HERSHEYS

1934 Cookbook
Revised and expanded with chocolate recipes
brought up to date for use in today's kitchen
HERSHEYS
.. 1934 Cookbook
/
Revisedand expanded with chacolate recipes
brought up to date for use in today' s kitchen
Photographer' AI Gommi
Art Director ' Gerard Nook
Editor' Josh Gaspero
Publ ished by
HERSHEY FOODS CORPORATI ON
fifth Printing
• Thirty-seven years ago, il1 1934, Hers/ley pl/blished
its own chocolate cookbook, filled witll all kinds of
wonderful el roco/at e desserts . It is from t/ris source that
IIUHly of Hre recipes have been taken and brought lip to
date for you 10 lise today. We've revised some of the
recipes, and lidded some others. Margllfille wasl/'t
widely used wltcn tire first HerslJeY book was published.
Many oiller things thai mllke baking easier for YOI/
thall yO/If mother, includillg electric blenders and
lIo-stick pans, were IIOt everl arOll/uf. Even thol/glr
the method of baking Iws become more cOl/veniellt,
the cnd product remains essentially the smile.
Hershey's test kitchens have taken painstaking care
to assure the same wonderful flavor flrnl has
become a tmdell1ark of l-Iershey baked products
tllroJ/ghollt the years. We hope yOI/ rmjoy tIre
recipes, we lrope you crrjoy tire book.
C 1971 by 1I"" ln,y CmporJll on. All righl. ""e!Ved.
Dellg,wd produced In Ihe US.A by W";le,,, Puhhh",g COJnpOf'Y. Inc.
Cuve" He"h"y, l<JH Chocolate Cookbuuk- Copl"Joght H""hcv FOOIh
Pholo, co pog" 6.)5, H o B. "moM B,ew" afOlh.".Cvl .. , P;<I""'. Uoo. ,,·,cod O"g Unoo ...... ""d.
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CHOCOLATE HINTS
_ For besl results use the chocolale producl called for in Ihe recipe.
When necessary 10 substitule, 3 tablespoonfuls Hershey's Cocoa
plus J tablespoonful fot = 1 square Hershey's Baking Chocolate.
- Do nol substilute Hershey's Baking Chips or Milk Chocolale for
Hershey's Baking Chocolate in recipes .
- Chocolate easily absorbs odors from other foods. Therefore, wrap
lightly and slore in a cool, dry place (not over 78
0
F.l.
- Bloom, the gray fil m Ihol appears on chocolate, occurs when
chocolole is exposed to varying temperolures. It does not affect
the laste or quo lily of the chocolate.
_Chocolale scorches easily, therefore, mel! Hershey's Baking Chaco·
late or Baking Chips in the lop of a double boiler over simmering
water or in a small saucepon set in a pan of hot water.
-Melt Hershey's Milk Chocola te in the top of a double boi ler over
hoi, not boiling, water. High tempera tu res cause milk chocolate 10
stiffen.
- Beal hal chocolale beverages with a rolory bealer until foamy to
prevent formation of a skin and to enhance fla vor.
- Prevent skin from farming on Ihe top of cooked puddings and pie
fi ll ings by pressing waxed paper onto surface before cooling.
- Accurately measure Hershey' s Cocoa by ligh tly pocking cocoa inlo
measuring cup and leveling with a spatula.
- For even consistency, shake Henhey's Chocolate Flavored Syrup
before opening the can.
_ It is desirable to store on open con of Hershey's Chocolate
Fl avored Syrup in the refrigerator. Should it become thicker than
desired, place can in lukewarm waler and sti r.
_ Chocolate defla tes sliffly beaten egg white mixlures, so fold in
carefully-just until blended.
_ For chocolate cuds, draw blade of vegetable parer over smooth
side of a slightly worm block of Hershey' s Baking Chocolate or
Speciol Dark Chocolate Bar.
-In recipes, Her shey"s Baking Chocolate, cut into pieces, should be
broken into pieces about the size of almonds.
- When melti ng chocolate for coating and dipping candy centers,
be sure all utensils are completely dry. Also, when adding a
shortening to the chocolate to make it more liquid, use only vege·
table shortening, not butter or margarine.
3
Contents
Cakes
Chicago Fudge Cake 2·1
Chocolate Crumb Cake 21
Chocolate Iceberg Cupcakes 27
Chocolate Town Syrup
Cupcakes 27
Cocoa Potat o Cake 22
Coffee Chocolate Cake 23
Creole Chacol,lle Cake 18
Demon Cake 18
Devil s' Delight Cake 26
Hershey's Special Cake 19
Marble Cake 22
Old-Fashioned Chocolate
Cake 25
Ol d-Fashioned Cocoa
Mini Cake 19
Red Devil's Food Cake 23
Simple Cocoa Layer Ca ke 26
Three layer Gold Cake 25
Upside-Down Chocol.\l e Cake 20
Icings & Sauces
Aunt Jessie's Chocolate Icing 30
Bitter Chocolate Butter Icing 31
Busy Day Cocoa Icing 35
Chocolate Butter Filling 34
Chocolate Butter Icing 30
Chocolate Butter Icing 34
Chocolate Glaze 37
Chocolate Nut Icing 32
Chocolate Sour Cream Filling
,md Icing 36
Cocoa Cream Filling 36
Cocoa Peppermint Icing 32
Creole Icing 31
Fluffy Chocolate Icing 32
Fluffy Vanilla Icing 35
4
Icillg for Chocolate Midgets 35
M.lfshmallow Peppermint
Icing 36
Mocha Cocoa Frosting 31
Mocha Icing 34
Three layer Chocol.lle Icing 31
Vanilla Butter Icing 30
Almond Bar Chocolate Sauce 38
Chocolate Caramel Sauce 39
Chocolate Gelatin Sauce 37
Chocolate H.1(d Sauce 38
Chocolate Marshmallow
Sauce 39
Clear Cocoa Sauce 39
Cocoa Chocolate Sauce 38
Cocoa Fudge Sauce 38
Pi es
Chocolate Brownie Pie 42
Chocolate Butterscotch Pie 43
Chocolate Chiffon Pic 42
Chocolate Cream Pie 44
Chocolate Pie Shell 47
Chocolate Raisin Pie 44
Cocoa Cream Pie 46
Ma rble-Top Chocolate Pie 47
Triple Chocolate Pie 46
Desserts
Angel Chocolate Parfait 54
Baked Chocolate Rice
Pudding 56
Chocolate Bavarian Cream 57
Chocolate Bread Pudding 53
Chocolate Cornstarch
Pudding 53
Chocolate Custard Ice Cream 51
Chocolate Fl oating Islands 55
Chocolate Ice Cream 50
Chocolate- Marshmal low
Cream Roll 57
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Chocolate Marshmallow
Pudding 58
Chocol.lte Syrup Mousse 59
Chocolate TriAe 55
Cocoa Cream Tapioca 51
Cocoa Meringue C.'ke 58
Mocha Chocolate M.ulow 59
Old-Fashioned Chocolate
Icc Cre.1m SO
Ste.1med Chocolale Pudding 56
Breads
Chocolale Chip Orange
Muffins 62
Chocolate Dessert Waffles 65
Chocolate Tea Bre.ld 65
Or.wge-Cocoa Afternoon Te.1
Bisc uits 62
Raisin-Nut COCO.1 Bre.ld 63
Spiced Cocoa Doughnuts 63
Cookies
Blue Ribbon Fruit Cookies 74
CdTol's Chocolate Cocoanut
Squ.ues 68
Chocol.He Almond Nuggets 72
Chocolate Cocoanut
MacMoons 74
Chocol.lle D.lte .1Ild Nut Bars 72
Chocolate Fruit Cookies 75
Chocolate Midget s 69
Chocol.lte Pinks 70
Chocolate Robins 69
ChocoJ.lte Syrup Brownies 70
Choco\;lte Walnut Wheels 73
COCO.l Bread Crumb Cookies 74
Cocoa C.mdy c.,kes 75
Cocoa-Mol.lsscs Drop Cakcs 69
Hershey' s Chocolatetown
Chip Cookies 75
Mini Chip Sugar Cookies 68
Candies
Angel Fudge 82
Chocolate Cherry Cordi.lls 85
Chocolate Chip-Peanut Butter
Fudge 83
Chocolate Coco.1nut Balls 86
Chocolate Cocoanut Squares 80
Chocolate log Cabin Rolls 79
Chocolate Nut Clusters 80
Chocolat(' Peanut Butter
Fudg(' S6
Chocolat(' Pecan Pralines 79
Chocolate Popcorn 13.111 5 84
Chocolate Potalo Candy 87
Chocoldte Se.lfoam 83
Chocolal(' Turkish P.1ste 54
Country Club Two-Story
Fudge 78
Creamy Cocoa Taffy 87
Fudge Car<lrnels 80
Beverages
Chocolate Egg Nag 95
Chocolate Malted Milk 94
Chocolate Pineapple Freeze 90
Chocolate Syrup Iced
Chocolate 91
Cocomoko Flo.l t 90
Five O'Clock Whipped
Chocol.lte 94
Frosted Chocol,lte Shake 90
Hot COCO.l 92
Hot Cocoa for a Crowd 92
Mint Cocoa Cup 95
Mulled Cocoa Cup 92
Or.1I1ge Chocolate Float 90
Rich Iced Chocolate 9 1
Roy.l1 Hot Chocolate 94
Sp.mish Chocolate 95
5
Remember When-
The Early 1930's
The 7930'5. A decade of mixed blessings. Herbert
Hoover WIlS about fo v(lwle Ihe Whife HOll sl to be
rep/aced by Pres idmt-elect Roosevelt. The popllia/ioll of
the L11Ii/ed Sla/es was approximately 123 millioll
people, mId 53 millioll of tlleIl! still lived 011 farms.
Unemployment was creeping upwards to 25% of the
labor force {/lui, for those who w o r k e ~ . tIJI' hourly
wage was 44a. Ecollomicnl/y we were ill (HII' of the
worst periods 0/ our li ves, poiitiw/ly we were ill {I
tllrt/Wi[, and socially we looked abolll for filly pall(l cm
that wOllld temporarily remove ollr fears.
7
L ife in the United 51.lies in the early 1930's was in a
state of chaos, but the optimistic American rem.lined dedicated
to thc hope thai "things would gel better." In the interim,
it was necessary to "make do" while waiting for prosperity
to come from " just around the corner." For of the •
nation, necessities meanl food, shelter and a job; for the
rem" ining two-thirds it meanl a home, me,)! on the table,
,1 car, .1 radio .md ,1 regular Saturd.,y night trip to the movies.
After the movies, it might have m(',mt a jaunt to a local
tavern. Although prohibition h,ld been in effect for D years,
the absolute curt,lilment of an established social custom WdS
just too unwieldy to enforce. In the early 1930's, prohibition
was to have run its course, and the 18th Amendment was
about to be repealed, ushered a!ong with the tune of " Happy
Days Are Here Ag.l in. " For the Government, repea ! of the
"18th Amendment was a necessity needed to generate revenue
for the Federa! co(fers.\ For the average American, repeal
served .1S an indiCi"ltor Ihill things were possibly getting bett er
in the home.
S OME THIN' TELLS ME IQ2>o IS
C.OIN' T O BRING ALL KINDS O' GOOD
LUCK- A NYWA'(, WHEN YOU' VE COME
TI-IROUClI-I A COUPLE 0 ' T OUG.H Y EARS
AS O.K. AS WE H A.VE, THE FUT URE
CA N' T SCARE Y UH MUCH- EH,
The home in the e.uly 1930's ranged anywhere from .1
two room walk-up, with running w.lter and sporadic coal
heating, to a r.1 mbling 5-bedroom Victorian, that was passed
down through the fa mily. For the most part , however, the
,lYerage home consis ted of 6 rooms, .1 bath, a one-car det.1ched
garage, at .1 cost of Mound 52,500. Even though the gar.lge
Glme wi th the house, it m.1Y or m.l Y not h.lYe contained .111
.l utomobilc. IF it did, it w.1s anything from .1 1925 Chevrolet
that was five years old .md had cost 5825 new, to a 1930
Ford coupe th.lt cost $600. AmeTic.l in 1930 was tightening
her purse s trings, ,md a new caT every other year was
considered luxury for only the very ri ch. The garages in
many homes, in fact, guraged no CM .It all and masquer"ded
dS .1 food cellM for home-jarred fruit s .md vegetables.
Preparing ,md peilches, cherri es, pe.lrS and string
bedns was done not only for the ple,ls ure it g.lve the
homemaker, but bec.I use "store-bought " fruit s .1nd vegetables
were becoming much too expensive. (f the gM.lge W.1S not
used as .1 pantry for home-prep.lfcd foods, it W.ls, in dire
extremes, used ,15 .m exl r,l bedroom ;md a pl.,ce to slee p for
"Uncle Louis who W.1s (.lid off his job in the .l ut omobile
{,l(IOry in Delroit." An ironic {,lie in ,m ironic er.l .
9
The living room of the American home at the beginni ng
of the dec;lde with its brge easy chairs, high- back sof;ls
with doi lies on the Mill rest and antim,Ic.lssars on the b,lck,
slightly worn rugs and colored print s on the wall were ,II!
accoutrements to the m,linstay of American family life, the
radio. R,ldi os in the 30's r,mged from ,I small console (S I9.95)
to an "Oxford Hepplewhitc de luxe highboy with sliding
doors, American walnut finish with Ausir.lli .lIl laccwood
paneling" ($[50, not couilling tubes; Western prices sli ghtly
higher). Through the brown box in the living room c,lIne the
voices of "Amos ' n' Andy" in their nightly -IS-minut e sketch
(Monda y-Friday 7:00 EST Nne Red Network), the melodic
chirps of the "Songbird of the South," Kilte Smith ("Hell o
Everybody") .md the voice of the adventurous lowell Thomas.
The radi o, indeed, comm.mded an incredible audience. It
10
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WJS everyone's passkey to Jdventure, music, I;Hlghter ,md
news at le<l st five night s J week.
On .1 S<lturday night it lVas typic.l l for most Americans
to take le.we from their radios in the living room and further
escape into the celluloid fe.llm of Hollywood. In the 1930's
,m estirn,lted 6O-milJion people weekly walked, rode and
ran to the neighborhood Bijou, Orpheum or Rex, paid their
'ldmissioll (.ldults 250:- , children 10,) ,lnd watched with total
involvement the plight s .lJld romJ.l1ces of their cinematic
idols . In the 30' s you could hear your idols talk, sing, yell
and cry, lVith an appropri.lte background of canned music.
Gone \vere the titled screens, and gone were the theater
orchestras, .1 situation loudly declaimed by the Americ.m
Federation of MusiciJ.ns ("] went to the C.1rmed Goods F.lir,
the prunes and the tUlles were there ... "). Though of poor
qu.llity, sound was in, .llld so were the idols il created. Cl.!rk
Gable, Will Rogers, ].lnet Gaynor, JO.Jn Crawford, Norm.l
Shearer, W.IlI.ICe Beery, Mae West. W. C Fields were ,111
famili;!f n;111H.'5 t o \I\'hen thpy died a tragic de.llh
or lost a fo rl orn lover, the .lUdience in the p.lthos of the
moment W.1S totally cmp.lthetic, an empathy tiM! somehow
overshadowed the troubl es of their own lives. Besides the
esc.lpi sm that the movies offered, they sometimes offered
more t.mgible rewards. The era of the "talkies" was the er.l
of the promotion. Giveaw,IYs at local theaters ("Dish night :
Coll ect a complete set of fine dinnerw.lre completely free")
hastened the return of moviegoers week after week. No
m,llIer that it took at least .J yea r to collect .J complete sct,
it W.I S free and anythi ng th.lI \V,IS free in the 1930's received
,1 warm welcome. Almost .IS warm .1 welcome .I S the Sund.1Y
papers and the comic adve ntures of the rotogr,}Vured heroes
who inhabited them.
The most popular re,lding matter of the d,lY W.I S by f.u
12
the Sunday comics, In s pite of the success of the Lil(rary
Vanity Fair, the Sa/ I/rrl"y Evening Posl. Tlu i lmni(lw
!vl(rcJlry and Lihfr/!' Mugalillr ("reading time 12 minutes
35 seconds" ), they werc all overshadowed in the average
home by Litt[e OrphMI Annie ("Arf" says Sandy) ,md her
Sunday sidekicks. Dick Tracy, G,lsoline Alley, Maggie &
Jiggs and a hosl of others warmed the heMls of Ameri ca ns
in the 1930'S, first in the comics and [.ller in radio, novels
and Big-Little Books. Ameri ca's heroes may have been on
p.lper, bulla the re,lding audience they were real, J curiosity
which someti mes diminished the problems of the times and
most of all the problems of the Americ<Hl housewife.
The American housewife in the 1930'S, with the economy
the way it was, IMd .In extremely diffi cult job. She was
expected to make do for her famil y in times when there was
little or no money coming in. Economy .1Ild thrift weTe the
w.ttch words of the dJ.y. All the everyday purchases, whether
for dinner, cleaning, dreSSing or general housework, were
made with an eye on the pocketbook. Mea[s lVere planned
,Hound the gener,l[ S\,lp[es sold by the [oc.11 butcher and
b,lker, and with veget,lbles and fruits that were c,mned
.It home. (In the 1930's sirloin steolk sold for 29,", a pound,
b.Kon was lllX .1 pound, pol,lloes were 21t .1 pound and
bread was Sit a lo,lf.) SouP. selling ,It I2It ,\ c.ln and serving
four, ilugmented Ill,my ,I meol!. SOLI I' with her own veget;lbles
,Idded, in milny inst,lI1 ces, Wil S the me,ll. For the most Pdft,
keeping the house c1e.lTl was a manu.,1 job done with polish,
yellow SO.l p ,md .1 lot of elbow grease. Keeping the insects
,IW.1Y IV,IS done with Flit ("quick. Henry, the Flil " ). Carpel
sweepers cle.med the rugs in as much ,IS v.l cuum cl eaners
complete with illtachmenls were still ,I lillie bit too expensive.
(A 1932 Hoover, with .1I1ilchment s, sold for 579.50.) The wash
Wil S generally done in .HI electric w.l shi ng m;lchine ($47.95)
,md, although .1 welcome replacement for the scrubboard,
it took its toll in 1I\,IIlY .1 finger ca Li ght in the wringer. The
homem,lker, with .111 her other chores, IV,I S .I[SO a "cottage
industry" in terms of clothing for the fJrllily. Although the
sewing machine (t he Singer with the treadle) was ,Ill expensive
purchase, it more th'lIl p,lid for itself in terms of clothes,
doth!' <; th.'!t were wOl"n and then r ' l s ~ e d d(Jwn to a youngN
brother or sister.
The kitchen of the American home of the 1930's was the
domain of the housewife. Besides being ,1 place for prepar"tioll
.md prest!rving, it was "Iso tht! pl'lct: where c u u n t l c ~ s hours
were spent bilking. Cookies, cakes, pies. icings ,lnd frostings
were made-and " from scratch" (an event of much ple"sure
to younger members of the family who got to lick the
mi xing bowl). Mixing \V,I S done with eithe r ,m electric mixer
(59.95), or more popul.ul y with an egg bc,Her, .1 bowl and
spoon. All the 11.1tur,11 ingredients were used (butter was 28{
a pound, milk 10¢ .1 qU.Ht, eggs wcrc 29{ ,1 dozen "nd sugar
W,l S 5{ a pound). When she baked with chocolate, more
often than not. she used Hershey's chocolate products. In
the 1930' s the Hers hey Chocolate Comp.lIl Y was making
products for b,lking, .1S it had been for some 30 years. COCO.I.
B"king Chocolate, Chocolate Syrup ,lIld Mil k Chocolate lhrs
wcre all to be found in the kitchen of ,lImos! every Ameri c,lIl
home. Recipes wcre original, passed down for generati ons,
or gleaned from a Hershcy Chocolat e Cookbook. No matter
wildt the source, the fini shed products were the best ever
made, and nobody could bake like your mother. Except for
you, when you turn these pages.
15
Cakes
Drman Cllkt (pllgr IS)
DEMON CAKE
4 squares Hersney's 6aking Chocolate ... 1 cupful bUller ...
211. cupfuls gronulated sugar. . Ilh cupfuls buttermilk or
sour milk ... J cupfuls sifted coke flour ... I teaspoonful
baking sodo ... teaspoonful baking powder.
If: teaspoonful salt ... 5 eggs, separoted ... I te<lspoonlul
vanilla.
Melt tht" b,lking chocolate ovcr simmering \V,ller, .md
add to the buller and sugar ( r('.lmed together well. Add
buttermilk .lnd flour which h,ls been s ifted with the
b.lking sodJ, bdking powder ,lnd salt .llternatcly, then
.1dd the well-be.lten egg yolks J.od the egg vllhites, stiffly
whipped, .1nd 1.1St!y the vanilla. Pour into 3 wcll -grc,lscd
.lnd floured 9- inch (.Ike pans. B.lke in moder,lle oven
(350 degrees) for 30 to 35 minutes. rut together with
Flu(fy V.lnill.1 king (p.lge 35).
CREOLE CHOCOLATE CAKE
3 Hershey's Baking Chocolate ... lh cupful granulated
sugor ... 1 cupful milk .. . 1 egg . . . 112 cupful buHer ...
1 cupful gronulated sugar ... 3 eggs .. . 1 teospacnful
vanilla . . . 2 cupfuls flour (aU·purpose) ... 1 toblespoonful
baking powder ... dosh af cinnaman.
Melt the b'lking chocolate, and add cupful SUg.H and
the milk. Cook in top of double boiler tiB well blended;
remove frOIll the fire and add I well-be.lten logg. Stir
we!] .md cool slightly. Cream butter and ., cupful sug,lr;
.:ldd 3 eggs, beaten well, .:lnd then the chocolate mixture
,md v.milla. Add the flour sifted ,"vith the baking powder
and cinnamon. Beat well. Pour into 2 gre.lsed and floured
9-inch layer pans, and bake in .1 moderate ovcn (350
degrees) 25 t o 30 minut es. Frost cake with Creole king
(p.lgC 3 1).
18
HERSHEY'S SPECIAL CAKE
V2 cupful butler ... 1'12 cupfuls granulated sugar, sifted ..
2 eggs, unbeaten . .. 2 cupfuls sifted coke flour ...
'11 teaspoonful solt . 1 cupful sour milk . .. 3 squares
Hershey's Baking Chocolate, melted . . . I teaspoonful baking
soda . . . 1 tablespoonful vinegar.
Cream buller, add sugar gradually and cream them
together. Add I egg and beal well. Add second egg .1nd
beat well. Sift flour ,lnd salt , and add dltcrn.ltely with
milk, beating well. Add melted baking chocolate. Add
baking soda which has been di ssolved in the vinegar.
Be.ll well. Pour into 2 well -buttered 9-inch l.:lyer pans.
Bake in moderate oven (375 degrees) 25 minutes. Cool.
Cover with Aunt Jessie's Chocolat e Icing (page 30).
OLD-FASHIONED COCOA MINT CAKE
2!J cupful buller .. . llh cupfu ls granul ated suga r ... 3 eggs
, . . 2 cupfuls flour (oll·purpose) ... % cupful Hershey's Cocoo
.. . 1 1 / ~ teaspoonfuls baking soda . . . I/. teaspoonful baking
po wder ... 1 teaspoonful salt .. . 1113 cupfuls milk.
112 cupful crushed peppermint candy.
Cream butter, sugar .1nd eggs until fluffy, ilnd beat
vigorously 3 minutes (high speed of mixer) . Combine
flour, COCO.1, b'lking sodi! , baking powder .1nd salt; add
altern.ltcJ y with milk to creamed mixture. Blend in
crushed candy. Pour b.1tter into 2 greased .md floured
9-inch c.tke pans. B.lke in a mode rate oven (350 degrees)
for 35 minutes. Cool 10 mi nut es before removing from
pans. Ice cake with Cocoa Peppermint Icing (page 32).
19
UPSIDE-DOWN CHOCOLATE CAKE
2 butter .. . 'll cupful brown sugar, packed
... 1 can ( 1 pound) apricol halves, drained . .. 8 to 10
ma ra schi no che rries, halved ... 'Il cupful butter ...
1/. cupful granulated sugar . . . lh cupful Hershey's Cocoo .
dash of cinnamon ... 2 eggs ... I % cupfuls si h ed coke
flour ... I teospoonful baking soda . . . l/. cupful milk ...
'h teaspoonful vanilla.
Melt 2 tablespoonfuls butter in a heavy frying pan or
9-inch square pan. Add brown sug.H, then J.rrangc the
apricot halves ,1H over the bottom of P,ln on the brown
sugar, placing cherry halves between. Set aside while
preparing the c.lke. For cake: cream the II.! cupful butter,
granulated sugar, COCO.1 and cinnamon; add eggs, be,llen
very little, and whip the mixture vi gorously. Then add
flour and baking soda, sifted together, alternately with
the milk. Add vanilla ,md pour batter into the pan over
the fruit. Bake in a moderate oven (350 degrees) 35 to
40 minutes. Turn out immediately. Serve warm.
CHOCOlATE CRUMB CAKE
2 cupfuls flour (oil -purpose) ... I cupful granulated sugar . .
lh teaspoonful salt ... III teaspoonful baking powder . . .
1111 teaspoonfuls baking soda ... 1/4 cupful butter ... 1 egg
... 3/4 cupful milk .. . III cupful (5
I
h-ounce can) Hershey's
Chocolate Flavored Syrup.
Mix flour and SUg,lf .md take out 1/1 cupful of "crumbs"
and set aside. Add sal t, baking powder ,md b.lking soda
to remaining flour mixture. Blend in butter, egg, milk
and chocolate syrup. Beat well; pour into " shallow well-
gre.lsed pan (9 X 9 X Scatt er reserved crumbs
over top of ("ke, ,lnd bake in a moder,lle oven (350
degrees) 30 to 35 minutes. Thi s cake should be served
hot for luncheon or supper.
CHICAGO FUDGE CAKE
Ih cupful butler ... 2 cupfuls brown sugar, pocked.
2 egg yolks. .. teaspoonful vanilla . .. .4 squares Hershey's
Baking Choo::olote . .. 111 o::upful hot water .. , 21f1 o::upfuls
sifted o::oke flour,. 1 teaspoonful baking soda .. .
111 t easpoonf ul salt, .. 111 o::upful sour milk . , . 2 egg whites.
1/. teaspoonful o:;innaman ... 111 o::upful raisins ... 1/. o::upful
o::happed nutmeots,
Cream the butter Jnd brown SUgM, and ildd the egg
yolks and vanill,l ; beat well. Melt the baking chocolate
over si mmering w,lter, and add to the creamed mixture.
Rinse the chocol,lt e pan with thl' hot water and add to
the chocolate mixture. Then beat in the flour, sifted with
the baking sod,l .lIld salt, alternately with the sour milk.
Beat the egg whites until stiff, and fo ld into the chocolate
b,ltter. Reserve 1 % cupFuls boltter. Pour remdining batter
into 2 greased .md floured 8-inch layer p.lIlS. Stir cinnamon,
rai sins and nuts into reserved batter ,1Ild pour into J.
greJ.sed ,lnd floured 8-inch layer p,m, [!,lke in d modeTJ.te
oven (350 degrees) for about 30 minutes, When baked,
ice the cake ,Ill over with Fluffy Vanilla Icing (page 35)
and before Ihis is d ry sprinkle with Hers hey' s Milk Choco-
late Bar, finely grated ,
L(fl to right:
Old-Fashioned Cocoa Mill l Cflh,;
Htrshry's Special Cake;
Chowlale Crumb Cuke 21
COCOA POTATO CAKE
V2 (upful butter . .. 2 cupfuls granula ted suga r. 3 egg
yolks ... Vl teaspoonful vanil la ... dash of cinnamon ..
1 cupful hoI mashed potatoes . .. III cupful Hershey's
Cocoa . . . 2 cupful s fl our (all -purpose) .. 2 teaspoonfuls
baking powder ... 1/2 cupful milk.. III cupful chopped
nuts . .. 3 egg whi tes.
Cream thc butter and sugar together till very light.
Add the egg yolks, one at a time, bc.lting the mixture
well after each has been added. Blend in the vanilla and
ci nnamon, and gradually add the mashed potatoes. Sift
the cocoa, flour and baking powder toge the r; add al-
lern,ltcJy with the milk to the creamed mi xture. Stir in
nuts. Beal egg whites until stiff peaks form, ,lnd (old
into the chocolate batter. Pour into greased and floured
p,m ("13 X 9 X 2-inch). Bake in .1 moderate oven (350
degrees) 30 to 35 mi nutes. Ice with Chocolat e Nut Icing
(page 32).
MARBLE CAKE
l(. cupful buller ... 2 cupfuls gra nulo ted sugor .
teospoonful vonill o . 2lh cupfuls cake flour . 2V2
teospoonfuls boking powder.. I cupful milk. 5 egg
whil es, sliffly beolen . . 2 squores Hershey's Boking
Chocolale, melted.
ere.lIn Ihe butler well, '1dding sug,lT gradually, then
add the vanilla and cre.lm all togethC'r thoroughl y. Sift
the fl our with the baking powder twice. Add alternatel y
with the milk to the ot her ingredients. Beat hard, then
fold i n Ihe egg whites. Remove about 1 cupful of the
b.1l1er to a sccond bowl and to it add the me lt ed ba king
chocol.l te. Arr'lIlge the white batter in a well-greased .1Ild
floured loaf cake pan (l3 X 9 X 2-inch) occasionally
dropping in a spoonful of the chocolate batter. Stir just
a litt le: to produce a streaky effect. Bake in a moder,lle
oven (350 degrees) for 35 to 40 minutes. Ice with V,lnilla
Butler Icing (page 30) and pour Chocolate Glaze (page
37) over it by spoonfuls, streaking a little to resemblc
mMble.
22
RED DEVll'S FOOD CAKE
V2 cupful shortening ... 1 V .. cupfuls granulated sugar.
2 eggs, unbeolen ... 1 cupful boiling water ... III cupful
Hershey's Cocoa ... llh cupfuls coke flour O( JI!J cupfuls
flour (aU.purpose) ... I teaspoonful baking soda ...
1 teaspoonful salt ... I teaspoonful vanilla.
Cream shortening and sugar; add eggs, one at a time,
beating well after each addition. Then add ingredients
as called for and, after adding them all without stirring,
beat vigorously until smooth. Turn into 2 greased and
floured 8·inch layer pans. Bake in moderate oven (350
degrees) 30 to 35 minutes or until done.
COFFEE CHOCOlATE CAKE
4 squares Hershey's Baking Chocolate ... 2 eg9 yolks .
1 cupful SOUf milk .. . V2 cupful butter ... 2 cupfuls brown
sugor, pocked ... 1 teaspoonful vani 11 a ... 3
1
h cupfuls nour
(o11.purpose) ... 1 teaspoonful baking soda ... 1 teospoonful
boking powder ... 'h teospoonful solt ... 1 cupful cleor
block cofT"",.
Melt the b'lking chocol,lte over simmering water; add
the egg yolks, beaten with the milk, ,lnd cook till thick.
Then cool. Cream the butter and sugar together, add
the v,lnilla. Sift together the flour, baking soda, baking
powder 'lIld S;}lt , Jnd add ,ll iernately with the coffee 10
the cre,lmed mixture. Whip in the chocol,lIe mixture and
beal well. Pour into 2 greased and floured 9-inch cake
layer pans, and b,lke in a moderate oven (350 degrees) 30
to 35 minutes. When cool, split each layer in half and
fill with Chocolate Butter Fi ll ing (page 34) ,lIld ice with
Chocolate Butter Icing (page 34).
23
OLD-FASHIONED CHOCOLATE CAKE
3 ~ q u a f e s Hershey's Baking Chocolate ... 5 tablespoonfuls
hat waler ... Vl cupful buller ... J1h cupfuls granulated sugar
... 4 eggs, separated . .. 1
1
/, cupfuls sifted coke flour .. .
2 lecupoonfuls baking powder ... 'h teaspoonful salt.
'h cupful milk . .. I teaspoonful vanilla.
Melt the b.,king chocolate, cut into sm.,ll pieces, with
the hot water in top of double boiler over simmering
water. Cream the butter and sugar together well; add the
