"
Baker's Breakfast Cocoa is absolutely pure, and, being ground to an
extraordinary degree of fineness, is highly soluble. The analyst of the
Massachusetts State Board of Health states in his recent valuable work
on "Food Inspection and Analysis," that the treatment of cocoa with
alkali for the purpose of producing a more perfect emulsion is
objectionable, even if not considered as a form of adulteration. Cocoa
thus treated is generally darker in color than the pure article. The
legitimate means, he says, for making it as soluble as possible is to
pulverize it very fine, so that particles remain in even suspension and
form a smooth paste.
That is the way the Baker Cocoa is treated. It has received the Grand
Prize--the highest award ever given in this country, and altogether 52
highest awards in Europe and America.
Choice Recipes by Miss Maria Parloa
SPECIALLY PREPARED FOR WALTER BAKER & Co. LTD.
PLAIN CHOCOLATE
For six people, use one quart of milk, two ounces of Walter Baker &
Co.'s Premium No. 1 Chocolate, one tablespoonful of cornstarch, three
tablespoonfuls of sugar, and two tablespoonfuls of hot water.
Mix the cornstarch with one gill of the milk. Put the remainder of the
milk on to heat in the double-boiler. When the milk comes to the boiling
point, stir in the cornstarch and cook for ten minutes. Have the
chocolate cut in fine bits, and put it in a small iron or granite-ware
pan; add the sugar and water, and place the pan over a hot fire.
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