Chocolate and Cocoa Recipes

Choco|ate and Cocoa kec|pes
8y M|ss ar|oa
and
nome Made Candy kec|pes
8y Mrs. Ianet Mckenz|e n|||
Comp||ments of Wa|ter 8aker & Co., Ltd.
LS1A8LISnLD DCkCnLS1Lk, MASS. 1780.

INDLk 1C kLCILS
MISS AkLCA'S:
Plain Chocolate F9or (rinkingG
Chocolate, Hienna 7tyle
Breakfast Cocoa
Chocolate %ayer Cake
Chocolate Cake
Chocolate Marble Cake
Chocolate GlacI Cake
Chocolate GlacI
Chocolate Biscuit
Chocolate Aafers
Cinderella Cakes
Chocolate Jclairs
Chocolate Cookies
Chocolate Gingerbread
Hanilla :cing
Chocolate :cing
Chocolate Profiteroles
Chocolate :ce$cream
Chocolate Cream Pies
Chocolate Mousse
Chocolate Charlotte
Chocolate Ba!arian Cream
Chocolate Cream
Chocolate Blanc$mange
Chocolate Cream Ren!ersee
Baked Chocolate Custard
Chocolate 7oufflI
Chocolate Pudding
Chocolate Meringue Pudding
Milton Pudding
7no Pudding
Chocolate 7auce
Chocolate Candy
Cream Chocolate Caramels
7ugar Chocolate Caramels
Chocolate Creams, =o" )
Chocolate Creams =o" +
Chocolate Cones
Genesee Bonbons
Chocolate 7yrup
Refreshing (rinks for 7ummer

MISS 8Ukk'S:
Cracked Cocoa
9or Three Gallons Breakfast Cocoa
Hanilla Chocolate ith Ahipped Cream
Chocolate Cream Pie
Chocolate 9illing
Meringue
Cocoa 7ticks
Cocoa 9rosting
Cocoa 7auce
Cocoa Cake
Cocoa Meringue Pudding
Chocolate 'lmonds
Hot Chocolate 7auce
Cocoa 7ponge Cake
Chocolate 9rosting
Chocolate CakeK or, (e!ilEs 9ood
Chocolate :ce$cream
Chocolate Ahip
Cocoa Marble Cake
Chocolate Marble Cake
Chocolate ;elly
Cottage Pudding
Hanilla 7auce
Cocoanut 7oufflI
Chocolate 7auce
Cocoa Biscuit
Cocoa 9udge

MISS kC8INSCN'S:
Plain Chocolate ) Luart
Cocoa 7ponge Cake
Cocoa Marble Cake
Cocoa (oughnuts
Cocoa Buns

MkS. kCkLk'S:
Chocolate Cake

MkS. LINCCLN'S:
Chocolate Caramels

MISS IAkMLk'S:
Chocolate =ougat Cake
Chocolate Cream Candy

MkS. AkMS1kCNG'S:
Chocolate Pudding
Chocolate Charlotte
Chocolate ;elly ith Crystalli@ed Green Gages

MkS. 8LDICkD'S:
Chocolate Crullers
Hot Cocoa 7auce for :ce$cream
Chocolate Macaroons

MkS. LWING'S:
Creamy Cocoa
Creamy Chocolate

MkS. nILL'S:
Cocoa 9rappI
Chocolate Puffs

MkS. SAL28ACnLk'S:
Chocolate Hearts
Cocoa Charlotte
Chocolate 9udge ith 9ruit
Chocolate Macaroons
Petits 9our
Potato Cake
7panish Chocolate Cake

MkS. nILL'S CAND kLCILS:
Peppermints, Chocolate Mints, etc"
Chocolate Caramel Aalnuts
N(otN Chocolate Coatings
Chocolate (ipped Peppermints
Ginger, Cherry, 'pricot and =ut Chocolates
Chocolate Peanut Clusters
Chocolate Coated 'lmonds
Chocolate (ipped Parisian 7eets
7tuffed (ates, Chocolate (ipped
Chocolate 8ysterettes
Turkish Paste ith 9rench 9ruit
Chocolate Pecan Pralines
Hassar 9udge
7mith College 9udge
Aellesley Marshmallo 9udge
(ouble 9udge
Marbled 9udge
9udge Hearts or Rounds
Marshmallo 9udge
Chocolate (ipped 9ruit 9udge
Chocolate Cocoanut Cakes
BakerEs Chocolate N(i!inityN
Chocolate =ougatines
Plain Chocolate Caramels
Chocolate =ut Caramels
Ribbon Caramels
9ondant
'lmond Chocolate Creams
Cherry Chocolate Creams
Chocolate Peppermints
9ig and =ut Chocolates
Chocolate Marshmallos
Maple 9ondant 'corns
Chocolate 'lmond Bars
'lmond 9ondant 7ticks
'lmond 9ondant Balls
Aalnut Cream Chocolates
To Mold Candy for (ipping
Chocolate Butter Creams
9ondant for 7oft Chocolate Creams
Rose Chocolate Creams
Pistachio Chocolate Creams
7urprise Chocolate Creams
Chocolate Peanut Brittle
Chocolate Pop Corn Balls
Chocolate Molasses >isses

Cocoa and Choco|ate
The term NCocoa,N a corruption of NCacao,N is almost uni!ersally used in English$speaking
countries to designate the seeds of the small tropical tree knon to botanists as THE8BR8M'
C'C'8, from hich a great !ariety of preparations under the name of cocoa and chocolate for
eating and drinking are made" The name NChocolatlN is nearly the same in most European
languages, and is taken from the MePican name of the drink, NChocolateN or NCacahuatl"N The
7paniards found chocolate in common use among the MePicans at the time of the in!asion under
Corte@ in )Q)R, and it as introduced into 7pain immediately after" The MePicans not only used
chocolate as a staple article of food, but they used the seeds of the cacao tree as a medium of
ePchange"
=o better e!idence could be offered of the great ad!ance hich has been made in recent years in
the knoledge of dietetics than the remarkable increase in the consumption of cocoa and
chocolate in this country" The amount retained for home consumption in )CS, as only
),)C),,Q. poundsTabout *$Q of an ounce for each inhabitant" The amount retained for home
consumption for the year ending (ec" *), )R,C, as R*,RQS,1+) poundsTo!er )S ounces for
each inhabitant"
'lthough there as a marked increase in the consumption of tea and coffee during the same
period, the ratio of increase fell far belo that of cocoa" :t is e!ident that the coming 'merican is
going to be less of a tea and coffee drinker, and more of a cocoa and chocolate drinker" This is
the natural result of a better knoledge of the las of health, and of the food !alue of a
be!erage hich nourishes the body hile it also stimulates the brain"
Baron !on %iebig, one of the best$knon riters on dietetics, says&
N:t is a perfect food, as holesome as delicious, a beneficient restorer of ePhausted poerK but its
Luality must be good and it must be carefully prepared" :t is highly nourishing and easily digested,
and is fitted to repair asted strength, preser!e health, and prolong life" :t agrees ith dry
temperaments and con!alescentsK ith mothers ho nurse their childrenK ith those hose
occupations oblige them to undergo se!ere mental strainsK ith public speakers, and ith all
those ho gi!e to ork a portion of the time needed for sleep" :t soothes both stomach and
brain, and for this reason, as ell as for others, it is the best friend of those engaged in literary
pursuits"N
M" Brillat$7a!arin, in his entertaining and !aluable ork, Physiologie du GoUt, says& NChocolate
came o!er the mountains /from 7pain to 9rance3 ith 'nne of 'ustria, daughter of Philip ::: and
Lueen of %ouis D:::" The 7panish monks also spread the knoledge of it by the presents they
made to their brothers in 9rance" :t is ell knon that %innVus called the fruit of the cocoa tree
theobroma, Efood for the gods"E The cause of this emphatic Lualification has been sought, and
attributed by some to the fact that he as ePtra!agantly fond of chocolateK by others to his
desire to please his confessorK and by others to his gallantry, a Lueen ha!ing first introduced it
into 9rance"
NThe 7panish ladies of the =e Aorld, it is said, carried their lo!e for chocolate to such a degree
that, not content ith partaking of it se!eral times a day, they had it sometimes carried after
them to church" This fa!oring of the senses often dre upon them the censures of the bishopK
but the Re!erend 9ather Escobar, hose metaphysics ere as subtle as his morality as
accommodating, declared, formally, that a fast as not broken by chocolate prepared ith
aterK thus ire$draing, in fa!or of his penitents, the ancient adage, E%iLuidum non frangit
jejunium"E
NTime and ePperience,N he says further, Nha!e shon that chocolate, carefully prepared, is an
article of food as holesome as it is agreeableK that it is nourishing, easy of digestion, and does
not possess those Lualities injurious to beauty ith hich coffee has been reproachedK that it is
ePcellently adapted to persons ho are obliged to a great concentration of intellectK in the toils
of the pulpit or the bar, and especially to tra!ellersK that it suits the most feeble stomachK that
ePcellent effects ha!e been produced by it in chronic complaints, and that it is a last resource in
affections of the pylorus"
N7ome persons complain of being unable to digest chocolateK others, on the contrary, pretend
that it has not sufficient nourishment, and that the effect disappears too soon" :t is probable that
the former ha!e only themsel!es to blame, and that the chocolate hich they use is of bad
Luality or badly madeK for good and ell$made chocolate must suit e!ery stomach hich retains
the slightest digesti!e poer"
N:n regard to the others, the remedy is an easy one& they should reinforce their breakfast ith a
pWtI, a cutlet, or a kidney, moisten the hole ith a good draught of soconusco chocolate, and
thank God for a stomach of such superior acti!ity"
NThis gi!es me an opportunity to make an obser!ation hose accuracy may be depended upon"
N'fter a good, complete, and copious breakfast, if e take, in addition, a cup of ell$made
chocolate, digestion ill be perfectly accomplished in three hours, and e may dine hene!er
e like" 8ut of @eal for science, and by dint of eloLuence, : ha!e induced many ladies to try this
ePperiment" They all declared, in the beginning, that it ould kill themK but they ha!e all thri!en
on it and ha!e not failed to glorify their teacher"
NThe people ho make constant use of chocolate are the ones ho enjoy the most steady health,
and are the least subject to a multitude of little ailments hich destroy the comfort of lifeK their
plumpness is also more eLual" These are to ad!antages hich e!ery one may !erify among his
on friends, and here!er the practice is in use"N
:n corroboration of M" Brillat$7a!arinEs statement as to the !alue of chocolate as an aid to
digestion, e may Luote from one of Mme" de 7I!ignIEs letters to her daughter&
N: took chocolate night before last to digest my dinner, in order to ha!e a good supper" : took
some yesterday for nourishment, so as to be able to fast until night" Ahat : consider amusing
about chocolate is that it acts according to the ishes of the one ho takes it"N
Chocolate appears to ha!e been highly !alued as a remedial agent by the leading physicians of
that day" Christoph %udig Hoffman rote a treatise entitled, NPotus Chocolate,N in hich he
recommended it in many diseases, and instanced the case of Cardinal Richelieu, ho, he stated,
as cured of general atrophy by its use"
' 9rench officer ho ser!ed in the Aest :ndies for a period of fifteen years, during the early part
of the last century, rote, as the result of his personal obser!ations, a treatise on NThe =atural
History of Chocolate, Being a distinct and Particular 'ccount of the Cacao Tree, its Groth and
Culture, and the Preparation, EPcellent Properties, and Medicinal Hirtues of its 9ruit,N hich
recei!ed the approbation of the Regent of the 9aculty of Medicine at Paris, and hich as
translated and published in %ondon, in )1*," 'fter describing the different methods of raising
and curing the fruit and preparing it for food Fhich it is not orth hile to reproduce here, as
the methods ha!e essentially changed since that timeG, he goes on to demonstrate, as the result
of actual ePperiment, that chocolate is a substance N!ery temperate, !ery nourishing, and of easy
digestionK !ery proper to repair the ePhausted spirits and decayed strengthK and !ery suitable to
preser!e the health and prolong the li!es of old men""""
N: could produce se!eral instances,N he says, Nin fa!or of this ePcellent nourishmentK but : shall
content myself ith to only, eLually certain and decisi!e, in proof of its goodness" The first is an
ePperiment of chocolateEs being taken for the only nourishmentTmade by a surgeonEs ife of
Martinico" 7he had lost, by a !ery deplorable accident, her loer ja, hich reduced her to such
a condition that she did not kno ho to subsist" 7he as not capable of taking anything solid,
and not rich enough to li!e upon jellies and nourishing broths" :n this strait she determined to
take three dishes of chocolate, prepared after the manner of the country, one in the morning,
one at noon, and one at night" There chocolate is nothing else but cocoa kernels dissol!ed in hot
ater, ith sugar, and seasoned ith a bit of cinnamon" This ne ay of life succeeded so ell
that she has li!ed a long hile since, more li!ely and robust than before this accident"
N: had the second relation from a gentleman of Martinico, and one of my friends not capable of a
falsity" He assured me that in his neighborhood an infant of four months old unfortunately lost
his nurse, and its parents not being able to put it to another, resol!ed, through necessity, to feed
it ith chocolate" The success as !ery happy, for the infant came on to a miracle, and as
neither less healthy nor less !igorous than those ho are brought up by the best nurses"
NBefore chocolate as knon in Europe, good old ine as called the milk of old menK but this
title is no applied ith greater reason to chocolate, since its use has become so common that it
has been percei!ed that chocolate is, ith respect to them, hat milk is to infants" :n reality, if
one ePamines the nature of chocolate a little, ith respect to the constitution of aged persons, it
seems as though the one as made on purpose to remedy the defects of the other, and that it is
truly the panacea of old age"N
The three associated be!erages, cocoa, tea, and coffee are knon to the 9rench as aromatic
drinks" Each of these has its characteristic aroma" The fragrance and fla!or are so marked that
they cannot be imitated by any artificial products, although numerous attempts ha!e been made
in regard to all three" Hence the detection of adulteration is not a difficult matter" (esigning
persons, aare of the ePtreme difficulty of imitating these substances, ha!e undertaken to
employ loer grades, and, by manipulation, copy, as far as may be, the higher sorts" E!ery one
knos ho readily tea, and coffee, for that matter, ill take up odors and fla!ors from
substances placed near them" This is abundantly ePemplified in the country grocery or general
store, here the teas and coffees share in the per!asi!e fragrance of the cheese and kerosene"
But perhaps it is not so idely understood that some of these !ery teas and coffees had been
artificially fla!ored or corrected before they reached their destination in this country"
Cacao lends itself !ery readily to such preliminary treatment" :n a first$class article, the beans
should be of the highest ePcellenceK they should be carefully gron on the plantation and there
prepared ith great skill, arri!ing in the factory in good condition" :n the factory they should
simply recei!e the mechanical treatment reLuisite to de!elop their high and attracti!e natural
fla!or and fragrance" They should be most carefully shelled after roasting and finely ground
ithout concealed additions" This is the process in all honest manufactories of the cacao
products"
=o, as a matter of fact, in the preparation of many of the cacao products on the market, a
holly different course has been pursued" Beans of poor Luality are used, because of their
cheapness, and in some instances they are only imperfectly, if at all, shelled before grinding"
Chemical treatment is relied on to correct in part the odor and taste of such inferior goods, and
artificial fla!ors, other than the time$honored natural !anilla and the like, are added freely" The
detection of such imposition is easy enough to the ePpert, but is difficult to the no!iceK therefore
the public is largely unable to discriminate beteen the good and the inferior, and it is perforce
compelled to depend almost entirely on the character and reputation of the manufacturer"
' distinguished %ondon Physician, in gi!ing some hints concerning the proper preparation of
cocoa, says&
N7tart ith a pure cocoa of undoubted Luality and ePcellence of manufacture, and hich bears
the name of a respectable firm" This point is important, for there are many cocoas on the market
hich ha!e been doctored by the addition of alkali, starch, malt, kola, hops, etc"N
BakerEs Breakfast Cocoa is absolutely pure, and, being ground to an ePtraordinary degree of
fineness, is highly soluble" The analyst of the Massachusetts 7tate Board of Health states in his
recent !aluable ork on N9ood :nspection and 'nalysis,N that the treatment of cocoa ith alkali
for the purpose of producing a more perfect emulsion is objectionable, e!en if not considered as
a form of adulteration" Cocoa thus treated is generally darker in color than the pure article" The
legitimate means, he says, for making it as soluble as possible is to pul!eri@e it !ery fine, so that
particles remain in e!en suspension and form a smooth paste"
That is the ay the Baker Cocoa is treated" :t has recei!ed the Grand Pri@eTthe highest aard
e!er gi!en in this country, and altogether Q+ highest aards in Europe and 'merica"

