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+*** START OF THE PROJECT GUTENBERG EBOOK 13177 ***
+
+Chocolate and Cocoa Recipes By Miss Parloa
+
+and
+
+Home Made Candy Recipes By Mrs. Janet McKenzie Hill
+
+
+Compliments of Walter Baker & Co., Ltd.
+
+ESTABLISHED DORCHESTER
+1780              MASS
+
+
+1909
+
+
+
+[Illustration: BIRD'S-EYE VIEW OF WALTER BAKER & CO.'S MILLS. DORCHESTER
+AND MILTON, MASS. FLOOR SPACE, 350,000 SQUARE FEET.]
+
+
+
+
+Cocoa and Chocolate
+
+The term "Cocoa," a corruption of "Cacao," is almost universally used in
+English-speaking countries to designate the seeds of the small tropical
+tree known to botanists as THEOBROMA CACAO, from which a great variety
+of preparations under the name of cocoa and chocolate for eating and
+drinking are made. The name "Chocolatl" is nearly the same in most
+European languages, and is taken from the Mexican name of the drink,
+"Chocolate" or "Cacahuatl." The Spaniards found chocolate in common use
+among the Mexicans at the time of the invasion under Cortez in 1519, and
+it was introduced into Spain immediately after. The Mexicans not only
+used chocolate as a staple article of food, but they used the seeds of
+the cacao tree as a medium of exchange.
+
+No better evidence could be offered of the great advance which has been
+made in recent years in the knowledge of dietetics than the remarkable
+increase in the consumption of cocoa and chocolate in this country. The
+amount retained for home consumption in 1860 was only 1,181,054
+pounds--about 3-5 of an ounce for each inhabitant. The amount retained
+for home consumption for the year ending Dec. 31, 1908, was 93,956,721
+pounds--over 16 ounces for each inhabitant.
+
+Although there was a marked increase in the consumption of tea and
+coffee during the same period, the ratio of increase fell far below that
+of cocoa. It is evident that the coming American is going to be less of
+a tea and coffee drinker, and more of a cocoa and chocolate drinker.
+This is the natural result of a better knowledge of the laws of health,
+and of the food value of a beverage which nourishes the body while it
+also stimulates the brain.
+
+Baron von Liebig, one of the best-known writers on dietetics, says:
+
+"It is a perfect food, as wholesome as delicious, a beneficient restorer
+of exhausted power; but its quality must be good and it must be
+carefully prepared. It is highly nourishing and easily digested, and is
+fitted to repair wasted strength, preserve health, and prolong life. It
+agrees with dry temperaments and convalescents; with mothers who nurse
+their children; with those whose occupations oblige them to undergo
+severe mental strains; with public speakers, and with all those who give
+to work a portion of the time needed for sleep. It soothes both stomach
+and brain, and for this reason, as well as for others, it is the best
+friend of those engaged in literary pursuits."
+
+M. Brillat-Savarin, in his entertaining and valuable work, _Physiologie
+du Goût_, says: "Chocolate came over the mountains [from Spain to
+France] with Anne of Austria, daughter of Philip III and queen of Louis
+XIII. The Spanish monks also spread the knowledge of it by the presents
+they made to their brothers in France. It is well known that Linnæus
+called the fruit of the cocoa tree _theobroma_, 'food for the gods.' The
+cause of this emphatic qualification has been sought, and attributed by
+some to the fact that he was extravagantly fond of chocolate; by others
+to his desire to please his confessor; and by others to his gallantry, a
+queen having first introduced it into France.
+
+"The Spanish ladies of the New World, it is said, carried their love for
+chocolate to such a degree that, not content with partaking of it
+several times a day, they had it sometimes carried after them to church.
+This favoring of the senses often drew upon them the censures of the
+bishop; but the Reverend Father Escobar, whose metaphysics were as
+subtle as his morality was accommodating, declared, formally, that a
+fast was not broken by chocolate prepared with water; thus wire-drawing,
+in favor of his penitents, the ancient adage, '_Liquidum non frangit
+jejunium._'
+
+"Time and experience," he says further, "have shown that chocolate,
+carefully prepared, is an article of food as wholesome as it is
+agreeable; that it is nourishing, easy of digestion, and does not
+possess those qualities injurious to beauty with which coffee has been
+reproached; that it is excellently adapted to persons who are obliged to
+a great concentration of intellect; in the toils of the pulpit or the
+bar, and especially to travellers; that it suits the most feeble
+stomach; that excellent effects have been produced by it in chronic
+complaints, and that it is a last resource in affections of the pylorus.
+
+"Some persons complain of being unable to digest chocolate; others, on
+the contrary, pretend that it has not sufficient nourishment, and that
+the effect disappears too soon. It is probable that the former have only
+themselves to blame, and that the chocolate which they use is of bad
+quality or badly made; for good and well-made chocolate must suit every
+stomach which retains the slightest digestive power.
+
+"In regard to the others, the remedy is an easy one: they should
+reinforce their breakfast with a _pâté_, a cutlet, or a kidney, moisten
+the whole with a good draught of soconusco chocolate, and thank God for
+a stomach of such superior activity.
+
+"This gives me an opportunity to make an observation whose accuracy may
+be depended upon.
+
+"After a good, complete, and copious breakfast, if we take, in addition,
+a cup of well-made chocolate, digestion will be perfectly accomplished
+in three hours, and we may dine whenever we like. Out of zeal for
+science, and by dint of eloquence, I have induced many ladies to try
+this experiment. They all declared, in the beginning, that it would kill
+them; but they have all thriven on it and have not failed to glorify
+their teacher.
+
+"The people who make constant use of chocolate are the ones who enjoy
+the most steady health, and are the least subject to a multitude of
+little ailments which destroy the comfort of life; their plumpness is
+also more equal. These are two advantages which every one may verify
+among his own friends, and wherever the practice is in use."
+
+In corroboration of M. Brillat-Savarin's statement as to the value of
+chocolate as an aid to digestion, we may quote from one of Mme. de
+Sévigné's letters to her daughter:
+
+"I took chocolate night before last to digest my dinner, in order to
+have a good supper. I took some yesterday for nourishment, so as to be
+able to fast until night. What I consider amusing about chocolate is
+that it acts according to the wishes of the one who takes it."
+
+Chocolate appears to have been highly valued as a remedial agent by the
+leading physicians of that day. Christoph Ludwig Hoffman wrote a
+treatise entitled, "Potus Chocolate," in which he recommended it in many
+diseases, and instanced the case of Cardinal Richelieu, who, he stated,
+was cured of general atrophy by its use.
+
+A French officer who served in the West Indies for a period of fifteen
+years, during the early part of the last century, wrote, as the result
+of his personal observations, a treatise on "The Natural History of
+Chocolate, Being a distinct and Particular Account of the Cacao Tree,
+its Growth and Culture, and the Preparation, Excellent Properties, and
+Medicinal Virtues of its Fruit," which received the approbation of the
+Regent of the Faculty of Medicine at Paris, and which was translated and
+published in London, in 1730. After describing the different methods of
+raising and curing the fruit and preparing it for food (which it is not
+worth while to reproduce here, as the methods have essentially changed
+since that time), he goes on to demonstrate, as the result of actual
+experiment, that chocolate is a substance "very temperate, very
+nourishing, and of easy digestion; very proper to repair the exhausted
+spirits and decayed strength; and very suitable to preserve the health
+and prolong the lives of old men....
+
+"I could produce several instances," he says, "in favor of this
+excellent nourishment; but I shall content myself with two only, equally
+certain and decisive, in proof of its goodness. The first is an
+experiment of chocolate's being taken for the only nourishment--made by
+a surgeon's wife of Martinico. She had lost, by a very deplorable
+accident, her lower jaw, which reduced her to such a condition that she
+did not know how to subsist. She was not capable of taking anything
+solid, and not rich enough to live upon jellies and nourishing broths.
+In this strait she determined to take three dishes of chocolate,
+prepared after the manner of the country, one in the morning, one at
+noon, and one at night. There chocolate is nothing else but cocoa
+kernels dissolved in hot water, with sugar, and seasoned with a bit of
+cinnamon. This new way of life succeeded so well that she has lived a
+long while since, more lively and robust than before this accident.
+
+"I had the second relation from a gentleman of Martinico, and one of my
+friends not capable of a falsity. He assured me that in his neighborhood
+an infant of four months old unfortunately lost his nurse, and its
+parents not being able to put it to another, resolved, through
+necessity, to feed it with chocolate. The success was very happy, for
+the infant came on to a miracle, and was neither less healthy nor less
+vigorous than those who are brought up by the best nurses.
+
+"Before chocolate was known in Europe, good old wine was called the milk
+of old men; but this title is now applied with greater reason to
+chocolate, since its use has become so common that it has been perceived
+that chocolate is, with respect to them, what milk is to infants. In
+reality, if one examines the nature of chocolate a little, with respect
+to the constitution of aged persons, it seems as though the one was made
+on purpose to remedy the defects of the other, and that it is truly the
+panacea of old age."
+
+The three associated beverages, cocoa, tea, and coffee are known to the
+French as _aromatic_ drinks. Each of these has its characteristic aroma.
+The fragrance and flavor are so marked that they cannot be imitated by
+any artificial products, although numerous attempts have been made in
+regard to all three. Hence the detection of adulteration is not a
+difficult matter. Designing persons, aware of the extreme difficulty of
+imitating these substances, have undertaken to employ lower grades, and,
+by manipulation, copy, as far as may be, the higher sorts. Every one
+knows how readily tea, and coffee, for that matter, will take up odors
+and flavors from substances placed near them. This is abundantly
+exemplified in the country grocery or general store, where the teas and
+coffees share in the pervasive fragrance of the cheese and kerosene. But
+perhaps it is not so widely understood that some of these very teas and
+coffees had been artificially flavored or corrected before they reached
+their destination in this country.
+
+Cacao lends itself very readily to such preliminary treatment. In a
+first-class article, the beans should be of the highest excellence; they
+should be carefully grown on the plantation and there prepared with
+great skill, arriving in the factory in good condition. In the factory
+they should simply receive the mechanical treatment requisite to
+develop their high and attractive natural flavor and fragrance. They
+should be most carefully shelled after roasting and finely ground
+without concealed additions. This is the process in all honest
+manufactories of the cacao products.
+
+Now, as a matter of fact, in the preparation of many of the cacao
+products on the market, a wholly different course has been pursued.
+Beans of poor quality are used, because of their cheapness, and in some
+instances they are only imperfectly, if at all, shelled before grinding.
+Chemical treatment is relied on to correct in part the odor and taste of
+such inferior goods, and artificial flavors, other than the time-honored
+natural vanilla and the like, are added freely. The detection of such
+imposition is easy enough to the expert, but is difficult to the novice;
+therefore the public is largely unable to discriminate between the good
+and the inferior, and it is perforce compelled to depend almost entirely
+on the character and reputation of the manufacturer.
+
+A distinguished London Physician, in giving some hints concerning the
+proper preparation of cocoa, says:
+
+"Start with a pure cocoa of undoubted quality and excellence of
+manufacture, and which bears the name of a respectable firm. This point
+is important, for there are many cocoas on the market which have been
+doctored by the addition of alkali, starch, malt, kola, hops, etc."
+
+Baker's Breakfast Cocoa is absolutely pure, and, being ground to an
+extraordinary degree of fineness, is highly soluble. The analyst of the
+Massachusetts State Board of Health states in his recent valuable work
+on "Food Inspection and Analysis," that the treatment of cocoa with
+alkali for the purpose of producing a more perfect emulsion is
+objectionable, even if not considered as a form of adulteration. Cocoa
+thus treated is generally darker in color than the pure article. The
+legitimate means, he says, for making it as soluble as possible is to
+pulverize it very fine, so that particles remain in even suspension and
+form a smooth paste.
+
+That is the way the Baker Cocoa is treated. It has received the Grand
+Prize--the highest award ever given in this country, and altogether 52
+highest awards in Europe and America.
+
+
+
+
+Choice Recipes by Miss Maria Parloa
+
+SPECIALLY PREPARED FOR WALTER BAKER & Co. LTD.
+
+
+PLAIN CHOCOLATE
+
+For six people, use one quart of milk, two ounces of Walter Baker &
+Co.'s Premium No. 1 Chocolate, one tablespoonful of cornstarch, three
+tablespoonfuls of sugar, and two tablespoonfuls of hot water.
+
+Mix the cornstarch with one gill of the milk. Put the remainder of the
+milk on to heat in the double-boiler. When the milk comes to the boiling
+point, stir in the cornstarch and cook for ten minutes. Have the
+chocolate cut in fine bits, and put it in a small iron or granite-ware
+pan; add the sugar and water, and place the pan over a hot fire. Stir
+constantly until the mixture is smooth and glossy. Add this to the hot
+milk, and beat the mixture with a whisk until it is frothy. Or, the
+chocolate may be poured back and forth from the boiler to a pitcher,
+holding high the vessel from which you pour. This will give a thick
+froth. Serve at once.
+
+If you prefer not to have the chocolate thick, omit the cornstarch. If
+condensed milk is used, substitute water for the milk named above and
+add three tablespoonfuls of condensed milk when the chocolate is added.
+
+
+CHOCOLATE, VIENNA STYLE
+
+Use four ounces of Walter Baker & Co.'s Vanilla Chocolate, one quart of
+milk, three tablespoonfuls of hot water, and one tablespoonful of sugar.
+
+Cut the chocolate in fine bits. Put the milk on the stove in the
+double-boiler, and when it has been heated to the boiling point, put the
+chocolate, sugar and water in a small iron or granite-ware pan, and stir
+over a hot fire until smooth and glossy. Stir this mixture into the hot
+milk, and beat well with a whisk. Serve at once, putting a tablespoonful
+of whipped cream in each cup and then filling up with the chocolate.
+
+The plain chocolate may be used instead of the vanilla, but in that case
+use a teaspoonful of vanilla extract and three generous tablespoonfuls
+of sugar instead of one.
+
+
+BREAKFAST COCOA
+
+Walter Baker & Co.'s Breakfast Cocoa is powdered so fine that it can be
+dissolved by pouring boiling water on it. For this reason it is often
+prepared at the table. A small teaspoonful of the powder is put in the
+cup with a teaspoonful of sugar; on this is poured two-thirds of a cup
+of boiling water, and milk or cream is added to suit the individual
+taste. This is very convenient; but cocoa is not nearly so good when
+prepared in this manner as when it is boiled.
+
+For six cupfuls of cocoa use two tablespoonfuls of the powder, two
+tablespoonfuls of sugar, half a pint of boiling water, and a pint and a
+half of milk. Put the milk on the stove in the double-boiler. Put the
+cocoa and sugar in a saucepan, and gradually pour the hot water upon
+them, stirring all the time. Place the saucepan on the fire and stir
+until the contents boil. Let this mixture boil for five minutes; then
+add the boiling milk and serve.
+
+A gill of cream is a great addition to this cocoa.
+
+Scalded milk may be used in place of boiled milk, if preferred. For
+flavoring, a few grains of salt and half a teaspoonful of vanilla
+extract may be added.
+
+
+CHOCOLATE LAYER CAKE
+
+Beat half a cupful of butter to a cream, and gradually beat into it one
+cupful of sugar. When this is light, beat in half a cupful of milk, a
+little at a time, and one teaspoonful of vanilla. Beat the whites of six
+eggs to a stiff froth. Mix half a teaspoonful of baking powder with two
+scant cupfuls of sifted flour. Stir the flour and whites of eggs
+alternately into the mixture. Have three deep tin plates well buttered,
+and spread two-thirds of the batter in two of them.
+
+Into the remaining batter stir one ounce of Walter Baker & Co.'s Premium
+No. 1 Chocolate, melted, and spread this batter in the third plate. Bake
+the cakes in a moderate oven for about twenty minutes. Put a layer of
+white cake on a large plate, and spread with white icing. Put the dark
+cake on this, and also spread with white icing. On this put the third
+cake. Spread with chocolate icing.
+
+TO MAKE THE ICING. Put into a granite-ware saucepan two gills of sugar
+and one of water, and boil gently until bubbles begin to come from the
+bottom--say, about five minutes. Take from the fire instantly. Do not
+stir or shake the sugar while it is cooking. Pour the hot syrup in a
+thin stream into the whites of two eggs that have been beaten to a stiff
+froth, beating the mixture all the time. Continue to beat until the
+icing is thick. Flavor with one teaspoonful of vanilla. Use two-thirds
+of this as a white icing, and to the remaining third add one ounce of
+melted chocolate. To melt the chocolate, shave it fine and put in a cup,
+which is then to be placed in a pan of boiling water.
+
+
+CHOCOLATE CAKE
+
+For two sheets of cake, use three ounces of Walter Baker & Co.'s Premium
+No. 1 Chocolate, three eggs, one cupful and three-fourths of sifted
+pastry flour, one cupful and three-fourths of sugar, half a cupful of
+butter, half a cupful of milk, half a teaspoonful of vanilla extract,
+one teaspoonful and a half of baking powder.
+
+Grate the chocolate. Beat the butter to a cream, and gradually beat in
+the sugar. Beat in the milk and vanilla, then the eggs (already well
+beaten), next the chocolate, and finally the flour, in which the baking
+powder should be mixed. Pour into two well buttered shallow cake pans.
+Bake for twenty-five minutes in a moderate oven. Frost or not, as you
+like.
+
+
+CHOCOLATE MARBLE CAKE
+
+Put one ounce of Walter Baker & Co.'s Chocolate and one tablespoonful of
+butter in a cup, and set this in a pan of boiling water. Beat to a cream
+half a cupful of butter and one cupful of sugar. Gradually beat in half
+a cupful of milk. Now add the whites of six eggs beaten to a stiff
+froth, one teaspoonful of vanilla, and a cupful and a half of sifted
+flour, in which is mixed one teaspoonful of baking powder. Put about
+one-third of this mixture into another bowl, and stir the melted butter
+and chocolate into it. Drop the white-and-brown mixture in spoonfuls
+into a well buttered deep cake pan, and bake in a moderate oven for
+about forty-five minutes; or, the cake can be baked in a sheet and iced
+with a chocolate or white icing.
+
+
+CHOCOLATE GLACÉ CAKE
+
+Beat to a cream a generous half cupful of butter, and gradually beat
+into this one cupful of sugar. Add one ounce of Walter Baker & Co.'s
+Premium No. 1 Chocolate, melted; also two unbeaten eggs. Beat vigorously
+for five minutes; then stir in half a cupful of milk, and lastly, one
+cupful and a half of flour, with which has been mixed one generous
+teaspoonful of baking powder. Flavor with one teaspoonful of vanilla.
