Hershey's 1934 Cookbook

8/8/2019 Hershey's 1934 Cookbook

1/97

HERSHEYS1934 CookbookRevised and expanded with chocolate recipesbrought up to date for use in today's kitchen


2/97

HERSHEYS.. 1934 CookbookRevisedand expanded with chacolate recipesbrought up to date for use in today' s kitchen

Photog rapher' AI GommiArt Director ' Gerard NookEditor' Josh Gaspero

Publ ished byHERSHEY FOODS CORPORATION

fifth Printing


3/97

Thirty-seven years ago, il1 1934, Hers/ley pl/blishedits own chocolate cookbook, filled witll all kinds ofwonderful el roco/ate desserts . It is from t/ris source thatI IUHly of Hre recipes have been taken and brought lip todate for you 10 lise today. We've revised some of therecipes, and lidded some others. Margllfille wasl/'twidely 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 andlIo-stick pans, were IIOt eve rl arOll/uf. Even thol/glrthe method of baking Iw s become more cOl/veniellt,the cnd product remains essentially the smile.Hershey's test kitchens have taken painstaking careto assure the same wonderfu l flavor flrnl hasbecome a tmdell1ark of l-Iershey baked productstllroJ/ghollt the years. We hope yOI/ rmjoy tIrerecipes, we lrope you crrjoy tire book.

C C J l ~ r i l ! h l 1971 by 1I"" ln,y f o o d CmporJ llon . All righl. ""e!Ved.Dellg ,wd ~ n d produced In Ihe US.A by W";le,, , Puhhh",g COJnpOf'Y. Inc.Cuve" He"h"y, l


4/97

CHOCOLATE HINTS_ For besl results use the chocolale producl called for in Ihe recipe.

When necessary 10 substitule, 3 tablespoonfuls Hershey's Cocoaplus J tablespoonful fot = 1 square Hershey's Baking Chocolate.- Do nol substilute Hershey's Baking Chips or Milk Choco la le forHershey's Baking Chocolate in recipes .- Chocolate easily absorbs odors from other foods. Therefore, wraplightly and slore in a cool, dry place (not over 78 0 F.l.- Bloom, the gray film Ihol appears on chocolate, occurs whenchocolole is exposed to varying temperolures. It does not affect

the laste or quo lily of th e chocolate._ Chocolale scorches eas ily, therefore, mel! Hershey's Bak ing Chacolate 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 overhoi, not boiling, water. High tem pera tu res cause milk chocolate 10stiffen.- Beal hal chocolale beverages with a rolory bealer until foamy to

prevent formation of a skin and to enhance flavor.- Prevent skin from farming on Ihe top of cooked puddings and piefi ll ings by pressing waxed paper onto surface before cooling.- Accurately measure Hershey' s Cocoa by ligh tly pocking cocoa inlomeasuring cup and leveling with a spatu la.- For even consistency, shake Hen hey's Chocolate Flavored Syrup

before opening th e can._ It is desirable to store on open con of Hershey's Chocolate

Flavored Syrup in the refrigerator. Should it become thicker thandesired, place can in lukewarm waler and sti r._ Chocolate defla tes sliffly bea ten egg white mixlures, so fold in

carefully-just until blended._ Fo r chocolate cuds, draw blade of vegetable parer over smoothside of a slightly worm block of Hershey's Baking Chocolate orSpeciol Dark Chocolate Bar.-In recipes, Hershey"s Baking Chocolate, cut into pieces, should bebroken 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 ashortening to the chocolate to make it more liquid, use only vege

table shortening, not butter or margarine.3


5/97

ContentsCakesChicago Fudge Cake 21Chocolate Crumb Cake 21Chocolate Iceberg Cupcakes 27Choco late Town SyrupCupcakes 27Cocoa Potato Cake 22Coffee Choco late Cake 23Creole Chacol,lle Cake 18Demon Cake 18Devil s' Del ight Cake 26Hershey's Special Cake 19Marble Cake 22Old-Fashioned ChocolateCake 25Ol d-Fashioned CocoaMini Cake 19Red Devil's Food Cake 23Simple Cocoa Layer Ca ke 26Three layer Go ld Cake 25Ups ide-Down Chocol.\l e Cake 20Icings & Sa ucesAunt Jessie's Chocolate Icing 30Bitter Chocolate Butter Icing 31Busy Day Cocoa Icing 35Chocolate Butter Filling 34Chocolate Butter Icing 30Chocolate Butter Icing 34Chocolate Glaze 37Chocolate Nut Icing 32Chocolate Sour Cream Filling

