Latest / 30 Tempting Spaghetti Meals / Chocolate and Cocoa Recipes and Home Made Candy Recipes-Janet McKenzie Hill, Maria Parloa

Transcript

Chocolate and Cocoa Recipes and Home Made Candy Recipes-Janet McKenzie Hill, Maria Parloa · 30 Tempting Spaghetti Meals

• 0:00
  Speaker 1: Preface of Chocolate and Cocoa Recipes and homemade candy recipes.
• 0:07
  Speaker 1: This is a LibriVox recording. All LibriVox recordings are in
• 0:11
  Speaker 1: the public domain. For more information or to volunteer, please
• 0:17
  Speaker 1: visit LibriVox dot org. Recording by Ashley Jane Chocolate and
• 0:23
  Speaker 1: Cocoa Recipes and Homemade Candy Recipes by Miss Parlowa and
• 0:29
  Speaker 1: missus Janet Mackenzie Hill Cocoa and Chocolate. The term cocoa,
• 0:36
  Speaker 1: a corruption of cacao, is almost universally used in English
• 0:42
  Speaker 1: speaking countries to designate the seeds of the small tropical
• 0:46
  Speaker 1: tree known to botanists as theobroma cacow from which a
• 0:52
  Speaker 1: great variety of preparations under the name of cocoa and
• 0:57
  Speaker 1: chocolate for eating and drinking are men. The name chocolato
• 1:02
  Speaker 1: is nearly the same in most European languages, and is
• 1:06
  Speaker 1: taken from the Mexican name of the drink chocolate or cacahuato.
• 1:13
  Speaker 1: The Spaniards found chocolate in common use among the Mexicans
• 1:18
  Speaker 1: at the time of the invasion under Cortez in fifteen nineteen,
• 1:22
  Speaker 1: and it was introduced into Spain immediately after. The Mexicans
• 1:28
  Speaker 1: not only used chocolate as a staple article of food,
• 1:31
  Speaker 1: but they used the seeds of the cacaw tree as
• 1:35
  Speaker 1: a medium of exchange. No better evidence could be offered
• 1:40
  Speaker 1: of the great advance which has been made in recent
• 1:43
  Speaker 1: years in the knowledge of dietetics, that the remarkable increase
• 1:48
  Speaker 1: in the consumption of cocoa and chocolate in this country.
• 1:52
  Speaker 1: The amount retained for home consumption in eighteen sixty was
• 1:56
  Speaker 1: only one million, one hundred and eighty one thousand and
• 2:00
  Speaker 1: fifty four pounds, about three to five of an ounce
• 2:05
  Speaker 1: for each inhabitant. The amount retained for home consumption for
• 2:10
  Speaker 1: the year ending December thirty first, nineteen oh eight was
• 2:14
  Speaker 1: ninety three million, nine hundred and fifty six thousand and
• 2:18
  Speaker 1: seven hundred and twenty one pounds, over sixteen ounces for
• 2:23
  Speaker 1: each inhabitant. Although there was a marked increase in the
• 2:27
  Speaker 1: consumption of tea and coffee during the same period, the
• 2:31
  Speaker 1: ratio of increase fell far below that of cocoa. It
• 2:35
  Speaker 1: is evident that the coming American is going to be
• 2:38
  Speaker 1: less of a tea and coffee drinker and more of
• 2:40
  Speaker 1: a cocoa and chocolate drinker. This is the natural result
• 2:45
  Speaker 1: of a better knowledge of the laws of health and
• 2:48
  Speaker 1: of the food value of a beverage which nourishes the
• 2:52
  Speaker 1: body while it also stimulates the brain. Baron von Liebig,
• 2:58
  Speaker 1: one of the best known writers on dietetics, says, it
• 3:02
  Speaker 1: is a perfect food, as wholesome, as delicious, as beneficient,
• 3:06
  Speaker 1: restorer of exhausted power. But its quality must be good
• 3:11
  Speaker 1: and it must be carefully prepared. It is highly nourishing
• 3:15
  Speaker 1: and easily digested, and is fitted to repair wasted strength,
• 3:20
  Speaker 1: preserve health and prolonged life. It agrees with dry temperaments
• 3:25
  Speaker 1: and convalescence, with mothers who nurse their children, with those
• 3:29
  Speaker 1: whose occupations oblige them to undergo severe mental strains, with
• 3:34
  Speaker 1: public speakers, and with all those who give to work
• 3:38
  Speaker 1: a portion of the time needed for sleep. It soothes
• 3:42
  Speaker 1: both stomach and brain, and for this reason, as well
• 3:45
  Speaker 1: as for others, it is the best friend of those
• 3:49
  Speaker 1: engaged in literary pursuits. M Bulat Savereign, in his entertaining
• 3:55
  Speaker 1: and valuable work Physiology, do Gout says chocolate came over
• 4:01
  Speaker 1: the mountains from Spain to France with Anne of Austria,
• 4:06
  Speaker 1: daughter of Philip the third and Queen of Louis thirteenth.
• 4:12
  Speaker 1: The Spanish monks also spread the knowledge of it by
• 4:15
  Speaker 1: the presence they made to their brothers in France. It
• 4:19
  Speaker 1: is well known that Linnell's called the fruit of the
• 4:23
  Speaker 1: cocoa tree theobroma food for the gods. The cause of
• 4:28
  Speaker 1: this emphatic qualification has been sought and attributed by some
• 4:33
  Speaker 1: to the fact that he was extravagantly fond of chocolate,
• 4:38
  Speaker 1: by others to his desire to please his confessor, and
• 4:42
  Speaker 1: by others to his gallantry a queen having first introduced
• 4:46
  Speaker 1: it into France. The Spanish ladies of the New World,
• 4:50
  Speaker 1: it is said, carried their love for chocolate to such
• 4:53
  Speaker 1: a degree that, not content with partaking of it several
• 4:57
  Speaker 1: times a day, they had it sometimes married after them.
• 5:00
  Speaker 1: To charge. This favoring of the senses often drew upon
• 5:05
  Speaker 1: them the censures of the bishop. But the Reverend Father Escobar,
• 5:10
  Speaker 1: whose metaphysics were as subtle as his morality was accommodating,
• 5:14
  Speaker 1: declared formally that a face was not broken by chocolate
• 5:18
  Speaker 1: prepared with water, thus wire drawing in favor of his penitence.
• 5:23
  Speaker 1: The ancient adage liquidum non frangit jegunium. Time and experience,
• 5:31
  Speaker 1: he says, Father, have shown that chocolate carefully prepared, is
• 5:35
  Speaker 1: an article of food as wholesome as it is agreeable,
• 5:39
  Speaker 1: That it is nourishing, easy of digestion, and does not
• 5:42
  Speaker 1: possess those qualities injurious to beauty with which coffee has
• 5:47
  Speaker 1: been reproached. That it is excellently adapted to persons who
• 5:52
  Speaker 1: are obliged to a great concentration of intellect in the
• 5:56
  Speaker 1: toils of the pulpit or the bar, and especially to travelers.
• 6:00
  Speaker 1: That it suits the most feeble stomach, That excellent effects
• 6:04
  Speaker 1: have been produced by it in chronic complaints, and that
• 6:08
  Speaker 1: it is a last resource in affections of the pylorus.
• 6:13
  Speaker 1: Some persons complain of being unable to digest chocolate. Others,
• 6:18
  Speaker 1: on the contrary, pretend that it has no sufficient nourishment
• 6:22
  Speaker 1: and that the effect disappears too soon. It is probable
• 6:26
  Speaker 1: that the former have only themselves to blame, and that
• 6:29
  Speaker 1: the chocolate which they use is of bad quality or
• 6:32
  Speaker 1: badly made. For good and well made chocolate must suit
• 6:36
  Speaker 1: every stomach which retains the slightest digestive power. In regard
• 6:41
  Speaker 1: to the others, the remedy is an easy one. They
• 6:44
  Speaker 1: should reinforce their breakfast with a patae, a cutlet or
• 6:48
  Speaker 1: a kidney, moisten the whole with a good draft of
• 6:53
  Speaker 1: soccuannusco chocolate, and thank God for a stomach of such
• 6:57
  Speaker 1: superior activity. This gives me an opportunity to make an
• 7:02
  Speaker 1: observation whose accuracy may be depended upon. After a good,
• 7:06
  Speaker 1: complete and copious breakfast, if we take in addition a
• 7:11
  Speaker 1: cup of well made chocolate, digestion will be perfectly accomplished
• 7:15
  Speaker 1: in three hours, and we may dine whenever we like.
• 7:19
  Speaker 1: Out of zeal for science, and by dint of eloquence,
• 7:22
  Speaker 1: I have induced many ladies to try this experiment. They
• 7:26
  Speaker 1: all declared in the beginning that it would kill them,
• 7:29
  Speaker 1: but they have all thriven on it and have not
• 7:32
  Speaker 1: failed to glorify their teacher. The people who make constant
• 7:36
  Speaker 1: use of chocolate are the ones who enjoy the most
• 7:39
  Speaker 1: steady health, and are the least subjects to a multitude
• 7:43
  Speaker 1: of little ailments which destroy the comfort of life. Their
• 7:46
  Speaker 1: plumpness is also more equal. These are two advantages which
• 7:52
  Speaker 1: everyone may verify among his own friends and wherever the
• 7:56
  Speaker 1: practice is in use. In cooperation of m Brillat Savaign's
• 8:01
  Speaker 1: statement as to the value of chocolate as an aid digestion.
• 8:05
  Speaker 1: We may quote from one of Madame Dessevigna's letters to
• 8:09
  Speaker 1: her daughter, I took chocolate night before last to digest
• 8:14
  Speaker 1: my dinner in order to have a good supper. I
• 8:17
  Speaker 1: took some yesterday for nourishment, so as to be able
• 8:20
  Speaker 1: to fast until night. What I consider amusing about chocolate
• 8:25
  Speaker 1: is that it acts according to the wishes of the
• 8:28
  Speaker 1: one who takes it. Chocolate appears to have been highly
• 8:31
  Speaker 1: valued as a remedial agent by the leading physicians of
• 8:35
  Speaker 1: that day. Christoph Ludwig Hoffmann wrote a treatise entitled Potus Chocolate,
• 8:43
  Speaker 1: in which he recommended it in many diseases and instanced
• 8:47
  Speaker 1: the case of Cardinal Richelieu, who he stated was cured
• 8:52
  Speaker 1: of general atrophy by its use. A French officer who
• 8:57
  Speaker 1: served in the West Indies for a period of fifteen
• 9:00
  Speaker 1: years during the early part of the last century, wrote,
• 9:04
  Speaker 1: as a result of his personal observations, a treatise on
• 9:08
  Speaker 1: the Natural History of Chocolate, being a distinct and particular
• 9:12
  Speaker 1: account of the cacaw tree, its growth and culture, and
• 9:16
  Speaker 1: the preparation, excellent properties and medicinal virtues of its fruit,
• 9:23
  Speaker 1: which received the approbation of the Regent of the Faculty
• 9:27
  Speaker 1: of Medicine at Paris, and which was translated and published
• 9:31
  Speaker 1: in London in seventeen thirty. After describing the different methods
• 9:36
  Speaker 1: of raising and curing the fruits and preparing it for food,
• 9:40
  Speaker 1: which is not worthwhile to reproduce here, as the methods
• 9:43
  Speaker 1: have essentially changed since that time, he goes on to demonstrate,
• 9:48
  Speaker 1: as a result of actual experiment, that chocolate is a
• 9:51
  Speaker 1: substance very temperate, very nourishing, and of easy digestion, very
• 9:57
  Speaker 1: proper to repair the exhausted spirits and decayed strength, and
• 10:01
  Speaker 1: very suitable to preserve the health and prolong the lives
• 10:05
  Speaker 1: of old men. I could produce several instances, he says,
• 10:10
  Speaker 1: in favor of this excellent nourishment, but I shall content
• 10:13
  Speaker 1: myself with two, only equally certain and decisive in proof
• 10:18
  Speaker 1: of its goodness. The first is an experiment of chocolates
• 10:22
  Speaker 1: being taken for the only nourishment, made by a surgeon's
• 10:26
  Speaker 1: wife of Martiniico. She had lost, by a very deplorable accident,
• 10:31
  Speaker 1: her lower jaw, which reduced her to such a condition
• 10:35
  Speaker 1: that she did not know how to subsist. She was
• 10:38
  Speaker 1: not capable of taking anything solid and not rich enough
• 10:41
  Speaker 1: to live upon jellies and nourishing broths. In this strait,
• 10:45
  Speaker 1: she determined to take three dishes of chocolate, prepared after
• 10:49
  Speaker 1: the manner of the country, one in the morning, one
• 10:52
  Speaker 1: at noon, and one at night. Their chocolate is nothing
• 10:56
  Speaker 1: else but cocoa kernels, dissolved in hot water with sugar
• 11:00
  Speaker 1: and seasoned with a bit of cinnamon. This new way
• 11:03
  Speaker 1: of life succeeded so well that she has lived a
• 11:06
  Speaker 1: long while since, more lively and robust than before this accident.
• 11:11
  Speaker 1: I had the second relation from a gentleman of Martinico
• 11:15
  Speaker 1: and one of my friends. Not capable of a falsity,
• 11:19
  Speaker 1: he assured me that in his neighborhood an infant of
• 11:22
  Speaker 1: four months old unfortunately lost his nurse, and its parents,
• 11:26
  Speaker 1: not being able to put it to another, resolved through
• 11:30
  Speaker 1: necessity to feed it with chocolate. The success was very happy,
• 11:35
  Speaker 1: for the infant came on to a miracle and was
• 11:38
  Speaker 1: neither less healthy nor less vigorous than those who were
• 11:42
  Speaker 1: brought up by the best nurses. Before chocolate was known
• 11:46
  Speaker 1: in Europe, good old wine was called the milk of
• 11:49
  Speaker 1: old men, but this title is now applied with greater
• 11:52
  Speaker 1: reason to chocolate, since its use has become so common
• 11:56
  Speaker 1: that it has been perceived that chocolate is, with respect
• 12:00
  Speaker 1: to them what milk is to infants. In reality, if
• 12:04
  Speaker 1: one examines the nature of a chocolate a little with
• 12:07
  Speaker 1: respect to the constitution of age persons, it seems as
• 12:11
  Speaker 1: though the one was made on purpose to remedy the
• 12:14
  Speaker 1: defects of the other, and that it is truly the
• 12:17
  Speaker 1: panacea of old age. The three associated beverages, cocoa, tea,
• 12:23
  Speaker 1: and coffee are now known to the French as aromatic drinks.
• 12:29
  Speaker 1: Each of these has its characteristic aroma. The fragrance and
• 12:33
  Speaker 1: flavor are so marked that they cannot be imitated by
• 12:37
  Speaker 1: any artificial products, although numerous attempts have been made in
• 12:41
  Speaker 1: regard to War three. Hence, the detection of adulteration is
• 12:46
  Speaker 1: not a difficult matter. Designing persons, aware of the extreme
• 12:51
  Speaker 1: difficulty of imitating these substances, have undertaken to employ lower grades,
• 12:57
  Speaker 1: and by manipulation copy as far as may be the
• 13:00
  Speaker 1: higher sorts. Everyone knows how readily tea and coffee, for
• 13:05
  Speaker 1: that matter, will take up odors and flavors from substances
• 13:09
  Speaker 1: placed near them. This is abundantly exemplified in the country
• 13:14
  Speaker 1: grocery or general store, where the teas and coffees share
• 13:18
  Speaker 1: in the pervasive fragrance of the cheese and kerosene. But
• 13:23
  Speaker 1: perhaps it is not so widely understood that some of
• 13:26
  Speaker 1: these very teas and coffees had been artificially flavored or
• 13:30
  Speaker 1: corrected before they reach their destination in this country. Cacaw
• 13:35
  Speaker 1: lends itself very readily to such preliminary treatment. In a
• 13:40
  Speaker 1: first class article, the beans should be of the highest excellence.
• 13:44
  Speaker 1: They should be carefully grown on the plantation and there
• 13:47
  Speaker 1: prepared with great skill, arriving in the factory in good condition.
• 13:52
  Speaker 1: In the factory, they should simply receive the mechanical treatment
• 13:56
  Speaker 1: requisite to develop their high and attractive natural fels, flavor
• 14:00
  Speaker 1: and fragrance. They should be most carefully shelled after roasting
• 14:05
  Speaker 1: and finely ground without concealed additions. This is the process
• 14:10
  Speaker 1: in all honest manufactories of the Cacow products. Now, as
• 14:15
  Speaker 1: a matter of fact, in the preparation of many of
• 14:18
  Speaker 1: the Cacow products on the market, a wholly different court
• 14:22
  Speaker 1: has been pursued. Beans of poor quality are used because
• 14:26
  Speaker 1: of their cheapness, and in some instances they are only imperfectly,
• 14:31
  Speaker 1: if at all, shelled before grinding. Chemical treatment is relied
• 14:35
  Speaker 1: on to correct in part the odor and taste of
• 14:39
  Speaker 1: such inferior goods, and artificial flavors other than the time
• 14:43
  Speaker 1: honored natural vanilla and the like are added freely. The
• 14:48
  Speaker 1: detection of such imposition is easy enough to the expert,
• 14:52
  Speaker 1: but is difficult to the novice. Therefore, the public is
• 14:56
  Speaker 1: largely unable to discriminate between the good and the inferior,
• 15:00
  Speaker 1: and it is perforce compelled to depend almost entirely on
• 15:05
  Speaker 1: the character and reputation of the manufacturer. A distinguished London physician,
• 15:11
  Speaker 1: in giving some hints concerning the proper preparation of cocoa, says,
• 15:15
  Speaker 1: start with a pure cocoa of undoubted quality and excellence
• 15:20
  Speaker 1: of manufacture, and which bears the name of a respectable firm.
• 15:25
  Speaker 1: This point is important, for there are many cocoas on
• 15:28
  Speaker 1: the market which have been doctored by the addition of alkali, starch, malt, cola, hops,
• 15:36
  Speaker 1: et cetera. Baker's breakfast cocoa is absolutely pure, and, being
• 15:42
  Speaker 1: ground to an extraordinary degree of fineness, is highly soluble.
• 15:47
  Speaker 1: The analyst of the Massachusetts State Board of Health states
• 15:51
  Speaker 1: in his recent valuable work on food inspection and analysis,
• 15:55
  Speaker 1: that the treatment of cocoa with alkali for the purpose
• 15:59
  Speaker 1: of producing a more perfect emortion is objectionable, even if
• 16:03
  Speaker 1: not considered a form of adulteration. Coco thus treated is
• 16:09
  Speaker 1: generally darker in color than the pure article. The legitimate means,
• 16:14
  Speaker 1: he says, for making it as soluble as possible, is
• 16:17
  Speaker 1: to pulverize it very fine, so that particles remain in
• 16:21
  Speaker 1: even suspension and form a smooth paste. That is the
• 16:26
  Speaker 1: way the Baker cocoa is treated. It has received the
• 16:29
  Speaker 1: Grand Prize, the highest award ever given in this country,
• 16:34
  Speaker 1: and all together fifty two highest awards in Europe and America.
• 16:40
  Speaker 1: End of preface, Section two of Chocolate and Coco Recipes
• 16:51
  Speaker 1: and Handmade candy Recipes by Maria Parlowa and Janet mackenzie Hill.
• 17:00
  Speaker 1: This LibriVox recording is in the public domain. Plain chocolate
• 17:06
  Speaker 1: for six people use one quart of milk, two ounces
• 17:10
  Speaker 1: of water, Baker and Co's Premium Number one chocolate, one
• 17:14
  Speaker 1: tablespoon of cornstarch, three tablespoons of sugar, and two tablespoons
• 17:20
  Speaker 1: of hot water. Mix the corn starch with one gill
• 17:24
  Speaker 1: of the milk. Put the remainder of the milk onto
• 17:28
  Speaker 1: heat in the double boiler. When the milk comes to
• 17:31
  Speaker 1: the boiling point, stir in the corn starch and cook
• 17:34
  Speaker 1: for ten minutes. Have the chocolate cut in fine bits
• 17:39
  Speaker 1: and put it in a small iron or granite ware pan.
• 17:43
  Speaker 1: Add the sugar and water and place the pan over
• 17:46
  Speaker 1: a hot fire. Stir constantly until the mixture is smooth
• 17:51
  Speaker 1: and glossy. Add this to the hot milk and beat
• 17:56
  Speaker 1: the mixture with a wisk until it is frothy. Or
• 17:59
  Speaker 1: the chocolate may be poured back and forth from the
• 18:02
  Speaker 1: boiler to a pitcher, holding high the vessel from which
• 18:06
  Speaker 1: you pour. This will give a thick froth serve at
• 18:10
  Speaker 1: once if you prefer not to have the chocolate thick
• 18:14
  Speaker 1: amid the corn starch. If condensed milk is used, substitute
• 18:19
  Speaker 1: water for the milk named above, and add three tablespoons
• 18:23
  Speaker 1: of condensed milk. When the chocolate is added. Chocolate Vienna style,
• 18:30
  Speaker 1: use four ounces of water baker and cos vanilla chocolate,
• 18:35
  Speaker 1: one quart of milk, three tablespoons of hot water, and
• 18:39
  Speaker 1: one tablespoon of sugar. Cut the chocolate into fine bits.
• 18:44
  Speaker 1: Put the milk on the stove in the double boiler,
• 18:47
  Speaker 1: and when it has been heated to the boiling point,
• 18:50
  Speaker 1: put the chocolate, sugar and water in a small iron
• 18:53
  Speaker 1: or granite ware pan and stir over a hot fire
• 18:58
  Speaker 1: until smooth and glossy. Stir this mixture into the hot
• 19:02
  Speaker 1: milk and beat well with a whisk. Serve at once,
• 19:06
  Speaker 1: putting a tablespoonful whet cream in each cup, and then
• 19:10
  Speaker 1: filling up with the chocolate. The plain chocolate may be
• 19:14
  Speaker 1: used instead of the vanilla, but in that case use
• 19:17
  Speaker 1: a teaspoonful of vanilla extract and three generous tablespoons of
• 19:22
  Speaker 1: sugar instead of one. Breakfast cocoa water Baker and co'st
• 19:28
  Speaker 1: breakfast cocoa is powdered so fine that it can be
• 19:32
  Speaker 1: dissolved by pouring boiling water on it. For this reason,
• 19:36
  Speaker 1: it is often prepared at the table. A small teaspoonful
• 19:40
  Speaker 1: of the powder is put in the cup with a
• 19:42
  Speaker 1: teaspoonful of sugar on This is poured two thirds of
• 19:46
  Speaker 1: a cup of boiling water, and milk or cream is
• 19:49
  Speaker 1: added to suit the individual taste. This is very convenient,
• 19:54
  Speaker 1: but cocoa is not nearly so good when prepared in
• 19:57
  Speaker 1: this manner as when it is boiled. For six cupfuls
• 20:01
  Speaker 1: of cocoa, use two tablespoons of the powder, two tablespoons
• 20:06
  Speaker 1: of sugar, half a pint of boiling water, and a
• 20:10
  Speaker 1: pint and a half of milk. Put the milk on
• 20:13
  Speaker 1: the stove in the double boiler. Put the cocoa and
• 20:16
  Speaker 1: sugar in a saucepan, and gradually pour the hot water
• 20:20
  Speaker 1: upon them, stirring all the time. Place the saucepan on
• 20:24
  Speaker 1: the fire and stir until the contents boil. Let this
• 20:29
  Speaker 1: mixture boil for five minutes. Then add the boiling milk
• 20:34
  Speaker 1: and serve. A gill of cream is a great addition
• 20:38
  Speaker 1: to this cocoa. Scalded milk may be used in place
• 20:42
  Speaker 1: of boiled milk, if preferred. For flavoring, a few grains
• 20:47
  Speaker 1: of salt and half a teaspoonful of vanilla extract may
• 20:51
  Speaker 1: be added. Chocolate layer cake. Beat half a cupful of
• 20:56
  Speaker 1: butter to a cream and gradually beat into it. One
• 21:00
  Speaker 1: cupful of sugar. When this is light, beate in half
• 21:04
  Speaker 1: a cup of milk a little at a time, and
• 21:08
  Speaker 1: one teaspoonful of vanilla. Beat the whites of six eggs
• 21:13
  Speaker 1: to a stiff froth. Mix half a teaspoonful of baking
• 21:17
  Speaker 1: powder with two scant cupfuls of sifted flour. Stir the
• 21:22
  Speaker 1: flour and whites of eggs alternately into the mixture. Have
• 21:28
  Speaker 1: three deep tin plates well buttered, and spread two thirds
• 21:31
  Speaker 1: of the batter in two of them. Into the remaining batter.