LAIN CnCCCLA1L
9or siP people, use one Luart of milk, to ounces of Aalter Baker B Co"Es Premium =o" )
Chocolate, one tablespoonful of cornstarch, three tablespoonfuls of sugar, and to
tablespoonfuls of hot ater"
MiP the cornstarch ith one gill of the milk" Put the remainder of the milk on to heat in the
double$boiler" Ahen the milk comes to the boiling point, stir in the cornstarch and cook for ten
minutes" Ha!e the chocolate cut in fine bits, and put it in a small iron or granite$are panK add
the sugar and ater, and place the pan o!er a hot fire" 7tir constantly until the miPture is smooth
and glossy" 'dd this to the hot milk, and beat the miPture ith a hisk until it is frothy" 8r, the
chocolate may be poured back and forth from the boiler to a pitcher, holding high the !essel
from hich you pour" This ill gi!e a thick froth" 7er!e at once"
:f you prefer not to ha!e the chocolate thick, omit the cornstarch" :f condensed milk is used,
substitute ater for the milk named abo!e and add three tablespoonfuls of condensed milk
hen the chocolate is added"
CnCCCLA1L, VILNNA S1LL
<se four ounces of Aalter Baker B Co"Es Hanilla Chocolate, one Luart of milk, three
tablespoonfuls of hot ater, and one tablespoonful of sugar"
Cut the chocolate in fine bits" Put the milk on the sto!e in the double$boiler, and hen it has
been heated to the boiling point, put the chocolate, sugar and ater in a small iron or granite$
are pan, and stir o!er a hot fire until smooth and glossy" 7tir this miPture into the hot milk, and
beat ell ith a hisk" 7er!e at once, putting a tablespoonful of hipped cream in each cup and
then filling up ith the chocolate"
The plain chocolate may be used instead of the !anilla, but in that case use a teaspoonful of
!anilla ePtract and three generous tablespoonfuls of sugar instead of one"
8kLAkIAS1 CCCCA
Aalter Baker B Co"Es Breakfast Cocoa is podered so fine that it can be dissol!ed by pouring
boiling ater on it" 9or this reason it is often prepared at the table" ' small teaspoonful of the
poder is put in the cup ith a teaspoonful of sugarK on this is poured to$thirds of a cup of
boiling ater, and milk or cream is added to suit the indi!idual taste" This is !ery con!enientK but
cocoa is not nearly so good hen prepared in this manner as hen it is boiled"
9or siP cupfuls of cocoa use to tablespoonfuls of the poder, to tablespoonfuls of sugar, half a
pint of boiling ater, and a pint and a half of milk" Put the milk on the sto!e in the double$boiler"
Put the cocoa and sugar in a saucepan, and gradually pour the hot ater upon them, stirring all
the time" Place the saucepan on the fire and stir until the contents boil" %et this miPture boil for
fi!e minutesK then add the boiling milk and ser!e"
' gill of cream is a great addition to this cocoa"
7calded milk may be used in place of boiled milk, if preferred" 9or fla!oring, a fe grains of salt
and half a teaspoonful of !anilla ePtract may be added"
CnCCCLA1L LALkCAkL
Beat half a cupful of butter to a cream, and gradually beat into it one cupful of sugar" Ahen this is
light, beat in half a cupful of milk, a little at a time, and one teaspoonful of !anilla" Beat the
hites of siP eggs to a stiff froth" MiP half a teaspoonful of baking poder ith to scant cupfuls
of sifted flour" 7tir the flour and hites of eggs alternately into the miPture" Ha!e three deep tin
plates ell buttered, and spread to$thirds of the batter in to of them"
:nto the remaining batter stir one ounce of Aalter Baker B Co"Es Premium =o" ) Chocolate,
melted, and spread this batter in the third plate" Bake the cakes in a moderate o!en for about
tenty minutes" Put a layer of hite cake on a large plate, and spread ith hite icing" Put the
dark cake on this, and also spread ith hite icing" 8n this put the third cake" 7pread ith
chocolate icing"
T8 M'>E THE :C:=G" Put into a granite$are saucepan to gills of sugar and one of ater, and
boil gently until bubbles begin to come from the bottomTsay, about fi!e minutes" Take from the
fire instantly" (o not stir or shake the sugar hile it is cooking" Pour the hot syrup in a thin
stream into the hites of to eggs that ha!e been beaten to a stiff froth, beating the miPture all
the time" Continue to beat until the icing is thick" 9la!or ith one teaspoonful of !anilla" <se to$
thirds of this as a hite icing, and to the remaining third add one ounce of melted chocolate" To
melt the chocolate, sha!e it fine and put in a cup, hich is then to be placed in a pan of boiling
ater"
CnCCCLA1L CAkL
9or to sheets of cake, use three ounces of Aalter Baker B Co"Es Premium =o" ) Chocolate,
three eggs, one cupful and three$fourths of sifted pastry flour, one cupful and three$fourths of
sugar, half a cupful of butter, half a cupful of milk, half a teaspoonful of !anilla ePtract, one
teaspoonful and a half of baking poder"
Grate the chocolate" Beat the butter to a cream, and gradually beat in the sugar" Beat in the milk
and !anilla, then the eggs Falready ell beatenG, nePt the chocolate, and finally the flour, in hich
the baking poder should be miPed" Pour into to ell buttered shallo cake pans" Bake for
tenty$fi!e minutes in a moderate o!en" 9rost or not, as you like"
CnCCCLA1L MAk8LL CAkL
Put one ounce of Aalter Baker B Co"Es Chocolate and one tablespoonful of butter in a cup, and
set this in a pan of boiling ater" Beat to a cream half a cupful of butter and one cupful of sugar"
Gradually beat in half a cupful of milk" =o add the hites of siP eggs beaten to a stiff froth, one
teaspoonful of !anilla, and a cupful and a half of sifted flour, in hich is miPed one teaspoonful of
baking poder" Put about one$third of this miPture into another bol, and stir the melted butter
and chocolate into it" (rop the hite$and$bron miPture in spoonfuls into a ell buttered deep
cake pan, and bake in a moderate o!en for about forty$fi!e minutesK or, the cake can be baked in
a sheet and iced ith a chocolate or hite icing"
CnCCCLA1L GLACL CAkL
Beat to a cream a generous half cupful of butter, and gradually beat into this one cupful of sugar"
'dd one ounce of Aalter Baker B Co"Es Premium =o" ) Chocolate, meltedK also to unbeaten
eggs" Beat !igorously for fi!e minutesK then stir in half a cupful of milk, and lastly, one cupful and
a half of flour, ith hich has been miPed one generous teaspoonful of baking poder" 9la!or
ith one teaspoonful of !anilla" Pour into a buttered, shallo cake pan, and bake for half an hour
in a moderate o!en" Ahen cool, spread ith glacI frosting"
G%'CJ 9R87T:=G" Put half a cupful of sugar and three tablespoonfuls of ater in a small
saucepan" 7tir o!er the fire until the sugar is nearly melted" Take the spoon from the pan before
the sugar really begins to boil, because it ould spoil the icing if the syrup ere stirred after it
begins to boil" 'fter boiling gently for four minutes, add half a teaspoonful of !anilla ePtract, but
do not stirK then set aay to cool" Ahen the syrup is about blood arm, beat it ith a ooden
spoon until thick and hite" =o put the saucepan in another ith boiling ater, and stir until
the icing is thin enough to pour" 7pread Luickly on the cake"
CnCCCLA1L GLACL
'fter making a glacI frosting, dissol!e one ounce of Aalter Baker B Co"Es Premium =o" )
Chocolate in a cup, and put it ith the frosting, adding also a tablespoonful of boiling ater"
CnCCCLA1L 8ISCUI1
Co!er three large baking pans ith paper that has been ell oiled ith ashed butter" 8!er
these dredge podered sugar" Melt in a cup one ounce of Aalter Baker B Co"Es Premium =o" )
Chocolate" 7eparate the hites and yolks of four eggs" 'dd to the yolks a generous half cupful of
podered sugar, and beat until light and firm" 'dd the melted chocolate, and beat a fe minutes
longer" Beat the hites of the eggs to a stiff, dry froth" Measure out three$fourths of a cupful of
sifted flour, and stir it and the hites into the yolks" The hites and flour must be cut in as lightly
as possible, and ith !ery little stirring" (rop the miPture in teaspoonfuls on the buttered paper"
7prinkle podered sugar o!er the cakes, and bake in a slo o!en for about fourteen or fifteen
minutes" The miPture can be shaped like lady fingers, if preferred"
CnCCCLA1L WAILkS
Grate four ounces of Aalter Baker B Co"Es Premium =o" ) Chocolate, and miP ith it to
tablespoonfuls of flour and one$fourth of a teaspoonful each of cinnamon, clo!es and baking
poder" 7eparate siP eggs" 'dd one cupful of podered sugar to the yolks, and beat until !ery
lightK then add the grated yello rind and the juice of half a lemon, and beat fi!e minutes longer"
=o add the dry miPture, and ith a spoon lightly cut in the hites, hich are first to be beaten
to a stiff froth" Pour the miPture into buttered shallo pans, ha!ing it about half an inch thick"
Bake in a moderate o!en for half an hour" Ahen the cake is cool, spread a thin layer of currant
jelly o!er one sheet, and place the other sheet on this" :ce ith !anilla icingK and hen this
hardens, cut in sLuares" :t is particularly nice to ser!e ith ice$cream"
CINDLkLLLA CAkLS
<se to eggs, one cupful of sugar, one cupful and a Luarter of flour, one gill of cold ater, one
tablespoonful of lemon juice, one teaspoonful of baking poder, one ounce of Aalter Baker B
Co"Es Premium =o" ) Chocolate, half a tumbler of any kind of jelly, and chocolate icing the same
as for Iclairs"
7eparate the eggs, and beat the yolks and sugar together until light" Beat the hites until light,
and then beat them ith yolks and sugar and grated chocolate" =ePt beat in the lemon juice and
ater, and finally the flour, in hich the baking poder should be miPed" Beat for three minutes,
and then pour the batter into to pans, and bake in a moderate o!en for about eighteen
minutes" Ahen done, spread one sheet of cake ith the jelly, and press the other sheet o!er itK
and hen cold, cut into little sLuares and triangular pieces" 7tick a ooden toothpick into each of
these pieces and dip each one into the hot icing, afterards remo!ing the toothpick, of course"
CnCCCLA1L LCLAIkS
:nto a granite$are saucepan put half a pint of milk, to ell$rounded tablespoonfuls of butter,
and one tablespoonful of sugar, and place on the sto!e" Ahen this boils up, add half a pint of
sifted flour, and cook for to minutes, beating ell ith a ooden spoon" :t ill be smooth and
!el!ety at the end of that time" 7et aay to coolK and hen cool, beat in four eggs, one at a time"
Beat !igorously for about fifteen minutes" Try a small bit of the paste in the o!enK and if it rises in
the form of a hollo ball, the paste is beaten enoughK hereas, if it does not, beat a little longer"
Ha!e tin sheets or shallo pans slightly buttered" Ha!e ready, also, a tapering tin tube, ith the
smaller opening about three$Luarters of an inch in diameter" Place this in the small end of a
conical cotton pastry bag" Put the miPture in the bag, and press out on buttered pans, ha!ing
each Iclair nearly three inches long" There should be eighteen, and they must be at least to
inches apart, as they sell in cooking" Bake in a moderately hot o!en for about tenty$fi!e
minutes" Take from the o!en, and hile they are still arm coat them ith chocolate" Ahen cold,
cut open on the side, and fill ith either of the folloing described preparations&T
9:%%:=G =8" )"TMiP in a bol half a pint of rich cream, one teaspoonful of !anilla, and four
tablespoonfuls of sugar" Place the bol in a pan of ice$ater, and beat the cream until light and
firm, using either an egg$beater or a hisk"
9:%%:=G =8" +"TPut half a pint of milk into a double$boiler, and place on the fire" Beat together
until !ery light one le!el tablespoonful of flour, half a cupful of sugar, and one egg" Ahen the milk
boils, stir in this miPture" 'dd one$eighth of a teaspoonful of salt, and cook for fifteen minutes,
stirring often" Ahen cold, fla!or ith one teaspoonful of !anilla"
:C:=G 98R JC%':R7"TPut in a small granite$are pan half a pint of sugar and fi!e tablespoonfuls
of cold ater" 7tir until the sugar is partially melted, and then place on the sto!e, stirring for half
a minute" Take out the spoon, and atch the sugar closely" 's soon as it boils, take instantly from
the fire and pour upon a meat$platter" %et this stand for eight minutes" Meantime, sha!e into a
cup one ounce of Aalter Baker B Co"Es Premium =o" ) Chocolate, and put it on the fire in a pan
of boiling ater" 't the end of eight minutes stir the sugar ith a ooden spoon until it begins to
gro hite and to thicken" 'dd the melted chocolate Luickly, and continue stirring until the
miPture is thick" Put it in a small saucepan, and place on the fire in another pan of hot ater" 7tir
until so soft that it ill pour freely" 7tick a skeer into the side of an Iclair, and dip the top in the
hot chocolate" Place on a plate, and continue until all the Iclairs are NglacId"N They ill dry
Luickly" (o not stir the sugar after the first half minute, and do not scrape the sugar from the
saucepan into the platter" 'll the directions must be strictly folloed"
CnCCCLA1L CCCkILS
Beat to a cream half a cupful of butter and one tablespoonful of lard" Gradually beat into this one
cupful of sugarK then add one$fourth of a teaspoonful of salt, one teaspoonful of cinnamon, and
to ounces of Aalter Baker B Co"Es Premium =o" ) Chocolate, melted" =o add one ell$beaten
egg, and half a teaspoonful of soda dissol!ed in to tablespoonfuls of milk" 7tir in about to
cupfuls and a half of flour" Roll thin, and, cutting in round cakes, bake in a rather Luick o!en" The
secret of making good cookies is the use of as little flour as ill suffice"
CnCCCLA1L GINGLk8kLAD
MiP in a large bol one cupful of molasses, half a cupful of sour milk or cream, one teaspoonful
of ginger, one of cinnamon, half a teaspoonful of salt" (issol!e one teaspoonful of soda in a
teaspoonful of cold aterK add this and to tablespoonfuls of melted butter to the miPture" =o
stir in to cupfuls of sifted flour, and finally add to ounces of Aalter Baker B Co"Es Chocolate
and one tablespoonful of butter, melted together" Pour the miPture into three ell$buttered,
deep tin plates, and bake in a moderately hot o!en for about tenty minutes"
VANILLA ICING
Break the hite of one large egg into a bol, and gradually beat into it one cupful of
confectionersE sugar" Beat for three minutes, add half a teaspoonful of !anilla ePtract, and spread
thinly on the cakes"
CnCCCLA1L ICING
Make a !anilla icing, and add one tablespoonful of cold ater to it" 7crape fine one ounce of
Aalter Baker B Co"Es Premium =o" ) Chocolate, and put it in a small iron or granite$are
saucepan, ith to tablespoonfuls of confectionersE sugar and one tablespoonful of hot ater"
7tir o!er a hot fire until smooth and glossy, then add another tablespoonful of hot ater" 7tir the
dissol!ed chocolate into the !anilla icing"
CnCCCLA1L kCII1LkCLLS
7ha!e into a cup one ounce of Aalter Baker B Co"Es Premium =o" ) Chocolate, and put the cup
into a pan of boiling ater" Make a paste the same as for Iclairs, sa!e that instead of one
tablespoonful of sugar three must be used"
's soon as the paste is cooked, beat in the melted chocolate" Ahen cold, add the eggs, and beat
until light" (rop this batter on lightly buttered pans in round cakes, ha!ing about a
dessertspoonful in each cake" Bake for about tenty minutes in a moderately hot o!en" 7er!e
either hot or cold, ith hipped cream prepared the same as for 9illing =o" ) for Iclairs" Heap
the cream in the center of a flat dish, and arrange the profiteroles around it"
CnCCCLA1L ICL-CkLAM
9or about to Luarts and a half of cream use a pint and a half of milk, a Luart of thin cream, to
cupfuls of sugar, to ounces of Aalter Baker B Co"Es Premium =o" ) Chocolate, to eggs, and
to heaping tablespoonfuls of flour"
Put the milk on to boil in a double$boiler" Put the flour and one cupful of the sugar in a bolK add
the eggs, and beat the miPture until light" 7tir this into the boiling milk, and cook for tenty
minutes, stirring often"
7crape the chocolate, and put it in a small saucepan" 'dd four tablespoonfuls of sugar Fhich
should be taken from the second cupfulG and to tablespoonfuls of hot ater" 7tir o!er a hot fire
until smooth and glossy" 'dd this to the cooking miPture"
Ahen the preparation has cooked for tenty minutes, take it from the fire and add the
remainder of the sugar and the cream, hich should be gradually beaten into the hot miPture"
7et aay to cool, and hen cold, free@e"
CnCCCLA1L CkLAM ILS
Beat to a cream half a cupful of butter and a cupful and a Luarter of podered sugar" 'dd to
ell$beaten eggs, to tablespoonfuls of ine, half a cupful of milk, and a cupful and a half of
sifted flour, ith hich has been miPed a teaspoonful and a half of baking poder" Bake this in
four ell$buttered, deep, tin plates for about fifteen minutes in a moderate o!en"
Put half a pint of milk in the double$boiler, and on the fire" Beat together the yolks of to eggs,
three tablespoonfuls of podered sugar, and a le!el tablespoonful of flour" 7tir this miPture into
the boiling milk, beating ell" 'dd one$siPth of a teaspoonful of salt, and cook for fifteen minutes,
stirring often" Ahen cooked, fla!or ith half a teaspoonful of !anilla ePtract" Put to of the cakes
on to large plates, spread the cream o!er them, and lay the other to cakes on top" Beat the
hites of the to eggs to a stiff froth, and then beat into them one cupful of podered sugar and
one teaspoonful of !anilla" 7ha!e one ounce of Aalter Baker B Co"Es Premium =o" ) Chocolate,
and put it in a small pan ith to tablespoonfuls of sugar and one tablespoonful of boiling ater"
7tir o!er a hot fire until smooth and glossy" =o add three tablespoonfuls of cream or milk, and
stir into the beaten egg and sugar" 7pread on the pies and set aay for a fe hours"
CnCCCLA1L MCUSSL
Put a three$Luart mould in a ooden pail, first lining the bottom ith fine ice and a thin layer of
coarse salt" Pack the space beteen the mould and the pail solidly ith fine ice and coarse salt,
using to Luarts of salt and ice enough to fill the space" Ahip one Luart of cream, and drain it in
a sie!e" Ahip again all the cream that drains through" Put in a small pan one ounce of Aalter
Baker B Co"Es Premium =o" ) Chocolate, three tablespoonfuls of sugar and one of boiling ater,
and stir o!er a hot fire until smooth and glossy" 'dd three tablespoonfuls of cream" 7prinkle a
cupful of podered sugar o!er the hipped cream" Pour the chocolate in a thin stream into the
cream, and stir gently until ell miPed" Aipe out the chilled mould, and turn the cream into it"
Co!er, and then place a little ice lightly on top" Aet a piece of carpet in ater, and co!er the top
of the pail" 7et aay for three or four hoursK then take the mould from the ice, dip it in cold
ater, ipe, and then turn the mousse out on a flat dish"
CnCCCLA1L CnAkLC11L
7oak a Luarter of a package of gelatine in one$third of a cupful of cold ater for to hours" Ahip
one pint of cream to a froth, and put it in a bol, hich should be placed in a pan of ice$ater"
Put half an ounce of sha!ed chocolate in a small pan ith to tablespoonfuls of sugar and one of
boiling ater, and stir o!er the hot fire until smooth and glossy" 'dd to this a gill of hot milk and
the soaked gelatine, and stir until the gelatine is dissol!ed" 7prinkle a generous half cupful of
podered sugar o!er the cream" =o add the chocolate and gelatine miPture, and stir gently
until it begins to thicken" %ine a Luart charlotte$mould ith lady fingers, and hen the cream is
so thick that it ill just pour, turn it gently into the mould" Place the charlotte in a cold place for
an hour or more, and, at ser!ing time, turn out on a flat dish"
CnCCCLA1L 8AVAkIAN CkLAM
9or one large mould of cream, use half a package of gelatine, one gill of milk, to Luarts of
hipped cream, one gill of sugar, and to and a half ounces of Aalter Baker B Co"Es Chocolate"
7oak the gelatine in cold ater for to hours" Ahip and drain the cream, scrape the chocolate,
and put the milk on to boil" Put the chocolate, to tablespoonfuls of sugar and one of hot ater
in a small saucepan, and stir on a hot fire until smooth and glossy" 7tir this into the hot milk" =o
add the soaked gelatine and the remainder of the sugar" 7train this miPture into a basin that ill
hold to Luarts or more" Place the basin in a pan of ice$ater, and stir until cold, hen it ill
begin to thicken" :nstantly begin to stir in the hipped cream, adding half the amount at first"
Ahen all the cream has been added, dip the mould in cold ater and turn the cream into it" Place
in the ice$chest for an hour or more"
't ser!ing$time dip the mould in tepid ater" 7ee that the cream ill come from the sides of the
mould, and turn out on a flat dish" 7er!e ith hipped cream"
CnCCCLA1L CkLAM
7oak a boP of gelatine in half a pint of cold ater for to hours" Put one Luart of milk in the
double$boiler, and place on the fire" 7ha!e to ounces of Aalter Baker B Co"Es Premium =o" )
Chocolate, and put it in a small pan ith four tablespoonfuls of sugar and to of boiling ater"
7tir o!er a hot fire until smooth and glossy, and then stir into the hot milk" Beat the yolks of fi!e
eggs ith half a cupful of sugar" 'dd to the gelatine, and stir the miPture into the hot milk" Cook
three minutes longer, stirring all the hile" 8n taking from the fire, add to teaspoonfuls of
!anilla and half a saltspoonful of salt" 7train, and pour into moulds that ha!e been rinsed in cold
ater" 7et aay to harden, and ser!e ith sugar and cream"
CnCCCLA1L 8LANC-MANGL
Put one Luart of milk in the double$boiler, and place on the fire" 7prinkle into it one le!el
tablespoonful of sea$moss farina" Co!er, and cook until the miPture looks hite, stirring
freLuently" :t ill take about tenty minutes" Ahile the milk and farina are cooking, sha!e to
ounces of Aalter Baker B Co"Es Premium =o" ) Chocolate, and put it into a small pan ith four
tablespoonfuls of sugar and to of boiling ater" 7tir o!er a hot fire until smooth and glossy,
then stir into the cooked miPture" 'dd a saltspoonful of salt and a teaspoonful of !anilla" 7train,
and turn into a mould that has been rinsed in cold ater" 7et the mould in a cold place, and do
not disturb it until the blanc$mange is cold and firm" 7er!e ith sugar and cream"
CnCCCLA1L CkLAM kLNVLkSLL
<se one Luart of milk, se!en eggs, half a pint of sugar, one ounce of Aalter Baker B Co"Es
Premium =o" ) Chocolate, half a teaspoonful of salt" Put the milk on the fire in the double$boiler"
7ha!e the chocolate, and put it in a small pan ith three tablespoonfuls of the sugar and one of
boiling ater" 7tir o!er a hot fire until smooth and glossyK then stir into the hot milk, and take the
milk from the fire to cool"
Put three tablespoonfuls of sugar into a charlotte$mould that ill hold a little more than a Luart,
and place on the sto!e" Ahen the sugar melts and begins to smoke, mo!e the mould round and
round, to coat it ith the burnt sugar, then place on the table" Beat together the remainder of
the sugar, the eggs, and the salt" 'dd the cold milk and chocolate to the miPture, and after
straining into the charlotte$mould, place in a deep pan, ith enough tepid ater to come nearly
to the top of the mould" Bake in a moderate o!en until firm in the center" Test the cream by
running a knife through the center" :f firm and smooth, it is done" :t ill take forty or forty$fi!e
minutes to cook" Ahen icy$cold, turn on a flat dish" 7er!e ith hipped cream that has been
fla!ored ith sugar and !anilla"
8AkLD CnCCCLA1L CUS1AkD
9or fi!e small custards use one pint of milk, to eggs, one ounce of Aalter Baker B Co"Es
Premium =o" ) Chocolate, one$fourth of a teaspoonful of salt, and a piece of stick cinnamon
about an inch long"
Put the cinnamon and milk in the double$boiler, place on the fire and cook for ten minutes" 7ha!e
the chocolate, and put it in a small pan ith three tablespoonfuls of sugar and one of boiling
ater" 7tir this o!er a hot fire until smooth and glossy, and then stir it into the hot milk, after
hich take the liLuid miPture from the fire and cool"
Beat together ith a spoon the eggs, salt and to tablespoonfuls of the sugar" 'dd the cooled
milk and strain" Pour the miPture into the cups, hich place in a deep pan" Pour into the pan
enough tepid ater to come nearly to the top of the cups" Bake in a moderate o!en until firm in
the center" :t ill take about half an hour" Test by running a knife through the center" :f the
custard is milky, it is not done" 7er!e !ery cold"
CnCCCLA1L SCUIILL
Half a pint of milk, to ounces of Aalter Baker B Co"Es Chocolate, three tablespoonfuls of sugar,
one rounding tablespoonful of butter, to tablespoonfuls of flour, four eggs"
Put the milk in the double$boiler, and place on the fire" Beat the butter to a soft cream, and beat
the flour into it" Gradually pour the hot milk on this, stirring all the time" Return to the fire and
cook for siP minutes" Put the sha!ed chocolate, sugar, and to tablespoonfuls of ater in a small
pan o!er a hot fire, and stir until smooth and glossy" 7tir this into the miPture in the double$
boiler" Take from the fire and add the yolks of the eggs, ell beatenK then set aay to cool" Ahen
cool add the hites of the eggs, beaten to a stiff froth" Pour the batter into a ell$buttered
earthen dish that ill hold about a Luart, and cook in a moderate o!en for tenty$to minutes"
7er!e immediately ith !anilla cream sauce"
CnCCCLA1L UDDING
Reser!e one gill of milk from a Luart, and put the remainder on the fire in a double$boiler" MiP
three tablespoonfuls of cornstarch ith the cold milk" Beat to eggs ith half a cupful of
podered sugar and half a teaspoonful of salt" 'dd this to the cornstarch and milk, and stir into
the boiling milk, beating ell for a minute" 7ha!e fine to ounces of Aalter Baker B Co"Es
Premium =o" ) Chocolate, and put it into a small pan ith four tablespoonfuls of sugar and to
of boiling ater" 7tir o!er a hot fire until smooth and glossyK then beat into the hot pudding" Cook
the pudding in all ten minutes, counting from the time the eggs and cornstarch are added" 7er!e
cold ith podered sugar and cream" This pudding can be poured hile hot into little cups hich
ha!e been rinsed in cold ater" 't ser!ing time turn out on a flat dish, making a circle, and fill the
center of the dish ith hipped cream fla!ored ith sugar and !anilla"
The eggs may be omitted, in hich case use one more tablespoonful of cornstarch"
CnCCCLA1L MLkINGUL UDDING
9or a small pudding use one pint of milk, to tablespoonfuls and a half of cornstarch, one ounce
of Aalter Baker B Co"Es Chocolate, to eggs, fi!e tablespoonfuls of podered sugar, one$fourth
of a teaspoonful of salt, and half a teaspoonful of !anilla ePtract"
MiP the cornstarch ith one gill of the milk" Put the remainder of the milk on to boil in the
double$boiler" 7crape the chocolate" Ahen the milk boils, add the cornstarch, salt, and chocolate,
and cook for ten minutes" Beat the yolks of the eggs ith three tablespoonfuls of sugar" Pour the
hot miPture on this, and beat ell" Turn into a pudding$dish that ill hold about a Luart, and
bake for tenty minutes in a moderate o!en"
Beat the hites of the eggs to a stiff, dry froth, and gradually beat in the remaining to
tablespoonfuls of sugar and the !anilla" 7pread this on the pudding, and return to the o!en" Cook
for fifteen minutes longer, but ith the o!en$door open" 7er!e either cold or hot"
MIL1CNUDDING
<se one pint of stale bread broken in crumbs, one Luart of milk, to eggs, half a teaspoonful of
salt, half a teaspoonful of ground cinnamon, three tablespoonfuls of sugar and to ounces of
Aalter Baker B Co"Es Chocolate, grated" Put the bread, milk, cinnamon, and chocolate in a bol,
and soak for to or three hours" Beat together the eggs, sugar, and salt" Mash the soaked bread
ith a spoon, and add the egg miPture to the bread and milk" Pour into a pudding$dish, and bake
in a slo o!en for about forty minutes" 7er!e ith an egg sauce or a !anilla cream sauce"
EGG 7'<CE"TBeat the hites of to eggs to a stiff, dry frothK and beat into this, a little at a time,
one cupful of podered sugar" Ahen smooth and light, add one teaspoonful of !anilla and the
yolks of to eggs" Beat the miPture a little longerK then stir in one cupful of hipped cream or
three tablespoonfuls of milk" 7er!e at once"
H'=:%%' CRE'M 7'<CE"TBeat to a cream three tablespoonfuls of butter, and gradually beat into
this to$thirds of a cupful of podered sugar" Ahen this is light and creamy, add a teaspoonful
of !anillaK then gradually beat in to cupfuls of hipped cream" Place the bol in a pan of boiling
ater, and stir constantly for three minutes" Pour the sauce into a arm bol, and ser!e"
SNCW UDDING
Put a pint of milk in the double$boiler and on the fire" MiP three tablespoonfuls of cornstarch
ith a gill of milk and one$third of a teaspoonful of salt" 7tir this into the milk hen it boils" Beat
the hites of four eggs to a stiff froth, and then gradually beat into them half a cupful of
podered sugar and one teaspoonful of !anilla" 'dd this to the cooking miPture, and beat
!igorously for one minute" Rinse a mould in cold ater, and pouring the pudding into it, set aay
to cool" 't ser!ing$time turn out on a flat dish, and ser!e ith chocolate sauce"
CnCCCLA1L SAUCL
Put one pint of milk in the double$boiler, and on the fire" 7ha!e to ounces of Aalter Baker and
Co"Es Chocolate, and put it in a small pan ith four tablespoonfuls of sugar and to of boiling
ater" 7tir o!er the fire until smooth and glossy, and add to the hot milk" Beat together for eight
minutes the yolks of four eggs, three tablespoonfuls of sugar, and a saltspoonful of salt, and then
add one gill of cold milk"
Pour the boiling milk on this, stirring ell" Return to the double$boiler, and cook for fi!e minutes,
stirring all the time" Pour into a cold bol and set the bol in cold ater" 7tir for a fe minutes,
and then occasionally until the sauce is cold"
This sauce is nice for cold or hot cornstarch pudding, bread pudding, cold cabinet pudding, sno
pudding, etc" :t ill also anser for a dessert" 9ill custard glasses ith it, and ser!e the same as
soft custardK or ha!e the glasses to$thirds full, and heap up ith hipped cream"
CnCCCLA1L CAND
8ne cupful of molasses, to cupfuls of sugar, one cupful of milk, one$half pound of chocolate, a
piece of butter half the si@e of an egg" Boil the milk and molasses together, scrape the chocolate
fine, and miP ith just enough of the boiling milk and molasses to moistenK rub it perfectly
smooth, then, ith the sugar, stir into the boiling liLuidK add the butter, and boil tenty minutes"
Try as molasses candy, and if it hardens, pour into a buttered dish" Cut the same as nut candy"
CkLAM CnCCCLA1L CAkAMLLS
MiP together in a granite$are saucepan half a pint of sugar, half a pint of molasses, half a pint of
thick cream, one generous tablespoonful of butter, and four ounces of Aalter Baker B Co"Es
Premium =o" ) Chocolate" Place on the fire and stir until the miPture boils" Cook until a fe drops
of it ill harden if dropped into ice$aterK then pour into ell$buttered pans, ha!ing the miPture
about three$fourths of an inch deep" Ahen nearly cold, mark into sLuares" :t ill take almost an
hour to boil this in a granite$are pan, but not half so long if cooked in an iron frying$pan" 7tir
freLuently hile boiling" The caramels must be put in a !ery cold place to harden"
SUGAk CnCCCLA1L CAkAMLLS
MiP to cupfuls of sugar, three$fourths of a cupful of milk or cream, one generous tablespoonful
of butter, and three ounces of Aalter Baker B Co"Es Premium =o" ) Chocolate" Place on the fire
and cook, stirring often, until a little of the miPture, hen dropped in ice$ater, ill hardenK then
stir in one$fourth of a cupful of sugar and one tablespoonful of !anilla, and pour into a ell$
buttered pan, ha!ing the miPture about three$fourths of an inch deep" Ahen nearly cold, mark it
off in sLuares, and put in a cold place to harden" These caramels are sugary and brittle, and can
be made in the hottest eather ithout trouble" :f a deep granite$are saucepan be used for the
boiling, it ill take nearly an hour to cook the miPtureK but if ith an iron frying$pan, tenty or
thirty minutes ill suffice"
CnCCCLA1L CkLAMS, No. 1
Beat the hites of to eggs to a stiff froth" Gradually beat into this to cupfuls of confectionersE
sugar" :f the eggs be large, it may take a little more sugar" 9la!or ith half a teaspoonful of
!anilla, and ork ell" =o roll into little balls, and drop on a slightly buttered platter" %et the
balls stand for an hour or more" 7ha!e fi!e ounces of Aalter Baker B Co"Es Premium =o" )
Chocolate and put into a small bol, hich place on the fire in a saucepan containing boiling
ater" Ahen the chocolate is melted, take the saucepan to the table, and drop the creams into
the chocolate one at a time, taking them out ith a fork and dropping them gently on the
buttered dish" :t ill take half an hour or more to harden the chocolate"
CnCCCLA1L CkLAMS, No. 2
9or these creams you should make a fondant in this ay& put into a granite$are saucepan one
cupful of ater and to of granulated sugarTor a pound of loaf sugar" 7tir until the sugar is
nearly melted, then place on the fire and heat sloly, but do not stir the miPture" Aatch carefully
and note hen it begins to boil" Ahen the sugar has been boiling for ten minutes, take up a little
of it and drop in ice$ater" :f it hardens enough to form a soft ball hen rolled beteen the
thumb and finger, it is cooked enough" Take the saucepan from the fire instantly, and set in a
cool, dry place" Ahen the syrup is so cool that the finger can be held in it comfortably, pour it
into a bol, and stir ith a ooden spoon until it becomes thick and hite" Ahen it begins to
look dry, and a little hard, take out the spoon, and ork ith the hand until the cream is soft and
smooth" 9la!or ith a fe drops of !anilla, and, after shaping, co!er ith chocolate, as directed
in the preceding recipe"
Caution"T(o not stir the syrup hile it is cooking, and be careful not to jar or shake the
saucepan"
CnCCCLA1L CCNLS
Boil the sugar as directed for fondant in the recipe for Chocolate Creams, =o" +, but not Luite so
longTsay about ele!en minutes" The syrup, hen tested, should be too soft to ball" Ahen cold,
pour into a bol, and beat until thick and creamy" :f properly boiled, it ill not become thick
enough to ork ith the hands"
Ha!e siP ounces of Aalter Baker B Co"Es Premium =o" ) Chocolate melted in a bol" Pour half of
the creamed sugar into another bol, and, after fla!oring ith a fe drops of !anilla, add to it
about one$third of the dissol!ed chocolate" 7tir until thick and rather dryK then make into small
cones, and drop on a slightly buttered platter" Put half of the remaining creamed sugar in a cup,
and set in a saucepan containing boiling ater" 9la!or ith !anilla, and stir o!er the fire until
melted so much that it ill pour from the spoon" Take the saucepan to the table and dip one$half
the cones in, one at a time, just as the Chocolate Creams, =o" ), ere dipped in the melted
chocolate" :f liked, a second coating may be gi!en the cones" =o put the remainder of the
creamed sugar on to melt, and add to tablespoonfuls of hot ater to it" 7tir the remainder of
the melted chocolate into this, and if too thick to dip the candy in, add hot ater, a fe drops at
a time, until the miPture is of the right consistencyK then dip the rest of the cones in this"
GLNLSLL 8CN-8CNS
Make the cream chocolate caramels, and get them Luite firm by placing the pan on ice" Make
the chocolate coating as directed for chocolate cones" (ip the caramels in this and put on a
buttered dish"
CnCCCLA1L SkU
:nto a granite$are saucepan put one ounceTthree tablespoonfulsTof Aalter Baker B Co"Es
7oluble Chocolate, and gradually pour on it half a pint of boiling ater, stirring all the time" Place
on the fire, and stir until all the chocolate is dissol!ed" =o add one pint of granulated sugar, and
stir until it begins to boil" Cook for three minutes longer, then strain and cool" Ahen cool, add
one tablespoonful of !anilla ePtract" Bottle, and keep in a cold place"
kLIkLSnING DkINkS ICk SUMMLk
Put into a tumbler about to tablespoonfuls of broken ice, to tablespoonfuls of chocolate
syrup, three tablespoonfuls of hipped cream, one gill of milk, and half a gill of soda$ater from
a syphon bottle, or 'pollinaris ater" 7tir ell before drinking" ' tablespoonful of !anilla ice$
cream is a desirable addition" :t is a delicious drink, e!en if the soda or 'pollinaris ater and ice$
cream be omitted" ' plainer drink is made by combining the syrup, a gill and a half of milk, and
the ice, shaking ell"
A ILW SUGGLS1ICNS IN kLGAkD 1C CnCCCLA1L
The best fla!or to add to chocolate is !anillaK nePt to that, cinnamon" Beyond these to things
one should use great caution, as it is !ery easy to spoil the fine natural fla!or of the bean"
Chocolate absorbs odors readilyK therefore it should be kept in a pure, seet atmosphere" 's
about ele!en per cent" of the chocolate bean is starch, chocolate and cocoa are of a much finer
fla!or if boiled for a fe minutes" %ong boiling, hoe!er, ruins their fla!or and tePture"

