You are on page 1of 81

CHOICE

R5=CIPES

COMPLIMENTS

. WALTER BAKER
DORCHESTER

& G;>,LTD
,l"\ASS.

OF

BY CELEBRATED

RECIPES

COCOA

AND

BY MRS. JAN ET MCKENZIE HILL

HOMEMADE CANDY RECIPES

"'i-.~=
COOKS OF

WALTER BAKER &CO .I.!D


ESTABLISHED 1780 DORCHESTER,MASS .
CANADIAN MILLS. AT MONTREAL

COMPLIMENTS

PRINTED in U.S.A.

COCOA AND CHOCOLATE


Pure Foods and Delicious Drinks
American appetite for cocoa and chocolate IS decidedly on the increase. _ Ask the man at the soda fountain what is the favorite flavor, and he will say "chocolate!" Ask the home-maker what is the children's favorite ice cream; the family's favorite cake. Invariably it will be "chocolate!" , On every hand are innumerable candy shops in which chocolates are the most conspicuously displayed sweet. There is a reason for this enormous general consumption. Chocolate is an irresistible flavor. The botanical name of the tree from which it comes, Theobroma, meant "Food of the Gods" and that tradition has clung to it. Back of its tempting flavor is another sound cause for popularity-its food worth. As we grow better informed in food values, chocolate and cocoa enter more and more into our daily menus, not merely as satisfying sources of palate pleasure, but as important nutritive contributions. Indeed, these delicious, time-tested foods combine many of the chief constituents of the average hearty meal. The fat in them-chocolate is richer in this element than cocoa-is comparable to butter. The protein they contain is the meat. The starch represents bread, and in addition to these basic elements, there is a certain percentage of crude fibre, which serves as a body regulator, and the mineral salts of sodium, potassium, magnesium, lime, iron, phosphorus and sulphur,all necessary to the proper functioning of the blood. So the housewife who makes use of these products in the daily menu-and there are few among our millions of homes in which they are not used in some form almost every day of the year-is giving her family a rare combination of food elements that are vital to the building of the body. This large and definite food value of Cocoa and Chocolate is the basis of their popularity. And no where else in Nature is to be found such variety and abundance of nutritive element so temptingly presented. The fondness for the chocolate flavor is universal. It appeals alike to little children and aged folk. It attracts the sedentary worker and the strenuous out-door man-the bookkeeper and the hunter of big game are one in their love of it; the salesman and the soldier share the same hankering for its satisfying goodness in anyone of the forms available. HE

At the time of the Civil War our consumption of chocolate and cocoa was about half an ounce per capita a year, whereas now we eat and drink it at the annual rate of about three pounds per capita. vVeimport between three 'and four hundred million pounds of cocoa beans a year from Tropical Countries. Quite fitly the center of chocolate consumption has veered back to this continent from Europe because it was in this country it was first used as a food, in Mexico and in the West Indies, long before Columbus set foot on the hemisphere. We are told its name is of Indian origin, a compound of "atte" or "atle," meaning water, and "choco-choco," the noise made by the dasher in the chocolate churn. And there is a picture of Montezuma quaffing a thick concoction of cocoa beans, vanilla flavored, from a golden cup. Bernal Diaz, one of Cortez' officers, tells of this drink known as chocolati, which soon came into fashion in Spain and Portugal and spread from . there through Europe. In the south of Europe chocolate factories of considerable size began to spring up in the middle of the roth Century. So it is there clings to chocolate the aroma of romance. The factory of Walter Baker and Company, in Dorchester, Mass., dates back to the American Revolution period. The "Chocolate Girl-La Belle Chocolatiere," is the trade mark of the company. It has become so intimately associated with every cake of Baker's chocolate and every can of cocoa and has been so long a symbol of a standard, pure product, that the picture instantly comes to mind whenever "cocoa or chocolate" are mentioned. Back of the fair figure are history and romance. "La Belle Chocolatiere" was a real girl of the r Sth century, a Viennese beauty, and her portrait was the masterpiece of jean-Etienne Liotard, a noted Swiss painter. Anna or Annerl Baltauf, the winsome subject, was the daughter of Melchior Baltauf, a knight, who lived in Vienna in 1760. Either she was a chocolate bearer, or merely posed in the costume as a society belle when the artist painted her picture. A prince of the Empire, named Dietrichstein, fell in love with her. It is recorded that when he wooed and won her, much talk was caused by the match. For then the matter of social caste was rigorously regarded in Vienna, and even the daughter of a ' knight did not rank with a member of the court. However, the prince was undismayed by whatever may ha ve been said, for he loved the lady, and she evidenced her spirit by inviting to the wedding the chocolate bearers with whom she had worked or played, and, after the ceremony,

saying to them, "Behold, now that I am a princess, you may kiss my hand." Whatever the little world in which she lived may have thought or said of the marriage, it lessened neither her joy nor her years-the picture was painted in I760, when she was twenty, and she lived until 1825. One may say she still lives, for each year her dainty likeness is borne into .countless homes on millions of packages of the Baker Cocoa and Chocolate products. In all such American homes good chocolate and cocoa are synonymous with Baker's. A product which has maintained a standard through nearly a century and a half and held its own against the onrush of competitors is not without the virtues that justify that reputation. Baker's means quality. The Baker standard permits no use of alkali or other "processing" ingredients, and no adulterants of any sort. The distinctive delicacy of the finished product and its nutritive worth are dependent chiefly on the quality of the raw materials and the skill used in manufacture. The excellence of Baker's Cocoa and Chocolate has its starting-point in the expert care exercised in the choice and blending of the beans, and extends to every step in the manufacture. Not such a small matter after all. A careful blend of selected cocoa beans is just as important in the manufacture of high-grade cocoa and chocolate products as is the selection and preparation of the raw materials of any food prodnct. In these vast plants in Dorchester, with more than fifteen acres of floor-space, not a detail is neglected that will contribute to a superior product. Chocolate has been called a perfect food, as wholesome as it is delicious, and a beneficent restorer of exhausted power. Being easily digested, it is especially adapted to the repair of wasted tissues, and it is recommended in periods of convalescence, and for those who work under heavy mental strain, as well as those exposed to severe physical exertion. The fact that chocolate has been generally adopted as a part of the regular ration of every civilized army is proof sufficient of its value as sustenance. The further fact that it is invariably included in the so-called "iron ration," given men who are about to go into action, emphasizes this phase of its food worth. Of late years dietitians in general have come to regard pure cocoa and chocolate as excellent foods for children, as well as grown persons. And one of the reasons on which this favor is based is the delightful aromatic flavor which children naturally love. Flavor is a prime consideration in all matters of food for

whatever appeals to the sense of taste aids digestion. As Henry T. Finck in "Food and Flavor" says "Flavor! In that word lies the key to the whole food problem." Without flavor food becomes as unattractive as impalatable medicine taken only for the effect it produces. The delicious flavor of good cocoa or chocolate is such a strong appeal to appetite that it is of importance in the diet of children who are somewhat inclined to bolt their food and unless it is tasty to eat too little. It should be gratifying to every housewife to know that so far as cocoa and chocolate are concerned, she has but to make sure of one thing, that "La Belle Chocolatiere" is on the package. This dainty lady is a guarantee of purity, quality and goodness. And the treasure on her tray-Baker's Cocoa, has received the Grand Prize-the highest award ever given in this Country, and altogether 57 highest awards in Europe and America, thus proving that it possesses all the virtues claimed for it. In this little book will be found many suggestions for the use of these choice, carefully prepared food products. As one proceeds thru its pages it will become clear that cocoa and chocolate offer almost endless possibilities in the preparation of dainty lunches, satisfying meals and all manner of attractive sweets. In the latter field their presence makes for health and strength as well as fancy. And this, in itself, is something to be seriously considered, for the natural and increasing taste for sweets emphasizes the importance of those which provide food value. Suggestions Relative to the Cooking of Chocolate and Cocoa
FORMERLY OF THE BY MRS. ELLEN H. RICHARDS MASSACHUSETTS INSTITUTE OF TECHNOLOGY

The flavor of the cocoa bean seems to be almost universally liked, and the use of the various preparations made from it is constantly increasing. From the sweet chocolate with which the traveler now provides himself in all journeys in which the supply of food is doubtful either in quantity or quality, to delicate covering and flavoring of cakes and ices, nearly all kinds of culinary preparations have benefited by the abundance of this favorite substance. It is the object of all cooking to render raw material more palatable and more nutritious. and therefore more digestible. The cooking of cocoa and chocolate is no exception to this rule. Certain extractive principles are soluble only in water which has reached the boiling poin t; and the starch, which the seed contains. is swollen only at this temperature. Chocolate or cocoa is not properly cooked by having boiling water poured over it. It is true that as the whole powder is in suspension and is swallowed. its food material can be assimilated as it is when prepared chocolate is eaten raw; but in order to bring out the full, fine flavor and to secure the most complete digestibility, the preparation, whatever it be, should be subjected to the boiling point for a few minutes. In this all connoisseurs are agreed.

,*

HOW TO USE RECIPES


To insure good results in cooking these things are essential: 1. An understanding of the recipe you are using. 2. Careful and accurate measurements. 3. Thorough blending or mixing. 4. Proper temperatures for cooking. Always read over carefully the directions given so as to have the processes in mind, thus obviating constant reference to the recipe. Then follow directions exactly. Each recipe has been tested and worked out by experts and the method given is the simplest and most concise that can be used to insure success. In the following recipes level measurements are always used. For accuracy the standard half-pint measuring cup, either in glass, tin or aluminum is recommended. This is marked into quarters, thirds and halves, and does away with poor results due to guess work. When making puddings and desserts gather all ingredients' together and arrange conveniently on the work table so that you can combine them quickly and without mistakes. If baking, have pans greased, flour sifted, eggs beaten, and chocolate melted before beginning to mix. Rub butter and sugar together until a soft cream is 'obtained. Beat eggs until light and foamy. Pastry flour generally makes lighter, fluffier cakes than bread flour. Chocolate should always be melted over hot water as it burns or scorches very readily over a direct flame, no matter how low it is. An oven regulator is the surest gauge to correct temperature. If your range is' not equipped with one, a regular oven thermometer can be used very successfully. The simplest and surest test to tell when a cake is cooked long enough is to press the finger lightly on the top of the cake. If done the cake will spring back, leaving no sign of a dent, if not done a slight depression will remain. All chocolate cakes should be baked in a moderate oven in order to insure uniform baking. Mixtures containing chocolate will scorch quickly on bottom and sides if a hot oven is used. 7

nEVERAGES
2 ounces Walter Baker & Co.'s Premium No.1 Chocolate, Few grains salt, 1 teaspoon cornstarch.

The making of cocoa and chocolate for drinking is largely a rnatter of taste, the best of cooks disagree and their recipes vary; the following recipes, however, give almost universal satisfaction.

HOT CHOCOLATE

~-4cup

boiling water, 1 quart milk, Y3 cup sugar,

Mix sugar and cornstarch until smooth with one-half cup cold mille Scald remaining milk in double boiler, add mixture and cook ten minutes, stirring until slightly thickened. Melt chocolate over hot water, add gradually the boiling water and salt. Stir into the milk mixture and beat until frothy, using a wire whisk or egg beater, thus preventing scum. Serve in chocolate cups with whipped cream, sweetened and flavored with vanilla. If a thinner drink is desired, omit cornstarch. Six servings. BAKER'S CHOCOLATE Maria Parloa. Melt one ounce of Baker's Premium No. I Chocolate over hot water. Add two tablespoons of sugar and one cup each of boiling water and scalded milk. Beat with an egg beater for two or three minutes until the chocolate and sugar are thoroughly dissolved. Chocolate is best if used soon after making as it becomes oily if allowed to stand and get cold. The mixture may be cooked in a double boiler for ten minutes if desired. Four servings.
2 ounces Walter Baker & Co.'s Premium No.1 Chocolate, Y:i cup sugar,

PLAIN

CHOCOLATE

Ys teaspoon salt, 1 pint boiling water, 1 pint milk.

Place the chocolate, sugar and salt in saucepan, add the boiling water and boil three minutes, stirring until the chocolate melts. Add the milk and reheat but do not boil. Keep closely covered until ready to serve. Then beat with egg beater until light and foamy. Miss M. E. Robinson.

Mix together half cup sifted flour, half cup of granulated sugar and half teaspoon of salt. Melt four ounces Walter Baker & Co.'s Premium No. I Chocolate, and add one quart of boiling water. Stir until dissolved. Add the flour, sugar and salt, and boil gently five minutes stirring constantly. Then stir in a quart of boiling milk, one and a half teaspoons vanilla, and serve with or without whipped cream. Twelve servings.

MRS.

EWING'S

CREAMY

CHOCOLATE

Mrs. Emma P. Ewing, Author 8

0/

"The Art

0/

Cookery."

cup Walter Baker & Co.'s .2 cups sugar, Breakfast Cocoa, 1 cup boiling water. Mix cocoa ~nd sugar. Add water gradually and stir until boiling. Boil five minutes. Cool, add one-half tablespoon vanilla. Store in glass jar and keep in a cool place. Maria Parloa. ~ cup finely crushed ice; ~ cup Apollinarls water or 2 tablespoons Chocolate Syrup, soda water drawn from y. cup milk, syphon. Put ice in tumbler, add remaining ingredients, and shake until well mixed. Serve with or without whipped cream, sweetened and flavored. Plain water may be used if Apollinaris is not available. 'Maria Parloa.

YJ

CHOCOLATE

SYRl,JP

CHOCOLATE

MILK SHAKE

ICED CHOCOLATE
2 ounces Baker's Premium No. 1 ~ teaspoon salt, Chocolate, 1 cup boiling water, % cup granulated sugar, 3 cups ice-cold milk. Melt the chocolate over boiling water; add the sugar, salt and water and stir until boiling. Boil five or six minutes, then set aside to chill. When ready to serve mix with the milk. One or two tablespoons of vanilla ice-cream may be added to each cup after the chocolate has been poured into it. Four servings.

VIENNA

CHOCOLATE

3 ounces Walter Baker & Co.'s' Vanilla Few grains salt, Chocolate, 1 quart milk. Put milk in double boiler, add chocolate broken in pieces, and stir until chocolate has melted and milk has reached the scalding point. Add salt, and beat until frothy. Serve in chocolate cups, with whipped cream sweetened and flavored with vanilla. If the sweetened chocolate is not at hand, unsweetened may be used in its stead, with the addition .of one-third cup of sugar and one teaspoon vanilla. Six to eight 'servings. Maria Parloa.

VANILLA CHOCOLATE WITH WHIPPED

4 cups boiling water, pound Walter Baker & Co.'s Pinch salt, Vanilla Sweet Chocolate, 4 cups 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 cook ten minutes, Then serve with unsweetened whipped cream. Eight to ten servings.

y.

CREAM

WALTER
4 tablespoons 4 tablespoons

BAKER. & CO.'S BREAKFAST


Breakfast sugar, Cocoa, 3 cups milk.

COCOA

Few grains salt, 1 cup boiling water,

Scald milk in double boiler. Mix cocoa, sugar, and salt and add water gradually, that mixture may be perfectly smooth; bring to boiling point and let boil three minutes. Pour into scalded milk and beat two minutes, using a wire whisk or Dover egg beater. This process is called milling and is for the purpose of obtaining a smooth mixture. Maria Parloa.

RECEPTION

COCOA

Make same as Breakfast Cocoa, and serve in place of Hot Chocolate at afternoon teas or receptions, accompanied by whipped cream, sweetened and flavored with vanilla. Flavor cocoa with one-half teaspoon vanilla, or one-fourth teaspoon cinnamon. To offer variety, in place of whipped cream, use one marshmallow to each cup, pouring cocoa over it. The cheapest grade must be used, as the more expensive ones do not melt. Five to six servings. Maria Parloa.

