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Strawberry Filling Sweets

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Strawberry Filling Sweets

Strawberry season is in full swing but time is short! Try out these strawberry filling sweets from Comstock in the 1950s. Each recipe uses strawberry pie filling for a quick strawberry treat.

Strawberry Filling Sweets

 

Strawberry Turnovers

1 can strawberry pie filling
Pastry for one crust pie

Heat oven to 450 degrees. Mix pastry and roll 1/8-inch thick. Cut into 4-inch squares. Place 1-tablespoon of strawberry filling in center of each. Dampen edges with water – then fold like a triangle. Press edges together with a fork. Prick top of each turnover with fork to allow steam to escape. Place on ungreased cookie sheet. Bake 20 to 25 minutes.

Strawberry Sundaes

Strawberry Pie Filling
Vanilla Ice Cream

Spoon generous amounts of strawberry filling over individual servings of vanilla ice cream. Top with whipped cream and maraschino cherry. Serve with cookies or cake.

Strawberry Parfait

Alternate spoonfuls of instant vanilla pudding with strawberry filling in tall glasses. Serve chilled.

Strawberry Quickie

1 can strawberry pie filling
1 cup sugar
1 stick butter or margarine
1 cup milk
1 cup sifted flour
1 teaspoon baking powder
1/4 teaspoon salt

Melt margarine in 9-inch baking dish. Pour in strawberry filling. In separate bowl, combine all dry ingredients. Stir in milk, beat until it forms a smooth creamy mixture. Pour over filling. Bake 30 minutes in preheated oven at 350 degrees, or until crust is a rich, golden brown.

Quick Strawberry Shortcake

Spoon generous amounts strawberry pie filling over big biscuits or slices of sponge cake. Top with whipped cream.

Strawberry Angel Torte

1 can strawberry pie filling
1 plain angel food cake

Cut the angel food cake horizontally into four slices. Spread a slice with strawberry filling, top with a slice of cake. Cover that slice with filling. Keep going until you have a 4-layer strawberry-filled cake. Spread remaining filling on top of cake and decorate with whipped cream.

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Farm Made Cocoa Recipes from Hershey’s

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Farm Made Cocoa Recipes from Hershey’s

From Hershey’s “Made On The Farm“, a recipe booklet published in 1915, a host of delicious farm made cocoa recipes published for the public.

Farm Made Cocoa Recipes

Farm Made Cocoa Recipes in Text Form

Typed up and tidied-up by yours truly for easier reading, copying and pasting!  These are all in the public domain, so you are free to share as you please. There are nine Farm Made Cocoa Recipes in total and an optional bonus for you at the end. 🙂

If you do use some – or all – of the recipes and/or images, please save the image(s) to your own computer if you are posting them elsewhere. Also, a source referral is always much appreciated, although have no requirements for you to do so.

Cocoa SauceCocoa Sauce Farm Made Cocoa Recipes

Ingredients
2 ounces Hershey’s Cocoa
1 pint water
1 pound sugar
2 teaspoons vanilla

Directions
Make paste of cocoa with part of water. Add entire quantity of water and boil 3 to 5 minutes. Add entire quantity of sugar, dissolve thoroughly and remove from fire. When cold, add 2 teaspoonfuls of vanilla. Serve on puddings or ice cream.

Cocoa Cake

IngredientsCocoa Cake
1/4 cup butter
1 cup sugar
2 eggs
2-1/2 tablespoons Hershey’s Cocoa
1-1/2 cup flour
3 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla
1/2 cup sweet milk

Directions
Cream the butter and sugar gradually, then add eggs well beaten. Make past of cocoa by adding milk. Mix baking powder with flour and sift. Add salt and vanilla. Turn into a buttered and floured cake pan and bake in moderate oven for 45 minutes. Cover with ice cream frosting.