F'll measurements should be le!el"G
ICkMULA ICk MAkING 1nkLL GALLCNS CI 8kLAkIAS1 CCCCA
X Y a pound of Aalter Baker B Co"Es Cocoa,
X ) Y gallons of ater, hot,
X ) Y gallons of milk, hot"
This should not be alloed to boil" Either make it in a large double$boiler, or a large saucepan or
kettle o!er ater" MiP the cocoa ith enough cold ater to make a paste, and be sure it is free
from lumps" Heat together the milk and ater, and pour in the cocoaK then cook at least an hour,
stirring occasionally"
CkACkLD CCCCA
To one$third a cup of BakerEs Cracked Cocoa Fsometimes called NCocoa =ibsNG use three cups of
cold aterK cook sloly at least one hourTthe longer the better" Then strain the liLuid and add
one cup For more if desiredG of milk, and ser!e !ery hot" (o not allo the miPture to boil after
milk has been added"
VANILLA CnCCCLA1L WI1n WnILD CkLAM
X 8ne cake FY a poundG of Aalter Baker B Co"Es Hanilla 7eet Chocolate,
X . cups of boiling ater,
X Pinch of salt,
X . cups of hot milk"
This must be made in a double$boiler" Put the chocolate, boiling ater and salt in upper part of
the double$boiler" 7tir and beat ith a ooden spoon until the chocolate is dissol!ed and
smooth" 'dd the milk and hen thoroughly hot, strain, and ser!e ith unseetened hipped
cream" More cooking ill impro!e it"
CnCCCLA1L CkLAM IL
%ine a pie plate ith rich pie crust, putting on an ePtra edge of crust the same as for custard pie"
9ill ith the chocolate filling made after the folloing recipe" Bake in a hot o!en until crust is
doneK remo!e, and hen cool, co!er ith a meringue and bron !ery sloly in moderate o!en"
CnCCCLA1L IILLING
X ) cup of milk,
X Pinch of salt,
X ) Y sLuares of BakerEs Chocolate,
X + le!el tablespoonfuls of flour,
X + eggs FyolksG,
X Q tablespoonfuls of sugar Fle!elG,
X ) teaspoonful of !anilla"
Put milk, salt and chocolate in upper part of the double$boiler, and hen hot and smooth, stir in
the flour, hich has been miPed ith enough cold milk to be thin enough to pour into the hot
milk" Cook, stirring constantly, until it thickensK then let it cook eight or ten minutes" MiP the eggs
and sugar together and pour the hot miPture o!er them, stirring ellK put back in double$boiler
and cook, stirring constantly one minute" Remo!e, and hen cool add one teaspoonful of !anilla"
MLkINGUL
X + eggs FhitesG,
X Pinch of salt,
X . le!el tablespoonfuls of sugar,
'dd salt to eggs and beat in a large shallo dish ith fork or egg$hip until stiff and flaky and
dish can be turned upside don" Beat in the sugar sloly, then the !anilla, and beat until the dish
can be turned upside don"
CCCCA S1ICkS
X S tablespoonfuls of butter,
X Z cup of sugar FscantG,
X ) egg,
X ) tablespoonful of milk,
X ) teaspoonful of !anilla or pinch of cinnamon,
X Q teaspoonfuls of BakerEs Cocoa,
X )[C teaspoonful of baking poder,
X ) \ to ) Y cups of sifted pastry flour"
Cream the butter until softK add the sugar gradually and beat ellK add the beaten egg, milk and
!anillaK miP thoroughly" 7ift cocoa, baking poder, and a pinch of salt ith about one$half cup of
the flourK stir this into the miPture first, then use the remainder of the flour, and more if
necessary, to make a firm dough that ill not stick to the fingers" 7et on the ice to harden"
7prinkle the board ith cocoa and a !ery little sugar" <se small pieces of the dough at a time, toss
it o!er the board to pre!ent sticking, roll out thin, cut in strips about one$half inch ide and three
inches long" Place closely in pan and bake in moderately hot o!en three or four minutes" Great
care should be taken in the baking to pre!ent burning"
:t is ad!isable to gather the scraps after each rolling, if soft, and set aay to harden, for fear of
getting in too much cocoa, thus making them bitter"
The colder and harder the dough is, the better it can be handledK therefore it can be made the
day before using"
CCCCA IkCS1ING
X . teaspoonfuls of BakerEs Cocoa,
X + tablespoonfuls of cold ater,
X * tablespoonfuls of hot ater,
X Y a teaspoonful of !anilla,
X 'bout ) Z cups of confectionersE sugar"
Put the cocoa in a small saucepanK add the cold ater and stir until perfectly smoothK then the
hot ater, and cook for one or to minutes, add !anilla and a speck of salt, then stir in enough
sugar to make it stiff enough to spread nicely" Beat until smooth and glossy and free from lumps"
:f too thick, add a little cold ater" :f not thick enough, add a little sugar" =e!er make a frosting so
stiff that it ill ha!e to be made smooth ith a et knife" :t is better to let it run to the sides of
the cake" 9or frosting sides of the cake, make a little stiffer"
This frosting ne!er cracks as an egg frosting, but is hard enough to cut nicely"
CCCCA SAUCL
X + tablespoonfuls of butter,
X ) cup of boiling ater,
X + tablespoonfuls of flour,
X . tablespoonfuls of sugar,
Melt the butter in the saucepanK miP the flour and cocoa together and stir into the butterK add
gradually the hot ater, stirring and beating each timeK cook until it thickens" ;ust before ser!ing,
add the sugar, !anilla and a pinch of salt, if necessary"
<se more cocoa if liked stronger" This sauce ill be found ePcellent for cottage puddings, (utch
apple cakes, steamed apple puddings, etc"
CCCCA CAkL
X Y a cup of butter,
X Z a cup of milk,
X ) cup of sugar,
X S le!el tablespoonfuls of BakerEs Cocoa,
X * eggs,
X + le!el teaspoonfuls of baking poder,
X ) teaspoonful of !anilla,
X ) Y or + cups of sifted pastry flour"
Cream the butter, stir in the sugar gradually, add the unbeaten eggs, and beat all together until
!ery creamy" 7ift together one$half cup of the flour, the cocoa and baking poderK use this flour
first, then alternate the milk and remaining flour, using enough to make miPture stiff enough to
drop from the spoonK add !anilla and beat until !ery smoothK then bake in loaf in moderately hot
o!en thirty$fi!e or forty minutes"
Tests for baking cake" :t is baked enough hen&
)" :t shrinks from the pan"
+" Touching it on the top, springs back"
*" =o singing sound"
CCCCA MLkINGUL UDDING
X ) cup of milk,
X + eggs FyolksG,
X + tablespoonfuls of flour,
X Pinch of salt,
X * tablespoonfuls of sugar,
X Y a teaspoonful of !anilla"
Put the milk in the upper part of the double$boiler, and heat" MiP flour and cocoa together and
soften in a little cold milkK miP until free from lumps" Ahen the milk is hot, add the flour, and
cook, stirring often, eight or ten minutes" Beat yolks of eggs lightlyK add sugar and salt, and miP
ell" Ahen miPture in double$boiler has cooked sufficiently, strain it o!er the miPture in the
bol" Put back in double$boiler and allo it to cook one or to minutes Fstirring constantlyG, just
enough to slightly thicken the eggs" Remo!e from the sto!e, and hen cool add !anilla and put in
the ser!ing$dish" Co!er ith a meringue" Place dish on a board, put in the o!en ith the door
open, and allo it to remain there for ten or fifteen minutes, and hen the meringue ill not
stick to the fingers, close the door and let it bron slightly" This pudding can be eaten arm or
cold, but is much better cold" This ill ser!e four persons generously"
CnCCCLA1L ALMCNDS
Blanch the almonds by pouring boiling ater on them, and let them stand to or three minutes"
Roast them in o!en" (ip them in the folloing recipe for chocolate coating, and drop on paraffine
paper"
X Y pound cake of Aalter BakerEs Hanilla 7eet Chocolate,
X + le!el tablespoonfuls of butter,
X + tablespoonfuls of boiling ater"
Put chocolate in small saucepan o!er boiling ater and hen melted stir in butter and ater" MiP
ell" :f found to be too thick, add more aterK if too thin, more chocolate"
nC1 CnCCCLA1L SAUCL
X Pinch of salt,
X ) sLuare of chocolate,
X Y a cup of sugar"
Cook all together sloly until it is the consistency of maple syrup, or thicker if desired" ;ust before
ser!ing, add one teaspoonful of !anilla" This ill keep indefinitely, and can be reheated"
CCCCA SCNGL CAkL
X . eggs,
X \ a cup of sugar,
X Pinch of salt,
X . tablespoonfuls of BakerEs Cocoa,
X Y a cup of sifted pastry flour,
7eparate yolks from hites of eggsK beat yolks in a small bol ith the (o!er egg$beater until
!ery thickK add sugar, salt and !anilla, and beat again until !ery thick" 7ift cocoa and the flour
together and stir !ery lightly into the miPtureK fold in the stiffly beaten hites of the eggs, and
bake in a loaf in a moderate o!en until done"
(o not butter the pan, but hen cake is baked, in!ert the panK and hen cool, remo!e the cake"
CnCCCLA1L IkCS1ING
X ) sLuare of BakerEs Chocolate,
X Pinch of salt,
X Q tablespoonfuls of boiling ater,
X 'bout three cups of sifted confectionersE sugar"
Melt chocolate in bol o!er tea$kettle, add ater, salt and !anilla, and hen smooth add the
sugar, and heat until !ery glossy" Make the frosting stiff enough to spread ithout using a et
knife" :t ill keep indefinitely"
CnCCCLA1L CAkL, Ck DLVIL'S ICCD
X Q le!el tablespoonfuls of butter,
X ) \ cups of sugar,
X * Y sLuares of BakerEs Chocolate, FmeltedG,
X * eggs,
X Z a cup of milk,
X * Y le!el teaspoonfuls of baking poder,
X ) Y cups of sifted pastry flour"
Cream the butter, add sugar and chocolate, then the unbeaten eggs and !anilla, and beat
together until !ery smooth" 7ift the baking poder ith one$half a cup of the flour, and use firstK
then alternate the milk and the remaining flour, and make the miPture stiff enough to drop from
the spoon" Beat until !ery smooth and bake in loaf in moderate o!en" 9or tests see Cocoa Cake
recipe on page +Q"
CnCCCLA1L ICL-CkLAM
X ) Luart of milk,
X Pinch of salt,
X * sLuares of BakerEs Chocolate,
X * le!el tablespoonfuls of flour,
X ) can of seetened condensed milk,
X * eggs,
X S le!el tablespoonfuls of sugar,
X * teaspoonfuls of !anilla"
Put milk, salt and chocolate in double$boiler, and hen milk is hot and chocolate has melted, stir
in the flour, pre!iously miPed in a little cold milk" Cook ten minutes, then pour this o!er the
condensed milk, eggs and sugar miPed togetherK cook again for four minutes, stirring" 7train, and
hen cool add !anilla, and free@e"
CnCCCLA1L WnI
X ) cup of milk,
X Pinch of salt,
X + le!el tablespoonfuls of cornstarch,
X + eggs FyolksG,
X S le!el tablespoonfuls of sugar,
X + teaspoonfuls of !anilla,
X Q eggs FhitesG"
Put milk, chocolate and salt in double$boilerK miP cornstarch in a small Luantity of cold milk, and
stir into the hot milk hen the chocolate has been meltedK stir until smooth, then cook tel!e
minutes" MiP together the yolks of the eggs and sugar, then pour the hot miPture o!er itK cook
again one or to minutes, stirring" Ahen !ery cold, just before ser!ing, add the !anilla and fold in
the stiffly beaten hites of the eggs" Pile lightly in a glass dish and ser!e ith lady fingers" '
meringue can be made of the hites of the eggs and sugar, then folded in the chocolate miPture,
but it does not stand as long"
CCCCA MAk8LL CAkL
X S le!el tablespoonfuls of butter,
X ) cup of granulated sugar,
X * eggs,
X Z a cup of milk"
Three le!el teaspoonfuls of baking poder, about one and three$Luarter cups of sifted flour, or
flour enough to make miPture stiff enough to drop from the spoon" MiP in the order gi!en"
Reser!e one$third of this miPture and add to it four le!el tablespoonfuls of BakerEs Cocoa and to
the other one cup of shredded cocoanut" Bake thirty$fi!e or forty minutes according to si@e and
shape of pan"
CnCCCLA1L MAk8LL CAkL
This is the same as the Cocoa Marble Cake" 'dd to one$third of the miPture one and one$half
sLuares of BakerEs Chocolate in place of the cocoa, and one cup of chopped alnuts to the other
part in place of the shredded cocoanut"
CnCCCLA1L ILLL
X ) pint of boiling ater,
X )[* a package of gelatine,
X + pinches of salt,
X + le!el tablespoonfuls of sugar,
Put the ater, salt and chocolate in a saucepan" Cook, stirring until the chocolate melts, then let
it boil for three or fi!e minutes" 7often the gelatine in a little cold ater and pour the boiling
miPture o!er it" 7tir until dissol!ed, then add sugar and !anilla" Pour into a mould and set aside to
harden, ser!e ith cream and podered sugar or seetened hipped cream"
CC11AGL UDDING
X . le!el tablespoonfuls of butter,
X + eggs,
X ) cup of sugar,
X Z a cup of milk"
To le!el teaspoonfuls of baking poder, one and three$Luarter cups of sifted flour or enough to
make miPture stiff enough to drop from the spoon" Bake in buttered gem pans in moderately hot
o!en tenty$three or tenty$fi!e minutes" :f the cake springs back after pressing a finger on the
top, it shos that it is baked enough" To make a cocoa cottage pudding add to the abo!e rule siP
le!el tablespoonfuls of cocoa" 7er!e ith a !anilla sauce"
VANILLA SAUCL
X + le!el tablespoonfuls of flour,
X Pinch of salt,
Melt butter in saucepan, add flour and salt and miP until smoothK add sloly the boiling ater,
stirring and beating ell" 'dd sugar and milk"
CCCCANU1 SCUIILL
X ) cup of milk,
X ) pinch of salt,
X * le!el tablespoonfuls of flour, softened in a little cold milk"
X #olks of . eggs,
X ) cup of shredded cocoanut,
X Ahites of . eggs"
Heat milk, add salt and flour and cook ten minutes after it has thickened" MiP together, butter,
sugar and yolks of eggs" Pour hot miPture o!er, stirring ell and set aside to cool" 'dd !anilla and
cocoanut" %astly fold in the stiffly beaten hites of the eggs" Bake in buttered pan, in moderate
o!en until firm" 7er!e hot ith Chocolate 7auce"
CnCCCLA1L SAUCL
X ) le!el tablespoonful of flour,
X Pinch of salt,
X ) sLuare of BakerEs Chocolate,
Melt butter in saucepan, add dry flour and salt and miP until smooth, then add sloly the hot
ater, beating ell" 'dd the sLuare of chocolate and sugar and stir until melted" 'dd !anilla, just
before ser!ing"
CCCCA 8ISCUI1
X + cups or ) pint of sifted flour,
X * le!el teaspoonfuls of baking poder,
X Y a teaspoonful of salt,
X + le!el tablespoonfuls of sugar,
X . le!el tablespoonfuls of BakerEs Cocoa,
X + le!el tablespoonfuls of butter or lard,
X +[* a cup of milk or enough to make a firm but not a stiff dough"
7ift all the dry ingredients together, rub in the butter ith the tips of the fingers" 7tir in the
reLuired amount of milk" Turn out on slightly floured board, roll or pat out the desired thickness,
place close together in pan and bake in !ery hot o!en ten or fifteen minutes"
CCCCA IUDGL
X Y a cup of milk,
X * le!el tablespoonfuls of butter,
X + Y cups of podered sugar,
X S tablespoonfuls of BakerEs Cocoa,
X Pinch of salt,
MiP all ingredients together but !anillaK cook, stirring constantly, until it begins to boil, then cook
sloly, stirring occasionally, eight or ten minutes, or until it makes a firm ball hen dropped in
cold ater" Ahen cooked enough, add the !anilla and beat until it seems like !ery cold molasses
in inter" Pour into a buttered panK hen firm, cut in sLuares" Great care must be taken not to
beat too much, because it cannot be poured into the pan, and ill not ha!e a gloss on top"

