Chapter XV: Chocolate

260.--General Directions for Making Chocolate.

Provide yourself with an iron pestle and mortar, also a stone slab of a very fine grain about two feet square, and a rolling-pin of hard stone or iron. The stone must have an opening beneath in which to place a pot of burning charcoal to heat it. Warm the mortar and pestle by placing them on a stove, or charcoal may be used, until they are so hot that you can scarcely bear your hand against them. Wipe the mortar out clean, and put any convenient quantity of prepared nuts in it, which pound until they are reduced to an oily paste into which the pestle will sink with its own weight. Add fine powdered sugar to the chocolate paste. After it has been well pounded, the sugar must be in proportion of 3 lbs. to 4 lbs. of prepared cocoa. Continue to pound it until completely mixed; then put it in a pan and place it in the stove to keep warm. Take a portion of it and roll or grind it well on the stone slab with the roller, both being previously heated like the mortar until it is reduced to a smooth impalpable paste, which will melt in the mouth like butter when this is accomplished. Put it in another pan and keep it warm until the whole is similarly disposed of; then place it again on the stove, which must not be quite so warm as previously. Work it over again, and divide it into pieces of two, four, eight, or sixteen ounces each, which you put in tin mould. Give it a shake, and the chocolate will become flat. When cold, it will easily turn out.

261.--Chocolate Harlequin Pistachios.

In making harlequin pistachios, you warm some of the sweet chocolate by pounding it in a hot mortar. After it has been prepared in this manner, take some of it and wrap it round a blanched pistachio nut; roll it in the hand to give it the form of an olive, and throw it into nonpareils of mixed colours, so that it may be variously coloured, à la harlequin. Proceed with the remaining pistachio nuts after the same fashion, dropping them into the nonpareils so that the comfits will adhere to the pistachios. Fold them in coloured or fancy papers, with mottoes. The ends are generally fringed.

262.--Chocolate Drops with Nonpareils.

Prepare some warm chocolate as in the preceding recipe. When the chocolate has been well pounded and is a smooth impalpable paste, make it into balls the size of a small marble by rolling in the hand. Place them on square sheets of paper about one inch apart; having filled the sheet, take it by the corners and lift it up and down, letting it touch the table each time: this will flatten them. Completely cover their surfaces with white nonpareils, gently shaking off the surplus ones. After the drops are cold, they can be very easily removed from the paper. The drops should be about the size of a sixpence.

263.--Chocolate in Moulds.

It is usual now amongst confectioners to use the English unsweetened chocolate, as it saves much time and trouble, and is equally good. To form it into shapes you must have two kinds of moulds, made either of thick tin or copper tinned inside; the one sort is impressed with a device or figure, and with a narrow edge; the other is flat or nearly so, and the same size as the previous mould, with a shallow device in the centre. You put a piece of prepared chocolate into the first mould, and then cover it with the flat one; upon pressing it down the chocolate receives the form of both devices. After it is cold it can be easily taken out. It should have a shining appearance.

_Now Ready, uniform with the present Work, 124 pp., price 2s._

THE

PASTRYCOOK AND CONFECTIONER’S GUIDE

For Hotels, Restaurants, and the Trade in General. Adapted also for Family Use.

BY ROBERT WELLS,

AUTHOR OF THE “BREAD AND BISCUIT BAKER’S AND SUGAR-BOILER’S ASSISTANT.”

_CONTAINING A LARGE VARIETY OF MODERN AND USEFUL RECIPES._

LONDON: CROSBY LOCKWOOD & SON, 7, STATIONERS’ HALL COURT.

INDEX.

Abernethy Biscuits, 39
---- As made in London, 40
---- Usual way of making, 40
Acid Drops, 76
Adulteration with Alum, Professor Vaughan on, 13
Albert Cakes, 31, 69
Almonds, Rock, 52
Almond Fruit Biscuits, 52
---- Hardbake, 82
---- Sponge Biscuits, 56
Alum in Bread, 13
---- Liebig on Action of, 13
---- Professor Vaughan on, 13
American Genoa Cake, 66
Apple Jelly, 97
Arrowroot Biscuits, 42
Art of Bread-making, Slow Progress in, 1

Baking, General Remarks on, 10
Balloon or Prussian Cakes, 29
Balmoral Cakes, 29
Barberry Drops, 79
Barley Sugar, 75
---- Drops, 76
Bath Buns, 27
---- Oliver Biscuits, 43
Bee-hive, to Ornament a, 85
---- in Spun Sugar, 85
Biscuits, Fancy, Recipes for, 45
---- Hard, Recipes for, 38
Bisque or Biscuit Glace, 93
Blue Colouring for Sugar, 87
Boiling Sugar to the degree called “Pearled”, 74
---- to the degree called “Blown”, 74
---- to the degree called “Feathered”, 74
---- to the degree called “Ball”, 74
---- to the degree called “Crackled”, 75
---- to the degree called “Caramelled”, 75
---- by the Thermometer, 75
Boston Chips, 82
---- Lemon Crackers, 41
Brandy Snaps, 35, 69
Bread, Tea Cakes, Buns, &c., Recipes for, 17
---- Good, Essentials of, 10
Bread-making by the Old Method, 17
---- Modern way of, 18
---- Process of, 5
---- Scotch style of, 19
Bride Cakes, 62
---- Almond Icing for, 63
---- Icing Sugar for, 63
Brilliants, 91
Bristol Cake, 67
Brown Bread compared with White, 7
Buns, Recipes for, 27, 28, 29, 30
Burnt Almonds, 78, 81
Butter for Puff Paste, 57
Butter for Pastry and Cakes, 14

