Made with FRYS Cocoa & Chocolat* 
 
 * 
 
 W 
 
 'i 
 
tru A ’/ f i UJJi, o^c 1 
 
 ^ AEROPLANE VIEW 
 
 / f 
 
 ^403f.A( J 
 
 OF 
 
 THE NEW FRY FACTORY 
 IN A GARDEN 
 
 
 AT 
 
 SOMERDALE 
 
 BRISTOL, ENGLAND. 
 
 The building on the left are in course 
 of construction. 
 
 
A Few 
 
 Choice Recipes 
 
 Suitable for 
 
 FRY’S PREMIUM 
 CHOCOLATE 
 
 • 
 
 Choix de Recettes 
 
 avec le 
 
 CHOCOLAT FRY 
 PREMIUM 
 
PLAIN ICING 
 
 1 cup icing sugar 
 
 2 tahtespoonfuls of Cream or 
 Milk 
 
 Ya teaspoonful Vanilla, 
 
 1 tablespoonful Butter. 
 
 Mix cream, butter and sugar together. Melt the Chocolate i 
 
 in one tablespoonful of boiling water and add to above. Aaa 
 salt, flavouring, and thicken with icing sugar. 
 
 I A squares A lb. size (or 3 
 squares K lb. size) of 
 Fry’s Premium Chocolate. 
 Pinch of salt. 
 
 8 
 
 cup sugar, 
 cup water. 
 
 HOT CHOCOLATE SAUCE 
 
 2 squares A lb. size (or 4 
 
 squares Ya lb. size) of 2 
 
 Fry’s Premium Choeolate. 
 
 Boil sugar and water for two minutes, add Chocolate (shredded) 
 
 and mix well; boil again for one minute. ^ 
 
 1 
 
 CHOCOLATE PIE 
 
 6 Egg yolks, well beaten. 
 
 2 cups granulated sugar. 
 
 4 squares A lb. size (or 8 
 squares Y* lb. size) of Fry’s 
 Premium Chocolate. 
 
 2 teaspoonfuls butter. 
 
 2 tablespoonfuls flour (slightly 
 rounding measurements). 
 
 1 teaspoonful Cinnamon. 
 
 1 cup sweet milk. 
 
 Ya teaspoonful salt. 
 
 Dissolve the chocolate in milk by heating sufficiently to melt 
 chocolate. Sift flour, sugar, salt and * 0 * e ™*! 
 
 well mixed and add to first mixture. Add y ol ^.. a “^. but ^ 
 mix well and cook all together in double boiler until thick. l<et 
 cool to avoid softening crust and put into previously baked 
 crusts and use three whites for meringue made it» the usual 
 way and delicately browned in oven. Use any standard pastry 
 recipes for pie crust. 
 
 £ 
 
 C 
 
 ! 
 
 CHOCOLATE CUP CAKES 
 
 6 tablespoonfuls butter. 
 
 1 cup sugar. 
 
 2 squares A lb. size (or 4 
 squares Y* lb. size) of Fry’s 
 Premium Chocolate (melt- 
 ed). 
 
 1 teaapoonful vanilla. 
 
 1 egg. 
 
 3 teaspoonfuls baking powder 
 YA cups flour. 
 
 About A cup milk 
 Ya teaspoonful salt. 
 
 Cream butter and sugar together. Add vanilla and «p_ Md 
 beat lightly. Silt dry ingredient* and add alternauly with milk. 
 Add chocolate and blend carefully. Place by spoonful* into 
 buttered muffin pani and bake in a moderate oven, berve 
 warm, if possible. 
 
 
 
FUDGE FROSTING 
 
 Melt two squares H lb- size (or 4 squares X lb. size) of Fry’s 
 Premium Unsweetened Chocolate over hot water. Add two 
 oups of sugar and one cup of milk. Heat over the direct flame, 
 stirring while the sugar melts. When it reaches the boiling point 
 beat vigorously and let cook to the soft ball stage, which is about 
 23fl°F. Remove from the fire, add two tablespoonfuls butter 
 and let stand until cool, then beat until creamy and spread on 
 cake. it 
 
 i i ' II 
 
 GLACE ORDINAIRE 
 
 X cuillerde A thd de vanille. 
 
 2 ouillerdes & soupe de crdrae 
 ou de lait. 
 
 1 ouillerde & soupe de beurre. 
 
 Une pincde de sel. 
 
 Mfilez le beurre et le sucre, ajoutez le lait et le chocolat dissous 
 dans une ouillerde & soupe d’eau bouillante, puis la vanille et 
 le sel. Vous pourrea dpaissir aveo du sucre & glacer. 
 
 1 tasse de sucre & glacer 
 1H carrds de tablette de H 
 lb. (ou 3 carrds de tablette 
 de X lb.) de chocolat Fry 
 Premium. 
 
 SAUCE CHAUDE AU CHOCOLAT 
 
 2 oarrds de tablette de lb. H tasse de sucre 
 (ou 4 oarrds de tablette de X tasse d’eau. 
 lb.) de chooolat Fry Prem- 
 ium. 
 
 Faites bouillir le sucre et l’eaupendant2 minutes, ajoutezle chooolat 
 (en petits raoroeaux) et m&langez bien, faites bouillir encore une 
 minute. * 
 
 TARTE AU CHOCOLAT 
 
 6 Jaunes d’oeufs bien battus. 
 
 2 tasses de sucre granuld. 
 
