Background
Hill was born in Westfield, Massachusetts, the daughter of Alexander McKenzie, a clergyman, and Nancy (Lewis) McKenzie.
(Chocolate and Cocoa Recipes and Home Made Candy Recipes b...)
Chocolate and Cocoa Recipes and Home Made Candy Recipes by Miss Parloa and Mrs. Janet McKenzie Hill The earliest record of chocolate was over fifteen hundred years ago in the Central American rain forests, where the tropical mix of high rain fall combined with high year round temperatures and humidity provide the ideal climate for cultivation of the plant from which chocolate is derived, the Cacao Tree. Chocolate which is high in cocoa solids (70% or more) is now recognized as having many qualities that are beneficial to health. The first to eat candy were the cavemen when they ate the honey from bee hives. **This special ebook recipe is inclued the new illustrated pictures recipes and Annotated the following topics of: CHOCOLATE HISTORY CHOCOLATE IN EUROPE CHOCOLATE IN AMERICA THE FIRST KNOWN OF CHOCOLATE THE HEALTH BENEFITS OF CHOCOLATE The American Candy History
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( Compiled for complimentary distribution by chocolate ma...)
Compiled for complimentary distribution by chocolate maker Walter Baker & Co., Ltd. in 1909, CHOCOLATE AND COCOA RECIPES BY MISS PARLOA AND HOME MADE CANDY RECIPES BY MRS. JANET MCKENZIE HILL gives detailed instructions for creating 139 Victorian Era chocolate delicacies ranging from the simplest hot breakfast cocoa to the most extravagant desserts and elegant party dishes and delights. A must-own collectible volume for lovers of chocolate, vintage cook books and American Victoriana alike! Cocoa and Chocolate MISS PARLOA'S: Plain Chocolate (For Drinking) Chocolate, Vienna Style Breakfast Cocoa Chocolate Layer Cake Chocolate Cake Chocolate Marble Cake Chocolate Glacé Cake Chocolate Glacé Chocolate Biscuit Chocolate Wafers Cinderella Cakes Chocolate Éclairs Chocolate Cookies Chocolate Gingerbread Vanilla Icing Chocolate Icing Chocolate Profiteroles Chocolate Ice-cream Chocolate Cream Pies Chocolate Mousse Chocolate Charlotte Chocolate Bavarian Cream Chocolate Cream Chocolate Blanc-mange Chocolate Cream Renversee Baked Chocolate Custard Chocolate Soufflé Chocolate Pudding Chocolate Meringue Pudding Milton Pudding Snow Pudding Chocolate Sauce Chocolate Candy Cream Chocolate Caramels Sugar Chocolate Caramels Chocolate Creams, No. 1 Chocolate Creams No. 2 Chocolate Cones Genesee Bonbons Chocolate Syrup Refreshing Drinks for Summer MISS BURR'S: Cracked Cocoa For Three Gallons Breakfast Cocoa Vanilla Chocolate with Whipped Cream Chocolate Cream Pie Chocolate Filling Meringue Cocoa Sticks Cocoa Frosting Cocoa Sauce Cocoa Cake Cocoa Meringue Pudding Chocolate Almonds Hot Chocolate Sauce Cocoa Sponge Cake Chocolate Frosting Chocolate Cake; or, Devil's Food Chocolate Ice-cream Chocolate Whip Cocoa Marble Cake Chocolate Marble Cake Chocolate Jelly Cottage Pudding Vanilla Sauce Cocoanut Soufflé Chocolate Sauce Cocoa Biscuit Cocoa Fudge MISS ROBINSON'S: Plain Chocolate 1 quart Cocoa Sponge Cake Cocoa Marble Cake Cocoa Doughnuts Cocoa Buns MRS. RORER'S: Chocolate Cake MRS. LINCOLN'S: Chocolate Caramels MISS FARMER'S: Chocolate Nougat Cake Chocolate Cream Candy MRS. ARMSTRONG'S: Chocolate Pudding Chocolate Charlotte Chocolate Jelly with Crystallized Green Gages MRS. BEDFORD'S: Chocolate Crullers Hot Cocoa Sauce for Ice-cream Chocolate Macaroons MRS. EWING'S: Creamy Cocoa Creamy Chocolate MRS. HILL'S: Cocoa Frappé Chocolate Puffs MRS. SALZBACHER'S: Chocolate Hearts Cocoa Charlotte Chocolate Fudge with Fruit Chocolate Macaroons Petits Four Potato Cake Spanish Chocolate Cake MRS. HILL'S CANDY RECIPES: Peppermints, Chocolate Mints, etc. Chocolate Caramel Walnuts
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(Chocolate and Cocoa Recipes. Home Made Candy Recipes. By ...)
Chocolate and Cocoa Recipes. Home Made Candy Recipes. By Miss Parloa and Janet McKenzie Hill. The term "Cocoa," a corruption of "Cacao," 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 beneficient 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."
