Chocolate and Cocoa Recipies
By Sanjoy Guha
Chocolate and Cocoa Recipes and Home Made Candy Recipes are co-written by Janet McKenzie Hill and Maria Parloa Compliments of Walter Baker & Co., Ltd. The book depicts on the various preparations with Chocolate or Cocoa.
The valuable part of the book are the various "Medicinal Values", that Cocoa offers to all of us and rightly supported by Physicians with their observations and researches.
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."
Baron von Liebig, one of the best-known writers on dietetics, says:
"It is a perfect food, as wholesome as delicious, a beneficient restorer of exhausted power; but its quality must be good and it must be carefully prepared. It is highly nourishing and easily digested, and is fitted to repair wasted strength, preserve health, and prolong life.....