumption for the year ending Dec." M. and are the least subject file:///E|/. The amount retained for home consumption in 1860 was only 1. as well as for others.956. with public speakers. with those whose occupations oblige them to undergo severe mental strains. that a fast was not broken by chocolate prepared with water.181. a beneficient restorer of exhausted power. Brillat-Savarin./. and that the effect disappears too soon. on the contrary. but its quality must be good and it must be carefully prepared. the ratio of increase fell far below that of cocoa. says: "It is a perfect food. and attributed by some to the fact that he was extravagantly fond of chocolate. "have shown that chocolate. moisten the whole with a good draught of soconusco chocolate. It soothes both stomach and brain. and by dint of eloquence. in favor of his penitents.721 pounds—over 16 ounces for each inhabitant. and is fitted to repair wasted strength. and with all those who give to work a portion of the time needed for sleep. Although there was a marked increase in the consumption of tea and coffee during the same period. and more of a cocoa and chocolate drinker. is an article of food as wholesome as it is agreeable. daughter of Philip III and queen of Louis XIII. 'Liquidum non frangit jejunium. and prolong life. but they have all thriven on it and have not failed to glorify their teacher. pretend that it has not sufficient nourishment. "The Spanish ladies of the New World. It is well known that Linnæus called the fruit of the cocoa tree theobroma. declared. a queen having first introduced it into France. carefully prepared. in the beginning. and for this reason. formally.. a cutlet. that it suits the most feeble stomach. not content with partaking of it several times a day. It agrees with dry temperaments and convalescents. It is evident that the coming American is going to be less of a tea and coffee drinker. with mothers who nurse their children. preserve health. and especially to travellers. "In regard to the others. a cup of well-made chocolate. Out of zeal for science. and of the food value of a beverage which nourishes the body while it also stimulates the brain. the ancient adage. complete. and we may dine whenever we like.054 pounds—about 3-5 of an ounce for each inhabitant. others. if we take. It is highly nourishing and easily digested. that it would kill them. in the toils of the pulpit or the bar. Baron von Liebig. and thank God for a stomach of such superior activity. as wholesome as delicious.
tea. for that matter. and one at night. Being a distinct and Particular Account of the Cacao Tree. and its parents not being able to put it to another. prepared after the manner of the country. their plumpness is also more equal. and. very proper to repair the exhausted spirits and decayed strength. and seasoned with a bit of cinnamon. 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. Hence the detection of adulteration is not a difficult matter. copy. Every one knows how readily tea. She was not capable of taking anything solid. they should be carefully grown on the plantation and there prepared with great skill. A French officer who served in the West Indies for a period of fifteen years." which received the approbation of the Regent of the Faculty of Medicine at Paris. with respect to the constitution of aged persons. what milk is to infants. by manipulation. These are two advantages which every one may verify among his own friends. and the Preparation. good old wine was called the milk of old men. but this title is now applied with greater reason to chocolate. to feed it with chocolate. and that it is truly the panacea of old age. it seems as though the one was made on purpose to remedy the defects of the other. What I consider amusing about chocolate is that it acts according to the wishes of the one who takes it. a treatise on "The Natural History of Chocolate. in order to have a good supper. and very suitable to preserve the health and prolong the lives of old men. She had lost. wrote. in proof of its goodness. the beans should be of the highest excellence. who. "in favor of this excellent nourishment. In this strait she determined to take three dishes of chocolate. de Sévigné's letters to her daughter: "I took chocolate night before last to digest my dinner. and instanced the case of Cardinal Richelieu. as the methods have essentially changed since that time). Brillat-Savarin's statement as to the value of chocolate as an aid to digestion. as the result of his personal observations. resolved. we may quote from one of Mme. during the early part of the last century.Vinnys A1 Store to a multitude of little ailments which destroy the comfort of life.. "Before chocolate was known in Europe. and Medicinal Virtues of its Fruit." in which he recommended it in many diseases. Cacao lends itself very readily to such preliminary treatment. Christoph Ludwig Hoffman wrote a treatise entitled. as the result of actual experiment. This new way of life succeeded so well that she has lived a long while since. and one of my friends not capable of a falsity. where the teas and coffees share in the pervasive fragrance of the cheese and kerosene. In the factory they should simply receive the mechanical treatment requisite to develop their high and file:///E|/." The three associated beverages. by a very deplorable accident. with sugar. more lively and robust than before this accident. In reality./. so as to be able to fast until night. Excellent Properties. In a first-class article." In corroboration of M.. arriving in the factory in good condition. The success was very happy. cocoa. "I had the second relation from a gentleman of Martinico. aware of the extreme difficulty of imitating these substances. he goes on to demonstrate. and of easy digestion. and wherever the practice is in use. This is abundantly exemplified in the country grocery or general store. its Growth and Culture. in 1730.htm (8 of 57)07/05/2006 22:14:41 .. and coffee are known to the French as aromatic drinks. will take up odors and flavors from substances placed near them. if one examines the nature of chocolate a little. Each of these has its characteristic aroma. as far as may be. I took some yesterday for nourishment. and coffee. but I shall content myself with two only. "I could produce several instances. and was neither less healthy nor less vigorous than those who are brought up by the best nurses." he says. since its use has become so common that it has been perceived that chocolate is. one in the morning. There chocolate is nothing else but cocoa kernels dissolved in hot water." Chocolate appears to have been highly valued as a remedial agent by the leading physicians of that day. that chocolate is a substance "very temperate. was cured of general atrophy by its use. he stated. for the infant came on to a miracle. which reduced her to such a condition that she did not know how to subsist. through necessity. After describing the different methods of raising and curing the fruit and preparing it for food (which it is not worth while to reproduce here. and which was translated and published in London.. equally certain and decisive. "Potus Chocolate. the higher sorts. Designing persons. and not rich enough to live upon jellies and nourishing broths. very nourishing. with respect to them. The first is an experiment of chocolate's being taken for the only nourishment—made by a surgeon's wife of Martinico. He assured me that in his neighborhood an infant of four months old unfortunately lost his nurse. one at noon. The fragrance and flavor are so marked that they cannot be imitated by any artificial products. have undertaken to employ lower grades. although numerous attempts have been made in regard to all three. her lower jaw.
and altogether 52 highest awards in Europe and America. Beans of poor quality are used." Baker's Breakfast Cocoa is absolutely pure. other than the time-honored natural vanilla and the like.. This is the process in all honest manufactories of the cacao products. Put the remainder of the milk on to heat in the double-boiler. malt. Now. kola. A distinguished London Physician.'s Premium No. The legitimate means. and beat the mixture with a whisk until it is frothy. When the milk comes to the boiling point. and put it in a small iron or granite-ware pan. for making it as soluble as possible is to pulverize it very fine. the chocolate may be poured back and forth from the boiler to a pitcher. so that particles remain in even suspension and form a smooth paste. therefore the public is largely unable to discriminate between the good and the inferior. They should be most carefully shelled after roasting and finely ground without concealed additions. stir in the cornstarch and cook for ten minutes. being ground to an extraordinary degree of fineness. are added freely. hops. holding high the vessel from which you pour. Cocoa thus treated is generally darker in color than the pure article. is highly soluble. he says. even if not considered as a form of adulteration." that the treatment of cocoa with alkali for the purpose of producing a more perfect emulsion is objectionable. and. says: "Start with a pure cocoa of undoubted quality and excellence of manufacture. It has received the Grand Prize—the highest award ever given in this country. add the sugar and water. in giving some hints concerning the proper preparation of cocoa.htm (9 of 57)07/05/2006 22:14:41 . Mix the cornstarch with one gill of the milk. but is difficult to the novice. PLAIN CHOCOLATE For six people. Chemical treatment is relied on to correct in part the odor and taste of such inferior goods. That is the way the Baker Cocoa is treated. and two tablespoonfuls of hot water. as a matter of fact. and it is perforce compelled to depend almost entirely on the character and reputation of the manufacturer. starch. shelled before grinding. This file:///E|/. use one quart of milk. The detection of such imposition is easy enough to the expert.Vinnys A1 Store attractive natural flavor and fragrance. because of their cheapness. Add this to the hot milk. for there are many cocoas on the market which have been doctored by the addition of alkali. This point is important. two ounces of Walter Baker & Co. Stir constantly until the mixture is smooth and glossy. and artificial flavors. in the preparation of many of the cacao products on the market. and place the pan over a hot fire./. and which bears the name of a respectable firm. Or. etc. three tablespoonfuls of sugar. Have the chocolate cut in fine bits. if at all. and in some instances they are only imperfectly. The analyst of the Massachusetts State Board of Health states in his recent valuable work on "Food Inspection and Analysis. a wholly different course has been pursued. one tablespoonful of cornstarch. 1 Chocolate.
about five minutes. TO MAKE THE ICING. and one tablespoonful of sugar. Bake the cakes in a moderate oven for about twenty minutes. melted. If you prefer not to have the chocolate thick. Beat the whites of six eggs to a stiff froth. Put the milk on the stove in the double-boiler. Cut the chocolate in fine bits. Use two-thirds of this as a white icing. BREAKFAST COCOA Walter Baker & Co. Flavor with one teaspoonful of vanilla.. CHOCOLATE CAKE file:///E|/. Into the remaining batter stir one ounce of Walter Baker & Co. and milk or cream is added to suit the individual taste. Put the dark cake on this. on this is poured two-thirds of a cup of boiling water. Place the saucepan on the fire and stir until the contents boil. put the chocolate. Let this mixture boil for five minutes. sugar and water in a small iron or granite-ware pan. and spread this batter in the third plate. A small teaspoonful of the powder is put in the cup with a teaspoonful of sugar. but cocoa is not nearly so good when prepared in this manner as when it is boiled. CHOCOLATE. one quart of milk. Pour the hot syrup in a thin stream into the whites of two eggs that have been beaten to a stiff froth. Mix half a teaspoonful of baking powder with two scant cupfuls of sifted flour. This is very convenient. half a pint of boiling water. stirring all the time. Put the cocoa and sugar in a saucepan. Take from the fire instantly.htm (10 of 57)07/05/2006 22:14:41 . For this reason it is often prepared at the table. Put into a granite-ware saucepan two gills of sugar and one of water. but in that case use a teaspoonful of vanilla extract and three generous tablespoonfuls of sugar instead of one. three tablespoonfuls of hot water. Spread with chocolate icing. if preferred.'s Premium No. and also spread with white icing.'s Breakfast Cocoa is powdered so fine that it can be dissolved by pouring boiling water on it. Put the milk on the stove in the double-boiler. and gradually pour the hot water upon them. For flavoring. Serve at once. Have three deep tin plates well buttered.'s Vanilla Chocolate. For six cupfuls of cocoa use two tablespoonfuls of the powder. and boil gently until bubbles begin to come from the bottom—say. When this is light. a little at a time. two tablespoonfuls of sugar. Continue to beat until the icing is thick. and spread two-thirds of the batter in two of them. beat in half a cupful of milk. and to the remaining third add one ounce of melted chocolate. Put a layer of white cake on a large plate. The plain chocolate may be used instead of the vanilla. On this put the third cake. 1 Chocolate. A gill of cream is a great addition to this cocoa. substitute water for the milk named above and add three tablespoonfuls of condensed milk when the chocolate is added. and gradually beat into it one cupful of sugar. Stir this mixture into the hot milk. and when it has been heated to the boiling point. which is then to be placed in a pan of boiling water. beating the mixture all the time. and beat well with a whisk. Serve at once. Do not stir or shake the sugar while it is cooking./.Vinnys A1 Store will give a thick froth. CHOCOLATE LAYER CAKE Beat half a cupful of butter to a cream. then add the boiling milk and serve. a few grains of salt and half a teaspoonful of vanilla extract may be added. and spread with white icing. Scalded milk may be used in place of boiled milk. and one teaspoonful of vanilla. omit the cornstarch. VIENNA STYLE Use four ounces of Walter Baker & Co. and a pint and a half of milk. shave it fine and put in a cup. To melt the chocolate. Stir the flour and whites of eggs alternately into the mixture. If condensed milk is used. and stir over a hot fire until smooth and glossy. putting a tablespoonful of whipped cream in each cup and then filling up with the chocolate.
and stir until the icing is thin enough to pour. Add to the yolks a generous half cupful of powdered sugar. Add the melted chocolate.'s Premium No. Stir over the fire until the sugar is nearly melted. half a cupful of milk. GLACÉ FROSTING.'s Premium No. 1 Chocolate in a cup. and bake in a moderate oven for about forty-five minutes. and put it with the frosting. Bake for twenty-five minutes in a moderate oven. which are first to be beaten to a stiff froth. and stir it and the whites into the yolks.Vinnys A1 Store For two sheets of cake. Flavor with one teaspoonful of vanilla. in which is mixed one teaspoonful of baking powder.htm (11 of 57)07/05/2006 22:14:41 . and with very little stirring. Pour the mixture into buttered shallow pans. 1 Chocolate. When cool. as you like. one cupful and a half of flour. Add one ounce of Walter Baker & Co. beat it with a wooden spoon until thick and white. one teaspoonful and a half of baking powder. and beat five minutes longer. then add the grated yellow rind and the juice of half a lemon.'s Premium No./. Sprinkle powdered sugar over the cakes. Beat vigorously for five minutes. Measure out three-fourths of a cupful of sifted flour. shallow cake pan. and mix with it two tablespoonfuls of flour and onefourth of a teaspoonful each of cinnamon. and bake for half an hour in a moderate oven.. Pour into two well buttered shallow cake pans. Put about one-third of this mixture into another bowl. then the eggs (already well beaten). and gradually beat into this one cupful of sugar. dry froth. Beat the butter to a cream. adding also a tablespoonful of boiling water. next the chocolate. and bake in a slow oven for about fourteen or fifteen minutes. and a cupful and a half of sifted flour. with which has been mixed one generous teaspoonful of baking powder. then stir in half a cupful of milk. CHOCOLATE MARBLE CAKE Put one ounce of Walter Baker & Co.'s Premium No.'s Premium No. Now add the dry mixture. CHOCOLATE BISCUIT Cover three large baking pans with paper that has been well oiled with washed butter. spread with glacé frosting. if preferred. Drop the mixture in teaspoonfuls on the buttered paper. and lastly. dissolve one ounce of Walter Baker & Co. CHOCOLATE WAFERS Grate four ounces of Walter Baker & Co. cloves and baking powder. three eggs. Gradually beat in half a cupful of milk. and beat until very light. 1 Chocolate. When the syrup is about blood warm. CHOCOLATE GLACÉ CAKE Beat to a cream a generous half cupful of butter. After boiling gently for four minutes. Put half a cupful of sugar and three tablespoonfuls of water in a small saucepan. 1 Chocolate. add half a teaspoonful of vanilla extract. because it would spoil the icing if the syrup were stirred after it begins to boil. use three ounces of Walter Baker & Co. Add one cupful of powdered sugar to the yolks. or. the cake can be baked in a sheet and iced with a chocolate or white icing. then set away to cool. The whites and flour must be cut in as lightly as possible. CHOCOLATE GLACÉ After making a glacé frosting. having it about half an inch thick. Grate the chocolate. and beat a few minutes longer. and set this in a pan of boiling water. Drop the white-and-brown mixture in spoonfuls into a well buttered deep cake pan.'s Chocolate and one tablespoonful of butter in a cup. Frost or not. Separate six eggs. Beat the whites of the eggs to a stiff. and with a spoon lightly cut in the whites. also two unbeaten eggs. Melt in a cup one ounce of Walter Baker & Co. half a teaspoonful of vanilla extract. and finally the flour. The mixture can be shaped like lady fingers. Over these dredge powdered sugar. Beat in the milk and vanilla. one teaspoonful of vanilla. Take the spoon from the pan before the sugar really begins to boil. Bake in a moderate oven for half an file:///E|/. in which the baking powder should be mixed. Pour into a buttered. and stir the melted butter and chocolate into it. Spread quickly on the cake. and gradually beat in the sugar. half a cupful of butter. and beat until light and firm. one cupful and three-fourths of sugar. Now put the saucepan in another with boiling water. melted. 1 Chocolate. Now add the whites of six eggs beaten to a stiff froth. but do not stir. Beat to a cream half a cupful of butter and one cupful of sugar. Separate the whites and yolks of four eggs. one cupful and three-fourths of sifted pastry flour.