M|ss M.L. kob|nson's kec|pes

LAIN CnCCCLA1L
X ) ounce or sLuare of BakerEs Premium Chocolate,
X * tablespoonfuls of sugar,
X )[C a teaspoonful of salt,
X ) pint of boiling ater,
X ) pint of milk"
Place the chocolate, sugar and salt in the agate chocolate$pot or saucepan, add the boiling ater
and boil three minutes, stirring once or tice, as the chocolate is not grated" 'dd the milk and
allo it time to heat, being careful not to boil the milk, and keep it closely co!ered, as this
pre!ents the scum from forming" Ahen ready to ser!e turn in chocolate$pitcher and beat ith
(o!er egg$beater until light and foamy"
CCCCA DCUGnNU1S
8ne egg, one$half a cup of sugar, one$half a cup of milk, one$Luarter teaspoonful of salt, one$
Luarter teaspoonful of cinnamon ePtract FBurnettEsG, to cups of flour, one$Luarter cup of
BakerEs Breakfast Cocoa, to teaspoonfuls of baking poder" MiP in the order gi!en, sifting the
baking poder and cocoa ith the flour" Roll to one$third an inch in thickness, cut and fry"
CCCCA SCNGL CAkL
X * eggs,
X ) Y cups of sugar,
X Y a cup of cold ater,
X ) Z cups of flour,
X \ a cup of BakerEs Cocoa,
X + teaspoonfuls of baking poder,
X ) teaspoonful of cinnamon"
Beat yolks of eggs light, add ater, !anilla and sugarK beat again thoroughlyK then add the flour,
ith hich the baking poder, cocoa and cinnamon ha!e been sifted" 9old in the stiffly beaten
hites of the eggs" Bake in a rather Luick o!en for tenty$fi!e or thirty minutes"
CCCCA MAk8LL CAkL
X )[* a cup of butter,
X ) cup of sugar,
X ) egg,
X Y a cup of milk,
X + cups of flour,
X + teaspoonfuls of baking poder,
X * tablespoonfuls of BakerEs Cocoa"
Cream the butter, add sugar, !anilla and eggK beat thoroughly, then add flour Fin hich is miPed
the baking poderG and milk, alternately, until all added" To one$third of the miPture add the
cocoa, and drop the hite and bron miPture in spoonfuls into small, deep pans, and bake about
forty minutes in moderate o!en"
CCCCA 8UNS
X + tablespoonfuls of butter,
X )[* a cup of sugar,
X ) egg,
X \ a teaspoonful of salt,
X ) cup of scalded milk,
X + compressed yeast cakes softened in Y a cup of arm ater,
X \ a teaspoonful of ePtract cinnamon,
X Y a cup of BakerEs Breakfast Cocoa,
X * Y to . cups of flour"
MiP in order gi!en, ha!ing dough as soft as can be handled, turn onto moulding board, roll into a
sLuare about an inch in thickness, sprinkle on one$half cup of currants, fold the sides to meet the
centre, then each end to centre, and fold again" Roll as at first, using another one$half cup
currants, fold, roll and fold again" Place in a bol hich is set in pan of arm ater, let raise forty
minutes" 7hape, place in pan, let raise until doubled in si@e" Bake fifteen to tenty minutes" 's
you take from o!en, brush the top ith hite of one egg beaten ith one$half cup confectionersE
sugar" %et stand fi!e minutes" Then they are ready to ser!e"
MkS. kCkLk'S CnCCCLA1L CAkL
X + ounces of chocolate,
X . eggs,
X Y a cup of milk,
X Y a cup of butter,
X ) Y cups of sugar,
X ) heaping teaspoonful of baking poder,
X ) Z cups of flour"
(issol!e the chocolate in fi!e tablespoonfuls of boiling ater" Beat the butter to a cream, add the
yolks, beat again, then the milk, then the melted chocolate and flour" Gi!e the hole a !igorous
beating" =o beat the hites of the eggs to a stiff froth, and stir them carefully into the miPtureK
add the !anilla and baking poder" MiP Luickly and lightly, turn into ell$greased cake pan and
bake in a moderate o!en forty$fi!e minutes"T9rom Mrs" RorerEs Cook Book"
MkS. LINCCLN'S CnCCCLA1L CAkAMLLS
8ne cup of molasses, half a cup of sugar, one$Luarter of a pound of chocolate cut fine, half a cup
of milk, and one heaping tablespoonful of butter" Boil all together, stirring all the time" Ahen it
hardens in cold ater, pour it into shallo pans, and as it cools cut in small sLuares"T9rom Mrs"
%incolnEs Boston Cook Book"
MISS IAkMLk'S CnCCCLA1L NCUGA1 CAkL
X \ a cup of butter,
X ) Y cups of podered sugar,
X ) egg,
X ) cup of milk,
X + cups of bread flour,
X * teaspoonfuls of baking poder,
X Y teaspoonful of !anilla,
X + sLuares of chocolate, melted,
X Y a cup of podered sugar,
X +[* a cup of almonds blanched and shredded"
Cream the butter, add gradually one and one$half cups of sugar, and egg unbeatenK hen ell
miPed, add to$thirds milk, flour miPed and sifted ith baking poder, and !anilla" To melted
chocolate add one$third a cup of podered sugar, place on range, add gradually remaining milk,
and cook until smooth" Cool slightly and add to cake miPture" Bake fifteen to tenty minutes in
round layer$cake pans" Put beteen layers and on top of cake Ahite Mountain Cream sprinkled
ith almonds"T9rom Boston Cooking 7chool Cook BookT9annie Merritt 9armer"
MkS. AkMS1kCNG'S CnCCCLA1L UDDING
7often three cups of stale bread in an eLual Luantity of milk" Melt to sLuares of Aalter Baker B
Co"Es Chocolate o!er hot ater and miP ith half a cup of sugar, a little salt, three beaten eggs
and half a teaspoonful of !anilla" MiP this thoroughly ith the bread and place in ell$buttered
custard$cups" 7team about half an hour Faccording to si@eG and ser!e in the cups or turned out on
arm plate"TMrs" Helen 'rmstrong"
MkS. AkMS1kCNG'S CnCCCLA1L CnAkLC11L
7oak a Luarter of a package of gelatine in one$fourth of a cupful of cold ater" Ahip one pint of
cream to a froth and put it in a bol, hich should be placed in a pan of ice ater" Put an ounce
of Aalter Baker B Co"Es Chocolate in a small pan ith to tablespoonfuls of sugar and one of
boiling ater, and stir o!er the hot fire until smooth and glossy" 'dd to this a gill of hot milk and
the soaked gelatine, and stir until the gelatine is dissol!ed" 7prinkle a generous half cupful of
podered sugar o!er the cream" =o add the chocolate and gelatine miPture and stir gently until
it begins to thicken" %ine a Luart charlotte mould ith lady fingers, and hen the cream is so
thick that it ill just pour, turn it gently into the mould" Place the charlotte in a cold place for an
hour or more, and at ser!ing time turn out on a flat dish"TMrs" Helen 'rmstrong"
CnCCCLA1L ILLL WI1n CkS1ALLI2LD GkLLN GAGLS
(issol!e in a Luart of ater three tablespoonfuls of grated chocolateK let come to a boilK simmer
ten minutesK add a cup of sugar and a boP of gelatine Fthat has been softened in a cup of aterG
and strain through a jelly bag or to thicknesses of cheese$cloth" Ahen almost cold, add a
dessertspoonful of !anilla and a tablespoonful of brandy" Then hisk ellK add half a pound of
crystalli@ed green gages cut into small piecesK pour into a pretty mould, and hen cold ser!e ith
hipped cream"
MkS. 8LDICkD'S CnCCCLA1L CkULLLkS
Cream to tablespoonfuls of butter and one$half of a cupful of sugarK gradually add the beaten
yolks of three eggs and one and one$half cupfuls more of sugar, one cupful of sour milk, one
teaspoonful of !anilla, to ounces of chocolate grated and melted o!er hot ater, one$third of a
teaspoonful of soda dissol!ed in one$half of a teaspoonful of boiling ater, the hites of the eggs
hipped to a stiff froth, and sufficient sifted flour to make a soft dough" Roll out, cut into
oblongsK di!ide each into three strips, lea!ing the dough united at one end" Braid loosely, pinch
the ends together and cook until golden$bron in smoking$hot fat"TMrs" Cornelia C" Bedford"
MkS. 8LDICkD'S nC1 CCCCA SAUCL ICk ICL-CkLAM
Boil together one and one$half cupfuls of ater and one cupful of sugar for to minutesK add one
tablespoonful of arroroot dissol!ed in a little cold ater, stir for a moment, then boil until clear"
'dd to tablespoonfuls of cocoa hich has been dissol!ed in a little hot ater and a tiny pinch of
salt and boil three minutes longer" Take from the fire and add one teaspoonful of !anilla"TMrs"
Cornelia C" Bedford"
MkS. 8LDICkD'S CnCCCLA1L MACAkCCNS
Grate one$Luarter of a pound of chocolate and miP one$Luarter of a pound of sifted podered
sugar and one$Luarter of a pound of blanched and ground almonds" 'dd a pinch of cinnamon
and miP to a soft paste ith eggs beaten until thick" (rop in half$teaspoonfuls on slightly buttered
paper and bake in a moderate o!en" (o not take from the paper until coldK then brush the under
side ith cold ater, and the paper can be readily stripped off"TMrs" Cornelia C" Bedford"
MkS. LWING'S CkLAM CCCCA
7tir together in a saucepan half a cup of Aalter Baker B Co"Es Breakfast Cocoa, half a cup of flour,
half a cup of granulated sugar and half a teaspoonful of salt" 'dd gradually one Luart of boiling
ater and let the miPture boil fi!e minutes, stirring it constantly" Remo!e from the fire, add a
Luart of boiling milk, and ser!e" :f desired a spoonful of hipped cream may be put in each cup
before filling ith the cocoa"
The proportions gi!en ill make delicious, creamy cocoa, sufficient to ser!e tel!e persons" The
flour should be sifted before it is measured"TBy Mrs" Emma P" Eing, author of NThe 'rt of
Cookery"N
MkS. LWING'S CkLAM CnCCCLA1L
MiP together half a cup of sifted flour, half a cup of granulated sugar and half a teaspoonful of
salt" Put into a saucepan half a cup of Aalter Baker B Co"Es Premium =o" ) Chocolate, finely
sha!ed" 'dd one Luart of boiling ater, stir until dissol!ed, add the flour, sugar and salt, and boil
gently, stirring constantly, fi!e minutes" Then stir in a Luart of boiling milk, and ser!e ith or
ithout hipped cream"TMrs" Emma P" Eing, author of NThe 'rt of Cookery"N
MkS. nILL'S CCCCA IkAL
MiP half a pound of cocoa and three cupfuls of sugarK cook ith to cupfuls of boiling ater until
smoothK add to three Luarts and a half of milk scalded ith cinnamon barkK cook for ten minutes"
Beat in the beaten hites of to eggs miPed ith a cupful of sugar and a pint of hipped cream"
Cool, fla!or ith !anilla ePtract, and free@e" 7er!e in cups" Garnish ith hipped cream"T;anet
Mc>en@ie HillT%adiesE Home ;ournal"
MkS. nILL'S CnCCCLA1L UIIS
7tir a cupful of flour into a cupful of ater and half a cupful of butter, boiling togetherK remo!e
from fire, beat in an ounce of melted chocolate, and, one at a time, three large eggs" 7hape ith
forcing bag and rose tube" Bake, cut off the tops and put into each cake a tablespoonful of
straberry preser!es" Co!er ith hipped cream seetened and fla!ored"T;anet Mc>en@ie
HillT%adiesE Home ;ournal"
MISS IAkMLk'S CnCCCLA1L CkLAM CAND
X + cups of sugar,
X +[* a cup of milk,
X ) tablespoonful of butter,
X + sLuares of chocolate,
Put butter into granite saucepanK hen melted add sugar and milk" Heat to boiling pointK then
add chocolate, and stir constantly until chocolate is melted" Boil thirteen minutes, remo!e from
fire, add !anilla, and beat until creamy and miPture begins to sugar slightly around edge of
saucepan" Pour at once into a buttered pan, cool slightly and mark in sLuares" 8mit !anilla, and
add, hile cooking, one$fourth of a teaspoonful of cinnamon"TBoston Cooking 7chool Cook
BookT9annie Merritt 9armer"
MkS. SAL28ACnLk'S CnCCCLA1L nLAk1S
Melt, by standing o!er hot ater, three ounces of unseetened chocolateK add a pound of sifted
podered sugar and miP thoroughlyK ork to a stiff yet pliable paste ith the unbeaten hites of
three eggs For lessG, adding !anilla to fla!or" :f the paste seems too soft, add more sugar" Break
off in small pieces and roll out about one$fourth of an inch thick, sprinkling the board and paste
ith granulated sugar instead of flour" Cut ith a tiny heart$shaped cake cutter Fany other small
cake cutter ill doG, and place on pans oiled just enough to pre!ent sticking" Bake in a !ery
moderate o!en" Ahen done, they ill feel firm to the touch, a solid crust ha!ing formed o!er the
top" They should be !ery light, and ill loosen easily from the pan after being alloed to stand a
moment to cool" The success of these cakes depends upon the o!en, hich should not be as cool
as for meringue, nor Luite so hot as for sponge cake" :f properly made, they are !ery ePcellent
and but little labor" <se the yolks for chocolate hips"T9rom NGood Housekeeping"N
CCCCA CnAkLC11L (W|thout Cream)
X ) pint of ater,
X Ahites of + eggs,
X Y a teaspoonful of !anilla,
X Y a cup of sugar,
X + le!el tablespoonfuls of cornstarch,
X Y a teaspoonful of cinnamon,
X * tablespoonfuls of cocoa"
(issol!e the cornstarch in a Luarter of a cup of cold ater, add it to the pint of boiling ater, stir
until it thickens, add the sugar and the cocoa, hich ha!e been thoroughly miPed together"
Remo!e from the fire, add the cinnamon and !anilla, and pour sloly o!er the stiffly beaten
hites of eggs" Pour at once into a pudding mould, and put aay in a cold place to harden" 7er!e
ith plain cream"TMabel Richards (ulon"
CnCCCLA1L IUDGL WI1n IkUI1
To cups of sugar, one$half cup of milk, one$half cup of molasses, one$half cup of butterK miP all
together and boil se!en minutesK add one$half cup of BakerEs Chocolate and boil se!en minutes
longer" Then add to tablespoonfuls of figs, to tablespoonfuls of raisins, one$half a cup of
English alnuts and one teaspoonful of !anilla"
CnCCCLA1L MACAkCCNS
7tir to a paste hites of se!en eggs, three$fourths a pound of sifted sugar, one$half a pound of
almonds pounded !ery fine, and to ounces of grated BakerEs Chocolate" Ha!e ready afer
paper cut round, on hich lay pieces of the miPture rolled to fit the afer" Press one$half a
blanched almond on each macaroon and bake in a moderate o!en"
L1I1S ICUk
Bake a simple, light sponge cake in a shallo biscuit tin or dripping pan, and hen cold turn out
on the moulding board and cut into small dominoes or diamonds" They should be about an inch
in depth" 7plit each one and spread jelly or frosting beteen the layers, then ice tops and sides
ith different tinted icings, pale green fla!ored ith pistachio, pale pink ith rose, yello ith
orange, hite ith almond" %ittle domino cakes are also pretty" :ce the cakes on top and sides
ith hite icing, then hen hard put on a second layer of chocolate, using Aalter Baker B Co"Es
<nseetened Chocolate and made as for layer cake, dipping the brush in the melted chocolate
to make the spots"
Candied !iolets, bits of citron cut in fancy shapes, candied cherries and angelica may all be
utili@ed in making pretty designs in decoration"T'merican Housekeeper"
C1A1CCAkL
To cups of hite sugar, one cup of butter, one cup of hot mashed potatoes, one cup of chopped
alnuts, half a cup of seet milk, to cups of flour, four eggs ell beaten, fi!e teaspoonfuls of
melted chocolate, one tablespoonful each of clo!es, cinnamon and nutmeg, to teaspoonfuls of
baking poder" Bake in layers and use marshmallo filling"
SANISn CnCCCLA1L CAkL
8ne cup of sugar, one$half a cup of butter, one$half a cup of seet milk, three cups of flour, to
eggs, one teaspoonful of soda dissol!ed in hot ater" Put on the sto!e one cup of milk, one$half a
cup of BakerEs Chocolate, gratedK stir until dissol!edK then stir into it one cup of sugar and the
yolk of one egg stirred togetherK hen cool fla!or ith !anilla" Ahile this is cooling beat up the
first part of the cake and add the chocolate custard" Bake in layers" :ce on top and beteen the
layers"