 4 oarrds de tablette de lb. 
 (ou 8 oarrds de tablette de 
 X lb.) do chooolat Fry Pre- 
 mium. 
 
 1 tasse de lait sucrd 
 
 2 ouillerdes & thd de beurre. 
 
 2 cuillerdes h soupe de farine 
 (arrondies). 
 
 1 ouillerde & thfl de cannelle. 
 X de ouillerde k thd de sel. 
 
 Faites dissoudre le chooolat dans le lait en chauffant suflBsamraenfc 
 pour faire fondre le ohooolat. Tamisez la farine, le sucre, le 
 sel st Ip cannelle ensemble jusqu’& ce qu’ils soient bien mdlangds 
 et ajoutez au premier mdlange. Ensuite ajoutcj-y les jauues 
 d’oeufs et le beurre, radlangez bien et faites cuire au bain-marie 
 Juaqu’& o« que le mdlange soit dpais et laissez-le refroidir pour que 
 la oro&te ne devienne pas molle; places le mdlange dans une 
 oroflte de tarte cuite k l’avance. et prenez trois blanos d ceufs pour 
 faire la mdringue. La mdringue se fait de la manidre habitue! le 
 et doit dtre Idgdremeut bruhie au fourneau. Servez-vous d une 
 reoette queloonque pour faire la oroflte de la tarte. 
 
GATEAU A LA CUILLER AU CHOCOLAT 
 
 6 cuiller£e* & soupe de beurre. 
 
 1 CEuf. 
 
 2 carr6s de tablette de 
 
 lb. (ou 4 carr6s de tablette 
 de X lb.) de chocolat Fry 
 Premium. 
 
 Environ Y taase de lait. 
 
 X de cuiller£e & thd de eel. 
 
 1 tasse de sucre. 
 
 1 cuiller6e & thfi de vanille. 
 
 3 cuiiler£es & th<5 de poudre & 
 pftte. 
 
 W tasses de farine. 
 
 pgfaitefl le beurre et le sucre ensemble. Ajoutez la vanille et 
 1 ceuf et battez l£g&rement, Tamisez les ingredient* secs et 
 ajoutez alternativement avec le lait. Ajoutez le chocolat et 
 melangez Roigneufiement. Placez cuillerSe par cuillenSe dan* 
 de petite moules & muffins et faites cuire dans un fourneau modfirA 
 Servez chaud, si possible. 
 
 GLACE AU FUDGE 
 
 Faites fondre A la vapeur 2 carrSs de tablette de K lb. (ou 
 4 carres de tablette de X lb.) de chocolat non sucrA Premium 
 Fry. Ajoutez deux tasses de sucre et une tasse de lait. Faite* 
 chauffer directement sur le feu, en agitant pendant que le sucre 
 fond. Lorsque le melange commencera & bouillir, battez bien 
 et faites cuire jusqu'A ce que vous puissiez en faire une boule 
 molle, soit environ & 236°F. Retires du feu, ajoutez-y deux 
 cuiiler^es a soupe de beurre et laissez reposer ju qu’A refroidisse- 
 ment puis battez le melange jusqu’A ce qu’il soit cr£meux et 
 etalez sur les g&teaux. 
 
 IAS 
 
 
(' 3 ' 
 
 & Sons Jlimited 
 
 BRISTOL and MONTREAL 
 
 THE HOUSE THAT FRY BUILT 
 
 Two Hundred Years of Achievement 
 
 T wo centuries ago there was a little shop in Wine Street, Bristol, 
 Eng., “next door to the Crispin Inn," to which the bloods 
 and dandies of the day loved to resort. Its 6wner was a 
 young Quaker Doctor from Wiltshire, England, somewhat 
 grave in aspect, but energetic in word and gesture, and with keen 
 well-formed features, expressive at once of force and refinement 
 of character. He traded in many sorts of goods, but his 
 staple commodities were “chocolate nibs and cocoa," and 
 the fragrant aroma of the roasted bean enveloped his shop 
 like a cloud of incense. Time went on and the throng of cus- 
 tomers grew to such an extent that in 1777 we find our enterprising 
 trader — still phenomenally active, but now mellowed in voice 
 and feature and a little greyer at the temples — removing to less 
 confined premises in Bristol, which had just then been constructed. 
 And then for another ten years we see the business growing under 
 his fostering hand and the virtue and charm of the new delicacy and 
 beverage, taking a firm hold on the people. Then, in 1787, full 
 of years and civic honours, history tells us, the Quaker merchant 
 died, not probably without a vague, prophetic feeling that he had 
 founded a house and an industry destined to play a great part in 
 modern commercial history. 
 
 The Quaker merchant was of course JOSEPH FRY — the 
 founder of one of the largest industrial undertakings. But 
 it is hard to realize, as one is conducted over Messrs. Fry’s 
 
4 
 
 factories at Bristol — handsome as Ltd. 
 
 Cathedrals, firm and solid as pyramids, ! 
 
 covering several acres of ground, and exam 
 
 rising eighty sheer feet into the air — — coi 
 
 that anything so fixed and so imposing can . 
 
 could have had so modest a beginning. 
 
