,chocolate and ,cocoa ,recipes ,by ,miss ,parloa and ,home ,made ,candy ,recipes ,by ,mrs4 ,janet ,mc,kenzie ,hill ,compliments of ,walter ,baker ,co41 ,ltd4 ,,established ,,dorchester #aghj ,,mass #aiji ,illustration3 ,,bird',s-,,eye ,,view ,,of ,,walter ,,baker ,,co4',s ,,mills4 ,,dorchester ,,and ,,milton1 ,,mass4 ,,floor ,,space1 #cej1jjj ,,square ,,feet4 ,cocoa and ,chocolate ,the term ,cocoa1 a corruption of ,cacao1 is almost universally used in ,english-speaking countries to designate the seeds of the small tropical tree known to botanists as ,,theobroma ,,cacao1 from which a great variety of preparations under the name of cocoa and chocolate for eating and drinking are made4 ,the name ,chocolatl is nearly the same in most ,european languages1 and is taken from the ,mexican name of the drink1 ,chocolate or ,cacahuatl4 ,the ,spaniards found chocolate in common use among the ,mexicans at the time of the invasion under ,cortez in #aeai1 and it was introduced into ,spain immediately after4 ,the ,mexicans not only used chocolate as a staple article of food1 but they used the seeds of the cacao tree as a medium of exchange4 ,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 country4 ,the amount retained for home consumption in #ahfj was only #a1aha1jed pounds--about #c-e of an ounce for each inhabitant4 ,the amount retained for home consumption for the year ending ,dec4 #ca1 #aijh1 was #ic1ief1gba pounds--over #af ounces for each inhabitant4 ,although there was a marked increase in the consumption of tea and coffee during the same period1 the ratio of increase fell far below that of cocoa4 ,it is evident that the coming ,american is going to be less of a tea and coffee drinker1 and more of a cocoa and chocolate drinker4 ,this is the natural result of a better knowledge of the laws of health1 and of the food value of a beverage which nourishes the body while it also stimulates the brain4 ,baron von ,liebig1 one of the best-known writers on dietetics1 says3 ,it is a perfect food1 as wholesome as delicious1 a beneficient restorer of exhausted power2 but its quality must be good and it must be carefully prepared4 ,it is highly nourishing and easily digested1 and is fitted to repair wasted strength1 preserve health1 and prolong life4 ,it agrees with dry temperaments and convalescents2 with mothers who nurse their children2 with those whose occupations oblige them to undergo severe mental strains2 with public speakers1 and with all those who give to work a portion of the time needed for sleep4 ,it soothes both stomach and brain1 and for this reason1 as well as for others1 it is the best friend of those engaged in literary pursuits4 ,m4 ,brillat-,savarin1 in his entertaining and valuable work1 ,physiologie du ,got1 says3 ,chocolate came over the mountains from ,spain to ,france with ,anne of ,austria1 daughter of ,philip ,,iii and queen of ,louis ,,xiii4 ,the ,spanish monks also spread the knowledge of it by the presents they made to their brothers in ,france4 ,it is well known that ,linnus called the fruit of the cocoa tree theobroma1 'food for the gods4' ,the cause of this emphatic qualification has been sought1 and attributed by some to the fact that he was extravagantly fond of chocolate2 by others to his desire to please his confessor2 and by others to his gallantry1 a queen having first introduced it into ,france4 ,the ,spanish ladies of the ,new ,world1 it is said1 carried their love for chocolate to such a degree that1 not content with partaking of it several times a day1 they had it sometimes carried after them to church4 ,this favoring of the senses often drew upon them the censures of the bishop2 but the ,reverend ,father ,escobar1 whose metaphysics were as subtle as his morality was accommodating1 declared1 formally1 that a fast was not broken by chocolate prepared with water2 thus wire-drawing1 in favor of his penitents1 the ancient adage1 ',liquidum non frangit jejunium4' ,time and experience1 he says further1 have shown that chocolate1 carefully prepared1 is an article of food as wholesome as it is agreeable2 that it is nourishing1 easy of digestion1 and does not possess those qualities injurious to beauty with which coffee has been reproached2 that it is excellently adapted to persons who are obliged to a great concentration of intellect2 in the toils of the pulpit or the bar1 and especially to travellers2 that it suits the most feeble stomach2 that excellent effects have been produced by it in chronic complaints1 and that it is a last resource in affections of the pylorus4 ,some persons complain of being unable to digest chocolate2 others1 on the contrary1 pretend that it has not sufficient nourishment1 and that the effect disappears too soon4 ,it is probable that the former have only themselves to blame1 and that the chocolate which they use is of bad quality or badly made2 for good and well-made chocolate must suit every stomach which retains the slightest digestive power4 ,in regard to the others1 the remedy is an easy one3 they should reinforce their breakfast with a pt1 a cutlet1 or a kidney1 moisten the whole with a good draught of soconusco chocolate1 and thank ,god for a stomach of such superior activity4 ,this gives me an opportunity to make an observation whose accuracy may be depended upon4 ,after a good1 complete1 and copious breakfast1 if we take1 in addition1 a cup of well-made chocolate1 digestion will be perfectly accomplished in three hours1 and we may dine whenever we like4 ,out of zeal for science1 and by dint of eloquence1 ,i have induced many ladies to try this experiment4 ,they all declared1 in the beginning1 that it would kill them2 but they have all thriven on it and have not failed to glorify their teacher4 ,the people who make constant use of chocolate are the ones who enjoy the most steady health1 and are the least subject to a multitude of little ailments which destroy the comfort of life2 their plumpness is also more equal4 ,these are two advantages which every one may verify among his own friends1 and wherever the practice is in use4 ,in corroboration of ,m4 ,brillat-,savarin's statement as to the value of chocolate as an aid to digestion1 we may quote from one of ,mme4 de ,svign's letters to her daughter3 ,i took chocolate night before last to digest my dinner1 in order to have a good supper4 ,i took some yesterday for nourishment1 so as to be able to fast until night4 ,what ,i consider amusing about chocolate is that it acts according to the wishes of the one who takes it4 ,chocolate appears to have been highly valued as a remedial agent by the leading physicians of that day4 ,christoph ,ludwig ,hoffman wrote a treatise entitled1 ,potus ,chocolate1 in which he recommended it in many diseases1 and instanced the case of ,cardinal ,richelieu1 who1 he stated1 was cured of general atrophy by its use4 ,a ,french officer who served in the ,west ,indies for a period of fifteen years1 during the early part of the last century1 wrote1 as the result of his personal observations1 a treatise on ,the ,natural ,history of ,chocolate1 ,being a distinct and ,particular ,account of the ,cacao ,tree1 its ,growth and ,culture1 and the ,preparation1 ,excellent ,properties1 and ,medicinal ,virtues of its ,fruit1 which received the approbation of the ,regent of the ,faculty of ,medicine at ,paris1 and which was translated and published in ,london1 in #agcj4 ,after describing the different methods of raising and curing the fruit and preparing it for food 7which it is not worth while to reproduce here1 as the methods have essentially changed since that time71 he goes on to demonstrate1 as the result of actual experiment1 that chocolate is a substance very temperate1 very nourishing1 and of easy digestion2 very proper to repair the exhausted spirits and decayed strength2 and very suitable to preserve the health and prolong the lives of old men4444 ,i could produce several instances1 he says1 in favor of this excellent nourishment2 but ,i shall content myself with two only1 equally certain and decisive1 in proof of its goodness4 ,the first is an experiment of chocolate's being taken for the only nourishment--made by a surgeon's wife of ,martinico4 ,she had lost1 by a very deplorable accident1 her lower jaw1 which reduced her to such a condition that she did not know how to subsist4 ,she was not capable of taking anything solid1 and not rich enough to live upon jellies and nourishing broths4 ,in this strait she determined to take three dishes of chocolate1 prepared after the manner of the country1 one in the morning1 one at noon1 and one at night4 ,there chocolate is nothing else but cocoa kernels dissolved in hot water1 with sugar1 and seasoned with a bit of cinnamon4 ,this new way of life succeeded so well that she has lived a long while since1 more lively and robust than before this accident4 ,i had the second relation from a gentleman of ,martinico1 and one of my friends not capable of a falsity4 ,he assured me that in his neighborhood an infant of four months old unfortunately lost his nurse1 and its parents not being able to put it to another1 resolved1 through necessity1 to feed it with chocolate4 ,the success was very happy1 for the infant came on to a miracle1 and was neither less healthy nor less vigorous than those who are brought up by the best nurses4 ,before chocolate was known in ,europe1 good old wine was called the milk of old men2 but this title is now applied with greater reason to chocolate1 since its use has become so common that it has been perceived that chocolate is1 with respect to them1 what milk is to infants4 ,in reality1 if one examines the nature of chocolate a little1 with respect to the constitution of aged persons1 it seems as though the one was made on purpose to remedy the defects of the other1 and that it is truly the panacea of old age4 ,the three associated beverages1 cocoa1 tea1 and coffee are known to the ,french as aromatic drinks4 ,each of these has its characteristic aroma4 ,the fragrance and flavor are so marked that they cannot be imitated by any artificial products1 although numerous attempts have been made in regard to all three4 ,hence the detection of adulteration is not a difficult matter4 ,designing persons1 aware of the extreme difficulty of imitating these substances1 have undertaken to employ lower grades1 and1 by manipulation1 copy1 as far as may be1 the higher sorts4 ,every one knows how readily tea1 and coffee1 for that matter1 will take up odors and flavors from substances placed near them4 ,this is abundantly exemplified in the country grocery or general store1 where the teas and coffees share in the pervasive fragrance of the cheese and kerosene4 ,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 country4 ,cacao lends itself very readily to such preliminary treatment4 ,in a first-class article1 the beans should be of the highest excellence2 they should be carefully grown on the plantation and there prepared with great skill1 arriving in the factory in good condition4 ,in the factory they should simply receive the mechanical treatment requisite to develop their high and attractive natural flavor and fragrance4 ,they should be most carefully shelled after roasting and finely ground without concealed additions4 ,this is the process in all honest manufactories of the cacao products4 ,now1 as a matter of fact1 in the preparation of many of the cacao products on the market1 a wholly different course has been pursued4 ,beans of poor quality are used1 because of their cheapness1 and in some instances they are only imperfectly1 if at all1 shelled before grinding4 ,chemical treatment is relied on to correct in part the odor and taste of such inferior goods1 and artificial flavors1 other than the time-honored natural vanilla and the like1 are added freely4 ,the detection of such imposition is easy enough to the expert1 but is difficult to the novice2 therefore the public is largely unable to discriminate between the good and the inferior1 and it is perforce compelled to depend almost entirely on the character and reputation of the manufacturer4 ,a distinguished ,london ,physician1 in giving some hints concerning the proper preparation of cocoa1 says3 ,start with a pure cocoa of undoubted quality and excellence of manufacture1 and which bears the name of a respectable firm4 ,this point is important1 for there are many cocoas on the market which have been doctored by the addition of alkali1 starch1 malt1 kola1 hops1 etc4 ,baker's ,breakfast ,cocoa is absolutely pure1 and1 being ground to an extraordinary degree of fineness1 is highly soluble4 ,the analyst of the ,massachusetts ,state ,board of ,health states in his recent valuable work on ,food ,inspection and ,analysis1 that the treatment of cocoa with alkali for the purpose of producing a more perfect emulsion is objectionable1 even if not considered as a form of adulteration4 ,cocoa thus treated is generally darker in color than the pure article4 ,the legitimate means1 he says1 for making it as soluble as possible is to pulverize it very fine1 so that particles remain in even suspension and form a smooth paste4 ,that is the way the ,baker ,cocoa is treated4 ,it has received the ,grand ,prize--the highest award ever given in this country1 and altogether #eb highest awards in ,europe and ,america4 ,choice ,recipes by ,miss ,maria ,parloa ,,specially ,,prepared ,,for ,,walter ,,baker ,co4 ,,ltd4 ,,plain ,,chocolate ,for six people1 use one quart of milk1 two ounces of ,walter ,baker ,co4's ,premium ,no4 #a ,chocolate1 one tablespoonful of cornstarch1 three tablespoonfuls of sugar1 and two tablespoonfuls of hot water4 ,mix the cornstarch with one gill of the milk4 ,put the remainder of the milk on to heat in the double-boiler4 ,when the milk comes to the boiling point1 stir in the cornstarch and cook for ten minutes4 ,have the chocolate cut in fine bits1 and put it in a small iron or granite-ware pan2 add the sugar and water1 and place the pan over a hot fire4 ,stir constantly until the mixture is smooth and glossy4 ,add this to the hot milk1 and beat the mixture with a whisk until it is frothy4 ,or1 the chocolate may be poured back and forth from the boiler to a pitcher1 holding high the vessel from which you pour4 ,this will give a thick froth4 ,serve at once4 ,if you prefer not to have the chocolate thick1 omit the cornstarch4 ,if condensed milk is used1 substitute water for the milk named above and add three tablespoonfuls of condensed milk when the chocolate is added4 ,,chocolate1 ,,vienna ,,style ,use four ounces of ,walter ,baker ,co4's ,vanilla ,chocolate1 one quart of milk1 three tablespoonfuls of hot water1 and one tablespoonful of sugar4 ,cut the chocolate in fine bits4 ,put the milk on the stove in the double-boiler1 and when it has been heated to the boiling point1 put the chocolate1 sugar and water in a small iron or granite-ware pan1 and stir over a hot fire until smooth and glossy4 ,stir this mixture into the hot milk1 and beat well with a whisk4 ,serve at once1 putting a tablespoonful of whipped cream in each cup and then filling up with the chocolate4 ,the plain chocolate may be used instead of the vanilla1 but in that case use a teaspoonful of vanilla extract and three generous tablespoonfuls of sugar instead of one4 ,,breakfast ,,cocoa ,walter ,baker ,co4's ,breakfast ,cocoa is powdered so fine that it can be dissolved by pouring boiling water on it4 ,for this reason it is often prepared at the table4 ,a small teaspoonful of the powder is put in the cup with a teaspoonful of sugar2 on this is poured two-thirds of a cup of boiling water1 and milk or cream is added to suit the individual taste4 ,this is very convenient2 but cocoa is not nearly so good when prepared in this manner as when it is boiled4 ,for six cupfuls of cocoa use two tablespoonfuls of the powder1 two tablespoonfuls of sugar1 half a pint of boiling water1 and a pint and a half of milk4 ,put the milk on the stove in the double-boiler4 ,put the cocoa and sugar in a saucepan1 and gradually pour the hot water upon them1 stirring all the time4 ,place the saucepan on the fire and stir until the contents boil4 ,let this mixture boil for five minutes2 then add the boiling milk and serve4 ,a gill of cream is a great addition to this cocoa4 ,scalded milk may be used in place of boiled milk1 if preferred4 ,for flavoring1 a few grains of salt and half a teaspoonful of vanilla extract may be added4 ,,chocolate ,,layer ,,cake ,beat half a cupful of butter to a cream1 and gradually beat into it one cupful of sugar4 ,when this is light1 beat in half a cupful of milk1 a little at a time1 and one teaspoonful of vanilla4 ,beat the whites of six eggs to a stiff froth4 ,mix half a teaspoonful of baking powder with two scant cupfuls of sifted flour4 ,stir the flour and whites of eggs alternately into the mixture4 ,have three deep tin plates well buttered1 and spread two-thirds of the batter in two of them4 ,into the remaining batter stir one ounce of ,walter ,baker ,co4's ,premium ,no4 #a ,chocolate1 melted1 and spread this batter in the third plate4 ,bake the cakes in a moderate oven for about twenty minutes4 ,put a layer of white cake on a large plate1 and spread with white icing4 ,put the dark cake on this1 and also spread with white icing4 ,on this put the third cake4 ,spread with chocolate icing4 ,,to ,,make ,,the ,,icing4 ,put into a granite-ware saucepan two gills of sugar and one of water1 and boil gently until bubbles begin to come from