Cocoa Cream Pie

Ingredients:Cocoa Cream Pie
1/2 cup Hershey’s Cocoa
1-1/2 cup sugar
1/4 cup cornstarch
2 cups milk
3 eggs
1/4 teaspoon salt
2 teaspoons vanilla

Directions
Mix cocoa, cornstarch, yolks of eggs, salt and milk. Cook until thick. Stir constantly, add flavoring and pour into a baked pie crust. Cover with a meringue made by beating the whites of eggs until stuff and adding two tablespoons of brown sugar. Brown in oven.

Devil’s Food Cake

IngredientsDevils Food Cake
1 cup brown sugar
1/2 cup butter
1/2 cup sweet milk
Yolks of 3 eggs
2 cups flour
1 teaspoon soda
1/2 cup Hershey’s Cocoa
1 cup brown sugar
1/2 cup sweet milk
1 teaspoon vanilla

Directions
Boil the first six ingredients gently; cool. When cool mix the last four ingredients – cocoa, brown sugar, sweet milk and vanilla – into boiled mixture. Bake in slow oven (325 degrees) until toothpick inserted in center comes out clean. Baking time will depend on pan used. Go with 8-inch layers or a 9×13-inch baking pan and adjust accordingly.

Cocoa Fudge

IngredientsCocoa Fudge
4 ounces Hershey’s Cocoa
4 cups sugar
2 cups milk
Butter size of an egg

Directions
Place cocoa into sauce pan and rub into smooth paste by adding part of milk. Add 4 cups of sugar, piece of butter and all of milk except 1/2-cup. Place on fire and boil. Then add 1/2 cup of milk and cook until it forms a soft ball when dropped into cold water.

Take from fire, add vanilla and beat until it is just thick enough to pour into buttered tins. By adding 1/2 cup of milk last you will find fudge to be free from grain and to be nice and smooth. When cool, score into blocks 1-inch square and break.

Iced Cocoa

Ingredients and DirectionsIced Cocoa Beverage
Make a heavy syrup by mixing thoroughly 1-cup Hershey’s Cocoa and 2 cups sugar. Add enough water to make a paste, then stir this into 2-cups of boiling water and let it boil for 6 minutes. Remove from fire and add a pinch of salt. When cool put into glass jar and place in refrigerator. This enables you to serve instantly a cool, refreshing drink by using a tablespoon of syrup in a glass, a small quantity of cracked ice, and fill with milk, or one-half water can be used with good results. This is a very nourishing and healthful drink for children.

Cocoa Syrup for Ice Cream Sundaes

Ingredients and DirectionsCocoa Syrup for Ice Cream Sundaes
For 1 pint of syrup, use three heaping teaspoons of Hershey’s Cocoa and mix thoroughly after adding enough cold water to make a thick paste.

Add this to 1/2 pint of boiling water and boil for about 6 minutes, then stir in one and two-thirds cup of sugar. Remove from fire again boiling one minute. Add a pinch of salt. Keep in a cool place.

Cocoa Icing

IngredientsCocoa Icing
2 ounces Hershey’s Cocoa
Pound of confectioners’ sugar
Piece of butter size of a walnut
1 teaspoon vanilla
Boiling water

Directions
Place cocoa into saucepan. Add enough boiling water to make a paste. Add sugar, butter and vanilla. Rub into smooth paste and ice cake.

Hershey’s Cocoa for Hot Drink

Ingredients and Directions
For each cup use 1-teaspoon of Hershey’s Cocoa, 1 teaspoon of sugar and 1/2 cup of hot water. Mix cocoa and sugar. Add sufficient water to make a paste. Stir this into the water and let it boil for 4 minutes, then add the same quantity of hot milk as water used, and it is ready to serve. A pinch of salt added improves the flavor.

Shh! It’s a secret…BUT, if you click that image below, you can download a cleaned-up PDF file of all the above Farm Made Cocoa Recipes and images. On the house, no strings!

Hersheys Cocoa for Hot Drink

I hope you’ve enjoyed these Farm Made Cocoa Recipes as much as I have!

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Free Birthday Gift Bag DIY Download

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Free Birthday Gift Bag

Free Birthday Gift Bag

A free birthday gift bag you create yourself in a flash! The picture, template and instructions are all in one simple PDF file ready for you to work your magic.