 The firm of J. S. FRY and SONS, Hous 
 
 Ltd. has been fortunate in the great 
 Captains who have been at its helm of o 1 
 
 during its two hundred years of history. Mac 
 
 Its founder was a man of versatile genius 
 under whose hands almost any concern the 1 
 
 would have prospered. main 
 
 Hardly less remarkable w r as his son and successor, Joseph Storrs and 
 
 Fry, who died in 1835. He was at once essayist, theologian, author, extei 
 
 manufacturer and scientist. Mr. Francis Fry, who ruled as head Com 
 
 of the concern till his death in 1886, developed the business into one in th 
 
 of world-wide fame and was one of the pioneers of railways in Great 
 Britain Next in order came Mr. Joseph Storrs Fry, the second, 
 and in him the Company had at its head a captain of industry who 
 falls in no way behind his distinguished predecessors. No more 
 sagacious brain has ever guided the growth of a great business con- 
 cern. Under his guidance the firm was turned into a private 
 limited liability company, and several of the modern factories were 
 built up. 
 
 Next in order came Francis James Fry, son of Francis Fry 
 
 and he was head of the Company from 1913-1918. He was sue- 0 ftf 
 
 ceeded by his son, Roderick James Fry who retired in 1925. The tabk 
 
 present chairman of the Company, Cecil R. Fry, is the son of Roder- f oun 
 
 ick Fry. Mr. Cecil Fry represents the sixth generation of this fj rst 
 
 remarkable family who have controlled this world-wide business 
 for two hundred years. p^p 
 
 During the last five years the firm has acquired over 500 acres the f 
 
 of land near the City of Bristol, and have built a model factory 
 in a garden, with the latest and most up-to-date improvements pj an i 
 
 known to the industry. W ; th railway sidings and river transport of cc 
 
 passing right by the works the factory is served with the best the \ 
 
 possible transport facilities. 
 
 The first block of new factory buildings has been completed, of E 
 
 and is working at full speed to take care of the enormous increased nami 
 
 demand for the company’s products. Other blocks are in course itself 
 
 of construction and will be completed shortly. Model dwellings with 
 
 have also been erected on the estate for the use of the employees. | 0njf 
 
5 
 
 After 200 years of continuous progress the firm of Fry & Sons 
 Ltd. are more busily engaged in extension than ever in its history. 
 
 Such is the progress of a firm whose history has been one long 
 example of what sterling quality and modern ideas in commerce, 
 — combined with the good will of its employees and customers, — 
 can achieve. 
 
 The Canadian Plant is a Branch Factory of the famous English 
 House of Fry. 
 
 The Montreal Plant represents an investment in Canada 
 of over one million dollars in the most modern and up-to-date 
 Machinery. 
 
 The high traditions for purity and quality which have made 
 the Firm so well known the world over, are carefully guarded and 
 maintained in the Canadian Works by an expert staff of Chemists 
 and Engineers. These experts have the added benefits of the 
 extensive research work constantly being carried on by the English 
 Company. Purity and quality are the first considerations here as 
 in the old Country. 
 
 Established in the Reign of King George II, 1728 
 Makers to His Majesty King George V. 
 
 200 years of Excellence 
 
 The Oldest Cocoa and Chocolate Firm in the World. 
 
 THE HISTORY OF COCOA AND CHOCOLATE 
 
 There is a certain atmosphere of romance about the fruit 
 of the cocoa tree which is shared in the same degree by no other 
 table delicacy. Its discovery is due to Cortez and Pizarro, who 
 found it largely in use among the Mexicans and Peruvians. It 
 first became known in about 1656, under the name of Chocolata, 
 but it remained a costly luxury for many years, known only to 
 people of moderate means by the intoxicating aroma investing 
 the fashionable rendezvous in which it was served. 
 
 The Valley of the Amazon was the original home of the cocoa 
 plant, where it grew in wild profusion. Today, large quantities 
 of cocoa are produced in West Africa, Guayaquil, Para and Bahia, 
 the West Indies, Ceylon and other tropical countries. 
 
 The Mexicans called it Chocolatl but the joyous enthusiasm 
 of Europe and its discovery was well expressed by Linnaeus, who 
 named the plant Theobroma, or “food of the Gods.” The tree 
 itself is an evergreen, which grows to a height of from 15 to 20 feet, 
 with drooping bright green leaves, in shape oblong, 8 to 20 inches 
 long, and pointed at the ends. The flower and fruit which it bears 
 
6 
 
 at all seasons of the 
 yeai grow off the trunk 
 and thickest parts of 
 the branches, with stalks 
 only an inch long. The 
 fruit is five celled, without 
 valves, from 7 to 9 inches 
 long, and 3 to 4 inches in 
 breadth, of an oval- 
 pointed shape, tough and 
 quite smooth, the colour varying, 
 according to the season, from 
 bright yellow to red and purple. 
 The seeds contained in each pod 
 vary in number from twenty to 
 forty embedded in a soft pinky- 
 white acid pulp. “The branches 
 do not grow low,” says one writer, “so 
 that in looking down a piece of ground, 
 the vista is like a miniature forest hung 
 with thousands of golden lamps — any- 
 thing more lovely cannot be imagined.” 
 Of the thousands of flowers that 
 bloom on one tree during the year, 
 on an average only twenty develop 
 into mature pods, the average yield 
 is from 13 ^ to 2 pounds of commercial 
 Cocoa per tree. This means that 
 between 250 and 300 million trees are 
 required to meet the world’s demands. 
 