the bottom--say1 about five minutes4 ,take from the fire instantly4 ,do not stir or shake the sugar while it is cooking4 ,pour the hot syrup in a thin stream into the whites of two eggs that have been beaten to a stiff froth1 beating the mixture all the time4 ,continue to beat until the icing is thick4 ,flavor with one teaspoonful of vanilla4 ,use two-thirds of this as a white icing1 and to the remaining third add one ounce of melted chocolate4 ,to melt the chocolate1 shave it fine and put in a cup1 which is then to be placed in a pan of boiling water4 ,,chocolate ,,cake ,for two sheets of cake1 use three ounces of ,walter ,baker ,co4's ,premium ,no4 #a ,chocolate1 three eggs1 one cupful and three-fourths of sifted pastry flour1 one cupful and three-fourths of sugar1 half a cupful of butter1 half a cupful of milk1 half a teaspoonful of vanilla extract1 one teaspoonful and a half of baking powder4 ,grate the chocolate4 ,beat the butter to a cream1 and gradually beat in the sugar4 ,beat in the milk and vanilla1 then the eggs 7already well beaten71 next the chocolate1 and finally the flour1 in which the baking powder should be mixed4 ,pour into two well buttered shallow cake pans4 ,bake for twenty-five minutes in a moderate oven4 ,frost or not1 as you like4 ,,chocolate ,,marble ,,cake ,put one ounce of ,walter ,baker ,co4's ,chocolate and one tablespoonful of butter in a cup1 and set this in a pan of boiling water4 ,beat to a cream half a cupful of butter and one cupful of sugar4 ,gradually beat in half a cupful of milk4 ,now add the whites of six eggs beaten to a stiff froth1 one teaspoonful of vanilla1 and a cupful and a half of sifted flour1 in which is mixed one teaspoonful of baking powder4 ,put about one-third of this mixture into another bowl1 and stir the melted butter and chocolate into it4 ,drop the white-and-brown mixture in spoonfuls into a well buttered deep cake pan1 and bake in a moderate oven for about forty-five minutes2 or1 the cake can be baked in a sheet and iced with a chocolate or white icing4 ,,chocolate ,,glac ,,cake ,beat to a cream a generous half cupful of butter1 and gradually beat into this one cupful of sugar4 ,add one ounce of ,walter ,baker ,co4's ,premium ,no4 #a ,chocolate1 melted2 also two unbeaten eggs4 ,beat vigorously for five minutes2 then stir in half a cupful of milk1 and lastly1 one cupful and a half of flour1 with which has been mixed one generous teaspoonful of baking powder4 ,flavor with one teaspoonful of vanilla4 ,pour into a buttered1 shallow cake pan1 and bake for half an hour in a moderate oven4 ,when cool1 spread with glac frosting4 ,,glac ,,frosting4 ,put half a cupful of sugar and three tablespoonfuls of water in a small saucepan4 ,stir over the fire until the sugar is nearly melted4 ,take the spoon from the pan before the sugar really begins to boil1 because it would spoil the icing if the syrup were stirred after it begins to boil4 ,after boiling gently for four minutes1 add half a teaspoonful of vanilla extract1 but do not stir2 then set away to cool4 ,when the syrup is about blood warm1 beat it with a wooden spoon until thick and white4 ,now put the saucepan in another with boiling water1 and stir until the icing is thin enough to pour4 ,spread quickly on the cake4 ,,chocolate ,,glac ,after making a glac frosting1 dissolve one ounce of ,walter ,baker ,co4's ,premium ,no4 #a ,chocolate in a cup1 and put it with the frosting1 adding also a tablespoonful of boiling water4 ,,chocolate ,,biscuit ,cover three large baking pans with paper that has been well oiled with washed butter4 ,over these dredge powdered sugar4 ,melt in a cup one ounce of ,walter ,baker ,co4's ,premium ,no4 #a ,chocolate4 ,separate the whites and yolks of four eggs4 ,add to the yolks a generous half cupful of powdered sugar1 and beat until light and firm4 ,add the melted chocolate1 and beat a few minutes longer4 ,beat the whites of the eggs to a stiff1 dry froth4 ,measure out three-fourths of a cupful of sifted flour1 and stir it and the whites into the yolks4 ,the whites and flour must be cut in as lightly as possible1 and with very little stirring4 ,drop the mixture in teaspoonfuls on the buttered paper4 ,sprinkle powdered sugar over the cakes1 and bake in a slow oven for about fourteen or fifteen minutes4 ,the mixture can be shaped like lady fingers1 if preferred4 ,,chocolate ,,wafers ,grate four ounces of ,walter ,baker ,co4's ,premium ,no4 #a ,chocolate1 and mix with it two tablespoonfuls of flour and one-fourth of a teaspoonful each of cinnamon1 cloves and baking powder4 ,separate six eggs4 ,add one cupful of powdered sugar to the yolks1 and beat until very light2 then add the grated yellow rind and the juice of half a lemon1 and beat five minutes longer4 ,now add the dry mixture1 and with a spoon lightly cut in the whites1 which are first to be beaten to a stiff froth4 ,pour the mixture into buttered shallow pans1 having it about half an inch thick4 ,bake in a moderate oven for half an hour4 ,when the cake is cool1 spread a thin layer of currant jelly over one sheet1 and place the other sheet on this4 ,ice with vanilla icing2 and when this hardens1 cut in squares4 ,it is particularly nice to serve with ice-cream4 ,,cinderella ,,cakes ,use two eggs1 one cupful of sugar1 one cupful and a quarter of flour1 one gill of cold water1 one tablespoonful of lemon juice1 one teaspoonful of baking powder1 one ounce of ,walter ,baker ,co4's ,premium ,no4 #a ,chocolate1 half a tumbler of any kind of jelly1 and chocolate icing the same as for clairs4 ,separate the eggs1 and beat the yolks and sugar together until light4 ,beat the whites until light1 and then beat them with yolks and sugar and grated chocolate4 ,next beat in the lemon juice and water1 and finally the flour1 in which the baking powder should be mixed4 ,beat for three minutes1 and then pour the batter into two pans1 and bake in a moderate oven for about eighteen minutes4 ,when done1 spread one sheet of cake with the jelly1 and press the other sheet over it2 and when cold1 cut into little squares and triangular pieces4 ,stick a wooden toothpick into each of these pieces and dip each one into the hot icing1 afterwards removing the toothpick1 of course4 ,,chocolate ,,clairs ,into a granite-ware saucepan put half a pint of milk1 two well-rounded tablespoonfuls of butter1 and one tablespoonful of sugar1 and place on the stove4 ,when this boils up1 add half a pint of sifted flour1 and cook for two minutes1 beating well with a wooden spoon4 ,it will be smooth and velvety at the end of that time4 ,set away to cool2 and when cool1 beat in four eggs1 one at a time4 ,beat vigorously for about fifteen minutes4 ,try a small bit of the paste in the oven2 and if it rises in the form of a hollow ball1 the paste is beaten enough2 whereas1 if it does not1 beat a little longer4 ,have tin sheets or shallow pans slightly buttered4 ,have ready1 also1 a tapering tin tube1 with the smaller opening about three-quarters of an inch in diameter4 ,place this in the small end of a conical cotton pastry bag4 ,put the mixture in the bag1 and press out on buttered pans1 having each clair nearly three inches long4 ,there should be eighteen1 and they must be at least two inches apart1 as they swell in cooking4 ,bake in a moderately hot oven for about twenty-five minutes4 ,take from the oven1 and while they are still warm coat them with chocolate4 ,when cold1 cut open on the side1 and fill with either of the following described preparations3-- ,,filling ,,no4 #a4--,mix in a bowl half a pint of rich cream1 one teaspoonful of vanilla1 and four tablespoonfuls of sugar4 ,place the bowl in a pan of ice-water1 and beat the cream until light and firm1 using either an egg-beater or a whisk4 ,,filling ,,no4 #b4--,put half a pint of milk into a double-boiler1 and place on the fire4 ,beat together until very light one level tablespoonful of flour1 half a cupful of sugar1 and one egg4 ,when the milk boils1 stir in this mixture4 ,add one-eighth of a teaspoonful of salt1 and cook for fifteen minutes1 stirring often4 ,when cold1 flavor with one teaspoonful of vanilla4 ,,icing ,,for ,,clairs4--,put in a small granite-ware pan half a pint of sugar and five tablespoonfuls of cold water4 ,stir until the sugar is partially melted1 and then place on the stove1 stirring for half a minute4 ,take out the spoon1 and watch the sugar closely4 ,as soon as it boils1 take instantly from the fire and pour upon a meat-platter4 ,let this stand for eight minutes4 ,meantime1 shave into a cup one ounce of ,walter ,baker ,co4's ,premium ,no4 #a ,chocolate1 and put it on the fire in a pan of boiling water4 ,at the end of eight minutes stir the sugar with a wooden spoon until it begins to grow white and to thicken4 ,add the melted chocolate quickly1 and continue stirring until the mixture is thick4 ,put it in a small saucepan1 and place on the fire in another pan of hot water4 ,stir until so soft that it will pour freely4 ,stick a skewer into the side of an clair1 and dip the top in the hot chocolate4 ,place on a plate1 and continue until all the clairs are glacd4 ,they will dry quickly4 ,do not stir the sugar after the first half minute1 and do not scrape the sugar from the saucepan into the platter4 ,all the directions must be strictly followed4 ,,chocolate ,,cookies ,beat to a cream half a cupful of butter and one tablespoonful of lard4 ,gradually beat into this one cupful of sugar2 then add one-fourth of a teaspoonful of salt1 one teaspoonful of cinnamon1 and two ounces of ,walter ,baker ,co4's ,premium ,no4 #a ,chocolate1 melted4 ,now add one well-beaten egg1 and half a teaspoonful of soda dissolved in two tablespoonfuls of milk4 ,stir in about two cupfuls and a half of flour4 ,roll thin1 and1 cutting in round cakes1 bake in a rather quick oven4 ,the secret of making good cookies is the use of as little flour as will suffice4 ,,chocolate ,,gingerbread ,mix in a large bowl one cupful of molasses1 half a cupful of sour milk or cream1 one teaspoonful of ginger1 one of cinnamon1 half a teaspoonful of salt4 ,dissolve one teaspoonful of soda in a teaspoonful of cold water2 add this and two tablespoonfuls of melted butter to the mixture4 ,now stir in two cupfuls of sifted flour1 and finally add two ounces of ,walter ,baker ,co4's ,chocolate and one tablespoonful of butter1 melted together4 ,pour the mixture into three well-buttered1 deep tin plates1 and bake in a moderately hot oven for about twenty minutes4 ,,vanilla ,,icing ,break the white of one large egg into a bowl1 and gradually beat into it one cupful of confectioners' sugar4 ,beat for three minutes1 add half a teaspoonful of vanilla extract1 and spread thinly on the cakes4 ,,chocolate ,,icing ,make a vanilla icing1 and add one tablespoonful of cold water to it4 ,scrape fine one ounce of ,walter ,baker ,co4's ,premium ,no4 #a ,chocolate1 and put it in a small iron or granite-ware saucepan1 with two tablespoonfuls of confectioners' sugar and one tablespoonful of hot water4 ,stir over a hot fire until smooth and glossy1 then add another tablespoonful of hot water4 ,stir the dissolved chocolate into the vanilla icing4 ,,chocolate ,,profiteroles ,shave into a cup one ounce of ,walter ,baker ,co4's ,premium ,no4 #a ,chocolate1 and put the cup into a pan of boiling water4 ,make a paste the same as for clairs1 save that instead of one tablespoonful of sugar three must be used4 ,as soon as the paste is cooked1 beat in the melted chocolate4 ,when cold1 add the eggs1 and beat until light4 ,drop this batter on lightly buttered pans in round cakes1 having about a dessertspoonful in each cake4 ,bake for about twenty minutes in a moderately hot oven4 ,serve either hot or cold1 with whipped cream prepared the same as for ,filling ,no4 #a for clairs4 ,heap the cream in the center of a flat dish1 and arrange the profiteroles around it4 ,,chocolate ,,ice-,,cream ,for about two quarts and a half of cream use a pint and a half of milk1 a quart of thin cream1 two cupfuls of sugar1 two ounces of ,walter ,baker ,co4's ,premium ,no4 #a ,chocolate1 two eggs1 and two heaping tablespoonfuls of flour4 ,put the milk on to boil in a double-boiler4 ,put the flour and one cupful of the sugar in a bowl2 add the eggs1 and beat the mixture until light4 ,stir this into the boiling milk1 and cook for twenty minutes1 stirring often4 ,scrape the chocolate1 and put it in a small saucepan4 ,add four tablespoonfuls of sugar 7which should be taken from the second cupful7 and two tablespoonfuls of hot water4 ,stir over a hot fire until smooth and glossy4 ,add this to the cooking mixture4 ,when the preparation has cooked for twenty minutes1 take it from the fire and add the remainder of the sugar and the cream1 which should be gradually beaten into the hot mixture4 ,set away to cool1 and when cold1 freeze4 ,,chocolate ,,cream ,,pies ,beat to a cream half a cupful of butter and a cupful and a quarter of powdered sugar4 ,add two well-beaten eggs1 two tablespoonfuls of wine1 half a cupful of milk1 and a cupful and a half of sifted flour1 with which has been mixed a teaspoonful and a half of baking powder4 ,bake this in four well-buttered1 deep1 tin plates for about fifteen minutes in a moderate oven4 ,put half a pint of milk in the double-boiler1 and on the fire4 ,beat together the yolks of two eggs1 three tablespoonfuls of powdered sugar1 and a level tablespoonful of flour4 ,stir this mixture into the boiling milk1 beating well4 ,add one-sixth of a teaspoonful of salt1 and cook for fifteen minutes1 stirring often4 ,when cooked1 flavor with half a teaspoonful of vanilla extract4 ,put two of the cakes on two large plates1 spread the cream over them1 and lay the other two cakes on top4 ,beat the whites of the two eggs to a stiff froth1 and then beat into them one cupful of powdered sugar and one teaspoonful of vanilla4 ,shave one ounce of ,walter ,baker ,co4's ,premium ,no4 #a ,chocolate1 and put it in a small pan with two tablespoonfuls of sugar and one tablespoonful of boiling water4 ,stir over a hot fire until smooth and glossy4 ,now add three tablespoonfuls of cream or milk1 and stir into the beaten egg and sugar4 ,spread on the pies and set away for a few hours4 ,,chocolate ,,mousse ,put a three-quart mould in a wooden pail1 first lining the bottom with fine ice and a thin layer of coarse salt4 ,pack the space between the mould and the pail solidly with fine ice and coarse salt1 using two quarts of salt and ice enough to fill the space4 ,whip one quart of cream1 and drain it in a sieve4 ,whip again all the cream that drains through4 ,put in a small pan one ounce of ,walter ,baker ,co4's ,premium ,no4 #a ,chocolate1 three tablespoonfuls of sugar and one of boiling water1 and stir over a hot fire until smooth and glossy4 ,add three tablespoonfuls of cream4 ,sprinkle a cupful of powdered sugar over the whipped cream4 ,pour the chocolate in a thin stream into the cream1 and stir gently until well mixed4 ,wipe out the chilled mould1 and turn the cream into it4 ,cover1 and then place a little ice lightly on top4 ,wet a piece of carpet in water1 and cover the top of the pail4 ,set away for three or four hours2 then take the mould from the ice1 dip it in cold water1 wipe1 and then turn the mousse out on a flat dish4 ,,chocolate ,,charlotte ,soak a quarter of a package of gelatine in one-third of a cupful of cold water for two hours4 ,whip one pint of cream to a froth1 and put it in a bowl1 which should be placed in a pan of ice-water4 ,put half an ounce of shaved chocolate in a small pan with two tablespoonfuls of sugar and one of boiling water1 and stir over the hot fire until smooth and glossy4 ,add to this a gill of hot milk and the soaked gelatine1 and stir until the gelatine is dissolved4 ,sprinkle a generous half cupful of powdered sugar over the cream4 ,now add the chocolate and gelatine mixture1 and stir gently until it begins to thicken4 ,line a quart charlotte-mould with lady fingers1 and when the cream is so thick that it will just pour1 turn it gently into the mould4 ,place the charlotte in a cold place for an hour or more1 and1 at serving time1 turn out on a flat dish4 ,,chocolate ,,bavarian ,,cream ,for one large mould of cream1 use half a package of gelatine1 one gill of milk1 two quarts of whipped cream1 one gill of sugar1 and two and a half ounces of ,walter ,baker ,co4's ,chocolate4 ,soak the gelatine in cold water for two hours4 ,whip and drain the cream1 scrape the chocolate1 and put the milk on to boil4 ,put the chocolate1 two tablespoonfuls of sugar and one of hot water in a small saucepan1 and stir on a hot fire until smooth and glossy4 ,stir this into the hot milk4 ,now add the soaked gelatine and the remainder of the sugar4 ,strain this mixture into a basin that will hold two quarts or more4 ,place the basin in a pan of ice-water1 and stir until cold1 when it will begin to thicken4 ,instantly begin to stir in the whipped cream1 adding half the amount at first4 ,when all the cream has been added1 dip the mould in cold water and turn the cream into it4 ,place in the ice-chest for an hour or more4 ,at serving-time dip the mould in tepid water4 ,see that the cream will come from the sides of the mould1 and turn out on a flat dish4 ,serve with whipped cream4 ,,chocolate ,,cream ,soak a box of gelatine in half a pint of cold water for two hours4 ,put one quart of milk in the double-boiler1 and place on the fire4 ,shave two ounces of ,walter ,baker ,co4's ,premium ,no4 #a ,chocolate1 and put it in a small