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
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cacao tree as a medium of exchange.
No better evidence could be offered of the great advance which has been made in recent years in the knowledge of
dietetics than the remarkable increase in the consumption of cocoa and chocolate in this country. The amount retained for
home consumption in 1860 was only 1,181,054 pounds—about 3-5 of an ounce for each inhabitant. The amount retained
for home consumption for the year ending Dec. 31, 1908, was 93,956,721 pounds—over 16 ounces for each inhabitant.
Although there was a marked increase in the consumption of tea and coffee during the same period, the ratio of increase
fell far below that of cocoa. It is evident that the coming American is going to be less of a tea and coffee drinker, and more
of a cocoa and chocolate drinker. This is the natural result of a better knowledge of the laws of health, and of the food
value of a beverage which nourishes the body while it also stimulates the brain.
Baron von Liebig, one of the best-known writers on dietetics, says:
"It is a perfect food, as wholesome as delicious, a beneficient restorer of exhausted power; but its quality must be good and
it must be carefully prepared. It is highly nourishing and easily digested, and is fitted to repair wasted strength, preserve
health, and prolong life. It agrees with dry temperaments and convalescents; with mothers who nurse their children; with
those whose occupations oblige them to undergo severe mental strains; with public speakers, and with all those who give
to work a portion of the time needed for sleep. It soothes both stomach and brain, and for this reason, as well as for others,
it is the best friend of those engaged in literary pursuits."
M. Brillat-Savarin, in his entertaining and valuable work, Physiologie du Goût, says: "Chocolate came over the mountains
[from Spain to France] with Anne of Austria, daughter of Philip III and queen of Louis XIII. The Spanish monks also
spread the knowledge of it by the presents they made to their brothers in France. It is well known that Linnæus called the
fruit of the cocoa tree theobroma, 'food for the gods.' The cause of this emphatic qualification has been sought, and
attributed by some to the fact that he was extravagantly fond of chocolate; by others to his desire to please his confessor;
and by others to his gallantry, a queen having first introduced it into France.
"The Spanish ladies of the New World, it is said, carried their love for chocolate to such a degree that, not content with
partaking of it several times a day, they had it sometimes carried after them to church. This favoring of the senses often
drew upon them the censures of the bishop; but the Reverend Father Escobar, whose metaphysics were as subtle as his
morality was accommodating, declared, formally, that a fast was not broken by chocolate prepared with water; thus wiredrawing,
in favor of his penitents, the ancient adage, 'Liquidum non frangit jejunium.'
"Time and experience," he says further, "have shown that chocolate, carefully prepared, is an article of food as wholesome
as it is agreeable; that it is nourishing, easy of digestion, and does not possess those qualities injurious to beauty with
which coffee has been reproached; that it is excellently adapted to persons who are obliged to a great concentration of
intellect; in the toils of the pulpit or the bar, and especially to travellers; that it suits the most feeble stomach; that excellent
effects have been produced by it in chronic complaints, and that it is a last resource in affections of the pylorus.
"Some persons complain of being unable to digest chocolate; others, on the contrary, pretend that it has not sufficient
nourishment, and that the effect disappears too soon. It is probable that the former have only themselves to blame, and that
the chocolate which they use is of bad quality or badly made; for good and well-made chocolate must suit every stomach
which retains the slightest digestive power.
"In regard to the others, the remedy is an easy one: they should reinforce their breakfast with a pâté, a cutlet, or a kidney,
moisten the whole with a good draught of soconusco chocolate, and thank God for a stomach of such superior activity.
"This gives me an opportunity to make an observation whose accuracy may be depended upon.
"After a good, complete, and copious breakfast, if we take, in addition, a cup of well-made chocolate, digestion will be
perfectly accomplished in three hours, and we may dine whenever we like. Out of zeal for science, and by dint of
eloquence, I have induced many ladies to try this experiment. They all declared, in the beginning, that it would kill them;
but they have all thriven on it and have not failed to glorify their teacher.
"The people who make constant use of chocolate are the ones who enjoy the most steady health, and are the least subject
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to a multitude of little ailments which destroy the comfort of life; their plumpness is also more equal. These are two
advantages which every one may verify among his own friends, and wherever the practice is in use."
In corroboration of M. Brillat-Savarin's statement as to the value of chocolate as an aid to digestion, we may quote from
one of Mme. de Sévigné's letters to her daughter:
"I took chocolate night before last to digest my dinner, in order to have a good supper. I took some yesterday for
nourishment, so as to be able to fast until night. What I consider amusing about chocolate is that it acts according to the
wishes of the one who takes it."
