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Vinnys Ebook Of Chocolate and Cocoa Recipes
By Miss Parloa
and

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
MISS PARLOA'S:
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

MISS BURR'S:
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

MISS ROBINSON'S:
Plain Chocolate 1 quart Cocoa Sponge Cake Cocoa Marble Cake Cocoa Doughnuts Cocoa Buns

MRS. RORER'S:
Chocolate Cake

MRS. LINCOLN'S:
Chocolate Caramels

MISS FARMER'S:
Chocolate Nougat Cake Chocolate Cream Candy

MRS. ARMSTRONG'S:
Chocolate Pudding Chocolate Charlotte Chocolate Jelly with Crystallized Green Gages

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MRS. BEDFORD'S:
Chocolate Crullers Hot Cocoa Sauce for Ice-cream Chocolate Macaroons

MRS. EWING'S:
Creamy Cocoa Creamy Chocolate

MRS. HILL'S:
Cocoa Frappé Chocolate Puffs

MRS. SALZBACHER'S:
Chocolate Hearts Cocoa Charlotte Chocolate Fudge with Fruit Chocolate Macaroons Petits Four Potato Cake Spanish Chocolate Cake

MRS. HILL'S CANDY RECIPES:
Peppermints, Chocolate Mints, etc. Chocolate Caramel Walnuts "Dot" Chocolate Coatings Chocolate Dipped Peppermints Ginger, Cherry, Apricot and Nut Chocolates Chocolate Peanut Clusters

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Vinnys A1 Store Chocolate Coated Almonds Chocolate Dipped Parisian Sweets Stuffed Dates. The name "Chocolatl" is nearly the same in most European languages. The Mexicans not only used chocolate as a staple article of food. "Chocolate" or "Cacahuatl.htm (6 of 57)07/05/2006 22:14:41 .. and is taken from the Mexican name of the drink. 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. but they used the seeds of the file:///E|/." is almost universally used in English-speaking countries to designate the seeds of the small tropical tree known to botanists as THEOBROMA CACAO." a corruption of "Cacao. from which a great variety of preparations under the name of cocoa and chocolate for eating and drinking are made. 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.

a cutlet. moisten the whole with a good draught of soconusco chocolate. and especially to travellers. that a fast was not broken by chocolate prepared with water. 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. "This gives me an opportunity to make an observation whose accuracy may be depended upon. The amount retained for home consumption in 1860 was only 1. that it is excellently adapted to persons who are obliged to a great concentration of intellect. in the toils of the pulpit or the bar. Baron von Liebig. digestion will be perfectly accomplished in three hours. says: "It is a perfect food.' "Time and experience. 31. but they have all thriven on it and have not failed to glorify their teacher." M. if we take. thus wiredrawing. for good and well-made chocolate must suit every stomach which retains the slightest digestive power. but its quality must be good and it must be carefully prepared.. It is highly nourishing and easily digested. and that the effect disappears too soon. preserve health.Vinnys A1 Store cacao tree as a medium of exchange. and that the chocolate which they use is of bad quality or badly made. in the beginning. easy of digestion. it is the best friend of those engaged in literary pursuits. and thank God for a stomach of such superior activity. "The people who make constant use of chocolate are the ones who enjoy the most steady health. and of the food value of a beverage which nourishes the body while it also stimulates the brain. carried their love for chocolate to such a degree that. not content with partaking of it several times a day. The amount retained for home consumption for the year ending Dec. the remedy is an easy one: they should reinforce their breakfast with a pâté. with public speakers. "In regard to the others.181. or a kidney. they had it sometimes carried after them to church. "After a good. the ratio of increase fell far below that of cocoa. and does not possess those qualities injurious to beauty with which coffee has been reproached. "have shown that chocolate.054 pounds—about 3-5 of an ounce for each inhabitant. complete. They all declared. "Some persons complain of being unable to digest chocolate. It is well known that Linnæus called the fruit of the cocoa tree theobroma. and by others to his gallantry. that it suits the most feeble stomach. is an article of food as wholesome as it is agreeable. declared. and for this reason. with mothers who nurse their children. and attributed by some to the fact that he was extravagantly fond of chocolate. daughter of Philip III and queen of Louis XIII. Out of zeal for science. one of the best-known writers on dietetics. in his entertaining and valuable work. It soothes both stomach and brain. 'Liquidum non frangit jejunium. formally. carefully prepared. and is fitted to repair wasted strength. that it would kill them. and prolong life. whose metaphysics were as subtle as his morality was accommodating. and by dint of eloquence. pretend that it has not sufficient nourishment. it is said. This is the natural result of a better knowledge of the laws of health.956. but the Reverend Father Escobar. Although there was a marked increase in the consumption of tea and coffee during the same period. "The Spanish ladies of the New World. It is evident that the coming American is going to be less of a tea and coffee drinker.' The cause of this emphatic qualification has been sought./. that it is nourishing. 'food for the gods. that excellent effects have been produced by it in chronic complaints. and copious breakfast. with those whose occupations oblige them to undergo severe mental strains. It is probable that the former have only themselves to blame. I have induced many ladies to try this experiment. says: "Chocolate came over the mountains [from Spain to France] with Anne of Austria." he says further. a beneficient restorer of exhausted power.htm (7 of 57)07/05/2006 22:14:41 . 1908. and more of a cocoa and chocolate drinker. as wholesome as delicious. a cup of well-made chocolate. and with all those who give to work a portion of the time needed for sleep. in addition. and we may dine whenever we like. and are the least subject file:///E|/. The Spanish monks also spread the knowledge of it by the presents they made to their brothers in France.721 pounds—over 16 ounces for each inhabitant. the ancient adage. It agrees with dry temperaments and convalescents. was 93. and that it is a last resource in affections of the pylorus. Physiologie du Goût. on the contrary. a queen having first introduced it into France. as well as for others. by others to his desire to please his confessor. others. This favoring of the senses often drew upon them the censures of the bishop. Brillat-Savarin. in favor of his penitents.

in order to have a good supper. and instanced the case of Cardinal Richelieu. and very suitable to preserve the health and prolong the lives of old men." The three associated beverages. we may quote from one of Mme. for the infant came on to a miracle. have undertaken to employ lower grades. as far as may be. one in the morning. copy. was cured of general atrophy by its use. in proof of its goodness. In the factory they should simply receive the mechanical treatment requisite to develop their high and file:///E|/. their plumpness is also more equal.. by a very deplorable accident. The first is an experiment of chocolate's being taken for the only nourishment—made by a surgeon's wife of Martinico. and coffee. to feed it with chocolate. I took some yesterday for nourishment. resolved. tea. The success was very happy. "I could produce several instances. it seems as though the one was made on purpose to remedy the defects of the other. Christoph Ludwig Hoffman wrote a treatise entitled. 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. the higher sorts. and one at night. and seasoned with a bit of cinnamon. and. and which was translated and published in London. cocoa. A French officer who served in the West Indies for a period of fifteen years. and that it is truly the panacea of old age. and its parents not being able to put it to another. which reduced her to such a condition that she did not know how to subsist.htm (8 of 57)07/05/2006 22:14:41 . very proper to repair the exhausted spirits and decayed strength. He assured me that in his neighborhood an infant of four months old unfortunately lost his nurse. and was neither less healthy nor less vigorous than those who are brought up by the best nurses./." In corroboration of M. if one examines the nature of chocolate a little. She had lost.. with sugar. aware of the extreme difficulty of imitating these substances." which received the approbation of the Regent of the Faculty of Medicine at Paris.Vinnys A1 Store to a multitude of little ailments which destroy the comfort of life. 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. and Medicinal Virtues of its Fruit. her lower jaw. Each of these has its characteristic aroma. will take up odors and flavors from substances placed near them. This new way of life succeeded so well that she has lived a long while since. but I shall content myself with two only. so as to be able to fast until night. with respect to them. although numerous attempts have been made in regard to all three. In reality. Designing persons. and one of my friends not capable of a falsity. as the result of actual experiment. Every one knows how readily tea. good old wine was called the milk of old men. what milk is to infants. wrote. and coffee are known to the French as aromatic drinks. Being a distinct and Particular Account of the Cacao Tree. and not rich enough to live upon jellies and nourishing broths. with respect to the constitution of aged persons. as the methods have essentially changed since that time). These are two advantages which every one may verify among his own friends. the beans should be of the highest excellence. who. In a first-class article. by manipulation. in 1730. and wherever the practice is in use. but this title is now applied with greater reason to chocolate. as the result of his personal observations. very nourishing. Cacao lends itself very readily to such preliminary treatment. they should be carefully grown on the plantation and there prepared with great skill. "Before chocolate was known in Europe. The fragrance and flavor are so marked that they cannot be imitated by any artificial products. more lively and robust than before this accident. What I consider amusing about chocolate is that it acts according to the wishes of the one who takes it. through necessity. he stated. he goes on to demonstrate. one at noon. equally certain and decisive. This is abundantly exemplified in the country grocery or general store." he says. Brillat-Savarin's statement as to the value of chocolate as an aid to digestion. for that matter. its Growth and Culture." Chocolate appears to have been highly valued as a remedial agent by the leading physicians of that day. She was not capable of taking anything solid. Hence the detection of adulteration is not a difficult matter. Excellent Properties. "in favor of this excellent nourishment. and of easy digestion. where the teas and coffees share in the pervasive fragrance of the cheese and kerosene.. de Sévigné's letters to her daughter: "I took chocolate night before last to digest my dinner. and the Preparation. In this strait she determined to take three dishes of chocolate. since its use has become so common that it has been perceived that chocolate is. arriving in the factory in good condition. that chocolate is a substance "very temperate. "I had the second relation from a gentleman of Martinico. There chocolate is nothing else but cocoa kernels dissolved in hot water. a treatise on "The Natural History of Chocolate. "Potus Chocolate. during the early part of the last century. prepared after the manner of the country.." in which he recommended it in many diseases.

. and put it in a small iron or granite-ware pan. Now. add the sugar and water. and which bears the name of a respectable firm. and beat the mixture with a whisk until it is frothy. Beans of poor quality are used. even if not considered as a form of adulteration. starch. therefore the public is largely unable to discriminate between the good and the inferior. other than the time-honored natural vanilla and the like. for making it as soluble as possible is to pulverize it very fine. shelled before grinding. and it is perforce compelled to depend almost entirely on the character and reputation of the manufacturer. That is the way the Baker Cocoa is treated. and two tablespoonfuls of hot water. Stir constantly until the mixture is smooth and glossy. and altogether 52 highest awards in Europe and America. Or. A distinguished London Physician.'s Premium No. kola. is highly soluble. etc. The detection of such imposition is easy enough to the expert. Cocoa thus treated is generally darker in color than the pure article. When the milk comes to the boiling point. The legitimate means. Chemical treatment is relied on to correct in part the odor and taste of such inferior goods. but is difficult to the novice. a wholly different course has been pursued. use one quart of milk. It has received the Grand Prize—the highest award ever given in this country. are added freely. he says. being ground to an extraordinary degree of fineness. hops. and in some instances they are only imperfectly.htm (9 of 57)07/05/2006 22:14:41 . Put the remainder of the milk on to heat in the double-boiler. PLAIN CHOCOLATE For six people. This file:///E|/./. 1 Chocolate. so that particles remain in even suspension and form a smooth paste. Have the chocolate cut in fine bits. holding high the vessel from which you pour. if at all. in giving some hints concerning the proper preparation of cocoa. the chocolate may be poured back and forth from the boiler to a pitcher. says: "Start with a pure cocoa of undoubted quality and excellence of manufacture. two ounces of Walter Baker & Co." that the treatment of cocoa with alkali for the purpose of producing a more perfect emulsion is objectionable.Vinnys A1 Store attractive natural flavor and fragrance. malt. because of their cheapness. Mix the cornstarch with one gill of the milk. for there are many cocoas on the market which have been doctored by the addition of alkali. The analyst of the Massachusetts State Board of Health states in his recent valuable work on "Food Inspection and Analysis. stir in the cornstarch and cook for ten minutes." Baker's Breakfast Cocoa is absolutely pure. and artificial flavors. one tablespoonful of cornstarch. This point is important. Add this to the hot milk. They should be most carefully shelled after roasting and finely ground without concealed additions. as a matter of fact. and. in the preparation of many of the cacao products on the market. This is the process in all honest manufactories of the cacao products. three tablespoonfuls of sugar. and place the pan over a hot fire.

a few grains of salt and half a teaspoonful of vanilla extract may be added. Put into a granite-ware saucepan two gills of sugar and one of water. CHOCOLATE CAKE file:///E|/. and when it has been heated to the boiling point. and gradually beat into it one cupful of sugar. Have three deep tin plates well buttered. When this is light. and stir over a hot fire until smooth and glossy. Mix half a teaspoonful of baking powder with two scant cupfuls of sifted flour. Bake the cakes in a moderate oven for about twenty minutes. and milk or cream is added to suit the individual taste. This is very convenient. Do not stir or shake the sugar while it is cooking. beating the mixture all the time. shave it fine and put in a cup. Continue to beat until the icing is thick. and also spread with white icing. Flavor with one teaspoonful of vanilla. The plain chocolate may be used instead of the vanilla. sugar and water in a small iron or granite-ware pan. put the chocolate. three tablespoonfuls of hot water. but cocoa is not nearly so good when prepared in this manner as when it is boiled. A small teaspoonful of the powder is put in the cup with a teaspoonful of sugar. Put the milk on the stove in the double-boiler. and spread two-thirds of the batter in two of them. and to the remaining third add one ounce of melted chocolate. VIENNA STYLE Use four ounces of Walter Baker & Co. Put a layer of white cake on a large plate. Serve at once. which is then to be placed in a pan of boiling water. Put the cocoa and sugar in a saucepan. Take from the fire instantly. If condensed milk is used. and spread this batter in the third plate. a little at a time.htm (10 of 57)07/05/2006 22:14:41 . Beat the whites of six eggs to a stiff froth. Pour the hot syrup in a thin stream into the whites of two eggs that have been beaten to a stiff froth.'s Premium No. For flavoring. if preferred. but in that case use a teaspoonful of vanilla extract and three generous tablespoonfuls of sugar instead of one. Stir the flour and whites of eggs alternately into the mixture. beat in half a cupful of milk. Cut the chocolate in fine bits. A gill of cream is a great addition to this cocoa. CHOCOLATE. and a pint and a half of milk. Let this mixture boil for five minutes. and one teaspoonful of vanilla. 1 Chocolate. Put the milk on the stove in the double-boiler. about five minutes. two tablespoonfuls of sugar. and gradually pour the hot water upon them.'s Vanilla Chocolate. On this put the third cake. melted. then add the boiling milk and serve. For six cupfuls of cocoa use two tablespoonfuls of the powder. Scalded milk may be used in place of boiled milk. Use two-thirds of this as a white icing. To melt the chocolate. If you prefer not to have the chocolate thick. Stir this mixture into the hot milk. putting a tablespoonful of whipped cream in each cup and then filling up with the chocolate. half a pint of boiling water. substitute water for the milk named above and add three tablespoonfuls of condensed milk when the chocolate is added. and spread with white icing. on this is poured two-thirds of a cup of boiling water. and boil gently until bubbles begin to come from the bottom—say. TO MAKE THE ICING.'s Breakfast Cocoa is powdered so fine that it can be dissolved by pouring boiling water on it./. CHOCOLATE LAYER CAKE Beat half a cupful of butter to a cream. BREAKFAST COCOA Walter Baker & Co. For this reason it is often prepared at the table. and one tablespoonful of sugar. one quart of milk.. omit the cornstarch. Spread with chocolate icing.Vinnys A1 Store will give a thick froth. and beat well with a whisk. Serve at once. Put the dark cake on this. Place the saucepan on the fire and stir until the contents boil. stirring all the time. Into the remaining batter stir one ounce of Walter Baker & Co.