• 21:36
  Speaker 1: Stir one ounce of water Baker and Co's Premium Number
• 21:40
  Speaker 1: one chocolate melted, and spread this batter in the third plate.
• 21:45
  Speaker 1: Bake the cakes in a moderate oven for about twenty minutes.
• 21:50
  Speaker 1: Put a layer of white cake on a large plate
• 21:53
  Speaker 1: and spread with white icing. Put the dark cake on this,
• 21:58
  Speaker 1: and also spread with white icing on this. Put the
• 22:02
  Speaker 1: third cake, spread with chocolate icing. To make the icing.
• 22:09
  Speaker 1: Put into a granite ware saucepan two gills of sugar
• 22:12
  Speaker 1: and one of water, and boil gently until bubbles begin
• 22:16
  Speaker 1: to come from the bottom, say about five minutes. Take
• 22:21
  Speaker 1: from the fire instantly. Do not stir or shake the
• 22:25
  Speaker 1: sugar while it is cooking. Pour the hot syrup into
• 22:29
  Speaker 1: a thin stream into the whites of two eggs that
• 22:32
  Speaker 1: have been beaten to a stiff froth. Beating the mixture
• 22:36
  Speaker 1: all the time. Continue to beat until the icing is
• 22:40
  Speaker 1: thick flavor with one teaspoonful of vanilla. Use two thirds
• 22:46
  Speaker 1: of this as a white icing, and to the remaining
• 22:49
  Speaker 1: third add one ounce of melted chocolate. To melt the chocolate,
• 22:54
  Speaker 1: shave it fine and put in a cup, which is
• 22:57
  Speaker 1: then to be placed in a pan of boiling water.
• 23:00
  Speaker 1: Chocolate cake. For two sheets of cake, use three ounces
• 23:05
  Speaker 1: of water, baker and Cose Premium number one chocolate, three eggs,
• 23:10
  Speaker 1: one cupful and three fourths of sifted pastry flour, one
• 23:15
  Speaker 1: cupful of three fourths of sugar, half a cupful of butter,
• 23:20
  Speaker 1: half a cupful of milk, half a teaspoonful of vanilla extract,
• 23:25
  Speaker 1: one teaspoonful and a half of baking powder. Grate the chocolate,
• 23:31
  Speaker 1: Beat the butter to a cream and gradually beaten the sugar.
• 23:36
  Speaker 1: Beat in the milk and vanilla, then the eggs, already
• 23:39
  Speaker 1: well beaten. Next the chocolate, and finally the flour in
• 23:44
  Speaker 1: which the baking powder should be mixed. Pour into two
• 23:48
  Speaker 1: well buttered shallow cake pans. Bake for twenty five minutes
• 23:52
  Speaker 1: in a moderate oven, frost or not as you like.
• 23:57
  Speaker 1: Chocolate marble cake, put one ounce of water baker and
• 24:01
  Speaker 1: cold chocolate and one tablespoonful butter in a cup, and
• 24:06
  Speaker 1: set this in a pan of boiling water. Beat to
• 24:09
  Speaker 1: a cream, half a cupful of butter and one cupful
• 24:12
  Speaker 1: of sugar. Gradually beat in half a cupful of milk.
• 24:17
  Speaker 1: Now add the whites of six eggs beaten to a
• 24:20
  Speaker 1: stiff froth, one teaspoonful of vanilla, and a cupful and
• 24:25
  Speaker 1: a half of sifted flour, in which is mixed one
• 24:28
  Speaker 1: teaspoonful of baking powder. Put about one third of this
• 24:32
  Speaker 1: mixture into another bowl and stir the melted butter and
• 24:36
  Speaker 1: chocolate into it. Drop the white and brown mixture in
• 24:40
  Speaker 1: spoonfuls into a well buttered, deep cake pan, and bake
• 24:45
  Speaker 1: in a moderate oven for about forty five minutes. Or
• 24:49
  Speaker 1: the cake can be baked in a sheet and iced
• 24:52
  Speaker 1: with a chocolate or white icing chocolate glassy cake. Beat
• 24:58
  Speaker 1: to cream a generous half cupful of butter, and gradually
• 25:03
  Speaker 1: beat into this one cupful of sugar. Add one ounce
• 25:09
  Speaker 1: of water, Baker and Co's Premium Number one chocolate melted,
• 25:15
  Speaker 1: also two unbeaten eggs. Beat vigorously for five minutes, then
• 25:22
  Speaker 1: stir in half a cupful of milk, and lastly one
• 25:26
  Speaker 1: cupful and a half of flour, with which has been
• 25:30
  Speaker 1: mixed one generous teaspoonful of baking powder flavor with one
• 25:36
  Speaker 1: teaspoonful of vanilla. Pour into a buttered, shallow cake pan
• 25:43
  Speaker 1: and bake for half an hour in a moderate oven.
• 25:47
  Speaker 1: When cool, spread with glass a frosting. Glass frosting, put
• 25:54
  Speaker 1: half a cupful of sugar and three tablespoonfuls of water
• 25:59
  Speaker 1: into a small saucepan. Stir over the fire until the
• 26:04
  Speaker 1: sugar is nearly melted. Take the spoon from the pan
• 26:08
  Speaker 1: before the sugar really begins to boil, because it would
• 26:12
  Speaker 1: spoil the icing. If the syrup will stirred after it
• 26:15
  Speaker 1: begins to boil. After boiling gently for four minutes, add
• 26:21
  Speaker 1: half a teaspoonful of vanilla extract, but do not stir.
• 26:26
  Speaker 1: Then set away to cool. When the syrup is about
• 26:30
  Speaker 1: blood warm, beat it with a wooden spoon until thick
• 26:34
  Speaker 1: and white. Now put the saucepan in another with boiling water,
• 26:39
  Speaker 1: and stir until the icing is thin enough to pour.
• 26:43
  Speaker 1: Spread quickly on the cake chocolate glassee. After making a
• 26:49
  Speaker 1: glass frosting, dissolve one ounce of walter Baker and Co's
• 26:54
  Speaker 1: Premium Number one chocolate in a cup and put it
• 26:58
  Speaker 1: with the frosting. Adding also a table spoonful of boiling
• 27:04
  Speaker 1: water chocolate biscuit. Cover three large baking pans with paper
• 27:11
  Speaker 1: that has been well oiled with washed butter. Over these,
• 27:16
  Speaker 1: dredge powdered sugar, Melt in a cup one ounce of
• 27:22
  Speaker 1: Walter Baker and Co's Premium Number one chocolate. Separate the
• 27:27
  Speaker 1: whites and yolks of four eggs. Add to the yolks
• 27:32
  Speaker 1: a generous half cupful of powdered sugar and beat until
• 27:36
  Speaker 1: light and farm. Add the melted chocolate and beat a
• 27:41
  Speaker 1: few minutes longer. Beat the whites of the eggs to
• 27:45
  Speaker 1: a stiff, dry froth. Measure out three fourths of a
• 27:50
  Speaker 1: cupful of sifted flour and stir it and the whites
• 27:56
  Speaker 1: into the yolks. The whites and flour one must be
• 28:00
  Speaker 1: cut in as lightly as possible and with very little stirring.
• 28:06
  Speaker 1: Drop the mixture in teaspoonfuls on the buttered paper, Sprinkle
• 28:12
  Speaker 1: powdered sugar over the cakes, and bake in a slow
• 28:16
  Speaker 1: oven for about fourteen or fifteen minutes. The mixture can
• 28:21
  Speaker 1: be shaped like lady fingers, if preferred chocolate wafers. Grate
• 28:28
  Speaker 1: four ounces of water baker and Co's Premium Number one chocolate,
• 28:34
  Speaker 1: and mix with it two tablespoonfuls of flour and one
• 28:38
  Speaker 1: fourth of a teaspoonful each of cinnamon, cloves and baking powder.
• 28:44
  Speaker 1: Separate six eggs. Add one cupful of powdered sugar to
• 28:49
  Speaker 1: the yolks and beat until very light. Then add the
• 28:53
  Speaker 1: grated yellow rind and the juice of half a lemon
• 28:57
  Speaker 1: and beat five minutes longer. Now add the dry mixture,
• 29:02
  Speaker 1: and with a spoon lightly cut in the whites, which
• 29:05
  Speaker 1: are first to be beaten to a stiff froth. Pour
• 29:09
  Speaker 1: the mixture into buttered shallow pans, having it about half
• 29:14
  Speaker 1: an inch thick. Bake in a moderate oven for half
• 29:17
  Speaker 1: an hour. When the cake is cool, spread a thin
• 29:21
  Speaker 1: layer of currant jelly over one sheet and place the
• 29:25
  Speaker 1: other sheet on this ice with vanilla icing, and when
• 29:30
  Speaker 1: this hardens, cut in squares. It is particularly nice to
• 29:35
  Speaker 1: serve with ice cream. Cinderella cakes use two eggs, one
• 29:42
  Speaker 1: cupful of sugar, one cupful and a quarter of flour,
• 29:46
  Speaker 1: one gill of cold water one tablespoonful of lemon juice,
• 29:51
  Speaker 1: one teaspoonful of baking powder, one ounce of Walter Baker
• 29:56
  Speaker 1: and Co's Premium Number one chocolate, half a blood of
• 30:00
  Speaker 1: any kind of jelly, and chocolate icing the same as
• 30:04
  Speaker 1: for a Clare's. Separate the eggs and beat the yolks
• 30:09
  Speaker 1: and sugar together until light. Beat the whites until light,
• 30:14
  Speaker 1: and then beat them with yolks and sugar and grated chocolate. Next,
• 30:19
  Speaker 1: beat in the lemon juice and water, and finally the
• 30:23
  Speaker 1: flour in which the baking powder should be mixed. Beat
• 30:27
  Speaker 1: for three minutes, and then pour the batter into two
• 30:31
  Speaker 1: pans and bake in a moderate oven for about eighteen minutes.
• 30:36
  Speaker 1: When done, spread one sheet of cake with the jelly
• 30:40
  Speaker 1: and press the other sheet over it, and, when cold,
• 30:44
  Speaker 1: cut into little squares and triangular pieces. Stick a wooden
• 30:49
  Speaker 1: toothpick into each of these pieces and dip each one
• 30:53
  Speaker 1: into the hot icing, afterwards, removing the toothpick. Of course,
• 30:59
  Speaker 1: chocolates into a granite ware saucepan, put half a pint
• 31:05
  Speaker 1: of milk, two well rounded tablespoons of butter, and one
• 31:10
  Speaker 1: tablespoonful of sugar, and placed on the stove. When this
• 31:15
  Speaker 1: boils up, Add half a pint of sifted flour and
• 31:19
  Speaker 1: cook for two minutes, beaten well with a wooden spoon.
• 31:24
  Speaker 1: It will be smooth and velvety at the end of
• 31:27
  Speaker 1: that time. Set away to cool, and when call beate
• 31:31
  Speaker 1: in four eggs, one at a time, beat vigorously for
• 31:36
  Speaker 1: about fifteen minutes. Try a small bit of the paste
• 31:40
  Speaker 1: in the oven, and if it rises in the form
• 31:44
  Speaker 1: of a hollow ball, the paste is beaten enough, whereas
• 31:48
  Speaker 1: if it does not beat a little longer. Have tin
• 31:52
  Speaker 1: sheets or shallow pans slightly buttered. Have ready also a
• 31:58
  Speaker 1: tapering tin tube with the smaller opening about three quarters
• 32:03
  Speaker 1: of an inch in diameter. Place this in the small
• 32:07
  Speaker 1: end of a conic cotton pastry bag. Put the mixture
• 32:12
  Speaker 1: in the bag and press out on buttered pans, having
• 32:16
  Speaker 1: each a clair nearly three inches long. There should be eighteen,
• 32:21
  Speaker 1: and they must be at least two inches apart, as
• 32:24
  Speaker 1: they swell in cooking. Bake in a moderately hot oven
• 32:28
  Speaker 1: for about twenty five minutes. Take from the oven, and
• 32:33
  Speaker 1: while they are still warm, coat them with chocolate. When cold,
• 32:38
  Speaker 1: cut open on the side, and fill with either of
• 32:41
  Speaker 1: the following described preparations. Filling Number one. Mix in a
• 32:47
  Speaker 1: bowl half a pint of rich cream, one teaspoonful of vanilla,
• 32:52
  Speaker 1: and four tablespoons of sugar. Place the bowl in a
• 32:56
  Speaker 1: pan of ice water, and beat the cream until light
• 33:00
  Speaker 1: and firm, using either an egg beater or a wisk.
• 33:04
  Speaker 1: Filling Number two, put half a pint of milk into
• 33:09
  Speaker 1: a double boiler and place on the fire. Beat together
• 33:13
  Speaker 1: until very light, one level tablespoonful of flour, half a
• 33:18
  Speaker 1: cupful of sugar, and one egg. When the milk boils,
• 33:22
  Speaker 1: stir in this mixture, add one eighth of a teaspoonful
• 33:27
  Speaker 1: of salt, and cook for fifteen minutes, stirring often when cold.
• 33:33
  Speaker 1: Flavor with one teaspoonful of vanilla. Icing For a Clare's
• 33:39
  Speaker 1: put in a small granite ware pan, half a pint
• 33:42
  Speaker 1: of sugar and five tablespoons of cold water. Stir until
• 33:47
  Speaker 1: the sugar is partially melted, and then place on the stove,
• 33:52
  Speaker 1: stirring for half a minute. Take out the spoon and
• 33:56
  Speaker 1: watch the sugar closely. As soon as it boils, take
• 34:00
  Speaker 1: instantly from the fire and pour upon a meat platter.
• 34:04
  Speaker 1: Let this stand for eight minutes. Meantime, Shave into a
• 34:09
  Speaker 1: cup one ounce of water, Baker and Co's premium number
• 34:13
  Speaker 1: one chocolate, and put it on the fire in a
• 34:16
  Speaker 1: pan of boiling water. At the end of eight minutes,
• 34:20
  Speaker 1: Stir the sugar with a wooden spoon until it begins
• 34:24
  Speaker 1: to grow white and to thicken. Add the melted chocolate
• 34:28
  Speaker 1: quickly and continue stirring until the mixture is thick. Put
• 34:33
  Speaker 1: it in a small saucepan and place on the fire
• 34:36
  Speaker 1: in another pan of hot water. Stir until so soft
• 34:41
  Speaker 1: that it will pour freely. Stick a skewer into the
• 34:44
  Speaker 1: side of a clair and dip the top in the
• 34:48
  Speaker 1: hot chocolate. Place on a plate, and continue until all
• 34:52
  Speaker 1: the a claires are glass ayed. They will dry quickly.
• 34:56
  Speaker 1: Do not stir the sugar after the first half minut,
• 35:00
  Speaker 1: and do not scrape the sugar from the saucepan into
• 35:03
  Speaker 1: the platter. All the directions must be strictly followed. Chocolate
• 35:09
  Speaker 1: cookies beat to a cream half a cupful of butter
• 35:13
  Speaker 1: and one tablespoonful of lard. Gradually beat into this one
• 35:18
  Speaker 1: cupful of sugar. Then add one fourth of a teaspoonful
• 35:22
  Speaker 1: of salt, one teaspoonful of cinnamon, and two ounces of walter.
• 35:27
  Speaker 1: Baker and Co's Premium Number one chocolate melted. Now add
• 35:33
  Speaker 1: one well beaten egg and half a teaspoonful of soda
• 35:37
  Speaker 1: dissolved in two tablespoons of milk. Stir in about two
• 35:41
  Speaker 1: cupfuls and a half of flour, roll thin and cutting
• 35:46
  Speaker 1: in round cakes. Bake in a rather quick oven. The
• 35:50
  Speaker 1: secret of making good cookies is the use of as
• 35:53
  Speaker 1: little flour as will suffice. Chocolate gingerbread mix in a
• 35:59
  Speaker 1: large bowl one cupful of molasses, half a cupful of
• 36:04
  Speaker 1: sour milk or cream, one teaspoonful of ginger, one of cinnamon,
• 36:10
  Speaker 1: half a teaspoonful of salt. Dissolve one teaspoonful of soda
• 36:15
  Speaker 1: in a teaspoonful of cold water. Add this and two
• 36:19
  Speaker 1: tablespoonfuls of melted butter to the mixture. Now stir in
• 36:23
  Speaker 1: two cupfuls of sifted flour, and finally add two ounces
• 36:27
  Speaker 1: of water. Baker and cost chocolate and one tablespoonful of
• 36:32
  Speaker 1: butter melted together. Pour the mixture into three well buttered,
• 36:37
  Speaker 1: deep tin plates, and bake in a moderately hot oven
• 36:41
  Speaker 1: for about twenty minutes. Vanilla icing, break the white of
• 36:47
  Speaker 1: one large egg into a bowl and gradually beat into
• 36:51
  Speaker 1: it one cupful of confection as sugar, beat for three minutes.
• 36:56
  Speaker 1: Add half a teaspoonful of vanilla extract and bread thinly
• 37:01
  Speaker 1: on the cakes chocolate icing. Make a vanilla icing and
• 37:07
  Speaker 1: add one tablespoonful of cold water to it. Scrape fine
• 37:12
  Speaker 1: one ounce of water baker and Cose Premium number one chocolate,
• 37:17
  Speaker 1: and put it in a small iron or granite ware
• 37:20
  Speaker 1: saucepan with two tablespoons of confection as sugar and one
• 37:25
  Speaker 1: tablespoonful of hot water. Stir over a hot fire until
• 37:30
  Speaker 1: smooth and glossy. Then add another tablespoonful of hot water.
• 37:36
  Speaker 1: Stir the dissolved chocolate into the vanilla icing chocolate prefitter
• 37:41
  Speaker 1: rolls shave into a cup one ounce of water baker
• 37:46
  Speaker 1: and Cose Premium number one chocolate, and put the cup
• 37:50
  Speaker 1: into a pan of boiling water. Make a paste the
• 37:54
  Speaker 1: same as for a Clare's, save that instead of one
• 37:58
  Speaker 1: tablespoonful of sugar, three must be used. As soon as
• 38:02
  Speaker 1: the paste is cooked, beat in the melted chocolate when cold,
• 38:07
  Speaker 1: add the eggs and beat until light. Drop this batter
• 38:12
  Speaker 1: on lightly buttered pans in round cakes having about a
• 38:16
  Speaker 1: dessert spoonful in each cake. Bake for about twenty minutes
• 38:21
  Speaker 1: in a moderately hot oven. Serve either hot or cold
• 38:25
  Speaker 1: with whipped cream prepared the same as for filling number one.
• 38:29
  Speaker 1: For a Clare's, heap the cream in the center of
• 38:34
  Speaker 1: a flat dish and arrange the prefitter rolls around it.
• 38:38
  Speaker 1: Chocolate ice cream for about two quarts and a half
• 38:43
  Speaker 1: of cream. Use a pint and a half of milk,
• 38:46
  Speaker 1: a quart of thin cream, two cupfuls of sugar, two
• 38:50
  Speaker 1: ounces of water, baker and cose premium number one chocolate,
• 38:54
  Speaker 1: two eggs, and two heaping tablespoonfuls of flour. Put the
• 39:00
  Speaker 1: milk on to boil in a double boiler. Put the
• 39:03
  Speaker 1: flour on one cupful of the sugar in a bowl.
• 39:07
  Speaker 1: Add the eggs and beat the mixture until light. Stir
• 39:11
  Speaker 1: this into the boiling milk and cook for twenty minutes,
• 39:15
  Speaker 1: stirring often. Scrape the chocolate and put it in a
• 39:20
  Speaker 1: small saucepan. Add four tablespoons of sugar, which should be
• 39:25
  Speaker 1: taken from the second cupful, and two tablespoonfuls of hot water.
• 39:30
  Speaker 1: Stir over a hot fire until smooth and glossy. Add
• 39:35
  Speaker 1: this to the cooking mixture. When the preparation has cooked
• 39:39
  Speaker 1: for twenty minutes, take it from the fire and add
• 39:43
  Speaker 1: the remainder of the sugar and the cream, which should
• 39:47
  Speaker 1: be gradually beaten into the hot mixture. Set away to cool,
• 39:52
  Speaker 1: and when cold freeze chocolate cream pies. Beat to a
• 39:58
  Speaker 1: cream half a cupful of butter and a cupful and
• 40:01
  Speaker 1: a quarter of powdered sugar. Add two well beaten eggs,
• 40:06
  Speaker 1: two tablespoons of wine, half a cupful of milk, and
• 40:10
  Speaker 1: a cupful and a half of sifted flour, with which
• 40:13
  Speaker 1: has been mixed a teaspoonful and a half of baking powder.
• 40:18
  Speaker 1: Bake this in four well buttered deep tin plates for
• 40:22
  Speaker 1: about fifteen minutes in a moderate oven. Put half a
• 40:26
  Speaker 1: pint of milk in the double boiler and on the fire.
• 40:30
  Speaker 1: Beat together the yolks of two eggs, three tablespoons of
• 40:34
  Speaker 1: powdered sugar, and a level tablespoonful of flour. Stir this
• 40:39
  Speaker 1: mixture into the boiling milk, beating well. Add one sixth
• 40:44
  Speaker 1: of a teaspoonful of salt, and cook for fifteen minutes,
• 40:48
  Speaker 1: stirring often. When cooked, flavor with half a teaspoonful of
• 40:53
  Speaker 1: vanilla extract. Put two of the cakes on two large plates,
• 40:58
  Speaker 1: spread the cream over them, and lay the other two
• 41:01
  Speaker 1: cakes on top. Beat the whites of the two eggs
• 41:05
  Speaker 1: to a stiff froth, and then beat into them one
• 41:08
  Speaker 1: cupful of powdered sugar and one teaspoonful of vanilla. Shave
• 41:14
  Speaker 1: one ounce of water baker and cose Premium number one
• 41:18
  Speaker 1: chocolate and put it in a small pan with two
• 41:22
  Speaker 1: tablespoonfuls of sugar and one tablespoonful of boiling water. Stir
• 41:29
  Speaker 1: over a hot fire until smooth and glossy. Now add
• 41:33
  Speaker 1: three tablespoonfuls of cream or milk and stir into the
• 41:38
  Speaker 1: beaten egg and sugar. Spread on the pies and set
• 41:42
  Speaker 1: away for a few hours. Chocolate mouse put a three
• 41:47
  Speaker 1: quart mold in a wooden pail, first lining the bottom
• 41:51
  Speaker 1: with fine ice and a thin layer of coarse salt.
