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