Thursday, 20 December 2007
Chocolate and Cocoa Recipes and Home Made Candy Recipes
Book Excerpt
PLAIN CHOCOLATE
For six people, use one quart of milk, two ounces of Walter Baker &
Co.'s Premium No. 1 Chocolate, one tablespoonful of cornstarch, three
tablespoonfuls of sugar, and two tablespoonfuls of hot water.
Mix the cornstarch with one gill of the milk. Put the remainder of the
milk on to heat in the double-boiler. When the milk comes to the boiling
point, stir in the cornstarch and cook for ten minutes. Have the
chocolate cut in fine bits, and put it in a small iron or granite-ware
pan; add the sugar and water, and place the pan over a hot fire. Stir
constantly until the mixture is smooth and glossy. Add this to the hot
milk, and beat the mixture with a whisk until it is frothy. Or, the
chocolate may be poured back and forth from the boiler to a pitcher,
holding high the vessel from which you pour. This will give a thick
froth. Serve at once.
If you prefer not to have the chocolate thick, omit the cornstarch. If
condensed milk is used, substitute water for the milk named above and
add three tablespoonfuls of condensed milk when the chocolate is added.
CHOCOLATE, VIENNA STYLE
Use four ounces of Walter Baker & Co.'s Vanilla Chocolate, one quart of
milk, three tablespoonfuls of hot water, and one tablespoonful of sugar.
Cut the chocolate in fine bits. Put the milk on the stove in the
double-boiler, and when it has been heated to the boiling point, put the
chocolate, sugar and water in a small iron or granite-ware pan, and stir
over a hot fire until smooth and glossy. Stir this mixture into the hot
milk, and beat well with a whisk. Serve at once, putting a tablespoonful
of whipped cream in each cup and then filling up with the chocolate.
The plain chocolate may be used instead of the vanilla, but in that case
use a teaspoonful of vanilla extract and three generous tablespoonfuls
of sugar instead of one.
BREAKFAST COCOA
Walter Baker & Co.'s Breakfast Cocoa is powdered so fine that it can be
dissolved by pouring boiling water on it. For this reason it is often
prepared at the table. A small teaspoonful of the powder is put in the
cup with a teaspoonful of sugar; on this is poured two-thirds of a cup
of boiling water, and milk or cream is added to suit the individual
taste. This is very convenient; but cocoa is not nearly so good when
prepared in this manner as when it is boiled.
For six cupfuls of cocoa use two tablespoonfuls of the powder, two
tablespoonfuls of sugar, half a pint of boiling water, and a pint and a
half of milk. Put the milk on the stove in the double-boiler. Put the
cocoa and sugar in a saucepan, and gradually pour the hot water upon
them, stirring all the time. Place the saucepan on the fire and stir
until the contents boil. Let this mixture boil for five minutes; then
add the boiling milk and serve.
A gill of cream is a great addition to this cocoa.
Scalded milk may be used in place of boiled milk, if preferred. For
flavoring, a few grains of salt and half a teaspoonful of vanilla
extract may be added.
posted by kanx1976 at
02:46
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