• 41:56
  Speaker 1: Pack the space between the mold and the pail solidly
• 42:00
  Speaker 1: with fine ice and coarse salt, using two quarts of
• 42:05
  Speaker 1: salt and ice enough to fill the space. Whip one
• 42:09
  Speaker 1: quart of cream and drain it in a sieve. Whip
• 42:13
  Speaker 1: again all the cream that drains through. Put in a
• 42:16
  Speaker 1: small pan one ounce of water baker and cose Premium
• 42:20
  Speaker 1: number one chocolate, three tablespoonfuls of sugar and one of
• 42:25
  Speaker 1: boiling water and stir over a hot fire until smooth
• 42:29
  Speaker 1: and glossy. Add three tablespoonfuls of cream. Sprinkle a cupful
• 42:34
  Speaker 1: of powdered sugar over the whipped cream. Pour the chocolate
• 42:39
  Speaker 1: in a thin stream into the cream and stir gently
• 42:43
  Speaker 1: until well mixed. Wipe out the chilled mold and turn
• 42:47
  Speaker 1: the cream into it. Cover and then place a little
• 42:51
  Speaker 1: ice lightly on top. Wet a piece of carpet in
• 42:55
  Speaker 1: water and cover the top of the pail. Set away
• 42:59
  Speaker 1: for three or four hours. Then take the mold from
• 43:02
  Speaker 1: the ice, dip it in cold water, wipe, and then
• 43:06
  Speaker 1: turn the moose out on a flat dish. End of
• 43:10
  Speaker 1: section two. Section three of Chocolate and Cocoa Recipes and
• 43:20
  Speaker 1: Handmade Candy Recipes by Maria Parlowa and Janet Mackenzie Hill.
• 43:27
  Speaker 1: This LibriVox recording is in the public domain. All measurements
• 43:32
  Speaker 1: should be level. Formula for making three gallons of breakfast cocoa,
• 43:38
  Speaker 1: half a pound of water baker and cost cocoat, one
• 43:42
  Speaker 1: and a half gallons of water hot one and a
• 43:46
  Speaker 1: half gallons of milk hot. This should not be allowed
• 43:50
  Speaker 1: to boil. Either make it in a large double boiler
• 43:54
  Speaker 1: or a large saucepan or kettle over water. Mix the
• 43:58
  Speaker 1: cocoa with enough cold water to make a paste and
• 44:02
  Speaker 1: be sure it is free from lumps. Heat together the
• 44:06
  Speaker 1: milk and water and pour in the cocoa. Then cook
• 44:10
  Speaker 1: at least an hour, stirring. Occasionally cracked cocoa to one third.
• 44:17
  Speaker 1: A cup of bakered cracked cocoa sometimes called cocoa nibs,
• 44:22
  Speaker 1: use three cups of cold water. Cook slowly at least
• 44:27
  Speaker 1: one hour. The longer the better. Then strain the liquid
• 44:32
  Speaker 1: and add one cup or more if desired of milk,
• 44:36
  Speaker 1: and serve very hot. Do not allow the mixture to
• 44:40
  Speaker 1: boil after milk has been added. Vanilla chocolate with whipped
• 44:45
  Speaker 1: cream one cake, half pound of water, baker and cose
• 44:50
  Speaker 1: vanilla sweet chocolate, four cups of boiling water, pinch of salt,
• 44:56
  Speaker 1: four cups of hot milk. This must be made in
• 44:59
  Speaker 1: a double boiler. Put the chocolate, boiling water and salt
• 45:04
  Speaker 1: in upper part of the double boiler. Stir and beat
• 45:08
  Speaker 1: with a wooden spoon until the chocolate is dissolved and smooth.
• 45:13
  Speaker 1: Add the milk, and when thoroughly hot, strain and serve
• 45:17
  Speaker 1: with unsweetened whipped cream. More cooking will improve it. Chocolate
• 45:23
  Speaker 1: cream pie line a pie plate with rich pie crust,
• 45:28
  Speaker 1: putting on an extra edge of crust, the same as
• 45:31
  Speaker 1: for custard pie. Fill with the chocolate filling made after
• 45:36
  Speaker 1: the following recipe. Bake in a hot oven until crust
• 45:41
  Speaker 1: is done. Remove and when cool, cover with a meringue
• 45:46
  Speaker 1: and brown very slowly in a moderate oven. Chocolate filling
• 45:52
  Speaker 1: one cup of milk, pinch of salt, one and a
• 45:56
  Speaker 1: half squares of Baker's chocolate, two level table spoonfuls of flour,
• 46:03
  Speaker 1: two eggs yolks, five tablespoonfuls of sugar level one teaspoonful
• 46:11
  Speaker 1: of vanilla. Put milk, salt, and chocolate in upper part
• 46:16
  Speaker 1: of the double boiler, and, when hot and smooth, stir
• 46:21
  Speaker 1: in the flour, which has been mixed with enough cold
• 46:24
  Speaker 1: milk to be thin enough to pour into the hot
• 46:27
  Speaker 1: milk cork, stirring constantly until it thickens. Then let it
• 46:33
  Speaker 1: cook eight or ten minutes. Mix the eggs and sugar
• 46:37
  Speaker 1: together and pour the hot mixture over them. Stirring well.
• 46:42
  Speaker 1: Put back in double boiler and cork stirring constantly one minute.
• 46:49
  Speaker 1: Remove and when cool, add one teaspoonful of vanilla merangue,
• 46:56
  Speaker 1: two eggs, white pinch of salt, four level tablespoonfuls of sugar,
• 47:03
  Speaker 1: one teaspoonful of vanilla. Add salt to eggs and beate
• 47:09
  Speaker 1: in a large, shallow dish with fork or egg whip
• 47:13
  Speaker 1: until stiff and flaky, and dish can be turned upside down.
• 47:18
  Speaker 1: Beaten the sugar slowly, then the vanilla, and beaten until
• 47:23
  Speaker 1: the dish can be turned upside down. Cocoa sticks, six
• 47:29
  Speaker 1: tablespoonfuls of butter, three quarter cup of sugar, scant one egg,
• 47:37
  Speaker 1: one tablespoonful of milk, one teaspoonful of vanilla or pinch
• 47:42
  Speaker 1: of cinnamon, five teaspoonfuls of baker's cocoa, one eighth teaspoonful
• 47:49
  Speaker 1: of baking powder, one and a quarter to one and
• 47:53
  Speaker 1: a half cups of sifted pastry flour. Cream the butter
• 47:59
  Speaker 1: into soft, Add the sugar gradually and beat well. Add
• 48:05
  Speaker 1: the beaten egg, milk and vanilla. Mix thoroughly. Sift cocoa,
• 48:12
  Speaker 1: baking powder and a pinch of salt with about one
• 48:16
  Speaker 1: half cup of the flour. Stir this into the mixture first.
• 48:21
  Speaker 1: Then use the remainder of the flour and more if
• 48:24
  Speaker 1: necessary to make a firm dough that will not stick
• 48:29
  Speaker 1: to the fingers. Set on the ice to harden. Sprinkle
• 48:34
  Speaker 1: the board with cocoa and a very little sugar. Use
• 48:38
  Speaker 1: small pieces of the dough at a time, Toss it
• 48:42
  Speaker 1: over the board to prevent sticking. Roll out thin cut
• 48:47
  Speaker 1: in strips about one half inch wide and three inches long,
• 48:52
  Speaker 1: Place closely in pan, and bake in moderately hot oven
• 48:57
  Speaker 1: three or four minutes. Grate care should be taken in
• 49:01
  Speaker 1: the baking to prevent burning. It is advisable to gather
• 49:06
  Speaker 1: the scraps after each rolling, if soft, and set away
• 49:10
  Speaker 1: to harden, for fear of getting in too much cocoa,
• 49:15
  Speaker 1: thus making them bitter. The colder and harder the dough is,
• 49:20
  Speaker 1: the better it can be handled. Therefore, it can be
• 49:23
  Speaker 1: made the day before, using cocoa frosting. Four teaspoonfuls of
• 49:30
  Speaker 1: baker's cocoa, two tablespoonfuls of cold water, three tablespoonfuls of
• 49:38
  Speaker 1: hot water, half a teaspoonful of vanilla about one and
• 49:43
  Speaker 1: three quarter cups of confection as sugar. Put the cocoa
• 49:48
  Speaker 1: in a small saucepan. Add the cold water and stir
• 49:52
  Speaker 1: until perfectly smooth. Then the hot water and cook for
• 49:57
  Speaker 1: one or two minutes. Add the nilla and a speck
• 50:01
  Speaker 1: of salt. Then stir in enough sugar to make it
• 50:04
  Speaker 1: stiff enough to spread nicely. Beaten until smooth and glossy
• 50:10
  Speaker 1: and free from lumps. If too thick, add a little
• 50:14
  Speaker 1: cold water. If not thick enough, add a little sugar.
• 50:19
  Speaker 1: Never make a frosting so stiff that it will have
• 50:23
  Speaker 1: to be made smooth with a wet knife. It is
• 50:26
  Speaker 1: better to let it run to the sides of the
• 50:28
  Speaker 1: cake for frosting. Sides of the cake make a little stiffer.
• 50:34
  Speaker 1: The frosting never cracks as an egg frosting, but it
• 50:38
  Speaker 1: is hard enough to cut nicely. Cocoa sauce two tablespoonfuls
• 50:44
  Speaker 1: of butter, one cup of boiling water, two tablespoonfuls of flour,
• 50:50
  Speaker 1: four tablespoonfuls of sugar, four teaspoonfuls of baker's cocoa, one
• 50:56
  Speaker 1: teaspoonful of vanilla. Melt the butter in the saucepan. Mix
• 51:02
  Speaker 1: the flour and cocoa together and stir into the butter.
• 51:06
  Speaker 1: Add gradually the hot water, stirring and beating each time.
• 51:11
  Speaker 1: Cook until it thickens. Just before serving, add the sugar, vanilla,
• 51:17
  Speaker 1: and a pinch of salt if necessary. Use more cocoa
• 51:22
  Speaker 1: if liked stronger. This sauce will be found excellent for
• 51:26
  Speaker 1: cottage puddings, Dutch apple cakes, steamed apple puddings, et cetera.
• 51:33
  Speaker 1: Cocoa cake half a cup of butter, three quarters of
• 51:37
  Speaker 1: a cup of milk, one cup of sugar, six level
• 51:42
  Speaker 1: tablespoonfuls of baker's cocoa, three eggs, two level teaspoonfuls of
• 51:48
  Speaker 1: baking powder, one teaspoonful of vanilla, one and a half
• 51:54
  Speaker 1: or two cups of sifted pastry flour. Cream the butter,
• 51:59
  Speaker 1: stir in the sugar, gradually, add the unbeaten eggs, and
• 52:04
  Speaker 1: beat all together until very creamy. Sift together one half
• 52:09
  Speaker 1: cup of the flour, the cocoa, and baking powder. Use
• 52:14
  Speaker 1: this flour first, then alternate the milk and remaining flour,
• 52:19
  Speaker 1: using enough to make mixture stiff enough to drop from
• 52:23
  Speaker 1: the spoon. Add vanilla and beat until very smooth. Then
• 52:29
  Speaker 1: bake in loaf in moderately hot oven thirty five or
• 52:34
  Speaker 1: forty minutes. Tests for baking cake. It is baked enough
• 52:40
  Speaker 1: when one it shrinks from the pan, two touching it
• 52:45
  Speaker 1: on the top springs back. Three no singing sound. Cocoamraanue pudding.
• 52:53
  Speaker 1: One cup of milk, two eggs yolks, two tablespoonfuls of flour,
• 53:00
  Speaker 1: pinch of salt, four teaspoonfuls of baker's cocoa, three tablespoonfuls
• 53:07
  Speaker 1: of sugar half a teaspoonful of vanilla. Put the milk
• 53:12
  Speaker 1: in the upper part of the double boiler and heat.
• 53:16
  Speaker 1: Mix flour and cocoa together and soften in a little
• 53:19
  Speaker 1: cold milk. Mix until free from lumps. When the milk
• 53:25
  Speaker 1: is hot, add the flour and cook, stirring, often eight
• 53:30
  Speaker 1: or ten minutes. Beat yolks of eggs lightly, add sugar
• 53:36
  Speaker 1: and salt, and mix well. When mixture in double boiler
• 53:40
  Speaker 1: has cooked sufficiently, strain it over the mixture in the bowl.
• 53:45
  Speaker 1: Put back in double boiler and allow it to cook
• 53:49
  Speaker 1: one or two minutes, stirring constantly, just enough to slightly
• 53:54
  Speaker 1: thicken the eggs. Remove from the stove, and when cool,
• 53:59
  Speaker 1: add vannillla and put in the serving dish. Cover with
• 54:03
  Speaker 1: a meringue. Place dish on a board, put in the
• 54:07
  Speaker 1: oven with the door open, and allow it to remain
• 54:10
  Speaker 1: there for ten or fifteen minutes, and when the meringue
• 54:15
  Speaker 1: will not stick to the fingers, close the door and
• 54:18
  Speaker 1: let it brown slightly. This pudding can be eaten warm
• 54:22
  Speaker 1: or cold, but is much better cold. This will serve
• 54:27
  Speaker 1: four persons generously. Chocolate almonds. Blanch the almonds by pouring
• 54:33
  Speaker 1: boiling water on them and let them stand two or
• 54:37
  Speaker 1: three minutes. Roast them in oven, Dip them in the
• 54:41
  Speaker 1: following recipe for chocolate coating, and drop on paraffin paper.
• 54:47
  Speaker 1: Half pound cake of water, bakers vanilla, sweet chocolate, two
• 54:54
  Speaker 1: level tablespoonfuls of butter, two tablespoonfuls of boiling water. Put
• 55:01
  Speaker 1: chocolate in small saucepan over boiling water, and when melted,
• 55:06
  Speaker 1: stir in butter and water. Mix well. If found to
• 55:12
  Speaker 1: be too thick, add more water if too thin. More chocolate,
• 55:19
  Speaker 1: hot chocolate sauce, one cup of boiling water, pinch of salt,
• 55:25
  Speaker 1: one square of chocolate, half a cup of sugar. Cook
• 55:29
  Speaker 1: all together slowly until it is a consistency of maple
• 55:33
  Speaker 1: syrup or thicker if desired. Just before serving, add one
• 55:39
  Speaker 1: teaspoonful of vanilla. This will keep indefinitely and can be reheated.
• 55:45
  Speaker 1: Cocoa sponge cake four eggs, quarter of a cup of sugar,
• 55:52
  Speaker 1: pinch of salt, four tablespoonfuls of Baker's cocoa, half a
• 55:57
  Speaker 1: cup of sifted pastry flour, one teaspoonful of vanilla. Separate
• 56:03
  Speaker 1: yolks from whites of eggs. Beat yolks in a small
• 56:07
  Speaker 1: bowl with the dover egg beater until very thick. Add sugar, salt,
• 56:13
  Speaker 1: and vanilla, and beat again until very thick. Sift cocoa
• 56:18
  Speaker 1: and the flour together and stir very lightly into the mixture.
• 56:23
  Speaker 1: Fold in the stiffly beaten whites of the eggs, and
• 56:26
  Speaker 1: bake in a loaf in a moderate oven until done.
• 56:31
  Speaker 1: Do not butter the pan, but when cake is baked,
• 56:34
  Speaker 1: invert the pan, and when col remove the cake. Chocolate
• 56:39
  Speaker 1: frosting one square of Baker's chocolate, pinch of salt, five
• 56:46
  Speaker 1: tablespoonfuls of boiling water, one teaspoonful of vanilla, about three
• 56:52
  Speaker 1: cups of sifted confectioners sugar melt the chocolate in bowl
• 56:58
  Speaker 1: over tea kettle, add water, salt, and vanilla, and when smooth,
• 57:04
  Speaker 1: add the sugar and heat until very glossy. Make the
• 57:09
  Speaker 1: frosting stiff enough to spread without using a wet knife.
• 57:13
  Speaker 1: It will keep indefinitely. Chocolate cake or devil's food, five
• 57:20
  Speaker 1: level tablespoonfuls of butter, one and a quarter cups of sugar,
• 57:27
  Speaker 1: three half squares of baker's chocolate melted, three eggs, one
• 57:33
  Speaker 1: teaspoonful of vanilla, three quarters of a cup of milk,
• 57:37
  Speaker 1: three and a half level teaspoonfuls of baking powder, one
• 57:43
  Speaker 1: and a half cups of sifted pastry flour. Cream the butter,
• 57:47
  Speaker 1: add sugar and chocolate, then the unbeaten eggs and vanilla,
• 57:53
  Speaker 1: and beat together until very smooth. Sif the baking powder
• 57:58
  Speaker 1: with one half cup of the flour and juice first,
• 58:03
  Speaker 1: then alternate the milk and the remaining flour and make
• 58:07
  Speaker 1: the mixture stiff enough to drop from the spoon. Beat
• 58:12
  Speaker 1: until very smooth, and bake in loaf in moderate toven
• 58:17
  Speaker 1: For tests see cocoa cake recipe on page twenty five.
• 58:22
  Speaker 1: Chocolate ice cream one quart of milk, pinch of salt,
• 58:28
  Speaker 1: three squares of Baker's chocolate, three level tablespoonfuls of flour,
• 58:34
  Speaker 1: one can of sweetened condensed milk, three eggs, six level
• 58:39
  Speaker 1: tablespoonfuls of sugar, three teaspoonfuls of vanilla. Put milk, salt,
• 58:45
  Speaker 1: and chocolate in double boiler, and when milk is hot
• 58:49
  Speaker 1: and chocolate has melted, stir in the flour previously mixed
• 58:55
  Speaker 1: in a little cold milk. Cook ten minutes, then pour
• 58:59
  Speaker 1: this over the condensed milk, eggs and sugar. Mix together.
• 59:04
  Speaker 1: Cook again for four minutes, stirring strain, and when cool,
• 59:09
  Speaker 1: add vanilla and freeze chocolate whip. One cup of milk,
• 59:16
  Speaker 1: one half squares of Baker's chocolate, pinch of salt, two
• 59:21
  Speaker 1: level tablespoonfuls of cornstarch, two eggs yolks, six level tablespoonfuls
• 59:28
  Speaker 1: of sugar, two teaspoonfuls of vanilla, five eggs whites. Put milk, chocolate,
• 59:37
  Speaker 1: and salt in double boiler. Mix cornstarch in a small
• 59:41
  Speaker 1: quantity of cold milk, and star into the hot milk.
• 59:45
  Speaker 1: When the chocolate has been melted, stir until smooth, then
• 59:50
  Speaker 1: cook twelve minutes. Mix together the yolks of the eggs
• 59:55
  Speaker 1: and sugar. Then put the hot mixture over it. Cook
• 59:59
  Speaker 1: again one or two minutes, stirring when very cold. Just
• 1:00:04
  Speaker 1: before serving, add the vanilla and fold in the stiffly
• 1:00:08
  Speaker 1: beaten whites of the eggs. Pile lightly in a glass dish,
• 1:00:13
  Speaker 1: and serve with lady fingers. A meringue can be made
• 1:00:17
  Speaker 1: of the whites of the eggs and sugar, then folded
• 1:00:20
  Speaker 1: in the chocolate mixture, but it does not stand as long.
• 1:00:25
  Speaker 1: Cocoat marble cake six level tablespoonfuls of butter, one cup
• 1:00:32
  Speaker 1: of granulated sugar, three eggs, one teaspoonful of vanilla, three
• 1:00:39
  Speaker 1: quarters of a cup of milk, three level teaspoonfuls of
• 1:00:44
  Speaker 1: baking powder, about one and three quarter cups of sifted
• 1:00:48
  Speaker 1: flour or flour enough to make mixture stiff enough to
• 1:00:53
  Speaker 1: drop from the spoon. Mix in the order given. Reserve
• 1:00:57
  Speaker 1: one third of this mixture and add to it four
• 1:01:01
  Speaker 1: level tablespoonfuls of baker's cocoa and to the other one
• 1:01:06
  Speaker 1: cup of shredded coconut. Bake thirty five or forty minutes,
• 1:01:11
  Speaker 1: according to size and shape of pan chocolate marble cake.
• 1:01:17
  Speaker 1: This is the same as the cocoa marble cake, add
• 1:01:21
  Speaker 1: to one third of the mixture, one and one half
• 1:01:25
  Speaker 1: squares of Baker's chocolate in place of the cocoa, and
• 1:01:29
  Speaker 1: one cup of chopped walnuts to the other part in
• 1:01:32
  Speaker 1: place of the shredded coconut chocolate jelly, one pint of
• 1:01:37
  Speaker 1: boiling water, one third of a package of jelatin, two
• 1:01:42
  Speaker 1: pinches of salt, two level teaspoonfuls of sugar, one and
• 1:01:47
  Speaker 1: a half squares of Baker's chocolate, one teaspoonful of vanilla.
• 1:01:53
  Speaker 1: Put to the water, salt, and chocolate in a saucepan cork,
• 1:01:58
  Speaker 1: stirring until the chocolate met then let it boil for
• 1:02:02
  Speaker 1: three or five minutes. Soften the gelatine in a little
• 1:02:06
  Speaker 1: cold water and pour the boiling mixture over it. Stir
• 1:02:11
  Speaker 1: until dissolved. Then add sugar and vanilla. Pour into a
• 1:02:16
  Speaker 1: mold and set aside to harden. Serve with cream and
• 1:02:21
  Speaker 1: powdered sugar or sweetened whipped cream. Cottage pudding four level
• 1:02:27
  Speaker 1: teaspoonfuls of butter, two eggs, one cup of sugar, three
• 1:02:32
  Speaker 1: quarters of a cup of milk, two level teaspoonfuls of
• 1:02:36
  Speaker 1: baking powder, one and three quarter cups of sifted flour,
• 1:02:41
  Speaker 1: or enough to make mixture stiff enough to drop from
• 1:02:44
  Speaker 1: the spoon. Bake in buttered gem pans in moderately hot
• 1:02:48
  Speaker 1: oven twenty three or twenty five minutes. If the cake
• 1:02:53
  Speaker 1: springs back after pressing a finger on the top, it
• 1:02:57
  Speaker 1: shows that it is baked enough to make a cocoa
• 1:03:01
  Speaker 1: cottage pudding. Add to the above raw six level tablespoonfuls
• 1:03:06
  Speaker 1: of cocoa serve with a vanilla sauce. Vanilla sauce, two
• 1:03:12
  Speaker 1: level tablespoonfuls of butter, one cup of boiling water, two
• 1:03:17
  Speaker 1: level tablespoonfuls of flour, four level tablespoons of sugar, pinch
• 1:03:23
  Speaker 1: of salt, one teaspoonful of vanilla. Melt butter in saucepan.