pan with four tablespoonfuls of sugar and two of boiling water4 ,stir over a hot fire until smooth and glossy1 and then stir into the hot milk4 ,beat the yolks of five eggs with half a cupful of sugar4 ,add to the gelatine1 and stir the mixture into the hot milk4 ,cook three minutes longer1 stirring all the while4 ,on taking from the fire1 add two teaspoonfuls of vanilla and half a saltspoonful of salt4 ,strain1 and pour into moulds that have been rinsed in cold water4 ,set away to harden1 and serve with sugar and cream4 ,,chocolate ,,blanc-,,mange ,put one quart of milk in the double-boiler1 and place on the fire4 ,sprinkle into it one level tablespoonful of sea-moss farina4 ,cover1 and cook until the mixture looks white1 stirring frequently4 ,it will take about twenty minutes4 ,while the milk and farina are cooking1 shave two ounces of ,walter ,baker ,co4's ,premium ,no4 #a ,chocolate1 and put it into a small pan with four tablespoonfuls of sugar and two of boiling water4 ,stir over a hot fire until smooth and glossy1 then stir into the cooked mixture4 ,add a saltspoonful of salt and a teaspoonful of vanilla4 ,strain1 and turn into a mould that has been rinsed in cold water4 ,set the mould in a cold place1 and do not disturb it until the blanc-mange is cold and firm4 ,serve with sugar and cream4 ,,chocolate ,,cream ,,renversee ,use one quart of milk1 seven eggs1 half a pint of sugar1 one ounce of ,walter ,baker ,co4's ,premium ,no4 #a ,chocolate1 half a teaspoonful of salt4 ,put the milk on the fire in the double-boiler4 ,shave the chocolate1 and put it in a small pan with three tablespoonfuls of the sugar and one of boiling water4 ,stir over a hot fire until smooth and glossy2 then stir into the hot milk1 and take the milk from the fire to cool4 ,put three tablespoonfuls of sugar into a charlotte-mould that will hold a little more than a quart1 and place on the stove4 ,when the sugar melts and begins to smoke1 move the mould round and round1 to coat it with the burnt sugar1 then place on the table4 ,beat together the remainder of the sugar1 the eggs1 and the salt4 ,add the cold milk and chocolate to the mixture1 and after straining into the charlotte-mould1 place in a deep pan1 with enough tepid water to come nearly to the top of the mould4 ,bake in a moderate oven until firm in the center4 ,test the cream by running a knife through the center4 ,if firm and smooth1 it is done4 ,it will take forty or forty-five minutes to cook4 ,when icy-cold1 turn on a flat dish4 ,serve with whipped cream that has been flavored with sugar and vanilla4 ,,baked ,,chocolate ,,custard ,for five small custards use one pint of milk1 two eggs1 one ounce of ,walter ,baker ,co4's ,premium ,no4 #a ,chocolate1 one-fourth of a teaspoonful of salt1 and a piece of stick cinnamon about an inch long4 ,put the cinnamon and milk in the double-boiler1 place on the fire and cook for ten minutes4 ,shave the chocolate1 and put it in a small pan with three tablespoonfuls of sugar and one of boiling water4 ,stir this over a hot fire until smooth and glossy1 and then stir it into the hot milk1 after which take the liquid mixture from the fire and cool4 ,beat together with a spoon the eggs1 salt and two tablespoonfuls of the sugar4 ,add the cooled milk and strain4 ,pour the mixture into the cups1 which place in a deep pan4 ,pour into the pan enough tepid water to come nearly to the top of the cups4 ,bake in a moderate oven until firm in the center4 ,it will take about half an hour4 ,test by running a knife through the center4 ,if the custard is milky1 it is not done4 ,serve very cold4 ,,chocolate ,,souffl ,half a pint of milk1 two ounces of ,walter ,baker ,co4's ,chocolate1 three tablespoonfuls of sugar1 one rounding tablespoonful of butter1 two tablespoonfuls of flour1 four eggs4 ,put the milk in the double-boiler1 and place on the fire4 ,beat the butter to a soft cream1 and beat the flour into it4 ,gradually pour the hot milk on this1 stirring all the time4 ,return to the fire and cook for six minutes4 ,put the shaved chocolate1 sugar1 and two tablespoonfuls of water in a small pan over a hot fire1 and stir until smooth and glossy4 ,stir this into the mixture in the double-boiler4 ,take from the fire and add the yolks of the eggs1 well beaten2 then set away to cool4 ,when cool add the whites of the eggs1 beaten to a stiff froth4 ,pour the batter into a well-buttered earthen dish that will hold about a quart1 and cook in a moderate oven for twenty-two minutes4 ,serve immediately with vanilla cream sauce4 ,,chocolate ,,pudding ,reserve one gill of milk from a quart1 and put the remainder on the fire in a double-boiler4 ,mix three tablespoonfuls of cornstarch with the cold milk4 ,beat two eggs with half a cupful of powdered sugar and half a teaspoonful of salt4 ,add this to the cornstarch and milk1 and stir into the boiling milk1 beating well for a minute4 ,shave fine two ounces of ,walter ,baker ,co4's ,premium ,no4 #a ,chocolate1 and put it into a small pan with four tablespoonfuls of sugar and two of boiling water4 ,stir over a hot fire until smooth and glossy2 then beat into the hot pudding4 ,cook the pudding in all ten minutes1 counting from the time the eggs and cornstarch are added4 ,serve cold with powdered sugar and cream4 ,this pudding can be poured while hot into little cups which have been rinsed in cold water4 ,at serving time turn out on a flat dish1 making a circle1 and fill the center of the dish with whipped cream flavored with sugar and vanilla4 ,the eggs may be omitted1 in which case use one more tablespoonful of cornstarch4 ,,chocolate ,,meringue ,,pudding ,for a small pudding use one pint of milk1 two tablespoonfuls and a half of cornstarch1 one ounce of ,walter ,baker ,co4's ,chocolate1 two eggs1 five tablespoonfuls of powdered sugar1 one-fourth of a teaspoonful of salt1 and half a teaspoonful of vanilla extract4 ,mix the cornstarch with one gill of the milk4 ,put the remainder of the milk on to boil in the double-boiler4 ,scrape the chocolate4 ,when the milk boils1 add the cornstarch1 salt1 and chocolate1 and cook for ten minutes4 ,beat the yolks of the eggs with three tablespoonfuls of sugar4 ,pour the hot mixture on this1 and beat well4 ,turn into a pudding-dish that will hold about a quart1 and bake for twenty minutes in a moderate oven4 ,beat the whites of the eggs to a stiff1 dry froth1 and gradually beat in the remaining two tablespoonfuls of sugar and the vanilla4 ,spread this on the pudding1 and return to the oven4 ,cook for fifteen minutes longer1 but with the oven-door open4 ,serve either cold or hot4 ,,milton ,,pudding ,use one pint of stale bread broken in crumbs1 one quart of milk1 two eggs1 half a teaspoonful of salt1 half a teaspoonful of ground cinnamon1 three tablespoonfuls of sugar and two ounces of ,walter ,baker ,co4's ,chocolate1 grated4 ,put the bread1 milk1 cinnamon1 and chocolate in a bowl1 and soak for two or three hours4 ,beat together the eggs1 sugar1 and salt4 ,mash the soaked bread with a spoon1 and add the egg mixture to the bread and milk4 ,pour into a pudding-dish1 and bake in a slow oven for about forty minutes4 ,serve with an egg sauce or a vanilla cream sauce4 ,,egg ,,sauce4--,beat the whites of two eggs to a stiff1 dry froth2 and beat into this1 a little at a time1 one cupful of powdered sugar4 ,when smooth and light1 add one teaspoonful of vanilla and the yolks of two eggs4 ,beat the mixture a little longer2 then stir in one cupful of whipped cream or three tablespoonfuls of milk4 ,serve at once4 ,,vanilla ,,cream ,,sauce4--,beat to a cream three tablespoonfuls of butter1 and gradually beat into this two-thirds of a cupful of powdered sugar4 ,when this is light and creamy1 add a teaspoonful of vanilla2 then gradually beat in two cupfuls of whipped cream4 ,place the bowl in a pan of boiling water1 and stir constantly for three minutes4 ,pour the sauce into a warm bowl1 and serve4 ,,snow ,,pudding ,put a pint of milk in the double-boiler and on the fire4 ,mix three tablespoonfuls of cornstarch with a gill of milk and one-third of a teaspoonful of salt4 ,stir this into the milk when it boils4 ,beat the whites of four eggs to a stiff froth1 and then gradually beat into them half a cupful of powdered sugar and one teaspoonful of vanilla4 ,add this to the cooking mixture1 and beat vigorously for one minute4 ,rinse a mould in cold water1 and pouring the pudding into it1 set away to cool4 ,at serving-time turn out on a flat dish1 and serve with chocolate sauce4 ,,chocolate ,,sauce ,put one pint of milk in the double-boiler1 and on the fire4 ,shave two ounces of ,walter ,baker and ,co4's ,chocolate1 and put it in a small pan with four tablespoonfuls of sugar and two of boiling water4 ,stir over the fire until smooth and glossy1 and add to the hot milk4 ,beat together for eight minutes the yolks of four eggs1 three tablespoonfuls of sugar1 and a saltspoonful of salt1 and then add one gill of cold milk4 ,pour the boiling milk on this1 stirring well4 ,return to the double-boiler1 and cook for five minutes1 stirring all the time4 ,pour into a cold bowl and set the bowl in cold water4 ,stir for a few minutes1 and then occasionally until the sauce is cold4 ,this sauce is nice for cold or hot cornstarch pudding1 bread pudding1 cold cabinet pudding1 snow pudding1 etc4 ,it will also answer for a dessert4 ,fill custard glasses with it1 and serve the same as soft custard2 or have the glasses two-thirds full1 and heap up with whipped cream4 ,,chocolate ,,candy ,one cupful of molasses1 two cupfuls of sugar1 one cupful of milk1 one-half pound of chocolate1 a piece of butter half the size of an egg4 ,boil the milk and molasses together1 scrape the chocolate fine1 and mix with just enough of the boiling milk and molasses to moisten2 rub it perfectly smooth1 then1 with the sugar1 stir into the boiling liquid2 add the butter1 and boil twenty minutes4 ,try as molasses candy1 and if it hardens1 pour into a buttered dish4 ,cut the same as nut candy4 ,,cream ,,chocolate ,,caramels ,mix together in a granite-ware saucepan half a pint of sugar1 half a pint of molasses1 half a pint of thick cream1 one generous tablespoonful of butter1 and four ounces of ,walter ,baker ,co4's ,premium ,no4 #a ,chocolate4 ,place on the fire and stir until the mixture boils4 ,cook until a few drops of it will harden if dropped into ice-water2 then pour into well-buttered pans1 having the mixture about three-fourths of an inch deep4 ,when nearly cold1 mark into squares4 ,it will take almost an hour to boil this in a granite-ware pan1 but not half so long if cooked in an iron frying-pan4 ,stir frequently while boiling4 ,the caramels must be put in a very cold place to harden4 ,,sugar ,,chocolate ,,caramels ,mix two cupfuls of sugar1 three-fourths of a cupful of milk or cream1 one generous tablespoonful of butter1 and three ounces of ,walter ,baker ,co4's ,premium ,no4 #a ,chocolate4 ,place on the fire and cook1 stirring often1 until a little of the mixture1 when dropped in ice-water1 will harden2 then stir in one-fourth of a cupful of sugar and one tablespoonful of vanilla1 and pour into a well-buttered pan1 having the mixture about three-fourths of an inch deep4 ,when nearly cold1 mark it off in squares1 and put in a cold place to harden4 ,these caramels are sugary and brittle1 and can be made in the hottest weather without trouble4 ,if a deep granite-ware saucepan be used for the boiling1 it will take nearly an hour to cook the mixture2 but if with an iron frying-pan1 twenty or thirty minutes will suffice4 ,,chocolate ,,creams1 ,no4 #a ,beat the whites of two eggs to a stiff froth4 ,gradually beat into this two cupfuls of confectioners' sugar4 ,if the eggs be large1 it may take a little more sugar4 ,flavor with half a teaspoonful of vanilla1 and work well4 ,now roll into little balls1 and drop on a slightly buttered platter4 ,let the balls stand for an hour or more4 ,shave five ounces of ,walter ,baker ,co4's ,premium ,no4 #a ,chocolate and put into a small bowl1 which place on the fire in a saucepan containing boiling water4 ,when the chocolate is melted1 take the saucepan to the table1 and drop the creams into the chocolate one at a time1 taking them out with a fork and dropping them gently on the buttered dish4 ,it will take half an hour or more to harden the chocolate4 ,,chocolate ,,creams1 ,no4 #b ,for these creams you should make a fondant in this way3 put into a granite-ware saucepan one cupful of water and two of granulated sugar--or a pound of loaf sugar4 ,stir until the sugar is nearly melted1 then place on the fire and heat slowly1 but do not stir the mixture4 ,watch carefully and note when it begins to boil4 ,when the sugar has been boiling for ten minutes1 take up a little of it and drop in ice-water4 ,if it hardens enough to form a soft ball when rolled between the thumb and finger1 it is cooked enough4 ,take the saucepan from the fire instantly1 and set in a cool1 dry place4 ,when the syrup is so cool that the finger can be held in it comfortably1 pour it into a bowl1 and stir with a wooden spoon until it becomes thick and white4 ,when it begins to look dry1 and a little hard1 take out the spoon1 and work with the hand until the cream is soft and smooth4 ,flavor with a few drops of vanilla1 and1 after shaping1 cover with chocolate1 as directed in the preceding recipe4 ,caution4--,do not stir the syrup while it is cooking1 and be careful not to jar or shake the saucepan4 ,,chocolate ,,cones ,boil the sugar as directed for fondant in the recipe for ,chocolate ,creams1 ,no4 #b1 but not quite so long--say about eleven minutes4 ,the syrup1 when tested1 should be too soft to ball4 ,when cold1 pour into a bowl1 and beat until thick and creamy4 ,if properly boiled1 it will not become thick enough to work with the hands4 ,have six ounces of ,walter ,baker ,co4's ,premium ,no4 #a ,chocolate melted in a bowl4 ,pour half of the creamed sugar into another bowl1 and1 after flavoring with a few drops of vanilla1 add to it about one-third of the dissolved chocolate4 ,stir until thick and rather dry2 then make into small cones1 and drop on a slightly buttered platter4 ,put half of the remaining creamed sugar in a cup1 and set in a saucepan containing boiling water4 ,flavor with vanilla1 and stir over the fire until melted so much that it will pour from the spoon4 ,take the saucepan to the table and dip one-half the cones in1 one at a time1 just as the ,chocolate ,creams1 ,no4 #a1 were dipped in the melted chocolate4 ,if liked1 a second coating may be given the cones4 ,now put the remainder of the creamed sugar on to melt1 and add two tablespoonfuls of hot water to it4 ,stir the remainder of the melted chocolate into this1 and if too thick to dip the candy in1 add hot water1 a few drops at a time1 until the mixture is of the right consistency2 then dip the rest of the cones in this4 ,,genesee ,,bon-,,bons ,make the cream chocolate caramels1 and get them quite firm by placing the pan on ice4 ,make the chocolate coating as directed for chocolate cones4 ,dip the caramels in this and put on a buttered dish4 ,,chocolate ,,syrup ,into a granite-ware saucepan put one ounce--three tablespoonfuls--of ,walter ,baker ,co4's ,soluble ,chocolate1 and gradually pour on it half a pint of boiling water1 stirring all the time4 ,place on the fire1 and stir until all the chocolate is dissolved4 ,now add one pint of granulated sugar1 and stir until it begins to boil4 ,cook for three minutes longer1 then strain and cool4 ,when cool1 add one tablespoonful of vanilla extract4 ,bottle1 and keep in a cold place4 ,,refreshing ,,drinks ,,for ,,summer ,put into a tumbler about two tablespoonfuls of broken ice1 two tablespoonfuls of chocolate syrup1 three tablespoonfuls of whipped cream1 one gill of milk1 and half a gill of soda-water from a syphon bottle1 or ,apollinaris water4 ,stir well before drinking4 ,a tablespoonful of vanilla ice-cream is a desirable addition4 ,it is a delicious drink1 even if the soda or ,apollinaris water and ice-cream be omitted4 ,a plainer drink is made by combining the syrup1 a gill and a half of milk1 and the ice1 shaking well4 ,a ,,few ,,suggestions ,,in ,,regard ,,to ,,chocolate ,the best flavor to add to chocolate is vanilla2 next to that1 cinnamon4 ,beyond these two things one should use great caution1 as it is very easy to spoil the fine natural flavor of the bean4 ,chocolate absorbs odors readily2 therefore it should be kept in a pure1 sweet atmosphere4 ,as about eleven per cent4 of the chocolate bean is starch1 chocolate and cocoa are of a much finer flavor if boiled for a few minutes4 ,long boiling1 however1 ruins their flavor and texture4 ,recipes ,specially ,prepared by ,miss ,elizabeth ,kevill ,burr 7,all measurements should be level47 ,,formula ,,for ,,making ,,three ,,gallons ,,of ,,breakfast ,,cocoa #a_/b a pound of ,walter ,baker ,co4's ,cocoa1 #a-a_/b gallons of water1 hot1 #a-a_/b gallons of milk1 hot4 ,this should not be allowed to boil4 ,either make it in a large double-boiler1 or a large saucepan or kettle over water4 ,mix the cocoa with enough cold water to make a paste1 and be sure it is free from lumps4 ,heat together the milk and water1 and pour in the cocoa2 then cook at least an hour1 stirring occasionally4 ,,cracked ,,cocoa ,to one-third a cup of ,baker's ,cracked ,cocoa 7sometimes called ,cocoa ,nibs7 use three cups of cold water2 cook slowly at least one hour--the longer the better4 ,then strain the liquid and add one cup 7or more if