and continue until all the éclairs are "glacéd. cut open on the side. and watch the sugar closely. Add one-eighth of a teaspoonful of salt. Now add one well-beaten egg. It will be smooth and velvety at the end of that time. spread one sheet of cake with the jelly. cut into little squares and triangular pieces. and place on the stove. one teaspoonful of vanilla. then add one-fourth of a teaspoonful of salt. with the smaller opening about three-quarters of an inch in diameter. When cold. whereas. There should be eighteen. At the end of eight minutes stir the sugar with a wooden spoon until it begins to grow white and to thicken. the paste is beaten enough. and half a teaspoonful of soda dissolved in two tablespoonfuls of milk. Stir until so soft that it will pour freely.—Put half a pint of milk into a double-boiler./. and do not scrape the sugar from the saucepan into the platter. having each éclair nearly three inches long. When the milk boils. and press out on buttered pans. using either an egg-beater or a whisk. Let this stand for eight minutes.'s Premium No. When cold. Beat the whites until light. It is particularly nice to serve with ice-cream. and one tablespoonful of sugar. also.htm (12 of 57)07/05/2006 22:14:41 . Stick a wooden toothpick into each of these pieces and dip each one into the hot icing. stirring for half a minute. and then beat them with yolks and sugar and grated chocolate. Have ready. and put it on the fire in a pan of boiling water. beating well with a wooden spoon. stirring often. and then pour the batter into two pans. CINDERELLA CAKES Use two eggs. Beat vigorously for about fifteen minutes. afterwards removing the toothpick. one teaspoonful of cinnamon. Add the melted chocolate quickly.'s Premium No. melted. Stick a skewer into the side of an éclair. half a tumbler of any kind of jelly. Roll thin.. Place the bowl in a pan of ice-water. bake in a rather quick oven. if it does not. and then place on the stove. CHOCOLATE COOKIES Beat to a cream half a cupful of butter and one tablespoonful of lard. Stir in about two cupfuls and a half of flour. and two ounces of Walter Baker & Co. and four tablespoonfuls of sugar. CHOCOLATE ÉCLAIRS Into a granite-ware saucepan put half a pint of milk. When this boils up. one cupful of sugar. flavor with one teaspoonful of vanilla. Next beat in the lemon juice and water. and one egg. one at a time.—Put in a small granite-ware pan half a pint of sugar and five tablespoonfuls of cold water. When done. and they must be at least two inches apart. and bake in a moderate oven for about eighteen minutes. and when cold. When the cake is cool.—Mix in a bowl half a pint of rich cream. Gradually beat into this one cupful of sugar. as they swell in cooking. Beat for three minutes. and when cool. Meantime. Place this in the small end of a conical cotton pastry bag. 1 Chocolate. Separate the eggs. and if it rises in the form of a hollow ball. stir in this mixture. and place on the fire. one teaspoonful of baking powder. 2. ICING FOR ÉCLAIRS. Put it in a small saucepan. Ice with vanilla icing. and cook for fifteen minutes. spread a thin layer of currant jelly over one sheet. Take out the spoon. Have tin sheets or shallow pans slightly buttered." They will dry quickly. and place the other sheet on this.Vinnys A1 Store hour. and press the other sheet over it. and when this hardens. beat in four eggs. one tablespoonful of lemon juice.'s Premium No. Try a small bit of the paste in the oven. one gill of cold water. and place on the fire in another pan of hot water. Do not stir the sugar after the first half minute. of course. and beat the yolks and sugar together until light. and cook for two minutes. and finally the flour. and beat the cream until light and firm. Put the mixture in the bag. All the directions must be strictly followed. in which the baking powder should be mixed. As soon as it boils. cut in squares. cutting in round cakes. Bake in a moderately hot oven for about twenty-five minutes. Place on a plate. a tapering tin tube. half a cupful of sugar. FILLING NO. beat a little longer. one ounce of Walter Baker & Co. The secret of making good cookies is the use of as little flour as will suffice. and continue stirring until the mixture is thick. add half a pint of sifted flour. Stir until the sugar is partially melted. and fill with either of the following described preparations:— FILLING NO. 1 Chocolate. and dip the top in the hot chocolate. Set away to cool. one cupful and a quarter of flour. shave into a cup one ounce of Walter Baker & Co. and. Take from the oven. Beat together until very light one level tablespoonful of flour. file:///E|/. and while they are still warm coat them with chocolate. 1 Chocolate. and chocolate icing the same as for éclairs. take instantly from the fire and pour upon a meat-platter. 1. two well-rounded tablespoonfuls of butter.
Put the flour and one cupful of the sugar in a bowl. Set away to cool. and put it in a small iron or granite-ware saucepan. then add another tablespoonful of hot water. two ounces of Walter Baker & Co. half a cupful of milk. Beat for three minutes. Add one-sixth of a file:///E|/. Bake for about twenty minutes in a moderately hot oven. 1 Chocolate.Vinnys A1 Store CHOCOLATE GINGERBREAD Mix in a large bowl one cupful of molasses. and two heaping tablespoonfuls of flour. When the preparation has cooked for twenty minutes. and put the cup into a pan of boiling water. freeze. Dissolve one teaspoonful of soda in a teaspoonful of cold water.'s Premium No.htm (13 of 57)07/05/2006 22:14:41 . half a teaspoonful of salt. half a cupful of sour milk or cream. and cook for twenty minutes. and spread thinly on the cakes. Add four tablespoonfuls of sugar (which should be taken from the second cupful) and two tablespoonfuls of hot water. add the eggs. melted together. with two tablespoonfuls of confectioners' sugar and one tablespoonful of hot water. As soon as the paste is cooked. stirring often. and when cold. three tablespoonfuls of powdered sugar. and a level tablespoonful of flour. one of cinnamon. Stir over a hot fire until smooth and glossy. Beat together the yolks of two eggs. take it from the fire and add the remainder of the sugar and the cream. two cupfuls of sugar. and a cupful and a half of sifted flour. CHOCOLATE PROFITEROLES Shave into a cup one ounce of Walter Baker & Co. two tablespoonfuls of wine. Pour the mixture into three wellbuttered. Stir the dissolved chocolate into the vanilla icing. add the eggs.'s Premium No. deep tin plates. and bake in a moderately hot oven for about twenty minutes. Heap the cream in the center of a flat dish. add half a teaspoonful of vanilla extract. tin plates for about fifteen minutes in a moderate oven. save that instead of one tablespoonful of sugar three must be used. Put half a pint of milk in the double-boiler. Add this to the cooking mixture. a quart of thin cream. two eggs. with which has been mixed a teaspoonful and a half of baking powder. When cold. CHOCOLATE CREAM PIES Beat to a cream half a cupful of butter and a cupful and a quarter of powdered sugar. CHOCOLATE ICE-CREAM For about two quarts and a half of cream use a pint and a half of milk. and on the fire. and gradually beat into it one cupful of confectioners' sugar. Stir this into the boiling milk. 1 Chocolate. Add two well-beaten eggs. Scrape fine one ounce of Walter Baker & Co. Serve either hot or cold. and finally add two ounces of Walter Baker & Co. Bake this in four well-buttered./. 1 Chocolate. Now stir in two cupfuls of sifted flour. Stir this mixture into the boiling milk. Scrape the chocolate. add this and two tablespoonfuls of melted butter to the mixture. beat in the melted chocolate. and beat until light. and add one tablespoonful of cold water to it. beating well.. Put the milk on to boil in a double-boiler. deep. Stir over a hot fire until smooth and glossy. Make a paste the same as for éclairs. 1 for éclairs. with whipped cream prepared the same as for Filling No. one teaspoonful of ginger. CHOCOLATE ICING Make a vanilla icing. VANILLA ICING Break the white of one large egg into a bowl. which should be gradually beaten into the hot mixture. having about a dessertspoonful in each cake. and put it in a small saucepan. and beat the mixture until light. and arrange the profiteroles around it.'s Chocolate and one tablespoonful of butter.'s Premium No. Drop this batter on lightly buttered pans in round cakes.
/. Put the chocolate. Now add three tablespoonfuls of cream or milk. Strain. Serve with whipped cream. Put in a small pan one ounce of Walter Baker & Co. Wipe out the chilled mould. and stir the mixture into the hot milk. When cooked. and serve with sugar and cream. and when the cream is so thick that it will just pour. use half a package of gelatine. one gill of milk. when it will begin to thicken. CHOCOLATE BAVARIAN CREAM For one large mould of cream. then take the mould from the ice. Put two of the cakes on two large plates. and stir over a hot fire until smooth and glossy. and then place a little ice lightly on top. adding half the amount at first. and stir until cold. Set away to harden. Add to the gelatine. Line a quart charlotte-mould with lady fingers. and cook for fifteen minutes. three tablespoonfuls of sugar and one of boiling water. CHOCOLATE MOUSSE Put a three-quart mould in a wooden pail. Place the charlotte in a cold place for an hour or more. CHOCOLATE CHARLOTTE Soak a quarter of a package of gelatine in one-third of a cupful of cold water for two hours. and lay the other two cakes on top. using two quarts of salt and ice enough to fill the space. and place on the fire. When all the cream has been added. and cover the top of the pail. 1 Chocolate. and stir into the beaten egg and sugar.'s Premium No. and put it in a small pan with two tablespoonfuls of sugar and one tablespoonful of boiling water. which should be placed in a pan of ice-water. Set away for three or four hours. turn it gently into the mould. dip it in cold water. and stir gently until well mixed. Whip one quart of cream. and then turn the mousse out on a flat dish. turn out on a flat dish. Whip and drain the cream.'s Chocolate. stirring all the while. Pack the space between the mould and the pail solidly with fine ice and coarse salt. Shave one ounce of Walter Baker & Co. scrape the chocolate. and drain it in a sieve. one gill of sugar. spread the cream over them. Now add the soaked gelatine and the remainder of the sugar. 1 Chocolate. Stir over a hot fire until smooth and glossy. Place in the ice-chest for an hour or more. and two and a half ounces of Walter Baker & Co. Cook three minutes longer. Now add the chocolate and gelatine mixture. and stir over the hot fire until smooth and glossy. Soak the gelatine in cold water for two hours. at serving time.'s Premium No. Stir over a hot fire until smooth and glossy. dip the mould in cold water and turn the cream into it. Instantly begin to stir in the whipped cream. Stir this into the hot milk.Vinnys A1 Store teaspoonful of salt. Beat the yolks of five eggs with half a cupful of sugar. two tablespoonfuls of sugar and one of hot water in a small saucepan. Put half an ounce of shaved chocolate in a small pan with two tablespoonfuls of sugar and one of boiling water. Wet a piece of carpet in water. See that the cream will come from the sides of the mould. Cover. and stir until the gelatine is dissolved. and turn out on a flat dish. Add three tablespoonfuls of cream. and stir on a hot fire until smooth and glossy. stirring often. Spread on the pies and set away for a few hours. and put the milk on to boil. 1 Chocolate. Put one quart of milk in the double-boiler..htm (14 of 57)07/05/2006 22:14:41 . Sprinkle a generous half cupful of powdered sugar over the cream. add two teaspoonfuls of vanilla and half a saltspoonful of salt. and then stir into the hot milk. and pour into moulds that have been rinsed in cold water. and turn the cream into it. Sprinkle a cupful of powdered sugar over the whipped cream. Strain this mixture into a basin that will hold two quarts or more. Whip one pint of cream to a froth. At serving-time dip the mould in tepid water. On taking from the fire. Whip again all the cream that drains through. and put it in a bowl. first lining the bottom with fine ice and a thin layer of coarse salt. Shave two ounces of Walter Baker & Co. Place the basin in a pan of ice-water. and put it in a small pan with four tablespoonfuls of sugar and two of boiling water. and. and then beat into them one cupful of powdered sugar and one teaspoonful of vanilla. Pour the chocolate in a thin stream into the cream. wipe. Add to this a gill of hot milk and the soaked gelatine. flavor with half a teaspoonful of vanilla extract. CHOCOLATE BLANC-MANGE file:///E|/. two quarts of whipped cream. CHOCOLATE CREAM Soak a box of gelatine in half a pint of cold water for two hours.'s Premium No. Beat the whites of the two eggs to a stiff froth. and stir gently until it begins to thicken.
When the sugar melts and begins to smoke. CHOCOLATE PUDDING Reserve one gill of milk from a quart. Cover. and stir until smooth and glossy. Set the mould in a cold place. sugar. Bake in a moderate oven until firm in the center. When cool add the whites of the eggs. then place on the table. the eggs. 1 Chocolate. well beaten. While the milk and farina are cooking.'s Chocolate. Serve very cold. and turn into a mould that has been rinsed in cold water. and then stir it into the hot milk. Stir this over a hot fire until smooth and glossy. Add this to the cornstarch and milk. It will take forty or forty-five minutes to cook. turn on a flat dish.Vinnys A1 Store Put one quart of milk in the double-boiler. CHOCOLATE CREAM RENVERSEE Use one quart of milk. Pour into the pan enough tepid water to come nearly to the top of the cups. place in a deep pan. Shave the chocolate. half a pint of sugar. then stir into the cooked mixture. seven eggs.'s Premium No. and put it in a small pan with three tablespoonfuls of the sugar and one of boiling water. four eggs. Beat the butter to a soft cream. Stir over a hot fire until smooth and glossy. Gradually pour the hot milk on this. beaten to a stiff froth. file:///E|/. Test the cream by running a knife through the center. stirring frequently. salt and two tablespoonfuls of the sugar.. and stir into the boiling milk. BAKED CHOCOLATE CUSTARD For five small custards use one pint of milk. and a piece of stick cinnamon about an inch long. and after straining into the charlotte-mould. CHOCOLATE SOUFFLÉ Half a pint of milk. to coat it with the burnt sugar. Serve immediately with vanilla cream sauce. Sprinkle into it one level tablespoonful of sea-moss farina. Test by running a knife through the center. which place in a deep pan. Mix three tablespoonfuls of cornstarch with the cold milk. and the salt. and cook until the mixture looks white.'s Premium No. Serve with sugar and cream. one rounding tablespoonful of butter. Put the shaved chocolate. If the custard is milky. two ounces of Walter Baker & Co. If firm and smooth. Pour the batter into a well-buttered earthen dish that will hold about a quart. Bake in a moderate oven until firm in the center. Pour the mixture into the cups. 1 Chocolate. Stir this into the mixture in the double-boiler. one ounce of Walter Baker & Co. then set away to cool. Shave the chocolate. and beat the flour into it. after which take the liquid mixture from the fire and cool. and cook in a moderate oven for twenty-two minutes./. Serve with whipped cream that has been flavored with sugar and vanilla. Add a saltspoonful of salt and a teaspoonful of vanilla. and put it into a small pan with four tablespoonfuls of sugar and two of boiling water. and two tablespoonfuls of water in a small pan over a hot fire. half a teaspoonful of salt. it is not done. Take from the fire and add the yolks of the eggs. Strain. 1 Chocolate. place on the fire and cook for ten minutes. When icy-cold. two tablespoonfuls of flour. it is done. one ounce of Walter Baker & Co. and take the milk from the fire to cool. Stir over a hot fire until smooth and glossy. and put it into a small pan with four tablespoonfuls of sugar and two of boiling water. Beat together with a spoon the eggs. shave two ounces of Walter Baker & Co. Beat together the remainder of the sugar. Put three tablespoonfuls of sugar into a charlotte-mould that will hold a little more than a quart. three tablespoonfuls of sugar. and place on the fire.'s Premium No. and put it in a small pan with three tablespoonfuls of sugar and one of boiling water. and do not disturb it until the blanc-mange is cold and firm. and place on the fire. It will take about twenty minutes. Shave fine two ounces of Walter Baker & Co. stirring all the time. Put the cinnamon and milk in the double-boiler. Put the milk in the double-boiler. Put the milk on the fire in the double-boiler. Add the cooled milk and strain. onefourth of a teaspoonful of salt. with enough tepid water to come nearly to the top of the mould. and put the remainder on the fire in a double-boiler. It will take about half an hour. then stir into the hot milk. and place on the stove. move the mould round and round. two eggs.'s Premium No. 1 Chocolate. Beat two eggs with half a cupful of powdered sugar and half a teaspoonful of salt.htm (15 of 57)07/05/2006 22:14:41 . Add the cold milk and chocolate to the mixture. beating well for a minute. Return to the fire and cook for six minutes.