• 1:03:29
  Speaker 1: Add flour and salt and mix until smooth. Add slowly
• 1:03:34
  Speaker 1: the boiling water, stirring and beating well. Add sugar and
• 1:03:40
  Speaker 1: milk coconut souflaur one cup of milk, one pinch of salt,
• 1:03:48
  Speaker 1: three level tablespoonfuls of flour softened in a little cold milk,
• 1:03:54
  Speaker 1: two level tablespoonfuls of butter, four level tablespoonfuls of sugar.
• 1:04:00
  Speaker 1: Yolks of four eggs, one teaspoonful of vanilla, one cup
• 1:04:05
  Speaker 1: of shredded coconut, whites of four eggs, heat milk, add
• 1:04:11
  Speaker 1: salt and flour, and cook ten minutes after it is thickened.
• 1:04:16
  Speaker 1: Mix together butter, sugar, and yolks of eggs. Pour hot
• 1:04:21
  Speaker 1: mixture over, stir and well, and set aside to cool.
• 1:04:26
  Speaker 1: Add vanilla and coconut. Lastly fold in the stiffly beaten
• 1:04:31
  Speaker 1: whites of the eggs. Bake in buttered pan in moderate
• 1:04:36
  Speaker 1: oven intill ferm Serve hot with chocolate sauce. Chocolate sauce
• 1:04:43
  Speaker 1: two level tablespoonfuls of butter, one level tablespoonful of flour,
• 1:04:49
  Speaker 1: pinch of salt, one cup of boiling water, one square
• 1:04:54
  Speaker 1: of baker's chocolate, four level tablespoonfuls of sugar, one tea
• 1:05:00
  Speaker 1: teaspoonful of vanilla. Melt butter in saucepan. Add dry flour
• 1:05:05
  Speaker 1: and salt and mix until smooth. Then add slowly the
• 1:05:09
  Speaker 1: hot water, beating well. Add the square of chocolate and
• 1:05:14
  Speaker 1: sugar and stir until melted. Add vanilla just before serving.
• 1:05:20
  Speaker 1: Cocoa biscuit two cups or one pint of sifted flour.
• 1:05:26
  Speaker 1: Three level teaspoonfuls of baking powder, half a teaspoonful of salt,
• 1:05:31
  Speaker 1: two level tablespoonfuls of sugar, four level tablespoonfuls of baker's cocoa,
• 1:05:38
  Speaker 1: two level tablespoonfuls of butter or lard, two thirds of
• 1:05:43
  Speaker 1: a cup of milk, or enough to make a ferm
• 1:05:46
  Speaker 1: but not a stiff dough. Sift all the dry ingredients together,
• 1:05:53
  Speaker 1: Rub in the butter with the tips of the fingers.
• 1:05:56
  Speaker 1: Stir in the required amount of milk out on slightly
• 1:06:01
  Speaker 1: floured board, roll or pat out the desired thickness. Place
• 1:06:06
  Speaker 1: close together in pan, and bake in very hot oven
• 1:06:10
  Speaker 1: ten or fifteen minutes. Cocoa fudge, half a cup of milk,
• 1:06:17
  Speaker 1: three level tablespoonfuls of butter, two and a half cups
• 1:06:21
  Speaker 1: of powdered sugar, six tablespoonfuls of baker's cocoa, pinch of salt,
• 1:06:28
  Speaker 1: one teaspoonful of vanilla. Mix all ingredients together but vanilla cork,
• 1:06:35
  Speaker 1: stirring constantly until it begins to boil. Then cook slowly,
• 1:06:42
  Speaker 1: stirring occasionally, eight or ten minutes, or until it makes
• 1:06:46
  Speaker 1: a firm ball when dropped in cold water. When cooked
• 1:06:50
  Speaker 1: enough Add the vanilla and beat until it seems like
• 1:06:54
  Speaker 1: very cold molasses in winter. Pour into a buttered pan.
• 1:07:00
  Speaker 1: When firm, cut in squares. Great care must be taken
• 1:07:04
  Speaker 1: not to beat too much, because it cannot be poured
• 1:07:09
  Speaker 1: into the pan and will not have a gloss on top.
• 1:07:13
  Speaker 1: End of section three, Section four of Chocolate and Cocoa
• 1:07:23
  Speaker 1: Recipes and Homemade Candy Recipes by Maria Parlowa and Janet
• 1:07:29
  Speaker 1: mackenzie Hill. This LibriVox recording is in the public domain.
• 1:07:35
  Speaker 1: Missus M. E. Robinson's recipes Plain chocolate one ounce or
• 1:07:44
  Speaker 1: square of Baker's Premium chocolate, three tablespoonfuls of sugar, one
• 1:07:51
  Speaker 1: eighth of a teaspoonful of salt, one pint of boiling water,
• 1:07:57
  Speaker 1: one pint of milk. Base the chocolate, sugar, and salt
• 1:08:02
  Speaker 1: in the agate chocolate pot or saucepan. Add the boiling
• 1:08:07
  Speaker 1: water and boil three minutes, stirring once or twice as
• 1:08:13
  Speaker 1: the chocolate is not grated. Add the milk and allow
• 1:08:18
  Speaker 1: it time to heat, being careful not to boil the
• 1:08:21
  Speaker 1: milk and keep it closely covered, as this prevents the
• 1:08:25
  Speaker 1: scum from forming. When ready to serve. Turn in chocolate
• 1:08:31
  Speaker 1: pitcher and beat with dover egg beater until light and foamy.
• 1:08:37
  Speaker 1: Cocoa doughnuts one egg, one half a cup of sugar,
• 1:08:43
  Speaker 1: one half a cup of milk, one quarter teaspoonful of salt,
• 1:08:49
  Speaker 1: one quarter teaspoonful of cinnamon, extract Burnett's, two cups of flour,
• 1:08:57
  Speaker 1: one quarter cup of Baker's Breakfast cuscoa, two teaspoonfuls of
• 1:09:02
  Speaker 1: baking powder. Mix in the order given, Sifting the baking
• 1:09:07
  Speaker 1: powder and cocoa with the flour, roll to one third
• 1:09:12
  Speaker 1: an inch in thickness. Cut and fry cocoa sponge cake
• 1:09:19
  Speaker 1: three eggs, one and a half cups of sugar, half
• 1:09:23
  Speaker 1: a cup of cold water, one teaspoonful of vanilla, one
• 1:09:29
  Speaker 1: and three quarter cups of flour, quarter of a cup
• 1:09:33
  Speaker 1: of Baker's cocoa, two teaspoonfuls of baking powder, one teaspoonful
• 1:09:40
  Speaker 1: of cinnamon. Beat yolks of eggs light, add water, vanilla,
• 1:09:45
  Speaker 1: and sugar. Beat again thoroughly. Then add the flour with
• 1:09:51
  Speaker 1: which the baking powder, cocoa and cinnamon have been sifted.
• 1:09:57
  Speaker 1: Fold in the stiffly beaten whites of eggs. Bake in
• 1:10:01
  Speaker 1: a rather quick oven for twenty five or thirty minutes.
• 1:10:07
  Speaker 1: Cocoa marble cake one third a cup of butter, one
• 1:10:12
  Speaker 1: cup of sugar, one egg, half a cup of milk,
• 1:10:18
  Speaker 1: one teaspoonful of vanilla, two cups of flour, two teaspoonfuls
• 1:10:24
  Speaker 1: of baking powder, three tablespoonfuls of Baker's cocoa cream the butter,
• 1:10:31
  Speaker 1: add sugar, vanilla, and egg. Beat thoroughly, then add flour,
• 1:10:37
  Speaker 1: in which is mix the baking powder and milk alternately
• 1:10:42
  Speaker 1: until all added to one third of the mixture. Add
• 1:10:47
  Speaker 1: the cocoa, and drop the white and brown mixture in
• 1:10:50
  Speaker 1: spoonfuls into small, deep pans, and bake about forty minutes
• 1:10:56
  Speaker 1: in moderate oven. Cocoa buns. Two tablespoonfuls of butter, one
• 1:11:03
  Speaker 1: third of a cup of sugar, one egg, one quarter
• 1:11:07
  Speaker 1: of a teaspoonful of salt, one cup of scalded milk,
• 1:11:12
  Speaker 1: two compressed yeast cakes, softened in half a cup of
• 1:11:17
  Speaker 1: warm water, quarter of a teaspoonful of extract cinnamon, half
• 1:11:23
  Speaker 1: a cup of Baker's Breakfast cocoa, three and a half
• 1:11:27
  Speaker 1: to four cups of flour. Mix in order given. Having
• 1:11:32
  Speaker 1: dough as soft as can be handled, turn on to
• 1:11:35
  Speaker 1: molding board. Roll into a square about an inch in thickness.
• 1:11:41
  Speaker 1: Sprinkle on one half cup of currants. Fold the sides
• 1:11:45
  Speaker 1: to meet the center, then each end to center and
• 1:11:50
  Speaker 1: fold again. Roll as at first, using another one half
• 1:11:55
  Speaker 1: cup currants. Fold, roll and fold again. Place in a
• 1:12:01
  Speaker 1: bowl which is set in pan of warm water. Let
• 1:12:05
  Speaker 1: raise forty minutes. Shape place in pan. Let raise until
• 1:12:11
  Speaker 1: doubled in size. Bake fifteen to twenty minutes. As you
• 1:12:16
  Speaker 1: take from oven, brush the top with white of one egg,
• 1:12:20
  Speaker 1: beaten with one half cup confection as sugar. Let stand
• 1:12:25
  Speaker 1: five minutes. Then they are ready to serve missus Rawra's
• 1:12:30
  Speaker 1: chocolate cake. Two ounces of chocolate, four eggs, half a
• 1:12:36
  Speaker 1: cup of milk, one teaspoonful of vanilla, half a cup
• 1:12:40
  Speaker 1: of butter, one and a half cups of sugar, one
• 1:12:44
  Speaker 1: heaping teaspoonful of baking powder, one and three quarter cups
• 1:12:49
  Speaker 1: of flour. Dissolve the chocolate in five tablespoonfuls of boiling water.
• 1:12:55
  Speaker 1: Beat the butter to a cream. Add the yolks, Beat again,
• 1:13:00
  Speaker 1: then the milk, then the melted chocolate and flour. Give
• 1:13:05
  Speaker 1: the whole a vigorous beating. Now beat the whites of
• 1:13:09
  Speaker 1: their eggs to a stiff froth, and stir them carefully
• 1:13:13
  Speaker 1: into the mixture. Add the vanilla and baking powder. Mix
• 1:13:18
  Speaker 1: quickly and lightly, turn into well greased cake pan, and
• 1:13:23
  Speaker 1: bake in a modra toven forty five minutes from Missus
• 1:13:29
  Speaker 1: Rawa's cookbook Missus Lincoln's Chocolate Caramels. One cup of molasses,
• 1:13:36
  Speaker 1: half a cup of sugar, one quarter of a pound
• 1:13:39
  Speaker 1: of chocolate, cut fine, half a cup of milk, and
• 1:13:43
  Speaker 1: one heaping tablespoonful of butter. Boil all together, stirring all
• 1:13:49
  Speaker 1: the time. When it hardens in cold water, pour it
• 1:13:52
  Speaker 1: into shallow pans, and as it calls, cut in small squares.
• 1:13:58
  Speaker 1: From Missus Lincoln's cookbook, Miss Farmer's Chocolate nougat cake. Quarter
• 1:14:06
  Speaker 1: of a cup of butter, one and a half cups
• 1:14:09
  Speaker 1: of powdered sugar, one egg, one cup of milk, two
• 1:14:13
  Speaker 1: cups of bread flour, three teaspoonfuls of baking powder, half
• 1:14:18
  Speaker 1: a teaspoonful of vanilla, two squares of chocolate melted, half
• 1:14:24
  Speaker 1: a cup of powdered sugar, two thirds of a cup
• 1:14:27
  Speaker 1: of almonds blanched and shredded cream. The butter. Add gradually
• 1:14:32
  Speaker 1: one and one half cups of sugar and egg unbeaten
• 1:14:38
  Speaker 1: when well mixed. Add two thirds milk flour mixed and
• 1:14:42
  Speaker 1: sifted with baking powder and vanilla. To melted chocolate, add
• 1:14:47
  Speaker 1: one third for a cup of powdered sugar. Place on range.
• 1:14:51
  Speaker 1: Add gradually remaining milk and cook until smooth. Call slightly
• 1:14:57
  Speaker 1: and add to cake mixture. Eke fifteen to twenty minutes
• 1:15:02
  Speaker 1: in round layer cake pans. Put between layers and on
• 1:15:06
  Speaker 1: top of cake. White Mountain cream sprinkled with almonds. From
• 1:15:11
  Speaker 1: Boston Cooking School cookbook Fanny Merritt Farmer Missus Armstrong's Chocolate pudding.
• 1:15:20
  Speaker 1: Soften three cups of stale bread in an equal quantity
• 1:15:24
  Speaker 1: of milk, mount two squares of water, baker and coast
• 1:15:28
  Speaker 1: chocolate over hot water, and mix with half a cup
• 1:15:31
  Speaker 1: of sugar, a little salt, three beaten eggs, and half
• 1:15:35
  Speaker 1: a teaspoonful of vanilla. Mix this thoroughly with the bread
• 1:15:40
  Speaker 1: and place in well buttered custard cups. Steam about half
• 1:15:44
  Speaker 1: an hour according to size, and serve in the cups
• 1:15:49
  Speaker 1: or turned out on warm plate. Missus Helen Armstrong Missus
• 1:15:55
  Speaker 1: Armstrong's chocolate Charlotte. Soak a quarter of a package of
• 1:15:59
  Speaker 1: gelatin in one fourth of a cupful of cold water.
• 1:16:04
  Speaker 1: Wip one pint of cream to a froth and put
• 1:16:07
  Speaker 1: it in a bowl, which should be placed in a
• 1:16:10
  Speaker 1: pan of ice water. Put an ounce of water baker
• 1:16:14
  Speaker 1: and coast chocolate in a small pan with two tablespoonfuls
• 1:16:18
  Speaker 1: of sugar and one of boiling water, and stir over
• 1:16:22
  Speaker 1: the hot fire until smooth and glossy. Add to this
• 1:16:26
  Speaker 1: a gill of hot milk and the soaked gelatin, and
• 1:16:30
  Speaker 1: stir until the gelatine is dissolved. Sprinkle a generous half
• 1:16:34
  Speaker 1: cup of powdered sugar over the cream. Now add the
• 1:16:38
  Speaker 1: chocolate and gelatine mixture and stir gently until it begins
• 1:16:42
  Speaker 1: to thicken. Line a quart of Charlotte mold with lady fingers,
• 1:16:48
  Speaker 1: and when the cream is so thick that it will
• 1:16:50
  Speaker 1: just pour, turn it gently into the mold. Place the
• 1:16:54
  Speaker 1: Charlotte in a cold place for an hour or more,
• 1:16:57
  Speaker 1: and at serving time turn out on a flat dish.
• 1:17:02
  Speaker 1: Missus Helen Armstrong chocolate jelly with crystallized green gauges dissolve
• 1:17:09
  Speaker 1: in a quart of water three tablespoonfuls of grated chocolate.
• 1:17:13
  Speaker 1: Let come to a boil simmer ten minutes. Add a
• 1:17:17
  Speaker 1: cup of sugar and a box of jelatin that has
• 1:17:21
  Speaker 1: been softened in a cup of water and strain through
• 1:17:24
  Speaker 1: a jelly bag or two thicknesses of cheesecloth. When almost cold,
• 1:17:30
  Speaker 1: add a dessert spoonful of vanilla and a tablespoonful of brandy.
• 1:17:35
  Speaker 1: Then whisk well add half a pound of crystallized green
• 1:17:39
  Speaker 1: gauges cut into small pieces, pour into a pretty mold, and,
• 1:17:44
  Speaker 1: when cold, served with whipped cream Missus Bedford's Chocolate Crawlers cream,
• 1:17:51
  Speaker 1: two tablespoonfuls of butter and one half a cupful of sugar.
• 1:17:57
  Speaker 1: Gradually add the beaten yolks of three eggs and one
• 1:18:01
  Speaker 1: and one half cupfuls more of sugar, one cupful of
• 1:18:05
  Speaker 1: sour milk, one teaspoonful of vanilla, two ounces of chocolate
• 1:18:10
  Speaker 1: grated and melted over hot water, one third of a
• 1:18:14
  Speaker 1: teaspoonful of soda dissolved in one half of a teaspoonful
• 1:18:18
  Speaker 1: of boiling water. The whites of the eggs whip to
• 1:18:22
  Speaker 1: a stiff froth, and sufficient sifted flour to make a
• 1:18:26
  Speaker 1: soft dough. Roll out, cut into oblongs, divide each into
• 1:18:31
  Speaker 1: three strips, leaving the dough united at one end grayed loosely.
• 1:18:37
  Speaker 1: Pinch the ends together and cook until golden brown. In
• 1:18:41
  Speaker 1: smoking hot fat Missus Cornelia C. Bedford Missus Bedford's Hot
• 1:18:48
  Speaker 1: Cocoa sauce for ice cream. Boil together one and one
• 1:18:53
  Speaker 1: half cupfuls of water and one cupful of sugar for
• 1:18:56
  Speaker 1: two minutes. Add one tablespoonful of arrowroot dissolved in a
• 1:19:02
  Speaker 1: little cold water. Star for a moment, then boil until clear.
• 1:19:07
  Speaker 1: Add two tablespoonfuls of cocoa, which has been dissolved in
• 1:19:11
  Speaker 1: a little hot water, and a tiny pinch of salt,
• 1:19:15
  Speaker 1: and boil three minutes longer. Take from the fire and
• 1:19:19
  Speaker 1: add one teaspoonful of vanilla. Missus Cornelia C. Bedford Missus
• 1:19:26
  Speaker 1: Bedford's Chocolate macaroons. Grate one quarter of a pound of
• 1:19:31
  Speaker 1: chocolate and mix one quarter of a pound of sifted
• 1:19:35
  Speaker 1: powdered sugar and one quarter of a pound of blanched
• 1:19:40
  Speaker 1: and ground almonds. Add a pinch of cinnamon and mix
• 1:19:45
  Speaker 1: to a soft paste with eggs beaten until thick. Drop
• 1:19:49
  Speaker 1: in half teaspoonfuls on slightly buttered paper and bake in
• 1:19:53
  Speaker 1: a moderate oven. Do not take from the paper until cold.
• 1:19:58
  Speaker 1: Then brush the underside with cold water, and the paper
• 1:20:02
  Speaker 1: can be readily ripped off. Missus Cornelia C. Bedford missus
• 1:20:09
  Speaker 1: Ewing's Creamy Cocoa Star together in a saucepan, half a
• 1:20:15
  Speaker 1: cup of water, Baker and Co's Breakfast cocoa, half a
• 1:20:20
  Speaker 1: cup of flour, half a cup of granulated sugar, and
• 1:20:25
  Speaker 1: half a teaspoonful of salt. Add gradually one quart of
• 1:20:31
  Speaker 1: boiling water and let the mixture boil five minutes, stirring
• 1:20:36
  Speaker 1: it constantly. Remove from the fire, Add a quart of
• 1:20:41
  Speaker 1: boiling milk, and serve. If desired, a spoonful of whit
• 1:20:47
  Speaker 1: cream may be put in each cup before filling with
• 1:20:50
  Speaker 1: the cocoa. The proportions given will make delicious creamy cocoa
• 1:20:57
  Speaker 1: sufficient to serve twelve persons. The flour should be sifted
• 1:21:02
  Speaker 1: before it is measured by missus Emma p Ewing, author
• 1:21:08
  Speaker 1: of the Art of Cookery. Missus Ewing's Creamy Chocolate Mix
• 1:21:14
  Speaker 1: together half a cup of sifted flour, half a cup
• 1:21:18
  Speaker 1: of granulated sugar, and half a teaspoonful of salt. Put
• 1:21:24
  Speaker 1: into a saucepan half a cup of water, Baker and
• 1:21:27
  Speaker 1: Co's Premium Number one chocolate, finely shaved, Add one quart
• 1:21:35
  Speaker 1: of boiling water, star until dissolved. Add the flour, sugar
• 1:21:40
  Speaker 1: and salt, and boil gently, stirring constantly, five minutes. Then
• 1:21:47
  Speaker 1: stir in a quart of boiling milk and starve with
• 1:21:51
  Speaker 1: or without whipped cream. Missus Emma p Ewing, author of
• 1:21:57
  Speaker 1: the Art of Cookery. Missus Hills Cocoa Frappe. Mix half
• 1:22:03
  Speaker 1: a pound of cocoa and three cupfuls of sugar. Cook
• 1:22:07
  Speaker 1: with two cupfuls of boiling water until smooth. Add to
• 1:22:12
  Speaker 1: three quartz and a half of milk, scolded with cinnamon bark.
• 1:22:17
  Speaker 1: Cook for ten minutes. Beaten the beaten whites of two eggs.
• 1:22:23
  Speaker 1: Mix with a cupful of sugar and a pint of
• 1:22:26
  Speaker 1: whipped cream. Cool flavor with vanilla, extract and freeze. Serve
• 1:22:32
  Speaker 1: in cups. Garnish with whipped cream. Janet Mackenzie Hill Ladies
• 1:22:39
  Speaker 1: Home Journal, Missus Hills Chocolate Puffs. Star a cupful of
• 1:22:45
  Speaker 1: flour into a cupful of water and half a cupful
• 1:22:49
  Speaker 1: of butter, boiling together. Remove from fire, beaten an ounce
• 1:22:55
  Speaker 1: of melted chocolate, and one at a time, three large
• 1:22:59
  Speaker 1: air eggs. Shape with forcing bag and rose tube. Bake,
• 1:23:05
  Speaker 1: cut off the tops and put into each cake a
• 1:23:08
  Speaker 1: tablespoonful of strawberry preserves. Cover with whipped cream, sweetened and flavored.
• 1:23:16
  Speaker 1: Janet Mackenzie Hill Ladies, Home Journals. Miss Farmer's Chocolate Cream Candy,
• 1:23:24
  Speaker 1: two cups of sugar, two thirds of a cup of milk,
• 1:23:29
  Speaker 1: one tablespoonful of butter, two squares of chocolate, one teaspoonful
• 1:23:35
  Speaker 1: of vanilla. Put butter into granite saucepan. When melted, add
• 1:23:41
  Speaker 1: sugar and milk. Heat to boiling point, then add chocolate
• 1:23:46
  Speaker 1: and stir constantly until chocolate is melted. Boil thirteen minutes.
• 1:23:53
  Speaker 1: Remove from fire, add vanilla and beate intil creamy and
• 1:23:58
  Speaker 1: mixture begins to august slightly around edge of saucepan, call
• 1:24:03
  Speaker 1: slightly and mark in squares. Omit vanilla and add while
• 1:24:10
  Speaker 1: cooking one fourth of a teaspoonful of cinnamon. Boston Cooking
• 1:24:15
  Speaker 1: School cook Book, Fanny Merrit Farmer, Missus Saltsbacker's Chocolate Hearts
• 1:24:24
  Speaker 1: meld by standing over hot water three ounces of unsweetened chocolate.