 The pods do not all ripen at the same 
 time. One or two are cut from a tree as 
 they appear to the eye of the expert as 
 ready for stripping. These are gather- 
 ed together in heaps, after which the 
 plantation hands, men and women, 
 burst open the pods, strip away the 
 rind, and extract the nuts or beans 
 which are packed in the pod in the 
 closest compass. The nuts are then 
 laid upon trays to dry, after which 
 they are packed for exportation in 
 sacks, holding from one to two hun- 
 dredweight. 
 
7 
 
 A 
 
 Selection 
 
 of 
 
 Choice 
 
 Tested 
 
 Recipes 
 
 How to Make a Cup of Perfect Cocoa 
 
 You can make an excellent cup of cocoa 
 quickly and economically by using a small 
 teaspoonful of FRY’S BREAKFAST 
 COCOA. Add an equal quantity of sugar 
 and then pour boiling water into the cup, 
 stirring well all the time; then add your 
 milk, and you have one of the tastiest and 
 most sustaining food beverages. 
 
 But if you prefer a richer drink, take 
 a heaped teaspoonful to a breakfast cup 
 Mix this with the sugar and a little warm 
 milk into a smooth paste, then pour 
 on to it boiling milk and water. Or 
 better still boiling milk alone, stirring 
 all the time, with a whisk if possible. 
 It should now be boiled up again for a 
 minute. By doing this the finest qualities 
 of the Cocoa are brought out. 
 
 To Make a Quart of FRY’S 
 Breakfast Cocoa 
 
 \]/2 flat Tablespoons of Fry’s Break- 
 fast Cocoa. 
 
 1 }/2 flat Tablespoons of sugar. 
 
 1 quart of water or 1 pint milk and 1 
 pint water. 
 
 Add sugar to Cocoa, then pour on 
 sufficient boiling water, or water and 
 milk, to make a thick liquid. Add re- 
 mainder of water or milk and stir slowly 
 and put back into saucepan to boil for 
 a minute or two. Do not use an iron 
 saucepan. 
 
 Fry’s Iced Breakfast Cocoa. 
 
 \\ / 2 teaspoons of Breakfast Cocoa. 
 4 teaspoons sugar. 
 
 Vl cup boiling water. 
 BREAKFAST COCOA y 2 cup ice cold milk. 
 
 Pinch of salt. 
 
8 
 
 Mix cocoa, sugar and salt together with 
 the boiling water and replace in saucepan 
 to boil for a minute or two. Leave until 
 cold then add ice cold milk with vanilla 
 to taste. Stir well. 
 
 Fry’s Premium Chocolate 
 
 For a delicious Chocolate Drink — 
 
 Take half of a square of Fry’s Premium 
 Chocolate (each square equals 1 oz.) for 
 a breakfast cup and scrape fine; mixing 
 same with an equal quantity of sugar. 
 Mix in boiling milk and water (half and 
 half) and stir well, allowing chocolate to 
 boil for several minutes. 
 
 When Fry’s Premium Chocolate is 
 bought in 24 lb. cakes, each square equals 
 Yi oz. 
 
 ICED CHOCOLATE— For two Cups 
 
 1 square of Fry’s Premium Chocolate 
 (each square equals 1 oz.) 
 
 4 to 5 teaspoonsful of sugar. 
 
 Pinch of salt 
 1 cup of boiling water. 
 
 1 cup of ice cold milk. 
 
 Allow the chocolate to melt in the cup 
 by the application of gentle heat, add 
 the sugar, salt and boiling water and 
 put back in saucepan to boil for 3 or 4 
 minutes. Put aside to cool then when 
 ready to serve add the ice cold milk with 
 a teaspoonful of vanilla or a little cinnamon 
 to flavor. 
 
 Some people prefer this taken through 
 a straw. 
 
 ICED CHOCOLATE 
 
 
9 
 
 Chocolate Cakes 
 
 1 M cups Flour. 
 
 6 tablespoonsful sugar. 
 
 6 tablespoonsful butter. 
 
 M cup Fry’s Baking Chocolate or Break- 
 fast Cocoa. 
 
 1 Egg. 
 
 Yi Teaspoon Baking Powder. 
 
 Method: Beat butter and sugar to a 
 cream, add egg and flour. Beat well. 
 Mix cocoa with two tablespoonsful of 
 milk over gentle heat and then stir into 
 the mixture. Add a little essence of 
 Vanilla. If too stiff, add a little water. 
 Lastly, add the baking powder. Bake in 
 moderate oven for about three-quarters 
 of an hour. 
 
 Cocoa Apple Sauce Cake 
 
 CHOCOLATE CAKES 
 
 1 tablespoon Cocoa. 
 
 1 teaspoon Cinnamon. 
 
 Yi teaspoon Cloves. 
 
 2 cups flour. 
 
 1 cup raisins. 
 
 1 cup sugar. 
 
 Vt. cup sour cream. 
 
 1 cup hot sour apple sauce. 
 
 \ x /i teaspoon soda. 
 
 Method: Mix together the cocoa, spices, 
 flour and raisins. In a separate bowl put 
 the sugar, cream and hot apple sauce 
 into which the soda has been stirred. 
 Beat in the flour mixture, and bake in 
 a well-lined loaf or tube tin for forty-five 
 minutes. Frost with sour cream icing. 
 
10 
 
 Chocolate Swiss Roll 
 
 2 eggs. 
 
 Yi cup sugar. 
 