+Pour into a buttered, shallow cake pan, and bake for half an hour in a
+moderate oven. When cool, spread with glacé frosting.
+
+GLACÉ FROSTING. Put half a cupful of sugar and three tablespoonfuls of
+water in a small saucepan. Stir over the fire until the sugar is nearly
+melted. Take the spoon from the pan before the sugar really begins to
+boil, because it would spoil the icing if the syrup were stirred after
+it begins to boil. After boiling gently for four minutes, add half a
+teaspoonful of vanilla extract, but do not stir; then set away to cool.
+When the syrup is about blood warm, beat it with a wooden spoon until
+thick and white. Now put the saucepan in another with boiling water, and
+stir until the icing is thin enough to pour. Spread quickly on the cake.
+
+
+CHOCOLATE GLACÉ
+
+After making a glacé frosting, dissolve one ounce of Walter Baker &
+Co.'s Premium No. 1 Chocolate in a cup, and put it with the frosting,
+adding also a tablespoonful of boiling water.
+
+
+CHOCOLATE BISCUIT
+
+Cover three large baking pans with paper that has been well oiled with
+washed butter. Over these dredge powdered sugar. Melt in a cup one ounce
+of Walter Baker & Co.'s Premium No. 1 Chocolate. Separate the whites and
+yolks of four eggs. Add to the yolks a generous half cupful of powdered
+sugar, and beat until light and firm. Add the melted chocolate, and beat
+a few minutes longer. Beat the whites of the eggs to a stiff, dry froth.
+Measure out three-fourths of a cupful of sifted flour, and stir it and
+the whites into the yolks. The whites and flour must be cut in as
+lightly as possible, and with very little stirring. Drop the mixture in
+teaspoonfuls on the buttered paper. Sprinkle powdered sugar over the
+cakes, and bake in a slow oven for about fourteen or fifteen minutes.
+The mixture can be shaped like lady fingers, if preferred.
+
+
+CHOCOLATE WAFERS
+
+Grate four ounces of Walter Baker & Co.'s Premium No. 1 Chocolate, and
+mix with it two tablespoonfuls of flour and one-fourth of a teaspoonful
+each of cinnamon, cloves and baking powder. Separate six eggs. Add one
+cupful of powdered sugar to the yolks, and beat until very light; then
+add the grated yellow rind and the juice of half a lemon, and beat five
+minutes longer. Now add the dry mixture, and with a spoon lightly cut in
+the whites, which are first to be beaten to a stiff froth. Pour the
+mixture into buttered shallow pans, having it about half an inch thick.
+Bake in a moderate oven for half an hour. When the cake is cool, spread
+a thin layer of currant jelly over one sheet, and place the other sheet
+on this. Ice with vanilla icing; and when this hardens, cut in squares.
+It is particularly nice to serve with ice-cream.
+
+
+CINDERELLA CAKES
+
+Use two eggs, one cupful of sugar, one cupful and a quarter of flour,
+one gill of cold water, one tablespoonful of lemon juice, one
+teaspoonful of baking powder, one ounce of Walter Baker & Co.'s Premium
+No. 1 Chocolate, half a tumbler of any kind of jelly, and chocolate
+icing the same as for éclairs.
+
+Separate the eggs, and beat the yolks and sugar together until light.
+Beat the whites until light, and then beat them with yolks and sugar and
+grated chocolate. Next beat in the lemon juice and water, and finally
+the flour, in which the baking powder should be mixed. Beat for three
+minutes, and then pour the batter into two pans, and bake in a moderate
+oven for about eighteen minutes. When done, spread one sheet of cake
+with the jelly, and press the other sheet over it; and when cold, cut
+into little squares and triangular pieces. Stick a wooden toothpick into
+each of these pieces and dip each one into the hot icing, afterwards
+removing the toothpick, of course.
+
+
+CHOCOLATE ÉCLAIRS
+
+Into a granite-ware saucepan put half a pint of milk, two well-rounded
+tablespoonfuls of butter, and one tablespoonful of sugar, and place on
+the stove. When this boils up, add half a pint of sifted flour, and cook
+for two minutes, beating well with a wooden spoon. It will be smooth and
+velvety at the end of that time. Set away to cool; and when cool, beat
+in four eggs, one at a time. Beat vigorously for about fifteen minutes.
+Try a small bit of the paste in the oven; and if it rises in the form of
+a hollow ball, the paste is beaten enough; whereas, if it does not, beat
+a little longer. Have tin sheets or shallow pans slightly buttered. Have
+ready, also, a tapering tin tube, with the smaller opening about
+three-quarters of an inch in diameter. Place this in the small end of a
+conical cotton pastry bag. Put the mixture in the bag, and press out on
+buttered pans, having each éclair nearly three inches long. There should
+be eighteen, and they must be at least two inches apart, as they swell
+in cooking. Bake in a moderately hot oven for about twenty-five minutes.
+Take from the oven, and while they are still warm coat them with
+chocolate. When cold, cut open on the side, and fill with either of the
+following described preparations:--
+
+FILLING NO. 1.--Mix in a bowl half a pint of rich cream, one teaspoonful
+of vanilla, and four tablespoonfuls of sugar. Place the bowl in a pan of
+ice-water, and beat the cream until light and firm, using either an
+egg-beater or a whisk.
+
+FILLING NO. 2.--Put half a pint of milk into a double-boiler, and place
+on the fire. Beat together until very light one level tablespoonful of
+flour, half a cupful of sugar, and one egg. When the milk boils, stir in
+this mixture. Add one-eighth of a teaspoonful of salt, and cook for
+fifteen minutes, stirring often. When cold, flavor with one teaspoonful
+of vanilla.
+
+ICING FOR ÉCLAIRS.--Put in a small granite-ware pan half a pint of sugar
+and five tablespoonfuls of cold water. Stir until the sugar is
+partially melted, and then place on the stove, stirring for half a
+minute. Take out the spoon, and watch the sugar closely. As soon as it
+boils, take instantly from the fire and pour upon a meat-platter. Let
+this stand for eight minutes. Meantime, shave into a cup one ounce of
+Walter Baker & Co.'s Premium No. 1 Chocolate, and put it on the fire in
+a pan of boiling water. At the end of eight minutes stir the sugar with
+a wooden spoon until it begins to grow white and to thicken. Add the
+melted chocolate quickly, and continue stirring until the mixture is
+thick. Put it in a small saucepan, and place on the fire in another pan
+of hot water. Stir until so soft that it will pour freely. Stick a
+skewer into the side of an éclair, and dip the top in the hot chocolate.
+Place on a plate, and continue until all the éclairs are "glacéd." They
+will dry quickly. Do not stir the sugar after the first half minute, and
+do not scrape the sugar from the saucepan into the platter. All the
+directions must be strictly followed.
+
+
+CHOCOLATE COOKIES
+
+Beat to a cream half a cupful of butter and one tablespoonful of lard.
+Gradually beat into this one cupful of sugar; then add one-fourth of a
+teaspoonful of salt, one teaspoonful of cinnamon, and two ounces of
+Walter Baker & Co.'s Premium No. 1 Chocolate, melted. Now add one
+well-beaten egg, and half a teaspoonful of soda dissolved in two
+tablespoonfuls of milk. Stir in about two cupfuls and a half of flour.
+Roll thin, and, cutting in round cakes, bake in a rather quick oven. The
+secret of making good cookies is the use of as little flour as will
+suffice.
+
+
+CHOCOLATE GINGERBREAD
+
+Mix in a large bowl one cupful of molasses, half a cupful of sour milk
+or cream, one teaspoonful of ginger, one of cinnamon, half a teaspoonful
+of salt. Dissolve one teaspoonful of soda in a teaspoonful of cold
+water; add this and two tablespoonfuls of melted butter to the mixture.
+Now stir in two cupfuls of sifted flour, and finally add two ounces of
+Walter Baker & Co.'s Chocolate and one tablespoonful of butter, melted
+together. Pour the mixture into three well-buttered, deep tin plates,
+and bake in a moderately hot oven for about twenty minutes.
+
+
+VANILLA ICING
+
+Break the white of one large egg into a bowl, and gradually beat into it
+one cupful of confectioners' sugar. Beat for three minutes, add half a
+teaspoonful of vanilla extract, and spread thinly on the cakes.
+
+
+CHOCOLATE ICING
+
+Make a vanilla icing, and add one tablespoonful of cold water to it.
+Scrape fine one ounce of Walter Baker & Co.'s Premium No. 1 Chocolate,
+and put it in a small iron or granite-ware saucepan, with two
+tablespoonfuls of confectioners' sugar and one tablespoonful of hot
+water. Stir over a hot fire until smooth and glossy, then add another
+tablespoonful of hot water. Stir the dissolved chocolate into the
+vanilla icing.
+
+
+CHOCOLATE PROFITEROLES
+
+Shave into a cup one ounce of Walter Baker & Co.'s Premium No. 1
+Chocolate, and put the cup into a pan of boiling water. Make a paste the
+same as for éclairs, save that instead of one tablespoonful of sugar
+three must be used.
+
+As soon as the paste is cooked, beat in the melted chocolate. When cold,
+add the eggs, and beat until light. Drop this batter on lightly buttered
+pans in round cakes, having about a dessertspoonful in each cake. Bake
+for about twenty minutes in a moderately hot oven. Serve either hot or
+cold, with whipped cream prepared the same as for Filling No. 1 for
+éclairs. Heap the cream in the center of a flat dish, and arrange the
+profiteroles around it.
+
+
+CHOCOLATE ICE-CREAM
+
+For about two quarts and a half of cream use a pint and a half of milk,
+a quart of thin cream, two cupfuls of sugar, two ounces of Walter Baker
+& Co.'s Premium No. 1 Chocolate, two eggs, and two heaping
+tablespoonfuls of flour.
+
+Put the milk on to boil in a double-boiler. Put the flour and one cupful
+of the sugar in a bowl; add the eggs, and beat the mixture until light.
+Stir this into the boiling milk, and cook for twenty minutes, stirring
+often.
+
+Scrape the chocolate, and put it in a small saucepan. Add four
+tablespoonfuls of sugar (which should be taken from the second cupful)
+and two tablespoonfuls of hot water. Stir over a hot fire until smooth
+and glossy. Add this to the cooking mixture.
+
+When the preparation has cooked for twenty minutes, take it from the
+fire and add the remainder of the sugar and the cream, which should be
+gradually beaten into the hot mixture. Set away to cool, and when cold,
+freeze.
+
+
+CHOCOLATE CREAM PIES
+
+Beat to a cream half a cupful of butter and a cupful and a quarter of
+powdered sugar. Add two well-beaten eggs, two tablespoonfuls of wine,
+half a cupful of milk, and a cupful and a half of sifted flour, with
+which has been mixed a teaspoonful and a half of baking powder. Bake
+this in four well-buttered, deep, tin plates for about fifteen minutes
+in a moderate oven.
+
+Put half a pint of milk in the double-boiler, and on the fire. Beat
+together the yolks of two eggs, three tablespoonfuls of powdered sugar,
+and a level tablespoonful of flour. Stir this mixture into the boiling
+milk, beating well. Add one-sixth of a teaspoonful of salt, and cook for
+fifteen minutes, stirring often. When cooked, flavor with half a
+teaspoonful of vanilla extract. Put two of the cakes on two large
+plates, spread the cream over them, and lay the other two cakes on top.
+Beat the whites of the two eggs to a stiff froth, and then beat into
+them one cupful of powdered sugar and one teaspoonful of vanilla. Shave
+one ounce of Walter Baker & Co.'s Premium No. 1 Chocolate, and put it in
+a small pan with two tablespoonfuls of sugar and one tablespoonful of
+boiling water. Stir over a hot fire until smooth and glossy. Now add
+three tablespoonfuls of cream or milk, and stir into the beaten egg and
+sugar. Spread on the pies and set away for a few hours.
+
+
+CHOCOLATE MOUSSE
+
+Put a three-quart mould in a wooden pail, first lining the bottom with
+fine ice and a thin layer of coarse salt. Pack the space between the
+mould and the pail solidly with fine ice and coarse salt, using two
+quarts of salt and ice enough to fill the space. Whip one quart of
+cream, and drain it in a sieve. Whip again all the cream that drains
+through. Put in a small pan one ounce of Walter Baker & Co.'s Premium
+No. 1 Chocolate, three tablespoonfuls of sugar and one of boiling water,
+and stir over a hot fire until smooth and glossy. Add three
+tablespoonfuls of cream. Sprinkle a cupful of powdered sugar over the
+whipped cream. Pour the chocolate in a thin stream into the cream, and
+stir gently until well mixed. Wipe out the chilled mould, and turn the
+cream into it. Cover, and then place a little ice lightly on top. Wet a
+piece of carpet in water, and cover the top of the pail. Set away for
+three or four hours; then take the mould from the ice, dip it in cold
+water, wipe, and then turn the mousse out on a flat dish.
+
+
+CHOCOLATE CHARLOTTE
+
+Soak a quarter of a package of gelatine in one-third of a cupful of cold
+water for two hours. Whip one pint of cream to a froth, and put it in a
+bowl, which should be placed in a pan of ice-water. Put half an ounce of
+shaved chocolate in a small pan with two tablespoonfuls of sugar and one
+of boiling water, and stir over the hot fire until smooth and glossy.
+Add to this a gill of hot milk and the soaked gelatine, and stir until
+the gelatine is dissolved. Sprinkle a generous half cupful of powdered
+sugar over the cream. Now add the chocolate and gelatine mixture, and
+stir gently until it begins to thicken. Line a quart charlotte-mould
+with lady fingers, and when the cream is so thick that it will just
+pour, turn it gently into the mould. Place the charlotte in a cold
+place for an hour or more, and, at serving time, turn out on a flat
+dish.
+
+
+CHOCOLATE BAVARIAN CREAM
+
+For one large mould of cream, use half a package of gelatine, one gill
+of milk, two quarts of whipped cream, one gill of sugar, and two and a
+half ounces of Walter Baker & Co.'s Chocolate.
+
+Soak the gelatine in cold water for two hours. Whip and drain the cream,
+scrape the chocolate, and put the milk on to boil. Put the chocolate,
+two tablespoonfuls of sugar and one of hot water in a small saucepan,
+and stir on a hot fire until smooth and glossy. Stir this into the hot
+milk. Now add the soaked gelatine and the remainder of the sugar. Strain
+this mixture into a basin that will hold two quarts or more. Place the
+basin in a pan of ice-water, and stir until cold, when it will begin to
+thicken. Instantly begin to stir in the whipped cream, adding half the
+amount at first. When all the cream has been added, dip the mould in
+cold water and turn the cream into it. Place in the ice-chest for an
+hour or more.
+
+At serving-time dip the mould in tepid water. See that the cream will
+come from the sides of the mould, and turn out on a flat dish. Serve
+with whipped cream.
+
+
+CHOCOLATE CREAM
+
+Soak a box of gelatine in half a pint of cold water for two hours. Put
+one quart of milk in the double-boiler, and place on the fire. Shave two
+ounces of Walter Baker & Co.'s Premium No. 1 Chocolate, and put it in a
+small pan with four tablespoonfuls of sugar and two of boiling water.
+Stir over a hot fire until smooth and glossy, and then stir into the hot
+milk. Beat the yolks of five eggs with half a cupful of sugar. Add to
+the gelatine, and stir the mixture into the hot milk. Cook three minutes
+longer, stirring all the while. On taking from the fire, add two
+teaspoonfuls of vanilla and half a saltspoonful of salt. Strain, and
+pour into moulds that have been rinsed in cold water. Set away to
+harden, and serve with sugar and cream.
+
+
+CHOCOLATE BLANC-MANGE
+
+Put one quart of milk in the double-boiler, and place on the fire.
+Sprinkle into it one level tablespoonful of sea-moss farina. Cover, and
+cook until the mixture looks white, stirring frequently. It will take
+about twenty minutes. While the milk and farina are cooking, shave two
+ounces of Walter Baker & Co.'s Premium No. 1 Chocolate, and put it into
+a small pan with four tablespoonfuls of sugar and two of boiling water.
+Stir over a hot fire until smooth and glossy, then stir into the cooked
+mixture. Add a saltspoonful of salt and a teaspoonful of vanilla.
+Strain, and turn into a mould that has been rinsed in cold water. Set
+the mould in a cold place, and do not disturb it until the blanc-mange
+is cold and firm. Serve with sugar and cream.
+
+
+CHOCOLATE CREAM RENVERSEE
+
+Use one quart of milk, seven eggs, half a pint of sugar, one ounce of
+Walter Baker & Co.'s Premium No. 1 Chocolate, half a teaspoonful of
+salt. Put the milk on the fire in the double-boiler. Shave the
+chocolate, and put it in a small pan with three tablespoonfuls of the
+sugar and one of boiling water. Stir over a hot fire until smooth and
+glossy; then stir into the hot milk, and take the milk from the fire to
+cool.
+
+Put three tablespoonfuls of sugar into a charlotte-mould that will hold
+a little more than a quart, and place on the stove. When the sugar melts
+and begins to smoke, move the mould round and round, to coat it with the
+burnt sugar, then place on the table. Beat together the remainder of the
+sugar, the eggs, and the salt. Add the cold milk and chocolate to the
+mixture, and after straining into the charlotte-mould, place in a deep
+pan, with enough tepid water to come nearly to the top of the mould.
+Bake in a moderate oven until firm in the center. Test the cream by
+running a knife through the center. If firm and smooth, it is done. It
+will take forty or forty-five minutes to cook. When icy-cold, turn on a
+flat dish. Serve with whipped cream that has been flavored with sugar
+and vanilla.
+
+
+BAKED CHOCOLATE CUSTARD
+
+For five small custards use one pint of milk, two eggs, one ounce of
+Walter Baker & Co.'s Premium No. 1 Chocolate, one-fourth of a
+teaspoonful of salt, and a piece of stick cinnamon about an inch long.
+
+Put the cinnamon and milk in the double-boiler, place on the fire and
+cook for ten minutes. Shave the chocolate, and put it in a small pan
+with three tablespoonfuls of sugar and one of boiling water. Stir this
+over a hot fire until smooth and glossy, and then stir it into the hot
+milk, after which take the liquid mixture from the fire and cool.
+
+Beat together with a spoon the eggs, salt and two tablespoonfuls of the
+sugar. Add the cooled milk and strain. Pour the mixture into the cups,
+which place in a deep pan. Pour into the pan enough tepid water to come
+nearly to the top of the cups. Bake in a moderate oven until firm in the
+center. It will take about half an hour. Test by running a knife through
+the center. If the custard is milky, it is not done. Serve very cold.