Put about one-third of this mixture into another bowl.'s Premium No. Grate the chocolate. Gradually beat in half a cupful of milk.'s Premium No. and beat until very light. Beat the butter to a cream. if preferred. Beat in the milk and vanilla. and a cupful and a half of sifted flour. adding also a tablespoonful of boiling water. 1 Chocolate. add half a teaspoonful of vanilla extract. Flavor with one teaspoonful of vanilla. in which the baking powder should be mixed. When cool. Spread quickly on the cake. use three ounces of Walter Baker & Co. and beat a few minutes longer. Beat vigorously for five minutes. Add one cupful of powdered sugar to the yolks. and bake for half an hour in a moderate oven. Beat the whites of the eggs to a stiff. one teaspoonful of vanilla. Add one ounce of Walter Baker & Co. but do not stir. one teaspoonful and a half of baking powder. and beat until light and firm. Melt in a cup one ounce of Walter Baker & Co. dry froth. Now add the whites of six eggs beaten to a stiff froth. and gradually beat into this one cupful of sugar. and with very little stirring. then set away to cool. Add to the yolks a generous half cupful of powdered sugar. half a cupful of milk. next the chocolate. or. Add the melted chocolate. beat it with a wooden spoon until thick and white. and mix with it two tablespoonfuls of flour and onefourth of a teaspoonful each of cinnamon.'s Premium No. one cupful and three-fourths of sugar. because it would spoil the icing if the syrup were stirred after it begins to boil. also two unbeaten eggs. and put it with the frosting. Bake for twenty-five minutes in a moderate oven. The mixture can be shaped like lady fingers. one cupful and three-fourths of sifted pastry flour. Stir over the fire until the sugar is nearly melted. After boiling gently for four minutes. Frost or not. one cupful and a half of flour. GLACÉ FROSTING. three eggs. melted. dissolve one ounce of Walter Baker & Co. half a cupful of butter. cloves and baking powder./. CHOCOLATE GLACÉ CAKE Beat to a cream a generous half cupful of butter. Separate the whites and yolks of four eggs. with which has been mixed one generous teaspoonful of baking powder.Vinnys A1 Store For two sheets of cake. and beat five minutes longer. in which is mixed one teaspoonful of baking powder. half a teaspoonful of vanilla extract. Pour into two well buttered shallow cake pans. 1 Chocolate. Pour into a buttered. Take the spoon from the pan before the sugar really begins to boil. CHOCOLATE WAFERS Grate four ounces of Walter Baker & Co. CHOCOLATE GLACÉ After making a glacé frosting. Over these dredge powdered sugar. having it about half an inch thick.htm (11 of 57)07/05/2006 22:14:41 . the cake can be baked in a sheet and iced with a chocolate or white icing. Now add the dry mixture. and bake in a slow oven for about fourteen or fifteen minutes. Separate six eggs.'s Premium No. CHOCOLATE BISCUIT Cover three large baking pans with paper that has been well oiled with washed butter. Sprinkle powdered sugar over the cakes. then stir in half a cupful of milk. spread with glacé frosting. Now put the saucepan in another with boiling water. Drop the white-and-brown mixture in spoonfuls into a well buttered deep cake pan. When the syrup is about blood warm. and with a spoon lightly cut in the whites. Beat to a cream half a cupful of butter and one cupful of sugar. Bake in a moderate oven for half an file:///E|/. shallow cake pan. Measure out three-fourths of a cupful of sifted flour.'s Premium No. CHOCOLATE MARBLE CAKE Put one ounce of Walter Baker & Co.. and set this in a pan of boiling water. The whites and flour must be cut in as lightly as possible. as you like. and lastly. then the eggs (already well beaten). 1 Chocolate in a cup. Put half a cupful of sugar and three tablespoonfuls of water in a small saucepan. and stir until the icing is thin enough to pour. 1 Chocolate. Drop the mixture in teaspoonfuls on the buttered paper. and gradually beat in the sugar. 1 Chocolate. then add the grated yellow rind and the juice of half a lemon.'s Chocolate and one tablespoonful of butter in a cup. which are first to be beaten to a stiff froth. and finally the flour. Pour the mixture into buttered shallow pans. and stir the melted butter and chocolate into it. and bake in a moderate oven for about forty-five minutes. and stir it and the whites into the yolks.

and when cold. and two ounces of Walter Baker & Co. the paste is beaten enough. and while they are still warm coat them with chocolate. 1. CHOCOLATE COOKIES Beat to a cream half a cupful of butter and one tablespoonful of lard. and continue stirring until the mixture is thick. and four tablespoonfuls of sugar. Put it in a small saucepan. and half a teaspoonful of soda dissolved in two tablespoonfuls of milk. Beat for three minutes. if it does not. Add one-eighth of a teaspoonful of salt.—Mix in a bowl half a pint of rich cream. Meantime. afterwards removing the toothpick. one cupful of sugar. and bake in a moderate oven for about eighteen minutes. shave into a cup one ounce of Walter Baker & Co./. CINDERELLA CAKES Use two eggs. bake in a rather quick oven.Vinnys A1 Store hour. Now add one well-beaten egg. in which the baking powder should be mixed. When this boils up. and. as they swell in cooking. melted. one cupful and a quarter of flour. cut into little squares and triangular pieces. 2. Place this in the small end of a conical cotton pastry bag. Do not stir the sugar after the first half minute. stirring often. and then place on the stove. Take from the oven. and then pour the batter into two pans. Take out the spoon. When cold. When the cake is cool. 1 Chocolate. 1 Chocolate. Gradually beat into this one cupful of sugar. and one tablespoonful of sugar. Try a small bit of the paste in the oven. and beat the cream until light and firm. and place on the fire. Let this stand for eight minutes. whereas. and if it rises in the form of a hollow ball. and fill with either of the following described preparations:— FILLING NO. At the end of eight minutes stir the sugar with a wooden spoon until it begins to grow white and to thicken. and finally the flour. cut in squares.—Put half a pint of milk into a double-boiler. Next beat in the lemon juice and water. one teaspoonful of vanilla. and place on the stove. When done. and continue until all the éclairs are "glacéd. and press the other sheet over it.'s Premium No. When the milk boils. and when cool. It will be smooth and velvety at the end of that time. and cook for fifteen minutes. stir in this mixture. one teaspoonful of cinnamon. and chocolate icing the same as for éclairs. When cold. one at a time. having each éclair nearly three inches long.—Put in a small granite-ware pan half a pint of sugar and five tablespoonfuls of cold water. one tablespoonful of lemon juice.htm (12 of 57)07/05/2006 22:14:41 . and when this hardens. two well-rounded tablespoonfuls of butter. 1 Chocolate. beat a little longer. All the directions must be strictly followed. one ounce of Walter Baker & Co. with the smaller opening about three-quarters of an inch in diameter. and dip the top in the hot chocolate. spread one sheet of cake with the jelly. The secret of making good cookies is the use of as little flour as will suffice. beat in four eggs. flavor with one teaspoonful of vanilla. Beat the whites until light. Stick a wooden toothpick into each of these pieces and dip each one into the hot icing.'s Premium No. Place the bowl in a pan of ice-water. and cook for two minutes. take instantly from the fire and pour upon a meat-platter..'s Premium No. and press out on buttered pans. Beat together until very light one level tablespoonful of flour. Beat vigorously for about fifteen minutes. Have ready. ICING FOR ÉCLAIRS. Bake in a moderately hot oven for about twenty-five minutes. and place on the fire in another pan of hot water. and put it on the fire in a pan of boiling water. cutting in round cakes. Stir in about two cupfuls and a half of flour. and one egg. file:///E|/. of course. There should be eighteen. Put the mixture in the bag. Ice with vanilla icing. and they must be at least two inches apart. a tapering tin tube. one gill of cold water. beating well with a wooden spoon. half a cupful of sugar. then add one-fourth of a teaspoonful of salt. and then beat them with yolks and sugar and grated chocolate. FILLING NO. It is particularly nice to serve with ice-cream. and watch the sugar closely. one teaspoonful of baking powder. Add the melted chocolate quickly. Have tin sheets or shallow pans slightly buttered. Roll thin. spread a thin layer of currant jelly over one sheet." They will dry quickly. add half a pint of sifted flour. CHOCOLATE ÉCLAIRS Into a granite-ware saucepan put half a pint of milk. and beat the yolks and sugar together until light. As soon as it boils. stirring for half a minute. using either an egg-beater or a whisk. cut open on the side. Set away to cool. Stick a skewer into the side of an éclair. Place on a plate. half a tumbler of any kind of jelly. Stir until so soft that it will pour freely. Separate the eggs. Stir until the sugar is partially melted. and place the other sheet on this. also. and do not scrape the sugar from the saucepan into the platter.

CHOCOLATE CREAM PIES Beat to a cream half a cupful of butter and a cupful and a quarter of powdered sugar. Add this to the cooking mixture. Stir over a hot fire until smooth and glossy. having about a dessertspoonful in each cake. half a teaspoonful of salt. two cupfuls of sugar. Stir this into the boiling milk. save that instead of one tablespoonful of sugar three must be used.'s Chocolate and one tablespoonful of butter. one of cinnamon. two tablespoonfuls of wine. beating well. Stir the dissolved chocolate into the vanilla icing. CHOCOLATE ICE-CREAM For about two quarts and a half of cream use a pint and a half of milk. Put the flour and one cupful of the sugar in a bowl. Drop this batter on lightly buttered pans in round cakes. beat in the melted chocolate. Scrape fine one ounce of Walter Baker & Co. and bake in a moderately hot oven for about twenty minutes./. As soon as the paste is cooked. Beat for three minutes. and put it in a small saucepan. When the preparation has cooked for twenty minutes. 1 Chocolate.'s Premium No. VANILLA ICING Break the white of one large egg into a bowl. freeze. Dissolve one teaspoonful of soda in a teaspoonful of cold water. and add one tablespoonful of cold water to it.'s Premium No. which should be gradually beaten into the hot mixture.htm (13 of 57)07/05/2006 22:14:41 . half a cupful of sour milk or cream. one teaspoonful of ginger. Bake for about twenty minutes in a moderately hot oven. with whipped cream prepared the same as for Filling No. and two heaping tablespoonfuls of flour. and a level tablespoonful of flour. and a cupful and a half of sifted flour. with two tablespoonfuls of confectioners' sugar and one tablespoonful of hot water. Stir over a hot fire until smooth and glossy.. and cook for twenty minutes.'s Premium No. Add one-sixth of a file:///E|/. Make a paste the same as for éclairs. melted together. take it from the fire and add the remainder of the sugar and the cream. add the eggs. Set away to cool. Pour the mixture into three wellbuttered. CHOCOLATE ICING Make a vanilla icing. and spread thinly on the cakes. Put the milk on to boil in a double-boiler. and beat the mixture until light. Bake this in four well-buttered. two ounces of Walter Baker & Co. Stir this mixture into the boiling milk. Beat together the yolks of two eggs. Add two well-beaten eggs. two eggs. and gradually beat into it one cupful of confectioners' sugar. and put it in a small iron or granite-ware saucepan. and put the cup into a pan of boiling water. and beat until light. and when cold. 1 Chocolate. with which has been mixed a teaspoonful and a half of baking powder. stirring often. deep. add the eggs. and on the fire. Put half a pint of milk in the double-boiler. add half a teaspoonful of vanilla extract. then add another tablespoonful of hot water. and finally add two ounces of Walter Baker & Co. and arrange the profiteroles around it. three tablespoonfuls of powdered sugar. Scrape the chocolate. 1 Chocolate. Serve either hot or cold. Heap the cream in the center of a flat dish. tin plates for about fifteen minutes in a moderate oven. 1 for éclairs. add this and two tablespoonfuls of melted butter to the mixture. deep tin plates. CHOCOLATE PROFITEROLES Shave into a cup one ounce of Walter Baker & Co. a quart of thin cream. Now stir in two cupfuls of sifted flour. When cold. Add four tablespoonfuls of sugar (which should be taken from the second cupful) and two tablespoonfuls of hot water.Vinnys A1 Store CHOCOLATE GINGERBREAD Mix in a large bowl one cupful of molasses. half a cupful of milk.

Cover. Add three tablespoonfuls of cream. Pack the space between the mould and the pail solidly with fine ice and coarse salt. and put it in a small pan with four tablespoonfuls of sugar and two of boiling water. 1 Chocolate. Beat the whites of the two eggs to a stiff froth. and stir into the beaten egg and sugar. using two quarts of salt and ice enough to fill the space. flavor with half a teaspoonful of vanilla extract. Now add the chocolate and gelatine mixture. and then turn the mousse out on a flat dish. Now add three tablespoonfuls of cream or milk. See that the cream will come from the sides of the mould. Whip one quart of cream. Now add the soaked gelatine and the remainder of the sugar. and serve with sugar and cream. Add to the gelatine. and when the cream is so thick that it will just pour. and stir gently until well mixed. Set away to harden. Serve with whipped cream. Beat the yolks of five eggs with half a cupful of sugar. Stir over a hot fire until smooth and glossy. then take the mould from the ice. Add to this a gill of hot milk and the soaked gelatine. one gill of sugar. and cover the top of the pail. Stir this into the hot milk. CHOCOLATE BLANC-MANGE file:///E|/. wipe. and turn the cream into it. dip it in cold water. Strain this mixture into a basin that will hold two quarts or more. Wipe out the chilled mould. and stir until the gelatine is dissolved. Place in the ice-chest for an hour or more.. stirring all the while. two quarts of whipped cream. use half a package of gelatine. CHOCOLATE CHARLOTTE Soak a quarter of a package of gelatine in one-third of a cupful of cold water for two hours. Put two of the cakes on two large plates. CHOCOLATE MOUSSE Put a three-quart mould in a wooden pail.'s Premium No. Wet a piece of carpet in water. and lay the other two cakes on top. Strain. and then stir into the hot milk. At serving-time dip the mould in tepid water. Cook three minutes longer. one gill of milk. Set away for three or four hours./. and drain it in a sieve. and stir until cold.'s Chocolate. two tablespoonfuls of sugar and one of hot water in a small saucepan. Instantly begin to stir in the whipped cream. Whip one pint of cream to a froth. CHOCOLATE CREAM Soak a box of gelatine in half a pint of cold water for two hours. at serving time. first lining the bottom with fine ice and a thin layer of coarse salt. Whip again all the cream that drains through. Place the basin in a pan of ice-water. Line a quart charlotte-mould with lady fingers. and two and a half ounces of Walter Baker & Co. spread the cream over them. and put the milk on to boil. adding half the amount at first. 1 Chocolate. Pour the chocolate in a thin stream into the cream. 1 Chocolate. and stir on a hot fire until smooth and glossy. Stir over a hot fire until smooth and glossy. Put half an ounce of shaved chocolate in a small pan with two tablespoonfuls of sugar and one of boiling water. Place the charlotte in a cold place for an hour or more. dip the mould in cold water and turn the cream into it. When cooked. and cook for fifteen minutes. which should be placed in a pan of ice-water. and place on the fire. stirring often. Shave two ounces of Walter Baker & Co. and then place a little ice lightly on top. CHOCOLATE BAVARIAN CREAM For one large mould of cream. Put the chocolate. Shave one ounce of Walter Baker & Co. and then beat into them one cupful of powdered sugar and one teaspoonful of vanilla. and pour into moulds that have been rinsed in cold water. and put it in a bowl. three tablespoonfuls of sugar and one of boiling water.Vinnys A1 Store teaspoonful of salt. and turn out on a flat dish. and stir the mixture into the hot milk. and put it in a small pan with two tablespoonfuls of sugar and one tablespoonful of boiling water.'s Premium No. turn it gently into the mould. Spread on the pies and set away for a few hours. and. Whip and drain the cream. On taking from the fire.'s Premium No. and stir gently until it begins to thicken. scrape the chocolate. Put one quart of milk in the double-boiler. when it will begin to thicken. Sprinkle a generous half cupful of powdered sugar over the cream. Soak the gelatine in cold water for two hours. and stir over a hot fire until smooth and glossy. Put in a small pan one ounce of Walter Baker & Co. turn out on a flat dish. Sprinkle a cupful of powdered sugar over the whipped cream.htm (14 of 57)07/05/2006 22:14:41 . and stir over the hot fire until smooth and glossy. When all the cream has been added. add two teaspoonfuls of vanilla and half a saltspoonful of salt.

