| Show COCOA PRODUCTS now Chocolate 10 Melds Tho uurooro 111 con It a1 1on Chacolnlu I nota rare I preparation of tho beau of the coco but a pasto 1 composed of the ground cocoa Ian which Is tin oral with spices steel MI ullli Tho chocolito of todiyliconsldenbly adulterated with various ttarrhy flours These flours with lie natural Hatch which comiiorics I SO per cent of thoeouu beau give chocolate conldenible thick citing powers This ahould always bo ruiiembwd In all recipes for calla in which chooolato Is UMX in such cake considerably less flour Is uctdul than I without it In Icings and chocolito pastes of any kind the thickening jwuerauf chocolate must bo taken into account or the recipe will bo a failure bocauo the mixture is too Ftiff Chocolito makos delicious pndliiiKi4 nd various other dishes which owo all their btirchy consistency to the qualities ties of tho chocolate The eocoa of commerce is tho ground beau of tho cocoa tree rheoLrolno cacao This free produces n fruit about 6 inches long by 3i in thickness The floods of this fiuitaro thocoaoaMlK I of commcrco They are iu no way akin to the bean family of plants Tho dark Rods or beans of the coco prcscut a I prctt anpcarituco when eeu iu the rose I ooloretl pulp of the frnit I I They are each about tho size of n sweet almond After beini driest thai Meds or buaus of the cocoa are rote like coffee leans and then 1 ground title Oocon toutlins aliont 33 live cent of flutcuor tonsidcnbly inoro than wheat and this with its starch and rich oils makes it a very nutritious food Con sidcriblo of tho mitnral oil of tho oocot seed Is extracted front It In the powdered pow-dered cocoa of tho shops Chocolate and coooa nro better adapted for a winter or cold weather drink and food than for summer The cocoa nIL of com merco aro tho roasted Feeds cricked into email pieces They nro told mora fro qucntl III the New England markets than elsewhero They art calll crllcked cocoa in porno fettle of tho country Tho proper way to preparo cocoa nibs Is I to put half a cupful in II saucepan w ith 2 quarts of boiling water Lot it simmer at least three hours when the liquid should bo reduced to about u quart Strain oil the cocoa and servo it with hot milkaud sugar This tedious method of preparing cocoa is no longer necessary since the introduction of powdered cocoa though some people who dudaro that all old things are Ibo best still insist on preparing pre-paring cocoa frout tho nibs In this uiaunor |