+
+
+CHOCOLATE SOUFFLÉ
+
+Half a pint of milk, two ounces of Walter Baker & Co.'s Chocolate, three
+tablespoonfuls of sugar, one rounding tablespoonful of butter, two
+tablespoonfuls of flour, four eggs.
+
+Put the milk in the double-boiler, and place on the fire. Beat the
+butter to a soft cream, and beat the flour into it. Gradually pour the
+hot milk on this, stirring all the time. Return to the fire and cook for
+six minutes. Put the shaved chocolate, sugar, and two tablespoonfuls of
+water in a small pan over a hot fire, and stir until smooth and glossy.
+Stir this into the mixture in the double-boiler. Take from the fire and
+add the yolks of the eggs, well beaten; then set away to cool. When cool
+add the whites of the eggs, beaten to a stiff froth. Pour the batter
+into a well-buttered earthen dish that will hold about a quart, and cook
+in a moderate oven for twenty-two minutes. Serve immediately with
+vanilla cream sauce.
+
+
+CHOCOLATE PUDDING
+
+Reserve one gill of milk from a quart, and put the remainder on the fire
+in a double-boiler. Mix three tablespoonfuls of cornstarch with the cold
+milk. Beat two eggs with half a cupful of powdered sugar and half a
+teaspoonful of salt. Add this to the cornstarch and milk, and stir into
+the boiling milk, beating well for a minute. Shave fine two ounces of
+Walter Baker & Co.'s Premium No. 1 Chocolate, and put it into a small
+pan with four tablespoonfuls of sugar and two of boiling water. Stir
+over a hot fire until smooth and glossy; then beat into the hot pudding.
+Cook the pudding in all ten minutes, counting from the time the eggs and
+cornstarch are added. Serve cold with powdered sugar and cream. This
+pudding can be poured while hot into little cups which have been rinsed
+in cold water. At serving time turn out on a flat dish, making a circle,
+and fill the center of the dish with whipped cream flavored with sugar
+and vanilla.
+
+The eggs may be omitted, in which case use one more tablespoonful of
+cornstarch.
+
+
+CHOCOLATE MERINGUE PUDDING
+
+For a small pudding use one pint of milk, two tablespoonfuls and a half
+of cornstarch, one ounce of Walter Baker & Co.'s Chocolate, two eggs,
+five tablespoonfuls of powdered sugar, one-fourth of a teaspoonful of
+salt, and half a teaspoonful of vanilla extract.
+
+Mix the cornstarch with one gill of the milk. Put the remainder of the
+milk on to boil in the double-boiler. Scrape the chocolate. When the
+milk boils, add the cornstarch, salt, and chocolate, and cook for ten
+minutes. Beat the yolks of the eggs with three tablespoonfuls of sugar.
+Pour the hot mixture on this, and beat well. Turn into a pudding-dish
+that will hold about a quart, and bake for twenty minutes in a moderate
+oven.
+
+Beat the whites of the eggs to a stiff, dry froth, and gradually beat in
+the remaining two tablespoonfuls of sugar and the vanilla. Spread this
+on the pudding, and return to the oven. Cook for fifteen minutes longer,
+but with the oven-door open. Serve either cold or hot.
+
+
+MILTON PUDDING
+
+Use one pint of stale bread broken in crumbs, one quart of milk, two
+eggs, half a teaspoonful of salt, half a teaspoonful of ground cinnamon,
+three tablespoonfuls of sugar and two ounces of Walter Baker & Co.'s
+Chocolate, grated. Put the bread, milk, cinnamon, and chocolate in a
+bowl, and soak for two or three hours. Beat together the eggs, sugar,
+and salt. Mash the soaked bread with a spoon, and add the egg mixture to
+the bread and milk. Pour into a pudding-dish, and bake in a slow oven
+for about forty minutes. Serve with an egg sauce or a vanilla cream
+sauce.
+
+EGG SAUCE.--Beat the whites of two eggs to a stiff, dry froth; and beat
+into this, a little at a time, one cupful of powdered sugar. When smooth
+and light, add one teaspoonful of vanilla and the yolks of two eggs.
+Beat the mixture a little longer; then stir in one cupful of whipped
+cream or three tablespoonfuls of milk. Serve at once.
+
+VANILLA CREAM SAUCE.--Beat to a cream three tablespoonfuls of butter,
+and gradually beat into this two-thirds of a cupful of powdered sugar.
+When this is light and creamy, add a teaspoonful of vanilla; then
+gradually beat in two cupfuls of whipped cream. Place the bowl in a pan
+of boiling water, and stir constantly for three minutes. Pour the sauce
+into a warm bowl, and serve.
+
+
+SNOW PUDDING
+
+Put a pint of milk in the double-boiler and on the fire. Mix three
+tablespoonfuls of cornstarch with a gill of milk and one-third of a
+teaspoonful of salt. Stir this into the milk when it boils. Beat the
+whites of four eggs to a stiff froth, and then gradually beat into them
+half a cupful of powdered sugar and one teaspoonful of vanilla. Add this
+to the cooking mixture, and beat vigorously for one minute. Rinse a
+mould in cold water, and pouring the pudding into it, set away to cool.
+At serving-time turn out on a flat dish, and serve with chocolate sauce.
+
+
+CHOCOLATE SAUCE
+
+Put one pint of milk in the double-boiler, and on the fire. Shave two
+ounces of Walter Baker and Co.'s Chocolate, and put it in a small pan
+with four tablespoonfuls of sugar and two of boiling water. Stir over
+the fire until smooth and glossy, and add to the hot milk. Beat together
+for eight minutes the yolks of four eggs, three tablespoonfuls of sugar,
+and a saltspoonful of salt, and then add one gill of cold milk.
+
+Pour the boiling milk on this, stirring well. Return to the
+double-boiler, and cook for five minutes, stirring all the time. Pour
+into a cold bowl and set the bowl in cold water. Stir for a few minutes,
+and then occasionally until the sauce is cold.
+
+This sauce is nice for cold or hot cornstarch pudding, bread pudding,
+cold cabinet pudding, snow pudding, etc. It will also answer for a
+dessert. Fill custard glasses with it, and serve the same as soft
+custard; or have the glasses two-thirds full, and heap up with whipped
+cream.
+
+
+CHOCOLATE CANDY
+
+One cupful of molasses, two cupfuls of sugar, one cupful of milk,
+one-half pound of chocolate, a piece of butter half the size of an egg.
+Boil the milk and molasses together, scrape the chocolate fine, and mix
+with just enough of the boiling milk and molasses to moisten; rub it
+perfectly smooth, then, with the sugar, stir into the boiling liquid;
+add the butter, and boil twenty minutes. Try as molasses candy, and if
+it hardens, pour into a buttered dish. Cut the same as nut candy.
+
+
+CREAM CHOCOLATE CARAMELS
+
+Mix together in a granite-ware saucepan half a pint of sugar, half a
+pint of molasses, half a pint of thick cream, one generous tablespoonful
+of butter, and four ounces of Walter Baker & Co.'s Premium No. 1
+Chocolate. Place on the fire and stir until the mixture boils. Cook
+until a few drops of it will harden if dropped into ice-water; then pour
+into well-buttered pans, having the mixture about three-fourths of an
+inch deep. When nearly cold, mark into squares. It will take almost an
+hour to boil this in a granite-ware pan, but not half so long if cooked
+in an iron frying-pan. Stir frequently while boiling. The caramels must
+be put in a very cold place to harden.
+
+
+SUGAR CHOCOLATE CARAMELS
+
+Mix two cupfuls of sugar, three-fourths of a cupful of milk or cream,
+one generous tablespoonful of butter, and three ounces of Walter Baker &
+Co.'s Premium No. 1 Chocolate. Place on the fire and cook, stirring
+often, until a little of the mixture, when dropped in ice-water, will
+harden; then stir in one-fourth of a cupful of sugar and one
+tablespoonful of vanilla, and pour into a well-buttered pan, having the
+mixture about three-fourths of an inch deep. When nearly cold, mark it
+off in squares, and put in a cold place to harden. These caramels are
+sugary and brittle, and can be made in the hottest weather without
+trouble. If a deep granite-ware saucepan be used for the boiling, it
+will take nearly an hour to cook the mixture; but if with an iron
+frying-pan, twenty or thirty minutes will suffice.
+
+
+CHOCOLATE CREAMS, No. 1
+
+Beat the whites of two eggs to a stiff froth. Gradually beat into this
+two cupfuls of confectioners' sugar. If the eggs be large, it may take a
+little more sugar. Flavor with half a teaspoonful of vanilla, and work
+well. Now roll into little balls, and drop on a slightly buttered
+platter. Let the balls stand for an hour or more. Shave five ounces of
+Walter Baker & Co.'s Premium No. 1 Chocolate and put into a small bowl,
+which place on the fire in a saucepan containing boiling water. When the
+chocolate is melted, take the saucepan to the table, and drop the creams
+into the chocolate one at a time, taking them out with a fork and
+dropping them gently on the buttered dish. It will take half an hour or
+more to harden the chocolate.
+
+
+CHOCOLATE CREAMS, No. 2
+
+For these creams you should make a fondant in this way: put into a
+granite-ware saucepan one cupful of water and two of granulated
+sugar--or a pound of loaf sugar. Stir until the sugar is nearly melted,
+then place on the fire and heat slowly, but do not stir the mixture.
+Watch carefully and note when it begins to boil. When the sugar has been
+boiling for ten minutes, take up a little of it and drop in ice-water.
+If it hardens enough to form a soft ball when rolled between the thumb
+and finger, it is cooked enough. Take the saucepan from the fire
+instantly, and set in a cool, dry place. When the syrup is so cool that
+the finger can be held in it comfortably, pour it into a bowl, and stir
+with a wooden spoon until it becomes thick and white. When it begins to
+look dry, and a little hard, take out the spoon, and work with the hand
+until the cream is soft and smooth. Flavor with a few drops of vanilla,
+and, after shaping, cover with chocolate, as directed in the preceding
+recipe.
+
+_Caution._--Do not stir the syrup while it is cooking, and be careful
+not to jar or shake the saucepan.
+
+
+CHOCOLATE CONES
+
+Boil the sugar as directed for fondant in the recipe for Chocolate
+Creams, No. 2, but not quite so long--say about eleven minutes. The
+syrup, when tested, should be too soft to ball. When cold, pour into a
+bowl, and beat until thick and creamy. If properly boiled, it will not
+become thick enough to work with the hands.
+
+Have six ounces of Walter Baker & Co.'s Premium No. 1 Chocolate melted
+in a bowl. Pour half of the creamed sugar into another bowl, and, after
+flavoring with a few drops of vanilla, add to it about one-third of the
+dissolved chocolate. Stir until thick and rather dry; then make into
+small cones, and drop on a slightly buttered platter. Put half of the
+remaining creamed sugar in a cup, and set in a saucepan containing
+boiling water. Flavor with vanilla, and stir over the fire until melted
+so much that it will pour from the spoon. Take the saucepan to the table
+and dip one-half the cones in, one at a time, just as the Chocolate
+Creams, No. 1, were dipped in the melted chocolate. If liked, a second
+coating may be given the cones. Now put the remainder of the creamed
+sugar on to melt, and add two tablespoonfuls of hot water to it. Stir
+the remainder of the melted chocolate into this, and if too thick to dip
+the candy in, add hot water, a few drops at a time, until the mixture is
+of the right consistency; then dip the rest of the cones in this.
+
+
+GENESEE BON-BONS
+
+Make the cream chocolate caramels, and get them quite firm by placing
+the pan on ice. Make the chocolate coating as directed for chocolate
+cones. Dip the caramels in this and put on a buttered dish.
+
+
+CHOCOLATE SYRUP
+
+Into a granite-ware saucepan put one ounce--three tablespoonfuls--of
+Walter Baker & Co.'s Soluble Chocolate, and gradually pour on it half a
+pint of boiling water, stirring all the time. Place on the fire, and
+stir until all the chocolate is dissolved. Now add one pint of
+granulated sugar, and stir until it begins to boil. Cook for three
+minutes longer, then strain and cool. When cool, add one tablespoonful
+of vanilla extract. Bottle, and keep in a cold place.
+
+
+REFRESHING DRINKS FOR SUMMER
+
+Put into a tumbler about two tablespoonfuls of broken ice, two
+tablespoonfuls of chocolate syrup, three tablespoonfuls of whipped
+cream, one gill of milk, and half a gill of soda-water from a syphon
+bottle, or Apollinaris water. Stir well before drinking. A tablespoonful
+of vanilla ice-cream is a desirable addition. It is a delicious drink,
+even if the soda or Apollinaris water and ice-cream be omitted. A
+plainer drink is made by combining the syrup, a gill and a half of milk,
+and the ice, shaking well.
+
+
+A FEW SUGGESTIONS IN REGARD TO CHOCOLATE
+
+The best flavor to add to chocolate is vanilla; next to that, cinnamon.
+Beyond these two things one should use great caution, as it is very easy
+to spoil the fine natural flavor of the bean. Chocolate absorbs odors
+readily; therefore it should be kept in a pure, sweet atmosphere. As
+about eleven per cent. of the chocolate bean is starch, chocolate and
+cocoa are of a much finer flavor if boiled for a few minutes. Long
+boiling, however, ruins their flavor and texture.
+
+
+
+
+Recipes Specially Prepared _by_ Miss Elizabeth Kevill Burr
+
+(All measurements should be level.)
+
+
+FORMULA FOR MAKING THREE GALLONS OF BREAKFAST COCOA
+
+    1/2 a pound of Walter Baker & Co.'s Cocoa,
+    1-1/2 gallons of water, hot,
+    1-1/2 gallons of milk, hot.
+
+This should not be allowed to boil. Either make it in a large
+double-boiler, or a large saucepan or kettle over water. Mix the cocoa
+with enough cold water to make a paste, and be sure it is free from
+lumps. Heat together the milk and water, and pour in the cocoa; then
+cook at least an hour, stirring occasionally.
+
+
+CRACKED COCOA
+
+To one-third a cup of Baker's Cracked Cocoa (sometimes called "Cocoa
+Nibs") use three cups of cold water; cook slowly at least one hour--the
+longer the better. Then strain the liquid and add one cup (or more if
+desired) of milk, and serve very hot. Do not allow the mixture to boil
+after milk has been added.
+
+
+VANILLA CHOCOLATE WITH WHIPPED CREAM
+
+    One cake (1/2 a pound) of Walter Baker & Co.'s Vanilla Sweet Chocolate,
+    4 cups of boiling water,
+    Pinch of salt,
+    4 cups of hot milk.
+
+This must be made in a double-boiler. Put the chocolate, boiling water
+and salt in upper part of the double-boiler. Stir and beat with a wooden
+spoon until the chocolate is dissolved and smooth. Add the milk and when
+thoroughly hot, strain, and serve with unsweetened whipped cream. More
+cooking will improve it.
+
+
+CHOCOLATE CREAM PIE
+
+Line a pie plate with rich pie crust, putting on an extra edge of crust
+the same as for custard pie. Fill with the chocolate filling made after
+the following recipe. Bake in a hot oven until crust is done; remove,
+and when cool, cover with a meringue and brown very slowly in moderate
+oven.
+
+
+CHOCOLATE FILLING
+
+    1 cup of milk,
+    Pinch of salt,
+    1-1/2 squares of Baker's Chocolate,
+    2 level tablespoonfuls of flour,
+    2 eggs (yolks),
+    5 tablespoonfuls of sugar (level),
+    1 teaspoonful of vanilla.
+
+Put milk, salt and chocolate in upper part of the double-boiler, and
+when hot and smooth, stir in the flour, which has been mixed with enough
+cold milk to be thin enough to pour into the hot milk. Cook, stirring
+constantly, until it thickens; then let it cook eight or ten minutes.
+Mix the eggs and sugar together and pour the hot mixture over them,
+stirring well; put back in double-boiler and cook, stirring constantly
+one minute. Remove, and when cool add one teaspoonful of vanilla.
+
+
+MERINGUE
+
+    2 eggs (whites),
+    Pinch of salt,
+    4 level tablespoonfuls of sugar,
+    1 teaspoonful of vanilla.
+
+Add salt to eggs and beat in a large shallow dish with fork or egg-whip
+until stiff and flaky and dish can be turned upside down. Beat in the
+sugar slowly, then the vanilla, and beat until the dish can be turned
+upside down.
+
+
+COCOA STICKS
+
+    6 tablespoonfuls of butter,
+    3/4 cup of sugar (scant),
+    1 egg,
+    1 tablespoonful of milk,
+    1 teaspoonful of vanilla or pinch of cinnamon,
+    5 teaspoonfuls of Baker's Cocoa,
+    1/8 teaspoonful of baking powder,
+    1-1/4 to 1-1/2 cups of sifted pastry flour.
+
+Cream the butter until soft; add the sugar gradually and beat well; add
+the beaten egg, milk and vanilla; mix thoroughly. Sift cocoa, baking
+powder, and a pinch of salt with about one-half cup of the flour; stir
+this into the mixture first, then use the remainder of the flour, and
+more if necessary, to make a firm dough that will not stick to the
+fingers. Set on the ice to harden. Sprinkle the board with cocoa and a
+very little sugar. Use small pieces of the dough at a time, toss it over
+the board to prevent sticking, roll out thin, cut in strips about
+one-half inch wide and three inches long. Place closely in pan and bake
+in moderately hot oven three or four minutes. Great care should be taken
+in the baking to prevent burning.
+
+It is advisable to gather the scraps after each rolling, if soft, and
+set away to harden, for fear of getting in too much cocoa, thus making
+them bitter.
+
+The colder and harder the dough is, the better it can be handled;
+therefore it can be made the day before using.
+
+
+COCOA FROSTING
+
+    4 teaspoonfuls of Baker's Cocoa,
+    2 tablespoonfuls of cold water,
+    3 tablespoonfuls of hot water,
+    1/2 a teaspoonful of vanilla,
+    About 1-3/4 cups of confectioners' sugar.
+
+Put the cocoa in a small saucepan; add the cold water and stir until
+perfectly smooth; then the hot water, and cook for one or two minutes,
+add vanilla and a speck of salt, then stir in enough sugar to make it
+stiff enough to spread nicely. Beat until smooth and glossy and free
+from lumps.
+
+If too thick, add a little cold water. If not thick enough, add a little
+sugar. Never make a frosting so stiff that it will have to be made
+smooth with a wet knife. It is better to let it run to the sides of the
+cake. For frosting sides of the cake, make a little stiffer.
+
+This frosting never cracks as an egg frosting, but is hard enough to cut
+nicely.