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(This book begins with a brief history of chocolate so tha...)
This book begins with a brief history of chocolate so that may be of interest to you. In this book the recipes are all written in an old-fashioned style so if you are collector this book is a must! Grab your copy now!
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(Hardcover reprint of the original 1902 edition; hardbound...)
Hardcover reprint of the original 1902 edition; hardbound in brown cloth with gold stamped lettering, 8vo - 6x9". This item is printed on demand as a collector quality facsimile, crafted to hold its own in a library of first editions. Book Information: Hill, Janet Mckenzie. Practical Cooking And Serving; A Complete Manual Of How To Select, Prepare, And Serve Food. Indiana: Repressed Publishing LLC, 2016. Original Publishing: Hill, Janet Mckenzie.. Practical Cooking And Serving; A Complete Manual Of How To Select, Prepare, And Serve Food.. New York, Doubleday, Page & Company, 1902. Subject: Cookery, American
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(Chocolate And Cocoa Recipes by Miss Parloa, And Home Made...)
Chocolate And Cocoa Recipes by Miss Parloa, And Home Made Candy Recipes By Mrs. Janet McKenzie Hill. Dorchester, Mass., W. Baker & Co., Ltd., c1909.
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(Nyal cook book practical recipes that have been tested in...)
Nyal cook book practical recipes that have been tested in actual use. This book, "Nyal cook book", by Janet McKenzie Hill, is a replication of a book originally published before 1916. It has been restored by human beings, page by page, so that you may enjoy it in a form as close to the original as possible.
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(131 classic, delicious and healthy chocolate and cocoa re...)
131 classic, delicious and healthy chocolate and cocoa recipes! Cakes, cookies, pies, ice creams, puddings, frappes, drinks, confections, and more, compiled from the best chocolate cooks and bakers from across the country!
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(This collection of literature attempts to compile many of...)
This collection of literature attempts to compile many of the classic works that have stood the test of time and offer them at a reduced, affordable price, in an attractive volume so that everyone can enjoy them.
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(Two vintage cookbooks, Recipes for Everyday and The Whys ...)
Two vintage cookbooks, Recipes for Everyday and The Whys of Cooking. Both by Janet McKenzie Hill. Both 1919. In quite nice shape for the age. Whys has pencil writing on the first page, Everyday has a bit of chipping on the first inside page. Lovely colorful illustrations, interesting recipes.
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(This scarce antiquarian book is a facsimile reprint of th...)
This scarce antiquarian book is a facsimile reprint of the original. Due to its age, it may contain imperfections such as marks, notations, marginalia and flawed pages. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions that are true to the original work.
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(Certainly, replied the oracle, study the art of pleasing ...)
Certainly, replied the oracle, study the art of pleasing by dress and manner as long as you are of an age to interest us; and, above all, let all women, pretty and plain, married and single, study the art of cookery. If you are an artist in the kitchen, you will always be esteemed. Only be careful, in studying both arts, never to forget the great truth that dinner precedes blandishments, and not blandishments dinner. Elizabeth and Her German Garden I KEGARD the discovery of a dish a far more interesting event than the discovery of a star, for we have already stars enough, but we can never have too many dishes; and I shall not regard the sciences as sufficiently honored or adequately repiesented among us until I see a cook in the first class of the F rench I nstitute. HotisiON DE Penesey (o learned French (Typographical errors above are due to OCR software and don't occur in the book.) About the Publisher Forgotten Books is a publisher of historical writings, such as: Philosophy, Classics, Science, Religion, History, Folklore and Mythology. Forgotten Books' Classic Reprint Series utilizes the latest technology to regenerate facsimiles of historically important writings. Careful attention has been made to accurately preserve the original format of each page whilst digitally enhancing the aged text. Read books online for free at www.forgottenbooks.org
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(Chocolate and Cocoa Recipes and Home Made Candy Recipes i...)
Chocolate and Cocoa Recipes and Home Made Candy Recipes is By Miss Parloa By Mrs. Janet McKenzie Hill with Original Illustrated. It is Original Recipes since 1780 Cocoa and Chocolate The term "Cocoa," a corruption of "Cacao," 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.
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( This work has been selected by scholars as being cultur...)
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
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((+++ Including hyperlinked explanatory notes within the e...)