and take the milk from the fire to cool. then place on the table. and after straining into the charlotte-mould. and cook until the mixture looks white. move the mould round and round.'s Premium No. and turn into a mould that has been rinsed in cold water. and put it in a small pan with three tablespoonfuls of sugar and one of boiling water. one rounding tablespoonful of butter. BAKED CHOCOLATE CUSTARD For five small custards use one pint of milk. well beaten. and place on the stove. CHOCOLATE SOUFFLÉ Half a pint of milk. Shave the chocolate. after which take the liquid mixture from the fire and cool. Sprinkle into it one level tablespoonful of sea-moss farina. and put it in a small pan with three tablespoonfuls of the sugar and one of boiling water. Test by running a knife through the center. Stir over a hot fire until smooth and glossy. Add the cooled milk and strain. 1 Chocolate. 1 Chocolate. Mix three tablespoonfuls of cornstarch with the cold milk. with enough tepid water to come nearly to the top of the mould.'s Premium No. Serve with whipped cream that has been flavored with sugar and vanilla. onefourth of a teaspoonful of salt. and do not disturb it until the blanc-mange is cold and firm. two tablespoonfuls of flour. and put it into a small pan with four tablespoonfuls of sugar and two of boiling water. When the sugar melts and begins to smoke. and beat the flour into it. shave two ounces of Walter Baker & Co. Bake in a moderate oven until firm in the center. then stir into the cooked mixture. beaten to a stiff froth.. Gradually pour the hot milk on this. stirring frequently. 1 Chocolate. and place on the fire. Beat together the remainder of the sugar. file:///E|/. beating well for a minute. Stir this into the mixture in the double-boiler. and put it into a small pan with four tablespoonfuls of sugar and two of boiling water. two eggs.'s Premium No. Beat two eggs with half a cupful of powdered sugar and half a teaspoonful of salt. Set the mould in a cold place. Return to the fire and cook for six minutes. half a teaspoonful of salt. Put the milk in the double-boiler. Strain. Beat together with a spoon the eggs. If firm and smooth.htm (15 of 57)07/05/2006 22:14:41 . to coat it with the burnt sugar. and place on the fire. Put the milk on the fire in the double-boiler. and the salt.'s Chocolate. Add this to the cornstarch and milk. it is not done. it is done. Beat the butter to a soft cream./. place on the fire and cook for ten minutes. Put the cinnamon and milk in the double-boiler. If the custard is milky.'s Premium No. When icy-cold. While the milk and farina are cooking. Shave fine two ounces of Walter Baker & Co. and two tablespoonfuls of water in a small pan over a hot fire. Put the shaved chocolate. Add the cold milk and chocolate to the mixture. Serve with sugar and cream. then set away to cool. and stir into the boiling milk. It will take forty or forty-five minutes to cook. four eggs. CHOCOLATE PUDDING Reserve one gill of milk from a quart. Shave the chocolate. sugar. Stir this over a hot fire until smooth and glossy. the eggs. one ounce of Walter Baker & Co. and then stir it into the hot milk. and stir until smooth and glossy. 1 Chocolate. two ounces of Walter Baker & Co. Pour the mixture into the cups. Pour into the pan enough tepid water to come nearly to the top of the cups. It will take about twenty minutes. Test the cream by running a knife through the center. Pour the batter into a well-buttered earthen dish that will hold about a quart. seven eggs. which place in a deep pan. stirring all the time. Bake in a moderate oven until firm in the center. salt and two tablespoonfuls of the sugar. CHOCOLATE CREAM RENVERSEE Use one quart of milk. then stir into the hot milk. one ounce of Walter Baker & Co. Put three tablespoonfuls of sugar into a charlotte-mould that will hold a little more than a quart. Add a saltspoonful of salt and a teaspoonful of vanilla. and put the remainder on the fire in a double-boiler. Stir over a hot fire until smooth and glossy. It will take about half an hour. three tablespoonfuls of sugar. When cool add the whites of the eggs. turn on a flat dish. Cover.Vinnys A1 Store Put one quart of milk in the double-boiler. and a piece of stick cinnamon about an inch long. half a pint of sugar. and cook in a moderate oven for twenty-two minutes. Take from the fire and add the yolks of the eggs. Serve immediately with vanilla cream sauce. Serve very cold. place in a deep pan.

Serve at once. and pouring the pudding into it. Place the bowl in a pan of boiling water. and soak for two or three hours. Beat the whites of four eggs to a stiff froth. At serving time turn out on a flat dish. then stir in one cupful of whipped cream or three tablespoonfuls of milk. and add the egg mixture to the bread and milk.—Beat the whites of two eggs to a stiff. set away to cool. two eggs. Put the remainder of the milk on to boil in the double-boiler.Vinnys A1 Store Stir over a hot fire until smooth and glossy. Put the bread. and put it in a small pan with four tablespoonfuls of sugar and two of boiling water. Beat the mixture a little longer. dry froth.'s Chocolate. but with the oven-door open. and beat into this. then beat into the hot pudding. When this is light and creamy. five tablespoonfuls of powdered sugar. sugar. cinnamon. three tablespoonfuls of sugar.. and bake for twenty minutes in a moderate oven. and then add one gill of cold milk. Stir over the fire until smooth and glossy. milk. Return to the double-boiler.'s Chocolate. Pour the hot mixture on this. stirring well. Spread this on the pudding. and fill the center of the dish with whipped cream flavored with sugar and vanilla. two eggs. and beat well. and chocolate in a bowl. and return to the oven. Cook for fifteen minutes longer. Beat the yolks of the eggs with three tablespoonfuls of sugar. This pudding can be poured while hot into little cups which have been rinsed in cold water. stirring all the time. Scrape the chocolate. one-fourth of a teaspoonful of salt. and bake in a slow oven for about forty minutes. Turn into a pudding-dish that will hold about a quart. three tablespoonfuls of sugar and two ounces of Walter Baker & Co. At serving-time turn out on a flat dish. and beat vigorously for one minute. Beat the whites of the eggs to a stiff. and cook for five minutes. file:///E|/. and serve with chocolate sauce. and chocolate.'s Chocolate. EGG SAUCE. Serve with an egg sauce or a vanilla cream sauce. Add this to the cooking mixture. and cook for ten minutes. SNOW PUDDING Put a pint of milk in the double-boiler and on the fire. one ounce of Walter Baker & Co. a little at a time. Shave two ounces of Walter Baker and Co. When the milk boils. and stir constantly for three minutes. one cupful of powdered sugar. and gradually beat into this two-thirds of a cupful of powdered sugar. making a circle. CHOCOLATE MERINGUE PUDDING For a small pudding use one pint of milk. and then gradually beat into them half a cupful of powdered sugar and one teaspoonful of vanilla. Rinse a mould in cold water.htm (16 of 57)07/05/2006 22:14:41 . in which case use one more tablespoonful of cornstarch. and add to the hot milk. Stir this into the milk when it boils. one quart of milk. salt. counting from the time the eggs and cornstarch are added. add a teaspoonful of vanilla. VANILLA CREAM SAUCE. and gradually beat in the remaining two tablespoonfuls of sugar and the vanilla. Mix the cornstarch with one gill of the milk. Cook the pudding in all ten minutes. The eggs may be omitted. Pour the sauce into a warm bowl. half a teaspoonful of ground cinnamon. Mash the soaked bread with a spoon. MILTON PUDDING Use one pint of stale bread broken in crumbs. then gradually beat in two cupfuls of whipped cream. and serve. and half a teaspoonful of vanilla extract. Beat together the eggs. CHOCOLATE SAUCE Put one pint of milk in the double-boiler. two tablespoonfuls and a half of cornstarch. add the cornstarch./. Pour the boiling milk on this. Serve either cold or hot. Mix three tablespoonfuls of cornstarch with a gill of milk and onethird of a teaspoonful of salt. half a teaspoonful of salt. Serve cold with powdered sugar and cream. Beat together for eight minutes the yolks of four eggs. and salt. and a saltspoonful of salt. Pour into a pudding-dish. When smooth and light. and on the fire. dry froth. grated. add one teaspoonful of vanilla and the yolks of two eggs.—Beat to a cream three tablespoonfuls of butter.

one cupful of milk. scrape the chocolate fine. and set in a cool. These caramels are sugary and brittle. mark it off in squares. Flavor with a few drops of vanilla. dry place. twenty or thirty minutes will suffice. and be careful not to jar or shake the saucepan. it is cooked enough. When nearly cold.'s Premium No. and drop on a slightly buttered platter. It will take almost an hour to boil this in a granite-ware pan. file:///E|/. It will take half an hour or more to harden the chocolate. Stir until the sugar is nearly melted. then stir in one-fourth of a cupful of sugar and one tablespoonful of vanilla. half a pint of thick cream. 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. pour into a buttered dish.. This sauce is nice for cold or hot cornstarch pudding. SUGAR CHOCOLATE CARAMELS Mix two cupfuls of sugar.'s Premium No. and serve the same as soft custard. it will take nearly an hour to cook the mixture. Fill custard glasses with it. will harden. and four ounces of Walter Baker & Co. Shave five ounces of Walter Baker & Co. take up a little of it and drop in ice-water. one generous tablespoonful of butter.—Do not stir the syrup while it is cooking. When the sugar has been boiling for ten minutes. Now roll into little balls. Try as molasses candy. and stir with a wooden spoon until it becomes thick and white. snow pudding. etc. Let the balls stand for an hour or more. three-fourths of a cupful of milk or cream. two cupfuls of sugar. when dropped in ice-water. mark into squares. bread pudding. and mix with just enough of the boiling milk and molasses to moisten. it may take a little more sugar. but not half so long if cooked in an iron frying-pan. then place on the fire and heat slowly. as directed in the preceding recipe. When the chocolate is melted.'s Premium No. Boil the milk and molasses together. stirring often.htm (17 of 57)07/05/2006 22:14:41 . with the sugar. take out the spoon. CHOCOLATE CREAMS. but do not stir the mixture. When nearly cold. Cut the same as nut candy. No. and a little hard. add the butter. Gradually beat into this two cupfuls of confectioners' sugar. and. It will also answer for a dessert. and can be made in the hottest weather without trouble. cover with chocolate. and then occasionally until the sauce is cold. Stir frequently while boiling. after shaping. until a little of the mixture. 1 Chocolate. Place on the fire and cook. CREAM CHOCOLATE CARAMELS Mix together in a granite-ware saucepan half a pint of sugar. and work well. and drop the creams into the chocolate one at a time. and work with the hand until the cream is soft and smooth. or have the glasses two-thirds full. and if it hardens. Cook until a few drops of it will harden if dropped into ice-water. and heap up with whipped cream. Stir for a few minutes. Take the saucepan from the fire instantly. If a deep granite-ware saucepan be used for the boiling. Caution. 1 Chocolate and put into a small bowl. 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. Place on the fire and stir until the mixture boils. If the eggs be large. 1 Chocolate. CHOCOLATE CANDY One cupful of molasses. a piece of butter half the size of an egg. rub it perfectly smooth. and boil twenty minutes. having the mixture about three-fourths of an inch deep. Watch carefully and note when it begins to boil. then pour into well-buttered pans. and three ounces of Walter Baker & Co. No. CHOCOLATE CREAMS. pour it into a bowl. and pour into a well-buttered pan. 1 Beat the whites of two eggs to a stiff froth. one-half pound of chocolate. If it hardens enough to form a soft ball when rolled between the thumb and finger. one generous tablespoonful of butter. and put in a cold place to harden. When it begins to look dry. then./. taking them out with a fork and dropping them gently on the buttered dish. take the saucepan to the table. The caramels must be put in a very cold place to harden. half a pint of molasses. stir into the boiling liquid. but if with an iron frying-pan. Flavor with half a teaspoonful of vanilla.Vinnys A1 Store Pour into a cold bowl and set the bowl in cold water. cold cabinet pudding. which place on the fire in a saucepan containing boiling water.

REFRESHING DRINKS FOR SUMMER Put into a tumbler about two tablespoonfuls of broken ice. add one tablespoonful of vanilla extract. and drop on a slightly buttered platter. were dipped in the melted chocolate. Stir the remainder of the melted chocolate into this. just as the Chocolate Creams. and beat until thick and creamy. add to it about one-third of the dissolved chocolate. three tablespoonfuls of whipped cream.htm (18 of 57)07/05/2006 22:14:41 . Pour half of the creamed sugar into another bowl. however.Vinnys A1 Store CHOCOLATE CONES Boil the sugar as directed for fondant in the recipe for Chocolate Creams. shaking well. 2. two tablespoonfuls of chocolate syrup. No.. Have six ounces of Walter Baker & Co. If properly boiled. Cook for three minutes longer. A plainer drink is made by combining the syrup. even if the soda or Apollinaris water and ice-cream be omitted. 1. chocolate and cocoa are of a much finer flavor if boiled for a few minutes. then strain and cool. one gill of milk. and get them quite firm by placing the pan on ice. pour into a bowl. and stir until it begins to boil./. and add two tablespoonfuls of hot water to it. should be too soft to ball. Flavor with vanilla. and stir over the fire until melted so much that it will pour from the spoon. a second coating may be given the cones. Put half of the remaining creamed sugar in a cup. 1 Chocolate melted in a bowl. Stir until thick and rather dry. add hot water. Beyond these two things one should use great caution. and if too thick to dip the candy in. GENESEE BON-BONS Make the cream chocolate caramels. CHOCOLATE SYRUP Into a granite-ware saucepan put one ounce—three tablespoonfuls—of Walter Baker & Co. sweet atmosphere. stirring all the time.'s Soluble Chocolate. Long boiling. The syrup. Bottle. Place on the fire. and set in a saucepan containing boiling water. therefore it should be kept in a pure. As about eleven per cent. If liked. Now put the remainder of the creamed sugar on to melt. but not quite so long—say about eleven minutes. No. and the ice. and stir until all the chocolate is dissolved. A FEW SUGGESTIONS IN REGARD TO CHOCOLATE The best flavor to add to chocolate is vanilla. or Apollinaris water. a gill and a half of milk.'s Premium No. Now add one pint of granulated sugar. after flavoring with a few drops of vanilla. it will not become thick enough to work with the hands. of the chocolate bean is starch. and keep in a cold place. Chocolate absorbs odors readily. A tablespoonful of vanilla ice-cream is a desirable addition. When cold. as it is very easy to spoil the fine natural flavor of the bean. and. until the mixture is of the right consistency. Stir well before drinking. file:///E|/. a few drops at a time. cinnamon. Make the chocolate coating as directed for chocolate cones. It is a delicious drink. then make into small cones. one at a time. and gradually pour on it half a pint of boiling water. Dip the caramels in this and put on a buttered dish. and half a gill of soda-water from a syphon bottle. next to that. when tested. ruins their flavor and texture. then dip the rest of the cones in this. Take the saucepan to the table and dip one-half the cones in. When cool.