+
+
+COCOA SAUCE
+
+    2 tablespoonfuls of butter,
+    1 cup of boiling water,
+    2 tablespoonfuls of flour,
+    4 tablespoonfuls of sugar,
+    4 teaspoonfuls of Baker's Cocoa,
+    1 teaspoonful of vanilla.
+
+Melt the butter in the saucepan; mix the flour and cocoa together and
+stir into the butter; add gradually the hot water, stirring and beating
+each time; cook until it thickens. Just before serving, add the sugar,
+vanilla and a pinch of salt, if necessary.
+
+Use more cocoa if liked stronger. This sauce will be found excellent for
+cottage puddings, Dutch apple cakes, steamed apple puddings, etc.
+
+
+COCOA CAKE
+
+    1/2 a cup of butter,
+    3/4 a cup of milk,
+    1 cup of sugar,
+    6 level tablespoonfuls of Baker's Cocoa,
+    3 eggs,
+    2 level teaspoonfuls of baking powder,
+    1 teaspoonful of vanilla,
+    1-1/2 or 2 cups of sifted pastry flour.
+
+Cream the butter, stir in the sugar gradually, add the unbeaten eggs,
+and beat all together until very creamy. Sift together one-half cup of
+the flour, the cocoa and baking powder; use this flour first, then
+alternate the milk and remaining flour, using enough to make mixture
+stiff enough to drop from the spoon; add vanilla and beat until very
+smooth; then bake in loaf in moderately hot oven thirty-five or forty
+minutes.
+
+Tests for baking cake. It is baked enough when:
+1. It shrinks from the pan.
+2. Touching it on the top, springs back.
+3. No singing sound.
+
+
+COCOA MERINGUE PUDDING
+
+    1 cup of milk,
+    2 eggs (yolks),
+    2 tablespoonfuls of flour,
+    Pinch of salt,
+    4 teaspoonfuls of Baker's Cocoa,
+    3 tablespoonfuls of sugar,
+    1/2 a teaspoonful of vanilla.
+
+Put the milk in the upper part of the double-boiler, and heat. Mix flour
+and cocoa together and soften in a little cold milk; mix until free
+from lumps. When the milk is hot, add the flour, and cook, stirring
+often, eight or ten minutes. Beat yolks of eggs lightly; add sugar and
+salt, and mix well. When mixture in double-boiler has cooked
+sufficiently, strain it over the mixture in the bowl. Put back in
+double-boiler and allow it to cook one or two minutes (stirring
+constantly), just enough to slightly thicken the eggs. Remove from the
+stove, and when cool add vanilla and put in the serving-dish. Cover with
+a meringue. Place dish on a board, put in the oven with the door open,
+and allow it to remain there for ten or fifteen minutes, and when the
+meringue will not stick to the fingers, close the door and let it brown
+slightly. This pudding can be eaten warm or cold, but is much better
+cold. This will serve four persons generously.
+
+
+CHOCOLATE ALMONDS
+
+Blanch the almonds by pouring boiling water on them, and let them stand
+two or three minutes. Roast them in oven. Dip them in the following
+recipe for chocolate coating, and drop on paraffine paper.
+
+    1/2 pound cake of Walter Baker's Vanilla Sweet Chocolate,
+    2 level tablespoonfuls of butter,
+    2 tablespoonfuls of boiling water.
+
+Put chocolate in small saucepan over boiling water and when melted stir
+in butter and water. Mix well. If found to be too thick, add more water;
+if too thin, more chocolate.
+
+
+HOT CHOCOLATE SAUCE
+
+    1 cup of boiling water,
+    Pinch of salt,
+    1 square of chocolate,
+    1/2 a cup of sugar.
+
+Cook all together slowly until it is the consistency of maple syrup, or
+thicker if desired. Just before serving, add one teaspoonful of vanilla.
+This will keep indefinitely, and can be reheated.
+
+
+COCOA SPONGE CAKE
+
+    4 eggs,
+    1/4 a cup of sugar,
+    Pinch of salt,
+    4 tablespoonfuls of Baker's Cocoa,
+    1/2 a cup of sifted pastry flour,
+    1 teaspoonful of vanilla.
+
+Separate yolks from whites of eggs; beat yolks in a small bowl with the
+Dover egg-beater until very thick; add sugar, salt and vanilla, and beat
+again until very thick. Sift cocoa and the flour together and stir very
+lightly into the mixture; fold in the stiffly beaten whites of the eggs,
+and bake in a loaf in a moderate oven until done.
+
+Do not butter the pan, but when cake is baked, invert the pan; and when
+cool, remove the cake.
+
+
+CHOCOLATE FROSTING
+
+    1 square of Baker's Chocolate,
+    Pinch of salt,
+    5 tablespoonfuls of boiling water,
+    1 teaspoonful of vanilla,
+    About three cups of sifted confectioners' sugar.
+
+Melt chocolate in bowl over tea-kettle, add water, salt and vanilla, and
+when smooth add the sugar, and heat until very glossy. Make the frosting
+stiff enough to spread without using a wet knife. It will keep
+indefinitely.
+
+
+CHOCOLATE CAKE, OR DEVIL'S FOOD
+
+    5 level tablespoonfuls of butter,
+    1-1/4 cups of sugar,
+    3-1/2 squares of Baker's Chocolate, (melted),
+    3 eggs,
+    1 teaspoonful of vanilla,
+    3/4 a cup of milk,
+    3-1/2 level teaspoonfuls of baking powder,
+    1-1/2 cups of sifted pastry flour.
+
+Cream the butter, add sugar and chocolate, then the unbeaten eggs and
+vanilla, and beat together until very smooth. Sift the baking powder
+with one-half a cup of the flour, and use first; then alternate the milk
+and the remaining flour, and make the mixture stiff enough to drop from
+the spoon. Beat until very smooth and bake in loaf in moderate oven. For
+tests see Cocoa Cake recipe on page 25.
+
+
+CHOCOLATE ICE-CREAM
+
+    1 quart of milk,
+    Pinch of salt,
+    3 squares of Baker's Chocolate,
+    3 level tablespoonfuls of flour,
+    1 can of sweetened condensed milk,
+    3 eggs,
+    6 level tablespoonfuls of sugar,
+    3 teaspoonfuls of vanilla.
+
+Put milk, salt and chocolate in double-boiler, and when milk is hot and
+chocolate has melted, stir in the flour, previously mixed in a little
+cold milk. Cook ten minutes, then pour this over the condensed milk,
+eggs and sugar mixed together; cook again for four minutes, stirring.
+Strain, and when cool add vanilla, and freeze.
+
+
+CHOCOLATE WHIP
+
+    1 cup of milk,
+    1-1/2 squares of Baker's Chocolate,
+    Pinch of salt,
+    2 level tablespoonfuls of cornstarch,
+    2 eggs (yolks),
+    6 level tablespoonfuls of sugar,
+    2 teaspoonfuls of vanilla,
+    5 eggs (whites).
+
+Put milk, chocolate and salt in double-boiler; mix cornstarch in a small
+quantity of cold milk, and stir into the hot milk when the chocolate has
+been melted; stir until smooth, then cook twelve minutes. Mix together
+the yolks of the eggs and sugar, then pour the hot mixture over it; cook
+again one or two minutes, stirring. When very cold, just before serving,
+add the vanilla and fold in the stiffly beaten whites of the eggs. Pile
+lightly in a glass dish and serve with lady fingers. A meringue can be
+made of the whites of the eggs and sugar, then folded in the chocolate
+mixture, but it does not stand as long.
+
+
+COCOA MARBLE CAKE
+
+    6 level tablespoonfuls of butter,
+    1 cup of granulated sugar,
+    3 eggs,
+    1 teaspoonful of vanilla,
+    3/4 a cup of milk.
+
+Three level teaspoonfuls of baking powder, about one and three-quarter
+cups of sifted flour, or flour enough to make mixture stiff enough to
+drop from the spoon. Mix in the order given. Reserve one-third of this
+mixture and add to it four level tablespoonfuls of Baker's Cocoa and to
+the other one cup of shredded cocoanut. Bake thirty-five or forty
+minutes according to size and shape of pan.
+
+
+CHOCOLATE MARBLE CAKE
+
+This is the same as the Cocoa Marble Cake. Add to one-third of the
+mixture one and one-half squares of Baker's Chocolate in place of the
+cocoa, and one cup of chopped walnuts to the other part in place of the
+shredded cocoanut.
+
+
+CHOCOLATE JELLY
+
+    1 pint of boiling water,
+    1/3 a package of gelatine,
+    2 pinches of salt,
+    2 level tablespoonfuls of sugar,
+    1-1/2 squares of Baker's Chocolate,
+    1 teaspoonful of vanilla.
+
+Put the water, salt and chocolate in a saucepan. Cook, stirring until
+the chocolate melts, then let it boil for three or five minutes. Soften
+the gelatine in a little cold water and pour the boiling mixture over
+it. Stir until dissolved, then add sugar and vanilla. Pour into a mould
+and set aside to harden, serve with cream and powdered sugar or
+sweetened whipped cream.
+
+
+COTTAGE PUDDING
+
+    4 level tablespoonfuls of butter,
+    2 eggs,
+    1 cup of sugar,
+    3/4 a cup of milk.
+
+Two level teaspoonfuls of baking powder, one and three-quarter cups of
+sifted flour or enough to make mixture stiff enough to drop from the
+spoon. Bake in buttered gem pans in moderately hot oven twenty-three or
+twenty-five minutes. If the cake springs back after pressing a finger on
+the top, it shows that it is baked enough. To make a cocoa cottage
+pudding add to the above rule six level tablespoonfuls of cocoa. Serve
+with a vanilla sauce.
+
+
+VANILLA SAUCE
+
+    2 level tablespoonfuls of butter,
+    1 cup of boiling water,
+    2 level tablespoonfuls of flour,
+    4 level tablespoonfuls of sugar,
+    Pinch of salt,
+    1 teaspoonful of vanilla.
+
+Melt butter in saucepan, add flour and salt and mix until smooth; add
+slowly the boiling water, stirring and beating well. Add sugar and milk.
+
+
+COCOANUT SOUFFLÉ
+
+    1 cup of milk,
+    1 pinch of salt,
+    3 level tablespoonfuls of flour, softened in a little cold milk.
+    2 level tablespoonfuls of butter,
+    4 level tablespoonfuls of sugar,
+    Yolks of 4 eggs,
+    1 teaspoonful of vanilla,
+    1 cup of shredded cocoanut,
+    Whites of 4 eggs.
+
+Heat milk, add salt and flour and cook ten minutes after it has
+thickened. Mix together, butter, sugar and yolks of eggs. Pour hot
+mixture over, stirring well and set aside to cool. Add vanilla and
+cocoanut. Lastly fold in the stiffly beaten whites of the eggs. Bake in
+buttered pan, in moderate oven until firm. Serve hot with Chocolate
+Sauce.
+
+
+CHOCOLATE SAUCE
+
+    2 level tablespoonfuls of butter,
+    1 level tablespoonful of flour,
+    Pinch of salt,
+    1 cup of boiling water,
+    1 square of Baker's Chocolate,
+    4 level tablespoonfuls of sugar,
+    1 teaspoonful of vanilla.
+
+Melt butter in saucepan, add dry flour and salt and mix until smooth,
+then add slowly the hot water, beating well. Add the square of chocolate
+and sugar and stir until melted. Add vanilla, just before serving.
+
+
+COCOA BISCUIT
+
+    2 cups or 1 pint of sifted flour,
+    3 level teaspoonfuls of baking powder,
+    1/2 a teaspoonful of salt,
+    2 level tablespoonfuls of sugar,
+    4 level tablespoonfuls of Baker's Cocoa,
+    2 level tablespoonfuls of butter or lard,
+    2/3 a cup of milk or enough to make a firm but not a stiff dough.
+
+Sift all the dry ingredients together, rub in the butter with the tips
+of the fingers. Stir in the required amount of milk. Turn out on
+slightly floured board, roll or pat out the desired thickness, place
+close together in pan and bake in very hot oven ten or fifteen minutes.
+
+
+COCOA FUDGE
+
+[Illustration: COCOA FUDGE.]
+
+    1/2 a cup of milk,
+    3 level tablespoonfuls of butter,
+    2-1/2 cups of powdered sugar,
+    6 tablespoonfuls of Baker's Cocoa,
+    Pinch of salt,
+    1 teaspoonful of vanilla.
+
+Mix all ingredients together but vanilla; cook, stirring constantly,
+until it begins to boil, then cook slowly, stirring occasionally, eight
+or ten minutes, or until it makes a firm ball when dropped in cold
+water. When cooked enough, add the vanilla and beat until it seems like
+very cold molasses in winter. Pour into a buttered pan; when firm, cut
+in squares. Great care must be taken not to beat too much, because it
+cannot be poured into the pan, and will not have a gloss on top.
+
+
+
+
+Miss M.E. Robinson's Recipes
+
+
+PLAIN CHOCOLATE
+
+    1 ounce or square of Baker's Premium Chocolate,
+    3 tablespoonfuls of sugar,
+    1/8 a teaspoonful of salt,
+    1 pint of boiling water,
+    1 pint of milk.
+
+Place the chocolate, sugar and salt in the agate chocolate-pot or
+saucepan, add the boiling water and boil three minutes, stirring once or
+twice, as the chocolate is not grated. Add the milk and allow it time to
+heat, being careful not to boil the milk, and keep it closely covered,
+as this prevents the scum from forming. When ready to serve turn in
+chocolate-pitcher and beat with Dover egg-beater until light and foamy.
+
+
+COCOA DOUGHNUTS
+
+One egg, one-half a cup of sugar, one-half a cup of milk, one-quarter
+teaspoonful of salt, one-quarter teaspoonful of cinnamon extract
+(Burnett's), two cups of flour, one-quarter cup of Baker's Breakfast
+Cocoa, two teaspoonfuls of baking powder. Mix in the order given,
+sifting the baking powder and cocoa with the flour. Roll to one-third an
+inch in thickness, cut and fry.
+
+
+COCOA SPONGE CAKE
+
+    3 eggs,
+    1-1/2 cups of sugar,
+    1/2 a cup of cold water,
+    1 teaspoonful of vanilla,
+    1-3/4 cups of flour,
+    1/4 a cup of Baker's Cocoa,
+    2 teaspoonfuls of baking powder,
+    1 teaspoonful of cinnamon.
+
+Beat yolks of eggs light, add water, vanilla and sugar; beat again
+thoroughly; then add the flour, with which the baking powder, cocoa and
+cinnamon have been sifted. Fold in the stiffly beaten whites of the
+eggs. Bake in a rather quick oven for twenty-five or thirty minutes.
+
+
+COCOA MARBLE CAKE
+
+    1/3 a cup of butter,
+    1 cup of sugar,
+    1 egg,
+    1/2 a cup of milk,
+    1 teaspoonful of vanilla,
+    2 cups of flour,
+    2 teaspoonfuls of baking powder,
+    3 tablespoonfuls of Baker's Cocoa.
+
+Cream the butter, add sugar, vanilla and egg; beat thoroughly, then add
+flour (in which is mixed the baking powder) and milk, alternately, until
+all added. To one-third of the mixture add the cocoa, and drop the white
+and brown mixture in spoonfuls into small, deep pans, and bake about
+forty minutes in moderate oven.
+
+
+COCOA BUNS
+
+    2 tablespoonfuls of butter,
+    1/3 a cup of sugar,
+    1 egg,
+    1/4 a teaspoonful of salt,
+    1 cup of scalded milk,
+    2 compressed yeast cakes softened in 1/2 a cup of warm water,
+    1/4 a teaspoonful of extract cinnamon,
+    1/2 a cup of Baker's Breakfast Cocoa,
+    3-1/2 to 4 cups of flour.
+
+Mix in order given, having dough as soft as can be handled, turn onto
+moulding board, roll into a square about an inch in thickness, sprinkle
+on one-half cup of currants, fold the sides to meet the centre, then
+each end to centre, and fold again. Roll as at first, using another
+one-half cup currants, fold, roll and fold again. Place in a bowl which
+is set in pan of warm water, let raise forty minutes. Shape, place in
+pan, let raise until doubled in size. Bake fifteen to twenty minutes. As
+you take from oven, brush the top with white of one egg beaten with
+one-half cup confectioners' sugar. Let stand five minutes. Then they are
+ready to serve.
+
+
+MRS. RORER'S CHOCOLATE CAKE
+
+    2 ounces of chocolate,
+    4 eggs,
+    1/2 a cup of milk,
+    1 teaspoonful of vanilla,
+    1/2 a cup of butter,
+    1-1/2 cups of sugar,
+    1 heaping teaspoonful of baking powder,
+    1-3/4 cups of flour.
+
+Dissolve the chocolate in five tablespoonfuls of boiling water. Beat the
+butter to a cream, add the yolks, beat again, then the milk, then the
+melted chocolate and flour. Give the whole a vigorous beating. Now beat
+the whites of the eggs to a stiff froth, and stir them carefully into
+the mixture; add the vanilla and baking powder. Mix quickly and lightly,
+turn into well-greased cake pan and bake in a moderate oven forty-five
+minutes.--_From Mrs. Rorer's Cook Book._
+
+
+MRS. LINCOLN'S CHOCOLATE CARAMELS
+
+One cup of molasses, half a cup of sugar, one-quarter of a pound of
+chocolate cut fine, half a cup of milk, and one heaping tablespoonful of
+butter. Boil all together, stirring all the time. When it hardens in
+cold water, pour it into shallow pans, and as it cools cut in small
+squares.--_From Mrs. Lincoln's Boston Cook Book._
+
+
+MISS FARMER'S CHOCOLATE NOUGAT CAKE
+
+    1/4 a cup of butter,
+    1-1/2 cups of powdered sugar,
+    1 egg,
+    1 cup of milk,
+    2 cups of bread flour,
+    3 teaspoonfuls of baking powder,
+    1/2 teaspoonful of vanilla,
+    2 squares of chocolate, melted,
+    1/2 a cup of powdered sugar,
+    2/3 a cup of almonds blanched and shredded.