• 1:24:30
  Speaker 1: Add a pound of sifted powdered sugar and mix thoroughly.
• 1:24:34
  Speaker 1: Mark to a stiff yet pliable paste with the unbeaten
• 1:24:39
  Speaker 1: whites of three eggs or less, adding vanilla to flavor.
• 1:24:44
  Speaker 1: If the paste seems too soft, add more sugar, Break
• 1:24:48
  Speaker 1: off in small pieces, and roll out about one fourth
• 1:24:52
  Speaker 1: of an inch thick, sprinkling the board, and paste with
• 1:24:56
  Speaker 1: granulated sugar instead of flour. Cut with a tiny heart
• 1:25:01
  Speaker 1: shaped cake cutter. Any other small cake cutter will do,
• 1:25:06
  Speaker 1: and place on pans oil just enough to prevent sticking.
• 1:25:11
  Speaker 1: Bake in a very moderate oven. When done, they will
• 1:25:15
  Speaker 1: feel farm to the touch, a solid crust having formed
• 1:25:19
  Speaker 1: over the top. They should be very light and will
• 1:25:24
  Speaker 1: loosen easily from the pan after being allowed to stand
• 1:25:28
  Speaker 1: a moment to cool. The success of these cakes depends
• 1:25:33
  Speaker 1: upon the oven, which should not be as cool as
• 1:25:36
  Speaker 1: for meringue, nor quite so hot as for sponge cake.
• 1:25:41
  Speaker 1: If properly made, they are very excellent, and but little labor.
• 1:25:47
  Speaker 1: Use the yolks for chocolate whips from Good Housekeeping. Cocoa
• 1:25:54
  Speaker 1: Charlotte without cream. One pint of water, whites of two eggs,
• 1:26:00
  Speaker 1: half a teaspoonful of vanilla, half a cup of sugar,
• 1:26:05
  Speaker 1: two level tablespoonfuls of corn starch, half a teaspoonful of cinnamon,
• 1:26:11
  Speaker 1: three tablespoonfuls of cocoa. Dissolve the corn starch in a
• 1:26:17
  Speaker 1: quarter of a cup of cold water, add it to
• 1:26:21
  Speaker 1: the pint of boiling water. Stir until it thickens. Add
• 1:26:26
  Speaker 1: the sugar and the cocoa, which have been thoroughly mixed together.
• 1:26:30
  Speaker 1: Remove from the fire. Add the cinnamon and vanilla, and
• 1:26:34
  Speaker 1: pour slowly over the stiffly beaten whites of eggs. Pour
• 1:26:39
  Speaker 1: at once into a pudding, mold and put away in
• 1:26:42
  Speaker 1: a cold place to harden. Serve with plain cream, map
• 1:26:48
  Speaker 1: Richard Delon chocolate fudge with fruit, two cups of sugar,
• 1:26:55
  Speaker 1: one half cup of milk, one half cup of molasses,
• 1:27:00
  Speaker 1: one half cup of butter. Mix all together and boil
• 1:27:05
  Speaker 1: seven minutes. Add one half cup of Baker's chocolate and
• 1:27:09
  Speaker 1: boil seven minutes longer. Then add two tablespoonfuls of figs,
• 1:27:15
  Speaker 1: two tablespoonfuls of raisins, one half a cup of English walnuts,
• 1:27:21
  Speaker 1: and one teaspoonful of vanilla chocolate macaroons. Stir to a paste.
• 1:27:28
  Speaker 1: Whites of seven eggs three fourths a pound of sifted sugar,
• 1:27:33
  Speaker 1: one half a pound of almonds pounded very fine, and
• 1:27:36
  Speaker 1: two ounces of grated Baker's chocolate. Have ready wafer paper
• 1:27:41
  Speaker 1: cut round on which lay pieces of the mixture rolled
• 1:27:45
  Speaker 1: to fit the wafer. Press one half a blanched almond
• 1:27:49
  Speaker 1: on each macaroon and bake in a moderate toven pet
• 1:27:53
  Speaker 1: its four. Bake a simple light sponge cake in a
• 1:27:57
  Speaker 1: shallow biscuit tin or dripping pan, and when cold, turn
• 1:28:02
  Speaker 1: out on the molding board and cut into small donimos
• 1:28:07
  Speaker 1: or diamonds. They should be about an inch in depth.
• 1:28:12
  Speaker 1: Split each one and spread jelly or frosting between the layers.
• 1:28:16
  Speaker 1: Then ice tops and sides with different tinted icings. Pale
• 1:28:21
  Speaker 1: green flavored with pistachio, pale pink with rose, yellow with orange,
• 1:28:28
  Speaker 1: white with almond. Little domino cakes are also pretty. Ice
• 1:28:34
  Speaker 1: the cakes on top and sides with white icing. Then,
• 1:28:37
  Speaker 1: when hard, put on a second layer of chocolate using
• 1:28:41
  Speaker 1: Walter baker and Cos unsweetened chocolate and made as four
• 1:28:46
  Speaker 1: layer cake, dipping the brush into the melted chocolate to
• 1:28:50
  Speaker 1: make the spots candid violets, bits of citron cut into
• 1:28:55
  Speaker 1: fancy shapes, candid cherries, and angella may all be utilized
• 1:29:02
  Speaker 1: in making pretty designs in decoration. American Housekeeper potato cake
• 1:29:09
  Speaker 1: two cups of white sugar, one cup of butter, one
• 1:29:13
  Speaker 1: cup of hot mashed potatoes, one cup of chopped walnuts,
• 1:29:18
  Speaker 1: half a cup of sweet milk, two cups of flour,
• 1:29:22
  Speaker 1: four eggs, well beaten, five teaspoonfuls of melted chocolate, one
• 1:29:28
  Speaker 1: tablespoonful each of cloves, cinnamon, and nutmeg, two teaspoonfuls of
• 1:29:34
  Speaker 1: baking powder. Bake in layers and used marshmallow filling. Spanish
• 1:29:40
  Speaker 1: chocolate cake. One cup of sugar, one half a cup
• 1:29:44
  Speaker 1: of butter, one half a cup of sweet milk, three
• 1:29:48
  Speaker 1: cups of flour, two eggs, one teaspoonful of soda dissolved
• 1:29:54
  Speaker 1: in hot water, put on the stove, one cup of milk,
• 1:29:59
  Speaker 1: one half a cup of baker's chocolate, grated star until dissolved,
• 1:30:04
  Speaker 1: then stir into it. One cup of sugar and the
• 1:30:07
  Speaker 1: yolk of one egg, stirred together when call flavor with vanilla.
• 1:30:13
  Speaker 1: While this is calling, beat up the first part of
• 1:30:16
  Speaker 1: the cake and add the chocolate custard, bacon layers, ice
• 1:30:21
  Speaker 1: on top and between the layers. End of section four,
• 1:30:31
  Speaker 1: Section five of Chocolate and Cocoa Recipes and handmade candy
• 1:30:37
  Speaker 1: Recipes by Maria Parloa and Janet mackenzie Hill. This LibriVox
• 1:30:43
  Speaker 1: recording is in the public domain. Homemade candy recipes specially
• 1:30:49
  Speaker 1: prepared by missus Janet mackenzie Hill. Pepper mince, chocolate mince,
• 1:30:56
  Speaker 1: et cetera, uncooked fondant white of one egg, two tablespoonfuls
• 1:31:03
  Speaker 1: of cold water, sifted confection as sugar, half teaspoonful of
• 1:31:10
  Speaker 1: essence of peppermint or a few drops of oil of peppermint,
• 1:31:15
  Speaker 1: one or two squares of Baker's chocolate, green color paste
• 1:31:20
  Speaker 1: pink color paste. Beat the egg on a plate, add
• 1:31:25
  Speaker 1: the cold water, and gradually work in sugar enough to
• 1:31:29
  Speaker 1: make a farm paste. Divide the sugar paste into three
• 1:31:33
  Speaker 1: parts to one part, add the peppermint and a very
• 1:31:38
  Speaker 1: little of the green color paste. Take the paste from
• 1:31:42
  Speaker 1: the jar with a wooden toothpick, add but a little work,
• 1:31:47
  Speaker 1: and knead the mixture until the paste is evenly distributed throughout.
• 1:31:52
  Speaker 1: Roll the candy into a sheet one fourth an inch thick,
• 1:31:57
  Speaker 1: then cut out into small rounds or other shape with
• 1:32:01
  Speaker 1: any utensil that is convenient color the second part of
• 1:32:06
  Speaker 1: very delicate pink flavor with rose, extract and cut out
• 1:32:11
  Speaker 1: in the same manner as the fast to the last part.
• 1:32:15
  Speaker 1: Add one or two squares of Baker's chocolate melted over
• 1:32:19
  Speaker 1: hot water and flavor with peppermint. Add also a little water,
• 1:32:25
  Speaker 1: as the chocolate will make the mixture thick and crumbly.
• 1:32:29
  Speaker 1: Begin by adding a tablespoonful of water, then add more
• 1:32:34
  Speaker 1: if necessary. Knead and cut These as the others chocolate, caramel, walnuts,
• 1:32:41
  Speaker 1: uncooked fondant white of one egg, three tablespoonfuls of maple
• 1:32:48
  Speaker 1: or caramel syrup, one tablespoonful of water sifted confection as sugar,
• 1:32:55
  Speaker 1: one teaspoonful of vanilla. Extract two or more squares of
• 1:32:59
  Speaker 1: baked chocolate english walnuts. Beat the white of eggs slightly,
• 1:33:06
  Speaker 1: add the syrup, water, sugar, as kneaded, the chocolate melted
• 1:33:11
  Speaker 1: over hot water, and the vanilla. Also more water if necessary.
• 1:33:16
  Speaker 1: Work with a silver plated knife and knead until thoroughly mixed.
• 1:33:21
  Speaker 1: Then break off small pieces of uniform size and roll
• 1:33:25
  Speaker 1: them into balls in the hollow of the hand. Flatten
• 1:33:29
  Speaker 1: the balls a little. Set the half of an English walnut,
• 1:33:34
  Speaker 1: upon each pressing the nut into the candy and thus
• 1:33:37
  Speaker 1: flattening it still more. The caramel gives the chocolate a
• 1:33:42
  Speaker 1: particularly nice flavor. How to coat candies, et cetera with
• 1:33:47
  Speaker 1: Baker's Dot chocolate. Half a pound of dot chocolate will
• 1:33:52
  Speaker 1: coat quite a number of candy or other centers. But
• 1:33:56
  Speaker 1: as depth of chocolate and an even temperature during the
• 1:34:00
  Speaker 1: whole time one is at work are essential, it is
• 1:34:04
  Speaker 1: well when convenient to melt a larger quantity of chocolate
• 1:34:09
  Speaker 1: when cold. The unused chocolate may be cut from the
• 1:34:12
  Speaker 1: dish and set aside for use at a future time.
• 1:34:16
  Speaker 1: If the chocolate be at the proper temperature when the
• 1:34:18
  Speaker 1: scenters are dipped in it, it will give a rich,
• 1:34:22
  Speaker 1: glossy coating free from spots, and the candies will not
• 1:34:26
  Speaker 1: have a spreading base. After a few centers have been dipped,
• 1:34:31
  Speaker 1: set them in a cool place to harden. The necessary
• 1:34:35
  Speaker 1: utensils are a wire fork and a very small double boiler.
• 1:34:39
  Speaker 1: That inner dish of the boiler should be of such
• 1:34:42
  Speaker 1: size that the melted chocolate will come nearly to the
• 1:34:46
  Speaker 1: top of it. Break the chocolate in small pieces and
• 1:34:49
  Speaker 1: surround with warm water. Stir occasionally while melting. When the
• 1:34:54
  Speaker 1: melted chocolate has called to about eighty degrees fahrenheit, it
• 1:34:58
  Speaker 1: is ready to be used. Drop whatever it is to
• 1:35:02
  Speaker 1: be coated into the chocolate with the fork, push it
• 1:35:06
  Speaker 1: below the chocolate, lift out, draw across the edge of
• 1:35:10
  Speaker 1: the dish, and drop onto a piece of table oil
• 1:35:13
  Speaker 1: cloth or onto waxed paper. Do not let a drop
• 1:35:17
  Speaker 1: of water get into the chocolate. Chocolate dipped peppermints uncooked
• 1:35:23
  Speaker 1: fondent prepare green, white, pink, and chocolate colored mince by
• 1:35:28
  Speaker 1: the first recipe. After they have dried off a little
• 1:35:33
  Speaker 1: run a spatula under each, and turn to dry the
• 1:35:37
  Speaker 1: other side. Coat with Baker's Dot chocolate, ginger, cherry, apricot,
• 1:35:43
  Speaker 1: and nut chocolates, white of one egg, two tablespoonfuls of
• 1:35:49
  Speaker 1: cold water, sifted confectionless sugar, almond or rose extract preserved, ginger,
• 1:35:57
  Speaker 1: candid cherries, can apricots, halves of almonds, halves of pecan nuts,
• 1:36:05
  Speaker 1: half a pound of Baker's Dot chocolate. Use the first
• 1:36:09
  Speaker 1: four ingredients in making uncooked fondant. Caramel syrup is a
• 1:36:14
  Speaker 1: great addition to this fondant, especially if nuts are to
• 1:36:18
  Speaker 1: be used. Use three tablespoonfuls of syrup and one tablespoonful
• 1:36:23
  Speaker 1: of water with one egg white instead of the two
• 1:36:26
  Speaker 1: tablespoonfuls of water indicated in the recipe. Mark the fondant
• 1:36:32
  Speaker 1: for some time, then break off little bits and wrap
• 1:36:36
  Speaker 1: around small pieces of the fruit. Then roll in the
• 1:36:40
  Speaker 1: hollows of the hand into balls or oblongs. For other candies,
• 1:36:45
  Speaker 1: roll a piece of the fondant into a ball, flatten
• 1:36:49
  Speaker 1: it with the fingers, and use to cover a whole
• 1:36:51
  Speaker 1: pecan or English walnut meat. Set each shape on a
• 1:36:56
  Speaker 1: plate as it is finished. They will harden very quickly.
• 1:37:00
  Speaker 1: Dip these one by one in Baker's dot chocolate and
• 1:37:05
  Speaker 1: set on an oilcloth. Chocolate peanut clusters. Shell a quart
• 1:37:11
  Speaker 1: of freshly roasted peanuts and remove the skins. Drop the
• 1:37:15
  Speaker 1: peanuts one by one into the center of a dish
• 1:37:19
  Speaker 1: of dot chocolate made ready for use. Lift out onto
• 1:37:24
  Speaker 1: oilcloth with a dipping fork. A wire fork comes for
• 1:37:28
  Speaker 1: the purpose, but a silver oyster fork answers nicely to
• 1:37:33
  Speaker 1: make groups of three nuts, two below side by side,
• 1:37:37
  Speaker 1: and one above and between the others. Chocolate coated almonds.
• 1:37:43
  Speaker 1: Select nuts that are plump at the ends, use them
• 1:37:46
  Speaker 1: without blanching brush to remove dust. Melt dot chocolate, and
• 1:37:52
  Speaker 1: when called properly, drop the nuts one at a time
• 1:37:56
  Speaker 1: into the center of it. Push the nuts under with
• 1:37:59
  Speaker 1: the fork, then drop onto waxed paper or oilcloth. In
• 1:38:05
  Speaker 1: removing the fork, make a design on the top of
• 1:38:08
  Speaker 1: each nut. These are easily prepared and are particularly good
• 1:38:13
  Speaker 1: plain and chocolate dipped Parisian sweets. Half a cup of
• 1:38:18
  Speaker 1: saltana raisins, five figs, one cup of dates, two ounces citron,
• 1:38:25
  Speaker 1: two thirds of a cup of nut meats, almonds, filberts, pecans,
• 1:38:31
  Speaker 1: or walnuts one variety or a mixture, one half ounces
• 1:38:37
  Speaker 1: of Baker's chocolate, one third of a cup of confection
• 1:38:41
  Speaker 1: as sugar, one quarter of a teaspoonful of salt chocolate
• 1:38:46
  Speaker 1: fondant or Baker's Dot chocolate. Pour boiling water over the
• 1:38:51
  Speaker 1: figs and dates. Let boil up once, then drain as
• 1:38:56
  Speaker 1: dry as possible. Remove stones from the dates, then stem
• 1:39:00
  Speaker 1: ends from the figs. Chop the fruit and nutmeats. Almonds
• 1:39:05
  Speaker 1: should be blanched in a food chopper. Add the salt,
• 1:39:09
  Speaker 1: add the sugar, and work the whole to a smooth paste.
• 1:39:13
  Speaker 1: Add the chocolate melted and work it evenly through the mass.
• 1:39:18
  Speaker 1: Add more sugar if it is kneaded, and roll the
• 1:39:21
  Speaker 1: mixture into a sheet one fourth an inch thick, cut
• 1:39:26
  Speaker 1: into strips an inch wide. Cut the strips into diamond
• 1:39:30
  Speaker 1: shaped pieces or squares. Roll these in confection as sugar,
• 1:39:36
  Speaker 1: or dip them in chocolate fondant or in Baker's Dot chocolate,
• 1:39:40
  Speaker 1: and sprinkle a little fine chopped pistachio nut meats on
• 1:39:45
  Speaker 1: the top of the dipped pieces. When rolling the mixture,
• 1:39:50
  Speaker 1: use confection ass sugar on board and rolling pin stuffed
• 1:39:54
  Speaker 1: dates chocolate dipped cut choice dates open on one side
• 1:40:00
  Speaker 1: and remove the seeds. Fill the open space in the
• 1:40:04
  Speaker 1: dates with a strip of preserved ginger or pineapple, chopped nuts,
• 1:40:08
  Speaker 1: or chopped nuts mixed with white or chocolate fondant. Press
• 1:40:14
  Speaker 1: the dates into a compact form to keep in the filling.
• 1:40:17
  Speaker 1: Then dip them one by one in dot chocolate, chocolate, oysterrettes,
• 1:40:24
  Speaker 1: plain and with chopped figs, oyster crackers, salted preferred fine
• 1:40:31
  Speaker 1: chopped roasted peanuts or raisins, or three or four basket figs,
• 1:40:38
  Speaker 1: or a little French fruit cut in very small bits.
• 1:40:42
  Speaker 1: Half a pound or more of Baker's Dot chocolate. Select
• 1:40:47
  Speaker 1: fresh baked crackers free from crumbs, Dip in Dot chocolate,
• 1:40:53
  Speaker 1: made ready as in previous recipes, and dispose on oil
• 1:40:58
  Speaker 1: cloth or wax paper. For a change, add figs or
• 1:41:03
  Speaker 1: other fruit, cut very fine, or chopped nuts to the chocolate,
• 1:41:09
  Speaker 1: ready for dipping. Turkish paste with French fruit chocolate flavored
• 1:41:15
  Speaker 1: three level tablespoonfuls of granulated gelatine, half a cup of
• 1:41:21
  Speaker 1: cold water, two cups of sugar, two thirds of a
• 1:41:25
  Speaker 1: cup of cold water, one teaspoonful of ground cinnamon, two
• 1:41:31
  Speaker 1: squares of Baker's chocolate, one teaspoonful of vanilla extract. One
• 1:41:37
  Speaker 1: cup of French candid fruit, cherries, angelica, citron et cetera,
• 1:41:44
  Speaker 1: chopped fine. Let the gelatine stand in the half cup
• 1:41:48
  Speaker 1: of cold water until it has taken up all of
• 1:41:51
  Speaker 1: the water. Stir the sugar and the two thirds of
• 1:41:55
  Speaker 1: a cup of cold water over the fire until the
• 1:41:58
  Speaker 1: sugar is dissolved and the syrup is boiling. Then add
• 1:42:02
  Speaker 1: the gelatin and let cook for twenty minutes. Add the
• 1:42:07
  Speaker 1: cinnamon the chocolate, melt it over hot water and beat
• 1:42:12
  Speaker 1: all together. Then add the vanilla and the fruit let's
• 1:42:16
  Speaker 1: stand in a cool place for a time. Then, when
• 1:42:19
  Speaker 1: it thickens a little, turn into an unbuttered bread pan
• 1:42:24
  Speaker 1: and set aside until the next day to unmold. Separate
• 1:42:28
  Speaker 1: the paste from the pan at the edge. With a
• 1:42:32
  Speaker 1: sharp pointed knife, sift confection of sugar over the top.
• 1:42:37
  Speaker 1: Then with the tips of the fingers, gently pour the
• 1:42:40
  Speaker 1: paste from the pan to a board dredged with confection
• 1:42:44
  Speaker 1: of sugar. Cut into strips, then into small squares. Roll
• 1:42:50
  Speaker 1: each square in confection of sugar. In cutting, keep sugar
• 1:42:55
  Speaker 1: between the knife and the paste. Choice chocolate pecan pralens
• 1:43:02
  Speaker 1: three cups of granulated sugar, one cup of cream, one
• 1:43:07
  Speaker 1: cup of sugar cooked to caramel, two squares of baker's chocolate,
• 1:43:13
  Speaker 1: three cups of pecan nut meats. Stir the sugar and
• 1:43:18
  Speaker 1: cream over the fire until the sugar is melted, then
• 1:43:22
  Speaker 1: let to boil to the soft ball degree or to
• 1:43:26
  Speaker 1: two hundred and thirty six degrees fahrenheit. Add the chocolate,
• 1:43:31
  Speaker 1: melted or shaved fine and beat it in. Then pour
• 1:43:35
  Speaker 1: the mixture onto the cup of sugar cooked to caramel.
• 1:43:39
  Speaker 1: Let the mixture boil up once, then remove from the fire.
• 1:43:44
  Speaker 1: Add the nut meats and beat until the mass begins
• 1:43:48
  Speaker 1: to thicken. When cold enough to hold its shape, drop
• 1:43:52
  Speaker 1: onto an oil cloth or marble a teaspoonful in a place,
• 1:43:57
  Speaker 1: and at once set a half nut meat on each.
• 1:44:01
  Speaker 1: Two persons are needed to make these pralines, one to
• 1:44:04
  Speaker 1: drop the mixture, the other to decorate with the halves
• 1:44:08
  Speaker 1: of the nuts. The mixture becomes smooth and firm almost instantly.
• 1:44:13
  Speaker 1: Maple or brown sugar may be used in place of
• 1:44:17
  Speaker 1: all or a part of the quantity of granulated sugar
• 1:44:22
  Speaker 1: designated vesa fudge two cups of white granulated sugar, one
• 1:44:29
  Speaker 1: cup of cream, one tablespoonful of butter, quarter of a
• 1:44:34
  Speaker 1: cake of Baker's Premium Number one chocolate. Put in the
• 1:44:39
  Speaker 1: sugar and cream, and when this becomes hot, put in
• 1:44:42
  Speaker 1: the chocolate, broken up into fine pieces. Stir vigorously and constantly.