BREAKFAST COCOA (for one cup)


Into a breakfast cup put a teaspoon of cocoa, add a tablespoon of boiling water and mix thoroughly. Then add equal parts of boiling water and scalded milk. Sweeten to taste. Boiling two or three minutes will improve it.
1 y. tablespoons Baker's Cocoa, 2 tablespoons sugar,

(for one quart)


Breakfast 2 cups boiling water, 2 cups milk, Few grains salt.

Scald milk. Mix cocoa, sugar and salt, add one-half cup boiling water to make smooth paste. Add remaining water and boil five minutes; turn into scalded milk, beat with an egg beater until a froth forms.

CRACKED

COCOA

To two-thirds cup of Baker's Cracked Cocoa (sometimes called "Cocoa Nibs or Shells"), use three cups cold water; cook slowly at least one hour, the longer the better. Then strain the liquid and add one cup of milk (or more if desired). Serve very hot. Do not allow the mixture to boil after milk has been added. Four servings.

ICED COCOA (for one cup)


2 teaspoons 6 teaspoons Baker's Breakfast granulated sugar, Cocoa,

y. y.

cup boiling water, cup ice-cold milk.

Stir the cocoa and sugar together;

add the boiling water

10

and stir until boiling; let boil two or three minutes, then set aside to chill. When ready to serve stir in the milk.

(for four cups) 14 %


cup Baker's Breakfast cup granulated sugar, Cocoa, 2 cups boiling water, 2 cups ice-cold milk.

MRS. EWING'S

CREAMY

COCOA

Stir together in a saucepan one-half cup Walter Baker & Co.'s Breakfast Cocoa, one-third cup flour, one-half cup granulated sugar and one-half teaspoon salt. Add gradually one quart boiling water and let the mixture boil five minutes, stirring constantly. Remove from the fire, add one quart of scalded milk, and serve. If desired, a spoon 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. By Mrs. Emma P. Ewing,

author of "The Art of Cookery." Cocoa Syrup:


Breakfast Cocoa,

COCOA EGG~NOG
1Yz cups boiling water. Mix the cocoa and sugar thoroughly, add slowly sufficient water to make a smooth paste, then add the remainder. Boil all together for three or four minutes and put away in a bottle or jar. (Larger quantities can be mixed, as it keeps indefinitely and can be used as cocoa sauce for ice-creams, and is a quick way of making cocoa, by adding scalded milk).
1 cup Baker's 2 cups sugar,

Egg-Nog

Beat one egg thoroughly, add two teaspoons of sugar and beat until well mixed. Then add enough cocoa syrup to make mixture a dark brown or to suit taste. Stir in one and threefourths cups milk gradually. This makes two glasses of delicious egg-nog. If vanilla ice-cream is available, it is very good beaten into the egg-nog and tastes exactly like chocolate soda water. HOT CHOCOLATE Mrs. Peck.

(Made

from

Evaporated

Milk)
milk.

2 ounces Walter Baker & Co.'s Premium No.1 Chocolate, Y:) cup sugar,

Few grains salt, 1 quart boiling water, 1 small can evaporated

Melt chocolate over hot water; then add sugar and salt. Add gradually the boiling water; let boil five minutes. Stir in the milk, reheat and beat with an egg beater until frothy. Six servings. Maria Parloa.

11

CAKES
cocoA ANGEL'CAKE

5 egg-whites, Y:l teaspoon cream tartar, beat until stiff and dry. Add gradually one cup granulated sugar with which y.J: cup Baker's Breakfast Cocoa has been sifted, and Y:l teaspoon vanilla, fold in carefully Y:l cup sifted flour. Bake in tube pan in slow oven for fifty minutes. Ice as desired. Mrs. Peck. 2 Yz cups brown sugar,
Y4 cup butter, 2 eggs, I cup sour milk, I cup seeded raisins,

COCOA FRUIT CAKE


I I 1 I 3 cups pastry flour. cup black walnuts, tablespoon soda, tablespoon cinnamon, cup Walter Baker & Co.'s Breakfast Cocoa,

Beat sugar and butter until light, add eggs and beat well, then stir in the raisins and nuts .. Add milk, then the. cinnamon, flour, cocoa and soda sifted together. Pour in to greased pan and bake in moderate oven fifty minutes.

COCOA
3 tablespoons Baker's Cocoa, 3 eggs, y:! cup sugar,

SPONGE

CAKE

Breakfast

2 tablespoons boiling water, y:! cup pastry flour, Y4 teasp,oon salt, Yz.teaspoon baking powder, I teaspoon vanilla.

Beat egg-yolks until lemon colored, add sugar and continue beating. Mix boiling water with cocoa and add to mixture; fold in flour which must be sifted three times; add salt to egg-whites and beat until very stiff, then add with vanilla to cake mixture and mix lightly. Bake in buttered pan in very moderate oven about thirty minutes. Mrs. A. Louise Andrea.
cup butter, Y4 cup sugar, Y4 cup milk, Yz teaspoon vanilla, 3 egg-yolks,

Yz

CHOCOLATE

CAKE
3 ounces Walter Baker & Co.'s Premium No. I Chocolate, IY4cups flour,' 3 teaspoons baking powder, 3 egg-whites.

Cream butter, add sugar gradually, then beaten yolks, milk, vanilla and chocolate, melted. Mix and sift flour with baking powder and stir into the liquid. Fold in the stiffly beaten whites last. Turn into buttered shallow cake pans and bake in a moderate oven about twenty minutes. Maria Parloa.

12

CHOCOLATE

CARAMEL Part I

CAKE

IJ4

ounces

Walter

Baker

Yz

cup sugar, &. Co.'s Premium V3 cup water.

No.1

Chocolate,

Put sugar in a smooth saucepan or omelet pan, and stir constantly over a slow fire until melted and the color of maple syrup. Care must be taken to prevent sugar from adhering to sides of pan or spoon. Add water very gradually to hot syrup; then add chocolate, melted. 'Let boil two minutes and cool slightly.

1 V. cups sugar, 3 eggs, Part 1.

v. cup butter,

Part II
1 2 5 1 cup water, cups flour, teaspoons baking teaspoon vanilla. powder,

Cream butter and add sugar gradually, while beating, then add well-beaten eggs and Part 1. Mix and sift flour and baking powder and add alternately with water to first mixture. Beat vigorously and add flavoring. Turn into a buttered and floured cake tin and bake in a moderate oven about forty-five minutes. Remove from pan and cover with white icing. Recipe under Icings. Miss M. E. Robinson.

CHOCOLATE

CAKE OR DEVIL'S

FOOD
powder,

5 tablespoons butter, 1 teaspoon vanilla, lJ4 cups sugar, % cup milk, 3V. ounces Baker's Premium No. 1 3V. teaspoons baking Chocolate, melted, 3 eggs, 1 V. cups sifted pastry flour.

Cream the butter, add sugar and chocolate, then eggs and vanilla, and beat together until very smooth. Sift the baking powder with one-half 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 about fifty minutes.

)0

CHOCOLATE

ECLAIRS
4 eggs,
1 cup flonr, J4 teaspoon salt.

cup butter, 1 cup milk, 2 tablespoons sugar,

Put butter, milk, salt, and sugar in saucepan. Heat boiling point, add flour all at once and stir vigorously, wooden spoon.' Remove from the fire as soon as the cleaves to the spoon. Cool and add four eggs, one at beating two minutes between the addition of each egg

to the using a mixture a' time, and five

13

minutes after eggs are added. Shape mixture on a slightly buttered sheet into cakes four and one-half inches long by one inch wide, using a pastry tube or two spoons; they should be one inch apart to allow for spreading. Bake in a moderate oven about twenty-five minutes. If removed from oven before they are thoroughly cooked, they will fall. Cool, make a cut in the side of each without breaking apart, fill with uncooked or cooked cream filling. Recipes under Fillings. Maria Parloa.

FUDGE CAKE
Y4 cup butter, 1 cup sugar, 3 egg-yolks, VB cup milk, 2 cups flour,

Y4 teaspoon salt, 3 teaspoons baking powder, 3 egg-whites, 2 ounces Baker & Co.'s Premium Chocolate, 1 teaspoon vanilla.

No.

Cream butter, add sugar gradually, then add egg-yolks, well beaten. Mix and sift baking powder and flour, and add alternately with milk to the first mixture. Add chocolate melted over hot water, vanilla, and egg-whites stiffly beaten. Turn into two paper-lined and buttered seven-inch square pans and bake in a moderate oven about twenty minutes. Spread Fudge Icing between and on top. Recipe under Icings.

Fannie Merritt Farmer.

CHOCOLATE LAYER CAKE

3Yz

5 tablespoons butter, ounces Baker's Premium Chocolate, melted, 1 Y4 cups milk,

No.1

2 Y4 cups sifted flour, 1 cup granulated sugar, 3 eggs, 3 Yz teaspoons baking powder.

Cream butter, add sugar, the melted chocolate and the whole eggs and beat until smooth. Add vanilla and one-half cup of the flour in which has been sifted the baking powder. Then add milk and remaining flour alternately, using enough flour to make mixture stiff enough to drop from the spoon. This may seem stiffer than other cake mixtures, but the amount of flour given will not be too much. Beat until very smooth. Bake in square or round pans in moderate oven 20 or 25 minutes. Put layers together with a thick, white icing, lightly covered ,with marshmallows cut in small pieces, or omit the marshmallows and press half walnuts into the icing, while it is soft. When the marshmallows are not used, add I teaspoon vanilla to the cake mixture.

2 cups pastry flour, 3 teaspoons baking powder, Y4 cup milk,

Yz cup butter, 1Yz cups sugar,

CHOCOLATE

LOAF

CAKE

3 eggs, 1Yz teaspoons vanilla, Y4 teaspoon salt, . 3 ounces Baker's Premium Chocolate"

No.1

14

Melt chocolate over hot water; cream butter, add sugar gradually and beat to a cream; add beaten egg-yolks, melted chocolate and vanilla and mix well. Sift together flour, baking powder and salt and add to mixture alternately with the milk. Fold in stiffly beaten egg-whites, and turn into a buttered and double paper-lined cake tin. Bake in moderate oven about fifty minutes. Mrs. A. Louise Andrea.
cup butter, 1 cup sugar, % cup milk, 1 Yz cups lIour, 1 tablespoon lIour,

Yz

CHOCOLATE

MARBLE

CAKE

Yz

4 egg-whites, 1 teaspoon vanilla, 2 Yz teaspoons baking powder, . 1 ounce Walter Baker & Co.'s Premium No.1 Chocolate, teaspoon salt.

Cream butter and add sugar gradually, then add milk alternately with flour mixed and sifted with two teaspoons baking powder, and salt. Add stiffly beaten egg-whites, and the vanilla. To one-third of the mixture, add melted chocolate and the rest of the baking powder, mixed and sifted with the tablespoon of flour. Butter a deep cake or angel-cake pan, put in mixtures by spoonfuls, and bake in a moderate oven for fifty minutes. Maria Parloa.
butter, 1 Yz cups powdered 1 egg, 1 cup milk, 2 cups bread lIour,

MISS Y3 cup

FARMER'S
sugar,

CHOCOLATE

NOUGAT

CAKE

3 teaspoons baking powder, Yz teaspoon vanilla, 2 ounces chocolate, melted, Y3 cup powdered sugar, 71 cup almonds blanched and shredded.

Cream the butter, add sugar gradually, and unbeaten egg; beat three minutes, then add two-thirds cup milk, flour mixed and sifted with baking powder, and vanilla. Add one-third cup powdered sugar to melted chocolate, add gradually the remaining milk and stir until smooth over a slow fire. 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 icing sprinkled with almonds. Fannie Merritt

Farmer. Boston Cooking School Cook Book. CHOCOLATE RAISIN


1 Yz cups sugar, % cup butter, 4 eggs; yolks and whites beaten separately, Yz teaspoon salt, 2 ounces Baker's Premium No.1 Chocolate,

1 Yz teaspoons cinnamon, 2 Yz cups lIour, 1 cup seeded raisins, 4 teaspoons baking powder, 1 cup milk.

CAKE

Cream butter and add sugar gradually; beat egg-yolks until lemon colored and add, then stir in chocolate, melted, and mix

15

well Sift baking powder and cinnamon with the flour and add raisins, then add alternately with the milk; when well mixed, add vanilla and stiffly beaten egg-whites. Place in two loaf pans which have been lined with buttered paper, and bake in very moderate oven about fifty minutes.

1 V, cups sugar, 3 eggs, V, teaspoon salt, 2 cups pastry /lour,

CHOCOLATE

Mrs. A. Louise Andrea. ROLL


3 teaspoons baking powder, Yz cup water, Grated rind of 1 lemon, Juice of lemon.

v"

Sift salt and baking powder with the flour. Beat egg-yolks until lemon colored, add sugar gradually and continue beating. Add water, then sifted flour and lastly, fold in the grated lemon rind, juice and stiffly beaten egg-whites. Bake about twelve minutes in a moderate oven. When done, turn out on damp cloth sprinkled with Sligar, cut off edges of cake and ice quickly with a Chocolate Icing. Recipe under Icings. Then roll up cake and keep cloth around it until it is cold.

MRS.

RORER'S

Mrs. A. Louise Andrea. CHOCOLATE CAKE


1 teaspoon vanilla, V, cup butter, 1Yz cups sugar, 1 YI cups /lour, baking powder.

2 ounces Baker's Premium No. 1 Chocolate 4 eggs, % cup milk, 3 teaspoons

Dissolve the chocolate in five tablespoons of boiling water. Cream butter and add sugar gradually, add the yolks, beat again, then stir in the milk, the melted chocolate and flour sifted with baking powder. Beat until well mixed, then fold in stiffly beaten egg-whites and add the vanilla. Mix quickly and lightly, turn into well-greased cake pan and bake in a moderate oven fifty minutes. Mrs. Rorer's Cook Book.
cup butter, 2 cups brown sugar, 3 egg-yolks, Y:3 cup Baker's Breakfast

V,

CREOLE CAKE

V, cup hot strong coffee infusion, 1 teaspoon soda, Yz cup sour heavy cream, Cocoa, 2 cups flour, 3 egg-whites.

Cream butter and gradually beat in the sugar, then add eggyolks beaten until thick. Add coffee infusion to cocoa and let stand until cool. Add to first mixture, then add cream, and flour sifted with soda. Fold in stiffly beaten egg-whites. Bake in layer-cake tins in a moderate oven about fifteen minutes. Put layers together with boiled icing, cover top with icing and when set, spread with a thin layer of Walter Baker & Co.'s

16

CHOCOLATE PARFAIT. (See Page 31.)

CHOCOLATE ECLAIRS. (See Page 13.)

CHOCOLATE LAYER CAKE. (See Page 14.1

CHOCOLATE WHIP. (See Page 30.)

CHOCOLATE JELLY. (See Page 28.)

CHOCOLATE HEARTS. (See Page 35.)

Premium

No.

Chocolate,

melted.

Fannie Mrrrirt Farmer. CAKE I

SPANISH

CHOCOLATE Part

One cup sugar, one-half cup butter, one-half cup sweet milk, two and a half cups flour, two eggs, one teaspoon soda, dissolved in hot water.

Part II
Melt three ounces Baker's Premium No. I Chocolate over hot water, then stir into it one cup sugar, yolk of one egg and one cup of milk. Stir until thick. Cool, flavor with vanilla. While this is cooling beat up the first part of the cake and then add Part II. Bake in layers. Ice on top and between the layers with Fudge Icing. Recipe under Icings.

"SURE

THING"

CAKE

)4 cup butter, 1~ cups sweet milk, 1 cup sugar, 2 cups pastry flour, 1 egg-yolk, 1 Yz teaspoons baking powder" ~ cup Baker's Breakfast Cocoa, ~ teaspoon soda, 1 egg-white.