 Yl cup butter. 
 
 1 cup flour. 
 
 Yl cup Fry’s Baking Chocolate or Break- 
 fast Cocoa. 
 
 Pinch Baking Powder. 
 
 Method: Cream the butter and sugar; 
 add the cocoa, then the eggs well beaten 
 and very slowly the sifted flour. Add 
 a pinch of baking powder and spread 
 thinly in a greased baking tin; bake in 
 a moderate oven; spread with either jam 
 or chocolate layer, and roll. 
 
 Chocolate Layer Cake 
 
 Y cup butter. 
 
 1 cup light brown sugar. 
 
 2 eggs. 
 
 Y% cup fresh or sour milk. 
 
 1 teaspoonful vanilla. 
 
 2 Yi 'cups flour. 
 
 1 Yi teaspoonful baking powder. 
 
 Yi teaspoonful soda. 
 
 Yi teaspoonful salt. 
 
 Y% teaspoonful cinnamon. 
 
 6 tablespoonsful Fry’s Baking Chocolate 
 or Breakfast Cocoa. 
 
 Method: Grease and flour pan; mix 
 and sift dry ingredients, flour, baking 
 powder, soda, salt, cinnamon and cocoa. 
 Cream butter, add sugar gradually 
 separate eggs, beat yolks until thick and 
 lemon colored, add to butter and sugar 
 and beat vigorously. Add dry ingredients 
 
 CHOCOLATE 
 SWISS ROLL 
 
 to 
 
 

 11 
 
 "&;•> alternately with milk and flavouring. 
 
 \(T/% W Beat . e g& whites until stiff and dry. 
 
 F° lcl In > turn into greased and floured 
 W* ,a y er pans. Bake in moderate oven 35-40 
 
 W minutes. Spread cocoa cream filling 
 
 # between layers and cover top with cocoa 
 
 or a boiled frosting. 
 
 Afternoon Tea Fingers 
 
 1 cup self-raising flour. 
 
 % cup fruit sugar. 
 
 cup Fry’s Baking Chocolate or Break- 
 fast Cocoa. 
 
 1 egg. 
 
 Method: Mix the egg with half a tea- 
 cupful of milk, beat well, add to the dry 
 AFTERNOON TEA ingredients and bake in a shallow oblrtng 
 
 FINGERS t,n - Cut into finger shape when cold. 
 
 Chocolate Macaroons 
 
 CHOCOLATE LAYER 
 CAKE 
 
 (SEE PAGE to) 
 
 1 cup hry’s Baking Chocolate or Break- 
 fast Cocoa. 
 
 Whites of 2 eggs. 
 
 1 Vl cups ground almonds. 
 
 V 2 cup sifted sugar. 
 
 Method: Whisk the whites of eggs 
 stiffly. M ix the cocoa, sugar and almonds, 
 and add the whites gradually to form a 
 stiff paste, place in small heaps on wafer 
 paper and bake in a moderate oven. 
 
 Cocoa Rock Cake 
 
 2 cups flour. 
 
 *4 cup butter. 
 
 Yx cup lard. 
 
 3 4 cup fine sugar. 
 
 H cup Fry’s Baking Chocolate or Break- 
 fast Cocoa. 
 
 1 teaspoonful baking powder. 
 
 3 tablespoonsful milk. 
 
 j 
 
12 
 
 Method: Rub lard and butter into 
 flour, add sugar, cocoa and baking 
 powder, mix well, then add milk gradually. 
 Place on baking tin in rough heaps with 
 fork. Bake in moderate oven for 20 
 minutes. 
 
 Chocolate and Nut Fruit Cakes 
 
 2 eggs. 
 
 % cup of sugar. 
 
 1 Yi squares chocolate. 
 
 Vi cup English walnuts (broken). 
 
 V 2 cup candied cherries, cut in halves. 
 1 Yi teaspoons vanilla. 
 
 1 cup flour. 
 
 Pinch of salt. 
 
 1 tablespoon of butter melted with the 
 chocolate. 
 
 Method :Melt the chocolate and add the 
 butter. Beat the eggs, add sugar gradual- 
 ly, then the flavouring, chocolate and 
 butter. Sift flour and salt and add it 
 to the butter mixture, reserving a little 
 of it to sprinkle over the fruit and nuts, 
 which should be added last. Drop in 
 small spoonfuls on a buttered sheet and 
 bake in a moderate oven. 
 
 Date Filling for Chocolate Cake 
 
 Take half package of dates; barely 
 cover with water, add one cup sugar 
 and stir well. 
 
 Cook all ingredients together in a 
 double boiler until thick enough to spread 
 without running off the cake. Have cake 
 cold and the filling hot. 
 
 r «? 
 
 CHOCOLATE AND 
 NUT FRUIT CAKES 
 
 j 
 
 ] 
 
 
An Inexpensive Cake Icing 
 
 13 
 
 CHOCOLATE FUDGE 
 ICING 
 
 1 tablespoon butter. 
 
 3 dessertspoons Fry’s Baking Chocolate 
 or Breakfast Cocoa. 
 
 1 tablespoon cornstarch. 
 
 1 cup white sugar. 
 
 1 cup hot water. 
 
 Method: Mix the , cocoa, cornstarch 
 and sugar, and add to the melted butter 
 together with the hot water. Boil slowly 
 until thick. Cool before using. 
 
