The St. Louis Republic., 1901-01-25
SUGGESTIONS FOR
TABLE FOR KITCHEN

Among the preparations classed as bev-
erages We rank cocoa and chocolate,
and with as little reason for so doing as
we have for calling milk liquid food.
Rightly considered. cocoa is not beverage
In any sense beyond the fact that the liquid
preparation does not require mastication-
The characteristic property Of cocoa-theo-
bromine-does not produce the physiological
effects on the nervous system caused by
cafein in coffee and theine IN connection
with tannin In tea. The theobTomine Is
combined with a considerable amount of
nitrogenous matter-albumen, the muscle
making food, fat, which is known as cocoa
butter, phosphates and a volatile oil. to
which Ii owes its aroma, which develops in
roasting the seeds or beans.
Plain chocolate is the most nourishIng Of
The various preparations OF the cocoa bean
ard is to be recommended to those to whom
The large amount OF fat contained Is not
Objectionable. This fat cocoa butter1 diff
fers from all others. as IL does not become
rancid and Is not prone to fermentation in
the stomach. This places IL far above cof-
fee or tea for the invalid the former being
an acid-making drink. The delicate diges-
ton. however, finds cocoa more acceptable
10 both taste and assimilation giving suk-
ncient nouriShment without oyertaxing their
weakened powers. Tire cocoas are reduced
TO the finest powder. which materially aids
In their digestion, while IL does not lessen
of the bean.
While these preparations may be eaten
raw. or rather without further cooking, be-
fore they are consumed, and will be on ac-
count of the exceeding fneness of the pow
dered and ground materials readily assimi-
lated. II is necessary, in order to bring out
TO It's fullness the fine favor to throughly
cook it. When prepared by simply pour
ing boiling water over the powdered or
grated chocolate, it has a crude taste, not at
al agreeable to the dainty palate
In fact, some French Authorities ins,et
mat u can only be brought to that state
OF perfection which renders IL food for the
soas py hrst cooking IT slowly to a creamy.
snooth consistency. closely covered to pre-.
vent the escape of the delicate aroma then
allowing IL to stand at least twelve hours
ne1ore reneating 1t and serving. This gives
II mellow smoothness not otherwise OBJ
taineo. This method certainly does not de-
tract from fits dellciousness.
The main thing In selecting cocoa or
chocolate Is TO get the best. 1t may not
be the cheapest In price, but you are only
paying fair value for pure material, and
not an exorbitant price for cheap adulter-
far superior TO those OF foreign manufac-
ture, being free from authorizations so far
as the best brands are concerned II we
sistent light and learn with what infinite
care ano labor. as well as expense and
knowledge. our best food products are final
" presented TO our use. we would willingly
pav the small amount of difference In price
fof the guaranteed assurance that we have
pure and wholesome food
Mflled cocoa is a nice way to prepare
ehocolate or cocoa for an invalid as il is
considered more delicate and digestible Mfx
together four level tablespoOnsfuls cocoa
two tablespoonfuls sugar and a pinch OF
salt. Dilute with enough boiling water to
make smooth paste and then add two
cups OF boiling water. Let cook in a double
boiler for ten minutes. Then whip with a
dover egg-beater for five minutes Return
10 the fire, add two cups of scalding hot
milk. Let come to boiling point and cook
Tor five minutes. When served to guests put
q heaping teaspoonful Of whipped cream on
top OF each cupfui of cocoa