,md Icing 36Cocoa Cream Filling 36Cocoa Peppermint Icing 32Creole Icing 31Fluffy Chocolate Icing 32Fluffy Vanilla Icing 35

4

Icillg for Chocolate Midgets 35M.lfshmallow PeppermintIcing 36Mocha Cocoa Frosting 31Mocha Icing 34

Th ree layer Chocol.lle Icing 31Vanilla Butter Icing 30Almond Bar Chocolate Sauce 38Chocolate Caramel Sauce 39Chocolate Gelatin Sauce 37Chocolate H.1(d Sauce 38Chocolate MarshmallowSauce 39Clear Cocoa Sauce 39Cocoa Chocolate Sauce 38Cocoa Fudge Sauce 38Pi esChocolate Brownie Pie 42Chocolate Butterscotch Pie 43Chocolate Chiffon Pic 42Chocolate Cream Pie 44Chocolate Pie Shell 47Chocolate Raisin Pie 44Cocoa Cream Pie 46Ma rble-Top Chocolate Pie 47Triple Chocolate Pie 46DessertsAngel Chocolate Parfait 54Baked Chocolate RicePudd ing 56Chocolate Bavarian C ream 57Chocolate Bread Pudding 53Chocolate Corns tarchPudding 53Chocolate Custard Ice Cream 51Chocolate Floating Islands 55Chocolate Ice Cream 50Chocolate-Marshmal lowCream Roll 57

-


6/97

Chocolate MarshmallowPudd ing 58

Chocol.lte Syrup Mousse 59Chocolate TriAe 55Cocoa Cream Tapioca 51Cocoa Meringue C.'ke 58Mocha Chocolate M.ulow 59Old-Fashioned ChocolateIcc Cre.1m SOSte.1med Chocolale Pudding 56BreadsChocolale Chip OrangeMuffins 62Chocolate Dessert Waffles 65Chocolate Tea Bre.ld 65Or.wge-Cocoa Afternoon Te.1

Bisc uits 62Raisin-N ut COCO.1 Bre.ld 63Spiced Cocoa Doughnuts 63CookiesBlue Ribbon Fruit Cookies 74CdTol's Chocolate Cocoanut

Squ.ues 68Choco l.He Almond Nuggets 72Chocolate CocoanutMacMoons 74Chocol.lle D.lte .1Ild Nut Bars 72Chocolate Fruit Cookies 75Choco late Midgets 69Chocol.lte Pinks 70Chocolate Robins 69ChocoJ.lte Syrup Brownies 70Choco\;lte Walnut Wheels 73COCO.l Bread Crumb Cookies 74Cocoa C.mdy c.,kes 75Cocoa-Mol.lsscs Drop Cakcs 69Hershey's ChocolatetownChip Cookies 75Mini Chip Sugar Cookies 68

Cand iesAngel Fudge 82Chocolate Cherry Cordi.lls 85Chocolate Chip-Peanut ButterFudge 83Chocolate Coco.1nut Balls 86Chocolate Cocoanut Squares 80Chocolate log Cabin Rolls 79Chocolate Nut Clusters 80Chocolat(' Peanut ButterFudg(' S6Chocolat(' Pecan Pralines 79Chocolate Popcorn 13.111 5 84Chocolate Potalo Candy 87Chocoldte Se.lfoam 83Chocola l(' Turkish P.1ste 54Country Club Two-StoryFudge 78Creamy Cocoa Taffy 87Fudge Car


