—Lancaster Farming. Saturday, November 4. 1981
8
For the
Farm Wife and Family
Wonderful Chocolate World
By Mrs. Richard C. Spence
All types of chocolate and cocoa are manufactured
from one basic chocolate liquor. When cacao beans arrive
at the processing plant they are cleaned and carefully roast
ed to ful/ly develop their rich flavor and color.
After shelling, a blend of
beans is crushed and recrush- cakes Chips are made by for .
ed to make cocoa butter cm g b i ended chocolate liquor
Then under heat and tremen- through small tubes to fall in
i drops onto a moving belt.
Ed. Note; We have had a re- When cool, they hold their
quest for Pennsylvania Dutch shape
recipes' and would appreciate Sweet and Milk Chocolates
it if you readers would send —More sugar is added to
us your favorite "Dutch" rec- make sweet chocolate. It is
ipes. We will publish them mainly an eating chocolate
in the near future. Please used in bars or as a coating
send them to Mrs. Richard for candy.
Spenqe, Qurryville. Pa. Cocoa—Chocolate liquor is
~ used in making cocoa, too.
, , Contaimng around 50% co
dons pressure the cocoa but- coa butter> it is pressed to
ter melts and mixes with oth- remoV e half of this butter,
er parts of the beans, form- The cocoa emerges in a dry
mg a ruddy chocolate liquor. « pre - 3 cake » w hich 1S triple
TYPES OF CHOCOLATE nulled to a fine powder that
Baking Chocolate un- blends easily and frees its
sweetened chocolate is simp- full flavor in cooking,
ly the chocolate liquor which TIPS ON USING
has been molded in 1-ounce CHOCOLATE
squares and hardened This To Melt Unsweetened Choc
chocolate is used in baking ©late—Chocolate burns easily
or cooking over direct heat because it is
Semi-Sweet Chocolates high in fat and contains little
sugar, extra cocoa butter, and water Its solid form resu’ts
flavorings are added to the in slow melting, thus to pre
chocolate liquor for the van- vent burning it must be melt
ous semi-sweet chocolates 'ed over low heat. The safes!
Dot chocolate is molded in method for melting it is over
squares like unsweetened boiling water. Place wrapped
chocolate but it is suited to square, folded edges up, in
but it is especially suited to top of double boiler over
candy making and dipping boiling water for 10 to 12
Semi-sweet chocolate chips minutes Carefully lift out
hold their shape under high- square and scraps off choco
er heat than other chocolates, ate Or place squares of un
so they add chunky texture propped chocolate over hot
as well as flavor to cookies & water until melted.
tr -
!: Every Second Saturday of the month you can enjoy
BARBECUED
CHICKEN
Plan a party at home, or a -dinner for your organiz
ation Reserve your chicken m advance by calling
June Singrey, LO 9-0428 We do al the cooking
and will specially-package your orders for pick-up
on barbecue dates.
1: C simper' HALF Y! S P eci al Prices on 50 or
3 HALFS AT $2.75 more halves by advance
I- Min. Net Wt. V/% lbs. per reservation I
| half CALL US!
{DU®®
at the "Poultry Center" of the
Lancaster County Poultry Assn.
340 W. Roseville Road,
Lancaster
-SAT., NOV. 11
Chocolate may be melted
m a pan over direct heal u.
heat is kept very low. Stir
constantly and remove from
heat as soon as chocolate is
melted.
When the oven is on, use
it to melt chocolate. Place
wrapped squares on a pie pan
or piece of foil and place in
oven Just be sure the oven
doesn’t get too hot.
In some recipes the choco
late may be combned with
liquid and melted Heat
slowly and stir constantly.
When melted, beat with a
rotary beater until smooth.
To Met Other Chocolates
—Melt Dot chocolate over
hot water as for unsweetened
chocolate, wth one differ-'
ence. When partly melted re-*
move fromJheat; stir until
entirely melted. Chips and
sweet chocolate are melted
over hot water, also, and re
main thick even when melt
ed
To Store Chocolate—Keep
chocolate in a reasonably
cool place, preferably under
75 degrees. If chocolate be
comes grey in color during
storage, its goodness has not
been damaged in any way
Excessive heat will cause
some of the cocoa butter to
leak on the wrapper, and the
chocolate will have deterior
ated
Represented Locally By
WILLIAM H. WALKER
Ph. ST 6-2395
CLIFFORD N GIBBLE
Ph. MO 5-4252
RICHARD B HURST
Ph. EX 3-0945
lH
25 North Duke St..
> »RtKDINO i
i 6CRVICC <
SAVE BY THE TENTH
EARN FROM THE Ist
31 O/
/
2/0
PAID ON SAVINGS
I FIRST FEDERAL!
CHOCOLATE TRICKS
Glaze—Melt 2 squares un
sweetened chocolate «Uh %
teaspoons butter and dribb.e
down sides of frosted cake
or over tops of cakes of
townies
Chocolate Curls Hold
unwrapped square of un
sweetened chocolate in hand
to warm slightly. Unwrap
and shave chocolate with
long, thin strokes, using veg
etable peeler or a small,
sharp knife. Decorate pud
dmgs, cream pies, ice cream,
or parfaits with curls.
Coffee Cake Topping
Grate one square unsweeten
ed- or Dot chocolate and add
to sugar-crumb topping of
any favorite coffee cake be
fore baking.
Chocolate Lace Cake
Frost any favorite cake with
a white frosting. Place a
doily lightly on the frosting
and sprinkle with grated Doi
chocolate. Remove doily care
fully.
And now for some choco
late recipes—
SWEET CHOCOLATE NUT
DROPS
1 package (V 4 pound) sweet
chocolate.
2 cups sifted flour
V 2 teaspoon soda
V 2 teaspoon salt
% cup butter or other
shortening
Another bonus for the thrifty. All savings placed,
here now will earn our substantial dividends
from the first of the month. These dividends art
compounded, t 00... and paid twice yearly.
Your savings at this association are insured safe
by an agency of the U.S. Government...
backed by our growing reserves.
Save now and earn more.
Savings and /ojan
ASSOCIATION OF LANCASTER
CUSTOMER PARKING IN REAR
Phone EX 7-2818
% cup sugar
2 eggs, unbeaten
y A teaspoon vanilla
Vs cup chopped walnuts,
pecans, or black walnuts
Place chocolate in a small
bowl and melt over hot wa
ter; cool. Measure sifted
flour, add soda and sa’t, and
sift together. Cream shorten
ing, add sugar gradually, and
cream together until light
and fluffy. Add eggs and beat
well. Blend in melted choco
late. Add flour and mix well.
Add vanilla and nuts. Drop
from teaspoon onto greased
baking sheet. Bake in mod
erate oven (350 degrees) 10
to 12 minutes Spread the
warm cookies with Chocolate
Glaze Makes about 4 dozen.
Chocolate G aze: Melt one
package sweet chocolate (V*
pound) spread thinly over
warm cookies.
STICKELL’S
BLUE RIDGE
FEEDS
District Representative
Melvin M. Graybiil
MOUNT JOY, R. D. 1
Ph. OL 3-0911
v* '
sSvslo,ooo ygs
Per Annum
Lancaster
' T?