Why am I almost giving it away? So you can try out a gift bag for yourself and see how nicely they print and how easy they are to put together.

These are cute bags you make using any kind of paper material you would like. They look much better in reality – they are bright and cheerful! The image doesn’t do them justice. Plus, you can further enhance them with handles, ribbons, bows, sequins, etc – if desired.

The completed gift bag size is 4-5/8-inches tall, 3-inches wide and has an opening at the top of 1-1/2-inch.

A gift bag paper craft makes a fun project for kids groups and adult groups, alike! For example, you could use them at a Senior’s center or nursing home, or a girl or boy scout group meeting. One of our clients uses them for slumber parties, another birthday parties. The Halloween bags are a fun item for Halloween treats and the baby shower bags great for small baby shower treats or gifts.

Simply print the PDF file onto your choice of paper and follow the easy instructions included with each. Cut, fold, glue and you’re done. Kids love to do these, too.

This design has balloons and confetti for a fun, cheerful birthday celebration for any one of any age!

Please note: You may not sell the PDF file.

You can visit all of our other fun, creative, one-of-a-kind gift bags in our shop. Go directly to the DIY Gift Bags section to browse all of the designs. We have Halloween, Christmas, more Birthdays, Baby Shower bags and more to come.

You can also purchase a CD of gift bag templates from our sister-site, Cybernation on Etsy. Here’s the link directly to the listing: Paper Bag Gift Bag Templates. There are 35 different patterns for any-occasion, every-day use.

Download the Free Birthday Gift Bag

Simply click on the picture to download the free birthday gift bag, which will open in a new window. The file is very small and there’s absolutely NO catch. No ads, no email request, nothing. Just yours to try out our gift bags.

Free Birthday Gift Bag Template
Free Birthday Gift Bag Template

Thank you for visiting Mayda Mart.

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Hand Washing Dishes

Hand Washing Dishes

The following instructions on hand washing dishes properly are derived from a 1918 publication of The Fanny Farmer Cookbook.

Hand Washing Dishes

Have the dishes scraped.

Pile all articles of each kind together; plate by themselves, the largest at the bottom; cups by themselves; silver articles together, and steel knives and forks by themselves.

Soaking Dishes

Cold water should be used for soaking dishes which have been used for milk, eggs and starchy foods. Hot water for dishes used for sugar substances and for sticky, gummy substances like gelatin. Greasy dishes of all kinds, including knives, are more easily cleaned if first wiped with soft paper, which should be burned.

Order for Hand Washing Dishes

  1. Glassware
  2. Silver
  3. Cups and saucers
  4. Plates
  5. Platters, vegetable dishes, etc.
  6. Cooking utensils (if not washed first)

Hand Washing DishesBar Castile soap

  • Have a pan half filled with hot soapy water. Slip glasses and fine China in sideways, that the hot water will touch outside and inside at once, and thus avoid danger of breaking. If dishes are very dirty or greasy, add a little washing soda, ammonia or soap.
  • Rinse all dishes in clean hot water (except cut glass), drain and wipe with clean dry towels.
  • An egg-beater (hand held) should not be left to soak in water, or it will be hard to run. Keep the handles clean, wipe the wire with a damp cloth immediately after using.
  • Kitchen knives and forks should never be placed in dish water. Scour them with brick dust, wash with dish cloth, and wipe them dry.
  • Tinware, granite ironware should be washed in hot soda water, and if browned, rub with sapolio, salt or baking soda. Use wire dish cloth if food sticks to dishes.
  • Keep strainer in sink, and pour all dish water, etc., in it and remove contents of strainer in garbage pail.
  • Wash towels with plenty of soap, and rinse thoroughly every time they are used.
  • Hang towels up evenly to dry. Wash dish cloths.
  • When scrubbing, wet brush and apply soap with upward strokes, working with the grain of the wood; rinse and dry.
  • Wash dish pans, wipe and dry.
  • Wash your hands with white (castile or ivory) soap, if you wish to keep smooth hands and wipe them dry.
  • Wash tea kettle; polish faucets; scrub sink with clean hot suds.

