Rock Island Argus. (Rock Island, Ill.) 1893-1920, 1913-01-04
Food Value of Chocolate
Is Often Overlooked

CHOCOLATE has been termed a wo-
mans sweetmeat because the gen.
tie sex OF every class displays a weak
ness for chocolate sodas and bonbons.
but people who make this charge speak
without SUFFICIENT reflection.
Chocolate Is stimulating as well as
nourishing, containing a principle call
ed theobroinine. similar 10 the theme
and caffein OF tea and coffee, and per
sons working in Offices often find when
they are tired IN the afternoon and
need a "bracer'' 20 help them finish the
days work that one or two small cakes
OF sweet chocolate will have all the re-
freshing effects OF a cup OF coffee with
out any OF It's bad effects.
IL has even been said by those who
are supposed to know that soldiers on
long marches and others undergoing
heavy hardships and feeling the neces-
sity OF a stimulant lose more or less
OF their craving for II when they are
provided with a liberal supply OF cho-
colate and sugar II is a wonder. in
fact how the world ever moved on its
axis before the beguiling chocolate was
discovered.
The flavor Of chocolate combines hap
PLY with other fiavOrs and candymak-
ers cover sweets Of almost every sort
with IT. Coffee and chocolate are a
favorite combination. BOnbons pre-
pared from coffee fondant and coated
with black chocolate are delicious. and
a delightful cake frosting can be made
with the same combination OF favors.
The recipe calls for q very scant third
OF cupful OF butter, a teaspoonful of
cocoa or grated chocolate. about a cup
full Of cOnfeCtioner's sugar and just
barely enough strongly favored break
fast coffee TO moisten the frosting so
II will spread easily.
chocolate cake favored with cof-
fee calls for a cupful OF sugar, half a
cupful OF butter. four egg yolks, half a
cupful OF strong cold coffee. a cupful
and half OF -four. two teaspoonfuls OF
baking powder and one square and a
half OF chocolate. Mix together in the
usual way after melting the chocolate
and after baking cover with a white
frosting favored with vanilla or cover
with coffee frosting or use without
frosting.
The following IL a rare old Mexican
recipe for a chocolate beverage: To a
quart OF milk allow two or three eggs
and two. three or even four small cakes
Crate the chocolate or break II into
small pieces. Let IL melt in a choco-
late pot on the fire. then add the milk
While II is heating beat the yolks OF
the eggs well and the whites TO a stiff
froth. Mix half a cupful OF the choco-
late into the beaten yolks and add 70
them the rest. stirring we'll While the
chocolate is very hot beat the whites
Of the eggs through it. making It foamy
throughout and serve Immediately
The success OF this recipe depends
upon the rapidity with which the eggs
are mixed into the chocolate while
boiling. II should then be taken imme-
diately from the fire and should not be
allowed TO boil after the eggs are
added.
Chocolate OF good quality should pre-
sent a smooth. glossy surface, should
be oily when liquefod and cooled anc
should be free from sediment Of g for
elgn nature. As chocolate and cocoa
absorb odors easily keep them tightly
covered or apart from other foodstuff.
or strong flavor.