Beat together for eight minutes the yolks of four eggs. SNOW PUDDING Put a pint of milk in the double-boiler and on the fire. Mix the cornstarch with one gill of the milk.'s Chocolate. Stir over the fire until smooth and glossy. then beat into the hot pudding./.. salt. and return to the oven. and fill the center of the dish with whipped cream flavored with sugar and vanilla. and half a teaspoonful of vanilla extract. VANILLA CREAM SAUCE. Beat the mixture a little longer. Mix three tablespoonfuls of cornstarch with a gill of milk and onethird of a teaspoonful of salt. and add to the hot milk. two eggs. The eggs may be omitted. Add this to the cooking mixture.—Beat to a cream three tablespoonfuls of butter. one ounce of Walter Baker & Co. and gradually beat into this two-thirds of a cupful of powdered sugar. dry froth. and chocolate in a bowl. two eggs. and then gradually beat into them half a cupful of powdered sugar and one teaspoonful of vanilla. cinnamon. sugar. Pour into a pudding-dish. Serve cold with powdered sugar and cream. MILTON PUDDING Use one pint of stale bread broken in crumbs.—Beat the whites of two eggs to a stiff. add one teaspoonful of vanilla and the yolks of two eggs. and beat into this. This pudding can be poured while hot into little cups which have been rinsed in cold water. CHOCOLATE SAUCE Put one pint of milk in the double-boiler. EGG SAUCE. Rinse a mould in cold water. then gradually beat in two cupfuls of whipped cream.'s Chocolate. Serve either cold or hot. Return to the double-boiler. add the cornstarch. and a saltspoonful of salt. one cupful of powdered sugar. counting from the time the eggs and cornstarch are added. grated. and then add one gill of cold milk. Beat the whites of the eggs to a stiff. When smooth and light. and bake for twenty minutes in a moderate oven. and put it in a small pan with four tablespoonfuls of sugar and two of boiling water. half a teaspoonful of salt.Vinnys A1 Store Stir over a hot fire until smooth and glossy. dry froth. Turn into a pudding-dish that will hold about a quart. Shave two ounces of Walter Baker and Co. one quart of milk. and gradually beat in the remaining two tablespoonfuls of sugar and the vanilla. and on the fire. one-fourth of a teaspoonful of salt.htm (16 of 57)07/05/2006 22:14:41 . and beat well. half a teaspoonful of ground cinnamon. five tablespoonfuls of powdered sugar. and pouring the pudding into it. At serving-time turn out on a flat dish. three tablespoonfuls of sugar. Beat together the eggs. Stir this into the milk when it boils. When the milk boils. Beat the yolks of the eggs with three tablespoonfuls of sugar. and soak for two or three hours. and cook for ten minutes. stirring all the time. and serve with chocolate sauce. then stir in one cupful of whipped cream or three tablespoonfuls of milk. a little at a time.'s Chocolate. and bake in a slow oven for about forty minutes. Place the bowl in a pan of boiling water. Scrape the chocolate. Cook the pudding in all ten minutes. two tablespoonfuls and a half of cornstarch. When this is light and creamy. Pour the sauce into a warm bowl. and serve. Serve with an egg sauce or a vanilla cream sauce. and salt. Mash the soaked bread with a spoon. Put the remainder of the milk on to boil in the double-boiler. milk. Spread this on the pudding. Pour the hot mixture on this. At serving time turn out on a flat dish. CHOCOLATE MERINGUE PUDDING For a small pudding use one pint of milk. and add the egg mixture to the bread and milk. three tablespoonfuls of sugar and two ounces of Walter Baker & Co. Put the bread. making a circle. Beat the whites of four eggs to a stiff froth. add a teaspoonful of vanilla. set away to cool. Pour the boiling milk on this. but with the oven-door open. stirring well. and stir constantly for three minutes. Cook for fifteen minutes longer. file:///E|/. and chocolate. Serve at once. and cook for five minutes. in which case use one more tablespoonful of cornstarch. and beat vigorously for one minute.
mark into squares. and can be made in the hottest weather without trouble. it will take nearly an hour to cook the mixture.'s Premium No. stirring often. will harden. then. one generous tablespoonful of butter. when dropped in ice-water. and. No. which place on the fire in a saucepan containing boiling water. 1 Chocolate. and be careful not to jar or shake the saucepan. then place on the fire and heat slowly. SUGAR CHOCOLATE CARAMELS Mix two cupfuls of sugar. but do not stir the mixture. it is cooked enough. It will take almost an hour to boil this in a granite-ware pan. CHOCOLATE CREAMS. and work well. and boil twenty minutes. but if with an iron frying-pan. twenty or thirty minutes will suffice. rub it perfectly smooth. snow pudding. Shave five ounces of Walter Baker & Co. and four ounces of Walter Baker & Co./. until a little of the mixture. take out the spoon. half a pint of molasses. and then occasionally until the sauce is cold. and work with the hand until the cream is soft and smooth. half a pint of thick cream. stir into the boiling liquid. CHOCOLATE CREAMS. CREAM CHOCOLATE CARAMELS Mix together in a granite-ware saucepan half a pint of sugar. file:///E|/. Cut the same as nut candy. Place on the fire and cook. and drop the creams into the chocolate one at a time. and drop on a slightly buttered platter.htm (17 of 57)07/05/2006 22:14:41 . having the mixture about three-fourths of an inch deep.—Do not stir the syrup while it is cooking. and stir with a wooden spoon until it becomes thick and white. dry place. These caramels are sugary and brittle. Stir for a few minutes. and serve the same as soft custard. mark it off in squares. take up a little of it and drop in ice-water. after shaping. Now roll into little balls. Flavor with a few drops of vanilla. This sauce is nice for cold or hot cornstarch pudding. having the mixture about three-fourths of an inch deep. and put in a cold place to harden. When it begins to look dry. one-half pound of chocolate. add the butter. then pour into well-buttered pans. three-fourths of a cupful of milk or cream. If the eggs be large. 1 Beat the whites of two eggs to a stiff froth. Take the saucepan from the fire instantly. or have the glasses two-thirds full. and heap up with whipped cream. one cupful of milk. cover with chocolate. pour it into a bowl. CHOCOLATE CANDY One cupful of molasses. Let the balls stand for an hour or more. Flavor with half a teaspoonful of vanilla. but not half so long if cooked in an iron frying-pan. When nearly cold. Place on the fire and stir until the mixture boils. pour into a buttered dish. If a deep granite-ware saucepan be used for the boiling. The caramels must be put in a very cold place to harden. and a little hard. Try as molasses candy. Boil the milk and molasses together. etc. one generous tablespoonful of butter. 1 Chocolate. and mix with just enough of the boiling milk and molasses to moisten.. Caution. take the saucepan to the table. Stir until the sugar is nearly melted. then stir in one-fourth of a cupful of sugar and one tablespoonful of vanilla. taking them out with a fork and dropping them gently on the buttered dish. If it hardens enough to form a soft ball when rolled between the thumb and finger. When the chocolate is melted. Fill custard glasses with it. Gradually beat into this two cupfuls of confectioners' sugar. When the sugar has been boiling for ten minutes. It will take half an hour or more to harden the chocolate. When the syrup is so cool that the finger can be held in it comfortably. 1 Chocolate and put into a small bowl. and three ounces of Walter Baker & Co.Vinnys A1 Store Pour into a cold bowl and set the bowl in cold water. No. When nearly cold. bread pudding. with the sugar.'s Premium No. and pour into a well-buttered pan. and set in a cool. 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. and if it hardens.'s Premium No. scrape the chocolate fine. cold cabinet pudding. two cupfuls of sugar. It will also answer for a dessert. Watch carefully and note when it begins to boil. a piece of butter half the size of an egg. Stir frequently while boiling. it may take a little more sugar. Cook until a few drops of it will harden if dropped into ice-water. as directed in the preceding recipe.
and. add hot water. Flavor with vanilla. add one tablespoonful of vanilla extract.. Long boiling. sweet atmosphere. after flavoring with a few drops of vanilla. A tablespoonful of vanilla ice-cream is a desirable addition. as it is very easy to spoil the fine natural flavor of the bean. three tablespoonfuls of whipped cream. and if too thick to dip the candy in. therefore it should be kept in a pure. A plainer drink is made by combining the syrup. but not quite so long—say about eleven minutes. cinnamon. It is a delicious drink. and get them quite firm by placing the pan on ice.Vinnys A1 Store CHOCOLATE CONES Boil the sugar as directed for fondant in the recipe for Chocolate Creams. a gill and a half of milk.htm (18 of 57)07/05/2006 22:14:41 . Dip the caramels in this and put on a buttered dish. Put half of the remaining creamed sugar in a cup. one gill of milk. Now add one pint of granulated sugar. and add two tablespoonfuls of hot water to it. file:///E|/. ruins their flavor and texture. Pour half of the creamed sugar into another bowl. As about eleven per cent. a few drops at a time. CHOCOLATE SYRUP Into a granite-ware saucepan put one ounce—three tablespoonfuls—of Walter Baker & Co. The syrup. two tablespoonfuls of chocolate syrup. stirring all the time. pour into a bowl. Stir the remainder of the melted chocolate into this. however. of the chocolate bean is starch. Chocolate absorbs odors readily. When cool. Bottle. 1. and gradually pour on it half a pint of boiling water. A FEW SUGGESTIONS IN REGARD TO CHOCOLATE The best flavor to add to chocolate is vanilla. then dip the rest of the cones in this. next to that. should be too soft to ball. and the ice. No. shaking well. were dipped in the melted chocolate. Make the chocolate coating as directed for chocolate cones. just as the Chocolate Creams.'s Soluble Chocolate. one at a time.'s Premium No. when tested. and drop on a slightly buttered platter. it will not become thick enough to work with the hands. Take the saucepan to the table and dip one-half the cones in. or Apollinaris water. 1 Chocolate melted in a bowl. and keep in a cold place. Now put the remainder of the creamed sugar on to melt. and stir over the fire until melted so much that it will pour from the spoon. a second coating may be given the cones. Stir until thick and rather dry. Have six ounces of Walter Baker & Co. even if the soda or Apollinaris water and ice-cream be omitted. then strain and cool. and set in a saucepan containing boiling water. chocolate and cocoa are of a much finer flavor if boiled for a few minutes. Stir well before drinking. Beyond these two things one should use great caution. and half a gill of soda-water from a syphon bottle. until the mixture is of the right consistency. If liked. GENESEE BON-BONS Make the cream chocolate caramels. No. and stir until all the chocolate is dissolved. Cook for three minutes longer. If properly boiled. REFRESHING DRINKS FOR SUMMER Put into a tumbler about two tablespoonfuls of broken ice. 2. and stir until it begins to boil./. Place on the fire. When cold. then make into small cones. add to it about one-third of the dissolved chocolate. and beat until thick and creamy.
Put the chocolate. hot. Then strain the liquid and add one cup (or more if desired) of milk.. file:///E|/. putting on an extra edge of crust the same as for custard pie. 4 cups of hot milk.'s Cocoa. 1 ½ gallons of water. cook slowly at least one hour—the longer the better.Vinnys A1 Store (All measurements should be level. boiling water and salt in upper part of the double-boiler. Pinch of salt. Pinch of salt. stirring occasionally. 4 cups of boiling water. or a large saucepan or kettle over water. hot. This should not be allowed to boil. and serve very hot. and serve with unsweetened whipped cream. This must be made in a double-boiler. Mix the cocoa with enough cold water to make a paste. CHOCOLATE FILLING q q q q 1 cup of milk.) FORMULA FOR MAKING THREE GALLONS OF BREAKFAST COCOA q q q ½ a pound of Walter Baker & Co. Heat together the milk and water. cover with a meringue and brown very slowly in moderate oven. strain. 1 ½ gallons of milk. Stir and beat with a wooden spoon until the chocolate is dissolved and smooth.htm (19 of 57)07/05/2006 22:14:41 . Add the milk and when thoroughly hot./. CHOCOLATE CREAM PIE Line a pie plate with rich pie crust. Do not allow the mixture to boil after milk has been added. VANILLA CHOCOLATE WITH WHIPPED CREAM q q q q One cake (½ a pound) of Walter Baker & Co. Fill with the chocolate filling made after the following recipe. More cooking will improve it. 1 ½ squares of Baker's Chocolate. and be sure it is free from lumps. 2 level tablespoonfuls of flour. CRACKED COCOA To one-third a cup of Baker's Cracked Cocoa (sometimes called "Cocoa Nibs") use three cups of cold water. and when cool. Bake in a hot oven until crust is done. Either make it in a large double-boiler.'s Vanilla Sweet Chocolate. remove. then cook at least an hour. and pour in the cocoa.
Put the cocoa in a small saucepan.htm (20 of 57)07/05/2006 22:14:41 . 1 teaspoonful of vanilla or pinch of cinnamon. 1/8 teaspoonful of baking powder. 2 tablespoonfuls of cold water. It is advisable to gather the scraps after each rolling. 1 ¼ to 1 ½ cups of sifted pastry flour. if soft. COCOA STICKS q q q q q q q q 6 tablespoonfuls of butter. the better it can be handled. Pinch of salt. therefore it can be made the day before using. Beat until smooth and glossy and free from lumps. and set away to harden. until it thickens.. If too thick. Sprinkle the board with cocoa and a very little sugar. toss it over the board to prevent sticking. and beat until the dish can be turned upside down. 1 egg. add a little cold water. Set on the ice to harden. 5 teaspoonfuls of Baker's Cocoa. stirring constantly one minute. 5 tablespoonfuls of sugar (level). then the vanilla. and a pinch of salt with about one-half cup of the flour. Put milk. Place closely in pan and bake in moderately hot oven three or four minutes. 1 tablespoonful of milk. thus making them bitter. Sift cocoa. make a file:///E|/. 4 level tablespoonfuls of sugar. for fear of getting in too much cocoa. then use the remainder of the flour. salt and chocolate in upper part of the double-boiler. then stir in enough sugar to make it stiff enough to spread nicely. and when hot and smooth. add the cold water and stir until perfectly smooth. Remove. and when cool add one 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. stirring constantly. It is better to let it run to the sides of the cake. then let it cook eight or ten minutes. which has been mixed with enough cold milk to be thin enough to pour into the hot milk. to make a firm dough that will not stick to the fingers. stir in the flour. and more if necessary. stir this into the mixture first. Beat in the sugar slowly. Never make a frosting so stiff that it will have to be made smooth with a wet knife. For frosting sides of the cake. 1 teaspoonful of vanilla. stirring well. roll out thin. add vanilla and a speck of salt. The colder and harder the dough is. ½ a teaspoonful of vanilla. add the sugar gradually and beat well. and cook for one or two minutes. Cook. Great care should be taken in the baking to prevent burning. If not thick enough. About 1 ¾ cups of confectioners' sugar. cut in strips about one-half inch wide and three inches long. milk and vanilla. Cream the butter until soft. 3 tablespoonfuls of hot water. MERINGUE q q q q 2 eggs (whites). COCOA FROSTING q q q q q 4 teaspoonfuls of Baker's Cocoa. put back in double-boiler and cook. 1 teaspoonful of vanilla. Use small pieces of the dough at a time. then the hot water./. add a little sugar. mix thoroughly. add the beaten egg. baking powder. Mix the eggs and sugar together and pour the hot mixture over them. ¾ cup of sugar (scant).Vinnys A1 Store q q q 2 eggs (yolks).
