• Chocolate Christmas Balls & other  family recipe
• Daily menu from 1907 cookbook (daily chocolate recommended)
  • Accompanying recipes from 1907 cookbook
• Five-Step Process of Chocolate Making
• Health & Weight  benefit derived from eating chocolate
• Quotations on chocolate
• Selected passages from Lowney's Cook Book (1907 publication)
  • History of Chocolate (taken from 1907 cookbook)
  •   Selected passages from above regarding chocolate's nutritional value

Accompanying recipes from 1907 cookbook

Because recipes are quotes from a 1907 book,  there is no oven temperature,  feathers must be removed from chickens, and expressions like  "silver dollar" size appear.

Apple salad

Scoop out the center of eight red apples with a vegetable scoop.
Mix with equal parts of finely chopped celery and Boiled Dressing.
Fill apple shells and serve on bed of curled celery

Boiled Dressing

• 3 tablespoons butter
• 1 teaspoon salt
• 1 teaspoon mustard
• few grains cayenne
• 1 cup milk
• l/2 cup vinegar
• 3 eggs

Melt butter; add flour, mustard, salt, cayenne and milk.

Cook in double boiler five minutes. Pour on to the beaten eggs; add vinegar, and cook in double boiler until mixture thickens.

Baked Vanilla Custard

• 3 cups milk
• 5 eggs
• l/2 cup sugar
• 1/4 teaspoon salt
• l/2 teaspoon vanilla

Scald milk and add to eggs, sugar and salt, mixed together. Strain, add vanilla, and bake in one large buttered mold, or small ones, set in a pan of hot water, in a slow oven.

Should the water boil during baking, the custard will be of a porous consistency.

To test the custard thrust a silver knife through the center. When it comes out clean, the custard is done.

Broiled Halibut

Wash and wipe fish; grease a wire broiler with clarified butter, lard, or pork fat. 

Season fish with salt and pepper, place on greased broiler and broil over  clear fire, turning every five seconds.

If the fish is a thick one, hold at quite a distance from fire until fish is cooked through, then hold nearer embers to brown.

Separate, first skin side, then flesh side, with sharp knife from the broiler.

Remove to hot platter, butter, garnish and serve.

Chocolate Cookies

• 1/2 cup  butter
• l cup sugar
• 1 egg
• 3 squares Lowney's Premium Chocolate
• 2 cups flour
• 2 teaspoons baking powder
• l/2 teaspoon salt
• 4 tablespoons milk

Cream butter; add remaining ingredients
Chill, roll, and shape.
Bake in moderate oven

Chocolate Walnut Cake 

• l/2 cup Lowney's Always Ready Chocolate Powder
• l/2 cup butter
• l 1/2 cup flour
• l/2 cup milk
• 1 cup walnut meats
• 1 cup sugar
• 2 egg yolks
• 2 1/2 teaspoons baking powder
• 2 tablespoons hot water
• 1 teaspoon vanilla
• salt

Cream butter; add sugar, yolks of eggs well beaten and flour in which baking powder has been sifted, milk, and chocolate which has been moistened with hot water; beat well and all walnut meats. Bake in buttered jelly cake pans about 20 minutes.

Spread one cake with one half cup of Lowney's   Sweet Chocolate Powder moistened with on fourth cup boiling water  and flavored with one teaspoon vanilla.  sprinkle with broken walnuts, cover with other cake, and ice with  white frosting.

Corn Cake

• 1/2 cup corn meal
• l/2 cup flour
• l/4 cup sugar
• l/2 cup sour cream
• l teaspoon salt
• l/2 teaspoon soda
• 2 eggs
• l/4 cup sweet milk

Mix and sift dry ingredients twice;
add well-beaten egg and cream; beat well.
Butter an agate pan; heat very hot; pour in mixture; pour milk on top.
Bake thirty minutes.

Cranberry Sauce

• 2 cups sugar
• 1 cup cranberry juice
• 1 tablespoon butter
• 2 tablespoons lemon juice

Boil sugar and juice seven minutes, add butter, and serve

Creamed eggs

Melt two tablespoons butter; add two tablespoons flour, one fourth teaspoon salt, few grains cayenne, one cup cream.

Cook until thick, add two egg yolks and six hard-cooked eggs, cut in pieces, and serve hot on toast.

Currant jelly

Wash and drain currants thoroughly.  do not remove stems.
Mash a few in the bottom of the kettle.

Cook until the juice seems to be extracted from the currants, and the currants look white.
Press through a coarse colander, then drip through a jelly bag, but do not squeeze.
Allow one pound of sugar for each pint of juice.
Boil juice 20 minutes.
Add hot sugar and boil  hard three minutes; skim when necessary.
Strain into hot glasses; let stand till stiff. Cover.