egg yolks, well-beaten, and whip thoroughly. Then add
the melted chocolate mixture, slight ly cooled, the flour
sifted with the baking powder .1nd salt, and the milk.
Fold in the stiffly whipped egg whiles and vanill,l. Pour
into a well-grc,lsed and floured pan (13 X 9 X 2-inch).
Bake in a moder.lle oven (350 degrees) 40 to 45 minutes
or until done.
THREE LAYER GOLD CAKE
(Jllustrated on cover)
1112 cupful$ granulated sugar, , . I cupful 4X sugar
(confectioners') .. , V2 cupful shortening, , . V2 cupful
butter. ,5 egg yolks, , . 3 cupfuls sifted flour (all ·purpose)
, , , 3 teaspoonfuls baking powder ... Vl teaspoonful salt
. I V4 cupfuls milk. , , I teaspoonful vanilla., 5 egg
whites,
Sift the granulated sugar and confectioners' sugar to-
gether into a large bowl. Cream well with shortening and
buuer. Add the egg yolks and beat well , Sift together the
flour, baking powder and salt and add alternately with
the milk and vanilla to the creamed mixture. Beat the
egg whites until stiff and fold into the batter. Pour into
3 greased and floured 9-inch c<lke pans, and b<lke in a
modcr<lte oven (350 degrees) for 35 to 40 minutes. Frost
with Three Llyer Chocol<lte Icing (page 31),
Old-FI15hiontd Chowlale C"kt 25
DEVILS' DELIGHT CAKE
4 squares Hershey's Baking Chocolate, melted . .. 'I:. cupful
brown sugar, packed . 1 cupful milk ... 1 egg yol k ...
Vl cupful butter ... V, cupful brown sugar, pocked ...
2 egg yolb . .. 2 cupful s sifted coke flour ... V4 teaspoonful
salt ... 1 teo spoonful boking soda ... 'Il cupful milk ...
1 teospoonful vanilla ... 3 egg whiles .. . lh cupful brown
sugar, packed.
Combine melted b.1king chocolate with ¥l cupful brown
sugar, 'I cupful milk ,md 1 beaten egg yolk, and stir
over simmering water until well blended. Cool slightly.
Cream butter, then add if! cupfu l brown sugar gr.a.dual!y,
while beating cons tantly. Add 2 egg yolks, well-beaten.
Sift flour, sal t and baking soda 3 times, and add to
creamed mixt ure alternately with Y.z cupful mil k, beating
thoroughly. Add chocola te mixture ,1Ild vanilla, ,1 nd beat.
Beat egg whites until fo.lmy; gr,lduall y add 112 cupful
brown sugar and beat until stiff. Fold into ba tt er. Pour
into 2 buttered and floured 9-inch round cake P,lIls. Bake
in a moderMe oven (350 degrees) for 35 minutes. Spread
layers and top with any favorite frosting, and cover
with thinly sliced or.lngcs sprinkled with minced nut-
meats ,lI1d minced ci tron or candied ginger.
SIMPLE COCOA LAYER CAKE
1/1 cupful butler ... 1114 cupfuls granulated sugar . . .
teaspoonful vanilla . . . 2 egg yolks .. . 2 cupfuls flour (011-
purpose) ... 114 teaspoonful salt ... 1/1 teaspoonful baking
soda ... l1f2 teaspoonful s baking powder ... 1/2 cupful
Hershey's Cocoa . .. 11;' cupfuls mi lk . .. 2 egg whites.
Cream butter, sugar ,lIld vanilla, ,lnd add the well-
beaten egg yolks. Sift the flour, salt, baking soda, baking
powaer and cocoa together. Add alternately with the
milk to the creamed mixt ure. Beat the egg whites until
stiff, and fold into the chocolate batter. Pour into 2
greased ,lI1d floured 8-i nch cake pans, and bake in a
moderate oven (350 degrees) 30 to 35 minutes. Put to-
gether and ice with Busy Day Cocoa Icing (page 35).
26
CHOCOLATE TOWN SYRUP CUPCAKES
'll cupful buller. . 1 cupful granulated sugar .. . 1
teaspoonful vanilla ... .4 eggs . .. 1 V ~ cupfuls flour
(o U.purpose) ... l;' teaspoonful baking soda . .. 1'/1 cupfuls
(I.pound can) Hershey's Chocolate flavored Syrup.
Cream the butler, sugilr and y,mill.) until light ,)nd
fluffy. Add the eggs, one at iI time, bc.lling well after
('Jeh dddition. Combine the flour ,lnd baking soda, ,llld
.ldd a!tcrn.:ately with the chocoJdl e syrup to the cre.lmcd
mixture. Pour the b,ltier into p.lpe r4 [ined muffin cups,
filling c.lch liz full. Bake in iI moderate oven (375 degrees )
for 20 to 25 minutes.
Yii/Ii: AbDul 30 fUll(11hs.
CHOCOLATE ICEBERG CUPCAKES
III cupful buller.. 1 cupful flne sugar (superfine) . ..
2 egg yolks .. . 3 squares Hershey's Baking Chocolate, melted
· .. 2 cupfuls sifted coke flour ... J/. teaspoonful boking soda
· .. I Vl teaspoonfuls boking powder ... 'I. teaspoonful salt
· .. l!J cupful milk ... I teaspoonful vonitro ... 2 egg whites,
beaten stiff ... shredded cocoonut.
Cre.un butter .lnd sug.lr together until light. /\dd egg
yolks and beat. Blend in melted baking chocol,lle. Sift
flour, baking soda, baking powder and salt together 3
times. Add flour mixture alternately with milk tu cre.1Tned
mixture, .md beat thoroughly. Add vanill,l. Fold in stiffl y
whipped whites. Pour into muffin tins which Ihlve been
lined with pape r b.lking cups, filling each lh full. B'lke
in a moderate oven (350 degrees) 15 to 20 minutes.
Spre,ld cupc.lkes with Vanilla Butter Icing (p.lge 30). Let
frosting be rough .mel uneven, .md sprinkle cupc<lkcs
with shredded cocoa nut, chopped into short lengths, so
th.lt cupc.lkes resemble ,1 frosty snow-covered iceberg.
Yi.-IIi: Ab,lUl 30 w/lmhs.
27
Icings 8l. Sauces
Chocolale Glllu (rugt J 7/
VANILLA BUTTER ICING
3 tablespoonfuls bu tt er ... " 12 cupfuls 4 X sugar
(confectioners '). . Jlh teaspoonfuls vanilla . .. 1 tablespoonful
milk ... 4 drops red food coloring'.
Bc.ll butter and sugar; stir in v.lnil la and milk. Bcat
until ici ng is smooth .md of spre.lding cOn5istency.
Yidl/: I cupful iriug or i'II ough fo r ou,' 8· or 9- ill (1I cah- Ill yer .
• Pill k 8I1/1,' r Irillg
AUNT JESSIE'S CHOCOlATE ICING
(Uncooked)
II. cup/ul butler. " 12 cupfuls 4X sugor (confectioners' ) ...
2 egg yolks . . . about 'h cupful milk or light cream ...
1 t easpoonful vanilla ... 2 squares Hershey's Baking
Chocolate, melted ... '/1 teaspoonful salt.
Crc.un butter; add sugar gradually, while beating con-
stantl y. Add egg yolks, milk or ere.lIn and vanill.1. Add
melted baking chocol.llc and SJIt, .1Iul be.l! thortlug!lly.
Be.ll 3 to 5 minutes or until of right conSistency to spread.
(This is a medium-d.lrk ic ing th;:; t dof' s not dry out even
when sever.,l d.1Ys old.)
Yi!'!rI: / 7.1 (llpf uls iri ll,\: or t uougl! fo r 1111 8- ar oJ -iu dl IIIYw
(II k.,.
CHOCOlATE BUTTER ICING
(Uncooked)
'I. cupful butter . .. 2 cupfuls 4X sugar (confectial, ers·! ...
2 squares Hershey's Baking Cho<.:olofc, melted ... 1 teaspoon·
ful vanill a .. . abou t 2 tablespoonfuls mil k o r light cream.
Cream butt er; add s ugar gradually, while bea ting con-
sl.ultl y. Add me lted baking choco!.\te, then add vanilla.
Thin wit h milk or cream unt il of right consistency to
spread. Spread on W.lrm cake. (This gives a rich icing of
medium col or ,md decidedly fudge- like consistency.)
Yi/·ld: I ~ CUP/Ills iciuS or I'uollgir for 1111 8- or 9_111 (1
1
Illyer
m k.,.
30
THREE LAYER CHOCOLATE ICING
5 squares Hershey's Baking Chocolate.. l lh cupfuls butter
... 3 egg yolks ... 2 teaspoonfuls vanilla ... 2 cupfuls
4X sugar (confectioners').
Melt thc b.,king chocal.lle in top of double boi ler over
simmering water. Cream the butler, egg yolks and vanil1.1
and slowly add bilking chocolate. Add sugar to make of
proper consistency for spreading. Yield: 211 cupfuls iring or
~ n o l j g h for II IIrrt(./ayer 8- or 9·ill(/' mi:t.
CREOLE ICING
tablespoonful softened butter ... II. cupful clear block
coffee ... 3 tablespoonfuls Hershey's Cocoa . .. pinch of
cinnamon ... 3
1
/. cupfuls 4X sugar (confectioners ' ).
Combine butter, coffee, cocoa and cilln.unon. Cr,ldthill y
ddd sug.u, bc.lli ng to spreading consistency.
Yiflrf: I ~ rupfuls icillg or mougll fo r (III 8· or 9·;"c/r Ill yrr m/.:r.
MOCHA COCOA FROSTING
III cupful bulle r . .. III tea$poonful yoni ll o .. . 3 cupfuls
.4X sugar (confect ioners·) . .. Ih cupful Henhey' $ Cocoa ...
lJ. teaspoonful salt .. . about rh cupful black coffee.
Cream butter thoroughly; .1dd vani lla. Sift SUgM, cocoa
and s.llt together. Add J.lternately with coffee to butter,
beating to spreading consistency. Spread on w.um cJ.ke.
Yif/,i: H4 Cl/ Jlfrds ;eiug II f (/Iouglr for /111 B· Of 9-illdr lilyrr w/.:r.
BIITER CHOCOLATE BUITER ICING
Vl cupful butt er .. . 2 cupfuls 4X sugar (confedionen· ) ...
2 tablespoonfuls light cream ... .4 squares Hershey's Baking
Chocolate, melted.
ere,lIn butler ,md sugar together; add cream and beat
well. Gr.ldually add melted baking chocolate, .Hld beat
thoroughl y to reach spreading consistency. (Addit ional
cream ma y be needed.)
Yirltl: .2 (ljpfll ls icing Of mOllgl1 for 1111 8· or 9-ill dr /llyrf cakt.
31
CHOCOLATE NUT ICING
It. cupful Hershey's Cocoo . .. 6 tablespoonfuls boiling water
... III vanilla . .. 3 cupfuls 4X sugar
(confectioners') . . . Ifl cupful chopped nuts .
Combine the cocoa ilnd boi ling water; add vanilla .1Ild
sugar gradually. Beat unt il mixture re.1Ches spreading
consistency. (Additional boil ing Willer milY be needed.)
51ir i n nuts.
Yit Jd: J (up/III irillg or t l1 0ugh fo r Il /J X 9 X 2·incn IOIl I
( Ilkt.
FLUFFY CHOCOLATE ICING
cupful granulated sugor .. . 1 cupful waler . .. pinch creom
of lortor ... 2 egg whites .. . It. cupful Hershey's (oeoo ...
VI teaspoonful vanilla.
Dissolve the sugM in the water, ,md add the cream of
tartar. Boil to the soft · ball stage. (A small amount of mix-
ture forms iI soft ball when dropped into cold waler,
234
0
F.) Beat egg whites until very st iFf, then pour syrup
in thin stream over them, beating al! the time. Cont inue
to beat unt il frost ing is cool and of right consistency to
spread, about 10 minutes. Carefully fold in cocoa .md
v,ltlilla. .
Yir/d: About 2 11 cupfuls ici ng or tnough for an 8· or 9· in(/!
Illyrr cal'"
COCOA PEPPERMINT ICING
III cupful buller .. . cupful Hershey's Cocoo ... cupfuls
(l.pound boX}4X sugor (confectioners') .. . 7 toblespoonf uls
milk ... I teaspoonful vanilla ... 1 tablespoonful (rushed
peppefmint candy.
Melt the butter in a silucepan; add the cocoa and heat
I minute or until smooth, stirring constantly. Altern.:Jtel y
add sugar and milk, beating to spreading consistency.
Blend in vanilla ,lnd peppermint candy.
Yifld: AbDul wllfuls icillg or mou,'.!/I for lUI 8- or 9-il1(/1
IlIytr f ake.
32
Top 10 bollom:
C/lOco/air Nul Iciug;
FluRy (hoeD/air IciNg:
COWfI PtPllrrmill1 Irillg
-
CHOCOLATE BUTTER FILLING
2 tablespoonfuls buller ... 12h cupfuls 4X $ugor
(confectioners') . .. 2 squores Hershey's Boking Chocolate,
melted .. . I tablespoonful water . .. '/2 teaspoonful vani lla
... IIJ cupful heavy cream, whipped ... 1/. cupful chopped
nulmeols . .. ,/. cupful chopped maroschino cherries, dra ined.
Credm the butter ilnd s ug,lr, then add Ihe melted
baking chocolate, water and vanilla, and cream all well.
Then fold in the whipped cream and the nuts and cher·
ries. Spread torte·style between layers of chocolate or
white cake after they have cooled.
Yidd; About 1 fUllflll filling.
CHOCOLATE BUTTER ICING
3 squa res Hershey's Baking Chocolate ... 6 tablespoonfuls
butter . .. 2 egg yolks .. . I teaspoonful van illa . . . 1 cupful
4X sugar (confect ioners' ).
Melt the bdking chocolate in top of double boiler over
si mmering wdter. Credm the butter, egg yol ks and v<ln illd,
dnd slowly ddd melted baking chocolate. Add sug<lr to
make of proper consistency for s preadi ng.
Y ield: I ~ CIIpfllls ici ug or ii/oJ/gil for- 1/1] 8- or 9-i nd / Ill y .. r wh.
MOCHA ICING
5 tablespoonfuls buller .. . I egg yolk ... 3 tablespoonfuls
Hershey's Cocoa ... 21/1 cupfuls 4X sugar (confectione rs') ...
3 tablespoonfuls strong block coffee (2 teaspoonfuls instant
coffee and 3 tablespoonfuls hot water) ... 1 teaspoonful
vanilla.
ere.lm the butter, ,md ,l dd the egg yolk. Add the
cocoa. Add sugar gradu"lly to the butler mixture, .II·
ternating with the hot coffee. CrCdm well and flavor with
vanili.l. Add more sugM if necess.uy.
Yield: 1!1 (II1'fllls icillg or f lllWgil for lUI 8- or 9-illcll Illyer Wkf.
34
BUSY DAY COCOA ICING
6 toblespoonfuls boiling woler . . . 1/. cupful butler .. .
2 teaspoonfuls vonilla ... Ih cupful Hershey's Cocoa .. .
3 cupfuls 4X sugar (confectioners') .
Add boiling water to butter. Add vanilla dnd cocoa.
Beat and, when well blended, add sugar. Be.,! until smooth
,1Ild creamy adding additional liquid, if necessary, until
of right cons istency to spread. Spread on warm cake.
(This is a good inexpensive and quick chocolate icing
with dark chocolate color. It keeps well for several days
without hardening.)
Yield: Abol41 2 wpfilis icing or I'liougil to geruroll5/y ice fill 8-
or 9-;lIcll laya (like.
FLUFFY VANILLA ICING
cupful granulated sugar .. . 1 cupful waler ... pinch cream
of tartar .. . 2 egg whites . .. Vl teaspoonful vanilla.
Dissolve the sugar in the water, and add the cream of
tartar. Boi l to the soft-b,lll stage (234
0
F.). Beat egg whites
until very stiff, then pour syrup over them, beating all
the time. Add the vanilla, and continue to beat until
frosting is cool and of right consistency to spread.
Yifld: About 311 (Hllf/lls icillg or mough fo r threr 8- or 9-iuch
({Ike Illyers.
ICING FOR CHOCOLATE MIDGETS
cupful 4X sugar (confectioners') ... 3 toblespoonfu ls
Hershey' s Chocolote Flavored Syrup ... ifa teospoonful
vonillo ... obout I teospoonful milk.
Mix the sugar and chocolale syrup together, ,1Od add
the vanilla. Add enough milk to make of proper spreading
cons istency.
Yield: .y. wpful ici11g or i'uo ugh for all 8- or 9-iuch cakf /ill/fr.
35
MARSHMALLOW PEPPERMI NT ICING
2 tablespoonfuls wa ler ... 'h cupful gronuloled suga r .. .
I egg whi le, beolen stiff ... l / ~ cupful marshmallow whip .. .
few gra ins salt ... '/. teaspoonful pe ppermint extract ...
few drops red food coloring.
Boil w.lter .md suga r together until it forms a soft b,lll
in cold wat er (234" F.). Slowly pour hal syrup over
beaten egg white, beating constantly. Add m.ushmall ow
whip, salt, extract and food coloring; beat unti l cool.
Yit/d: 1 ! ~ (up{lIls icing or tnough for a J3 X 9 X l.irulr
loaf rakt.
CHOCOlATE SOUR CREAM
FILLING AND ICING
2 cupfuls granulated sugor ... 6 tablespoonful s Hershey' s
Chocolote Fl avored Syrup ... ~ I l cupful sour crea m (dairy)
... 1 teospoonful vanill o.
In a saucepan, combine the sugar and chocolate syrup.
When well mi xed, il dd t hc sour cream, a nd cook over
medium heat to t he soft·ball stage (i 34° F:j. Remove
from the fi re; add v,mill a a nd beat until thi ck enough to
spread. Add nuts of any k ind for va ri ety.
Yitld: ,11 cupfuls icing Dr mougli for A 13 X 9 X 2·jlrrJr mh.
COCOA CREAM FILLING
2 tablespoonfuls butter ... Yl cupful light cream ...
112 cupful granulat ed sugar ... I/. cupful Hershey's Cocoo ...
It. teaspoonful va nilla.
Mel t t he butter over hot wate r. Add t he crea m, sug.u
,1Od cocoa, and cook 1 minute. Cool. add vani lla and
bea t until of the right consistency to spread.
Yif/d: AbDul ~ ~ CIIpful filling Dr enougli for an 8- or 9·inrll
Illyn mh.
36
Ltll 10 right:
Cocoa Fudgt SAua;
Cocoa Choeo/alr Smut;
Almond Bar (/Ioeo/atr SAua .....
..
, _4 . '
-. -
'.
'.
--
-. ' .--:.00:. ... :..
- '.
- ... - .....
CHOCOLATE GLAZE
squore Hershey's Baking Chocolate ... 112 teaspoonful butter.
Melt the b'lking chocolate and butter in top of double
boiler over si mmering water. Use as a lOp [,lyer over
white icings, orange icings, butterscotch or other icings.
CHOCOLATE GELATIN SAUCE
leospoonfuJ g ranulated gel a ti n (unflavored) ...
2 tablespoonfuls cold water . 1 cupful gronuloted sugar ..
113 cupful Hershey's Cocoa . . . III cupful water ...
1 teaspoonful vanilla . . . 1/. tea spoonful salt.
Soak gelatin in cold waler 5 minutes. Combine sugar,
cocoa and l/.l cupful water in saucepan. Blend, then boil
3 minutes, slirring constantly. Remove from heal and
add softened gelatin to hot syrup. Stir until dissolved.
Add vanillJ. .lOd salt. Serve hoi or cold over ice cream
or desserts. If covered, it will keep well.
Yield: J fIIl'flll , ali a .
COCOA CHOCOLATE SAUCE
fl. cupful butter ... 2 squares Hershey's Baking Chocolate.
2 tablespoonfuls Hershey's Cocoo ... lh cupful granula ted
sugar.. 111 cupful lighl cream . . . I teaspoonful 'Ionil la.
Melt the butter and baking chocolate over simmering
water, then add the cocoa and sugar; cook for 5 minutes.
Stir in the cream and vanilla; simmer till blended. Serve.
Yield: leu/Ifill slluee.
CHOCOLATE HARD SAUCE
2 tablespoonfuls buHer ... 3 tablespoonfuls Hershey's
Chocolote Flavored Syrup . .. lJ:. cupful 4X sugar
(confectioners') .. . few groins solt ... 1/2 teaspoonful vani ll a.
Cream butter; add chocolate syrup gradually. Blend in
sugar, salt and vanilla, beating constantly. Chill. Serve
over hot desserts.
Yield: J1 wpful S i ! u ( ~ .
COCOA FUDGE SAUCE
lh cupful Hershey's Cocoa . .. 3/. cupful granul ated sugar .
Ih teaspoonful soU . . 1 tablespoonful cornsta rch .
Ih cupful light corn syrup ... Ih cupful milk . .. 2
tablespoonfuls butter ... 2 teaspoonfu ls vanil la.
Combine dry ingredients in saucepan. Add corn syrup
and milk, and blend thoroughly. Bring 10 a boil, boil 5
minutes. Remove from heat; stir in butter and vanilla.
Cool, withoul stirring, until pan feels warm to h,'nd. Serve.
Yidrl: 111 {l/pfllis sallct.
ALMOND BAR CHOCOLATE SAUCE
4 Hershey's Mil k Chocolote Ba rs with Almonds ( 1.05 ounces
each) ... Ih cupful hat water.
Melt milk chocol.,le bars in top of double boiler over
hot, not boiling, water. Add hot waler, all at once, and
slir to blend until smoolh. Serve as a hot topping.
Yield: ~ f lip/ III sall ee.
38
CHOCOLATE MARSHMALLOW SAUCE
2 granula ted sugar . .. 1 cupful boil ing waler . . .
cupful Hershey's Cocoa ... I teaspoonful vanilla .. .
Vl cupful shredded fresh marshmallows (Vl cupful miniature
marshmallows).
Cook $ug.u and water in saucepan to 220
0
F. Remove
from heat; stir in COCQ,l , vanilla and marshm.ll!ow5 until
melted. Cool, without slirring, until bottom of pan just
feels warm to h,ltld. Beat to thicken and serve Wi!rm
over ice cream.
Yir/d: 2 (111'[11/; 511 I1 fl'.
CLEAR COCOA SAUCE
1/4 cupful Hershey's Cocoa. 1 tablespoonful cornstarch .
J/. cupful granulated sugar ... dash of solt ... 1 fl. cupfuls
hoi water .. . I tablespoonful butler ... 1 teaspoonful
vanilla.
Mix together the cocoa, cornstarch, sugar ,md salt. Pour
the hot water over the mixture, and cook over medium
heat, stirring constant ly, till clear, thick <ll1 d smoot h. Add
the butter ,lnd vanilla, and serve hot with any desired
pudding or icc cre.1m.
Yield: Cllpfuls SIWCI'.
CHOCOLATE CARAMEL SAUCE
cupful brown sugar, packed ... dash of salt ...
3 tablespoonfuls waler ... cupful Hershey's Chocolate
Flavored Syrup .. . 1 tablespoonful butter . .. 1 tablespoonful
cornstarch ... 1 cupful hot water ... V, teaspoonful vanilla.
Cook the suga r and salt with 3 tablespoonfuls water
to a light cara mel brown. Remove from heat; add choco-
late syrup, then the buller and cornstJ.rch, mixed to a
paste, .md the hot water. Cook over direct heat until
thick (220' F.), .1bout 15 minutes; add v,mil!.,. Serve with
cottage pudding or any hot dessert. Thi s s,llIce is very
nice with icc cre.lm.
Yield: 1 CIIpflll saua.
39
Pies
Choco/al r Chiffon Pit (pagr 42)
CHOCOLATE CHIFFON PIE
tablespoonful granulated gel a tin (unfl a vored) ..
3 tablespoonfuls cold water ... 1 cupful (6·ounce package)
Hershey's Baking Chips ... 112 cupful milk
III cupful granula ted sugar ... V2 teaspoonful sa lt ...
'/. cupf ul mil k.. 3 egg yolks. 1 teospoonful vanill a
3 egg whiles.. IJ. teaspoonful cream of ta rl or .
1/3 cupful granulated sugar ... 9-inch baked pie shell.
Soften the gelatin in the cold wa tN. Melt baking
pieces with Vz cupful mi lk in saucepan over low fi r(',
stirring const.mlly, until pieces are melted ,md mixture
is smooth. Remove from fire; stir in the If.l cupful sug.u,
salt, '* cupful mil k, softened gelatin mixture and egg
yolks, slightly beaten. Return to fire and cook, slirring
constantly, until mixture thickens. Remove from fire and
,ldd ",milla. Pour into bowl and press w,l xed P,lPcr di-
rectly onto fill ing. Cool. Chill until mixture begins to
thicken. Be.lt egg whites with cream of tartar unti l frothy.
Gr,ldually add Ih cupful s ugar and beat until stiff pe,lks
form. Carefully fold gelatin mixture into egg whites.
Pour into baked pie shel l. Chil l. just before se rving,
garnis h with whipped cream if desired.
CHOCOLATE BROWNIE PIE
3 eggs. 'll cupful butt er. . 1 V2 cupfuls gran ul a ted sugar
.. J/
4
cupful sifted flour (a ll .purpose) ... 1,1, teaspoonful salt
3 squares Hershey's Baking Chocolate, melted .
IIJ cupful mi lk. . 1 teaspoonful vanill a.. I cupful chopped
nu ts.
Be.]t the eggs until very light. Cream the butter, and
add the sugar gradu.l lly, beating until light and fluffy.
Sift the (Jour .md the salt; sel aside. Then add the
cooled melted baking chocolate and the be.lten eggs to
creamed mixture. Add the flour mixture alt ern,lIel ), with
the milk to whi ch the V.lllill,l has been added. Then slir
in the nut s. Pour mixture into a greased 9-inch pie p.m.
Bake in a modera te oven (375 degrees) for 45 to 50 min-
utes. Serve the pie topped wi th ice cream or whipped
cre.lm if desired.
42
Ch o((l lul e BlIllrrsroldr Pi f
CHOCOLATE BUTIERSCOTCH PI E
J/4 cupful brown sugot, pocked ... VJ cupful flour (oil.
purpose) ... 'IJ teaspoonful solt ... 2V2 tupfub milk .. .
6 tablespoonfuls Hershey' s Chocolate Flovored Syrup .. .
2 egg yolks, well-bealen ... 2 tablespoonfuls bull er .. .
III teaspoonful vanilla ... 9·inch baked pie shell.
Thoroughly combine sugar, flour and Sollt. Stir in the
mil k, chocal.lle syrup and beaten egg yol ks. Cook over
medium heat until thick, stirring constant ly. Remove from
fi re; blend in butter ,lnd vanill.l. Pour into b.lked pie
shell; cool. Chi ll in refrigerator. Serve wit h sweetened
whipped cream if desired.
CHOCOLATE CREAM PIE
2111 cupfuls milk.. 3 squares Hershey's Baking Chocolate,
melled ... 2 tablespoonfuls flour (all-purpose) .
3 tablespoonfuls cornstarch ... 1 cupful granulated sugar.
III teaspoonful solt. 4 egg yolks, slightly beaten
2 loblespoonfuh butter ... 1112 teaspoonfuls vanillo ...
9·jnch boked pie shell ... 4 egg whites ... V: teaspoonful
cream of lorlar .. V, cupful granulated sugar.
Sc.lld 2 cupfuls milk with melted baking chocolate in
top of double boiler over simmering water, stirring until
smooth. Sift flour, cornstarch, I cupful sugar and salt
twice. Mix with remaining lfl. cupful of mil k. Add to
chocol,He mixture, stirring cons tantly, until thicke ned,
Cook 10 minutes longer. Remove from fire; gr.1dually add
some of chocolate mixture to beaten egg yolks .1nd return
to double boiler. Cook 2 minutes longer, slirring occa-
sionillly. Remove from fire; add butter and vanill.l. Pour
into baked pie shelL Cover with meringue made by beat-
ing egg whites with cream of tilrtar until frothy. Grildually
add 'h cupful sugar (a tablespoonful at .1 time), beating
until stiff. Brown in hot oven (425 degrees) ilbout 5
minutes. Cool to room temperature. Chill; serve cold.
CHOCOLATE RAISIN PIE
'll cupful Hershey's Boking Chips ... I 'h cupfuls
seedless roisins ... I cupful light cream ... '/4 cupful buHer
.. 1 teaspoonful yonillo .. 3/4 cupful gronulot ed sugar
.. 3 toblespoonful s cornstorch ... If, teaspoonful sa lt .
v. teaspoonful cinnamon . 2 eggs . 9-inch unbaked
pie shell.
PI,K£! baking pieces, r.lisins, cream and butter in iI
heavy s.lucepan. Stir over low fire until baking pieces
and butter arc melted. Remove from fire and stir in
vanill.1. Mix together sug.1f, cornstMch, salt and cinn.lmon.
Stir into raisin mixture. Beat eggs well with rotary
beater until fo.lmy and stir in. Pour into unb.lked pie
shell. spreilding raisins evenly over bottom. B.lke in
moderate oven (375 degrees) for 40 to 45 minutes or
until set. Cool. Top with whipped cream if desired.
44
TO/l fo hoI/ om:
COCOA C mlill Pif;
C/loeO/lllr CreAI1J Pi r;
GroW/IIII' RAisiu Pi,'
COCOA CREAM PIE
If. cupful Hershey's Cocoa ... J/, cupful granulated sugar . .
3 tablespoonfuls cornstarch ... V. teaspoonful solt ...
2 cupfuls milk .. . 2 egg yolks . . . I tablespoonful buller .. .
1 teaspoonful vanilla . . . a·inch boked pie shell . . . 2 egg
whiles ... '/. teospoonful cream of torlor ... V. cupful
granulated sugar . .. '/2 teaspoonful vanilla.
Mix together COCO.1, 3,4 cupful sugar, cornstMch anll'
salt in a saucepan. Gradually stir ill milk, mixing well
until smooth. Cook over medium heal until filling thickens,
stirring constantly. Boil 1 minute .md remove from heat.
Slowly stir about half the chocolate mixture into sl ightly
beaten egg yolks. Then blend into hot mixture in sauce-
pan. Boil 1 minute more, stirring constantly. Remove from
heat and blend in butter and vanilla. Pour into b.lked pie
shell, and cover with a meringue made by be.lting the
egg whites with cream of tartar until foamy. Add 4 table-
spoonfuls of sugar gradually and be,lt until stiff peaks
hold. Flavor with Ih teaspoonful vanilla. Pile onto pie and
brown in hot oven (400 degrees) 8 to 10 minutes.
TRIPLE CHOCOlATE PIE
tablespoonful granulated gelatin (unflavored) ... l!J cupful
granulated sugar ... I/. teaspoonful salt . . . 1 cupful milk ...
3 egg yolks, beaten ... 3 squares Hershey's Baking Chocolate
I teaspoonful vanilla ... 3 egg whiles ... 1/. teaspoonful
cream of tartar . . . 1/. cupful granulated sugar ... I cupful
whipping cream, whipped ... 9-incn baked pie snell.
Mix together gel.ltin, ¥.J cupful sugilr and salt in a
saucepan, ilnd then blend in the milk and beaten egg
yolks; .ldd the baking chocolate. Heat slowly, stirring
constantly, over medium fire until chocolate is melted
and the mixture thickens slightly. Pour into ., large bowl
and add vanilla; stir until smooth and blended. Cool.
Chill until mixture mounds.
Beat the egg whites with cream of tartar unti l fo"my
in .1 small bowl. Gr.1dually add the 1.4 cupful sugar ilnd
beat until the meringue stilnds in stiff peaks. Beat the
cooled chocolate mixture until smooth, then fold in the
meringue and then fold in half the whipped cream. Pour
into baked pie shell. Chill several hours or until firm
enough to cut. Garni sh with remaining whipped cream.
46
MARBLE-TOP CHOCOLATE PIE
Ih cupful granulated sugar.. I tablespoonful granulated
gelatin (unflavored) ... dash of soli . .. 1 cupful milk.
2 egg yolks, beaten ... 1 cupful (6·ounce package)
Hershey's Baking Chips .. . 1 teospoonful
vanilla ... 2 egg whiles . . . 11. cupful granulated sugar.
1 cupful heavy cream ... 112 teaspoonful vanilla . .
2 tablespoonfuls 4X sugor (confectioners') ... 9-inch baked
pie shell or crumb crust.
In a heavy saucepan, combine thc 'h. cupful granulated
sugar, the gelatin .md salt. Stir in the milk and egg yolks.
Cook and stir over medium fire till mixture just begins
to boil. Do not boil. Remove from fire, and add baking
pieces, thcn stir until melted. Add the vanilla. Cool and
then chill mixture til! set. Beat egg whites till foamy,
then gradually add the % cupful granulated sugar, beating
till stiff peaks form. Whip the cream till stiff, then add
the vanilla and 4X sugar and blend. Beat the chilled
gelatin mixture until smooth. Then (on low speed of
mixer) fold the stiffly beaten whites into the gelatin mix-
ture. Alternately layer chiffon mixture and whipped cream
into a 9-inch baked pie shell or crumb crust. Then swirl
the knife through the pie to give it a marbled effect.
Chill till firm.
CHOCOLATE PIE SHELL
113 cupful shortening . . . 1 cupful sifted flour (oil-purpose) .