. 2 eggs (yolks). Pinch of salt. Mix flour and cocoa together and soften in a little cold milk. It shrinks from the pan. 1 cup of sugar. mix the flour and cocoa together and stir into the butter. Dutch apple cakes. add the sugar. This frosting never cracks as an egg frosting. eight or ten minutes. then alternate the milk and remaining flour. 1 cup of boiling water. 4 teaspoonfuls of Baker's Cocoa. Put the milk in the upper part of the double-boiler. stirring often. stir in the sugar gradually. but is hard enough to cut nicely. the cocoa and baking powder. 1 teaspoonful of vanilla. stirring and beating each time.htm (21 of 57)07/05/2006 22:14:41 . and heat. Melt the butter in the saucepan. This sauce will be found excellent for cottage puddings. vanilla and a pinch of salt. steamed apple puddings.Vinnys A1 Store little stiffer. 3 eggs. Sift together one-half cup of the flour. 2 tablespoonfuls of flour. add gradually the hot water. 4 tablespoonfuls of sugar. 6 level tablespoonfuls of Baker's Cocoa. add vanilla and beat until very smooth. 2. add the unbeaten eggs. ½ a teaspoonful of vanilla. Tests for baking cake. 2 tablespoonfuls of flour. use this flour first. No singing sound. 1 teaspoonful of vanilla. Use more cocoa if liked stronger. and beat all together until very creamy. 1 ½ or 2 cups of sifted pastry flour. Just before serving. Touching it on the top. add sugar and salt. if necessary. then bake in loaf in moderately hot oven thirty-five or forty minutes. It is baked enough when: 1. When the milk is hot. COCOA SAUCE q q q q q q 2 tablespoonfuls of butter. springs back. cook until it thickens. Cream the butter. add the flour. 2 level teaspoonfuls of baking powder. When mixture in double-boiler has cooked sufficiently. COCOA CAKE q q q q q q q q ½ a cup of butter. strain it over the file:///E|/. 4 teaspoonfuls of Baker's Cocoa./. etc. 3. ¾ a cup of milk. COCOA MERINGUE PUDDING q q q q q q q 1 cup of milk. and mix well. mix until free from lumps. 3 tablespoonfuls of sugar. Beat yolks of eggs lightly. using enough to make mixture stiff enough to drop from the spoon. and cook.
It will keep indefinitely. Put back in double-boiler and allow it to cook one or two minutes (stirring constantly). This will keep indefinitely. Dip them in the following recipe for chocolate coating. Put chocolate in small saucepan over boiling water and when melted stir in butter and water. Separate yolks from whites of eggs.htm (22 of 57)07/05/2006 22:14:41 . add water. add more water. invert the pan. beat yolks in a small bowl with the Dover egg-beater until very thick. About three cups of sifted confectioners' sugar. but is much better cold. 1 square of chocolate. close the door and let it brown slightly. and when cool add vanilla and put in the serving-dish. Melt chocolate in bowl over tea-kettle. Sift cocoa and the flour together and stir very lightly into the mixture. Do not butter the pan. more chocolate. and bake in a loaf in a moderate oven until done./. CHOCOLATE FROSTING q q q q q 1 square of Baker's Chocolate. and when cool. 5 tablespoonfuls of boiling water.Vinnys A1 Store mixture in the bowl. ½ a cup of sugar. ½ a cup of sifted pastry flour. 1 teaspoonful of vanilla. OR DEVIL'S FOOD file:///E|/. add one teaspoonful of vanilla. 1 teaspoonful of vanilla. and allow it to remain there for ten or fifteen minutes. Roast them in oven. COCOA SPONGE CAKE q q q q q q 4 eggs. salt and vanilla. HOT CHOCOLATE SAUCE q q q q 1 cup of boiling water. Cook all together slowly until it is the consistency of maple syrup. salt and vanilla. If found to be too thick. add sugar. put in the oven with the door open. This will serve four persons generously. or thicker if desired. q q q ½ pound cake of Walter Baker's Vanilla Sweet Chocolate. remove the cake. 2 tablespoonfuls of boiling water. Mix well. Make the frosting stiff enough to spread without using a wet knife. Just before serving. This pudding can be eaten warm or cold. Pinch of salt. and let them stand two or three minutes. if too thin. Pinch of salt. CHOCOLATE CAKE. CHOCOLATE ALMONDS Blanch the almonds by pouring boiling water on them. fold in the stiffly beaten whites of the eggs. and drop on paraffine paper. and heat until very glossy. 4 tablespoonfuls of Baker's Cocoa.. Pinch of salt. 2 level tablespoonfuls of butter. just enough to slightly thicken the eggs. but when cake is baked. Place dish on a board. and can be reheated. Cover with a meringue. and when smooth add the sugar. and when the meringue will not stick to the fingers. and beat again until very thick. ¼ a cup of sugar. Remove from the stove.
then pour this over the condensed milk. 3 level tablespoonfuls of flour. Pile lightly in a glass dish and serve with lady fingers. 6 level tablespoonfuls of sugar. Cream the butter. then the unbeaten eggs and vanilla. then alternate the milk and the remaining flour. 3 eggs. (melted). and freeze. 2 teaspoonfuls of vanilla. Sift the baking powder with one-half a cup of the flour. 1 teaspoonful of vanilla. 3 eggs. cook again for four minutes. For tests see Cocoa Cake recipe on page 25. then folded in the chocolate mixture. 3 ½ squares of Baker's Chocolate. When very cold. eggs and sugar mixed together. ¾ a cup of milk. Strain. salt and chocolate in double-boiler. Cook ten minutes. and when milk is hot and chocolate has melted. 1 teaspoonful of vanilla. 3 ½ level teaspoonfuls of baking powder. Beat until very smooth and bake in loaf in moderate oven. Put milk. but it does not stand as long. and beat together until very smooth. add sugar and chocolate. CHOCOLATE ICE-CREAM q q q q q q q q 1 quart of milk. stir until smooth.Vinnys A1 Store q q q q q q q q 5 level tablespoonfuls of butter. cook again one or two minutes. stir in the flour.. and use first. previously mixed in a little cold milk. 1 cup of granulated sugar. and make the mixture stiff enough to drop from the spoon. Pinch of salt. 1 ½ squares of Baker's Chocolate. then pour the hot mixture over it. then cook twelve minutes. 2 level tablespoonfuls of cornstarch. and when cool add vanilla. Mix together the yolks of the eggs and sugar./. just before serving. 3 teaspoonfuls of vanilla. 3 eggs. COCOA MARBLE CAKE q q q q q 6 level tablespoonfuls of butter. mix cornstarch in a small quantity of cold milk. 5 eggs (whites). 6 level tablespoonfuls of sugar. 1 can of sweetened condensed milk. and stir into the hot milk when the chocolate has been melted. 1 ¼ cups of sugar. ¾ a cup of milk. Pinch of salt. stirring. chocolate and salt in double-boiler. 3 squares of Baker's Chocolate. Put milk. add the vanilla and fold in the stiffly beaten whites of the eggs.htm (23 of 57)07/05/2006 22:14:41 . 2 eggs (yolks). stirring. CHOCOLATE WHIP q q q q q q q q 1 cup of milk. 1 ½ cups of sifted pastry flour. file:///E|/. A meringue can be made of the whites of the eggs and sugar.
then add sugar and vanilla. 1 pinch of salt. Add to one-third of the mixture one and one-half squares of Baker's Chocolate in place of the cocoa. Melt butter in saucepan. Pinch of salt. 4 level tablespoonfuls of sugar. VANILLA SAUCE q q q q q q 2 level tablespoonfuls of butter.htm (24 of 57)07/05/2006 22:14:41 . file:///E|/. 1 cup of sugar. Stir until dissolved. 4 level tablespoonfuls of sugar. Reserve one-third of this mixture and add to it four level tablespoonfuls of Baker's Cocoa and to the other one cup of shredded cocoanut. Add sugar and milk. COCOANUT SOUFFLÉ q q q q q q 1 cup of milk. and one cup of chopped walnuts to the other part in place of the shredded cocoanut. 2 eggs. add slowly the boiling water. one and three-quarter cups of sifted flour or enough to make mixture stiff enough to drop from the spoon. Bake thirty-five or forty minutes according to size and shape of pan. Bake in buttered gem pans in moderately hot oven twenty-three or twenty-five minutes. stirring until the chocolate melts. Yolks of 4 eggs. 3 level tablespoonfuls of flour. 2 level tablespoonfuls of flour. Soften the gelatine in a little cold water and pour the boiling mixture over it. stirring and beating well. about one and three-quarter cups of sifted flour. serve with cream and powdered sugar or sweetened whipped cream. Put the water. 2 level tablespoonfuls of butter. then let it boil for three or five minutes. 2 level tablespoonfuls of sugar. CHOCOLATE MARBLE CAKE This is the same as the Cocoa Marble Cake. 1 teaspoonful of vanilla. or flour enough to make mixture stiff enough to drop from the spoon. it shows that it is baked enough. 1/3 a package of gelatine. ¾ a cup of milk. CHOCOLATE JELLY q q q q q q 1 pint of boiling water. 1 teaspoonful of vanilla. Two level teaspoonfuls of baking powder.. softened in a little cold milk. If the cake springs back after pressing a finger on the top./. Serve with a vanilla sauce. Cook. Pour into a mould and set aside to harden. COTTAGE PUDDING q q q q 4 level tablespoonfuls of butter.Vinnys A1 Store Three level teaspoonfuls of baking powder. 1 ½ squares of Baker's Chocolate. 1 cup of boiling water. salt and chocolate in a saucepan. Mix in the order given. To make a cocoa cottage pudding add to the above rule six level tablespoonfuls of cocoa. 2 pinches of salt. add flour and salt and mix until smooth.
Stir in the required amount of milk. 2 level tablespoonfuls of sugar. Add vanilla and cocoanut. COCOA BISCUIT q q q q q q q 2 cups or 1 pint of sifted flour. 2 ½ cups of powdered sugar. Add the square of chocolate and sugar and stir until melted. Pinch of salt. 1 square of Baker's Chocolate. stirring well and set aside to cool. Turn out on slightly floured board. rub in the butter with the tips of the fingers.htm (25 of 57)07/05/2006 22:14:41 . Pinch of salt. 4 level tablespoonfuls of Baker's Cocoa. Mix together. Melt butter in saucepan. 6 tablespoonfuls of Baker's Cocoa. Serve hot with Chocolate Sauce. 2/3 a cup of milk or enough to make a firm but not a stiff dough. just before serving. add dry flour and salt and mix until smooth. in moderate oven until firm. add salt and flour and cook ten minutes after it has thickened. 1 teaspoonful of vanilla. 4 level tablespoonfuls of sugar. Whites of 4 eggs. butter. COCOA FUDGE q q q q q q ½ a cup of milk. Heat milk. 1 cup of shredded cocoanut. file:///E|/. sugar and yolks of eggs. 1 teaspoonful of vanilla. beating well.Vinnys A1 Store q q q 1 teaspoonful of vanilla.. roll or pat out the desired thickness. CHOCOLATE SAUCE q q q q q q q 2 level tablespoonfuls of butter. Add vanilla. Lastly fold in the stiffly beaten whites of the eggs. then add slowly the hot water. 3 level teaspoonfuls of baking powder. 1 level tablespoonful of flour. 3 level tablespoonfuls of butter. 1 cup of boiling water./. Bake in buttered pan. Sift all the dry ingredients together. Pour hot mixture over. 2 level tablespoonfuls of butter or lard. ½ a teaspoonful of salt. place close together in pan and bake in very hot oven ten or fifteen minutes.
sugar and salt in the agate chocolate-pot or saucepan. one-half a cup of milk. Robinson's Recipes PLAIN CHOCOLATE q q q q q 1 ounce or square of Baker's Premium Chocolate. until it begins to boil. 2 teaspoonfuls of baking powder. or until it makes a firm ball when dropped in cold water. When cooked enough. as the chocolate is not grated. stirring once or twice. two cups of flour. 1 ½ cups of sugar. When ready to serve turn in chocolate-pitcher and beat with Dover egg-beater until light and foamy. being careful not to boil the milk. 1 teaspoonful of cinnamon. because it cannot be poured into the pan. Miss M. add the boiling water and boil three minutes. 1 egg. add water. Mix in the order given. Roll to one-third an inch in thickness. stirring constantly. and will not have a gloss on top. cut and fry.Vinnys A1 Store Mix all ingredients together but vanilla. Pour into a buttered pan. COCOA SPONGE CAKE q q q q q q q q 3 eggs. ¼ a cup of Baker's Cocoa. with which the baking powder. then add the flour. 1 pint of boiling water. COCOA DOUGHNUTS One egg.E. cook. 1 ¾ cups of flour.. add the vanilla and beat until it seems like very cold molasses in winter. 1 pint of milk. Beat yolks of eggs light. then cook slowly. Bake in a rather quick oven for twenty-five or thirty minutes. Place the chocolate. one-quarter teaspoonful of salt. vanilla and sugar. when firm./. Add the milk and allow it time to heat. ½ a cup of cold water. 1 teaspoonful of vanilla. and keep it closely covered. one-half a cup of sugar. sifting the baking powder and cocoa with the flour. cut in squares. 1 cup of sugar. one-quarter cup of Baker's Breakfast Cocoa. stirring occasionally. one-quarter teaspoonful of cinnamon extract (Burnett's).htm (26 of 57)07/05/2006 22:14:41 . 3 tablespoonfuls of sugar. cocoa and cinnamon have been sifted. 1/8 a teaspoonful of salt. Fold in the stiffly beaten whites of the eggs. file:///E|/. beat again thoroughly. as this prevents the scum from forming. COCOA MARBLE CAKE q q q 1/3 a cup of butter. eight or ten minutes. Great care must be taken not to beat too much. two teaspoonfuls of baking powder.