 This recipe with an additional half cup 
 of sugar and one cup of hot water, makes 
 a delicious pudding sauce. 
 
 Chocolate Fudge Icing 
 
 1 cup brown sugar. 
 
 1 square Fry’s Premium Chocolate. 
 
 3 tablespoons cream. 
 
 1 tablespoon butter. 
 
 1 teaspoon vanilla. 
 
 Method: Melt the chocolate. Then 
 add the other ingredients and boil for 
 exactly 2Vi minutes (no longer). Take 
 from fire and beat to right consistency 
 for spreading. 
 
 Fondant Icing 
 
 1 cup granulated sugar. 
 
 Y± cup water. 
 
 1 Yi squares Fry’s Premium Chocolate. 
 
 1 teaspoon vanilla. 
 
 Method: Cook sugar, chocolate and 
 water until it shreds, pour on buttered 
 platter to cool slightly, add vanilla and 
 beat until thick. 
 
Butter Frosting 
 
 1 cup icing sugar. 
 
 1 tablespoon butter (Work together). 
 
 Add two tablespoons milk and beat 
 add one-half teaspoon vanilla. 
 
 Hot Chocolate Sauce 
 
 34 cup sugar. 
 
 34 cup water. 
 
 4 squares Fry’s Premium Chocolate. 
 
 1 teaspoon vanilla. 
 
 Method: Boil sugar and water together 
 five minutes, add chocolate, cook until 
 smooth. Add vanilla. Serve with pud- 
 ding or ice cream. 
 
 Chocolate Mould (Plain) 
 
 34 cup cornstarch. 
 
 34 cup sugar. 
 
 1 pint milk. 
 
 34 cup Fry’s Baking Chocolate or Break- 
 fast Cocoa. 
 
 A few drops vanilla essence. 
 
 Method: Heat up pint of milk; mix 
 dry ingredients with a little cold milk 
 into smooth paste, stir quickly into the 
 boiling milk, and cook for 10 minutes. 
 Pour into a wet mould and let stand, 
 preferably over night. If this is required’ 
 in a great hurry, custard powder may 
 be used instead of cornstarch 
 
 HOT CHOCOLATE 
 SAUCE 
 
15 
 
 Chocolate Milk Jelly 
 
 CHOCOLATE 
 MILK JELLY 
 
 1 pint milk. 
 
 The rind of 1 lemon. 
 
 Yi oz. gelatine. 
 
 14 cup Fry’s Baking Chocolate or Break- 
 fast Cocoa. 
 
 14 cup lump sugar. 
 
 Yi cup hot water. 
 
 Method: Put the milk in a pan to boil, 
 adding the lemon rind and sugar. Do 
 not let it burn or boil over. Mix the cocoa 
 smoothly, watching that it is free from 
 lumps. Melt the gelatine in the hot 
 water, and when dissolved, strain into 
 the milk. Flavour with vanilla or cinna- 
 mon and strain into a wet mould. 
 
 Cocoa Mould Blanc Mange 
 
 3 dessertspoons ful cornstarch. 
 
 \}4 dessertspoonsful Fry’s Baking Choco- 
 late or Breakfast Cocoa. 
 
 1 pint milk (or milk and water). 
 
 Pinch of Salt. 
 
 Sugar and vanilla flavouring to taste. 
 
 Method: Well mix cornstarch and cocoa 
 together, then add sufficient milk (cold) 
 slowly until quite smooth, thick and 
 creamy. Bring remainder of milk with 
 salt, sugar and vanilla added, to the boil 
 and pour onto the mixture. Return 
 to the saucepan and boil for ten minutes 
 exactly (not less) stirring well all the time. 
 Pour into a wet mould and when cold 
 turn out and serve. 
 
 COCOA MOULD 
 BLANC MANGE 
 
 If liked less stiff, extra milk can be 
 used in mixing dry ingredients, and success 
 with colour is ensured if cornstarch and 
 cocoa are mixed with the cold milk 
 separately and then together. 
 
 L 
 
10 
 
 Chocolate Trifle 
 
 8 small sponge cakes. 
 
 Slices of pineapple. 
 
 1 pint custard. 
 
 H cup sugar. 
 
 3 tablespoons Baking Chocolate or 
 Breakfast Cocoa. 
 
 1 pint milk. 
 
 Method: Split 8 sponge cakes, spread 
 with thin slices of pineapple, place in a 
 deep glass dish, soak in the pineapple 
 juice, pour over custard, made with or- 
 dinary custard powder, add sugar, Fry’s 
 Cocoa and milk. Decorate with pineapple. 
 
 Chocolate Custard 
 
 1 Custard powder. 
 
 A cup sugar. 
 
 3 tablespoons Fry’s Baking Chocolate 
 or Breakfast Cocoa. 
 
 1 pint milk. 
 
 Method: Take any good custard powder 
 and mix the sugar and Fry's Cocoa with 
 the quantity calculated for a pint of 
 custard. Make in the usual liquid 
 custard method. 
 
 Chocolate Fancies 
 
 A teacup of Fry’s Baking Chocolate 
 or Breakfast Cocoa. 
 
 % teacup of ground almonds. 
 
 1 egg. 
 
 1 teacup of icing sugar. 
 
 A handful of glace cherries. 
 
 M cup shelled walnuts. 
 
 A few drops vanilla flavoring. 
 
