Category Archives: Historic Articles
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 …
How To Coat Candies, With Baker’s “Dot” Chocolate
Half a pound of “Dot” Chocolate will coat quite a number of candy or other “centers,” but as depth of chocolate and an even temperature during the whole time one …
Breakfast Cocoa
Walter Baker & Co.’s Breakfast Cocoa is powdered so fine that it can be dissolved by pouring boiling water on it. For this reason it is often prepared at the …
Chocolate, Vienna Style
Use four ounces of Walter Baker & Co.’s Vanilla Chocolate, one quart of milk, three tablespoonfuls of hot water, and one tablespoonful of sugar. Cut the chocolate in fine bits. …
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 …
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 …
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