Cakes made with Butter, Directions for Mixing, 60
---- London way of Mixing, 60
Captains’ Biscuits, 39
---- Thick, 39
Carmine Colouring for Sugar, 88
Cast Sugar Drops, 78
Cayenne Drops, 77
Chelsea Buns, 28
Chemistry as applied to Bread-making, 2, 8
Chocolate, General Directions for Making, 99
---- Drops, 79
Chocolate Drops with Nonpareils, 100
---- Harlequin Pistachios, 100
---- in Moulds, 100
Cinnamon Buns, 30
---- Lozenges, 91
Citron Cake, 61
Clarifying Sugar, 73
Clove Lozenges, 91
Coarse Bread, 22
Cocoanut Cakes, 31
---- Ice, 94
Coffee Biscuits, 42
---- Drops, 79
Colouring Sugar, 87
Confections in Sugar Boiling, 73
Cracknel Biscuits, 48
Crimp or Honeycomb Biscuits, 49
Crumpets, 26
Currant Fruit Biscuits, 47
---- Jam, Red, 97
---- Jelly, Black, 97
---- or Milk Scones, 68
Custard, 59
---- Common, 59

Diet Bread, 21
Digestive Biscuits, 41, 42, 45
Drop Biscuits, Common, 54
Dundee Cake, 65

Eccles Cake, 58
Edinburgh Biscuits, 43
Engagement Favours, 82
Essentials of good Bread-making, 10
Exhibition Nuts, 47

Fermentation, 4
Flour, Judging between Good and Bad, 13
Flour, Patent, 31
Fruit Biscuits, 54
Fruit Cakes, Bride Cakes, &c., Recipes for, 60
---- Cake, Common, 61
Fun Nuts, 34

Genoa Biscuits, 47
---- Cake, 64
---- ---- American, 66
Germ Flour Bread, 23
German Buns, 30
German Wafers, 49
---- Yeast, 11
Ginger Cakes, 33
---- Candy, 77
Ginger Drops, 77, 80
---- Lozenges, 91
Gingerbread, Queen’s, 32
---- German, 32
---- Grantham or White, 34
---- Halfpenny Squares, 35
---- Light, 34
---- Scarborough (for wholesale purposes), 33
---- Spiced, 32
Gold Cake, 65
---- Cup, 84
---- Sugar Crocanth, 84
---- Web, 83
Gooseberry Jam, 98
Graham, Professor, on Brown Bread, 8
Green Colouring for Sugar, 88
Gum Paste, 83

Halfpenny Lunch Cake, 70
---- Queen Cake, 70
---- Scotch Cakes, 69
---- Sponges, 70
Hardbake, Almond, 82
Hermit Biscuits, 50
Hokey Pokey, 93
Home-made Bread, 17
Honeycomb Biscuits, 49
Hot-cross Buns, 28
Hunting Nuts, 36

Ice Creams, 92
Icing Sugar, 63
Imperial or Lemon Biscuits, 45

Jago, Professor, on Brown Bread, 7
Jubilee Buns, 30
---- Cakes, 67
Judges’ Biscuits, 54
Jumbles or Brandy Snaps, 35, 69

Kent Biscuits, 45

Lafayette Cakes, 66
Laughing or Fun Nuts, 34
Lavender Drops, 81
---- Lozenges, 91
Lemon Biscuits, 45
---- Cake, 67
---- Candy, 77
---- Drops, 80
Liebig on Action of Alum in Bread, 13
---- on Process of Bread-making, 5
London Buns, 30
Lord Mayor’s Biscuits, 54
Lozenges, Recipes for, 90
Lunch Cake, 70
Luncheon Biscuits, 41

Macaroons, common, 50
---- French, 51
---- Italian, 50
Machine Biscuits, 43
---- made Biscuits, 38
Madeira Cakes, 64
---- Cake (Scotch Mixture), 64
Making Bread, Liebig on, 13
---- Modern Way of, 18
---- Scotch Style of, 19
Marmalade, 98
Marseillaise Biscuits, 47
Meringues, 53
Milk Scones, 68
Millefleur Drops, 81
Mixing Cakes, London way of, 60, 61
Muffins, 25
Musk Drops, 81
Mystery Plum Cake, 66

Naples Biscuits, 56
Nelson Cake, 58
Nonpareil Biscuits, 69
Nursery Biscuits, 44
Nutmeg Lozenges, 91