 Smooth the lumps out of the sugar 
 and rub through a fine sieve. Chop 
 walnuts very fine and add to them the 
 cocoa and qlmonds then mix with sugar. 
 
 CHOCOLATE 
 
 CUSTARD 
 
 
 
17 
 
 Pwr( 
 
 
 CHOCOLATE TRIFLE 
 
 (SEE PAGE 16) 
 
 CHOCOLATE 
 BREAD PUDDING 
 
 Slightly whisk the white of egg, and add 
 gradually to this the dry ingredients, 
 and also a few drops of vanilla. Mix to 
 a stiff paste, and then work until quite 
 smooth. Now divide the mixture into 
 the desired number of portions, and roll 
 small balls in the palm of the hand. 
 Press into each a glace cherry, and then 
 brush over the sides with the yolk of 
 egg to glace them. Place on top of brown- 
 ing shelf in a cool oven for about a quarter 
 of an hour to dry. 
 
 Chocolate Bread Pudding 
 
 2 cups stale bread crumbs. 
 
 4 cups scalded milk. 
 
 % cup sugar. 
 
 V\ teaspoon ful salt. 
 
 2 eggs. 
 
 1 teaspoonful vanilla. 
 
 6 tablespoons ful Fry’s Baking Choco- 
 late or Breakfast Cocoa. 
 
 Method: Soak bread in milk 30 minutes. 
 Mix sugar, cocoa, salt, add to the above 
 mixture, then add vanilla. Beat eggs 
 slightly, add and mix thoroughly. Turn 
 into buttered baking dish and Sake one 
 hour in moderate oven. Serve if desired 
 with chocolate sauce. 
 
 Chocolate Meringue Pudding 
 
 1 Pint milk. 
 
 Vi teacup (bare measure) cornstarch. 
 
 4 eggs. 
 
 Few drops vanilla. 
 
 Y teacup sugar. 
 
 % teacup Fry’s Baking Chocolate or 
 Breakfast Cocoa. 
 
 — 
 
18 
 
 Place cornstarch in a basin and add 
 sufficient milk to make into a smooth 
 paste. Put the milk and cocoa into a 
 saucepan and bring to the boil, stirring 
 all the time. Add half of the sugar, 
 and stir in the cornstarch. Cook until 
 the mixture thickens, and then simmer 
 for ten minutes, place aside to cool for- 
 a little, then add the yolks of eggs and 
 one white, and a few drops of vanilla 
 essence. Butter souffle tin and turn the 
 mixture into it, and steam for about 40 
 minutes, or the pudding can be baked 
 in a moderate oven for about 30 minutes. 
 When the pudding is nearly cooked, 
 beat the whites of three eggs to a stiff 
 froth, and mix with the remaining sugar. 
 Turn the pudding out when done on to 
 a hot dish, cover it with the meringue 
 mixture, sprinkle sugar over it, then put 
 back into the oven to set the meringue and 
 color it. Serve at once. 
 
 Chocolate Rice Pudding 
 
 1 dessertspoonful Fry’s Baking Chocolate 
 or Breakfast Cocoa. 
 
 1 pint milk. 
 
 34 cup rice. 
 
 Sugar to taste. 
 
 Pinch of Salt. 
 
 To make a delicious chocolate rice pud- 
 ding. Take one dessertspoonful of Fry’s 
 Baking Chocolate or Breakfast Cocoa 
 and make drinking cocoa with this 
 mixture in the ordinary way with one 
 pint of milk. To this add 34 cup of rice, 
 sugar to taste and a pinch of salt. Turn 
 into a dish and cook gently for about 
 one and one-half hours. (More milk 
 to be added if preferred). For ordinary 
 chocolate rice milk, boil up in saucepan 
 instead of placing in pie dish. 
 
19 
 
 Chocolate Filling 
 
 1 square Fry’s Premium chocolate. 
 
 1 egg yolk. 
 
 6 tablespoons sugar, 
 
 cups boiling water. 
 
 2 tablespoons flour. 
 
 Beat the egg and sugar together, add 
 
 flour and grated chocolate, add boiling 
 water, mix well then boil till it thickens. 
 
 Chocolate Dish 
 
 CHOCOLATE JAZZ 
 PUDDING 
 
 3 tablespoonsful Fry’s Baking Choco- 
 late or Breakfast Cocoa 
 3 eggs. 
 
 \i pint cream. 
 
 3 tablespoonsful of fine sugar. 
 
 3 sheets white gelatine 
 
 Beat chocolate and sugar together 
 with the yolks of eggs. Dissolve the gel- 
 atine sheets and add this with the beaten- 
 up white of an egg. Stir the mixture 
 until it begins to get stiff. The dish is 
 put into a glass bowl in layers with whip- 
 ped cream. 
 
 Chocolate Jazz Pudding 
 
 4 tablespoons butter. 
 l 4 cup sugar. 
 
 ^3 cup flour. 
 
 1 teaspoonful Fry’s Baking Chocolate 
 or Breakfast Cocoa. 
 
 1 egg. 
 
 }/\ teaspoon baking powder. 
 
 Little milk. 
 
 Essence vanilla. 
 
20 
 
 Method: Cream the butter and sugar 
 together, add the egg, flavouring, flour 
 and baking powder, and milk, and divide 
 the mixture into three basins, colour one 
 pink, add the chocolate to another. 
 Put in alternate spoonfuls in a buttered 
 mould; steam one hour. Turn out and 
 serve with custard or fluff sauce. 
 