+
+Cream the butter, add gradually one and one-half cups of sugar, and egg
+unbeaten; when well mixed, add two-thirds milk, flour mixed and sifted
+with baking powder, and vanilla. To melted chocolate add one-third a cup
+of powdered sugar, place on range, add gradually remaining milk, and
+cook until smooth. Cool slightly and add to cake mixture. Bake fifteen
+to twenty minutes in round layer-cake pans. Put between layers and on
+top of cake White Mountain Cream sprinkled with almonds.--_From Boston
+Cooking School Cook Book--Fannie Merritt Farmer._
+
+
+MRS. ARMSTRONG'S CHOCOLATE PUDDING
+
+Soften three cups of stale bread in an equal quantity of milk. Melt two
+squares of Walter Baker & Co.'s Chocolate over hot water and mix with
+half a cup of sugar, a little salt, three beaten eggs and half a
+teaspoonful of vanilla. Mix this thoroughly with the bread and place in
+well-buttered custard-cups. Steam about half an hour (according to size)
+and serve in the cups or turned out on warm plate.--_Mrs. Helen
+Armstrong._
+
+
+MRS. ARMSTRONG'S CHOCOLATE CHARLOTTE
+
+Soak a quarter of a package of gelatine in one-fourth of a cupful of
+cold water. Whip one pint of cream to a froth and put it in a bowl,
+which should be placed in a pan of ice water. Put an ounce of Walter
+Baker & Co.'s Chocolate in a small pan with two tablespoonfuls of sugar
+and one of boiling water, and stir over the hot fire until smooth and
+glossy. Add to this a gill of hot milk and the soaked gelatine, and stir
+until the gelatine is dissolved. Sprinkle a generous half cupful of
+powdered sugar over the cream. Now add the chocolate and gelatine
+mixture and stir gently until it begins to thicken. Line a quart
+charlotte mould with lady fingers, and when the cream is so thick that
+it will just pour, turn it gently into the mould. Place the charlotte in
+a cold place for an hour or more, and at serving time turn out on a flat
+dish.--_Mrs. Helen Armstrong._
+
+
+CHOCOLATE JELLY WITH CRYSTALLIZED GREEN GAGES
+
+Dissolve in a quart of water three tablespoonfuls of grated chocolate;
+let come to a boil; simmer ten minutes; add a cup of sugar and a box of
+gelatine (that has been softened in a cup of water) and strain through a
+jelly bag or two thicknesses of cheese-cloth. When almost cold, add a
+dessertspoonful of vanilla and a tablespoonful of brandy. Then whisk
+well; add half a pound of crystallized green gages cut into small
+pieces; pour into a pretty mould, and when cold serve with whipped
+cream.
+
+
+MRS. BEDFORD'S CHOCOLATE CRULLERS
+
+Cream two tablespoonfuls of butter and one-half of a cupful of sugar;
+gradually add the beaten yolks of three eggs and one and one-half
+cupfuls more of sugar, one cupful of sour milk, one teaspoonful of
+vanilla, two ounces of chocolate grated and melted over hot water,
+one-third of a teaspoonful of soda dissolved in one-half of a
+teaspoonful of boiling water, the whites of the eggs whipped to a stiff
+froth, and sufficient sifted flour to make a soft dough. Roll out, cut
+into oblongs; divide each into three strips, leaving the dough united at
+one end. Braid loosely, pinch the ends together and cook until
+golden-brown in smoking-hot fat.--_Mrs. Cornelia C. Bedford._
+
+
+MRS. BEDFORD'S HOT COCOA SAUCE FOR ICE-CREAM
+
+Boil together one and one-half cupfuls of water and one cupful of sugar
+for two minutes; add one tablespoonful of arrowroot dissolved in a
+little cold water, stir for a moment, then boil until clear. Add two
+tablespoonfuls of cocoa which has been dissolved in a little hot water
+and a tiny pinch of salt and boil three minutes longer. Take from the
+fire and add one teaspoonful of vanilla.--_Mrs. Cornelia C. Bedford._
+
+
+MRS. BEDFORD'S CHOCOLATE MACAROONS
+
+Grate one-quarter of a pound of chocolate and mix one-quarter of a pound
+of sifted powdered sugar and one-quarter of a pound of blanched and
+ground almonds. Add a pinch of cinnamon and mix to a soft paste with
+eggs beaten until thick. Drop in half-teaspoonfuls on slightly buttered
+paper and bake in a moderate oven. Do not take from the paper until
+cold; then brush the under side with cold water, and the paper can be
+readily stripped off.--_Mrs. Cornelia C. Bedford._
+
+
+MRS. EWING'S CREAMY COCOA
+
+Stir together in a saucepan half a cup of Walter Baker & Co.'s Breakfast
+Cocoa, half a cup of flour, half a cup of granulated sugar and half a
+teaspoonful of salt. Add gradually one quart of boiling water and let
+the mixture boil five minutes, stirring it constantly. Remove from the
+fire, add a quart of boiling milk, and serve. If desired a spoonful of
+whipped cream may be put in each cup before filling with the cocoa.
+
+The proportions given will make delicious, creamy cocoa, sufficient to
+serve twelve persons. The flour should be sifted before it is
+measured.--_By Mrs. Emma P. Ewing, author of "The Art of Cookery."_
+
+
+MRS. EWING'S CREAMY CHOCOLATE
+
+Mix together half a cup of sifted flour, half a cup of granulated sugar
+and half a teaspoonful of salt. Put into a saucepan half a cup of Walter
+Baker & Co.'s Premium No. 1 Chocolate, finely shaved. Add one quart of
+boiling water, stir until dissolved, add the flour, sugar and salt, and
+boil gently, stirring constantly, five minutes. Then stir in a quart of
+boiling milk, and serve with or without whipped cream.--_Mrs. Emma P.
+Ewing, author of "The Art of Cookery."_
+
+
+MRS. HILL'S COCOA FRAPPÉ
+
+Mix half a pound of cocoa and three cupfuls of sugar; cook with two
+cupfuls of boiling water until smooth; add to three quarts and a half of
+milk scalded with cinnamon bark; cook for ten minutes. Beat in the
+beaten whites of two eggs mixed with a cupful of sugar and a pint of
+whipped cream. Cool, flavor with vanilla extract, and freeze. Serve in
+cups. Garnish with whipped cream.--_Janet McKenzie Hill--Ladies' Home
+Journal._
+
+
+MRS. HILL'S CHOCOLATE PUFFS
+
+Stir a cupful of flour into a cupful of water and half a cupful of
+butter, boiling together; remove from fire, beat in an ounce of melted
+chocolate, and, one at a time, three large eggs. Shape with forcing bag
+and rose tube. Bake, cut off the tops and put into each cake a
+tablespoonful of strawberry preserves. Cover with whipped cream
+sweetened and flavored.--_Janet McKenzie Hill--Ladies' Home Journal._
+
+
+MISS FARMER'S CHOCOLATE CREAM CANDY
+
+    2 cups of sugar,
+    2/3 a cup of milk,
+    1 tablespoonful of butter,
+    2 squares of chocolate,
+    1 teaspoonful of vanilla.
+
+Put butter into granite saucepan; when melted add sugar and milk. Heat
+to boiling point; then add chocolate, and stir constantly until
+chocolate is melted. Boil thirteen minutes, remove from fire, add
+vanilla, and beat until creamy and mixture begins to sugar slightly
+around edge of saucepan. Pour at once into a buttered pan, cool slightly
+and mark in squares. Omit vanilla, and add, while cooking, one-fourth of
+a teaspoonful of cinnamon.--_Boston Cooking School Cook Book--Fannie
+Merritt Farmer._
+
+
+MRS. SALZBACHER'S CHOCOLATE HEARTS
+
+Melt, by standing over hot water, three ounces of unsweetened chocolate;
+add a pound of sifted powdered sugar and mix thoroughly; work to a stiff
+yet pliable paste with the unbeaten whites of three eggs (or less),
+adding vanilla to flavor. If the paste seems too soft, add more sugar.
+Break off in small pieces and roll out about one-fourth of an inch
+thick, sprinkling the board and paste with granulated sugar instead of
+flour. Cut with a tiny heart-shaped cake cutter (any other small cake
+cutter will do), and place on pans oiled just enough to prevent
+sticking. Bake in a very moderate oven. When done, they will feel firm
+to the touch, a solid crust having formed over the top. They should be
+very light, and will loosen easily from the pan after being allowed to
+stand a moment to cool. The success of these cakes depends upon the
+oven, which should not be as cool as for meringue, nor quite so hot as
+for sponge cake. If properly made, they are very excellent and but
+little labor. Use the yolks for chocolate whips.--_From "Good
+Housekeeping."_
+
+
+COCOA CHARLOTTE (Without Cream)
+
+    1 pint of water,
+    Whites of 2 eggs,
+    1/2 a teaspoonful of vanilla,
+    1/2 a cup of sugar,
+    2 level tablespoonfuls of cornstarch,
+    1/2 a teaspoonful of cinnamon,
+    3 tablespoonfuls of cocoa.
+
+Dissolve the cornstarch in a quarter of a cup of cold water, add it to
+the pint of boiling water, stir until it thickens, add the sugar and the
+cocoa, which have been thoroughly mixed together. Remove from the fire,
+add the cinnamon and vanilla, and pour slowly over the stiffly beaten
+whites of eggs. Pour at once into a pudding mould, and put away in a
+cold place to harden. Serve with plain cream.--_Mabel Richards Dulon._
+
+
+CHOCOLATE FUDGE WITH FRUIT
+
+Two cups of sugar, one-half cup of milk, one-half cup of molasses,
+one-half cup of butter; mix all together and boil seven minutes; add
+one-half cup of Baker's Chocolate and boil seven minutes longer. Then
+add two tablespoonfuls of figs, two tablespoonfuls of raisins, one-half
+a cup of English walnuts and one teaspoonful of vanilla.
+
+
+CHOCOLATE MACAROONS
+
+Stir to a paste whites of seven eggs, three-fourths a pound of sifted
+sugar, one-half a pound of almonds pounded very fine, and two ounces of
+grated Baker's Chocolate. Have ready wafer paper cut round, on which lay
+pieces of the mixture rolled to fit the wafer. Press one-half a blanched
+almond on each macaroon and bake in a moderate oven.
+
+
+PETITS FOUR
+
+Bake a simple, light sponge cake in a shallow biscuit tin or dripping
+pan, and when cold turn out on the moulding board and cut into small
+dominoes or diamonds. They should be about an inch in depth. Split each
+one and spread jelly or frosting between the layers, then ice tops and
+sides with different tinted icings, pale green flavored with pistachio,
+pale pink with rose, yellow with orange, white with almond. Little
+domino cakes are also pretty. Ice the cakes on top and sides with white
+icing, then when hard put on a second layer of chocolate, using _Walter
+Baker & Co.'s Unsweetened Chocolate_ and made as for layer cake, dipping
+the brush in the melted chocolate to make the spots.
+
+Candied violets, bits of citron cut in fancy shapes, candied cherries
+and angelica may all be utilized in making pretty designs in
+decoration.--_American Housekeeper._
+
+
+POTATO CAKE
+
+Two cups of white sugar, one cup of butter, one cup of hot mashed
+potatoes, one cup of chopped walnuts, half a cup of sweet milk, two cups
+of flour, four eggs well beaten, five teaspoonfuls of melted chocolate,
+one tablespoonful each of cloves, cinnamon and nutmeg, two teaspoonfuls
+of baking powder. Bake in layers and use marshmallow filling.
+
+
+SPANISH CHOCOLATE CAKE
+
+One cup of sugar, one-half a cup of butter, one-half a cup of sweet
+milk, three cups of flour, two eggs, one teaspoonful of soda dissolved
+in hot water. Put on the stove one cup of milk, one-half a cup of
+Baker's Chocolate, grated; stir until dissolved; then stir into it one
+cup of sugar and the yolk of one egg stirred together; when cool flavor
+with vanilla. While this is cooling beat up the first part of the cake
+and add the chocolate custard. Bake in layers. Ice on top and between
+the layers.
+
+
+
+
+_Home Made Candies_
+
+Recipes Specially Prepared _by_ Mrs. Janet McKenzie Hill
+
+
+PEPPERMINTS, CHOCOLATE MINTS, Etc.
+(Uncooked Fondant)
+
+[Illustration: PEPPERMINTS, CHOCOLATE MINTS, ETC.]
+
+    White of 1 egg,
+    2 tablespoonfuls of cold water,
+    Sifted confectioner's sugar,
+    1/2 teaspoonful of essence of peppermint or a few drops of oil of
+        peppermint,
+    1 or 2 squares of Baker's Chocolate,
+    Green color paste,
+    Pink color paste.
+
+Beat the egg on a plate, add the cold water and gradually work in sugar
+enough to make a firm paste. Divide the sugar paste into three parts. To
+one part add the peppermint and a very little of the green color paste.
+Take the paste from the jar with a wooden tooth pick, add but a little.
+Work and knead the mixture until the paste is evenly distributed
+throughout. Roll the candy into a sheet one-fourth an inch thick, then
+cut out into small rounds or other shape with any utensil that is
+convenient. Color the second part a very delicate pink, flavor with rose
+extract and cut out in the same manner as the first. To the last part
+add one or two squares of Baker's Chocolate, melted over hot water, and
+flavor with peppermint. Add also a little water, as the chocolate will
+make the mixture thick and crumbly. Begin by adding a tablespoonful of
+water, then add more if necessary, knead and cut these as the others.
+
+
+CHOCOLATE CARAMEL WALNUTS
+(Uncooked Fondant)
+
+[Illustration: CHOCOLATE CARAMEL WALNUTS.]
+
+    White of 1 egg,
+    3 tablespoonfuls of maple or caramel syrup,
+    1 tablespoonful of water,
+    Sifted confectioner's sugar,
+    1 teaspoonful of vanilla extract,
+    2 or more squares of Baker's Chocolate,
+    English walnuts.
+
+Beat the white of egg slightly, add the syrup, water, sugar as needed,
+the chocolate, melted over hot water, and the vanilla, also more water
+if necessary. Work with a silver plated knife and knead until thoroughly
+mixed, then break off small pieces of uniform size and roll them into
+balls, in the hollow of the hand, flatten the balls a little, set the
+half of an English walnut upon each, pressing the nut into the candy and
+thus flattening it still more. The caramel gives the chocolate a
+particularly nice flavor.
+
+
+HOW TO COAT CANDIES, &c., WITH BAKER'S "DOT" CHOCOLATE
+
+Half a pound of "Dot" Chocolate will coat quite a number of candy or
+other "centers," but as depth of chocolate and an even temperature
+during the whole time one is at work are essential, it is well, when
+convenient, to melt a larger quantity of chocolate. When cold, the
+unused chocolate may be cut from the dish and set aside for use at a
+future time. If the chocolate be at the proper temperature when the
+centers are dipped in it, it will give a rich, glossy coating free from
+spots, and the candies will not have a spreading base. After a few
+centers have been dipped set them in a cool place to harden. The
+necessary utensils are a wire fork and a very small double boiler. The
+inner dish of the boiler should be of such size that the melted
+chocolate will come nearly to the top of it. Break the chocolate in
+small pieces and surround with warm water, stir occasionally while
+melting. When the melted chocolate has cooled to about 80° F. it is
+ready to use. Drop whatever is to be coated into the chocolate, with the
+fork push it below the chocolate, lift out, draw across the edge of the
+dish and drop onto a piece of table oil cloth or onto waxed paper. Do
+not let a drop of water get into the chocolate.
+
+
+CHOCOLATE DIPPED PEPPERMINTS
+(Uncooked Fondant)
+
+[Illustration: CHOCOLATE DIPPED PEPPERMINTS.]
+
+Prepare green, white, pink and chocolate colored mints by the first
+recipe. After they have dried off a little run a spatula under each and
+turn to dry the other side. Coat with Baker's "Dot" Chocolate.
+
+
+GINGER, CHERRY, APRICOT and NUT CHOCOLATES
+
+[Illustration: GINGER, CHERRY, APRICOT AND NUT CHOCOLATES.]
+
+    White of 1 egg,
+    2 tablespoonfuls of cold water,
+    Sifted confectioner's sugar,
+    Almond or rose extract,
+    Preserved ginger,
+    Candied cherries,
+    Candied apricots,
+    Halves of almond,
+    Halves of pecan nuts,
+    1/2 a pound of Baker's "Dot" Chocolate.
+
+Use the first four ingredients in making uncooked fondant. (Caramel
+syrup is a great addition to this fondant, especially if nuts are to be
+used. Use three tablespoonfuls of syrup and one tablespoonful of water
+with one egg white instead of the two tablespoonfuls of water indicated
+in the recipe). Work the fondant for some time, then break off little
+bits and wrap around small pieces of the fruit, then roll in the hollow
+of the hand into balls or oblongs. For other candies, roll a piece of
+the fondant into a ball, flatten it with the fingers and use to cover a
+whole pecan or English walnut meat. Set each shape on a plate as it is
+finished. They will harden very quickly. Dip these, one by one, in
+Baker's "Dot" Chocolate and set on an oil cloth.
+
+
+CHOCOLATE PEANUT CLUSTERS
+
+[Illustration: CHOCOLATE PEANUT CLUSTERS.]
+
+Shell a quart of freshly-roasted peanuts and remove the skins. Drop the
+peanuts, one by one, into the center of a dish of "Dot" Chocolate made
+ready for use; lift out onto oil cloth with a dipping fork (a wire fork
+comes for the purpose, but a silver oyster fork answers nicely) to make
+groups of three nuts,--two below, side by side, and one above and
+between the others.
+
+
+CHOCOLATE COATED ALMONDS
+
+[Illustration: CHOCOLATE COATED ALMONDS.]
+
+Select nuts that are plump at the ends. Use them without blanching.
+Brush, to remove dust. Melt "Dot" Chocolate and when cooled properly
+drop the nuts, one at a time, into the center of it; push the nuts under
+with the fork, then drop onto waxed paper or oil cloth. In removing the
+fork make a design on the top of each nut. These are easily prepared and
+are particularly good.
+
+
+PLAIN AND CHOCOLATE DIPPED PARISIAN SWEETS
+
+[Illustration: CHOCOLATE DIPPED PARISIAN SWEETS.]
+
+    1/2 a cup of Sultana raisins,
+    5 figs,
+    1 cup of dates,
+    2 ounces citron,
+    2/3 a cup of nut meats, (almonds, filberts, pecans or walnuts, one
+        variety or a mixture),
+    1-1/2 ounces of Baker's Chocolate,
+    1/3 a cup of confectioner's sugar,
+    1/4 a teaspoonful of salt,
+    Chocolate Fondant or
+    Baker's "Dot" Chocolate.
+
+Pour boiling water over the figs and dates, let boil up once, then drain
+as dry as possible; remove stones from the dates, the stem ends from the
+figs; chop the fruit and nut meats (almonds should be blanched) in a
+food chopper; add the salt; and the sugar and work the whole to a smooth
+paste; add the chocolate, melted, and work it evenly through the mass.
+Add more sugar if it is needed and roll the mixture into a sheet
+one-fourth an inch thick. Cut into strips an inch wide. Cut the strips
+into diamond-shaped pieces (or squares); roll these in confectioner's
+sugar or dip them in chocolate fondant or in Baker's "Dot" Chocolate,
+and sprinkle a little fine-chopped pistachio nut meats on the top of the
+dipped pieces. When rolling the mixture use confectioner's sugar on
+board and rolling pin.