1/. teaspoonful solt . .. 1 Hershey's Special Dark Bar
( 1.05 ounces), groted . .. 3 to 4 tablespoonfuls water.
Cut the shortening into Aour and salt in a bowl. Stir
in semi-sweet chocol.1te and then sprinkle water over.
Mix lightly, just until dough holds together. Roll out and
line a 9-inch pie plate; Aute edges. Bake in a hot oven
(450 degrees) for about 12 minutes.
47
Desserts
Old-Fashioned C/ww/aie lee Cream (page 50)
OLD·FASHIONED CHOCOLATE
ICE CREAM
2 tablespoonfuls granulated gelclin {unflavored} ... 1Jl cupful
cold water. 1 cupful rich mil k ... I Vl cupfuls (I-pound can)
Hershey'S Chocolate Flavored Syrup ... 3/4 cupful granulated
sugar ... few grai ns solt . . . 1 pint light cream ... 1 pi nt
heavy cream ... 2 tablespoonfuls vani ll a.
Allow the gel.} lin to soak in the water in d saucep,ln
for 5 minutes. Add the milk .md he,ll, s tirring until the
gela tin is dissolved. Remove from he,ll .md ,ldd the choco-
late syrup, sug,lT and salt. Cool. Add the creams and the
vanilla. Freeze in a crank freezer. (See freezing instructions
with the Chocol.lte Custilrd Ice Cream, oppos ite.)
Yield: 4 fputr!;; jn' cr,'III1!.
VMillliOlI: Dissolve 14 cupful crushed peppermint candy
with the gelatin or ,ldd II! te,lspoonFul peppermint extr,lcl
when adding v.ulill.l.
CHOCOLATE ICE CREAM
2 squares Hershey'S Baking Chocolate .. , 1 cupful sweetened
condensed milk, .. 1 cupful water, . , V" teas poonful vanilla
.. . 1 cupful heavy cream, whipped.
Melt the b.lki ng chocolate in ,\ double boiler over
simmering w.ller, Add the condensed milk, and sti r ove r
boil ing water for 5 minutes. Add the w.lter and blend
well. Cool, thell add v,lnilla. Fold in Stiffly whipped
cream. Pour inlo ,\ chi ll ed pan (8 X 8 X 2-inch) .1 11d
place in freezer ,md freeze. Serve individually with f,mc),
waFers .
Yirld: 6
50
CHOCOLATE CUSTARD ICE CREAM
2 cupfuls granula ted sugar . .. 'h cupful flour (oll·purpose)
... ifa teaspoonful salt ... 2 cupfuls rich milk . .. 4 squares
Hershey's Ba ki ng Chocolate ... 2 eggs . . . 4 cupfuls light
cream .. . 2 tablespoonfuls vanilla.
Combine the sugdT, flour and salt in top of .1 double
boiler. Add the milk gr"dually .lnd then add Ihe baking
chocolate. Cook over the boiling water, sti rring con-
stantly, until thi ck, then cook 10 minutes longer, stirring
occasion.,lly. Stir a small ,lmount of cooked mixture into
slightly beaten eggs. Return to the double boiler .md
cook 3 minutes longer. Coo!. Add Ihe cream and the
vanilla. Chill mixture, then freeze.
To freeze, fill the chilled container lh full with ice
cream mixture. Cover tightly .1nd set into freezer tub.
(For .H1 electri c freezer, follow manufacturer's directi ons.)
Fill lub with altern.lle 3-inch layers of crushed ice .lnd
I PMt rock 5.111. Turn the handle slowly for 5 minutes.
Turn rapidly until the handle becomes diffi cult to turn
(about 15 minutes). Remove the dasher and pack down
ice crealll and cover with w.lxed p,1per. Again put the
lid on top and fill opening for dasher with cork. Rep,lCk
freezer in ice using 4 pMts crushed ice and I pMI rock
salt. Cover with paper or cloth. Let ripen 2 to 3 hours.
Yield: 4 qUllrl5 iu
COCOA CREAM TAPI OCA
cupfuls milk ... 3 tablespoonfuls granulated sugar ...
teaspoonful salt ... 6 tablespoonfuls Hershey"s Chocolate
Floyored Syrup ... II. cupful quick·cooking topioca ...
112 teaspoonful yonillo . . . heavy cream.
Bring milk to boiling point; add sugar, s,1lt, chocolate
syrup ,I\ld sti r in tapi oc,l. Cook ove r boiling water till
dear and we]! done. Add vanilla; cool .1 nd pour into
scrving dishes and prcss waxed paper directly onto surf,lce
of pudding. Chi]! and top with he.lVY ere.lIn, sweetened
Jnd whipped.
Yitld: 8 10 /0
51
CHOCOLATE CORNSTARCH PUDDING
3 squares Hershey's Baking Chocolate. . 3 cupfuls rich
milk. 1 cupful granulated sugar. . 1 / ~ ClJpful cornstarch
1 f ~ teaspoonful sal! . 1 tablespoonful butter
1 teaspoonful vanilla.
Melt baking chocolate in double boiler over simmering
water, ,md add milk. Stir until well blended. Combine
together the 5Ug.u, cornstarch and salt, .1nd add a small
amount of hot chocolate mixture, stirring vigorously.
Return to double boiler ,md cook until thickened, stirring
constantly. Cook 20 minutes longer. Add butter and
vanilla. Spoon into serving dishes and press waxed paper
directly onto surface of pudding. Cool and chill. Serve
with sweetened whipped cream if desired.
Yield: 6 smJings.
CHOCOLATE BREAD PUDDING
cupful (6-ounce package) Hershey's Baking Chips.
3 cupfuls milk .. Ih teaspoonful salt ... 4 egg yolks
... J/. cupful granulated sugar ... 1 teaspoonful vanilla
.. a slices dry bread .. V, cupful braken nuts ... 3 egg
whites ... V ~ teaspoonful cream af tartar. . . Ih cupful
granulated sugar.
Melt the baking pieces in 1 cupful milk over medium
heat. Stir in the remaining 2 cupfuls milk and reserve.
Combine together the salt, egg yolks, -% cupful granulated
sugar and vanilla, and stir in reserved mixture. Trim
crusts from bread and cut slices into Ih-inch cubes. Place
cubes into llh-quart c.1sserole. Pour custard mixture
over the bread cubes, being sure that all the cubes are
saturated, and then blend in the nuts. Set the cas-
serole in pan of hot water. Then bake in a moderate
oven (350 degrees) for 1 hour. Beat the egg whites and
the cream of tartar until frothy. Gradually add the II.!.
cupful granulated sugar, and be.lt until the meringue is
stiff. Spread meringue on casserole, brown delicately in
the oven. Serve warm or cold.
Yield: 14 servings.
ClWW/llte ConrslllNh Plldding
53
ANGEL CHOCOLATE PARFAIT
v ~ teaspoonful granulated gelat in (unflavored) . . .
2 toble5poonfuls cold water . . . 1 cupful water . . . 1 cupful
granulated sugar .. . 2 egg whiles, beaten stiff . .
1/. teaspoo nful salt .. . 2 squares Hershey's Baking Chocolate,
melted . .. 1 teaspoonful vanilla Of III teaspoonful almond
exlract .. . 1 cupful heavy creom, whipped.
Soak gc l.l lin in the cold \V,lt er for 5 minut es. Boi l the
I cupful of waler with 1 cupful suga r until it spins .,
thrc<ld (240" F.J, Add di ssolvcd gel,'lin. Pour syrup in ,1
fine slre,'1ll over egg whites, stiffly whipped with the
salt. Keep be"ting continuously, while adding melted
b,'king chocolate, ,lOd "dd flavoring. Fold in stiffly whi pped
cr('.un. Pour into chilled pan (8 x B X 2-inch) and freeze
without stirring. Scrve in t,ll1 pMFait gl'155c5 ,md g.1rni sh
with whipped crea m ,Illd cherry,
Yii,liI; 4. 5!,rt1i 'lgS.
CHOCOLATE FLOATING ISLANDS
pi nt milk .. . 1 square Hershey's Baking Chocolate, melted
'12 cupful granulat ed sugar . . . !fe t easpoonf ul salt .. .
4 egg yolks . .. 'll teaspoonful vanilla ... 3 egg whi les . . .
'/. teaspoonful creom o f tartar ... II. cupful granulated sugar.
Scal d the mil k in a double boiler; add the melted bak-
ing chocol.lle and blend. Combine the '12 cupful sugar
and sal t, ,lnd stir into the milk. Gradually stir h'llf of
the chocolate mixture into the slightly be.llen egg yolks.
Return to the double boiler .lnd cook over simmering
waler, stir ring constant ly unti l thi ck enough to mask the
spoon. Add the vanill.l, then pour into a serving casserole
dish. Cool, and then chill.
For the Flo.lI itlg Is!.lnds, beat the whites of the eggs
and the cream of tartM until very stiff, .1dding " t,1ble-
spoonfuls of sugar. Drop the egg whites onto the cus tard.
Place the cust.ud dish in a pan of ice w,lt er and put the
whole into .1 hot oven (425 degrees) just long enough
to brown the tips of the meringue. Serve immediately.
Yield: 10 si r t' ings.
CHOCOlATE TRIFLE
Prepare the chocol.lle cust Md .l S for Chocolate Floating
lslands (above) .md cooL line .1 g, !ass serving di s h wit h
lady ringers, spread these with .1 thin 1.1yer of pineapple
or or.lnge m.lrm.11ade ,md cover with .1 second layer of
lady (ingers. Pour the custard in (J.feFully .md le.lYe for
,m hOllr, then cover the top of t he custa rd wit h meringue
(made from the 3 egg whites, !A te,1spoonful ( re,1I11 of
tartM beaten until stiff, ,ldding IA cupful gr,1nuiated s ugar;
cover the top of trifle with meringue) . Set serving dish
in a p.m of ice w.lIe r and brown delicately in a hot oven
(425 degrees) for .1 f('w minutes. Chill .1nd se rve.
Yiel d: 12 servings.
Lefl ID riglll:
Angel C/wwlale Parfail ;
ChDw/ale Trifle;
Chow/ufe Floalil!g Is!rmds
55
STEAMED CHOCOLATE PUDDING
2 squares Hershey's Baking Chocolate . . 1 egg .. . ]/4 cupful
granulated sugar . . . '11 cupful milk ... 2 tabl espoonfuls buller,
me lt ed .. . I cupful flour (oil-purpose ) ... lloblespoonful boking
powder . . . If. teaspoonful 5011 . .. III teaspoonful vonilla.
Melt the b,Jking chocolate over s immering water. Beat
the egg and sugar well; add other ingredients and melted
b,\king chocol,lte. Turn into ,1 wel!-gre.lsed mold 'lnd
slC,lm for H I
Z
hours. (p1,lee Tack in large s,lUcepan and
pour boiling water int o pan up to level of rack Place
mold with pudding on r,lCk. CoveT saucepan and keep
water bOiling over low heill to s lC,lm pudding.) Serve
with Chacol,lIe H.lrd Sauce (p,lgC 38).
Yi,' /d: 14 5!'rllitlgS.
BAKED CHOCOlATE RICE PUDDING
111 cupful regula r rice ... I cupful woter . . . % cupful
granulated sugar ... I tablespoanful corns tarch ... Vl cupful
Hershey's Cocoa . .. dash of salt ... 2112 cupfuls milk .
2 egg yolks . . . 112 cupful raisins ... 2 egg whites
If ... cupful granulated sugar.
Sl ir together the rice .md water in a s.lucepan. Heat
to boiling, stirring once or twice. Red uce heat and cover
and simmer 14 minutes without removing Ihe cover or
stirring. All the water should be absorbed. Blend % cupful
SUg,lf, the cornstarch, cocoa and 5.11 1. Add the l6 cupful
milk to mixture .lnd stir to form a paste, then .ldd re-
m"in ing milk. Add beaten egg yolks and be.l! with a
rotary beater. Slir in rice and rai sins. Pour into ungre.lscd
1l6-qu.u1 c.l sserole.
Place c.lsserole in pan of very hot water. B.lke in it
moderate oven (350 degrees) fat' "bout -J I ~ hours, stirring
occasionally, or until the pudding is cre.lmy and most
of the liquid is absorbed. Remove casserole from the
oven but not from p.lll of hot water. Increase the oven
temperature to a hot oven (400 degrees). Beat the egg
whites until foamy. l3e.1I in 14 cupful sugar and continue
be"ting until stiff and gloss)'. Spread on the pudding, .md
bake 8 to 10 minutes to brown meringue. Serve WMm.
Yidd: 12 sn'villgs.
56
CHOCOLATE BAVARIAN CREAM
tablespoonful granulated gelatin (unnovored) . .. '/. cupful
cold water .. . 2 squares Hershey 's Baking Chocolate . .
1 cupful granula ted sugar ... few groins 5011 ... 112 cupful
hot milk ... 1 teaspoonful vanilla .. . 2 cupfuls heavy cream,
whipped ... aboul 24 "orrowroot" ' wofers or lady fingers .
SO,lk gel'llin in the cold water. Melt the bJking choco-
late in a double boiler over simmering water. Add the
s ugar, salt and hot milk; blend. Add the gel.ltin to the
hot mixture. Cool the chocol.l le mi xture. Then bc.al mix-
ture until spongy ,md li ght (about 2 minutes), and ,Idd
the v,mill.l. Fold in the whipped cream. line the bottom
and sides of .1 f,mC)' mold with round "arrowroot" IVJfers
or ],l dyCi ngers. (Substitute str ips of sponge c.1 ke for \V.l fers,
if desired.) Pour in crC.lIll mixture. Mold ,md chil l. Garnish
with sweetened whipped cream.
Yirld: 12 st'rvings.
CHOCO LATE-MARSHMALLOW
CREAM ROLL
6 egg yolks ... 6 table spoonfuls Hershey's Cocoa ...
1 heaping cupful -<IX sugar (confectioners') ... dosh of salt .
Ih cupful coke flour ... I teaspoonfvl vanillo .. . 6 egg
whites, stiffly beaten.
Beil t the egg yolks until thi ck and lemon-colored, and
add the cocoa, sug,lr, s.,lt, flour 'llld vanilla. (Mixture will
be sti ff.) Then fold in III. of the stiffly be.llen egg whites;
blend well. Fold in rem.lining egg whites and turn into .1
greased pan ( 15 x 9 x Z-inch) whi ch has been lined
wilh w.lxed p.l per. B.lke in a moder.lle oven (350 degrees)
ZO minutes. Turn out ont o a damp towel, roll up .1Ild lei
rest I minut e. Unroll .lnd reroll wi thout towel. Cool on
rack covered with w.lxcd paper. Fill with M.Hshm,l][Ow
Peppermint Icing (page 36) and cover with II.! recipe Hitter
Chocobte Hutter Icing (page 31). I( desired, garnish with
flowers made by cutting m.ushm.lllows into very thin
strips, using c.lndied cherries as cent ers.
Y irld: 12 ,,·rllins-,.
57
CHOCOLATE MARSHMALLOW PUDDING
1/2 (UpfUI (5 Y1-ounce can) Hershey's Chocolate Flavored
Syrup ... 3 cupfuls milk ... cupful sugor ... dash of solt
.. . 3 tablespoonfuls nour (all-purpose) ... 1 egg ...
I teaspoonful vanilla . .. marshma ll ows.
Add the chocoiJte syrup to the milk and scald. Mix
together the sugar, salt , flour and well-beaten egg with a
little water to thin (.lholll 2 tablespoonfuls), if necessary.
Pour ;Ibou! half of the scalded milk over the egg mixture,
return to pan and cook until mixture just begins 10 boil.
Remove from the fire and add vanill,l. Pour into .l baking
di sh (.lbout J1f.z -qu.u1 size); top with m.lrshmall ow5 and
brown delic.llciy in hot oven (400 degrees). Chill and
serve cold.
Yi"ld: 12
COCOA MERINGUE CAKE
112 cupful butter ... lh cupful granulated sugar . . . 4 eggs .. .
cupful Hershey' s Cocoa ... 1 cupful nour (oll·purpose) .. .
I III teaspoonfuls baking powder . .. III cupful milk . ..
Ih teaspoonful cream of tartar .. . III cupful gran ula ted sugar
... Ih teaspoonful vanilla .. . chopped pecans.
Put together like any c.lke, using only the egg yolks.
(Cre.un butter and l,IJ cupful sug.u; add egg yolks and
blend well. Sift together the COCO.I , nour and b.lking
powder, and add altern.ltely with the milk.) Spre,ld in 2
greased and floured 9- inch layer (.lke pans, .Ind cover
each with a meringue nude by whipping the whit es of the
eggs .1Ild cre.lm of tartar until frothy. Continue be.lting..
gr'lduaJly adding l!.z cupful granul.lted sugar, be.Hing until
stiff. Flavor with the vanilla. Sprinkle a few chopped
pec.1Il meats over the meringues, ,lnd l><lke the c.lkes in
a slow oven (325 degrees) for 30 minutes. Cool. Make
COCO.1 Cream Fill ing (page 36) and put between the I.lyers.
58
CHOCOlATE SYRUP MOUSSE
cupful Hershey's Chocolate flavored Syrup ... '13 cupful
sweetened condensed milk.. 1 teaspoonfuf vanilla .. . few
grains salt . .. 2 cupfuls heovy creom, whipped ... 2 egg
whi tes , Slimy whipped.
Combine together the chocol,lIe syrup, condensed
milk, v.lnill.l ,lnd salt , ,1Ild blend we ll. Chill thoroughly.
Add whipped crl'ilm ,md whi p lIntil mi xture is spongy
and light. Fold in stiffly beaten egg whites. Freeze in J.
p.lIl (8 X 8 x 2- inchJ. After mi xture has (r07.en For I
hour, sc r.lpc sides "nd stir. Finish freezing.
Yidr/; S 5t' rUiuS5.
MOCHA CHOCOlATE MARLOW
1'12 squares Hershey 's 8aking Chocolot e ... III cupful strong
coffee ... If. cupful granulated sugar ... few groins soi l.
1 cupful marshmallow whip. 1 cupful cream, whipped.
t/) cupful chopped nuls.
He.lt together over medium fire baking chOco!.lte and
coff ee unti! chocolat e i!; melted. Add the s ugar, s.l lt and
mMslUll<llt ow whip, then stir till blended. Cool .md chill
till slightl y thickened, c.uefully fold in stiffly whipped
ere.1rll and nuts. Pour into .111 8 X 8 X 2-ineh p.m. Freeze
.1bout 6 hours.
Yidd: 8 '!'rUi '185.
59
Breads
Choco/Afe Chip OrAnge MuffillS (pagi 62)
CHOCOLATE CHIP ORANGE MUFFINS
J Ill cupfuls flour ... 'll cupful granula ted sugar
... 2 leo5poonfuls baking powder ... 1/1 teaspoonful salt.
1 egg: .. '11 cupful milk ... 1/. cupful vegetable oil .
l;' cupful Hershey's Milk Chocolate Chips ... 1111 to 2
teaspoonfuls grated orange peel.
Sift together the flour. the sug,H, the baking powder
and the salt. Be.l ! the egg and Mid to the flour mixture.
Then a.dd the milk ,\nd the vcgcl,lblc oil, stirring only to
moisten the flour. Mi x in the milk cnocol,ltc pieces and
the orange peel. Fill greased muffi n tins (2
J
4 inches in
diameter) 7J fuJI. B,lke in a hot oven (1100 degreesJ For
20 to 25 minutes.
Yidd: 12 IIJIIJ!irI S.
ORANGE-COCOA
AFTERNOON TEA BISCUITS
1 l;' cupfuls flour (oU.purpose) ... 4 teaspoonfuls baking
powder .. . III cupful Hershey'S Cocoa . .. III teaspoonful sol!
. III cupful granulatcd sugar . . . 3 tobl espoonful!. buller ...
cupful milk ... 24 pieccs loaf sugar (sugar cube!.) .
cupful aronge juice.
Sift all the dry ingredients together twice; work in the
butter wi th .l knife ,md ,ldd the liquid gradu,IHy. Turn
out all ,1 noured bo,ml .md ro!1 % inch thick; cut in s m,ll1
rounds (21h inches in diameter). 1'1,lce each biscuit in ,l
p,lpe r case, .111d press into the center .l piece of .1 loaf
sugar which 11.15 been soaked in or,Hlge juice. B,lke in .1
hot oven (425 degrees ) ,Ibout !O to 12 minutes. Serve hot.
Yirld: 2 doull bimlils.
62
SPICED COCOA DOUGHNUTS
2 c u p f u l ~ flour (all-purpose) ... Vl cupful Hershey's Cocoa.
2112 teaspoonfuls baking powder .. . Vl teaspoonful baking
soda ... 1/. teaspoonful salt . .. 1/. teaspoonful cinnamon ...
1/. teaspoonful mace ... I Vl tablespoonfuls softened butter
... Jh cupful granulat ed sugar . .. I egg ... 112 cupful milk.
Sift together the flour, COCOil , b,lking powder, b.lking
SOd'l , 5,\11 <lnd spices. Cream butter .1Ild sugar and be.l!
in egg well. Add dry ingredients .lllel"l1;]I('ly with milk
and mi x well. Turn out on Roured bo.ud and roll II.! inch
thick; cut into sma ll d,linty rings (21,1 inches in di,lIneter).
Fry in deep f,lt (370" F.) for about 30 seconds. Dr,lin on
paper; sprinkle light ly when cool with :IX sugar (con-
fectioners') mixed with .1 little cinn.lI1lOll.
Yitltl: Aboul 2 doz" '1 duuSlwllls.
RAI SIN-NUT COCOA BREAD
2 yeast cakes (2 packages active dry yeasl) ... 1/1 cupful
lukewarm wate r ... 1 cupful brawn sugar, packed ...
2 tablespoonfuls butter . . 1 cupful nut meals ... 1 cupful
raisins or dates, cut in small pieces ... Vl teaspoonful salt
.. . 2 cupfuls cooked ccreal, lukewarm (ootmeal) ... 6 to 6
1
/1
cupfuls flour (oil-purpose) ... Vl cupful Hershey's Cocoa.
Di ssol ve the yeas t in lukcw.1rm w.ltcr 10 minut ('s. Add
the sugM. butter, nll / me.lls, rai sins, s.llt and yeast mixture
to the lukewarm cere,l!. Sift 2 cup(u ls of the flour and
the COCO,l together. Add to the cereal mixtme and be.l t
well. Add remdining flour. Place dough in ,1 light ly gre.l sed
bowl MId turn ovcr to grc.1s(' top. COV(,T with J cloth .1Ild
le.1\' (' to rise until doubled in a W.HIll pldce. Punch down,
make into Z loaves ,lnd place in grcolscd bread p.111S (9 X 5
X Z·}'4- inch). let ri sc ,Ig.l in in a warm place until doubled.
B.1ke in .1 modcfilt e oven (375 degrees) 30 to 35 minut es.
Brush 10.wes with bu1ter while still hoI.
Yi .. /,I: 2 loatlf:'.
63
I r- J I I
I 10
r"!J I J
I Q {
• { J
J • r
CHOCOlATE DESSERT WAFFLES
'h cupful butler ... 2 squares Hershey's Baking Chocolate
... 1/. cupful granulated sugar ... I teaspoonful vani ll a ..
2 eggs . 11/1 cupfuls nour (oll.purpose). . 'll teaspoonful
baking soda.. 1 tcospoonful creom of tartor ... 112 cupful
buttermilk .. . 1 cupful chopped nuts.
Melt butter and b.l king chocola te together in Ihe top
pM! of a double boiler ove r simmering wdler. Add the
sugar dnd beat well. Sli r in the vanilla. Add the eggs,
one at a time, and be,, ! \'\Iell after each addition. Com-
bine the Aour, baking soda and ere.1m of tarlar, and add
alternately with the buUermilk to the fi rst mixture. Then
,ldd the nuts and blend well .
If baked on .j well-heated elect ric ",.,me iron, no greas-
ing will be required. I( on an ordinary waffle iron, usc
just 6 tablespoonful s of the butt er in the b,1tler and gre,lsc
the he.lted waffle iron li ghtl y with the remaining 2 1.1ble·
spoonful s of butter.
When fi rst taken from the waffle iron, the waffle wi ll
be soft, but will become crisp as it cools. These w.l(f1es
,1 re delicious served hot from the w.l(f1e iron wit h \fani ll.l
Icc erc,lm.
¥ irltf .. Twt/l/y fOl , r 5-ill{/' IVlljfliS.
CHOCOLATE TEA BREAD
'I, cupful bull er ... 11:1 cupful granulated sugar .. 1 egg
... 2 cupfuls sifted coke flour . .. 1 teaspoonful baking
soda ... l/. teaspoonful salt ... 'll cupful Hershey's Cocoo
, , , 1 teaspoonful ci nnomon , .. I cupful buttermilk .
1 cupful ra isins ... J/. cupful chopped wolnut s.
Crea m butter; add sug.)r, a small amount ilt a time,
creaming well after each additi on. Add egg ilnd beat well.
Mix and sift toget her the Rour, baking soda, s.)lt, cocoa
and cinnilmon; add to creamed mi xture .llternately wilh
the buttermilk, beati ng unt il blended after each addition.
Sti r in r.lisins and nut s. Turn inlo a greased bre.ld pM1
(9 X 5 X 2*.inch). B.lke in a moderate oven (350 degrees)
I hour or until done. Cool on wire rJ. ck. Spre.,d with
softe ned cream cheese if desired.
l tfl 10 right:
Choco/ul t Ttll Brtud;
ChOW/lilt DfSStr/ WaJflts
65
Cookies
Cocoa Bund Cru mb Cookies (,lIIge 74 )
CAROL'S CHOCOLATE COCOANUT
SQUARES
Yl cupful buller ... 1 'h cupfuls brown $ugor, packed ...
2 eggs .. . 1 teaspoonful vanilla .. . 1 cupful flour (011-
pu rpose) . I 'I. teaspoonfuls baking powder ... ,/. cupful
Hershey's Cocoa. . 'h teaspoonful salt .. . '/2 cupful milk
... 'h cupful graham crocker crumbs, rolled fine ... '11
cupful shredded cocoanut . .. 3/. cupful finely chopped
walnuts .
Cream butler; .1dd sugar and credm them together.
Add eggs and vanilla. Sift together flour, baking powder,
cocoa and salt. Add to mixture alternately with milk.
Add rolled cr.lckcr crumbs and be.ll thoroughly. Add
cocoanut and nuts. Spre,ld mixture thinly in buttered
shallow oblong p.ln (lJ X 9 X 2-inch). Bake in hot oven
(375 degrees) for 25 minutes. Cui int o squares.
Yitld: J dou' l Sq Utlri$.
MINI CHIP SUGAR COOKIES
l/4 cupful granulated sugar ... V2 cupful ligh t brawn sugar,
pocked ... Vl cupful buller ... I egg ... I teaspoonful
vanilla ... 2 cupfuls flour (all-purpose) ... I teaspoonful
baking soda . .. '11 teaspoonful baking powder. . 111
teaspoonful salt ... V) cupful sour milk ... 2 cupfuls
(12·ounce package) Hershey's Mini Chips.
Cre.1m the sug.trs and Ihe butter until light and fluffy.
Add the egg and the vanilla and beat well. Stir toge ther
the flour, baking SOd.1, baking powder and salt; add to the
creamed mixture alternatel y wi th the sour mi lk. Stir in
the Mini Chips. Drop by heaping teas poonfuls 2 inches
.1part onto a grNsed baking sheet. Bake in a moder,lte
oven (350 degrees) 8 to )0 minutes. Yield: About 2 dowl
(Oo kits.
68
CHOCOLATE MIDGETS
cupful butter .. . Vl cupful (5
'
h-ounce con) Hershey' 5 Chowlole
Flavored Syrup . .. 2 eggs ... cupful granulated sugar .. .
1/.0 cupful flour (aU-purpose) ... '/, teaspoonful baking powder.
1 cupful chopped nu/meats ... 1 teaspoonful vanilla.
Melt the butter, and mi x with the chocolate syrup; sct
.1sidc till cool. Beat the eggs without scpar,l ling; add the
sug.u .md then beat again. Sprinkle the flour, sifted with
the b'l king powder, over the nutmeats, and mi x all the in-
gredients together, .1dding the vanilla. Spread in ,1 gre.lscd
,md floured shallow pan (9 x 9 x and bake
in " moderate oven (350 degrees) Jbout 25 minut es.
Cui into I-inch squares.
Yi.·ld: J t/UUI1 Sill/ lire's.
COCOA·MOLASSES DROP CAKES
'll cupful butter . . . '13 cupful granulated sugar ... Vl cupful
... I egg . . . 7/1 cupful sifted flour (oil-purpose I
.. . I teaspoonful baking powder .. . 3 tablespoonfuls
Hershey's Cocoa .. . 111 cupful chopped nuts.
Cream butter and sugar; add molasses and the egg.
Sift together flour, baking powder and cocoa; add to the
(irst mixture. Stir in the nuts, and drop mixture from the
end of a spoon onto greased baking tins (cookie sheets).
B.lke in ,1 moder,lle oven (375 degrees) for 8 to 10 minutes.
Yield: III'oul 2!1 dow! coo kirs.
CHOCOlATE ROBINS
2 squares Hershey's Boking Chocolale . . . '11 cupful buller .. .
3 eggs. . 1 cupful granuloled sugar , , . cupful flour
(oll·purpose) . .. '11 teaspoonful baking powder . ..
'11 sail . . . dash cinnomon ... cupful chopped
nulmeah ... 'I, cupful chopped dales Of raisins.
Melt baking chocolate and butter in top of double
boiler over simmering water. Beat eggs and sugar, ,lnd ,ldd
chocol.l :e mixture. Sift flour, h'lking powder, salt, cin-
n.lmon, ,1Ild add with nuts .1nd dales or raisins. Spread
in a well-greased pan (9 X 9 x ·PII-inch). Bake 25
minutes in moderate oven (350 degrees). Cui into squMes.
Yidd: 16 robill s.
69
CHOCOlATE SYRUP BROWNIES
egg ... I cupful brown sugar, pocked .. . lh cupful
Hershey's Chocolate Flavored Syrup ... 1 Vl cupfuls flour
(a ll -purpose) ... I / ~ teaspoonful boking soda. . dash of
salt .. III cupful bulter, mell ed ... 3/. cupful chopped
pecans or walnuts.
Be.lt the egg. .md add the sugar ilnd chocolate syrup.
Sift the Aour, b,lking soda and salt together, ',lnd i\dd to
the sug,u mixture. Then fold in the butter and the nui -
meat s. Spread in ., wel l-greased shallow baking lin (9-inch
SqUdfc), .m d bake in a moderate o\'cn (350 degrccs) 3S
to 40 minutes. Cut while warm into sm.1ll squilres.
Yield: 16 browuies.
CHOCOlATE PINKS
(Small Cupcakes)
3 tablespoonfuls buller ... III cupful granula ted sugar.
1 eg9 yolk III teaspoonful van illa ... % cupful flour
(on,-purpose). . I;' teaspoonful baking soda . 3
tablespoonfuls Hershey's Cacao . '11 cupful milk ... I
egg while. . 2 Hershey's Mi lk Chocolate Bars with Almonds
(1.05 ounces each!.
CreMll the butter .md sugar toget her; add the egg yolk
.md v.milla, and beat well. Sift together flour, b.lking
soda ,md cocoa; add with milk to ot her ingredients. Add
stiffly be.lten egg white. Bake in very small buttered tins
( I ¥I -inc h muffin pans! in a moderate oven (350 degrees)
for 15 minutes. lee wit h Pink Butter Icing (page 30) ,1Ild
sc.ltter Hershey'S Almond Bars, cut into neat pieces or
gr.lled, over the cakes while icing is still soft.
Yirl d: Abolll 1 doull $rmlll CIlJl(Ili"tS.
70
To!, /11 lrol/olll :
C l w r l l l l l l ~ Pi ll h;
CllOwlfllr SyrulJ BJ"CJlvll ies;
CllOrolilir Robins
~
~ .
, ~ .
• • •
. , .
., ~
... J . ~ ~ ...
..... ~ .... -
0 .... ~ ".
CHOCOlATE DATE AND NUT BARS
2 eggs .. . 111 cupful granula ted sugar ... Ih cupful sifted nour
(oil-purpose) . . . 1 teaspoonful baking powder ...
6 tablespoonfuls Hershey's Chocolate Flavored Syrup ...
1 teaspoonful vanilla .. . Ih cupful walnut nutmeots, chopped
. .. III cupful doles, chopped.
Be.11 the eggs thoroughl y, and gr.lduaJly be.,! in the
SUg.H. Sift the flour .md b,Jking powder. Add to the
egg and sug.:!r mixture ,lIld "Iso add the chocol.lte s YTlIp
Jnd vanilla. Then 'ldd the walnut nulrneals and the dates.
which have been chopped into small pieces. Beat together
and spread in ,) greased shallow pan (9 x 9 X I-Yt-
inch). Bake in a moderate oven (350 degrees) 25 minutes.
When tool, cut th e c.lke into 1 X 3- inch strips. Sprinkle
with 4X sugar (con(ec tioners').
Yidd: Aboul 2 dornl bllrs.
CHOCOLATE ALMOND NUGGETS
(Chri stmas Cakes)
6 tablespoonfuls buller . . . 1 cupful granulated . .
1 egg . .. 2 Hershey's Baking Chocolate ...
2 cupfuls sifted flour (all-purpose) ... 2 feospoonfuls baking
powder .. . dash of salt ... V2 cupful chopped blanched
almonds . .. 1/. cupful milk .. . nu lmeofs, cherries or raisins.
Cream the butt er .md sugar. and .Hld the egg, unbeilten,
then the bilking chocol.lte, melted over Simmering water.
Sift the flour, b.,king powder .md salt together. Mix with
;llmonds, bl,lnched ,Ind finely chopped. Stir into egg .md