 Chocolate Eclairs 
 
 Vi pint milk. 
 
 } \ lb. butter. 
 
 Pinch of salt. 
 
 Boil the mixture than add ]/ 2 lb. 
 flour. Remove from the fire and mix in 
 four eggs. 
 
 Dress in a buttered pastry pan 4" long, 
 size of a finger. Cook in a hot oven 
 for 10 minutes. When cold, fill up with 
 French cream and cover top with choco- 
 late icing. 
 
 Cocoa Sponge Cake 
 
 Whip five eggs with ]4 cup sugar, 
 then mix 1 cup flour, % cup Fry’s 
 cocoa and 4 tablespoons melted butter. 
 Cook in a very slow oven. 
 
 ■ 
 
 
 
 CHOCOLATE 
 EC LA I RS 
 
21 
 
 THE FOOD VALUE OF COCOA AND CHOCOLATE 
 Cocoa is a concentrated food in addition to being a beverage. 
 
 A pint of cocoa made with one-third milk, half an ounce of 
 Cocoa and one ounce of sugar has a fuel value of 320 calories and is 
 equivalent in energy giving power to a quarter of a pound of beef 
 or four eggs. Cocoa increases the digestive power for other foods 
 taken with it. this increase is particularly evident with milk. 
 
 FUEL VALUE OF FOODSTUFFS 
 
 Taken from Bulletin 28 of the United States Department 
 of Agriculture (excepting Chocolate) 
 
 
 Calories 
 
 
 Calories 
 
 
 Calories 
 
 
 per lb. 
 
 
 . per lb. 
 
 
 per lb. 
 
 Cabbage. . . . 
 
 . . 121 
 
 Milk 
 
 . . 314 
 
 Oatmeal. . . . 
 
 . .1811 
 
 Cod Fish . . . . 
 
 . 209 
 
 Eggs 
 
 . . 594 
 
 Sugar 
 
 . . .1815 
 
 Apples 
 
 . . 214 
 
 Beef Steak . . 
 
 . . 960 
 
 Cocoa 
 
 . . .2258 
 
 Potatoes. . . . 
 
 . . 302 
 
 Bread (aver- 
 
 
 Eating 
 
 
 
 
 age w'hite) . 
 
 .1180 
 
 Chocolate 
 
 . .2538 
 
 During the war, Chocolate was 
 
 recognized as a most valuable 
 
 concentrated food and was an important part of the soldier’s 
 “comfort kit.” 
 
 Capt. Scott, for his visit to the South Pole, took with him Fry’s 
 Cocoa and Chocolate and spoke highly of its value as a sustaining 
 food. 
 
 Milk Chocolate has even greater food value than has plain 
 chocolate. It is highly probable that Milk Chocolate is the most 
 nutritious of all sweetmeats. It is not generally recognized that 
 when we purchase one pound of high class Milk Chocolate, such as 
 Fry’s “Hello Daddy,” we obtain three quarters of a pound of choco- 
 late and two pounds of milk. 
 
 “I ate a little chocolate from my supply, w f ell knowing the mira- 
 culous sustaining powers of the simple little block” (from W. Isaacs 
 by F. Marion Crawford). 
 
Page 3. — The House that Fry built. 
 
 Page 5. — The History of Cocoa and Chocolate 
 Page 7. — How to make a Cup of Perfect Cocoa 
 
 To Make a Quart of Fry’s Breakfast Cocoa 
 Fry’s Iced Breakfast Cocoa 
 Page 8. — Fry’s Premium Chocolate — For a delicious 
 Chocolate Drink 
 Iced Chocolate — For two Cups 
 Page 9. — Chocolate Cakes 
 
 Cocoa Apple Sauce Cake 
 Page 10. — Chocolate Swiss Roll 
 Chocolate Layer Cake 
 Page 1L — Afternoon Tea Fingers 
 Chocolate Macaroons 
 Cocoa Rock Cake 
 
 Page 12. — Chocolate and Nut Fruit Cakes 
 Date Filling for Chocolate Cake 
 Page 13. — An Inexpensive Cake Icing 
 Chocolate Fudge Icing 
 Fondant Icing 
 Page 14. — Butter Frosting 
 
 Hot Chocolate Sauce 
 Chocolate Mould (Plain) 
 
 Page 15. — Chocolate Milk Jelly 
 
 Cocoa Mould Blanc Mange 
 Page 16. — Chocolate Trifle 
 
 Chocolate Custard 
 Chocolate Fancies 
 
 Page 17. — Chocolate Bread Pudding* 
 
 Chocolate Meringue Pudding 
 Page 18. — Chocolate Rice Pudding 
 Page 19. — Chocolate Filling 
 Chocolate Dish 
 Chocolate Jazz Pudding 
 Page 20. — Chocolate Eclairs 
 
 Cocoa Sponge Cake 
 
 Page 21. — The Food Value ofiTO^a 
 Fuel Value of Foodstuffs v 
 
 and Chocolate 
 
* - TXTC} C 5 FW tin 
 
 CANADIAN FACTORY 
 
 OF THE 
 
 HISTORIC HOUSE OF FRY 
 
 AT MONTREAL 
 
 The Building on the right is the Dining and Recreation Hall 
 for Employees , built to celebrate the 200th Anniversary 
 of the House of Fry . 
 
 c.