• 1:44:49
  Speaker 1: Put in butter when it begins to boil. Stir until
• 1:44:53
  Speaker 1: it creams when beaten on a saucer. Then remove and
• 1:44:57
  Speaker 1: beat until quite cool, and pour into buttered tins. When cold,
• 1:45:03
  Speaker 1: cut in diamond shaped pieces. Smith collage fudge melt one
• 1:45:09
  Speaker 1: quarter cup of butter. Mix together in a separate dish,
• 1:45:14
  Speaker 1: one cup of white sugar, one cup of brown sugar,
• 1:45:18
  Speaker 1: one quarter cup of molasses, and one half cup of cream.
• 1:45:23
  Speaker 1: Add this to the butter, and after it has been
• 1:45:25
  Speaker 1: brought to a boil, continue boiling for two and one
• 1:45:29
  Speaker 1: half minutes, stirring rapidly. Then add two squares of Baker's
• 1:45:34
  Speaker 1: Premium number one chocolate, scraped fine. Boil this five minutes,
• 1:45:40
  Speaker 1: stirring it first rapidly and then more slowly towards the end.
• 1:45:45
  Speaker 1: After it has been taken from the fire, add one
• 1:45:48
  Speaker 1: and one half teaspoonfuls of vanilla, then stir constantly until
• 1:45:54
  Speaker 1: the mass thickens. Pour into buttered pan and set in
• 1:45:58
  Speaker 1: a cool place. Wellesley marsh mallow fudge. Heat two cups
• 1:46:04
  Speaker 1: of granulated sugar and one cup of rich milk cream
• 1:46:08
  Speaker 1: is better. Add two squares of Baker's chocolate and boil
• 1:46:13
  Speaker 1: until it hardens in cold water. Just before it is done,
• 1:46:18
  Speaker 1: add a small piece of butter. Then begin to stir
• 1:46:21
  Speaker 1: in marshmallows, crushing and beating them with a spoon. Continue
• 1:46:26
  Speaker 1: to stir in marshmallows after the fudge has been taken
• 1:46:30
  Speaker 1: from the fire, until half a pound has been stirred
• 1:46:33
  Speaker 1: into the fudge. Call in sheets three quarters of an
• 1:46:37
  Speaker 1: inch thick and cut in cubes. Double fudge, two cups
• 1:46:43
  Speaker 1: of granulated sugar, two squares of Baker's chocolate, half a
• 1:46:48
  Speaker 1: cup of cream, one tablespoonful of butter. Boil seven minutes,
• 1:46:53
  Speaker 1: then beat and spread in buttered tin to cool. Two
• 1:46:58
  Speaker 1: cups of brown sugar, half a cup of cream, one
• 1:47:02
  Speaker 1: teaspoonful of vanilla extract, one cup of walnut meats chopped
• 1:47:07
  Speaker 1: fine butter size of a walnut. Marbled fudge, two cups
• 1:47:13
  Speaker 1: of granulated sugar, quarter a cup of glucose pure corn syrup,
• 1:47:20
  Speaker 1: one and half cups of cream, one tablespoonful of butter,
• 1:47:25
  Speaker 1: two squares of Baker's chocolate scraped fine or melted, two
• 1:47:30
  Speaker 1: teaspoonfuls of vanilla. Stir the sugar, glucose, and cream over
• 1:47:36
  Speaker 1: a slack fire until the sugar is melted. Move the
• 1:47:40
  Speaker 1: saucepan to a hotter part of the range and continue
• 1:47:44
  Speaker 1: stirring until the mixture boils. Then let boil, stirring every
• 1:47:49
  Speaker 1: three or four minutes very gently until the thermometer registers
• 1:47:54
  Speaker 1: two hundred and thirty six degrees fahrenheit, or till a
• 1:47:58
  Speaker 1: soft ball can be formed. In cold water. Remove from
• 1:48:02
  Speaker 1: the fire and pour one half of the mixture over
• 1:48:05
  Speaker 1: the chocolate. Set both dishes on a cake rack or
• 1:48:09
  Speaker 1: on something that will allow the air to circulate below
• 1:48:13
  Speaker 1: the dishes. When the mixture calls a little, get someone
• 1:48:17
  Speaker 1: to beat one dish of the fudge. Add a teaspoonful
• 1:48:20
  Speaker 1: of vanilla to each dish and beat until thick and
• 1:48:24
  Speaker 1: slightly grainy. Then put the mixture in a pan lined
• 1:48:28
  Speaker 1: with waxed paper, first a little of one and then
• 1:48:32
  Speaker 1: of the other to give a marbled defect. When nearly cold,
• 1:48:37
  Speaker 1: turn from the pan, peel off the paper and cut
• 1:48:40
  Speaker 1: into cubes. Fudge hearts or rounds. Two cups of granulated sugar,
• 1:48:48
  Speaker 1: a third of a cup of condensed milk, third of
• 1:48:51
  Speaker 1: a cup of water, one quarter of a cup of butter,
• 1:48:55
  Speaker 1: one and half squares of Baker's chocolate, one teaspoonful of vanilla. Extract.
• 1:49:01
  Speaker 1: Boil the sugar, milk, and water to two hundred and
• 1:49:04
  Speaker 1: thirty six degrees fahrenheit or to the soft ball degree,
• 1:49:09
  Speaker 1: stir gently every few minutes. Add the butter and let
• 1:49:14
  Speaker 1: boil up vigorously. Then remove from the fire and add
• 1:49:18
  Speaker 1: the chocolate. Let stand undisturbed until cool. Then add the
• 1:49:23
  Speaker 1: vanilla and beat the candy until it thickens and begins
• 1:49:27
  Speaker 1: to sugar. Pour into a pan lined with paper to
• 1:49:31
  Speaker 1: stand until cold somewhat. Turn from the mold, and with
• 1:49:35
  Speaker 1: a French cutter or a sharp edged tube, cut into
• 1:49:39
  Speaker 1: symmetrical shapes. Marshmallow fudge. First batch, two cups of granulated sugar,
• 1:49:47
  Speaker 1: one cup of cream, quarter of a teaspoonful of salt,
• 1:49:51
  Speaker 1: one tablespoonful of butter, two squares of Baker's chocolate, one
• 1:49:56
  Speaker 1: teaspoonful of vanilla, nearly half a pound of marshmallows, split
• 1:50:01
  Speaker 1: in halves. Second batch, two cups of granulated sugar, one
• 1:50:07
  Speaker 1: cup of cream, quarter of a teaspoonful of salt, one
• 1:50:12
  Speaker 1: tablespoonful of butter, two squares of Baker's chocolate, one teaspoonful
• 1:50:18
  Speaker 1: of vanilla. Start with the first batch, and when this
• 1:50:21
  Speaker 1: is nearly boiled enough, set the second batch to cook,
• 1:50:25
  Speaker 1: preparing it in the same manner as the first. Stir
• 1:50:29
  Speaker 1: the sugar and cream over a rather slack fire until
• 1:50:33
  Speaker 1: the sugar is melted. When the sugar boils, wash down
• 1:50:37
  Speaker 1: the sides of the pan, as in making fondant. Set
• 1:50:41
  Speaker 1: in the thermometer and cook over a quick fire without stirring,
• 1:50:46
  Speaker 1: to the soft ball degree two hundred and thirty six
• 1:50:50
  Speaker 1: degrees fahrenheit. Add the butter, salt, and chocolate melted or
• 1:50:55
  Speaker 1: shaved fine, and let boil up vigorously. Then move to
• 1:51:00
  Speaker 1: a cake coller or two spoon handles to allow a
• 1:51:04
  Speaker 1: circulation of air below the pan. In the meantime, the
• 1:51:08
  Speaker 1: second batch should be cooking and the marshmallows be gotten ready.
• 1:51:13
  Speaker 1: When the first batch is about cold, add the vanilla
• 1:51:16
  Speaker 1: and beat the candy vigorously until it begins to thicken.
• 1:51:20
  Speaker 1: Then turn it into a pan lined with wax paper
• 1:51:24
  Speaker 1: at once. Dispose the halves of marshmallows close together upon
• 1:51:28
  Speaker 1: the top of the fudge. Soon the other dish of
• 1:51:31
  Speaker 1: fudge will be ready. Set it into cold water, and
• 1:51:35
  Speaker 1: when nearly cold, add the vanilla and beat as in
• 1:51:39
  Speaker 1: the first batch. Then pour it over the marshmallows. When
• 1:51:43
  Speaker 1: the hole is about cold, turn it onto a marble
• 1:51:47
  Speaker 1: or hard wood board, pull off the paper and cut
• 1:51:51
  Speaker 1: into cubes. If one is able to work very quickly,
• 1:51:55
  Speaker 1: but one batch need be prepared, half of it being
• 1:51:58
  Speaker 1: spread over the marshmallow. Section five of chocolate and cocoa
• 1:52:08
  Speaker 1: recipes and homemade candy recipes by Maria Parloa and Janet
• 1:52:15
  Speaker 1: mackenzie Hill. This LibriVox recording is in the public domain.
• 1:52:20
  Speaker 1: Chocolate dipped fruit fudge one and a half cups of
• 1:52:25
  Speaker 1: granulated sugar, one cup of maple syrup, one and a
• 1:52:31
  Speaker 1: half cups of glucose pure corn syrup, half a cup
• 1:52:35
  Speaker 1: of thick cream or a third of a cup of
• 1:52:38
  Speaker 1: milk and quarter of a cup of butter. Three quarters
• 1:52:43
  Speaker 1: of a cup of fruit, figs and candied cherries and
• 1:52:47
  Speaker 1: apricots cut in small pieces. Chocolate for dipping, half a
• 1:52:53
  Speaker 1: cake or more of Baker's Dot chocolate star the sugar syrup, glue, coast,
• 1:53:00
  Speaker 1: and cream until the sugar is melted, cover and let
• 1:53:05
  Speaker 1: boil three or four minutes. Then uncover and let boil,
• 1:53:10
  Speaker 1: stirring often but very gently, until a soft ball may
• 1:53:14
  Speaker 1: be formed in cold water, or until the thermometer registers
• 1:53:19
  Speaker 1: two hundred and thirty six degrees fahrenheit. Set the saucepan
• 1:53:24
  Speaker 1: on a cake cooler, and when the mixture becomes cool,
• 1:53:28
  Speaker 1: add the fruit and beat until it becomes thick. Then
• 1:53:31
  Speaker 1: turn into pans lined with waxed paper. In about fifteen minutes,
• 1:53:37
  Speaker 1: cut into squares. Coat these with the Dot Chocolate chocolate
• 1:53:43
  Speaker 1: coconut cakes two thirds per cup of granulated sugar, one
• 1:53:48
  Speaker 1: quarter of a cup scant measure of water, one cup
• 1:53:53
  Speaker 1: less one tablespoonful of glucose, half a pound of desiccated coconut,
• 1:54:00
  Speaker 1: half a pound of Bacour's Dot chocolate. Heat the sugar,
• 1:54:04
  Speaker 1: water and gluecoase to the boiling point. Add the cocoanut,
• 1:54:09
  Speaker 1: and stir constantly while cooking to the soft ball degree,
• 1:54:14
  Speaker 1: or until a little of the candy dropped on a
• 1:54:16
  Speaker 1: cold marble may be rolled into a ball. Drop by
• 1:54:20
  Speaker 1: small teaspoonfuls onto a marble or waxed paper to make small, thick,
• 1:54:27
  Speaker 1: rather uneven rounds when cold. Coat with Dot chocolate melted
• 1:54:34
  Speaker 1: over hot water and cold properly. These cakes are very
• 1:54:38
  Speaker 1: easily coated. Baker's Chocolate Divinity one and a half cups
• 1:54:44
  Speaker 1: of brown sugar, one cup of maple syrup, half a
• 1:54:49
  Speaker 1: cup of glucose pure corn syrup, half a cup of water,
• 1:54:55
  Speaker 1: a quarter of a teaspoonful of salt, the whites of
• 1:54:58
  Speaker 1: two eggs, one cup of nut meats, chopped fine. Two
• 1:55:03
  Speaker 1: squares of Baker's chocolate broken in pieces. Let the syrup, glucose,
• 1:55:09
  Speaker 1: and water stand on the back of the range, stirring
• 1:55:13
  Speaker 1: occasionally until the sugar is melted. Then cover and let
• 1:55:18
  Speaker 1: boil five minutes. Remove the cover and let boil to
• 1:55:22
  Speaker 1: soft crack two hundred eighty seven degrees fahrenheit, or until
• 1:55:27
  Speaker 1: when tested in water, a ball that rattles in the
• 1:55:31
  Speaker 1: cup will be formed. Add the salt and chocolate and
• 1:55:35
  Speaker 1: beat over the fire until the chocolate is melted. Then
• 1:55:39
  Speaker 1: pour in a fine stream onto the whites of eggs,
• 1:55:43
  Speaker 1: beaten dry, beating constantly. Meanwhile, add the nuts and pour
• 1:55:49
  Speaker 1: into a pan lined with waxed paper in about fifteen minutes.
• 1:55:54
  Speaker 1: Lift the candy from the pan by the ends of
• 1:55:57
  Speaker 1: the paper left for the purpose, and cut it in
• 1:56:00
  Speaker 1: into small oblongs or squares. The candy must be stirred
• 1:56:04
  Speaker 1: constantly during the last of the cooking. In cooking without
• 1:56:08
  Speaker 1: a thermometer, one is liable to remove the candy from
• 1:56:12
  Speaker 1: the fire too soon. If this happens, return egg whites
• 1:56:17
  Speaker 1: and all to the saucepan. Set this into a dish
• 1:56:20
  Speaker 1: of boiling water and star constantly until the mixture thickens.
• 1:56:25
  Speaker 1: Then pour into the pan lined with paper. On no account,
• 1:56:29
  Speaker 1: let even a few drops of water boil into the
• 1:56:32
  Speaker 1: candy chocolate nouga teenes. One cup of granulated sugar, half
• 1:56:39
  Speaker 1: a cup of glucose, half a cup of honey strained
• 1:56:43
  Speaker 1: piece of paraffin size of a pea quarter of a
• 1:56:47
  Speaker 1: cup of water, quarter of a teaspoonful of salt, the
• 1:56:51
  Speaker 1: whites of two eggs beaten dry, one cup of almond
• 1:56:55
  Speaker 1: or English walnut meats, chopped fine, one teaspoonful of ana nilla,
• 1:57:00
  Speaker 1: about half a pound of Baker's Dot chocolate. Put the sugar, glucose, honey, paraffin,
• 1:57:08
  Speaker 1: and water over the fire, stir occasionally, and let boil
• 1:57:13
  Speaker 1: to the hard ball degree about two hundred and forty
• 1:57:16
  Speaker 1: eight degrees fahrenheit. Add the salt to the eggs before
• 1:57:20
  Speaker 1: beating them, and gradually pour on part of the syrup,
• 1:57:24
  Speaker 1: beating constantly meanwhile with the egg beater. Return the rest
• 1:57:30
  Speaker 1: of the syrup to the fire and let boil until
• 1:57:33
  Speaker 1: it is brittle when tested in cold water or to
• 1:57:36
  Speaker 1: two hundred and ninety degrees fahrenheit. Then turn this gradually
• 1:57:41
  Speaker 1: onto the eggs, beating constantly. Meanwhile, return the whole to
• 1:57:46
  Speaker 1: the saucepan, set over the fire on an asbestos mat,
• 1:57:51
  Speaker 1: and beat constantly until it becomes crisp when tested in
• 1:57:54
  Speaker 1: cold water. Pour into a buttered pan a little larger
• 1:57:59
  Speaker 1: than an ordinary bridadpan, and set aside to become cold.
• 1:58:03
  Speaker 1: When cold. Cut into pieces about an inch and a
• 1:58:06
  Speaker 1: quarter long and three eighths of an inch wide and thick.
• 1:58:11
  Speaker 1: Coat these with doted chocolate, plain chocolate caramels, two and
• 1:58:16
  Speaker 1: a half cups of sugar, three quarters of a cup
• 1:58:19
  Speaker 1: of glucose pure corn syrup, half a cup of butter,
• 1:58:24
  Speaker 1: one eighth of a teaspoonful of cream of tata, two
• 1:58:27
  Speaker 1: and a half cups of whole milk, not skimmed, two
• 1:58:31
  Speaker 1: and a half squares of Baker's chocolate, one teaspoonful of
• 1:58:35
  Speaker 1: vanilla extract. Put the sugar, glucose, butter, cream of tata,
• 1:58:41
  Speaker 1: and one cup of the milk over the fire. Stir constantly,
• 1:58:46
  Speaker 1: and when the mass is boiled a few moments, gradually
• 1:58:49
  Speaker 1: stir in the rest of the milk. Do not let
• 1:58:52
  Speaker 1: the mixture stop boiling while the milk is being added.
• 1:58:56
  Speaker 1: Stir every few moments, and cook to two hundred and
• 1:58:59
  Speaker 1: four forty eight degrees fahrenheit, or until when tested in
• 1:59:03
  Speaker 1: cold water, a hard ball may be formed. Add the
• 1:59:08
  Speaker 1: chocolate and vanilla and beat them thoroughly through the candy.
• 1:59:12
  Speaker 1: Then turn it into two bread pans when nearly cold,
• 1:59:16
  Speaker 1: cut into squares chocolate nut caramels, two cups of granulated sugar,
• 1:59:23
  Speaker 1: one and a half cups of glucose pure corn syrup,
• 1:59:27
  Speaker 1: two cups of cream, one cup of butter, three or
• 1:59:30
  Speaker 1: four squares of Baker's chocolate, one and a quarter cups
• 1:59:34
  Speaker 1: of English walnut meats, two teaspoonfuls of vanilla extract. Put
• 1:59:40
  Speaker 1: the sugar, glucose, one cup of the cream, and the
• 1:59:44
  Speaker 1: butter over the fire. Stir and cook until the mixture
• 1:59:48
  Speaker 1: boils vigorously. Then gradually add the other cup of cream.
• 1:59:54
  Speaker 1: Do not allow the mixture to stop boiling while the
• 1:59:56
  Speaker 1: cream is being added. Cook until the thum to registers
• 2:00:00
  Speaker 1: two hundred and fifty degrees fahrenheit, stirring gently, move the
• 2:00:06
  Speaker 1: thermometer to stir beneath it every four or five minutes
• 2:00:11
  Speaker 1: without a thermometer. Boil until when tested by dropping a
• 2:00:15
  Speaker 1: little in cold water, a hard ball may be formed.
• 2:00:18
  Speaker 1: In the water. Remove from the fire, add the chocolate
• 2:00:23
  Speaker 1: and nuts and beat until the chocolate is melted. Beat
• 2:00:27
  Speaker 1: in the vanilla, and turn into a biscuit pan nicely
• 2:00:31
  Speaker 1: oiled or buttered to make a sheet three fourths an
• 2:00:34
  Speaker 1: inch thick when nearly cold. Turn from the pan and
• 2:00:38
  Speaker 1: cut into cubes, ribbon caramels, chocolate layers one and a
• 2:00:45
  Speaker 1: quarter cups of granulated sugar, half a cup of glucose
• 2:00:49
  Speaker 1: pure corn syrup, scant measure, quarter of a cup of butter,
• 2:00:55
  Speaker 1: one sixteenth of a teaspoonful of cream of tatar, quarter
• 2:01:00
  Speaker 1: cups of rich milk, one and a quarter squares of
• 2:01:04
  Speaker 1: Baker's Premium chocolate, one teaspoonful of vanilla extract, white layer,
• 2:01:11
  Speaker 1: two thirds of a cup of granulated sugar, quarter scant
• 2:01:16
  Speaker 1: of a cup of water, one cup less one tablespoonful
• 2:01:21
  Speaker 1: of glucose pure corn syrup, third of a pound of
• 2:01:25
  Speaker 1: desiccated coconut. Put the sugar, glucose, butter, cream of tata,
• 2:01:31
  Speaker 1: and the fourth of a cup of milk over the fire.
• 2:01:34
  Speaker 1: Stir until the mixture boils, then very gradually stir in
• 2:01:39
  Speaker 1: the rest of the milk. Let cook, stirring occasionally to
• 2:01:43
  Speaker 1: two hundred and forty eight degrees fahrenheit. Or until when
• 2:01:47
  Speaker 1: tested in water or on a cold marble, a pretty
• 2:01:51
  Speaker 1: farm ball may be formed. Add the chocolate and vanilla
• 2:01:55
  Speaker 1: mix thoroughly and turn into two well buttered, shallow pans.
• 2:02:00
  Speaker 1: For the white layer, put the sugar, water and glucose
• 2:02:04
  Speaker 1: over the fire, stir until boiling. Then add the coconut
• 2:02:09
  Speaker 1: and stir occasionally until a soft ball may be formed.
• 2:02:13
  Speaker 1: When a little of the mixture is dropped upon a
• 2:02:15
  Speaker 1: cold marble. Put this mixture over the fire to dissolve
• 2:02:19
  Speaker 1: the sugar, but do not let it begin to boil
• 2:02:22
  Speaker 1: until the chocolate layers are turned into the pans. When
• 2:02:26
  Speaker 1: the white mixture is ready, turn enough of it onto
• 2:02:30
  Speaker 1: one of the chocolate layers to make a layer about
• 2:02:33
  Speaker 1: one third of an inch thick. Have the other chocolate
• 2:02:36
  Speaker 1: layers cooled by standing in cold water. Remove it from
• 2:02:41
  Speaker 1: the pan and dispose above the coconut layer. Let stand
• 2:02:46
  Speaker 1: until cold and firm. Then cut into cubes. Wrap each
• 2:02:50
  Speaker 1: cube in waxed paper fondan't four cups of granulated sugar,
• 2:02:56
  Speaker 1: one and a half cups of cold water, quarter of
• 2:03:00
  Speaker 1: a teaspoonful of cream of tartar, or three drops of
• 2:03:05
  Speaker 1: acetic acid. Star the sugar and water in a saucepan
• 2:03:10
  Speaker 1: set on the back part of the range until the
• 2:03:12
  Speaker 1: sugar is melted. Then draw the saucepan to a hotter
• 2:03:16
  Speaker 1: part of the range and stir until the boiling point
• 2:03:19
  Speaker 1: is reached. Add the cream of tartar or acid, and
• 2:03:23
  Speaker 1: with the hand or a cloth, wet repeatedly in cold water.