sugar mixture iIlternatcly with the mi lk. Chill the dough
for sever.ll hours, then pinch off bit s the s ize of a I.uge
nl.ublc and press .1 h.llv('d nutmeat or cherry or r.l isin
onto each. B.lke in a moder.lle oven (375 degrees) for
8 10 "10 minutes on .1 greased baking tin (cookie sheet).
Yij·ld: Abouf 4 douu
72 Chaco/aft Walnut Whetls
CHOCOLATE WALNUT WHEELS
III cupful butter ... 1 cupful granulated sugar ... 1 egg .. .
2 squoles Henney's Soking Chocolate, melted .. .
1/4 teospoonful vanilla ... % cupful sihed coke flour ...
It. leospoonful soli ... I cupful minced walnuts ... walnu t
halves.
Crc.ml butter, ,1Ild ,ldd sugar gradu.,lly. /\dd egg..
melted b.tking chocol.lte .1nd vanill.l. Add flour, sill! .lnd
nuts, ,md be,11 \\'e ll . Drop from li p of spoon I inch ,l p.lr!
onto gre.l scd b.lking sheet. C.unish ("Jeh with \\" I ln ul
halves. B.lke in moder.lle oven (350 degrees) 10 mlllutcs.
Yitlll: .2 I l o ~ t l l wlu'ds.
BLUE RIBBON FRUIT COOKIES
6 tablespoonfuls me lted bu tl er . . . l/4 cupful brown sugar,
pocked . . . 2 eggs ... 2 squares Hershey's Baking
Cho(OJote, melted ... 1 cupful flour (oil -purpose) .
I teaspoonful baking powder . . . Vl teaspoonful soh .. .
'/. teaspoonful cinnamon . .. '11 cupful seeded roisins .. .
'll cupful cand ied pineapple, chopped ... 'Il cupful chopped nuls.
e rc.un butt er .md sug,lr; ,ldd eggs. Add melt ed b.l king
chOCO).ll c, ,md bCJ! thoroughly. Combine the flour . b.lking
powder, s,lh and cinn.lnlOO. I,dd to the mi xture, .mel
bC;l ! well. Add the r;lisi ns, pinc.lpple <mel nut s. Drop
(the size of .1 silvcr doll,IT) from le.l spoolI ont o ,\ grc.lscd
b.lking sheet. B.I ke in ,1 moder.lle OVCI1 (350 degrees)
for !O minutes.
y;..t,/; 1 iu rg.· (d() h,':>.
CHOCOlATE COCOANUT MACAROONS
I square Hershey' s Baking Chocolate ... 2/) cupful
sweetened condensed milk. I Y2 cupfuls shredded
cocoanut . .. '11 teaspoonful van illa.
Melt t he baking chocol.lte in .l double boiler o ver s im-
mering w,l ler. Add the condensed mi lk and blend. Add
the coco,mut ,Inc! \',mill.l. Drop (s ize of h.llf doll.lr) ont o
bu tt ered b.lki ng sheet. B,lke in .1 moder.He oven (350
degrees) [5 minutes. W.lIc h cooki es (.Hefull y for over-
b.l ki ng. Re move immedi,lIely from b.lking sheet.
Yi..!d; 2 1tI1I{,'rOIJ US.
COCOA BREAD CRUMB COOKIES
,/. cupful butler . .. III cupful granulated sugar . .. 'I. cupful
Hershey's Cacao . .. 2 eggs. . I teaspoonful vanilla .. .
I cupful fine breod crumbs .
ere,lIn the butter, sugar .md COCO.I toge ther thoroughl y.
Add the eggs ,Inel v.lni!],\, t hen the crumbs. (The mi xture
should be .15 thi ck .15 c.l ke batter.) Spre.l d thi ll in .1 weJJ-
greJsed c.lke p,ln (8 X 8 X 2-inch), ,mcl bake in a slow
oven (300 degrees) for 20 minutes. Cut int o squ.ues or
rounds, .lnel p ut together s.mdwich fas hion with f;lVorite
jell y or j.llll. lee lightl y with ,my pl.lin or chocolate icing.
Yid.l; 2 .II):,'/! s'l /Hlr,s.
-
CHOCOLATE FRUIT COOKIES
cupful short eni ng . .. 2 cupfuls brown sugar, packed ..
2 eggs ... 1 cupful milk ... 2 teaspoonfuls baking soda
... 3 cupfuls flour (oU.purpose) ... Vl cupful Hershey' s
Cocoa ... 1 cupful raisins ... I cupful walnut nulmeoh.
Crc.lnl the shortening with the sugar. Add the eggs
and the milk, in which the h.lking soda has been di ssolved.
Then .ldd the flour and cocoa, and blend well. Add the
raisins and walnut llulme,1I S. Drop mixture from the end
of a spoon onto wcll.grcased cookie sheets. Bake in iI
moderate oven (375 degrees) for 8 to 10 minutes. Icc
with double recipe of Vanilla Butler Icing (page 30).
Yil'ld: 9 Iloztfr ((Iohrs.
CHOCOLATETOWN CHIP COOKIES
J/. cupful butter .. . 'h cupful granulated sugor ... I cupful
brown sugar, packed ... I teaspoonful vanilla ... 2
eggs , ' , 2 cupfub flour (all-purpose) , , , 1 teaspoonful
baking "odo , , , 1 teaspoonful soh, , , 2 cupfuls ( 12-ounce
package) Hershey's Baking Chips,
Cream the butter, sugars and vanilla until light and
fluffy. Add the eggs .lnd beat we ll. Sift together the flour,
baking soda and salt; ,ldd to the creamed mixture. Add
the baking pieces 'l nd blend well. Drop by tc.1spoonful s
onto light ly greased baking sheet. Bake in .1 moderate
oven (375 degrees) 8 to 10 minutes,
Yield: Aboul 8 doun (oOkit5.
COCOA CANDY CAKES
III cupful buller ... 3 tablespoonfuls Hershey's CocOC! . ,
1 cupful gronulo ted sugor , . . 1 egg , , , Ih teaspoonful
vonilla , , , lh cupful flour (oll' purpose) , . , dosh of soft .. ,
Vl cupful chopped walnuh or other nul meats,
Melt butter and add cocoa. Gr.ldually .1dd sugar, then
the egg, slightly beaten, the vanillil, then the flour and
salt mixed together ilnd the nutmeats. Spre,ld mi xture in
a well.greased pan (8 X 8 X 2·inch), and bilke in .1
moderilte oven (350 degrees) for 25 minutes. Frost with
Chocolate Butter Idng (page 34) while stil l w.um. Cui
into squares while still warm, but cool in pan.
Yield: 16 mudy CIIl-eS.
75
Candies
Couutry Club Two-Stor!l Fudge (page lSI;
Choco/flle Log Cabill Rolls (pll gt 79);
Chocolale PWn! Prillill t5 (page 79)
COUNTRY CLUB TWO-STORY FUDGE
Fi rsl 5Im'y:
21j. cupfuls granulat ed sugar . .. 1 cupful milk ... 3 squares
He rshey's 8aking Chocola te . . 1 tablespoonful light corn
syrup ... 2 ta blespoonfuls butter .. . 1 teaspoonful vanilla
.. . III cupful chopped nutmeoh.
Combi ne SUgdf, milk, the b.lking ( hocol,lte, broken
inlo 5111.111 pieces, Jnd the corn syrup in ,1 he,H'Y S,lLI Cep,lIl
(3-qUMt). PI.lce over medium heat and sti r gently till
b.l king cl1o(ol,lle is melted, then cook with very little
stirring to soft-ba ll stage (234° F.). Remove from the fire;
J.dd butt er ,md vanill,}. Cool. undisturbed, to lukew.mn
( 11 0 F.). Be.ll vigorously until fudge thickens Jnd slMt s
to losc its gloss; add lluts ,1Ild quickly pour into .l but-
tered 9 x 9 X l ¥t- inch pan. Sci aside to cool.
Stwwl Story:
2'12 cupfuls granulated sugar .. . 'll cupful light cream ...
Vl cupful milk .. . teaspoonful salt ... I tablespoonful
light corn syrup . . . 2 butler .. . I teo spoonful
vonillo ... 'll cupful chopped glace cherries.
Butte r sides of a hea vy sa uce p.ln (Z-qu.lfl). In it com-
bine sugar, cre.l m, milk, Sdit ,1Ild corn syrup. PI,lce ove r
medium heat, MId stir until sug.lf is di ssol ved, the n cook
to so{t -ball 51.1gC (236
0
F.). Remove from fire; add butter
and v,l/li ll a. Cool. undisturbed, to lukew.lfIll ( 110' F.).
Be.l ! vigorously until mixture becomes very thick ,1110
stMts to losc it s g 105s. Quickly stir in g],ICC cherr ies, .lIld
pour over the dark fudge, smoothing the su rf,l ce Ivith ,1
knife. Cut into squares while still Wd rm.
4 dazell "j,'(o'5.
78
--
-
-
-
-
-
CHOCOLATE LOG CABIN ROLLS
cupful light brown sugar, pocked .. . l/4 cupful g ranulated
5ugar . . . 1 f ~ cupful maple syrup ... 1 cupful l ight cream . ..
2 tablespoonfuls bull er .. . few groins $011 .. . 1'12 squares
He rshey's Ba king Chocola te . . . I egg wh it e ... 1 cupful
broken pecans.
Combi ne SUgMS, map!e syru p, credm, butt er, salt J.nd
the b.lking ChOCOl.l tc, broken int o 5m,l11 pi eces, in a heavy
saucepan (3-qu.ut ). Bring gentl y to boiling point, stirring
ca nst,mlly. Cover ,md cook 5 minutes. Remove cover
and cook, slirring occasionall y, until mi xture forms soft
b,l[l in cold 1''''ll('r (236
D
F.) . Cool unti l bott om of p;J1l
Feels iukcw.lTm (l i D" F.). Beil! vigorously unti l fudge
begins to lose its gl oss 'l ild holds its sh'lpe. Turn out onto
a buttered surf,lCC. KnC,ld fudge till il C,lIl be shaped,
keeping h'lnds well · butt ered . Sh.1 pe int o two 9- inch rolls;
b rush with sli ght ly be.lten egg white. Ro ll immedi atel y
in broken peC,lIls, pressi ng nut s into roJt to CO.11. Wrap
and chill unti l re.ldy to s lice.
Yi .. ld: Abollt 3v ; lin'5.
CHOCOLATE PECAN PRALINES
cupful granula ted sugar .. . 1 cupful light brown sugar ar
ma ple sugar, packed .. . III cupful ligh t cream .. .
114 teaspoonful salt ... 2 squares Hershey's Baking Chocola te
. . . I tablespoonful butt er .. . 1 cupful coarsely chopped
pecans . 1 teaspoonful vanilla.
Combine sugars, cre.l lll .md sa lt in a I.Hge s.1llCepan.
Cook over mediulll he,lt, stirring COll SI,lnt ly, 10 228
0
F. on
candy thermometer. Remove from he,lt , ,md ddd Ihe
baki ng chocol.lI e, broken into sm,111 pieces, the butter
and pec.lns. Relurn 10 heat; slirring COl1 st.l nll y, cook 10
50ft-ball st,1ge (23'1° F.). Remove from he.ll ; n.w or with
va nilJ.l, and cools minutes. Bcat 10 to 15 seconds or until
sli ghtl y thickened . Quickly d rop candy by ],l rge spoonfuls
onlo greased pl.lIes (or w.l xed p.lpcr). If mix ture becomes
100 thick to drop, stir in .1 t'1bl es poonful of hoi waler.
Yirld: A bout 1 d(/:"II /Iiar· j.
79
CHOCOLATE COCOANUT SQUARES
Vl cupful light (orn syrup ... 2 tablespoonfuls water ...
2 tablespoonfuls granulated sugar ... 2V. cupfuls (7-ounce
can) flaked cocoonul ... 1 teaspoonful yonil la ... l/. cupful
Hershey's Baking Chips ... III cupful toosted slivered
almonds or chopped pecans,
Cook the (orn syrup, water and SUg.lf together in .1
small saucepan OVN medium heat to thc 50ft -b.lll st.l ge
(234" F.), Remove from heat; add coco.mut and vanilla,
stirring to blend well . Put int o an 8-inch square p.m.
Melt baking pieces in top of double boiler over hot,
not boiling, w,lter. Pour over cocoanut; spre,ld with
sp.ltula .:md s prinkle with nuts. Coot. Cut into squares.
Yield: 3 doun sqll(l rts.
CHOCOLATE NUT CLUSTERS
cupful (5
l
/.-ounce packoge) Hershey's Milk Chocolole Chips
.. 1 teaspoonful 5hortening ... coshew5. peonut5, pecan
halve5, English walnut halves or miniature marshmallows .
Pick over the nutme.1t s. Melt the chocol'lle pieces wit h
shortening in top of double boi ler over hot. not boiling,
W.lter. Throw in h,llf " cupful of nut s (one kind at ,1
time) • • 1Ild stir Mound in the melted chocol'lte. Take out
nuts with a fork, and place in little piles on w.1xed paper-
covered cookie sheet. Refrigerate until sel.
FUDGE CARAMELS
Jh cupful Hershey'S Cocoa . .. 2 cupfuls granula ted sugar
. .. 1 cupful light corn syrup ... v. teaspoonfvl salt . ..
1 cupful evaporated milk ... Vl cupfvl water . .. '14 cupful
butter ... I teaspoonful vanilla.
Combine cocoa, sugar, corn syrup and salt in a heavy
saucepan (3-quart). Add evaporated milk and w.ller.
Bring to a boi l over medium heat, stirring constantly.
Cook, st irring frequently, until mixture forms a firm ball
in cold wa ler (245- F.). Remove from fire; drop in butter
and vani ll a. sti rring to completely blend in butter. Pour
into butt ered 9- inch square pan. Cool. Cut into squares
(scissors arc helpful), and wrap in waxed p.l per . .
Yitld: Aboul 6 IloZf11 ClWlIIlf/S.
80
Clr ow/Illt Co(om1JlI SIpWrt5
-
-
ANGEL FUDGE
2 cupfuls granulated sugar .. . 1 cupful Hershey's Chocolale
Flavored Syrup ... 1 cupful mi lk ... 1 tablespoonful butter
... 1 teaspoonful vani ll a . . . ]/. cupful marshmallow whip.
Place thc sugar, chocolate syrup and milk in a deep
kettle {3-qu.lrt S,luccpanj, and stir over medium heat
until the ingredie nts are wel l blended. Boil, without ..,
stirring, until thc mi xture forms a soft ball (234" F.)
when dropped into cold water. Remove from fire, and
add the butler, vanilla and marshmallow whip. Do not
stir. Cool undisturbed unti l the mixture h.1 5 cooled to
lukew,lrm (lID" F.). Then be,ll vigorously unt il fudge.
loses gloss (fudge wil! hold shape) . Pour into buttered
8-i nch squa re pan. Cut into squares while warm.
Yield: 3 dowl piats.
r
CHOCOLATE SEAFOAM
2 cupfuls tight brown sugar, packed ... 3/. cupful cold waler
. '12 cupful (5
I
h-ounce con} Hershey's Chocolate Flavored
Syrup ... 2 egg whites .. . 1 teaspoonful vanilla.
1 square Hershey's Baking Cho<olote, melted ... cupful
nulmeals.
Mix together sugar, water and chocolate syrup in .1
heavy 5i1UCepiln (3-quart). Cook over medium heal,
stirring const,mtly, till sugar dissolves .md mixture boils.
Then cook to hard-b.ll! st age (250" F.) without stirring.
Remove pan from he.ll.
Immediately beat egg whiles till st iff. Pour hot syrup
in ,1 thin sl re.1m over beate n egg wh it es, be,lting con-
stantly ,11 high speed on mixer. Continue be,Hing till
mixture forms peaks when dropped from s poon, .1bout
10 minutes. Quickly stir in v,mill" and melted baking
chocolate by ll.lnd. Blend in nut me,lts . Drop by te.lspoon-
fuls onto waxed p"per. Cool.
Yield: J 10 4 d olt'11 I,iu6.
CHOCOLATE CHIP-PEANUT BUTTER FUDGE
2 cupfuls granulated sugar . .. % cupful milk ...
2 tablespoonfuls light corn syrup ... I tablespoonful butler
1 teaspoonful vanilla .. . '11 cupful peanut bull er . . .
1 cupful pockoge) Hershey'S Milk Chocolate Chips.
Combine sugar, mi lk and corn syrup in a heavy S,luce-
pan (3-qUMt); bring to a boiL stirring constant ly, until
mixture boils. Cont inue boiling without stirring to the
soft- ball st,lge (234° F.). Remove from heat. Add butler
without st irri ng, and cool to lukewarm (110' F.).
Add va nilla and peanut butt er; be,lt unt il mixture be-
gins to thicken and lose its gloss. (Watch carefully, this
fudge has ,I short beating time.) Quick/y "dd chocolilte
pieces, and turn int o buttered 8 x 8 x 2-inch p;m.
While W,1rm, ma rk int o squares. Cool unti l finn, then
cut as marked.
Yi(/d: About j doze!! S!llwr(s.
Left /0 right ;
Angel Fudge;
Cho(o/lIIe 5eafoam;
Chaco/ale Chip-Pelltllli Buller Futig( 63
CHOCOLATE POPCORN BALLS
1
1
/. cupfuls granulated sugar ... lh cupful Hershey's Cocoa
• . . )/.0 cupful light corn syrup ... 2 leo spoonfuls cider vinegar
... V. teaspoonful sedl ... 2 tobl espoonfub butter ...
1/. cupful evapora ted mil k ... 2 quarts popped corn.
Mix (ogclher thc sugar, cocoa, corn syrup, vinega r and
salt thoroughly in .1 heavy S,lUCCp.1n. Add butt er; cook
s lowly, stirring constant ly, until the sug.lr dissolves. Bring
the mixture to a boil; .1dd ev,' por.ltcd milk slowly so
boiling does not stop. Cook mixture over low firc, stirring
occ"sionally. unt il it rc.1Chcs 265" F. Mi x into 2 q Udrl s
freshl y popped corn. Dip out large spoonfuls ,lIld mdk('
into b" ll s. first wetting thc hands in cold 1V.11cr or rubbing
them lightl y with butter. One must work quickly.
)'i(/II: TWf ll /Y 4-illdl bli lk
Vl1 r il1l i Oll : Add Vr cupful chopped nutme,lt s to chocolate
mixture before mixing into popped corn.
CHOCOlATE TURKISH PASTE
(Gumdrop-like Confection)
3 toblespoonfuls granuloted gelat in (unflavored) ... Ih cupful
cold water ... 2 cupfuls granulated suga r . . . Vl cupful
Hershey's Cocoa ... 111 cupful wat er. I teaspoanful vonilla.
Soak the gelat in in 1h cupful cold water 10 minutes.
Combine s ug.lr, cocoa and ¥.! cupful water in .1 heavy
saucep.lIl; cook, stirring constant ly, until the suga r is
well dissolved. Blend in the gelatin and bring to a boil;
cook slowly over a [ow fire .lbout 15 minutes F. )
without stirri ng. Remove from fire; sti r in the vani ll a, and
cool undisturbed for about 30 minutes. Line the bottom
of .1 sh.l ll ow pan (8-inch square) with waxed paper. Pour
in cooled mixt ure. Let sta nd 24 hours. then invert onto
a surface. Carefully peel off paper; cut into
squares and roll in granula ted s ugar.
Yit ld: A/IOll t 4 sloun SQIW rfS.
84
-
CHOCOLATE CHERRY CORDIALS
Chow/air Coaling:
1 cupful (6-ounce package) Hershey's Baking Chips ..
1 cupful (5
l
h-ounce package) Hershey's Milk Chocolote
Chips . 2 teaspoonfuls shortening.
Melt baking .md chocolate pieces and shortening in
top of double boiler over hot. not boiling, water. Stir to
blend well. Remove top of double boiler from heat; cool
to 78
Q
F. Meanwhile prepare centers.
Ct tl ln s:
If. cupful butter ... 2 to 211. cupfuls .4X sugor (confectioners' )
. _ . 1 tablespoonful milk .. _ 1f2 teaspoonful va nilla .. .
V. teaspoonful a lmond e x t r o c ~ .. . about .4 dozen maraschino
cherries, drained.
Thoroughl y cream butter with sugar and milk. Bl end
in vanilla and almond extract. (If mixture is too sticky,
additional sugar m.1y be added.) Mold a smail amount
around .1 cherry, being cMeful to completely cover e.lch
cherry. Place on waxed paper-covered tray. Cover and
chil l.
Oi,lpillg:
Heat cooled chocolate mixture to 88" F. over wnnn
wnlr r; maint.1in temper.1ture while dipping. Drop centers
into chocolate mixture; roll to coat completely .md remove
with fork. Draw fork across rim of pan to remove excess
chocolate mixture. Drop from fork upside down ont o
waxed paper, swirling "thread" of chocolate mixture from
fork .1cross top for a decorative touch. Chill 20 minutes.
Store in a cool place a day or two to form cordial.
Yirll/: Aboul 4 dolt n mild its.
85
CHOCOlATE PEANUT BUITER FUDGE
2 cupfuls granulated sugor .. . 2h cupful milk .. . 3 squares
Hershey's Baking Chocolole . . . 1 cupful marshmallow whip
. .. 3t. cupful peonut butter .. . , teaspoonful vanillo.
Combine sugar, milk ,Uld thc baking chocolate, broken
into small pieces, in a hc.wy sauccp.m. Cook over medium
hc.lt, stirring constantly, until mi xture boils. Cook to the
soft·ball st,lge F.) without stirring. Remove from
h('.1 1, and add marshmallow whip, peanut buller .md
va nilla. Stir just until blended. Pour into buttered 9 x 9
x 1 *-inch p.m. Cool .md cut into squares.
"bOil! J rlOll'lJ '{lllIIres.
CHOCOLATE COCOANUT BALLS
3 squares Hershey's Baking Chocolate ... cupful butler ...
Ih cupful sweetened condensed milk . .. cupful granul a ted
sugar ... 1/. cupful water ... 1 tabl espoonful corn syrup , ..
1 teo spoonful vonillo .. . 2 cupfuls (7-ounce con) shredded
cocoanut . I cupful chapped nuts .. . 4X sugar
(confectionors 'j.
Me!t baking chocolate with butter in top of double
boiler over Simmering water. Add condensed milk ,md
blend well . In saucepMl cook grJnulated SUgM, w.1ter ,lnd
corn syrup, slirri ng until SUgM is dissolved. Boil to firm-
b,lll stage (250' F.). Remove from heat and stir into
chocol.lte mixture. Blend in vanill.l, cocoanut and chopped
nuts. Chill until firm enough to h.lnd le. Form mixture into
I-inch ball s and roll in 4X SUgM.
Yidtl: Aboul 4 dOUtl CilIII/il's.
86
-
CREAMY COCOA TAFFY
1 !/4 cupfuls granulated sugar ... VJ cupful Hershey's Cocoa
... l/. cupful light corn syrup ... 2 teaspoonfuls cider
vinegar ... ifa teaspoonful salt .. . 1 tablespoonful butter ...
1/. cupful evaporated milk.
Combine the sugar and cocoa thoroughly in a heavy
saucepan. Add the corn syrup, vinegar and salt; blend
wei!. Bring the mixture to a boil over medium heat,
stirring constantly, then add the butter and st ir in the
evaporated milk slowly so the boiling does not stop.
Cook mixture over medium heat, stirring occasionally,
until the temperature reaches 248" F. Immediately pour
into a buttered pan. Cool until it can be handled and
pull, a portion at a time, until candy is lighter in color.
Cut with scissors into I -inch pieces. Wrap in waxed' paper.
Yirld: 6 doz.ell pieces.
CHOCOlATE POTATO CANDY
medium boked pototo, moshed (% cupful) ... V2 teospoonful
solt ... I teospoonful vonillo ... llJ cupful Hershey's Cocoo
... obout 4V2 c.upfuls 4X sugor (confectioners'} ... Chocolote
Gloze (poge 37).
Combine the mashed potato, salt and vanilla. Gradually
beat in the cocoa and sugar until the mixture is stiff
enough to be rolled into balls. Chi ll the balls then coat
with the chocolate given in the Chocolate Cherry Cordials
recipe (page 85).
Yield: 4 dOl.fll clmciifs.
87
Beverages
Lrfl 10 right:
Orange Chowlale Float (/lage gO);
Frosted Chocolafe Shake (pllgt 90)
FROSTED CHOCOLATE SHAKE
2 to 3 tablespoonfuls Hershey's Chocolate Flavored Syrup .. .
)/. cupful chi lled mi lk .. . 1 teaspoonful granulated suga r .. .
Vl teaspoonful vani ll a .. Ifl cupful yonillo ice cream.
Combine chocolJ.tc syrup, milk, s ugar and vani ll a in
sh.lker or glass jar; Sh,lkc vigorously. Add ice cream Jnd
shake again. Serve immedia tely, pouring into tall glass.
Garnish with mMilschino cherry or spray of mint.
Yirld: Ol1i IO..cllllct u r Dillg.
ORANGE CHOCOLATE FLOAT
1f2 glass !'h cupful) orange juice. . 1 tablespoonful gronulated
sugar ... 2 ta blespoonfuls Hershey's Chocola te Fl oyored Syrup
... I eg9 white, beaten sliff (optionol) .. . whipped creom.
Combine or.loge juice, sugar and chocolate syrup;
shake vigorous ly. Add beaten egg white, if desi red, and
shake ag,lin, Pour over crushed icc in glass and top
with whipped creilm. C.unish with iln orilnge slice.
Virld: QUf 8·01lMr seroi"g.
COCOMOKO FLOAT
Y .. cupful clear block coRee .. . 3 tablespoonfuls Hershey's
Chocolate Flavored Syrup .. . 2 teaspoonfuls g ranulated
sugar or more, os desired . .. Yl teaspoonful vani ll a ...
'h cupful milk . .. whipped creom.
Mix illI ingredients together except whipped cream,
and shake vigorously. Pour into .\ t,ll1 gldss one-fourth
fi lled wit h crushed ice. Beat well and top wit h a spoonful
of whipped cre.lm.
Yield: O'l!' 8·01l1lU stl"viliX.
CHOCOLATE PINEAPPLE FREEZE
Y .. cupful water . .. 3 tablespoonfuls Hershey's Chocolate
Fl avored Syrup ... 3/. cupful juice from canned pi neapple.
Mix .111 the ingredients together, ,lnd be.lt or shake to iI
foam. Serve in a tall ice-fil led gl.155 wi th .1 5tr,n ....
Yidd: J 1111/ g1115S.
90
Lefl 10 right:
Cowmoko Flout;
Choco/1l11' Pinl'applt Fruu;
Rich Icfd Chowllllr
RICH ICED CHOCOLATE
" squares Hershey' s Baking Chocolate .. . 1 quort hot waler
... dash of soh . .. I cupful granulated sugar ...
1 teaspoonful vanilla ... pint of heavy creom.
Break the baking chocolate int o sma ll pieces; add to
the hot water with the salt and sugar. Boil all together
5 minutes, then cool .1I1d add vanilla. Whi p the erc.un
partiall y; pour the chocolate over it .md beal with iI
rot.uy bedi cr to ,1 li ght froth. Pour into gl asses half filled
with crushed ice. If des ired, top with whipped ere"! m.
Y;rld; Sir 8-01411(1' sf roillg5.
CHOCOLATE SYRUP ICED CHOCOLATE
1 V) cupfuls ( I -pound can) Hershe y's Chocolale Flavored
Syrup . .. 1 quort cold milk ... I teaspoonful yanilla . ..
1 pint heavy creom.
Blend together chocolale syrup, cold milk .md vdni[] ,l ,
Whip the erC.lm part i.llly; pour the chocol .lIc over it 'lnd
bc,lI to a light frot h. Pour int o gl.l sscs h.llf filled wit h
crushed icc. If desired, top each glass wilh whipped e re.ulI.
Yirld: TJzrtt S-OZItl U srrvi ll gs.
HOT COCOA
2 tablespoonfuls Henhey's Cocoa ... 3 tablespoonfuls
granulated sugar . . . dash of salt . . . 1(. cupful hal water ...
I Vl cupfuls mi lk . .. mOfshmollow$ or marshmallow whip.
Blend the COCO,I , s ugar and s,llt in .1 1 Y:- quilrt S,luccpan,
and gradually ,ldd the hot water. Boil over medium heat
for 2 minutes, stirring constantly. Add the milk and heat
thoroughl y, s tirring occasionall y. Do !l 0/ boil. Remove from
heal and bc.lt with .1 rotary beater until fO'IIllY. Serve
hot. Top with m.lfs hmaJ[ow5 or nl.lrShm.ll!ow whip.
Yi el d: A bolll IIm'f O_IJlWU sn vings.
HOT COCOA FOR A CROWD
cupful s Hershey' s Cocoo .. . 1 III cupfuls granulated
sugar ... teo spoonful sal t .. . 1
3
(. cupfuls hal woler . .
4 qUOTh milk . .. 1 tablespoonful vanilla .
Blend the cocoa, sugar and salt in .1 6·qUMt saucepan,
and gradually .Idd the hot water. Boil over medium heat
for 2 minutes, stirri ng constantly. Add the milk and
hea t thoroughly, stirring occas ionally. 00,101 boil. Remove
from heat and .1dd v.milia. Beat with .1 rotMy beater until
foamy. Serve hot and garnish with whipped cre.1m,
marshma ll ows, marshmallow whip, d.1Sh of cinnamon or
cinnamon sticks.
Yir ld: 416 Qll url5 or fOllr o-Olln ct srrvi',g5.
MULLED COCOA CUP
2 qua rts milk . . . I teaspoonful ci nna mon ... Ih tea spoonful
nutmeg ... 'h teaspoonful cloves . . _ 'h cu pful Hershey's
Cocoa _. 1 cupful granulated sugor __ . 'h tea spoonful salt
__ . -4 cupfuls boiling water _ . _ 2 teaspoonfuls vanilla or
1 teaspoonful al mond exlracl . _ . shredded a lmonds.
Scal d milk with cinnamon, nutmeg .lnd cloves. Mix
cocoa, sugar .111d s., lt; .1dd to boiling water. Boil 5 min-
utes. Combi ne mixtures; add vanilla or .J. imond extract,
.lnd beat 2 minutes until frothy. Pour into mugs, sprinkle
with nuts and serve instantly_
Yield; Sixtu n a-alma 5ir"tJ ings.
92 Hoi Coroll
FIVE O'CLOCK WHIPPED CHOCOLATE
2 tablespoonfuls Hershey's Cocoa .. . 3 tablespoonfuls
granulated sugar. . da sh of 5011 ... If. cupful hoi water
· .. I'll cupfuls milk . . . 2 toblespoonfuls marshmallow
whip . . few drops of vanilla.
Prepare the choeol.1Ie in the usual wa y. (Blend the
cocoa, sugar and salt in a 1 Y:- quart saucepan, and gradu-
all y add the hot water. Boil over medium hCdt for 2
mi nutes, stirring constantl y. Add the milk ,lnd he.ll
thoroughl y, stirri ng occas ionally. Do not boil, Remove from
heat and beat with a rotary beat er until foamy'.) Then
the mushmalJow whip may be beaten int o il. FI.lVor wit h
a few drops of vanilla.
Yitl rl: Two B-ol/ net 5rrDlugi.
• Brill ing tll r dwwlalr prtomls lire {onlJaiion of II skin Olll' r
tilt 5ur{IUt, cII1I 5rri by III( coagulation of par/ides of (1IIIIIIIIt' li
duritIS lire sCilldilrg I' rocess. Bea lillg also adds grelll i!! 10 t 1 1 ~
smooll!ll (ss of the drill /.:.
ROYAL HOT CHOCOLATE
2 squares Hershey' s Baking Chocolate .. . 1 v ~ cupfuls
( 14·ounce can) sweetened condensed milk . .. 4 cupfuls
boiling water ... few groins salt .. . 1 teaspoonful vanilla
· .. whipped cream . . . cinnamon.
Melt baking chocolate in top of double boiler over
simmering w.lter. Add condensed milk, and .ldd boiling
water gr.ldually while stirring constantly. Add salt and
vanilla. Serve in cups with spoonful of whipped cream
dusted with cinnamon.
Yitld: Stvrn 6-ounct strvinss.
CHOCOLATE MALTED MILK
3 tablespoonfuls Hershey's Chocolate Flavored Syrup
2 to 3 teaspoonfuls molted mi lk powder.. I cupful chilled
milk.
Mi x chocolate syrup, malted milk powder and mi lk.
Shake vigorously or be.lt until frothy. Serve cold.
Yirld: One 8-ounct strving.
94
SPANISH CHOCOlATE
4 Milk Chocolate Bars (1 .05 ounces eoch) .
2 cupfuls light cream ... '/. cupful dear block coffee ..
whipped creom.
Melt the milk chocol.lle bars in the cream over low
heal, stirring constantl y. Stir in the coffee, and beal with
J rotary beater to a heavy froth. Serve hot with a d.lb of
whipped cream or pour over crushed icc and lOp with
whipped cream.
Yitlll: FOil" 5,011"(( sfrtJillgS.
CHOCOLATE EGG NOG
Vl squore Hershey' s Baking Chocolate.. 2 tablespoonfuls
granulated sugar . .. 2 tablespoonfuls water ..
1 tablespoonful molted milk powder ... 1 egg ... milk.
Mi x the baking chocolate, broken into small pieces,
sugar and water together, and cook in top of double
boiler over simmering waler till baking chocolate is melted.
Add the malted milk powder and the egg. and beat till
li ght .md frothy. Pour over crushed ice in a glass and fill
with milk. Beat a moment before serving. This is il very
nutritious drink.
Yitld: One B-olmu strving.
MINT COCOA CUP
t quart mi lk ... J/. cupful granulated sugar.
6 tablespoonfuls Hershey' s Cocoa. 1 cupful boiling water
... V. teaspoonful mint extract or 3 sprays fresh mint '
... whipped cream.
Scald milk with sugar and cocoa. Add boil ing water
and beat with a rotary beater. Cool. Add mint extract' .
Pour over crushed ice; top with a spoonful of whipped
cream and garnish with a spray of mint.
Yitld: fi ne S-Olmu serttings.
'Wnt/! using fresh mi1r/ , (rush Iht mini, slup 10 mrnules ill
Int 1 (upfuf boiling WAltr And rtmovr mini. Add 10 u afded
mill: in pIau of boiling waler.
95

