Front:
Bensdorp's Royal
Dutch Cocoa.
BENSDORPS FIRST COCOAMILL IN 1836.
Back:
No. 1. This is one of a set of 24 different cards.
BENSDORP'S
Royal Dutch
AMSTERDAM. COCOA. HOLLAND.
See other cards.
The following valuable receipt is one of 25
furnished by Mrs. D. A. LINCOLN, Author
of the ,,Boston Cook Book" and others for the
especially recommend to the attention of the cook
and housewife; by the use of this much trouble and
expense is avoided, and the quality of the cooking
greatly improved.
Good cocoa can always be used with better re-
sults than cake chocolate. Use one table spoonful of
BENSDORP'S cocoa for every ounce of chocolate.
AMSTERDAM PUDDING.
Pour 1 cup scalded milk on 1 cup fine cracker
crumbs; add 1 tablespoonful butter. Mix 2 tea-
spoonfuls Bensdorp's Royal Dutch Cocoa with
1/2 cup sugar, add it to the milk, add 1 teaspoonful
vanilla, and the whites of 4 eggs beaten very stiff,
Boil in a buttered melon pudding mould one hour.
Serve hot with a yellow sauce.
Sole Jmporter for
U. S. A. and CANADA
STEPH. L. BARTLETT
BOSTON. CHICAGO.
NEW-YORK. PHILADELPHIA.
Try this Cocoa for cooking
in place of cake chocolate.
See other cards.
