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Chocolate and Cocoa Recipes

Chocolate and Cocoa Recipes

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Published by mefjak

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Categories:Types, Recipes/Menus
Published by: mefjak on May 21, 2009
Copyright:Attribution Non-commercial

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01/06/2014

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A free download from manybooks.netThe Project Gutenberg EBook of Chocolate and Cocoa Recipes and HomeMade Candy Recipes, by Miss ParloaThis eBook is for the use of anyone anywhere at no cost and with almost norestrictions whatsoever. You may copy it, give it away or re−use it underthe terms of the Project Gutenberg License included with this eBook oronline at www.gutenberg.netTitle: Chocolate and Cocoa Recipes and Home Made Candy RecipesAuthor: Miss ParloaRelease Date: August 13, 2004 [EBook #13177]Language: EnglishCharacter set encoding: ISO−8859−1START OF THIS PROJECT GUTENBERG EBOOK CHOCOLATE***
Produced by Paul Murray, Annika and PG Distributed Proofreaders. Thisbook was produced from images from Feeding America: The HistoricAmerican Cookbook Project at Michigan State UniversityChocolate and Cocoa Recipes By Miss ParloaandHome Made Candy Recipes By Mrs. Janet McKenzie HillCompliments of Walter Baker & Co., Ltd.
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 ESTABLISHED DORCHESTER1780 MASS
1909[Illustration: BIRD'S−EYE VIEW OF WALTER BAKER & CO.'SMILLS. DORCHESTER
AND MILTON, MASS. FLOOR SPACE, 350,000 SQUARE FEET.] 
Cocoa and ChocolateThe term "Cocoa," a corruption of "Cacao," is almost universally used inEnglish−speaking countries to designate the seeds of the small tropical treeknown to botanists as THEOBROMA CACAO, from which a great varietyof preparations under the name of cocoa and chocolate for eating anddrinking are made. The name "Chocolatl" is nearly the same in mostEuropean languages, and is taken from the Mexican name of the drink,"Chocolate" or "Cacahuatl." The Spaniards found chocolate in common useamong the Mexicans at the time of the invasion under Cortez in 1519, andit was introduced into Spain immediately after. The Mexicans not only usedchocolate as a staple article of food, but they used the seeds of the cacaotree as a medium of exchange.No better evidence could be offered of the great advance which has beenmade in recent years in the knowledge of dietetics than the remarkableincrease in the consumption of cocoa and chocolate in this country. Theamount retained for home consumption in 1860 was only 1,181,054pounds−−about 3−5 of an ounce for each inhabitant. The amount retainedfor home consumption for the year ending Dec. 31, 1908, was 93,956,721pounds−−over 16 ounces for each inhabitant.Although there was a marked increase in the consumption of tea and coffeeduring the same period, the ratio of increase fell far below that of cocoa. Itis evident that the coming American is going to be less of a tea and coffeedrinker, and more of a cocoa and chocolate drinker. This is the naturalresult of a better knowledge of the laws of health, and of the food value of a
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beverage which nourishes the body while it also stimulates the brain.Baron von Liebig, one of the best−known writers on dietetics, says:"It is a perfect food, as wholesome as delicious, a beneficient restorer of exhausted power; but its quality must be good and it must be carefullyprepared. It is highly nourishing and easily digested, and is fitted to repairwasted strength, preserve health, and prolong life. It agrees with drytemperaments and convalescents; with mothers who nurse their children;with those whose occupations oblige them to undergo severe mentalstrains; with public speakers, and with all those who give to work a portionof the time needed for sleep. It soothes both stomach and brain, and for thisreason, as well as for others, it is the best friend of those engaged in literarypursuits."M. Brillat−Savarin, in his entertaining and valuable work, _Physiologie duGoût_, says: "Chocolate came over the mountains [from Spain to France]with Anne of Austria, daughter of Philip III and queen of Louis XIII. TheSpanish monks also spread the knowledge of it by the presents they madeto their brothers in France. It is well known that Linnæus called the fruit of the cocoa tree
theobroma
, 'food for the gods.' The cause of this emphaticqualification has been sought, and attributed by some to the fact that he wasextravagantly fond of chocolate; by others to his desire to please hisconfessor; and by others to his gallantry, a queen having first introduced itinto France."The Spanish ladies of the New World, it is said, carried their love forchocolate to such a degree that, not content with partaking of it severaltimes a day, they had it sometimes carried after them to church. Thisfavoring of the senses often drew upon them the censures of the bishop; butthe Reverend Father Escobar, whose metaphysics were as subtle as hismorality was accommodating, declared, formally, that a fast was not brokenby chocolate prepared with water; thus wire−drawing, in favor of hispenitents, the ancient adage, '_Liquidum non frangit jejunium._'
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