• 2:03:29
  Speaker 1: Wash down the sides of the saucepan to remove any
• 2:03:31
  Speaker 1: grains of sugar that have been thrown there. Cover the
• 2:03:35
  Speaker 1: saucepan and let boil rapidly three or four minutes. Remove
• 2:03:40
  Speaker 1: the cover, set in the thermometer if one is to
• 2:03:43
  Speaker 1: be used, and let cook very rapidly to two hundred
• 2:03:47
  Speaker 1: and forty degrees fahrenheit or the soft ball degree. Wet
• 2:03:53
  Speaker 1: the hand in cold water and with it dampen a
• 2:03:56
  Speaker 1: marble slab or a large platter. Then, without jar in
• 2:04:00
  Speaker 1: the syrup, turn it onto the marble or platter. Do
• 2:04:04
  Speaker 1: not scrape out the saucepan or allow the last of
• 2:04:07
  Speaker 1: the syrup to drip from it, as sugary portions will
• 2:04:11
  Speaker 1: spoil the fondant by making it grainy. When the syrup
• 2:04:15
  Speaker 1: is cold, with a metal scraper or a wooden spatula,
• 2:04:19
  Speaker 1: turn the edges of the mass toward the center, and
• 2:04:22
  Speaker 1: continue turning the edges in until the mass begins to
• 2:04:26
  Speaker 1: thicken and grow white. Then work it up into a ball,
• 2:04:30
  Speaker 1: scraping all the sugar from the marble onto the mass,
• 2:04:34
  Speaker 1: knead slightly, then cover closely with a heavy piece of
• 2:04:38
  Speaker 1: cotton cloth wrung out of cold water. Let the sugar
• 2:04:42
  Speaker 1: stand for an hour or longer to ripen. Then remove
• 2:04:46
  Speaker 1: the damp cloth and cut the mass into pieces. Press
• 2:04:50
  Speaker 1: these closely into a kitchen bowl. Cover with a cloth
• 2:04:54
  Speaker 1: wrung out of water. This cloth must not touch the fondant,
• 2:04:58
  Speaker 1: and then with heavy paper. The fondant may be used
• 2:05:02
  Speaker 1: the next day, but is in better condition after several
• 2:05:06
  Speaker 1: days and may be kept almost indefinitely if the cloth
• 2:05:10
  Speaker 1: covering it be wrung out of cold water and replaced
• 2:05:13
  Speaker 1: once in five or six days. Fondant may be used
• 2:05:17
  Speaker 1: white or delicately colored with vegetable color pastes, or with
• 2:05:21
  Speaker 1: chocolate as frosting for small cakes or a claires as
• 2:05:25
  Speaker 1: for making candy centers to be coated with chocolate, or
• 2:05:29
  Speaker 1: with some of the same fondant, tinted and flavored appropriately
• 2:05:34
  Speaker 1: almond chocolate creams centers, quarter of a cup of blanched almonds,
• 2:05:40
  Speaker 1: chopped fine, half of a cup of fondant, quarter of
• 2:05:44
  Speaker 1: a teaspoonful of vanilla. Confection as sugar for kneading and shaping.
• 2:05:50
  Speaker 1: Chocolate coating about one cup of fondant, two squares of
• 2:05:55
  Speaker 1: Baker's chocolate, one teaspoonful of vanilla. Extract few drops of
• 2:06:00
  Speaker 1: water as needed halves of blanched almonds. Mix the chopped
• 2:06:05
  Speaker 1: almonds with the fondant and vanilla. Add confection of sugar
• 2:06:09
  Speaker 1: a little at a time, and knead the mass thoroughly
• 2:06:13
  Speaker 1: on a marble or large platter. Shape into a long roll,
• 2:06:17
  Speaker 1: then cut into small pieces of the same size. Shape
• 2:06:21
  Speaker 1: these into balls a generous half inch in diameter, and
• 2:06:25
  Speaker 1: leave them about an hour to harden on the outside.
• 2:06:29
  Speaker 1: Put the fondant for the coating and the chocolate shaved
• 2:06:33
  Speaker 1: or broken in pieces in a double boiler with hot
• 2:06:37
  Speaker 1: water in the lower receptacle. Add the vanilla and the
• 2:06:41
  Speaker 1: water and heat until melted. Take out the spoon and
• 2:06:45
  Speaker 1: put in a dipping fork a wire fork costing about
• 2:06:49
  Speaker 1: ten cents. Beat the fondant to keep it from crusting,
• 2:06:53
  Speaker 1: and drop in a center with the fork. Cover it
• 2:06:57
  Speaker 1: with fondant, put the fork under it and lift it out.
• 2:07:01
  Speaker 1: Strape the fork lightly on the edge of the dish
• 2:07:04
  Speaker 1: to remove superfluous candy. Turn the fork over and drop
• 2:07:08
  Speaker 1: the bon bon onto wax paper. Make a design with
• 2:07:12
  Speaker 1: the fork in taking it from the candy at once.
• 2:07:16
  Speaker 1: Press half of a blanched almond on the top of
• 2:07:19
  Speaker 1: the candy or The design made with the fork will
• 2:07:22
  Speaker 1: suffice if at any time the coating be too thick,
• 2:07:26
  Speaker 1: Add a few drops of water, if any be left over,
• 2:07:30
  Speaker 1: use it to coat whole nuts or cherries. Almond and
• 2:07:34
  Speaker 1: cherry chocolate creams centers quarter of a cup of candied cherries,
• 2:07:40
  Speaker 1: chopped fine, half a cup of fondant chocolate coating, about
• 2:07:45
  Speaker 1: one cup of fondant, two squares of Baker's chocolate, one
• 2:07:49
  Speaker 1: teaspoonful of vanilla extract bits of cherry. Prepare the centers
• 2:07:55
  Speaker 1: and coat in the same manner as the almond creams chocolatemints.
• 2:08:01
  Speaker 1: Melt a little fondant and flavor it to taste with
• 2:08:04
  Speaker 1: essence of peppermint. Leave the mixture white or tint very
• 2:08:08
  Speaker 1: delicately with green or pink color paste with a teaspoon.
• 2:08:13
  Speaker 1: Drop the mixture onto wax paper to make rounds of
• 2:08:16
  Speaker 1: the same size, about one inch and a quarter in diameter.
• 2:08:21
  Speaker 1: Let these stand in a cool place about one hour.
• 2:08:25
  Speaker 1: Put about a cup of fondant in a double boiler,
• 2:08:28
  Speaker 1: add two ounces of chocolate and a teaspoonful of boiling water.
• 2:08:33
  Speaker 1: Then stir over hot water until the fondan and chocolate
• 2:08:36
  Speaker 1: are melted and evenly mixed together. Then drop the peppermints
• 2:08:41
  Speaker 1: one by one into the chocolate mixture and remove them
• 2:08:45
  Speaker 1: from the fork to a piece of oil cloth. Let's
• 2:08:48
  Speaker 1: stand until the chocolate is set. When they are ready
• 2:08:51
  Speaker 1: to use, fig and nut chocolates, five figs, three or
• 2:08:56
  Speaker 1: four tablespoonfuls of water or sherry wine, half a cup
• 2:09:01
  Speaker 1: of English walnut meats, powdered sugar, fondant, three or four
• 2:09:06
  Speaker 1: ounces of baker's chocolate, one teaspoonful of vanilla. Remove the
• 2:09:11
  Speaker 1: stem and hard place around the blossom end of the figs,
• 2:09:14
  Speaker 1: and let steam with the water or wine in a
• 2:09:18
  Speaker 1: double boiler until softened. Then add the nuts and chop
• 2:09:23
  Speaker 1: very fine. Add powdered sugar as is needed to shape
• 2:09:27
  Speaker 1: the mixture into balls. Melt the chocolate, using enough to
• 2:09:31
  Speaker 1: secure the shade of brown desired in the coating and
• 2:09:35
  Speaker 1: add to the fondant with the vanilla. Coat the fig
• 2:09:39
  Speaker 1: and nut balls and drop them with the fork onto
• 2:09:42
  Speaker 1: a piece of oilcloth or waxed paper in the same
• 2:09:46
  Speaker 1: manner as the cherry bon bonds. These may be dipped
• 2:09:49
  Speaker 1: in dot chocolate instead of fondant chocolate marshmallows. Cut the
• 2:09:55
  Speaker 1: marshmallows in halves and put them one by one, cut
• 2:09:59
  Speaker 1: side down in chocolate fondant as prepared for almonds and
• 2:10:03
  Speaker 1: cherry chocolate creams. Melt it over hot water and flavored
• 2:10:08
  Speaker 1: to taste with vanilla. Beat the chocolate with the fork
• 2:10:11
  Speaker 1: that it may not crust over. Lift out the marshmallow,
• 2:10:15
  Speaker 1: turn it, and in removing the fork, leave its imprint
• 2:10:19
  Speaker 1: in the chocolate. Sprinkle at once with a little fine
• 2:10:22
  Speaker 1: chopped pistachio nut meat. To prepare the nuts, set them
• 2:10:26
  Speaker 1: over the fire in tepid water to cover heat to
• 2:10:30
  Speaker 1: the boiling point. Drain cover with cold water. Then take
• 2:10:35
  Speaker 1: them up one by one and with the thumb and finger,
• 2:10:38
  Speaker 1: push the meat from the skin. Maple fondant acorns two
• 2:10:43
  Speaker 1: cups of maple syrup, one the quarter cups of granulated sugar,
• 2:10:48
  Speaker 1: three quarters of a cup of cold water, confection of sugar,
• 2:10:53
  Speaker 1: two or more squares of Baker's chocolate, one teaspoon of vanilla,
• 2:10:58
  Speaker 1: bout a quarter of a cup of fine chopk almonds
• 2:11:00
  Speaker 1: browned in the oven. Make fondant of the syrup, granulated sugar,
• 2:11:05
  Speaker 1: and cold water, following the directions given for fondant made
• 2:11:10
  Speaker 1: of granulated sugar. Cream of tartar or other acid is
• 2:11:14
  Speaker 1: not required in maple fondant. Mark some of the fondant.
• 2:11:19
  Speaker 1: Add in confection of sugar as needed into cone shapes.
• 2:11:24
  Speaker 1: Let these stand an hour or longer to harden upon
• 2:11:27
  Speaker 1: the outside. Put a little of the fondan in a
• 2:11:31
  Speaker 1: dish over hot water, Add Baker's chocolate and vanilla as desired,
• 2:11:36
  Speaker 1: and beat till the chocolate is evenly mixed through the fondant.
• 2:11:40
  Speaker 1: Then dip the cones in the chocolate and set them
• 2:11:43
  Speaker 1: on a piece of oilcloth or waxed paper. When all
• 2:11:47
  Speaker 1: are dipped, lift the first one dip from the paper
• 2:11:50
  Speaker 1: and dip the base again in the chocolate, and then
• 2:11:53
  Speaker 1: in the chopped and browned almonds. Continue until all have
• 2:11:57
  Speaker 1: been dipped. Chocolate almond bars half a cup of sugar,
• 2:12:02
  Speaker 1: three quarters of a cup of glucose, half a cup
• 2:12:05
  Speaker 1: of water, quarter of an ounce of paraffin at discretion,
• 2:12:10
  Speaker 1: half a cup of blanched almonds, chopped fine, third of
• 2:12:13
  Speaker 1: the recipe for fondant, three or four ounces of Baker's chocolate,
• 2:12:18
  Speaker 1: one teaspoonful of vanilla. Melt the sugar in the water
• 2:12:22
  Speaker 1: and glucose, and let boiled to about two hundred and
• 2:12:26
  Speaker 1: fifty two degrees fahrenheit, all between a soft and a
• 2:12:29
  Speaker 1: hard ball. Without the paraffin, cook a little higher than
• 2:12:33
  Speaker 1: with it. Add the almonds and the vanilla. Mix thoroughly,
• 2:12:37
  Speaker 1: and turn on to a marble or platter over which
• 2:12:41
  Speaker 1: powdered sugar has been sifted. Turn out the candy in
• 2:12:44
  Speaker 1: such a way that it will take a rectangular shape
• 2:12:47
  Speaker 1: on that marble. When cool enough, score it in strips
• 2:12:51
  Speaker 1: about an inch and a quarter wide, and as it
• 2:12:55
  Speaker 1: grows cooler, lift the strips one by one to a
• 2:12:59
  Speaker 1: board and cut them in pieces half or three quarters
• 2:13:03
  Speaker 1: of an inch wide. When cold, drop them sugar side
• 2:13:07
  Speaker 1: down in chocolate fondant prepared for dipping with the fork.
• 2:13:12
  Speaker 1: Push them below the fondant, lift out, drain as much
• 2:13:15
  Speaker 1: as possible, and set onto oil cloth. These improve upon
• 2:13:20
  Speaker 1: keeping almond fondan sticks. Two and a half cups of
• 2:13:25
  Speaker 1: coffee or granulated sugar, quarter of a cup of glucose,
• 2:13:30
  Speaker 1: half a cup of water, quarter of a pound of
• 2:13:32
  Speaker 1: almond paste, quarter of a pound of Baker's Premium chocolate,
• 2:13:37
  Speaker 1: one teaspoonful of vanilla. Extract half a pound of Baker's
• 2:13:42
  Speaker 1: Dot chocolate. Put the sugar, glucose and water over the fire.
• 2:13:47
  Speaker 1: Stir until the sugar is dissolved. Wash down the sides
• 2:13:51
  Speaker 1: of the kettle. As in making fondant. Let boil to
• 2:13:56
  Speaker 1: the soft ball degree or to two hundred and thirty
• 2:13:58
  Speaker 1: eight degrees far and height. Add the almond paste, cut
• 2:14:03
  Speaker 1: into small thin pieces. Let boil up vigorously, then turn
• 2:14:07
  Speaker 1: onto a damp marble. When nearly cold, turn to a
• 2:14:11
  Speaker 1: cream with a wooden spatula. It will take considerable time
• 2:14:15
  Speaker 1: to turn this mixture to fondant. Cover and let stand
• 2:14:19
  Speaker 1: half an hour. Add the Baker's Premium chocolate, melted over
• 2:14:23
  Speaker 1: hot water, and knead it in thoroughly. Add at the
• 2:14:27
  Speaker 1: same time the vanilla. The chocolate must be added warm
• 2:14:32
  Speaker 1: at once. Cut off a portion of the fondant, and
• 2:14:35
  Speaker 1: knead it into a round ball, then roll it lightly
• 2:14:38
  Speaker 1: under the fingers into a long strip the shape and
• 2:14:42
  Speaker 1: size of a lead pencil. Form as many of these
• 2:14:46
  Speaker 1: strips as desired. Cut the strips into two inch lengths
• 2:14:50
  Speaker 1: and let stand to become firm. Have ready the dot
• 2:14:54
  Speaker 1: chocolate melted over hot water, and in this coat the
• 2:14:58
  Speaker 1: prepared sticks, leaving the surface a little rough almond fondant balls.
• 2:15:05
  Speaker 1: Roll part of the almond fondant into small balls. Some
• 2:15:09
  Speaker 1: of the dot chocolate will be left after dipping the
• 2:15:12
  Speaker 1: almond chocolate sticks. Remelt this over hot water and in
• 2:15:16
  Speaker 1: it coat the balls lightly. As each ball is coated
• 2:15:20
  Speaker 1: with the chocolate, drop it onto a plate of chopped
• 2:15:23
  Speaker 1: pistachio nut meats or of chopped coconut fresh or desiccated.
• 2:15:29
  Speaker 1: With the spoon, sprinkle the chopped material over the balls.
• 2:15:33
  Speaker 1: Walnut cream chocolates two and a half cups of granulated sugar,
• 2:15:39
  Speaker 1: half a cup of condensed milk, half a cup of water,
• 2:15:42
  Speaker 1: three or four tablespoons of thick caramel syrup, a little water,
• 2:15:46
  Speaker 1: one teaspoonful of vanilla, half a pound of Baker's Dot chocolate.
• 2:15:51
  Speaker 1: Put the sugar, condensed milk, and water over the fire
• 2:15:54
  Speaker 1: to boil, stir gently but often, and let cook to
• 2:15:58
  Speaker 1: the soft ball state, or to two hundred and thirty
• 2:16:02
  Speaker 1: eight degrees fahrenheit. Pour on a damp marble and let
• 2:16:06
  Speaker 1: stand undisturbed until cold. Turn to a cream. Then gather
• 2:16:11
  Speaker 1: into a compact mass. Cover with a bowl and let
• 2:16:14
  Speaker 1: stand for thirty minutes. Then knead the cream, put it
• 2:16:19
  Speaker 1: into a double boiler. Add the caramel, syrup and the vanilla.
• 2:16:23
  Speaker 1: Stir constantly while the mixture becomes warm and thin. Add
• 2:16:27
  Speaker 1: a tablespoonful or two of water, if necessary, and drop
• 2:16:31
  Speaker 1: the cream mixture into impressions made in corn starch. Use
• 2:16:36
  Speaker 1: two teaspoons to drop the cream. When the candy is cold,
• 2:16:40
  Speaker 1: pick it from the starch with a small brush. Remove
• 2:16:43
  Speaker 1: the starch that sticks to the candy shapes. Coat each
• 2:16:47
  Speaker 1: piece with dot chocolate. Add each piece is coated and
• 2:16:51
  Speaker 1: dropped onto the oil cloth. Set half an English walnut
• 2:16:54
  Speaker 1: meat upon the top to mold candy in starch impressions.
• 2:17:00
  Speaker 1: Many candies, especially such as are of some variety of fondant,
• 2:17:05
  Speaker 1: are thin when warm and solidify on the outside when cold,
• 2:17:10
  Speaker 1: so that they may be dipped or coated with chocolate
• 2:17:13
  Speaker 1: to shape candy of this sort. Fill a low pan
• 2:17:16
  Speaker 1: with corn starch, making it smooth upon the top. Have
• 2:17:20
  Speaker 1: ready molds made of plaster paris glued to a thin
• 2:17:24
  Speaker 1: strip of wood. Press these into the corn starch, Lift
• 2:17:28
  Speaker 1: from the starch, and repeat the impressions as many times
• 2:17:32
  Speaker 1: as the space allows. If molds are not available, a thimble,
• 2:17:37
  Speaker 1: round piece of wood, or the stopper of an oil
• 2:17:40
  Speaker 1: or vinegar cruet will answer the purpose, though the impressions
• 2:17:45
  Speaker 1: must be made one at a time. Chocolate butter creams
• 2:17:49
  Speaker 1: two and a half cups of sugar, half a cup
• 2:17:53
  Speaker 1: of water, quarter of a cup of glucose, quarter of
• 2:17:57
  Speaker 1: a cup of butter, two and a half ounces of
• 2:17:59
  Speaker 1: baker Premium chocolate, two teaspoonfuls of vanilla half a pound
• 2:18:04
  Speaker 1: of Baker's Dot chocolate. Put the sugar, water, glucose, and
• 2:18:09
  Speaker 1: butter over the fire. Stir until the sugar is melted,
• 2:18:13
  Speaker 1: then cooked with the soft ball degree or two hundred
• 2:18:16
  Speaker 1: and thirty six degrees fahrenheit. Pour on a damp marble
• 2:18:21
  Speaker 1: and leave until cold. Then pour on the premium chocolate,
• 2:18:25
  Speaker 1: melted over hot water and with a spatula turned to
• 2:18:28
  Speaker 1: a cream. This process is longer than with the ordinary fondant.
• 2:18:33
  Speaker 1: Cover the chocolate fondant with a bowl and let stand
• 2:18:36
  Speaker 1: for thirty minutes. Knead well and set over the fire
• 2:18:40
  Speaker 1: in a double boiler. Add the vanilla and stir until melted.
• 2:18:45
  Speaker 1: The mixture is now ready to be dropped into small
• 2:18:47
  Speaker 1: impressions of starch. When cold, and brush free of starch,
• 2:18:52
  Speaker 1: dip in dot chocolate. When dropping the chocolate mixture into
• 2:18:56
  Speaker 1: the starch, it should be just soft enough to run
• 2:18:59
  Speaker 1: left on the top. If too soft it will not
• 2:19:03
  Speaker 1: hold its shape. In coating fondant for soft chocolate creams
• 2:19:08
  Speaker 1: two and a half cups of sugar, third of a
• 2:19:10
  Speaker 1: cup of glucose pure corn syrup, one cup of water.
• 2:19:15
  Speaker 1: Put the sugar, bluecoast and water over the fire and
• 2:19:19
  Speaker 1: stir until boiling. Then wash down the sides of the saucepan,
• 2:19:23
  Speaker 1: cover and finish cooking. As in making ordinary fondant, Let
• 2:19:28
  Speaker 1: cook to two hundred and thirty eight greees fahrenheit. Turn
• 2:19:32
  Speaker 1: the syrup onto a damp marble or platter, and before
• 2:19:36
  Speaker 1: it becomes cold, turn to a cream with a wooden spatula.
• 2:19:41
  Speaker 1: When the fondant begins to stiffen, scrape at once into
• 2:19:45
  Speaker 1: a bowl and cover with a damp cloth, but do
• 2:19:48
  Speaker 1: not let the cloth touch the fondant. Use this fondant
• 2:19:51
  Speaker 1: in the following recipes. Rose chocolate creams fondant damask rose
• 2:19:58
  Speaker 1: color paste, half to water, one whole teaspoonful of rose extract,
• 2:20:03
  Speaker 1: half a pound of Baker's Dot chocolate. Put a part
• 2:20:06
  Speaker 1: or the whole of the fondant into a double boiler
• 2:20:09
  Speaker 1: over boiling water. With the point of a toothpick, take
• 2:20:13
  Speaker 1: up a little of the color paste and add to
• 2:20:15
  Speaker 1: the fondant. Add the extract and stir until the mixture
• 2:20:19
  Speaker 1: is hot, thin, and evenly tinted. With two teaspoons. Drop
• 2:20:25
  Speaker 1: the mixture into impressions made in starch. It should be
• 2:20:29
  Speaker 1: hot and thin enough to run level on top. When
• 2:20:32
  Speaker 1: the shapes are cold, remove from the starch, brush carefully
• 2:20:36
  Speaker 1: and coat with dot chocolate. Pistachio chocolate creams fondant, green
• 2:20:43
  Speaker 1: color paste, one teaspoonful of vanilla extract, one eighth of
• 2:20:48
  Speaker 1: a teaspoonful of almond extract. Pistachio nuts in slices and halves,
• 2:20:53
  Speaker 1: half a pound of Baker's Dot chocolate. Using green color paste,
• 2:20:59
  Speaker 1: vanilla and almond extract, mold the fondant in long shapes.
• 2:21:04
  Speaker 1: Put a bit of nut in each impression before filling
• 2:21:07
  Speaker 1: it with fondant. When farm, coat with dot chocolate and
• 2:21:11
  Speaker 1: set half a pistachio nut on top. Surprise chocolate creams, fondant,
• 2:21:17
  Speaker 1: candied or Maraschino cherries, flavoring of almond or vanilla, chopped peanuts,
• 2:21:24
  Speaker 1: half a pound of Baker's Dot chocolate. Melt the fondant
• 2:21:28
  Speaker 1: over hot water and add the flavoring. Put a bit
• 2:21:31
  Speaker 1: of cherry in the bottom of each starch impression. Then
• 2:21:35
  Speaker 1: turn in the melted fondant to fill the impressions and
• 2:21:39
  Speaker 1: have them level on the top. Let the chocolate, broken
• 2:21:42
  Speaker 1: in bits be melted over warm water. Then add as
• 2:21:46
  Speaker 1: many chopped peanuts as can be well stirred into it.
• 2:21:50
  Speaker 1: Let call to about eighty degrees fahrenheit and in it.
• 2:21:55
  Speaker 1: Drop the creams one at a time as coated, dispose
• 2:21:58
  Speaker 1: them on table, oil cloth or waxed paper. Chocolate peanut
• 2:22:03
  Speaker 1: brittle one and a half cups of sugar, two thirds
• 2:22:07
  Speaker 1: of a cup of water, half a cup of glucose
• 2:22:10
  Speaker 1: pure corn syrup, two level tablespoonfuls of butter, half a
• 2:22:15
  Speaker 1: pound of raw shelled peanuts one teaspoonful of vanilla, Extract
• 2:22:20
  Speaker 1: one level teaspoonful of soda, one tablespoonful of cold water,
• 2:22:26
  Speaker 1: half a pound or more of Baker's Dot chocolate. Put
• 2:22:30
  Speaker 1: the sugar, water and glucose over the fire. Start till
• 2:22:34
  Speaker 1: the sugar is dissolved. Wash down the sides of the
• 2:22:37
  Speaker 1: saucepan with a cloth or the fingers dipped in cold water.
