diff options
Diffstat (limited to 'old/13177.txt')
| -rw-r--r-- | old/13177.txt | 3893 |
1 files changed, 3893 insertions, 0 deletions
diff --git a/old/13177.txt b/old/13177.txt new file mode 100644 index 0000000..46ae1d2 --- /dev/null +++ b/old/13177.txt @@ -0,0 +1,3893 @@ +The Project Gutenberg EBook of Chocolate and Cocoa Recipes and Home Made +Candy Recipes, by Miss Parloa + +This eBook is for the use of anyone anywhere at no cost and with +almost no restrictions whatsoever. You may copy it, give it away or +re-use it under the terms of the Project Gutenberg License included +with this eBook or online at www.gutenberg.org + + +Title: Chocolate and Cocoa Recipes and Home Made Candy Recipes + +Author: Miss Parloa + +Release Date: August 13, 2004 [EBook #13177] + +Language: English + +Character set encoding: ASCII + +*** START OF THIS PROJECT GUTENBERG EBOOK CHOCOLATE *** + + + + +Produced by Paul Murray, Annika and PG Distributed Proofreaders. +This book was produced from images from Feeding America: The Historic +American Cookbook Project at Michigan State University + + + + + + + + + + +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 Gout_, 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 Linnaeus +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 _pate_, 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 +Sevigne'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 GLACE 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 glace frosting. + +GLACE 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 GLACE + +After making a glace 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 eclairs. + +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 ECLAIRS + +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 eclair 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 ECLAIRS.--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 eclair, and dip the top in the hot chocolate. +Place on a plate, and continue until all the eclairs are "glaced." 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 eclairs, 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 +eclairs. 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 SOUFFLE + +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 SOUFFLE + + 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 FRAPPE + +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 deg. 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 deg. 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 deg. 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 deg. 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 deg. 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 deg. 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 deg. 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 deg. 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 deg. 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 deg. 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 deg. 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 deg. +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 deg. 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 eclairs 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 deg. 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 deg. 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 deg.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 deg. 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 deg. 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 deg. 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 deg. 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 deg.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 Chocolatiere" 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 Chocolatiere) 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 AZTEQUES + +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 + " Glace Cake + " Glace + " Biscuit + " Wafers +Cinderella Cakes +Chocolate Eclairs + " Cookies + " Gingerbread +Vanilla Icing +Chocolate Icing + " Profiteroles + " Ice-cream + " Cream Pies + " Mousse + " Charlotte + " Bavarian Cream + " Cream + " Blanc-mange + " Cream Renversee +Baked Chocolate Custard +Chocolate Souffle + " 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 Souffle +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 Frappe +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 THIS PROJECT GUTENBERG EBOOK CHOCOLATE *** + +***** This file should be named 13177.txt or 13177.zip ***** +This and all associated files of various formats will be found in: + https://www.gutenberg.org/1/3/1/7/13177/ + +Produced by Paul Murray, Annika and PG Distributed Proofreaders. +This book was produced from images from Feeding America: The Historic +American Cookbook Project at Michigan State University + + +Updated editions will replace the previous one--the old editions +will be renamed. + +Creating the works from public domain print editions means that no +one owns a United States copyright in these works, so the Foundation +(and you!) can copy and distribute it in the United States without +permission and without paying copyright royalties. Special rules, +set forth in the General Terms of Use part of this license, apply to +copying and distributing Project Gutenberg-tm electronic works to +protect the PROJECT GUTENBERG-tm concept and trademark. Project +Gutenberg is a registered trademark, and may not be used if you +charge for the eBooks, unless you receive specific permission. If you +do not charge anything for copies of this eBook, complying with the +rules is very easy. You may use this eBook for nearly any purpose +such as creation of derivative works, reports, performances and +research. They may be modified and printed and given away--you may do +practically ANYTHING with public domain eBooks. Redistribution is +subject to