Work the butter until creamy and add sugar gradually, then add well-beaten egg-yolk, and cocoa. Mix and sift flour, baking powder, and soda and add alternately with milk to first mixture. Beat thoroughly and add stiffly beaten egg-white. Turn into a buttered and floured cake pan and bake in a moderate oven about forty minutes. Mrs. Peck.

VVELLESLEY
)4 cup butter, 1 cup sugar, 2 egg-yolks, % cup milk, 1)4 cups flour,

LOAF

CAKE

2 teaspoons baking powder, 2 egg-whites, 2 ounces Walter Baker & Co.'s Premium No.1 Chocolate, Yz teaspoon vanilla.

Cream butter and beat in sugar gradually, then add wellbeaten egg-yolks, milk, and the flour mixed and sifted with baking powder. Add egg-whites beaten until stiff, chocolate melted over hot water, and vanilla. Turn into a buttered and floured shallow cake pan, and bake in a moderate oven twentyfive minutes. Remove from pan, cover top with Wellesley white icing and when icing is set pour over, a little at a time, two ounces Walter Baker & Co.'s Premium No. I Chocolate melted over hot water and spread evenly, using the back of a .spoon. Fannie Merritt Farmer.

17

ICINGS

(All measurements

should be leveI.)

MISS PARLOA'S

CHOCOLATE

ICING

To vanilla icing add one tablespoon cold water. Melt one ounce Walter Baker & Co.'s Premium No. I Chocolate, add one-fourth cup confectioner's sugar and one tablespoon hot water. Place over fire, stir until smooth and add another tablespoon hot water; then add to vanilla icing. Maria Parloa.

UNCOOKED

CHOCOLATE

ICING

1 ounce Baker's Premium No.1 Chocolate, Pinch salt, About 3 cups sifted

5 tablespoons boiling water, 1 teaspoon vanilla, confectioner's sugar.

Melt chocolate over hot water, remove from fire and add water,salt and vanilla. When smooth add the sugar, and beat until very glossy. Make the icing stiff enough to spread without running. It will keep indefinitely if covered.

y, y,

COOKED
pound Walter Baker's Vanilla Chocolate, cup milk,

CHOCOLATE
Sweet Few grains salt.

ICING
1 cup sugar, 1 teaspoon butter, 1 teaspoon vanilla,

Melt chocolate over boiling water, add butter, then add milk and sugar alternately, stirring between the additions. When mixture is smooth, place in direct contact with range, heat to the boiling point and let boil until mixture will just hold together when tried in cold water. Remove from range, cool slightly, beat until of the right consistency to spread without running, and add vanilla and salt. Mrs. Peck.

FUDGE ICING
Melt over hot water two ounces of Walter Baker & Co.'s Premium No. I Chocolate. Add one-third cup butter, bit by bit, and stir until butter is melted, then add gradually one cup milk, beating constantly. Bring to the boiling point, add two cups sugar and let boil until mixture will form a very soft ball when tried in cold water; the time required being about twenty minutes. Cool slightly, add one-half teaspoon flour and beat

18

until of the right consistency to spread. One-fourth cup Jordan almonds, blanched and cut in pieces may be added. Fannie Merritt Farmer.

" ICING FOR ECLAIRS


Baker

1 cup sugar, 1 ounce Walter

5 tablespoons cold water, & Co.'s Premium No.1 Chocolate.

Put sugar and water in saucepan, stir until sugar is dissolved, and cook without stirring until mixture reaches 2420 F., or forms a hairlike thread when dropped from a spoon. Turn on a platter, let stand until slightly cooled, then stir with a wooden spoon until white and creamy. Add melted chocolate and stir until mixed. Put in saucepan placed over larger saucepan of boiling water, and beat until of right consistency to spread. To coat eclairs, it is best to apply icing with a butter brush. Maria Parloa.

MARSHMALLOW
2 cups sugar,
7 tablespoons boiling water,

ICING
10 marshmallows,
2 egg-whites.

Put sugar and water in saucepan and stir .until the sugar dissolves. Heat to boiling point and let boil rapidly without stirring until syrup will thread when dropped from a spoon. Remove from range and add marshmallows cut in small pieces. Beat egg-whites until stiff, but not dry, and add hot syrup gradually, beating constantly; then continue the beating until mixture is of right consistency to spread. Mrs. Peck.

VANILLA
1 egg-white,

ICING

Yz

1 cup confectioner's sugar, teaspoon vanilla.

Put egg-whites in bowl and add sugar gradually, stirring constantly. Beat three minutes, add vanilla and spread thinly on cake. Maria Parloa.

WELLESLEY
2 cups sugar, Yz cup boiling water,

WHITE

ICING
2 egg-whites, Yz teaspoon vanilla.

Put sugar and water in saucepan, stir until sugar has dissolved. Heat to boiling point and boil vigorously without stirring until syrup will thread when dropped from a spoon. Put egg-whites in saucepan and beat until stiff. Pour on the syrup gradually, while beating constantly, and continue the beating until mixture is nearly stiff enough to spread. Place saucepan containing mixture in a larger saucepan containing a small quantity of boiling water, place on range and cook, stirring constantly (scraping from bottom and sides of pan) until mixture becomes granular around sides of pan. Remove from saucepan of hot water, and beat until mixture will hold its

19

shape; using a This recently

then add vanilla. Pour on cake and spread evenly, knife. is one of the varieties of thick, soft icings which have met with so much favor. Fannie Merritt Farmer.

BOILED WHITE
1 cup sugar, y, cup water,

ICING
Unbeaten white 1 egg, y, teaspoon vanilla.

Put sugar and water in saucepan, bring to the boiling point, and let boil vigorously without stirring until syrup will spin a thread when dropped from spoon, or to 2420 F. Pour syrup gradually on white of egg, constantly beating. Continue the beating until of the right consistency to spread; then add vanilla. Fannie Merritt Farmer.

UNCOOKED

CREAM

FILLING

To one cup heavy cream add four tablespoons sugar, onehalf teaspoon vanilla and a few grains salt. Beat until stiff, using an egg beater or wire whisk. Use for eclairs or laver cake. Maria Parioa.

COOKED CREAM FILLING


Scald one and one-half cups milk. Mix three and one-half tablespoons flour with three-fourths cup sugar and one-eighth teaspoon salt, and add two eggs slightly beaten. Combine mixtures and cook in double boiler fifteen minutes, stirring constantly until thickened, afterwards occasionally. Cool and flavor with one-half teaspoon vanilla. Maria Parloa.

MRS. ANDREA'S
I tablespoon cornstarch, 1 tablespoon cold water, Y4 cup milk, Yz cup sugar, Yz tablespoon butter,

CHOCOLATE
1 beaten egg, 1 teaspoon vanilla, Pinch salt, 1 y, ounces Baker's Chocolate.

FILLING

Premium

No.1

Heat milk in double boiler, add butter, chocolate, melted over hot water, sugar, cornstarch, dissolved in the cold water, and salt. Boil mixture until slightly thickened; remove from fire, add beaten egg and vanilla and spread on layers when cold. Mrs. A. Louise Andrea.

CHOCOLATE
Y4 cup milk, 2 Yz teaspoons butter, Y4 cup sugar, 1 beaten egg,

FILLING
Premium No.1

1 teaspoon vanilla, Pinch salt, 2Yz ounces Baker's Chocolate.

Melt chocolate, add milk, butter, sugar and egg and cook in double boiler until thick, stirring constantly. Add salt and vanilla and remove from fire. Use when cool.

Mrs. A. Louise Andrea.

20

~
%

SAUCES
SAUCE
cup sugar, cup hot milk, cup cream, whipped, teaspoon vanilla, 2 ounces Baker's Premium Chocolate.

YJ

HOT CHOCOLATE

Yz

FOR ICEcCREAM
No.1

Yz

Melt chocolate over hot water, stir in sugar gradually, then add the hot milk and cook for ten minutes. Remove from fire, add vanilla, stir in the whipped cream and serve at once.

Mrs. A. Louise Andrea. SAUCE

HOT CHOCOLATE
1 cup boiling water, Yz tablespoon cornstarch, Yz cup sugar,

1 ounce Walter Baker & Co.'s Premium No.1 Chocolate, 74 teaspoon salt.

Cook all together slowly until the mixture is the consistency of maple syrup, or thicker, if desired. Just before serving, add one teaspoon vanilla. This will keep indefinitely and can be reheated. Six servings.

MISS

PARLOA'S

CHOCOLATE

2 cups milk, 1Yz ounces Walter Baker & Co.'s Premium No.1 Chocolate, Yz teaspoon vanilla.

cup sugar, 2 egg-yolks, Ys teaspoon salt,

Yz

SAUCE

Put chocolate, one-fourth cup sugar, and the milk into double boiler and cook until milk is scalded. Mix egg-yolks with one-third cup sugar and the salt and beat until light and creamy. Pour milk gradually onto egg mixture beating constantly; return to double boiler and stir until mixture thickens. Cool and flavor with vanilla. This sauce may accompany cornstarch pudding, bread pudding, or cold cabinet pudding, or may be served in small glasses with whipped cream, sweetened and flavored. Six servings. Maria Parloa.

CHOCOLATE
2 tablespoons butter, 1 tablespoon flour, Pinch salt, 1 cup boiling water,

SAUCE
1 ounce Baker's Premium 'Chocolate, 4 tablespoons sugar, 1 teaspoon vanilla. No.1

Melt butter in a saucepan, add flour and salt and mix until smooth, then add the hot water slowly, beating well. Add the ounce of cliocolate and sugar and stir until melted. Add vanilla just before serving. Serve with hot pudding.

21

EGG SAUCE
2 egg-whites, 1 cup powdered sugar, 2 egg-yolks. 1 cup heavy cream, 1 teaspoon vanilla,

Beat egg-whites until stiff and dry, and add sugar gradually while beating; then add egg-yolks beaten until lemon-colored, and the vanilla. Cut and fold in cream beaten until stiff. Six servings. FOAMY SAUCE Maria Parloa.
1 egg-yolk, 1 cup powdered sugar, Yz cup scalded milk, 1 teaspoon cornstarch, ~Is teaspoon salt, Yz teaspoon vanilla, 1 tablespoon lemon juice, 1 egg-white.

Beat egg-yolk until thick, and add three-fourths of the sugar gradually while beating. Mix remaining sugar with cornstarch and salt and add the scalded milk gradually. Cook in double boiler ten minutes, stirring constantly until mixture thickens, then occasionally. Combine mixtures, add flavoring and egg-white, beaten until stiff. Six servings.

MARSHMALLOW

Fannie Merritt Farmer. MINT SAUCE


1 egg-white, 1 drop oil of peppermint, Green coloring.

Yz cup sugar, Y4 cup water, S marshmallows,

Boil sugar and water to a thin syrup (not thick enough to spin a thread) and add marshmallows cut in small pieces. Let stand two minutes, pressing marshmallows under syrup, using back of spoon. Add mixture gradually to the egg-white, beaten until stiff but not dry, and continue the beating until mixture is cool; then add oil of peppermint and color green. Six servings. Fannie Merritt Farmer.

VANILLA
2 tablespoons 2 tablespoons Pinch sal t, butter, flour,

SAUCE
1 cup boiling water, 4 tablespoons sugar, 1 teaspoon vanilla .

. Melt butter in saucepan, add flour and salt and mix until smooth; add the boiling water slowly, stirring constantly until thick, Add sugar and vanilla. Six servings.

73

Yz

VANILLA
cup butter, cup powdered sugar,

CREAM

SAUCE
1 teaspoon vanilla, 1 cup heavy cream.

Work butter until creamy and add sugar gradually, beating constantly; then add vanilla and cream beaten until stiff. Place bowl in saucepan of boiling water and stir constantly three minutes. Pour into a warm bowl and serve at once. Six servings. Maria Parloa.

22

r . HOT ~DESSERTS
2 cups or 1 pint sifted flour, 4 teaspoons baking powder, Yz teaspoon salt, 6 tablespoons sugar, 1 1 3 2 cup milk, pinch salt, tablespoons tablespoons flour, butter, 4 egg-whites.

.~
4 tablespoons Cocoa, 4 tablespoons % cup milk. Baker's Breakfast butter or lard,

COCOA BISCUIT

Sift all the dry ingredients together, cut in the butter with a knife and add the milk. Turn out on slightly floured board, roll or pat out the desired thickness, shape, place close together in pan and bake in hot oven ten or fifteen minutes. 12 biscuits.

COCOANUT SOUFFLE
4 4 1 1 tablespoons sugar, egg-yolks, teaspoon vanilla, cup shredded cocoanut,

1 Yz cups sifted flour, 4 tablespoons butter, 1 cup sugar, 6 tablespoons Baker's Breakfast

Melt butter, add flour and when well blended, stir in the milk. Cook until thickened and smooth. Beat egg-yolks with sugar and stir into milk mixture. Cool slightly, add vanilla and cocoanut. Lastly, fold in the stiffly beaten egg-whites. Bake in buttered pan in moderate oven thirty minutes. Serve hot with Chocolate Sauce. Recipe under Sauces. Four to five servings. COTTAGE PUDDING
2 teaspoons baking powder, 2 eggs, Y4 cup milk, Y4 teaspoon salt.

Cocoa,

Cream butter, add sugar gradually, then stir in beaten eggs. Sift flour, baking powder, cocoa and salt together and add to mixture alternately with the mille 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. Serve with Vanilla Sauce. Recipe under Sauces. Six servings.

CHOCOLATE
2 cups stale bread crumbs, 3 egg-yolks, 1 quart scalded milk, Yz cup sugar, 3 egg-whites,

BREAD

PUDDING

2 ounces Walter Baker & Co.'s Premium No. 1 Chocolate, Y4 teaspoon soda, 1 teaspoon hot water, Y4 teaspoon salt.

Pour milk over bread crumbs, cover and let stand twenty minutes. Add egg-yolks well beaten and mixed with sugar, melted chocolate, soda dissolved in water and salt; then fold in stiffly beaten egg-whites. Turn into a buttered pudding dish

23

and bake in a moderate oven until firm. Serve with Foamy Sauce. Recipe under Sauces. Six servings.

STEAMED
1 cup sugar, cup butter, I cup milk, I beaten egg, 2 cups flour,

Fannie Merritt Farmer. CHOCOLATE PUDDING


4 teaspoons baking powder, I teaspoon vanilla, Yz teaspoon salt, 3 ounces Baker's Premium No. I Chocolate.

YJ

Sift flour, baking powder and salt together. Cream butter and add sugar gradually; when well mixed, add 'beaten egg. Then stir in sifted flour alternately with the milk. Melt chocolate and add with the vanilla. Turn into small buttered . mould, cover and steam about one and a half hours. Serve at once with a sauce. Six servings. Mrs. A. Louise Andrea.

HUNTINGTON
Y4 cup butter, 1 cup sugar, 2 egg-yolks, s cup milk, I Y4 cups flour, 3 teaspoons baking powder;

CHOCOLATE PUDDING
2 egg-whites, I Yz ounces Walter Baker & Co.'s Premium No. I Chocolate, Ys teaspoon salt, Yz teaspoon vanilla.

Cream butter and beat in gradually one-half the sugar. Beat egg-yolks until lemon-colored and add remaining sugar. Combine mixtures and add milk alternately with flour mixed and sifted with baking powder and salt; then add the stiffly beaten egg-whites, chocolate which has been melted over hot water, and vanilla. Turn into a buttered and floured angelcake pan and bake in a moderate oven about fifty minutes. Remove from pan, cool slightly, fill center with whipped cream sweetened and flavored with vanilla and pour around it Chocolate Sauce. Recipe under Sauces. Six servings.

Fannie Merritt Farmer. CHOCOLATE SOUFFLE -2 tablespoons boiling water, 3 eggs, 2 ounces Walter Baker & Co.'s Premium No. I Chocolate.