+
+
+STUFFED DATES, CHOCOLATE DIPPED
+
+[Illustration: STUFFED DATES, CHOCOLATE DIPPED.]
+
+Cut choice dates open on one side and remove the seeds. Fill the open
+space in the dates with a strip of preserved ginger or pineapple,
+chopped nuts or chopped nuts mixed with white or chocolate fondant;
+press the dates into a compact form to keep in the filling, then dip
+them, one by one, in "Dot" Chocolate.
+
+
+CHOCOLATE OYSTERETTES, PLAIN AND WITH CHOPPED FIGS
+
+[Illustration: CHOCOLATE OYSTERETTES.]
+
+    Oyster crackers, salted preferred, fine-chopped, roasted peanuts or
+        raisins or 3 or 4 basket figs or a little French fruit cut in
+        very small bits,
+    1/2 a pound or more of Baker's "Dot" Chocolate.
+
+Select fresh-baked crackers free from crumbs. Dip in "Dot" Chocolate,
+made ready as in previous recipes, and dispose on oil cloth or waxed
+paper. For a change add figs or other fruit, cut very fine, or chopped
+nuts to the chocolate ready for dipping.
+
+
+TURKISH PASTE WITH FRENCH FRUIT, CHOCOLATE FLAVORED
+
+[Illustration: TURKISH PASTE WITH FRENCH FRUIT.]
+
+    3 level tablespoonfuls of granulated gelatine,
+    1/2 a cup of cold water,
+    2 cups of sugar,
+    2/3 a cup of cold water,
+    1 teaspoonful of ground cinnamon,
+    2 squares of Baker's Chocolate,
+    1 teaspoonful of vanilla extract,
+    1 cup of French candied fruit, cherries, angelica, citron, etc.,
+      chopped fine.
+
+Let the gelatine stand in the half cup of cold water until it has taken
+up all of the water. Stir the sugar and the two-thirds a cup of cold
+water over the fire until the sugar is dissolved and the syrup is
+boiling, then add the gelatine and let cook twenty minutes; add the
+cinnamon, the chocolate, melted over hot water, and beat all together,
+then add the vanilla and the fruit; let stand in a cool place for a
+time, then when it thickens a little turn into an _un_buttered bread pan
+and set aside until the next day. To unmold separate the paste from the
+pan--at the edge--with a sharp-pointed knife. Sift confectioner's sugar
+over the top, then with the tips of the fingers gently pull the paste
+from the pan to a board dredged with confectioner's sugar; cut into
+strips, then into small squares. Roll each square in confectioner's
+sugar. In cutting keep sugar between the knife and the paste.
+
+
+CHOICE CHOCOLATE PECAN PRALINES
+
+[Illustration: CHOCOLATE PECAN PRALINES.]
+
+    3 cups of granulated sugar,
+    1 cup of cream,
+    1 cup of sugar cooked to caramel,
+    2 squares of Baker's Chocolate,
+    3 cups of pecan nut meats.
+
+Stir the sugar and cream over the fire until the sugar is melted, then
+let boil to the soft ball degree, or to 236° F. Add the chocolate,
+melted or shaved fine, and beat it in, then pour the mixture onto the
+cup of sugar cooked to caramel; let the mixture boil up once, then
+remove from the fire; add the nut meats and beat until the mass begins
+to thicken. When cold enough to hold its shape drop onto an oil cloth or
+marble, a teaspoonful in a place, and at once set a half nut meat on
+each. Two persons are needed to make these pralines, one to drop the
+mixture, the other to decorate with the halves of the nuts. The mixture
+becomes smooth and firm almost instantly. Maple or brown sugar may be
+used in place of all or a part of the quantity of granulated sugar
+designated.
+
+
+VASSAR FUDGE
+
+[Illustration: VASSAR FUDGE.]
+
+    2 cups of white granulated sugar,
+    1 cup of cream,
+    1 tablespoonful of butter,
+    1/4 a cake of Baker's Premium No. 1 Chocolate.
+
+Put in the sugar and cream, and when this becomes hot put in the
+chocolate, broken up into fine pieces. Stir vigorously and constantly.
+Put in butter when it begins to boil. Stir until it creams when beaten
+on a saucer. Then remove and beat until quite cool and pour into
+buttered tins. When cold cut in diamond-shaped pieces.
+
+
+SMITH COLLEGE FUDGE
+
+[Illustration: SMITH COLLEGE FUDGE.]
+
+Melt one-quarter cup of butter. Mix together in a separate dish one cup
+of white sugar, one cup of brown sugar, one-quarter cup of molasses and
+one-half cup of cream. Add this to the butter, and after it has been
+brought to a boil continue boiling for two and one-half minutes,
+stirring rapidly. Then add two squares of Baker's Premium No. 1
+Chocolate, scraped fine. Boil this five minutes, stirring it first
+rapidly, and then more slowly towards the end. After it has been taken
+from the fire, add one and one-half teaspoonfuls of vanilla. Then stir
+constantly until the mass thickens. Pour into buttered pan and set in a
+cool place.
+
+
+WELLESLEY MARSHMALLOW FUDGE
+
+[Illustration: WELLESLEY MARSHMALLOW FUDGE.]
+
+Heat two cups of granulated sugar and one cup of rich milk (cream is
+better). Add two squares of Baker's Chocolate, and boil until it hardens
+in cold water. Just before it is done add a small piece of butter, then
+begin to stir in marshmallows, crushing and beating them with a spoon.
+Continue to stir in marshmallows, after the fudge has been taken from
+the fire, until half a pound has been stirred into the fudge. Cool in
+sheets three-quarters of an inch thick, and cut in cubes.
+
+
+DOUBLE FUDGE
+
+[Illustration: DOUBLE FUDGE.]
+
+    2 cups of granulated sugar,
+    2 squares of Baker's Chocolate,
+    1/2 a cup of cream,
+    1 tablespoonful of butter.
+
+Boil seven minutes; then beat and spread in buttered tin to cool.
+
+    2 cups of brown sugar,
+    1/2 a cup of cream,
+    1 teaspoonful of vanilla extract,
+    1 cup of walnut meats, chopped fine,
+    Butter size of a walnut.
+
+Boil ten minutes; then beat and pour on top of fudge already in pan.
+When cool, cut in squares.
+
+
+MARBLED FUDGE
+
+[Illustration: MARBLED FUDGE.]
+
+    2 cups of granulated sugar,
+    1/4 a cup of glucose (pure corn syrup),
+    1-1/2 cups of cream,
+    1 tablespoonful of butter,
+    2 squares of Baker's Chocolate, scraped fine or melted,
+    2 teaspoonfuls of vanilla.
+
+Stir the sugar, glucose and cream over a slack fire until the sugar is
+melted; move the saucepan to a hotter part of the range and continue
+stirring until the mixture boils, then let boil, stirring every three or
+four minutes very gently, until the thermometer registers 236° F., or,
+till a soft ball can be formed in cold water. Remove from the fire and
+pour one-half of the mixture over the chocolate. Set both dishes on a
+cake rack, or on something that will allow the air to circulate below
+the dishes. When the mixture cools a little, get some one to beat one
+dish of the fudge; add a teaspoonful of vanilla to each dish, and beat
+until thick and slightly grainy, then put the mixture in a pan, lined
+with waxed paper, first a little of one and then of the other, to give a
+marbled effect. When nearly cold turn from the pan, peel off the paper
+and cut into cubes.
+
+
+FUDGE HEARTS OR ROUNDS
+
+[Illustration: FUDGE HEARTS OR ROUNDS.]
+
+    2 cups of granulated sugar,
+    1/3 a cup of condensed milk,
+    1/3 a cup of water,
+    1/4 a cup of butter,
+    1-1/2 squares of Baker's Chocolate,
+    1 teaspoonful of vanilla extract.
+
+Boil the sugar, milk and water to 236° F., or to the "soft ball" degree;
+stir gently every few minutes; add the butter and let boil up
+vigorously, then remove from the fire and add the chocolate; let stand
+undisturbed until cool, then add the vanilla and beat the candy until it
+thickens and begins to sugar. Pour into a pan lined with paper to stand
+until cooled somewhat; turn from the mold and with a French cutter or a
+sharp edged tube cut into symmetrical shapes.
+
+
+MARSHMALLOW FUDGE
+
+[Illustration: MARSHMALLOW FUDGE.]
+
+    1st BATCH
+
+    2 cups of granulated sugar,
+    1 cup of cream,
+    1/4 a teaspoonful of salt,
+    1 tablespoonful of butter,
+    2 squares of Baker's Chocolate,
+    1 teaspoonful of vanilla,
+    Nearly half a pound of marshmallows, split in halves.
+
+    2nd BATCH
+
+    2 cups of granulated sugar,
+    1 cup of cream,
+    1/4 a teaspoonful of salt,
+    1 tablespoonful of butter,
+    2 squares of Baker's Chocolate,
+    1 teaspoonful of vanilla.
+
+Start with the first batch and when this is nearly boiled enough, set
+the second batch to cook, preparing it in the same manner as the first.
+Stir the sugar and cream, over a rather slack fire, until the sugar is
+melted, when the sugar boils wash down the sides of the pan as in making
+fondant, set in the thermometer and cook over a quick fire, without
+stirring, to the soft ball degree, 236° F.; add the butter, salt and
+chocolate, melted or shaved fine, and let boil up vigorously, then
+remove to a cake cooler (or two spoon handles to allow a circulation of
+air below the pan). In the meantime the second batch should be cooking
+and the marshmallows be gotten ready. When the first batch is about cold
+add the vanilla and beat the candy vigorously until it begins to
+thicken, then turn it into a pan lined with waxed paper. At once dispose
+the halves of marshmallows close together upon the top of the fudge.
+Soon the other dish of fudge will be ready; set it into cold water and
+when nearly cold, add the vanilla and beat as in the first batch, then
+pour it over the marshmallows. When the whole is about cold turn it onto
+a marble, or hardwood board, pull off the paper and cut into cubes. If
+one is able to work very quickly, but one batch need be prepared, half
+of it being spread over the marshmallows.
+
+
+CHOCOLATE DIPPED FRUIT FUDGE
+
+[Illustration: CHOCOLATE DIPPED FRUIT FUDGE.]
+
+    FRUIT FUDGE
+
+    1-1/2 cups of granulated sugar,
+    1 cup of Maple Syrup,
+    1-1/2 cups of glucose (pure corn syrup),
+    1/2 a cup of thick cream, or
+    1/3 a cup of milk and 1/4 a cup of butter,
+    3/4 a cup of fruit, figs, and candied cherries and apricots, cut in
+        small pieces.
+
+    CHOCOLATE FOR DIPPING
+
+    1/2 a cake or more of Baker's "Dot" Chocolate.
+
+Stir the sugar, syrup, glucose and cream until the sugar is melted,
+cover and let boil three or four minutes, then uncover and let boil
+stirring often but very gently until a soft ball may be formed in cold
+water, or, until the thermometer registers 236° F. Set the saucepan on a
+cake cooler and when the mixture becomes cool, add the fruit and beat
+until it becomes thick, then turn into pans lined with waxed paper. In
+about fifteen minutes cut into squares. Coat these with the "Dot"
+Chocolate.
+
+
+CHOCOLATE COCOANUT CAKES
+
+[Illustration: CHOCOLATE COCOANUT CAKES.]
+
+    2/3 a cup of granulated sugar,
+    1/4 a cup scant measure of water,
+    One cup, less one tablespoonful, of glucose,
+    1/2 a pound of dessicated cocoanut,
+    1/2 a pound or Baker's "Dot" Chocolate.
+
+Heat the sugar, water and glucose to the boiling point, add the cocoanut
+and stir constantly while cooking to the soft ball degree, or, until a
+little of the candy dropped on a cold marble may be rolled into a ball.
+Drop, by small teaspoonfuls, onto a marble or waxed paper, to make
+small, thick, rather uneven rounds. When cold coat with "Dot" Chocolate
+melted over hot water and cooled properly. These cakes are very easily
+coated.
+
+
+BAKER'S CHOCOLATE "DIVINITY"
+
+[Illustration: BAKER'S CHOCOLATE "DIVINITY."]
+
+    1-1/2 cups of brown sugar,
+    1 cup of maple syrup,
+    1/2 a cup of glucose pure corn syrup,
+    1/2 a cup of water,
+    1/4 a teaspoonful of salt,
+    The whites of 2 eggs,
+    1 cup of nut meats, chopped fine,
+    2 squares of Baker's Chocolate, broken in pieces.
+
+Let the sugar, syrup, glucose and water stand on the back of the range,
+stirring occasionally, until the sugar is melted, then cover and let
+boil five minutes. Remove the cover and let boil to soft crack, 287° F.,
+or, until when tested in water a ball that rattles in the cup will be
+formed. Add the salt and chocolate and beat over the fire, until the
+chocolate is melted, then pour in a fine stream onto the whites of eggs,
+beaten dry, beating constantly meanwhile; add the nuts and pour into a
+pan lined with waxed paper. In about fifteen minutes lift the candy from
+the pan (by the ends of the paper left for the purpose) and cut it into
+small oblongs or squares. The candy must be stirred constantly during
+the last of the cooking. In cooking without a thermometer one is liable
+to remove the candy from the fire too soon--if this happens, return, egg
+whites and all, to the saucepan, set this into a dish of boiling water
+and stir constantly until the mixture thickens, then pour into the pan
+lined with paper. On no account let even a few drops of water boil into
+the candy.
+
+
+CHOCOLATE NOUGATINES
+
+[Illustration: CHOCOLATE NOUGATINES.]
+
+    1 cup of granulated sugar,
+    1/2 a cup of glucose,
+    1/2 a cup of honey (strained),
+    Piece of paraffine size of a pea,
+    1/4 a cup of water,
+    1/4 a teaspoonful of salt,
+    The whites of 2 eggs, beaten dry,
+    1 cup of almond or English walnut meats, chopped fine,
+    1 teaspoonful of vanilla,
+    About 1/2 a pound of Baker's "Dot" Chocolate.
+
+Put the sugar, glucose, honey, paraffine and water over the fire, stir
+occasionally and let boil to the hard ball degree, about 248° F. Add the
+salt to the eggs before beating them, and gradually pour on part of the
+syrup, beating constantly meanwhile with the egg beater; return the rest
+of the syrup to the fire and let boil until it is brittle when tested in
+cold water or to 290° F. Then turn this gradually onto the eggs, beating
+constantly meanwhile. Return the whole to the saucepan, set over the
+fire on an asbestos mat and beat constantly until it becomes crisp when
+tested in cold water. Pour into a buttered pan a little larger than an
+ordinary bread pan and set aside to become cold. When cold cut into
+pieces about an inch and a quarter long and three-eighths of an inch
+wide and thick. Coat these with "Dot" Chocolate.
+
+
+PLAIN CHOCOLATE CARAMELS
+
+[Illustration: PLAIN CHOCOLATE CARAMELS.]
+
+    2-1/2 cups of sugar,
+    3/4 cup of glucose, (pure corn syrup),
+    1/2 a cup of butter,
+    1/8 a teaspoonful of cream of tartar,
+    2-1/2 cups of whole milk, (not skimmed),
+    2-1/2 squares of Baker's Chocolate,
+    1 teaspoonful of vanilla extract.
+
+Put the sugar, glucose, butter, cream of tartar and one cup of the milk
+over the fire, stir constantly, and when the mass has boiled a few
+moments, gradually stir in the rest of the milk. Do not let the mixture
+stop boiling while the milk is being added. Stir every few moments and
+cook to 248° F., or, until when tested in cold water, a hard ball may be
+formed; add the chocolate and vanilla and beat them thoroughly through
+the candy, then turn it into two bread pans. When nearly cold cut into
+squares.
+
+
+CHOCOLATE NUT CARAMELS
+
+[Illustration: CHOCOLATE NUT CARAMELS.]
+
+    2 cups of granulated sugar,
+    1-1/2 cups of glucose (pure corn syrup),
+    2 cups of cream,
+    1 cup of butter,
+    3 or 4 squares of Baker's Chocolate,
+    1-1/2 cups of English walnut meats,
+    2 teaspoonfuls of vanilla extract.
+
+Put the sugar, glucose, _one_ cup of the cream and the butter over the
+fire; stir and cook until the mixture boils vigorously, then gradually
+add the other cup of cream. Do not allow the mixture to stop boiling
+while the cream is being added. Cook until the thermometer registers
+250° F., stirring gently--move the thermometer, to stir beneath
+it--every four or five minutes. Without a thermometer boil until--when
+tested by dropping a little in cold water--a hard ball may be formed in
+the water. Remove from the fire, add the chocolate and nuts and beat
+until the chocolate is melted; beat in the vanilla and turn into a
+biscuit pan, nicely oiled or buttered, to make a sheet three-fourths an
+inch thick. When nearly cold turn from the pan and cut into cubes.
+
+
+RIBBON CARAMELS
+
+[Illustration: RIBBON CARAMELS.]
+
+    CHOCOLATE LAYERS
+
+    1-1/4 cups of granulated sugar,
+    1/2 cup of glucose (pure corn syrup) _scant_ measure,
+    1/4 a cup of butter,
+    1/16 a teaspoonful of cream of tartar,
+    1-1/4 cups of rich milk,
+    1-1/4 squares of Baker's Premium Chocolate,
+    1 teaspoonful of vanilla extract.
+
+    WHITE LAYER
+
+    2/3 a cup of granulated sugar,
+    1/4 (scant) a cup of water,
+    1 cup, less one tablespoonful, of glucose (pure corn syrup),
+    1/3 a pound of dessicated cocoanut.
+
+Put the sugar, glucose, butter, cream of tartar and the fourth a cup of
+milk over the fire, stir until the mixture boils, then very gradually
+stir in the rest of the milk. Let cook, stirring occasionally, to 248°
+F., or until, when tested in water or on a cold marble, a pretty firm
+ball may be formed. Add the chocolate and vanilla, mix thoroughly and
+turn into two well-buttered shallow pans. For the white layer, put the
+sugar, water and glucose over the fire, stir until boiling, then add the
+cocoanut and stir occasionally until a soft ball may be formed when a
+little of the mixture is dropped upon a cold marble. Put this mixture
+over the fire, to dissolve the sugar, but do not let it begin to boil
+until the chocolate layers are turned into the pans. When the white
+mixture is ready, turn enough of it onto one of the chocolate layers to
+make a layer about one-third an inch thick. Have the other chocolate
+layer cooled, by standing in cold water; remove it from the pan and
+dispose above the cocoanut layer. Let stand until cold and firm, then
+cut in cubes; wrap each cube in waxed paper.