the trademark license, especially commercial +redistribution. + + + +*** START: FULL LICENSE *** + +THE FULL PROJECT GUTENBERG LICENSE +PLEASE READ THIS BEFORE YOU DISTRIBUTE OR USE THIS WORK + +To protect the Project Gutenberg-tm mission of promoting the free +distribution of electronic works, by using or distributing this work +(or any other work associated in any way with the phrase "Project +Gutenberg"), you agree to comply with all the terms of the Full Project +Gutenberg-tm License (available with this file or online at +https://gutenberg.org/license). + + +Section 1. General Terms of Use and Redistributing Project Gutenberg-tm +electronic works + +1.A. By reading or using any part of this Project Gutenberg-tm +electronic work, you indicate that you have read, understand, agree to +and accept all the terms of this license and intellectual property +(trademark/copyright) agreement. If you do not agree to abide by all +the terms of this agreement, you must cease using and return or destroy +all copies of Project Gutenberg-tm electronic works in your possession. +If you paid a fee for obtaining a copy of or access to a Project +Gutenberg-tm electronic work and you do not agree to be bound by the +terms of this agreement, you may obtain a refund from the person or +entity to whom you paid the fee as set forth in paragraph 1.E.8. + +1.B. "Project Gutenberg" is a registered trademark. It may only be +used on or associated in any way with an electronic work by people who +agree to be bound by the terms of this agreement. There are a few +things that you can do with most Project Gutenberg-tm electronic works +even without complying with the full terms of this agreement. See +paragraph 1.C below. There are a lot of things you can do with Project +Gutenberg-tm electronic works if you follow the terms of this agreement +and help preserve free future access to Project Gutenberg-tm electronic +works. See paragraph 1.E below. + +1.C. The Project Gutenberg Literary Archive Foundation ("the Foundation" +or PGLAF), owns a compilation copyright in the collection of Project +Gutenberg-tm electronic works. Nearly all the individual works in the +collection are in the public domain in the United States. If an +individual work is in the public domain in the United States and you are +located in the United States, we do not claim a right to prevent you from +copying, distributing, performing, displaying or creating derivative +works based on the work as long as all references to Project Gutenberg +are removed. Of course, we hope that you will support the Project +Gutenberg-tm mission of promoting free access to electronic works by +freely sharing Project Gutenberg-tm works in compliance with the terms of +this agreement for keeping the Project Gutenberg-tm name associated with +the work. You can easily comply with the terms of this agreement by +keeping this work in the same format with its attached full Project +Gutenberg-tm License when you share it without charge with others. + +1.D. The copyright laws of the place where you are located also govern +what you can do with this work. Copyright laws in most countries are in +a constant state of change. If you are outside the United States, check +the laws of your country in addition to the terms of this agreement +before downloading, copying, displaying, performing, distributing or +creating derivative works based on this work or any other Project +Gutenberg-tm work. The Foundation makes no representations concerning +the copyright status of any work in any country outside the United +States. + +1.E. Unless you have removed all references to Project Gutenberg: + +1.E.1. The following sentence, with active links to, or other immediate +access to, the full Project Gutenberg-tm License must appear prominently +whenever any copy of a Project Gutenberg-tm work (any work on which the +phrase "Project Gutenberg" appears, or with which the phrase "Project +Gutenberg" is associated) is accessed, displayed, performed, viewed, +copied or distributed: + +This eBook is for the use of anyone anywhere at no cost and with +almost no restrictions whatsoever. You may copy it, give it away or +re-use it under the terms of the Project Gutenberg License included +with this eBook or online at www.gutenberg.org + +1.E.2. If an individual Project Gutenberg-tm electronic work is derived +from the public domain (does not contain a notice indicating that it is +posted with permission of the copyright holder), the work can be copied +and distributed to anyone in the United States without paying any fees +or charges. If you are redistributing or providing access to a work +with the phrase "Project Gutenberg" associated with or appearing on the +work, you must comply either with the requirements of paragraphs 1.E.1 +through 1.E.7 or obtain permission for the use of the work and the +Project Gutenberg-tm trademark as set forth in paragraphs 1.E.8 or +1.E.9. + +1.E.3. If an individual Project Gutenberg-tm electronic work is posted +with the permission of the copyright holder, your use and distribution +must comply with both paragraphs 1.E.1 through 1.E.7 and any additional +terms imposed by the copyright holder. Additional terms will be linked +to the Project Gutenberg-tm License for all works posted with the +permission of the copyright holder found at the beginning of this work. + +1.E.4. Do not unlink or detach or remove the full Project Gutenberg-tm +License terms from this work, or any files containing a part of this +work or any other work associated with Project Gutenberg-tm. + +1.E.5. Do not copy, display, perform, distribute or redistribute this +electronic work, or any part of this electronic work, without +prominently displaying the sentence set forth in paragraph 1.E.1 with +active links or immediate access to the full terms of the