fold. 1/3 a cup of sugar. using another one-half cup currants. LINCOLN'S CHOCOLATE CARAMELS One cup of molasses. MRS. ½ a cup of butter. Shape. 4 eggs. ½ a cup of Baker's Breakfast Cocoa. place in pan. Lincoln's Boston Cook Book. COCOA BUNS q q q q q q q q q 2 tablespoonfuls of butter. 1 ½ cups of sugar. and bake about forty minutes in moderate oven. then add flour (in which is mixed the baking powder) and milk. beat thoroughly. 3 ½ to 4 cups of flour. and as it cools cut in small squares. 2 cups of flour. and fold again.—From Mrs. 1 ½ cups of powdered sugar. Mix quickly and lightly. As you take from oven. 1 heaping teaspoonful of baking powder. 2 compressed yeast cakes softened in ½ a cup of warm water. add sugar. RORER'S CHOCOLATE CAKE q q q q q q q q 2 ounces of chocolate. Cream the butter.. then each end to centre. roll into a square about an inch in thickness. Roll as at first. Now beat the whites of the eggs to a stiff froth. Bake fifteen to twenty minutes. ¼ a teaspoonful of salt. Then they are ready to serve. fold the sides to meet the centre. roll and fold again. Give the whole a vigorous beating. beat again. until all added. 1 egg.Vinnys A1 Store q q q q q ½ a cup of milk. 1 egg. Boil all together. turn into wellgreased cake pan and bake in a moderate oven forty-five minutes. stirring all the time. 1 teaspoonful of vanilla. let raise forty minutes. and one heaping tablespoonful of butter. deep pans. ¼ a teaspoonful of extract cinnamon. 1 teaspoonful of vanilla. let raise until doubled in size. half a cup of milk.htm (27 of 57)07/05/2006 22:14:41 . Let stand five minutes. alternately. 2 teaspoonfuls of baking powder. and stir them carefully into the mixture. having dough as soft as can be handled. MRS. Dissolve the chocolate in five tablespoonfuls of boiling water. file:///E|/. MISS FARMER'S CHOCOLATE NOUGAT CAKE q q q ¼ a cup of butter. 3 tablespoonfuls of Baker's Cocoa. Place in a bowl which is set in pan of warm water./. brush the top with white of one egg beaten with one-half cup confectioners' sugar.—From Mrs. 1 ¾ cups of flour. Rorer's Cook Book. pour it into shallow pans. turn onto moulding board. and drop the white and brown mixture in spoonfuls into small. sprinkle on one-half cup of currants. Mix in order given. add the yolks. add the vanilla and baking powder. 1 cup of scalded milk. then the milk. Beat the butter to a cream. half a cup of sugar. ½ a cup of milk. When it hardens in cold water. vanilla and egg. then the melted chocolate and flour. one-quarter of a pound of chocolate cut fine. To one-third of the mixture add the cocoa.
Line a quart charlotte mould with lady fingers. add gradually remaining milk. Whip one pint of cream to a froth and put it in a bowl.—Mrs. ½ teaspoonful of vanilla. and stir until the gelatine is dissolved. file:///E|/. Then whisk well. a little salt. simmer ten minutes. and vanilla.'s Chocolate in a small pan with two tablespoonfuls of sugar and one of boiling water. Bedford. Cream the butter. turn it gently into the mould. one teaspoonful of vanilla. and egg unbeaten. Roll out. the whites of the eggs whipped to a stiff froth.—Mrs. ARMSTRONG'S CHOCOLATE PUDDING Soften three cups of stale bread in an equal quantity of milk. Cornelia C. MRS. ½ a cup of powdered sugar.'s Chocolate over hot water and mix with half a cup of sugar. Bedford. and stir over the hot fire until smooth and glossy. gradually add the beaten yolks of three eggs and one and one-half cupfuls more of sugar.Vinnys A1 Store q q q q q q q 1 cup of milk. Place the charlotte in a cold place for an hour or more. and when the cream is so thick that it will just pour. Bake fifteen to twenty minutes in round layer-cake pans.htm (28 of 57)07/05/2006 22:14:41 . Steam about half an hour (according to size) and serve in the cups or turned out on warm plate. BEDFORD'S CHOCOLATE CRULLERS Cream two tablespoonfuls of butter and one-half of a cupful of sugar. add gradually one and one-half cups of sugar. 2/3 a cup of almonds blanched and shredded. 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.—From Boston Cooking School Cook Book—Fannie Merritt Farmer. MRS. Cool slightly and add to cake mixture. one cupful of sour milk. cut into oblongs. Take from the fire and add one teaspoonful of vanilla. add two-thirds milk. Helen Armstrong. MRS. two ounces of chocolate grated and melted over hot water. To melted chocolate add one-third a cup of powdered sugar. and sufficient sifted flour to make a soft dough. and cook until smooth. which should be placed in a pan of ice water. flour mixed and sifted with baking powder. Cornelia C. Put between layers and on top of cake White Mountain Cream sprinkled with almonds. place on range. when well mixed. Add to this a gill of hot milk and the soaked gelatine. Put an ounce of Walter Baker & Co. 3 teaspoonfuls of baking powder. and when cold serve with whipped cream. melted.—Mrs.. CHOCOLATE JELLY WITH CRYSTALLIZED GREEN GAGES Dissolve in a quart of water three tablespoonfuls of grated chocolate. add a dessertspoonful of vanilla and a tablespoonful of brandy. and at serving time turn out on a flat dish. Braid loosely. 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. then boil until clear. When almost cold. ARMSTRONG'S CHOCOLATE CHARLOTTE Soak a quarter of a package of gelatine in one-fourth of a cupful of cold water. MRS. pour into a pretty mould. add half a pound of crystallized green gages cut into small pieces. Now add the chocolate and gelatine mixture and stir gently until it begins to thicken. divide each into three strips. add one tablespoonful of arrowroot dissolved in a little cold water. pinch the ends together and cook until golden-brown in smoking-hot fat. Helen Armstrong. stir for a moment. Melt two squares of Walter Baker & Co. three beaten eggs and half a teaspoonful of vanilla. 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. 2 cups of bread flour.—Mrs. one-third of a teaspoonful of soda dissolved in one-half of a teaspoonful of boiling water. let come to a boil. leaving the dough united at one end. 2 squares of chocolate. Sprinkle a generous half cupful of powdered sugar over the cream./. Mix this thoroughly with the bread and place in well-buttered custard-cups.
" MRS. remove from fire.—Janet McKenzie Hill—Ladies' Home Journal. and the paper can be readily stripped off. half a cup of flour. Ewing. Do not take from the paper until cold. The proportions given will make delicious. one at a time. half a cup of granulated sugar and half a teaspoonful of salt. and boil gently. by standing over hot water. Heat to boiling point. add to three quarts and a half of milk scalded with cinnamon bark. Emma P. The flour should be sifted before it is measured." MRS. Cool. cut off the tops and put into each cake a tablespoonful of strawberry preserves. Shape with forcing bag and rose tube. Add one quart of boiling water. Remove from the fire. MISS FARMER'S CHOCOLATE CREAM CANDY q q q q q 2 cups of sugar. cook for ten minutes. and serve. Add a pinch of cinnamon and mix to a soft paste with eggs beaten until thick. while cooking. If desired a spoonful of whipped cream may be put in each cup before filling with the cocoa.htm (29 of 57)07/05/2006 22:14:41 . and. Bake. and stir constantly until chocolate is melted. author of "The Art of Cookery. five minutes. one-fourth of a teaspoonful of cinnamon. Beat in the beaten whites of two eggs mixed with a cupful of sugar and a pint of whipped cream.'s Breakfast Cocoa. stir until dissolved. 1 Chocolate. three large eggs. Cornelia C. Ewing. 2 squares of chocolate. Cover with whipped cream sweetened and flavored. and freeze. add vanilla. half a cup of granulated sugar and half a teaspoonful of salt. Omit vanilla.—Boston Cooking School Cook Book—Fannie Merritt Farmer. boiling together. and serve with or without whipped cream. Then stir in a quart of boiling milk. EWING'S CREAMY CHOCOLATE Mix together half a cup of sifted flour.—Mrs. Drop in half-teaspoonfuls on slightly buttered paper and bake in a moderate oven. EWING'S CREAMY COCOA Stir together in a saucepan half a cup of Walter Baker & Co. BEDFORD'S CHOCOLATE MACAROONS Grate one-quarter of a pound of chocolate and mix one-quarter of a pound of sifted powdered sugar and one-quarter of a pound of blanched and ground almonds. sugar and salt. Bedford. cook with two cupfuls of boiling water until smooth. remove from fire. Serve in cups. author of "The Art of Cookery. MRS..Vinnys A1 Store MRS. MRS. creamy cocoa. then brush the under side with cold water.—Mrs. HILL'S CHOCOLATE PUFFS Stir a cupful of flour into a cupful of water and half a cupful of butter. SALZBACHER'S CHOCOLATE HEARTS Melt. Add gradually one quart of boiling water and let the mixture boil five minutes. and beat until creamy and mixture begins to sugar slightly around edge of saucepan. Put butter into granite saucepan. Pour at once into a buttered pan. 1 tablespoonful of butter.—Janet McKenzie Hill—Ladies' Home Journal. Garnish with whipped cream. Boil thirteen minutes. and add./. 2/3 a cup of milk. three ounces of unsweetened chocolate. Emma P. cool slightly and mark in squares. then add chocolate. sufficient to serve twelve persons. beat in an ounce of melted chocolate. MRS. when melted add sugar and milk. stirring constantly. add the flour. Put into a saucepan half a cup of Walter Baker & Co.'s Premium No. 1 teaspoonful of vanilla. HILL'S COCOA FRAPPÉ Mix half a pound of cocoa and three cupfuls of sugar. stirring it constantly. flavor with vanilla extract. add a pound of sifted powdered sugar and mix file:///E|/. add a quart of boiling milk. finely shaved.—By Mrs.
Pour at once into a pudding mould.—Mabel Richards Dulon. Serve with plain cream. yellow with orange.'s Unsweetened Chocolate and made as for layer cake. two tablespoonfuls of raisins. Use the yolks for chocolate whips. sprinkling the board and paste with granulated sugar instead of flour. one-half cup of milk. Have ready wafer paper cut round. Split each one and spread jelly or frosting between the layers. SPANISH CHOCOLATE CAKE file:///E|/. four eggs well beaten. pale green flavored with pistachio. using Walter Baker & Co. white with almond. one cup of chopped walnuts. a solid crust having formed over the top. If properly made. mix all together and boil seven minutes. They should be very light. POTATO CAKE Two cups of white sugar. one tablespoonful each of cloves. one cup of hot mashed potatoes. They should be about an inch in depth. they are very excellent and but little labor.. pale pink with rose. which should not be as cool as for meringue. stir until it thickens. add more sugar. Little domino cakes are also pretty. Then add two tablespoonfuls of figs. and two ounces of grated Baker's Chocolate.—American Housekeeper. two teaspoonfuls of baking powder. add the cinnamon and vanilla. Ice the cakes on top and sides with white icing. Candied violets. nor quite so hot as for sponge cake. PETITS FOUR Bake a simple. one-half cup of molasses. and when cold turn out on the moulding board and cut into small dominoes or diamonds. and place on pans oiled just enough to prevent sticking. ½ a cup of sugar. candied cherries and angelica may all be utilized in making pretty designs in decoration. bits of citron cut in fancy shapes. add it to the pint of boiling water. CHOCOLATE MACAROONS Stir to a paste whites of seven eggs. adding vanilla to flavor. 2 level tablespoonfuls of cornstarch. and pour slowly over the stiffly beaten whites of eggs. If the paste seems too soft. Bake in a very moderate oven. two cups of flour. 3 tablespoonfuls of cocoa. add the sugar and the cocoa. ½ a teaspoonful of cinnamon. three-fourths a pound of sifted sugar. one cup of butter. and will loosen easily from the pan after being allowed to stand a moment to cool. five teaspoonfuls of melted chocolate. Whites of 2 eggs." COCOA CHARLOTTE (Without Cream) q q q q q q q 1 pint of water. Dissolve the cornstarch in a quarter of a cup of cold water. one-half a pound of almonds pounded very fine. When done. Break off in small pieces and roll out about one-fourth of an inch thick. they will feel firm to the touch. work to a stiff yet pliable paste with the unbeaten whites of three eggs (or less). ½ a teaspoonful of vanilla. dipping the brush in the melted chocolate to make the spots. then when hard put on a second layer of chocolate. The success of these cakes depends upon the oven.Vinnys A1 Store thoroughly. Cut with a tiny heart-shaped cake cutter (any other small cake cutter will do). Bake in layers and use marshmallow filling. one-half a cup of English walnuts and one teaspoonful of vanilla. CHOCOLATE FUDGE WITH FRUIT Two cups of sugar. then ice tops and sides with different tinted icings./. and put away in a cold place to harden. light sponge cake in a shallow biscuit tin or dripping pan.htm (30 of 57)07/05/2006 22:14:41 . which have been thoroughly mixed together. half a cup of sweet milk. on which lay pieces of the mixture rolled to fit the wafer. add one-half cup of Baker's Chocolate and boil seven minutes longer. cinnamon and nutmeg.—From "Good Housekeeping. one-half cup of butter. Remove from the fire. Press one-half a blanched almond on each macaroon and bake in a moderate oven.
one-half a cup of sweet milk. 1 or 2 squares of Baker's Chocolate. flavor with rose extract and cut out in the same manner as the first. and flavor with peppermint. Take the paste from the jar with a wooden tooth pick. Pink color paste. one teaspoonful of soda dissolved in hot water. Divide the sugar paste into three parts. Ice on top and between the layers.Vinnys A1 Store One cup of sugar. While this is cooling beat up the first part of the cake and add the chocolate custard. grated. 2 tablespoonfuls of cold water. add the cold water and gradually work in sugar enough to make a firm paste. add but a little. one-half a cup of butter.htm (31 of 57)07/05/2006 22:14:41 . Work and knead the mixture until the paste is evenly distributed throughout. then add more if necessary. then cut out into small rounds or other shape with any utensil that is convenient. ½ teaspoonful of essence of peppermint or a few drops of oil of peppermint. then stir into it one cup of sugar and the yolk of one egg stirred together. Begin by adding a tablespoonful of water. CHOCOLATE MINTS./. Add also a little water. Beat the egg on a plate. when cool flavor with vanilla. Bake in layers. Green color paste. Color the second part a very delicate pink. Sifted confectioner's sugar. Put on the stove one cup of milk. Etc. stir until dissolved. PEPPERMINTS. one-half a cup of Baker's Chocolate. melted over hot water. To the last part add one or two squares of Baker's Chocolate. (Uncooked Fondant) q q q q q q q White of 1 egg. knead and cut these as the others. To one part add the peppermint and a very little of the green color paste. as the chocolate will make the mixture thick and crumbly. two eggs.. three cups of flour. CHOCOLATE CARAMEL WALNUTS (Uncooked Fondant) file:///E|/. Roll the candy into a sheet one-fourth an inch thick.
