Chapter 6

Put 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 undisturbed until cold; turn to a cream, then gather into a compact mass; cover with a bowl and let stand for thirty minutes; then knead the cream; put it into a double boiler; add the caramel syrup and the vanilla; stir constantly while the mixture becomes warm and thin; add a tablespoonful or two of water, if necessary, and drop the cream mixture into impressions made in cornstarch. Use two teaspoons to drop the cream. When the candy is cold, pick it from the starch. With a small brush remove the starch that sticks to the candy shapes. Coat each piece with "Dot" Chocolate. As each piece is coated and dropped onto the oil cloth, set half an English walnut meat upon the top.

TO MOLD CANDY IN STARCH IMPRESSIONS

Many candies, especially such as are of some variety of fondant, are thin when warm and solidify on the outside when cold, so that they may be "dipped" or coated with chocolate. To shape candy of this sort, fill a low pan with cornstarch, making it smooth upon the top. Have ready molds made of plaster paris, glued to a thin strip of wood, press these into the cornstarch; lift from the starch and repeat the impressions as many times as the space allows. If molds are not available a thimble, round piece of wood, or the stopper of an oil or vinegar cruet will answer the purpose, though the impressions must be made one at a time.

CHOCOLATE BUTTER CREAMS

2-1/2 cups of sugar, 1/2 a cup of water, 1/4 a cup of glucose, 1/4 a cup of butter, 2-1/2 ozs of Baker's Premium Chocolate, 2 teaspoonfuls of vanilla, 1/2 a pound of Baker's "Dot" Chocolate.

Put the sugar, water, glucose and butter over the fire; stir until the sugar is melted, then cook to the soft ball degree, or 236° F.; pour on a damp marble and leave until cold; then pour on the Premium Chocolate, melted over hot water, and with a spatula turn to a cream. This process is longer than with the ordinary fondant. Cover the chocolate fondant with a bowl and let stand for thirty minutes; knead well and set over the fire in a double boiler; add the vanilla and stir until melted. The mixture is now ready to be dropped into small impressions in starch; when cold and brushed free of starch dip in "Dot" Chocolate. When dropping the chocolate mixture into the starch it should be just soft enough to run level on the top. If too soft it will not hold its shape in coating.

FONDANT FOR SOFT CHOCOLATE CREAMS

2-1/2 cups of sugar, 1/3 a cup of glucose (pure corn syrup), 1 cup of water.

Put the sugar, glucose and water over the fire and stir until boiling, then wash down the sides of the saucepan, cover and finish cooking as in making ordinary fondant. Let cook to 238° F. Turn the syrup onto a damp marble or platter and _before it becomes cold_ turn to a cream with a wooden spatula. When the fondant begins to stiffen, scrape at once into a bowl and cover with a damp cloth, but do not let the cloth touch the fondant. Use this fondant in the following recipes.

ROSE CHOCOLATE CREAMS

Fondant, Damask rose color-paste, 1/2 to 1 whole teaspoonful of rose extract, 1/2 a pound of Baker's "Dot" Chocolate.

Put a part or the whole of the fondant into a double boiler over boiling water. With the point of a toothpick take up a little of the color-paste and add to the fondant; add the extract and stir until the mixture is hot, thin and evenly tinted. With two teaspoons drop the mixture into impressions made in starch; it should be hot and thin enough to run level on top. When the shapes are cold, remove from the starch, brush carefully and coat with "Dot" Chocolate.

PISTACHIO CHOCOLATE CREAMS

Fondant, Green color-paste, 1 teaspoonful of vanilla extract, 1/8 a teaspoonful of almond extract, Pistachio nuts in slices and halves, 1/2 a pound of Baker's "Dot" Chocolate.

Using green color-paste, vanilla and almond extract mold the fondant in long shapes. Put a bit of nut in each impression, before filling it with fondant. When firm coat with "Dot" Chocolate and set half a pistachio nut on top.

SURPRISE CHOCOLATE CREAMS

Fondant, Candied or Maraschino cherries, Flavoring of almond or vanilla, Chopped peanuts, 1/2 a pound of Baker's "Dot" Chocolate.