French Fried Potatoes

Pare small raw potatoes, divide in halves, and cut each half in three pieces; cover with boiling water and let stand three minutes.

Drain dry between cloths, and cook in frying basket in hot fat ten minutes.

Drain, sprinkle with salt, and serve.

Graham Bread

• 2 cups milk scalded
• 1/2 cup molasses
• 2 teaspoons salt
• 1/4 yeast cake
• l/4 cup lukewarm water
• 2 cups white flour
• 4 cups graham flour

Mix milk, molasses and salt. When lukewarm add dissolved  yeast cake, sifted white and graham flour. Beat well

Let rise until almost double its bulk, beat again, place in buttered bread pans or shape in biscuit, let rise, and bake in an oven which is a little cooler than for white bread, - loaves one and one quarter hours and biscuit thirty minutes

Italian Potatoes

Mix two cups hot mashed potatoes, one teaspoon onion juice,  one tablespoon finely chopped parsley, one egg yolk well beaten, four stiffly beaten whites, one half cup grated cheese, and salt and pepper to taste. Pile lightly in baking dish and bake until brown.

Lady Fingers (Same ingredients as Sponge Drop)

• 6 eggs
• 3/4 cup powdered sugar
• 1 cup flour
• grated rind 1 lemon
• 1/2 teaspoon salt
• powdered sugar
• 1 tablespoon lemon juice

Beat yolks until lemon-colored and thick;
add sugar and continue beating.
Add lemon rind and the egg whites, beaten to a stiff froth.
Cut and fold in the flour and salt.

Shape on buttered sheet, using tablespoon or pastry bag and tube, four inches long and one inch wide.  Sprinkle thickly with powdered sugar.

Bake twelve minutes in a moderately hot oven.

Lamb Stew

• 2 pounds breast of lamb
• 2 cups boiling water
• 2 cups potato cubes
• 2 tablespoons butter or pork fat
• l/2 cup sliced onion
• 2 tablespoons rice
• l cup strained tomato
• salt and pepper

Brown the onions in hot fat, cut meat in two-inch pieces, add to onions, cover with hot water, and simmer two hours.  Parboil potatoes.  
Add rice when meat has cooked one hour.  
Add parboiled potatoes one half hour before serving.  
Add tomato ten minutes before serving. Season with salt and pepper. 
The tomato may be omitted and one cut of water substituted.

Lettuce Salad

Separate the leaves from two heavy heads of lettuce.
Wash, drain, chill; marinate with French Dressing.

Chill; replace in former shape, making one head out of the two, having all the green leaves on the outside.

Macedoine of Fruit 

• 2 tablespoons granulated gelatine
• 1/2 cup cold water
• 2 cups boiling water
• 2 tablespoons lemon juice
• 1 cup orange juice
• l 1/4 cups sugar
  • Soak gelatine in cold water
  • add boiling water, fruit juice, sugar and strain

Cover the bottom of a charlotte russe mold with jelly. chill, decorate with sections of oranges, add another layer of jelly, decorate the sides as well as bottom, and so continue until dish is filled.

Omelet with Spanish Sauce

Omelet

• 2 eggs
• 2 tablespoons hot water or hot milk
• l/4 teaspoon salt
• l tablespoon butter

Beat eggs well; add salt and milk. Melt butter in frying pag: add egg mixture; shake pan vigorously until egg begins to brown on underside; then let it stand until golden brown, on part of range where it will not burn.

If moist on top, place in oven to dry.

separate omelet from sides of pan with knife, and beginning at side near the handle, roll omelet slowly and carefully into the shape of a jelly roll; turn on to a hot platter, and  garnish.

Spanish sauce

• Sauté two tablespoons each of chopped onion, green pepper, a clove of garlic, in four tablespoons butter until yellow; add one cup of tomato.
• Season with salt, pepper and cayenne, and cook until thick. One half cup mushrooms sautéd with onions is an improvement.

Ox-tail soup

• 2 ox tails
• 1 onion stuck with 6 cloves
• 1/2 cup salt pork fat
• 2 quarts cold water
• pepper and cayenne
• 1 cup brown stalk
• 2 spring parsley
• 2 tablespoons carrot
• 2 tablespoons celery
• 2 teaspoons salt
• 2 tablespoons Madeira wine
• 2 tablespoons butter
• 2 tablespoons flour

Cut ox-tails t joints, add onion, and sauté in pork fat;
add cold water, and summer four hours;
add vegetables and seasonings; simmer one hour.
Strain; cool; remove fat.
Brown butter; add flour and brown; add strained stock, brown stock and meat cut from bones.
Reheat, add Madeira, and serve.

