New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1897-09-13
| HOLD S1EL.N-.v7
COCOA AND CHOCOLATE.

Housekeepers ana women In general seem 70
possess an Indefinite knowledge In regard 70 the
difference between cocoa and chocolate Until with
in comparatively recent times chocolate only
used FOR a drink which was prepared IN much the
same way Il was when Cortez introduced Il 10 the
Court OF Spain. among the other luxur.e- he had
obtained from the country OF the Aziccs.
Chocolate was not then. nor is It now. pure
preparation OF the bean OF the Cocoa bnj paste
composed OF the ground cocoa beans. witch was
Favored with spices and vanilla.
The chocolate OF to-day j. considerably alul-
terated with various siarchy nours. These fours
with the natural starch. watch cOmposes % per cent
Of the bean. give chocolate considerable
thickening powers. This should always be remem-
bered In all recipes for cake In which chocolate
IL used. In such cakes considerably Jess flour j.
needed than without H.
In lcings and chocolate pastcs OF any Kind the
thickening powers OF chocolai" must be taken into
account or the recipe Will De failure because the
mixture Is too stf
Chocolate makes delicious puddngs and various
other dishes which all their starchy consist
ency to the qualities OF the chocolate
~. 800 co. Tneobr"na cacao Tbis Tree prod,ces
a short fruit. about six inches long by three and
cocoa .'brans" OF commerce They are in no way
akin 10 the bean family 90 plants Inc dark seeds.
when seen In the rose olorcd pulp of the fruit
Tney each about the size Of a sweet almond
cocoa are roasted like coffee beans. and then
ground fine ,.
considerably more than wheat and this. with hs
starch and rich OILS makes u very nn'rllous fooi
is extracted from It In the powdered cocoa o. The
a winter or cold weather drink and food than FOR
summer The cocoa "nibs' Of commerce are IN"
roasted seeds cracked into small pieces They are
.old frequently In tho New England markets
than mere. They an" called cracked cocoa In some
The proper way TO prepare cocoa "nibs" IL to
put half cnpfnl IN saucepan WIN TWO quarts OF
when The liquid should be reduced 10 about Il
quart. Strain of The cocoa and serve Il with hot
This tedious method OF preparing cocoa is no
longer necessary since the INTRODUCTION OF powdered
things are he best" sim insist On preparing cocoa
from the nib, IN This manner. .,., ..-,..-
are stlll comparative novelties
CHOCOLATE CAKE
plain chocolate cake ~ made OF half cup Of
butter beaten 10 a cream with a cup Of sugar the
yolks OF three and whites % egg and nall "A
cup Of sour milk While tnIs cake ls being pre-
pared dissolve half cup OF finely scraped choco-
Inc dissolved mixture half cup OF sugar. Cool
hs caocoia,e Prrparaiion ana ,he , ada It TO he
OF vanilla and add finally two cups IF -four when
has been sifl"d twice with an even tcaspoonful Of
Bal he the cake in two layers and put ,hcl, layer
OF white icing between and over them.
CHOCOLATE BISCUIT.
Chocolate biscuits are dainty novelty for "A lunch
con and are delicious when carefully prepared
preak six eggs separating the whites ana yolks
Ana 10 the yolks half pound OF powdered sugar and
,e,, thc mixture thoroughly. Beat up the whites OF
The eggs stn fro,h and add three-quarters Of
Gun OF -four that has been thoroughly sfted.
a,,r Inc -four In, taking care tina; the "ce.ls'' of
r. tc.,cn eggs are not broken. After this add
Ia, .nlks and sugar 10 the whites and the -four.
s,,,rlne Them carefully. ana finally add four table
',,'f is ~ freshly grated chocolate. Pour the
,pn,,.r I'm llitic paper cases and bake In mod
ar',e ovrn mill they Hight and thoroughly done.