CHOCOLATE DIPPED PEPPERMINTS (Uncooked Fondant) Prepare green. The necessary utensils are a wire fork and a very small double boiler. 1 tablespoonful of water. WITH BAKER'S "DOT" CHOCOLATE Half a pound of "Dot" Chocolate will coat quite a number of candy or other "centers. Drop whatever is to be coated into the chocolate. GINGER. melted over hot water.htm (32 of 57)07/05/2006 22:14:41 . When cold. 2 or more squares of Baker's Chocolate. it will give a rich. Coat with Baker's "Dot" Chocolate. 3 tablespoonfuls of maple or caramel syrup. Sifted confectioner's sugar. &c. Break the chocolate in small pieces and surround with warm water. the chocolate. when convenient.. 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.Vinnys A1 Store q q q q q q q White of 1 egg. draw across the edge of the dish and drop onto a piece of table oil cloth or onto waxed paper. the unused chocolate may be cut from the dish and set aside for use at a future time. it is well. with the fork push it below the chocolate. Beat the white of egg slightly. After a few centers have been dipped set them in a cool place to harden. HOW TO COAT CANDIES. and the candies will not have a spreading base. flatten the balls a little. set the half of an English walnut upon each. After they have dried off a little run a spatula under each and turn to dry the other side. and the vanilla. also more water if necessary. Work with a silver plated knife and knead until thoroughly mixed. add the syrup./. The caramel gives the chocolate a particularly nice flavor. glossy coating free from spots.. sugar as needed. lift out. in the hollow of the hand. then break off small pieces of uniform size and roll them into balls. stir occasionally while melting. When the melted chocolate has cooled to about 80° F. it is ready to use. The inner dish of the boiler should be of such size that the melted chocolate will come nearly to the top of it. white. APRICOT and NUT CHOCOLATES file:///E|/. 1 teaspoonful of vanilla extract. English walnuts. pink and chocolate colored mints by the first recipe. water." but as depth of chocolate and an even temperature during the whole time one is at work are essential. CHERRY. pressing the nut into the candy and thus flattening it still more. to melt a larger quantity of chocolate.
Melt "Dot" Chocolate and when cooled properly drop the nuts. and one above and between the others./. one at a time. Halves of almond. Work the fondant for some time. Set each shape on a plate as it is finished. into the center of a dish of "Dot" Chocolate made ready for use. Drop the peanuts. then break off little bits and wrap around small pieces of the fruit. push the nuts under with the fork. Halves of pecan nuts. but a silver oyster fork answers nicely) to make groups of three nuts. For other candies. flatten it with the fingers and use to cover a whole pecan or English walnut meat. Candied apricots. roll a piece of the fondant into a ball. Brush. Dip these. These are easily prepared and are particularly good. to remove dust.htm (33 of 57)07/05/2006 22:14:41 . especially if nuts are to be used. Sifted confectioner's sugar. in Baker's "Dot" Chocolate and set on an oil cloth. CHOCOLATE COATED ALMONDS Select nuts that are plump at the ends. one by one. In removing the fork make a design on the top of each nut. 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)..—two below. into the center of it. Use the first four ingredients in making uncooked fondant. CHOCOLATE PEANUT CLUSTERS Shell a quart of freshly-roasted peanuts and remove the skins. PLAIN AND CHOCOLATE DIPPED PARISIAN SWEETS file:///E|/. Candied cherries. then roll in the hollow of the hand into balls or oblongs. Preserved ginger. (Caramel syrup is a great addition to this fondant. side by side. Use them without blanching. Almond or rose extract. lift out onto oil cloth with a dipping fork (a wire fork comes for the purpose. 2 tablespoonfuls of cold water. ½ a pound of Baker's "Dot" Chocolate.Vinnys A1 Store q q q q q q q q q q White of 1 egg. They will harden very quickly. one by one. then drop onto waxed paper or oil cloth.
Chocolate Fondant or Baker's "Dot" Chocolate. 1/3 a cup of confectioner's sugar. one by one. CHOCOLATE DIPPED Cut choice dates open on one side and remove the seeds. STUFFED DATES. in "Dot" Chocolate. then dip them. and the sugar and work the whole to a smooth paste. Add more sugar if it is needed and roll the mixture into a sheet one-fourth an inch thick. the stem ends from the figs. Cut the strips into diamond-shaped pieces (or squares). and sprinkle a little fine-chopped pistachio nut meats on the top of the dipped pieces. press the dates into a compact form to keep in the filling. 1 cup of dates. 2/3 a cup of nut meats. chopped nuts or chopped nuts mixed with white or chocolate fondant.htm (34 of 57)07/05/2006 22:14:41 . CHOCOLATE OYSTERETTES. 5 figs. filberts.. Cut into strips an inch wide. melted. (almonds. PLAIN AND WITH CHOPPED FIGS file:///E|/. 2 ounces citron. ¼ a teaspoonful of salt. add the chocolate. let boil up once.Vinnys A1 Store q q q q q q q q q q ½ a cup of Sultana raisins. 1 ½ ounces of Baker's Chocolate. Pour boiling water over the figs and dates. chop the fruit and nut meats (almonds should be blanched) in a food chopper. then drain as dry as possible. and work it evenly through the mass. add the salt. When rolling the mixture use confectioner's sugar on board and rolling pin. remove stones from the dates. pecans or walnuts. one variety or a mixture)./. roll these in confectioner's sugar or dip them in chocolate fondant or in Baker's "Dot" Chocolate. Fill the open space in the dates with a strip of preserved ginger or pineapple.
2 squares of Baker's Chocolate. melted over hot water. Stir the sugar and cream over the fire until the sugar is melted. or to 236° F. and beat it in. ½ a pound or more of Baker's "Dot" Chocolate./. then remove from the fire. then add the gelatine and let cook twenty minutes. then into small squares. roasted peanuts or raisins or 3 or 4 basket figs or a little French fruit cut in very small bits. cut very fine. In cutting keep sugar between the knife and the paste. 2 cups of sugar. the chocolate. add the cinnamon. For a change add figs or other fruit. melted or shaved fine. TURKISH PASTE WITH FRENCH FRUIT.. Dip in "Dot" Chocolate. etc. 1 cup of French candied fruit. Add the chocolate. made ready as in previous recipes. citron. ½ a cup of cold water. then pour the mixture onto the cup of sugar cooked to caramel. 1 cup of sugar cooked to caramel. and at once set a half nut meat on each. 2 squares of Baker's Chocolate. cherries. and dispose on oil cloth or waxed paper. 1 cup of cream. then with the tips of the fingers gently pull the paste from the pan to a board dredged with confectioner's sugar. then when it thickens a little turn into an unbuttered bread pan and set aside until the next day. file:///E|/.htm (35 of 57)07/05/2006 22:14:41 . let stand in a cool place for a time. 1 teaspoonful of ground cinnamon. 3 cups of pecan nut meats. and beat all together. salted preferred. 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. let the mixture boil up once. Roll each square in confectioner's sugar. then let boil to the soft ball degree. a teaspoonful in a place. chopped fine. When cold enough to hold its shape drop onto an oil cloth or marble. then add the vanilla and the fruit. cut into strips. or chopped nuts to the chocolate ready for dipping. Select fresh-baked crackers free from crumbs. fine-chopped. 1 teaspoonful of vanilla extract. CHOCOLATE FLAVORED q q q q q q q q 3 level tablespoonfuls of granulated gelatine. Sift confectioner's sugar over the top. Let the gelatine stand in the half cup of cold water until it has taken up all of the water.. CHOICE CHOCOLATE PECAN PRALINES q q q q q 3 cups of granulated sugar. add the nut meats and beat until the mass begins to thicken. angelica. To unmold separate the paste from the pan—at the edge—with a sharp-pointed knife.Vinnys A1 Store q q Oyster crackers. 2/3 a cup of cold water.
and when this becomes hot put in the chocolate. Pour into buttered pan and set in a cool place. 1 Chocolate. DOUBLE FUDGE file:///E|/. until half a pound has been stirred into the fudge.Vinnys A1 Store Two persons are needed to make these pralines.htm (36 of 57)07/05/2006 22:14:41 .. Then add two squares of Baker's Premium No. then begin to stir in marshmallows. The mixture becomes smooth and firm almost instantly. WELLESLEY MARSHMALLOW FUDGE Heat two cups of granulated sugar and one cup of rich milk (cream is better). stirring it first rapidly. Just before it is done add a small piece of butter. 1 cup of cream./. add one and one-half teaspoonfuls of vanilla. When cold cut in diamond-shaped pieces. Continue to stir in marshmallows. broken up into fine pieces. Cool in sheets three-quarters of an inch thick. Add two squares of Baker's Chocolate. one cup of brown sugar. after the fudge has been taken from the fire. Stir vigorously and constantly. 1 tablespoonful of butter. and after it has been brought to a boil continue boiling for two and one-half minutes. crushing and beating them with a spoon. Put in butter when it begins to boil. Then remove and beat until quite cool and pour into buttered tins. onequarter cup of molasses and one-half cup of cream. Add this to the butter. one to drop the mixture. Boil this five minutes. Maple or brown sugar may be used in place of all or a part of the quantity of granulated sugar designated. and then more slowly towards the end. and cut in cubes. and boil until it hardens in cold water. ¼ a cake of Baker's Premium No. scraped fine. 1 Chocolate. Then stir constantly until the mass thickens. Stir until it creams when beaten on a saucer. After it has been taken from the fire. Mix together in a separate dish one cup of white sugar. SMITH COLLEGE FUDGE Melt one-quarter cup of butter. the other to decorate with the halves of the nuts. VASSAR FUDGE q q q q 2 cups of white granulated sugar. stirring rapidly. Put in the sugar and cream.
Boil seven minutes. and beat until thick and slightly grainy. 1 ½ cups of cream. 1 tablespoonful of butter. cut in squares. 1 teaspoonful of vanilla extract. When the mixture cools a little. Set both dishes on a cake rack. When cool. scraped fine or melted. first a little of one and then of the other. ½ a cup of cream. then beat and pour on top of fudge already in pan. lined with waxed paper. Stir the sugar. then beat and spread in buttered tin to cool.. 2 squares of Baker's Chocolate. chopped fine. stirring every three or four minutes very gently. Remove from the fire and pour one-half of the mixture over the chocolate.Vinnys A1 Store q q q q 2 cups of granulated sugar. 1 tablespoonful of butter. glucose and cream over a slack fire until the sugar is melted. move the saucepan to a hotter part of the range and continue stirring until the mixture boils. 2 squares of Baker's Chocolate.. add a teaspoonful of vanilla to each dish. MARBLED FUDGE q q q q q q 2 cups of granulated sugar.htm (37 of 57)07/05/2006 22:14:41 . When nearly cold turn from the pan. get some one to beat one dish of the fudge. to give a marbled effect. ½ a cup of cream. ¼ a cup of glucose (pure corn syrup). or. 1 cup of walnut meats. until the thermometer registers 236° F. FUDGE HEARTS OR ROUNDS file:///E|/. 2 teaspoonfuls of vanilla. or on something that will allow the air to circulate below the dishes. Boil ten minutes. Butter size of a walnut./. then put the mixture in a pan. till a soft ball can be formed in cold water. peel off the paper and cut into cubes. then let boil. q q q q q 2 cups of brown sugar.
Soon the other dish of fudge will be ready.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. over a rather slack fire. CHOCOLATE DIPPED FRUIT FUDGE file:///E|/. 1 teaspoonful of vanilla extract. In the meantime the second batch should be cooking and the marshmallows be gotten ready. 1 tablespoonful of butter. 1 cup of cream. 1 teaspoonful of vanilla.. then turn it into a pan lined with waxed paper. set it into cold water and when nearly cold. MARSHMALLOW FUDGE 1st BATCH q q q q q q q 2 cups of granulated sugar. preparing it in the same manner as the first. until the sugar is melted. At once dispose the halves of marshmallows close together upon the top of the fudge. 1/3 a cup of water. pull off the paper and cut into cubes. add the butter./.. ¼ a teaspoonful of salt. but one batch need be prepared. 1 ½ squares of Baker's Chocolate.. ¼ a teaspoonful of salt. split in halves. when the sugar boils wash down the sides of the pan as in making fondant. half of it being spread over the marshmallows. ¼ a cup of butter. Pour into a pan lined with paper to stand until cooled somewhat. If one is able to work very quickly. to the soft ball degree. 1 tablespoonful of butter. melted or shaved fine. Nearly half a pound of marshmallows. or hardwood board. then add the vanilla and beat the candy until it thickens and begins to sugar. add the vanilla and beat as in the first batch. salt and chocolate. and let boil up vigorously. then pour it over the marshmallows. 236° F. 2nd BATCH q q q q q q 2 cups of granulated sugar. without stirring. 2 squares of Baker's Chocolate. add the butter and let boil up vigorously. 1/3 a cup of condensed milk. Start with the first batch and when this is nearly boiled enough. milk and water to 236° F. set in the thermometer and cook over a quick fire. stir gently every few minutes.htm (38 of 57)07/05/2006 22:14:41 . 1 teaspoonful of vanilla. Boil the sugar. or to the "soft ball" degree. 2 squares of Baker's Chocolate. Stir the sugar and cream. When the first batch is about cold add the vanilla and beat the candy vigorously until it begins to thicken. then remove to a cake cooler (or two spoon handles to allow a circulation of air below the pan). set the second batch to cook. 1 cup of cream. When the whole is about cold turn it onto a marble. let stand undisturbed until cool. then remove from the fire and add the chocolate.
One cup. Stir the sugar. ¼ a cup scant measure of water. rather uneven rounds. or. 1 cup of Maple Syrup. Heat the sugar. ¾ a cup of fruit. water and glucose to the boiling point. CHOCOLATE COCOANUT CAKES q q q q q 2/3 a cup of granulated sugar. Coat these with the "Dot" Chocolate. by small teaspoonfuls. CHOCOLATE FOR DIPPING q ½ a cake or more of Baker's "Dot" Chocolate. of glucose. ½ a cup of thick cream. then uncover and let boil stirring often but very gently until a soft ball may be formed in cold water. When cold coat with "Dot" Chocolate melted over hot water and cooled properly. BAKER'S CHOCOLATE "DIVINITY" file:///E|/. ½ a pound of dessicated cocoanut.Vinnys A1 Store FRUIT FUDGE q q q q q q 1 ½ cups of granulated sugar. syrup. add the fruit and beat until it becomes thick. until the thermometer registers 236° F. Drop. figs. less one tablespoonful. These cakes are very easily coated.htm (39 of 57)07/05/2006 22:14:41 . until a little of the candy dropped on a cold marble may be rolled into a ball. or 1/3 a cup of milk and 1/4 a cup of butter. ½ a pound or Baker's "Dot" Chocolate. cover and let boil three or four minutes. to make small. Set the saucepan on a cake cooler and when the mixture becomes cool. then turn into pans lined with waxed paper./. thick. cut in small pieces. add the cocoanut and stir constantly while cooking to the soft ball degree. 1 ½ cups of glucose (pure corn syrup). or. and candied cherries and apricots. In about fifteen minutes cut into squares. glucose and cream until the sugar is melted.. onto a marble or waxed paper.
then pour into the pan lined with paper. chopped fine. ½ a cup of honey (strained). then pour in a fine stream onto the whites of eggs.htm (40 of 57)07/05/2006 22:14:41 . about 248° F. beaten dry.. 2 squares of Baker's Chocolate. Return the whole to the saucepan. stir occasionally and let boil to the hard ball degree. About ½ a pound of Baker's "Dot" Chocolate. chopped fine. to the saucepan. paraffine and water over the fire. 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. 1 cup of almond or English walnut meats. 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. set file:///E|/. broken in pieces. glucose and water stand on the back of the range. CHOCOLATE NOUGATINES q q q q q q q q q q 1 cup of granulated sugar. Piece of paraffine size of a pea. then cover and let boil five minutes. On no account let even a few drops of water boil into the candy. until when tested in water a ball that rattles in the cup will be formed. until the sugar is melted. ¼ a cup of water. ¼ a teaspoonful of salt. Add the salt to the eggs before beating them. and gradually pour on part of the syrup. Let the sugar. set this into a dish of boiling water and stir constantly until the mixture thickens. ½ a cup of glucose. ½ a cup of water. Add the salt and chocolate and beat over the fire. The candy must be stirred constantly during the last of the cooking. syrup. 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.. honey. beating constantly meanwhile with the egg beater./. Remove the cover and let boil to soft crack.Vinnys A1 Store q q q q q q q q 1 ½ cups of brown sugar. until the chocolate is melted. 287° F. 1 teaspoonful of vanilla. The whites of 2 eggs. Then turn this gradually onto the eggs. egg whites and all. ½ a cup of glucose pure corn syrup. The whites of 2 eggs. beating constantly meanwhile. return. beating constantly meanwhile. 1 cup of maple syrup. Put the sugar. stirring occasionally. add the nuts and pour into a pan lined with waxed paper. or. glucose. beaten dry. ¼ a teaspoonful of salt.