LLkMIN1S, CnCCCLA1L MIN1S, Ltc.
(Uncooked Iondant)
X Ahite of ) egg,
X 7ifted confectionerEs sugar,
X Y teaspoonful of essence of peppermint or a fe drops of oil of peppermint,
X ) or + sLuares of BakerEs Chocolate,
X Green color paste,
X Pink color paste"
Beat the egg on a plate, add the cold ater and gradually ork in sugar enough to make a firm
paste" (i!ide the sugar paste into three parts" To one part add the peppermint and a !ery little of
the green color paste" Take the paste from the jar ith a ooden tooth pick, add but a little"
Aork and knead the miPture until the paste is e!enly distributed throughout" Roll the candy into
a sheet one$fourth an inch thick, then cut out into small rounds or other shape ith any utensil
that is con!enient" Color the second part a !ery delicate pink, fla!or ith rose ePtract and cut out
in the same manner as the first" To the last part add one or to sLuares of BakerEs Chocolate,
melted o!er hot ater, and fla!or ith peppermint" 'dd also a little ater, as the chocolate ill
make the miPture thick and crumbly" Begin by adding a tablespoonful of ater, then add more if
necessary, knead and cut these as the others"
CnCCCLA1L CAkAMLL WALNU1S
(Uncooked Iondant)
X Ahite of ) egg,
X * tablespoonfuls of maple or caramel syrup,
X ) tablespoonful of ater,
X ) teaspoonful of !anilla ePtract,
X + or more sLuares of BakerEs Chocolate,
X English alnuts"
Beat the hite of egg slightly, add the syrup, ater, sugar as needed, the chocolate, melted o!er
hot ater, and the !anilla, also more ater if necessary" Aork ith a sil!er plated knife and
knead until thoroughly miPed, then break off small pieces of uniform si@e and roll them into balls,
in the hollo of the hand, flatten the balls a little, set the half of an English alnut upon each,
pressing the nut into the candy and thus flattening it still more" The caramel gi!es the chocolate a
particularly nice fla!or"
nCW 1C CCA1 CANDILS, &c., WI1n 8AkLk'S "DC1" CnCCCLA1L
Half a pound of N(otN Chocolate ill coat Luite a number of candy or other Ncenters,N but as
depth of chocolate and an e!en temperature during the hole time one is at ork are essential,
it is ell, hen con!enient, to melt a larger Luantity of chocolate" Ahen cold, the unused
chocolate may be cut from the dish and set aside for use at a future time" :f the chocolate be at
the proper temperature hen the centers are dipped in it, it ill gi!e a rich, glossy coating free
from spots, and the candies ill not ha!e a spreading base" 'fter a fe centers ha!e been dipped
set them in a cool place to harden" The necessary utensils are a ire fork and a !ery small double
boiler" The inner dish of the boiler should be of such si@e that the melted chocolate ill come
nearly to the top of it" Break the chocolate in small pieces and surround ith arm ater, stir
occasionally hile melting" Ahen the melted chocolate has cooled to about C,] 9" it is ready to
use" (rop hate!er is to be coated into the chocolate, ith the fork push it belo the chocolate,
lift out, dra across the edge of the dish and drop onto a piece of table oil cloth or onto aPed
paper" (o not let a drop of ater get into the chocolate"
CnCCCLA1L DILD LLkMIN1S
(Uncooked Iondant)
Prepare green, hite, pink and chocolate colored mints by the first recipe" 'fter they ha!e dried
off a little run a spatula under each and turn to dry the other side" Coat ith BakerEs N(otN
Chocolate"
GINGLk, CnLkk, AkICC1 and NU1 CnCCCLA1LS
X Ahite of ) egg,
X 'lmond or rose ePtract,
X Preser!ed ginger,
X Candied cherries,
X Candied apricots,
X Hal!es of almond,
X Hal!es of pecan nuts,
X Y a pound of BakerEs N(otN Chocolate"
<se the first four ingredients in making uncooked fondant" FCaramel syrup is a great addition to
this fondant, especially if nuts are to be used" <se three tablespoonfuls of syrup and one
tablespoonful of ater ith one egg hite instead of the to tablespoonfuls of ater indicated
in the recipeG" Aork the fondant for some time, then break off little bits and rap around small
pieces of the fruit, then roll in the hollo of the hand into balls or oblongs" 9or other candies, roll
a piece of the fondant into a ball, flatten it ith the fingers and use to co!er a hole pecan or
English alnut meat" 7et each shape on a plate as it is finished" They ill harden !ery Luickly" (ip
these, one by one, in BakerEs N(otN Chocolate and set on an oil cloth"
CnCCCLA1L LANU1 CLUS1LkS
7hell a Luart of freshly$roasted peanuts and remo!e the skins" (rop the peanuts, one by one, into
the center of a dish of N(otN Chocolate made ready for useK lift out onto oil cloth ith a dipping
fork Fa ire fork comes for the purpose, but a sil!er oyster fork ansers nicelyG to make groups of
three nuts,Tto belo, side by side, and one abo!e and beteen the others"
CnCCCLA1L CCA1LDALMCNDS
7elect nuts that are plump at the ends" <se them ithout blanching" Brush, to remo!e dust" Melt
N(otN Chocolate and hen cooled properly drop the nuts, one at a time, into the center of itK
push the nuts under ith the fork, then drop onto aPed paper or oil cloth" :n remo!ing the fork
make a design on the top of each nut" These are easily prepared and are particularly good"
LAIN AND CnCCCLA1L DILD AkISIAN SWLL1S
X Y a cup of 7ultana raisins,
X Q figs,
X ) cup of dates,
X + ounces citron,
X +[* a cup of nut meats, Falmonds, filberts, pecans or alnuts, one !ariety or a miPtureG,
X ) Y ounces of BakerEs Chocolate,
X )[* a cup of confectionerEs sugar,
X \ a teaspoonful of salt,
X Chocolate 9ondant or
X BakerEs N(otN Chocolate"
Pour boiling ater o!er the figs and dates, let boil up once, then drain as dry as possibleK remo!e
stones from the dates, the stem ends from the figsK chop the fruit and nut meats Falmonds should
be blanchedG in a food chopperK add the saltK and the sugar and ork the hole to a smooth
pasteK add the chocolate, melted, and ork it e!enly through the mass" 'dd more sugar if it is
needed and roll the miPture into a sheet one$fourth an inch thick" Cut into strips an inch ide"
Cut the strips into diamond$shaped pieces For sLuaresGK roll these in confectionerEs sugar or dip
them in chocolate fondant or in BakerEs N(otN Chocolate, and sprinkle a little fine$chopped
pistachio nut meats on the top of the dipped pieces" Ahen rolling the miPture use confectionerEs
sugar on board and rolling pin"
S1UIILD DA1LS, CnCCCLA1L DILD
Cut choice dates open on one side and remo!e the seeds" 9ill the open space in the dates ith a
strip of preser!ed ginger or pineapple, chopped nuts or chopped nuts miPed ith hite or
chocolate fondantK press the dates into a compact form to keep in the filling, then dip them, one
by one, in N(otN Chocolate"
CnCCCLA1L CS1LkL11LS, LAIN AND WI1n CnCLD IIGS
X 8yster crackers, salted preferred, fine$chopped, roasted peanuts or raisins or * or .
basket figs or a little 9rench fruit cut in !ery small bits,
X Y a pound or more of BakerEs N(otN Chocolate"
7elect fresh$baked crackers free from crumbs" (ip in N(otN Chocolate, made ready as in pre!ious
recipes, and dispose on oil cloth or aPed paper" 9or a change add figs or other fruit, cut !ery
fine, or chopped nuts to the chocolate ready for dipping"
1UkkISn AS1L WI1n IkLNCn IkUI1, CnCCCLA1L ILAVCkLD
X * le!el tablespoonfuls of granulated gelatine,
X Y a cup of cold ater,
X + cups of sugar,
X +[* a cup of cold ater,
X ) teaspoonful of ground cinnamon,
X + sLuares of BakerEs Chocolate,
X ) teaspoonful of !anilla ePtract,
X ) cup of 9rench candied fruit, cherries, angelica, citron, etc", chopped fine"
%et the gelatine stand in the half cup of cold ater until it has taken up all of the ater" 7tir the
sugar and the to$thirds a cup of cold ater o!er the fire until the sugar is dissol!ed and the
syrup is boiling, then add the gelatine and let cook tenty minutesK add the cinnamon, the
chocolate, melted o!er hot ater, and beat all together, then add the !anilla and the fruitK let
stand in a cool place for a time, then hen it thickens a little turn into an unbuttered bread pan
and set aside until the nePt day" To unmold separate the paste from the panTat the edgeTith
a sharp$pointed knife" 7ift confectionerEs sugar o!er the top, then ith the tips of the fingers
gently pull the paste from the pan to a board dredged ith confectionerEs sugarK cut into strips,
then into small sLuares" Roll each sLuare in confectionerEs sugar" :n cutting keep sugar beteen
the knife and the paste"
CnCICL CnCCCLA1L LCAN kALINLS
X * cups of granulated sugar,
X ) cup of cream,
X ) cup of sugar cooked to caramel,
X + sLuares of BakerEs Chocolate,
X * cups of pecan nut meats"
7tir the sugar and cream o!er the fire until the sugar is melted, then let boil to the soft ball
degree, or to +*S] 9" 'dd the chocolate, melted or sha!ed fine, and beat it in, then pour the
miPture onto the cup of sugar cooked to caramelK let the miPture boil up once, then remo!e from
the fireK add the nut meats and beat until the mass begins to thicken" Ahen cold enough to hold
its shape drop onto an oil cloth or marble, a teaspoonful in a place, and at once set a half nut
meat on each" To persons are needed to make these pralines, one to drop the miPture, the
other to decorate ith the hal!es of the nuts" The miPture becomes smooth and firm almost
instantly" Maple or bron sugar may be used in place of all or a part of the Luantity of granulated
sugar designated"
VASSAk IUDGL
+ cups of hite granulated sugar,
) cup of cream,
) tablespoonful of butter,
\ a cake of BakerEs Premium =o" ) Chocolate"
Put in the sugar and cream, and hen this becomes hot put in the chocolate, broken up into fine
pieces" 7tir !igorously and constantly" Put in butter hen it begins to boil" 7tir until it creams
hen beaten on a saucer" Then remo!e and beat until Luite cool and pour into buttered tins"
Ahen cold cut in diamond$shaped pieces"
SMI1n CCLLLGL IUDGL
Melt one$Luarter cup of butter" MiP together in a separate dish one cup of hite sugar, one cup
of bron sugar, one$Luarter cup of molasses and one$half cup of cream" 'dd this to the butter,
and after it has been brought to a boil continue boiling for to and one$half minutes, stirring
rapidly" Then add to sLuares of BakerEs Premium =o" ) Chocolate, scraped fine" Boil this fi!e
minutes, stirring it first rapidly, and then more sloly toards the end" 'fter it has been taken
from the fire, add one and one$half teaspoonfuls of !anilla" Then stir constantly until the mass
thickens" Pour into buttered pan and set in a cool place"
WLLLLSLL MAkSnMALLCW IUDGL
Heat to cups of granulated sugar and one cup of rich milk Fcream is betterG" 'dd to sLuares of
BakerEs Chocolate, and boil until it hardens in cold ater" ;ust before it is done add a small piece
of butter, then begin to stir in marshmallos, crushing and beating them ith a spoon" Continue
to stir in marshmallos, after the fudge has been taken from the fire, until half a pound has been
stirred into the fudge" Cool in sheets three$Luarters of an inch thick, and cut in cubes"
DCU8LL IUDGL
+ cups of granulated sugar,
+ sLuares of BakerEs Chocolate,
Y a cup of cream,
) tablespoonful of butter"
Boil se!en minutesK then beat and spread in buttered tin to cool"
+ cups of bron sugar,
Y a cup of cream,
) teaspoonful of !anilla ePtract,
) cup of alnut meats, chopped fine,
Butter si@e of a alnut"
Boil ten minutesK then beat and pour on top of fudge already in pan" Ahen cool, cut in sLuares"
MAk8LLD IUDGL
\ a cup of glucose Fpure corn syrupG,
) Y cups of cream,
+ sLuares of BakerEs Chocolate, scraped fine or melted,
+ teaspoonfuls of !anilla"
7tir the sugar, glucose and cream o!er a slack fire until the sugar is meltedK mo!e the saucepan to
a hotter part of the range and continue stirring until the miPture boils, then let boil, stirring e!ery
three or four minutes !ery gently, until the thermometer registers +*S] 9", or, till a soft ball can
be formed in cold ater" Remo!e from the fire and pour one$half of the miPture o!er the
chocolate" 7et both dishes on a cake rack, or on something that ill allo the air to circulate
belo the dishes" Ahen the miPture cools a little, get some one to beat one dish of the fudgeK
add a teaspoonful of !anilla to each dish, and beat until thick and slightly grainy, then put the
miPture in a pan, lined ith aPed paper, first a little of one and then of the other, to gi!e a
marbled effect" Ahen nearly cold turn from the pan, peel off the paper and cut into cubes"
IUDGL nLAk1S Ck kCUNDS
)[* a cup of condensed milk,
)[* a cup of ater,
\ a cup of butter,
) Y sLuares of BakerEs Chocolate,
) teaspoonful of !anilla ePtract"
Boil the sugar, milk and ater to +*S] 9", or to the Nsoft ballN degreeK stir gently e!ery fe
minutesK add the butter and let boil up !igorously, then remo!e from the fire and add the
chocolateK let stand undisturbed until cool, then add the !anilla and beat the candy until it
thickens and begins to sugar" Pour into a pan lined ith paper to stand until cooled somehatK
turn from the mold and ith a 9rench cutter or a sharp edged tube cut into symmetrical shapes"
MAkSnMALLCW IUDGL
)st B'TCH
) cup of cream,
\ a teaspoonful of salt,
) teaspoonful of !anilla,
=early half a pound of marshmallos, split in hal!es"
+nd B'TCH
) cup of cream,
) teaspoonful of !anilla"
7tart ith the first batch and hen this is nearly boiled enough, set the second batch to cook,
preparing it in the same manner as the first" 7tir the sugar and cream, o!er a rather slack fire,
until the sugar is melted, hen the sugar boils ash don the sides of the pan as in making
fondant, set in the thermometer and cook o!er a Luick fire, ithout stirring, to the soft ball
degree, +*S] 9"K add the butter, salt and chocolate, melted or sha!ed fine, and let boil up
!igorously, then remo!e to a cake cooler For to spoon handles to allo a circulation of air belo
the panG" :n the meantime the second batch should be cooking and the marshmallos be gotten
ready" Ahen the first batch is about cold add the !anilla and beat the candy !igorously until it
begins to thicken, then turn it into a pan lined ith aPed paper" 't once dispose the hal!es of
marshmallos close together upon the top of the fudge" 7oon the other dish of fudge ill be
readyK set it into cold ater and hen nearly cold, add the !anilla and beat as in the first batch,
then pour it o!er the marshmallos" Ahen the hole is about cold turn it onto a marble, or
hardood board, pull off the paper and cut into cubes" :f one is able to ork !ery Luickly, but
one batch need be prepared, half of it being spread o!er the marshmallos"
CnCCCLA1L DILD IkUI1 IUDGL
9R<:T 9<(GE
) Y cups of granulated sugar,
) cup of Maple 7yrup,
) Y cups of glucose Fpure corn syrupG,
Y a cup of thick cream, or
)[* a cup of milk and )[. a cup of butter,
Z a cup of fruit, figs, and candied cherries and apricots, cut in small pieces"
CH8C8%'TE 98R (:PP:=G
Y a cake or more of BakerEs N(otN Chocolate"
7tir the sugar, syrup, glucose and cream until the sugar is melted, co!er and let boil three or four
minutes, then unco!er and let boil stirring often but !ery gently until a soft ball may be formed in
cold ater, or, until the thermometer registers +*S] 9" 7et the saucepan on a cake cooler and
hen the miPture becomes cool, add the fruit and beat until it becomes thick, then turn into
pans lined ith aPed paper" :n about fifteen minutes cut into sLuares" Coat these ith the N(otN
Chocolate"
CnCCCLA1L CCCCANU1 CAkLS
+[* a cup of granulated sugar,
\ a cup scant measure of ater,
8ne cup, less one tablespoonful, of glucose,
Y a pound of dessicated cocoanut,
Y a pound or BakerEs N(otN Chocolate"
Heat the sugar, ater and glucose to the boiling point, add the cocoanut and stir constantly hile
cooking to the soft ball degree, or, until a little of the candy dropped on a cold marble may be
rolled into a ball" (rop, by small teaspoonfuls, onto a marble or aPed paper, to make small,
thick, rather une!en rounds" Ahen cold coat ith N(otN Chocolate melted o!er hot ater and
cooled properly" These cakes are !ery easily coated"
8AkLk'S CnCCCLA1L "DIVINI1"
) Y cups of bron sugar,
) cup of maple syrup,
Y a cup of glucose pure corn syrup,
Y a cup of ater,
The hites of + eggs,
) cup of nut meats, chopped fine,
+ sLuares of BakerEs Chocolate, broken in pieces"
%et the sugar, syrup, glucose and ater stand on the back of the range, stirring occasionally, until
the sugar is melted, then co!er and let boil fi!e minutes" Remo!e the co!er and let boil to soft
crack, +C1] 9", or, until hen tested in ater a ball that rattles in the cup ill be formed" 'dd the
salt and chocolate and beat o!er the fire, until the chocolate is melted, then pour in a fine stream
onto the hites of eggs, beaten dry, beating constantly meanhileK add the nuts and pour into a
pan lined ith aPed paper" :n about fifteen minutes lift the candy from the pan Fby the ends of
the paper left for the purposeG and cut it into small oblongs or sLuares" The candy must be stirred
constantly during the last of the cooking" :n cooking ithout a thermometer one is liable to
remo!e the candy from the fire too soonTif this happens, return, egg hites and all, to the
saucepan, set this into a dish of boiling ater and stir constantly until the miPture thickens, then
pour into the pan lined ith paper" 8n no account let e!en a fe drops of ater boil into the
candy"
CnCCCLA1L NCUGA1INLS
) cup of granulated sugar,
Y a cup of glucose,
Y a cup of honey FstrainedG,
Piece of paraffine si@e of a pea,
\ a cup of ater,
The hites of + eggs, beaten dry,
) cup of almond or English alnut meats, chopped fine,
'bout Y a pound of BakerEs N(otN Chocolate"
Put the sugar, glucose, honey, paraffine and ater o!er the fire, stir occasionally and let boil to
the hard ball degree, about +.C] 9" 'dd the salt to the eggs before beating them, and gradually
pour on part of the syrup, beating constantly meanhile ith the egg beaterK return the rest of
the syrup to the fire and let boil until it is brittle hen tested in cold ater or to +R,] 9" Then turn
this gradually onto the eggs, beating constantly meanhile" Return the hole to the saucepan,
set o!er the fire on an asbestos mat and beat constantly until it becomes crisp hen tested in
cold ater" Pour into a buttered pan a little larger than an ordinary bread pan and set aside to
become cold" Ahen cold cut into pieces about an inch and a Luarter long and three$eighths of an
inch ide and thick" Coat these ith N(otN Chocolate"
LAIN CnCCCLA1L CAkAMLLS
+ Y cups of sugar,
Z cup of glucose, Fpure corn syrupG,
Y a cup of butter,
)[C a teaspoonful of cream of tartar,
+ Y cups of hole milk, Fnot skimmedG,
+ Y sLuares of BakerEs Chocolate,
Put the sugar, glucose, butter, cream of tartar and one cup of the milk o!er the fire, stir
constantly, and hen the mass has boiled a fe moments, gradually stir in the rest of the milk"
(o not let the miPture stop boiling hile the milk is being added" 7tir e!ery fe moments and
cook to +.C] 9", or, until hen tested in cold ater, a hard ball may be formedK add the chocolate
and !anilla and beat them thoroughly through the candy, then turn it into to bread pans" Ahen
nearly cold cut into sLuares"
CnCCCLA1L NU1 CAkAMLLS
) Y cups of glucose Fpure corn syrupG,
+ cups of cream,
) cup of butter,
* or . sLuares of BakerEs Chocolate,
) Y cups of English alnut meats,
+ teaspoonfuls of !anilla ePtract"
Put the sugar, glucose, one cup of the cream and the butter o!er the fireK stir and cook until the
miPture boils !igorously, then gradually add the other cup of cream" (o not allo the miPture to
stop boiling hile the cream is being added" Cook until the thermometer registers +Q,] 9", stirring