Melt the fondant over hot water and add the flavoring. Put a bit of cherry in the bottom of each starch impression, then turn in the melted fondant, to fill the impressions and have them level on the top. Let the chocolate, broken in bits, be melted over warm water, then add as many chopped peanuts as can be well stirred into it; let cool to about 80° F. and in it drop the creams, one at a time; as coated dispose them on table oil cloth or waxed paper.

CHOCOLATE PEANUT BRITTLE

1-1/2 cups of sugar, 2/3 a cup of water, 1/2 a cup of glucose (pure corn syrup), 2 level tablespoonfuls of butter, 1/2 a pound of _raw_ shelled peanuts, 1 teaspoonful of vanilla extract, 1 level teaspoonful of soda, 1 tablespoonful of cold water, 1/2 a pound or more of Baker's "Dot" Chocolate.

Put the sugar, water and glucose over the fire; stir till the sugar is dissolved; wash down the sides of the saucepan with a cloth or the fingers dipped in cold water, cover and let boil three or four minutes, then uncover and let cook to 275° F. (when a little is cooled and chewed it clings but does not stick to the teeth) add the butter and peanuts and _stir constantly_ until the peanuts are nicely browned (or are of the color of well roasted peanuts). Dissolve the soda in the cold water, add the vanilla and the soda and stir vigorously. When the candy is through foaming, turn it onto a warm and well-oiled marble or platter. As soon as it has cooled a little on the edges, take hold of it at the edge and pull out as thin as possible. Loosen it from the receptacle at the center by running a spatula under it, then turn the whole sheet upside down, and again pull as thin as possible. Break into small pieces and when cold coat with "Dot" Chocolate prepared as in previous recipes. Half of a roasted peanut may be set upon each piece as coated. Note that the peanuts used in the brittle are raw. The small Spanish peanuts are the best for this purpose. After the peanuts are shelled, cover them with boiling water, let boil up once, then skim out and push off the skin, when they are ready to use.

CHOCOLATE POP CORN BALLS

1-1/2 cups of sugar, 1/3 a cup of glucose, 2/3 a cup of water, 1/3 a cup of molasses, 3 tablespoonfuls of butter, 3 squares of Baker's Premium Chocolate, 1 teaspoonful of vanilla extract, About 4 quarts of popped corn, well salted.

Set the sugar, glucose and water over the fire, stir until the sugar is melted, then wash down the sides of the saucepan, cover and let boil three or four minutes, then remove the cover and let cook without stirring to the hard ball degree; add the molasses and butter and stir constantly until brittle in cold water; remove from the fire and, as soon as the bubbling ceases, add the chocolate, melted over hot water, and the vanilla; stir, to mix the chocolate evenly through the candy, then pour onto the popped corn, mixing the two together meanwhile. With buttered hands lightly roll the mixture into small balls. Press the mixture together only just enough to hold it in shape. Discard all the hard kernels in the corn. Have the corn warm and in a warm bowl.

CHOCOLATE MOLASSES KISSES

2 cups of coffee A sugar, 1/3 a cup of glucose, (pure corn syrup), 2/3 a cup of water, 1 cup of molasses, 2 tablespoonfuls of butter, 1/4 a teaspoonful of salt, 4 ounces of Baker's Premium Chocolate, 1 tablespoonful of vanilla extract, or 1 teaspoonful of essence of peppermint.

Put all the ingredients, save the salt, chocolate and flavoring, over the fire; let boil rapidly to 260°F., or until brittle when tested in cold water. During the last of the cooking the candy must be stirred constantly. Pour onto an oiled platter or marble; pour the chocolate, melted over hot water, above the candy; as the candy cools on the edges, with a spatula or the fingers, turn the edges towards the center; continue this until the candy is cold enough to pull; pull over a hook until cold; add the flavoring, a little at a time, during the pulling, cut in short lengths and wrap in waxed paper.

WALTER BAKER & CO., Ltd.