Care of the Sink

When dish-washing is finished, wash every part of the sink with hot, soapy water. Wash above and around the sink. Use a skewer to clean behind the sink pipes.

Flush the sink with boiling water every day and about once a week with a strong solution of washing soda.

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Her Little Book

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ANN: And Her Little Book

American Sunday School Union, Philadelphia, PA, 1800’s

Following is a wonderful story that was put out in the 1800’s by the American Sunday School Union. A faith-based story that still rings true for Christians today, this short story can inspire and delight any child (of any age).

Founded in 1824 in Philadelphia, Pennsylvania, the American Sunday School Union (ASSU) had as its mission the promotion of Sunday schools and early literacy and the spiritual development of children.

The ASSU was a significant publisher and provider, of books and periodicals for children and played a role in shaping the direction of 19th century children’s literature in America.

Read more…

 

Ann was a little girl, who loved her book; and so she soon learned to read. A nice book was given to her at Sunday School, and when she went home, she sat on a little bench and read it to her parents; they were glad to have so good a child, and Ann was happy, as all children may be, who love to please God by trying to be good. Turn the leaves of this book and and see what Ann read.

Rose Flower

An R and O and S and E, Spell the flower which you here see.
Now when you pull a pretty ROSE from the green bush on which it grows,
Then say how very kind is HE,
Who makes the flowers and blesses me.

Bee Hive

With H and I and V and E,
Spell the HIVE of the busy bee,
Which sucks the honey from the flower,
And never spends and idle hour.
Children, try and be busy, too
And seek some use in what you do.

Ark

With A and R and K, now spell  ARK.
Once a very great rain fell;
But because Noah was very good,
The ARK was his home in the flood;
When the flood was gone see Noah raise
His hands, the great, kind God to praise.

A, G, I, R and L,
Are the letters A GIRL will spell.
Now no this little picture look,
And see a girl with her book,
Sitting by a kind mothers side,
She wants to know why Jesus died.

The Bible

Her mother says, this book will tell
And so we all should love it well.
B and I and B, L, E,
Are letters we should like to see;
For they spell BIBLE, which God gave,
To tell how Jesus died, our souls to save.

Ann Learns to Read

 

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Nine Quick Pie Filling Treats

Nine Quick Pie Filling Treats

Pie Filling Treats
Pie Filling Treats

Nine quick pie filling treats to make year-round, for any occasion, any time. Why you could even serve a pie of apple pie for breakfast!

Apple pie…for breakfast? Sure thing! New England folks have been serving pie for breakfast for years. Try it yourself. Warm your pie (apple or any other kind if preferred) first, then serve it and watch it disappear. It’s a delicious, different way to get important, nourishing breakfast fruit.

Remember… husbands love wives … who serve homemade pies – at breakfast time – any time!” – Comstock Pie Filling Treats, 1950’s

Note: Sugar and salt substitutes may be used in any recipe. The correct amounts will be stated on the package or bottle of the substitute.

Quick Pie Filling Treats

Dutch Apple Pie

  • 1 can apple pie filling
  • Pastry for 1 crust pie
  • 3/4 cup sugar
  • 1/4 cup cream
  • 1/4 teaspoon cinnamon
  • 2 tablespoons butter
  • 1/4 teaspoon salt
  • 2 tablespoons flour

Arrange apples in unbaked pastry shell. Melt the butter, add the sugar, salt and cinnamon. Spread over the apples. Add flour mixed with cream. Bake in 425 degree oven for 15 minutes or until crust is brown. Serve with whipped cream.

Apple Casserole

  • 1 can apple pie filling
  • 3/4 cup sugar
  • 1/2 teaspoon cinnamon
  • 3 tablespoons butter
  • 2 tablespoons flour

Place half of the apples in a greased baking dish. Mix half the sugar with the flour and sprinkle evenly over apples. Add remaining apples and top with sugar. Dot with butter. Bake uncovered 30 minutes in a 350 degree oven.