• 2:22:42
  Speaker 1: Cover and let boil of three or four minutes. Then
• 2:22:45
  Speaker 1: uncover and let cook to two hundred and seventy five
• 2:22:48
  Speaker 1: degrees fahrenheit. When a little is cooled and chewed, it
• 2:22:52
  Speaker 1: clings but does not stick to the teeth. Add the
• 2:22:55
  Speaker 1: butter and peanuts and star constantly until the peanuts are
• 2:22:59
  Speaker 1: nicely bred or are of the color of well roasted peanuts.
• 2:23:04
  Speaker 1: Dissolve the soda in the cold water. Add the vanilla
• 2:23:07
  Speaker 1: and the soda, and stir vigorously. When the candy is
• 2:23:11
  Speaker 1: through foaming, turn it onto a warm and well oiled
• 2:23:15
  Speaker 1: marble or platter. As soon as it has cooled a
• 2:23:19
  Speaker 1: little on the edges. Take hold of it at the
• 2:23:22
  Speaker 1: edge and pull out as thin as possible. Loosen it
• 2:23:26
  Speaker 1: from the receptacle at the center by running a spatula
• 2:23:29
  Speaker 1: under it. Then turn the whole sheet upside down and
• 2:23:33
  Speaker 1: again pull as thin as possible, break into small pieces, and,
• 2:23:37
  Speaker 1: when cold, coat with dot chocolate prepared as in previous recipes,
• 2:23:43
  Speaker 1: half of a roasted peanut may be set upon each
• 2:23:45
  Speaker 1: piece as coated. Note that the peanuts used in the
• 2:23:49
  Speaker 1: brittle are raw. The small Spanish peanuts are the best
• 2:23:53
  Speaker 1: for this purpose. After the peanuts are shelled, cover them
• 2:23:57
  Speaker 1: with boiling water, let boil up, then skim out and
• 2:24:01
  Speaker 1: push off the skin when they are ready to use.
• 2:24:05
  Speaker 1: Chocolate pop corn balls one and a half cups of sugar,
• 2:24:10
  Speaker 1: one third of a cup of glucose, two thirds for
• 2:24:14
  Speaker 1: a cup of water, one third of a cup of molasses,
• 2:24:18
  Speaker 1: three tablespoonfuls of butter, three squares of Baker's Premium chocolate,
• 2:24:24
  Speaker 1: one teaspoonful of vanilla. Extract about four quarts of popped corn,
• 2:24:30
  Speaker 1: well salted. Set the sugar, glucose and water over the fire.
• 2:24:36
  Speaker 1: Stir until the sugar is melted. Then wash down the
• 2:24:40
  Speaker 1: sides of the saucepan, cover and let boil three or
• 2:24:44
  Speaker 1: four minutes. Then remove the cover and let cook without
• 2:24:47
  Speaker 1: stirring to the hard ball degree. Add the molasses and butter,
• 2:24:52
  Speaker 1: and stir constantly until brittle in cold water. Remove from
• 2:24:57
  Speaker 1: the fire, and as soon as the bubbling sea, add
• 2:25:01
  Speaker 1: the chocolate melted over hot water and the vanilla. Stir
• 2:25:06
  Speaker 1: to mix the chocolate evenly through the candy. Then pour
• 2:25:10
  Speaker 1: onto the popped corn, mixing the two together. Meanwhile, with
• 2:25:14
  Speaker 1: buttered hands, lightly roll the mixture into small balls. Press
• 2:25:19
  Speaker 1: the mixture together only just enough to hold it in shape.
• 2:25:24
  Speaker 1: Discard all the hard kernels in the corn. Have the
• 2:25:27
  Speaker 1: corn warm and in a warm bowl. Chocolate molasses kisses
• 2:25:33
  Speaker 1: two cups of coffee and sugar, one third of a
• 2:25:36
  Speaker 1: cup of glucose pure corn syrup, two thirds of a
• 2:25:39
  Speaker 1: cup of water, one cup of molasses, two tablespoonfuls of butter,
• 2:25:45
  Speaker 1: quarter of a teaspoonful of salt, four ounces of Baker's
• 2:25:49
  Speaker 1: Premium chocolate, one teaspoonful of vanilla extract or one teaspoonful
• 2:25:55
  Speaker 1: of essence of peppermint. Put all the ingredients save the salt,
• 2:26:01
  Speaker 1: chocolate and flavoring over the fire. Let boil rapidly to
• 2:26:05
  Speaker 1: two hundred and sixty degrees fahrenheit, or until brittle when
• 2:26:09
  Speaker 1: tested in cold water. During the last of the cooking.
• 2:26:14
  Speaker 1: The candy must be stirred constantly. Pour onto an oiled
• 2:26:18
  Speaker 1: platter or marble. Pour the chocolate melted over hot water
• 2:26:23
  Speaker 1: above the candy. As the candy calls on the edges
• 2:26:27
  Speaker 1: with a spatula or the fingers, turn the edges towards
• 2:26:31
  Speaker 1: the center. Continue this until the candy is cold enough
• 2:26:35
  Speaker 1: to pull. Pull over a hawk until cold. Add the
• 2:26:39
  Speaker 1: flavoring a little at a time during the pulling. Cut
• 2:26:43
  Speaker 1: in short lengths, and wrap in waxed paper. End of
• 2:26:47
  Speaker 1: section Sixction seven of Chocolate and Cocoa Recipes and Homemade
• 2:27:04
  Speaker 1: Candy Recipes by Maria Parlowa and Janet Mackenzie Hill. This
• 2:27:09
  Speaker 1: LibriVox recording is in the public domain. Walter Baker and Co. Limited,
• 2:27:15
  Speaker 1: Established seventeen eighty. This house has grown to be the
• 2:27:20
  Speaker 1: largest of its kind in the world, and it has
• 2:27:23
  Speaker 1: achieved that result by always maintaining the highest standard in
• 2:27:27
  Speaker 1: the quality of its cocoa and chocolate preparations and selling
• 2:27:32
  Speaker 1: them at the lowest price for which unadulterated articles of
• 2:27:36
  Speaker 1: high grade can be put upon the market under cover
• 2:27:40
  Speaker 1: of a similarity in name, trademark, label, or wrapper. A
• 2:27:45
  Speaker 1: number of unscrupulous concerns have within recent years made attempts
• 2:27:50
  Speaker 1: to get possession of the great market won by this
• 2:27:53
  Speaker 1: house by trading on its good name, selling to unsuspecting
• 2:27:58
  Speaker 1: consumers of distinctly inferior quality by representing them to be
• 2:28:04
  Speaker 1: the products of the genuine bakers. The quantity of goods
• 2:28:09
  Speaker 1: sold in this way is not so much of an
• 2:28:11
  Speaker 1: injury to us as the discredit cast upon our manufactures
• 2:28:16
  Speaker 1: by leading some consumers to believe that these fraudulent articles
• 2:28:20
  Speaker 1: are of our manufacture, and that we have lowered the
• 2:28:24
  Speaker 1: high standard maintained for so many years. It is difficult
• 2:28:29
  Speaker 1: to bring the fraud home to all consumers, as those
• 2:28:32
  Speaker 1: who are making use of it seek out of the
• 2:28:34
  Speaker 1: way places where deception will the more easily pass. We
• 2:28:39
  Speaker 1: have letters from housekeepers who have used the genuine Baker's
• 2:28:43
  Speaker 1: goods for years expressing their indignation at the attempts of
• 2:28:48
  Speaker 1: unscrupulous dealers to foist upon them inferior and adolgorated articles
• 2:28:55
  Speaker 1: by fraudulently representing them to be of our manufacture. Statements
• 2:29:01
  Speaker 1: in the press and in the reports of the Pure
• 2:29:03
  Speaker 1: Food Commissioners show that there are on the market at
• 2:29:07
  Speaker 1: this time many cocoas and chocolates which have been treated
• 2:29:12
  Speaker 1: with adulterance more or less injurious to health, for the
• 2:29:16
  Speaker 1: purpose of cheapening the cost and giving a fictitious appearance
• 2:29:20
  Speaker 1: of richness and strength. The safest course for consumers therefore,
• 2:29:26
  Speaker 1: is to buy goods bearing the name and trademark of
• 2:29:29
  Speaker 1: a well known and reputable manufacturer, and to make sure
• 2:29:34
  Speaker 1: by a careful examination that they are getting what they order.
• 2:29:38
  Speaker 1: Our cocoa and chocolate preparations are absolutely pure, free from
• 2:29:44
  Speaker 1: coloring matter, chemical solvents, or adulterance of any kind, and
• 2:29:50
  Speaker 1: are therefore in full conformity to the requirements of all
• 2:29:54
  Speaker 1: national and state pure food laws. We have behind us
• 2:29:59
  Speaker 1: one hundred twenty nine years of successful manufacture and fifty
• 2:30:04
  Speaker 1: two highest awards from the great industrial exhibitions in Europe
• 2:30:09
  Speaker 1: and America. We ask the cooperation of all consumers who
• 2:30:14
  Speaker 1: want to get what they order and what they pay for,
• 2:30:17
  Speaker 1: to help us as much in their own interest as
• 2:30:20
  Speaker 1: ours in checking these frauds. Water Baker and Co. Limited,
• 2:30:26
  Speaker 1: Our registered guarantee under national pure food laws is serial
• 2:30:31
  Speaker 1: number ninety.
• 2:30:33
  Speaker 2: Baker's Breakfast Cocoa walk A, Baker and Co's Breakfast Cocoa
• 2:30:38
  Speaker 2: in fifth of a pound, quarter, a pound, half pound,
• 2:30:41
  Speaker 2: one pound, and five pound tins. This admirable preparation is
• 2:30:46
  Speaker 2: made from selected cocoa from which the excess of oil
• 2:30:49
  Speaker 2: has been removed. It is absolutely pure, and it is soluble.
• 2:30:54
  Speaker 2: It has more than three times the strength of cocoa
• 2:30:56
  Speaker 2: mixed with starch, arrowroot, or sugar, and is therefore farmer
• 2:31:00
  Speaker 2: or economical, costing less than one center cup. It is delicious, nourishing, strengthening,
• 2:31:06
  Speaker 2: easily digested, and admirably adapted for invalids as well as
• 2:31:10
  Speaker 2: for persons in health. No alkalies or other chemicals or
• 2:31:14
  Speaker 2: dyes are used in its preparation. Trademark on every package.
• 2:31:19
  Speaker 3: Baker's Chocolate, Walter Baker and Co's Premium Number one in
• 2:31:25
  Speaker 3: quarter and half pound cakes, one pound packages, blue wrapper,
• 2:31:30
  Speaker 3: yellow label. It is the pure product of carefully selected
• 2:31:34
  Speaker 3: cocoa beans to which nothing has been added and from
• 2:31:38
  Speaker 3: which nothing has been taken away. Unequaled for smoothness, delicacy,
• 2:31:44
  Speaker 3: and natural flavor. Celebrated for more than a century as
• 2:31:48
  Speaker 3: a nutritious, delicious, and flesh forming beverage, the high reputation
• 2:31:53
  Speaker 3: and constantly increasing sales of this article have led to
• 2:31:56
  Speaker 3: imitations on a very extensive scale. To distinguish their product
• 2:32:01
  Speaker 3: from these imitations, Walter Baker and Co. Limited have enclosed
• 2:32:05
  Speaker 3: their cakes and pound packages in a new envelope or
• 2:32:09
  Speaker 3: case of stiff paper different from any other package. The
• 2:32:13
  Speaker 3: colour of the case is the same shade of deep
• 2:32:15
  Speaker 3: blue heretofore used on the Baker packages, and no change
• 2:32:20
  Speaker 3: has been made in the colour yellow and design of
• 2:32:23
  Speaker 3: the label. On the outside of the case. The name
• 2:32:26
  Speaker 3: of the manufacturer is prominently printed in white letters. On
• 2:32:29
  Speaker 3: the back of every package, a colored lithograph of the
• 2:32:33
  Speaker 3: trademark La Belle Chocolattier, sometimes called the Chocolate Girl, is printed.
• 2:32:40
  Speaker 3: Vigorous proceedings will be taken against anyone imitating the package
• 2:32:44
  Speaker 3: trademark on every package.
• 2:32:47
  Speaker 2: Baker's Vanilla Chocolate in half pounds and six of a
• 2:32:50
  Speaker 2: pound cakes and five cent and ten cent packages is
• 2:32:53
  Speaker 2: guaranteed to consist solely of choice cocoa and sugar flavored
• 2:32:57
  Speaker 2: with pure vanilla beans. Particular care is taken in its preparation,
• 2:33:02
  Speaker 2: and a trial will convince one that it is really
• 2:33:04
  Speaker 2: a delicious article for eating or drinking. It is the
• 2:33:07
  Speaker 2: best sweet chocolate in the market, used at receptions and
• 2:33:11
  Speaker 2: evening parties in place of tea or coffee. The small
• 2:33:14
  Speaker 2: cakes form the most convenient, palatable, and healthful article of
• 2:33:18
  Speaker 2: food that can be carried by bicyclists, tourists and students.
• 2:33:22
  Speaker 2: Trademark on every package.
• 2:33:25
  Speaker 4: Caracas Chocolate, Water Baker and Companies. Krakas Sweet Chocolate in
• 2:33:30
  Speaker 4: one eighth and one quarter of a pound packages a
• 2:33:33
  Speaker 4: delicious article, good to eat and good to drink. It
• 2:33:36
  Speaker 4: is one of the finest and most popular sweet chocolates
• 2:33:38
  Speaker 4: on the market and has a constantly increasing sale in
• 2:33:41
  Speaker 4: all parts of the country. If you do not find
• 2:33:43
  Speaker 4: it at your grocer's, we will send a quarter pound
• 2:33:45
  Speaker 4: cake by mail, prepaid on receipt of ten cents in
• 2:33:48
  Speaker 4: stamps or money. Trademark on every package. Century Chocolate in
• 2:33:53
  Speaker 4: one quarter of a pound packages a fine vanilla chocolate
• 2:33:56
  Speaker 4: for eating or drinking, put up in very artistic wrappers.
• 2:34:00
  Speaker 4: Trademark on every package.
• 2:34:02
  Speaker 5: Auto Sweet Chocolate in one six pound packages a fine
• 2:34:06
  Speaker 5: eating chocolate enclosed in an attractive wrapper with an embossed
• 2:34:10
  Speaker 5: representation of an automobile in colors. Trademark on every package.
• 2:34:16
  Speaker 4: German sweet Chocolate Walter Baker in Companies, German sweet chocolate
• 2:34:20
  Speaker 4: in one quarter of a pound and one eighth of
• 2:34:22
  Speaker 4: a pound packages is one of the most popular sweet
• 2:34:24
  Speaker 4: chocolates sold anywhere. It is palatable, nutritious, and helpful, and
• 2:34:28
  Speaker 4: is a great favorite with children. Beware of imitations. The
• 2:34:32
  Speaker 4: genuine is stamped as German Dorchester Mass trademark La Belle
• 2:34:36
  Speaker 4: Chocolatier on every package.
• 2:34:39
  Speaker 5: Dot Chocolate in half pound cakes and twelve pound boxes
• 2:34:44
  Speaker 5: a high grade chocolate specially prepared for homemade candies and
• 2:34:48
  Speaker 5: for sportsman's use. If you do not find it at
• 2:34:51
  Speaker 5: your grocer's, write to us and we will put you
• 2:34:54
  Speaker 5: in the way of getting it. In the Way of
• 2:34:57
  Speaker 5: the Woods, A Manual for Sportsmen, Edward Breck, the author, says,
• 2:35:02
  Speaker 5: chocolate is now regarded as a very high class food
• 2:35:05
  Speaker 5: on account of its nutritive values. A half cake will
• 2:35:09
  Speaker 5: keep a man's strength up for a day without any
• 2:35:11
  Speaker 5: other food. I never strike off from camp by myself
• 2:35:15
  Speaker 5: without a piece of chocolate in my pocket. Do not, however,
• 2:35:19
  Speaker 5: have anything to do with the mawkishly sweet chocolates of
• 2:35:22
  Speaker 5: the candy shop or the imported milk chocolate, which are
• 2:35:26
  Speaker 5: not suited for the purpose. We have something better here
• 2:35:29
  Speaker 5: in America in Walter Baker and Company's Dot brand, which
• 2:35:34
  Speaker 5: is slightly sweetened.
• 2:35:35
  Speaker 2: Cracked cocoa or cocoa nabs in half pound and one
• 2:35:39
  Speaker 2: pound packages and in six pounds and ten pound bags.
• 2:35:44
  Speaker 2: This is the freshly roasted bean cracked into small pieces.
• 2:35:48
  Speaker 2: It contains no admixture and presents the full flavor of
• 2:35:52
  Speaker 2: the cocoa bean in all its natural fragrance and purity.
• 2:35:56
  Speaker 2: When properly prepared, it is one of the most economical
• 2:35:59
  Speaker 2: t d Doctor Lancaster says cocoa contains as much flesh
• 2:36:04
  Speaker 2: forming matter as beef. Trademark on every package soluble cocoa.
• 2:36:12
  Speaker 1: This is a preparation for the special use of druggists
• 2:36:16
  Speaker 1: and others in making hot or cold soda. It forms
• 2:36:21
  Speaker 1: the basis for a delicious, refreshing, nourishing, and strengthening drink.
• 2:36:27
  Speaker 1: It is perfectly soluble, It is absolutely pure. It is
• 2:36:32
  Speaker 1: easily made. It possesses the full strength and natural flavor
• 2:36:38
  Speaker 1: of the cocoa bean. No chemicals are used in its preparation.
• 2:36:44
  Speaker 1: The directions for making one gallon of syrup are as follows,
• 2:36:49
  Speaker 1: eight ounces of soluble cocoa, eight and a half pounds
• 2:36:54
  Speaker 1: of white sugar, two and a half quartz of water
• 2:36:59
  Speaker 1: thoroughly dissolved of the cocoa in hot water. Then add
• 2:37:03
  Speaker 1: the sugar and heat until the mixture boils strain while hot.
• 2:37:10
  Speaker 1: After it has become cool, sugar may be added if desired.
• 2:37:15
  Speaker 1: The trade is supplied with one, four or ten pounds
• 2:37:19
  Speaker 1: decorated canisters. Trademark on every package chocolate for confectioner's use.
• 2:37:28
  Speaker 1: Liquid chocolates plain, sweet, light, medium and dark. Soluble cocoa
• 2:37:36
  Speaker 1: for hot or cold soda, Absolutely pure, free from coloring matter,
• 2:37:43
  Speaker 1: chemical solvents, or a dolderance of any kind, and therefore
• 2:37:48
  Speaker 1: in full conformity to the requirements of all national and
• 2:37:52
  Speaker 1: state pure food laws. Vanilla tablets. These are small pieces
• 2:37:59
  Speaker 1: of chocolate made from the finest beans and done up
• 2:38:03
  Speaker 1: in fancy foil. The packages are tied with colored ribbons
• 2:38:07
  Speaker 1: and are very attractive in form and delicious in substance.
• 2:38:13
  Speaker 1: They are much used for desarts and collations, and at
• 2:38:16
  Speaker 1: picnics and entertainments for young people. They are strongly recommended
• 2:38:21
  Speaker 1: by physicians as a healthy and nutritious confection for children.
• 2:38:26
  Speaker 1: Trademark on every package.
• 2:38:29
  Speaker 3: Cocoa butter in half pound and one fifth of pound
• 2:38:33
  Speaker 3: cakes and in metal boxes for toilet uses. One half
• 2:38:38
  Speaker 3: the weight of the cocoa bean consists of a fat
• 2:38:41
  Speaker 3: called cocoa butter. From its resemblance to ordinary butter, it
• 2:38:45
  Speaker 3: is considered of great value as a nutritious, strengthening tonic,
• 2:38:50
  Speaker 3: being preferred to cod liver oil and other nauseous fats
• 2:38:53
  Speaker 3: so often used in pulmonary complaints. As a soothing application
• 2:38:58
  Speaker 3: to chapped hands and lips and all irritated surfaces, Cocoa
• 2:39:02
  Speaker 3: butter has no equal, making the skin remarkably soft and smooth.
• 2:39:07
  Speaker 3: Many who have used it to say they would not,
• 2:39:10
  Speaker 3: for any consideration, be without it. It is almost a
• 2:39:14
  Speaker 3: necessary article for every household. Trademark on every package.
• 2:39:19
  Speaker 1: Cocoa shells in one pound and half pound packages. Cocoa
• 2:39:25
  Speaker 1: shells are the thin outer covering of the beans. They
• 2:39:29
  Speaker 1: have a flavor similar to, but milder than cocoa. Their
• 2:39:33
  Speaker 1: very low price places them within the reach of all
• 2:39:37
  Speaker 1: and as furnishing a pleasant and healthy drink, they are
• 2:39:41
  Speaker 1: considered superior to tea and coffee. Packed only in one
• 2:39:45
  Speaker 1: pound and half pound papers with our label and name
• 2:39:49
  Speaker 1: on them. Trademark on every package.
• 2:39:54
  Speaker 6: Co de Estex in boxes six pounds each one two
• 2:40:00
  Speaker 6: pound bottles. A compound formerly known as racabous de abres,
• 2:40:06
  Speaker 6: a most nutritious preparation, indispensable as an article of diet
• 2:40:11
  Speaker 6: for children, convalescents, ladies, and delicate or aged persons. It
• 2:40:18
  Speaker 6: is composed of the best nutritive and restoring substances suitable
• 2:40:24
  Speaker 6: for the most delicate system. It is now a favorite
• 2:40:27
  Speaker 6: breakfast beverage for ladies and young persons, to whom it
• 2:40:32
  Speaker 6: gives freshness and m bompois. It has solved the problem
• 2:40:37
  Speaker 6: of medicine by imparting something which is easily digestible and
• 2:40:42
  Speaker 6: at the same time free from the exciting qualities of
• 2:40:47
  Speaker 6: coffee and tea, thus making it especially desirable for nervous
• 2:40:53
  Speaker 6: persons or those afflicted with weak stomachs. It has a
• 2:40:58
  Speaker 6: very agreeable flavor, is easily prepared, and has received the
• 2:41:03
  Speaker 6: commendation of eminent physicians as being the best article known
• 2:41:08
  Speaker 6: for convalescence and all persons desiring a light, digestible, nourishing
• 2:41:15
  Speaker 6: and strengthening food.
• 2:41:18
  Speaker 1: Walter Baker and Co. Limited establish seventeen eighty fifty two
• 2:41:25
  Speaker 1: highest awards. No food has a like record. End of
• 2:41:30
  Speaker 1: section seven end of chocolate and cocoa recipes and homemade
• 2:41:36
  Speaker 1: candy recipes by Maria Pauloa and Janet Mackenzie Hill.