SUGAR CHOCOLATE CARAMELS
Mix two cupfuls of sugar, three−fourths of a cupful of milk or cream, one
generous tablespoonful of butter, and three ounces of Walter Baker & Co.'s
Premium No. 1 Chocolate. Place on the fire and cook, stirring often, until a
little of the mixture, when dropped in ice−water, will harden; then stir in
one−fourth of a cupful of sugar and one tablespoonful of vanilla, and pour
into a well−buttered pan, having the mixture about three−fourths of an inch
deep. When nearly cold, mark it off in squares, and put in a cold place to
harden. These caramels are sugary and brittle, and can be made in the
hottest weather without trouble. If a deep granite−ware saucepan be used
for the boiling, it will take nearly an hour to cook the mixture; but if with
an iron frying−pan, twenty or thirty minutes will suffice.
24
CHOCOLATE CREAMS, No. 1
Beat the whites of two eggs to a stiff froth. Gradually beat into this two
cupfuls of confectioners' sugar. If the eggs be large, it may take a little
more sugar. Flavor with half a teaspoonful of vanilla, and work well. Now
roll into little balls, and drop on a slightly buttered platter. Let the balls
stand for an hour or more. Shave five ounces of Walter Baker & Co.'s
Premium No. 1 Chocolate and put into a small bowl, which place on the
fire in a saucepan containing boiling water. When the chocolate is melted,
take the saucepan to the table, and drop the creams into the chocolate one at
a time, taking them out with a fork and dropping them gently on the
buttered dish. It will take half an hour or more to harden the chocolate.
CHOCOLATE CREAMS, No. 2
For 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 the sugar is nearly melted, then
place on the fire and heat slowly, but do not stir the mixture. Watch
carefully and note when it begins to boil. When the sugar has been boiling
for ten minutes, take up a little of it and drop in ice−water. If it hardens
enough to form a soft ball when rolled between the thumb and finger, it is
cooked enough. Take the saucepan from the fire instantly, and set in a cool,
dry place. When the syrup is so cool that the finger can be held in it
comfortably, pour it into a bowl, and stir with a wooden spoon until it
becomes thick and white. When it begins to look dry, and a little hard, take
out the spoon, and work with the hand until the cream is soft and smooth.
Flavor with a few drops of vanilla, and, after shaping, cover with chocolate,
as directed in the preceding recipe.
Caution.−−Do not stir the syrup while it is cooking, and be careful not to
jar or shake the saucepan.
CHOCOLATE CONES
25
Boil the sugar as directed for fondant in the recipe for Chocolate Creams,
No. 2, but not quite so long−−say about eleven minutes. The syrup, when
tested, should be too soft to ball. When cold, pour into a bowl, and beat
until thick and creamy. If properly boiled, it will not become thick enough
to work with the hands.
Have six ounces of Walter Baker & Co.'s Premium No. 1 Chocolate melted
in a bowl. Pour half of the creamed sugar into another bowl, and, after
flavoring with a few drops of vanilla, add to it about one−third of the
dissolved chocolate. Stir until thick and rather dry; then make into small
cones, and drop on a slightly buttered platter. Put half of the remaining
creamed sugar in a cup, and set in a saucepan containing boiling water.
Flavor with vanilla, and stir over the fire until melted so much that it will
pour from the spoon. Take the saucepan to the table and dip one−half the
cones in, one at a time, just as the Chocolate Creams, No. 1, were dipped in
the melted chocolate. If liked, a second coating may be given the cones.
Now put the remainder of the creamed sugar on to melt, and add two
tablespoonfuls of hot water to it. Stir the remainder of the melted chocolate
into this, and if too thick to dip the candy in, add hot water, a few drops at a
time, until the mixture is of the right consistency; then dip the rest of the
cones in this.
GENESEE BON−BONS
Make the cream chocolate caramels, and get them quite firm by placing the
pan on ice. Make the chocolate coating as directed for chocolate cones. Dip
the caramels in this and put on a buttered dish.
CHOCOLATE SYRUP
Into a granite−ware saucepan put one ounce−−three tablespoonfuls−−of
Walter Baker & Co.'s Soluble Chocolate, and gradually pour on it half a
pint of boiling water, stirring all the time. Place on the fire, and stir until all
the chocolate is dissolved. Now add one pint of granulated sugar, and stir
until it begins to boil. Cook for three minutes longer, then strain and cool.
When cool, add one tablespoonful of vanilla extract. Bottle, and keep in a
26
cold place.
REFRESHING DRINKS FOR SUMMER
Put into a tumbler about two tablespoonfuls of broken ice, two
tablespoonfuls of chocolate syrup, three tablespoonfuls of whipped cream,
one gill of milk, and half a gill of soda−water from a syphon bottle, or
Apollinaris water. Stir well before drinking. A tablespoonful of vanilla
ice−cream is a desirable addition. It is a delicious drink, even if the soda or
Apollinaris water and ice−cream be omitted. A plainer drink is made by
combining the syrup, a gill and a half of milk, and the ice, shaking well.