desired7 of milk1 and serve very hot4 ,do not allow the mixture to boil after milk has been added4 ,,vanilla ,,chocolate ,,with ,,whipped ,,cream ,one cake 7#a_/b a pound7 of ,walter ,baker ,co4's ,vanilla ,sweet ,chocolate1 #d cups of boiling water1 ,pinch of salt1 #d cups of hot milk4 ,this must be made in a double-boiler4 ,put the chocolate1 boiling water and salt in upper part of the double-boiler4 ,stir and beat with a wooden spoon until the chocolate is dissolved and smooth4 ,add the milk and when thoroughly hot1 strain1 and serve with unsweetened whipped cream4 ,more cooking will improve it4 ,,chocolate ,,cream ,,pie ,line a pie plate with rich pie crust1 putting on an extra edge of crust the same as for custard pie4 ,fill with the chocolate filling made after the following recipe4 ,bake in a hot oven until crust is done2 remove1 and when cool1 cover with a meringue and brown very slowly in moderate oven4 ,,chocolate ,,filling #a cup of milk1 ,pinch of salt1 #a-a_/b squares of ,baker's ,chocolate1 #b level tablespoonfuls of flour1 #b eggs 7yolks71 #e tablespoonfuls of sugar 7level71 #a teaspoonful of vanilla4 ,put milk1 salt and chocolate in upper part of the double-boiler1 and when hot and smooth1 stir in the flour1 which has been mixed with enough cold milk to be thin enough to pour into the hot milk4 ,cook1 stirring constantly1 until it thickens2 then let it cook eight or ten minutes4 ,mix the eggs and sugar together and pour the hot mixture over them1 stirring well2 put back in double-boiler and cook1 stirring constantly one minute4 ,remove1 and when cool add one teaspoonful of vanilla4 ,,meringue #b eggs 7whites71 ,pinch of salt1 #d level tablespoonfuls of sugar1 #a teaspoonful of vanilla4 ,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 down4 ,beat in the sugar slowly1 then the vanilla1 and beat until the dish can be turned upside down4 ,,cocoa ,,sticks #f tablespoonfuls of butter1 #c_/d cup of sugar 7scant71 #a egg1 #a tablespoonful of milk1 #a teaspoonful of vanilla or pinch of cinnamon1 #e teaspoonfuls of ,baker's ,cocoa1 #a_/h teaspoonful of baking powder1 #a-a_/d to #a-a_/b cups of sifted pastry flour4 ,cream the butter until soft2 add the sugar gradually and beat well2 add the beaten egg1 milk and vanilla2 mix thoroughly4 ,sift cocoa1 baking powder1 and a pinch of salt with about one-half cup of the flour2 stir this into the mixture first1 then use the remainder of the flour1 and more if necessary1 to make a firm dough that will not stick to the fingers4 ,set on the ice to harden4 ,sprinkle the board with cocoa and a very little sugar4 ,use small pieces of the dough at a time1 toss it over the board to prevent sticking1 roll out thin1 cut in strips about one-half inch wide and three inches long4 ,place closely in pan and bake in moderately hot oven three or four minutes4 ,great care should be taken in the baking to prevent burning4 ,it is advisable to gather the scraps after each rolling1 if soft1 and set away to harden1 for fear of getting in too much cocoa1 thus making them bitter4 ,the colder and harder the dough is1 the better it can be handled2 therefore it can be made the day before using4 ,,cocoa ,,frosting #d teaspoonfuls of ,baker's ,cocoa1 #b tablespoonfuls of cold water1 #c tablespoonfuls of hot water1 #a_/b a teaspoonful of vanilla1 ,about #a-c_/d cups of confectioners' sugar4 ,put the cocoa in a small saucepan2 add the cold water and stir until perfectly smooth2 then the hot water1 and cook for one or two minutes1 add vanilla and a speck of salt1 then stir in enough sugar to make it stiff enough to spread nicely4 ,beat until smooth and glossy and free from lumps4 ,if too thick1 add a little cold water4 ,if not thick enough1 add a little sugar4 ,never make a frosting so stiff that it will have to be made smooth with a wet knife4 ,it is better to let it run to the sides of the cake4 ,for frosting sides of the cake1 make a little stiffer4 ,this frosting never cracks as an egg frosting1 but is hard enough to cut nicely4 ,,cocoa ,,sauce #b tablespoonfuls of butter1 #a cup of boiling water1 #b tablespoonfuls of flour1 #d tablespoonfuls of sugar1 #d teaspoonfuls of ,baker's ,cocoa1 #a teaspoonful of vanilla4 ,melt the butter in the saucepan2 mix the flour and cocoa together and stir into the butter2 add gradually the hot water1 stirring and beating each time2 cook until it thickens4 ,just before serving1 add the sugar1 vanilla and a pinch of salt1 if necessary4 ,use more cocoa if liked stronger4 ,this sauce will be found excellent for cottage puddings1 ,dutch apple cakes1 steamed apple puddings1 etc4 ,,cocoa ,,cake #a_/b a cup of butter1 #c_/d a cup of milk1 #a cup of sugar1 #f level tablespoonfuls of ,baker's ,cocoa1 #c eggs1 #b level teaspoonfuls of baking powder1 #a teaspoonful of vanilla1 #a-a_/b or #b cups of sifted pastry flour4 ,cream the butter1 stir in the sugar gradually1 add the unbeaten eggs1 and beat all together until very creamy4 ,sift together one-half cup of the flour1 the cocoa and baking powder2 use this flour first1 then alternate the milk and remaining flour1 using enough to make mixture stiff enough to drop from the spoon2 add vanilla and beat until very smooth2 then bake in loaf in moderately hot oven thirty-five or forty minutes4 ,tests for baking cake4 ,it is baked enough when3 #a4 ,it shrinks from the pan4 #b4 ,touching it on the top1 springs back4 #c4 ,no singing sound4 ,,cocoa ,,meringue ,,pudding #a cup of milk1 #b eggs 7yolks71 #b tablespoonfuls of flour1 ,pinch of salt1 #d teaspoonfuls of ,baker's ,cocoa1 #c tablespoonfuls of sugar1 #a_/b a teaspoonful of vanilla4 ,put the milk in the upper part of the double-boiler1 and heat4 ,mix flour and cocoa together and soften in a little cold milk2 mix until free from lumps4 ,when the milk is hot1 add the flour1 and cook1 stirring often1 eight or ten minutes4 ,beat yolks of eggs lightly2 add sugar and salt1 and mix well4 ,when mixture in double-boiler has cooked sufficiently1 strain it over the mixture in the bowl4 ,put back in double-boiler and allow it to cook one or two minutes 7stirring constantly71 just enough to slightly thicken the eggs4 ,remove from the stove1 and when cool add vanilla and put in the serving-dish4 ,cover with a meringue4 ,place dish on a board1 put in the oven with the door open1 and allow it to remain there for ten or fifteen minutes1 and when the meringue will not stick to the fingers1 close the door and let it brown slightly4 ,this pudding can be eaten warm or cold1 but is much better cold4 ,this will serve four persons generously4 ,,chocolate ,,almonds ,blanch the almonds by pouring boiling water on them1 and let them stand two or three minutes4 ,roast them in oven4 ,dip them in the following recipe for chocolate coating1 and drop on paraffine paper4 #a_/b pound cake of ,walter ,baker's ,vanilla ,sweet ,chocolate1 #b level tablespoonfuls of butter1 #b tablespoonfuls of boiling water4 ,put chocolate in small saucepan over boiling water and when melted stir in butter and water4 ,mix well4 ,if found to be too thick1 add more water2 if too thin1 more chocolate4 ,,hot ,,chocolate ,,sauce #a cup of boiling water1 ,pinch of salt1 #a square of chocolate1 #a_/b a cup of sugar4 ,cook all together slowly until it is the consistency of maple syrup1 or thicker if desired4 ,just before serving1 add one teaspoonful of vanilla4 ,this will keep indefinitely1 and can be reheated4 ,,cocoa ,,sponge ,,cake #d eggs1 #a_/d a cup of sugar1 ,pinch of salt1 #d tablespoonfuls of ,baker's ,cocoa1 #a_/b a cup of sifted pastry flour1 #a teaspoonful of vanilla4 ,separate yolks from whites of eggs2 beat yolks in a small bowl with the ,dover egg-beater until very thick2 add sugar1 salt and vanilla1 and beat again until very thick4 ,sift cocoa and the flour together and stir very lightly into the mixture2 fold in the stiffly beaten whites of the eggs1 and bake in a loaf in a moderate oven until done4 ,do not butter the pan1 but when cake is baked1 invert the pan2 and when cool1 remove the cake4 ,,chocolate ,,frosting #a square of ,baker's ,chocolate1 ,pinch of salt1 #e tablespoonfuls of boiling water1 #a teaspoonful of vanilla1 ,about three cups of sifted confectioners' sugar4 ,melt chocolate in bowl over tea-kettle1 add water1 salt and vanilla1 and when smooth add the sugar1 and heat until very glossy4 ,make the frosting stiff enough to spread without using a wet knife4 ,it will keep indefinitely4 ,,chocolate ,,cake1 ,,or ,,devil',s ,,food #e level tablespoonfuls of butter1 #a-a_/d cups of sugar1 #c-a_/b squares of ,baker's ,chocolate1 7melted71 #c eggs1 #a teaspoonful of vanilla1 #c_/d a cup of milk1 #c-a_/b level teaspoonfuls of baking powder1 #a-a_/b cups of sifted pastry flour4 ,cream the butter1 add sugar and chocolate1 then the unbeaten eggs and vanilla1 and beat together until very smooth4 ,sift the baking powder with one-half a cup of the flour1 and use first2 then alternate the milk and the remaining flour1 and make the mixture stiff enough to drop from the spoon4 ,beat until very smooth and bake in loaf in moderate oven4 ,for tests see ,cocoa ,cake recipe on page #be4 ,,chocolate ,,ice-,,cream #a quart of milk1 ,pinch of salt1 #c squares of ,baker's ,chocolate1 #c level tablespoonfuls of flour1 #a can of sweetened condensed milk1 #c eggs1 #f level tablespoonfuls of sugar1 #c teaspoonfuls of vanilla4 ,put milk1 salt and chocolate in double-boiler1 and when milk is hot and chocolate has melted1 stir in the flour1 previously mixed in a little cold milk4 ,cook ten minutes1 then pour this over the condensed milk1 eggs and sugar mixed together2 cook again for four minutes1 stirring4 ,strain1 and when cool add vanilla1 and freeze4 ,,chocolate ,,whip #a cup of milk1 #a-a_/b squares of ,baker's ,chocolate1 ,pinch of salt1 #b level tablespoonfuls of cornstarch1 #b eggs 7yolks71 #f level tablespoonfuls of sugar1 #b teaspoonfuls of vanilla1 #e eggs 7whites74 ,put milk1 chocolate and salt in double-boiler2 mix cornstarch in a small quantity of cold milk1 and stir into the hot milk when the chocolate has been melted2 stir until smooth1 then cook twelve minutes4 ,mix together the yolks of the eggs and sugar1 then pour the hot mixture over it2 cook again one or two minutes1 stirring4 ,when very cold1 just before serving1 add the vanilla and fold in the stiffly beaten whites of the eggs4 ,pile lightly in a glass dish and serve with lady fingers4 ,a meringue can be made of the whites of the eggs and sugar1 then folded in the chocolate mixture1 but it does not stand as long4 ,,cocoa ,,marble ,,cake #f level tablespoonfuls of butter1 #a cup of granulated sugar1 #c eggs1 #a teaspoonful of vanilla1 #c_/d a cup of milk4 ,three level teaspoonfuls of baking powder1 about one and three-quarter cups of sifted flour1 or flour enough to make mixture stiff enough to drop from the spoon4 ,mix in the order given4 ,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 cocoanut4 ,bake thirty-five or forty minutes according to size and shape of pan4 ,,chocolate ,,marble ,,cake ,this is the same as the ,cocoa ,marble ,cake4 ,add to one-third of the mixture one and one-half squares of ,baker's ,chocolate in place of the cocoa1 and one cup of chopped walnuts to the other part in place of the shredded cocoanut4 ,,chocolate ,,jelly #a pint of boiling water1 #a_/c a package of gelatine1 #b pinches of salt1 #b level tablespoonfuls of sugar1 #a-a_/b squares of ,baker's ,chocolate1 #a teaspoonful of vanilla4 ,put the water1 salt and chocolate in a saucepan4 ,cook1 stirring until the chocolate melts1 then let it boil for three or five minutes4 ,soften the gelatine in a little cold water and pour the boiling mixture over it4 ,stir until dissolved1 then add sugar and vanilla4 ,pour into a mould and set aside to harden1 serve with cream and powdered sugar or sweetened whipped cream4 ,,cottage ,,pudding #d level tablespoonfuls of butter1 #b eggs1 #a cup of sugar1 #c_/d a cup of milk4 ,two level teaspoonfuls of baking powder1 one and three-quarter cups of sifted flour or enough to make mixture stiff enough to drop from the spoon4 ,bake in buttered gem pans in moderately hot oven twenty-three or twenty-five minutes4 ,if the cake springs back after pressing a finger on the top1 it shows that it is baked enough4 ,to make a cocoa cottage pudding add to the above rule six level tablespoonfuls of cocoa4 ,serve with a vanilla sauce4 ,,vanilla ,,sauce #b level tablespoonfuls of butter1 #a cup of boiling water1 #b level tablespoonfuls of flour1 #d level tablespoonfuls of sugar1 ,pinch of salt1 #a teaspoonful of vanilla4 ,melt butter in saucepan1 add flour and salt and mix until smooth2 add slowly the boiling water1 stirring and beating well4 ,add sugar and milk4 ,,cocoanut ,,souffl #a cup of milk1 #a pinch of salt1 #c level tablespoonfuls of flour1 softened in a little cold milk4 #b level tablespoonfuls of butter1 #d level tablespoonfuls of sugar1 ,yolks of #d eggs1 #a teaspoonful of vanilla1 #a cup of shredded cocoanut1 ,whites of #d eggs4 ,heat milk1 add salt and flour and cook ten minutes after it has thickened4 ,mix together1 butter1 sugar and yolks of eggs4 ,pour hot mixture over1 stirring well and set aside to cool4 ,add vanilla and cocoanut4 ,lastly fold in the stiffly beaten whites of the eggs4 ,bake in buttered pan1 in moderate oven until firm4 ,serve hot with ,chocolate ,sauce4 ,,chocolate ,,sauce #b level tablespoonfuls of butter1 #a level tablespoonful of flour1 ,pinch of salt1 #a cup of boiling water1 #a square of ,baker's ,chocolate1 #d level tablespoonfuls of sugar1 #a teaspoonful of vanilla4 ,melt butter in saucepan1 add dry flour and salt and mix until smooth1 then add slowly the hot water1 beating well4 ,add the square of chocolate and sugar and stir until melted4 ,add vanilla1 just before serving4 ,,cocoa ,,biscuit #b cups or #a pint of sifted flour1 #c level teaspoonfuls of baking powder1 #a_/b a teaspoonful of salt1 #b level tablespoonfuls of sugar1 #d level tablespoonfuls of ,baker's ,cocoa1 #b level tablespoonfuls of butter or lard1 #b_/c a cup of milk or enough to make a firm but not a stiff dough4 ,sift all the dry ingredients together1 rub in the butter with the tips of the fingers4 ,stir in the required amount of milk4 ,turn out on slightly floured board1 roll or pat out the desired thickness1 place close together in pan and bake in very hot oven ten or fifteen minutes4 ,,cocoa ,,fudge ,illustration3 ,,cocoa ,,fudge4 #a_/b a cup of milk1 #c level tablespoonfuls of butter1 #b-a_/b cups of powdered sugar1 #f tablespoonfuls of ,baker's ,cocoa1 ,pinch of salt1 #a teaspoonful of vanilla4 ,mix all ingredients together but vanilla2 cook1 stirring constantly1 until it begins to boil1 then cook slowly1 stirring occasionally1 eight or ten minutes1 or until it makes a firm ball when dropped in cold water4 ,when cooked enough1 add the vanilla and beat until it seems like very cold molasses in winter4 ,pour into a buttered pan2 when firm1 cut in squares4 ,great care must be taken not to beat too much1 because it cannot be poured into the pan1 and will not have a gloss on top4 ,miss ,m4,e4 ,robinson's ,recipes ,,plain ,,chocolate #a ounce or square of ,baker's ,premium ,chocolate1 #c tablespoonfuls of sugar1 #a_/h a teaspoonful of salt1 #a pint of boiling water1 #a pint of milk4 ,place the chocolate1 sugar and salt in the agate chocolate-pot or saucepan1 add the boiling water and boil three minutes1 stirring once or twice1 as the chocolate is not grated4 ,add the milk and allow it time to heat1 being careful not to boil the milk1 and keep it closely covered1 as this prevents the scum from forming4 ,when ready to serve turn in chocolate-pitcher and beat with ,dover egg-beater until light and foamy4 ,,cocoa ,,doughnuts ,one egg1 one-half a cup of sugar1 one-half a cup of milk1 one-quarter teaspoonful of salt1 one-quarter teaspoonful of cinnamon extract 7,burnett's71 two cups of flour1 one-quarter cup of ,baker's ,breakfast ,cocoa1 two teaspoonfuls of baking powder4 ,mix in the order given1 sifting the baking powder and cocoa with the flour4 ,roll to one-third an inch in thickness1 cut and fry4 ,,cocoa ,,sponge ,,cake #c eggs1 #a-a_/b cups of sugar1 #a_/b a cup of cold water1 #a teaspoonful of vanilla1 #a-c_/d cups of flour1 #a_/d a cup of ,baker's ,cocoa1 #b teaspoonfuls of baking powder1 #a teaspoonful of cinnamon4 ,beat yolks of eggs light1 add water1 vanilla and sugar2 beat again thoroughly2 then add the flour1 with which the baking powder1 cocoa and cinnamon have been sifted4 ,fold in the stiffly beaten whites of the eggs4 ,bake in a rather quick oven for twenty-five or thirty minutes4 ,,cocoa ,,marble ,,cake #a_/c a cup of butter1 #a cup of sugar1 #a egg1 #a_/b a cup of milk1 #a teaspoonful of vanilla1 #b cups of flour1 #b teaspoonfuls of baking powder1 #c tablespoonfuls of ,baker's ,cocoa4 ,cream the butter1 add sugar1 vanilla and egg2 beat thoroughly1 then add flour 7in which is mixed the baking powder7 and milk1 alternately1 until all added4 ,to one-third of the mixture add the cocoa1 and drop the white and brown mixture in spoonfuls into small1 deep pans1 and bake about forty minutes in moderate oven4 ,,cocoa ,,buns #b tablespoonfuls of butter1 #a_/c a cup of sugar1 #a egg1 #a_/d a teaspoonful of salt1 #a cup of scalded milk1 #b compressed yeast cakes softened in #a_/b a cup of warm water1 #a_/d a teaspoonful of extract cinnamon1 #a_/b a cup of ,baker's ,breakfast ,cocoa1 #c-a_/b to #d cups of flour4 ,mix in order given1 having dough as soft as can be handled1 