ESTABLISHED 1780

This House has grown to be the largest of its kind in the world and it has achieved that result by always maintaining the highest standard in the quality of its cocoa and chocolate preparations and selling them at the lowest price for which unadulterated articles of high grade can be put upon the market. Under cover of a similarity in name, trade-mark, label or wrapper, a number of unscrupulous concerns have, within recent years, made attempts to get possession of the great market won by this House, by trading on its good name--selling to unsuspecting consumers goods of distinctly inferior quality by representing them to be the products of the genuine "Baker's." The quantity of goods sold in this way is not so much of an injury to us as the discredit cast upon our manufactures by leading some consumers to believe that these fraudulent articles are of our manufacture and that we have lowered the high standard maintained for so many years. It is difficult to bring the fraud home to all consumers, as those who are making use of it seek out-of-the-way places where deception will the more easily pass.

We have letters from housekeepers who have used the genuine Baker goods for years, expressing their indignation at the attempts of unscrupulous dealers to foist upon them inferior and adulterated articles by fraudulently representing them to be of our manufacture.

Statements in the press and in the reports of the Pure Food Commissioners show that there are on the market at this time many cocoas and chocolates which have been treated with adulterants, more or less injurious to health, for the purpose of cheapening the cost and giving a fictitious appearance of richness and strength. The safest course for consumers, therefore, is to buy goods bearing the name and trade-mark of a well-known and reputable manufacturer, and to make sure by a careful examination that they are getting what they order.

Our Cocoa and Chocolate Preparations are ABSOLUTELY PURE--free from coloring matter, chemical solvents, or adulterants of any kind, and are therefore in full conformity to the requirements of all National and State Pure Food Laws.

We have behind us one hundred and twenty-nine years of successful manufacture, and fifty-two highest awards from the great industrial exhibitions in Europe and America.

We ask the cooperation of all consumers who want to get what they order and what they pay for to help us--as much in their own interest as ours--in checking these frauds.

WALTER BAKER & CO., Ltd.

Our registered guarantee under National Pure Food Laws is Serial No. 90.

WALTER BAKER & Co.'s Cocoa and Chocolate Preparations

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BAKER'S BREAKFAST COCOA

In 1-5 lb., 1-4 lb., 1-2 lb., 1 lb. and 5 lb. tins

This admirable preparation is made from selected cocoa, from which the excess of oil has been removed. It is _absolutely pure_, and it is _soluble_. It has _more than three times the strength_ of cocoa mixed with starch, arrowroot or sugar, and is, therefore, far more economical, _costing less than one cent a cup_. It is delicious, nourishing, strengthening, _easily digested_, and admirably adapted for invalids as well as for persons in health.

_No alkalies or other chemicals or dyes are used in its preparation._

Trade-Mark on every package

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BAKER'S CHOCOLATE

In 1-4 and 1-2 lb. cakes, 1 lb. packages, blue wrapper, yellow label

It is the pure product of carefully selected cocoa beans, to which nothing has been added and from which nothing has been taken away. Unequalled for smoothness, delicacy and natural flavor. Celebrated for more than a century as a nutritious, delicious and flesh-forming beverage. The high reputation and constantly increasing sales of this article have led to imitations on a very extensive scale. To distinguish their product from these imitations Walter Baker & Co., Ltd., have enclosed their cakes and pound packages in a new envelope or case of stiff paper, different from any other package. The color of the case is the same shade of deep blue heretofore used on the Baker packages, and no change has been made in the color (yellow) and design of the label. On the outside of the case, the name of the manufacturer is prominently printed in white letters. On the back of every package a colored lithograph of the trade-mark, "La Belle Chocolatière" sometimes called the Chocolate Girl, is printed. Vigorous proceedings will be taken against anyone imitating the package.

Trade-mark on every package

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BAKER'S VANILLA CHOCOLATE

In 1-2 lb. and 1-6 lb. cakes and 5c and 10c packages,

is guaranteed to consist solely of choice cocoa and sugar, flavored with pure vanilla beans. Particular care is taken in its preparation, and a trial will convince one that it is really a delicious article for eating or drinking. It is the best sweet chocolate in the market. Used at receptions and evening parties in place of tea or coffee. The small cakes form the most convenient, palatable and healthful article of food that can be carried by bicyclists, tourists and students.