Mix two cupfuls of sugar, three−fourths of a cupful of milk or cream, one
generous tablespoonful of butter, and three ounces of Walter Baker & Co.'s
Premium No. 1 Chocolate. Place on the fire and cook, stirring often, until a
little of the mixture, when dropped in ice−water, will harden; then stir in
one−fourth of a cupful of sugar and one tablespoonful of vanilla, and pour
into a well−buttered pan, having the mixture about three−fourths of an inch
deep. When nearly cold, mark it off in squares, and put in a cold place to
harden. These caramels are sugary and brittle, and can be made in the
hottest weather without trouble. If a deep granite−ware saucepan be used
for the boiling, it will take nearly an hour to cook the mixture; but if with
an iron frying−pan, twenty or thirty minutes will suffice.
24
CHOCOLATE CREAMS, No. 1
Beat the whites of two eggs to a stiff froth. Gradually beat into this two
cupfuls of confectioners' sugar. If the eggs be large, it may take a little
more sugar. Flavor with half a teaspoonful of vanilla, and work well. Now
roll into little balls, and drop on a slightly buttered platter. Let the balls
stand for an hour or more. Shave five ounces of Walter Baker & Co.'s
Premium No. 1 Chocolate and put into a small bowl, which place on the
fire in a saucepan containing boiling water. When the chocolate is melted,
take the saucepan to the table, and drop the creams into the chocolate one at
a time, taking them out with a fork and dropping them gently on the
buttered dish. It will take half an hour or more to harden the chocolate.
CHOCOLATE CREAMS, No. 2
For 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 the sugar is nearly melted, then
place on the fire and heat slowly, but do not stir the mixture. Watch
carefully and note when it begins to boil. When the sugar has been boiling
for ten minutes, take up a little of it and drop in ice−water. If it hardens
enough to form a soft ball when rolled between the thumb and finger, it is
cooked enough. Take the saucepan from the fire instantly, and set in a cool,
dry place. When the syrup is so cool that the finger can be held in it
comfortably, pour it into a bowl, and stir with a wooden spoon until it
becomes thick and white. When it begins to look dry, and a little hard, take
out the spoon, and work with the hand until the cream is soft and smooth.
Flavor with a few drops of vanilla, and, after shaping, cover with chocolate,
as directed in the preceding recipe.
Caution.−−Do not stir the syrup while it is cooking, and be careful not to
jar or shake the saucepan.
CHOCOLATE CONES
25
Boil the sugar as directed for fondant in the recipe for Chocolate Creams,
No. 2, but not quite so long−−say about eleven minutes. The syrup, when
tested, should be too soft to ball. When cold, pour into a bowl, and beat
until thick and creamy. If properly boiled, it will not become thick enough
to work with the hands.
Have six ounces of Walter Baker & Co.'s Premium No. 1 Chocolate melted
in a bowl. Pour half of the creamed sugar into another bowl, and, after
flavoring with a few drops of vanilla, add to it about one−third of the
dissolved chocolate. Stir until thick and rather dry; then make into small
cones, and drop on a slightly buttered platter. Put half of the remaining
creamed sugar in a cup, and set in a saucepan containing boiling water.
Flavor with vanilla, and stir over the fire until melted so much that it will
pour from the spoon. Take the saucepan to the table and dip one−half the
cones in, one at a time, just as the Chocolate Creams, No. 1, were dipped in
the melted chocolate. If liked, a second coating may be given the cones.
Now put the remainder of the creamed sugar on to melt, and add two
tablespoonfuls of hot water to it. Stir the remainder of the melted chocolate
into this, and if too thick to dip the candy in, add hot water, a few drops at a
time, until the mixture is of the right consistency; then dip the rest of the
cones in this.
GENESEE BON−BONS
Make the cream chocolate caramels, and get them quite firm by placing the
pan on ice. Make the chocolate coating as directed for chocolate cones. Dip
the caramels in this and put on a buttered dish.
CHOCOLATE SYRUP
Into a granite−ware saucepan put one ounce−−three tablespoonfuls−−of
Walter Baker & Co.'s Soluble Chocolate, and gradually pour on it half a
pint of boiling water, stirring all the time. Place on the fire, and stir until all
the chocolate is dissolved. Now add one pint of granulated sugar, and stir
until it begins to boil. Cook for three minutes longer, then strain and cool.
When cool, add one tablespoonful of vanilla extract. Bottle, and keep in a
26
cold place.
REFRESHING DRINKS FOR SUMMER
Put into a tumbler about two tablespoonfuls of broken ice, two
tablespoonfuls of chocolate syrup, three tablespoonfuls of whipped cream,
one gill of milk, and half a gill of soda−water from a syphon bottle, or
Apollinaris water. Stir well before drinking. A tablespoonful of vanilla
ice−cream is a desirable addition. It is a delicious drink, even if the soda or
Apollinaris water and ice−cream be omitted. A plainer drink is made by
combining the syrup, a gill and a half of milk, and the ice, shaking well.