Oatmeal Cake, 27
Orange Colouring for Sugar, 88
---- Drops, 81
Orange Marmalade, 98
Orange-flower Drops, 79

Palais-Royal Biscuits, 55
Parisian Barm, 11
Parking Cake, 36
Parkings, 36
Paste for Baked Custard, 58
---- Small Raised Pies, 58
---- Tarts, 58
Pastry, Custard, &c., Recipes for, 57
Pear Drops, 81
Penny Albert Cake, Large Square, 69
---- Queen Cakes, 31
---- Rice Cakes, 31
Peppermint Candy, 77
Peppermint Drops, 80
---- Lozenges, 90
Peruvian Biscuits, 47
Philadelphia Caramels, 81
Pic-Nics, 41
---- Common, 41
Pineapple Drops, 76, 80
Pink Burnt Almonds, 81
Plum Cake (as made for best shops in Edinburgh), 64
Plum Cake at 6d. per lb. (as sold by Grocers), 65
---- at 3d. per lb. (Mystery), 66
---- at 4d. per lb., 66
Polkas or Halfpenny Sponges, 70
Pond Cake, 65
Poppy Drops, 76
Pound Cakes, 61, 62
Premium Drops, 49
Preserving Fruits, 95
Princess Biscuits, 51
Prussian Cakes, 29
Puff Paste, 57

Queen Cakes, 31, 70
Queen’s Bread, 24
---- Drops, 48

Raspberry Jelly, 97
Ratafias, 51
Red Colouring for Sugar, 89
Rice Biscuits, 47, 55
---- Cake (Scotch Mixture), 64
---- Cakes, 31
Rock Almonds, Brown, 52
---- Pink, 52
---- White, 52
Rose Candy, 77
---- Drops, 79
---- Lozenges, 90
Rusks, 51
Rye Bread, 22

Saffron Buns, 29
Sally Luns, 24
Savoy Biscuits, 54
Scarborough Water Cakes, 56
Scones, 68
---- Currant or Milk, 68
Scotch Cakes, 69
Seed Cakes, 61, 62
Shell Biscuits, 43
Ship Biscuits, 38
Shortbread, English, 37
---- French, 37
---- Scotch, 36
Shrewsbury Biscuits, 46
Silver Cake, 65
Silver Web, 83
Snowdrop Biscuits, 47
Soda Biscuits, 40, 44
---- Cakes, 68
Spice Nuts, 34
Sponge Biscuits, 56
Spun Sugar Bee-hive, 85
---- Pyramid, 84
Strawberry Ice Cream, 93
---- Jam, 96
Strawberries, Preserving, 95
Sugar Biscuits, 68
---- Boiling, 74, 75
---- Clarifying, 72
---- Testing, 74
---- to prepare for Colouring, 87
---- to Colour, 87

Tart Paste, Crisp, 58
---- Sweet, 58
Tartlet, a Handsome, 58
Tea Cakes, 24
---- Yorkshire, 24
Technical Training, Need of, 1
Testing Sugar, 74
Toulouse Biscuits, 47
Transparent Mint Lozenges, 91
Treacle, Prepared, 33
---- for thick Gingerbread, 33
Twelfth Cake, 64

Unfermented or Diet Bread, 2

Vanilla Drops, 80
---- Lozenges, 91
---- Ice Cream, 92
Vaughan (Professor) on Adulteration with Alum, 13
Venice Biscuits, 46
Victoria Biscuits, 42
Violet Drops, 81

Walnut Biscuits, 48
Wedding Cake, 63
White Gingerbread, 34
White Spice Biscuits, 68
Whole Meal Bread, Home-made, 20
----for Master Bakers, 21
Wine Biscuits, 40

Yeast, American, Recipe for, 12
---- German, 11
Yellow Colouring for Sugar, 89
York Biscuits, 43
Yorkshire Cakes, 24

PRINTED BY J. S. VIRTUE AND CO., LIMITED, CITY ROAD, LONDON.

* * * * *

Transcriber’s Notes

Minor punctuation errors (such as missing periods) have been corrected.

Inconsistencies in spelling and hyphenation have been retained, except in cases where the index was made to match the main text.

Variations in the chapter headings and recipe names between the Table of Contents and the main text have been retained. However, the entry for recipe “57. Machine-made Biscuits” was incorrectly listed at the end of Chapter IV. in the original. It has been moved to its correct place under Chapter V.--Hard Biscuits.

The following apparent typographical errors have been corrected.

Page 3, “proteine” changed to “protein.” (consists of protein, compounds)

Page 39, “in to” changed to “into.” (crumbled into very small pieces)

Page 49, “8 ozs. eggs” changed to “8 eggs.” (in German Wafers recipe)

Page 56, “Biscuit” changed to “Biscuits.” (Sponge Biscuits)

Page 68, “pennypiece” changed to “penny piece.” (a little thicker than a penny piece)

Page 69, “vol” changed to “voil.” (in Halfpenny Scotch Cakes recipe)

Page 105, “Lunns” changed to “Luns.” (Sally Luns, 24)