Richmond times-dispatch. [volume] (Richmond, Va.) 1914-current, 1919-06-18
BY Mrs. ". A. WILSON.

copyright. 1919, by Mrs. NJ. ~. wilson,
The earliest history Of chocolate
comes from Mexico. where the -Aztccs
claim tho discovery OF this wonderful
food product. The discovery OF the
cacao. or as II Is commonly known, the
cocoa tree-or giving it it's full name
In botany OF theobroma cacas--inean-
ing the food Of the gods--dates back
In 1920 the Spanish buccaneers
brought the chocolate TO Spain. where
II soon found great favor with all
late" is Mexican: II means a mixture
OF cocoa nibs and water. The native
Mcxicans bruised the seeds OF the cacao
heated this mixture: it is then Favored
with spice and served as beverage.
monarch. Montczuma. who served choc-
o!ale from a wonderful bowl of ham
golden spoon TO his guests Of state ON
high days and holidays.
The cacao tree, when in bloom. is
- covered with small pink flowers
that have a pleasant odor. The long.
, tape dark green leaves set off the
tree Is very smooth and OF a grayish
color. The frui, of the cacao Tree.
when it is fun grown. a;tains the
width OF two and nal: TO three
inches and about six and a half to
t.es,. inches long. and it really looks
r.
Kin. The pod. while growing. is :,
beautiful shade OF green. which grad
uaiiy changes. as u ripens. to yellow
liant red. Each pod contains from
nIty 10 100 almond shaped seeds. which
are Of a pinkish color. when nrs, ex-
posed TO the air, and of a dark brown
chocolate color when fully dried
Each seed Is covered with a thin.
are gathered they are placed in piles 10
ferment or sweat This sottens the
f Hera S co. gnd which is then removed
bnttery pulp. This pulp is then re-
moved and the seeds arc dried, roasted
H ti tneh they are ready TO be ground
Inc average cacao tree grows TO the
heiSht OF twenty to thirty feet The
t Tree begins TO bear fruit when about
your years old and continues TO nave
11ru!t rrening all the year round.
Usually there are two main crops uaih
eq, one later in June and the other.
Is the most important
Many delicious beverages and dishes
aae prepared with both chocolate and
cocoa. Chocolate is rich in oil, Cocoa
Dut,sr. starch and gluten and ii has a
is on nropa sustaining power. When it
cious and nourishinS beverage. Both
t .ne demy and navy quickly. realize the
and II was used In their emergency
rations. These rations were so made
up . as 10 give the greatest food value
.
ton. 40 '"'s '@-
The cocoa beans contain an average
OF - per cent pure oil cocoa BUTTER
20 per cent protein 10 per cent starch
ana H., per .,,, cen, other carbohydrates.
oiate and cocoa consuming country in
inc world. Commercial cocoa is sold
N powdered form with "A portion OF
INC rat removed. In this way Il Is rem
dared more easily digestible and il IL
frequently preferred because Of this.
chocolate is prepared bean in the solid
or cake form.
The white strcaked appearance of
chocolate when kept in stock for some
time Is due to the heat Chocolate
degrees Fahrenheit. but that in no WV
hurts the quality or the flavor.
10 pre- pare the chocolate as a hcvcr-
age II is necessary 10 boil or cook IL
fbm n3i,nns NY The mere fact of pouring
will not cook II sufficiently.
How TO Prepare Chocolate.
The Mexican epicure long ago dis.
covered that TO make chocolate success
luliy, II Is necessary TO beat il CON
tlnual!y and he thus perfected a choco-
late whip. which is wooden heater
with a number of wooden rings fas-
tened TO Il; when this is used 10 stir
q froth. -
The French use a number of switches.
bound into whip. The American
housewife uses flat wire whip for
this purpose.
Cocoa-place In saucepan three
teaspoons Of cocoa for each cup of CO.
Goa desired Bring to a boil and then
COOK for five minutes. Beat continu-
ally, then add onc-fourth cup of scaldcd