Chocolate and Cocoa Recipes
By Miss Parloa
and
Home Made Candy Recipes
By Mrs. Janet McKenzie Hill
Cocoa
Compliments of Walter Baker & Co.,
Ltd.
ESTABLISHED DORCHESTER, MASS. 1780.
Bird's-eye View of Walter Baker & Co.'s Mills. Dorchester
and Milton, Mass. Floor Space, 350,000 Square Feet.
INDEX TO RECIPES
MISS PARLOA'S:
Plain Chocolate (For
Drinking)
Chocolate, Vienna
Style
Breakfast Cocoa
Chocolate Layer
Cake
Chocolate Cake
Chocolate Marble
Cake
Chocolate Glacé
Cake
Chocolate Glacé
Chocolate Biscuit
Chocolate Wafers
Cinderella Cakes
Chocolate Éclairs
Chocolate Cookies
Chocolate
Gingerbread
Vanilla Icing
Chocolate Icing
Chocolate
Profiteroles
Chocolate
Ice-cream
Chocolate Cream
Pies
Chocolate Mousse
Chocolate
Charlotte
Chocolate Bavarian
Cream
Chocolate Cream
Chocolate
Blanc-mange
Chocolate Cream
Renversee
Baked Chocolate
Custard
Chocolate Soufflé
Chocolate Pudding
Chocolate Meringue
Pudding
Milton Pudding
Snow Pudding
Chocolate Sauce
Chocolate Candy
Cream Chocolate
Caramels
Sugar Chocolate
Caramels
Chocolate Creams, No.
1
Chocolate Creams No.
2
Chocolate Cones
Genesee Bonbons
Chocolate Syrup
Refreshing Drinks for
Summer
MISS BURR'S:
Cracked Cocoa
For Three Gallons
Breakfast Cocoa
Vanilla Chocolate with
Whipped Cream
Chocolate Cream
Pie
Chocolate Filling
Meringue
Cocoa Sticks
Cocoa Frosting
Cocoa Sauce
Cocoa Cake
Cocoa Meringue
Pudding
Chocolate Almonds
Hot Chocolate
Sauce
Cocoa Sponge Cake
Chocolate Frosting
Chocolate Cake; or,
Devil's Food
Chocolate
Ice-cream
Chocolate Whip
Cocoa Marble Cake
Chocolate Marble
Cake
Chocolate Jelly
Cottage Pudding
Vanilla Sauce
Cocoanut Soufflé
Chocolate Sauce
Cocoa Biscuit
Cocoa Fudge
MISS ROBINSON'S:
Plain Chocolate 1
quart
Cocoa Sponge Cake
Cocoa Marble Cake
Cocoa Doughnuts
Cocoa Buns
MRS. RORER'S:
Chocolate Cake
MRS. LINCOLN'S:
Chocolate Caramels
MISS FARMER'S:
Chocolate Nougat
Cake
Chocolate Cream
Candy
MRS. ARMSTRONG'S:
Chocolate Pudding
Chocolate
Charlotte
Chocolate Jelly with
Crystallized Green Gages
MRS. BEDFORD'S:
Chocolate Crullers
Hot Cocoa Sauce for
Ice-cream
Chocolate
Macaroons
MRS. EWING'S:
Creamy Cocoa
Creamy Chocolate
MRS. HILL'S:
Cocoa Frappé
Chocolate Puffs
MRS. SALZBACHER'S:
Chocolate Hearts
Cocoa Charlotte
Chocolate Fudge with
Fruit
Chocolate
Macaroons
Petits Four
Potato Cake
Spanish Chocolate
Cake
MRS. HILL'S CANDY
RECIPES:
Peppermints, Chocolate
Mints, etc.
Chocolate Caramel
Walnuts
"Dot" Chocolate
Coatings
Chocolate Dipped
Peppermints
Ginger, Cherry,
Apricot and Nut Chocolates
Chocolate Peanut
Clusters
Chocolate Coated
Almonds
Chocolate Dipped
Parisian Sweets
Stuffed Dates,
Chocolate Dipped
Chocolate
Oysterettes
Turkish Paste with
French Fruit
Chocolate Pecan
Pralines
Vassar Fudge
Smith College
Fudge
Wellesley Marshmallow
Fudge
Double Fudge
Marbled Fudge
Fudge Hearts or
Rounds
Marshmallow Fudge
Chocolate Dipped Fruit
Fudge
Chocolate Cocoanut
Cakes
Baker's Chocolate
"Divinity"
Chocolate
Nougatines
Plain Chocolate
Caramels
Chocolate Nut
Caramels
Ribbon Caramels
Fondant
Almond Chocolate
Creams
Cherry Chocolate
Creams
Chocolate
Peppermints
Fig and Nut
Chocolates
Chocolate
Marshmallows
Maple Fondant
Acorns
Chocolate Almond
Bars
Almond Fondant
Sticks
Almond Fondant
Balls
Walnut Cream
Chocolates
To Mold Candy for
Dipping
Chocolate Butter
Creams
Fondant for Soft
Chocolate Creams
Rose Chocolate
Creams
Pistachio Chocolate
Creams
Surprise Chocolate
Creams
Chocolate Peanut
Brittle
Chocolate Pop Corn
Balls
Chocolate Molasses
Kisses
Cocoa and Chocolate
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 eating and drinking are made. The name "Chocolatl" is
nearly the same in most European languages, and is taken from the
Mexican name of the drink, "Chocolate" or "Cacahuatl." The
Spaniards found chocolate in common use among the Mexicans at the
time of the invasion under Cortez in 1519, and it was introduced
into Spain immediately after. The Mexicans not only used chocolate
as a staple article of food, but they used the seeds of the cacao
tree as a medium of exchange.
No better evidence could be offered of the great advance which
has been made in recent years in the knowledge of dietetics than
the remarkable increase in the consumption of cocoa and chocolate
in this country. The amount retained for home consumption in 1860
was only 1,181,054 pounds—about 3-5 of an ounce for each
inhabitant. The amount retained for home consumption for the year
ending Dec. 31, 1908, was 93,956,721 pounds—over 16 ounces for each
inhabitant.