7/97


8/97

RememberWhen-The Early 1930'sThe 7930'5. A decade of mixed blessings. HerbertHoover WIlS about fo v(lwle Ihe Whife HOlsl to berep/aced by Pres idmt-elect Roo sevelt. The popllia/ioll ofthe L11Ii/ed Sla/es was approximately 123 milliollpeople, mId 53 millioll of tlleIl! still lived 0 11 farms.Unemployment was cree ping upwards to 25% of thelabor force {/lui, for tho se who w o r k e ~ . tIJI' hourlywage was 44a. Ecollomicnl/y we were ill (HII' of theworst periods 0/ our lives, poiitiw/ly we were ill { Itllrt/Wi[, and socially we looked abolll for f i l ly pall(lcmthat wOllld tempora rily remove ollr fears.

7


9/97

L ife in the United 51.lies in the early 1930's was in astate of chaos, but the optimistic American rem.lined dedicatedto thc hope thai "things would gel better." In the interim,it was necessary to "make do" while waiting for prosperityto come from " just around the corner." For o n e ~ t h i r d of the nation, necessities meanl food, shelter and a job; for therem" 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 m ight have m(',mt a jaunt to a localtavern. Although prohibition h,ld been in effect for D years,the absolute curt,lilment of an established social custom WdSjust too unwieldy to enforce. In the early 1930's, proh ibit ionwas to have run its course, and the 18th Amendment wasabout to be repealed, ushered a!ong with the tune of " HappyDays Are Here Ag.l in." For the Government, repea ! of the"18th Amendment was a necessity needed to generate revenuefor the Federa! co(fers.\ For the average American , repealserved .1S an in diCi"ltor Ihill things were possibly getting be tterin the home.

S OMETHIN ' TELLS M E IQ 2>o ISC.OIN ' T O BRING ALL K INDS O' GOODLUCK- A NYWA' ( , WHEN YOU'VE COMETI-IROUClI-I A COUPLE 0 ' T OUG.H Y EARSA S O.K. A S WE H A.VE, THE FUT URE

C A N 'T SCARE UH MUCH- EH,


10/97

The home in the e.uly 1930's ranged anywhere from .1two room walk-up, with running w.lter and sporadic coalheating, to a r.1 mbling 5-bedroom Victorian, that was passeddown through the fa mily. For the most part , however, the,lYerage home consis ted of 6 rooms, .1 bath, a one-car det.1chedgarage, at .1 cos t of Mound 52,500. Even though the gar.lgeGlme wi th the house, it m.1Y or m.l Y not h.lYe contained .111.lutomobilc . IF it did, it w.1s anything from .1 1925 Chevroletthat was five years old .md had cos t 5825 new, to a 1930Ford coupe th.lt cost $600. AmeTic.l in 1930 was tighteningher purse s trings, ,md a new caT every other year wasconsidered luxury for only the very rich. The garages inmany hom es, in fac t, guraged no CM .It all and masquer"deddS .1 food cellM for home-jarred fruit s .md vegetables.Preparing ,md r v i n g peilches, cherri es, pe.lrS and str ingbedns was done not only for the ple,lsure it g.lve thehomemaker, but bec.Iuse "store-bought" fruit s .1nd vegetableswere be coming much too expensive . (f the gM.lge W.1S notused as .1 pantry for home-prep.lfcd foods, it W.ls, in direextremes, used ,15 .m exl r,l bedroom ;md a pl.,ce to s lee p fo r"Uncle Lou is who W.1s (.lid off his job in the .lut omobile{,l(IOry in Delr oit." An ironic {,lie in ,m ironic er.l .

