The Waterbury Democrat., 1932-07-22
|BOSCO IS NEW | THREE FOOD DRINK

Contains Vitanlins A, B, C, D, C, and Many Neces- sary Elements WHAT IT CONTAINS Have you heard about Bosco, the new threo.foOd drink7 You should know about 1t and use 1t, for 1t IS an amaxingi new food discovery. Heres what it is: Bcsco combines three great natural foods--cocoa, barley malt and sugar treated and blended by an exclusive process. By this distinctive method. which | includes the enzymatlc treatment of the cocoa, a product Is oDtaine9 l In which insOlubie carbohydrate and protein substances of the co- Iassimilable. The starch and pro- teins of the cocoa, and the sugar are treated In such way that the resulting product becomes actually re-digested. The malt is in pre-digested state--and the com bination of these pre-digested ele- ments produces Bosco--a pre-di- gested food.
 Appealing Flavor E For sheer deliciousness this lthree-food drink has an appealing chocolate malt flavor unapproached | by any you have ever tasted before. But 1t is more than a delicious | drink--it Is also nutritious food with valuable Bodybuilding prop critics.
 Children are eager to drink their milk with this delightful chocolate malt flavor m 1t. Combined with milk 1t has the vital food elements a growing child needs to develop strong bones, sturdy muscles, steady nerves and good red blood. | If promotes faster and stronger growth. In cases where the food Is under-nourIshed Bosco in milk is especially helpful = notably for pale, anenic children. It contains yitamins A, B, c, D and c.
 Older folks, too, are captivated by the delightful flavor of this chocolate milk drink and they value its nutritive quality. When | the body is over-strained and l nervous. and "too tired to digest food" a glass of this chocolate milk will quickly refresh and invig- crate. It is delicious ice cold or hot. It may be poured over ice I cream or buildings as sauce and Is economical and convenient to use in cooking.
 Here are some tested recipes for I delightful desserts using this choc- olate flavor.
 Ice Cream I 3-4 cup Bosco.
 | cups milk.
 I 5-3 cup sugar.
 l ?. tablespoons flour. l egg yolks.
 I teaspoon gelatine.
 tablespoon cold water. II 1.2 pints cream. Il 1-8 tablespoon vanilla.
 Mix Bosco and milk. and scald in the top of "a double boiler. Then add the sugar and flour, which have been thoroughly mixed. Cook for Is or 20 minutes. Pour over the beaten egg yolks, return to the fire and cook for 2 minutes or until the mixture coats the spoon. Add to this while hot the gelatine, which has been soaked for minutes in the cold water, and chill the; mix Whip the cream until stiff and fold into the cooked mixture. Add the salt and vanilla. Pour into the tray of a -refrigerating unit and freeze, stirring every 90 minutes until the mixture, wilb hold it's shape.
 Chocolate Cream Pie II Pastry.
 2 egg yolks. H I 1-2 tablespoons flour. l 6 tablespoons Bosco. M 1 teaspoon butter. 2 cups milk.
 teaspoon vanilla. Line a nine-inch pie plate with pastry. having fluted rim. Bake in very hot oven of 500 deg. Fahr for 12 minutes. Meanwhile beat the egg yolks slightly. Add flour and Bosco and stir thoroughly. Then add butter and milk gradually and cook until 1t .thickens, stirring con- stantly. Cool, add vanilla and pour into baked crust. Beat egg whites to stiff froth. Add powdered su- gar. beat well, spread on the pte and brown in a slow oven of 300 deg. Fahr. for 15 minutes. Makes one nine-inch pie or four indivi- dual pies.
 H cups sugar.
 1-2 cup Bosco.
 ga cup milk.
 2 tablespoons butter.
 1-4 teaspoon salt. si H 1-2 cup nut meats.
 teaspoon vanilla.
 Mix sugar, Bosco and milk to- Il gether and cook to 238 deg. Fahr., or soft-ball stage. Remove from Il the fire and add the butter and salt. I Then cool until lukewarm, 11O deg. Fahr., or until the bottom of the saucepan containing the fudge feels warm to the touch. Then beat until thick and creamy, ada ing the vanilla and nut meats just before pouring it into a buttered tin.
 Matted Chocolate Padding quart milk.
 cup Bosco
 1-4 teaspoon cinnamon 1-4 teaspoon salt
 5 tablespoons cornstarch I IA cup water. tablespoon vanilla.
 Combine the milk and Bosco and heat to scalding point in the top of Q double boiler. Blend cinnamon, salt, cornstarch and water. Add to the milk mixture. Cook in Q double boiler for 25 minutes. stirring oc- l casionally. Partly cool: add the vanilla and chill completely. Serve plain or with whipped cream.
 About Tamarinds
 T, bought some tamarinds' lately but have no recipes with which to use them. We tried eating them as is but the taste was not just to our I liking. Please send one>or more re- cipes for their use." l Worcester. H. B.
 Following is the only recipe we | ha ftsr. <~% <nv - . na A s.s