1/8 a teaspoonful of cream of tartar. ¾ cup of glucose. Do not allow the mixture to stop boiling while the cream is being added. 3 or 4 squares of Baker's Chocolate. glucose. (pure corn syrup). 2 cups of cream. one cup of the cream and the butter over the fire. When nearly cold turn from the pan and cut into cubes. 2 ½ squares of Baker's Chocolate. then gradually add the other cup of cream. 1 ½ cups of glucose (pure corn syrup). stir and cook until the mixture boils vigorously. stir constantly. Remove from the fire./. Coat these with "Dot" Chocolate. Pour into a buttered pan a little larger than an ordinary bread pan and set aside to become cold. add the chocolate and nuts and beat until the chocolate is melted. PLAIN CHOCOLATE CARAMELS q q q q q q q 2 ½ cups of sugar. stirring gently—move the thermometer. glucose... nicely oiled or buttered. to make a sheet three-fourths an inch thick. beat in the vanilla and turn into a biscuit pan. Do not let the mixture stop boiling while the milk is being added. and when the mass has boiled a few moments. Stir every few moments and cook to 248° F. When nearly cold cut into squares. Cook until the thermometer registers 250° F. Put the sugar. to stir beneath it—every four or five minutes. 2 ½ cups of whole milk. 2 teaspoonfuls of vanilla extract. When cold cut into pieces about an inch and a quarter long and three-eighths of an inch wide and thick. then turn it into two bread pans.Vinnys A1 Store over the fire on an asbestos mat and beat constantly until it becomes crisp when tested in cold water. Put the sugar. butter. 1 cup of butter.htm (41 of 57)07/05/2006 22:14:41 . add the chocolate and vanilla and beat them thoroughly through the candy. Without a thermometer boil until—when tested by dropping a little in cold water—a hard ball may be formed in the water. or. 1 ½ cups of English walnut meats. gradually stir in the rest of the milk. a hard ball may be formed.. file:///E|/. CHOCOLATE NUT CARAMELS q q q q q q q 2 cups of granulated sugar. until when tested in cold water. 1 teaspoonful of vanilla extract. ½ a cup of butter. cream of tartar and one cup of the milk over the fire. (not skimmed).
then very gradually stir in the rest of the milk. press these closely into a kitchen bowl. The fondant may be used the next day. Stir the sugar and water in a saucepan. wash down the sides of the saucepan. ¼ a cup of butter. Put this mixture over the fire. then cut in cubes. set on the back part of the range.. scraping all the sugar from the marble onto the mass. 1 cup. by standing in cold water. or 3 drops of acetic acid. ½ cup of glucose (pure corn syrup) scant measure. 1 teaspoonful of vanilla extract. set in the thermometer—if one is to be used—and let cook very rapidly to 240° F./. turn enough of it onto one of the chocolate layers to make a layer about onethird an inch thick. put the sugar. to dissolve the sugar. turn the edges of the mass towards the center. 1 ¼ cups of rich milk. but do not let it begin to boil until the chocolate layers are turned into the pans. and stir until the boiling point is reached. Let the sugar stand for an hour or longer to ripen. then work it up into a ball. Do not scrape out the saucepan or allow the last of the syrup to drip from it. When the syrup is cold. or the soft ball degree. then remove the damp cloth and cut the mass into pieces. FONDANT q q q 4 cups of granulated sugar. to remove any grains of sugar that have been thrown there. then without jarring the syrup turn it onto the marble or platter. and may be kept almost indefinitely. Fondant may file:///E|/. less one tablespoonful. stirring occasionally. then draw the saucepan to a hotter part of the range.. cover with a cloth wrung out of water (this cloth must not touch the fondant) and then with heavy paper. stir until boiling. wrap each cube in waxed paper. 1 ½ cups of cold water. 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. Remove the cover. with the hand or a cloth wet repeatedly in cold water. with a metal scraper or a wooden spatula. or until. Let stand until cold and firm.htm (42 of 57)07/05/2006 22:14:41 . Cover the saucepan and let boil rapidly three or four minutes. 1/3 a pound of dessicated cocoanut. a pretty firm ball may be formed. but is in better condition after several days. mix thoroughly and turn into two wellbuttered shallow pans. stir until the mixture boils. Wet the hand in cold water and with it dampen a marble slab or a large platter. For the white layer. as sugary portions will spoil the fondant by making it grainy. 1 ¼ squares of Baker's Premium Chocolate. of glucose (pure corn syrup). Let cook. then cover closely with a heavy piece of cotton cloth wrung out of cold water. cream of tartar and the fourth a cup of milk over the fire.. knead slightly. ¼ (scant) a cup of water. add the cream of tartar or acid and. 1/16 a teaspoonful of cream of tartar. to 248° F. remove it from the pan and dispose above the cocoanut layer. Put the sugar.Vinnys A1 Store RIBBON CARAMELS CHOCOLATE LAYERS q q q q q q q 1 ¼ cups of granulated sugar. When the white mixture is ready. ¼ a teaspoonful of cream of tartar. Add the chocolate and vanilla. Have the other chocolate layer cooled. butter. glucose. when tested in water or on a cold marble. until the sugar is melted. WHITE LAYER q q q q 2/3 a cup of granulated sugar. and continue turning the edges in until the mass begins to thicken and grow white. if the cloth covering it be wrung out of cold water and replaced once in five or six days. water and glucose over the fire.
white or delicately colored with vegetable color-pastes or with chocolate. 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). ¼ a teaspoonful of vanilla. and knead the mass thoroughly. add confectioner's sugar. ½ a cup of fondant./. or éclairs or for making candy "centers. At once press half of a blanched almond on the top of the candy. 1 teaspoonful of vanilla extract. ½ a cup of fondant. use it to coat whole nuts or cherries. or the design made with the fork will suffice. 1 teaspoonful of vanilla extract. as frosting for small cakes. add the vanilla and the water and heat until melted. Confectioner's sugar for kneading and shaping. chopped fine. scrape the fork lightly on the edge of the dish. chopped fine. Mix the chopped almonds with the fondant and vanilla. take out the spoon and put in a dipping fork (a wire fork costing about ten cents) beat the fondant. add a few drops of water." with the fork cover it with fondant. Halves of blanched almonds. on a marble or large platter." to be coated with chocolate or with some of the same fondant tinted and flavored appropriately. turn the fork over and drop the bon-bon onto waxed paper. If any be left over. shape into a long roll. 2 squares of Baker's Chocolate. Few drops of water.htm (43 of 57)07/05/2006 22:14:41 . CHOCOLATE COATING q q q About one cup of fondant. If at any time the coating be too thick. file:///E|/. to keep it from crusting and drop in a "center. as needed. Shape these into balls a generous half inch in diameter and leave them about an hour to harden on the outside. CHERRY CHOCOLATE CREAMS CENTERS q q ¼ a cup of candied cherries.. put the fork under it and lift it out. 2 squares of Baker's Chocolate. ALMOND CHOCOLATE CREAMS CENTERS q q q q ¼ a cup of blanched almonds. to remove superfluous candy.Vinnys A1 Store be used. then cut into small pieces of the same size. CHOCOLATE COATING q q q q q About 1 cup of fondant. Make a design with the fork in taking it from the candy. a little at a time.
add two ounces of chocolate and a teaspoonful of boiling water. into the chocolate mixture. Fondant. Prepare the centers and coat in the same manner as the almond creams. using enough to secure the shade of brown desired in the coating and add to the fondant with the vanilla. one by one. Put about a cup of fondant in a double boiler.. then drop the peppermints. and remove them with the fork to a piece of oil cloth. ½ a cup of English walnut meats. in chocolate fondant (as prepared for almond file:///E|/. let stand until the chocolate is set. These may be dipped in "Dot" Chocolate instead of fondant. FIG-AND-NUT CHOCOLATES q q q q q q q 5 figs. and let steam. Melt the chocolate.htm (44 of 57)07/05/2006 22:14:41 . 1 teaspoonful of vanilla./. with the water or wine. CHOCOLATE MARSHMALLOWS Cut the marshmallows in halves. and put them. cut side down. leave the mixture white or tint very delicately with green or pink color-paste. when they are ready to use. CHOCOLATE PEPPERMINTS Melt a little fondant and flavor it to taste with essence of peppermint. one by one. 3 or 4 tablespoonfuls of water or sherry wine. in a double boiler until softened.Vinnys A1 Store q Bits of cherry. then add the nuts and chop very fine. 3 or 4 ounces of Baker's Chocolate. Add powdered sugar as is needed to shape the mixture into balls. Powdered sugar. then stir (over hot water) until the fondant and chocolate are melted and evenly mixed together. Remove the stem and hard place around the blossom end of the figs. 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. 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.
set them over the fire in tepid water to cover. 1 teaspoonful of vanilla. cover with cold water. in removing the fork. sprinkle at once with a little fine-chopped pistachio nut meat. (¼ an ounce of paraffine at discretion). and then in the chopped-and-browned almonds. and with the thumb and finger push the meat from the skin. melted over hot water and flavored to taste with vanilla. turn it and. MAPLE FONDANT ACORNS q q q q q q q 2 cups of maple syrup. leave its imprint in the chocolate. ¾ a cup of glucose. ½ a cup of blanched almonds. When all are dipped. Confectioner's sugar./. 2 or more squares of Baker's Chocolate. then take them up. drain. CHOCOLATE ALMOND BARS q q q q q q q q ½ a cup of sugar. ½ a cup of water. of Baker's Chocolate. ¾ a cup of cold water. 3 or 4 ozs. About ¼ a cup of fine-chopped almonds. To prepare the nuts. heat to the boiling point.Vinnys A1 Store and cherry chocolate creams). Beat the chocolate with the fork. that it may not crust over. 1 ¾ cups of granulated sugar. following the directions given for fondant made of granulated sugar (cream of tartar or other acid is not required in maple fondant). Make fondant of the syrup. Continue until all have been dipped.htm (45 of 57)07/05/2006 22:14:41 . granulated sugar and cold water. into cone shapes. one by one. let these stand an hour or longer to harden upon the outside. file:///E|/. 1/3 the recipe for fondant. lift out the marshmallow. lift the first one dipped from the paper and dip the base again in the chocolate.. chopped fine. then dip the cones in the chocolate and set them on a piece of oil cloth or waxed paper. adding confectioner's sugar as needed. Work some of the fondant. 1 teaspoon of vanilla. browned in the oven. add Baker's Chocolate and vanilla as desired and beat till the chocolate is evenly mixed through the fondant. Put a little of the fondant in a dish over hot water.
and set onto oil cloth. lift the strips." With the fork push them below the fondant. The chocolate must be added warm. form as many of these strips as desired.Vinnys A1 Store Melt the sugar in the water and glucose and let boil to about 252° F. Turn out the candy in such a way that it will take a rectangular shape on the marble. Add the Baker's Premium Chocolate. ¼ a pound of Baker's Premium Chocolate. Add the almonds and the vanilla. and knead it in thoroughly. glucose and water over the fire. 1 teaspoonful of vanilla extract. With a spoon sprinkle the chopped material over the balls. lift out.. cut into small. Add at the same time the vanilla. then roll it lightly under the fingers into a long strip the shape and size of a lead pencil.. Have ready the "Dot" Chocolate melted over hot water and in this coat the prepared sticks leaving the surface a little rough. drop them. It will take considerable time to turn this mixture to fondant. then turn onto a damp marble. When cool enough score it in strips about an inch and a quarter wide. and. or between a soft and a hard ball. These improve upon keeping. and in it coat the balls lightly. ALMOND FONDANT STICKS q q q q q q q 2 ½ cups of coffee A or granulated sugar. let boil up vigorously. When nearly cold turn to a cream with a wooden spatula. Without the paraffine cook a little higher than with it. to a board and cut them in pieces half or three-quarters of an inch wide. cut the strips into two-inch lengths and let stand to become firm. in chocolate fondant prepared for "dipping. Add the almond paste. WALNUT CREAM-CHOCOLATES file:///E|/. ¼ a pound of almond paste. Cover and let stand half an hour. Some of the "Dot" Chocolate will be left after dipping the almond chocolate sticks. Wash down the sides of the kettle as in making fondant./. drain as much as possible. thin pieces. as it grows cooler. ½ a cup of water. When cold. Stir until the sugar is dissolved. At once cut off a portion of the fondant and knead it into a round ball. ¼ a cup of glucose. ½ a pound of Baker's "Dot" Chocolate. Remelt this over hot water. ALMOND FONDANT BALLS Roll part of the almond fondant into small balls. one by one. Put the sugar. Let boil to the soft ball degree or to 238° F. sugar side down. As each ball is coated with the chocolate drop it onto a plate of chopped pistachio nut meats or of chopped cocoanut (fresh or dessicated). mix thoroughly and turn onto a marble or platter over which powdered sugar has been sifted.htm (46 of 57)07/05/2006 22:14:41 . melted over hot water.