turn onto moulding board1 roll into a square about an inch in thickness1 sprinkle on one-half cup of currants1 fold the sides to meet the centre1 then each end to centre1 and fold again4 ,roll as at first1 using another one-half cup currants1 fold1 roll and fold again4 ,place in a bowl which is set in pan of warm water1 let raise forty minutes4 ,shape1 place in pan1 let raise until doubled in size4 ,bake fifteen to twenty minutes4 ,as you take from oven1 brush the top with white of one egg beaten with one-half cup confectioners' sugar4 ,let stand five minutes4 ,then they are ready to serve4 ,,mrs4 ,,rorer',s ,,chocolate ,,cake #b ounces of chocolate1 #d eggs1 #a_/b a cup of milk1 #a teaspoonful of vanilla1 #a_/b a cup of butter1 #a-a_/b cups of sugar1 #a heaping teaspoonful of baking powder1 #a-c_/d cups of flour4 ,dissolve the chocolate in five tablespoonfuls of boiling water4 ,beat the butter to a cream1 add the yolks1 beat again1 then the milk1 then the melted chocolate and flour4 ,give the whole a vigorous beating4 ,now beat the whites of the eggs to a stiff froth1 and stir them carefully into the mixture2 add the vanilla and baking powder4 ,mix quickly and lightly1 turn into well-greased cake pan and bake in a moderate oven forty-five minutes4--,from ,mrs4 ,rorer's ,cook ,book4 ,,mrs4 ,,lincoln',s ,,chocolate ,,caramels ,one cup of molasses1 half a cup of sugar1 one-quarter of a pound of chocolate cut fine1 half a cup of milk1 and one heaping tablespoonful of butter4 ,boil all together1 stirring all the time4 ,when it hardens in cold water1 pour it into shallow pans1 and as it cools cut in small squares4--,from ,mrs4 ,lincoln's ,boston ,cook ,book4 ,,miss ,,farmer',s ,,chocolate ,,nougat ,,cake #a_/d a cup of butter1 #a-a_/b cups of powdered sugar1 #a egg1 #a cup of milk1 #b cups of bread flour1 #c teaspoonfuls of baking powder1 #a_/b teaspoonful of vanilla1 #b squares of chocolate1 melted1 #a_/b a cup of powdered sugar1 #b_/c a cup of almonds blanched and shredded4 ,cream the butter1 add gradually one and one-half cups of sugar1 and egg unbeaten2 when well mixed1 add two-thirds milk1 flour mixed and sifted with baking powder1 and vanilla4 ,to melted chocolate add one-third a cup of powdered sugar1 place on range1 add gradually remaining milk1 and cook until smooth4 ,cool slightly and add to cake mixture4 ,bake fifteen to twenty minutes in round layer-cake pans4 ,put between layers and on top of cake ,white ,mountain ,cream sprinkled with almonds4--,from ,boston ,cooking ,school ,cook ,book--,fannie ,merritt ,farmer4 ,,mrs4 ,,armstrong',s ,,chocolate ,,pudding ,soften three cups of stale bread in an equal quantity of milk4 ,melt two squares of ,walter ,baker ,co4's ,chocolate over hot water and mix with half a cup of sugar1 a little salt1 three beaten eggs and half a teaspoonful of vanilla4 ,mix this thoroughly with the bread and place in well-buttered custard-cups4 ,steam about half an hour 7according to size7 and serve in the cups or turned out on warm plate4--,mrs4 ,helen ,armstrong4 ,,mrs4 ,,armstrong',s ,,chocolate ,,charlotte ,soak a quarter of a package of gelatine in one-fourth of a cupful of cold water4 ,whip one pint of cream to a froth and put it in a bowl1 which should be placed in a pan of ice water4 ,put an ounce of ,walter ,baker ,co4's ,chocolate in a small pan with two tablespoonfuls of sugar and one of boiling water1 and stir over the hot fire until smooth and glossy4 ,add to this a gill of hot milk and the soaked gelatine1 and stir until the gelatine is dissolved4 ,sprinkle a generous half cupful of powdered sugar over the cream4 ,now add the chocolate and gelatine mixture and stir gently until it begins to thicken4 ,line a quart charlotte mould with lady fingers1 and when the cream is so thick that it will just pour1 turn it gently into the mould4 ,place the charlotte in a cold place for an hour or more1 and at serving time turn out on a flat dish4--,mrs4 ,helen ,armstrong4 ,,chocolate ,,jelly ,,with ,,crystallized ,,green ,,gages ,dissolve in a quart of water three tablespoonfuls of grated chocolate2 let come to a boil2 simmer ten minutes2 add a cup of sugar and a box of gelatine 7that has been softened in a cup of water7 and strain through a jelly bag or two thicknesses of cheese-cloth4 ,when almost cold1 add a dessertspoonful of vanilla and a tablespoonful of brandy4 ,then whisk well2 add half a pound of crystallized green gages cut into small pieces2 pour into a pretty mould1 and when cold serve with whipped cream4 ,,mrs4 ,,bedford',s ,,chocolate ,,crullers ,cream two tablespoonfuls of butter and one-half of a cupful of sugar2 gradually add the beaten yolks of three eggs and one and one-half cupfuls more of sugar1 one cupful of sour milk1 one teaspoonful of vanilla1 two ounces of chocolate grated and melted over hot water1 one-third of a teaspoonful of soda dissolved in one-half of a teaspoonful of boiling water1 the whites of the eggs whipped to a stiff froth1 and sufficient sifted flour to make a soft dough4 ,roll out1 cut into oblongs2 divide each into three strips1 leaving the dough united at one end4 ,braid loosely1 pinch the ends together and cook until golden-brown in smoking-hot fat4--,mrs4 ,cornelia ,c4 ,bedford4 ,,mrs4 ,,bedford',s ,,hot ,,cocoa ,,sauce ,,for ,,ice-,,cream ,boil together one and one-half cupfuls of water and one cupful of sugar for two minutes2 add one tablespoonful of arrowroot dissolved in a little cold water1 stir for a moment1 then boil until clear4 ,add two tablespoonfuls of cocoa which has been dissolved in a little hot water and a tiny pinch of salt and boil three minutes longer4 ,take from the fire and add one teaspoonful of vanilla4--,mrs4 ,cornelia ,c4 ,bedford4 ,,mrs4 ,,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 almonds4 ,add a pinch of cinnamon and mix to a soft paste with eggs beaten until thick4 ,drop in half-teaspoonfuls on slightly buttered paper and bake in a moderate oven4 ,do not take from the paper until cold2 then brush the under side with cold water1 and the paper can be readily stripped off4--,mrs4 ,cornelia ,c4 ,bedford4 ,,mrs4 ,,ewing',s ,,creamy ,,cocoa ,stir together in a saucepan half a cup of ,walter ,baker ,co4's ,breakfast ,cocoa1 half a cup of flour1 half a cup of granulated sugar and half a teaspoonful of salt4 ,add gradually one quart of boiling water and let the mixture boil five minutes1 stirring it constantly4 ,remove from the fire1 add a quart of boiling milk1 and serve4 ,if desired a spoonful of whipped cream may be put in each cup before filling with the cocoa4 ,the proportions given will make delicious1 creamy cocoa1 sufficient to serve twelve persons4 ,the flour should be sifted before it is measured4--,by ,mrs4 ,emma ,p4 ,ewing1 author of ,the ,art of ,cookery4 ,,mrs4 ,,ewing',s ,,creamy ,,chocolate ,mix together half a cup of sifted flour1 half a cup of granulated sugar and half a teaspoonful of salt4 ,put into a saucepan half a cup of ,walter ,baker ,co4's ,premium ,no4 #a ,chocolate1 finely shaved4 ,add one quart of boiling water1 stir until dissolved1 add the flour1 sugar and salt1 and boil gently1 stirring constantly1 five minutes4 ,then stir in a quart of boiling milk1 and serve with or without whipped cream4--,mrs4 ,emma ,p4 ,ewing1 author of ,the ,art of ,cookery4 ,,mrs4 ,,hill',s ,,cocoa ,,frapp ,mix half a pound of cocoa and three cupfuls of sugar2 cook with two cupfuls of boiling water until smooth2 add to three quarts and a half of milk scalded with cinnamon bark2 cook for ten minutes4 ,beat in the beaten whites of two eggs mixed with a cupful of sugar and a pint of whipped cream4 ,cool1 flavor with vanilla extract1 and freeze4 ,serve in cups4 ,garnish with whipped cream4--,janet ,mc,kenzie ,hill--,ladies' ,home ,journal4 ,,mrs4 ,,hill',s ,,chocolate ,,puffs ,stir a cupful of flour into a cupful of water and half a cupful of butter1 boiling together2 remove from fire1 beat in an ounce of melted chocolate1 and1 one at a time1 three large eggs4 ,shape with forcing bag and rose tube4 ,bake1 cut off the tops and put into each cake a tablespoonful of strawberry preserves4 ,cover with whipped cream sweetened and flavored4--,janet ,mc,kenzie ,hill--,ladies' ,home ,journal4 ,,miss ,,farmer',s ,,chocolate ,,cream ,,candy #b cups of sugar1 #b_/c a cup of milk1 #a tablespoonful of butter1 #b squares of chocolate1 #a teaspoonful of vanilla4 ,put butter into granite saucepan2 when melted add sugar and milk4 ,heat to boiling point2 then add chocolate1 and stir constantly until chocolate is melted4 ,boil thirteen minutes1 remove from fire1 add vanilla1 and beat until creamy and mixture begins to sugar slightly around edge of saucepan4 ,pour at once into a buttered pan1 cool slightly and mark in squares4 ,omit vanilla1 and add1 while cooking1 one-fourth of a teaspoonful of cinnamon4--,boston ,cooking ,school ,cook ,book--,fannie ,merritt ,farmer4 ,,mrs4 ,,salzbacher',s ,,chocolate ,,hearts ,melt1 by standing over hot water1 three ounces of unsweetened chocolate2 add a pound of sifted powdered sugar and mix thoroughly2 work to a stiff yet pliable paste with the unbeaten whites of three eggs 7or less71 adding vanilla to flavor4 ,if the paste seems too soft1 add more sugar4 ,break off in small pieces and roll out about one-fourth of an inch thick1 sprinkling the board and paste with granulated sugar instead of flour4 ,cut with a tiny heart-shaped cake cutter 7any other small cake cutter will do71 and place on pans oiled just enough to prevent sticking4 ,bake in a very moderate oven4 ,when done1 they will feel firm to the touch1 a solid crust having formed over the top4 ,they should be very light1 and will loosen easily from the pan after being allowed to stand a moment to cool4 ,the success of these cakes depends upon the oven1 which should not be as cool as for meringue1 nor quite so hot as for sponge cake4 ,if properly made1 they are very excellent and but little labor4 ,use the yolks for chocolate whips4--,from ,good ,housekeeping4 ,,cocoa ,,charlotte 7,without ,cream7 #a pint of water1 ,whites of #b eggs1 #a_/b a teaspoonful of vanilla1 #a_/b a cup of sugar1 #b level tablespoonfuls of cornstarch1 #a_/b a teaspoonful of cinnamon1 #c tablespoonfuls of cocoa4 ,dissolve the cornstarch in a quarter of a cup of cold water1 add it to the pint of boiling water1 stir until it thickens1 add the sugar and the cocoa1 which have been thoroughly mixed together4 ,remove from the fire1 add the cinnamon and vanilla1 and pour slowly over the stiffly beaten whites of eggs4 ,pour at once into a pudding mould1 and put away in a cold place to harden4 ,serve with plain cream4--,mabel ,richards ,dulon4 ,,chocolate ,,fudge ,,with ,,fruit ,two cups of sugar1 one-half cup of milk1 one-half cup of molasses1 one-half cup of butter2 mix all together and boil seven minutes2 add one-half cup of ,baker's ,chocolate and boil seven minutes longer4 ,then add two tablespoonfuls of figs1 two tablespoonfuls of raisins1 one-half a cup of ,english walnuts and one teaspoonful of vanilla4 ,,chocolate ,,macaroons ,stir to a paste whites of seven eggs1 three-fourths a pound of sifted sugar1 one-half a pound of almonds pounded very fine1 and two ounces of grated ,baker's ,chocolate4 ,have ready wafer paper cut round1 on which lay pieces of the mixture rolled to fit the wafer4 ,press one-half a blanched almond on each macaroon and bake in a moderate oven4 ,,petits ,,four ,bake a simple1 light sponge cake in a shallow biscuit tin or dripping pan1 and when cold turn out on the moulding board and cut into small dominoes or diamonds4 ,they should be about an inch in depth4 ,split each one and spread jelly or frosting between the layers1 then ice tops and sides with different tinted icings1 pale green flavored with pistachio1 pale pink with rose1 yellow with orange1 white with almond4 ,little domino cakes are also pretty4 ,ice the cakes on top and sides with white icing1 then when hard put on a second layer of chocolate1 using ,walter ,baker ,co4's ,unsweetened ,chocolate and made as for layer cake1 dipping the brush in the melted chocolate to make the spots4 ,candied violets1 bits of citron cut in fancy shapes1 candied cherries and angelica may all be utilized in making pretty designs in decoration4--,american ,housekeeper4 ,,potato ,,cake ,two cups of white sugar1 one cup of butter1 one cup of hot mashed potatoes1 one cup of chopped walnuts1 half a cup of sweet milk1 two cups of flour1 four eggs well beaten1 five teaspoonfuls of melted chocolate1 one tablespoonful each of cloves1 cinnamon and nutmeg1 two teaspoonfuls of baking powder4 ,bake in layers and use marshmallow filling4 ,,spanish ,,chocolate ,,cake ,one cup of sugar1 one-half a cup of butter1 one-half a cup of sweet milk1 three cups of flour1 two eggs1 one teaspoonful of soda dissolved in hot water4 ,put on the stove one cup of milk1 one-half a cup of ,baker's ,chocolate1 grated2 stir until dissolved2 then stir into it one cup of sugar and the yolk of one egg stirred together2 when cool flavor with vanilla4 ,while this is cooling beat up the first part of the cake and add the chocolate custard4 ,bake in layers4 ,ice on top and between the layers4 ,home ,made ,candies ,recipes ,specially ,prepared by ,mrs4 ,janet ,mc,kenzie ,hill ,,peppermints1 ,,chocolate ,,mints1 ,etc4 7,uncooked ,fondant7 ,illustration3 ,,peppermints1 ,,chocolate ,,mints1 ,,etc4 ,white of #a egg1 #b tablespoonfuls of cold water1 ,sifted confectioner's sugar1 #a_/b teaspoonful of essence of peppermint or a few drops of oil of peppermint1 #a or #b squares of ,baker's ,chocolate1 ,green color paste1 ,pink color paste4 ,beat the egg on a plate1 add the cold water and gradually work in sugar enough to make a firm paste4 ,divide the sugar paste into three parts4 ,to one part add the peppermint and a very little of the green color paste4 ,take the paste from the jar with a wooden tooth pick1 add but a little4 ,work and knead the mixture until the paste is evenly distributed throughout4 ,roll the candy into a sheet one-fourth an inch thick1 then cut out into small rounds or other shape with any utensil that is convenient4 ,color the second part a very delicate pink1 flavor with rose extract and cut out in the same manner as the first4 ,to the last part add one or two squares of ,baker's ,chocolate1 melted over hot water1 and flavor with peppermint4 ,add also a little water1 as the chocolate will make the mixture thick and crumbly4 ,begin by adding a tablespoonful of water1 then add more if necessary1 knead and cut these as the others4 ,,chocolate ,,caramel ,,walnuts 7,uncooked ,fondant7 ,illustration3 ,,chocolate ,,caramel ,,walnuts4 ,white of #a egg1 #c tablespoonfuls of maple or caramel syrup1 #a tablespoonful of water1 ,sifted confectioner's sugar1 #a teaspoonful of vanilla extract1 #b or more squares of ,baker's ,chocolate1 ,english walnuts4 ,beat the white of egg slightly1 add the syrup1 water1 sugar as needed1 the chocolate1 melted over hot water1 and the vanilla1 also more water if necessary4 ,work with a silver plated knife and knead until thoroughly mixed1 then break off small pieces of uniform size and roll them into balls1 in the hollow of the hand1 flatten the balls a little1 set the half of an ,english walnut upon each1 pressing the nut into the candy and thus flattening it still more4 ,the caramel gives the chocolate a particularly nice flavor4 ,,how ,,to ,,coat ,,candies1 c41 ,,with ,,baker',s ,,dot ,,chocolate ,half a pound of ,dot ,chocolate will coat quite a number of candy or other centers1 but as depth of chocolate and an even temperature during the whole time one is at work are essential1 it is well1 when convenient1 to melt a larger quantity of chocolate4 ,when cold1 the unused chocolate may be cut from the dish and set aside for use at a future time4 ,if the chocolate be at the proper temperature when the centers are dipped in it1 it will give a rich1 glossy coating free from spots1 and the candies will not have a spreading base4 ,after a few centers have been dipped set them in a cool place to harden4 ,the necessary utensils are a wire fork and a very small double boiler4 ,the inner dish of the boiler should be of such size that the melted chocolate will come nearly to the top of it4 ,break the chocolate in small pieces and surround with warm water1 stir occasionally while melting4 ,when the melted chocolate has cooled to about #hj ,f4 it is ready to use4 ,drop whatever is to be coated into the chocolate1 with the fork push it below the chocolate1 lift out1 draw across the edge of the dish and drop onto a piece of table oil cloth or onto waxed paper4 ,do not let a drop of water get into the chocolate4 ,,chocolate ,,dipped ,,peppermints 7,uncooked ,fondant7 ,illustration3 ,,chocolate ,,dipped ,,peppermints4 ,prepare green1 white1 pink and chocolate colored mints by the first recipe4 ,after they have dried off a little run a spatula under each and turn to dry the other side4 ,coat with ,baker's ,dot ,chocolate4 ,,ginger1 ,,cherry1 ,,apricot and ,,nut ,,chocolates ,illustration3 ,,ginger1 ,,cherry1 ,,apricot ,,and ,,nut ,,chocolates4 ,white of #a egg1 #b tablespoonfuls of cold water1 ,sifted confectioner's sugar1 ,almond or rose extract1 ,preserved ginger1 ,candied cherries1 ,candied apricots1 ,halves of almond1 ,halves of pecan nuts1 #a_/b a pound of ,baker's ,dot ,chocolate4 ,use the first four ingredients in making uncooked fondant4 7,caramel syrup is a great addition to this fondant1 especially if nuts are to be used4 ,use