Parker House Rolls

• 2  cups scalded milk
• 1/2 yeast cake
• l/4 cup lukewarm water
• 1/4 cup butter melted
• 2 tablespoons sugar
• l teaspoon salt
• flour

Mix scalded milk, when cool, with dissolved yeast cake.  Add two cups flour; beat thoroughly and let rise.

When spongy add remaining ingredients and flour to knead. Kead; let rise; when double its bulk, shape into balls; lay on buttered sheet; cover with dripping pan.

When risen to double their bulk, press with floured handle of wooden spoon almost dividing the biscuit. Brush one half with butter; press the two halves together; place on buttered tin; let rise. Bake when light ten to fifteen minutes.

Pea soup

• 1 can peas
• 2 cups cold water
• 1 1/2 teaspoons salt
• a big of bay leaf
• 3 tablespoons butter
• 3 tablespoons flour
• 3 cups scalded milk
• 1 tablespoon chopped onion
• cayenne and celery salt

Cook peas, bay leaf, onion, and cold water twenty minutes. 
Press through a sieve. mix a white sauce of butter, flour, and milk. 
Combine mixtures, add seasonings, and serve.

Note: Cold cooked peas may be used instead of canned peas.

Popovers

• 1 cup flour
• 1 cup milk
• 1/2 teaspoon salt
• 1 egg

Mix all ingredients and beat five minutes.  Pour into hissing hot buttered gem pans and bake in hot over twenty minutes

Roast Beef

Pieces used for roasting are sirloin, rib, back of the rump, face of the rump, and upper round.

Eight to ten minutes  pound should be allowed for cooking the meat moderately rare

Wipe the meat; place on rack in dripping pan; dredge meat and pan well with flour, then sprinkle well with salt and pepper.

Cook in hot oven for fifteen minutes, until flour is well browned. Reduce heat and continue roasting, basting every ten minutes until cooked.

Baste with fat tried out from the meat. If that is not sufficient, add beef suet, beef drippings, or butter.

Avoid the use of water in the pan, as by its use the meat is steamed rather than roasted.

Serve with brown gravy made by browning four tablespoons of fat from the pan, adding four tablespoons flour. when brown, add one and one half cups water or beef stock and cook five minutes.

Roast Chicken

Remove pinfeathers, singe, take out tendons, draw skin back from neck, cut off neck close to body, cut out oil bag.  make an incision between the legs, running from the breastbone down, and through this opening draw the entrails.

If care is taken, all of the internal organs can be removed at once by separating the membrane inclosing the organs from the body.

Draw windpipe and crop through the neck opening. Never make an incision in the breast.

Wash inside of bird with cloth wrung out of cold water, removing all clots of blood. wipe, stuff, sew up openings, truss, sprinkle with salt and pepper, dredge with flour, place on rack in dripping pan, and cook fifteen minutes in very hot oven. Then dredge pan with flour, reduce heat, and baste every ten minutes until chicken is done, turning often.

Allow fifteen minutes to the pound for roasting.

Sponge Drops

• 6 eggs
• 3/4 cup powdered sugar
• 1 cup flour
• grated rind 1 lemon
• 1/2 teaspoon salt
• powdered sugar
• 1 tablespoon lemon juice

Beat yolks until lemon-colored and thick;
add sugar and continue beating.
Add lemon rind and the egg whites, beaten to a stiff froth.
Cut and fold in the flour and salt.
Drop from a tablespoon in rounds the size of a silver dollar on buttered sheet.
Sprinkle with powdered sugar
Bake twelve minutes in moderately hot oven.

Squash Pie

Use    Chopped Paste.
For filling, mix one cup stewed and strained squash, one half cup sugar, one half teaspoon salt, two eggs, and one half teaspoon cinnamon, one fourth teaspoon nutmeg, and one half cup milk.

A very good pie may be made by using one and one half cups of the squash left from dinner, sweetening and seasoning it without adding eggs.

Chopped Paste

• 1 1/2 cups flour
• 4 tablespoons lard
• 4 tablespoons butter
• l/2 teaspoon salt
• cold water

Sift salt and flour; add lard and butter when thoroughly chilled.
Chop until like meal; add cold water to make a stiff dough.
Chill; roll on a floured cloth or molding board into a rectangular shape; fold ends towards center, double, turn halfway round, and roll again.

This paste is a superior one.
Chill before rolling for pies

Vanilla Ice Cream with Chocolate Sauce 

• 4 cups milk
• 1 cup sugar
• 3 eggs
• 1 tablespoon vanilla
• 1/2 teaspoon salt

Prepare as for soft custard.
This is the simplest and cheapest ice cream made. One pint of cream added is an improvement

Freeze according to directions for freezing.