. 1934 Cookbook
Revisedand expanded with chacolate recipes brought up to date for use in today' s kitchen

HERSHEYS

Photographer' AI Gommi
Art Direc tor ' G erard N ook

Editor' Josh Gaspero

Publ ished by HERSHEY FOODS COR PORATI ON
fifth Printing

/

• Thirty-seven years ago, il1 1934, Hers/ley pl/blished its own chocolate cookbook, filled witll all kinds of wonderful el roco/ate desserts . It is from t/ris source that
IIUHly

of Hre recipes have been taken and brought lip to

date for you 10 lise today. We've revised some of the recipes, and lidded some others. Margllfille wasl/'t widely used wltcn tire first HerslJeY book was published. Many oiller things thai mllke baking easier fo r YOI/ thall yO/If mother, includillg electric blenders and lIo-stick pans, were IIOt everl arOll/uf. Even thol/glr the method of baking Iws become m ore cOl/veniellt, the cnd product remains essentially the smile. Hershey's test kitchens have taken painstaking care to assure the same wonderfu l flavor flrnl has become a tmdell1ark of l-Iershey baked products tllroJ/ghollt the years. We hope yOI/ rmjoy tIre recipes, we lrope you crrjoy tire book.

-

-

C C"Jl~ril!hl 1971 b y 1I"" ln,y food~ CmporJ ll on . All righl. ""e!Ved. Dellg ,wd ~nd produ ced In Ihe US.A by W";le,,, Puhhh",g COJnpOf'Y. Inc. Cuve" He"h"y, l<JH Chocolate Coo kbuuk - Copl"Joght H""hcv FOOIh Curpu'~lIo" .
Pholo, c o pog" 6.)5, H o B. "moM
""h;.~.

B,ew" afOlh.".Cvl .. , P;<I""'. Uoo . ,,·,cod O"g Unoo ...... ""d.

Beal hal chocolale beverages with a rolory bealer until foamy to prevent formation of a skin and to enhance fla vor. wrap lightly and slore in a cool. 0 . Also. so fold in carefully-just until blended.When melti ng chocolate for coating and dipping candy centers. _ For chocolate cuds. therefore.Chocolate easily absorbs odors from other foods. High tem pera tu res cause milk chocolate 10 stiffen. . cut into pieces. . use only vege· table shortening. place can in lukewarm waler and sti r. not butter or margarine. 3 tablespoonfuls Hershey's Cocoa plus J tablespoonful fot = 1 square Hershey's Baking Chocolate. . When necessary 10 substitule.Bloom. shake Henhey's Chocolate Flavored Syrup before opening the can.CHOCOLATE HINTS _ For besl results use the chocolale producl called for in Ihe recipe. draw blade of vegetable parer over smooth side of a slightly worm block of Hershey's Baking Chocola te or Speciol Dark Chocolate Bar. . . occurs when chocolole is exposed to varying temperolures. Therefore. dry place (not over 78 F.Prevent skin from farming on Ihe top of cooked puddings and pie fill ings by pressing waxed paper onto surface before cooling. _ Chocolale scorches easily. -In recipes. should be broken into pieces about the size of almonds. Her shey"s Baking Chocolate. the gray fil m Ihol appears on chocolate. _ It is desirable to store on open con of Hershey's Chocolate Flavored Syrup in the refrigerator. 3 . water. mel! Hershe y's Bak ing Chaco· late or Baking Chips in the lop of a double boiler over simmering water or in a small saucepon set in a pan of hot water. _ Chocolate defla tes sliffly beaten egg white mixlures. . It does not affect the laste or quo lily of the chocolate.l.For even consistency. -Melt Hershey's Milk Chocola te in the top of a double boi ler over hoi. not boiling. Should it become thicker than desired. be sure all utensils are completely dry.Do nol substilute Hershey's Baking Chips or Milk Choco lale for Hershey's Baking Chocolate in recipes . when adding a shortening to the chocolate to make it more liquid. .Accurately measure Hershey' s Cocoa by ligh tly pocking cocoa inlo measuring cup and leveling with a spatula.

1(d Sauce 38 Chocolate Marshmallow Sauce 39 Clear Cocoa Sauce 39 Cocoa Chocolate Sauce 38 Cocoa Fudge Sauce 38 Pi es Chocolate Brownie Pie 42 Chocolate Butterscotch Pie 43 Chocolate Chiffon Pic 42 Chocolate Cream Pie 44 Chocolate Pie Shell 47 Chocolate Raisin Pie 44 Cocoa Cream Pie 46 Ma rble-Top Chocolate Pie 47 Triple Chocolate Pie 46 Icin gs & Sa uces Aunt Jessie's Chocolate Icing 30 Bitter Chocolate Butter Icing 31 Busy Day Cocoa Icing 35 Chocolate Butter Filling 34 Chocolate Butter Icing 30 Chocolate Butter Icing 34 Chocolate Glaze 37 Chocolate Nut Icing 32 Chocolate Sour Cream Filling .\l e Cake 20 Icillg for Chocolate Midgets 35 M.Contents Cakes Chicago Fudge Cake 2·1 Chocolate Crumb Cake 21 Chocolate Iceberg Cupcakes 27 Chocolate To wn Syrup Cupcakes 27 Cocoa Potat o Cake 22 Coffee Chocolate Cake 23 Creole Chacol.md Icing 36 Desserts Angel Chocolate Parfait 54 Baked Chocolate Rice Pudd ing 56 Chocolate Bavarian C ream 57 Chocolate Bread Pudding 53 Chocolate Cornstarch Pudding 53 Chocolate Custard Ice Cream 51 Chocolate Floating Islands 55 Chocolate Ice Cream 50 Chocolate.Marshmal low Cream Roll 57 Cocoa Cream Filling 36 Cocoa Peppermint Icing 32 Creole Icing 31 Fluffy Chocolate Icing 32 Fluffy Vanilla Icing 35 4 - .lfshmallow Peppermint Icing 36 Mocha Cocoa Frosting 31 Mocha Icing 34 Th ree layer Chocol.lle Cake 18 Demon Cake 18 Devil s' Delight Cake 26 Hershey's Special Cake 19 Marble Cake 22 Old-Fashioned Chocolate Cake 25 Ol d-Fashioned Cocoa Mini Cake 19 Red Devil's Food Cake 23 Simple Cocoa Layer Ca ke 26 Three layer Go ld Ca ke 25 Ups ide-Down Chocol.lle Icing 31 Vanilla Butter Icing 30 Almond Bar Chocolate Sauce 38 Chocolate Caramel Sauce 39 Chocolate Gelatin Sa uce 37 Chocolate H.

.wge-Cocoa Afternoon Te.lfoam 83 Chocola l(' Turkish P.mish Chocolate 95 5 .ld 65 Or.1Ild Nut Bars 72 Chocolate Fruit Cookies 75 Chocolate Midget s 69 Chocol.He Almond Nuggets 72 Chocolate Cocoanut MacMoons 74 Chocol.1I1ge Chocolate Float 90 Rich Iced Chocolate 9 1 Roy.lte Syrup Brownies 70 Choco\.ld 63 Spiced Cocoa Doughnuts 63 Cookies Blue Ribbon Fruit Cookies 74 CdTol's Chocolate Cocoanut Squ.111 5 84 Chocolate Potalo Candy 87 Chocoldte Se.l Bread Crumb Cookies 74 Cocoa C.1 Bisc uits 62 Raisin-N ut COCO.lte 94 Frosted Chocol.lsscs Drop Cakcs 69 Hershey's Chocolatetown Chip Cookies 75 Mini Chip Sugar Cookies 68 Beverages Chocolate Egg Nag 95 Chocolate Malted Milk 94 Chocolate Pineapple Freeze 90 Chocolate Syrup Iced Chocolate 91 Cocomoko Flo.kes 75 Cocoa-Mol.lte Shake 90 Ho t COCO.1m SO Ste.l t 90 Five O'Clock Whipped Chocol.ulow 59 Old-Fashioned Chocolate Icc Cre.lte Walnut Wheels 73 COCO.l 92 Hot Cocoa for a Crowd 92 Mint Cocoa Cup 95 Mulled Cocoa Cup 92 Or.1med Chocolale Pudding 56 Ca nd ies Angel Fudge 82 Chocolate Cherry Cordi.l1 Hot Chocolate 94 Sp.lte .'ke 58 Mocha Chocolate M.lle D.1 Bre.1ste 54 Country Club Two-Story Fudge 78 Creamy Cocoa Taffy 87 Fudge Car<lrnels 80 Brea ds Chocolale Chip Orange Muffins 62 Chocolate Dessert Waffles 65 Chocolate Tea Bre.lte Pinks 70 Chocolate Robins 69 ChocoJ.Chocolate Marshmallow Pudd ing 58 Chocol.lte Syrup Mousse 59 Chocolate TriAe 55 Cocoa Cream Tapioca 51 Cocoa Meringue C.ues 68 Choco l.mdy c.lls 85 Chocolate Chip-Peanut Butter Fudge 83 Chocolate Coco.1nut Balls 86 Chocolate Cocoanut Squares 80 Chocolate log Cabin Rolls 79 Chocolate Nut Clusters 80 Chocolat(' Peanut Butter Fudg(' S6 Chocolat(' Pecan Pralines 79 Chocolate Popcorn 13.

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0/ our lives.Remember WhenThe Early 1930's The 7930'5. for those who worke~. tIJI' hourly wage was 44a. poiitiw/ly we were ill {I and socially we looked abolll for ollr filly pall(lcm that wOllld tempora rily remove fears. The popllia/ioll of the L11Ii/ed Sla/es was approximately 123 millioll people. Unemployment was cree ping upwards to 25% of the labor force {/lui. A decade of mixed blessings. mId 53 millioll of tlleIl! still lived 0 11 farms. Herbert Hoover WIlS about fo v(lwle Ihe Whife H Oll sl to be rep/aced by Pres idmt-elect Roosevelt. 7 . Ecollomicnl/y we were ill (HII' of the worst periods tllrt/Wi[.

proh ibition was to have run its course. re pea ! of the "18th Amendment was a necessity needed to generate revenue for the Federa! co(fers. but the optimistic American rem.H Y EARS A S O. . W HEN YOU' V E COME TI-IROUClI-I A C OU PLE 0 ' T OU G. for the rem" ining two-thirds it meanl a home.)! on the table. necessities meanl food." In the interim. S OME THIN ' TELLS M E IQ 2>o IS C. the absolute curt.1 radio .lilment of an established social custom WdS just too unwieldy to enforce. A S W E H A. it m ight have m('. " For the Government. it was necessary to "make do" while waiting for prosperity to come from " just around the corner.l in.ld been in effect for D years.L ife in the United 51.A NYWA'(.lies in the early 1930's was in a state of chaos.1S an in diCi"ltor Ihill things were possibly getting better in the home. ushered a!ong with the tune of " Happy Days Are Here Ag. In the early 1930's. THE F U T U RE C A N 'T S CARE U H MUCH. me.1 car.lined dedicated to thc hope thai "things would gel better.md . After the movies.y night trip to the movies. Y . and the 18th Amendment was about to be repealed..1 regular Saturd.VE. shelter and a job.K. Although prohibition h. repeal served .\ For the average American .OIN ' T O BRING A LL K INDS O' GOOD LUCK . .mt a jaunt to a local tavern." For one~third of the • nation.EH .

1 mbling 5-bed room Victorian.m ironic er.ls ure it g.1s (.1 food cellM for home-jarred fruit s .m exl r. a one-car det.15 .lie in . guraged no CM .1s anything from . Even though the gar.lYerage home consis ted of 6 rooms. . che rri es." An ironic {.md a new caT every other year was considered luxury for only the very rich.lter and sporadic coal heating.111 .l bedroom . the .1 cost of Mound 52.lid off his job in the . The garages in many hom es.lut omobile {. Preparing .500. used .l in 1930 was tightening her purse s trings. in dire extremes.1ched garage.1 1925 Chevrolet that was five years old .lfcd foo ds.l(IOry in Delroit. it w. however.The home in the e. in fac t. (f the gM.md had cost 5825 new. AmeTic. to a 1930 Ford coupe th.md pre ~e rving peilches.lge W.l Y no t h.1Y or m. but bec.ce to s lee p fo r "Uncle Lou is who W. .1 pantry for home-prep. IF it did.lge Glme with the house.md a pl. For the most part .1S no t used as . th at was passed down through the fa m ily. it W.l .1 bath.lYe contained . at .I use "store-bought " fruit s .l utomobilc . with running w.1 two room walk-up.It all and masquer"ded dS .uly 1930's ranged anywhere from .ls.1nd vegetables were becoming much too expensive .md vegetables. it m..lrS and string bedns was done not o nly for the ple.lve the homemaker. 9 .lt cost $600. to a r. pe.

lli .ldios in the 30's r. Western prices s lightly higher).I small console (S I9. slightly worn rugs a nd colored print s on the wall were . the radio. not couilling tubes.II! accoutrements to the m.md the voice of the adventurous lowell Thomas. The radi o. comm. Through the brown box in the living room c.lde with its brge easy chairs.95) to an "Oxford Hepplewhitc de luxe highboy with sliding doors. high.mged from .ls with doi lies on the Mill rest and antim.lIne the voices of "A mos ' n' And y" in their nightly -IS-minut e sketch (Monda y-Friday 7:00 EST Nne Red Network).lin stay of American family life.The living room of the Am erican home at the beginni ng of the dec.lck. American walnut finish with Ausir. indeed.lIl laccwood paneling" ($[50.Ic.back sof. It - 10 ." Kilte Smith ("Hell o Everybody") .lssars on the b. the melodic ch irps of th e "Songb ird of the South.mded an incredible audience. R.

music.llm of Hollywood. sou nd wa s in. JO. . In the 30's you could hear your idols talk.lted 6O-milJion people weekly walked. Cl.. C Fields were .llld so we re the idols il created.lnet Gaynor. lVith an appropri.l1ces of their cinematic idols . W.l l for most Americans to take le. s ing. ]. \I\'hen thpy died a tragic de.m estirn. On . Besides the . I. W. Orpheum or Rex .ldults 250:. Norm.llh or lost a fo rl orn lover.m Federation of MusiciJ.!f n.l Shearer.lnd watched with total involvement the plight s .IlI.lte background of canned music.1rmed Goods F.!rk Gable. ").ICe Beery. paid their 'ldmissioll (. yell and cry. and gone were the theater orchestras.llity..) .'5 t o m o viI'BOe~ .111H. Gone \vere the titled screens.Jn Crawford.WJS everyone's passkey to Jdventure.1 s ituation loudly declaimed by the Americ. Though of poor qu.lUdience in the p. Mae West.we from their radios in the living room and further escape into the celluloid fe.md news at le<l st five night s J week. children 10.111 famili.1 S<lturday night it lVas typic.lJld romJ. the prunes and the tUlle s were there .lthetic.lthos of the moment W. rode and ran to the neighborhood Bijou. an empathy tiM! somehow overshadowed the troubles of their own lives.ns ("] went to the C.1S totally cmp.lir. the . . In the 1930's .Hlghter . Will Rogers..

}Vured heroes who inhabited the m.I S free and anything th.I S the Sund.lding matter of the d.J yea r to collect .1 welcome .IYs at loca l th eaters ("Dish night : Collect a complete set of fine dinnerw.lY W.esc. Almost .1 warm welcome.lI \V. No m. The most popular re.l of the promotion. it W.u 12 .IS warm . Giveaw.J com plete sct.I S by f.lre completely free") ha stened the return of moviegoers week after week. The era of the "talkies" was the er.llIer that it took at least .1Y pape rs and the comic adve ntures of the rotogr.mgible rewards. they some times offered more t.lpi sm that the movies offered.IS free in the 1930's received .

G.ller in radio. Vanity Fair.y. they werc all overshadowed in the average home by Litt[e OrphMI Annie ("Arf" says Sandy) . She was expected to make do for her famil y in times when there was little or no money coming in. the Sa/ I/rrl"y Evening Posl. IMd . Maggie & Jiggs and a hosl of others warmed the heMls of Ameri ca ns in the 1930'S.l[ S\.ttch words of the dJ. Ameri ca's heroes may have been on p.the Su nday comics.11 butche r and b. The American housewife in the 1930'S.In extremely difficult job.lding audience they were real. Economy . Mea[s lVere planned . In s pite of the success of the Lil(rary Di.md her Sunday sidekicks. were made with an eye on the pocketbook.1Ild thrift weTe the w. bulla the re. whether for dinner.lsoline Alley. novels and Big-Little Book s. first in the comics and [. dreSSing or general housework.mned . J curiosity which someti mes diminished the problem s of the times and most of all the problems of the Americ<Hl housewife. Tlu i lmni(lw !vl(rcJlry and Lihfr/!' Mugalillr ("reading time 12 minutes 35 seconds" ). and with veget.lbles and fruits that were c.lper. cleaning. Dick Tracy.Hou nd the gener.lp[es so ld by the [oc.~"s/ . All the everyday purchases. with the economy th e way it was.lker.

Ko n was lllX . yellow SO. it mo re th'lIl p.lcuum cl eaners co mplete with illtachmenls were still .lf.I meol!. in milny inst.lloes were 21t . with . th e Flil " ). Henry.1 finger ca Light in the wringer. selling .\ c. although .lTl was a manu.It I2It . with .my .IS v.It ho me .) SouP. ilugmented Ill. WilS the me. pol. For the most Pdft..md . sold for 579.I[SO a "cottage industry" in terms of clo thing for the fJrllily.111 her other cho res. IV.m d .lid for itself in terms of clothes.IIlY .l p .1 pound and bread was Sit a lo. SOLI I' with her o wn veget. .Idded. Although the sewing machine (t he Singer with the treadle) was .HI electric w. do th!' <. (A 1932 Hoover.ll. th.1 pound..1 lo t of elbow grease. Keeping the insects .med the rugs in as much . The ho mem.'!t were wOl"n and then r'ls~ed d(Jwn to a you ngN brother or sister.IW.lbles . Carpel sweepers cle.1 jo b done with polish.I S .ln and serving fo ur.IS done with Flit ("quick.1Y IV.lchine ($47. b.50.". a pound.I lillie bit too expensive . keeping the ho use c1e. (In the 1930's sirloin steolk sold for 29.1 welcome replacement for the scrub board . it took its toll in 1I\.1I1ilch ment s.lker.Ill expensive purchase.95) .l shi ng m.lI1 ces.) The wash WilS generally done in .

. No matter wildt the source.1 qU. milk 10¢ .lImos! every Ameri c. icings . All the 11. . COCO. she used Hershey's chocolate products.uly with an egg bc. it was "Iso tht! pl'lct: where cuunt lc ~ s hours were spent bilking.lking.11 ingredients were used (butter was 28{ a pound.I S done with eithe r . cakes.lnd frostings were made-and " from scratch" (an event of mu ch ple"sure to younger m embers of the family who got to lick the mi xing bowl).l S 5{ a pound). Besides being .1 place for prepar"tioll . 15 . When she baked with chocolate.1tur.lIlY was making products for b. In the 1930's the Hers hey Chocolate Comp. the fini shed produ cts were the best ever ma de.Ht. passed down for generati ons.1 bowl and spoo n.md prest!rving. more often than no t. or mo re po pul. Chocolate Syrup .lIld Mil k C hocolate lhrs wc re all to be found in the kitche n of . Mixing \V . or gleaned fro m a Hershcy Chocolat e Coo kboo k.I.lIl home. pies. B"king Chocolate. and nobody could bake like your mother. Coo kies.m electric mixe r (59. eggs wcrc 29{ .1 dozen "nd sugar W. when you turn these pages.95 ).1 S it had bee n for some 30 years.The kitche n of th e Am erican home of the 1930's was the domain of the hou sewife. Except for yo u. Recipes wcre original.He r.

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Cakes Drman Cllkt (pllgr IS) .

Pour into 2 gre.ln ill.lscd . Frost cake with Creole king (p.:lnd then the chocolate mixture . Beat well.lten logg..lr.lge 35). and bake in . 112 cupful buHer . rem o ve frOIll the fire and add I well-be.. .H and the milk.Ike pans.DEMON CAK E 4 squares Hersney's 6aking Chocolate .lsed and floured 9-inch layer pans. Melt the b'lking chocolate. and add ~ cupful S Ug.md add to the buller and sugar ( r('.llternatcly. . dosh af cinnaman.lking chocolate ovcr simmering \V. 5 eggs. Cream butter and . bdking powder .. lh cupful granulated sugor .lle oven (350 degrees) for 30 to 35 minutes. Stir we!] . th en . separoted . .lke in mod er.. . rut together with Flu(fy V. cupfu l sug. 3 eggs . CREOLE CHOCOLATE CAKE 3 squcre~ Hershey's Baking Chocolate . 1 teospacnful vanilla .. Ilh cupfuls buttermilk or sour milk .. ....ller...1St!y the vanilla. I teaspoonful baking sodo .. 1 egg . J cupfuls sifted coke flour . beaten well. . Po ur into 3 wcll -grc.od the egg vllhites.lmed together well.ls been s ifted with the b. B.. 18 ... stiffly whipped.lnd floured 9.. 211.:ldd 3 eggs....lten egg yolks J.md v. 2 cupfuls flour (aU·purpose) .. Add buttermilk . 1 cupful gronulated sugar ... .1 king (p.md cool slightly.milla.. Cook in top of double boiler tiB well blended. ..lgC 3 1). Melt tht" b.lking sodJ.1nd 1. . Add the flour sifted ... 1 cupful milk .1dd the well-be. If: teaspoonful salt .1 moderate ovcn (350 degrees) 25 t o 30 minut es... I te<lspoonlul vanilla.lnd salt . 1 toblespoonful baking powder . cup fuls gronulated sugar.."vith the baking powder and cinnamon.inch (. V~ teaspoonful baking powder. .lnd flour which h. 1 cupful bUller . .

COCO. Bake in moderate o ven (375 degrees) 25 minutes. Cool 10 minutes before removing from pans.ll well. melted . Add baking soda which has been dissolved in the vinegar.HERSHEY 'S SPECIAL CAKE V2 cupfu l butler . I teaspoonful baking soda . . 2 eggs. Cream buller. Combine flour.:lyer pans. B. Cover with Aunt Jessie's Chocolat e Icing (page 30). 2 cupfuls sifted coke flour . 1 cupfu l sour milk . b'lking sodi! ... 1 tablespoonful vinegar. . 11 cupfuls milk. add sugar gradually and cream them together. C ream butte r.. beating well. Sift flo ur .. .lnd salt . I/. teaspoonful baking 13 po wder . 3 squares Hershey's Baking Chocolate.. ilnd beat vigorously 3 minutes (hig h speed of mixer) . 1 1/~ teaspoonfuls baking soda .ltcJ y with m ilk to creame d mixture. Add second egg .ltely with milk. Be. C ool. add altern. Blend in crushed ca ndy... baking po wder .md floured 9-inch c. sifted . . 2 cupfuls flour (oll·purpose) . .1nd beat well. unbeaten .. . . ...lke in a mode rate oven (350 degrees) for 35 minutes. Add I egg and beal well.. 1'12 cupfuls granu lated sugar. Pour into 2 well -buttered 9-in ch l. llh cupfu ls g ranulated suga r . % cupful Hershey's Cocoo .. .1. 112 cupful crushed peppermint candy.tke pans.. '11 teaspoonful solt . Po ur b. Ice cake with Cocoa Peppermint Icing (page 32). OLD-FASHIONED COCOA MINT CAKE 2!J cupful buller .1tter into 2 greased . Add melted baking choco late . 3 eggs . .1nd salt.. 19 ..1nd eggs until fluffy. and add dltcrn. sugar . . . 1 teaspoonful salt . ..

l/.. I teospoonful baking soda . halved . . COCO. Melt 2 tablespoonfuls butter in a heavy frying pan or 9-inch sq uare pan.. packed . . 'Il cupful butter .. lh cupful Hershey's Cocoo .. 2 eggs ...ln on the brown sugar. then J.! granulated sugar. cupful milk . I.llen very little.rrangc the apricot halves ... . Serve warm. sifted together. das h of cinnamon .md pour batter into the pan over the fruit.. Add brown sug.. alternately with the milk..1 and cinnamon.H. be. . I % cupfuls sih ed coke flou r . .. 8 to 10 ma ra schi no che rries. Set aside while preparing the c. placing cherry halves between . d rained . 'll cupful brown sugar. Bake in a moderate oven (350 degrees) 35 to 40 minutes.1H over th e bottom of P. Add vanilla .. Then add flour and baking soda. add eggs. 'h teaspoonful vanilla . 1 cupful granulated sugar .. ...UPSIDE-DOW N CHOCOLATE CAKE 2 tobte~poonfu!s butter .lke. /. . Turn out immediately. and whip the mixture vigorously. For cake: cream the I c upful butter. 1 can ( 1 pound) apricol halves.

. beat well.md take out 1/1 cupful of "crumbs" and set aside. 2 cupfuls brown sugar. s ifted with the baking sod.. alternately with the sour milk. pour in to " sha llow wellgre. 2 egg yolks. Beat well. pocked..lIld salt. L(fl to right: Old-Fashioned Cocoa Mill l Cflh.lking soda to remaining flour mixture.lle oven (350 degrees) 30 to 35 minutes.. . 111 o::upful hot water .te oven (350 degrees) for about 30 minutes. lh teaspoonful salt . 1111 teaspoonfuls baking soda . . III cupful (5 I h-ounce can) Hershey's 4 Chocolate Flavored Syrup. .l .. Chowlale Crumb Cuke 21 ..lf . Beat the egg whites until stiff. . Pour remdining batter into 2 greased ..4 squares Hershey's Baking Cho o::olote . teaspoonfu l o:. 2 egg whites. . 1 egg .. III teaspoonful baking powder . Rinse the chocol.. ... and ildd the egg yolks and vanill.lt e pan with thl' hot water and add to the choco late mixture. rai sins and nuts into reserved batter .1Ild pour into J. greJ.lIlS.. 1/. CHICAGO FUDGE CAKE Ih cupful butler ..lk e in d modeTJ. . 111 o::upful raisins . .innaman ....lnd floured 8-inch layer p. 1/. Htrshry's Special Cake. o::upful o::happed nutmeots. .sed .. and add to the creamed mixture. egg. Melt the baking chocolate over simmering w. I cupful granulated sugar . Stir cinnamon. 111 teaspoonful salt.Ill over with Fluffy Vanilla Icing (page 35) and before Ihis is d ry sprinkle with Hers hey's Milk Chocolate Bar. Mix flour and SUg..lter..md floured 8-inch layer p.l . Then beat in the flour. teaspoonful vanilla .ltter. 111 o::upful sour milk . Reserve 1 % cu pFuls boltter. Add salt.. . Blend in butter.md b. . 1 teaspoonful baking soda . baking powder . 21f1 o::upfuls sifted o::oke flour. Sca tt er reserved crumbs over top of ("ke....m. 1/4 cupful butter .. 3/ cupful milk . ice the cake .lnd bake in a moder. Thi s cake should be served hot for luncheon or sup per.. finely grated .lsed pan (9 X 9 X H~-inch). When baked. milk and chocolate syrup. .CHOCOlATE CRUMB CAKE 2 cupfuls flour (oil-purpose) . Cream the butter Jnd brown SUgM. [!. and fo ld into the chocolate b.. .

lting the m ixture well after each has been added . C ream thc butter and sugar together till very light.. bc.... Bake in a moder. 5 egg whiles. III cupful Hershey's Cocoa . 2 teaspoonfuls baking powder . 2lh cupfuls cake flour . Stir just a litt le: to produce a streaky effect. melted. and gradually add the mashed potatoes. 3 egg yolks . o ne at a time. flour and baking powder toge the r. ..lnd (old in to th e chocola te batter.. 2 cup ful s flour (all-purpose) . 3 egg whi tes. .lT gradually. .. l(. 2 squores Hershey's Boking Chocolale. Bake in .ltcJy with the milk to the creamed mixture. dash of cinnamon .lIn Ihe butler well. then add the van illa and cre.l te . Pour into greased and floured p.. . Vl teaspoonful vanil la . . 2V2 teospoonfuls bok ing powder. Add the egg yolks.1 modera te oven (350 degrees) 30 to 35 mi nutes.m ("13 X 9 X 2-inch). III cupful chopped nuts . I cupful milk.lle oven (350 degrees) for 35 to 40 minutes. . .lm all togethC'r thoroughly. teospoonful vo nillo . then fold i n Ihe egg whites. 1/2 cupful milk. Ice with Chocolat e Nut Icing (page 32). Remove about 1 cupful of the b. Arr'lIlge the white batter in a well-g reased . Sift the cocoa.1l1er to a sccond bowl and to it add the me lt ed ba king chocol. Stir in nuts. Beat hard. '1 dding sug.1Ild floured loaf cake pan (l3 X 9 X 2-inch) occasiona lly dropping in a spoonful of the chocolate batte r. 1 cupful hoI mashed potatoes . sliffly beolen . 2 cupfu ls gra nulo ted sugo r . Add alternately with the milk to the ot her ingredients.lnilla Butle r Icing (page 30) and pour Chocolate Glaze (page 37) o ver it by spoonfuls.. ere. . .. 22 . Sift the fl o ur with the baking powder twice. Blend in the vanilla and ci nnamo n. . . Ice with V. 2 cupfu ls granula ted suga r. streak ing a little to resemblc mMb le .COCOA POTATO CAKE V2 (upful butter . Beal egg whites until stiff peaks form.. MARBLE CAKE cupful buller . add allern.

. 'h teospoonful solt . 1 teospoonful boking powder . COFFEE CHOCOlATE CAKE 4 squares Hershey 's Baking Chocolate ..lmed mixture. split each layer in half and fill with Chocolate Butter Fi lling (page 34) . 1 cupful cleor block cofT"".lIld ice with Choco late Butter Icing (page 34)... Jnd add . 1 teaspoonful salt . 1 teaspoonful baking soda .purpose) . pocked .lke in a moderate oven (350 degrees) 30 to 35 minutes.lnilla. 1 cupful boiling water . one at a time.. Melt the b'lking chocol... beating well after each addition.. Then add ingredients as called for and. 2 eg9 yolks .lIe mixture and beal well.ll iernately with the coffee 10 the cre... Turn into 2 greased and floured 8·inch layer pans... add eggs. . . . after adding them all without stirring. 23 . Cream shortening and sugar.. 3 1h cupfuls nour (o11.lte over simmering water. III cupful Hershey's Cocoa . 2 cupfuls b rown sugor. 1 cupful SOUf milk . Cream the butter and sugar together.. V2 cupful butter .. I teaspoonful baking soda . I teaspoonful vanilla .. .RED DEVll'S FOOD CAKE V2 cupful shortening . 2 eggs.. . beaten with the milk. ....lnd cook till thick.. and b. Whip in the chocol. add the egg yolks. Sift together the flour. unbeolen . add the v. Then cool. Bake in moderate oven (350 degrees) 30 to 35 minutes or until done.. llh cupfuls coke flou r O( JI!J cupfuls flour (aU. 1V. When cool.}lt . baking powder 'lIld S. baking soda.purpose) . cupfuls granulated sugar... .. . 1 teaspoonful vani11a . Pour into 2 greased and floured 9-inch cake layer pans. beat vigorously until smooth...