+
+
+FONDANT
+
+    4 cups of granulated sugar,
+    1-1/2 cups of cold water,
+    1/4 a teaspoonful of cream of tartar, or 3 drops of acetic acid.
+
+Stir the sugar and water in a saucepan, set on the back part of the
+range, until the sugar is melted, then draw the saucepan to a hotter
+part of the range, and stir until the boiling point is reached; add the
+cream of tartar or acid and, with the hand or a cloth wet repeatedly in
+cold water, wash down the sides of the saucepan, to remove any grains of
+sugar that have been thrown there. Cover the saucepan and let boil
+rapidly three or four minutes. Remove the cover, set in the
+thermometer--if one is to be used--and let cook very rapidly to 240° F.,
+or the soft ball degree. Wet the hand in cold water and with it dampen a
+marble slab or a large platter, then without jarring the syrup turn it
+onto the marble or platter. Do not scrape out the saucepan or allow the
+last of the syrup to drip from it, as sugary portions will spoil the
+fondant by making it grainy. When the syrup is cold, with a metal
+scraper or a wooden spatula, turn the edges of the mass towards the
+center, and continue turning the edges in until the mass begins to
+thicken and grow white, then work it up into a ball, scraping all the
+sugar from the marble onto the mass; knead slightly, then cover closely
+with a heavy piece of cotton cloth wrung out of cold water. Let the
+sugar stand for an hour or longer to ripen, then remove the damp cloth
+and cut the mass into pieces; press these closely into a kitchen bowl,
+cover with a cloth wrung out of water (this cloth must not touch the
+fondant) and then with heavy paper. The fondant may be used the next
+day, but is in better condition after several days, and may be kept
+almost indefinitely, if the cloth covering it be wrung out of cold water
+and replaced once in five or six days. Fondant may be used, white or
+delicately colored with vegetable color-pastes or with chocolate, as
+frosting for small cakes, or éclairs or for making candy "centers," to
+be coated with chocolate or with some of the same fondant tinted and
+flavored appropriately.
+
+
+ALMOND CHOCOLATE CREAMS
+
+    CENTERS
+
+    1/4 a cup of blanched almonds, chopped fine,
+    1/2 a cup of fondant,
+    1/4 a teaspoonful of vanilla,
+    Confectioner's sugar for kneading and shaping.
+
+    CHOCOLATE COATING
+
+    About 1 cup of fondant,
+    2 squares of Baker's Chocolate,
+    1 teaspoonful of vanilla extract,
+    Few drops of water, as needed,
+    Halves of blanched almonds.
+
+Mix the chopped almonds with the fondant and vanilla; add confectioner's
+sugar, a little at a time, and knead the mass thoroughly, on a marble or
+large platter; shape into a long roll, then cut into small pieces of the
+same size. Shape these into balls a generous half inch in diameter and
+leave them about an hour to harden on the outside. Put the fondant for
+the coating and the chocolate (shaved or broken in pieces) in a double
+boiler (with hot water in the lower receptacle); add the vanilla and the
+water and heat until melted; take out the spoon and put in a dipping
+fork (a wire fork costing about ten cents) beat the fondant, to keep it
+from crusting and drop in a "center;" with the fork cover it with
+fondant; put the fork under it and lift it out, scrape the fork lightly
+on the edge of the dish, to remove superfluous candy, turn the fork over
+and drop the bon-bon onto waxed paper. Make a design with the fork in
+taking it from the candy. At once press half of a blanched almond on the
+top of the candy, or the design made with the fork will suffice. If at
+any time the coating be too thick, add a few drops of water. If any be
+left over, use it to coat whole nuts or cherries.
+
+[Illustration: ALMOND AND CHERRY CHOCOLATE CREAMS.]
+
+
+CHERRY CHOCOLATE CREAMS
+
+    CENTERS
+
+    1/4 a cup of candied cherries, chopped fine,
+    1/2 a cup of fondant.
+
+    CHOCOLATE COATING
+
+    About one cup of fondant,
+    2 squares of Baker's Chocolate,
+    1 teaspoonful of vanilla extract,
+    Bits of cherry.
+
+Prepare the centers and coat in the same manner as the almond creams.
+
+
+CHOCOLATE PEPPERMINTS
+
+[Illustration: CHOCOLATE PEPPERMINTS.]
+
+Melt a little fondant and flavor it to taste with essence of peppermint;
+leave the mixture white or tint very delicately with green or pink
+color-paste. With a teaspoon drop the mixture onto waxed paper to make
+rounds of the same size--about one inch and a quarter in diameter--let
+these stand in a cool place about one hour. Put about a cup of fondant
+in a double boiler, add two ounces of chocolate and a teaspoonful of
+boiling water, then stir (over hot water) until the fondant and
+chocolate are melted and evenly mixed together; then drop the
+peppermints, one by one, into the chocolate mixture, and remove them
+with the fork to a piece of oil cloth; let stand until the chocolate is
+set, when they are ready to use.
+
+
+FIG-AND-NUT CHOCOLATES
+
+[Illustration: FIG AND NUT CHOCOLATES.]
+
+    5 figs,
+    3 or 4 tablespoonfuls of water or sherry wine,
+    1/2 a cup of English walnut meats,
+    Powdered sugar,
+    Fondant,
+    3 or 4 ounces of Baker's Chocolate,
+    1 teaspoonful of vanilla.
+
+Remove the stem and hard place around the blossom end of the figs, and
+let steam, with the water or wine, in a double boiler until softened,
+then add the nuts and chop very fine. Add powdered sugar as is needed to
+shape the mixture into balls. Melt the chocolate, using enough to secure
+the shade of brown desired in the coating and add to the fondant with
+the vanilla. Coat the fig-and-nut balls and drop them with the fork onto
+a piece of oil cloth or waxed paper in the same manner as the cherry
+bon-bons. These may be dipped in "Dot" Chocolate instead of fondant.
+
+
+CHOCOLATE MARSHMALLOWS
+
+[Illustration: CHOCOLATE MARSHMALLOWS.]
+
+Cut the marshmallows in halves, and put them, one by one, cut side down,
+in chocolate fondant (as prepared for almond and cherry chocolate
+creams), melted over hot water and flavored to taste with vanilla. Beat
+the chocolate with the fork, that it may not crust over, lift out the
+marshmallow, turn it and, in removing the fork, leave its imprint in the
+chocolate; sprinkle at once with a little fine-chopped pistachio nut
+meat. To prepare the nuts, set them over the fire in tepid water to
+cover, heat to the boiling point, drain, cover with cold water, then
+take them up, one by one, and with the thumb and finger push the meat
+from the skin.
+
+
+MAPLE FONDANT ACORNS
+
+[Illustration: MAPLE FONDANT ACORNS.]
+
+    2 cups of maple syrup,
+    1-3/4 cups of granulated sugar,
+    3/4 a cup of cold water,
+    Confectioner's sugar,
+    2 or more squares of Baker's Chocolate,
+    1 teaspoon of vanilla,
+    About 1/4 a cup of fine-chopped almonds, browned in the oven.
+
+Make fondant of the syrup, granulated sugar and cold water, following
+the directions given for fondant made of granulated sugar (cream of
+tartar or other acid is not required in maple fondant). Work some of the
+fondant, adding confectioner's sugar as needed, into cone shapes; let
+these stand an hour or longer to harden upon the outside. Put a little
+of the fondant in a dish over hot water; add Baker's Chocolate and
+vanilla as desired and beat till the chocolate is evenly mixed through
+the fondant, then dip the cones in the chocolate and set them on a piece
+of oil cloth or waxed paper. When all are dipped, lift the first one
+dipped from the paper and dip the base again in the chocolate, and then
+in the chopped-and-browned almonds. Continue until all have been dipped.
+
+
+CHOCOLATE ALMOND BARS
+
+[Illustration: CHOCOLATE ALMOND BARS.]
+
+    1/2 a cup of sugar,
+    3/4 a cup of glucose,
+    1/2 a cup of water,
+    (1/4 an ounce of paraffine at discretion),
+    1/2 a cup of blanched almonds, chopped fine,
+    1/3 the recipe for fondant,
+    3 or 4 ozs. of Baker's Chocolate,
+    1 teaspoonful of vanilla.
+
+Melt the sugar in the water and glucose and let boil to about 252° F.,
+or between a soft and a hard ball. Without the paraffine cook a little
+higher than with it. Add the almonds and the vanilla, mix thoroughly and
+turn onto a marble or platter over which powdered sugar has been sifted.
+Turn out the candy in such a way that it will take a rectangular shape
+on the marble. When cool enough score it in strips about an inch and a
+quarter wide, and, as it grows cooler, lift the strips, one by one, to a
+board and cut them in pieces half or three-quarters of an inch wide.
+When cold, drop them, sugar side down, in chocolate fondant prepared for
+"dipping." With the fork push them below the fondant, lift out, drain as
+much as possible, and set onto oil cloth. These improve upon keeping.
+
+
+ALMOND FONDANT STICKS
+
+[Illustration: ALMOND FONDANT STICKS.]
+
+    2-1/2 cups of coffee A or granulated sugar,
+    1/4 a cup of glucose,
+    1/2 a cup of water,
+    1/4 a pound of almond paste,
+    1/4 a pound of Baker's Premium Chocolate,
+    1 teaspoonful of vanilla extract,
+    1/2 a pound of Baker's "Dot" Chocolate.
+
+Put the sugar, glucose and water over the fire. Stir until the sugar is
+dissolved. Wash down the sides of the kettle as in making fondant. Let
+boil to the soft ball degree or to 238° F. Add the almond paste, cut
+into small, thin pieces, let boil up vigorously, then turn onto a damp
+marble. When nearly cold turn to a cream with a wooden spatula. It will
+take considerable time to turn this mixture to fondant. Cover and let
+stand half an hour. Add the Baker's Premium Chocolate, melted over hot
+water, and knead it in thoroughly. Add at the same time the vanilla. The
+chocolate must be added warm. At once cut off a portion of the fondant
+and knead it into a round ball; then roll it lightly under the fingers
+into a long strip the shape and size of a lead pencil; form as many of
+these strips as desired; cut the strips into two-inch lengths and let
+stand to become firm. Have ready the "Dot" Chocolate melted over hot
+water and in this coat the prepared sticks leaving the surface a little
+rough.
+
+
+ALMOND FONDANT BALLS
+
+[Illustration: ALMOND FONDANT BALLS.]
+
+Roll part of the almond fondant into small balls. Some of the "Dot"
+Chocolate will be left after dipping the almond chocolate sticks. Remelt
+this over hot water, and in it coat the balls lightly. As each ball is
+coated with the chocolate drop it onto a plate of chopped pistachio nut
+meats or of chopped cocoanut (fresh or dessicated). With a spoon
+sprinkle the chopped material over the balls.
+
+
+WALNUT CREAM-CHOCOLATES
+
+[Illustration: WALNUT CREAM CHOCOLATES.]
+
+    2-1/2 cups of granulated sugar,
+    1/2 a cup of condensed milk,
+    1/2 a cup of water,
+    3 or 4 tablespoonfuls of thick caramel syrup,
+    A little water,
+    1 teaspoonful of vanilla,
+    1/2 a pound of Baker's "Dot" Chocolate.
+
+Put the sugar, condensed milk and water over the fire to boil, stir
+gently but often, and let cook to the soft ball stage, or to 238°F. Pour
+on a damp marble and let stand undisturbed until cold; turn to a cream,
+then gather into a compact mass; cover with a bowl and let stand for
+thirty minutes; then knead the cream; put it into a double boiler; add
+the caramel syrup and the vanilla; stir constantly while the mixture
+becomes warm and thin; add a tablespoonful or two of water, if
+necessary, and drop the cream mixture into impressions made in
+cornstarch. Use two teaspoons to drop the cream. When the candy is cold,
+pick it from the starch. With a small brush remove the starch that
+sticks to the candy shapes. Coat each piece with "Dot" Chocolate. As
+each piece is coated and dropped onto the oil cloth, set half an English
+walnut meat upon the top.
+
+
+TO MOLD CANDY IN STARCH IMPRESSIONS
+
+Many candies, especially such as are of some variety of fondant, are
+thin when warm and solidify on the outside when cold, so that they may
+be "dipped" or coated with chocolate. To shape candy of this sort, fill
+a low pan with cornstarch, making it smooth upon the top. Have ready
+molds made of plaster paris, glued to a thin strip of wood, press these
+into the cornstarch; lift from the starch and repeat the impressions as
+many times as the space allows. If molds are not available a thimble,
+round piece of wood, or the stopper of an oil or vinegar cruet will
+answer the purpose, though the impressions must be made one at a time.
+
+
+CHOCOLATE BUTTER CREAMS
+
+[Illustration: CHOCOLATE BUTTER CREAMS.]
+
+    2-1/2 cups of sugar,
+    1/2 a cup of water,
+    1/4 a cup of glucose,
+    1/4 a cup of butter,
+    2-1/2 ozs of Baker's Premium Chocolate,
+    2 teaspoonfuls of vanilla,
+    1/2 a pound of Baker's "Dot" Chocolate.
+
+Put the sugar, water, glucose and butter over the fire; stir until the
+sugar is melted, then cook to the soft ball degree, or 236° F.; pour on
+a damp marble and leave until cold; then pour on the Premium Chocolate,
+melted over hot water, and with a spatula turn to a cream. This process
+is longer than with the ordinary fondant. Cover the chocolate fondant
+with a bowl and let stand for thirty minutes; knead well and set over
+the fire in a double boiler; add the vanilla and stir until melted. The
+mixture is now ready to be dropped into small impressions in starch;
+when cold and brushed free of starch dip in "Dot" Chocolate. When
+dropping the chocolate mixture into the starch it should be just soft
+enough to run level on the top. If too soft it will not hold its shape
+in coating.
+
+
+FONDANT FOR SOFT CHOCOLATE CREAMS
+
+    2-1/2 cups of sugar,
+    1/3 a cup of glucose (pure corn syrup),
+    1 cup of water.
+
+Put the sugar, glucose and water over the fire and stir until boiling,
+then wash down the sides of the saucepan, cover and finish cooking as in
+making ordinary fondant. Let cook to 238° F. Turn the syrup onto a damp
+marble or platter and _before it becomes cold_ turn to a cream with a
+wooden spatula. When the fondant begins to stiffen, scrape at once into
+a bowl and cover with a damp cloth, but do not let the cloth touch the
+fondant. Use this fondant in the following recipes.
+
+
+ROSE CHOCOLATE CREAMS
+
+    Fondant,
+    Damask rose color-paste,
+    1/2 to 1 whole teaspoonful of rose extract,
+    1/2 a pound of Baker's "Dot" Chocolate.
+
+Put a part or the whole of the fondant into a double boiler over boiling
+water. With the point of a toothpick take up a little of the color-paste
+and add to the fondant; add the extract and stir until the mixture is
+hot, thin and evenly tinted. With two teaspoons drop the mixture into
+impressions made in starch; it should be hot and thin enough to run
+level on top. When the shapes are cold, remove from the starch, brush
+carefully and coat with "Dot" Chocolate.
+
+[Illustration: ROSE AND PISTACHIO CHOCOLATE CREAMS.]
+
+
+PISTACHIO CHOCOLATE CREAMS
+
+    Fondant,
+    Green color-paste,
+    1 teaspoonful of vanilla extract,
+    1/8 a teaspoonful of almond extract,
+    Pistachio nuts in slices and halves,
+    1/2 a pound of Baker's "Dot" Chocolate.
+
+Using green color-paste, vanilla and almond extract mold the fondant in
+long shapes. Put a bit of nut in each impression, before filling it with
+fondant. When firm coat with "Dot" Chocolate and set half a pistachio
+nut on top.
+
+
+SURPRISE CHOCOLATE CREAMS
+
+[Illustration: SURPRISE CHOCOLATE CREAMS.]
+
+    Fondant,
+    Candied or Maraschino cherries,
+    Flavoring of almond or vanilla,
+    Chopped peanuts,
+    1/2 a pound of Baker's "Dot" Chocolate.
+
+Melt the fondant over hot water and add the flavoring. Put a bit of
+cherry in the bottom of each starch impression, then turn in the melted
+fondant, to fill the impressions and have them level on the top. Let the
+chocolate, broken in bits, be melted over warm water, then add as many
+chopped peanuts as can be well stirred into it; let cool to about 80° F.
+and in it drop the creams, one at a time; as coated dispose them on
+table oil cloth or waxed paper.
+
+
+CHOCOLATE PEANUT BRITTLE
+
+[Illustration: CHOCOLATE PEANUT BRITTLE.]
+
+    1-1/2 cups of sugar,
+    2/3 a cup of water,
+    1/2 a cup of glucose (pure corn syrup),
+    2 level tablespoonfuls of butter,
+    1/2 a pound of _raw_ shelled peanuts,
+    1 teaspoonful of vanilla extract,
+    1 level teaspoonful of soda,
+    1 tablespoonful of cold water,
+    1/2 a pound or more of Baker's "Dot" Chocolate.
+
+Put the sugar, water and glucose over the fire; stir till the sugar is
+dissolved; wash down the sides of the saucepan with a cloth or the
+fingers dipped in cold water, cover and let boil three or four minutes,
+then uncover and let cook to 275° F. (when a little is cooled and chewed
+it clings but does not stick to the teeth) add the butter and peanuts
+and _stir constantly_ until the peanuts are nicely browned (or are of
+the color of well roasted peanuts). Dissolve the soda in the cold water,
+add the vanilla and the soda and stir vigorously. When the candy is
+through foaming, turn it onto a warm and well-oiled marble or platter.
+As soon as it has cooled a little on the edges, take hold of it at the
+edge and pull out as thin as possible. Loosen it from the receptacle at
+the center by running a spatula under it, then turn the whole sheet
+upside down, and again pull as thin as possible. Break into small pieces
+and when cold coat with "Dot" Chocolate prepared as in previous recipes.
+Half of a roasted peanut may be set upon each piece as coated. Note that
+the peanuts used in the brittle are raw. The small Spanish peanuts are
+the best for this purpose. After the peanuts are shelled, cover them
+with boiling water, let boil up once, then skim out and push off the
+skin, when they are ready to use.
+
+
+CHOCOLATE POP CORN BALLS
+
+[Illustration: CHOCOLATE POP CORN BALLS.]