2 tablespoons butter, 3 tablespoons flour, I cup milk, YJ cup sugar,

Melt butter, add flour and stir until well blended, then pour on the milk gradually and heat to the boiling point. Melt chocolate over boiling water; add sugar and water and stir until smooth. Combine mixtures and add egg-yolks beaten until lemon-colored. Cool, fold in stiflly beaten egg-whites and turn into a buttered pudding-dish. Bake in a moderate oven from thirty to thirty-five minutes. Serve at once with Vanilla Cream Sauce. Recipe under Sauces. Four to five servings. 24

Maria Parloa.

CHOCOLATE CARAMEL WALNUTS (See Page 40.)

CHOCOLATE MARSHMALLOWS. (See Page 46.)

FUDGE HEAP-. TS OR ROUNDS. (See Page 51.)

CHOCOLATE

PEANUT CLUSTEP-.S; (See Page 44.)

BAKER'S CHOCOLATE "DIVINITY." (See Page 53.)

CHOCOLATE PEPPERMINTS. (See Page 40.)

CHOCOLATE OYSTERETTES. (See Page 45.)

WELLESLEY

MARSHMALLOW (See Page 50.)

FUDGE. PLAIN CHOCOLATE CARAMELS. (See Page 54.)

COCOA FUDGE. (See Page 32.) MARSHMALLOW FUDGE. (See Page 51.)

MAPLE FONDANT ACORNS. (See Page 47.)

SURPRISE CHOCOLATE (See Page 43.)

CREAMS.

DESSERTS

COLD

v""W~_:J

BERKSHIRE

CORNSTARCH

PUDDING

2 ounces Walter Baker & Co.'s Premium No.1 Chocolate, 2 cups milk, Y3 cup sugar,

3 tablespoons cornstarch, 74 cup milk, 74 teaspoon salt, Yz teaspoon vanilla.

Put chocolate and two cups milk in double boiler and cook until milk is scalded and chocolate melted, stirring occasionally. Mix sugar, cornstarch and salt, add remaining milk and stir until thoroughly blended. Add cornstarch mixture gradually to chocolate mixture and cook ten minutes, stirring constantly until mixture thickens and afterwards occasionally. Turn into a serving dish and chill. Serve with or without sugar and cream. Five servings. Fannie Merritt Farmer.

1 pint boiling 2 egg-whites, 1 teaspoon vanilla,

COCOA CHARLOTTE (Without Cream) water, 73 cup sugar,


2 tablespoons 3 tablespoons

cornstarch, Baker's Breakfast

Cocoa.

Dissolve the cornstarch in quarter-cup cold water, add it to the pint of boiling water, stir until it thickens, add the sugar and thecocoa, which have been thoroughly mixed together, and boil for ten minutes. Remove from the fire, add the vanilla, and pour slowly over the stiffly beaten egg-whites. Pour at once into a pudding mould, and put away in a cold place to harden. Serve with plain cream. Four to five servings.

Mabel Richards DuZan. COCOA PUDDING


gelatine, 1 teaspoons vanilla, 1 pint cream, whipped, 3 tablespoons Baker's Breakfast Cocoa.

1 cup milk, 2 tablespoons granulated Yz cup cold water, % cup sugar,

Yz

Stir cocoa and sugar in cold milk, place over fire in double boiler, and scald. Soak gelatine in the cold water until soft, add to scalded ingredients, stir until dissolved and remove from fire. Pour into a cold bowl, set in a pan of cold water and stir occasionally, changing water as it becomes warm. When beginning to stiffen, add vanilla and the cream. Mix thoroughly, pour into a mould previously wet in cold water, and set on ice until firm. Unmould and serve plain or with vanilla-flavored sauce. Mrs. A. Louise Andrea:

25

COCOA RICE PUDDING y,f


cup rice, 1 teaspoon salt, 73 cup whipped cream, 1 pint cold milk, 3 tablespoons hot milk, 73 cup sugar, 2 beaten egg-whites, 1 teaspoon vanilla, 0 cup raisins, 3 tablespoons Baker's

Breakfast

Cocoa.

Wash rice and cook in the pint of milk until tender; add salt, sugar, raisins, vanilla and the cocoa dissolved in the three tablespoons hot milk. When well mixed, add cream, and cover top with the egg-whites beaten and mixed with four tablespoons sugar. Brown in moderate oven. Four to five servings. Mrs. A. Louise Andrea.

CHOCOLATE
2 tablespoons
4 tablespoons 1 cup sugar, 1 pint hot milk, gelatine, cold water,

BLANC

MANGE

3 eggs,
0 teaspoon salt, 10 teaspoons vanilla, 3 ounces Baker's Premium No.1 Chocolate.

Scald the milk; soak gelatine in cold water until soft; beat eggs and add sugar and chocolate, melted; when well mixed, turn into the scalded milk and cook in double boiler until mixture coats the spoon. Add soaked gelatine and salt and when dissolved put in vanilla. Remove from fire, turn into a mould wet with cold water, and when cold, set on ice to stiffen. Serve with sugar and cream. Five servings. Mrs. A. Louise Andrea.

CHOCOLATE
1 pint hot milk, 2 eggs, teaspoon salt, % cup sugar,

BREAD PUDDING % cup soft bread crumbs,

1 teaspoon vanilla, 10 ounces Baker's Premium Chocolate.

No.1

Soak bread in hot milk for ten minutes; melt chocolate and add to hot mille Beat eggs slightly, put in sugar and vanilla and turn into milk mixture; add salt and place in buttered pudding dish; set in a pan of hot water and bake in a moderate oven until firm, Serve warm or cold. Four to nve servings. . Mrs. A. Louise Andrea.

CHOCOLATE

CHARLOTTE

1 tablespoon granulated gelatine, y,f cup cold water, 1 ounce Walter Baker & Co.'s Premium No.1 Chocolate, 6 lady fingers, Few grains salt.

Y4

sugar, 1 cup heavy cream, 1 egg-white,

o cup powdered

cup granulated 1 cup hot milk,

sugar,

Soak gelatine in cold water until soft and dissolve in scalded mille Melt chocolate and add granulated sugar. Combine mixtures and strain into bowl. Set in pan of ice water, and

26

stir constantly until mixture begins to thicken; then add cream whipped and mixed with powdered sugar, salt and stiffly beaten egg-white. Turn into a charlotte mould, lined with lady fingers, and chill thoroughly. Four to five servings. Maria Parloa.

CRACKER
1 cup seeded raisins, 7~ cup molasses, 2Y, cups milk, 1 y, cups cracker crumbs,

PUDDING
1 beaten egg, ~ teaspoon salt, 2 ounces Baker's Premium Chocolate. No.1

Soak cracker crumbs in milk for ten minutes, add beaten egg, molasses, raisins and salt. Mix well. Add chocolate melted, then turn mixture into a well-greased mould, cover top of mould with buttered paper, adjust cover and tie on. Place mould in a kettle of boiling water and steam for five hours, adding boiling water as needed. Serve cold with a creamy sauce. Six servings. Mrs. A. Louise Andrea.

CHOCOLATE

BAVARIAN

CREAM
2 tablespoons hot water, y, cup sugar, Few grains salt.

1 tablespoon granulated gelatine, 3 cups cream, whipped, Y4 cup cold water, 1 y, ounces Walter Baker & Co.'s Premium No.1 Chocolate,

Soak gelatine in cold water until soft. Melt chocolate, add sugar and hot water. Combine mixtures, add salt and onethird cup scalded cream which has drained from whip. As soon as gelatine has dissolved, set bowl containing mixture in pari of ice water, and stir constantly until mixture begins to thicken, scraping from bottom and sides of bowl that it may not become lumpy. Stir in one-half the whip, and, when well mixed, fold in remaining whip. Turn into a three-pint mould, sparingly greased with olive oil, spread evenly, and chill. By using the oil the cream may be easily removed from the mould. Six servings. CHOCOLATE CREAM Maria Parloa.
2 tablespoons granulated gelatine, y, cup cold water, 3 cups milk, 1YJ ounces Walter Baker & Co.'. Premium No.1 Chocolate, 1 y, teaspoons Y4 cup sugar, 2 tablespoons boiling Y4 teaspoon salt, 1 egg-yolk, y, cup sugar, vanilla. water,

Soak gelatine in cold water until soft. Scald milk. Melt chocolate over hot water, add sugar, boiling water and salt. Stir until smooth and add to milk. Beat egg-yolk until thick, and add gradually one-half cup sugar. Stir slowly into the hot mixture and cook until thickened, then add gelatine and vanilla. Pour into mould first dipped in cold water, chill, and serve with sugar and cream. Five to six servings.

Maria Parloa.

27

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 chocolate filling made after the following recipe. Bake in a hot oven thirty minutes or until crust is brown. Cool, cover with a meringue and brown very slowly in moderate oven.

CHOCOLATE FILLING
2 cups milk, Pinch of salt, 2 ounces Baker's Premium No.1 Chocolate, 3 tablespoons 3 tablespoons flour, 2 egg-yolks, Yz cup sugar, 1 teaspoon vanilla, cornstarch.

Sift together sugar, cornstarch, flour and salt. Add milk gradually and cook four minutes, stirring constantly. Melt chocolate over hot water, add to the mixture together with the beaten yolks. Mix thoroughly and cool. Add vanilla and pour into pie crust.

MERINGUE
2 egg-whites, Pinch salt.

4 tablespoons

sugar,

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, and continue beating until the dish can be turned upside down. Six servings.

CHOCOLATE
1 pint 'boiling water, Pinch salt, 1 ounce Baker's Premium Chocolate, No.1

JELLY
2 tablespoons gelatine, Y:i cup sugar, 1 teaspoon vanilla.

Put the water, salt and chocolate in a saucepan. Cook, stirring until the chocolate melts, then boil from three to five minutes. Soak the gelatine in a little cold water until soft 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. Four or five servings.

BAKED

CHOCOLATE

CUSTARD
2 eggs, 1 tablespoon boiling water, Y4 teaspoon salt, 5 tablespoons sugar.

2 cups milk, 1 inch-piece stick cinnamon, 1 ounce Walter Baker & Co.', Premium No.1 Chocolate,

Scald the milk with cinnamon, remove cinnamon. Melt chocolate, add three tablespoons sugar and the boiling water.

28

Stir until smooth, then add to scalded milk. Beat eggs slightly, add remaining sugar and salt. Combine mixtures and strain into lightly buttered cups. Set in pan of hot water and bake in a slow oven thirty minutes until firm, which may be determined by running a silver knife through custard. If knife comes out clean, custard is done. Serve cold. Four to five servings. Maria Parloa.

CHOCOLATE
4 Y. tablespoons cornstarch, 2 cups hot milk, Yl cup sugar, 1 teaspoon vanilla, 3 egg-whites,

MOULD Yl

cup cold milk, 3 tablespoons sugar, Pinch salt, 2 ounces Baker's Premium Chocolate.

No.1

Add cornstarch to cold milk, then add to hot milk with the one-third cup sugar, the chocolate melted and mixed with the three tablespoons sugar, and salt. Cook in double boiler for fifteen minutes, stirring occasionally. Cool and then fold in the stiflly beaten egg-whites arid vanilla and mix lightly. Pour into a mould wet with cold water and when quite cold set on ice to stiffen, When ready to serve, turn out and garnish with whipped, sweetened cream. Four to five servings.

Mrs. A. Louise Andrea.

CHOCOLATE
1 quart milk, Yl cup cornstarch, 2 eggs, y. cup powdered sugar,

PUDDING

Y4 teaspoon salt, 2 ounces Walter Baker & Co.'s Premium No.1 Chocolate, y. cup granulated sugar.

Mix cornstarch with one-half cup cold mille. Scald remaining milk with chocolate and one-half cup sugar, and add cornstarch mixture gradually while stirring. Cook fifteen minutes. Beat eggs until light, and add sugar and salt. Stir into hot mixture and cook ten minutes. Pour into individual moulds, first dipped in cold water, and chill thoroughly. Remove from moulds to serving dish, arranging in the form of a circle. Pile whipped cream sweetened and flavored with vanilla in center. Six servings. Maria Parloa.

CHOCOLATE PUDDING Marshmallow Mint Sauce


1 quart milk, Y4 teaspoon salt, 2 ounces Walter Baker & Co.'s 2 tablespoons granulated gelatine, Premium No.1 Chocolate, 3 tablespoons cold water, Yl cup sugar.

Put milk and chocolate in double boiler, and when milk has scalded and chocolate melted, beat until smooth, using a wire whisk; then add sugar, salt and gelatine which has soaked

29

in cold water until soft. As soon as gelatine has dissolved, strain and turn into a mould first dipped in cold water. Chill, remove from mould and pour around it, Marshmallow Mint Sauce. Recipe under Sauces. Six servings. Fannie Merritt Farmer. CHOCOLATE MERINGUE PUDDING
2 cups milk, 3 tablespoons cornstarch, 1 ounce Walter Baker & Co.'s Premium No.1 Chocolate, 2 eggs, 0 cup powdered sugar, ;4 teaspoon salt, 0 teaspoon vanilla.

Mix cornstarch with one-half cup milk. Scald remaining milk with chocolate. Add cornstarch mixture gradually while stirring and cook fifteen minutes. Beat egg-yolks and add sugar, reserving two tablespoons. Stir hot mixture gradually on egg mixture and add salt. Turn into a buttered pudding dish and bake twenty minutes in a moderate oven. Beat eggwhites until stiff and add gradually while beating, reserved sugar. Spread meringue on pudding and cook in a slow oven ten minutes. Serve either hot or cold. Four to five servings. Maria Parloa. CHOCOLATE WHIP
1 cup milk, 1 ounce Baker's Chocolate, Pinch salt, Premium No.1 4 egg-whites. 2 2 6 2 tablespoons cornstarch, egg-yolks, tablespoons sugar, teaspoons vanilla,

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 melted; stir until smooth, then cook twelve minutes. Mix egg-yolks and sugar, then stir in the hot mixture; stir and cook again one or two minutes. When very cold, just before serving, add the vanilla and fold in the stiffly beaten egg-whites. Pile lightly in a glass dish and serve with lady fingers. SNOW PUDDING
20

7'3 cup cornstarch, 7'3 teaspoon salt,

cups milk,

2 egg-whites, 0 cup powdered sugar, 1 teaspoon vanilla.

Mix cornstarch and salt with one-half cup milk. Scald remaining milk; add cornstarch mixture gradually while stirring, and let cook fifteen minutes. Beat egg-whites until stiff and then gradually beat in sugar and vanilla. Add to cooked mixture and beat ,vigorously one minute. Turn into a mould first dipped in cold water; chill, remove from mould and serve with Chocolate Sauce. Recipes under Sauces. Four to five servings. Maria Parloa.

30

FROZEN DESSERTS V'l"''''''-Id~


CHOCOLATE
3 3 2 2 cups milk, tablespoons /lour, cups sugar, eggs, J;.I teaspoon salt,

2Y, ounces

ICE=CREAM

Walter Baker & Co.'s Premium No.1 Chocolate, 2 tablespoons hot water, 1 quart thin cream.

Scald milk. Mix flour and one-half the sugar, add eggs, slightly beaten, and salt. Add gradually to scalded milk, stirring constantly until mixture thickens, and afterwards occasionally. Cook twenty minutes. Melt chocolate over hot water, add one-fourth cup of the reserved sugar, and the hot water. Stir until smooth, and add to cooked mixture. Strain, and add remaining sugar and the cream. Cool and freeze, using three parts finely crushed ice to one part rock salt. Eight servings. Maria Parloa.

CHOCOLATE
4 cups thin cream, 2 ounces Walter Baker & Co.'s Premium No.1 Chocolate, y, cup powdered sugar,

Y4

MOUSSE

tablespoon granulated gelatine, 3 tablespoons boiling water, % cup granulated sugar, 1 teaspoon vanilla.

