Ginger, Cherry, Apricot and Nut Chocolates

Ingredients Ginger, Cherry, Apricot and Nut Chocolates :

White of 1 egg,
2 tablespoonfuls of cold water,
Sifted confectioner’s sugar,
Almond or rose extract,
Preserved ginger,
Candied cherries,
Candied apricots,
Halves of almond,
Halves of pecan nuts,
½ a pound of Baker’s “Dot” Chocolate.

Step Ginger, Cherry, Apricot and Nut Chocolates :

Use the first four ingredients in making uncooked fondant. (Caramel syrup is a great addition to this fondant, especially if nuts are to be used. Use three tablespoonfuls of syrup and one tablespoonful of water with one egg white instead of the two tablespoonfuls of water indicated in the recipe). Work the fondant for some time, then break off little bits and wrap around small pieces of the fruit, then roll in the hollow of the hand into balls or oblongs. For other candies, roll a piece of the fondant into a ball, flatten it with the fingers and use to cover a whole pecan or English walnut meat. Set each shape on a plate as it is finished. They will harden very quickly. Dip these, one by one, in Baker’s “Dot” Chocolate and set on an oil cloth.

COCOA MERINGUE PUDDING

Ingredients Meringue Pudding :

1 cup of milk,
2 eggs (yolks),
2 tablespoonfuls of flour,
Pinch of salt,
4 teaspoonfuls of Baker’s Cocoa,
3 tablespoonfuls of sugar,
½ a teaspoonful of vanilla.

Step Meringue Pudding :

Put the milk in the upper part of the double-boiler, and heat. Mix flour and cocoa together and soften in a little cold milk; mix until free from lumps. When the milk is hot, add the flour, and cook, stirring often, eight or ten minutes. Beat yolks of eggs lightly; add sugar and salt, and mix well. When mixture in double-boiler has cooked sufficiently, strain it over the mixture in the bowl. Put back in double-boiler and allow it to cook one or two minutes (stirring constantly), just enough to slightly thicken the eggs. Remove from the stove, and when cool add vanilla and put in the serving-dish. Cover with a meringue. Place dish on a board, put in the oven with the door open, and allow it to remain there for ten or fifteen minutes, and when the meringue will not stick to the fingers, close the door and let it brown slightly. This pudding can be eaten warm or cold, but is much better cold. This will serve four persons generously.

CHOCOLATE ALMONDS

Blanch the almonds by pouring boiling water on them, and let them stand two or three minutes. Roast them in oven. Dip them in the following recipe for chocolate coating, and drop on paraffine paper.

Ingredients Chocolate Almonds : 

½ pound cake of Walter Baker’s Vanilla Sweet Chocolate,
2 level tablespoonfuls of butter,
2 tablespoonfuls of boiling water.

Step Chocolate Almonds : 

Put chocolate in small saucepan over boiling water and when melted stir in butter and water. Mix well. If found to be too thick, add more water; if too thin, more chocolate.

HOT CHOCOLATE SAUCE

Ingredients Hot Chocolate Sauce :

1 cup of boiling water,
Pinch of salt,
1 square of chocolate,
½ a cup of sugar.

Step Hot Chocolate Sauce :

Cook all together slowly until it is the consistency of maple syrup, or thicker if desired. Just before serving, add one teaspoonful of vanilla. This will keep indefinitely, and can be reheated.

COTTAGE PUDDING

Ingredients Cottage Pudding :

4 level tablespoonfuls of butter,
2 eggs,
1 cup of sugar,
¾ a cup of milk.

Step Cottage Pudding :

Two level teaspoonfuls of baking powder, one and three-quarter cups of sifted flour or enough to make mixture stiff enough to drop from the spoon. Bake in buttered gem pans in moderately hot oven twenty-three or twenty-five minutes. If the cake springs back after pressing a finger on the top, it shows that it is baked enough. To make a cocoa cottage pudding add to the above rule six level tablespoonfuls of cocoa. Serve with a vanilla sauce.

VANILLA SAUCE

Ingredients Vanilla Sauce :

2 level tablespoonfuls of butter,
1 cup of boiling water,
2 level tablespoonfuls of flour,
4 level tablespoonfuls of sugar,
Pinch of salt,
1 teaspoonful of vanilla.