gentlyTmo!e the thermometer, to stir beneath itTe!ery four or fi!e minutes" Aithout a
thermometer boil untilThen tested by dropping a little in cold aterTa hard ball may be
formed in the ater" Remo!e from the fire, add the chocolate and nuts and beat until the
chocolate is meltedK beat in the !anilla and turn into a biscuit pan, nicely oiled or buttered, to
make a sheet three$fourths an inch thick" Ahen nearly cold turn from the pan and cut into cubes"
kI88CN CAkAMLLS
CH8C8%'TE %'#ER7
) \ cups of granulated sugar,
Y cup of glucose Fpure corn syrupG scant measure,
\ a cup of butter,
)[)S a teaspoonful of cream of tartar,
) \ cups of rich milk,
) \ sLuares of BakerEs Premium Chocolate,
AH:TE %'#ER
+[* a cup of granulated sugar,
\ FscantG a cup of ater,
) cup, less one tablespoonful, of glucose Fpure corn syrupG,
)[* a pound of dessicated cocoanut"
Put the sugar, glucose, butter, cream of tartar and the fourth a cup of milk o!er the fire, stir until
the miPture boils, then !ery gradually stir in the rest of the milk" %et cook, stirring occasionally, to
+.C] 9", or until, hen tested in ater or on a cold marble, a pretty firm ball may be formed" 'dd
the chocolate and !anilla, miP thoroughly and turn into to ell$buttered shallo pans" 9or the
hite layer, put the sugar, ater and glucose o!er the fire, stir until boiling, then add the
cocoanut and stir occasionally until a soft ball may be formed hen a little of the miPture is
dropped upon a cold marble" Put this miPture o!er the fire, to dissol!e the sugar, but do not let it
begin to boil until the chocolate layers are turned into the pans" Ahen the hite miPture is
ready, turn enough of it onto one of the chocolate layers to make a layer about one$third an inch
thick" Ha!e the other chocolate layer cooled, by standing in cold aterK remo!e it from the pan
and dispose abo!e the cocoanut layer" %et stand until cold and firm, then cut in cubesK rap each
cube in aPed paper"
ICNDAN1
. cups of granulated sugar,
) Y cups of cold ater,
\ a teaspoonful of cream of tartar, or * drops of acetic acid"
7tir the sugar and ater in a saucepan, set on the back part of the range, until the sugar is
melted, then dra the saucepan to a hotter part of the range, and stir until the boiling point is
reachedK add the cream of tartar or acid and, ith the hand or a cloth et repeatedly in cold
ater, ash don the sides of the saucepan, to remo!e any grains of sugar that ha!e been
thron there" Co!er the saucepan and let boil rapidly three or four minutes" Remo!e the co!er,
set in the thermometerTif one is to be usedTand let cook !ery rapidly to +.,] 9", or the soft ball
degree" Aet the hand in cold ater and ith it dampen a marble slab or a large platter, then
ithout jarring the syrup turn it onto the marble or platter" (o not scrape out the saucepan or
allo the last of the syrup to drip from it, as sugary portions ill spoil the fondant by making it
grainy" Ahen the syrup is cold, ith a metal scraper or a ooden spatula, turn the edges of the
mass toards the center, and continue turning the edges in until the mass begins to thicken and
gro hite, then ork it up into a ball, scraping all the sugar from the marble onto the massK
knead slightly, then co!er closely ith a hea!y piece of cotton cloth rung out of cold ater" %et
the sugar stand for an hour or longer to ripen, then remo!e the damp cloth and cut the mass into
piecesK press these closely into a kitchen bol, co!er ith a cloth rung out of ater Fthis cloth
must not touch the fondantG and then ith hea!y paper" The fondant may be used the nePt day,
but is in better condition after se!eral days, and may be kept almost indefinitely, if the cloth
co!ering it be rung out of cold ater and replaced once in fi!e or siP days" 9ondant may be
used, hite or delicately colored ith !egetable color$pastes or ith chocolate, as frosting for
small cakes, or Iclairs or for making candy Ncenters,N to be coated ith chocolate or ith some of
the same fondant tinted and fla!ored appropriately"
ALMCND CnCCCLA1L CkLAMS
CE=TER7
\ a cup of blanched almonds, chopped fine,
Y a cup of fondant,
\ a teaspoonful of !anilla,
ConfectionerEs sugar for kneading and shaping"
CH8C8%'TE C8'T:=G
'bout ) cup of fondant,
9e drops of ater, as needed,
Hal!es of blanched almonds"
MiP the chopped almonds ith the fondant and !anillaK add confectionerEs sugar, a little at a
time, and knead the mass thoroughly, on a marble or large platterK shape into a long roll, then cut
into small pieces of the same si@e" 7hape these into balls a generous half inch in diameter and
lea!e them about an hour to harden on the outside" Put the fondant for the coating and the
chocolate Fsha!ed or broken in piecesG in a double boiler Fith hot ater in the loer
receptacleGK add the !anilla and the ater and heat until meltedK take out the spoon and put in a
dipping fork Fa ire fork costing about ten centsG beat the fondant, to keep it from crusting and
drop in a NcenterKN ith the fork co!er it ith fondantK put the fork under it and lift it out, scrape
the fork lightly on the edge of the dish, to remo!e superfluous candy, turn the fork o!er and drop
the bon$bon onto aPed paper" Make a design ith the fork in taking it from the candy" 't once
press half of a blanched almond on the top of the candy, or the design made ith the fork ill
suffice" :f at any time the coating be too thick, add a fe drops of ater" :f any be left o!er, use it
to coat hole nuts or cherries"
CnLkk CnCCCLA1L CkLAMS
CE=TER7
\ a cup of candied cherries, chopped fine,
Y a cup of fondant"
CH8C8%'TE C8'T:=G
'bout one cup of fondant,
Bits of cherry"
Prepare the centers and coat in the same manner as the almond creams"
CnCCCLA1L LLkMIN1S
Melt a little fondant and fla!or it to taste ith essence of peppermintK lea!e the miPture hite or
tint !ery delicately ith green or pink color$paste" Aith a teaspoon drop the miPture onto aPed
paper to make rounds of the same si@eTabout one inch and a Luarter in diameterTlet these
stand in a cool place about one hour" Put about a cup of fondant in a double boiler, add to
ounces of chocolate and a teaspoonful of boiling ater, then stir Fo!er hot aterG until the
fondant and chocolate are melted and e!enly miPed togetherK then drop the peppermints, one
by one, into the chocolate miPture, and remo!e them ith the fork to a piece of oil clothK let
stand until the chocolate is set, hen they are ready to use"
IIG-AND-NU1 CnCCCLA1LS
Q figs,
* or . tablespoonfuls of ater or sherry ine,
Y a cup of English alnut meats,
Podered sugar,
9ondant,
* or . ounces of BakerEs Chocolate,
Remo!e the stem and hard place around the blossom end of the figs, and let steam, ith the
ater or ine, in a double boiler until softened, then add the nuts and chop !ery fine" 'dd
podered sugar as is needed to shape the miPture into balls" Melt the chocolate, using enough to
secure the shade of bron desired in the coating and add to the fondant ith the !anilla" Coat
the fig$and$nut balls and drop them ith the fork onto a piece of oil cloth or aPed paper in the
same manner as the cherry bon$bons" These may be dipped in N(otN Chocolate instead of
fondant"
CnCCCLA1L MAkSnMALLCWS
Cut the marshmallos in hal!es, and put them, one by one, cut side don, in chocolate fondant
Fas prepared for almond and cherry chocolate creamsG, melted o!er hot ater and fla!ored to
taste ith !anilla" Beat the chocolate ith the fork, that it may not crust o!er, lift out the
marshmallo, turn it and, in remo!ing the fork, lea!e its imprint in the chocolateK sprinkle at
once ith a little fine$chopped pistachio nut meat" To prepare the nuts, set them o!er the fire in
tepid ater to co!er, heat to the boiling point, drain, co!er ith cold ater, then take them up,
one by one, and ith the thumb and finger push the meat from the skin"
MALL ICNDAN1 ACCkNS
+ cups of maple syrup,
) Z cups of granulated sugar,
Z a cup of cold ater,
ConfectionerEs sugar,
+ or more sLuares of BakerEs Chocolate,
) teaspoon of !anilla,
'bout \ a cup of fine$chopped almonds, broned in the o!en"
Make fondant of the syrup, granulated sugar and cold ater, folloing the directions gi!en for
fondant made of granulated sugar Fcream of tartar or other acid is not reLuired in maple
fondantG" Aork some of the fondant, adding confectionerEs sugar as needed, into cone shapesK
let these stand an hour or longer to harden upon the outside" Put a little of the fondant in a dish
o!er hot aterK add BakerEs Chocolate and !anilla as desired and beat till the chocolate is e!enly
miPed through the fondant, then dip the cones in the chocolate and set them on a piece of oil
cloth or aPed paper" Ahen all are dipped, lift the first one dipped from the paper and dip the
base again in the chocolate, and then in the chopped$and$broned almonds" Continue until all
ha!e been dipped"
CnCCCLA1L ALMCND 8AkS
Y a cup of sugar,
Z a cup of glucose,
Y a cup of ater,
F\ an ounce of paraffine at discretionG,
Y a cup of blanched almonds, chopped fine,
)[* the recipe for fondant,
* or . o@s" of BakerEs Chocolate,
Melt the sugar in the ater and glucose and let boil to about +Q+] 9", or beteen a soft and a
hard ball" Aithout the paraffine cook a little higher than ith it" 'dd the almonds and the !anilla,
miP thoroughly and turn onto a marble or platter o!er hich podered sugar has been sifted"
Turn out the candy in such a ay that it ill take a rectangular shape on the marble" Ahen cool
enough score it in strips about an inch and a Luarter ide, and, as it gros cooler, lift the strips,
one by one, to a board and cut them in pieces half or three$Luarters of an inch ide" Ahen cold,
drop them, sugar side don, in chocolate fondant prepared for Ndipping"N Aith the fork push
them belo the fondant, lift out, drain as much as possible, and set onto oil cloth" These impro!e
upon keeping"
ALMCND ICNDAN1 S1ICkS
+ Y cups of coffee ' or granulated sugar,
\ a cup of glucose,
Y a cup of ater,
\ a pound of almond paste,
\ a pound of BakerEs Premium Chocolate,
Y a pound of BakerEs N(otN Chocolate"
Put the sugar, glucose and ater o!er the fire" 7tir until the sugar is dissol!ed" Aash don the
sides of the kettle as in making fondant" %et boil to the soft ball degree or to +*C] 9" 'dd the
almond paste, cut into small, thin pieces, let boil up !igorously, then turn onto a damp marble"
Ahen nearly cold turn to a cream ith a ooden spatula" :t ill take considerable time to turn
this miPture to fondant" Co!er and let stand half an hour" 'dd the BakerEs Premium Chocolate,
melted o!er hot ater, and knead it in thoroughly" 'dd at the same time the !anilla" The
chocolate must be added arm" 't once cut off a portion of the fondant and knead it into a
round ballK then roll it lightly under the fingers into a long strip the shape and si@e of a lead
pencilK form as many of these strips as desiredK cut the strips into to$inch lengths and let stand
to become firm" Ha!e ready the N(otN Chocolate melted o!er hot ater and in this coat the
prepared sticks lea!ing the surface a little rough"
ALMCND ICNDAN1 8ALLS
Roll part of the almond fondant into small balls" 7ome of the N(otN Chocolate ill be left after
dipping the almond chocolate sticks" Remelt this o!er hot ater, and in it coat the balls lightly" 's
each ball is coated ith the chocolate drop it onto a plate of chopped pistachio nut meats or of
chopped cocoanut Ffresh or dessicatedG" Aith a spoon sprinkle the chopped material o!er the
balls"
WALNU1 CkLAM-CnCCCLA1LS
+ Y cups of granulated sugar,
Y a cup of condensed milk,
Y a cup of ater,
* or . tablespoonfuls of thick caramel syrup,
' little ater,
Put the sugar, condensed milk and ater o!er the fire to boil, stir gently but often, and let cook
to the soft ball stage, or to +*C]9" Pour on a damp marble and let stand undisturbed until coldK
turn to a cream, then gather into a compact massK co!er ith a bol and let stand for thirty
minutesK then knead the creamK put it into a double boilerK add the caramel syrup and the !anillaK
stir constantly hile the miPture becomes arm and thinK add a tablespoonful or to of ater, if
necessary, and drop the cream miPture into impressions made in cornstarch" <se to teaspoons
to drop the cream" Ahen the candy is cold, pick it from the starch" Aith a small brush remo!e
the starch that sticks to the candy shapes" Coat each piece ith N(otN Chocolate" 's each piece is
coated and dropped onto the oil cloth, set half an English alnut meat upon the top"
1C MCLD CAND IN S1AkCn IMkLSSICNS
Many candies, especially such as are of some !ariety of fondant, are thin hen arm and solidify
on the outside hen cold, so that they may be NdippedN or coated ith chocolate" To shape
candy of this sort, fill a lo pan ith cornstarch, making it smooth upon the top" Ha!e ready
molds made of plaster paris, glued to a thin strip of ood, press these into the cornstarchK lift
from the starch and repeat the impressions as many times as the space allos" :f molds are not
a!ailable a thimble, round piece of ood, or the stopper of an oil or !inegar cruet ill anser the
purpose, though the impressions must be made one at a time"
CnCCCLA1L 8U11Lk CkLAMS
+ Y cups of sugar,
Y a cup of ater,
\ a cup of glucose,
\ a cup of butter,
+ Y o@s of BakerEs Premium Chocolate,
+ teaspoonfuls of !anilla,
Put the sugar, ater, glucose and butter o!er the fireK stir until the sugar is melted, then cook to
the soft ball degree, or +*S] 9"K pour on a damp marble and lea!e until coldK then pour on the
Premium Chocolate, melted o!er hot ater, and ith a spatula turn to a cream" This process is
longer than ith the ordinary fondant" Co!er the chocolate fondant ith a bol and let stand for
thirty minutesK knead ell and set o!er the fire in a double boilerK add the !anilla and stir until
melted" The miPture is no ready to be dropped into small impressions in starchK hen cold and
brushed free of starch dip in N(otN Chocolate" Ahen dropping the chocolate miPture into the
starch it should be just soft enough to run le!el on the top" :f too soft it ill not hold its shape in
coating"
ICNDAN1 ICk SCI1 CnCCCLA1L CkLAMS
+ Y cups of sugar,
)[* a cup of glucose Fpure corn syrupG,
) cup of ater"
Put the sugar, glucose and ater o!er the fire and stir until boiling, then ash don the sides of
the saucepan, co!er and finish cooking as in making ordinary fondant" %et cook to +*C] 9" Turn
the syrup onto a damp marble or platter and before it becomes cold turn to a cream ith a
ooden spatula" Ahen the fondant begins to stiffen, scrape at once into a bol and co!er ith a
damp cloth, but do not let the cloth touch the fondant" <se this fondant in the folloing recipes"
kCSL CnCCCLA1L CkLAMS
9ondant,
(amask rose color$paste,
Y to ) hole teaspoonful of rose ePtract,
Put a part or the hole of the fondant into a double boiler o!er boiling ater" Aith the point of a
toothpick take up a little of the color$paste and add to the fondantK add the ePtract and stir until
the miPture is hot, thin and e!enly tinted" Aith to teaspoons drop the miPture into impressions
made in starchK it should be hot and thin enough to run le!el on top" Ahen the shapes are cold,
remo!e from the starch, brush carefully and coat ith N(otN Chocolate"
IS1ACnIC CnCCCLA1L CkLAMS
9ondant,
Green color$paste,
)[C a teaspoonful of almond ePtract,
Pistachio nuts in slices and hal!es,
<sing green color$paste, !anilla and almond ePtract mold the fondant in long shapes" Put a bit of
nut in each impression, before filling it ith fondant" Ahen firm coat ith N(otN Chocolate and
set half a pistachio nut on top"
SUkkISL CnCCCLA1L CkLAMS
9ondant,
Candied or Maraschino cherries,
9la!oring of almond or !anilla,
Chopped peanuts,
Melt the fondant o!er hot ater and add the fla!oring" Put a bit of cherry in the bottom of each
starch impression, then turn in the melted fondant, to fill the impressions and ha!e them le!el on
the top" %et the chocolate, broken in bits, be melted o!er arm ater, then add as many
chopped peanuts as can be ell stirred into itK let cool to about C,] 9" and in it drop the creams,
one at a timeK as coated dispose them on table oil cloth or aPed paper"
CnCCCLA1L LANU1 8kI11LL
) Y cups of sugar,
+[* a cup of ater,
Y a cup of glucose Fpure corn syrupG,
+ le!el tablespoonfuls of butter,
Y a pound of ra shelled peanuts,
) le!el teaspoonful of soda,
) tablespoonful of cold ater,
Y a pound or more of BakerEs N(otN Chocolate"
Put the sugar, ater and glucose o!er the fireK stir till the sugar is dissol!edK ash don the sides
of the saucepan ith a cloth or the fingers dipped in cold ater, co!er and let boil three or four
minutes, then unco!er and let cook to +1Q] 9" Fhen a little is cooled and cheed it clings but
does not stick to the teethG add the butter and peanuts and stir constantly until the peanuts are
nicely broned For are of the color of ell roasted peanutsG" (issol!e the soda in the cold ater,
add the !anilla and the soda and stir !igorously" Ahen the candy is through foaming, turn it onto
a arm and ell$oiled marble or platter" 's soon as it has cooled a little on the edges, take hold
of it at the edge and pull out as thin as possible" %oosen it from the receptacle at the center by
running a spatula under it, then turn the hole sheet upside don, and again pull as thin as
possible" Break into small pieces and hen cold coat ith N(otN Chocolate prepared as in
pre!ious recipes" Half of a roasted peanut may be set upon each piece as coated" =ote that the
peanuts used in the brittle are ra" The small 7panish peanuts are the best for this purpose" 'fter
the peanuts are shelled, co!er them ith boiling ater, let boil up once, then skim out and push
off the skin, hen they are ready to use"
CnCCCLA1L C CCkN 8ALLS
) Y cups of sugar,
)[* a cup of glucose,
+[* a cup of ater,
)[* a cup of molasses,
* tablespoonfuls of butter,
* sLuares of BakerEs Premium Chocolate,
'bout . Luarts of popped corn, ell salted"
7et the sugar, glucose and ater o!er the fire, stir until the sugar is melted, then ash don the
sides of the saucepan, co!er and let boil three or four minutes, then remo!e the co!er and let
cook ithout stirring to the hard ball degreeK add the molasses and butter and stir constantly
until brittle in cold aterK remo!e from the fire and, as soon as the bubbling ceases, add the
chocolate, melted o!er hot ater, and the !anillaK stir, to miP the chocolate e!enly through the
candy, then pour onto the popped corn, miPing the to together meanhile" Aith buttered
hands lightly roll the miPture into small balls" Press the miPture together only just enough to hold
it in shape" (iscard all the hard kernels in the corn" Ha!e the corn arm and in a arm bol"
CnCCCLA1L MCLASSLS kISSLS
+ cups of coffee ' sugar,
)[* a cup of glucose, Fpure corn syrupG,
+[* a cup of ater,
) cup of molasses,
+ tablespoonfuls of butter,
. ounces of BakerEs Premium Chocolate,
) tablespoonful of !anilla ePtract, or
) teaspoonful of essence of peppermint"
Put all the ingredients, sa!e the salt, chocolate and fla!oring, o!er the fireK let boil rapidly to
+S,]9", or until brittle hen tested in cold ater" (uring the last of the cooking the candy must be
stirred constantly" Pour onto an oiled platter or marbleK pour the chocolate, melted o!er hot
ater, abo!e the candyK as the candy cools on the edges, ith a spatula or the fingers, turn the
edges toards the centerK continue this until the candy is cold enough to pullK pull o!er a hook
until coldK add the fla!oring, a little at a time, during the pulling, cut in short lengths and rap in
aPed paper"