Whip the cream to a stiff froth, then pour off any liquid that remains. Melt chocolate, add powdered sugar, and stir in gradually the cream that would not whip. Stir over fire until boiling, then add gelatine dissolved in boiling water, granulated sugar and vanilla. Strain cooked mixture into a bowl set in pan of ice water. Stir constantly until mixture thickens, then fold in whipped cream. Turn into a chilled mould, filled to overflowing, cover with buttered paper (buttered side up), adjust cover, pack in salt and ice, using two parts finely crushed ice to one part rock salt, and let stand three hours. Drain off the water, repack in salt and ice and let stand an hour longer. Six servings. Maria Parloa.

CHOCOLATE
1 quart heavy cream, 1 V3 cups sugar,

PARFAIT
No.1 Chocolate,

4 ounces Baker's Premium 2 teaspoons vanilla.

Put one-half cup of milk into the upper part of a double boiler; when hot, add chocolate and mix until chocolate has melted, then add sugar. Set this in pan of cold water and as it cools, add the cream, slowly at first, until mixture is smooth. Add vanilla and enough sugar to make quite sweet. Beat mixture until very stiff. Turn into a large mould, pack in ice and salt and let it stand at least two hours. Eight servings.

31

Miscellaneous

RECIPES
(All measurements should be leve[.) cup milk, 3 tablespoons butter, 2 Yz cups powdered sugar,

Yz

COCOA FUDGE
6 tablespoons Baker's Pinch salt, I teaspoon vanilla. Breakfast Cocoa,

Mix all ingredients but vanilla; cook, stirring constantly, until the mixture begins to boil; then boil slowly, stirring occasionally, eight or ten minutes, or until a little of the mixture forms a firm ball when dropped in cold water. Remove from fire, add the vanilla and beat until the mixture thickens. Pour into a buttered pan; when firm, cut in squares.

CHOCOLATE
2 tablespoons gelatine, 2 cups granulated sugar, Pinch salt, I teaspoon vanilla,

MARSHMALLOWS

1 cup nutmeats, 2 ounces Walter Baker & Co.'s Premium No. I Chocol ate, lli.4 cups cold water.

Soak gelatine in half the water until soft; boil the rest of the water and the sugar until it spins a thread, or reaches 2400 F.; add gelatine and salt. When partly cool, beat with an egg beater until too stiff to beat any more, add chocolate, melted over hot water, and nuts, spread on a large plate, and set aside to harden. Then cut and dip in Baker's "Dot" Chocolate.

CHOCOLATE CREAMS I
1 egg-white, Yz tablespoon cold water, I lb. confectioner's sugar,

4 teaspoon vanil1a, Walter Baker & Co.'s "Dot" Chocolate.

Put egg, water and vanilla in a bowl, and beat until well blended; then add sugar gradually, stirring to a smooth creamy paste. Make into small balls, drop on waxed paper, and let stand one hour. Melt five ounces Walter Baker & Co.'s "Dot" Chocolate over warm water, remove from heat and beat until nearly cold. Drop balls, separately, in the chocolate and when coated, remove to waxed paper. oilcloth or a marble slab, using a two-tine fork or confectioner's dipper. It may be necessary to reheat chocolate during the dipping. Let stand in a cool,

32

" W~,LTE~~~RC> co's DOT SWEET~CHOCOLATE

\~\J~)

.,

DO

Is specially edepred for t\ouset\oId use if\ makmgcoveril\gs JorCreams af\d otner t\ome-made COT\fectioT\s

{SWEET CHOCOl

A.T E

FAC-SIMILE

'/2 LB.

PACKAGE

0J~~J

GERMAN'S ~_0 SWEET CHOCOLATE

FAC-SIMILE~4~B.

PACKAGE

FAC-SIMILE

OF

Y2

LB.

CAN.

WALTER BAKER

CARACAS SWEET

CHOCOL)'\TE

tv

CO'S.

o
111

c
(f)

FAC-

5 I MILE

1/4

LB.

PAC KAGE

FAC-SIMILE

OF

V2

LB. PACKAGE.

dry place to harden chocolate. sugar may not be needed.

If a small egg is used, all the

Maria Parloa.

CHOCOLATE
2 cups sugar,

CREAMS

II

Ys teaspoon cream Y, cup water,

1 Y4 teaspoons vanil1a,
of tartar, Walter Baker & Co.'s "Dot" Chocolate.

Put ingredients (except vanilla and chocolate) in a smooth saucepan; stir over slow heat until sugar is melted, remove spoon, heat mixture to the boiling point, and boil rapidly, without stirring, until mixture will form a jelly-like ball when tried in cold water, or reaches 2420 F. Pour into bowl, set in pan of cold water, and add flavoring as mixture begins to cool; stir from sides of bowl, and, when cooled throughout, beat until white and creamy. Turn on a platter and knead until smooth. Put in bowl, cover with waxed paper to exclude air, so that a crust will not form, and let stand twenty-four hours to ripen. This mixture is known as fondant, and constitutes the foundation of French candies. Shape into balls, and dip same as Chocolate Creams 1.

Maria Parloa.

CHOCOLATE

COOKIES
2 y, teaspoons baking powder,
1 beaten egg,

YJ cup butter, 1 cup granulated 2 y-! cups flour, 3 ounces Baker's Chocolate,

sugar, Premium No.1

y-!

y,

cup milk or cold water, teaspoon salt.

Cream butter and add sugar gradually, beating to a cream. Add egg and then the chocolate, melted, and mix thoroughly. Sift flour with baking powder and salt, then add with milk. When well mixed, chill, roll out on floured board and cut into rounds with cake cutter. Bake in moderate oven, eight to ten minutes. Mrs. A. Louise Andrea.

MISS PARLOA'S

CHOCOLATE

COOKIES
1 teaspoon cinnamon, 1 egl1' y, teaspoon soda, 2 tablespoons milk, 2 y-! cups flour.

cup butter, 1 cup sugar, y-! teaspoon salt, 2 ounces Walter Baker & Co.'s Premium No.1 Chocolate,

y,

Cream the butter, then add gradually sugar, salt, cinnamon, and the chocolate melted. When thoroughly blended, add egg well beaten, soda dissolved in milk, and flour. Chill, toss on a slightly floured board, roll one-eighth inch in thickness, shape with a small round cutter first dipped in flour, arrange on a buttered tin sheet, and bake in arnoderate oven, eight to ten minutes. Maria Parloa.

33

CHOCOLATE JUMBLES
1 cup granulated % cup butter, 2 ounces Baker's Chocolate, sugar, Premium No. 1 2 eggs, beaten, 2 Y4 cups sifted flour, 2 Yz teaspoons baking powder.

Cream butter and add sugar gradually; melt chocolate and add, mixing thoroughly. Put in' beaten eggs and when well mixed add the flour sifted with baking powder. Place on ice to chill, then roll out to a half-inch thickness, shape with a doughnut cutter. Bake in a moderate oven ten to twelve minutes. Mrs. A. Louise Andrea.

MRS.
4 cups flour,
1 cup butter, 1 Yz cups sugar,

PECK'S

CHOCOLATE

JUMBLES

2 eggs, 1 teaspoon soda, % tablespoon hot water.

Work butter into flour using the tips of the fingers. Beat eggs until light and add sugar gradually, continuing the beating. Combine mixtures and add soda dissolved in water. Mixture should now be .of the right consistency to roll, but if a bit too stiff, add a small quantity of milk. Toss on a slightly floured board and pat and roll to one-eighth inch in thickness. Shape with a fancy cutter first dipped in flour. Put on a buttered tin and bake in a moderate oven ten minutes. Cool and spread with chocolate icing.
3 1 1 2 tablespoons cup sugar, egg, tablespoons 1 Yz ozs. Baker's Premium No.1 Chocolate, melted in 1 tablespoon butter, 1 % cups flour, cold coffee. 2 teaspoons baking powder, Y4 teaspoon cinnamon. butter,

MOCHA JUMBLES

Mix in order given, roll one-third inch in thickness, cut with doughnut cutter-sprinkle with sugar and bake ten minutes in a moderate oven. M. E. Robinson.
cup butter, 2 eggs, 1 cup flour, 1 cup sugar,

Yz

CHOCOLATE

teaspoon baking powder, ~ teaspoon salt, 1 teaspoon vanilla, 3 ounces Baker's Premium No.1

Yz

CHIPS

Chocolate.

Work butter until very soft, then add sugar gradually and cream thoroughly. Add eggs, unbeaten, and one at a time and beat mixture for five minutes. Add chocolate, melted, and vanilla and mix well. Sift together flour, salt and baking powder and add to mixture. If eggs are very large, a little more flour may be required, Chill, roll out into very thin sheet, cut into rounds with small cutter and bake on buttered pan in moderate oven, six minutes. Extra good if sprinkled

34

with finely minced baking.

nutmeats

or granulated

CHOCOLATE y,! cup butter, y,! teaspoon salt, 1 y,! cups sugar,

Mrs. A. Louise Andrea. DOUGHNUTS


1 cup, sour milk, 4% cups flour, 1 teaspoon soda, 1 teaspoon cinnamon, I y, teaspoons vanilla.

sugar just before

2 eggs, 1 y, ounces Walter Baker & Co.'s Premium No.1 Chocolate,

Cream butter and add sugar gradually while beating constantly; then add eggs well beaten, melted chocolate, sour milk, and flour mixed and sifted with soda, cinnamon and salt. Add vanilla and more flour, if necessary, to handle the mixture. Toss on a slightly floured board, knead slightly, and pat and roll to one-fourth inch in thickness. Shape with a doughnut or cruller cutter, first dipped in flour, fry in deep fat heated to 3600 F., and drain on brown paper.

MR,S. SALZBACHER,'S

Fannie Merritt Farmer. CHOCOLATE HEAR,TS

Melt three ounces unsweetened chocolate over hot water; add a pound 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 inch thick, sprinkling the board and paste with granulated sugar instead of flour. Cut with a small heartshaped cake cutter and place on pans oiled just enough to prevent sticking. Bake in a very moderate oven about thirty minutes. 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 more than 3250 F.

CHOCOLATE %
cup butter, cup sugar, beaten egg, 1 cup flour, I ounce Baker's

y, y,

From "Good Housekeeping." R,OLLED WAFER,S y,! cup milk,


teaspoon soda, tablespoon cold water, teaspoon salt, No. 1 Chocolate.

Premium

Yz y, Ys

Cream butter, add sugar gradually while beating to a cream; when well mixed add chocolate, melted, and beaten egg. Sift together flour and salt; dissolve soda in the water and add, together with sifted flour and milk and mix thoroughly. Brush outside bottoms of cake pans with melted butter and spread on the thinnest possible layer of the wafer mixture.

35

Place in moderate oven and bake. Just as soon as baked, pull pans to front of oven and quickly cut each layer into four pieces and roll immediately while very hot. If too cool to roll without breaking, replace in oven for a moment.

Mrs. A. Louise Andrea.

COMMENT: One whole egg could be used instead of a half one, and makes the recipe more practical. 3 tablespoons milk instead of ~ cup would make up for the additional egg and keep the mixture the same consistency. This would improve the wafer and save the half egg, as well as the rather messy !abor of dividing it.

CHOCOLATE
Y4 cup butter, Yz cup sugar, 1 beaten egg, Vz cup (about) flour, Yz teaspoon baking powder,

RAISIN

Vz Yz Ys

WAFERS

teaspoon vanilla, cup chopped raisins, teaspoon salt, 1 ounce Baker's Premium Chocolate.

No.1

Cream butter, adding sugar gradually while beating to a cream; add chocolate, melted, vanilla and beaten egg and mix well. Sift flour, salt and baking powder together, add the raisins, mix well and add this to the other mixture. Drop by teaspoons onto buttered cake pan about an inch apart, and bake in moderate oven ten to twelve minutes.

Vz cup butler, 1 cup chopped English walnut I cup sugar, Y4 teaspoon vanilla, 1 egg, Ys teaspoon salt, 2 ounces Walter Baker & Co.'s Vz cup bread flour, Premium No.1 Chocolate, Vz teaspoon baking powder.

CHOCOLATE

WALNUT

Mrs. A. Louise Andrea. WAFERS


meats,

Cream butter and beat in the sugar gradually, then add the well-beaten egg, chocolate melted over hot water, nutmeats, vanilla, salt, baking powder and flour. Drop from teaspoon on a buttered pan and bake in a moderate oven fifteen minutes.

PLAIN
1 cup sugar, Vz cup butter, ~4 teaspoon salt, 2 cups flour,

CHOCOLATE

Fannie Merritt Farmer. WAFERS


Premium No.1

2 eggs, 1 Vz ounces Baker's Chocolate, 1 teaspoon vanilla.

Cream the butter and add sugar gradually, beating until thoroughly creamed. Add beaten eggs, vanilla, and melted chocolate. M'ix well. Sift flour with salt, add to mixture and when well blended, chill thoroughly. Then roll out on slightly floured board, cut into rounds and place on buttered pans. Bake in moderate oven eight to ten minutes.

Mrs. A. Louise Andrea.

36

CHILDREN

(All measurements should be level.)

Ct-IOCOLATE CREAM TAPIOCA


1 quart scalded milk, y, cup granulated tapioca, ;;2 cup sugar, 2 ounces Walter Baker & Co.'s Premium No.1 Chocolate, 2 egg-yolks, 1 teaspoon vanilla, ~ teaspoon salt, 2 egg-whites.

Cook milk and tapioca for IO minutes in double boiler. Beat egg-yolks, add sugar, salt and vanilla. Add chocolate to tapioca mixture and when chocolate is melted, stir in egg mixture. Cook 2 or 3 minutes. Remove from fire, add vanilla and beaten egg-whites. Stir until egg-whites are well mixed. Chill before serving. Six servings.

CHOCOLATE

JUNKET
or

1 quart milk, 2 ounces Walter Baker & Co.'s Premium No. 1 Chocolate 6 tablespoons Walter Baker & Co.'s Breakfast Cocoa, Yz cup sugar, 1 junket tablet, 1 teaspoon vanilla.

Melt the chocolate over hot water, add the sugar and one cup milk. Cook until smooth and then stir in the rest of the milk. Remove at once from the fire. When the mixture is lukewarm, add the vanilla and then the junket tablet dissolved in one tablespoon cold water. Pour at once into small cups or dishes and let stand in a warm place until firm. If cocoa is used, mix it with the sugar and stir into one-half cup scalded mille. Continue stirring until dissolved, then add the rest of the milk and heat until just lukewarm. Six servings.

CHOCOLATE

ARROWROOT

JELLY

2 cups milk, 6 tablespoons Walter Baker & Co.'s Breakfast Cocoa,

2 tablespoons arrowroot, Y4 cup sugar, 1 inch stick cinnamon.

Put cinnamon in milk and scald in a double boiler. Remove cinnamon. Mix cocoa. and sugar together and add a little of the hot milk. Stir into the rest of the milk. Mix the arrow-

37

root with enough cold milk or water. to make a smooth paste and stir into the hot mixture. Continue stirring until thickened and perfectly smooth. Let cook ten minutes longer stirring occasionally. Remove from fire, pour into serving dishes or small moulds and chill. Turn out and serve with plain cream. Four to five servings.
small loaf stale bread, 1 quart milk, cup butter, ~ cup sugar,

Yz

CHOCOLATE CABINET PUDDING


cup Walter Baker & Co.'sBreakfast Cocoa, 2 eggs, 1 cup seedless raisins, teaspoon salt.

y.;

y.;

y.;

Cut bread in slices, one-quarter inch thick and spread each slice lightly with butter, then cut into squares about an inch across. Scald the milk. Mix cocoa, sugar and salt and add enough cold milk to make a smooth mixture, then stir into the scalded milk. Beat eggs until foamy, add cocoa mixture to them. Arrange alternate layers of bread and raisins in a greased baking dish, pour the custard mixture over the .bread. Let stand twenty minutes, then bake in a moderate oven forty to fifty minutes. Serve cold. Six servings.
1 Yz ounces Walter Baker & Co.'s Premium No.1 Chocolate, cup boiling water, 1 cup scalded milk,

CHOCOLATE

CHARLOTTE

y.;

cup powdered sugar, 2 tablespoons gelatine, ~,,;f cup cold water, 1 cup cream, whipped stiff.