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. and whip thoroughly. . THREE LAYER GOLD CAKE (Jllustrated on cover) 1112 cupful$ granulated sugar. cupfuls sifted coke flour . .. I cupful 4X sugar (confectioners') . and the milk.. 11/. . slightly cooled ..5 egg yolks. . 5 egg whites. add the egg yolks. . the flour sifted with the baking powder . Beat the egg whites until stiff and fold into the batter. 5 tablespoonfuls hat waler .l. . .ll pieces. Cream the butter and sugar together well. with the hot water in top of double boiler over simmering water. I V4 cupfuls milk. Vl teaspoonful salt . 2 lecupoonfuls baking powder .. . Pour into 3 greased and floured 9-inch c<lke pans. well-beaten. ... . .. . Frost with Three Llyer Chocol<lte Icing (page 31). separated . . .. baking powder and salt and add alternately with the milk and vanilla to the creamed mixture. . 'h teaspoonful salt. Then add the melted chocolate mixture. 4 eggs. 'h cupful milk . Melt the b... cut into sm.1nd salt. Pour into a well-grc. I teaspoo nful vanilla. V2 cupful shortening. Sift together the flour. Add the egg yolks and beat well . V2 cupful butter. Sift the granulated sugar and confectioners' sugar together into a large bowl. 3 cupfuls sifted flour (all·purpose ) . J1h cupfuls granulated sugar ...lsed and floured pan (13 X 9 X 2-inch). Old-FI15hiontd Chowlale C"kt 25 . Vl cupful buller .king chocolate. . . and b<lke in a modcr<lte oven (350 degrees) for 35 to 40 minutes.lle oven (350 degrees) 40 to 45 minutes or until done.. Cream well with shorten ing and buuer.OLD-FASHIONED CHOCOLATE CAKE 3 ~quafes Hershey's Baking Chocolate . Bake in a moder... I teaspoonful vanilla.. Fold in the stiffly whipped egg whiles and vanill. 3 teaspoonfuls baking powder .

... .. Sift flour... cupful brown sugar..1Ild vanilla. .. gr. 1 egg yol k .. Cool slightly. 114 teaspoonful salt . lh cupful brown sugar.. 1114 cupfuls granulated sugar . l1f2 teaspoonfuls baking powder . and cover with thinly sliced or. Beat egg whites until fo. Cream butter...dual!y.ldua lly add 112 cupful brown sugar and beat until stiff... and fo ld into the chocolate batter. 1/1 teaspoonful baking soda . 11. /1 teaspoonful vanilla .. . . . V teaspoonful 4 salt .. packed . 'Il cupfu l milk .1king chocolate with ¥l cupful brown sugar. 2 e gg whites.. beating thoroughly. and stir over sim mering water until well blended. packed..lnd add the wellbeaten egg yolks.. Add 2 egg yolks. Beat the egg whites until stiff. 1 teo spoonful boking soda . Put together and ice with Bu sy Day Cocoa Icing (page 35).... and add to creamed mixt ure alternate ly with Y. Add chocola te mixture ....' cupfuls mi lk .lIls.lI1d minced ci tron or candied ginger. cupful 1 cupful milk .. . baking powaer and cocoa together.. salt. 3 egg whiles . 'I:.lngcs sprin kled with minced nutmeats .lmy. Add a lternately with the milk to the creamed mixt ure. Spread layers and top with any favorite frosting. baking soda. Pour into 2 greased . 26 .z cupful mil k. Fold into ba tter. ..lI1d floured 8-i nch cake pans.1 nd beat. .. . salt and baking soda 3 times. pocked . Pour into 2 buttered and floured 9-inch round cake P.lIld vanilla .DEVILS ' DELIGHT CAKE 4 squares Hershey's Baking Chocolate. Sift the flour. while beating cons tantly. 1 teospoonfu l vanilla . melted . Cream bu tter. Combine melted b. . . brown sugar. 2 egg yolks . Bake in a moderMe oven (350 degrees) for 35 minutes.. then add if! cupfu l brown sugar gr. SIMPLE COCOA LAYER CAKE 1 cupful butler . 2 cupfuls flour (011purpose) . well-beaten .. 2 egg yolb .... 1/2 cupful Hershey's Cocoa . sugar . V.md 1 beaten egg yo lk.a. and bake in a moderate oven (350 degrees) 30 to 35 minutes. Vl cupful butter . 2 cupfuls sifted coke flou r . . 'I cupful milk .

lUl 30 w/lmhs...llld . I teaspoonful vonitro . teaspoonful salt · .ld cupc.un butter . so th. Yii/Ii: AbD 30 fUll(11hs.lch liz full. 2 egg yolks .)nd fluffy. J/.lnd sug. 2 cupfuls sifted coke flour . 1 cupful flne sugar (superfine) .. Spre. filling c. . ul CHOCOLATE ICEBERG CUPCAKES III cupful buller. chopped into short lengths.:ately with the chocoJdl e syrup to the cre. Let frosting be rough .lpe r4 [ined muffin cups..md sprin kle cupc<lkcs with shredded cocoa nut.. Cream the butler.lr together until light. .lkes resemb le .mill.4 eggs .mel uneven. 27 . .md beat thoroughly..ldd a!tcrn. 1 teaspoonful vanilla . . .' teaspoonful baking soda .... . 'I..lge 30).lle.. .lt c upc. Bake in iI moderate oven (375 degrees ) for 20 to 25 minutes.lnd baking soda. ..lling well after ('Jeh dddition.... B'lke in a moderate oven (350 degrees) 15 to 20 minutes. teaspoonful boking soda · . I Vl teaspoonfuls boking powder .. 2 egg whites.purpose) . Add the eggs. .) until light ..1Tned mixture.. shredded cocoonut. filling each lh full. 1 V~ cupfuls flou r (o U .lking cups.lkes with Vanilla Butter Icing (p.. beaten stiff . Add vanill. 1'/1 cupfuls (I.l. Yi. Fold in stiffly whipped whites. Cre. 1 cupful granulated sugar . Pour the b. l!J cupful milk . 3 squares Hershey 's Baking Chocolate. l.. melted · . Add flour mixture alternately with milk tu cre. o ne at iI time.lmcd mixture..-IIi: Ab. Combine the flour . baking soda. Blend in melted baking chocol. . baking powder and sa lt together 3 times.. Sift flour. /\dd egg yolks and beat. bc.ltier into p.1 frosty snow-covered iceberg. sugilr and y..pound can) Hershey 's Chocolate flavored Syrup.CHOCOLATE TOW N SYRUP CUPCAKES 'll cupfu l buller. Pour into muffin tins which Ihlve been lined with pape r b.

.

Icings 8l. Sauces Chocolale Glllu (rugt J 7/ .

w hile bea ting consl..like consistency. 1 teaspoon· ful vanilla .lding cOn5istency. (This is a medium -d..l d. about 'h cupful milk or light cream . Add egg yolks.t dof's not d ry o ut even when sever.\te.1 . .ultl y. . 2 egg yolks .ar oJ-iu dl IIIYw 111 (II k. Crc.l! thortlug !lly. abou t 2 tablespoonfuls mil k o r light cream. " 12 cupfuls 4X sugor (confectioners' ) .md decidedly fudge. Bcat until ici ng is smoo th .. Add me lted bakin g choco!. then add van illa.ll 3 to 5 m inutes or until of right conSistency to spread . 2 squares Hershey's Baking Chocolate.lrm cake.un butter.lrk ic ing th. • Pillk 8I1 /1.Ill ye r .\: or t uougl! fo r 1 8.lIn and vanill. while beating constantl y.or 9 _111(1 Illyer 1 30 . (Th is gives a rich icing of medium col or ..1Iul be.:. add s ugar g radually. Spread on W. '/1 teaspoonful salt. Be. Jlh teaspoonfuls vanilla .ll butter and sugar..) Yi!'!rI: / 7.. cupfu l butter .'r Irillg AUNT JESSIE 'S CHOCOlATE ICING (Uncooked) II..... " 12 cupfuls 4 X sugar (con fectioners '). I~ CUP/Ills iciuS or I'uollgir for 1111 8 . melted . CHOCOlATE BUTTER ICING (Uncooked) 'I. 1 tablespoonful milk ... ad d sugar gradually. Bc.. 2 cupfuls 4X sugar (confectial..ill(1I cah. milk or ere. . melted . . 1 teaspoonful vanilla . Cream bu tter. 4 drops red food coloring'.. cup/u l butler. Add melted baking chocol. 2 squares Hershey 's Baking Cho<...1Ys old ....:olofc..md of spre.1 (llpfuls iri ll. ....' 8· or 9.ers·! . . stir in v. Thin with milk or cream until of right consistency to spread. .lnil la and milk.llc and SJIt. Yidl/: I cupful iriug or i'IIough fo r ou.) Yi/·ld: m k.VANILLA BUTTER ICING 3 tablespoonfuls bu tter .

Hld beat thoroughly to reach spreading consistency. Cream the butler.. 2 cupfuls 4X sugar (confectioners'). cocoa and cilln. . ... pinch of cinnamon . teaspoonful salt . 3 1/...2 (ljpfll ls icing Of mOllgl1 for 1111 8· or 9-illdr /llyrf cakt. 2 teaspoonfuls vanilla .:r.king chocal.unon . melted. 3 egg yolks .u. Ih cupful Henhey '$ Cocoa . Combin e butter. .i: H4 Cl/Jlfrds .lle in top of double boi ler over simmering water. 31 . cupful clear block coffee .4X sugar (confectioners·) .or 9·ill(/' m i:t...) Yirltl: . beating to spreading cons istency.um cJ. .. l lh cupfuls butter . C ream butter thoroughly."c/r Ill yrr m/.ldually add melted baking chocolate. 3 cupfu ls .. Melt thc b. about rh cupful black coffee..ldthill y ddd s ug. Yif/.. Gr. bc. .md sugar together.lli ng to spreading consistency. II. Add sugar to make of proper consistency for spreading.THREE LAYER CHOCOLATE ICING 5 squares Hershey's Baking Chocolate.. cocoa and s.lIn butler . 2 cupfuls 4X sugar (confedionen·) . . BIITER CHOCOLATE BUITER ICING Vl cupful butte r ..1dd vani lla... 3 tablespoonfuls Hershey's Cocoa . Sift S UgM. Yield: 2 11 cupfuls iring or ~ noljgh for II IIrrt(. MOCHA COCOA FROSTING III cupfu l bulle r . lJ.ke. .. coffee. CREOLE ICING tablespoonful softened butter . . Yiflrf: I ~ rupfuls icillg or mougll fo r (III 8· or 9·. ere.. (Addit ional cream ma y be needed. cupfuls 4X sugar (confectioners ' ). Spread on w.. Add J.lternately with coffee to butter.:r. 2 tablespoonfuls light cream . ./ayer 8.llt together.eiug II f (/Iouglr for /111 B· Of 9-illdr lilyrr w/. Cr. ... egg yolks and vanil1. .4 squares Hershey 's Baking Chocolate. III tea$poonful yoni llo .1 and s lowly add bilking chocolate.. add cream and beat well.. . .

!/I for lUI 8. FluRy 32 (hoeD/air IciNg: COWfI PtPllrrmill1 Irillg - ... It.. I teaspoonful vanilla .md add the cream of tartar.or 9-il1(/1 Top 10 bollom: C/lOco/air Nul Iciug. Yifld: AbDul IlIytr f ake..) Beat egg w hites until very st iFf. 0 234 F. cupful Hershey's Cocoo . 3~h cupfuls (l. 1 cupful waler . 6 tablespoonfuls boiling water . add the cocoa and heat I minute or until s mooth. . FLUFFY CHOCOLATE ICING cupful granulated sugor .md v. . add van illa . cupful He rshey's (oeoo . . . Blend in vanilla . V~ cupfu l Hershey's Cocoo .ltlilla.. Yir/d : About 2 11 cupfuls icing or tnough for an 8· or 9· in(/! Illyrr cal'" COCOA PEPPERMINT ICING III cupful buller . (A small amount of mixture forms iI soft ball when dropped into cold waler.. then pour syrup in thin stream over them.) 5 1ir i n nuts..CHOCOLATE NUT ICING It..pound boX}4X sugor (confectioners') ..1Ild s ugar gradually. III t eo~poon f ul vanilla . Boil to the soft · ball stage. Co mbine the cocoa ilnd boi ling water. about 10 minutes.. Carefully fold in cocoa .. . . beating to spreading consistency.lnd peppermint candy. Altern.'. Beat unt il mixture re. . pinch creom of lortor . Cont inue to beat unt il frost ing is cool and of right consistency to spread. . stirring con stantly. (Additional boil ing Willer milY be needed. .. Melt the butter in a silucepan. Dissolve the sugM in the water. 7 toblespoo nf uls milk . Yit Jd: J (up/III irillg or t l10ugh fo r Il /J X 9 X 2·incn IO IlI ( Ilkt. 2 !~ wllfuls icillg or mou.. Ifl cupful chopped nuts .. 3 cupfuls 4X sugar (confectioners') .. beating al! th e time.:Jtel y add sugar and milk.. VI teaspoonful vanilla. .. ...1Ches spreading consistency. 1 tablespoonful (rushed peppefmint candy. 2 egg whites .

.

Y ield: I ~ CIIpfllls iciug or ii/oJ/gil for. MOCHA ICING 5 tablespoonfuls buller .. 1 cupful 4X sugar (confectioners' ). . whipped . melted . 3 tablespoonfuls strong block coffee (2 teaspoonfuls instant coffee and 3 tablespoonfuls hot wa ter) .. and cream all well. cupfu l c hopped nulmeols .. 2 egg yolks .. dnd slowly ddd melted baking chocolate...CHOCOLATE BUTTER FILLING 2 tablespoonfuls buller .. Then fold in the whipped cream and the n uts and cher· ries. I tablespoonful water ... Add more sugM if necess. CrCdm well and flavor with vanili. .. 12h cupfuls 4X $ugor (confectioners') ... I teaspoonful van illa . . Credm the butter.l..lr. egg yolks and v<ln illd.. 34 .lm the butter.or 9-illcll Illyer Wkf. . Spread torte·style between layers of chocolate or white cake after they have cooled. cupful chopped marosc hino cherries. I egg yolk . ere. Yidd.uy. About 1 fUllflll filling... IIJ cupful heavy c ream. Yield: 1!1 (II1'fllls icillg or f lllWgil for lUI 8. 21/1 cupfuls 4X sugar (confectione rs') .r wh.II· ternating with the hot coffee. . 1/. .md . 3 tab lespoonfuls Hershey's Cocoa .. 2 squo res He rshey's Boking Chocolate.l dd the egg yolk../.. Melt the bdk ing chocola te in top of double boiler over si mmering wdter. Add the cocoa.1/1] 8. then add Ihe melted bak ing chocolate... '/2 teaspoonful vani lla . Add sugar gradu"lly to the butler mixture. . CHOCOLATE BUTTER ICING 3 squa res Hershey's Baking Choco late . 1 teaspoonful vanilla. Credm the butter ilnd s ug. .or 9-i nd / Ill y. .. . . water a nd vanilla. d ra ined.. 6 tablespoonfuls butter . Add sug<lr to make of prope r consistency for s preadi ng.. .

.. .1Ild creamy adding additional liquid.y... when well blended. 3 toblespoonfu ls Hershey 's Chocolote Flavored Syrup . Yield: ..) Yield: Abol41 2 wpfilis icing or I'liougil to geruroll5/y ice fill 8or 9-. Beat and. 1/. Vl te aspoonfu l vanilla.1Od add the vanilla. . (This is a good inexpensive and quick chocolate icing with dark chocolate color. FLUFF Y VANILLA ICING cupful g ranulated sugar . pinch cream of tartar . Mix the sugar and chocolale syrup together. Beat egg wh ites until very stiff. 35 . add sugar. 2 egg whites . . 0 Yifld: About 311 (Hllf/lls icillg or mough fo r threr 8.BU SY DAY CO CO A ICING 6 toblespoonfuls boiling woler .lll stage (234 F.. then pour syrup over them.. ICING FOR CHOCOLATE MIDGETS cupful 4X sugar (confectioners') . Spread on warm cake. 1 cupful waler .! until smooth .. until of right cons istency to spread.. ... obout I teospoonful milk. .. Add vanilla dnd cocoa. . Add the vanilla.. if necessary. and continue to beat until frosting is cool and of right consistency to spread . 3 cupfuls 4X sugar (confectioners') .. 2 teaspoonfuls vonilla .or 9-iuch cakf /ill/fr.). Add enough milk to make of proper spreading cons istency. beating all the time.or 9-iuch ({Ike Illyers. Boi l to the soft-b.. and add the cream of tartar.. It keeps well for several days without hardening.. Dissolve the sugar in the water. Be. cupful butler . Add boiling water to butter.lIcll laya (like. wpful ici11g or i'uo ugh for all 8. ifa teospoonful vonillo . . Ih cupful Hershey's Cocoa .

....md suga r together until it forms a soft b. W h en well mixed. Yitld: . extract and food coloring.. few drops red food coloring .. I/..M ARSHMA LLO W PEPPERMI NT ICING 2 tablespoonfuls wa ler . A lmond Bar (/Ioeo/atr SAua . 1 teospoonful vanillo. Yif/d: AbDul ~~ CIIpful filling Dr enougli for an 8. few gra ins salt . .. 6 tablespoonfuls Hershey 's Chocolote Flavo red Syrup .1Od cocoa. Add m. In a saucepa n. cupfu l Hershey's Cocoo .11 cupfuls icing Dr mougli for A 13 X 9 X 2·jlrrJr mh.mill a a n d beat un til thick enoug h to spread.. and cook 1 min ute.. ~Il cupful sour crea m (dairy) .. comb ine the sugar and chocolate syrup. Slowly pour hal syrup over beaten egg white. salt.. beating constantly.. Yit/d: 1 !~ (up{lIls icing or tnough for a J3 X 9 X l. a n d cook over medium heat to the soft·ball stage (i 34° F:j...or 9·inrll Illyn mh. Yl cupful light cream .. .. 36 Ltll 10 right: Cocoa Fudgt SAua.ush mallow wh ip. l/~ cupful marshmallow whip . CHOCOlATE SOUR CREAM FILLING AND ICING 2 cupfuls granulated sugor .. ildd thc sour crea m.lter . ad d vanilla and bea t u ntil of the right consistency to spread. 112 cup ful granulated sugar . Boil w. Cool. teaspoonful pe ppermint extract .lll in cold wat er (234" F.. It.irulr loaf rakt. 'h cupful gronuloled suga r .u . Re m ove from the fi re. . I egg while.). ad d v.. sug. '/. beat until cool.. Add nuts of any k ind for va riety. tea spoonful va nilla.. Cocoa Choeo/alr Smut.. COCOA CREAM FILLING 2 tablespoonfuls butter ..... beolen stiff .. Add the crea m. Melt the b utter over hot wate r.

Melt the b'lking chocolate and butter in top of double boiler over si mmering water.00:. Add vanillJ. alia .' -. . '.lyer over white icings.. cocoa and l/. . :..'. Combine sugar. Use as a lOp [...lOd salt.. it w ill keep well. 2 tablespoonfuls cold water . ... Soak gelatin in cold waler 5 minutes. 113 cupful Hershey's Cocoa . 1 cupful g ronuloted sugar . Yield: J fIIl'flll .. Remove from heal and add softened gelatin to hot syrup. Blend.. ..l cupful water in saucepan. CHOCOLATE GELATIN SAUCE leospoonfuJ g ranulated gela ti n (unflavored) . .CHOCOLATE GLAZE squore Hershey's Baking Chocolate . If covered. tea spoonful salt.--:.. III cupful water . slirring constantly.. orange icings.. .. . butterscotch or other icings.. ' . ... 1 teaspoonful vanilla . - -- . . 112 teaspoonful butter. Serve hoi or cold over ice cream or desserts. Stir until dissolved.. 1/. _4 -. then boil 3 minutes.

COCOA CHOCOLATE SAUCE
fl. cupful butter ... 2 squares Hershey's Baking Chocolate. 2 tablespoonfuls Hershey's Cocoo ... lh cupful granula ted sugar.. 111 cupfu l lighl cream . . . I teaspoonful 'Ionil la.

Melt the butter and baking chocolate over simmering water, then add the cocoa and sugar; cook for 5 minutes. Stir in the cream and van illa; simmer till blended. Serve. Yield: leu/Ifill slluee.

CHOCOLATE HARD SAUCE
2 tablespoonfuls buHer ... 3 tablespoonfuls Hershey's Chocolote Flavored Syrup . .. lJ:. cupfu l 4X sugar (confectioners') .. . few g roins solt ... 1/2 teaspoonful vani lla.

Cream butter; add chocolate syrup gradually. Blend in sugar, salt and vanilla, beating constantly. Chill. Serve over hot desserts. Yield: J1 wpful S i!u(~.

COCOA FUDGE SAUCE
lh cupful Hershey's Cocoa . .. 3/. cupful g ranulated sugar . Ih teaspoonful soU . . 1 tab lespoonful cornsta rch . Ih cupful light corn syrup ... Ih cupful milk . .. 2 tablespoonfuls butter ... 2 teaspoonfu ls vanil la.

Combine dry ingredients in saucepan. Add corn syrup and milk, and blend thoroughly. Bring 10 a boil, boil 5 minutes. Remove from heat; stir in butter and vanilla. Cool, withoul stirring, until pan feels warm to h,'nd. Serve. Yidrl: 111 {l/pfllis sallct.

ALMOND BAR CHOCOLATE SAUCE
4 Hershey's Milk Chocolote Ba rs with Almonds ( 1.05 ounces each) ... Ih cupfu l hat water.

Melt milk chocol.,le bars in top of double boiler over hot, not boiling, water. Add hot waler, all at once, and slir to blend until smoolh . Serve as a hot topping.
Yield:
~

f lip/ III sall ee.

38

CH O COLATE MARSHMALLOW SAUCE
granula ted sugar . .. 1 cupful boil ing waler . . . cupful Hershey's Cocoa ... I teaspoonful vanilla .. . Vl cupful shredded fresh marshmallows (Vl cupful miniature marshmallows).
V~

2

cupful~

Cook $ug.u and water in saucepan to 220 F. Remove from heat; stir in COCQ,l , vanilla and marshm.ll!ow5 until melted. Cool, without slirring, until bottom of pan just feels warm to h,ltld. Beat to thicken and serve Wi!rm over ice cream. Yir/d: 2 (111'[11/; 511 I1 fl'.
0

CLEA R COCOA SA UCE
1/4 cupfu l Hershey's Cocoa. 1 tablespoonful cornstarch . J/. cupful granulated sugar ... dash of solt ... 1 fl. cupfuls hoi water .. . I tablespoonful butler ... 1 teaspoonful vanilla .

Mix together the cocoa, cornstarch, sugar ,md salt. Pour the hot water over the mixture, and coo k over medium heat, stirring constantly, till clear, thick <ll1 d smoot h. Add the butter ,lnd vanilla , and serve hot with any desired pudding or icc cre.1m.
Yield:
H~

Cllpfuls SIWCI'.

CH OCO LATE CARAMEL SA UCE
cupful brown sugar, packed ... dash of salt ... 3 tablespoonfuls waler ... I/~ cupful Hershey's Chocolate Flavored Syrup .. . 1 tablespoonfu l butter . .. 1 tablespoonful cornstarch ... 1 cupful hot water ... V, teaspoonful vanilla .

Cook the suga r and salt with 3 tab lespoonfuls water to a light cara mel brown. Remove from heat; add chocolate syrup, then the buller and cornstJ.rch, mixed to a paste, .md the hot water. Cook over direct heat until thick (220' F.), .1bout 15 minutes; add v,mil!.,. Serve with cottage pudding or any hot dessert. Thi s s,llIce is very nice with icc cre.lm.
Yield: 1 CIIpflll saua.

39

Pies Ch oco/al r Chiffon Pit (pagr 42) .

. 1 teos poonful va nilla 3 egg whiles...ldd ". Add the flour mixture altern. Then add the cooled melted baking chocolate and the be. 3 tablespoonfuls cold water . V2 teaspoonful sa lt .. Ch il l. 3 egg yo lks.lPcr directly onto fill ing.. until pieces are melted .lIel). slirring constantly. nu ts. salt. melted . just before se rving. 1 cupfu l (6·ounce package) Hershey's Baking Chips .lten eggs to creamed mixture. Pour into bowl and press w.. '/. I cupful chopped Be.. stirring const. Pour m ixture into a greased 9-inch pie p. Cool.1.lks form.. Chill until mixture begin s to thicken.l xed P... Be.. beating until light and fluffy. garnis h with whipped crea m if desired.. Soften the gelatin in the cold wa tN. . 1 V2 cupfuls gran ula ted sugar . stir in the If.l has been add ed.CHOCOLATE CHIFFON PIE tablespoon ful granulated gela tin (unfla vored) .lm if desired. se l aside.. Pour into baked pie shel l. J/4 cupful sifted flour (a ll. Serve the pie topped with ice cream or whipped cre. until mixture thickens.. Sift the (Jour . 112 cupfu l milk III cupful granu la ted sugar . Remove from fire. teaspoonful cream of ta rlor . 'll cupful butter.ldually add Ih cupful s ugar and beat until stiff pe.m. C ream the bu tter. softened gelatin mixture and egg yolks. . Melt baking pieces with Vz cupful mi lk in saucepan over low fi r('.lt egg whites with cream of tartar unti l frothy.lllill.md the salt. Remove from fire and .purpose) . . Carefully fold gelatin mixture into egg whites.milla. Gr. 1/3 cupful granula ted sugar . 1 teaspoonful vanilla. '* CHOCOLATE BROWNIE PIE 3 eggs. IJ. teaspoonfu l salt IIJ cupful mi lk. Bake in a modera te oven (375 degrees) fo r 45 to 50 minutes. Then slir in the nuts.]t the eggs until very light. Return to fire and cook. 42 Ch o((l lul e BlIllrrsro ldr Pif .l cupful sug.mlly.u.l lly. slightly beaten. 9-inch baked pie shell. 3 squares Hershey's Baking Chocolate. and add the sugar gradu. cupful mil k. with the milk to which the V. 1.md mixture is smooth.. cupf ul mil k..

CHOCOLATE BUTIERSCOTCH PI E J/4 cupful brown sugot. Thoroughly combine sugar. . . Chi ll in refrigerator.. . 2V2 tupfub milk . 2 tablespoonfuls buller ..... Cook ove r medium heat until thick.. VJ cupful flour (oil. blend in butter . flour and Sollt. 6 tablespoonfuls Hershey 's Chocolate Flovored Syrup . Serve wit h sweetened whipped cream if desired .. 9 ·inch baked pie shell.. Remove from fi re.. well-bealen .l. Pour into b. purpose) .lked pie shell... . 'IJ teaspoonful solt .lle syrup and beaten egg yolks. Stir in the milk. III teaspoonful vanilla .. stirring constant ly. cool.lnd vanill. pocked . chocal.. 2 egg yolks.

Pour into baked pie shelL Cover with meringue made by beating egg whites with cream of tilrtar until frothy. cornstMch.He mixture. beating until s tiff.. Grildually add 'h cupfu l sugar (a tablespoonful at . teaspoonful sa lt . slirring occasionillly.lld 2 cupfuls milk with melted baking chocolate in top of double boiler over simmering water. Pour into unb.1nd return to double boiler.. add butter and vanill. 4 egg whites . '/4 cupful buHer . . cornstarch. teaspoonful cinnamon . until thicke ned. 2 eggs . 3/4 cupful gronuloted sugar . I 'h cupfuls seedless roisins . III teaspoonful solt. . Brown in hot oven (425 degrees) ilbout 5 minutes. 3 toblespoonful s cornstorch . 9-inch unbaked pie shell. V. serve cold.. Mix with remaining lfl. Add to chocol. stirring until smooth. I cupful light cream .1 time). 4 egg yolks. 1112 teaspoonfuls vanillo . . PI. Sc. Remove from fire.. .. . cream and butter in iI heavy s. . Cook 2 minutes longer. . Top with whipped cream if desired .. 2 tablespoonfuls flour (all-purpose) . . . spreilding raisins evenly over bottom. Stir into raisin mixture.lucepan. v.1.lked pie shell. Cool. Beat eggs well with rotary beater until fo.lisins.. B. .K£! baking pieces.lmy and stir in. Mix together sug. salt and cinn. melled . I cupful sugar and salt twice. stirring cons tantly. 3 tablespoonfuls cornstarch . .. Sift flour. If. r. ..l. 3 squares Hershey's Baking Chocolate. C/lo eO/lllr C reAI1J Pi r. Stir over low fire until baking pieces and butter arc melted. Remove from fire.lke in moderate oven (375 degrees) for 40 to 45 minutes or until set. Chill. Remove from fire and stir in van ill. . cupful of mil k. slightly beaten 2 loblespoonfuh butter . TO/l fo hoI/om: COCO A C mlill Pif. cupful granulated sugar. . 44 GroW/IIII' RAisiu Pi. 1 cupful granulated sugar. V: teaspoonful cream of lorlar .1dually add some of chocolate mixture to beaten egg yolks . Cool to room tem perature . 9·jnch boked pie shell . .CHOCOLATE CREAM PIE 2111 cupfuls milk.lmon. 1 teaspoonful yonillo . Cook 10 minutes longer. . gr.' .1f. CHOCOLATE RAISIN PIE 'll cupful Hershey's Boking Chips .

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stirring constantly. TRIPLE CHOCOlATE PIE tablespoonful granulated gelatin (unflavored) .. 46 . 3 tablespoonfuls cornstarch . whipped . I cupfu l /. Flavor with Ih teaspoonful vanilla . 3 squares Hershey's Baking Chocolate I teaspoonful vanilla . . 1/. . Mix together gel. Remove from heat and blend in butter and vanilla. Gr. . cupful Hershey's Cocoa . Garni sh with remaining whipped cream. teaspoonful cream of tartar . .ldd the baking chocola te. teospoonful cream of torlor . mix ing well until smooth. cornstMch anll' salt in a saucepan. a·inch boked pie shell . . Beat the cooled chocolate mixture until smooth. Boil 1 minute ...... stir until smooth and blended.. 3 egg yolks.. Then blend into hot mixture in saucepan. . J/.J cupful s ugilr and salt in a saucepan. ¥.. Heat slowly. Mix together COCO. Gradually stir ill milk. Cool.ltin. cupful granulated sugar .lked pie shell. over medium fire until chocolate is melted and the mixture thickens slightly... 1 teaspoonful vanilla . 3. 2 egg yolks .lt until stiff peaks hold. 1 cupful milk .. ...... l!J cupful granulated sugar . beaten . Pour into . then fold in the meringue and then fold in half the whipped cream. 2 egg whiles . . stirring constantly. Pour into baked pie shell. . large bowl and add vanilla.. Pile onto pie and brown in hot oven (400 degrees) 8 to 10 minutes..1dually add the 1. I tablespoonful buller . teaspoonful salt ..md remove from heat. '/. cupful granulated sugar .lting the egg whites with cream of tartar until foamy.. Pour into b. Add 4 tablespoonfuls of sugar gradually and be.. Beat the egg whites with cream of tartar unti l fo"my in . Cook over medium heal until filling thickens. '/2 teaspoonful vanilla..1. . Slowly stir about half the chocolate mixture into sl ightly beaten egg yolks.4 cupful sugar ilnd beat until the meringue stilnds in stiff peaks.4 cupful sugar. . .COCOA CREAM PIE If. . Chill until mixture mounds. .. Boil 1 minute more. 3 egg whiles . I/. V. 1 cupful granulated sugar . whipping cream. stirring constantly..... . 2 cupfuls milk .. ilnd then blend in the milk and beaten egg yolks. and cover with a meringue made by be. V. 9-incn baked pie snell. teaspoonful solt . Chill several hours or until firm enough to cut.1 small bowl..

11. 1 cupful sifted flour (o il-purpose) . Beat the chilled gelatin mixture until smooth. Mix lightly. 2 egg whiles . 1 cupfu l heavy cream ...MARBLE-TOP CHOCOLATE PIE Ih cupful granulated sugar. 1/. Cool and then chill mixture til! set. 1 cupful milk. Then swirl the knife through the pie to give it a marbled effect. In a heavy saucepan.. 1 cupful (6·ounce package) Hershey's Baking Chips . ... 2 egg yolks. . Beat egg whites till foamy. . I tablespoonful granulated gelatin (unflavored) . groted .. beaten .. Cut the shortening into Aour and salt in a bowl. Remove from fire. . then gradually add the % cupful granulated sugar. Stir in semi-sweet chocol. and add baking pieces. . 2 tablespoonfuls 4X sugor (confectioners') . 47 .. then add the vanilla and 4X sugar and blend.. Stir in the milk and egg yolks. combine thc 'h. .. . Do not boil. Aute edges. CHOCOLATE PIE SHELL 113 cupful shortening . beating till stiff peaks form. the gelatin . Whip the cream till stiff. cupful granulated sugar. Add the vanilla. . 9-inch baked pie shell or crumb crust. Chill till firm . 1 Hershey's Special Dark Bar ( 1.05 ounces). Cook and stir over medium fire till mixture just begins to boil. . Alternately layer chiffon mixture and whipped cream into a 9-inch baked pie shell or crumb crust.. just until dough holds together. cupful granulated sugar. . 112 teaspoonful vanilla . 3 to 4 tablespoonfuls water.1te and then sprinkle water over. thcn stir until melted. Then (on low speed of mixer) fold the stiffly beaten whites into the ge latin mixture. 1 teospoonful vanilla . dash of soli . teaspoonfu l solt . Roll out and line a 9-inch pie plate..md salt. . Bake in a hot oven (450 degrees) for about 12 minutes..