's Vanilla Sweet Chocolate. 4 cups of hot milk. cook slowly at least one hour—the longer the better. 1 ½ gallons of water. file:///E|/. stirring occasionally. This should not be allowed to boil. CHOCOLATE FILLING q q q q 1 cup of milk. strain. and be sure it is free from lumps. This must be made in a double-boiler. and when cool. Pinch of salt. Add the milk and when thoroughly hot.htm (19 of 57)07/05/2006 22:14:41 . CRACKED COCOA To one-third a cup of Baker's Cracked Cocoa (sometimes called "Cocoa Nibs") use three cups of cold water. Mix the cocoa with enough cold water to make a paste. cover with a meringue and brown very slowly in moderate oven. Do not allow the mixture to boil after milk has been added.) FORMULA FOR MAKING THREE GALLONS OF BREAKFAST COCOA q q q ½ a pound of Walter Baker & Co. remove. boiling water and salt in upper part of the double-boiler.. Stir and beat with a wooden spoon until the chocolate is dissolved and smooth. Either make it in a large double-boiler. CHOCOLATE CREAM PIE Line a pie plate with rich pie crust. 1 ½ gallons of milk. 4 cups of boiling water. hot. VANILLA CHOCOLATE WITH WHIPPED CREAM q q q q One cake (½ a pound) of Walter Baker & Co./. hot.Vinnys A1 Store (All measurements should be level. putting on an extra edge of crust the same as for custard pie. or a large saucepan or kettle over water. More cooking will improve it. Then strain the liquid and add one cup (or more if desired) of milk. and serve with unsweetened whipped cream. Put the chocolate. and serve very hot. 1 ½ squares of Baker's Chocolate.'s Cocoa. then cook at least an hour. and pour in the cocoa. Pinch of salt. Heat together the milk and water. 2 level tablespoonfuls of flour. Bake in a hot oven until crust is done. Fill with the chocolate filling made after the following recipe.

then let it cook eight or ten minutes. to make a firm dough that will not stick to the fingers. The colder and harder the dough is./. Cream the butter until soft. 1 tablespoonful of milk. if soft. About 1 ¾ cups of confectioners' sugar. Use small pieces of the dough at a time. then the hot water.Vinnys A1 Store q q q 2 eggs (yolks). Never make a frosting so stiff that it will have to be made smooth with a wet knife. which has been mixed with enough cold milk to be thin enough to pour into the hot milk. Beat until smooth and glossy and free from lumps. COCOA FROSTING q q q q q 4 teaspoonfuls of Baker's Cocoa. add the sugar gradually and beat well. 1 teaspoonful of vanilla. make a file:///E|/. add a little cold water. ¾ cup of sugar (scant). add the beaten egg. 5 teaspoonfuls of Baker's Cocoa. salt and chocolate in upper part of the double-boiler. milk and vanilla.. 4 level tablespoonfuls of sugar. stirring constantly. then the vanilla. add a little sugar. the better it can be handled. Pinch of salt. 1 egg.htm (20 of 57)07/05/2006 22:14:41 . Mix the eggs and sugar together and pour the hot mixture over them. Great care should be taken in the baking to prevent burning. baking powder. Add salt to eggs and beat in a large shallow dish with fork or egg-whip until stiff and flaky and dish can be turned upside down. 2 tablespoonfuls of cold water. It is better to let it run to the sides of the cake. stir this into the mixture first. If not thick enough. Remove. toss it over the board to prevent sticking. for fear of getting in too much cocoa. Cook. Put the cocoa in a small saucepan. It is advisable to gather the scraps after each rolling. then stir in enough sugar to make it stiff enough to spread nicely. until it thickens. 1 teaspoonful of vanilla. 1 ¼ to 1 ½ cups of sifted pastry flour. Sift cocoa. If too thick. and when cool add one teaspoonful of vanilla. and set away to harden. therefore it can be made the day before using. Sprinkle the board with cocoa and a very little sugar. COCOA STICKS q q q q q q q q 6 tablespoonfuls of butter. For frosting sides of the cake. add the cold water and stir until perfectly smooth. Beat in the sugar slowly. and beat until the dish can be turned upside down. roll out thin. add vanilla and a speck of salt. 5 tablespoonfuls of sugar (level). stirring constantly one minute. 1 teaspoonful of vanilla or pinch of cinnamon. ½ a teaspoonful of vanilla. stir in the flour. MERINGUE q q q q 2 eggs (whites). Set on the ice to harden. Place closely in pan and bake in moderately hot oven three or four minutes. stirring well. thus making them bitter. cut in strips about one-half inch wide and three inches long. and when hot and smooth. 1/8 teaspoonful of baking powder. and a pinch of salt with about one-half cup of the flour. and more if necessary. Put milk. and cook for one or two minutes. put back in double-boiler and cook. 3 tablespoonfuls of hot water. then use the remainder of the flour. mix thoroughly.

Dutch apple cakes. add vanilla and beat until very smooth. the cocoa and baking powder. 1 teaspoonful of vanilla. COCOA CAKE q q q q q q q q ½ a cup of butter. COCOA SAUCE q q q q q q 2 tablespoonfuls of butter. add the sugar. mix the flour and cocoa together and stir into the butter. Just before serving. add gradually the hot water. 2 tablespoonfuls of flour. but is hard enough to cut nicely. add the unbeaten eggs. Beat yolks of eggs lightly. using enough to make mixture stiff enough to drop from the spoon. This sauce will be found excellent for cottage puddings. 1 cup of boiling water. ¾ a cup of milk. 6 level tablespoonfuls of Baker's Cocoa. Put the milk in the upper part of the double-boiler. then bake in loaf in moderately hot oven thirty-five or forty minutes. and mix well. COCOA MERINGUE PUDDING q q q q q q q 1 cup of milk. stirring and beating each time. then alternate the milk and remaining flour. No singing sound. Use more cocoa if liked stronger. and beat all together until very creamy. add the flour. Sift together one-half cup of the flour. 4 teaspoonfuls of Baker's Cocoa. Mix flour and cocoa together and soften in a little cold milk. etc. vanilla and a pinch of salt. strain it over the file:///E|/. Pinch of salt. add sugar and salt. 3 eggs. cook until it thickens. When mixture in double-boiler has cooked sufficiently. Touching it on the top. use this flour first. It is baked enough when: 1.. steamed apple puddings.Vinnys A1 Store little stiffer. ½ a teaspoonful of vanilla. and cook. When the milk is hot. 1 teaspoonful of vanilla. mix until free from lumps. and heat. Melt the butter in the saucepan.htm (21 of 57)07/05/2006 22:14:41 . 4 teaspoonfuls of Baker's Cocoa. 1 cup of sugar. This frosting never cracks as an egg frosting./. stir in the sugar gradually. 3 tablespoonfuls of sugar. 3. 1 ½ or 2 cups of sifted pastry flour. It shrinks from the pan. 2 level teaspoonfuls of baking powder. stirring often. Tests for baking cake. Cream the butter. if necessary. springs back. 4 tablespoonfuls of sugar. eight or ten minutes. 2. 2 eggs (yolks). 2 tablespoonfuls of flour.

This pudding can be eaten warm or cold. add more water. just enough to slightly thicken the eggs.Vinnys A1 Store mixture in the bowl. and let them stand two or three minutes. 2 level tablespoonfuls of butter. Mix well. If found to be too thick. Make the frosting stiff enough to spread without using a wet knife. and drop on paraffine paper. remove the cake./. Separate yolks from whites of eggs.. more chocolate. salt and vanilla. 1 teaspoonful of vanilla. Remove from the stove. Put back in double-boiler and allow it to cook one or two minutes (stirring constantly). ¼ a cup of sugar. and allow it to remain there for ten or fifteen minutes. and when smooth add the sugar. Cover with a meringue. Place dish on a board. and when cool add vanilla and put in the serving-dish. close the door and let it brown slightly. This will serve four persons generously. It will keep indefinitely. and beat again until very thick. OR DEVIL'S FOOD file:///E|/. 1 teaspoonful of vanilla. 5 tablespoonfuls of boiling water. put in the oven with the door open. Pinch of salt. and when the meringue will not stick to the fingers. add one teaspoonful of vanilla. Dip them in the following recipe for chocolate coating. CHOCOLATE ALMONDS Blanch the almonds by pouring boiling water on them. or thicker if desired. but is much better cold. fold in the stiffly beaten whites of the eggs. Put chocolate in small saucepan over boiling water and when melted stir in butter and water. 2 tablespoonfuls of boiling water. but when cake is baked. Pinch of salt. add sugar. Pinch of salt. Sift cocoa and the flour together and stir very lightly into the mixture. 1 square of chocolate. and when cool. Cook all together slowly until it is the consistency of maple syrup. About three cups of sifted confectioners' sugar. invert the pan. and heat until very glossy. ½ a cup of sifted pastry flour. Do not butter the pan. This will keep indefinitely. Roast them in oven. add water.htm (22 of 57)07/05/2006 22:14:41 . q q q ½ pound cake of Walter Baker's Vanilla Sweet Chocolate. COCOA SPONGE CAKE q q q q q q 4 eggs. Just before serving. beat yolks in a small bowl with the Dover egg-beater until very thick. if too thin. and bake in a loaf in a moderate oven until done. 4 tablespoonfuls of Baker's Cocoa. and can be reheated. HOT CHOCOLATE SAUCE q q q q 1 cup of boiling water. ½ a cup of sugar. CHOCOLATE CAKE. salt and vanilla. CHOCOLATE FROSTING q q q q q 1 square of Baker's Chocolate. Melt chocolate in bowl over tea-kettle.

1 ½ squares of Baker's Chocolate. Mix together the yolks of the eggs and sugar. previously mixed in a little cold milk. COCOA MARBLE CAKE q q q q q 6 level tablespoonfuls of butter. A meringue can be made of the whites of the eggs and sugar. then pour this over the condensed milk. Cream the butter. add sugar and chocolate. just before serving. then cook twelve minutes. 2 teaspoonfuls of vanilla. 1 teaspoonful of vanilla. For tests see Cocoa Cake recipe on page 25. add the vanilla and fold in the stiffly beaten whites of the eggs. Beat until very smooth and bake in loaf in moderate oven. Put milk. 1 teaspoonful of vanilla. then pour the hot mixture over it. Strain. CHOCOLATE WHIP q q q q q q q q 1 cup of milk. mix cornstarch in a small quantity of cold milk. then the unbeaten eggs and vanilla. and beat together until very smooth. 3 squares of Baker's Chocolate. cook again one or two minutes. 3 ½ squares of Baker's Chocolate. and when milk is hot and chocolate has melted. 3 teaspoonfuls of vanilla. cook again for four minutes. 2 level tablespoonfuls of cornstarch. but it does not stand as long. When very cold. 1 cup of granulated sugar. 3 eggs. (melted). 3 eggs. and freeze. and when cool add vanilla. 3 level tablespoonfuls of flour. 3 ½ level teaspoonfuls of baking powder.htm (23 of 57)07/05/2006 22:14:41 . and stir into the hot milk when the chocolate has been melted. 1 ¼ cups of sugar. and use first. stir until smooth. ¾ a cup of milk. stirring. file:///E|/. Pile lightly in a glass dish and serve with lady fingers. CHOCOLATE ICE-CREAM q q q q q q q q 1 quart of milk. Put milk. eggs and sugar mixed together. 2 eggs (yolks). Sift the baking powder with one-half a cup of the flour. stirring.Vinnys A1 Store q q q q q q q q 5 level tablespoonfuls of butter. chocolate and salt in double-boiler. then folded in the chocolate mixture. ¾ a cup of milk. and make the mixture stiff enough to drop from the spoon. Cook ten minutes. salt and chocolate in double-boiler. 1 can of sweetened condensed milk. 5 eggs (whites).. Pinch of salt. 1 ½ cups of sifted pastry flour. 6 level tablespoonfuls of sugar./. Pinch of salt. 6 level tablespoonfuls of sugar. 3 eggs. stir in the flour. then alternate the milk and the remaining flour.

Cook. add slowly the boiling water. 2 eggs. Bake thirty-five or forty minutes according to size and shape of pan. CHOCOLATE JELLY q q q q q q 1 pint of boiling water. Two level teaspoonfuls of baking powder. 4 level tablespoonfuls of sugar.. Mix in the order given. one and three-quarter cups of sifted flour or enough to make mixture stiff enough to drop from the spoon. softened in a little cold milk. salt and chocolate in a saucepan. CHOCOLATE MARBLE CAKE This is the same as the Cocoa Marble Cake. COTTAGE PUDDING q q q q 4 level tablespoonfuls of butter. 1 pinch of salt.htm (24 of 57)07/05/2006 22:14:41 . 3 level tablespoonfuls of flour. Stir until dissolved. 1 cup of boiling water. ¾ a cup of milk. 4 level tablespoonfuls of sugar. Serve with a vanilla sauce. 1 cup of sugar. Yolks of 4 eggs. Soften the gelatine in a little cold water and pour the boiling mixture over it. 1 teaspoonful of vanilla. Pour into a mould and set aside to harden. and one cup of chopped walnuts to the other part in place of the shredded cocoanut. stirring until the chocolate melts. Melt butter in saucepan. then add sugar and vanilla. stirring and beating well. then let it boil for three or five minutes. Add to one-third of the mixture one and one-half squares of Baker's Chocolate in place of the cocoa. file:///E|/. Add sugar and milk./. 1 teaspoonful of vanilla. 2 level tablespoonfuls of flour.Vinnys A1 Store Three level teaspoonfuls of baking powder. If the cake springs back after pressing a finger on the top. serve with cream and powdered sugar or sweetened whipped cream. or flour enough to make mixture stiff enough to drop from the spoon. VANILLA SAUCE q q q q q q 2 level tablespoonfuls of butter. 2 level tablespoonfuls of sugar. Bake in buttered gem pans in moderately hot oven twenty-three or twenty-five minutes. 1 ½ squares of Baker's Chocolate. To make a cocoa cottage pudding add to the above rule six level tablespoonfuls of cocoa. Pinch of salt. add flour and salt and mix until smooth. Put the water. 1/3 a package of gelatine. 2 pinches of salt. COCOANUT SOUFFLÉ q q q q q q 1 cup of milk. about one and three-quarter cups of sifted flour. 2 level tablespoonfuls of butter. it shows that it is baked enough. 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.

just before serving. ½ a teaspoonful of salt. 1 cup of boiling water. 2 ½ cups of powdered sugar. 2 level tablespoonfuls of butter or lard. CHOCOLATE SAUCE q q q q q q q 2 level tablespoonfuls of butter. 6 tablespoonfuls of Baker's Cocoa. Pour hot mixture over. 2/3 a cup of milk or enough to make a firm but not a stiff dough. 1 teaspoonful of vanilla. add dry flour and salt and mix until smooth. COCOA BISCUIT q q q q q q q 2 cups or 1 pint of sifted flour. Lastly fold in the stiffly beaten whites of the eggs. roll or pat out the desired thickness. 3 level teaspoonfuls of baking powder. Add vanilla.Vinnys A1 Store q q q 1 teaspoonful of vanilla. 2 level tablespoonfuls of sugar. Pinch of salt. COCOA FUDGE q q q q q q ½ a cup of milk. Turn out on slightly floured board. Add vanilla and cocoanut. 4 level tablespoonfuls of sugar. Add the square of chocolate and sugar and stir until melted. 4 level tablespoonfuls of Baker's Cocoa./. 1 teaspoonful of vanilla. 1 cup of shredded cocoanut. then add slowly the hot water. in moderate oven until firm. Melt butter in saucepan. rub in the butter with the tips of the fingers. Whites of 4 eggs. sugar and yolks of eggs. add salt and flour and cook ten minutes after it has thickened. butter. Bake in buttered pan. 1 square of Baker's Chocolate. beating well. 1 level tablespoonful of flour. Mix together. place close together in pan and bake in very hot oven ten or fifteen minutes. Heat milk.. file:///E|/. Sift all the dry ingredients together. 3 level tablespoonfuls of butter. Stir in the required amount of milk. Pinch of salt. stirring well and set aside to cool. Serve hot with Chocolate Sauce.htm (25 of 57)07/05/2006 22:14:41 .

then cook slowly. 2 teaspoonfuls of baking powder.Vinnys A1 Store Mix all ingredients together but vanilla. 1 pint of boiling water. beat again thoroughly. Beat yolks of eggs light. add the boiling water and boil three minutes. until it begins to boil. Place the chocolate. COCOA MARBLE CAKE q q q 1/3 a cup of butter. sugar and salt in the agate chocolate-pot or saucepan. ½ a cup of cold water. 1 pint of milk. cook. and keep it closely covered. 1 ¾ cups of flour. Roll to one-third an inch in thickness. ¼ a cup of Baker's Cocoa.htm (26 of 57)07/05/2006 22:14:41 . because it cannot be poured into the pan. 1 teaspoonful of cinnamon. one-quarter cup of Baker's Breakfast Cocoa. two teaspoonfuls of baking powder.E. file:///E|/. one-quarter teaspoonful of salt. vanilla and sugar. When cooked enough. with which the baking powder. 1 egg. cut in squares. or until it makes a firm ball when dropped in cold water. Miss M. Robinson's Recipes PLAIN CHOCOLATE q q q q q 1 ounce or square of Baker's Premium Chocolate. and will not have a gloss on top. 1 teaspoonful of vanilla. stirring occasionally. add water.. as the chocolate is not grated. 1/8 a teaspoonful of salt. one-half a cup of milk. Pour into a buttered pan. 1 cup of sugar./. being careful not to boil the milk. then add the flour. Bake in a rather quick oven for twenty-five or thirty minutes. cocoa and cinnamon have been sifted. when firm. Great care must be taken not to beat too much. COCOA DOUGHNUTS One egg. 1 ½ cups of sugar. Add the milk and allow it time to heat. one-quarter teaspoonful of cinnamon extract (Burnett's). cut and fry. one-half a cup of sugar. sifting the baking powder and cocoa with the flour. When ready to serve turn in chocolate-pitcher and beat with Dover egg-beater until light and foamy. as this prevents the scum from forming. eight or ten minutes. COCOA SPONGE CAKE q q q q q q q q 3 eggs. stirring once or twice. add the vanilla and beat until it seems like very cold molasses in winter. Fold in the stiffly beaten whites of the eggs. Mix in the order given. 3 tablespoonfuls of sugar. two cups of flour. stirring constantly.