WAL1Lk8AkLk & CC., Ltd.
LS1A8LISnLD 1780
This House has gron to be the largest of its kind in the orld and it has achie!ed that result by
alays maintaining the highest standard in the Luality of its cocoa and chocolate preparations
and selling them at the loest price for hich unadulterated articles of high grade can be put
upon the market" <nder co!er of a similarity in name, trade$mark, label or rapper, a number of
unscrupulous concerns ha!e, ithin recent years, made attempts to get possession of the great
market on by this House, by trading on its good nameTselling to unsuspecting consumers
goods of distinctly inferior Luality by representing them to be the products of the genuine
NBakerEs"N The Luantity of goods sold in this ay is not so much of an injury to us as the discredit
cast upon our manufactures by leading some consumers to belie!e that these fraudulent articles
are of our manufacture and that e ha!e loered the high standard maintained for so many
years" :t is difficult to bring the fraud home to all consumers, as those ho are making use of it
seek out$of$the$ay places here deception ill the more easily pass"
Ae ha!e letters from housekeepers ho ha!e used the genuine Baker goods for years,
ePpressing their indignation at the attempts of unscrupulous dealers to foist upon them inferior
and adulterated articles by fraudulently representing them to be of our manufacture"
7tatements in the press and in the reports of the Pure 9ood Commissioners sho that there are
on the market at this time many cocoas and chocolates hich ha!e been treated ith
adulterants, more or less injurious to health, for the purpose of cheapening the cost and gi!ing a
fictitious appearance of richness and strength" The safest course for consumers, therefore, is to
buy goods bearing the name and trade$mark of a ell$knon and reputable manufacturer, and
to make sure by a careful ePamination that they are getting hat they order"
Cur Cocoa and Choco|ate reparat|ons are A8SCLU1LLUkLfree from co|or|ng matter,
chem|ca| so|vents, or adu|terants of any k|nd, and are therefore |n fu|| conform|ty to the
requ|rements of a|| Nat|ona| and State ure Iood Laws.
Ae ha!e behind us one hundred and tenty$nine years of successful manufacture, and fifty$to
highest aards from the great industrial ePhibitions in Europe and 'merica"
Ae ask the cooperation of all consumers ho ant to get hat they order and hat they pay for
to help usTas much in their on interest as oursTin checking these frauds"
A'%TER B'>ER B C8", %td"
8ur registered guarantee under =ational Pure 9ood %as is 7erial =o" R,"