Trade-mark on every package

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CARACAS CHOCOLATE

In 1-8 and 1-4 lb. packages

A delicious article. Good to eat and good to drink. It is one of the finest and most popular sweet chocolates on the market, and has a constantly increasing sale in all parts of the country. If you do not find it at your grocer's, we will send a quarter-pound cake by mail, prepaid, on receipt of 10 cents in stamps or money.

Trade-mark on every package

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CENTURY CHOCOLATE

In 1-4 lb. packages

A fine vanilla chocolate for eating or drinking. Put up in very artistic wrappers.

Trade-mark on every package

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AUTO-SWEET CHOCOLATE

In 1-6 lb. packages

A fine eating chocolate, enclosed in an attractive wrapper with an embossed representation of an automobile in colors.

Trade-mark on every package

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GERMAN SWEET CHOCOLATE

In 1-4 lb. and 1-8 lb. packages

is one of the most popular sweet chocolates sold anywhere. It is palatable, nutritious and healthful and is a great favorite with children.

_Beware of imitations. The genuine is stamped: "S. German, Dorchester, Mass."_

Trade-mark (La Belle Chocolatière) on every package

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DOT CHOCOLATE

In 1-2 lb. cakes; 12 lb. boxes

A high grade chocolate specially prepared for home-made candies, and for sportsmen's use. If you do not find it at your grocer's write to us and we will put you in the way of getting it.

In "The Way of the Woods--A Manual for Sportsmen" Edward Breck, the author, says:

"Chocolate is now regarded as a very high-class food on account of its nutritive qualities. * * * * * A half cake will keep a man's strength up for a day without any other food. I never strike off from camp by myself without a piece of chocolate in my pocket. Do not, however, have anything to do with the mawkishly sweet chocolates of the candy shops or the imported milk chocolate, which are not suited for the purpose. We have something better here in America in Walter Baker & Co.'s "Dot" brand, which is slightly sweetened."

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CRACKED COCOA OR COCOA NIBS

In 1-2 lb. and 1 lb. packages, and in 6 lb. and 10 lb. bags

This is the freshly roasted bean cracked into small pieces. It contains no admixture, and presents the full flavor of the cocoa-bean in all its natural fragrance and purity. When properly prepared, it is one of the most economical drinks. Dr. Lankester says cocoa contains as much flesh-forming matter as beef.

Trade-mark on every package

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SOLUBLE COCOA

This is a preparation for the special use of druggists and others in making hot or cold soda. It forms the basis for a delicious, refreshing, nourishing and strengthening drink.

It is perfectly soluble. It is absolutely pure. It is easily made. It possesses the full strength and natural flavor of the cocoa-bean. No chemicals are used in its preparation.

_The directions for making one gallon of syrup are as follows:_

8 ounces of soluble cocoa, 8-1/2 pounds of white sugar, 2-1/2 quarts of water.

Thoroughly dissolve the cocoa in hot water, then add the sugar, and heat until the mixture boils. Strain while hot. After it has become cool, sugar may be added if desired.

The Trade is supplied with 1, 4 or 10 lb. decorated canisters.

Trade-mark on every package

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CHOCOLATE FOR CONFECTIONERS' USE

_Liquid Chocolates_--plain, sweet, light, medium and dark.

_Soluble Cocoa_--for hot or cold soda.

_Absolutely Pure--free from coloring matter, chemical solvents, or adulterants of any kind, and therefore in full conformity to the requirements of all National and State Pure Food Laws._

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VANILLA TABLETS

These are small pieces of chocolate, made from the finest beans, and done up in fancy foil. The packages are tied with colored ribbons, and are very attractive in form and delicious in substance. They are much used for desserts and collations, and at picnics and entertainments for young people. They are strongly recommended by physicians as a healthy and nutritious confection for children.

Trade-mark on every package

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COCOA-BUTTER

In 1-2 lb. and 1-5 lb. cakes, and in metal boxes for toilet uses

One-half the weight of the cocoa-bean consists of a fat called "cocoa-butter," from its resemblance to ordinary butter. It is considered of great value as a nutritious, strengthening tonic, being preferred to cod-liver oil and other nauseous fats so often used in pulmonary complaints. As a soothing application to chapped hands and lips, and all irritated surfaces, cocoa-butter has no equal, making the skin remarkably soft and smooth. Many who have used it say they would not for any consideration be without it. It is almost a necessary article for every household.