Chocolate appears to have been highly valued as a remedial agent by the leading physicians of that day. Christoph Ludwig
Hoffman wrote a treatise entitled, "Potus Chocolate," in which he recommended it in many diseases, and instanced the
case of Cardinal Richelieu, who, he stated, was cured of general atrophy by its use.
A French officer who served in the West Indies for a period of fifteen years, during the early part of the last century,
wrote, as the result of his personal observations, a treatise on "The Natural History of Chocolate, Being a distinct and
Particular Account of the Cacao Tree, its Growth and Culture, and the Preparation, Excellent Properties, and Medicinal
Virtues of its Fruit," which received the approbation of the Regent of the Faculty of Medicine at Paris, and which was
translated and published in London, in 1730. After describing the different methods of raising and curing the fruit and
preparing it for food (which it is not worth while to reproduce here, as the methods have essentially changed since that
time), he goes on to demonstrate, as the result of actual experiment, that chocolate is a substance "very temperate, very
nourishing, and of easy digestion; very proper to repair the exhausted spirits and decayed strength; and very suitable to
preserve the health and prolong the lives of old men....
"I could produce several instances," he says, "in favor of this excellent nourishment; but I shall content myself with two
only, equally certain and decisive, in proof of its goodness. The first is an experiment of chocolate's being taken for the
only nourishment—made by a surgeon's wife of Martinico. She had lost, by a very deplorable accident, her lower jaw,
which reduced her to such a condition that she did not know how to subsist. She was not capable of taking anything solid,
and not rich enough to live upon jellies and nourishing broths. In this strait she determined to take three dishes of
chocolate, prepared after the manner of the country, one in the morning, one at noon, and one at night. There chocolate is
nothing else but cocoa kernels dissolved in hot water, with sugar, and seasoned with a bit of cinnamon. This new way of
life succeeded so well that she has lived a long while since, more lively and robust than before this accident.
"I had the second relation from a gentleman of Martinico, and one of my friends not capable of a falsity. He assured me
that in his neighborhood an infant of four months old unfortunately lost his nurse, and its parents not being able to put it to
another, resolved, through necessity, to feed it with chocolate. The success was very happy, for the infant came on to a
miracle, and was neither less healthy nor less vigorous than those who are brought up by the best nurses.
"Before chocolate was known in Europe, good old wine was called the milk of old men; but this title is now applied with
greater reason to chocolate, since its use has become so common that it has been perceived that chocolate is, with respect
to them, what milk is to infants. In reality, if one examines the nature of chocolate a little, with respect to the constitution
of aged persons, it seems as though the one was made on purpose to remedy the defects of the other, and that it is truly the
panacea of old age."
The three associated beverages, cocoa, tea, and coffee are known to the French as aromatic drinks. Each of these has its
characteristic aroma. The fragrance and flavor are so marked that they cannot be imitated by any artificial products,
although numerous attempts have been made in regard to all three. Hence the detection of adulteration is not a difficult
matter. Designing persons, aware of the extreme difficulty of imitating these substances, have undertaken to employ lower
grades, and, by manipulation, copy, as far as may be, the higher sorts. Every one knows how readily tea, and coffee, for
that matter, will take up odors and flavors from substances placed near them. This is abundantly exemplified in the country
grocery or general store, where the teas and coffees share in the pervasive fragrance of the cheese and kerosene. But
perhaps it is not so widely understood that some of these very teas and coffees had been artificially flavored or corrected
before they reached their destination in this country.
Cacao lends itself very readily to such preliminary treatment. In a first-class article, the beans should be of the highest
excellence; they should be carefully grown on the plantation and there prepared with great skill, arriving in the factory in
good condition. In the factory they should simply receive the mechanical treatment requisite to develop their high and
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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.
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
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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
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For two sheets of cake, use three ounces of Walter Baker & Co.'s Premium No. 1 Chocolate, three eggs, one cupful and
three-fourths of sifted pastry flour, one cupful and three-fourths of sugar, half a cupful of butter, half a cupful of milk, half
a teaspoonful of vanilla extract, one teaspoonful and a half of baking powder.
Grate the chocolate. Beat the butter to a cream, and gradually beat in the sugar. Beat in the milk and vanilla, then the eggs
(already well beaten), next the chocolate, and finally the flour, in which the baking powder should be mixed. Pour into two
well buttered shallow cake pans. Bake for twenty-five minutes in a moderate oven. Frost or not, as you like.
