The Alaska citizen., 1910-12-26

as a perfect food and restorer of exhausted energy. Its great merit is in the fact that 1t is highly nour- ishing and so easily digested. IL is the ideal food for brain workers or laborers, those in health, or for the invalid. Nervousness. chronic weakness of digestive organs are helped by the use of chocolate or cocoa, which is the same in princi pie. One fact Is certain, though. and that is, the quality must be above reproach and after that it must be properly prepared. Under those conditions there will be no tiring of the food
 A very simple diet of fruit, gra. ham or plain crackers, and choco- late in some form will satisfy day after day. Where the drink is not properl. prepared it is better to eat he cakes of chocolate or well-made candy.
 How to Make Cocoa or Chocolate.
 In the first place never use any but enameled or silver dishes or spoons when using chocolate. The plainest or the most elaborate cocoa is commenced in the same way. Because of the cornstarch which is in most varieties the powder must be cooked over the flame at first. Use according to the directions Cn the package, as far as amount of sugar and cocoa or chocolate are concerned. Pour a few spoonsful of water On this and cock over the fire until smooth paste results, and then add the liquid which may be all water or milk or a mixture of
 he two according to convenience or power of digestion. Finish cooking over water. If milk Is used, keep a scum forming over the top. If such scum does form beat it up in stead of skmming it off as it con. tains much of the nourishing prop. critics of the milk When ready to serve an addition which many like is drop of vanilla extract for each Iarge cup of liquid. The French of .en churn the chocolate just before 'urning it out This makes it frothy. If whipped cream is used it is put into the cup before pouring the iquid. These are the simplest ways of making the drink and are the pest. Some thicken t by adding cornstarch or egg. Where a larg quantity is made the thickening is scarcely noticeable except in giving a body" to the drink If added to small amounts it is likely to thicken .oo much and take away from the iolicacy of the drink
 Thickened Chocolate.
 Put ill granite pan two and half squares of SWeetened chocolate, one cupful of water and Cne-half cup. ful of sugar. Heat till the chocolate Is melted and then add two tea Spoonfuls of cornstarch mixed with one cupful of water. Cook till smooth adding more water if necessary to keep it from becoming stiff. Add two and half cupfuls of hot milk and blend thoroughly Keep hot over water. Beat an egg till very light with a cupful of hot water, into a pan. Add the hot chocolate. strained, and beating constantly to prevent the egg from curdling.
 Chocolate Filings.
 In any of these filings cocoa can be substituted for chocolate, using about two teaspoonfuls instead of one square of chocolate, and add 1 ing little more sugar and few grains of cinnamon. Used unsweet- | ened chocolate.
 No. 1. Put four tablespoonfuls of | water, two squares of chocolate and | Gne-third cup of sugar in an enamel ! ed pan and heat till the paste Is smooth. Beat the whites of two | eggs till slightly foamy and then | add, gradually, one and two-thirds l cupfuls of sugar, beating constantly. | When the sugar is all in add the l chocolate mixture and spread on the l cake
 No. 2. Soften teaspoonful of | gelatin in a little cold water and | dissolve in a quarter of cupful of | boiling water. Add to the chocolate ! paste given above and stir in enough l sugar to make smooth paste. Fla | vor with vanilla and spread at once 1 If it stiffens stir over hot water
 No. 3. For cream puffs and eclairs l Boil two cupfuls of sugar and half l ! cupful of water five minutes. add 1 hree squares of chocolate, melted 1 over hot water. Cook till it makes 1 a hard ball when tested in water. | Add four eggs well beaten, pouring | in slowly and beating constantly | Cook till smooth; flavor with vanil- i la and spre ad while hot
 custard Filling.
 Crate one-half pound of sweet cho colate, add one cupful of hot milk l Heat slowly till chocolate is melted; add one beaten egg and two tea spoonfuls of vanilla. Cook till it thickens.
 Black Cake.
 One-half cupful of water or milk, 1 one cupful of sugar, one-half of a large cake of chocolate cooked till the chocolate is melted. Add the beaten yolk of an egg and cook till thick. When cool add to the following cake batter: One-half cup full of butter, one cupful of pulverized sugar, one cupful of water, two eggs and two and one-half cupfuls Cf four mixed with two teaspoon fuls of baking powder. Bake in two layers and put together with white | boiled frosting or any chocolate fill | ing.
 Marble Cake.
 Make either white or plain cup cake. Into half the mixture put the custard part of the above receipe | and place in the pan in alternate layers or spoonfuls. Bake in loaf.
 Chocolate Pudding.
 Remove the crust from bread and | cut the slices into fingers Spread l lightly with softened butter and | pile loosely into buttered baking dish. Pour over it custard made |