Apple and Cheese Casserole

  • 1 can apple pie filling
  • Butter or margarine
  • Salt
  • 1 cup fine bread crumbs
  • 3/4 cup grated Cheddar cheese
  • 1 cup milk

Line a buttered casserole with bread crumbs. Put in 1/3 of the apples. Cover with 1/3 of the cheese. Sprinkle with salt. Repeat for two layers. Cover with milk. Sprinkle crumbs on top, dot with butter and bake until apples are tender and the top brown. Serve very hot.

Apple Fritters

  • 1 can apple pie filling
  • Batter lightly flavored with rum
  • Sugar and cinnamon
  • Chopped walnuts

Use a pancake mix or your favorite batter, flavor it lightly with rum. Chop apples coarsely and mix into batter. Fry until brown. Sprinkle with sugar, cinnamon and chopped nuts.

Southern Fried Apples

  • 1 can apple pie filling
  • 1/3 cup bacon fat
  • 1/3 cup sugar
  • 1/8 teaspoon salt

Put part of the bacon fat into a frying pan, add apples, and sprinkle with salt and sugar. Cook over low heat, adding fat as necessary, and stirring very carefully to prevent breaking the apples. When ready to serve, the apples will be golden brown in color, with very little juice. Serves 8.

10-Minute Crumble Crust Pie

Spoon any flavor pie filling into a 9-inch pie pan and heat under broiler about 5 minutes until bubbly. Crumble one stick instant pie crust mix with 1/2-cup brown sugar (packed), 1 teaspoon cinnamon, until mixture is crumbly. Sprinkle over filling. Broil until golden brown (2 to 4 minutes).

Blueberry Sauce

Just pour one can blueberry pie filling into a sauce pan, add water for sauce consistency, and heat. Serve warm over pancakes or waffles. Chill for ice cream and other desserts.

Quick Blueberry Betty

Pour blueberry pie filling on top of slices of French toast, sprinkle with confectioners’ sugar and nutmeg and bake at 425 degrees about 20 minutes.

Pineapple Parfait

Alternate spoonfuls of instant vanilla pudding with pineapple pie filling in tall glasses. Serve chilled.

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Tom Steady Christian Children e-Book

Tom Steady Christian Children e-Book 1800s PDF Instant Download

Tom Steady, A Pretty History for GOOD CHILDREN

Tom Steady e-book cover
Tom Steady, A Pretty History for GOOD CHILDREN

This is a cute, Christian story about a fictional character named Tom Steady – a good boy. The book encourages children to be good,loving people, to listen to their parents and teachers and does so with Biblical references. Great for Sunday School teachers or church youth groups.

The exact year of publication is uncertain, but it is known that this series was published between 1833 and 1845 by the American Tract Company.

From the first page of Tom Steady:

“This is the cottage where Tom Steady lived. I am going to tell you his history. In the first place, I have to say that he was kind to his sisters. When little boys are kind to their sisters, I have always found that little girls tried to make their brothers happy. ‘He that loveth God, loveth his brother also.'”

This e-book has been adapted from the original series put out in the mid-1800’s. The original book is now part of the public domain.

This version has been completely retyped and created with modern digital means for a more palatable read. The illustrations are original; however, they have been digitally altered slightly to correct blemishes and make them more pleasing to the eye. You can still see that the illustrations are very old, but too much altering would have taken away from the original creation.

Your e-book will be available to you as soon as your payment is processed. You will receive a link via e-mail to download the book in PDF format. Nothing will be mailed to you with this order.

In the grand scheme of life, the goodness encouraged by books such as this is treasured and timeless.

Download this loving e-book F*R*E*E!

Tom Steady Christian Children's e-Book
Tom Steady Christian Children’s e-Book

Thank you for visiting Mayda Mart!

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Cocoa and Chocolate History

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Cocoa and Chocolate History

Note: The following article is from a very, very old cookbook all about chocolate titled, Chocolate and Cocoa Recipes. The book was put out in the early 1900s.

Cocoa and Chocolate

There are differences between cocoa and chocolate; for example, the term Cocoa is a corruption of Cacao, which 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.” The Spaniards found chocolate in common use among the Mexicans at the time of the invasion under Cortez in 1519, and it was introduced into Spain immediately after. The Mexicans not only used chocolate as a staple article of food, but they used the seeds of the cacao tree as a medium of exchange.