1 teaspoonful of vanilla. let raise forty minutes. Give the whole a vigorous beating. Boil all together. MRS. Cream the butter. 2 teaspoonfuls of baking powder. then each end to centre. turn onto moulding board. MRS. brush the top with white of one egg beaten with one-half cup confectioners' sugar. place in pan. beat thoroughly. stirring all the time. file:///E|/. 1 ¾ cups of flour. and as it cools cut in small squares. turn into wellgreased cake pan and bake in a moderate oven forty-five minutes. LINCOLN'S CHOCOLATE CARAMELS One cup of molasses. Bake fifteen to twenty minutes. until all added.—From Mrs. then the milk. half a cup of milk. using another one-half cup currants. ¼ a teaspoonful of salt. 1 egg. 1 ½ cups of powdered sugar. Roll as at first. let raise until doubled in size. Lincoln's Boston Cook Book. alternately.htm (27 of 57)07/05/2006 22:14:41 . pour it into shallow pans. add the yolks. having dough as soft as can be handled. 2 cups of flour. add sugar. then the melted chocolate and flour. ½ a cup of butter. 4 eggs. ½ a cup of Baker's Breakfast Cocoa./. ½ a cup of milk.. 1/3 a cup of sugar. one-quarter of a pound of chocolate cut fine.Vinnys A1 Store q q q q q ½ a cup of milk. and stir them carefully into the mixture. add the vanilla and baking powder. and fold again. 1 cup of scalded milk. Place in a bowl which is set in pan of warm water. and bake about forty minutes in moderate oven.—From Mrs. When it hardens in cold water. roll and fold again. 1 egg. Mix quickly and lightly. As you take from oven. half a cup of sugar. 3 tablespoonfuls of Baker's Cocoa. then add flour (in which is mixed the baking powder) and milk. roll into a square about an inch in thickness. To one-third of the mixture add the cocoa. 1 heaping teaspoonful of baking powder. Shape. 1 teaspoonful of vanilla. vanilla and egg. and one heaping tablespoonful of butter. fold the sides to meet the centre. Let stand five minutes. 3 ½ to 4 cups of flour. Rorer's Cook Book. sprinkle on one-half cup of currants. fold. ¼ a teaspoonful of extract cinnamon. Dissolve the chocolate in five tablespoonfuls of boiling water. deep pans. 1 ½ cups of sugar. COCOA BUNS q q q q q q q q q 2 tablespoonfuls of butter. Now beat the whites of the eggs to a stiff froth. Beat the butter to a cream. MISS FARMER'S CHOCOLATE NOUGAT CAKE q q q ¼ a cup of butter. RORER'S CHOCOLATE CAKE q q q q q q q q 2 ounces of chocolate. Mix in order given. and drop the white and brown mixture in spoonfuls into small. beat again. 2 compressed yeast cakes softened in ½ a cup of warm water. Then they are ready to serve.

When almost cold. To melted chocolate add one-third a cup of powdered sugar. two ounces of chocolate grated and melted over hot water. and at serving time turn out on a flat dish. CHOCOLATE JELLY WITH CRYSTALLIZED GREEN GAGES Dissolve in a quart of water three tablespoonfuls of grated chocolate. Bedford. Add to this a gill of hot milk and the soaked gelatine. 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. and when cold serve with whipped cream./. and egg unbeaten. when well mixed. add two-thirds milk. pinch the ends together and cook until golden-brown in smoking-hot fat. and cook until smooth. 2 squares of chocolate.htm (28 of 57)07/05/2006 22:14:41 . one-third of a teaspoonful of soda dissolved in one-half of a teaspoonful of boiling water. MRS. simmer ten minutes. and stir until the gelatine is dissolved. Helen Armstrong. Cool slightly and add to cake mixture. MRS. add gradually one and one-half cups of sugar. flour mixed and sifted with baking powder. add gradually remaining milk. 2 cups of bread flour. Melt two squares of Walter Baker & Co.'s Chocolate over hot water and mix with half a cup of sugar. a little salt.Vinnys A1 Store q q q q q q q 1 cup of milk. 3 teaspoonfuls of baking powder. gradually add the beaten yolks of three eggs and one and one-half cupfuls more of sugar. and sufficient sifted flour to make a soft dough.—Mrs. Cornelia C. add one tablespoonful of arrowroot dissolved in a little cold water. 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. turn it gently into the mould. Put an ounce of Walter Baker & Co. Line a quart charlotte mould with lady fingers. MRS. Cream the butter.. one cupful of sour milk. Helen Armstrong. Bake fifteen to twenty minutes in round layer-cake pans. Bedford. Sprinkle a generous half cupful of powdered sugar over the cream. Now add the chocolate and gelatine mixture and stir gently until it begins to thicken. ½ teaspoonful of vanilla. 2/3 a cup of almonds blanched and shredded. ARMSTRONG'S CHOCOLATE CHARLOTTE Soak a quarter of a package of gelatine in one-fourth of a cupful of cold water. Cornelia C. file:///E|/. cut into oblongs. Steam about half an hour (according to size) and serve in the cups or turned out on warm plate. divide each into three strips. ½ a cup of powdered sugar.—Mrs. let come to a boil. and when the cream is so thick that it will just pour. add a dessertspoonful of vanilla and a tablespoonful of brandy. MRS. ARMSTRONG'S CHOCOLATE PUDDING Soften three cups of stale bread in an equal quantity of milk.—Mrs. add half a pound of crystallized green gages cut into small pieces. which should be placed in a pan of ice water. and vanilla.'s Chocolate in a small pan with two tablespoonfuls of sugar and one of boiling water. Mix this thoroughly with the bread and place in well-buttered custard-cups.—Mrs. Whip one pint of cream to a froth and put it in a bowl. Take from the fire and add one teaspoonful of vanilla. pour into a pretty mould. then boil until clear. stir for a moment. Braid loosely. Then whisk well. and stir over the hot fire until smooth and glossy. place on range. Place the charlotte in a cold place for an hour or more. 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. Roll out. three beaten eggs and half a teaspoonful of vanilla. leaving the dough united at one end. Put between layers and on top of cake White Mountain Cream sprinkled with almonds. BEDFORD'S CHOCOLATE CRULLERS Cream two tablespoonfuls of butter and one-half of a cupful of sugar.—From Boston Cooking School Cook Book—Fannie Merritt Farmer. the whites of the eggs whipped to a stiff froth. one teaspoonful of vanilla. melted.

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. Put butter into granite saucepan. half a cup of granulated sugar and half a teaspoonful of salt." MRS./. 2/3 a cup of milk. 1 Chocolate. Ewing.'s Premium No. author of "The Art of Cookery. Add a pinch of cinnamon and mix to a soft paste with eggs beaten until thick. The flour should be sifted before it is measured. MRS. sufficient to serve twelve persons. by standing over hot water. author of "The Art of Cookery.—Janet McKenzie Hill—Ladies' Home Journal. while cooking.—Janet McKenzie Hill—Ladies' Home Journal. half a cup of granulated sugar and half a teaspoonful of salt. Then stir in a quart of boiling milk. cook with two cupfuls of boiling water until smooth. beat in an ounce of melted chocolate. Cornelia C. one at a time. Beat in the beaten whites of two eggs mixed with a cupful of sugar and a pint of whipped cream. and boil gently.—Boston Cooking School Cook Book—Fannie Merritt Farmer. HILL'S CHOCOLATE PUFFS Stir a cupful of flour into a cupful of water and half a cupful of butter. Emma P. cook for ten minutes. then brush the under side with cold water. MRS. Garnish with whipped cream. and stir constantly until chocolate is melted. when melted add sugar and milk. and. sugar and salt. stirring it constantly.—By Mrs. Emma P.'s Breakfast Cocoa. MISS FARMER'S CHOCOLATE CREAM CANDY q q q q q 2 cups of sugar. and beat until creamy and mixture begins to sugar slightly around edge of saucepan. remove from fire.." MRS. stir until dissolved.—Mrs. three large eggs. Omit vanilla. add vanilla. Shape with forcing bag and rose tube. 1 teaspoonful of vanilla. Serve in cups. Add one quart of boiling water. Drop in half-teaspoonfuls on slightly buttered paper and bake in a moderate oven.htm (29 of 57)07/05/2006 22:14:41 . add to three quarts and a half of milk scalded with cinnamon bark. three ounces of unsweetened chocolate. half a cup of flour. Do not take from the paper until cold. cut off the tops and put into each cake a tablespoonful of strawberry preserves. one-fourth of a teaspoonful of cinnamon. add the flour. Heat to boiling point.—Mrs. creamy cocoa. five minutes. Boil thirteen minutes. and serve with or without whipped cream. Ewing. remove from fire. flavor with vanilla extract. Cover with whipped cream sweetened and flavored. boiling together. stirring constantly. 2 squares of chocolate. and the paper can be readily stripped off.Vinnys A1 Store MRS. EWING'S CREAMY CHOCOLATE Mix together half a cup of sifted flour. and serve. add a pound of sifted powdered sugar and mix file:///E|/. Add gradually one quart of boiling water and let the mixture boil five minutes. HILL'S COCOA FRAPPÉ Mix half a pound of cocoa and three cupfuls of sugar. Bedford. MRS. finely shaved. then add chocolate. cool slightly and mark in squares. If desired a spoonful of whipped cream may be put in each cup before filling with the cocoa. 1 tablespoonful of butter. EWING'S CREAMY COCOA Stir together in a saucepan half a cup of Walter Baker & Co. and freeze. Bake. Remove from the fire. Pour at once into a buttered pan. Cool. add a quart of boiling milk. and add. SALZBACHER'S CHOCOLATE HEARTS Melt. The proportions given will make delicious. Put into a saucepan half a cup of Walter Baker & Co.

. they are very excellent and but little labor. a solid crust having formed over the top. one-half cup of molasses. one-half cup of milk. one cup of butter. Use the yolks for chocolate whips. which have been thoroughly mixed together. Have ready wafer paper cut round. one-half a cup of English walnuts and one teaspoonful of vanilla. add one-half cup of Baker's Chocolate and boil seven minutes longer. Cut with a tiny heart-shaped cake cutter (any other small cake cutter will do). then ice tops and sides with different tinted icings. yellow with orange. Candied violets. Pour at once into a pudding mould. and when cold turn out on the moulding board and cut into small dominoes or diamonds. Dissolve the cornstarch in a quarter of a cup of cold water. light sponge cake in a shallow biscuit tin or dripping pan. one-half a pound of almonds pounded very fine. Little domino cakes are also pretty. Serve with plain cream.—American Housekeeper. white with almond. and two ounces of grated Baker's Chocolate. add the cinnamon and vanilla. cinnamon and nutmeg. one tablespoonful each of cloves. CHOCOLATE FUDGE WITH FRUIT Two cups of sugar. add the sugar and the cocoa. add more sugar. and put away in a cold place to harden. work to a stiff yet pliable paste with the unbeaten whites of three eggs (or less). one cup of hot mashed potatoes. adding vanilla to flavor. Bake in a very moderate oven." 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. two teaspoonfuls of baking powder. If the paste seems too soft.'s Unsweetened Chocolate and made as for layer cake. SPANISH CHOCOLATE CAKE file:///E|/. bits of citron cut in fancy shapes. stir until it thickens. Break off in small pieces and roll out about one-fourth of an inch thick. two tablespoonfuls of raisins. The success of these cakes depends upon the oven.htm (30 of 57)07/05/2006 22:14:41 . ½ a teaspoonful of vanilla. and pour slowly over the stiffly beaten whites of eggs./. sprinkling the board and paste with granulated sugar instead of flour. CHOCOLATE MACAROONS Stir to a paste whites of seven eggs. two cups of flour. then when hard put on a second layer of chocolate. which should not be as cool as for meringue. nor quite so hot as for sponge cake.—Mabel Richards Dulon. PETITS FOUR Bake a simple. ½ a cup of sugar. four eggs well beaten. POTATO CAKE Two cups of white sugar.Vinnys A1 Store thoroughly. mix all together and boil seven minutes. using Walter Baker & Co. three-fourths a pound of sifted sugar. and place on pans oiled just enough to prevent sticking. 3 tablespoonfuls of cocoa. When done. pale green flavored with pistachio. one cup of chopped walnuts. Then add two tablespoonfuls of figs. They should be about an inch in depth. half a cup of sweet milk. they will feel firm to the touch. on which lay pieces of the mixture rolled to fit the wafer. one-half cup of butter. pale pink with rose. dipping the brush in the melted chocolate to make the spots. Split each one and spread jelly or frosting between the layers. Bake in layers and use marshmallow filling. If properly made. 2 level tablespoonfuls of cornstarch. Press one-half a blanched almond on each macaroon and bake in a moderate oven. They should be very light. Whites of 2 eggs. Remove from the fire.—From "Good Housekeeping. and will loosen easily from the pan after being allowed to stand a moment to cool. five teaspoonfuls of melted chocolate. add it to the pint of boiling water. ½ a teaspoonful of cinnamon. Ice the cakes on top and sides with white icing.

PEPPERMINTS. one-half a cup of butter. three cups of flour. then stir into it one cup of sugar and the yolk of one egg stirred together. Color the second part a very delicate pink.Vinnys A1 Store One cup of sugar. grated. melted over hot water. one-half a cup of sweet milk. While this is cooling beat up the first part of the cake and add the chocolate custard. Put on the stove one cup of milk. Add also a little water. Etc. CHOCOLATE CARAMEL WALNUTS (Uncooked Fondant) file:///E|/. Roll the candy into a sheet one-fourth an inch thick. Beat the egg on a plate. and flavor with peppermint. when cool flavor with vanilla. Sifted confectioner's sugar. Take the paste from the jar with a wooden tooth pick. (Uncooked Fondant) q q q q q q q White of 1 egg. 1 or 2 squares of Baker's Chocolate. 2 tablespoonfuls of cold water.htm (31 of 57)07/05/2006 22:14:41 . add but a little. Ice on top and between the layers. stir until dissolved. To one part add the peppermint and a very little of the green color paste. Pink color paste. ½ teaspoonful of essence of peppermint or a few drops of oil of peppermint. one teaspoonful of soda dissolved in hot water. two eggs. then cut out into small rounds or other shape with any utensil that is convenient./. flavor with rose extract and cut out in the same manner as the first. Work and knead the mixture until the paste is evenly distributed throughout. one-half a cup of Baker's Chocolate. then add more if necessary. knead and cut these as the others.. Bake in layers. add the cold water and gradually work in sugar enough to make a firm paste. Begin by adding a tablespoonful of water. Divide the sugar paste into three parts. To the last part add one or two squares of Baker's Chocolate. CHOCOLATE MINTS. as the chocolate will make the mixture thick and crumbly. Green color paste.