9


11/97

The living room of the Am er ican home at the beginni ngof the dec;lde with its brge easy chairs, high-ba ck sof;lswith doi lies on the M i ll rest and antim,Ic.lssars on the b,lck,slightly worn rugs and colored prints on the wall were ,II!accoutrements to the m,lin stay of American family life, theradio. R,ldios in the 30's r,mged from ,I small console (S I9.95)to an "Oxford Hepplewhitc de luxe highboy with slidingdoors, American walnut finish with Ausir.lli .lIl laccwoodpaneling" ($[50, not couilling tubes; Western prices s lightlyhigher). Through the brown box in the living room c,lIne thevoices of "A mos ' n' And y" in th eir nightly -IS-minute sketch(Monda y-F riday 7:00 EST Nne Red Network), the melodicch irps of th e "Songb ird of the South," Kilte Smith ("He lloEverybody") .md the voice of the adventurous lowell Thomas.The radi o, indeed, comm.mded an incredible audience. It

10

-


12/97

WJS everyone's passkey to Jdventure, music, I;Hlghter ,mdnews at le


13/97

esc.lpi sm that the movies offered, th ey some times offeredmore t.mgible rewards. The era of the "talkies" was the er.lof the promotion. Giveaw,IYs at loca l th eaters ("Dish night :Co llect a complete set of fine dinnerw.lre completely free")ha stened the return of moviegoe rs week after week. Nom,llIer that it took at least .J yea r to collect .J com plete sct,it W.IS free and anything th.lI \V,IS free in the 1930's received,1 warm welcome. Almos t .IS warm .1 welcome .I S the Sund.1Ypapers and the comic adve ntures of the rotogr,}Vured heroeswho inhabited them.

The most popular re,lding matter of the d,lY W.IS by f.u

12


14/97

the Sunday comics, In spite of the success of the Lil(raryD i . ~ " s / Vanity Fair, the Sa/ I/rrl"y Evening Posl. Tlu i lmni(lw!vl(rcJlry and Lihfr/!' Muga lillr ("reading time 12 minutes35 seconds" ), they werc all overshadowed in the averagehome by Litt[e OrphMI Annie ("Arf" says Sandy) ,md herSunday sidekicks. Dick Tracy, G,lsoline Alley, Maggie &Jiggs and a hosl of others warmed the heMls of Ameri ca nsin the 1930'S, first in the comics and [.ller in radio, novelsand Big-Little Book s. America's heroes may have been onp.lper, bulla the re,lding audience they were real, J curiositywhich sometime s diminished the problems of the times andmost of all the problems of the Americ


15/97

.It home . (In the 1930's sirloin s teolk so ld for 29,", a pound,b.Kon was lllX .1 pound, pol,lloes were 21t .1 pound andbread was Sit a lo,lf.) SouP. selling ,It I2It ,\ c.ln and servingfo ur, ilugmented Ill,my ,I meol !. SOLI I' with her own veget;lbles,Idded, in milny in st,lI1 ces, WilS the me,ll. For the most Pdft,keeping the house c1e.lTl was a manu .,1 job done with polish,yellow SO.lp ,m d .1 lo t of elbow grease. Keeping the insects,IW.1Y IV,IS done with Flit ("quick. Henry, the Flil " ). Carpelsweepers cle.med the ru gs in as much ,IS v.lcuum cl eanerscomplete with illtachmenls were still ,I lillie bit too expensive.(A 1932 Hoover, with .1I1ilch ment s, so ld for 579.50.) The washWilS generally done in .H I 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. Thehomem,lker, with .111 her other chores, IV,I S .I[SO a "cottageindustry" in terms of clothing for the fJrllily. Although thesewing machine (t he Singer with the treadle) was , I l l expensivepurchase, it more th'lIl p,lid for itself in terms of clothes,do th!'