With a small brush remove the starch that sticks to the candy shapes. when cold and brushed free of starch dip in "Dot" Chocolate. lift from the starch and repeat the impressions as many times as the space allows. pick it from the starch. add the vanilla and stir until melted. glued to a thin strip of wood. put it into a double boiler.. though the impressions must be made one at a time. water. Put the sugar. 1 teaspoonful of vanilla. so that they may be "dipped" or coated with chocolate./. glucose and butter over the fire. ½ a cup of water. To shape candy of this sort. As each piece is coated and dropped onto the oil cloth. Cover the chocolate fondant with a bowl and let stand for thirty minutes.Vinnys A1 Store q q q q q q q 2 ½ cups of granulated sugar. press these into the cornstarch. then knead the cream. or to 238°F. 2 teaspoonfuls of vanilla. condensed milk and water over the fire to boil. Coat each piece with "Dot" Chocolate. Use two teaspoons to drop the cream. and let cook to the soft ball stage. melted over hot water. This process is longer than with the ordinary fondant. making it smooth upon the top. stir until the sugar is melted. pour on a damp marble and leave until cold. round piece of wood. ¼ a cup of butter. When dropping the chocolate mixture into the starch it should be just soft enough to run level on the top. stir gently but often.. ½ a cup of water. When the candy is cold. If too soft it will not hold its shape in coating. then cook to the soft ball degree. 2 ½ ozs of Baker's Premium Chocolate. and drop the cream mixture into impressions made in cornstarch. ½ a pound of Baker's "Dot" Chocolate. A little water. add the caramel syrup and the vanilla. cover with a bowl and let stand for thirty minutes. knead well and set over the fire in a double boiler. The mixture is now ready to be dropped into small impressions in starch. Pour on a damp marble and let stand undisturbed until cold. CHOCOLATE BUTTER CREAMS q q q q q q q 2 ½ cups of sugar. 3 or 4 tablespoonfuls of thick caramel syrup. ½ a cup of condensed milk. stir constantly while the mixture becomes warm and thin. TO MOLD CANDY IN STARCH IMPRESSIONS Many candies. and with a spatula turn to a cream. then pour on the Premium Chocolate. file:///E|/.htm (47 of 57)07/05/2006 22:14:41 . turn to a cream. if necessary. are thin when warm and solidify on the outside when cold. If molds are not available a thimble. fill a low pan with cornstarch. Put the sugar. ½ a pound of Baker's "Dot" Chocolate. then gather into a compact mass. add a tablespoonful or two of water. or the stopper of an oil or vinegar cruet will answer the purpose. or 236° F. Have ready molds made of plaster paris. set half an English walnut meat upon the top. especially such as are of some variety of fondant. ¼ a cup of glucose.
then wash down the sides of the saucepan./. 1/8 a teaspoonful of almond extract. thin and evenly tinted. Pistachio nuts in slices and halves. Turn the syrup onto a damp marble or platter and before it becomes cold turn to a cream with a wooden spatula. PISTACHIO CHOCOLATE CREAMS q q q q q q Fondant. cover and finish cooking as in making ordinary fondant. 1 cup of water.htm (48 of 57)07/05/2006 22:14:41 . Use this fondant in the following recipes. ½ a pound of Baker's "Dot" Chocolate.. Green color-paste. ½ a pound of Baker's "Dot" Chocolate. When the shapes are cold. Damask rose color-paste. brush carefully and coat with "Dot" Chocolate. file:///E|/. SURPRISE CHOCOLATE CREAMS q q Fondant. remove from the starch. 1/3 a cup of glucose (pure corn syrup). Put a bit of nut in each impression. vanilla and almond extract mold the fondant in long shapes. 1 teaspoonful of vanilla extract. before filling it with fondant. With two teaspoons drop the mixture into impressions made in starch. add the extract and stir until the mixture is hot. Candied or Maraschino cherries. glucose and water over the fire and stir until boiling.Vinnys A1 Store FONDANT FOR SOFT CHOCOLATE CREAMS q q q 2 ½ cups of sugar. ½ to 1 whole teaspoonful of rose extract. scrape at once into a bowl and cover with a damp cloth. Using green color-paste. Put the sugar. ROSE CHOCOLATE CREAMS q q q q Fondant. When firm coat with "Dot" Chocolate and set half a pistachio nut on top. When the fondant begins to stiffen. but do not let the cloth touch the fondant. Put a part or the whole of the fondant into a double boiler over boiling water. With the point of a toothpick take up a little of the color-paste and add to the fondant. it should be hot and thin enough to run level on top. Let cook to 238° F.
and again pull as thin as possible. then add as many chopped peanuts as can be well stirred into it. Half of a roasted peanut may be set upon each piece as coated. Break into small pieces and when cold coat with "Dot" Chocolate prepared as in previous recipes. when they are ready to use. cover them with boiling water. 1 teaspoonful of vanilla extract. 1 tablespoonful of cold water. Put a bit of cherry in the bottom of each starch impression. let boil up once. ½ a pound of raw shelled peanuts. After the peanuts are shelled.Vinnys A1 Store q q q Flavoring of almond or vanilla. Dissolve the soda in the cold water. file:///E|/. 2/3 a cup of water. be melted over warm water. 3 tablespoonfuls of butter. 1 level teaspoonful of soda. CHOCOLATE POP CORN BALLS q q q q q q q 1 ½ cups of sugar. then turn the whole sheet upside down. turn it onto a warm and well-oiled marble or platter. When the candy is through foaming. ½ a pound of Baker's "Dot" Chocolate. then turn in the melted fondant. Let the chocolate. Put the sugar. 2 level tablespoonfuls of butter. Note that the peanuts used in the brittle are raw. The small Spanish peanuts are the best for this purpose. let cool to about 80° F. to fill the impressions and have them level on the top. stir till the sugar is dissolved. take hold of it at the edge and pull out as thin as possible. cover and let boil three or four minutes. 1 teaspoonful of vanilla extract. ½ a pound or more of Baker's "Dot" Chocolate. Loosen it from the receptacle at the center by running a spatula under it. and in it drop the creams. 2/3 a cup of water. then uncover and let cook to 275° F. water and glucose over the fire.. (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). add the vanilla and the soda and stir vigorously. ½ a cup of glucose (pure corn syrup). As soon as it has cooled a little on the edges. as coated dispose them on table oil cloth or waxed paper. CHOCOLATE PEANUT BRITTLE q q q q q q q q q 1 ½ cups of sugar. 3 squares of Baker's Premium Chocolate. Chopped peanuts. wash down the sides of the saucepan with a cloth or the fingers dipped in cold water. then skim out and push off the skin. 1/3 a cup of glucose. broken in bits.htm (49 of 57)07/05/2006 22:14:41 . 1/3 a cup of molasses. one at a time. Melt the fondant over hot water and add the flavoring./.
pull over a hook until cold. Pour onto an oiled platter or marble. made attempts to get possession of the great market won by this House. then wash down the sides of the saucepan. melted over hot water. 2 tablespoonfuls of butter./. trade-mark. Ltd. During the last of the cooking the candy must be stirred constantly. label or wrapper. save the salt. add the molasses and butter and stir constantly until brittle in cold water. 1 cup of molasses. mixing the two together meanwhile. add the chocolate. Under cover of a similarity in name. continue this until the candy is cold enough to pull.Vinnys A1 Store q About 4 quarts of popped corn.. during the pulling. add the flavoring. ESTABLISHED 1780 This House has grown to be the largest of its kind in the world and it has achieved that result by always maintaining the highest standard in the quality of its cocoa and chocolate preparations and selling them at the lowest price for which unadulterated articles of high grade can be put upon the market. Set the sugar. CHOCOLATE MOLASSES KISSES q q q q q q q q q 2 cups of coffee A sugar. turn the edges towards the center.. cover and let boil three or four minutes. melted over hot water. pour the chocolate. a number of unscrupulous concerns have. well salted. or until brittle when tested in cold water. file:///E|/." 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. Have the corn warm and in a warm bowl. glucose and water over the fire.. It is difficult to bring the fraud home to all consumers. Put all the ingredients. 2/3 a cup of water. let boil rapidly to 260°F. chocolate and flavoring. 4 ounces of Baker's Premium Chocolate. 1 tablespoonful of vanilla extract. as soon as the bubbling ceases. then remove the cover and let cook without stirring to the hard ball degree. and the vanilla. as the candy cools on the edges. within recent years. above the candy. to mix the chocolate evenly through the candy. then pour onto the popped corn. With buttered hands lightly roll the mixture into small balls. a little at a time. ¼ a teaspoonful of salt. stir until the sugar is melted. 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. stir. with a spatula or the fingers. or 1 teaspoonful of essence of peppermint. 1/3 a cup of glucose. Discard all the hard kernels in the corn. remove from the fire and. cut in short lengths and wrap in waxed paper. as those who are making use of it seek out-of-the-way places where deception will the more easily pass. over the fire. (pure corn syrup).htm (50 of 57)07/05/2006 22:14:41 . WALTER BAKER & CO. Press the mixture together only just enough to hold it in shape.
htm (51 of 57)07/05/2006 22:14:41 . and it is soluble. and are therefore in full conformity to the requirements of all National and State Pure Food Laws. 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. arrowroot or sugar. 1-2 lb. from which the excess of oil has been removed. tins This admirable preparation is made from selected cocoa. It is absolutely pure. 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. 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. It has more than three times the strength of cocoa mixed with starch./. or adulterants of any kind. for the purpose of cheapening the cost and giving a fictitious appearance of richness and strength. The safest course for consumers. and is. Our registered guarantee under National Pure Food Laws is Serial No. and to make sure by a careful examination that they are getting what they order. We have behind us one hundred and twenty-nine years of successful manufacture. chemical solvents. 90.Vinnys A1 Store We have letters from housekeepers who have used the genuine Baker goods for years... WALTER BAKER & CO. 1-4 lb. Ltd. more or less injurious to health.'s Cocoa and Chocolate Preparations BAKER'S BREAKFAST COCOA In 1-5 lb. is to buy goods bearing the name and trade-mark of a well-known and reputable manufacturer.. and fifty-two highest awards from the great industrial exhibitions in Europe and America. therefore. Our Cocoa and Chocolate Preparations are ABSOLUTELY PURE—free from coloring matter. 1 lb.. WALTER BAKER & Co. and 5 lb. file:///E|/..
On the back of every package a colored lithograph of the trade-mark. packages. No alkalies or other chemicals or dyes are used in its preparation. The small cakes form the most convenient. It is delicious. Trade-mark on every package CARACAS CHOCOLATE file:///E|/. "La Belle Chocolatière" sometimes called the Chocolate Girl. is printed.. blue wrapper.. To distinguish their product from these imitations Walter Baker & Co. cakes. delicious and flesh-forming beverage. Used at receptions and evening parties in place of tea or coffee. the name of the manufacturer is prominently printed in white letters. tourists and students. easily digested. delicacy and natural flavor. and a trial will convince one that it is really a delicious article for eating or drinking. On the outside of the case. nourishing. and no change has been made in the color (yellow) and design of the label. and 1-6 lb. Particular care is taken in its preparation. is guaranteed to consist solely of choice cocoa and sugar. 1 lb. Trade-Mark on every package BAKER'S CHOCOLATE In 1-4 and 1-2 lb. Vigorous proceedings will be taken against anyone imitating the package. to which nothing has been added and from which nothing has been taken away. strengthening. The color of the case is the same shade of deep blue heretofore used on the Baker packages. palatable and healthful article of food that can be carried by bicyclists. costing less than one cent a cup./. flavored with pure vanilla beans. It is the best sweet chocolate in the market. Celebrated for more than a century as a nutritious.. Unequalled for smoothness. Ltd. The high reputation and constantly increasing sales of this article have led to imitations on a very extensive scale. far more economical. Trade-mark on every package BAKER'S VANILLA CHOCOLATE In 1-2 lb.htm (52 of 57)07/05/2006 22:14:41 .Vinnys A1 Store therefore. and admirably adapted for invalids as well as for persons in health. cakes and 5c and 10c packages. have enclosed their cakes and pound packages in a new envelope or case of stiff paper. yellow label It is the pure product of carefully selected cocoa beans. different from any other package.
If you do not find it at your grocer's. packages A delicious article. Trade-mark on every package GERMAN SWEET CHOCOLATE file:///E|/./. It is one of the finest and most popular sweet chocolates on the market. on receipt of 10 cents in stamps or money. and has a constantly increasing sale in all parts of the country. Good to eat and good to drink. Trade-mark on every package AUTO-SWEET CHOCOLATE In 1-6 lb.htm (53 of 57)07/05/2006 22:14:41 . packages A fine eating chocolate. packages A fine vanilla chocolate for eating or drinking..Vinnys A1 Store In 1-8 and 1-4 lb. Trade-mark on every package CENTURY CHOCOLATE In 1-4 lb. enclosed in an attractive wrapper with an embossed representation of an automobile in colors. we will send a quarterpound cake by mail. Put up in very artistic wrappers. prepaid.
it is one of the most economical drinks. which are not suited for the purpose. and in 6 lb. Lankester says cocoa contains as much flesh-forming matter as beef. We have something better here in America in Walter Baker & Co. Do not. nutritious and healthful and is a great favorite with children. packages. Dorchester. and 1 lb. When properly prepared. and for sportsmen's use. 12 lb. It is palatable. German. In "The Way of the Woods—A Manual for Sportsmen" Edward Breck. I never strike off from camp by myself without a piece of chocolate in my pocket. Trade-mark on every package SOLUBLE COCOA file:///E|/.htm (54 of 57)07/05/2006 22:14:41 . Beware of imitations.. cakes. and 10 lb. however." Trade-mark (La Belle Chocolatière) on every package DOT CHOCOLATE In 1-2 lb." CRACKED COCOA OR COCOA NIBS In 1-2 lb. and 1-8 lb. and presents the full flavor of the cocoa-bean in all its natural fragrance and purity.'s "Dot" brand. which is slightly sweetened. packages is one of the most popular sweet chocolates sold anywhere. Dr. have anything to do with the mawkishly sweet chocolates of the candy shops or the imported milk chocolate. It contains no admixture. says: "Chocolate is now regarded as a very high-class food on account of its nutritive qualities. If you do not find it at your grocer's write to us and we will put you in the way of getting it.Vinnys A1 Store In 1-4 lb. boxes A high grade chocolate specially prepared for home-made candies. bags This is the freshly roasted bean cracked into small pieces. Mass. the author./. The genuine is stamped: "S. * * * * * A half cake will keep a man's strength up for a day without any other food.
sweet. Trade-mark on every package file:///E|/. It is perfectly soluble. Many who have used it say they would not for any consideration be without it. refreshing. It is easily made. They are much used for desserts and collations. and heat until the mixture boils. After it has become cool. It is absolutely pure. 8 ½ pounds of white sugar. 2 ½ quarts of water. Trade-mark on every package CHOCOLATE FOR CONFECTIONERS' USE Liquid Chocolates—plain. They are strongly recommended by physicians as a healthy and nutritious confection for children.. The directions for making one gallon of syrup are as follows: q q q 8 ounces of soluble cocoa. No chemicals are used in its preparation.Vinnys A1 Store This is a preparation for the special use of druggists and others in making hot or cold soda. strengthening tonic. then add the sugar. or adulterants of any kind. and are very attractive in form and delicious in substance. and therefore in full conformity to the requirements of all National and State Pure Food Laws. and 1-5 lb. and all irritated surfaces. medium and dark./. It is considered of great value as a nutritious. Trade-mark on every package COCOA-BUTTER In 1-2 lb. and at picnics and entertainments for young people. made from the finest beans.htm (55 of 57)07/05/2006 22:14:41 . Strain while hot. It forms the basis for a delicious. being preferred to cod-liver oil and other nauseous fats so often used in pulmonary complaints. Absolutely Pure—free from coloring matter. cakes. chemical solvents. Soluble Cocoa—for hot or cold soda. light. 4 or 10 lb. making the skin remarkably soft and smooth. sugar may be added if desired. cocoabutter has no equal. nourishing and strengthening drink. The packages are tied with colored ribbons. and done up in fancy foil. As a soothing application to chapped hands and lips. VANILLA TABLETS These are small pieces of chocolate. It possesses the full strength and natural flavor of the cocoabean. Thoroughly dissolve the cocoa in hot water. and in metal boxes for toilet uses One-half the weight of the cocoa-bean consists of a fat called "cocoa-butter. The Trade is supplied with 1. It is almost a necessary article for every household. decorated canisters." from its resemblance to ordinary butter.
bottles A compound formerly known as Racabout des Arabes. papers. and as furnishing a pleasant and healthy drink. nourishing and strengthening food. and delicate or aged persons. and 1-2 lb. suitable for the most delicate system. indispensable as an article of diet for children. is easily prepared. packages Cocoa-shells are the thin outer covering of the beans. 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. to whom it gives freshness and embonpoint. Trade-mark on every package CACAO DES AZTÈQUES In boxes. and has received the commendation of eminent physicians as being the best article known for convalescents and all persons desiring a light. file:///E|/./. It is now a favorite breakfast beverage for ladies and young persons. It is composed of the best nutritive and restoring substances. They have a flavor similar to but milder than cocoa. ladies. It has a very agreeable flavor. with our label and name on them. Packed only in 1 lb. 1-2 lb.. and 1/2 lb. digestible. they are considered superior to tea and coffee.Vinnys A1 Store COCOA-SHELLS In 1 lb. a most nutritious preparation. 6 lbs. thus making it especially desirable for nervous persons or those afflicted with weak stomachs.htm (56 of 57)07/05/2006 22:14:42 . convalescents. each. Their very low price places them within the reach of all.
.htm (57 of 57)07/05/2006 22:14:42 ./.Vinnys A1 Store file:///E|/.
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