1 teaspoonful of vanilla extract. Beat the white of egg slightly. and the vanilla. After a few centers have been dipped set them in a cool place to harden. water. white. melted over hot water. APRICOT and NUT CHOCOLATES file:///E|/./. set the half of an English walnut upon each. Coat with Baker's "Dot" Chocolate. The necessary utensils are a wire fork and a very small double boiler. in the hollow of the hand. draw across the edge of the dish and drop onto a piece of table oil cloth or onto waxed paper. GINGER. add the syrup.. WITH BAKER'S "DOT" CHOCOLATE Half a pound of "Dot" Chocolate will coat quite a number of candy or other "centers. CHOCOLATE DIPPED PEPPERMINTS (Uncooked Fondant) Prepare green.. it will give a rich. it is well. lift out. sugar as needed. the chocolate. then break off small pieces of uniform size and roll them into balls. flatten the balls a little. When the melted chocolate has cooled to about 80° F. CHERRY. and the candies will not have a spreading base.htm (32 of 57)07/05/2006 22:14:41 . Break the chocolate in small pieces and surround with warm water. with the fork push it below the chocolate. also more water if necessary. Drop whatever is to be coated into the chocolate. stir occasionally while melting. &c. The caramel gives the chocolate a particularly nice flavor. Sifted confectioner's sugar. 1 tablespoonful of water. English walnuts. 3 tablespoonfuls of maple or caramel syrup." but as depth of chocolate and an even temperature during the whole time one is at work are essential. The inner dish of the boiler should be of such size that the melted chocolate will come nearly to the top of it. If the chocolate be at the proper temperature when the centers are dipped in it.Vinnys A1 Store q q q q q q q White of 1 egg. pink and chocolate colored mints by the first recipe. Do not let a drop of water get into the chocolate. the unused chocolate may be cut from the dish and set aside for use at a future time. it is ready to use. to melt a larger quantity of chocolate. glossy coating free from spots. 2 or more squares of Baker's Chocolate. After they have dried off a little run a spatula under each and turn to dry the other side. when convenient. Work with a silver plated knife and knead until thoroughly mixed. pressing the nut into the candy and thus flattening it still more. When cold. HOW TO COAT CANDIES.

but a silver oyster fork answers nicely) to make groups of three nuts. roll a piece of the fondant into a ball. side by side. ½ a pound of Baker's "Dot" Chocolate. lift out onto oil cloth with a dipping fork (a wire fork comes for the purpose. Use the first four ingredients in making uncooked fondant. PLAIN AND CHOCOLATE DIPPED PARISIAN SWEETS file:///E|/. Drop the peanuts. one at a time. CHOCOLATE PEANUT CLUSTERS Shell a quart of freshly-roasted peanuts and remove the skins. into the center of it. Use them without blanching. one by one. to remove dust. (Caramel syrup is a great addition to this fondant. Halves of almond. Set each shape on a plate as it is finished. then roll in the hollow of the hand into balls or oblongs. especially if nuts are to be used./. In removing the fork make a design on the top of each nut. then drop onto waxed paper or oil cloth. Almond or rose extract. CHOCOLATE COATED ALMONDS Select nuts that are plump at the ends. These are easily prepared and are particularly good. and one above and between the others.. Sifted confectioner's sugar. flatten it with the fingers and use to cover a whole pecan or English walnut meat. They will harden very quickly. Preserved ginger. then break off little bits and wrap around small pieces of the fruit. Work the fondant for some time. Melt "Dot" Chocolate and when cooled properly drop the nuts. one by one.—two below.htm (33 of 57)07/05/2006 22:14:41 . push the nuts under with the fork. 2 tablespoonfuls of cold water. Candied apricots. Brush. 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).Vinnys A1 Store q q q q q q q q q q White of 1 egg. Candied cherries. For other candies. in Baker's "Dot" Chocolate and set on an oil cloth. Halves of pecan nuts. into the center of a dish of "Dot" Chocolate made ready for use. Dip these.

and work it evenly through the mass. CHOCOLATE OYSTERETTES. roll these in confectioner's sugar or dip them in chocolate fondant or in Baker's "Dot" Chocolate. ¼ a teaspoonful of salt. 1 cup of dates./. chopped nuts or chopped nuts mixed with white or chocolate fondant. remove stones from the dates. Cut the strips into diamond-shaped pieces (or squares). add the salt. pecans or walnuts. PLAIN AND WITH CHOPPED FIGS file:///E|/. in "Dot" Chocolate. one variety or a mixture). add the chocolate. Fill the open space in the dates with a strip of preserved ginger or pineapple. let boil up once. and the sugar and work the whole to a smooth paste. (almonds.htm (34 of 57)07/05/2006 22:14:41 . then dip them. 1 ½ ounces of Baker's Chocolate. Add more sugar if it is needed and roll the mixture into a sheet one-fourth an inch thick. then drain as dry as possible. CHOCOLATE DIPPED Cut choice dates open on one side and remove the seeds. Pour boiling water over the figs and dates. one by one. When rolling the mixture use confectioner's sugar on board and rolling pin. press the dates into a compact form to keep in the filling. 2/3 a cup of nut meats.. 1/3 a cup of confectioner's sugar. chop the fruit and nut meats (almonds should be blanched) in a food chopper. 2 ounces citron. and sprinkle a little fine-chopped pistachio nut meats on the top of the dipped pieces. melted. STUFFED DATES. the stem ends from the figs.Vinnys A1 Store q q q q q q q q q q ½ a cup of Sultana raisins. 5 figs. filberts. Chocolate Fondant or Baker's "Dot" Chocolate. Cut into strips an inch wide.

For a change add figs or other fruit. Dip in "Dot" Chocolate. or to 236° F. cut into strips. the chocolate. then pour the mixture onto the cup of sugar cooked to caramel. melted over hot water. chopped fine. 2/3 a cup of cold water. ½ a pound or more of Baker's "Dot" Chocolate.Vinnys A1 Store q q Oyster crackers.htm (35 of 57)07/05/2006 22:14:41 . 1 teaspoonful of ground cinnamon. roasted peanuts or raisins or 3 or 4 basket figs or a little French fruit cut in very small bits. 1 cup of French candied fruit. 2 squares of Baker's Chocolate. then add the vanilla and the fruit. TURKISH PASTE WITH FRENCH FRUIT.. etc. 1 teaspoonful of vanilla extract. In cutting keep sugar between the knife and the paste. fine-chopped. and beat it in. angelica. 2 cups of sugar. Add the chocolate. To unmold separate the paste from the pan—at the edge—with a sharp-pointed knife. then with the tips of the fingers gently pull the paste from the pan to a board dredged with confectioner's sugar. ½ a cup of cold water./. CHOCOLATE FLAVORED q q q q q q q q 3 level tablespoonfuls of granulated gelatine. Roll each square in confectioner's sugar. then into small squares. add the nut meats and beat until the mass begins to thicken.. made ready as in previous recipes. or chopped nuts to the chocolate ready for dipping. add the cinnamon. salted preferred. let the mixture boil up once. and beat all together. 3 cups of pecan nut meats. cut very fine. Let the gelatine stand in the half cup of cold water until it has taken up all of the water. CHOICE CHOCOLATE PECAN PRALINES q q q q q 3 cups of granulated sugar. 1 cup of sugar cooked to caramel. cherries. and dispose on oil cloth or waxed paper. 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. When cold enough to hold its shape drop onto an oil cloth or marble. then remove from the fire. melted or shaved fine. Stir the sugar and cream over the fire until the sugar is melted. let stand in a cool place for a time. and at once set a half nut meat on each. 2 squares of Baker's Chocolate. Sift confectioner's sugar over the top. Select fresh-baked crackers free from crumbs. then add the gelatine and let cook twenty minutes. citron. 1 cup of cream. then when it thickens a little turn into an unbuttered bread pan and set aside until the next day. file:///E|/. a teaspoonful in a place. then let boil to the soft ball degree.

Then remove and beat until quite cool and pour into buttered tins. Cool in sheets three-quarters of an inch thick. and boil until it hardens in cold water. one to drop the mixture. Pour into buttered pan and set in a cool place. The mixture becomes smooth and firm almost instantly. After it has been taken from the fire. Then add two squares of Baker's Premium No. Stir until it creams when beaten on a saucer. crushing and beating them with a spoon. broken up into fine pieces./. after the fudge has been taken from the fire. 1 Chocolate. stirring it first rapidly. and cut in cubes.. SMITH COLLEGE FUDGE Melt one-quarter cup of butter. and after it has been brought to a boil continue boiling for two and one-half minutes. until half a pound has been stirred into the fudge. one cup of brown sugar. Stir vigorously and constantly.Vinnys A1 Store Two persons are needed to make these pralines. VASSAR FUDGE q q q q 2 cups of white granulated sugar. Continue to stir in marshmallows. scraped fine. Put in the sugar and cream. 1 cup of cream. ¼ a cake of Baker's Premium No. and when this becomes hot put in the chocolate. DOUBLE FUDGE file:///E|/. Add two squares of Baker's Chocolate. Boil this five minutes. 1 Chocolate. then begin to stir in marshmallows. the other to decorate with the halves of the nuts. onequarter cup of molasses and one-half cup of cream. Mix together in a separate dish one cup of white sugar. Add this to the butter. Just before it is done add a small piece of butter. and then more slowly towards the end. Put in butter when it begins to boil.htm (36 of 57)07/05/2006 22:14:41 . Maple or brown sugar may be used in place of all or a part of the quantity of granulated sugar designated. When cold cut in diamond-shaped pieces. add one and one-half teaspoonfuls of vanilla. Then stir constantly until the mass thickens. stirring rapidly. WELLESLEY MARSHMALLOW FUDGE Heat two cups of granulated sugar and one cup of rich milk (cream is better). 1 tablespoonful of butter.

get some one to beat one dish of the fudge. till a soft ball can be formed in cold water. and beat until thick and slightly grainy. 2 squares of Baker's Chocolate. or.htm (37 of 57)07/05/2006 22:14:41 . lined with waxed paper. then beat and pour on top of fudge already in pan. When cool. glucose and cream over a slack fire until the sugar is melted. chopped fine. Stir the sugar. then put the mixture in a pan.. stirring every three or four minutes very gently. 1 tablespoonful of butter. scraped fine or melted. 1 ½ cups of cream. cut in squares.Vinnys A1 Store q q q q 2 cups of granulated sugar. then let boil. or on something that will allow the air to circulate below the dishes. Butter size of a walnut. When nearly cold turn from the pan. ¼ a cup of glucose (pure corn syrup). When the mixture cools a little. 1 teaspoonful of vanilla extract. ½ a cup of cream. add a teaspoonful of vanilla to each dish. FUDGE HEARTS OR ROUNDS file:///E|/. ½ a cup of cream. Set both dishes on a cake rack. 1 tablespoonful of butter./. Boil ten minutes. 2 teaspoonfuls of vanilla. q q q q q 2 cups of brown sugar. to give a marbled effect. 1 cup of walnut meats. first a little of one and then of the other. 2 squares of Baker's Chocolate. Remove from the fire and pour one-half of the mixture over the chocolate. until the thermometer registers 236° F. MARBLED FUDGE q q q q q q 2 cups of granulated sugar.. Boil seven minutes. move the saucepan to a hotter part of the range and continue stirring until the mixture boils. then beat and spread in buttered tin to cool. peel off the paper and cut into cubes.

set the second batch to cook.. and let boil up vigorously. 2nd BATCH q q q q q q 2 cups of granulated sugar. but one batch need be prepared. then remove from the fire and add the chocolate. then remove to a cake cooler (or two spoon handles to allow a circulation of air below the pan). At once dispose the halves of marshmallows close together upon the top of the fudge. pull off the paper and cut into cubes. milk and water to 236° F. 1 cup of cream. stir gently every few minutes. Start with the first batch and when this is nearly boiled enough. Pour into a pan lined with paper to stand until cooled somewhat. turn from the mold and with a French cutter or a sharp edged tube cut into symmetrical shapes. Boil the sugar.. until the sugar is melted. 1 teaspoonful of vanilla extract. set it into cold water and when nearly cold. melted or shaved fine. 1 cup of cream. MARSHMALLOW FUDGE 1st BATCH q q q q q q q 2 cups of granulated sugar. 1 teaspoonful of vanilla. ¼ a cup of butter.htm (38 of 57)07/05/2006 22:14:41 . Soon the other dish of fudge will be ready. ¼ a teaspoonful of salt. 1 tablespoonful of butter. half of it being spread over the marshmallows. 1 teaspoonful of vanilla. 1/3 a cup of water. set in the thermometer and cook over a quick fire. 2 squares of Baker's Chocolate. Nearly half a pound of marshmallows. then turn it into a pan lined with waxed paper. 1 tablespoonful of butter. 1 ½ squares of Baker's Chocolate. 236° F. when the sugar boils wash down the sides of the pan as in making fondant. If one is able to work very quickly. add the vanilla and beat as in the first batch. or hardwood board./. In the meantime the second batch should be cooking and the marshmallows be gotten ready. over a rather slack fire. preparing it in the same manner as the first.. add the butter and let boil up vigorously. 1/3 a cup of condensed milk. salt and chocolate.Vinnys A1 Store q q q q q q 2 cups of granulated sugar. split in halves. to the soft ball degree. or to the "soft ball" degree. 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. When the whole is about cold turn it onto a marble. Stir the sugar and cream. without stirring. then add the vanilla and beat the candy until it thickens and begins to sugar. add the butter. let stand undisturbed until cool. then pour it over the marshmallows. 2 squares of Baker's Chocolate. ¼ a teaspoonful of salt.

CHOCOLATE COCOANUT CAKES q q q q q 2/3 a cup of granulated sugar. cover and let boil three or four minutes.Vinnys A1 Store FRUIT FUDGE q q q q q q 1 ½ cups of granulated sugar. then uncover and let boil stirring often but very gently until a soft ball may be formed in cold water. CHOCOLATE FOR DIPPING q ½ a cake or more of Baker's "Dot" Chocolate. One cup. add the fruit and beat until it becomes thick. ½ a pound of dessicated cocoanut. Heat the sugar. syrup. until a little of the candy dropped on a cold marble may be rolled into a ball. thick. onto a marble or waxed paper. ½ a cup of thick cream. When cold coat with "Dot" Chocolate melted over hot water and cooled properly. or. 1 cup of Maple Syrup.. Set the saucepan on a cake cooler and when the mixture becomes cool. then turn into pans lined with waxed paper. 1 ½ cups of glucose (pure corn syrup). Stir the sugar. water and glucose to the boiling point. or 1/3 a cup of milk and 1/4 a cup of butter. Coat these with the "Dot" Chocolate.htm (39 of 57)07/05/2006 22:14:41 ./. by small teaspoonfuls. Drop. and candied cherries and apricots. cut in small pieces. BAKER'S CHOCOLATE "DIVINITY" file:///E|/. rather uneven rounds. or. In about fifteen minutes cut into squares. add the cocoanut and stir constantly while cooking to the soft ball degree. ¾ a cup of fruit. glucose and cream until the sugar is melted. figs. ¼ a cup scant measure of water. These cakes are very easily coated. to make small. less one tablespoonful. ½ a pound or Baker's "Dot" Chocolate. of glucose. until the thermometer registers 236° F.

