3 Review(s)

The first section of the book is dedicated to chocolate and cocoa recipes, providing instructions for creating everything from hot cocoa and chocolate beverages to cakes, pies, and pastries. It includes tips on selecting the best quality chocolate and cocoa, as well as advice on how to melt and temper chocolate to create smooth, rich confections. The candy section features detailed recipes for homemade candies, including caramels, fudge, creams, and chocolate-covered treats. Hill and Parloa’s instructions are clear and easy to follow, making it possible for even beginner cooks to craft delicious and high-quality homemade sweets.One of the book's highlights is its emphasis on using quality ingredients and creating homemade versions of treats that were often purchased pre-made in stores at the time. This approach reflects the growing interest in self-sufficiency and home-cooked indulgence that became more prevalent in the early 20th century. The book not only serves as a practical guide for making delightful confections but also reflects the culture of the time, which prized homemade goods and culinary expertise. Chocolate and Cocoa Recipes and Home Made Candy Recipes remains a charming historical cookbook, ideal for anyone interested in the art of making sweets and exploring early 20th-century American culinary traditions.