SUGGESTIONS 73 
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 