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Desserts Old-Fashioned C/ww/aie lee Cream (page 50) .

lnilla. 3/4 cupful granu la ted sugar . V" teas poonful van illa .lte Custilrd Ice Cream.ldd the choco- late syrup.ldd II! te. sug. jn' cr. Add the w..ll. . 1Jl cupful cold water. (See freezing instructions with the Chocol. and sti r ove r boil ing water for 5 minutes. 50 . . .lki ng chocolate in .. I Vl cupfuls (I-pou nd can) Hershey'S Chocolate Flavored Syrup . . s tirring until the ge la tin is dissolved.ll .1 11d place in freezer .md .ln for 5 minutes. thell add v. 2 tablespoonfuls vani lla.. whipped. Remove from he..\ double boiler over simmering w.OLD·FASHIONED CHOCOLATE ICE CREAM 2 tablespoonfuls granulated gelclin {unflavored} ... Add the condensed milk.md freeze.\ chi ll ed pan (8 X 8 X 2-inch) . 1 pint light cream . 1 cupful water.lspoonFul peppermint extr.. Cool. waFers .} lin to soak in the water in d saucep. Add the creams and th e vanilla.l. Freeze in a crank freezer. 1 cupful heavy cream. Yirld: 6 5rrv iIlS~ .md he.. . ..lT a nd sa lt.. Cool.) Yield: 4 fputr!. Add the milk ..ulill. . Fold in Stiffly whipped cream.'III1!. Pour inlo .. few grains solt . oppos ite.. Melt the b. CHOCOLATE ICE CREAM 2 squares Hershey'S Bak ing Chocolate .lcl when adding v.mc). VMillliOlI: Dissolve 14 cupful crushed peppermint candy with the gelatin or .lter and blend well. Allow the gel. 1 pint heavy cream . 1 cupful sweetened condensed milk..ller... Serve individually with f. 1 cupful rich mil k .

Cook over the boiling water.CHOCOLATE CUSTARD ICE CRE AM 2 cupfuls granula ted sugar . 4 cupfuls light cream .. Coo!. sweetened Jnd whipped. 3 tablespoonfuls granulated sugar .. COCOA CREAM TAPIOCA cupfuls milk . Cook ove r boiling water till dear and we]! done.) Fill lub with altern. teaspoonful salt .. chocolate syrup . Add the milk gr"dually . stirring constantly.lmount of cooked mixture into slightly beaten eggs. Let ripen 2 to 3 hours. Cover with paper or cloth .1 nd pour into scrving dishes and prcss waxed paper directly on to surf. fill the chilled container lh full with ice cream mixture.. 51 . Combine the sugdT. . cupful quick·cooking topioca .lnd then add Ihe bak ing chocolate. 2 eggs . To freeze.. Chill mixture. s.H1 electric freezer.. .lVY ere... 4 squares Hershey's Ba ki ng Chocolate . Add Ihe cream and the vanilla. heavy cream. then cook 10 minutes longer.lCk freezer in ice using 4 pMts crushed ice an d I pMI rock salt. 2 cupfuls rich milk .lly...md cook 3 minutes longer. Chi]! and top with he.lce of pudding. Yield: 4 qUllrl5 iu O·~lIm. . I/~ 2J/~ Bring milk to boiling point. Stir a small .lnd I PMt rock 5. 112 teaspoonful yonillo . Rep. . Return to the doub le boiler .... then freeze. .. Yitld: 8 10 /0 s~rvillgs.lle 3-inch layers of crushed ice .1nd set into freezer tub. II. cool . add sugar. 6 tablespoonfuls Hershey"s Chocolate Floyored Syrup .. Turn rapidly until the handle becomes difficu lt to turn (about 15 minutes).1 double boiler.. until thick. Add vanilla.. Again put the lid on to p and fill opening for dasher with cork.lIn . Remove the dasher and pack down ice crealll and cover with w.111.1per.l. stirring occasion.lxed p.I\ld sti r in tapi oc. . 'h cupful flour (oll·purpose) .. follow manufacturer's directions. flour and salt in top of .. . ifa teaspoonful salt . Cover tightly . (For . Turn th e handle s lowly for 5 minutes. 2 tablespoonfuls van illa ..1lt.

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Beat the egg whites and the cream of tartar until frothy. Cook 20 minutes lo nger.md cook until thickened.. Place cubes into llh-quart c. CHOCOLATE BREAD PUDDING cupful (6-ounce package) Hershey's Baking Chips. J/.. and stir in reserved mixture.. Ih cupful granulated sugar. Combine together the salt. cupful granulated sugar. egg yolks.lt until the meringue is stiff.1sserole. 1/~ ClJpful cornstarch 1f~ teaspoonful sal! . . 3 cupfuls milk . . stirring vigorously. 3 cupfuls rich milk. Co mbine together the 5Ug. and then blend in the nuts.. Yield: 6 smJings. Melt the baking pieces in 1 cupful milk over medium heat. Then bake in a moderate oven (350 degrees) for 1 hour. . and be. cornstarch and salt. Return to double boiler . Spoon into serving dishes and press waxed paper directly onto surface of pudding. stirring constantly. . Yield: 14 servings. 1 tablespoonful butter 1 teaspoonful vanilla. brown delicately in the oven.md add milk. . Cool and chill. cupful granulated sugar . . Add butter and vanilla. .. cupful braken nuts . 1 cupful granulated sugar. V~ teaspoonful cream af tartar.u. 1 teaspoonful vanilla . 3 egg whites . ClWW/llte ConrslllNh Plldding 53 . Trim crusts from bread and cut slices into Ih-inch cubes. Set the casserole in pan of hot water.!. Pour custard mixture over the bread cubes. .CHOCOLATE CORNSTARCH PUDDING 3 squares Hershey's Baking Chocolate.. 4 egg yolks . being sure that all the cubes are saturated. S tir until well blended . a slices dry bread . Gradually add the I I. Spread meringue on casserole. Stir in the remaining 2 cupfuls milk and reserve.1nd add a small amount of hot chocolate mixture. . Melt baking chocolate in double boiler over simmering water. Serve with sweetened whipped cream if desired... Serve warm or cold. . -% cupful granulated sugar and vanilla. Ih teaspoonful salt . V..

1 teaspoo nful salt . 1 teaspoonful vanilla Of III teaspoonful almond exlract . beaten stiff .'1ll over egg whites. . 2 squares Hershey's Baking Chocolate. Fold in stiffly whi pped cr('. Add di ssolv cd gel.. .ANGEL CH O COL ATE PARFAIT v~ teaspoonful granulated gelatin (unflavored) .un. while adding melted b. Yii.J.'k ing chocolate.1rni sh with whipped crea m . Po ur into chilled pan (8 x B X 2-inch) and freeze without stirring. . 2 toble5poo nfuls cold water . 2 egg whiles.. Keep be"ting con tinuo usly. 5!.rt1i'lgS. whipped.'lin .l lin in the cold \V.1 fine slre. stiffly whipped with the salt. thrc<ld (240" F. Pour syrup in . . 1 cupful granulated sugar .lter for 5 minut es..liI. Boi l the I cupful of waler with 1 cupful suga r until it spins . . melted . Scrve in t. 4. 1 cupfu l water .lOd "dd flav o ring.. . . .. . . .ll1 pMFa it gl'155c5 . /. 1 cupful hea vy c reom. Soak gc l. . .md g.Illd ch erry.

4 egg yolks .lnd cook over simmering waler. '/.lnds. For the Flo.lIe r and brown delicately in a hot oven (425 degrees) for .lle custMd . cover the top of trifle with meringue) .1 hot oven (425 degrees) just long enough to brown the tips of the meringue. Drop the egg whites onto the cus tard. Place the cust.1I11 of tartM beaten until stiff.md cooL line .1 thin 1.llen egg yolks. Yield: 10 sir t' ings.!ass serving dis h with lady ringers. Chill . Serve immediately.. 3 egg whiles . 1 square Hershey's Baking Chocolate. stir ring constantly unti l thi ck enough to mask the spoon. beat the whites of the eggs and the cream of tartM until very stiff.ud dish in a pan of ice w. Scal d the mil k in a double boiler. then cover the to p of t he custa rd wit h meringue (made from the 3 egg whites.. .1spoo nful ( re. cupful granulated sugar. Cool. Add th e vanill.1 f('w minutes. 'll teaspoonful vanilla . Gradually stir h'llf of the chocolate mixture into the slightly be.1 g.lt er and put the whole into . Combine the '12 cupful sugar and salt.lrm.. and then chill. .ldding IA cupful gr.1nuiated s ugar.m hOllr. spread these with .1yer of pineapple or or. . . . !fe teaspoon f ul salt .1 second layer of lady (ingers.1 1ade .feFully . . .lnd stir into the milk.md cover with .lI itlg Is!.. Lefl ID riglll: Angel C/wwlale Parfail.m of ice w.lYe for .1blespoonfuls of sugar..lnge m. Return to the double boiler . !A te.1dding " t.lle and blend . th en pour into a serv ing casserole dish. teaspoonful creom o f tartar .l S for Chocolate Floating lslands (above) . Set serving dish in a p. CHOCOlATE TRIFLE Prepare the choco l. Po ur the custard in (J. . ChDw/ale Trifle..md le.1nd se rve. .l. melted '12 cupfu l granulated suga r . Yiel d: 12 servings.CHOCOLATE FLOATING ISLANDS pint milk . add the melted baking chocol. II. .. Chow /ufe Floalil!g Is!rmds 55 .

2 tablespoonfuls buller. add other ingredients and melted b. 112 cupful raisins .. cocoa and 5. then . BAKED CHOCOlATE RICE PUDDING 111 cupful regula r rice . .lucepan. or until the pudding is cre. (p1.l! with a rotary beater. . dash of salt . . All the water should be absorbed. % cupful granulated sugar . Heat to boiling.lsed mold 'lnd slC. Add the l6 cupful milk to mixture ... I teaspoonful vonilla. If. Me lt the b. Blend % cupful SUg. stirring occasionally.lee Tack in large s.lscd 1l6-qu. stirring once or twice . Slir in rice and raisins.u1 c.. '11 cupful milk . Vl cupful Hershey's Cocoa . teaspoonful 50 11 . Beat the egg and sugar well. . Increase the oven temperature to a hot oven (400 degrees).STEAMED CHOCOLATE PUDDING 2 squares Hershey's Baking Chocolate .Jking chocolate over s immering water.. 2 egg yolks .md water in a s. 2112 cupfu ls milk .. 1 egg .) Serve with Chacol. I cupful flour (oil-purpose ) .lll of hot water. Add beaten egg yolks and be..lm pudding. .lm for H IZ hours.lmy and most of the liquid is absorbed. 56 .. Yi.. I cup ful woter . . Yidd: 12 sn'villgs.'/d: 14 5!'rllitlgS. . .ldd rem"in ing milk.. Remove casserole from the oven but not from p.lf. . Beat the egg whites until foamy. Sl ir together the rice .1 wel!-gre.1I in 14 cupful sugar and con tinue be"ting until stiff and gloss)'. Pour into ungre. Red u ce heat and cover and simmer 14 minutes without removing Ihe cover or stirring.\king chocol. B. . CoveT saucepan and keep water bOiling over low heill to s lC.. .lnd stir to form a paste..l sserole.. Serve WMm.lke in it moderate oven (350 degrees) fat' "bout -J I~ hours. lloblespoonful boking II powder ... .... Turn into .lte. 2 egg whites If.lUcepan and pour boiling water int o pan up to level of rack Place mold with pudd ing on r.lgC 38)..lIe H. l3e.11 1. cupful granulated sugar. Spread on the pudding. .lrd Sau ce (p.lsserole in pan of very hot water.lCk. the cornstarch.. . I tablespoanful corns tarch . ]/4 cupful granulated sugar . me lte d .md bake 8 to 10 minutes to brown meringue. Place c.

Idd the v. Cool on rack covered with w.l dyCi ngers.md ch il l. Y irld: 12 .lxed p.lndied cherries as ce nte rs. Yirld: 12 st'rvings...lIll m ixture. dosh of salt .l per. SO.mill. '/.·rllins-..m C)' mold with round "arrowroot" IVJfers or ]. 2 cupfuls heavy cream. I teaspoonfvl vanillo .. line the bottom and sides of . . 1 cupful granula ted sugar .lk gel'llin in the cold water.1 f. (Mixture will be stiff.... .1 greased pan ( 15 x 9 x Z-inch) whi ch ha s been lined wilh w. Mold .) Then fo ld in III.1Ild lei rest I minut e.. Ih cupful coke flour . . salt and hot m ilk. Then bc.. Fold in the whipped cream .l.. 1 teaspoonful va nilla . (Substitute str ips of sponge c.llen egg whites.lke in a moder. flour 'llld vanilla.lnd reroll without towel. CHOCO LATE-MARSHMALLOW CREAM ROLL 6 egg yolks .! recipe Hitter Chocobte Hutter Icing (page 31).1 ke for \V. I( desired. and add the cocoa.lllows into very thin strips..lxcd paper.) Pour in crC.Hshm. 2 squares He rshey 's Baking Chocolate . ... Melt the bJking chocolate in a double boiler over simmering water. 1 heaping cupful -<IX sugar (con fectioners') .l fe rs. Turn ou t onto a damp towel. aboul 24 "orrowroot" ' wofers or lady fingers . 57 . Fold in rem. Add the gel.l le mi xture...al mixture until spongy ..CHOCOLATE BAVARIAN CREAM tablespoonful granulated gelatin (unnovored) . B. of the stiffly be.. using c. and . sug. Garnish with sweetened whipped cream.lt.ltin to the hot mixture. blend well. s. blend. Fill with M.. stiffly beaten. Cool the chocol.. Add the s ugar.. garnish with flowers made by cutting m.lle oven (350 degrees) ZO minutes. roll up . cupful cold water .md ligh t (abo ut 2 minu tes)..l][Ow Peppermint Icing (page 36) and cover with II.. Unroll . 6 egg whites.. .lr.ushm. whipped . 112 cupful hot milk . 6 table spoonfuls Hershey's Cocoa . few groins 5011 . Beilt the egg yolks until thick and lemon-colored.lining egg whites and turn into . if desired.

III cupful milk . be.Hing until stiff. ~ I III teaspoo nfuls baking powder .~rVn1S5 . Put together like any c. .IJ c upful sug. (Cre. Pour . Mix together the sugar.ltely with the milk . I teaspoonful van illa . Cool... .l baking dish (.lrshmallow5 and brown delic.. salt .Ibou! half of the scalded milk over the egg mixture.lke pans. Remove from the fire and add vanill.llciy in hot oven (400 degrees). Sprinkle a few chopped pec. using only the egg yolks. if necessary. 1 cupful nour (oll·purpose) . ...Ind cover each with a meringu e nude by whipping the whites of the eggs . flour and well-beaten egg with a little water to thin (.lted sugar. Yi"ld: 12 ..1Ild cre.lkes in a slow oven (325 degrees) for 30 minutes. Flavor with the vanilla. .. .CHOCOLATE MARSHMALLOW PUDDING 1/2 (UpfU I (5 Y1-ounce can) Hershey's Chocolate Flavored Syrup .I . . add egg yolks and blend well.... top with m. Chill and serve cold. dash of solt .. gr'lduaJly adding l!. Ih teaspoonful vanilla .ld in 2 grea sed and floured 9. lh cupfu l granulated sugar . 58 . . chopped pecans.lm of tartar until frothy.. V~ cupful sugor . nour and b. marshma llows.u.. and add altern. Add the chocoiJte syrup to the milk and scald..u1 size). 4 eggs .l. Ih teaspoonful cream o f tartar ..lyers.lke... Ij cupful Hershey's Cocoa .. .1 Cream Fill ing (page 36) and put between the I.. COCO A MERINGUE CAKE 112 cupful butter . Pour into ...un butter and l. Make COCO.lting. 1 egg .) Spre.lnd l><lke the c. ..lbout J1f. 3 tablespoonfuls nour (all-purpose) . 3 cupfuls milk .. Continue be.... . III cupful gran ula ted sugar .z-qu. .inch layer (. Sift together the COCO. .1Il meats over the meringues. return to pan and cook until mixture ju st begins 10 boil.lking powder.z cupful granul.lholll 2 tablespoonfuls).

.md chill till slightl y thickened.. cupfu l granulated sugar .1rll and nuts.CHOCOlATE SYRUP MOUSSE cupful Hershey's Chocolate flavored Syrup .lpc sides "nd stir. '13 cupful sweetened condensed milk. 2 cupfuls heovy creom.. 1 cupful marshmallow whip. S 5t' rU iuS5.. Finish freezing. Add the s ugar. ... 2 egg whi tes .1bout 6 ho urs..en For I hour.lIe syrup. s. He.. v. few groins soil.lt together over medium fire baking chOco!.lIl (8 X 8 x 2. then stir till blended. t/) cupful chopped nuls. Freeze in J.md whip lIntil mixture is spongy and light.. MOCHA CHOCOlATE MARLOW 1'12 squares Hershey 's 8aking Chocolote .. After mixture has (r0 7. Freeze .inchJ. 1 cupful cream. Slimy whipped .. p. Yidd: 8 '!'rUi'185. Fold in stiffly beaten egg whites. Chill thoroughly.m.lte and coff ee unti! chocolat e i!. ...1Ild blend we ll. Add whipped crl'ilm . few grains salt . Combine together the chocol. whipped . melted. 1 teaspoonfuf vanilla .uefully fold in stiffly whipped ere.lnd salt . whipped.l .lnill..l lt a nd mMslUll<llt ow whip. c. sc r. Pour into .111 8 X 8 X 2-ineh p. III cupful strong coffee . condensed milk. 59 . Yidr/. Cool . If.

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Breads Choco/Afe Chip OrAnge MuffillS (pagi 62) .

l knife .. stirring only to moisten the flour. buller . 24 pieccs loaf sugar (sugar cube!.lblc oil. the sug.' cupfuls flour (oU.) . 4 teaspoonfuls baking powder .l p.111d press into the cen ter . Turn o ut all .lke in . 2 leo5poonfuls baking powder . ..\nd the vcgcl.. Fill g reased muffi n tins (2 J4 inches in diameter) 7J fuJI. Be. 62 .md . B.lke in a hot oven (100 degreesJ For 1 20 to 25 minutes.. B.1 noured bo. cupful vegetable oil ..... l/~ cupful milk . III cupful Hershey'S Cocoa .ml .. 1/1 teaspoonful salt.. Sift all th e dry ingredients together twice. '11 cupful milk . I/~ cupful aronge juice.Ibout !O to 12 minutes.. Yirld: 2 doull bimlils. . Mix in the milk cnocol.1 hot oven (425 degrees ) .ltc pieces and the orange peel. .ldd the liquid gradu. 1/. .lce each biscuit in . III cupful granulatcd sugar . 1111 to 2 teaspoonfuls grated orange peel. cut in s m..purpose) .md ro!1 % inch thick. 1 egg: . ORANGE-COCOA A FTERN OON TE A BISCUITS 1l. III teaspoonful sol! . 'll cupful granula ted sugar .Hlge juice.. work in the bu tter with .CHOCOLATE CHIP ORANGE MU FFINS J Ill cupfuls flour ( oU·pur po~el . .l ! th e egg and Mid to the flour mixture.IHy.15 been soaked in or.l piece o f ... l. 1'1.' cupful Hershey's Milk Chocolate Chips . Sift together the flour.ll1 rounds (21h inches in diameter).. the baking powder and the sa lt..1 loaf sugar which 11. 3 tobl espoonful!.H..lpe r case.dd the milk .. Then a. Yidd: 12 IIJIIJ!irIS. Serve hot.

teaspoonfu l cinnamon ..1 mod cfilt e oven (375 degrees) 30 to 35 minut es.T with J cloth . Add remdining flour... Vl teaspoon ful baking soda . B. 112 cupful milk .. . .. let ri sc .. Add to the cereal mixtme and be.. RAI SIN-NUT COCOA BREAD 2 yeast cakes (2 packages active dry yeasl) . 1/.lt well..1 little cinn.. teaspoonful mace .. 5. 1 cupfu l nu t meals . Yitltl: Aboul 2 doz" '1 duuSlwllls. I Vl tablespoonfu ls softened butter ..lin on paper.1ke in . 63 .1Ild le. 2 cupfuls cooked ccreal..SPICED COCOA DOUGHNUTS 2 cup f ul~ flou r (all-purpose) . nll / me. packed . s. 1/.lIneter)... Punch do wn. 6 to 6 1 /1 cupfuls flour (oil-purpose) . cut in small pieces . teaspoonful salt . COCOil . .! inch thick.. 2 tablespoonfuls butter .ud and roll II...lking SOd'l .]I('ly with milk and mix well.. 1/1 cupful lukewarm wa te r . . bu tter. Vl cupful Hershey's Cocoa. 1/. Yi .l! in egg well. Add the sugM.lnd place in grcolscd bread p..I: 2 loatlf:'.1Ild sugar and be. cu t into sma ll d. b. Dr.\11 <lnd spices.) for about 30 seconds.. Di ssolve the yeas t in lukcw.1 inches in di. /.llt and yeast mixture to the lukewarm cere. make into Z loaves .linty rings (21. Vl teaspoon ful salt ..1\'(' to rise until doubled in a W. Sift together the flour. . rai sins.HIll pldce.... lukewarm (ootmeal) . COV(. b.ltcr 10 minut ('s.lking powder.l in in a warm place until doubled . Jh cup fu l granulat ed sugar .l together. Vl cupful Hershey's Cocoa. 1 cupful brawn sugar..lsed bowl MId turn ovcr to grc. I egg .. Turn ou t on Roured bo.lt (370" F.. Add dry ingredients . Cream butter . 2112 teaspoonfuls baking powder . 1 cupful raisins or dates.1rm w.lllel"l1.111S (9 X 5 X Z·}'4-inch). Fry in deep f.lls.l!..Ig..1s(' top. Sift 2 cu p(u ls of the flour and the COCO.. sprinkle light ly when cool with :IX sugar (confectioners') mixed with . Brush 10. Place dough in .1 light ly gre..lI1lOll.wes with bu 1ter while still hoI.

I I 10 r"!J I J IQ { r.JI I • { J J • r .

l(f1es . Mix and sift together the Ro ur. Add the eggs.CHOCOlATE DESSERT WAFFLES 'h cupful butler . . . 112 cupful buttermilk ..j well-heated e lect ric ". l/. Melt butter and b.. ¥ irltf.)lt. teaspoonful salt . These w.. . Add the sugar dnd beat well. 1/ cupful granulated sugar ..1m of tarlar. but will become c risp as it cools. Sli r in the vanilla..lm.1ble· spoonfuls of butter..purpose). Cool on wire rJ. Combine the Aour. 'I. . and add alternately with the buU ermilk to the fi rst m ixture. one at a time. 'll teaspoonful baking soda.1 re delicious served hot from the w. .ck..llternately wilh th e buttermilk. .)r. 1 cupful ra isins .lted waffle iron lightly with the remaining 2 1. If baked on .. Sti r in r. 1 teaspoonfu l baking soda .d with softe ned cream cheese if desired.lsc the he. CHOCOLATE TEA BREAD buller .. beating unt il blended after each addition.ld pM1 (9 X 5 X 2*. and be. Twt/l/y fOl .l Icc erc. usc ju st 6 tablespoonful s of the butter in the b. no g reasing will be required... 1 cupful chopped nuts.ldd the nuts and blend well ... cocoa and cinnilmon. a small amo unt ilt a time. J/. ..l king chocola te together in Ihe to p pM! of a double boiler ove r simmering wdler. B. ChOW/lilt DfSStr/ WaJflts 65 ... .. Add egg ilnd beat well.. add sug. When fi rst taken fro m the waffle iron. ! \'\Iell after each addition. baking soda and ere. Spre.. cupful chopped wolnuts..lisins a nd nut s. . cupful Crea m butter. I teaspoonful vani lla ... I( o n an ordinary waffle iron. the waffle wi ll be soft. Then ..lke in a moderate o ven (350 degrees) I ho ur or until done. 1 tcospoonfu l creom of tarto r .r 5-ill{/' IVlljfliS.l(f1e iro n wit h \fa nill. baking soda. s. 1 egg .. I cupful buttermilk . 2 cupfuls sifted coke flour ..me iron. creaming well after each addition. 'll cupful Hershey's Cocoo .. 2 eggs . l tfl 1 righ t: 0 Choco/ul t Ttll Brtud. 11/1 cupfuls nour (o ll.inch). add to creamed mixture . 2 squares Hershey's Baking Chocolate . 1 teaspoonful cinnomon .1tler and gre. 11:1 cupful granulated sugar . Turn inlo a g reased bre.

.

lIIge 74 ) .Cookies Cocoa Bund Cru mb Cookies (.

. . . . . .. 2 cupfuls (12·ounce package) Hershey's Mini Chips. Vl cupful buller . I egg ..1dd sugar and credm them together. Cui int o squares.. Bake in hot oven (375 degrees) for 25 minutes. rolled fine .. . baking powder.lte oven (350 degrees) 8 to )0 minutes. 1 cupful flour (011pu rpose) .. Stir toge ther the flour. . bak ing powder and sa lt. Add rolled cr. cupful finely chopped walnuts . 1'h cupfuls brown $ugor. cupful Hershey 's Cocoa.1m the sug. Sift together flour.. 2 eggs . '11 cupful shredded cocoanut . pocked . I teaspoon fu l vanilla . . I 'I... . .. teaspoonfuls baking powder . . V2 cupful ligh t brawn sugar..ld mixture thinly in buttered shallow oblong p.CAROL 'S CHOCOLATE COCOANUT SQUARES Yl cupful buller .ln (lJ X 9 X 2-inch). Spre. C ream butler. Bake in a moder. . ... 3/. I teaspoonful baking soda . Add the egg and the vanilla and beat well. . 'h cupful graham crocker crumbs.. '/2 cupful milk . 111 teaspoonful salt . Yitld: J dou 'l Sq Utlri$..ll thoroughly.1. add to the creamed mixture alternatel y wi th the sour mi lk. MINI CHIP SUGAR COOKIES cupful granulated sugar . 68 . .. baking SOd. packed . . Stir in the Mini Chips. Add cocoanut and nuts. l/4 Cre. Drop by heaping teas poonfuls 2 inches .lckcr crumbs and be. '11 teaspoonful baking powder. Add to mixture alternately with milk. . . cocoa and salt./. V) cupful sour milk . Add eggs and van illa . .. 2 cupfuls flour (all-purpose) . ..1part o nto a grNsed baking sh eet.. 'h teaspoonful salt . 1 teaspoonful va nilla .trs and Ihe butter until light and fluffy . Yield: About 2 dowl (Oo kits..

'/. 1/. Stir in the nuts. . 3 tablespoonfuls Hershey's Cocoa .0 cupful flour (aU-purpose) . . Yield: III'oul 2!1 dow! coo kirs . .. Sift flour. 'I. 2 eggs . Cui into I-inch squares. and bake in " moderate o ve n (350 degrees) Jbo ut 25 minut es.. COCOA·MOLASSES DROP CAKES 'll cupful butter . 3 eggs. . Y i. Bake 25 minutes in moderate oven (350 degrees). cinn. over the nutmeats...1sidc till cool.lnd . . . teaspoonful baking powder. Vl cupful (5 'h-ounce con) Hershey' 5 Chowlole Flavored Syrup .. Cui into squMes. and mi x with the chocolate syrup. Beat the eggs without scpar.u . I teaspoonful baking powder ..md floured shallow pan (9 x 9 x H'~-in c h ). .md then beat again. Yidd: 16 robills. molasse~ Cream butter and sugar. 69 . cupful chopped dales Of raisins. . add th e sug.lle oven (375 degrees) for 8 to 10 minutes.. '11 l ea~poonfu l sail . Vl cupful .lmon. dash cinnomon . 1 cupful granuloled sugar .1 moder.lscd .1nd dales or raisins. . Beat eggs and sugar. CHOCOlATE ROBINS 2 squares Hershey's Boking Chocolale . l/~ cupful flour (oll·purpose) . Sprinkle the flour. '13 cupful granulated sugar .. 7/1 cupful sifted flour (oil-purpose I .. . . .. .·ld: J t/UU I1 Sill/ lire's. . ... Melt the butter. .. add molasses and the egg. baking powder and cocoa. B.CHOCOLATE MIDGETS If~ cupful butter . 1 cupful chopped nu/meats . '11 teaspoonful baking powder . and mix all the ing red ients together. sct .1 gre. and drop mixture from th e end of a spoon onto greased baking tin s (cookie sheets)..1Ild add with nuts ... . .lke in . J/~ cupful granulated sugar . 111 cupful chopped nuts. salt..ldd chocol. .l :e mixture. sifted with th e b'l king powder.. Melt baking chocolate and butter in top of dou ble boiler over simmering water. Spread in . add to the (irst mixture. h'lking powder.. 1 teaspoonful vanilla. . Spread in a well-greased pan (9 X 9 x ·PII-inch). I egg .. . Sift together flour.. 3/~ cupful chopped nulmeah .l ling.. '11 cupful buller . . ..1dding the vanilla.

1Ild sc. I cupful brown sugar. I/~ teaspoonful boking soda. CllOrolilir Robins Clw rlllll l ~ 70 . CllOwlfllr SyrulJ BJ"CJlvll ies. . . I egg wh ile. '11 cupful milk . 1 eg9 yo lk III teaspoonful van illa .lled. . . .05 ounces each!.. . b.lking soda . Spread in .-p urpose). . wel l-greased shallow baking lin (9-inch SqUdfc). Sift together flo ur. III cupfu l granula ted sugar.ltter Hershey'S Almond Bars. I.md v.u mixture. Sift the Aour. . 3 tab lespoonfuls Hershey's Cacao .m d bake in a moderate o\'cn (350 degrccs) 3S to 40 minutes. Be. .md sugar toget her... b. cut into neat pieces or gr.' teaspoonful bak ing soda . Cut while warm into sm. CHOCOlATE PINKS (Small Cupcakes) 3 tablespoonfu ls buller . . Yirl d: Abolll 1 doull $rmlll CIlJl(Ili"tS. III cupful bulter. '.. . dash of salt . . lh cupfu l Hershey's Chocolate Flavored Syrup . me lled . Then fold in the butter and the nui meat s. C reMll the butter .lking soda and salt together. . % cupful flour (on.1ll squilres.md add the sugar ilnd chocolate syrup. and beat well. To!.lnd i\dd to the sug. pocked . . cupfu l chopped pecans or walnuts.milla.lten egg white. over the cakes while icing is still soft. Yield: 16 browuies.CHOCOlATE SYRUP BROWNIES egg . Bake in very small buttered tins ( I ¥I -inc h muffin pans ! in a moderate oven (350 degrees) for 15 minutes. . 1Vl cupfuls flour (a ll-purpose) . add the egg yo lk . add with milk to other ingredients.md cocoa. Add stiffly be.lt the egg. 2 He rshey's Milk Chocolate Bars with Almonds (1. . 3/.. /11 lrol/olll : Pill h. . . lee wit h Pink Butter Icing (page 30) .

. ~ ... ~ - .~ • •. . . .. . ~ . J. . ~ .... ~ ~ ... 0 ... ... • ". ~ .

md salt together. b. 1 cupful granulated ~ugar . melted over Simmering water. Yidd: Aboul 2 dornl bllrs..lduaJly be.1 greased baking tin (cook ie sheet). .lke in a moder...md sugar.Hld the egg.lle oven (375 degrees) for 8 10 "10 minutes o n .ll hours.md sugar mixture iIlternatcly with the mi lk. When tool.lnched .lte. CHOCOLATE A LMOND NUGGETS (C hri stmas Cakes) 6 tab lespoonfuls buller .11 the eggs thoroughly.. 1 teaspoonful baking powder .1 h.H.. cupful milk .ublc and press . V2 cupful chopped blanched almonds .llv('d nutmeat or cherry or r. chopped. nu lmeofs..lIld "Iso add the chocol. unbeilten. Beat together and spread in . Sprinkle with 4X sugar (co n(ec tioners'). Then 'ldd the walnut nulrneals and the dates.. then the bilking chocol.. . SUg. Mix with . .. . 72 Chaco/aft Walnut Whetls . . . ..md b. Bake in a moderate oven (350 degrees) 25 minutes.. . chopped . Ih cupful sifted nour (oil-purpose) . Sift the flour. the n pinch off bit s the s ize of a I. . 2 cupfuls sifted flour (all-purpose) . Yij·ld: Abouf 4 douu wuht~. Ih cupful walnut nutmeots... cherries or raisins. Chill the dough for sever.:!r mixture . 1 egg .CHOCOlATE DATE AND NUT BARS 2 eggs . and .. .l isin onto each.. and gr. 1 teaspoonful vanilla . . which have been chopped into small pieces.lke into 1 X 3.. Be.inch strips. B.) greased shallow pan (9 x 9 X I-Ytinch).llmonds.king powder . Stir into egg . . 1/. III cupful doles. bl.uge nl. dash of salt ... 2 feospoonfuls baking powder . 111 cupful granula ted sugar ..lte s YTlIp Jnd vanilla.Jking powder. Cream the butt er . Add to the egg and sug..! in the Sift the flour . 2 ~quore~ Hershey's Baking Chocolate .. cut th e c. 6 tablespoonfuls Hershey's Chocolate Flavored Syrup .Ind finely chopped.