½ a cup of glucose pure corn syrup. glucose and water stand on the back of the range. 1 cup of nut meats. Let the sugar. honey.Vinnys A1 Store q q q q q q q q 1 ½ cups of brown sugar. then pour into the pan lined with paper. beating constantly meanwhile. syrup. On no account let even a few drops of water boil into the candy. ¼ a teaspoonful of salt. 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. add the nuts and pour into a pan lined with waxed paper. The candy must be stirred constantly during the last of the cooking. beating constantly meanwhile. beaten dry. Add the salt and chocolate and beat over the fire. Put the sugar. about 248° F. Add the salt to the eggs before beating them. beating constantly meanwhile with the egg beater. ¼ a teaspoonful of salt. until the chocolate is melted. then cover and let boil five minutes. 1 cup of almond or English walnut meats. Piece of paraffine size of a pea. 1 teaspoonful of vanilla. ½ a cup of honey (strained). 287° F. to the saucepan. until when tested in water a ball that rattles in the cup will be formed. Remove the cover and let boil to soft crack. chopped fine.. chopped fine. In cooking without a thermometer one is liable to remove the candy from the fire too soon—if this happens. or. broken in pieces. until the sugar is melted. The whites of 2 eggs. ½ a cup of water. ¼ a cup of water.htm (40 of 57)07/05/2006 22:14:41 . beaten dry. Then turn this gradually onto the eggs. stirring occasionally.. ½ a cup of glucose. set this into a dish of boiling water and stir constantly until the mixture thickens. glucose. Return the whole to the saucepan. then pour in a fine stream onto the whites of eggs. set file:///E|/. 2 squares of Baker's Chocolate. 1 cup of maple syrup. CHOCOLATE NOUGATINES q q q q q q q q q q 1 cup of granulated sugar. return. The whites of 2 eggs. stir occasionally and let boil to the hard ball degree. paraffine and water over the fire. and gradually pour on part of the syrup. 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. About ½ a pound of Baker's "Dot" Chocolate. egg whites and all./.

Vinnys A1 Store over the fire on an asbestos mat and beat constantly until it becomes crisp when tested in cold water. glucose. Do not let the mixture stop boiling while the milk is being added.. Cook until the thermometer registers 250° F. to stir beneath it—every four or five minutes. file:///E|/. Remove from the fire. 2 teaspoonfuls of vanilla extract. Pour into a buttered pan a little larger than an ordinary bread pan and set aside to become cold. 1/8 a teaspoonful of cream of tartar. 1 cup of butter. and when the mass has boiled a few moments. ¾ cup of glucose. stir and cook until the mixture boils vigorously. 1 ½ cups of English walnut meats. stirring gently—move the thermometer. butter. or. When nearly cold turn from the pan and cut into cubes. Stir every few moments and cook to 248° F. nicely oiled or buttered. cream of tartar and one cup of the milk over the fire. to make a sheet three-fourths an inch thick. Put the sugar. 2 ½ squares of Baker's Chocolate. add the chocolate and nuts and beat until the chocolate is melted. until when tested in cold water. glucose.htm (41 of 57)07/05/2006 22:14:41 . CHOCOLATE NUT CARAMELS q q q q q q q 2 cups of granulated sugar. a hard ball may be formed. stir constantly. When nearly cold cut into squares./. Without a thermometer boil until—when tested by dropping a little in cold water—a hard ball may be formed in the water. 1 ½ cups of glucose (pure corn syrup). then gradually add the other cup of cream. gradually stir in the rest of the milk. (not skimmed). one cup of the cream and the butter over the fire. then turn it into two bread pans. When cold cut into pieces about an inch and a quarter long and three-eighths of an inch wide and thick. add the chocolate and vanilla and beat them thoroughly through the candy. ½ a cup of butter. 2 cups of cream.. PLAIN CHOCOLATE CARAMELS q q q q q q q 2 ½ cups of sugar. Coat these with "Dot" Chocolate. Put the sugar. beat in the vanilla and turn into a biscuit pan. (pure corn syrup). 1 teaspoonful of vanilla extract.. 3 or 4 squares of Baker's Chocolate. Do not allow the mixture to stop boiling while the cream is being added. 2 ½ cups of whole milk.

then remove the damp cloth and cut the mass into pieces. Cover the saucepan and let boil rapidly three or four minutes. ¼ a cup of butter. a pretty firm ball may be formed. with a metal scraper or a wooden spatula. 1 ¼ cups of rich milk. turn the edges of the mass towards the center. water and glucose over the fire. wrap each cube in waxed paper. Fondant may file:///E|/. Add the chocolate and vanilla. Remove the cover. 1 ¼ squares of Baker's Premium Chocolate. scraping all the sugar from the marble onto the mass.htm (42 of 57)07/05/2006 22:14:41 . and continue turning the edges in until the mass begins to thicken and grow white. add the cream of tartar or acid and. set in the thermometer—if one is to be used—and let cook very rapidly to 240° F. glucose. and stir until the boiling point is reached. if the cloth covering it be wrung out of cold water and replaced once in five or six days. The fondant may be used the next day. when tested in water or on a cold marble. cover with a cloth wrung out of water (this cloth must not touch the fondant) and then with heavy paper. then without jarring the syrup turn it onto the marble or platter. 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. 1 teaspoonful of vanilla extract. Let the sugar stand for an hour or longer to ripen.. to remove any grains of sugar that have been thrown there. Let stand until cold and firm. 1 cup. When the white mixture is ready. FONDANT q q q 4 cups of granulated sugar. knead slightly. then very gradually stir in the rest of the milk. WHITE LAYER q q q q 2/3 a cup of granulated sugar. then cut in cubes. wash down the sides of the saucepan.. Put the sugar. stir until boiling. less one tablespoonful. For the white layer. turn enough of it onto one of the chocolate layers to make a layer about onethird an inch thick. then cover closely with a heavy piece of cotton cloth wrung out of cold water. set on the back part of the range. Do not scrape out the saucepan or allow the last of the syrup to drip from it. but do not let it begin to boil until the chocolate layers are turned into the pans. with the hand or a cloth wet repeatedly in cold water. press these closely into a kitchen bowl. ¼ a teaspoonful of cream of tartar.. mix thoroughly and turn into two wellbuttered shallow pans. but is in better condition after several days. of glucose (pure corn syrup). remove it from the pan and dispose above the cocoanut layer. then draw the saucepan to a hotter part of the range. 1 ½ cups of cold water. 1/16 a teaspoonful of cream of tartar. and may be kept almost indefinitely. Have the other chocolate layer cooled. or until. by standing in cold water. or the soft ball degree. Put this mixture over the fire. When the syrup is cold. or 3 drops of acetic acid. stir until the mixture boils. cream of tartar and the fourth a cup of milk over the fire./. stirring occasionally. ½ cup of glucose (pure corn syrup) scant measure.Vinnys A1 Store RIBBON CARAMELS CHOCOLATE LAYERS q q q q q q q 1 ¼ cups of granulated sugar. 1/3 a pound of dessicated cocoanut. to dissolve the sugar. as sugary portions will spoil the fondant by making it grainy. ¼ (scant) a cup of water. butter. then work it up into a ball. to 248° F. Wet the hand in cold water and with it dampen a marble slab or a large platter. Stir the sugar and water in a saucepan. put the sugar. until the sugar is melted. Let cook.

and knead the mass thoroughly./. At once press half of a blanched almond on the top of the candy. 1 teaspoonful of vanilla extract." to be coated with chocolate or with some of the same fondant tinted and flavored appropriately. ALMOND CHOCOLATE CREAMS CENTERS q q q q ¼ a cup of blanched almonds. add a few drops of water. as frosting for small cakes. turn the fork over and drop the bon-bon onto waxed paper. chopped fine.htm (43 of 57)07/05/2006 22:14:41 . as needed. file:///E|/. CHERRY CHOCOLATE CREAMS CENTERS q q ¼ a cup of candied cherries. ½ a cup of fondant. If at any time the coating be too thick. Confectioner's sugar for kneading and shaping. put the fork under it and lift it out. chopped fine. then cut into small pieces of the same size." with the fork cover it with fondant. add the vanilla and the water and heat until melted. 2 squares of Baker's Chocolate.. or the design made with the fork will suffice. scrape the fork lightly on the edge of the dish. Halves of blanched almonds. 2 squares of Baker's Chocolate. 1 teaspoonful of vanilla extract.Vinnys A1 Store be used. use it to coat whole nuts or cherries. on a marble or large platter. shape into a long roll. If any be left over. ½ a cup of fondant. take out the spoon and put in a dipping fork (a wire fork costing about ten cents) beat the fondant. CHOCOLATE COATING q q q About one cup of fondant. Mix the chopped almonds with the fondant and 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). Shape these into balls a generous half inch in diameter and leave them about an hour to harden on the outside. add confectioner's sugar. or éclairs or for making candy "centers. ¼ a teaspoonful of vanilla. to remove superfluous candy. Few drops of water. white or delicately colored with vegetable color-pastes or with chocolate. Make a design with the fork in taking it from the candy. CHOCOLATE COATING q q q q q About 1 cup of fondant. a little at a time. to keep it from crusting and drop in a "center.

FIG-AND-NUT CHOCOLATES q q q q q q q 5 figs. one by one. cut side down. let stand until the chocolate is set. 3 or 4 ounces of Baker's Chocolate. using enough to secure the shade of brown desired in the coating and add to the fondant with the vanilla. With a teaspoon drop the mixture onto waxed paper to make rounds of the same size—about one inch and a quarter in diameter—let these stand in a cool place about one hour. 3 or 4 tablespoonfuls of water or sherry wine. then stir (over hot water) until the fondant and chocolate are melted and evenly mixed together. Coat the fig-and-nut balls and drop them with the fork onto a piece of oil cloth or waxed paper in the same manner as the cherry bon-bons.htm (44 of 57)07/05/2006 22:14:41 . add two ounces of chocolate and a teaspoonful of boiling water. Remove the stem and hard place around the blossom end of the figs. Add powdered sugar as is needed to shape the mixture into balls. then add the nuts and chop very fine. and let steam. Powdered sugar. in chocolate fondant (as prepared for almond file:///E|/. CHOCOLATE MARSHMALLOWS Cut the marshmallows in halves. and remove them with the fork to a piece of oil cloth. when they are ready to use. into the chocolate mixture. one by one.Vinnys A1 Store q Bits of cherry. Melt the chocolate. then drop the peppermints. Prepare the centers and coat in the same manner as the almond creams. leave the mixture white or tint very delicately with green or pink color-paste. CHOCOLATE PEPPERMINTS Melt a little fondant and flavor it to taste with essence of peppermint. 1 teaspoonful of vanilla. and put them. These may be dipped in "Dot" Chocolate instead of fondant. ½ a cup of English walnut meats. with the water or wine. Put about a cup of fondant in a double boiler. in a double boiler until softened./. Fondant..

MAPLE FONDANT ACORNS q q q q q q q 2 cups of maple syrup. and then in the chopped-and-browned almonds. of Baker's Chocolate. let these stand an hour or longer to harden upon the outside. (¼ an ounce of paraffine at discretion). sprinkle at once with a little fine-chopped pistachio nut meat. About ¼ a cup of fine-chopped almonds.htm (45 of 57)07/05/2006 22:14:41 . ¾ a cup of cold water. drain./.. heat to the boiling point. Confectioner's sugar. add Baker's Chocolate and vanilla as desired and beat till the chocolate is evenly mixed through the fondant. Continue until all have been dipped. Work some of the fondant. 1/3 the recipe for fondant. Make fondant of the syrup. Put a little of the fondant in a dish over hot water. When all are dipped. adding confectioner's sugar as needed. that it may not crust over. CHOCOLATE ALMOND BARS q q q q q q q q ½ a cup of sugar. 2 or more squares of Baker's Chocolate. set them over the fire in tepid water to cover. then take them up. lift out the marshmallow. in removing the fork. and with the thumb and finger push the meat from the skin. one by one. ½ a cup of blanched almonds.Vinnys A1 Store and cherry chocolate creams). 1 ¾ cups of granulated sugar. Beat the chocolate with the fork. ½ a cup of water. 1 teaspoonful of vanilla. ¾ a cup of glucose. file:///E|/. browned in the oven. into cone shapes. then dip the cones in the chocolate and set them on a piece of oil cloth or waxed paper. granulated sugar and cold water. turn it and. 1 teaspoon of vanilla. chopped fine. 3 or 4 ozs. melted over hot water and flavored to taste with vanilla. lift the first one dipped from the paper and dip the base again in the chocolate. leave its imprint in the chocolate. cover with cold water. To prepare the nuts. following the directions given for fondant made of granulated sugar (cream of tartar or other acid is not required in maple fondant).

melted over hot water. 1 teaspoonful of vanilla extract. one by one. then turn onto a damp marble. Add the Baker's Premium Chocolate.Vinnys A1 Store Melt the sugar in the water and glucose and let boil to about 252° F. When cold. or between a soft and a hard ball. ½ a cup of water. form as many of these strips as desired. Remelt this over hot water. WALNUT CREAM-CHOCOLATES file:///E|/. It will take considerable time to turn this mixture to fondant. ALMOND FONDANT BALLS Roll part of the almond fondant into small balls. With a spoon sprinkle the chopped material over the balls. Let boil to the soft ball degree or to 238° F." With the fork push them below the fondant. cut the strips into two-inch lengths and let stand to become firm. Have ready the "Dot" Chocolate melted over hot water and in this coat the prepared sticks leaving the surface a little rough. ¼ a pound of almond paste. cut into small.. Without the paraffine cook a little higher than with it. then roll it lightly under the fingers into a long strip the shape and size of a lead pencil. When cool enough score it in strips about an inch and a quarter wide. ALMOND FONDANT STICKS q q q q q q q 2 ½ cups of coffee A or granulated sugar. let boil up vigorously. thin pieces. and set onto oil cloth. in chocolate fondant prepared for "dipping. and in it coat the balls lightly. Some of the "Dot" Chocolate will be left after dipping the almond chocolate sticks. Add the almonds and the vanilla. and. Add at the same time the vanilla. lift the strips. lift out. The chocolate must be added warm. sugar side down.. Cover and let stand half an hour. When nearly cold turn to a cream with a wooden spatula. glucose and water over the fire. ¼ a cup of glucose. drop them. At once cut off a portion of the fondant and knead it into a round ball.htm (46 of 57)07/05/2006 22:14:41 . mix thoroughly and turn onto a marble or platter over which powdered sugar has been sifted./. Turn out the candy in such a way that it will take a rectangular shape on the marble. ¼ a pound of Baker's Premium Chocolate. and knead it in thoroughly. as it grows cooler. Put the sugar. drain as much as possible. to a board and cut them in pieces half or three-quarters of an inch wide. These improve upon keeping. Stir until the sugar is dissolved. 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). Wash down the sides of the kettle as in making fondant. ½ a pound of Baker's "Dot" Chocolate. Add the almond paste.

melted over hot water. Put the sugar. if necessary. ¼ a cup of glucose. so that they may be "dipped" or coated with chocolate. especially such as are of some variety of fondant. and let cook to the soft ball stage. glued to a thin strip of wood.htm (47 of 57)07/05/2006 22:14:41 . stir constantly while the mixture becomes warm and thin. round piece of wood. file:///E|/. When dropping the chocolate mixture into the starch it should be just soft enough to run level on the top. then cook to the soft ball degree. 2 teaspoonfuls of vanilla. 3 or 4 tablespoonfuls of thick caramel syrup.. With a small brush remove the starch that sticks to the candy shapes. ½ a cup of water. When the candy is cold. Use two teaspoons to drop the cream.Vinnys A1 Store q q q q q q q 2 ½ cups of granulated sugar. then pour on the Premium Chocolate. pour on a damp marble and leave until cold. A little water. add the caramel syrup and the vanilla. or 236° F. are thin when warm and solidify on the outside when cold. then knead the cream. Have ready molds made of plaster paris. ½ a cup of condensed milk. set half an English walnut meat upon the top./. ½ a pound of Baker's "Dot" Chocolate. ¼ a cup of butter. though the impressions must be made one at a time. turn to a cream.. when cold and brushed free of starch dip in "Dot" Chocolate. fill a low pan with cornstarch. To shape candy of this sort. and drop the cream mixture into impressions made in cornstarch. Coat each piece with "Dot" Chocolate. add a tablespoonful or two of water. water. This process is longer than with the ordinary fondant. condensed milk and water over the fire to boil. CHOCOLATE BUTTER CREAMS q q q q q q q 2 ½ cups of sugar. add the vanilla and stir until melted. put it into a double boiler. lift from the starch and repeat the impressions as many times as the space allows. stir until the sugar is melted. stir gently but often. The mixture is now ready to be dropped into small impressions in starch. As each piece is coated and dropped onto the oil cloth. TO MOLD CANDY IN STARCH IMPRESSIONS Many candies. making it smooth upon the top. 1 teaspoonful of vanilla. knead well and set over the fire in a double boiler. If molds are not available a thimble. glucose and butter over the fire. pick it from the starch. then gather into a compact mass. cover with a bowl and let stand for thirty minutes. or to 238°F. If too soft it will not hold its shape in coating. ½ a cup of water. Pour on a damp marble and let stand undisturbed until cold. or the stopper of an oil or vinegar cruet will answer the purpose. Put the sugar. and with a spatula turn to a cream. ½ a pound of Baker's "Dot" Chocolate. Cover the chocolate fondant with a bowl and let stand for thirty minutes. 2 ½ ozs of Baker's Premium Chocolate. press these into the cornstarch.

