This is the process in all honest
manufactories of the cacao products.

Now, as a matter of fact, in the preparation of many of the cacao
products on the market, a wholly different course has been pursued.
Beans of poor quality are used, because of their cheapness, and in some
instances they are only imperfectly, if at all, shelled before grinding.
Chemical treatment is relied on to correct in part the odor and taste of
such inferior goods, and artificial flavors, other than the time-honored
natural vanilla and the like, are added freely. The detection of such
imposition is easy enough to the expert, but is difficult to the novice;
therefore the public is largely unable to discriminate between the good
and the inferior, and it is perforce compelled to depend almost entirely
on the character and reputation of the manufacturer.

A distinguished London Physician, in giving some hints concerning the
proper preparation of cocoa, says:

"Start with a pure cocoa of undoubted quality and excellence of
manufacture, and which bears the name of a respectable firm. This point
is important, for there are many cocoas on the market which have been
doctored by the addition of alkali, starch, malt, kola, hops, etc."

Baker's Breakfast Cocoa is absolutely pure, and, being ground to an
extraordinary degree of fineness, is highly soluble. The analyst of the
Massachusetts State Board of Health states in his recent valuable work
on "Food Inspection and Analysis," that the treatment of cocoa with
alkali for the purpose of producing a more perfect emulsion is
objectionable, even if not considered as a form of adulteration. Cocoa
thus treated is generally darker in color than the pure article. The
legitimate means, he says, for making it as soluble as possible is to
pulverize it very fine, so that particles remain in even suspension and
form a smooth paste.

That is the way the Baker Cocoa is treated. It has received the Grand
Prize--the highest award ever given in this country, and altogether 52
highest awards in Europe and America.

Choice Recipes by Miss Maria Parloa

SPECIALLY PREPARED FOR WALTER BAKER & Co. LTD.

PLAIN CHOCOLATE

For six people, use one quart of milk, two ounces of Walter Baker &
Co.'s Premium No. 1 Chocolate, one tablespoonful of cornstarch, three
tablespoonfuls of sugar, and two tablespoonfuls of hot water.

Mix the cornstarch with one gill of the milk. Put the remainder of the
milk on to heat in the