CHOCOLATE MARBLE CAKE
Put one ounce of Walter Baker & Co.'s Chocolate and one tablespoonful of butter in a cup, and set this in a pan of boiling
water. Beat to a cream half a cupful of butter and one cupful of sugar. Gradually beat in half a cupful of milk. Now add the
whites of six eggs beaten to a stiff froth, one teaspoonful of vanilla, and a cupful and a half of sifted flour, in which is
mixed one teaspoonful of baking powder. Put about one-third of this mixture into another bowl, and stir the melted butter
and chocolate into it. Drop the white-and-brown mixture in spoonfuls into a well buttered deep cake pan, and bake in a
moderate oven for about forty-five minutes; or, the cake can be baked in a sheet and iced with a chocolate or white icing.
CHOCOLATE GLACÉ CAKE
Beat to a cream a generous half cupful of butter, and gradually beat into this one cupful of sugar. Add one ounce of Walter
Baker & Co.'s Premium No. 1 Chocolate, melted; also two unbeaten eggs. Beat vigorously for five minutes; then stir in
half a cupful of milk, and lastly, one cupful and a half of flour, with which has been mixed one generous teaspoonful of
baking powder. Flavor with one teaspoonful of vanilla. Pour into a buttered, shallow cake pan, and bake for half an hour in
a moderate oven. When cool, spread with glacé frosting.
GLACÉ FROSTING. Put half a cupful of sugar and three tablespoonfuls of water in a small saucepan. Stir over the fire
until the sugar is nearly melted. Take the spoon from the pan before the sugar really begins to boil, because it would spoil
the icing if the syrup were stirred after it begins to boil. After boiling gently for four minutes, add half a teaspoonful of
vanilla extract, but do not stir; then set away to cool. When the syrup is about blood warm, beat it with a wooden spoon
until thick and white. Now put the saucepan in another with boiling water, and stir until the icing is thin enough to pour.
Spread quickly on the cake.
CHOCOLATE GLACÉ
After making a glacé frosting, dissolve one ounce of Walter Baker & Co.'s Premium No. 1 Chocolate in a cup, and put it
with the frosting, adding also a tablespoonful of boiling water.
CHOCOLATE BISCUIT
Cover three large baking pans with paper that has been well oiled with washed butter. Over these dredge powdered sugar.
Melt in a cup one ounce of Walter Baker & Co.'s Premium No. 1 Chocolate. Separate the whites and yolks of four eggs.
Add to the yolks a generous half cupful of powdered sugar, and beat until light and firm. Add the melted chocolate, and
beat a few minutes longer. Beat the whites of the eggs to a stiff, dry froth. Measure out three-fourths of a cupful of sifted
flour, and stir it and the whites into the yolks. The whites and flour must be cut in as lightly as possible, and with very little
stirring. Drop the mixture in teaspoonfuls on the buttered paper. Sprinkle powdered sugar over the cakes, and bake in a
slow oven for about fourteen or fifteen minutes. The mixture can be shaped like lady fingers, if preferred.
CHOCOLATE WAFERS
Grate four ounces of Walter Baker & Co.'s Premium No. 1 Chocolate, and mix with it two tablespoonfuls of flour and onefourth
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
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hour. When the cake is cool, spread a thin layer of currant jelly over one sheet, and place the other sheet on this. Ice with
vanilla icing; and when this hardens, cut in squares. It is particularly nice to serve with ice-cream.
CINDERELLA CAKES
Use two eggs, one cupful of sugar, one cupful and a quarter of flour, one gill of cold water, one tablespoonful of lemon
juice, one teaspoonful of baking powder, one ounce of Walter Baker & Co.'s Premium No. 1 Chocolate, half a tumbler of
any kind of jelly, and chocolate icing the same as for éclairs.
Separate the eggs, and beat the yolks and sugar together until light. Beat the whites until light, and then beat them with
yolks and sugar and grated chocolate. Next beat in the lemon juice and water, and finally the flour, in which the baking
powder should be mixed. Beat for three minutes, and then pour the batter into two pans, and bake in a moderate oven for
about eighteen minutes. When done, spread one sheet of cake with the jelly, and press the other sheet over it; and when
cold, cut into little squares and triangular pieces. Stick a wooden toothpick into each of these pieces and dip each one into
the hot icing, afterwards removing the toothpick, of course.