Project +Gutenberg-tm License. + +1.E.6. You may convert to and distribute this work in any binary, +compressed, marked up, nonproprietary or proprietary form, including any +word processing or hypertext form. However, if you provide access to or +distribute copies of a Project Gutenberg-tm work in a format other than +"Plain Vanilla ASCII" or other format used in the official version +posted on the official Project Gutenberg-tm web site (www.gutenberg.org), +you must, at no additional cost, fee or expense to the user, provide a +copy, a means of exporting a copy, or a means of obtaining a copy upon +request, of the work in its original "Plain Vanilla ASCII" or other +form. Any alternate format must include the full Project Gutenberg-tm +License as specified in paragraph 1.E.1. + +1.E.7. Do not charge a fee for access to, viewing, displaying, +performing, copying or distributing any Project Gutenberg-tm works +unless you comply with paragraph 1.E.8 or 1.E.9. + +1.E.8. You may charge a reasonable fee for copies of or providing +access to or distributing Project Gutenberg-tm electronic works provided +that + +- You pay a royalty fee of 20% of the gross profits you derive from + the use of Project Gutenberg-tm works calculated using the method + you already use to calculate your applicable taxes. The fee is + owed to the owner of the Project Gutenberg-tm trademark, but he + has agreed to donate royalties under this paragraph to the + Project Gutenberg Literary Archive Foundation. Royalty payments + must be paid within 60 days following each date on which you + prepare (or are legally required to prepare) your periodic tax + returns. Royalty payments should be clearly marked as such and + sent to the Project Gutenberg Literary Archive Foundation at the + address specified in Section 4, "Information about donations to + the Project Gutenberg Literary Archive Foundation." + +- You provide a full refund of any money paid by a user who notifies + you in writing (or by e-mail) within 30 days of receipt that s/he + does not agree to the terms of the full Project Gutenberg-tm + License. You must require such a user to return or + destroy all copies of the works possessed in a physical medium + and discontinue all use of and all access to other copies of + Project Gutenberg-tm works. + +- You provide, in accordance with paragraph 1.F.3, a full refund of any + money paid for a work or a replacement copy, if a defect in the + electronic work is discovered and reported to you within 90 days + of receipt of the work. + +- You comply with all other terms of this agreement for free + distribution of Project Gutenberg-tm works. + +1.E.9. If you wish to charge a fee or distribute a Project Gutenberg-tm +electronic work or group of works on different terms than are set +forth in this agreement, you must obtain permission in writing from +both the Project Gutenberg Literary Archive Foundation and Michael +Hart, the owner of the Project Gutenberg-tm trademark. Contact the +Foundation as set forth in Section 3 below. + +1.F. + +1.F.1. Project Gutenberg volunteers and employees expend considerable +effort to identify, do copyright research on, transcribe and proofread +public domain works in creating the Project Gutenberg-tm +collection. Despite these efforts, Project Gutenberg-tm electronic +works, and the medium on which they may be stored, may contain +"Defects," such as, but not limited to, incomplete, inaccurate or +corrupt data, transcription errors, a copyright or other intellectual +property infringement, a defective or damaged disk or other medium, a +computer virus, or computer codes that damage or cannot be read by +your equipment. + +1.F.2. LIMITED WARRANTY, DISCLAIMER OF DAMAGES - Except for the "Right +of Replacement or Refund" described in paragraph 1.F.3, the Project +Gutenberg Literary Archive Foundation, the owner of the Project +Gutenberg-tm trademark, and any other party distributing a Project +Gutenberg-tm electronic work under this agreement, disclaim all +liability to you for damages, costs and expenses, including legal +fees. YOU AGREE THAT YOU HAVE NO REMEDIES FOR NEGLIGENCE, STRICT +LIABILITY, BREACH OF WARRANTY OR BREACH OF CONTRACT EXCEPT THOSE +PROVIDED IN PARAGRAPH F3. YOU AGREE THAT THE FOUNDATION, THE +TRADEMARK OWNER, AND ANY DISTRIBUTOR UNDER THIS AGREEMENT WILL NOT BE +LIABLE TO YOU FOR ACTUAL, DIRECT, INDIRECT, CONSEQUENTIAL, PUNITIVE OR +INCIDENTAL DAMAGES EVEN IF YOU GIVE NOTICE OF THE POSSIBILITY OF SUCH +DAMAGE. + +1.F.3. LIMITED RIGHT OF REPLACEMENT OR REFUND - If you discover a +defect in this electronic work within 90 days of receiving it, you can +receive a refund of the money (if any) you paid for it by sending a +written explanation to the person you received the work from. If you +received the work on a physical medium, you must return the medium with +your written explanation. The person or entity that provided you with +the defective work may elect to provide a replacement copy in lieu of a +refund. If you received the work electronically, the person or entity +providing it to you may choose to give you a second opportunity to +receive the work electronically in lieu of a refund. If the second copy +is also defective, you may demand a refund in writing without further +opportunities to fix the problem. + +1.F.4. Except for the limited right of replacement or refund set forth +in paragraph 1.F.3, this work is provided to you 'AS-IS' WITH NO OTHER +WARRANTIES OF ANY KIND, EXPRESS OR IMPLIED, INCLUDING BUT NOT LIMITED TO +WARRANTIES OF MERCHANTIBILITY OR FITNESS FOR ANY PURPOSE. + +1.F.5. Some states do not allow disclaimers of certain implied +warranties or the exclusion or limitation of certain types of damages. +If any disclaimer or limitation set forth in this agreement violates the +law of the state applicable to this