?1

RUSSE

Melt the chocolate over hot water, add the boiling water and half the sugar. Stir until thickened and smooth. Soak the gelatine in cold water until soft, then dissolve in the scalded milk and add the chocolate. Cool in a pan of cold water until beginning to thicken, stirring often to keep smooth. Fold in the stiffly whipped cream and the rest of the sugar. When stiff enough to hold its shape, heap lightly in sherbet glasses and place two or three lady-fingers around the edge. Chill before serving. Six servings. Good for children parties. Delicious and easily digested.
cup Walter Baker & Co.'s Breakfast ly.; teaspoons salt, Cocoa, 1 yeast cake, YJ cup sugar, 2?1 cups bread 1 cup scalded milk, flour, 1 cup chopped nuts, raisins or dates if desired.

YJ

COCOA BREAD

(one

loaf)

Cool milk until lukewarm. Add sugar, salt, and yeast cake and stir until yeast is dissolved. Then stir in one and onehalf cups flour. Beat until smooth. Sift remaining flour with cocoa and add gradually to make a dough that can be easily

38

handled. Use more flour if necessary, but do not have dough too stiff. Turn out on a floured board and knead until the dough is smooth and does not stick to the board or hands. Place in a bowl, cover and let stand in a warm. place until risen to double its bulk. This will take about two hours. Then shape into a loaf, place in a well-greased bread pan and let rise to the 'top of the pan, or for about an hour. Bake in a: moderate oven - 350 degrees - for forty-five minutes. If nuts or fruit are used, add them before the last lot of flour. Serve cold with butter, jelly or molasses and a glass of milk for the children's mid-day or afternoon lunch.

CHOCOLATE
4 ounces Walter

SANDWICHES

Baker & Co.'s "Dot" Chocolate, Crisp crackers or Boston brown bread, I or 2 tablespoons chopped raisins.

Melt the chocolate over hot water, then remove from the fire and let stand until nearly cold; stirring occasionally. Add the raisins and spread between graham, whole-wheat, soda crackers or thin slices of Boston brown bread. The raisins may be omitted. These are splendid sweet sandwiches for the school lunch-box or the afternoon lunch with a glass of milk or some fruit.

STEAMED

CHOCOLATE

CREAM PUDDINGS
milk or thin cream.

1 ounce Walter Baker & Co.'s Premium No. I Chocolate, I cup scalded milk,

y.4cup sugar, 2 egg-yolks, I cup evaporated

Melt the chocolate over hot water, add sugar and half the milk. Stir until well blended, then add the rest of the milk and cook for three or .four minutes, stirring constantly. Remove from fire and cool slightly. Beat egg-yolks until foamy and add to the cream or evaporated milk, then stir into the chocolate mixture. Pour into six small glass or china custard cups. Stand in a shallow saucepan containing enough water to reach half way up on the cups, cover the pan and steam for 30 minutes or until the puddings are firm. Serve cold with sponge cake. These are nutritious and easily digested and are a good dessert for a convalescent diet.

39

PEPPERMINTS, CHOCOLATE MINTS, ETC. (Uncooked Fondant)


1 egg-white, 2 tablespoons cold water, Sifted confectioner's sugar, Yz teaspoon essence of peppermint or a few drops oil of peppermint, 1 or 2 ounces Baker's Premium No.1 Chocolate, Green color paste, Pink color paste.

Beat the egg, add the cold water and gradually work in sugar enough to make a firm paste. Divide the 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 toothpick, adding very little at a time. Work and knead the mixture until the paste is evenly distributed throughout. Roll the candy into a sheet one-fourth of an inch thick, then cut into small rounds or any other desired shape. 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 ounces 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 tablespoon of water, then add more if necessary, knead and cut these as the others. Set all aside on waxed paper, oilcloth, or a marble slab to dry for several hours. These may be dipped in Baker's "Dot" Chocolate when dry.

CHOCOLATE CARAMEL WALNUTS (Uncooked Fondant)


1 egg-white, 3 tablespoons maple or caramel 1 tablespoon water, Sifted confectioner's sugar, syrup, 1 teaspoon vanilla extract, 2 or more ounces Baker's Premium No.1 Chocolate, English walnuts.

Beat the egg slightly, add the syrup, water, the chocolate melted over hot water, the vanilla, and enough sugar to make a firm paste. 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

40

PEPPERMINTS, CHOCOLATE MINTS, (See Page 40')

ETC.

CHOCOLATE DIPPED PARISIAN SWEETS, (See Page 44,)

VASSAR FUDGE. (See Page 50.)

GINGER, CHERRY, APRICOT AND NUT CHOCOLATES. (See Page 41.)

CHOCOLATE

COCOANUT (See Page 52,)

CAKES.

CHOCOLATE NUT CARAMELS. (See Page 54,)

ALMOND

AND CHERRY CHOCOLATE (See Page 42.)

CREAMS

CHOCOLATE

MOLASSES

KISSES.

CHOCOLATE

PEANUT (See Page 46.)

BRITTLE.

CHOCOLATE

COATED ALMONDS (See Page 44.)

C HOCOLA TE DIPPED FRUIT FUDGE. (See Page 52.)

CHOCOLATE NOUGATINES. (See Page 53.)

and thus flattening olate a particularly

it still more. nice flavor.

The caramel gives the choc-

GINGER, CHERRY, APRICOT NUT CHOCOLATES


Uncooked fondant, Almond or rose extract, Candied cherries, Preserved ginger,

and

Candied apricots, Halves of almonds, Halves of pecan nuts, y, pound Baker's "Dot"

Chocolate.

Caramel syrup is a great addition to this fondant, especially if nuts are to be used. Use three tablespoons of the syrup and one tablespoon of water with one egg-white instead of the two tablespoons of water indicated in the recipe. Work the fondant until very smooth, then break off little bits. Wrap them around small pieces of the fruit, then roll in the hollow of the hand into balls or oblongs; or roll a piece of the fondant into a ball, flatten 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 oilcloth, marble slab, or waxed paper to harden.

COOKED FONDANT
4 cups granulated sugar,

Y4

teaspoon cream of tartar.

1 y, cups cold water,

Stir the sugar and water over a slow fire until the sugar is melted, then stir until the boiling point is reached; add the cream of tartar and, with 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 candy thermometer and let cook very rapidly to 2400 F., or the soft ball degree. Then without jarring the syrup, turn it onto a marble slab or a platter rinsed with cold water. 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, turn the edges of the mass towards the center with a metal scraper or a wooden spatula, and continue turning the edges in until the mass begins to thicken and grow white, then work it into a ball, scraping up all the fondant; knead slightly, then cover closely with a heavy piece of cotton cloth wrung out of cold water. Let the fondant stand for an hour or longer to ripen, then remove the damp cloth and cut the mass into pieces; press them closely into a 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

41

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. Some of the same fondant tinted and flavored appropriately may also be used for coatings.

ALMOND 74
cup blancbed almonds, chopped fine, cup fondant,

CHOCOLATE Centers

CREAMS
and

Yz

Y4 teaspoon vanilla, Confectioner's sugar for kneading shaping.

Chocolate
About 1 cup cooked fondant, 2 ounces Baker's Premium No.1 Chocolate.

Coating
1 teaspoon vanilla extract, Few drops water, as needed, Hal Yes blanched almonds.

Mix the chopped almonds with the fondant and vanilla; add confectioner's sugar, a little at a time, until stiff enough to shape. Knead the mass thoroughly on a marble slab or a 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. Put the fondant for the coating and the chocolate, shaved or broken in pieces, in a double boiler, add the vanilla and beat until melted, stirring in a few drops of water if necessary to thin the mixture. Beat the fondant for a minute or two to keep it from crusting and drop in a center; cover it with fondant by pressing it lightly into the mixture with a two-tined fork or a regular dipping fork; put the fork under it and lift it out, scrape the fork lightlyon the edge of the pan to remove superfluous candy, turn the fork over and drop the bonbon onto waxed paper. At once press half of a blanched almond on the top of the candy, or a design made with the wor-k 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.

CHERRY CHOCOLATE CREAMS Centers 74


cup candied cherries, chopped fine,

Yz

cup fondant. extract,

Chocolate
Prepare the centers almond creams.

Coating
1 teaspoon vanilla Bits of cherry.

About 1 cup cooked fondant, 2 ounces Baker's Premium No. 1 Chocolate,

and coat in the same manner

as the

42

FIG=AND=NUT
5 figs, 3 or 4 tablespoons water, Yz cup English walnut meats, Powdered sugar,

CHOCOLATES

1 Yz cups cooked fondant, 3 or 4 ounces Baker's Premium No.1 Chocolate, 1 teaspoon vanilla.

Remove the stem and hard place around the blossom end of the figs and let steam with the water in a double boiler until softened; then add the nuts and chop very fine. Cool, then add powdered sugar as needed to shape the mixture into balls. Melt the chocolate and add to the fondant with the vanilla. Coat the fig-and-nut balls and drop them with the fork onto a piece of oilcloth, a marble slab or waxed paper in the same manner as the cherry bonbons. These may be dipped in prepared "Dot" Chocolate instead of fondant.

PISTACHIO
Soft fondant, Green color-paste, 1 teaspoon vanilla extract,

CHOCOLATE CREAMS Y:l teaspoon almond extract,

Pistachio nuts in slices and halves, Yz pound Baker's "Dot" Chocolate.

Using green color-paste, vanilla and almond extract, mould the fondant in long shapes in cornstarch impressions. 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
Chopped peanuts, Yz pound Baker's "Dot" Chocolate.

Fondant, Candied or maraschino cherries, Flavoring of almond or vanilla,

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. Cut the chocolate in bits and melt over warm water, then add as many chopped peanuts as can be well stirred into it; let cool to about 85 F. and drop in the creams, one at a time; as each is coated, place it on oilcloth, a marble slab, or waxed paper to harden.

HOW TO COAT CANDIES WITH BAKER'S "DOT" CHOCOLATE


Half a pound of "Dot" Chocolate will coat quite a number of candy 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

43

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 put warm, not hot, water in the bottom of the boiler, stir occasionally while melting. As soon as the chocolate is melted, remove it from the water and cool to about 85 F., beating frequently. Drop whatever is to be coated into the chocolate, with the fork, push it below the chocolate, lift out, draw across the edge of a dish to remove surplus chocolate and drop onto a piece of table oilcloth, waxed paper or a marble slab. Do not let a drop of water get into the chocolate.

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 prepared "Dot" Chocolate; lift onto oilcloth, a marble slab or waxed paper with a dipping fork to make groups of three nuts, - two below, side by side, and one above and between the others.

CHOCOLATE COATED ALMONDS


Select nuts that are plump at the ends. Use them without blanching. Brush to remove the dust. Dip one at a time into prepared "Dot" Chocolate; push the nuts under with a fork, then drop onto waxed paper, a marble slab, or oilcloth. In removing the fork, make a design on the top of each nut. These are easily prepared and are particularly good.

Yz cup Sultana raisins, 5 figs, 1 cup dates, 2 ounces citron, Yz cup nutmeats, (almonds, filberts, pecans or walnuts},

PLAIN AND CHOCOLATE DIPPED PARISIAN SWEETS

1 Yz ounces Baker's Premium No.1 Chocolate, V3 cup confectioner's sugar, Y4 teaspoon salt, Chocolate fondant or Baker's "Dot" Chocolate.

Pour boiling water over the figs and dates, let boil up once, then drain as dryas possible; remove stones from the dates, the stem ends from the figs; chop the fruit and nutmeats (almonds should be blanched) in a food chopper; add the salt and sugar and work the whole to a smooth paste; add the chocolate, melted, and work it evenly through the mass. Add more sugar if necessary and roll the mixture into a sheet onefourth an inch thick. Cut into strips an inch wide. Cut the

44

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 finely chopped pistachio nutmeats on the top of the dipped pieces. When rolling the mixture, use confectioner's sugar on board and rolling pin.

STUFFED

DATES,

CHOCOLATE

DIPPED

Cut choice dates open on one side Fill the open space in the dates with a or pineapple, chopped nuts, or chopped or chocolate fondant; press the dates keep in the filling, then dip them, one olate.

and remove the seeds. strip of preserved ginger nuts mixed with white into compact fonn to by one, in "Dot" Choc-

CHOCOLATE OYSTERETTES PLAIN AND WITH CHOPPED FIGS


Oyster crackers, salted preferred, Yz pound or more Baker's "Dot" Chocolate, Finely chopped roasted peannts, or raisins, or 3 or 4 basket or a little French candied fruit cut in very small bits. figs

Select crackers free from crumbs. Dip in prepared "Dot" Chocolate and place on oilcloth, a marble slab, or waxed paper. For a change, add finely chopped figs, candied fru it, or chopped nuts to the chocolate when ready for dipping.

TURKISH

PASTE WITH FRENCH CHOCOLATE FLAVORED

FRUIT,

3 tablespoons granulated gelatine, cup cold water, 2 cups sugar, 73 cup cold water, 1 teaspoon ground cinnamon,

Yz

2 ounces Baker's Premium No.1 Chocolate, 1 teaspoon vanilla extract, 1 cup French candied fruit, (cherries, angelica, citron, etc., chopped fine).

Let the gelatine stand in the half cup of cold water until soft. Stir the sugar and the two-thirds cup of cold water over the fire until the sugar is dissolved and the syrup is boiling, then add the gelatine and cook twenty minutes; add the cinnamon and the chocolate, melted over hot water, and beat all together, then add the vanilla and the fruit; let stand in a cool place until it thickens a little, then turn into an unbuttered bread pan and set aside until the next day. To unmould, separa te the paste from the edge of the pan 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. Dip knife in sugar for cutting.

45

CHOICE CHOCOLATE PECAN PRALINES


3 cups granulated sugar, 1 cup cream or rich milk, 1 cup sugar cooked to caramel, 2 ounces Baker's Premium Chocolate, 3 cups pecan nutmeats. No.1

Stir the sugar and cream over the fire until the sugar is melted, then boil to the soft ball degree, or 2380 F. Add the chocolate, melted, 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 nutmeats and beat until the mass begins to thicken. When cold enough to hold its shape drop quickly from a teaspoon onto an oilcloth or marble slab and at once set a half nutmeat on each. Maple or brown sugar may be used in place of all or part of the granulated sugar.

CHOCOLATE
1 Yz cups sugar, 73 cup water, Yz cup white corn syrup, 2 tablespoons butter, Yz pound shelled raw peanuts,

PEANUT

BRITTLE

1 teaspoon vanilla extract, 1 teaspoon soda, 1 tablespoon cold water, Y2 pound or more Baker's "Dot" Chocolate.

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. Then put the sugar, water and corn syrup over the fire; stir till the sugar is dissolved; wash down the sides of the saucepan with a cloth dipped in cold water, cover and let boil three or four minutes, then uncover and let cook to 2750 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 stir vigorously into the candy. When the candy is through foaming, turn onto a warm and well-oiled marble slab 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 prepared "Dot" Chocolate. Half of a roasted peanut may be set upon each piece as coated.

CHOCOLATE

MARSHMALLOWS

Cut the marshmallows in halves and put them one by one, cut side down, in chocolate fondant, prepared as for almond and cherry chocolate creams. Lift out each marshmallow, turn it and in removing the fork, leave its imprint in the chocolate; sprinkle at once with a little finely chopped pistachio

46

nutmeats. To prepare the nuts, set them over the fire in hot water to cover, heat to the boiling point, drain, cover with cold water, then take them up, one by one and peel off the brown skin. Dry and chop.

