When I was growing up, my friend Jan and I used to take thebus into Green Bay, Wisconsin every Saturday. Mornings wespent at the Public Library, checking out piles of books.For lunch we trekked over to Chili John’s restaurant (stillthere) for a delicious bowl of chili mashed up with oystercrackers and swallowed down with Coca-Cola. In theafternoon we would get our photos taken in booths atWoolworth’s and mostly window shop, as our allowances werenot huge.By late afternoon the chili powder and carbonation had wornoff, so it was time for Kaap’s Restaurant (regrettably nolonger there) and our weekly sugar fix: hot fudge sundaes.Kaap’s was an old German restaurant, pastry and candystore. Walking in the front door were all the pies, cakes,cookies and breads on the left. To the right were theirhomemade candies. And up the stairs in the restaurant werethe sundaes.We sat in dark wooden booths with mirrors and coat hooksand were served by waitresses who had worked there sincethe previous century. The ice cream was served in onesilver dish and the hot fudge in a small separate silverpitcher. We poured the fudge onto the ice cream ourselvesand watched it crystallize. To this day, it is hard toimagine a greater pleasure than hot fudge on ice cream. Orchocolate in any form.
Chocolate Treasure Chest
So I am delighted to offer – for your gustatory pleasure –more than 130 chocolate recipes. This book was originallywritten for the Walter Baker Chocolate Company in 1909 andrecommends all their chocolates in the recipes. Some oftheir chocolates are still made today and put out by Kraft.But for those they no longer offer, it’s easy to substituteother brands, like Ghirardelli, Hershey’s, Nestle’s andScharffen Berger.Page 11 begins with a history of chocolate that is charmingand well worth reading. This accompanied the original bookof recipes.Any old-fashioned cooking terms you don’t know will befound in the Glossary of Terms on Page 10. Plus, the