agreement, the agreement shall be +interpreted to make the maximum disclaimer or limitation permitted by +the applicable state law. The invalidity or unenforceability of any +provision of this agreement shall not void the remaining provisions. + +1.F.6. INDEMNITY - You agree to indemnify and hold the Foundation, the +trademark owner, any agent or employee of the Foundation, anyone +providing copies of Project Gutenberg-tm electronic works in accordance +with this agreement, and any volunteers associated with the production, +promotion and distribution of Project Gutenberg-tm electronic works, +harmless from all liability, costs and expenses, including legal fees, +that arise directly or indirectly from any of the following which you do +or cause to occur: (a) distribution of this or any Project Gutenberg-tm +work, (b) alteration, modification, or additions or deletions to any +Project Gutenberg-tm work, and (c) any Defect you cause. + + +Section 2. Information about the Mission of Project Gutenberg-tm + +Project Gutenberg-tm is synonymous with the free distribution of +electronic works in formats readable by the widest variety of computers +including obsolete, old, middle-aged and new computers. It exists +because of the efforts of hundreds of volunteers and donations from +people in all walks of life. + +Volunteers and financial support to provide volunteers with the +assistance they need, is critical to reaching Project Gutenberg-tm's +goals and ensuring that the Project Gutenberg-tm collection will +remain freely available for generations to come. In 2001, the Project +Gutenberg Literary Archive Foundation was created to provide a secure +and permanent future for Project Gutenberg-tm and future generations. +To learn more about the Project Gutenberg Literary Archive Foundation +and how your efforts and donations can help, see Sections 3 and 4 +and the Foundation web page at https://www.pglaf.org. + + +Section 3. Information about the Project Gutenberg Literary Archive +Foundation + +The Project Gutenberg Literary Archive Foundation is a non profit +501(c)(3) educational corporation organized under the laws of the +state of Mississippi and granted tax exempt status by the Internal +Revenue Service. The Foundation's EIN or federal tax identification +number is 64-6221541. Its 501(c)(3) letter is posted at +https://pglaf.org/fundraising. Contributions to the Project Gutenberg +Literary Archive Foundation are tax deductible to the full extent +permitted by U.S. federal laws and your state's laws. + +The Foundation's principal office is located at 4557 Melan Dr. S. +Fairbanks, AK, 99712., but its volunteers and employees are scattered +throughout numerous locations. Its business office is located at +809 North 1500 West, Salt Lake City, UT 84116, (801) 596-1887, email +business@pglaf.org. Email contact links and up to date contact +information can be found at the Foundation's web site and official +page at https://pglaf.org + +For additional contact information: + Dr. Gregory B. Newby + Chief Executive and Director + gbnewby@pglaf.org + + +Section 4. Information about Donations to the Project Gutenberg +Literary Archive Foundation + +Project Gutenberg-tm depends upon and cannot survive without wide +spread public support and donations to carry out its mission of +increasing the number of public domain and licensed works that can be +freely distributed in machine readable form accessible by the widest +array of equipment including outdated equipment. Many small donations +($1 to $5,000) are particularly important to maintaining tax exempt +status with the IRS. + +The Foundation is committed to complying with the laws regulating +charities and charitable donations in all 50 states of the United +States. Compliance requirements are not uniform and it takes a +considerable effort, much paperwork and many fees to meet and keep up +with these requirements. We do not solicit donations in locations +where we have not received written confirmation of compliance. To +SEND DONATIONS or determine the status of compliance for any +particular state visit https://pglaf.org + +While we cannot and do not solicit contributions from states where we +have not met the solicitation requirements, we know of no prohibition +against accepting unsolicited donations from donors in such states who +approach us with offers to donate. + +International donations are gratefully accepted, but we cannot make +any statements concerning tax treatment of donations received from +outside the United States. U.S. laws alone swamp our small staff. + +Please check the Project Gutenberg Web pages for current donation +methods and addresses. Donations are accepted in a number of other +ways including including checks, online payments and credit card +donations. To donate, please visit: https://pglaf.org/donate + + +Section 5. General Information About Project Gutenberg-tm electronic +works. + +Professor Michael S. Hart was the originator of the Project Gutenberg-tm +concept of a library of electronic works that could be freely shared +with anyone. For thirty years, he produced and distributed Project +Gutenberg-tm eBooks with only a loose network of volunteer support. + + +Project Gutenberg-tm eBooks are often created from several printed +editions, all of which are confirmed as Public Domain in the U.S. +unless a copyright notice is included. Thus, we do not necessarily +keep eBooks in compliance with any particular paper edition. + + +Most people start at our Web site which has the main PG search facility: + + https://www.gutenberg.org + +This Web site includes information about Project Gutenberg-tm, +including how to make donations to the Project Gutenberg Literary +Archive Foundation, how to help produce our new eBooks, and how to +subscribe to our email newsletter to hear about new eBooks. |