(+++ Including hyperlinked explanatory notes within the ebook-optimized text, introductions by leading authorities, and a wealth of other valuable material +++) Cocoa and Chocolate The term "Cocoa," a corruption of "Cacao," 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. TABLE OF CONTENTS Plain Chocolate (For Drinking) Chocolate, Vienna Style Breakfast Cocoa Chocolate Layer Cake Chocolate Cake Chocolate Marble Cake Chocolate Glacé Cake Chocolate Glacé Chocolate Biscuit Chocolate Wafers Cinderella Cakes Chocolate Éclairs Chocolate Cookies Chocolate Gingerbread Vanilla Icing Chocolate Icing Chocolate Profiteroles Chocolate Ice-cream Chocolate Cream Pies Chocolate Mousse Chocolate Charlotte Chocolate Bavarian Cream Chocolate Cream Chocolate Blanc-mange Chocolate Cream Renversee Baked Chocolate Custard Chocolate Soufflé Chocolate Pudding Chocolate Meringue Pudding Milton Pudding Snow Pudding Chocolate Sauce Chocolate Candy Cream Chocolate Caramels Sugar Chocolate Caramels Chocolate Creams, No. 1 Chocolate Creams No. 2 Chocolate Cones Genesee Bonbons Chocolate Syrup Refreshing Drinks for Summer Cracked Cocoa For Three Gallons Breakfast Cocoa Vanilla Chocolate with Whipped Cream Chocolate Cream Pie Chocolate Filling Meringue Cocoa Sticks Cocoa Frosting Cocoa Sauce Cocoa Cake Cocoa Meringue Pudding Chocolate Almonds Hot Chocolate Sauce Cocoa Sponge Cake Chocolate Frosting Chocolate Cake; or, Devil's Food Chocolate Ice-cream Chocolate Whip Cocoa Marble Cake Chocolate Marble Cake Chocolate Jelly Cottage Pudding Vanilla Sauce Cocoanut Soufflé Chocolate Sauce Cocoa Biscuit Cocoa Fudge Plain Chocolate 1 quart Cocoa Sponge Cake Cocoa Marble Cake Cocoa Doughnuts Cocoa Buns Chocolate Cake Chocolate Caramels Chocolate Nougat Cake Chocolate Cream Candy Chocolate Pudding Chocolate Charlotte Chocolate Jelly with Crystallized Green Gages Chocolate Crullers Hot Cocoa Sauce for Ice-cream Chocolate Macaroons Creamy Cocoa Creamy Chocolate Cocoa Frappé Chocolate Puffs Chocolate Hearts Cocoa Charlotte Chocolate Fudge with Fruit Chocolate Macaroons Petits Four Potato Cake Spanish Chocolate Cake Peppermints, Chocolate Mints, etc. Chocolate Caramel Walnuts "Dot" Chocolate Coatings Chocolate Dipped Peppermints Ginger, Cherry, Apricot and Nut Chocolates Chocolate Peanut Clusters Chocolate Coated Almonds Chocolate Dipped Parisian Sweets Stuffed Dates, Chocolate Dipped Chocolate Oysterettes Turkish Paste with French Fruit Chocolate Pecan Pralines Vassar Fudge Smith College Fudge Wellesley Marshmallow Fudge Double Fudge Marbled Fudge Fudge Hearts or Rounds Marshmallow Fudge Chocolate Dipped Fruit Fudge Chocolate Cocoanut Cakes Baker's Chocolate "Divinity" Chocolate Nougatines Plain Chocolate Caramels Chocolate Nut Caramels Ribbon Caramels Fondant Almond Chocolate Creams Cherry Chocolate Creams Chocolate Peppermints Fig and Nut Chocolates etc........
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Hill was born in Westfield, Massachusetts, the daughter of Alexander McKenzie, a clergyman, and Nancy (Lewis) McKenzie.
Hill took up the study of cooking and its related sciences later in life: she returned to school around age 40, graduating from the Boston Cooking School in 1892. Fannie Farmer was assistant principal at the time. In 1896 she founded the Boston Cooking School Magazine (later renamed American Cookery).
Hill produced several cookbooks promoting the products of a particular company, a practice that began during this period.
Alice Bradley, an 1897 graduate of the Boston Cooking School, who later bought Mission Farmer"s Cooking school and was cooking editor of the Woman"s Home Companion for twenty years, got her start doing cooking demonstrations for A small sample of Hill"s work is the Baked Bean Sandwich.
((+++ Including hyperlinked explanatory notes within the e...)
(131 classic, delicious and healthy chocolate and cocoa re...)
(Certainly, replied the oracle, study the art of pleasing ...)
(This collection of literature attempts to compile many of...)
( This work has been selected by scholars as being cultur...)
(Hardcover reprint of the original 1902 edition; hardbound...)
(This book begins with a brief history of chocolate so tha...)
(Chocolate and Cocoa Recipes and Home Made Candy Recipes i...)
(Chocolate and Cocoa Recipes and Home Made Candy Recipes b...)
(Chocolate And Cocoa Recipes by Miss Parloa, And Home Made...)
( Compiled for complimentary distribution by chocolate ma...)
(Nyal cook book practical recipes that have been tested in...)
(Two vintage cookbooks, Recipes for Everyday and The Whys ...)
(This scarce antiquarian book is a facsimile reprint of th...)
(The Famous Nyal Cook Book of 1916)
(Chocolate and Cocoa Recipes. Home Made Candy Recipes. By ...)