SUGGESTIONS. 



69 



sugar to render the beverage palatable, and this very rich, sweet drink 

 soon cloys if made strong enough to be nutritious, it is, fortunately, 

 possible to extract the larger part of the fat without injury to the flavor 

 so characteristic of chocolate. In this form, called cocoa, less sugar 

 and more milk are needed, and the resulting beverage suits even 

 delicate stomachs, and is yet of high food value. 



It is the object of all cooking to render raw material more palatable 

 and more nutritious, and therefore more digestible. The cooking of 

 cocoa and chocolate is no exception to this rule. Certain extractive 

 principles are soluble only in water which has reached the boiling 

 point; and the starch, which the seed contains, is swollen only at this 

 temperature. 



Chocolate or cocoa is not properly cooked by having boiling water 

 poured over it. It is true that as the whole powder is in suspension 

 and is swallowed, its food material can be assimilated as it is when the 

 prepared chocolate is eaten raw ; but in order to bring out the full, fine 

 flavor and to secure the most complete digestibility, the preparation, 

 whatever it be, should be subjected to the boiling point for a few 

 minutes. In this all connoisseurs are agreed. 



WALTER BAKER & CO.'S STOREHOUSES, MILTON. 