CHOCOLATE ÉCLAIRS
Into a granite-ware saucepan put half a pint of milk, two well-rounded tablespoonfuls of butter, and one tablespoonful of
sugar, and place on the stove. When this boils up, add half a pint of sifted flour, and cook for two minutes, beating well
with a wooden spoon. It will be smooth and velvety at the end of that time. Set away to cool; and when cool, beat in four
eggs, one at a time. Beat vigorously for about fifteen minutes. Try a small bit of the paste in the oven; and if it rises in the
form of a hollow ball, the paste is beaten enough; whereas, if it does not, beat a little longer. Have tin sheets or shallow
pans slightly buttered. Have ready, also, a tapering tin tube, with the smaller opening about three-quarters of an inch in
diameter. Place this in the small end of a conical cotton pastry bag. Put the mixture in the bag, and press out on buttered
pans, having each éclair nearly three inches long. There should be eighteen, and they must be at least two inches apart, as
they swell in cooking. Bake in a moderately hot oven for about twenty-five minutes. Take from the oven, and while they
are still warm coat them with chocolate. When cold, cut open on the side, and fill with either of the following described
preparations:—
FILLING NO. 1.—Mix in a bowl half a pint of rich cream, one teaspoonful of vanilla, and four tablespoonfuls of sugar.
Place the bowl in a pan of ice-water, and beat the cream until light and firm, using either an egg-beater or a whisk.
FILLING NO. 2.—Put half a pint of milk into a double-boiler, and place on the fire. Beat together until very light one
level tablespoonful of flour, half a cupful of sugar, and one egg. When the milk boils, stir in this mixture. Add one-eighth
of a teaspoonful of salt, and cook for fifteen minutes, stirring often. When cold, flavor with one teaspoonful of vanilla.
ICING FOR ÉCLAIRS.—Put in a small granite-ware pan half a pint of sugar and five tablespoonfuls of cold water. Stir
until the sugar is partially melted, and then place on the stove, stirring for half a minute. Take out the spoon, and watch the
sugar closely. As soon as it boils, take instantly from the fire and pour upon a meat-platter. Let this stand for eight minutes.
Meantime, shave into a cup one ounce of Walter Baker & Co.'s Premium No. 1 Chocolate, and put it on the fire in a pan of
boiling water. At the end of eight minutes stir the sugar with a wooden spoon until it begins to grow white and to thicken.
Add the melted chocolate quickly, and continue stirring until the mixture is thick. Put it in a small saucepan, and place on
the fire in another pan of hot water. Stir until so soft that it will pour freely. Stick a skewer into the side of an éclair, and
dip the top in the hot chocolate. Place on a plate, and continue until all the éclairs are "glacéd." They will dry quickly. Do
not stir the sugar after the first half minute, and do not scrape the sugar from the saucepan into the platter. All the
directions must be strictly followed.
CHOCOLATE COOKIES
Beat to a cream half a cupful of butter and one tablespoonful of lard. Gradually beat into this one cupful of sugar; then add
one-fourth of a teaspoonful of salt, one teaspoonful of cinnamon, and two ounces of Walter Baker & Co.'s Premium No. 1
Chocolate, melted. Now add one well-beaten egg, and half a teaspoonful of soda dissolved in two tablespoonfuls of milk.
Stir in about two cupfuls and a half of flour. Roll thin, and, cutting in round cakes, bake in a rather quick oven. The secret
of making good cookies is the use of as little flour as will suffice.
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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 wellbuttered,
deep tin plates, and bake in a moderately hot oven for about twenty minutes.
VANILLA ICING
Break the white of one large egg into a bowl, and gradually beat into it one cupful of confectioners' sugar. Beat for three
minutes, add half a teaspoonful of vanilla extract, and spread thinly on the cakes.
CHOCOLATE ICING
Make a vanilla icing, and add one tablespoonful of cold water to it. Scrape fine one ounce of Walter Baker & Co.'s
Premium No. 1 Chocolate, and put it in a small iron or granite-ware saucepan, with two tablespoonfuls of confectioners'
sugar and one tablespoonful of hot water. Stir over a hot fire until smooth and glossy, then add another tablespoonful of
hot water. Stir the dissolved chocolate into the vanilla icing.
CHOCOLATE PROFITEROLES
Shave into a cup one ounce of Walter Baker & Co.'s Premium No. 1 Chocolate, and put the cup into a pan of boiling
water. Make a paste the same as for éclairs, save that instead of one tablespoonful of sugar three must be used.
