Have six ounces of [Walter Baker & Co.'s Premium No. 1 Chocolate] melted in a bowl. Pour half of the creamed sugar into another bowl, and, after flavoring with a few drops of vanilla, add to it about one-third of the dissolved chocolate. Stir until thick and rather dry; then make into small cones, and drop on a slightly buttered platter. Put half of the remaining creamed sugar in a cup, and set in a saucepan containing boiling water. Flavor with vanilla, and stir over the fire until melted so much that it will pour from the spoon. Take the saucepan to the table and dip one-half the cones in, one at a time, just as the [Chocolate Creams, No. 1], were dipped in the melted chocolate. If liked, a second coating may be given the cones. Now put the remainder of the creamed sugar on to melt, and add two tablespoonfuls of hot water to it. Stir the remainder of the melted chocolate into this, and if too thick to dip the candy in, add hot water, a few drops at a time, until the mixture is of the right consistency; then dip the rest of the cones in this.
[GENESEE BON-BONS]
Make the [cream chocolate caramels], and get them quite firm by placing the pan on ice. Make the chocolate coating as directed for [chocolate cones]. Dip the caramels in this and put on a buttered dish.
[CHOCOLATE SYRUP]
Into a granite-ware saucepan put one ounce—three tablespoonfuls—of [Walter Baker & Co.'s Soluble Chocolate], and gradually pour on it half a pint of boiling water, stirring all the time. Place on the fire, and stir until all the chocolate is dissolved. Now add one pint of granulated sugar, and stir until it begins to boil. Cook for three minutes longer, then strain and cool. When cool, add one tablespoonful of vanilla extract. Bottle, and keep in a cold place.
[REFRESHING DRINKS FOR SUMMER]
Put into a tumbler about two tablespoonfuls of broken ice, two tablespoonfuls of [chocolate syrup], three tablespoonfuls of whipped cream, one gill of milk, and half a gill of soda-water from a syphon bottle, or Apollinaris water. Stir well before drinking. A tablespoonful of vanilla ice-cream is a desirable addition. It is a delicious drink, even if the soda or Apollinaris water and ice-cream be omitted. A plainer drink is made by combining the syrup, a gill and a half of milk, and the ice, shaking well.
[A FEW SUGGESTIONS IN REGARD TO CHOCOLATE]
The best flavor to add to chocolate is vanilla; next to that, cinnamon. Beyond these two things one should use great caution, as it is very easy to spoil the fine natural flavor of the bean. Chocolate absorbs odors readily; therefore it should be kept in a pure, sweet atmosphere. As about eleven per cent. of the chocolate bean is starch, chocolate and cocoa are of a much finer flavor if boiled for a few minutes. Long boiling, however, ruins their flavor and texture.