WAL1Lk8AkLk & Co.'s Cocoa and Choco|ate reparat|ons

8AkLk'S 8kLAkIAS1 CCCCA
:n )$Q lb", )$. lb", )$+ lb", ) lb" and Q lb" tins
This admirable preparation is made from selected cocoa, from hich the ePcess of oil has been
remo!ed" :t is absolutely pure, and it is soluble" :t has more than three times the strength of
cocoa miPed ith starch, arroroot or sugar, and is, therefore, far more economical, costing less
than one cent a cup" :t is delicious, nourishing, strengthening, easily digested, and admirably
adapted for in!alids as ell as for persons in health"
=o alkalies or other chemicals or dyes are used in its preparation"
Trade$Mark on e!ery package
8AkLk'S CnCCCLA1L
:n )$. and )$+ lb" cakes, ) lb" packages, blue rapper, yello label
:t is the pure product of carefully selected cocoa beans, to hich nothing has been added and
from hich nothing has been taken aay" <neLualled for smoothness, delicacy and natural
fla!or" Celebrated for more than a century as a nutritious, delicious and flesh$forming be!erage"
The high reputation and constantly increasing sales of this article ha!e led to imitations on a !ery
ePtensi!e scale" To distinguish their product from these imitations Aalter Baker B Co", %td", ha!e
enclosed their cakes and pound packages in a ne en!elope or case of stiff paper, different from
any other package" The color of the case is the same shade of deep blue heretofore used on the
Baker packages, and no change has been made in the color FyelloG and design of the label" 8n
the outside of the case, the name of the manufacturer is prominently printed in hite letters" 8n
the back of e!ery package a colored lithograph of the trade$mark, N%a Belle Chocolati^reN
sometimes called the Chocolate Girl, is printed" Higorous proceedings ill be taken against
anyone imitating the package"
Trade$mark on e!ery package
8AkLk'S VANILLA CnCCCLA1L
:n )$+ lb" and )$S lb" cakes and Qc and ),c packages,
is guaranteed to consist solely of choice cocoa and sugar, fla!ored ith pure !anilla beans"
Particular care is taken in its preparation, and a trial ill con!ince one that it is really a delicious
article for eating or drinking" :t is the best seet chocolate in the market" <sed at receptions and
e!ening parties in place of tea or coffee" The small cakes form the most con!enient, palatable
and healthful article of food that can be carried by bicyclists, tourists and students"
CAkACAS CnCCCLA1L
:n )$C and )$. lb" packages
' delicious article" Good to eat and good to drink" :t is one of the finest and most popular seet
chocolates on the market, and has a constantly increasing sale in all parts of the country" :f you
do not find it at your grocerEs, e ill send a Luarter$pound cake by mail, prepaid, on receipt of
), cents in stamps or money"
CLN1Uk CnCCCLA1L
:n )$. lb" packages
' fine !anilla chocolate for eating or drinking" Put up in !ery artistic rappers"
AU1C-SWLL1 CnCCCLA1L
:n )$S lb" packages
' fine eating chocolate, enclosed in an attracti!e rapper ith an embossed representation of an
automobile in colors"
GLkMAN SWLL1 CnCCCLA1L
:n )$. lb" and )$C lb" packages
is one of the most popular seet chocolates sold anyhere" :t is palatable, nutritious and
healthful and is a great fa!orite ith children"
Beare of imitations" The genuine is stamped& N7" German, (orchester, Mass"N
Trade$mark F%a Belle Chocolati^reG on e!ery package
DC1 CnCCCLA1L
:n )$+ lb" cakesK )+ lb" boPes
' high grade chocolate specially prepared for home$made candies, and for sportsmenEs use" :f
you do not find it at your grocerEs rite to us and e ill put you in the ay of getting it"
:n NThe Aay of the AoodsT' Manual for 7portsmenN Edard Breck, the author, says&
NChocolate is no regarded as a !ery high$class food on account of its nutriti!e Lualities" 4 4 4 4 4
' half cake ill keep a manEs strength up for a day ithout any other food" : ne!er strike off from
camp by myself ithout a piece of chocolate in my pocket" (o not, hoe!er, ha!e anything to do
ith the makishly seet chocolates of the candy shops or the imported milk chocolate, hich
are not suited for the purpose" Ae ha!e something better here in 'merica in Aalter Baker B
Co"Es N(otN brand, hich is slightly seetened"N
CkACkLD CCCCA Ck CCCCA NI8S
:n )$+ lb" and ) lb" packages, and in S lb" and ), lb" bags
This is the freshly roasted bean cracked into small pieces" :t contains no admiPture, and presents
the full fla!or of the cocoa$bean in all its natural fragrance and purity" Ahen properly prepared, it
is one of the most economical drinks" (r" %ankester says cocoa contains as much flesh$forming
matter as beef"
SCLU8LL CCCCA
This is a preparation for the special use of druggists and others in making hot or cold soda" :t
forms the basis for a delicious, refreshing, nourishing and strengthening drink"
:t is perfectly soluble" :t is absolutely pure" :t is easily made" :t possesses the full strength and
natural fla!or of the cocoa$bean" =o chemicals are used in its preparation"
The directions for making one gallon of syrup are as follos&
C ounces of soluble cocoa,
C Y pounds of hite sugar,
+ Y Luarts of ater"
Thoroughly dissol!e the cocoa in hot ater, then add the sugar, and heat until the miPture boils"
7train hile hot" 'fter it has become cool, sugar may be added if desired"
1he 1rade |s supp||ed w|th 1, 4 or 10 |b. decorated can|sters.
CnCCCLA1L ICk CCNILC1ICNLkS' USL
%iLuid ChocolatesTplain, seet, light, medium and dark"
7oluble CocoaTfor hot or cold soda"
'bsolutely PureTfree from coloring matter, chemical sol!ents, or adulterants of any kind, and
therefore in full conformity to the reLuirements of all =ational and 7tate Pure 9ood %as"
VANILLA 1A8LL1S
These are small pieces of chocolate, made from the finest beans, and done up in fancy foil" The
packages are tied ith colored ribbons, and are !ery attracti!e in form and delicious in
substance" They are much used for desserts and collations, and at picnics and entertainments for
young people" They are strongly recommended by physicians as a healthy and nutritious
confection for children"
CCCCA-8U11Lk
:n )$+ lb" and )$Q lb" cakes, and in metal boPes for toilet uses
8ne$half the eight of the cocoa$bean consists of a fat called Ncocoa$butter,N from its
resemblance to ordinary butter" :t is considered of great !alue as a nutritious, strengthening
tonic, being preferred to cod$li!er oil and other nauseous fats so often used in pulmonary
complaints" 's a soothing application to chapped hands and lips, and all irritated surfaces, cocoa$
butter has no eLual, making the skin remarkably soft and smooth" Many ho ha!e used it say
they ould not for any consideration be ithout it" :t is almost a necessary article for e!ery
household"
CCCCA-SnLLLS
:n ) lb" and )$+ lb" packages
Cocoa$shells are the thin outer co!ering of the beans" They ha!e a fla!or similar to but milder
than cocoa" Their !ery lo price places them ithin the reach of allK and as furnishing a pleasant
and healthy drink, they are considered superior to tea and coffee"
Packed only in ) lb" and )[+ lb" papers, ith our label and name on them"
CACAC DLS A21LULS
:n boPes, S lbs" eachK )$+ lb" bottles
' compound formerly knon as Racabout des 'rabesK a most nutritious preparationK
indispensable as an article of diet for children, con!alescents, ladies, and delicate or aged
persons" :t is composed of the best nutriti!e and restoring substances, suitable for the most
delicate system" :t is no a fa!orite breakfast be!erage for ladies and young persons, to hom it
gi!es freshness and embonpoint" :t has sol!ed the problem of medicine by imparting something
hich is easily digestible and at the same time free from the ePciting Lualities of coffee and tea,
thus making it especially desirable for ner!ous persons or those afflicted ith eak stomachs"
:t has a !ery agreeable fla!or, is easily prepared, and has recei!ed the commendation of eminent
physicians as being the best article knon for con!alescents and all persons desiring a light,
digestible, nourishing and strengthening food"

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