4 It.md be. 1 cupful granulated sugar . . B. 1 egg .lke in moder. Yitlll: . walnu t halves. Crc..ldd sugar gradu. .. C....unish ("Jeh with \\" I ln ul halves. 1/ teospoonful vanilla .l.2 Ilo~t ll wlu'ds. ..1Ild .11 \\'e ll ..ml butter.lk ing sheet. I cupful minced walnuts ... 2 squoles Henney's Soking Chocolate. Drop from lip of spoon I inch . leospoonf ul soli . . melted .l p.lr! on to gre.lnd nu ts.CHOCOLATE WALN UT W HEELS III cupful butter .. sill! ....lle oven (350 degrees) 10 mlllu tcs..lte .l scd b..lly. . Add flour. /\d d egg. % cupful sihed coke flour . melted b.tking chocol.1nd vanill..

un butt er .Inel v. sugar .ldd eggs. pocked .BLUE RIBBON FRUIT COOKIES 6 tablespoonfuls me lted bu tle r .. .l s poolI ont o . .Inc! \'./. then the crumbs.. ere.lke p.II):.. 'I. 2 dll~ "u 1tI1I{. ..IT) from le. . .· (d() h.mill.lnel p ut tog ethe r s. .1 5 c.\ grc.1 weJJgreJsed c.lpple <mel nut s.!d. I cupful fine breod crumbs .l.llll.my p l. .dd to the mix ture. B. .lIc h cookies (.lscd b. 2 squares Hershey's Baking Cho(OJote. 2/) cupful I Y2 cupfuls shredded sweetened condensed milk. Add the eggs .md sug.ln (8 X 8 X 2-inch ).. Cu t into sq u. .lking sh eet.lnlOO. cupful butler . 2 . Vl teaspoonful soh . . .mu t . .s. Add melt ed b..lin or choco late icing..lking sheet. . lee lightl y with .lr. .lking powder. '11 cupful seeded roisins . s. Drop (the size o f .lni!]. I teaspoonful baking powder . melted .mel bC.md bCJ! thoroughly. l/4 cupful brown sugar. chopped .mdwich fas hion w ith f.. .) Spre. Add the coco. Add the r.. 2 eggs. teaspoonful cinnamon .'rOIJ US. 1 cupful flou r (oil-purpose) . I teaspoonful vanilla ..15 thick .1 silvcr doll.lr) o nt o bu tt ered b. 'Il cupful chopped nuls.l ler. '/...lke in . 1 .llf d o ll. Add th e condensed mi lk and b lend. COCOA BREAD CRUMB COOKIES .t.ues or rounds. Yid. B. Yi.lIn th e butter.'/! s'l /Hlr.\.md COCO.':>.Ike in .lisi ns. y.. .Hefull y for overb.. '11 teaspoonful van illa.l ! well. .. 2 eggs .lh and cinn. b.l double bo iler o ve r s im mering w.mcl bake in a slow oven (300 degrees) for 20 minutes. .. (The mixture shou ld be . W. 'll cupful cand ied pineapple.l d thill in .J~i· tI iu rg.lIely from b..lte in .l ki ng. Melt the baking chocol. - CHOCOlATE COCOANUT MACAROONS I square He rshey' s Baking Chocolate .He oven (350 degrees) [5 minutes.lVorite jell y o r j.llc. I. cupful Hershey 's Cacao . .1 m oder. Re move immedi.I toge ther thoroughl y. cocoanut . ..lki ng sheet. Combine the flour . Drop (s ize of h.lke batter./. .l k ing chOCO). e rc./. pinc..l. III cupful granulated sugar .lle OVCI1 (350 degrees) for !O minutes.1 moder.

ld mixtu re in a well.. 2 eggs .1I S. 3 cupfuls flour (oU. Add the raisins and walnut llulme. .greased pan (8 X 8 X 2·inch). 2 teaspoonfuls baking soda . Cui into squares while still warm. Drop by tc. I teaspoonful vanilla ..1spoonful s onto light ly greased baking shee t.. in which the h..CHOCOLATE FRUIT COOKIES cupful shortening . I cupful brown sugar. packed . .. COCOA CANDY CAKES III cupful buller . then the egg. . Then . .lnd beat we ll. Vl cupful chopped walnuh or other nul meats. and bilke in . Yield: Aboul 8 doun (oOkit5. . lh cupful flour (oll'purpose) . Ih teaspoonful vonilla . 'h cupful granulated sugor . . CHOCOLATETOWN CHIP COOKIES J/. 2 cupfub flour (all-purpose) .. . . . baking soda and salt. Y il'ld: 9 Iloztfr ((Iohrs. packed . Yield: 16 mudy CIIl-eS. G r. .lking soda has been di ssolved. dosh of soft . the vanillil. Add the eggs and the milk. . . 1 cupful gronulo ted sugor .ldually . I cupful walnut nulmeoh. Add the eggs . Me lt butter and add cocoa. 1 egg .grcased cookie sheets. . . . 75 . .. Vl cupful Hershey' s Cocoa . then the flour and salt mixed together ilnd the nutmeats. ' . 2 cupfuls ( 12-ounce package) Hershey's Baking Chips. .. 2 cupfuls brown sugar. . . . Drop mixture from the end of a spoon on to wcll.. Sift together the flour. . but cool in pan. slightly beaten. cupful butter . . .1 moderilte oven (350 degrees) for 25 minutes. 1 teaspoonful baking "odo .1dd sugar. s ugars and vanilla until light and fluffy.ldd the flour and cocoa. Crc. . 1 cupful raisins .purpose) . Add the baking pieces 'l nd blend well. and blend well. . . Cream the butter. . 3 tablespoonfuls Hershey's CocOC! . Frost with Chocolate Butter Idng (page 34) while s til l w. 1 teaspoonful soh.ldd to the creamed mixture.. Icc with double recipe of Vanilla Butler Icing (page 30). . 2 eggs . . . 1 cupful milk . Bake in .lnl the shortening with the sugar. . Spre.1 moderate oven (375 degrees) 8 to 10 minu tes..um.. Bake in iI moderate oven (375 degrees) for 8 to 10 minutes.

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Candies Couutry Club Two-S tor!l Fudge (page lSI. Choco/flle Log Cabill Rolls (p llgt 79). Ch ocolale PWn! Prillillt5 (page 79) .

lIld pour over th e dark fudge .COUNTRY CLUB TWO-STORY FUDGE Fi rsl 5 Im'y: 2 1j.in ch pan. broken inlo 5111.lce over medium heat and sti r gently till b..111 pieces.. . cupfuls granu lated sugar . Sci aside to coo l. 2 table~poonfuls butler . Remove from fire.1110 stMts to losc its g 1 05s. the b.md vanill.ll vigorously until fudge th ickens Jnd slMt s to losc its gloss. .ICC cherr ies. Quick ly stir in g].l buttered 9 x 9 X l ¥t.lIl (3-qUMt). . milk..lLICep.1Ild quickly pour into . J. to lukew. 1 teaspoonful van illa ..1gC (236 0 F.lte.). I tablespoonful light corn syrup . In it combine sugar. .. PI.lle is melted. to lukew. the n cook to so{t -ball 51. undisturbed. cre. Jnd the corn sy rup in .. Sdit .1 he. 1 tablespoonful light corn syrup . - -- Combi ne SUgdf.. Cut into squares while still Wd rm..l king cl1o(ol. .)..lfl). . 2 ta blespoonfuls butter . 78 . Be. . Be. add butter and v.).dd butte r .1Ild corn syrup. 3 squares He rshey's 8aking Chocola te . III cupfu l chopped nutmeo h. Yi ~ lli: 4 dazell "j. .l/li lla...H'Y S.lce ove r me dium heat.l ce Ivith .1 knife. PI. '/~ teaspoonful salt . Rem ove from the fire.'(o'5. then cook with very little stirring to soft-ba ll stage (234° F.lfIll ( 110' F. 'll cupfu l light cream . MId stir until sug.lking ( hocol. smoothing the su rf.mn ( 11 0 F. und isturbed .. .. . I teo spoonful vonillo .lf is di ssolved. 1 cupful milk .}. Cool. add lluts . Cool.ln (Z-q u.l ! vigorou sly until mixture beco mes very thick .. milk. Stwwl S tory: 2'12 cupfuls granulated sugar . Vl cup ful milk .). Butte r sides of a hea vy sa uce p...l m. 'll cupful chopped glace cherries.

salt J. .lIls. broken int o 5m. . . slirring COl1 st. 2 squares Hershey 's Baking Chocola te . packed . Remove from he.lt . few groins $011 .ut ). CHOCOLATE PECAN PRALINES cupful granula ted sugar .CHOCOLATE LOG CABIN ROLLS cupful light brown sugar. .l rge sp oon fu ls o nlo greased pl. cre. Ro ll immedi atel y in b ro ken peC..lI e. the butter and pec.). 2 tables poonfuls bu ll er . Combi ne SUgMS. T urn out onto a b uttered su rf.l nll y. 1'12 squares He rshey's Ba king Chocola te . stir in .lIl be shaped.ld: Abollt 3v . l/4 cup ful g ranula ted 5ugar . slirring occasionally. Cover ..l lll .. 1 cupful light bro wn sugar ar ma ple sugar.. pocked . p ressi ng nuts in to roJt to C O. until mixture form s soft b.) ..ll .. Yi.. I egg wh ite . 1 cup fu l light cre a m .lpcr). stirring COll SI. Relurn 10 heat.1llCepa n. 114 teaspoonful salt .lxed p. . map!e syru p..lTm (l i D F. Cook over me d iulll he. . o n cand y the rmo mete r.). .Hge s.. KnC.lt..w o r with va nilJ. lin'5.lk ing ChOCOl.mlly. credm . .nd the b. .lns. .lnt ly. .l[l in cold 1'' ''ll('r (236D F..1 pe into two 9.. Beil! vigo rou sly unti l fu dge " begin s to lose its gl oss 'l ild holds its sh'lpe. pecans . 1 cupful coarsely chopped 1 teaspoonful vanilla .l. k eeping h'lnds well · butt ered .111 pieces. b ru sh with slig ht ly be. W ra p and chill unti l re. butt er. Qu ickly d rop candy by ].ld y to s lice.md cook 5 minutes.11.inch rolls. b ro ken into sm.. I tablespoonful butter . Co mb ine sugars. a n d cools minutes . III cupful ligh t cream .md sa lt in a I.1 t'1bles poo nful of hoi waler. . Cool unti l bott o m of p. 0 Yirld: A bou t 1 d(/:"II /Iiar·j. .. 79 . 10 228 F. Sh.lCC.J1l Fee ls iu kcw.lIes (or w. Bring ge ntly to b oiling po int.. Remove from he.l tc. in a heavy saucepan (3-qu.md ddd Ih e baki ng choco l. 1 cupful broken pecans. 1f~ cupful maple syrup . stirring ca nst.l11 pi eces. . cook 10 50ft-ball st.lten egg wh ite. n. . If m ix ture becomes 100 thick to dro p.1ge (23 '1° F.ld fud ge till il C. Bca t 10 to 15 seconds or until slig htl y th icken ed . Remove cover and cook.

.lll st. Vl cupfvl water . - CHOCOLATE NUT CLUSTERS cupful (5 l /.. Melt the chocol'lle pieces wit h shortening in top of double boi ler over hot.. stirring to completely blend in butter. . 80 Clr ow /Illt Co(om1JlI SIpWrt5 - .F.)..lge (234 " F...1xed papercovered cookie sheet..ltula .. cupfuls (7-ounce can) flake d cocoonul .. Remove from heat.. peonut5. I teaspoon ful vanilla. . Pour into bu ttered 9. English walnut halves or miniature marshmallows .. add coco. no t bo iling.inch square pan.CHOCOLATE COCOANUT SQUARES Vl cupful light (orn syrup ..l per . . corn syrup and salt in a heavy saucepan (3-quart). . '14 cupful butter . Cu t into squares (scissors arc helpfu l).1t s. v. pecan halve5. 2 tablespoon fuls water .. w. stirring to blend well . and wrap in waxed p.1 small saucepan O VN medium heat to thc 50ft -b. Throw in h..-ounce packoge) Hershey's Milk Chocolole Chips . st irring frequently.mut and vanilla. Put int o an 8-inch square p. . l/.m.. .:md s prinkle with nuts. Cook the (orn syrup.lf togethe r in . Bring to a boi l over medium heat.ld with sp. until mixture forms a firm ball in cold wa le r (245. 2 cupfuls granula ted sugar ... not boiling. Cool. Combine cocoa. 1 cupful light corn syrup . Refrigerate until sel. d rop in b utter and vani ll a. Remove from fire. 1 teaspoonful 5hortening .). . FUDGE CARAMELS Jh cupful Hershey'S Cocoa . Take out nuts with a fo rk. Yitld: Aboul 6 IloZf11 ClWlIIlf/S. spre. 1 teaspoonful yonil la .lter.. Pour over cocoanut. 1 cup ful evaporated milk . and place in little piles on w. Coot. water and S Ug. Add evaporated milk and w. sugar. 2V.... teaspoonfvl salt . 2 tablespoonfuls granulated sugar .ller.1 time)• • 1Ild stir Mound in the melted chocol'lte. stirring constantly..llf " cupful of nut s (one kind at . W. Pick over the nutme. cupful Hershey's Baking Chips .. coshew5. III cupful toosted slivered almonds or chopped pecans. Yield: 3 doun sqll(l rts. Melt baking pieces in top of double boiler over hot. Cook. Cut into squares.lter.

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Cut into sq uares while warm. .lu ccpanj. Pour into buttered 8-i nch squa re pan.1 5 cooled to lukew.lrt S.. Boil. loses gloss (fudge wil! hold shape) . without stirring.lrm (lID" F. and stir over medium heat until the ingredie nts are wel l blended . Remove from fire. 1 teaspoonful vanilla ... 1 cupfu l Hershey's Chocolale Flavored Syrup . and add the butler. 1 cupful mi lk . Yield: 3 dowl piats. Cool undisturbed until the mixture h.ll vigorously until fudge.. until thc mi xture forms a soft ball (234" F.). . chocolate syrup and milk in a deep kettle {3-qu. Then be. .ANGEL FUDGE 2 cupfuls granulated sugar . .... Do not stir. ]/.. Place thc sugar. 1 tablespoonful butter .) when dropped into cold water. . vanilla and marshmallow whip. cupful marshmallow whip..

Pour hot syrup in . Then cook to hard-b. . While W..1m over beate n egg wh it es.lucepan (3-qUMt).. Coo l unti l finn.1bout 10 m inutes. packed . ma rk int o squares. Add va nilla and pean ut bu tter. until mixture boils. Yi(/d: About j doze!! S!llwr(s.lnd . . Remove from heat..1 thin sl re. '12 cupful (5 Ih-ounce con} Hershey's Chocolate Flavored Syrup . Imm ed iately beat egg whiles till st iff. . Cont inue boiling without stirring to the soft. .mtly.. 3/. be.. M ix together sugar..m. bring to a boiL stirring constant ly. this fudge has .) without stirring.lts .Hing till mixture forms peaks when dropped from s poo n. Blend in nut me.ball st.). 1 teaspoonful vanilla. Remove pan from he. Yield: J 10 4 d olt'11 I... Drop by te. melted . Cho(o/lIIe 5eafoam.) Quick/y "dd chocolilte pieces..ll.ll! st age (250" F. Com bine sugar. . and coo l to lukewarm (110' F. till sugar dissolves .mill" a nd melted baking chocolate by ll.lge (234° F. 1 cupful (53j~-ounce pockoge) Hershey'S Milk Chocolate Chips.. and turn int o buttered 8 x 8 x 2-inch p.iu6.md mixture boils.). mi lk and corn syru p in a heavy S. 1 square Hershey's Baking Cho<olote. '11 cupful peanut bulle r . then cut as marked .1rm. stirring const. . Quickly stir in v. 1f~ cupful nulmeals. Chaco/ale Chip-Pelltllli Buller Futig( 63 .CHOCOLATE SEAFOAM 2 cupfuls tight brown sugar.. Add butler without st irri ng. cupful cold waler . water and c hoco late syrup in . Continue be. 2 tablespoo nfuls light corn syrup . Cool.1 heavy 5i1UCepiln (3-quart).lt unt il m ix ture begins to thicken and lose its gloss. (Watch carefully. Cook over medium heal.lting constantly .11 high speed on mixer... 2 egg whites . Angel Fudge. r Left /0 right. I tablespoonful butler 1 teaspoonful vanilla . be. % cupful milk .I short beating time.lspoonfuls onto waxed p"per. CHOCOLATE CHIP-PEANUT BUTTER FUDGE 2 cupfuls granulated sugar .

unt il it rc.1Chcs 265" F. vinega r and salt thoroughly in . cocoa and ¥. Vl cupfu l Hershey 's Cocoa . cook s lowly over a [ow fire .. until the sug.. cook s low ly. Add b utte r.. then invert onto a we ll -s u~ a red surface. s tirring con stant ly.lr.1n. cook. . Remove from fire..l llow pan (8-inch square) with waxed paper.ltcd milk slowly so boiling does not stop.. )'i(/II: TWf ll /Y 4-illdl blilk Vl1 r il1l iOll : Add Vr cupful CHOCOlATE TURKISH PASTE (Gumdrop-like Confection) 3 toblespoonfuls granuloted gelatin (unflavored) . Soak the gelat in in 1h cupful cold water 10 minutes. 1/..lt s to chocolate mixture before mixing into popped corn . teaspoonful sedl .' por.lr dissolves. Ih cupfu l cold water . stirring occ"sionally. . Blen d in the gelatin and bring to a boil.lbout 15 minutes (220~ F. and cool undistu rbed for about 30 minutes. Dip out large spoonfuls .1 sh. 2 toblespoon fub butter . cu t into squares and roll in granula ted s ugar.11cr or rub bing them ligh tly with butter. M ix (ogclhe r thc sugar.lIl.1 heavy saucep.. cupfuls g ranu lated sugar . 2 cupfuls granulated suga r . lh cupful Hershey's Cocoa • .. first wetting thc hands in cold 1V. chopped nutme.. )/. 84 . cupful evapora ted milk .. 2 leo spoonfuls cider vinegar ..CHOCOLATE POPCORN BALLS 1 1/.lIld mdk(' into b" lls. Carefully peel off paper. . 2 quarts popped corn . corn syrup.. I teaspoanful vonilla.1 heavy S.0 cupful light corn syrup . Cook mixture over low firc . Mix into 2 q Udrl s freshly popped corn. Lin e the bottom of .1dd ev.. Bring - the mixture to a boil.. stirring constant ly.lUCCp. O ne must work qu ick ly. cocoa. stir in the vani lla.. Let sta nd 24 hours.! cupful water in .. Yit ld: A/IO ll t 4 sloun SQIW rfS. Combine s ug.. Pou r in cooled m ixture. ) with out stirring. until the suga r is well dissolved .. V. . 111 cupful wa ter.

2 to 2 11. Yirll/: Aboul 4 dolt n m ild its. about . Remove top of double boiler from heat. _ 1f2 teaspoo nful va nilla . Store in a cool place a day or two to form cordial.lpillg: wnlr r.md remove with fork.1in temper. 1 cupful (5 l h-ounce package) Hershey's Milk Chocolote Chips . Ble nd in vanilla and almond extract. drained . cupful butter . .. Heat cooled chocolate mixture to 88" F. Meanwhile prepare centers. . teaspoonful a lmond extroc~ . water..md chocolate pieces and shortening in top of double boiler over hot. swirling "thread" of chocolate mixture from fork . V. Oi.4 dozen maraschino cherries. Cover and chill. over wnnn maint. not boiling.1 cherry.1ture while dipping.lch cherry. Thoroughl y cream butter with sugar and milk. Chill 20 minutes. _ .) Mold a s mail amount around ..1cross top for a decorative touch . Drop from fork upside down ont o waxed paper. cool to 78 F. Q Ct tl ln s: If.. Drop centers into chocolate mixture.CHOCOLATE CHERRY CORDIALS Chow/air Coaling: 1 cupful (6-ounce package) Hershey's Baking Chips . 1 tablespoonful milk .4X sugor (confectioners' ) .. being cMefu l to completely cover e. cupfuls . Stir to blend well.1y be added .. 85 . additional sugar m. (If mixture is too sticky. Place on waxed paper-covered tray. Melt baking . roll to coat completely . Draw fork across rim of pan to remove excess chocolate mixture. 2 teaspoonfu ls shortening.

86 .lte mixture. . Remove from h('.CHOCOlATE PEANUT BUITER FUDGE 2 cupfuls granulated sugor .. until mixture boils... - CHOCOLATE COCOANUT BALLS 3 squares Hershey's Baking Chocolate . Remove from heat and stir into chocol..lnd le.. peanut buller . and add marshma llow whip. . .) without stirring. w. In saucepMl cook grJnulated SUgM. . .lt... Ih cupfu l sweetened condensed milk . Combine sugar.md blend well . Cook over medium hc. I cupful chapped nu ts . Yi~ld: "bOil! J rlOll'lJ '{lllIIres.lll stage (250' F. teaspoonful vanillo. 1/~ cupful butler . Yidtl: Aboul 4 d OU tl CilIII/il's. cupful peonut butter . Cool . Cook to the soft·ball st. Boil to firmb. slirri ng until SUgM is dissolved. in a hc. Stir just until blended..1 1. 1 tablespoonful corn syrup .wy sauccp. . ..md cut into squares.m. 3t. Add condensed milk . 2 cupfuls (7-ounce con) shredded cocoanut . broken into small pieces.l.. Form mixture into I-inch ball s and roll in 4X SUgM. 4X sugar (confectiono rs 'j.Uld thc baking choco late. Pour into buttered 9 x 9 x 1 *-inch p. Me!t baking chocolate with butter in top of double boiler over Simmering water. . 1 cupful marshmallow whip . cupful water ... .md va nilla . 1/. cocoanut and chopped nuts.m. stirring constantly.1ter . 2h cupful milk .). milk .. .lge (234~ F. ..lnd co rn syru p. l/~ cupful granula ted sugar . Blend in van ill... 3 squares Hershey 's Baking Chocolole . Chill until firm enough to h. 1 teo spoonful vonillo .

Chocolote Gloze (poge 37). llJ cupful Hershey's Cocoo ....... V2 teospoonful solt . a portion at a time. vinegar and salt.. cupful light corn syrup . moshed (% cupful) . . Combine the mashed potato. salt and vanilla . until candy is ligh ter in color. until the temperature reaches 248" F.upfuls 4X sugor (confectioners'} . I teospoonful vonillo . blend wei!.... 1/.. Combine the sugar and cocoa thoroughly in a heavy saucepan. stirring constantly. then add the butter and st ir in the evaporated milk slowly so the boiling does not stop.... 1 tablespoonful butter . obout 4V2 c. CHOCOlATE POTATO CANDY medium boked pototo. Cool until it can be handled and pull. 2 teaspoonfuls cider vinegar . Gradually beat in the cocoa and sugar until the mixture is stiff enough to be rolled into balls..CREAMY COCOA TAFFY 1 !/4 cupfu ls granulated sugar ... Yirld: 6 doz. Yield: 4 dOl. cupful evaporated milk. Add the corn syrup. VJ cupfu l Hershey's Cocoa . Cook mixture over medium heat. Cut with scissors into I -inch pieces.. Immediately pour into a buttered pan . l/. Wrap in waxed' paper. stirring occasionally. ifa teaspoonful salt .. 87 . Bring the mixture to a boil over medium heat...fll clmciifs. Chi ll the balls then coat with the chocolate g iven in the Chocolate Cherry Cordials recipe (page 85).ell pieces.

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Beverages Lrfl 10 right: Orange Chowlale Float (/lage gO). Frosted Chocolafe Shake (pllgt 90) .

. Yidd: J 1111/ g1115S.. Sh. iI 90 Lefl 10 right: Cowmoko Flout... 1 teaspoonful granulated suga r . Choco/1l11' Pinl'applt Fruu...lt or shake to foam. Pour over crushed icc in glass and top with whipped creilm.FROSTED CHOCOLATE SHAKE 2 to 3 tablespoonfuls Hershey's Chocolate Flavored Syrup . . Ifl cupfu l yonillo ice c ream.n . cupful clear block coRee . 3/. . Combine chocolJ.loge juice. )/.111 the ingredients together. Vl teaspoonful vanilla .unish with iln o rilnge s lice. . . .lnd be. Pour into . cupful water ..1 5tr. shake vigorous ly. Add ice cream Jnd sh ake again . whipped creom . . if desi red. Mix illI ingredients together except whipped cream.\ t. 2 teaspoon fuls g ran ulated sugar or more. milk. Serve immedia tely. Garnish with mMilschino cherry or sp ray of mint. 2 ta blespoonfuls Hershey's Choco la te Floyored Syrup ... pouring in to tall glass. Mix .. 3 tablespoo nfuls Hershey's Chocola te Flavo red Syrup .. Yield: O'l!' 8·0 1l1lU stl"viliX.. Rich Icfd Chowllllr .lm.. sugar and chocolate syrup.. COCOMOKO FLOAT Y.. and shake ag.. . . Yirld: Ol1i IO. CHOCOLATE PINEAPPLE FREEZE Y. s ugar and vani lla in sh. cupful juice from canned pineapple.lin. Add beaten egg white. Virld: QUf 8·01lMr seroi"g. I eg9 white.. Beat well and top with a spoonful of wh ipped cre. whipped creom . 3 tablespoonfuls Hershey's Chocolate Flavored Syrup . Yl teaspoonful vani lla .. 1 tablespoo nful g ronula ted sugar . beaten sliff (optionol) . C.155 wi th .lker or glass jar...tc syrup.cllllct u r D illg. cupful chilled milk . . Serve in a tall ice-fil led gl. ORANGE CHOCOLATE FLOAT 1f2 glass !'h cu pful) o range juice.. and shake vigorously.ll1 gldss one-fourth fi lled wit h crushed ice. os desired .lkc vigorously... . Combine or... 'h cup ful milk .

Boil all together 5 minutes. . then cool . CH OCOLATE SYRUP ICED CHOCOLATE 1 V cupfuls ( I -pound can ) Hershe y's Chocolale Flavored ) Syrup . pint of heavy creom.md bea l with iI rot. Po ur into g l.. Wh ip the erC. top each g lass wilh whipped e re. . Yirld: TJzrtt S -OZItl U srrvillgs.uy bedicr to . Y ..llf filled wit h crus hed icc. .. 1 quort cold milk . . Break the baking chocolate into sma ll pieces. Whi p the erc..rld.ulI. Blend together c hocolale syrup. top with whippe d ere"!m . 1 pint heavy creom. If d esired ...un partiall y..RICH ICED CHOCOLATE " squares Hershey's Baking Chocolate .. 1 teaspoonful vanilla .lI to a light frot h..lIc over it 'lnd bc. add to the hot water with the salt and sugar. cold m ilk . 1 quort hot waler .l . pour the chocol . dash of soh . .. If des ired.md vdni[] .lm parti. pour the chocolate over it ..1I1d add vanilla.lsscs h.llly. I teaspoonful yanilla .1 light froth.. Pour into gl asses half filled with crushed ice. I cupful granulated sugar . Sir 8-01411(1' sf roillg5 .

ldd th e hot water.HOT COCOA 2 tablespoonfuls Henhey's Cocoa . Pour in to mugs..luccpan. 1 I cupfuls granulated II sugar . Serve ho t and garnish with whipped cre.. I Vl cupfu ls mi lk . lt.J. mOfshmollow$ or marshmallow whip. 1 tablespoonful vanilla . _ 'h cu pfu l Hershey's Cocoa _ .1dd v. 1 3(.lfs hmaJ[ow5 or nl. and gradually . .ll!ow whip. s tirring occas io nally. . . . Remove from heat and . Top with m. Remove from heal and bc.. nutmeg . 'h tea spoon ful cloves .g5. Yield: A bolll IIm'f O_IJlW U sn vings. llr MULLED COCOA CUP 2 q ua rts milk .. ad d vanilla or .. sugar and salt in . Boil o ver medium heat fo r 2 minutes. and gradually . Combi ne mix tures.1 rotMy beater until foamy. Beat with . Boil 5 minutes...lnd beat 2 minutes until fro thy.Idd the hot water. marshmallow wh ip. 00. Blend the cocoa. .lt with .lnd cloves .111d s...milia. Do !l 0/ boil. Scal d milk with cinnamon.1 6·qUMt saucepan.lrShm. Add the milk and hea t thoroughly. Ih tea spoonful nutmeg . I teaspoonful cinna mon . Add the milk and heat thoroughly. d. Blend the COCO. Mix cocoa.1m.101 boil. stirring occas ionally. sprinkle with nuts and serve instantly_ Yield. imond extract. . s ugar and s. 'h tea spoonful sa lt __ . HOT COCOA FOR A CROWD 1 1/~ cupful s Hershey' s Cocoo . . .. . 3 tablespoonfuls granulated sugar . 4 qUOTh milk .1 rotary beater until fO'IIllY. marshma ll ows. _ . Yir ld: 416 Qll url5 or I w~ n ty fO o-Olln ct srrvi'. Boil over medium heat for 2 minutes.. Sixtu n a-alma 5ir"tJings. sugar .1Sh of cinnamon or cinnamon sticks.. stirri ng constantly. .1 1 Y:-quilrt S. dash of salt . 92 Hoi Coroll . cupful hal water . 1(.I. -4 cupfuls boiling water _ .llt in . Serve ho t. cupfuls hal wole r . shredded a lmonds. . 1 cupful granulated sugor __ . . stirring constantly. l/~ teo spoonful sal t . ... _ 2 teaspoo nfuls vanilla or 1 teaspoonfu l al mond exlracl .. .1dd to boiling water.

FIVE O 'CLOCK W HIPPED CHOCOLATE
2 tablespoonfuls Hershey's Cocoa .. . 3 tablespoonfuls granulated sugar. . da sh of 5011 ... If. cupful hoi water · .. I'll cupfuls milk . . . 2 toblespoonfuls marshmallow whip . . few drops of vanilla.

Pre pare the choeol.1Ie in the usual wa y. (Blend the cocoa, sugar and salt in a 1 Y:-quart saucepan, and gradually add the hot water. Boil ove r medium hC fo r 2 dt mi nutes, stirring consta ntly. Add the milk ,l nd he.ll thoroughly, stirring occas ionally. Do not boil, Remove from heat and beat w ith a rotary beat er until foa my'.) Then the mushmalJow whip may be beaten into il. FI.lVor wit h a few drops of vanilla . Yitlrl: Two B-ol/ net 5rrDlugi. • Brilling tllr dwwlalr prtomls lire {o nlJaiion of II skin Olll'r tilt 5ur{IUt, cII1I5rri by III( coagulation of par/ides of (1IIIIIIIIt' li duritIS lire sCilldilrg I'rocess. Bea lillg also adds grellli!! 10 t11 ~ smooll!ll (ss of the drill /.:.

ROYAL HOT CHOCOLATE
2 squares Hershey' s Baking Choco la te .. . 1 v~ cupfuls ( 14·ounce can) sweete ned condensed milk . .. 4 cupfuls boiling water ... few groins salt .. . 1 teaspoonful vanilla · .. whipped cream . . . cinnamon.

Melt baking chocolate in top of double boiler over s immering w.lter. Add condensed milk, and .ldd boiling water gr.ldually while stirring constantly. Add salt and vanilla . Se rve in cups with spoonful of whipped cream dusted with cinnamon. Yitld: Stvrn 6-ounct strvinss.

CHOCOLATE MALTED MILK
3 tablespoonfuls Hershey 's Chocolate Flavored Syrup 2 to 3 teaspoonfuls molted milk powder.. I cupful chilled milk.

Mix chocolate syrup, malted milk powd er and mi lk. Shake vigorous ly or be.lt until frothy. Serve cold . Yirld: One 8-ounct strving.

94

SPANISH CHOCOlATE
4 Hershey'~ Milk Chocolate Bars (1 .05 ounces eoch) . 2 cupfuls light cream ... '/. cupful dear block coffee .. whipped creom.

Melt the milk chocol.lle bars in the cream over low heal, stirring constantly. Stir in the coffee, and beal with J rotary beater to a heavy froth. Serve hot with a d.lb of whipped cream or pour over crushed icc and lOp with whipped cream. Yitlll: FOil" 5,011"(( sfrtJillgS.

CHOCOLATE EGG NOG
Vl squore Hershey 's Baking Chocolate.. 2 tablespoonfuls granulated sugar . .. 2 tablespoonfuls water .. 1 tablespoonful molted milk powder . . . 1 egg ... milk .

Mix the baking chocolate, broken into small pieces, sugar and water together, and cook in top of double boiler over simmering waler till baking chocolate is melted. Add the malted milk powder and the egg. and beat till light .md frothy. Pour over crushed ice in a glass and fill with milk. Beat a moment before serving. Th is is il very nutritious drink. Yitld: One B-olmu strving.

MINT COCOA CUP
t quart milk ... J/. cupful granulated sugar. 6 tablespoonfuls Hershey' s Cocoa. 1 cupful boiling water ... V. teaspoonful mint extract or 3 sprays fresh mint ' ... whipped cream.

Scald milk with sugar and cocoa. Add boil ing water and beat with a rotary beater. Cool. Add mint extract' . Pour over crushed ice; top with a spoonful of whipped cream and garnish with a spray of mint. Yitld: fi ne S-Olmu serttings. 'Wnt/! using fresh mi1r/, (ru sh Ih t mini, slup 10 mrnules ill Int 1 (upfuf boiling WAltr And rtmovr mini. Add 10 u afded mill: in pIau of boiling waler.

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