+
+    1-1/2 cups of sugar,
+    1/3 a cup of glucose,
+    2/3 a cup of water,
+    1/3 a cup of molasses,
+    3 tablespoonfuls of butter,
+    3 squares of Baker's Premium Chocolate,
+    1 teaspoonful of vanilla extract,
+    About 4 quarts of popped corn, well salted.
+
+Set the sugar, glucose and water over the fire, stir until the sugar is
+melted, then wash down the sides of the saucepan, cover and let boil
+three or four minutes, then remove the cover and let cook without
+stirring to the hard ball degree; add the molasses and butter and stir
+constantly until brittle in cold water; remove from the fire and, as
+soon as the bubbling ceases, add the chocolate, melted over hot water,
+and the vanilla; stir, to mix the chocolate evenly through the candy,
+then pour onto the popped corn, mixing the two together meanwhile. With
+buttered hands lightly roll the mixture into small balls. Press the
+mixture together only just enough to hold it in shape. Discard all the
+hard kernels in the corn. Have the corn warm and in a warm bowl.
+
+
+CHOCOLATE MOLASSES KISSES
+
+[Illustration: CHOCOLATE MOLASSES KISSES.]
+
+    2 cups of coffee A sugar,
+    1/3 a cup of glucose, (pure corn syrup),
+    2/3 a cup of water,
+    1 cup of molasses,
+    2 tablespoonfuls of butter,
+    1/4 a teaspoonful of salt,
+    4 ounces of Baker's Premium Chocolate,
+    1 tablespoonful of vanilla extract, or
+    1 teaspoonful of essence of peppermint.
+
+Put all the ingredients, save the salt, chocolate and flavoring, over
+the fire; let boil rapidly to 260°F., or until brittle when tested in
+cold water. During the last of the cooking the candy must be stirred
+constantly. Pour onto an oiled platter or marble; pour the chocolate,
+melted over hot water, above the candy; as the candy cools on the edges,
+with a spatula or the fingers, turn the edges towards the center;
+continue this until the candy is cold enough to pull; pull over a hook
+until cold; add the flavoring, a little at a time, during the pulling,
+cut in short lengths and wrap in waxed paper.
+
+
+
+
+WALTER BAKER & CO., Ltd.
+
+ESTABLISHED 1780
+
+
+This House has grown to be the largest of its kind in the world and it
+has achieved that result by always maintaining the highest standard in
+the quality of its cocoa and chocolate preparations and selling them at
+the lowest price for which unadulterated articles of high grade can be
+put upon the market. Under cover of a similarity in name, trade-mark,
+label or wrapper, a number of unscrupulous concerns have, within recent
+years, made attempts to get possession of the great market won by this
+House, by trading on its good name--selling to unsuspecting consumers
+goods of distinctly inferior quality by representing them to be the
+products of the genuine "Baker's." The quantity of goods sold in this
+way is not so much of an injury to us as the discredit cast upon our
+manufactures by leading some consumers to believe that these fraudulent
+articles are of our manufacture and that we have lowered the high
+standard maintained for so many years. It is difficult to bring the
+fraud home to all consumers, as those who are making use of it seek
+out-of-the-way places where deception will the more easily pass.
+
+We have letters from housekeepers who have used the genuine Baker goods
+for years, expressing their indignation at the attempts of unscrupulous
+dealers to foist upon them inferior and adulterated articles by
+fraudulently representing them to be of our manufacture.
+
+Statements in the press and in the reports of the Pure Food
+Commissioners show that there are on the market at this time many cocoas
+and chocolates which have been treated with adulterants, more or less
+injurious to health, for the purpose of cheapening the cost and giving a
+fictitious appearance of richness and strength. The safest course for
+consumers, therefore, is to buy goods bearing the name and trade-mark of
+a well-known and reputable manufacturer, and to make sure by a careful
+examination that they are getting what they order.
+
+     Our Cocoa and Chocolate Preparations are ABSOLUTELY PURE--free
+     from coloring matter, chemical solvents, or adulterants of any
+     kind, and are therefore in full conformity to the requirements of
+     all National and State Pure Food Laws.
+
+We have behind us one hundred and twenty-nine years of successful
+manufacture, and fifty-two highest awards from the great industrial
+exhibitions in Europe and America.
+
+We ask the cooperation of all consumers who want to get what they order
+and what they pay for to help us--as much in their own interest as
+ours--in checking these frauds.
+
+WALTER BAKER & CO., Ltd.
+
+
+
+Our registered guarantee under National Pure Food Laws is Serial No.
+90.
+
+
+
+
+WALTER BAKER & Co.'s Cocoa and Chocolate Preparations
+
+       *       *       *       *       *
+
+BAKER'S BREAKFAST COCOA
+
+[Illustration: Walker Baker & Co's. BREAKFAST COCOA
+               FAC-SIMILE OF 1/2 LB. CAN.]
+
+In 1-5 lb., 1-4 lb., 1-2 lb., 1 lb. and 5 lb. tins
+
+This admirable preparation is made from selected cocoa, from which the
+excess of oil has been removed. It is _absolutely pure_, and it is
+_soluble_. It has _more than three times the strength_ of cocoa mixed
+with starch, arrowroot or sugar, and is, therefore, far more economical,
+_costing less than one cent a cup_. It is delicious, nourishing,
+strengthening, _easily digested_, and admirably adapted for invalids as
+well as for persons in health.
+
+_No alkalies or other chemicals or dyes are used in its preparation._
+
+Trade-Mark on every package
+
+       *       *       *       *       *
+
+BAKER'S CHOCOLATE
+
+[Illustration: WALTER BAKER & CO'S. PREMIUM NO. 1
+               FAC-SIMILE OF 1/2 LB. PACKAGE.]
+
+In 1-4 and 1-2 lb. cakes, 1 lb. packages, blue wrapper, yellow label
+
+It is the pure product of carefully selected cocoa beans, to which
+nothing has been added and from which nothing has been taken away.
+Unequalled for smoothness, delicacy and natural flavor. Celebrated for
+more than a century as a nutritious, delicious and flesh-forming
+beverage. The high reputation and constantly increasing sales of this
+article have led to imitations on a very extensive scale. To distinguish
+their product from these imitations Walter Baker & Co., Ltd., have
+enclosed their cakes and pound packages in a new envelope or case of
+stiff paper, different from any other package. The color of the case is
+the same shade of deep blue heretofore used on the Baker packages, and
+no change has been made in the color (yellow) and design of the label.
+On the outside of the case, the name of the manufacturer is prominently
+printed in white letters. On the back of every package a colored
+lithograph of the trade-mark, "La Belle Chocolatière" sometimes called
+the Chocolate Girl, is printed. Vigorous proceedings will be taken
+against anyone imitating the package.
+
+Trade-mark on every package
+
+       *       *       *       *       *
+
+BAKER'S VANILLA CHOCOLATE
+
+In 1-2 lb. and 1-6 lb. cakes and 5c and 10c packages,
+
+is guaranteed to consist solely of choice cocoa and sugar, flavored with
+pure vanilla beans. Particular care is taken in its preparation, and a
+trial will convince one that it is really a delicious article for eating
+or drinking. It is the best sweet chocolate in the market. Used at
+receptions and evening parties in place of tea or coffee. The small
+cakes form the most convenient, palatable and healthful article of food
+that can be carried by bicyclists, tourists and students.
+
+Trade-mark on every package
+
+       *       *       *       *       *
+
+CARACAS CHOCOLATE
+
+[Illustration: WALTER BAKER & CO'S. CARACAS SWEET CHOCOLATE
+               FAC-SIMILE 1/4 LB. PACKAGE.]
+
+In 1-8 and 1-4 lb. packages
+
+A delicious article. Good to eat and good to drink. It is one of the
+finest and most popular sweet chocolates on the market, and has a
+constantly increasing sale in all parts of the country. If you do not
+find it at your grocer's, we will send a quarter-pound cake by mail,
+prepaid, on receipt of 10 cents in stamps or money.
+
+Trade-mark on every package
+
+       *       *       *       *       *
+
+CENTURY CHOCOLATE
+
+In 1-4 lb. packages
+
+A fine vanilla chocolate for eating or drinking. Put up in very artistic
+wrappers.
+
+Trade-mark on every package
+
+       *       *       *       *       *
+
+AUTO-SWEET CHOCOLATE
+
+In 1-6 lb. packages
+
+A fine eating chocolate, enclosed in an attractive wrapper with an
+embossed representation of an automobile in colors.
+
+Trade-mark on every package
+
+       *       *       *       *       *
+
+GERMAN SWEET CHOCOLATE
+
+[Illustration: WALTER BAKER & CO'S. GERMAN SWEET CHOCOLATE
+               FAC-SIMILE 1/4 LB. PACKAGE.]
+
+In 1-4 lb. and 1-8 lb. packages
+
+is one of the most popular sweet chocolates sold anywhere. It is
+palatable, nutritious and healthful and is a great favorite with
+children.
+
+_Beware of imitations. The genuine is stamped: "S. German, Dorchester,
+Mass."_
+
+Trade-mark (La Belle Chocolatière) on every package
+
+       *       *       *       *       *
+
+DOT CHOCOLATE
+
+In 1-2 lb. cakes; 12 lb. boxes
+
+A high grade chocolate specially prepared for home-made candies, and for
+sportsmen's use. If you do not find it at your grocer's write to us and
+we will put you in the way of getting it.
+
+In "The Way of the Woods--A Manual for Sportsmen" Edward Breck, the
+author, says:
+
+"Chocolate is now regarded as a very high-class food on account of its
+nutritive qualities. * * * * * A half cake will keep a man's strength up
+for a day without any other food. I never strike off from camp by myself
+without a piece of chocolate in my pocket. Do not, however, have
+anything to do with the mawkishly sweet chocolates of the candy shops or
+the imported milk chocolate, which are not suited for the purpose. We
+have something better here in America in Walter Baker & Co.'s "Dot"
+brand, which is slightly sweetened."
+
+       *       *       *       *       *
+
+CRACKED COCOA OR COCOA NIBS
+
+In 1-2 lb. and 1 lb. packages, and in 6 lb. and 10 lb. bags
+
+This is the freshly roasted bean cracked into small pieces. It contains
+no admixture, and presents the full flavor of the cocoa-bean in all its
+natural fragrance and purity. When properly prepared, it is one of the
+most economical drinks. Dr. Lankester says cocoa contains as much
+flesh-forming matter as beef.
+
+Trade-mark on every package
+
+       *       *       *       *       *
+
+SOLUBLE COCOA
+
+This is a preparation for the special use of druggists and others in
+making hot or cold soda. It forms the basis for a delicious, refreshing,
+nourishing and strengthening drink.
+
+It is perfectly soluble. It is absolutely pure. It is easily made. It
+possesses the full strength and natural flavor of the cocoa-bean. No
+chemicals are used in its preparation.
+
+_The directions for making one gallon of syrup are as follows:_
+
+    8 ounces of soluble cocoa,
+    8-1/2 pounds of white sugar,
+    2-1/2 quarts of water.
+
+Thoroughly dissolve the cocoa in hot water, then add the sugar, and heat
+until the mixture boils. Strain while hot. After it has become cool,
+sugar may be added if desired.
+
+The Trade is supplied with 1, 4 or 10 lb. decorated canisters.
+
+Trade-mark on every package
+
+       *       *       *       *       *
+
+CHOCOLATE FOR CONFECTIONERS' USE
+
+_Liquid Chocolates_--plain, sweet, light, medium and dark.
+
+_Soluble Cocoa_--for hot or cold soda.
+
+_Absolutely Pure--free from coloring matter, chemical solvents, or
+adulterants of any kind, and therefore in full conformity to the
+requirements of all National and State Pure Food Laws._
+
+       *       *       *       *       *
+
+VANILLA TABLETS
+
+These are small pieces of chocolate, made from the finest beans, and
+done up in fancy foil. The packages are tied with colored ribbons, and
+are very attractive in form and delicious in substance. They are much
+used for desserts and collations, and at picnics and entertainments for
+young people. They are strongly recommended by physicians as a healthy
+and nutritious confection for children.
+
+Trade-mark on every package
+
+       *       *       *       *       *
+
+COCOA-BUTTER
+
+In 1-2 lb. and 1-5 lb. cakes, and in metal boxes for toilet uses
+
+One-half the weight of the cocoa-bean consists of a fat called
+"cocoa-butter," from its resemblance to ordinary butter. It is
+considered of great value as a nutritious, strengthening tonic, being
+preferred to cod-liver oil and other nauseous fats so often used in
+pulmonary complaints. As a soothing application to chapped hands and
+lips, and all irritated surfaces, cocoa-butter has no equal, making the
+skin remarkably soft and smooth. Many who have used it say they would
+not for any consideration be without it. It is almost a necessary
+article for every household.
+
+Trade-mark on every package
+
+       *       *       *       *       *
+
+COCOA-SHELLS
+
+In 1 lb. and 1-2 lb. packages
+
+Cocoa-shells are the thin outer covering of the beans. They have a
+flavor similar to but milder than cocoa. Their very low price places
+them within the reach of all; and as furnishing a pleasant and healthy
+drink, they are considered superior to tea and coffee.
+
+Packed _only_ in 1 lb. and 1/2 lb. papers, with our label and name on
+them.
+
+Trade-mark on every package
+
+       *       *       *       *       *
+
+CACAO DES AZTÈQUES
+
+In boxes, 6 lbs. each; 1-2 lb. bottles
+
+A compound formerly known as _Racabout des Arabes_; a most nutritious
+preparation; indispensable as an article of diet for children,
+convalescents, ladies, and delicate or aged persons. It is composed of
+the best nutritive and restoring substances, suitable for the most
+delicate system. It is now a _favorite breakfast beverage for ladies and
+young persons_, to whom it gives freshness and _embonpoint_. It has
+solved the problem of medicine by imparting something which is easily
+digestible and at the same time _free from the exciting qualities_ of
+coffee and tea, thus making it especially desirable for nervous persons
+or those afflicted with weak stomachs.
+
+It has a very agreeable flavor, is easily prepared, and has received the
+_commendation of eminent physicians_ as being the best article known for
+convalescents and all persons desiring a _light, digestible, nourishing
+and strengthening food_.
+
+[Illustration]
+
+
+
+INDEX TO RECIPES
+
+
+MISS PARLOA'S:
+
+Plain Chocolate (For Drinking)
+Chocolate, Vienna Style
+Breakfast Cocoa
+Chocolate Layer Cake
+    "     Cake
+    "     Marble Cake
+    "     Glacé Cake
+    "     Glacé
+    "     Biscuit
+    "     Wafers
+Cinderella Cakes
+Chocolate Éclairs
+    "     Cookies
+    "     Gingerbread
+Vanilla Icing
+Chocolate Icing
+    "     Profiteroles
+    "     Ice-cream
+    "     Cream Pies
+    "     Mousse
+    "     Charlotte
+    "     Bavarian Cream
+    "     Cream
+    "     Blanc-mange
+    "     Cream Renversee
+Baked Chocolate Custard
+Chocolate Soufflé
+    "     Pudding
+    "     Meringue Pudding
+Milton Pudding
+Snow Pudding
+Chocolate Sauce
+    "     Candy
+Cream Chocolate Caramels
+Sugar     "        "
+Chocolate Creams, No. 1
+    "       "     No. 2
+    "     Cones
+Genesee Bonbons
+Chocolate Syrup
+Refreshing Drinks for Summer
+
+       *       *       *       *       *
+
+MISS BURR'S:
+
+Cracked Cocoa
+For Three Gallons Breakfast Cocoa
+Vanilla Chocolate with Whipped Cream
+Chocolate Cream Pie
+    "     Filling
+Meringue
+Cocoa Sticks
+  "   Frosting
+  "   Sauce
+  "   Cake
+  "   Meringue Pudding
+Chocolate Almonds
+    "     Coatings
+Hot Chocolate Sauce
+Cocoa Sponge Cake
+Chocolate Frosting
+    "     Cake; or, Devil's Food
+    "     Ice-cream
+    "     Whip
+Cocoa Marble Cake
+Chocolate Marble Cake
+    "     Jelly
+Cottage Pudding
+Vanilla Sauce
+Cocoanut Soufflé
+Chocolate Sauce
+Cocoa Biscuit
+  "   Fudge
+
+       *       *       *       *       *
+
+MISS ROBINSON'S:
+
+Plain Chocolate 1 quart
+Cocoa Sponge Cake
+  "   Marble  "
+  "   Doughnuts
+  "   Buns
+
+       *       *       *       *       *
+
+MRS. RORER'S:
+
+Chocolate Cake
+
+       *       *       *       *       *
+
+MRS. LINCOLN'S:
+
+Chocolate Caramels
+
+       *       *       *       *       *
+
+MISS FARMER'S:
+
+Chocolate Nougat Cake
+    "     Cream Candy
+
+       *       *       *       *       *
+
+MRS. ARMSTRONG'S:
+
+Chocolate Pudding
+    "     Charlotte
+Chocolate Jelly with Crystallized Green Gages
+
+       *       *       *       *       *
+
+MRS. BEDFORD'S:
+
+Chocolate Crullers
+Hot Cocoa Sauce for Ice-cream
+Chocolate Macaroons
+
+       *       *       *       *       *
+
+MRS. EWING'S:
+
+Creamy Cocoa
+   "   Chocolate
+
+       *       *       *       *       *
+
+MRS. HILL'S:
+
+Cocoa Frappé
+Chocolate Puffs
+
+       *       *       *       *       *
+
+MRS. SALZBACHER'S:
+
+Chocolate Hearts
+
+       *       *       *       *       *
+
+Cocoa Charlotte
+Chocolate Fudge with Fruit
+    "     Macaroons
+
+       *       *       *       *       *
+
+Petits Four
+Potato Cake
+Spanish Chocolate Cake
+
+       *       *       *       *       *
+
+MRS. HILL'S CANDY RECIPES:
+
+Peppermints, Chocolate Mints, etc.
+Chocolate Caramel Walnuts
+"Dot" Chocolate Coatings
+Chocolate Dipped Peppermints
+Ginger, Cherry, Apricot and Nut Chocolates
+Chocolate Peanut Clusters
+    "     Coated Almonds
+    "     Dipped Parisian Sweets
+Stuffed Dates, 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
+
+       *       *       *       *       *
+
+
+[Illustration]
+
+
+
+NO OTHER FOOD PRODUCT HAS A LIKE RECORD.
+
+[Illustration]
+
+WALTER BAKER & CO. LTD.
+
+ESTABLISHED 1780.
+
+52 HIGHEST AWARDS.
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+End of the Project Gutenberg EBook of Chocolate and Cocoa Recipes and Home
+Made Candy Recipes, by Miss Parloa
+
+*** END OF THE PROJECT GUTENBERG EBOOK 13177 ***