White Rock Beverages is an American beverage company. The formal name of the company is White Rock Production Corporation. The company is located in Whitestone, New York. The company was established in 1871 by a pharmacist, H.M. Colver in Waukesha, Wisconsin.

In 1871, the founder of White Rock, the pharmacist named H.M. Colver bought the natural spring and its surrounding at White Rock which was 60 acres of land in Waukesha, Wisconsin. The Locals who were Potawatomi Indians and settlers were under the belief that the spring’s sparkling mineral water, which filtered through 1,400 feet of white magnesium rocks, held some medicinal power or value. Investing money on this legend, Colver landscaped the grounds, built a pavilion and promoted the spring as a destination for vacationers and health seekers. A steamboat was there to carry passengers to the grounds which were completed with spring house and later a health hotel. Hence White Rock Beverages started out as a destination for vacationers and health seekers. The company around 1876 started to bottle the natural spring water and distribute it throughout the country.

The company was looking for a trademark. In 1893, the company came upon one at the Chicago World Fair. There was a painting which was titled “Psyche at Nature’s Mirror”. It was by a German artist named Paul Thumann who depicted a young woman, Psyche, kneeling on an alabaster rock and seeing her reflection in a pure, clear pool of water. This was appropriately symbolic of the natural water bottled at the Waukesha spring. Psyche has now represented the White Rock Company for over 110 years.

White Rock Beverages by 1923 became one of the largest producers of Mineral Water in the U.S. Apart from mineral water the company also produced Ginger ale and other soft drinks. In 1923, the value of the company’s property was valued at around Seven million Dollars which included land holdings and bottling plants. In 1941 White Rock soft drinks was called White Rock Mineral Springs Company. Few of the other products from White Rock are as follows:

• Seltzer: Plain
• Mandarin Orange
• Lemon Lime
• Black Cherry
• Raspberry
• Mixers: Club Soda
• Diet Ginger Ale
• Ginger Ale
• Diet Tonic Water
• Tonic Water
• Organic: Passion Orange
• Raspberry Crème
• Red Peach
• Soda: Cream Soda, Black Cherry, Root Beer, Grape, Orange, Lemon-Lime, Cola.

Here is some historical background of the company:

• 1898: White Rock is judged most pure at Paris Exposition.
• 1901: White Rock is featured at the coronation banquet of England’s King Edward VII.
• 1924: White Rock goes public and lists its shares on the New York Stock Exchange.
• 1927: Charles Lindbergh launches his historic transatlantic flight from New York to Paris by breaking a bottle of White Rock water over his “Spirit of Saint Louis” monoplane.
• 1944: White Rock is acquired by National Distillers and then merged with Morgan Beverages, a New York based company founded in 1857.
• 1947: A new taller and thinner models are chosen to grace the labels of White Rock products.
• 1952: White Rock is sold to then president Alfred Y. Morgan and new distribution is gained in the finest bars, hotels and restaurants.
• 1975: Sioux City Sarsaparilla is introduced in a 12-ounce steel can with innovative, action graphics.
• 1986: Sioux City expands into an embossed brown bottle adding additional flavors and achieving national distribution.
• 1997: A lines of 8-ounce cans is introduced to the healthcare market and achieves national distribution.
• 2003: The rights to the Old Brooklyn line of carbonated drinks are acquired.
• 2005: White Rock launches Organics line using natural fruit extracts and organic pure cane sugar.

- Ramyajit Gupta

Stuffed white nut roast is a vegetarian main course often made during festive season like thanksgiving and Christmas.

This dish may take time to make but the end result is absolutely out of the world. It’s a dish one would save for the special day and be praised for by all who taste it.

For this dish you would require an oven, a loaf tin, a large saucepan, a bowl, grater, knife, spoon and fork.

These are the ingredients you would require to cook up this fantasy.

For the roast you will need:

• 3 large onions finely chopped
• 3 tablespoons olive oil
• 5 tablespoons plain flour
• 250 ml water
• 250 grams each of cashews and blanched almonds finely grated
• 200 grams fresh white breadcrumbs
• 3 tablespoons lemon juice
• Salt and freshly ground black pepper for taste
• Nutmeg freshly grated

For the stuffing you will need:

• 200 grams fresh white breadcrumbs
• 5 tablespoons olive oil
• 1 medium onion grated
• Zest of one lemon- grated
• 1/2 teaspoon mixed herbs
• Handful chopped fresh parsley,
• Lemon slices and parsley springs to garnish (optional)

Here is the method to prepare stuffed white nut roast:

For the Roast,

• Pre-heat the oven to 190C. Grease a 900 gram loaf-tin and line it with greased non-stick baking paper.

