Chocolate and Cocoa Recipes, and Home Made Candy Recipes: Plain Chocolate (For Drinking), Chocolate, Vienna Style, Breakfast Cocoa, Chocolate Layer Cake, Chocolate Cake, Chocolate Marble Cake, Chocolate Glacé Cake, Chocolate Glacé, and more.

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Chocolate and Cocoa Recipes, and Home Made Candy Recipes

INDEX TO RECIPES
MISS PARLOA'S:
Plain Chocolate (For Drinking)
Chocolate, Vienna Style
Breakfast Cocoa
Chocolate Layer Cake
Chocolate Cake
Chocolate Marble Cake
Chocolate Glacé Cake
Chocolate Glacé
Chocolate Biscuit
Chocolate Wafers
Cinderella Cakes
Chocolate Éclairs
Chocolate Cookies
Chocolate Gingerbread
Vanilla Icing
Chocolate Icing
Chocolate Profiteroles
Chocolate Ice-cream
Chocolate Cream Pies
Chocolate Mousse
Chocolate Charlotte
Chocolate Bavarian Cream Chocolate Cream
Chocolate Blanc-mange
Chocolate Cream Renversee Baked Chocolate Custard Chocolate Soufflé
Chocolate Pudding
Chocolate Meringue Pudding Milton Pudding
Snow Pudding
Chocolate Sauce
Chocolate Candy
Cream Chocolate Caramels Sugar Chocolate Caramels Chocolate Creams, No. 1 Chocolate Creams No. 2 Chocolate Cones
Genesee Bonbons
Chocolate Syrup
Refreshing Drinks for Summer
MISS BURR'S:
Cracked Cocoa
For Three Gallons Breakfast Cocoa Vanilla Chocolate with Whipped Cream Chocolate Cream Pie
Chocolate Filling
Meringue
Cocoa Sticks
Cocoa Frosting
Cocoa Sauce
Cocoa Cake
Cocoa Meringue Pudding
Chocolate Almonds
Hot Chocolate Sauce
Cocoa Sponge Cake
Chocolate Frosting
Chocolate Cake; or, Devil's Food Chocolate Ice-cream
Chocolate Whip
Cocoa Marble Cake
Chocolate Marble Cake
Chocolate Jelly
Cottage Pudding
Vanilla Sauce
Cocoanut Soufflé
Chocolate Sauce
Cocoa Biscuit
Cocoa Fudge
MISS ROBINSON'S:
Plain Chocolate 1 quart Cocoa Sponge Cake Cocoa Marble Cake Cocoa Doughnuts
Cocoa Buns
MRS. RORER'S:
Chocolate Cake
MRS. LINCOLN'S:
Chocolate Caramels
MISS FARMER'S:
Chocolate Nougat Cake Chocolate Cream Candy
MRS. ARMSTRONG'S:
Chocolate Pudding
Chocolate Charlotte
Chocolate Jelly with Crystallized Green Gages
MRS. BEDFORD'S:
Chocolate Crullers
Hot Cocoa Sauce for Ice-cream Chocolate Macaroons
MRS. EWING'S:
Creamy Cocoa Creamy Chocolate
MRS. HILL'S:
Cocoa Frappé Chocolate Puffs
MRS. SALZBACHER'S:
Chocolate Hearts Cocoa Charlotte
Chocolate Fudge with Fruit Chocolate Macaroons
Petits Four
Potato Cake
Spanish Chocolate Cake
MRS. HILL'S CANDY RECIPES:
Peppermints, Chocolate Mints, etc. Chocolate Caramel Walnuts
"Dot" Chocolate Coatings
Chocolate Dipped Peppermints
Ginger, Cherry, Apricot and Nut Chocolates Chocolate Peanut Clusters
Chocolate Coated Almonds
Chocolate Dipped Parisian Sweets Stuffed Dates, Chocolate Dipped
Chocolate Oysterettes
Turkish Paste with French Fruit
Chocolate Pecan Pralines
Vassar Fudge
Smith College Fudge
Wellesley Marshmallow Fudge
Double Fudge
Marbled Fudge
Fudge Hearts or Rounds
Marshmallow Fudge
Chocolate Dipped Fruit Fudge
Chocolate Cocoanut Cakes
Baker's Chocolate "Divinity"
Chocolate Nougatines
Plain Chocolate Caramels
Chocolate Nut Caramels
Ribbon Caramels
Fondant
Almond Chocolate Creams
Cherry Chocolate Creams
Chocolate Peppermints
Fig and Nut Chocolates
Chocolate Marshmallows
Maple Fondant Acorns
Chocolate Almond Bars
Almond Fondant Sticks
Almond Fondant Balls
Walnut Cream Chocolates
To Mold Candy for Dipping
Chocolate Butter Creams
Fondant for Soft Chocolate Creams Rose Chocolate Creams
Pistachio Chocolate Creams
Surprise Chocolate Creams
Chocolate Peanut Brittle
Chocolate Pop Corn Balls
Chocolate Molasses Kisses
Cocoa and Chocolate
The term "Cocoa," a corruption of "Cacao," is almost universally used in English-speaking countries to designate the seeds of the small tropical tree known to botanists as THEOBROMA CACAO, from which a great variety of preparations under the name of cocoa and chocolate for eating and drinking are made. The name "Chocolatl" is nearly the same in most European languages, and is taken from the Mexican name of the drink, "Chocolate" or "Cacahuatl." The Spaniards found chocolate in common use among the Mexicans at the time of the invasion under Cortez in 1519, and it was introduced into Spain immediately after. The Mexicans not only used chocolate as a staple article of food, but they used the seeds of the cacao tree as a medium of exchange.
No better evidence could be offered of the great advance which has been made in recent years in the knowledge of dietetics than the remarkable increase in the consumption of cocoa and chocolate in this country. The amount retained for home consumption in 1860 was only 1,181,054 pounds—about 3-5 of an ounce for each inhabitant.

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