16/97

The kitchen of th e American home of the 1930's was thedomain of the hou sewife. Besides being ,1 place for prepar"tioll.md prest!rving, it was "Iso tht! pl'lct: where c u u n t l hourswere spent bilking. Cookies, cakes, pies. icings ,lnd frostingswere made-and " from scratch" (an event of mu ch ple"s ureto younger members of the family who got to lick themi xing bowl). Mixing \V ,IS done with eithe r ,m electric mixer(59.95 ), or more popul.uly with an egg bc,H er, .1 bowl andspoon. All the 11.1tur,11 ingredients were used (butter was 28{a pound, milk 10 .1 qU.Ht, eggs wcrc 29{ ,1 dozen "nd sugarW,l S 5{ a pound). When she baked with chocolate, moreoften than not. she used Hershey's chocolate products. Inthe 1930's the Hershey Chocolate Comp.lIlY was makingprodu cts for b,lking, .1S it had been for some 30 years. COCOI.B"king Chocolate, Choco late Syrup ,lIld Mil k C hocolate lhrswcre all to be found in the kitchen of ,lImos! every Ameri c,lIlhome. Recipes wcre original, passed down for generati ons,or gleaned from a Hershcy Chocolate Cookbook. No matterwildt the source, the fini shed products were the best evermade, and nobody co uld bake like yo ur mother. Except foryou, when you turn these pages.

15


17/97


18/97

Cakes

Drman Cllkt (pllgr IS)


19/97

DEMON CAKE4 squares Hersney's 6aking Chocolate ... 1 cupful bUller ...211. cup fuls gronulated sugar. . Ilh cupfuls buttermilk orsour milk ... J cupfuls sifted coke flour ... I teaspoonfulbaking sodo ... teaspoonful baking powder.If: teaspoonful salt ... 5 eggs, separoted ... I te


20/97

HERSHEY 'S SPECIAL CAKEV2 cupfu l butler ... 1'12 cupfuls granu lated sugar, sifted . .2 eggs, unbeaten . . . 2 cupfuls sifted coke flour ...'11 teaspoon ful so lt . 1 cupfu l sour milk . . . 3 squaresHershey's Baking Chocolate, melted . . . I teaspoonful bakingsoda . . . 1 tablespoonful vinegar.

Cream buller, add sugar gradually and cream themtogether. Add I egg and beal well. Add second egg .1ndbeat well. Sift flo ur ,lnd salt , and add dltcrn.ltely withmilk, beating well. Add melted baking choco late . Addbaking soda which has been dissolved 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 Chocolate Icing (page 30).

OLD-FASHIONED COCOA MINT CAKE2!J cupful bulle r . . . l lh cupfu ls granulated suga r ... 3 eggs, . . 2 cupfuls flour (ollpurpose) ... % cupful Hershey's Cocoo. . . teaspoonfuls baking soda . . . I/. teaspoonfu l bakingpo wder ... 1 teaspoonful salt . . . 113 cupfuls milk.112 cupful crushed peppermint candy.

C ream butter, sugar .1nd eggs until fluffy, ilnd beatvigorously 3 minutes (high speed of mixer) . Combineflour, COCO.1, b'lking sodi! , baking powder .1nd salt; addaltern.ltcJ y with m ilk to creamed mixture. Blend incrushed candy. Pour b.1tter into 2 greased .md floured9-inch c.tke pans. B.lke in a mode rate oven (350 degrees)for 35 minutes. Coo l 10 minutes before removing frompans. Ice cake with Cocoa Peppermint Icing (page 32).

19


21/97

UPSIDE-DOW N CHOCOLATE CAKE2 t o b t e ~ p o o n f u ! s butter . . . 'll cupful brown sugar, packed... 1 can ( 1 pound) apricol halves, drained . . . 8 to 10ma ra schino che rries, halved ... 'Il cupful butter ...1. cupful granulated sugar . . . lh cupful Hershey's Cocoo .dash of cinnamon ... 2 eggs ... I % cupfuls sih ed cokeflour ... I teospoonful baking soda . . . l/. cupful milk ...'h teaspoonful vanilla .

Melt 2 tablespoonfuls butter in a heavy frying pan or9-inch sq uare pan. Add brown sug.H, then J.rrangc theapricot halves ,1H over the bottom of P,ln on the brownsugar, placing cherry halves between . Set aside whilepreparing the c.lke. For cake: cream th e I.! cupful butter,granulated sug ar, COCO.1 and cinnamon; add eggs, be,llenvery little, and whip the mixture vigo rously. Then addflour and baking soda, si fted together, alternately withthe milk. Add vanilla ,md pour batter into the pan overthe fruit. Bake in a moderate oven (350 degrees) 35 to40 minutes. Turn out immediately. Serve warm.