three tablespoonfuls of syrup and one tablespoonful of water with one egg white instead of the two tablespoonfuls of water indicated in the recipe74 ,work the fondant for some time1 then break off little bits and wrap around small pieces of the fruit1 then roll in the hollow of the hand into balls or oblongs4 ,for other candies1 roll a piece of the fondant into a ball1 flatten it with the fingers and use to cover a whole pecan or ,english walnut meat4 ,set each shape on a plate as it is finished4 ,they will harden very quickly4 ,dip these1 one by one1 in ,baker's ,dot ,chocolate and set on an oil cloth4 ,,chocolate ,,peanut ,,clusters ,illustration3 ,,chocolate ,,peanut ,,clusters4 ,shell a quart of freshly-roasted peanuts and remove the skins4 ,drop the peanuts1 one by one1 into the center of a dish of ,dot ,chocolate made ready for use2 lift out onto oil cloth with a dipping fork 7a wire fork comes for the purpose1 but a silver oyster fork answers nicely7 to make groups of three nuts1--two below1 side by side1 and one above and between the others4 ,,chocolate ,,coated ,,almonds ,illustration3 ,,chocolate ,,coated ,,almonds4 ,select nuts that are plump at the ends4 ,use them without blanching4 ,brush1 to remove dust4 ,melt ,dot ,chocolate and when cooled properly drop the nuts1 one at a time1 into the center of it2 push the nuts under with the fork1 then drop onto waxed paper or oil cloth4 ,in removing the fork make a design on the top of each nut4 ,these are easily prepared and are particularly good4 ,,plain ,,and ,,chocolate ,,dipped ,,parisian ,,sweets ,illustration3 ,,chocolate ,,dipped ,,parisian ,,sweets4 #a_/b a cup of ,sultana raisins1 #e figs1 #a cup of dates1 #b ounces citron1 #b_/c a cup of nut meats1 7almonds1 filberts1 pecans or walnuts1 one variety or a mixture71 #a-a_/b ounces of ,baker's ,chocolate1 #a_/c a cup of confectioner's sugar1 #a_/d a teaspoonful of salt1 ,chocolate ,fondant or ,baker's ,dot ,chocolate4 ,pour boiling water over the figs and dates1 let boil up once1 then drain as dry as possible2 remove stones from the dates1 the stem ends from the figs2 chop the fruit and nut meats 7almonds should be blanched7 in a food chopper2 add the salt2 and the sugar and work the whole to a smooth paste2 add the chocolate1 melted1 and work it evenly through the mass4 ,add more sugar if it is needed and roll the mixture into a sheet one-fourth an inch thick4 ,cut into strips an inch wide4 ,cut the strips into diamond-shaped pieces 7or squares72 roll these in confectioner's sugar or dip them in chocolate fondant or in ,baker's ,dot ,chocolate1 and sprinkle a little fine-chopped pistachio nut meats on the top of the dipped pieces4 ,when rolling the mixture use confectioner's sugar on board and rolling pin4 ,,stuffed ,,dates1 ,,chocolate ,,dipped ,illustration3 ,,stuffed ,,dates1 ,,chocolate ,,dipped4 ,cut choice dates open on one side and remove the seeds4 ,fill the open space in the dates with a strip of preserved ginger or pineapple1 chopped nuts or chopped nuts mixed with white or chocolate fondant2 press the dates into a compact form to keep in the filling1 then dip them1 one by one1 in ,dot ,chocolate4 ,,chocolate ,,oysterettes1 ,,plain ,,and ,,with ,,chopped ,,figs ,illustration3 ,,chocolate ,,oysterettes4 ,oyster crackers1 salted preferred1 fine-chopped1 roasted peanuts or raisins or #c or #d basket figs or a little ,french fruit cut in very small bits1 #a_/b a pound or more of ,baker's ,dot ,chocolate4 ,select fresh-baked crackers free from crumbs4 ,dip in ,dot ,chocolate1 made ready as in previous recipes1 and dispose on oil cloth or waxed paper4 ,for a change add figs or other fruit1 cut very fine1 or chopped nuts to the chocolate ready for dipping4 ,,turkish ,,paste ,,with ,,french ,,fruit1 ,,chocolate ,,flavored ,illustration3 ,,turkish ,,paste ,,with ,,french ,,fruit4 #c level tablespoonfuls of granulated gelatine1 #a_/b a cup of cold water1 #b cups of sugar1 #b_/c a cup of cold water1 #a teaspoonful of ground cinnamon1 #b squares of ,baker's ,chocolate1 #a teaspoonful of vanilla extract1 #a cup of ,french candied fruit1 cherries1 angelica1 citron1 etc41 chopped fine4 ,let the gelatine stand in the half cup of cold water until it has taken up all of the water4 ,stir the sugar and the two-thirds a cup of cold water over the fire until the sugar is dissolved and the syrup is boiling1 then add the gelatine and let cook twenty minutes2 add the cinnamon1 the chocolate1 melted over hot water1 and beat all together1 then add the vanilla and the fruit2 let stand in a cool place for a time1 then when it thickens a little turn into an unbuttered bread pan and set aside until the next day4 ,to unmold separate the paste from the pan--at the edge--with a sharp-pointed knife4 ,sift confectioner's sugar over the top1 then with the tips of the fingers gently pull the paste from the pan to a board dredged with confectioner's sugar2 cut into strips1 then into small squares4 ,roll each square in confectioner's sugar4 ,in cutting keep sugar between the knife and the paste4 ,,choice ,,chocolate ,,pecan ,,pralines ,illustration3 ,,chocolate ,,pecan ,,pralines4 #c cups of granulated sugar1 #a cup of cream1 #a cup of sugar cooked to caramel1 #b squares of ,baker's ,chocolate1 #c cups of pecan nut meats4 ,stir the sugar and cream over the fire until the sugar is melted1 then let boil to the soft ball degree1 or to #bcf ,f4 ,add the chocolate1 melted or shaved fine1 and beat it in1 then pour the mixture onto the cup of sugar cooked to caramel2 let the mixture boil up once1 then remove from the fire2 add the nut meats and beat until the mass begins to thicken4 ,when cold enough to hold its shape drop onto an oil cloth or marble1 a teaspoonful in a place1 and at once set a half nut meat on each4 ,two persons are needed to make these pralines1 one to drop the mixture1 the other to decorate with the halves of the nuts4 ,the mixture becomes smooth and firm almost instantly4 ,maple or brown sugar may be used in place of all or a part of the quantity of granulated sugar designated4 ,,vassar ,,fudge ,illustration3 ,,vassar ,,fudge4 #b cups of white granulated sugar1 #a cup of cream1 #a tablespoonful of butter1 #a_/d a cake of ,baker's ,premium ,no4 #a ,chocolate4 ,put in the sugar and cream1 and when this becomes hot put in the chocolate1 broken up into fine pieces4 ,stir vigorously and constantly4 ,put in butter when it begins to boil4 ,stir until it creams when beaten on a saucer4 ,then remove and beat until quite cool and pour into buttered tins4 ,when cold cut in diamond-shaped pieces4 ,,smith ,,college ,,fudge ,illustration3 ,,smith ,,college ,,fudge4 ,melt one-quarter cup of butter4 ,mix together in a separate dish one cup of white sugar1 one cup of brown sugar1 one-quarter cup of molasses and one-half cup of cream4 ,add this to the butter1 and after it has been brought to a boil continue boiling for two and one-half minutes1 stirring rapidly4 ,then add two squares of ,baker's ,premium ,no4 #a ,chocolate1 scraped fine4 ,boil this five minutes1 stirring it first rapidly1 and then more slowly towards the end4 ,after it has been taken from the fire1 add one and one-half teaspoonfuls of vanilla4 ,then stir constantly until the mass thickens4 ,pour into buttered pan and set in a cool place4 ,,wellesley ,,marshmallow ,,fudge ,illustration3 ,,wellesley ,,marshmallow ,,fudge4 ,heat two cups of granulated sugar and one cup of rich milk 7cream is better74 ,add two squares of ,baker's ,chocolate1 and boil until it hardens in cold water4 ,just before it is done add a small piece of butter1 then begin to stir in marshmallows1 crushing and beating them with a spoon4 ,continue to stir in marshmallows1 after the fudge has been taken from the fire1 until half a pound has been stirred into the fudge4 ,cool in sheets three-quarters of an inch thick1 and cut in cubes4 ,,double ,,fudge ,illustration3 ,,double ,,fudge4 #b cups of granulated sugar1 #b squares of ,baker's ,chocolate1 #a_/b a cup of cream1 #a tablespoonful of butter4 ,boil seven minutes2 then beat and spread in buttered tin to cool4 #b cups of brown sugar1 #a_/b a cup of cream1 #a teaspoonful of vanilla extract1 #a cup of walnut meats1 chopped fine1 ,butter size of a walnut4 ,boil ten minutes2 then beat and pour on top of fudge already in pan4 ,when cool1 cut in squares4 ,,marbled ,,fudge ,illustration3 ,,marbled ,,fudge4 #b cups of granulated sugar1 #a_/d a cup of glucose 7pure corn syrup71 #a-a_/b cups of cream1 #a tablespoonful of butter1 #b squares of ,baker's ,chocolate1 scraped fine or melted1 #b teaspoonfuls of vanilla4 ,stir the sugar1 glucose and cream over a slack fire until the sugar is melted2 move the saucepan to a hotter part of the range and continue stirring until the mixture boils1 then let boil1 stirring every three or four minutes very gently1 until the thermometer registers #bcf ,f41 or1 till a soft ball can be formed in cold water4 ,remove from the fire and pour one-half of the mixture over the chocolate4 ,set both dishes on a cake rack1 or on something that will allow the air to circulate below the dishes4 ,when the mixture cools a little1 get some one to beat one dish of the fudge2 add a teaspoonful of vanilla to each dish1 and beat until thick and slightly grainy1 then put the mixture in a pan1 lined with waxed paper1 first a little of one and then of the other1 to give a marbled effect4 ,when nearly cold turn from the pan1 peel off the paper and cut into cubes4 ,,fudge ,,hearts ,,or ,,rounds ,illustration3 ,,fudge ,,hearts ,,or ,,rounds4 #b cups of granulated sugar1 #a_/c a cup of condensed milk1 #a_/c a cup of water1 #a_/d a cup of butter1 #a-a_/b squares of ,baker's ,chocolate1 #a teaspoonful of vanilla extract4 ,boil the sugar1 milk and water to #bcf ,f41 or to the soft ball degree2 stir gently every few minutes2 add the butter and let boil up vigorously1 then remove from the fire and add the chocolate2 let stand undisturbed until cool1 then add the vanilla and beat the candy until it thickens and begins to sugar4 ,pour into a pan lined with paper to stand until cooled somewhat2 turn from the mold and with a ,french cutter or a sharp edged tube cut into symmetrical shapes4 ,,marshmallow ,,fudge ,illustration3 ,,marshmallow ,,fudge4 #ast ,,batch #b cups of granulated sugar1 #a cup of cream1 #a_/d a teaspoonful of salt1 #a tablespoonful of butter1 #b squares of ,baker's ,chocolate1 #a teaspoonful of vanilla1 ,nearly half a pound of marshmallows1 split in halves4 #bnd ,,batch #b cups of granulated sugar1 #a cup of cream1 #a_/d a teaspoonful of salt1 #a tablespoonful of butter1 #b squares of ,baker's ,chocolate1 #a teaspoonful of vanilla4 ,start with the first batch and when this is nearly boiled enough1 set the second batch to cook1 preparing it in the same manner as the first4 ,stir the sugar and cream1 over a rather slack fire1 until the sugar is melted1 when the sugar boils wash down the sides of the pan as in making fondant1 set in the thermometer and cook over a quick fire1 without stirring1 to the soft ball degree1 #bcf ,f42 add the butter1 salt and chocolate1 melted or shaved fine1 and let boil up vigorously1 then remove to a cake cooler 7or two spoon handles to allow a circulation of air below the pan74 ,in the meantime the second batch should be cooking and the marshmallows be gotten ready4 ,when the first batch is about cold add the vanilla and beat the candy vigorously until it begins to thicken1 then turn it into a pan lined with waxed paper4 ,at once dispose the halves of marshmallows close together upon the top of the fudge4 ,soon the other dish of fudge will be ready2 set it into cold water and when nearly cold1 add the vanilla and beat as in the first batch1 then pour it over the marshmallows4 ,when the whole is about cold turn it onto a marble1 or hardwood board1 pull off the paper and cut into cubes4 ,if one is able to work very quickly1 but one batch need be prepared1 half of it being spread over the marshmallows4 ,,chocolate ,,dipped ,,fruit ,,fudge ,illustration3 ,,chocolate ,,dipped ,,fruit ,,fudge4 ,,fruit ,,fudge #a-a_/b cups of granulated sugar1 #a cup of ,maple ,syrup1 #a-a_/b cups of glucose 7pure corn syrup71 #a_/b a cup of thick cream1 or #a_/c a cup of milk and #a_/d a cup of butter1 #c_/d a cup of fruit1 figs1 and candied cherries and apricots1 cut in small pieces4 ,,chocolate ,,for ,,dipping #a_/b a cake or more of ,baker's ,dot ,chocolate4 ,stir the sugar1 syrup1 glucose and cream until the sugar is melted1 cover and let boil three or four minutes1 then uncover and let boil stirring often but very gently until a soft ball may be formed in cold water1 or1 until the thermometer registers #bcf ,f4 ,set the saucepan on a cake cooler and when the mixture becomes cool1 add the fruit and beat until it becomes thick1 then turn into pans lined with waxed paper4 ,in about fifteen minutes cut into squares4 ,coat these with the ,dot ,chocolate4 ,,chocolate ,,cocoanut ,,cakes ,illustration3 ,,chocolate ,,cocoanut ,,cakes4 #b_/c a cup of granulated sugar1 #a_/d a cup scant measure of water1 ,one cup1 less one tablespoonful1 of glucose1 #a_/b a pound of dessicated cocoanut1 #a_/b a pound or ,baker's ,dot ,chocolate4 ,heat the sugar1 water and glucose to the boiling point1 add the cocoanut and stir constantly while cooking to the soft ball degree1 or1 until a little of the candy dropped on a cold marble may be rolled into a ball4 ,drop1 by small teaspoonfuls1 onto a marble or waxed paper1 to make small1 thick1 rather uneven rounds4 ,when cold coat with ,dot ,chocolate melted over hot water and cooled properly4 ,these cakes are very easily coated4 ,,baker',s ,,chocolate ,,divinity ,illustration3 ,,baker',s ,,chocolate ,,divinity4 #a-a_/b cups of brown sugar1 #a cup of maple syrup1 #a_/b a cup of glucose pure corn syrup1 #a_/b a cup of water1 #a_/d a teaspoonful of salt1 ,the whites of #b eggs1 #a cup of nut meats1 chopped fine1 #b squares of ,baker's ,chocolate1 broken in pieces4 ,let the sugar1 syrup1 glucose and water stand on the back of the range1 stirring occasionally1 until the sugar is melted1 then cover and let boil five minutes4 ,remove the cover and let boil to soft crack1 #bhg ,f41 or1 until when tested in water a ball that rattles in the cup will be formed4 ,add the salt and chocolate and beat over the fire1 until the chocolate is melted1 then pour in a fine stream onto the whites of eggs1 beaten dry1 beating constantly meanwhile2 add the nuts and pour into a pan lined with waxed paper4 ,in about fifteen minutes lift the candy from the pan 7by the ends of the paper left for the purpose7 and cut it into small oblongs or squares4 ,the candy must be stirred constantly during the last of the cooking4 ,in cooking without a thermometer one is liable to remove the candy from the fire too soon--if this happens1 return1 egg whites and all1 to the saucepan1 set this into a dish of boiling water and stir constantly until the mixture thickens1 then pour into the pan lined with paper4 ,on no account let even a few drops of water boil into the candy4 ,,chocolate ,,nougatines ,illustration3 ,,chocolate ,,nougatines4 #a cup of granulated sugar1 #a_/b a cup of glucose1 #a_/b a cup of honey 7strained71 ,piece of paraffine size of a pea1 #a_/d a cup of water1 #a_/d a teaspoonful of salt1 ,the whites of #b eggs1 beaten dry1 #a cup of almond or ,english walnut meats1 chopped fine1 #a teaspoonful of vanilla1 ,about #a_/b a pound of ,baker's ,dot ,chocolate4 ,put the sugar1 glucose1 honey1 paraffine and water over the fire1 stir occasionally and let boil to the hard ball degree1 about #bdh ,f4 ,add the salt to the eggs before beating them1 and gradually pour on part of the syrup1 beating constantly meanwhile with the egg beater2 return the rest of the syrup to the fire and let boil until it is brittle when tested in cold water or to #bij ,f4 ,then turn this gradually onto the eggs1 beating constantly meanwhile4 ,return the whole to the saucepan1 set over the fire on an asbestos mat and beat constantly until it becomes crisp when tested in cold water4 ,pour into a buttered pan a little larger than an ordinary bread pan and set aside to become cold4 ,when cold cut into pieces about an inch and a quarter long and three-eighths of an inch wide and thick4 ,coat these with ,dot ,chocolate4 ,,plain ,,chocolate ,,caramels ,illustration3 ,,plain ,,chocolate ,,caramels4 #b-a_/b cups of sugar1 #c_/d cup of glucose1 7pure corn syrup71 #a_/b a cup of butter1 #a_/h a teaspoonful of cream of tartar1 #b-a_/b cups of whole milk1 7not skimmed71 #b-a_/b squares of ,baker's ,chocolate1 #a teaspoonful of vanilla extract4 ,put the sugar1 glucose1 butter1 cream of tartar and one cup of the milk over the fire1 stir constantly1 and when the mass has boiled a few moments1 gradually stir in the rest of the milk4 ,do not let the mixture stop boiling while the milk is being added4 ,stir every few moments and cook to #bdh ,f41 or1 until when tested in cold water1 a hard ball may be formed2 add the chocolate and vanilla and beat them thoroughly through the candy1 then turn it into two bread pans4 ,when nearly cold cut into squares4 ,,chocolate ,,nut ,,caramels ,illustration3 ,,chocolate ,,nut ,,caramels4 #b cups of granulated sugar1 #a-a_/b cups of glucose 7pure corn syrup71 #b cups of cream1 #a cup of butter1 #c or #d squares of ,baker's ,chocolate1 #a-a_/b cups of ,english walnut meats1 #b teaspoonfuls of vanilla extract4 ,put the sugar1 glucose1 one cup of the cream and the butter over