No better evidence could be offered of the great advance which has been made in recent years in the knowledge of dietetics than the remarkable increase in the consumption of cocoa and chocolate in this country. The amount retained for home consumption in 1860 was only 1,181,054 pounds—about 3-5 of an ounce for each inhabitant. The amount retained for home consumption for the year ending Dec. 31, 1908, was 93,956,721 pounds—over 16 ounces for each inhabitant.

Although there was a marked increase in the consumption of tea and coffee during the same period, the ratio of increase fell far below that of cocoa. It is evident that the coming American is going to be less of a tea and coffee drinker, and more of a cocoa and chocolate drinker. This is the natural result of a better knowledge of the laws of health, and of the food value of a beverage which nourishes the body while it also stimulates the brain.

Baron von Liebig, one of the best-known writers on dietetics, says:

“It is a perfect food, as wholesome as delicious, a beneficent 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. It agrees with dry temperaments and convalescents; with mothers who nurse their children; with those whose occupations oblige them to undergo severe mental strains; with public speakers, and with all those who give to work a portion of the time needed for sleep. It soothes both stomach and brain, and for this reason, as well as for others, it is the best friend of those engaged in literary pursuits.”

M. Brillat-Savarin, in his entertaining and valuable work, Physiologie du Gout, says:

“Chocolate came over the mountains [from Spain to France] with Anne of Austria, daughter of Philip III and queen of Louis XIII. The Spanish monks also spread the knowledge of it by the presents they made to their brothers in France. It is well known that Linneus called the fruit of the cocoa tree theobroma, ‘food for the gods.‘ The cause of this emphatic qualification has been sought, and attributed by some to the fact that he was extravagantly fond of chocolate; by others to his desire to please his confessor; and by others to his gallantry, a queen having first introduced it into France.

“The Spanish ladies of the New World, it is said, carried their love for chocolate to such a degree that, not content with partaking of it several times a day, they had it sometimes carried after them to church. This favoring of the senses often drew upon them the censures of the bishop; but the Reverend Father Escobar, whose metaphysics were as subtle as his morality was accommodating, declared, formally, that a fast was not broken by chocolate prepared with water; thus wire-drawing, in favor of his penitents, the ancient adage, ‘Liquidum non frangit jejunium.’

“Time and experience,” he says further, “have shown that chocolate, carefully prepared, is an article of food as wholesome as it is agreeable; that it is nourishing, easy of digestion, and does not possess those qualities injurious to beauty with which coffee has been reproached; that it is excellently adapted to persons who are obliged to a great concentration of intellect; in the toils of the pulpit or the bar, and especially to travelers; that it suits the most feeble stomach; that excellent effects have been produced by it in chronic complaints, and that it is a last resource in affections of the pylorus.

“Some persons complain of being unable to digest chocolate; others, on the contrary, pretend that it has not sufficient nourishment, and that the effect disappears too soon. It is probable that the former have only themselves to blame, and that the chocolate which they use is of bad quality or badly made; for good and well-made chocolate must suit every stomach which retains the slightest digestive power.

“In regard to the others, the remedy is an easy one: they should reinforce their breakfast with a pâtĂ©, a cutlet, or a kidney, moisten the whole with a good drought of soconusco chocolate, and thank God for a stomach of such superior activity.

“This gives me an opportunity to make an observation whose accuracy may be depended upon.

“After a good, complete, and copious breakfast, if we take, in addition, a cup of well-made chocolate, digestion will be perfectly accomplished in three hours, and we may dine whenever we like. Out of zeal for science, and by dint of eloquence, I have induced many ladies to try this experiment. They all declared, in the beginning, that it would kill them; but they have all thriven on it and have not failed to glorify their teacher.

“The people who make constant use of chocolate are the ones who enjoy the most steady health, and are the least subject to a multitude of little ailments which destroy the comfort of life; their plumpness is also more equal. These are two advantages which every one may verify among his own friends, and wherever the practice is in use.”

