Every evening, Wilmington daily commercial., 1922-03-20
What to Do With the COCOA BEAN
lts . Friend Of Man. With it's Food
Value and it's Stimuiss. and q
Friend Of His Wife, With It's Pos
sibilitiss for Dsliciousnssa

for so many good things OF
tho table that II is difficult
To imagine how the old world ever
got along before the bright days Of
1892.
And II Is an interesting fact that
ono OF our three nom intoxicating
beverages. one OF our three hot
drinks. came from South America.
Coffee and tea came from the Orient
from Arabia and China, re,pec-
lively. And chocolate, from the CO.
Goa bean, comes from South
America
1t WAS the Aztecs who first dis
covered the food value OF the berry
or bean grown on an evergreen tree,
which they called the cacao. They
believed that the tree was a gift
from heaven. and when Linnaeus.
the great botanist, classified IL, he
added to the name cacoa the name
theobroma, which means food OF
the gods"
And those OF us who like choco-
late, as most OF us do. think this Is
pretty good name. 1t would be
interesting to get statistics as to
how many sodawaters are favored
with chocolate to one OF anything
else. stand any warm day for ten
minutes at a sodAwater fountain
and count for yourself IL you want
little diversion.
Cocoa and chocolate. OF course arc
the same thing. That is they are
from the same source. The choco-
Ia'e Is the paste made from the
cacao berry and the cocoa Is the
powdered form from which most Of
the rat Is taken. That Is what
makes cocoa moro digestible than
chocolate, and not 20 rich. Choco-
late, or course. Is perfectly direstibIe
10 many persons. But some who
md IL difficult find cocoa QUITE a.
gestible.
1t was hte Dutch traders who frs,
round the commercial possihi,itios
OF cocoa-the chocolate noudor
mixed with sugar and soneti,,os
WIN such havoring as vanilla. This
made an ideal beverage as II is both
1000 and stimulae-the stimu-
laht property being almost the same
as caffeine, the stimulant nronertv
or coffee, but smaller In amount The
thing that makes milk chocoI.t.
such an excellent food for travel
ers Is the combination OF fat, milk
sugar and stimulant.
The fact that some per~on. o,,.,.
TO cocoa or hot chocolate on the
ground OF indigestibility 4, really
their own fault They would not
find It .ndigestible if they wonld
give full thought 10 its food value.
Cocoa should not like tea or coffee,
which haveiittle food value, be taken
in addition to a substantial meal. In
stead It should form perhaps the
the main part Of the meal.
II you think cocoa indigestible, try
making a lunch OF cocoa and bread
and butter or some light sandwiches
lettuce or olive or watercress End
UP with some fruit. canned or fresh,
and SEQ II the meal Is not only sat
Sfyinx but digestible.
Cocoa taken with a luncheon con-
gisting OF cream tomato soup, yea
outlet and potato puffs. and char
lotto russo is quite a different mat
ter. II should not form an adjunct
10 a meal already fully nourishing
1t IL practically always possible
TO use cocoa. the unsweetened kind
in a recipe calling for chocolate
Some recipes are written with th'
cocoa requirement But II isn't ;
diflcult matter TO change the reci
pes yourself 80 that cocoa may b'
used Just remember that a littl,
more fat should be added-in tn
case. for instance. OF a cake or o
candy. You can add the cocoa will
the fiou- and other dry ingredients
or you can mix II to a paste wit
hot water OF hot milk II mike
better with hot than with col
liquid. remember.
ChocoIats Custards-Beat fou
eggs until light, add a small cupfl
OF sugar. and four tablespoonfuls c
grated chocolate. Beat until we
mixed. and add one quart OF mill
Pour into buttered cups, and sc
them in a pan OF boiling water o
top Of the stove or in the oven, an
cook until the custard is set.
Chocolate Caramels-Two table
spoonfuls of butter, one-half cup {
milk, one-half cup OF sugar. one Gu
OF molasses. four squares of choco
late, one cup OF walnut meats brok
en- in fine pieces.
Put butter In q porcelain sauce
pan and when melted add mil
sugar and molasses. When these al
at the boiling point add chocolat
finely grated, and cook until britt
when tried in cold water. Stir ofte
to prevent mixture from sticking
pan. Remove from the fire, be;
four times. and then put in the nu
and two teaspoonfuls of vanilla ar
turn into a buttered pan. When co
Gu, in squares and wrap each
paraffin paper.
Chocolate Pancakes-This max
a delicious dessert for luncheon
home that is quickly prepared. M
together two eggs, yolks and white
with two heaping tablespoons
sweetened chocolate that has be-
grated Of unsweetened brand is use
then the mixture must be sweeten
TO taste), half cup OF milk. half G.
OF -four. Beat all together we
FRY like ordinary pancakes, brow
- on both sides and roll them, lay
a hot platter. sprinkle with po'
dered sugar and serve immediate
Cocoa euns-Two tablespoonfl
OF butter, one-third cup OF sug;
one egg, one-quarter teaspoonful
salt, one cup of scalded milk, t'
compressed yeast cakes soften
in one half cup Of warm water. on
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