Choice Recipes for Chocolate - 1916
Compliments of Walter Baker & Co, Ltd.
Chocolate and Cocoa Recipes by Miss Parloa
Home Made Candy Recipes by Mrs. Janet McKenzie Hill
Copyright 1916 by Walter Baker & Co., Ltd.
Chocolate or cocoa is not properly cooked by having boiling water poured over it. It is true that as the whole powder is in suspension and is swallowed, its food material can be assimilated as it is when prepared chocolate is eaten raw.
In order to bring out the full, line flavor and to secure the most complete digestibility, the preparation, whatever it be, should be subjected to the boiling point for a few minutes. In this all connoisseurs are agreed.
The making of cocoa and chocolate for drinking is largely a matter of taste, the best of cooks disagree and their recipes vary; the recipes in this book, however, give almost universal satisfaction.
- The Story of the Chocolate Girl (La Belle Chocolatière)
- Suggestions Relative to the Cooking of Chocolate and Cocoa
By Mrs. Ellen H. Richards, Massachusetts Institute of Technology
- Baker's Breakfast Cocoa
- Baker's Chocolate
- Iced Cocoa
- Iced Chocolate
- Choice Recipes by Miss Maria Parloa
Specially Prepared For Walter Baker & Co., Ltd. and Reduced by Miss Fannie Merritt Farmer to Level Measurements to Meet the Needs of Present-Day Demands.
- Choice Recipes Prepared by Miss Fannie Merritt Farmer