22/97

CHOCOlATE CRUMB CAKE2 cupfuls flour (o il -purpose) ... I cupful granu lated 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 Ih-ounce can) Hershey'sChocolate Flavored Syrup.

Mix flour and SUg,lf .md take ou t 1/1 cupful of "crumbs"and set aside. Add salt, baking powder ,md b.lking sodato remaining flour mixture. Blend in butter, egg, milkand chocolate syrup. Beat well; pour in to " sha llow wellgre.lsed pan (9 X 9 X H ~ - i n c h ) . Sca tt er reserved crumbsover top of ("ke, ,lnd bake in a moder,lle oven (350degrees) 30 to 35 minutes. Thi s cake should be servedhot for luncheon or suppe r.

CHICAGO FUDGE CAKEIh cupful butler ... 2 cupfuls brown sugar, pocked.2 egg yolks. . . teaspoonful vanilla . . . .4 squares Hershey'sBaking Choo::o lote . .. 111 o::upful hot water .. , 21f1 o::upfulssifted o::oke f lour , . 1 teaspoonful baking soda .. .111 teaspoonful salt, .. 111 o::upful sour milk . , . 2 egg whites.1/. teaspoonfu l o:;innaman ... 111 o::upful raisins ... 1/. o::upfulo::happed nutmeots,

Cream the butter Jnd brown SUgM , and ildd the eggyolks and vanill,l ; beat well. Melt the baking chocolateover simmer ing w,lter, and add to the creamed mixture.Rinse the chocol,lt e pan with thl' hot water and add tothe choco late mixture. Then beat in the flour, s ifted withthe baking sod,l .lIld salt, alternately with the sour milk.Beat the egg whites until stiff, and fo ld into the chocolateb,ltter. Reserve 1% cu pFuls boltter. Pour remdining batterinto 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, [!,lk e in d modeTJ.teoven (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 Hershey's Milk Chocolate Bar, finely grated ,

L(fl to right:Old-Fashioned Cocoa M i ll l Cflh,;Htrshry's Special Cake;Chowlale Crumb Cuke 21


23/97

COCOA POTATO CAKEV2 (upful butter . .. 2 cupfu ls granula ted suga r . 3 eggyolks ... Vl teaspoonful vanil la ... dash of cinnamon ..1 cupful hoI mashed potatoes . .. III cupful Hershey'sCocoa . . . 2 cup ful s flour (all -purpose) .. 2 teaspoonfulsbaking powder ... 1/2 cupful mil k . . III cupful choppednuts . .. 3 egg whites.

C ream thc butter and sugar together till very light.Add the egg yolks, one at a time, bc.lting the mixturewell after each has been added. Blend in the vanilla andcinnamon, and gradually add the mashed potatoes. S iftthe cocoa, flour and baking powder toge the r; add allern,ltcJy with the milk to the creamed mixture . Stir innuts. Beal egg whites until st iff peaks form, ,lnd (oldin to th e chocola te batter. Pour into greased and flouredp,m ("13 X 9 X 2-inch). Bake in .1 modera te oven (350degrees) 30 to 35 mi nutes. Ice with Chocolat e Nut Ic ing(page 32).

MARBLE CAKEl( . cupful buller ... 2 cupfu ls gra nulo ted sugo r .teospoonful vonillo . 2lh cupfu ls cake flour . 2V2teospoonfuls bok ing powder. . I cupful milk. 5 eggwhiles, sliffly beolen . . 2 squores Hershey's Bok ingChocolale, melted.

ere.lIn Ihe butler well, '1dding sug,lT gradually, thenadd the van illa and cre.lm all togethC'r thoroughly. Siftthe fl our with the baking powder twice. Add alterna telywith the milk to the other ingredients. Beat hard, thenfold i n Ihe egg whites. Remove about 1 cupful of theb.1l1er to a sccond bowl and to it add the me lted ba k ingchocol.l te . Arr'lIlge the white batter in a well-g reased .1Ildfloured loaf cake pan ( l3 X 9 X 2-inch) occasionallydropping in a spoonful of the chocolate batte r. Stir justa litt le: to produce a streaky effect. Bake in a moder,lleoven (350 degrees) for 35 to 40 minutes. Ice with V,lnillaButle r Ic ing (page 30) and pour Chocolate Glaze (page37) over it by spoonfuls, streak ing a little to resemblcmMb le .