Pistachio nuts in slices and halves. thin and evenly tinted. When the fondant begins to stiffen.. ½ to 1 whole teaspoonful of rose extract. file:///E|/. add the extract and stir until the mixture is hot. Let cook to 238° F. ½ a pound of Baker's "Dot" Chocolate. Damask rose color-paste.htm (48 of 57)07/05/2006 22:14:41 ./. cover and finish cooking as in making ordinary fondant. PISTACHIO CHOCOLATE CREAMS q q q q q q Fondant. 1 teaspoonful of vanilla extract. it should be hot and thin enough to run level on top. Candied or Maraschino cherries. With the point of a toothpick take up a little of the color-paste and add to the fondant. Using green color-paste. scrape at once into a bowl and cover with a damp cloth. Green color-paste. 1 cup of water. With two teaspoons drop the mixture into impressions made in starch. 1/3 a cup of glucose (pure corn syrup). Put a bit of nut in each impression. vanilla and almond extract mold the fondant in long shapes. Put the sugar. glucose and water over the fire and stir until boiling. When firm coat with "Dot" Chocolate and set half a pistachio nut on top. SURPRISE CHOCOLATE CREAMS q q Fondant.Vinnys A1 Store FONDANT FOR SOFT CHOCOLATE CREAMS q q q 2 ½ cups of sugar. Use this fondant in the following recipes. Turn the syrup onto a damp marble or platter and before it becomes cold turn to a cream with a wooden spatula. but do not let the cloth touch the fondant. brush carefully and coat with "Dot" Chocolate. ½ a pound of Baker's "Dot" Chocolate. 1/8 a teaspoonful of almond extract. remove from the starch. Put a part or the whole of the fondant into a double boiler over boiling water. before filling it with fondant. ROSE CHOCOLATE CREAMS q q q q Fondant. When the shapes are cold. then wash down the sides of the saucepan.

½ a pound of raw shelled peanuts. ½ a cup of glucose (pure corn syrup)./. water and glucose over the fire. then uncover and let cook to 275° F. 1 teaspoonful of vanilla extract. wash down the sides of the saucepan with a cloth or the fingers dipped in cold water. Note that the peanuts used in the brittle are raw. turn it onto a warm and well-oiled marble or platter. 2 level tablespoonfuls of butter. Half of a roasted peanut may be set upon each piece as coated. Break into small pieces and when cold coat with "Dot" Chocolate prepared as in previous recipes. 2/3 a cup of water. As soon as it has cooled a little on the edges. Let the chocolate. broken in bits. Put a bit of cherry in the bottom of each starch impression. as coated dispose them on table oil cloth or waxed paper. 3 tablespoonfuls of butter. 1 level teaspoonful of soda. ½ a pound or more of Baker's "Dot" Chocolate. After the peanuts are shelled. 1/3 a cup of molasses. The small Spanish peanuts are the best for this purpose. Put the sugar. then add as many chopped peanuts as can be well stirred into it. let cool to about 80° F. one at a time.. Dissolve the soda in the cold water. (when a little is cooled and chewed it clings but does not stick to the teeth) add the butter and peanuts and stir constantly until the peanuts are nicely browned (or are of the color of well roasted peanuts). when they are ready to use. and again pull as thin as possible. cover them with boiling water. 2/3 a cup of water. 1/3 a cup of glucose. take hold of it at the edge and pull out as thin as possible. and in it drop the creams. 1 teaspoonful of vanilla extract. stir till the sugar is dissolved. then turn the whole sheet upside down. Chopped peanuts. CHOCOLATE POP CORN BALLS q q q q q q q 1 ½ cups of sugar. to fill the impressions and have them level on the top. be melted over warm water. then skim out and push off the skin. let boil up once. ½ a pound of Baker's "Dot" Chocolate. add the vanilla and the soda and stir vigorously.Vinnys A1 Store q q q Flavoring of almond or vanilla. then turn in the melted fondant. Loosen it from the receptacle at the center by running a spatula under it. CHOCOLATE PEANUT BRITTLE q q q q q q q q q 1 ½ cups of sugar.htm (49 of 57)07/05/2006 22:14:41 . When the candy is through foaming. cover and let boil three or four minutes. 1 tablespoonful of cold water. Melt the fondant over hot water and add the flavoring. 3 squares of Baker's Premium Chocolate. file:///E|/.

Under cover of a similarity in name. add the flavoring. With buttered hands lightly roll the mixture into small balls./. add the chocolate. save the salt. ¼ a teaspoonful of salt. melted over hot water. then pour onto the popped corn. within recent years.. then wash down the sides of the saucepan. a number of unscrupulous concerns have. cover and let boil three or four minutes. continue this until the candy is cold enough to pull. as those who are making use of it seek out-of-the-way places where deception will the more easily pass. made attempts to get possession of the great market won by this House. Ltd. a little at a time.htm (50 of 57)07/05/2006 22:14:41 . or 1 teaspoonful of essence of peppermint. Have the corn warm and in a warm bowl. turn the edges towards the center.. cut in short lengths and wrap in waxed paper. trade-mark. (pure corn syrup). add the molasses and butter and stir constantly until brittle in cold water. well salted. It is difficult to bring the fraud home to all consumers. as the candy cools on the edges. remove from the fire and. 2 tablespoonfuls of butter. stir.Vinnys A1 Store q About 4 quarts of popped corn. or until brittle when tested in cold water. 2/3 a cup of water. CHOCOLATE MOLASSES KISSES q q q q q q q q q 2 cups of coffee A sugar. 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. with a spatula or the fingers. 1 tablespoonful of vanilla extract. chocolate and flavoring. label or wrapper. WALTER BAKER & CO. file:///E|/. glucose and water over the fire. stir until the sugar is melted. Put all the ingredients. Set the sugar. 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. 1 cup of molasses. and the vanilla. let boil rapidly to 260°F. pour the chocolate. Pour onto an oiled platter or marble.. Press the mixture together only just enough to hold it in shape. over the fire. to mix the chocolate evenly through the candy. melted over hot water. above the candy. pull over a hook until cold. then remove the cover and let cook without stirring to the hard ball degree. 4 ounces of Baker's Premium Chocolate. mixing the two together meanwhile. as soon as the bubbling ceases. 1/3 a cup of glucose." 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. During the last of the cooking the candy must be stirred constantly. Discard all the hard kernels in the corn. during the pulling.

.. and fifty-two highest awards from the great industrial exhibitions in Europe and America.'s Cocoa and Chocolate Preparations BAKER'S BREAKFAST COCOA In 1-5 lb. and it is soluble. The safest course for consumers../. We have behind us one hundred and twenty-nine years of successful manufacture.Vinnys A1 Store We have letters from housekeepers who have used the genuine Baker goods for years. 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. WALTER BAKER & Co. more or less injurious to health. It has more than three times the strength of cocoa mixed with starch. file:///E|/. for the purpose of cheapening the cost and giving a fictitious appearance of richness and strength. Our Cocoa and Chocolate Preparations are ABSOLUTELY PURE—free from coloring matter. 90.. and 5 lb. or adulterants of any kind. 1-2 lb. Our registered guarantee under National Pure Food Laws is Serial No. WALTER BAKER & CO. is to buy goods bearing the name and trade-mark of a well-known and reputable manufacturer. Ltd. 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. tins This admirable preparation is made from selected cocoa. arrowroot or sugar. chemical solvents. Statements in the press and in the reports of the Pure Food Commissioners show that there are on the market at this time many cocoas and chocolates which have been treated with adulterants.. from which the excess of oil has been removed. therefore. and to make sure by a careful examination that they are getting what they order.htm (51 of 57)07/05/2006 22:14:41 . and are therefore in full conformity to the requirements of all National and State Pure Food Laws. 1 lb. It is absolutely pure. 1-4 lb. and is.

is guaranteed to consist solely of choice cocoa and sugar. Celebrated for more than a century as a nutritious. to which nothing has been added and from which nothing has been taken away.. palatable and healthful article of food that can be carried by bicyclists. On the outside of the case. tourists and students. To distinguish their product from these imitations Walter Baker & Co. yellow label It is the pure product of carefully selected cocoa beans. Ltd. cakes and 5c and 10c packages. Particular care is taken in its preparation. costing less than one cent a cup. and admirably adapted for invalids as well as for persons in health. blue wrapper. The color of the case is the same shade of deep blue heretofore used on the Baker packages. No alkalies or other chemicals or dyes are used in its preparation. far more economical../. nourishing. "La Belle Chocolatière" sometimes called the Chocolate Girl. have enclosed their cakes and pound packages in a new envelope or case of stiff paper.Vinnys A1 Store therefore. The small cakes form the most convenient. delicacy and natural flavor. The high reputation and constantly increasing sales of this article have led to imitations on a very extensive scale. flavored with pure vanilla beans. Vigorous proceedings will be taken against anyone imitating the package. 1 lb. Trade-Mark on every package BAKER'S CHOCOLATE In 1-4 and 1-2 lb. is printed. strengthening. and no change has been made in the color (yellow) and design of the label. delicious and flesh-forming beverage. Trade-mark on every package CARACAS CHOCOLATE file:///E|/. the name of the manufacturer is prominently printed in white letters. Used at receptions and evening parties in place of tea or coffee. and 1-6 lb. Trade-mark on every package BAKER'S VANILLA CHOCOLATE In 1-2 lb. and a trial will convince one that it is really a delicious article for eating or drinking. It is the best sweet chocolate in the market. cakes.htm (52 of 57)07/05/2006 22:14:41 . It is delicious. different from any other package. packages. easily digested. On the back of every package a colored lithograph of the trade-mark.. Unequalled for smoothness.

packages A delicious article. enclosed in an attractive wrapper with an embossed representation of an automobile in colors./. we will send a quarterpound cake by mail. and has a constantly increasing sale in all parts of the country. Put up in very artistic wrappers. on receipt of 10 cents in stamps or money. packages A fine eating chocolate. prepaid. It is one of the finest and most popular sweet chocolates on the market. Trade-mark on every package CENTURY CHOCOLATE In 1-4 lb.Vinnys A1 Store In 1-8 and 1-4 lb.htm (53 of 57)07/05/2006 22:14:41 . Good to eat and good to drink. Trade-mark on every package GERMAN SWEET CHOCOLATE file:///E|/. If you do not find it at your grocer's. Trade-mark on every package AUTO-SWEET CHOCOLATE In 1-6 lb.. packages A fine vanilla chocolate for eating or drinking.

When properly prepared. and 1-8 lb. boxes A high grade chocolate specially prepared for home-made candies. I never strike off from camp by myself without a piece of chocolate in my pocket. and for sportsmen's use. and in 6 lb. packages. If you do not find it at your grocer's write to us and we will put you in the way of getting it. German. Mass..Vinnys A1 Store In 1-4 lb. bags This is the freshly roasted bean cracked into small pieces. and 1 lb. Trade-mark on every package SOLUBLE COCOA file:///E|/." CRACKED COCOA OR COCOA NIBS In 1-2 lb. and 10 lb. have anything to do with the mawkishly sweet chocolates of the candy shops or the imported milk chocolate. In "The Way of the Woods—A Manual for Sportsmen" Edward Breck. it is one of the most economical drinks. says: "Chocolate is now regarded as a very high-class food on account of its nutritive qualities. which is slightly sweetened. the author." Trade-mark (La Belle Chocolatière) on every package DOT CHOCOLATE In 1-2 lb. and presents the full flavor of the cocoa-bean in all its natural fragrance and purity. packages is one of the most popular sweet chocolates sold anywhere. It contains no admixture.htm (54 of 57)07/05/2006 22:14:41 . Dorchester. * * * * * A half cake will keep a man's strength up for a day without any other food. cakes./. nutritious and healthful and is a great favorite with children. Beware of imitations. which are not suited for the purpose. The genuine is stamped: "S. Do not. It is palatable.'s "Dot" brand. 12 lb. Lankester says cocoa contains as much flesh-forming matter as beef. Dr. however. We have something better here in America in Walter Baker & Co.

Strain while hot. and at picnics and entertainments for young people. or adulterants of any kind. It is considered of great value as a nutritious. The directions for making one gallon of syrup are as follows: q q q 8 ounces of soluble cocoa. medium and dark. As a soothing application to chapped hands and lips. and done up in fancy foil. refreshing. cakes. making the skin remarkably soft and smooth. being preferred to cod-liver oil and other nauseous fats so often used in pulmonary complaints. It is easily made. cocoabutter has no equal. It is absolutely pure. They are strongly recommended by physicians as a healthy and nutritious confection for children. chemical solvents. and 1-5 lb. sweet. 4 or 10 lb. It forms the basis for a delicious. Absolutely Pure—free from coloring matter.htm (55 of 57)07/05/2006 22:14:41 . They are much used for desserts and collations. Trade-mark on every package CHOCOLATE FOR CONFECTIONERS' USE Liquid Chocolates—plain.. and in metal boxes for toilet uses One-half the weight of the cocoa-bean consists of a fat called "cocoa-butter. strengthening tonic.Vinnys A1 Store This is a preparation for the special use of druggists and others in making hot or cold soda. light. 2 ½ quarts of water. Thoroughly dissolve the cocoa in hot water. It is almost a necessary article for every household. then add the sugar. and therefore in full conformity to the requirements of all National and State Pure Food Laws. The Trade is supplied with 1. decorated canisters. and heat until the mixture boils. and all irritated surfaces. It possesses the full strength and natural flavor of the cocoabean. Soluble Cocoa—for hot or cold soda. Many who have used it say they would not for any consideration be without it. No chemicals are used in its preparation. sugar may be added if desired. The packages are tied with colored ribbons. Trade-mark on every package COCOA-BUTTER In 1-2 lb. Trade-mark on every package file:///E|/. made from the finest beans. 8 ½ pounds of white sugar. nourishing and strengthening drink. After it has become cool. VANILLA TABLETS These are small pieces of chocolate. It is perfectly soluble." from its resemblance to ordinary butter. and are very attractive in form and delicious in substance./.

ladies. Packed only in 1 lb. suitable for the most delicate system. a most nutritious preparation. papers. and has received the commendation of eminent physicians as being the best article known for convalescents and all persons desiring a light./. packages Cocoa-shells are the thin outer covering of the beans.htm (56 of 57)07/05/2006 22:14:42 . It has a very agreeable flavor. convalescents. file:///E|/. bottles A compound formerly known as Racabout des Arabes.Vinnys A1 Store COCOA-SHELLS In 1 lb. thus making it especially desirable for nervous persons or those afflicted with weak stomachs. nourishing and strengthening food. with our label and name on them. and 1/2 lb. 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. It is composed of the best nutritive and restoring substances. each. they are considered superior to tea and coffee. Their very low price places them within the reach of all. and as furnishing a pleasant and healthy drink.. Trade-mark on every package CACAO DES AZTÈQUES In boxes. to whom it gives freshness and embonpoint. It is now a favorite breakfast beverage for ladies and young persons. and 1-2 lb. 6 lbs. indispensable as an article of diet for children. and delicate or aged persons. They have a flavor similar to but milder than cocoa. 1-2 lb. is easily prepared. digestible.

htm (57 of 57)07/05/2006 22:14:42 ./..Vinnys A1 Store file:///E|/.

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