MAPLE
2 cups maple syrup, 1% cups granulated sugar, % cup cold water, Confectioner's sugar,

FONDANT

ACORNS

2 or more ounces Baker's Premium No.1 Chocolate, 1 teaspoon vanilla, About Y4 cup finely chopped almonds, browned in the oven.

Make fondant of the syrup, .granulated sugar and cold water, following the directions given for cooked fondant. Work some ofthe fondant into cone shapes, adding confectioner's sugar as needed; let these stand an hour or longer to harden. Pu tone cup of the remaining fondant in a dish over hot water; add chocolate and the vanilla 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 oilcloth, a marble slab or waxed paper. When all are dipped, lift the first one dipped and dip the base again in the chocolate, and then in the chopped and browned almonds. Continue till all have been dipped.
cup sugar, % cup white corn syrup, Yz cup water, Yz cup blanched almonds, chopped fine,
2520

Yz

CHOCOLATE

ALMOND

1 Yz cups fondant, 3 or 4 ounces Baker's Premium No.1 Chocolate, 1 teaspoon vanilla.

BARS

Melt the sugar in the water and corn syrup and let boil to F., or between a soft and a hard ball. Add the almonds and the vanilla, mix thoroughly and turn onto a marble slab or a platter over which powdered sugar has been sifted. Turn out the candy in such a way that it will take a rectangular shape on marble. When cool enough, mark 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 fondant mixed with the chocolate and prepared for dipping. With the fork, push them below the fondant, lift out, drain as much as possible, and set onto oilcloth, waxed paper or a marble slab. These improve upon keeping.

ALMOND FONDANT
2 Yz cups confectioner's
or granulated sugar, Y4 cup white corn syrup, Yz cup water, Yz pound Baker'.

STICKS
Y4 pound almond paste, Y4 pound Baker's Premium No.1 Chocolate, 1 teaspoon vanilla extract, Chocolate.

"Dot"

Put the sugar, corn syrup and water over the fire. Stir until

47

the sugar is dissolved. Wash down the sides of the kettle as in making fondant. Let boil to a soft ball degree or to 2380 F. Add the almond paste cut into small thin pieces, let boil up vigorously, then turn onto a damp marble slab or a large platter. When nearly cold, work to a cream with wooden spatula. It will take considerable time to turn this mixture to fondant. Cover and let stand half an hour. Add the chocolate melted over hot water, and the vanilla, and knead thoroughly. 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. Dip in melted "Dot" Chocolate.

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 coat the balls lightly in it. As each ball is coated with the chocolate, drop it onto a plate of chopped pistachio nutmeats, chopped fresh cocoanut or shredded cocoanut. With a spoon, sprinkle the chopped material over the balls and then set aside to harden.

TO MOULD

CANDY

IN STARCH

IMPRESSIONS

Many candies, especially those made from some varieties 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 moulds 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 moulds are not available, a thimble, round piece of wood, or the stopper of an oil or vinegar cruet will answer the purpose, though this is a slow method as the impressions must be made one at a time.

WALNUT

CREAM=CHOCOLATES
A little water, 1 teaspoon vanilla, ~ pound Baker's "Dot" Chocolate.

2 Y; cups granulated sugar, Y; cup condensed milk, ~/zcup water, 3 or 4 tablespoons thick caramel

syrup,

Put the sugar, condensed milk and water over the fire to boil, stir until sugar melts, then cook to the soft ball stage, or to 2380 F. Pour on a damp marble slab or a large platter and let stand undisturbed until cold; work to a cream, then gather into a compact mass, cover with a bowl and. let stand

48

RIBBON CARAMELS. (See Page 54.)

ALMOND

FONDANT (See Page 48.)

BALLS.

DOUBLE FUDGE. (See Page 50.)

ROSE AND PISTACHIO CHOCOLATE CREAMS. (See Pages 43 r 49.)

WALNUT

CREAM CHOCOLATES. (See Page 48,)

ALMOND

FONDANT (See Page 47.)

STICKS.

SMITH

COLLEGE FUDGE. (See Page 50.)

CHOCOLA

TE BUTTER (See Page 49.)

CREAMS.

TURKISH PASTE WITH FRENCH FRUIT. (See Page 45.)

MARBLED FUDGE. (See Page 51.)

FIG AND

NUT CHOCOLATES. (See Page 43.)

CHOCOLATE ALMOND {See Page 47.l

BARS.

CHOCOLATE

PECAN PRALINES. (See Page 46.)

CHOCOLATE POP CORN (See Page 55.)

BALLS.

for thirty minutes; then knead the cream. When ready to use, put it into a double boiler, add the caramel syrup and the vanilla, and stir constantly until the mixture becomes warm and thin; add a tablespoon or two of water, if necessary. Drop the cream mixture into impressions made in cornstarch, using two teaspoons. When the shapes are cold, remove from the starch, brush carefully and coat each piece with "Dot" Chocolate. As each piece is coated and dropped onto the oilcloth, place half an English walnut meat upon the top.

CHOCOLATE
2~ cups sugar,

BUTTER. CREAMS
2~ ounces Baker's Premium
No.1 Chocolate, 2 teaspoons vanilla, Yz pound Baker's "Dot" Chocolate.

Yz ;q

cup water, cup white corn syrup, Y4 cup butter,

Put the sugar, water, corn syrup and butter over the fi.re; stir until the sugar is melted, then cook to the soft ball degree, or 2380 F.; pour on a damp marble slab or a large platter, and leave until cold; then pour on the chocolate, melted over hot water, and with a spatula, work 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. When ready to use, knead well and set over the fire in a double boiler; add the vanilla and stir until melted. Drop into small impressions in starch; when cold, brush free of starch and 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 dipping.

FONDANT
2 Yz cups sugar,

1 cup water. Put the sugar, com syrup and water over the fire and stir until boiling, then wash down the sides of the saucepan, cover and finish cooking as in making regular boiled fondant. Let cook to 2380 F. Turn the syrup onto a damp marble slab or a platter and before it becomes cold, work to a cream with a wooden spatula. When the fondant begins to stiffen, scrape at once into a bowl and cover with a damp doth, but do not let the cloth touch the fondant. Use this fondant in the following recipes. .

FOR SOFT CHOCOLATE CREAMS Y:3 cup white corn syrup,

ROSE CHOCOLATE CREAMS


Soft fondant, Damask rose color-paste,

Yz Yz

to 1 whole teaspoon rose extract, pound Baker's "Dot" Chocolate.

Put a part or the whole of the fondant into a double boiler. With the point of a toothpick take up a little of the color-paste

49

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. VASSAR FUDGE
2 cups granulated sugar, 1 cup cream or evaporated 1 tablespoon butter, 4 ounces Baker's Premium milk, No.1 Chocolate

Mix the sugar and cream and stir until sugar dissolves. Add the chocolate broken into fine pieces. Stir constantly until boiling, then put in butter. Boil until a little of the mixture will form a soft ball when dropped in cold water. Remove and beat until quite cool.and thick. Pour into buttered tins. When cold, cut in diamond-shaped pieces.

SMITH COLLEGE FUDGE


Melt one-quarter cup butter. Mix together one cup white sugar, one cup brown sugar, one-quarter cup molasses and onehalf cup cream or evaporated milk. Add this to the butter and heat to boiling point. Boil for two and one-half minutes, stirring rapidly. Then add two ounces of Baker's Premium No. I Chocolate, cut fine. Boil five minutes stirring rapidly at first and then more slowly towards the end. Remove from the fire, add one and one-half teaspoons vanilla. Then stir constantly until the mass thickens. Pour into buttered pan and set in a cool place to harden.

WELLESLEY

MARSHMALLOW

FUDGE

Heat two cups granulated sugar and one cup rich milk or cream until sugar dissolves. Add two ounces Baker's Premium No. I Chocolate and boil until it hardens in cold water. Just before it is done, add one or two tablespoons of butter, then remove from the fire and begin to stir in half a pound of marshmallows, crushing and beating them with a spoon and adding a few at a time. Pour into a buttered pan three-quarters of an inch thick, cool and cut in cubes.

DOUBLE FUDGE
2 cups granulated sugar, 2 ounces Baker's Premium No. 1 y, cup cream or rich milk, Chocolate, 1 tablespoon butter.

Boil seven minutes; to cool.

then beat

and spread

in buttered

tin

2 cups brown sugar, 1 teaspoon vanilla extract, y, cup cream or rich milk, 1 cup walnut meats chopped fine, 3 tablespoons butter.

Boil ten minutes; then beat and pour on top of fudge already in pan. When cool cut in squares.

50

MARBLED

FUDGE

2 cups grauulated sugar, 1 tablespoon butter, ~ cup white corn syrup, 2 ounces Baker's Premium No.1 1 Yz cups cream or rich milk, Chocolate, melted or cut fine, 2 teaspoons vanilla.

Stir the sugar, corn syrup and cream over a slow fire until the sugar is melted; then increase heat and continue stirring until the mixture boils. Boil, stirring very gently every three or four minutes, until the thermometer registers 2380 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 someone to beat one dish of the fudge; add a teaspoon of vanilla to each dish and beat until thick and slightly grainy, then put the mixture into 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
2 cups granulated sugar, Y:l cup condensed milk, Y:l cup water, 1 teaspoon

OR ROUNDS
No.1

~ cup butter, 1 Yz ounces Baker's Premium Chocolate, vanilla extract.

Boil the sugar, milk and water to 2380 F., or to the soft ball degree, stirring gently every few minutes; add the butter and 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 shallow pan lined with paper and let stand until cool enough to cut; turn from the mould and with a French cutter or a sharp-edged tube, cut into symmetrical shapes.

MARSHMALLOW FUDGE 1st Batch


2 1 ~ 1 cups granulated sugar, 2 ounces Baker's Premium No.1 cup cream or rich milk, 1 teaspoon vanilla, teaspoon salt, Half a pound of marshmallows, tablespoon butter, in halves. Chocolate, split,

2nd Batch
2 cups granulated sugar, 1 cup cream or rich milk, ~ teaspoon salt, 1 tablespoon butter, 2 ounces Baker's Premium Chocolate, 1 teaspoon vanilla. No.1

Start with the first batch and when this is nearly done, set the second batch to cook, preparing it in the same manner as

51

the first. Stir the sugar and cream over a slow fire until the sugar is melted, then cook over a quick fire, without stirring, to the soft ball degree, 2380 F. Add the butter, salt and chocolate, melted, or cut fine, and let boil up vigorously, then place pan on a cake cooler or a: wire rack to allow a circulation of air below the pan. In the meantime, the second batch should be cooking and the marshmallows cut in half. 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, place the halves of marshmallows close" together upon the top of the fudge. When the second batch is ready, beat it until thickened, then pour over the marshmallows. When the whole is nearly 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 %
"Dot"

FRUIT FUDGE

ly. cups granulated sugar, 1 cup maple syrup, 1 y. cups white corn syrup, Yz cup thick cream, or y. pound or more Baker's

)1 cup

milk and 74 cup butter, cup figs, candied cherries and apricots, cut in small pieces, Chocolate for dipping.

Stir the sugar, syrup, corn syrup and cream until the sugar is melted, cover and boil three or four minutes, then uncover and boil, stirring often but very gently, until a soft ball may be formed in cold water, or until the thermometer registers 2380 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 prepared "Dot" Chocolate. .

CHOCOLATE

COCOANUT

CAKES

73

cup granulated sugar, 3 tablespoons water,

y.

pound Baker's

One cup, less one tablespoon, white corn syrup, Y. pound shredded cocoanut, "Dot" Chocolate.

Heat the sugar, water and corn syrup 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 teaspoons onto a marble slab or waxed paper to make small, thick, rather uneven rounds. When cold, coat with prepared "Dot" Chocolate. These cakes are very easily coated.

52

BAKER'S
1Yz cups brown sugar,

CHOCOLATE "DIVINITY"

~ teaspoon salt, 1 cup maple syrup, 2 egg-whites, Yz cup white corn syrup, 1 cup nutmeats, chopped fine', YJ cup water, 2 ounces Baker's Premium No.1

Chocolate.

Stir the sugar, maple syrup, corn syrup and water over a slow fire until the sugar is melted, then cover and let boil five minutes. Remove the cover and boil to soft crack, 2870 F., or until when tested in water, a ball that rattles in the cup wiII 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 stiffly beaten egg-whites, beating constantly. Add the nuts and pour into a pan lined with waxed paper. In about fifteen minu tes, 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 and the candy does not harden, return it 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. Be careful that no water boils into the candy as even a few drops wiII prevent it from hardening.

CHOCOLATE

NOUGATINES
walnut meats

YJ YJ

1 cup granulated sugar, cup white corn syrup, cup strained honey, ~ cup water, ~ teaspoon salt,

2 egg-whites, I cup almond or English chopped fine, I teaspoon vanilla, Yz pound Baker's "Dot"

Chocolate.

Put the sugar, corn syrup, honey and water over the fire, stir occasionally and boil to the hard ball stage or 2480. F. Add the salt to the eggs and beat until stiff. Gradually pour on half of the syrup, beating constantly with the egg beater or a spoon; return the rest of the syrup to the fire and let boil until it is brittle when tested in cold water, or 2900 F. Then pour this gradually onto the egg mixture, beating constantly. 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 threeeighths of an inch wide and thick. Coat these with prepared, "Dot" Chocolate.

53

2 Yz cups sugar,

PLAIN

CHOCOLATE
2

Yz Ys

cup white corn syrup, cup butter, teaspoon cream of tartar,

Yz cups milk, 2Yz ounces Baker's

CARAMELS
No.1

Premium Chocolate, 1 teaspoon vanilla. extract.

Put the sugar, corn syrup, butter, cream of tartar and one cup of the milk over the fire, stir constantly, and boil for five minutes, then 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 2480 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 buttered bread pans. When nearly cold, cut into squares.

CHOCOLATE

NUT CARAMELS

2 cups granulated sugar, 3 or 4 ounces Baker's Premium No. 1 1 Yz cups white corn syrup, Chocolate, 2 cups cream or rich milk, 1 Y; cups English walnut meats, chopped, 1 cup butter, 2 teaspoons vanilla extract.

Put the sugar, corn syrup, 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 2500 F., stirring gently every four or five minutes. Move the thermometer to stir beneath it. Without a thermometer, boil until a hard ball may be formed when a little is dropped in cold 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 buttered pan to make a sheet three-fourths inch thick. When nearly cold, turn from the pan and cut into cubes.

1 Y4 cups granulated sugar, YJ cup white corn syrup, Y4 cup butter, l' 16 teaspoon cream tartar,

RIBBON CARAMELS Chocolate Layers

1 Y4 cups rich milk, 1Y4 ounces Baker's Premium Chocolate, 1 teaspoon vanilla extract.

No.1

7':l

White Layer
sugar,

cup granulated y.1. cup water,

Yz

1 cup, less one tablespoon, corn syrup, pound shredded cocoanut.

white

Put the sugar, corn syrup, butter, cream of tartar and onefourth cup of milk over the fire, stir un til the mixture boils, then very gradually stir in the rest of the milk. Cook, stirring occasionally, to 2480 F., or until a firm ball may be formed when tested in a little cold water. Add the chocolate and

54

vanilla, mix thoroughly, and turn into well-buttered shallow pans. For the white layer put the sugar, water and corn syrup 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 in cold water. When the white mixture is ready, turn enough of it onto one of the chocolate layers to make a layer about one-third inch thick. Have the other chocolate layer cooled by standing in cold water; remove it from the pan and place above the cocoanut layer. Let stand until cold .and firm, then cut in cubes; wrap each cube in waxed paper.
cups sugar, V3 cup white corn syrup, % cup water, V3 cup molasses, 3 tablespoons butter,

tv,

CHOCOLATE POP CORN BALLS


3 ounces Baker's Premium No.1 Chocolate, 1 teaspoon vanilla extract, 4 quarts popped corn, well salted and sorted.