  Vegetable Consommé

• 8 cups Consommé
• 2 tablespoons carrots
• 2 tablespoons string beans
• 2 tablespoons turnips
• 2 tablespoons green peas
• 2 tablespoons asparagus tips

Cut carrots and turnips in inch straws, add remaining vegetables, and cook in boiling salted water until tender;

Add Consommé , reheat and serve

Consommé

• 8 pounds beef
• 2-pound knuckle of veal
• 1 small fowl
• l/4 cup carrot
• l/4 cup turnip
• l/4 cup onion
• l tablespoon salt
• l sprig marjoram
• 1 sprig thyme
• 1 bay leaf
• 1 sprig parsley
• 6 quarts cold water

Simmer beef, veal and fowl in water four hours; 
add vegetables, salt and herbs tied in a bag; cook slowly one hour 
Strain, cool, remove fat and serve.

Consommé is the foundation for all clear soups, each soup taking its name from the garnishing which is used.

Vegetable soup

• 1 cup chopped carrot
• 1 cup chopped turnip
• 1 cup chopped celery
• l/2 cup butter or pork fat
• 2 cups chopped potato
• l cup chopped onion
• 4 cups milk
• salt, pepper, cayenne

Parboil potatoes ten minutes.
Melt butter, add vegetables, cook ten minutes, stirring occasionally.
Add milk and cook in double boiler until vegetables are tender.
Season, strain, garnish with parsley and serve.

• Cocoa or chocolate with bread would be a sufficiently nutritive diet to prolong life indefinitely (page 416).

• Chocolate has several times the value of beef per pound (page 414)
• In fact, one woman in Martinique lived on chocolate exclusively for many years. this was possible because it contains all the elements necessary to sustain human life ( page 416).

• Cocoa and chocolate differ from tea and coffee because they hold in solution one of the most nutritious foods known to man; whereas tea and coffee are simply infusions, that is to say, hot water plus the flavor, and have no nutritive value (415)

• The ratio of fat and protein is so fortunately balanced to the needs of the human system that al experts agree on its being one of the most nutritious of known foods (417).

• [Cocoa]    is especially suited to children, for whom it should be the only hot beverage provided.

• Besides being a food, cocoa and chocolate differ from tea and coffee in giving the least possible stimulus, if any, to the nerves, and consequently are followed by the slightest, if any, reaction.  [They are not] an excitant to the nerves (page 416)

• You should remember in using cocoa and chocolate as beverages that they are strong foods and consequently just so much less other food should be taken when cocoa is used rather than other beverages. otherwise, a case of overeating may ensue without your knowing what the matter is.

• Chocolate had been known to the Aztecs and had been a favorite drink with them - and especially with their king, Montezuma - long before the conquest of Mexico by Corte, who was the first to introduce it into Europe (page 413).

• The Spaniards, desiring to keep a good thing to themselves, were very secretive about the new beverage and its preparation, and this attitude accounts for the remarkable slowness with which is became known to Northern Europe. Moreover, its price was almost prohibitive in those days ( page 414).

• It took two centuries for it to become really known in London, and it is only in modern times that cultivation and improved methods have brought it into general consumption at a low price. When we consider its nutritive value as a food in addition to its delicious flavor as a beverage, cocoa is the cheapest beverage there is (page 414).

1. After the pods containing the beans are collected, they are cut open, and the beans - some twenty-five or more to each pod - are scooped out, together with a small amount of the pulp surrounding them and are very slightly fermented in tanks or pits. this process of fermentation largely determines the flavor and their selling value.
2. After being dried thoroughly in the in the sun, they are packed in bags and shipped to the northern market. some of the highest quality of beans come from Venezuela, Trinidad and Ecuador, but they are cultivated also in many of the West India islands in tropical South America, the west coast of Africa, Ceylon, Java, and even in some of the islands in the Pacific.
3. The process of manufacture begins with roasting the beans to just the right degree to produce the best flavor, after blending the different varieties so as to insure a fullness and richness of taste.  These two processes are most important in determining the quality of cocoa. The roasted beans are placed in a crusher and the shells are winnowed out, leaving the nibs. The shells are either thrown away, as we treat them, or are sold for a trifle to make a beverage which distantly resembles cocoa at a great cost of fuel.
4. The nibs are ground in large mills and immediately turn to a heavy liquid like molasses, owing to 50 % of the beans being vegetable fat. In making cocoa, this liquid is poured into hydraulic presses and a considerable part of the cocoa butter pressed out. The dry cakes of powder remaining are pulverized, bolted and packed in can for sale.
5. To make chocolate, the liquid above mentioned is molded in pans without abstraction of any cocoa butter and without the addition of any flavor or sugar. These cakes are the "premium chocolate" used in cooking, which used to be known as 'bitter chocolate" because it is unsweetened.                 (pages 414 to 415)