the fire2 stir and cook until the mixture boils vigorously1 then gradually add the other cup of cream4 ,do not allow the mixture to stop boiling while the cream is being added4 ,cook until the thermometer registers #bej ,f41 stirring gently--move the thermometer1 to stir beneath it--every four or five minutes4 ,without a thermometer boil until--when tested by dropping a little in cold water--a hard ball may be formed in the water4 ,remove from the fire1 add the chocolate and nuts and beat until the chocolate is melted2 beat in the vanilla and turn into a biscuit pan1 nicely oiled or buttered1 to make a sheet three-fourths an inch thick4 ,when nearly cold turn from the pan and cut into cubes4 ,,ribbon ,,caramels ,illustration3 ,,ribbon ,,caramels4 ,,chocolate ,,layers #a-a_/d cups of granulated sugar1 #a_/b cup of glucose 7pure corn syrup7 scant measure1 #a_/d a cup of butter1 #a_/af a teaspoonful of cream of tartar1 #a-a_/d cups of rich milk1 #a-a_/d squares of ,baker's ,premium ,chocolate1 #a teaspoonful of vanilla extract4 ,,white ,,layer #b_/c a cup of granulated sugar1 #a_/d 7scant7 a cup of water1 #a cup1 less one tablespoonful1 of glucose 7pure corn syrup71 #a_/c a pound of dessicated cocoanut4 ,put the sugar1 glucose1 butter1 cream of tartar and the fourth a cup of milk over the fire1 stir until the mixture boils1 then very gradually stir in the rest of the milk4 ,let cook1 stirring occasionally1 to #bdh ,f41 or until1 when tested in water or on a cold marble1 a pretty firm ball may be formed4 ,add the chocolate and vanilla1 mix thoroughly and turn into two well-buttered shallow pans4 ,for the white layer1 put the sugar1 water and glucose over the fire1 stir until boiling1 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 marble4 ,put this mixture over the fire1 to dissolve the sugar1 but do not let it begin to boil until the chocolate layers are turned into the pans4 ,when the white mixture is ready1 turn enough of it onto one of the chocolate layers to make a layer about one-third an inch thick4 ,have the other chocolate layer cooled1 by standing in cold water2 remove it from the pan and dispose above the cocoanut layer4 ,let stand until cold and firm1 then cut in cubes2 wrap each cube in waxed paper4 ,,fondant #d cups of granulated sugar1 #a-a_/b cups of cold water1 #a_/d a teaspoonful of cream of tartar1 or #c drops of acetic acid4 ,stir the sugar and water in a saucepan1 set on the back part of the range1 until the sugar is melted1 then draw the saucepan to a hotter part of the range1 and stir until the boiling point is reached2 add the cream of tartar or acid and1 with the hand or a cloth wet repeatedly in cold water1 wash down the sides of the saucepan1 to remove any grains of sugar that have been thrown there4 ,cover the saucepan and let boil rapidly three or four minutes4 ,remove the cover1 set in the thermometer--if one is to be used--and let cook very rapidly to #bdj ,f41 or the soft ball degree4 ,wet the hand in cold water and with it dampen a marble slab or a large platter1 then without jarring the syrup turn it onto the marble or platter4 ,do not scrape out the saucepan or allow the last of the syrup to drip from it1 as sugary portions will spoil the fondant by making it grainy4 ,when the syrup is cold1 with a metal scraper or a wooden spatula1 turn the edges of the mass towards the center1 and continue turning the edges in until the mass begins to thicken and grow white1 then work it up into a ball1 scraping all the sugar from the marble onto the mass2 knead slightly1 then cover closely with a heavy piece of cotton cloth wrung out of cold water4 ,let the sugar stand for an hour or longer to ripen1 then remove the damp cloth and cut the mass into pieces2 press these closely into a kitchen bowl1 cover with a cloth wrung out of water 7this cloth must not touch the fondant7 and then with heavy paper4 ,the fondant may be used the next day1 but is in better condition after several days1 and may be kept almost indefinitely1 if the cloth covering it be wrung out of cold water and replaced once in five or six days4 ,fondant may be used1 white or delicately colored with vegetable color-pastes or with chocolate1 as frosting for small cakes1 or clairs or for making candy centers1 to be coated with chocolate or with some of the same fondant tinted and flavored appropriately4 ,,almond ,,chocolate ,,creams ,,centers #a_/d a cup of blanched almonds1 chopped fine1 #a_/b a cup of fondant1 #a_/d a teaspoonful of vanilla1 ,confectioner's sugar for kneading and shaping4 ,,chocolate ,,coating ,about #a cup of fondant1 #b squares of ,baker's ,chocolate1 #a teaspoonful of vanilla extract1 ,few drops of water1 as needed1 ,halves of blanched almonds4 ,mix the chopped almonds with the fondant and vanilla2 add confectioner's sugar1 a little at a time1 and knead the mass thoroughly1 on a marble or large platter2 shape into a long roll1 then cut into small pieces of the same size4 ,shape these into balls a generous half inch in diameter and leave them about an hour to harden on the outside4 ,put the fondant for the coating and the chocolate 7shaved or broken in pieces7 in a double boiler 7with hot water in the lower receptacle72 add the vanilla and the water and heat until melted2 take out the spoon and put in a dipping fork 7a wire fork costing about ten cents7 beat the fondant1 to keep it from crusting and drop in a center2 with the fork cover it with fondant2 put the fork under it and lift it out1 scrape the fork lightly on the edge of the dish1 to remove superfluous candy1 turn the fork over and drop the bon-bon onto waxed paper4 ,make a design with the fork in taking it from the candy4 ,at once press half of a blanched almond on the top of the candy1 or the design made with the fork will suffice4 ,if at any time the coating be too thick1 add a few drops of water4 ,if any be left over1 use it to coat whole nuts or cherries4 ,illustration3 ,,almond ,,and ,,cherry ,,chocolate ,,creams4 ,,cherry ,,chocolate ,,creams ,,centers #a_/d a cup of candied cherries1 chopped fine1 #a_/b a cup of fondant4 ,,chocolate ,,coating ,about one cup of fondant1 #b squares of ,baker's ,chocolate1 #a teaspoonful of vanilla extract1 ,bits of cherry4 ,prepare the centers and coat in the same manner as the almond creams4 ,,chocolate ,,peppermints ,illustration3 ,,chocolate ,,peppermints4 ,melt a little fondant and flavor it to taste with essence of peppermint2 leave the mixture white or tint very delicately with green or pink color-paste4 ,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 hour4 ,put about a cup of fondant in a double boiler1 add two ounces of chocolate and a teaspoonful of boiling water1 then stir 7over hot water7 until the fondant and chocolate are melted and evenly mixed together2 then drop the peppermints1 one by one1 into the chocolate mixture1 and remove them with the fork to a piece of oil cloth2 let stand until the chocolate is set1 when they are ready to use4 ,,fig-,,and-,,nut ,,chocolates ,illustration3 ,,fig ,,and ,,nut ,,chocolates4 #e figs1 #c or #d tablespoonfuls of water or sherry wine1 #a_/b a cup of ,english walnut meats1 ,powdered sugar1 ,fondant1 #c or #d ounces of ,baker's ,chocolate1 #a teaspoonful of vanilla4 ,remove the stem and hard place around the blossom end of the figs1 and let steam1 with the water or wine1 in a double boiler until softened1 then add the nuts and chop very fine4 ,add powdered sugar as is needed to shape the mixture into balls4 ,melt the chocolate1 using enough to secure the shade of brown desired in the coating and add to the fondant with the vanilla4 ,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-bons4 ,these may be dipped in ,dot ,chocolate instead of fondant4 ,,chocolate ,,marshmallows ,illustration3 ,,chocolate ,,marshmallows4 ,cut the marshmallows in halves1 and put them1 one by one1 cut side down1 in chocolate fondant 7as prepared for almond and cherry chocolate creams71 melted over hot water and flavored to taste with vanilla4 ,beat the chocolate with the fork1 that it may not crust over1 lift out the marshmallow1 turn it and1 in removing the fork1 leave its imprint in the chocolate2 sprinkle at once with a little fine-chopped pistachio nut meat4 ,to prepare the nuts1 set them over the fire in tepid water to cover1 heat to the boiling point1 drain1 cover with cold water1 then take them up1 one by one1 and with the thumb and finger push the meat from the skin4 ,,maple ,,fondant ,,acorns ,illustration3 ,,maple ,,fondant ,,acorns4 #b cups of maple syrup1 #a-c_/d cups of granulated sugar1 #c_/d a cup of cold water1 ,confectioner's sugar1 #b or more squares of ,baker's ,chocolate1 #a teaspoon of vanilla1 ,about #a_/d a cup of fine-chopped almonds1 browned in the oven4 ,make fondant of the syrup1 granulated sugar and cold water1 following the directions given for fondant made of granulated sugar 7cream of tartar or other acid is not required in maple fondant74 ,work some of the fondant1 adding confectioner's sugar as needed1 into cone shapes2 let these stand an hour or longer to harden upon the outside4 ,put a little of the fondant in a dish over hot water2 add ,baker's ,chocolate and vanilla as desired and beat till the chocolate is evenly mixed through the fondant1 then dip the cones in the chocolate and set them on a piece of oil cloth or waxed paper4 ,when all are dipped1 lift the first one dipped from the paper and dip the base again in the chocolate1 and then in the chopped-and-browned almonds4 ,continue until all have been dipped4 ,,chocolate ,,almond ,,bars ,illustration3 ,,chocolate ,,almond ,,bars4 #a_/b a cup of sugar1 #c_/d a cup of glucose1 #a_/b a cup of water1 7#a_/d an ounce of paraffine at discretion71 #a_/b a cup of blanched almonds1 chopped fine1 #a_/c the recipe for fondant1 #c or #d ozs4 of ,baker's ,chocolate1 #a teaspoonful of vanilla4 ,melt the sugar in the water and glucose and let boil to about #beb ,f41 or between a soft and a hard ball4 ,without the paraffine cook a little higher than with it4 ,add the almonds and the vanilla1 mix thoroughly and turn onto a marble or platter over which powdered sugar has been sifted4 ,turn out the candy in such a way that it will take a rectangular shape on the marble4 ,when cool enough score it in strips about an inch and a quarter wide1 and1 as it grows cooler1 lift the strips1 one by one1 to a board and cut them in pieces half or three-quarters of an inch wide4 ,when cold1 drop them1 sugar side down1 in chocolate fondant prepared for dipping4 ,with the fork push them below the fondant1 lift out1 drain as much as possible1 and set onto oil cloth4 ,these improve upon keeping4 ,,almond ,,fondant ,,sticks ,illustration3 ,,almond ,,fondant ,,sticks4 #b-a_/b cups of coffee ,a or granulated sugar1 #a_/d a cup of glucose1 #a_/b a cup of water1 #a_/d a pound of almond paste1 #a_/d a pound of ,baker's ,premium ,chocolate1 #a teaspoonful of vanilla extract1 #a_/b a pound of ,baker's ,dot ,chocolate4 ,put the sugar1 glucose and water over the fire4 ,stir until the sugar is dissolved4 ,wash down the sides of the kettle as in making fondant4 ,let boil to the soft ball degree or to #bch ,f4 ,add the almond paste1 cut into small1 thin pieces1 let boil up vigorously1 then turn onto a damp marble4 ,when nearly cold turn to a cream with a wooden spatula4 ,it will take considerable time to turn this mixture to fondant4 ,cover and let stand half an hour4 ,add the ,baker's ,premium ,chocolate1 melted over hot water1 and knead it in thoroughly4 ,add at the same time the vanilla4 ,the chocolate must be added warm4 ,at once cut off a portion of the fondant and knead it into a round ball2 then roll it lightly under the fingers into a long strip the shape and size of a lead pencil2 form as many of these strips as desired2 cut the strips into two-inch lengths and let stand to become firm4 ,have ready the ,dot ,chocolate melted over hot water and in this coat the prepared sticks leaving the surface a little rough4 ,,almond ,,fondant ,,balls ,illustration3 ,,almond ,,fondant ,,balls4 ,roll part of the almond fondant into small balls4 ,some of the ,dot ,chocolate will be left after dipping the almond chocolate sticks4 ,remelt this over hot water1 and in it coat the balls lightly4 ,as each ball is coated with the chocolate drop it onto a plate of chopped pistachio nut meats or of chopped cocoanut 7fresh or dessicated74 ,with a spoon sprinkle the chopped material over the balls4 ,,walnut ,,cream-,,chocolates ,illustration3 ,,walnut ,,cream ,,chocolates4 #b-a_/b cups of granulated sugar1 #a_/b a cup of condensed milk1 #a_/b a cup of water1 #c or #d tablespoonfuls of thick caramel syrup1 ,a little water1 #a teaspoonful of vanilla1 #a_/b a pound of ,baker's ,dot ,chocolate4 ,put the sugar1 condensed milk and water over the fire to boil1 stir gently but often1 and let cook to the soft ball stage1 or to #bch;,f4 ,pour on a damp marble and let stand undisturbed until cold2 turn to a cream1 then gather into a compact mass2 cover with a bowl and let stand for thirty minutes2 then knead the cream2 put it into a double boiler2 add the caramel syrup and the vanilla2 stir constantly while the mixture becomes warm and thin2 add a tablespoonful or two of water1 if necessary1 and drop the cream mixture into impressions made in cornstarch4 ,use two teaspoons to drop the cream4 ,when the candy is cold1 pick it from the starch4 ,with a small brush remove the starch that sticks to the candy shapes4 ,coat each piece with ,dot ,chocolate4 ,as each piece is coated and dropped onto the oil cloth1 set half an ,english walnut meat upon the top4 ,,to ,,mold ,,candy ,,in ,,starch ,,impressions ,many candies1 especially such as are of some variety of fondant1 are thin when warm and solidify on the outside when cold1 so that they may be dipped or coated with chocolate4 ,to shape candy of this sort1 fill a low pan with cornstarch1 making it smooth upon the top4 ,have ready molds made of plaster paris1 glued to a thin strip of wood1 press these into the cornstarch2 lift from the starch and repeat the impressions as many times as the space allows4 ,if molds are not available a thimble1 round piece of wood1 or the stopper of an oil or vinegar cruet will answer the purpose1 though the impressions must be made one at a time4 ,,chocolate ,,butter ,,creams ,illustration3 ,,chocolate ,,butter ,,creams4 #b-a_/b cups of sugar1 #a_/b a cup of water1 #a_/d a cup of glucose1 #a_/d a cup of butter1 #b-a_/b ozs of ,baker's ,premium ,chocolate1 #b teaspoonfuls of vanilla1 #a_/b a pound of ,baker's ,dot ,chocolate4 ,put the sugar1 water1 glucose and butter over the fire2 stir until the sugar is melted1 then cook to the soft ball degree1 or #bcf ,f42 pour on a damp marble and leave until cold2 then pour on the ,premium ,chocolate1 melted over hot water1 and with a spatula turn to a cream4 ,this process is longer than with the ordinary fondant4 ,cover the chocolate fondant with a bowl and let stand for thirty minutes2 knead well and set over the fire in a double boiler2 add the vanilla and stir until melted4 ,the mixture is now ready to be dropped into small impressions in starch2 when cold and brushed free of starch dip in ,dot ,chocolate4 ,when dropping the chocolate mixture into the starch it should be just soft enough to run level on the top4 ,if too soft it will not hold its shape in coating4 ,,fondant ,,for ,,soft ,,chocolate ,,creams #b-a_/b cups of sugar1 #a_/c a cup of glucose 7pure corn syrup71 #a cup of water4 ,put the sugar1 glucose and water over the fire and stir until boiling1 then wash down the sides of the saucepan1 cover and finish cooking as in making ordinary fondant4 ,let cook to #bch ,f4 ,turn the syrup onto a damp marble or platter and before it becomes cold turn to a cream with a wooden spatula4 ,when the fondant begins to stiffen1 scrape at once into a bowl and cover with a damp cloth1 but do not let the cloth touch the fondant4 ,use this fondant in the following recipes4 ,,rose ,,chocolate ,,creams ,fondant1 ,damask rose color-paste1 #a_/b to #a whole teaspoonful of rose extract1 #a_/b a pound of ,baker's ,dot ,chocolate4 ,put a part or the whole of the fondant into a double boiler over boiling water4 ,with the point of a toothpick take up a little of the color-paste and add to the fondant2 add the extract and stir until the mixture is hot1 thin and evenly tinted4 ,with two teaspoons drop the mixture into impressions made in starch2 it should be hot and thin enough to run level on top4 ,when the shapes are cold1 remove from the starch1 brush carefully and coat with ,dot ,chocolate4 ,illustration3 ,,rose ,,and ,,pistachio ,,chocolate ,,creams4 ,,pistachio ,,chocolate ,,creams ,fondant1 ,green color-paste1 #a teaspoonful of vanilla extract1 #a_/h a teaspoonful of almond extract1 ,pistachio nuts in slices and halves1 #a_/b a pound of ,baker's ,dot ,chocolate4 ,using green color-paste1 vanilla and almond extract mold the fondant in long shapes4 ,put a bit of nut in each impression1 before filling it with fondant4 ,when firm coat with ,dot ,chocolate and set half a pistachio nut on top4 ,,surprise ,,chocolate ,,creams ,illustration3 ,,surprise ,,chocolate ,,creams4 ,fondant1 ,candied or ,maraschino cherries1 ,flavoring of almond or vanilla1 ,chopped peanuts1 #a_/b a pound of ,baker's ,dot ,chocolate4 ,melt the fondant over hot water and add the flavoring4 ,put a bit of cherry in the bottom of each starch impression1 then turn in the melted fondant1 to fill the impressions and