Trade-mark on every package

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COCOA-SHELLS

In 1 lb. and 1-2 lb. packages

Cocoa-shells are the thin outer covering of the beans. They have a flavor similar to but milder than cocoa. Their very low price places them within the reach of all; and as furnishing a pleasant and healthy drink, they are considered superior to tea and coffee.

Packed _only_ in 1 lb. and 1/2 lb. papers, with our label and name on them.

Trade-mark on every package

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CACAO DES AZTÈQUES

In boxes, 6 lbs. each; 1-2 lb. bottles

A compound formerly known as _Racabout des Arabes_; a most nutritious preparation; indispensable as an article of diet for children, convalescents, ladies, and delicate or aged persons. It is composed of the best nutritive and restoring substances, suitable for the most delicate system. It is now a _favorite breakfast beverage for ladies and young persons_, to whom it gives freshness and _embonpoint_. It has solved the problem of medicine by imparting something which is easily digestible and at the same time _free from the exciting qualities_ of coffee and tea, thus making it especially desirable for nervous persons or those afflicted with weak stomachs.

It has a very agreeable flavor, is easily prepared, and has received the _commendation of eminent physicians_ as being the best article known for convalescents and all persons desiring a _light, digestible, nourishing and strengthening food_.

INDEX TO RECIPES

MISS PARLOA'S:

Plain Chocolate (For Drinking) Chocolate, Vienna Style Breakfast Cocoa Chocolate Layer Cake " Cake " Marble Cake " Glacé Cake " Glacé " Biscuit " Wafers Cinderella Cakes Chocolate Éclairs " Cookies " Gingerbread Vanilla Icing Chocolate Icing " Profiteroles " Ice-cream " Cream Pies " Mousse " Charlotte " Bavarian Cream " Cream " Blanc-mange " Cream Renversee Baked Chocolate Custard Chocolate Soufflé " Pudding " Meringue Pudding Milton Pudding Snow Pudding Chocolate Sauce " Candy Cream Chocolate Caramels Sugar " " Chocolate Creams, No. 1 " " No. 2 " Cones Genesee Bonbons Chocolate Syrup Refreshing Drinks for Summer

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MISS BURR'S:

Cracked Cocoa For Three Gallons Breakfast Cocoa Vanilla Chocolate with Whipped Cream Chocolate Cream Pie " Filling Meringue Cocoa Sticks " Frosting " Sauce " Cake " Meringue Pudding Chocolate Almonds " Coatings Hot Chocolate Sauce Cocoa Sponge Cake Chocolate Frosting " Cake; or, Devil's Food " Ice-cream " Whip Cocoa Marble Cake Chocolate Marble Cake " Jelly Cottage Pudding Vanilla Sauce Cocoanut Soufflé Chocolate Sauce Cocoa Biscuit " Fudge

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MISS ROBINSON'S:

Plain Chocolate 1 quart Cocoa Sponge Cake " Marble " " Doughnuts " Buns

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MRS. RORER'S:

Chocolate Cake

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MRS. LINCOLN'S:

Chocolate Caramels

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MISS FARMER'S:

Chocolate Nougat Cake " Cream Candy

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MRS. ARMSTRONG'S:

Chocolate Pudding " Charlotte Chocolate Jelly with Crystallized Green Gages

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MRS. BEDFORD'S:

Chocolate Crullers Hot Cocoa Sauce for Ice-cream Chocolate Macaroons

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MRS. EWING'S:

Creamy Cocoa " Chocolate

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MRS. HILL'S:

Cocoa Frappé Chocolate Puffs

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MRS. SALZBACHER'S:

Chocolate Hearts

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Cocoa Charlotte Chocolate Fudge with Fruit " Macaroons

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Petits Four Potato Cake Spanish Chocolate Cake

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MRS. HILL'S CANDY RECIPES: