Honolulu star-bulletin. [volume] (Honolulu [Oahu, Hawaii]) 1912-2010, 1913-01-18
FOOD Value of ChoColateE
Is Often Overlooked

CHOCOLATE has been termed Q NO.
~ mans Gveetmeat because the gem
itie sax Of every class displays . weak
mess for chocolate sodas and bonbons.
but people who make this charge speak
without sumcient rejection
Chocolate 70 stimulating a. wen a.
nourishing. containing . principle call
led theobromine. similar to the theme
land caftsin Of tea and coffee. and per-
Isona working In ofiices often find when
need O "bracer'' to help them nnish the
lof sweet chocolcts win have all the re-
ifrsshing effects OF cup Of coffee with.
iput any Of its bad effects. 49,
Il has even besn said BY those who
ARE supposed 70 know that soldiers on
long marches and others undergoing
heavy hardships and feeling the neces-
tsity Of Q sttmulant lose more or less
'of their craving for. Il when they are
provided with . liberal supply Of cho-
lcolate and sugar. Il % q wonder. In
fact how the world ever moved on its
axis before the beguiling chocolate was
discovered. 81 - ~ -
The flavor Of chocolate combines hap
PLY with other havors, and candymak-
'ers cover sweets Of almost every sort
with It. Coffee and chocolate are q
Ifayorite combination. Bonbons pre-
pared from coffee fondant and coated
with black chocolate are delicious. and
o delightful cake frosting can be made
with the same combination Of flavors.
THE recipe calls for very scant third
OF cupfui Of butter, o teaspoonful Of
cocoa or grated chocolate, about cup
glful OF confectioner's sugar and Just
barely enough strongly Favored break
fast coffee TO moisten the frosting 20
&c win spread easily.
A chocolate cake favored with cof-
lice calls for cupful OF sugar, half a
,cupful OF butter. four egg yoll1s, half q
'cupful Of strong cold coffee, q cupful
band hale OF hour, two teaspoonfuls Of
baking powder and one square and a
half Of chocolate. Nix together In the
usual way after melting the chocolate
and after baking cover with white
,frostins fiavored with vanilla or cover
with a coffee frosting or use without
trosting.
The following IL Q rare old Mexican
Irecipe for chocolate beverage: To q
quart OF milk allow two or three eggs
land two. three or even four small cakes
Jof sweet chocolate. according to taste.
Crate the chocolate or break Il into
small pieces Lot Il melt IN !choco-.
late pot on the nre. then add the milk.
while Il IL heating beat the yolks, OF
ithe eggs well and the whites to stiff
froth. Mix half cupful OF the choco-
lats- intorthe beaten yolk1-1nd AdU %
them the rest stirring we'll While the
chocolate ID very hot beat the whites
sof the eggs through q making ii toamy
throughout and serve Immediately.
The success OF this recipe depends
upon the rapidity with which the eggs
are mixed into the chocolate while
boiling. It should then be taken iTnme-
Idiately from the IRE and should not be
ALLOWED p boil after the eggs are
added -
Chocolate Of good quality should pre-
sent q smooth, glossy surface, should
be oily when liQuefied and cooled and
should be free from sediment OF a for
eign nature As chocolate and cocoa
absorb odors easily keep them tightly
covered or apart from other foodstuffs
of strong flavor. 49,