Cookbooks and Cooking
The term "Cocoa," a corruption of "Cacao," is almost universally used in English-speaking countries to designate the seeds of the small tropical tree known to botanists as THEOBROMA CACAO, from which a great variety of preparations under the name of cocoa and chocolate for eat...
Into a granite-ware saucepan put half a pint of milk, two well-rounded tablespoonfuls of butter, and one tablespoonful of sugar, and place on the stove. When this boils up, add...
3. Chapter 3For these creams you should make a fondant in this way: put into a granite-ware saucepan one cupful of water and two of granulated sugar--or a pound of loaf sugar. Stir until th...
1. Chapter 1The term "Cocoa," a corruption of "Cacao," is almost universally used in English-speaking countries to designate the seeds of the small tropical tree known to botanists as THEOB...
5. Chapter 5Heat two cups of granulated sugar and one cup of rich milk (cream is better). Add two squares of Baker's Chocolate, and boil until it hardens in cold water. Just before it is do...
4. Chapter 4Dissolve the chocolate in five tablespoonfuls of boiling water. Beat the butter to a cream, add the yolks, beat again, then the milk, then the melted chocolate and flour. Give t...
6. Chapter 6Put the sugar, condensed milk and water over the fire to boil, stir gently but often, and let cook to the soft ball stage, or to 238°F. Pour on a damp marble and let stand undis...
7. Chapter 7Peppermints, Chocolate Mints, etc. Chocolate Caramel Walnuts "Dot" Chocolate Coatings Chocolate Dipped Peppermints Ginger, Cherry, Apricot and Nut Chocolates Chocolate Peanut Cl...