In corroboration of M. Brillat-Savarin’s statement as to the value of chocolate as an aid to digestion, we may quote from one of Mme. de Sevigne’s letters to her daughter:

“I took chocolate night before last to digest my dinner, in order to have a good supper. I took some yesterday for nourishment, so as to be able to fast until night. What I consider amusing about chocolate is that it acts according to the wishes of the one who takes it.”

Chocolate appears to have been highly valued as a remedial agent by the leading physicians of that day. Christoph Ludwig Hoffman wrote a treatise entitled, “Potus Chocolate,” in which he recommended it in many diseases, and instanced the case of Cardinal Richelieu, who, he stated, was cured of general atrophy by its use.

A French officer who served in the West Indies for a period of fifteen years, during the early part of the last century, wrote, as the result of his personal observations, a treatise on “The Natural History of Chocolate, Being a distinct and Particular Account of the Cacao Tree, its Growth and Culture, and the Preparation, Excellent Properties, and Medicinal Virtues of its Fruit,” which received the approbation of the Regent of the Faculty of Medicine at Paris, and which was translated and published in London, in 1730. After describing the different methods of raising and curing the fruit and preparing it for food (which it is not worth while to reproduce here, as the methods have essentially changed since that time), he goes on to demonstrate, as the result of actual experiment, that chocolate is a substance “very temperate, very nourishing, and of easy digestion; very proper to repair the exhausted spirits and decayed strength; and very suitable to preserve the health and prolong the lives of old men….

“I could produce several instances,” he says, “in favor of this excellent nourishment; but I shall content myself with two only, equally certain and decisive, in proof of its goodness. The first is an experiment of chocolate’s being taken for the only nourishment—made by a surgeon’s wife of Martinico. She had lost, by a very deplorable accident, her lower jaw, which reduced her to such a condition that she did not know how to subsist. She was not capable of taking anything solid, and not rich enough to live upon jellies and nourishing broths. In this strait she determined to take three dishes of chocolate, prepared after the manner of the country, one in the morning, one at noon, and one at night. There chocolate is nothing else but cocoa kernels dissolved in hot water, with sugar, and seasoned with a bit of cinnamon. This new way of life succeeded so well that she has lived a long while since, more lively and robust than before this accident.

“I had the second relation from a gentleman of Martinico, and one of my friends not capable of a falsity. He assured me that in his neighborhood an infant of four months old unfortunately lost his nurse, and its parents not being able to put it to another, resolved, through necessity, to feed it with chocolate. The success was very happy, for the infant came on to a miracle, and was neither less healthy nor less vigorous than those who are brought up by the best nurses.

“Before chocolate was known in Europe, good old wine was called the milk of old men; but this title is now applied with greater reason to chocolate, since its use has become so common that it has been perceived that chocolate is, with respect to them, what milk is to infants. In reality, if one examines the nature of chocolate a little, with respect to the constitution of aged persons, it seems as though the one was made on purpose to remedy the defects of the other, and that it is truly the panacea of old age.”

The three associated beverages, cocoa, tea, and coffee are known to the French as aromatic drinks. Each of these has its characteristic aroma. The fragrance and flavor are so marked that they cannot be imitated by any artificial products, although numerous attempts have been made in regard to all three. Hence the detection of adulteration is not a difficult matter. Designing persons, aware of the extreme difficulty of imitating these substances, have undertaken to employ lower grades, and, by manipulation, copy, as far as may be, the higher sorts. Every one knows how readily tea, and coffee, for that matter, will take up odors and flavors from substances placed near them. This is abundantly exemplified in the country grocery or general store, where the teas and coffees share in the pervasive fragrance of the cheese and kerosene. But perhaps it is not so widely understood that some of these very teas and coffees had been artificially flavored or corrected before they reached their destination in this country.

Cacao lends itself very readily to such preliminary treatment. In a first-class article, the beans should be of the highest excellence; they should be carefully grown on the plantation and there prepared with great skill, arriving in the factory in good condition. In the factory they should simply receive the mechanical treatment requisite to develop their high and attractive natural flavor and fragrance. They should be most carefully shelled after roasting and finely ground without concealed additions. This is the process in all honest factories 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.”