have them level on the top4 ,let the chocolate1 broken in bits1 be melted over warm water1 then add as many chopped peanuts as can be well stirred into it2 let cool to about #hj ,f4 and in it drop the creams1 one at a time2 as coated dispose them on table oil cloth or waxed paper4 ,,chocolate ,,peanut ,,brittle ,illustration3 ,,chocolate ,,peanut ,,brittle4 #a-a_/b cups of sugar1 #b_/c a cup of water1 #a_/b a cup of glucose 7pure corn syrup71 #b level tablespoonfuls of butter1 #a_/b a pound of raw shelled peanuts1 #a teaspoonful of vanilla extract1 #a level teaspoonful of soda1 #a tablespoonful of cold water1 #a_/b a pound or more of ,baker's ,dot ,chocolate4 ,put the sugar1 water and glucose over the fire2 stir till the sugar is dissolved2 wash down the sides of the saucepan with a cloth or the fingers dipped in cold water1 cover and let boil three or four minutes1 then uncover and let cook to #bge ,f4 7when a little is cooled and chewed it clings but does not stick to the teeth7 add the butter and peanuts and stir constantly until the peanuts are nicely browned 7or are of the color of well roasted peanuts74 ,dissolve the soda in the cold water1 add the vanilla and the soda and stir vigorously4 ,when the candy is through foaming1 turn it onto a warm and well-oiled marble or platter4 ,as soon as it has cooled a little on the edges1 take hold of it at the edge and pull out as thin as possible4 ,loosen it from the receptacle at the center by running a spatula under it1 then turn the whole sheet upside down1 and again pull as thin as possible4 ,break into small pieces and when cold coat with ,dot ,chocolate prepared as in previous recipes4 ,half of a roasted peanut may be set upon each piece as coated4 ,note that the peanuts used in the brittle are raw4 ,the small ,spanish peanuts are the best for this purpose4 ,after the peanuts are shelled1 cover them with boiling water1 let boil up once1 then skim out and push off the skin1 when they are ready to use4 ,,chocolate ,,pop ,,corn ,,balls ,illustration3 ,,chocolate ,,pop ,,corn ,,balls4 #a-a_/b cups of sugar1 #a_/c a cup of glucose1 #b_/c a cup of water1 #a_/c a cup of molasses1 #c tablespoonfuls of butter1 #c squares of ,baker's ,premium ,chocolate1 #a teaspoonful of vanilla extract1 ,about #d quarts of popped corn1 well salted4 ,set the sugar1 glucose and water over the fire1 stir until the sugar is melted1 then wash down the sides of the saucepan1 cover and let boil three or four minutes1 then remove the cover and let cook without stirring to the hard ball degree2 add the molasses and butter and stir constantly until brittle in cold water2 remove from the fire and1 as soon as the bubbling ceases1 add the chocolate1 melted over hot water1 and the vanilla2 stir1 to mix the chocolate evenly through the candy1 then pour onto the popped corn1 mixing the two together meanwhile4 ,with buttered hands lightly roll the mixture into small balls4 ,press the mixture together only just enough to hold it in shape4 ,discard all the hard kernels in the corn4 ,have the corn warm and in a warm bowl4 ,,chocolate ,,molasses ,,kisses ,illustration3 ,,chocolate ,,molasses ,,kisses4 #b cups of coffee ,a sugar1 #a_/c a cup of glucose1 7pure corn syrup71 #b_/c a cup of water1 #a cup of molasses1 #b tablespoonfuls of butter1 #a_/d a teaspoonful of salt1 #d ounces of ,baker's ,premium ,chocolate1 #a tablespoonful of vanilla extract1 or #a teaspoonful of essence of peppermint4 ,put all the ingredients1 save the salt1 chocolate and flavoring1 over the fire2 let boil rapidly to #bfj;,f41 or until brittle when tested in cold water4 ,during the last of the cooking the candy must be stirred constantly4 ,pour onto an oiled platter or marble2 pour the chocolate1 melted over hot water1 above the candy2 as the candy cools on the edges1 with a spatula or the fingers1 turn the edges towards the center2 continue this until the candy is cold enough to pull2 pull over a hook until cold2 add the flavoring1 a little at a time1 during the pulling1 cut in short lengths and wrap in waxed paper4 ,,walter ,,baker ,,co41 ,ltd4 ,,established #aghj ,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 market4 ,under cover of a similarity in name1 trade-mark1 label or wrapper1 a number of unscrupulous concerns have1 within recent years1 made attempts to get possession of the great market won by this ,house1 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's4 ,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 years4 ,it is difficult to bring the fraud home to all consumers1 as those who are making use of it seek out-of-the-way places where deception will the more easily pass4 ,we have letters from housekeepers who have used the genuine ,baker goods for years1 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 manufacture4 ,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 adulterants1 more or less injurious to health1 for the purpose of cheapening the cost and giving a fictitious appearance of richness and strength4 ,the safest course for consumers1 therefore1 is to buy goods bearing the name and trade-mark of a well-known and reputable manufacturer1 and to make sure by a careful examination that they are getting what they order4 ,our ,cocoa and ,chocolate ,preparations are ,,absolutely ,,pure--free from coloring matter1 chemical solvents1 or adulterants of any kind1 and are therefore in full conformity to the requirements of all ,national and ,state ,pure ,food ,laws4 ,we have behind us one hundred and twenty-nine years of successful manufacture1 and fifty-two highest awards from the great industrial exhibitions in ,europe and ,america4 ,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 frauds4 ,,walter ,,baker ,,co41 ,ltd4 ,our registered guarantee under ,national ,pure ,food ,laws is ,serial ,no4 #ij4 ,,walter ,,baker ,co4's ,cocoa and ,chocolate ,preparations 99 99 99 99 99 ,,baker',s ,,breakfast ,,cocoa ,illustration3 ,walker ,baker ,co's4 ,,breakfast ,,cocoa ,,fac-,,simile ,,of #a_/b ,,lb4 ,,can4 ,in #a-e lb41 #a-d lb41 #a-b lb41 #a lb4 and #e lb4 tins ,this admirable preparation is made from selected cocoa1 from which the excess of oil has been removed4 ,it is absolutely pure1 and it is soluble4 ,it has more than three times the strength of cocoa mixed with starch1 arrowroot or sugar1 and is1 therefore1 far more economical1 costing less than one cent a cup4 ,it is delicious1 nourishing1 strengthening1 easily digested1 and admirably adapted for invalids as well as for persons in health4 ,no alkalies or other chemicals or dyes are used in its preparation4 ,trade-,mark on every package 99 99 99 99 99 ,,baker',s ,,chocolate ,illustration3 ,,walter ,,baker ,,co',s4 ,,premium ,,no4 #a ,,fac-,,simile ,,of #a_/b ,,lb4 ,,package4 ,in #a-d and #a-b lb4 cakes1 #a lb4 packages1 blue wrapper1 yellow label ,it is the pure product of carefully selected cocoa beans1 to which nothing has been added and from which nothing has been taken away4 ,unequalled for smoothness1 delicacy and natural flavor4 ,celebrated for more than a century as a nutritious1 delicious and flesh-forming beverage4 ,the high reputation and constantly increasing sales of this article have led to imitations on a very extensive scale4 ,to distinguish their product from these imitations ,walter ,baker ,co41 ,ltd41 have enclosed their cakes and pound packages in a new envelope or case of stiff paper1 different from any other package4 ,the color of the case is the same shade of deep blue heretofore used on the ,baker packages1 and no change has been made in the color 7yellow7 and design of the label4 ,on the outside of the case1 the name of the manufacturer is prominently printed in white letters4 ,on the back of every package a colored lithograph of the trade-mark1 ,la ,belle ,chocolatire sometimes called the ,chocolate ,girl1 is printed4 ,vigorous proceedings will be taken against anyone imitating the package4 ,trade-mark on every package 99 99 99 99 99 ,,baker',s ,,vanilla ,,chocolate ,in #a-b lb4 and #a-f lb4 cakes and #e;c and #aj;c packages1 is guaranteed to consist solely of choice cocoa and sugar1 flavored with pure vanilla beans4 ,particular care is taken in its preparation1 and a trial will convince one that it is really a delicious article for eating or drinking4 ,it is the best sweet chocolate in the market4 ,used at receptions and evening parties in place of tea or coffee4 ,the small cakes form the most convenient1 palatable and healthful article of food that can be carried by bicyclists1 tourists and students4 ,trade-mark on every package 99 99 99 99 99 ,,caracas ,,chocolate ,illustration3 ,,walter ,,baker ,,co',s4 ,,caracas ,,sweet ,,chocolate ,,fac-,,simile #a_/d ,,lb4 ,,package4 ,in #a-h and #a-d lb4 packages ,a delicious article4 ,good to eat and good to drink4 ,it is one of the finest and most popular sweet chocolates on the market1 and has a constantly increasing sale in all parts of the country4 ,if you do not find it at your grocer's1 we will send a quarter-pound cake by mail1 prepaid1 on receipt of #aj cents in stamps or money4 ,trade-mark on every package 99 99 99 99 99 ,,century ,,chocolate ,in #a-d lb4 packages ,a fine vanilla chocolate for eating or drinking4 ,put up in very artistic wrappers4 ,trade-mark on every package 99 99 99 99 99 ,,auto-,,sweet ,,chocolate ,in #a-f lb4 packages ,a fine eating chocolate1 enclosed in an attractive wrapper with an embossed representation of an automobile in colors4 ,trade-mark on every package 99 99 99 99 99 ,,german ,,sweet ,,chocolate ,illustration3 ,,walter ,,baker ,,co',s4 ,,german ,,sweet ,,chocolate ,,fac-,,simile #a_/d ,,lb4 ,,package4 ,in #a-d lb4 and #a-h lb4 packages is one of the most popular sweet chocolates sold anywhere4 ,it is palatable1 nutritious and healthful and is a great favorite with children4 ,beware of imitations4 ,the genuine is stamped3 ,s4 ,german1 ,dorchester1 ,mass4 ,trade-mark 7,la ,belle ,chocolatire7 on every package 99 99 99 99 99 ,,dot ,,chocolate ,in #a-b lb4 cakes2 #ab lb4 boxes ,a high grade chocolate specially prepared for home-made candies1 and for sportsmen's use4 ,if you do not find it at your grocer's write to us and we will put you in the way of getting it4 ,in ,the ,way of the ,woods--,a ,manual for ,sportsmen ,edward ,breck1 the author1 says3 ,chocolate is now regarded as a very high-class food on account of its nutritive qualities4 99 99 99 99 99 ,a half cake will keep a man's strength up for a day without any other food4 ,i never strike off from camp by myself without a piece of chocolate in my pocket4 ,do not1 however1 have anything to do with the mawkishly sweet chocolates of the candy shops or the imported milk chocolate1 which are not suited for the purpose4 ,we have something better here in ,america in ,walter ,baker ,co4's ,dot brand1 which is slightly sweetened4 99 99 99 99 99 ,,cracked ,,cocoa ,,or ,,cocoa ,,nibs ,in #a-b lb4 and #a lb4 packages1 and in #f lb4 and #aj lb4 bags ,this is the freshly roasted bean cracked into small pieces4 ,it contains no admixture1 and presents the full flavor of the cocoa-bean in all its natural fragrance and purity4 ,when properly prepared1 it is one of the most economical drinks4 ,dr4 ,lankester says cocoa contains as much flesh-forming matter as beef4 ,trade-mark on every package 99 99 99 99 99 ,,soluble ,,cocoa ,this is a preparation for the special use of druggists and others in making hot or cold soda4 ,it forms the basis for a delicious1 refreshing1 nourishing and strengthening drink4 ,it is perfectly soluble4 ,it is absolutely pure4 ,it is easily made4 ,it possesses the full strength and natural flavor of the cocoa-bean4 ,no chemicals are used in its preparation4 ,the directions for making one gallon of syrup are as follows3 #h ounces of soluble cocoa1 #h-a_/b pounds of white sugar1 #b-a_/b quarts of water4 ,thoroughly dissolve the cocoa in hot water1 then add the sugar1 and heat until the mixture boils4 ,strain while hot4 ,after it has become cool1 sugar may be added if desired4 ,the ,trade is supplied with #a1 #d or #aj lb4 decorated canisters4 ,trade-mark on every package 99 99 99 99 99 ,,chocolate ,,for ,,confectioners' ,,use ,liquid ,chocolates--plain1 sweet1 light1 medium and dark4 ,soluble ,cocoa--for hot or cold soda4 ,absolutely ,pure--free from coloring matter1 chemical solvents1 or adulterants of any kind1 and therefore in full conformity to the requirements of all ,national and ,state ,pure ,food ,laws4 99 99 99 99 99 ,,vanilla ,,tablets ,these are small pieces of chocolate1 made from the finest beans1 and done up in fancy foil4 ,the packages are tied with colored ribbons1 and are very attractive in form and delicious in substance4 ,they are much used for desserts and collations1 and at picnics and entertainments for young people4 ,they are strongly recommended by physicians as a healthy and nutritious confection for children4 ,trade-mark on every package 99 99 99 99 99 ,,cocoa-,,butter ,in #a-b lb4 and #a-e lb4 cakes1 and in metal boxes for toilet uses ,one-half the weight of the cocoa-bean consists of a fat called cocoa-butter1 from its resemblance to ordinary butter4 ,it is considered of great value as a nutritious1 strengthening tonic1 being preferred to cod-liver oil and other nauseous fats so often used in pulmonary complaints4 ,as a soothing application to chapped hands and lips1 and all irritated surfaces1 cocoa-butter has no equal1 making the skin remarkably soft and smooth4 ,many who have used it say they would not for any consideration be without it4 ,it is almost a necessary article for every household4 ,trade-mark on every package 99 99 99 99 99 ,,cocoa-,,shells ,in #a lb4 and #a-b lb4 packages ,cocoa-shells are the thin outer covering of the beans4 ,they have a flavor similar to but milder than cocoa4 ,their very low price places them within the reach of all2 and as furnishing a pleasant and healthy drink1 they are considered superior to tea and coffee4 ,packed only in #a lb4 and #a_/b lb4 papers1 with our label and name on them4 ,trade-mark on every package 99 99 99 99 99 ,,cacao ,,des ,,azt,,ques ,in boxes1 #f lbs4 each2 #a-b lb4 bottles ,a compound formerly known as ,racabout des ,arabes2 a most nutritious preparation2 indispensable as an article of diet for children1 convalescents1 ladies1 and delicate or aged persons4 ,it is composed of the best nutritive and restoring substances1 suitable for the most delicate system4 ,it is now a favorite breakfast beverage for ladies and young persons1 to whom it gives freshness and embonpoint4 ,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 tea1 thus making it especially desirable for nervous persons or those afflicted with weak stomachs4 ,it has a very agreeable flavor1 is easily prepared1 and has received the commendation of eminent physicians as being the best article known for convalescents and all persons desiring a light1 digestible1 nourishing and strengthening food4 ,illustration ,,index ,,to ,,recipes ,,miss ,,parloa',s3 ,plain ,chocolate 7,for ,drinking7 ,chocolate1 ,vienna ,style ,breakfast ,cocoa ,chocolate ,layer ,cake ,cake ,marble ,cake ,glac ,cake ,glac ,biscuit ,wafers ,cinderella ,cakes ,chocolate clairs ,cookies ,gingerbread ,vanilla ,icing ,chocolate ,icing ,profiteroles ,ice-cream ,cream ,pies ,mousse ,charlotte ,bavarian ,cream ,cream ,blanc-mange ,cream ,renversee ,baked ,chocolate ,custard ,chocolate ,souffl ,pudding ,meringue ,pudding ,milton ,pudding ,snow ,pudding ,chocolate ,sauce ,candy ,cream ,chocolate ,caramels ,sugar ,chocolate ,creams1 ,no4 #a ,no4 #b ,cones ,genesee ,bonbons ,chocolate ,syrup ,refreshing ,drinks for ,summer 99 99 99 99 99 ,,miss ,,burr',s3 ,cracked ,cocoa ,for ,three ,gallons ,breakfast ,cocoa ,vanilla ,chocolate with ,whipped ,cream ,chocolate ,cream ,pie ,filling ,meringue ,cocoa ,sticks ,frosting ,sauce ,cake ,meringue ,pudding ,chocolate ,almonds ,coatings ,hot ,chocolate ,sauce ,cocoa ,sponge ,cake ,chocolate ,frosting ,cake2 or1 ,devil's ,food ,ice-cream ,whip ,cocoa ,marble ,cake ,chocolate ,marble ,cake ,jelly ,cottage ,pudding ,vanilla ,sauce ,cocoanut ,souffl ,chocolate ,sauce ,cocoa ,biscuit ,fudge 99 99 99 99 99 ,,miss ,,robinson',s3 ,plain ,chocolate #a quart ,cocoa ,sponge ,cake ,marble ,doughnuts ,buns 99 99 99 99 99 ,,mrs4 ,,rorer',s3 ,chocolate ,cake 99 99 99 99 99 ,,mrs4 ,,lincoln',s3 ,chocolate ,caramels 99 99 99 99 99 ,,miss ,,farmer',s3 ,chocolate ,nougat ,cake ,cream ,candy 99 99 99 99 99 ,,mrs4 ,,armstrong',s3 ,chocolate ,pudding ,charlotte ,chocolate ,jelly with ,crystallized ,green ,gages 99 99 99 99 99 ,,mrs4 ,,bedford',s3 ,chocolate ,crullers ,hot ,cocoa ,sauce for ,ice-cream ,chocolate ,macaroons 99 99 99 99 99 ,,mrs4 ,,ewing',s3 ,creamy ,cocoa ,chocolate 99 99 99 99 99 ,,mrs4 ,,hill',s3 ,cocoa ,frapp ,chocolate ,puffs 99 99 99 99 99 ,,mrs4 ,,salzbacher',s3 ,chocolate ,hearts 99 99 99 99 99 ,cocoa ,charlotte ,chocolate ,fudge with ,fruit ,macaroons 99 99 99 99 99 ,petits ,four ,potato ,cake ,spanish ,chocolate ,cake 99 99 99 99 99 ,,mrs4 ,,hill',s ,,candy ,,recipes3 ,peppermints1 ,chocolate ,mints1 etc4 ,chocolate ,caramel ,walnuts ,dot ,chocolate ,coatings ,chocolate ,dipped ,peppermints ,ginger1 ,cherry1 ,apricot and ,nut ,chocolates ,chocolate ,peanut ,clusters ,coated ,almonds ,dipped ,parisian ,sweets ,stuffed ,dates1 ,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 99 99 99 99 99 ,illustration ,,no ,,other ,,food ,,product ,,has ,a ,,like ,,record4 ,illustration ,,walter ,,baker ,,co4 ,,ltd4 ,,established #aghj4 #eb ,,highest ,,awards4