Step Vanilla Sauce :

Melt butter in saucepan, add flour and salt and mix until smooth; add slowly the boiling water, stirring and beating well. Add sugar and milk.

COCOANUT SOUFFLÉ

Ingredients Cocoanut Souffle :

1 cup of milk,
1 pinch of salt,
3 level tablespoonfuls of flour, softened in a little cold milk.
2 level tablespoonfuls of butter,
4 level tablespoonfuls of sugar,
Yolks of 4 eggs,1 teaspoonful of vanilla,
1 cup of shredded cocoanut,
Whites of 4 eggs.

Step Cocoanut Souffle :

Heat milk, add salt and flour and cook ten minutes after it has thickened. Mix together, butter, sugar and yolks of eggs. Pour hot mixture over, stirring well and set aside to cool. Add vanilla and cocoanut. Lastly fold in the stiffly beaten whites of the eggs. Bake in buttered pan, in moderate oven until firm. Serve hot with Chocolate Sauce.

Peppermints, Chocolate Mints, Etc.

Ingredients Peppermints Chocolate Mints :

White of 1 egg,
2 tablespoonfuls of cold water,
Sifted confectioner’s sugar,
½ teaspoonful of essence of peppermint or a few drops of oil of peppermint,
1 or 2 squares of Baker’s Chocolate,
Green color paste,
Pink color paste.

Step Peppermints Chocolate Mints :

Beat the egg on a plate, add the cold water and gradually work in sugar enough to make a firm paste. Divide the sugar paste into three parts. To one part add the peppermint and a very little of the green color paste. Take the paste from the jar with a wooden tooth pick, add but a little. Work and knead the mixture until the paste is evenly distributed throughout. Roll the candy into a sheet one-fourth an inch thick, then cut out into small rounds or other shape with any utensil that is convenient. Color the second part a very delicate pink, flavor with rose extract and cut out in the same manner as the first. To the last part add one or two squares of Baker’s Chocolate, melted over hot water, and flavor with peppermint. Add also a little water, as the chocolate will make the mixture thick and crumbly. Begin by adding a tablespoonful of water, then add more if necessary, knead and cut these as the others.

Fudge Hearts Or Rounds

Ingredients Fudge Hearts Or Rounds :

2 cups of granulated sugar,
1/3 a cup of condensed milk,
1/3 a cup of water,
¼ a cup of butter,
1 ½ squares of Baker’s Chocolate,
1 teaspoonful of vanilla extract.

Step Fudge Hearts Or Rounds :

Boil the sugar, milk and water to 236° F., or to the “soft ball” degree; stir gently every few minutes; add the butter and let boil up vigorously, then remove from the fire and add the chocolate; let stand undisturbed until cool, then add the vanilla and beat the candy until it thickens and begins to sugar. Pour into a pan lined with paper to stand until cooled somewhat; turn from the mold and with a French cutter or a sharp edged tube cut into symmetrical shapes.

RORER’S CHOCOLATE CAKE

Ingredients Rorer’s Chocolate Cake :

2 ounces of chocolate,
4 eggs,
½ a cup of milk,
1 teaspoonful of vanilla,
½ a cup of butter,
1 ½ cups of sugar,
2 heaping teaspoonful of baking powder,
1 ¾ cups of flour.

Step Rorer’s Chocolate Cake :

Dissolve 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 the whole a vigorous beating. Now beat the whites of the eggs to a stiff froth, and stir them carefully into the mixture; add the vanilla and baking powder. Mix quickly and lightly, turn into well-greased cake pan and bake in a moderate oven forty-five minutes.—From Mrs. Rorer’s Cook Book.

COCOA BUNS

Ingredients Cocoa Buns :

2 tablespoonfuls of butter,
1/3 a cup of sugar,
1 egg,
¼ a teaspoonful of salt,
1 cup of scalded milk,
2 compressed yeast cakes softened in ½ a cup of warm water,
¼ a teaspoonful of extract cinnamon,
½ a cup of Baker’s Breakfast Cocoa,
3 ½ to 4 cups of flour.