Have the corn warm and in a warm bowl. Put the sugar, corn syrup 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 cook, without stirring, to the hard ball degree, or 2700 F. Add the molasses and butter and stir constantly until brittle when tested in cold water, or to 2900 F. 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. With buttered hands lightly roll the mixture into small balls. Press the mixture together only just enough to hold it in shape.

CHOCOLATE
2 cups brown sugar, V3 cup corn syrup, 73 cup water, 1 cup molasses, 2 tablespoons butter,

MOLASSES

KISSES

Y4 teaspoon salt, 4 ounces Baker's Premium No.1 Chocolate, 1 tablespoon vanilla extract or 1 teaspoon essence of peppermint.

Put all the ingredients, save the salt, chocolate and flavoring over the fire; boil rapidly to 2900 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 slab, pour the chocolate, melted over hot water, onto the candy; as the candy cools on the edges, turn the edges towards the center with a spatula or the fingers. 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.

55

WALTER BAKER & CO., Ltd.


ESTABLISHED 1180

HIS House has grown to be the largest of its kind in the world and it has achieved that result by always mainthe highest standard in the quality of its cocoa and and selling them at the 'lowest price for articles of high grade can be put upon in name, trade-mark, concerns have, a number of unscrupulous

taining

chocola te preparations which unadulterated the market. label or wrapper,

Under cover of a similarity

.within recent years, made attempts -selling to unsuspecting consumers

to get possession of the goods of distinctly in-

great market won by this House, by trading on its good name ferior quality by representing them to. ~e the products of the

genuine "Baker's." manufactures these fraudulent

The quantity

of goods sold in this way to believe that

is not so much of an injury to us as the discredit cast upon our by leading some consumers maintained articles are of our manufacture and that we

have lowered the high standard who are making

for so many years. places where

I t is difficult to bring the fraudhorne deception will the more easily pass. We have letters from housekeepers the attempts manufacture. of unscrupulous

to all consumers, as those

u~e of it seek out-of-the-way

who have used the gentheir indignation at

uine Baker goods for years, expressing rior articles by fraudulently representing

dealers to foist upon them infethem to be of our

It is a comparatively

easy matter

to cheapen the cost and to cocoa

give a fictitious appearance and chocolate preparations

of richness and strength

by adding foreign su'bstances and

56

employing artificial coloring matter. adnlterations, cook or housewife.

The detection of these

while easy for the expert, is difficult for the

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 exammation that they are getting what they order.

Our Chocolate and Cocoa 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 forty-five years of successful manufacture, and fifty-seven 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 in their own interest as ours-in checking these frauds. BAKER & CO., Ltd. WALTER much

57

WALTER

BAKER

& CO.'S

Cocoa and Chocolate Preparations


BAKER'S BREAKFAST COCOA In I =5 lb., I =4 lb., I =2 lb., I lb. and 5 lb. tins
absolutely pure, and no chemicals are used in its preparation. It is of greater strength than cocoa mixed with starch, arrowroot or sugar, or containing less cocoa butter, and it is therefore more economical.
IS

BAKER'S PREMIUM NO.1 CHOCOLATE In I =5, I =4 and 1= 2 lb. cakes, blue carton, yellow label trade-mark on the back
I t 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 142 years 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: -attempts to trade on the great popularity of this chocolate by offering goods in packages of the same general appearance. To distinguish their product from these imitations, Walter Baker & Co., Ltd., some years ago enclosed their cakes in an envelope or case of stiff paper. This package has again been imitated and a number of packages of marked similarity are upon the market. To guard against these imitations and to be assured of getting the goods desired, the consumer should be sure to see that the name of the manufacturer, Walter Baker & Co., Ltd., Dorchester, Mass., is prominently printed on the outside of the package in white letters and that the colored lithograph of the trade-mark, "La Belle Chocolatiere," sometimes called the Chocolate Girl, appears on the back. The color of the case is the same shade of deep blue used for many years on the Baker package and the color (yellow) and design of the label on the front are the same as heretofore. Vigorous proceedings will be taken against anyone selling or offering for sale any of these imitations as the genuine "Baker's Chocolate."
Trade-mark on every package

58

BAKER'S VANILLA CHOCOLATE In 1-2 lb. and 1=6 lb. cakes


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 studen
Trade-mark on every package

C~RACAS

CHOCOLATE

In 1 =8, 1=6 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.
Tralle--p'""k nt' every package

CENTURY CHOCOLATb In 1 =4 lb. packages


A fine vanilla chocolate for eating or drinking. very artistic wrappers.
Trade-mark on every package

Put up in

GERMAN'S SWEET CHOCOLATE 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. Benoare ofimitations. Dorchester, Mass. "
Trade-mark

The genuine ~sstamped:

"S. German,

(La Belle Chocolatlere)

on every package

59

DOT CHOCOLATE In =6 lb. and 1=2 lb. cakes


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. T 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 Walt,;; Baker & Co.'s "Dot" brand, which is slightly sweetened.

CRACKED COCOA OR COCOA NIBS In 1=2lb. 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 milch flesh-forming matter as beef.
Trade-mark on every package

FALCON

COCOA

In 1, 5 and 10 lb. canisters and 25 lb. drums


This is a preparation for the special use of druggists and others in making hot or cold soda. It forms the basis for it delicious, refreshing, nourishing and strengthening drink. 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 directionsfor making one gallon of syrup are as follows:


.8 ounces of Falcon Cocoa, 8Yz pounds of white sugar, 2.% quarts of water.

60

Thoroughly dissolve the cocoa in hot water, .then add the sugar and heat until the mixture boils. Strain while hot. Absolutely Pure-free from coloring matter, chemical solvents, or adulterants of any kind, and therefore in full conformity to the requirements of a/I National and State Pure Food Laws.
Trade-mark on every package

CARACAS AND VANILLA TABLETS


These are small pieces of chocolate, made from the finest beans, and done up in fancy foil. These tablets are put up in small cartons and packages 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 healthful and nutritious confection for children.
Trade-mark on every package

COCOA=BUTTER In 1=2 lb. and I -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


,-,ocoa-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 they furnish a pleasant and healthful drink. Packed only in 1 lb. and Yz lb. papers, with our label and name on them.
Trade-mark on every package

61

INDEX

TO

RECIPES

BEVERAGES
Hot Chocolate, by Miss Parloa .. .. Baker's Chocolate. ...... ..... .. ..... ..... Plain Chocolate, by Miss Robinson.................................... Creamy Chocolate, by Mrs.Ewing.................. Chocolate Syrup, by Miss Parloa ............ '......................... Chocolate Milk Shake, Miss reed Chocolate...... ......... .. .. .. ..... .. .. Vienna Chocolate, by Miss Parloa ............... .......... Vanilla Chocolate with Whipped Cream............................. .. Walter Baker & Co.'s Breakfast Cocoa, by Miss Parloa Reception Cocoa, by Miss Par/oa........ .. .. .. Breakfast Cocoa ................................ '" .. . . . . .. Cracked Cocoa. .. .. Iced Cocoa........ .. .. ..... .. ..... .. . . Creamy Cocoa, bv Mrs. Ewing.................. Cocoa Egg-nog, by Mrs. Peck .... ~...... ............................ Hot Chocolate, (made from evaporated milk). by Miss Par/oa...... ..... 8 8 8 8 9

by

Parloa.................................

9 9 9 10 10 10 10 10 11 11 11

CAKE"
Cocoa Angel Cake, by Mrs. Peck...................................... Cocoa Fruit Cake.............................. ................... Cocoa Sponge Cake, by Mrs. Andrea.................................. Chocolate Cake, by Miss Parloa ........................ Chocolate Caramel Cake, by Miss Robinson...... ........... Chocolate Cake or Devi l'e Food........................................ Chocolate Eclairs, by Miss Par/oa. . . .. .. .. .. .. .. . . .. Fudge Cake, by Miss Farmer....................... ........... Chocolate Layer Cake.... ......... ....................... Chocolate Loaf Cake, by Mrs. Andrea...... ....................... Chocolate Marble Cake, by Miss Farlaa ..... ... .. .. . .. Chocolate Nougat Cake, by Miss Farmer.... Chocolate Raisin Cake. by Mrs. Andrea.... .. ... Chocolate Roll, by Mrs. Andrea....................................... Chocolate Cake, by Mrs. Rorer........................................ Creole Cake, by Miss Farmer........................................ Spanish Chocolate Cake.............................................. "Sure Thing" Cake, by Mrs. Peck.................................... Wellesley Loaf Cake. by Miss Farmer................................. 12 12 12 12 13 13 13 14 14 14 15 15 15 16 16 16 17

17 17

ICINGS

AND

FILLINGS
18 18 18 18 J9 19 19 19 20 20 20 20 20

Chocotate Icing, by Miss Farloa .......... .... Uncooked Chocolate Icing.......... .... ...................... Cooked Chocolate Icing, by Mrs. Peck................................. Fudge Icil}.g. by Miss Farmer......................................... Icing for Eclairs, by Miss Par/oa...................................... Marshmallow Icing, by Mrs. Peck......................... .......... Vanilla Icing, by Miss Par/oa........................ ................ Wellesley White Icing, by Miss Farmer.... Boiled White Icing, by Miss Farmer............ ..................... Uncooked Cream Filling, by Miss Porloa ........................... Cooked Cream Filling, by Miss Parloa ......... ................... Chocolate Filling, by Mrs. Andrea.... Chocolate Filling, by Mrs. Andrea.... ..... .....................

62

SAUCES
Hot Chocolate Sauce for Ice-Cream, by Mrs. Andrea...... ... Hot Chocolate Sauce............ .............. ..... .... Chocolate Sauce, by Miss Par/oa.......... . ......... Chocolate Sauce . Egg Sauce, by Miss Parloa ................... _........ Foamy Sauce, by Miss Farmer............ ... ......... ........... Marshmallow Mint Sauce, byMiss Farmer............................. Vanilla Sauce............... Vanilla Cream Sauce, by Miss Par/va...... .. ..........
o

_._.

21 21 21 21 22 22

22
22 22

HOT
_0.0

DESSERTS
0' 0_ 0

Cocoa Biscuit .................................... :.. ... Cocoanut Souffle Cottage Pudding ..................... '" .. . ....... .. Chocolate Bread Pudding, by Miss Farmer ... Steamed Chocolate Pudding, by Mrs, Andrea........ ................. Huntington Chocolate Pudding, by Miss Farmer................ Chocolate Souffle, by Miss Parlaa .. .... ... . ... .

0_.0

0..........
o

_0.0..

23 23 23 23 24 24 24

COLD

DESSERTS

Berkshire Cornstarch Pudding, by Mlss Farmer . Cocoa Charlotte, by Mabel 'Richards Dulon ......... Cocoa Pudding, by Mrs. Andrea ........ _....... .. . ... .... .. .. ... .. Cocoa Rice Pudding, by Mrs. Andrea .... Chocolate Blanc Mange, by Mrs. Andrea.............................. Chocolate Bread Pudding, by Mrs. rln drea Chocolate Charlotte, by Miss Parloa '" ........................... Cracker Pudding, by Mrs. Andrea.................................... Chocolate Bavarian Cream, by Miss Parloa ........ ............ Chocolate Cream, by Miss Farlo a .................... Chocolate Cream Pie.... .. ... . . . . .. ... . . Chocolate Filling ........................ Meringue ................................... ,........... Chocolate Jelly.... . . . .. . ..... .. .. Baked Chocolate Custard, by MiJS Parloa............................. Chocolate Mould, by Mrs. Andrea .... ..... ....................... Chocolate Pudding, by Miss Porloa ................ ,............ Chocolate Pudding, by Miss Farmer............................... ... Chocolate Meringue Pudding, by Miss Porloa .... ...... ....... Chocolate Whip..... ... .. .. . . .. . .. .... .. Snow Pudding, by Miss Parlee .

o........
0........

0............................ 0................

25 25 25 26 26 26 26

27

00.....

0................................

27 27 28 28 28 28 28 29 29 29 30 30 30

FROZEN
Chocolate Chocolate Chocolate

DESSERTS,

Ice-Cream, by Miss Parloa ............ Mousse, by Miss Parloa .... Parfait ...............................

<.. .......

0.................
0.................

31 31 31

Cocoa Fudge . Chocolate Marshmallows , . .. .. . ... . .. .. ... . .... . .. ...... Chocolate Creams I, by Miss Parlaa................................... Chocolate Creams II, by Miss Parloa ................................ Chocolate Cookies, by Mrs. Andrea................................... Chocolate Cookies, by Miss Par/oa...... ........ ... .. ... .......... Chocolate Jumbles, by Mrs. Andrea ................ :................ Chocolate Jumbles, by Mrs. Peck......................... ........... Mocha Jumbles, by Miss 'Robinson... . .. . . .. ...... . .. . Chocolate Chips, by Mrs. Andrea..................................... Chocolate Doughnuts, by Miss Farmer.................................

MISCELLANEOUS RECIPES o. .. .. . .... ... ... ... ... ...

32 32 32 33 33 33 34 34 34 34 35

63

Chocolate Hearts, by Mrs. Sal'Zbacher................ Chocolate Rolled Wafers, by Mrs. Andrea............. Chocolate Raisin Wafers, by Mrs. Andrea........ Chocolate Walnut Wafers, by Miss Farmer............ Plain Chocolate Wafers, by Mrs. Andrea..........

. ... ................ ..................

35 35 36 36 36

CHILDREN

AND

INVALIDS 0......
o.

Chocolate Cream Tapioca........................ ....... Chocolate Junket......... .. .......... ....... Chocolate Arrowroot Jeily .................... ~. Chocolate Cabinet Pudding ................ Chocolate Charlotte Russe ...... .. . . . .. Cocoa Bread............ .. .. .. ... ... . ..... .. .. .. .... ... . .... .. .. .. .. Chocolate Sandwiches '. . .. . . .......... Steamed Chocolate Cream Puddings .......................... 00.'

37 37 31 38 38 38 39 39

CANDY
(by Mrs. Janet

RECIPES
McKenzie Hill)
41 41
42 42 43 43 43 43 44 44 44 45 45 45 46 46 46 47 47 47 48 48 48 49 49 49 50 SO 50 50 40 40

Peppermints, Chocolate Mints, etc....................... ......... Chocolate Caramel Walnuts ....................................... , Ginger, Cherry, Apricot and Nut Chocolates........................... Cooked Fondant ................................................ , Almond Chocolate Creams ............ Cherry Chocolate Creams............................................ Fig-and-Nut Chocolates.............................................. Pistachio Chocolate Creams "..... .. Surprise Chocolate Creams........ How to coat Candies with Baker-s "Dot" Chocolate...... .. Chocolate Peanut Clusters............................................ Chocolate Coated Almonds.... .. . . . . .. . .. .. .. . Plain and Chocolate Dipped Parisian Sweets.. . Stuffed Dates, Chocolate Dipped. Chocolate Oysterettes . . . .. . .. .. .. . . .. Turkish Paste with French Fruit, Chocolate Flavored.......... Choice Chocolate Pecan Pralines ..................... '" . Chocolate Peanut Brittle ..................................... ". ". .. Chocolate Marshmallows ,........ Maple Fondant Acorns............................................... Chocolate Almond Bars :............. Almond Fondant Sticks ................................... "... . ... .. Almond Fondant Balls... .............. To Mould Candy in Starch Impressions. .. . .. .. .. .. Walnut Cream Chocolates .. ,......................................... Chocolate Butter Creams..................... Fondant for Soft Chocolate Creams " Rose Chocolate Creams ".0.' 0 , , 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.................................................... Chocolate Pop Corn Balls. .. .... .... .. .. ... .... .... .... .... .... .... Chocolate Molasses Kisses ......................................

0..............................

0... .. . .. .. .. ..

<

,.............

51 51 51

o.o

0........

55

52 52 53 53 54 54 54 55

64

NO OTHER FOOD PRODUCT HAS A LIKE RECORD.

57

HIGH F.ST AWARDS.

o
'""""

You might also like