1780s Book Cover

 

For some modern-day chocolate recipes, visit our friends over at BellyBytes.com, where there’s an entire Chocolate Recipes section!

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Happy New Year Poster 2017

Free Poster – Happy New Year 2017

A festive, fun Happy New Year Poster for celebrating the incoming New Year! We offer up a  web friendly version and a full-size image suitable for printing absolutely free.

I don’t know about you, but 2016 was a rough year in my neck of the woods, so I’m looking forward to closing this chapter and starting a new one! I hope you had a much better year than I, but time to set our sights forward!

Oh and there are many changes coming, and let’s all hope and pray  they’re for the better. I’m feeling quite optimistic, which is why I had the urge to make and share a free graphic poster to wish one and all, where-ever you are, a free Happy New Year poster  for 2017.

Below is a web friendly sample copy of the Happy New Year poster for 2017 – feel free to grab that, too (simply right-click the image and use “save image as”, then save to your desired hard drive location). If you would like to use it anywhere on the web, a source referral would be most considerate.

Happy New Year 2017 Poster sample
Happy New Year 2017

Printable Happy New Year Poster

The large image  file is done at 300 dpi – great  for printing! The actual size of the image is 2480 pixels by 3508 pixels. The poster image will down size beautifully, if that suits your needs.

We’ve placed the large image – with no extra water marks or other identifying markings – into a zipped file.

You are free to use the Happy New Year poster in any way you wish. They can be used to create many different items – cards, posters, signs, added to newsletters, flyers, online, backdrops, invitations etc. The only limit is your imagination.

I hope you enjoy and more than that, I wish all my visitors, both past and present, a very Happy, Healthy, Prosperous NEW YEAR!

Download the HD Happy New Year Poster 2017 ZIP File

Free Happy New Year Poster 2017
Free Happy New Year Poster 2017

Another Freebie!

Visit our friends over at Fitness and Freebies for a small but interesting collection of New Year Recipes.

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Free Digital Christmas Frame Holly

Free Digital Christmas Frame Thumbnail

Free Digital Christmas Frame Holly

Christmas is upon us! In the next few days, zillions of pictures will be taken so I thought I’d offer up this free digital Christmas frame for you to decorate your pictures with.

This free digital Christmas frame is in .PNG format and PSD format. You can print these out for photo frames, scrap books, etc. The size of the frame is 1800 x 1200 pixels. The frames are a crisp 300 dpi and work great printing standard 4 x 6 photos.

Popular for scrap booking, photo enhancement, virtual flyers, newsletters, etc. Use your imagination!

There’s a fun little bit of folklore regarding holly. Over 150 years ago, people had a “flower language”. They gave each other bouquets of talking flowers that said a lot without speaking out loud. The holly’s message was, “Did you forget me?” (Source: Talking Flowers)

For use on digital pictures, I don’t have time to give out instructions, so please use your favorite search engine on ways to use these if you’re not sure. It’s pretty easy, but you will need a photo editor of some kind.

For the PNG format, simply click the image below for a full size view and then right-click and save the free digital Christmas frame to your hard drive.

Free Digital Christmas Frame Avatar
Free Digital Christmas Frame in PNG

For the PSD version, you’ll have to download. Simply click the link below and use “save file” to save to your hard drive. If you click “open” instead, you can view your free digital Christmas frame before saving it, but you will have to be sure to use “SAVE” in order to have it on your computer. The PSD file is the same size as the PNG – 1800 x 1200 pixels.

The PSD format is great for digital pictures and for print pictures. A simple photo editor with layering capability is all you need to drop a photo into the frame. Scroll down just a tad to grab the free digital Christmas frame in PSD format.

You may also enjoy our pretty Holly leaves inspired Christmas gift bag template. If you love the holly theme at Christmas, this is sure to be a great fit!

 

Free Digital Christmas Frame in PSD
Free Digital Christmas Frame in PSD