Step Cocoa Buns :

Mix in order given, having dough as soft as can be handled, turn onto moulding board, roll into a square about an inch in thickness, sprinkle on one-half cup of currants, fold the sides to meet the centre, then each end to centre, and fold again. Roll as at first, using another one-half cup currants, fold, roll and fold again. Place in a bowl which is set in pan of warm water, let raise forty minutes. Shape, place in pan, let raise until doubled in size. Bake fifteen to twenty minutes. As you take from oven, brush the top with white of one egg beaten with one-half cup confectioners’ sugar. Let stand five minutes. Then they are ready to serve.

FORMULA FOR MAKING THREE GALLONS OF BREAKFAST COCOA

Ingredients: 

1 ½ gallons of milk, hot.
½ a pound of Walter Baker & Co.’s Cocoa,
1 ½ gallons of water, hot,

Step :

This should not be allowed to boil. Either make it in a large double-boiler, or a large saucepan or kettle over water. Mix the cocoa with enough cold water to make a paste, and be sure it is free from lumps. Heat together the milk and water, and pour in the cocoa; then cook at least an hour, stirring occasionally.

CRACKED COCOA

To one-third a cup of Baker’s Cracked Cocoa (sometimes called “Cocoa Nibs”) use three cups of cold water; cook slowly at least one hour—the longer the better. Then strain the liquid and add one cup (or more if desired) of milk, and serve very hot. Do not allow the mixture to boil after milk has been added.

VANILLA CHOCOLATE WITH WHIPPED CREAM

Ingredients Vanilla Chocolate :

One cake (½ a pound) of Walter Baker & Co.’s Vanilla Sweet Chocolate,
4 cups of boiling water,
Pinch of salt,
4 cups of hot milk.

Step Vanilla Chocolate :

This must be made in a double-boiler. Put the chocolate, boiling water and salt in upper part of the double-boiler. Stir and beat with a wooden spoon until the chocolate is dissolved and smooth. Add the milk and when thoroughly hot, strain, and serve with unsweetened whipped cream. More cooking will improve it.

Chocolate Pecan Pralines

Ingredients Chocolate Pecan Pralines :

3 cups of granulated sugar,
1 cup of cream,
2 squares of Baker’s Chocolate,
3 cups of pecan nut meats.
1 cup of sugar cooked to caramel,

Step Chocolate Pecan Pralines :

Stir the sugar and cream over the fire until the sugar is melted, then let boil to the soft ball degree, or to 236° F.

Add the chocolate, melted or shaved fine, and beat it in, then pour the mixture onto the cup of sugar cooked to caramel; let the mixture boil up once, then remove from the fire; Put the nut meats and beat until the mass begins to thicken.

When cold enough to hold its shape drop onto an oil cloth or marble, a teaspoonful in a place, and at once set a half nut meat on each. Two persons are needed to make these pralines, one to drop the mixture, the other to decorate with the halves of the nuts. The mixture becomes smooth and firm almost instantly.

Maple or brown sugar may be used in place of all or a part of the quantity of granulated sugar designated.

Marbled Fudge

Ingredients Marbled Fudge :

2 cups of granulated sugar,
¼ a cup of glucose (pure corn syrup),
1 ½ cups of cream,
1 tablespoonful of butter,
2 squares of Baker’s Chocolate, scraped fine or melted,
2 teaspoonfuls of vanilla.

Step Marbled Fudge :

Stir the sugar, glucose and cream over a slack fire until the sugar is melted; move the saucepan to a hotter part of the range and continue stirring until the mixture boils, then let boil, stirring every three or four minutes very gently, until the thermometer registers 236° F., or, till a soft ball can be formed in cold water. Remove from the fire and pour one-half of the mixture over the chocolate. Set both dishes on a cake rack, or on something that will allow the air to circulate below the dishes. When the mixture cools a little, get some one to beat one dish of the fudge; add a teaspoonful of vanilla to each dish, and beat until thick and slightly grainy, then put the mixture in a pan, lined with waxed paper, first a little of one and then of the other, to give a marbled effect. When nearly cold turn from the pan, peel off the paper and cut into cubes.