As soon as the paste is cooked, beat in the melted chocolate. When cold, add the eggs, and beat until light. Drop this batter
on lightly buttered pans in round cakes, having about a dessertspoonful in each cake. Bake for about twenty minutes in a
moderately hot oven. Serve either hot or cold, with whipped cream prepared the same as for Filling No. 1 for éclairs. Heap
the cream in the center of a flat dish, and arrange the profiteroles around it.
CHOCOLATE ICE-CREAM
For about two quarts and a half of cream use a pint and a half of milk, a quart of thin cream, two cupfuls of sugar, two
ounces of Walter Baker & Co.'s Premium No. 1 Chocolate, two eggs, and two heaping tablespoonfuls of flour.
Put the milk on to boil in a double-boiler. Put the flour and one cupful of the sugar in a bowl; add the eggs, and beat the
mixture until light. Stir this into the boiling milk, and cook for twenty minutes, stirring often.
Scrape the chocolate, and put it in a small saucepan. Add four tablespoonfuls of sugar (which should be taken from the
second cupful) and two tablespoonfuls of hot water. Stir over a hot fire until smooth and glossy. Add this to the cooking
mixture.
When the preparation has cooked for twenty minutes, take it from the fire and add the remainder of the sugar and the
cream, which should be gradually beaten into the hot mixture. Set away to cool, and when cold, freeze.
CHOCOLATE CREAM PIES
Beat to a cream half a cupful of butter and a cupful and a quarter of powdered sugar. Add two well-beaten eggs, two
tablespoonfuls of wine, half a cupful of milk, and a cupful and a half of sifted flour, with which has been mixed a
teaspoonful and a half of baking powder. Bake this in four well-buttered, deep, tin plates for about fifteen minutes in a
moderate oven.
Put half a pint of milk in the double-boiler, and on the fire. Beat together the yolks of two eggs, three tablespoonfuls of
powdered sugar, and a level tablespoonful of flour. Stir this mixture into the boiling milk, beating well. Add one-sixth of a
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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
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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, onefourth
of a teaspoonful of salt, and a piece of stick cinnamon about an inch long.
Put the cinnamon and milk in the double-boiler, place on the fire and cook for ten minutes. Shave the chocolate, and put it
in a small pan with three tablespoonfuls of sugar and one of boiling water. Stir this over a hot fire until smooth and glossy,
and then stir it into the hot milk, after which take the liquid mixture from the fire and cool.
Beat together with a spoon the eggs, salt and two tablespoonfuls of the sugar. Add the cooled milk and strain. Pour the
mixture into the cups, which place in a deep pan. Pour into the pan enough tepid water to come nearly to the top of the
cups. Bake in a moderate oven until firm in the center. It will take about half an hour. Test by running a knife through the
center. If the custard is milky, it is not done. Serve very cold.
CHOCOLATE SOUFFLÉ
Half a pint of milk, two ounces of Walter Baker & Co.'s Chocolate, three tablespoonfuls of sugar, one rounding
tablespoonful of butter, two tablespoonfuls of flour, four eggs.
Put the milk in the double-boiler, and place on the fire. Beat the butter to a soft cream, and beat the flour into it. Gradually
pour the hot milk on this, stirring all the time. Return to the fire and cook for six minutes. Put the shaved chocolate, sugar,
and two tablespoonfuls of water in a small pan over a hot fire, and stir until smooth and glossy. Stir this into the mixture in
the double-boiler. Take from the fire and add the yolks of the eggs, well beaten; then set away to cool. When cool add the
whites of the eggs, beaten to a stiff froth. Pour the batter into a well-buttered earthen dish that will hold about a quart, and
cook in a moderate oven for twenty-two minutes. Serve immediately with vanilla cream sauce.
CHOCOLATE PUDDING
Reserve one gill of milk from a quart, and put the remainder on the fire in a double-boiler. Mix three tablespoonfuls of
cornstarch with the cold milk. Beat two eggs with half a cupful of powdered sugar and half a teaspoonful of salt. Add this
to the cornstarch and milk, and stir into the boiling milk, beating well for a minute. Shave fine two ounces of Walter Baker
& Co.'s Premium No. 1 Chocolate, and put it into a small pan with four tablespoonfuls of sugar and two of boiling water.
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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 onethird
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.
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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.
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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.
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(All measurements should be level.)