• Fry the chopped onions in the frying pan with three tablespoon of olive oil. Cover it for ten minutes so that it becomes tender. Stir them occasionally so that they do not turn brown.

• Add five tablespoon of plain flour to the onions, stir them for a moment and then slowly stir in the water and keep stirring till it thickens.

• Remove it from the stove and add the breadcrumbs, nuts, lemon juice, salt, pepper and the grated nutmeg to the thickened mix. Leave it on one side.

For the stuffing,

• Take a bowl, put the 200gm breadcrumbs to it add the remaining ingredients i.e. olive oil, grated onion, zest of a lemon, ½ a tablespoon of mixed herb, handful of chopped parsley, salt and pepper to taste.

• Mix all these above ingredients in the bowl with a help of a fork until they combine then form a flat rectangle the size of the loaf-tin.

Now for the final baking,

• Take a spoonful of the nut mixture and spread it out in the loaf-tin evenly.

• Put a layer of the rectangular stuffing over that and cover it with the remaining nut mixture.

• Even out the top with the back of the spoon till it becomes smooth.

• Bake it in a pre-heated oven for one hour or till it becomes firm in the middle and browned on the top.

• Once it is done take it out of the oven and let it stand for 4-5 min, then slide a knife around the sides to loosen it out, invert a serving plate on top and turn out the nut roast.

• Garnish it with the parsley springs and lemon slices.

• Stuffed white nut roast is ready to serve!

- Sreyashi Dey

A white chocolate raspberry cake is a fruit cake, ideal for people who like fruit desserts. It is different from other raspberry cakes by virtue of the white chocolate which covers the fruit cake lying beneath.

Ingredients in a White Chocolate Raspberry Cake Recipe:

• 6 square cubes of pure White Chocolate.
• Half cup butter. (Can be substituted with margarine)
• One double layer size white cake mix.
  
• One cup milk.
• Three eggs.
• One teaspoon vanilla.
• White Chocolate, cream and cheese frosting.
• Two tablespoons raspberry jam. (seedless)
• One cup fresh raspberry.

Making the Fruit Cake:

• The oven must be heated to 350 degrees Fahrenheit (approx. 77 degrees Celsius)
• The white chocolate and butter must be heated in a microwave till the butter melts.
• The mixture must be stirred till the white chocolate melts.
• The eggs, milk, vanilla, cake mix and chocolate mix must be beaten slowly till the mixture is well blended.
• Flour must be put on two, nine inch cake pans.
• The mixture must now be evenly poured into the two pans.
• The fruit dessert must be baked for approximately half an hour.
• A toothpick must come out clean from the fruit cake once baking has been done.
• Cool the raspberry cake in the pan for ten minutes.
• After it has completely cooled, cover the cake with a layer of white chocolate frosting and raspberry jam.
• Cover cake with frosting on the top and the side.
• Garnish raspberries just before serving.

The White chocolate raspberry cake is now ready to serve.

White Chocolate Raspberry Cake Recipe:

Ingredients required in a white chocolate raspberry cake recipe:

• One cup of chocolate flavoured biscuits (crumbled).
• One cup of sugar.
• One fourth cup of soft butter.
• One cup of frozen raspberries.
• Two tablespoon of corn starch.
• Half a cup of water.
• Two slabs of grated white chocolate.
• Half a cup of cream.
• Three packets of cream cheese. (Softened)
• Three eggs.
• One teaspoon of vanilla extract.

How do we make a Chocolate Raspberry Cake?

• Take a bowl and mix crumbled biscuits, three spoons of sugar and soft butter.
• Press the mixture into a baking tray to make the crust.
• In a non-stick pan, mix a few raspberries, two tablespoons of sugar, cornstarch and water.
• Bring it to a boil and continue boiling till this sauce becomes thick (it should take about 5 mins).
• If raspberries are unavailable then we may use thick raspberry jam.
• Pre-heat an oven to 160 degrees C.
• Over a pan of simmering water, melt the white chocolate with cream.
• Keep stirring gently till smooth.
• In another bowl, mix the creamy cheese and half a cup of sugar until smooth. Add the eggs, one at a time and continue to mix.
• Add the vanilla extract and melted white chocolate.
• Pour half of this batter over the already prepared crust.
• Spread raspberry sauce or jam over the batter. Pour remaining batter on top and bake it in the pre-heated oven for about an hour.
• Cool and refrigerate the cake.
• Garnish your white chocolate raspberry cake with fresh raspberries before serving.

Enjoy this delicious fruit dessert on your dining table.

- Shishir Rao