22


24/97

RED DEVll'S FOOD CAKEV2 cupful shortening ... 1V. cupfuls granulated sugar.2 eggs, unbeolen ... 1 cupful boiling water ... III cupfulHershey's Cocoa ... l lh cupfuls coke flou r O( JI!J cupfulsflour (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 ingredientsas called for and, after add ing them all without stirring,beat vigorously until smooth. Turn into 2 greased andfloured 8inch layer pans. Bake in moderate oven (350degrees) 30 to 35 minutes or until done.

COFFEE CHOCOlATE CAKE4 squares Hershey 's Baking Chocolate ... 2 eg9 yolks .1 cupful SOUf milk . . . V2 cupful butter ... 2 cupfuls brownsugor, pocked ... 1 teaspoonful vani 11 a ... 3 1h cupfuls nour(o11.purpose) ... 1 teaspoonful baking soda ... 1 teospoonfulboking powder ... 'h teospoonful solt ... 1 cupful cleorblock cofT"",.

Melt the b'lking chocol,lte over simmering water; addthe egg yolks, beaten with the milk, ,lnd cook till thick.Then cool. Cream the butter and sugar together, addthe v,lnilla. Sift together the flour, baking soda, bakingpowder 'lIld S;}lt , Jnd add ,ll iernately with the coffee 10the cre,lmed mixture. Whip in the chocol,lIe mixture andbeal well. Pour into 2 greased and floured 9-inch cakelayer pans, and b,lke in a moderate oven (350 degrees) 30to 35 minutes. When cool, split each layer in half andfill with Chocolate Butter Fi ll ing (page 34) ,lIld ice withChoco late Butter Icing (page 34).

23


25/97


26/97

OLD-FASHIONED CHOCOLATE CAKE3 ~ q u a f e s Hershey's Baking Chocolate ... 5 tablespoonfulshat waler ... Vl cupful buller ... J1h cupfuls granulated sugar... 4 eggs, separated . . . 11/ , cupfuls sifted coke flour . . .2 lecupoonfuls baking powder ... 'h teaspoonfu l salt.'h cupful milk . . . I teaspoonful vanilla.

Melt the b.,king chocolate, cut into sm.,ll pieces, withthe hot water in top of double boiler over simmeringwater. Cream the butter and sugar together well; add theegg yolks, well-beaten, and whip thoroughly. Then addthe melted chocolate mixture, slight ly cooled , the floursifted with the baking powder .1nd salt, and the milk.Fold in the stiffly whipped egg whiles and vanill,l. Pourinto a well-grc,lsed and floured pan (13 X 9 X 2-inch).Bake in a moder.lle oven (350 degrees) 40 to 45 minutesor until done.

THREE LAYER GOLD CAKE(Jllustrated on co ver)1112 cupful$ granulated sugar, , . I cupful 4X sugar(confectioners') .. , V2 cupful shortening, , . V2 cupfulbutter. , 5 egg yolks, , . 3 cupfuls sifted flour (a ll purpose), , , 3 teaspoonfuls baking powder ... Vl teaspoonful salt

. IV4 cupfuls milk. , , I teaspoonful vanil la. , 5 eggwhites,

Sift the granulated sugar and confectioners' sugar together into a large bowl. Cream well with shorten ing andbuuer. Add the egg yolks and beat well , Sift together theflour, baking powder and salt and add alternately withthe milk and vanilla to the creamed mixture. Beat theegg whites until stiff and fold into the batter. Pour into3 greased and floured 9-inch c


27/97

DEVILS ' DELIGHT CAKE4 squares Hershey's Baking Chocolate, melted . . . 'I:. cupfulbrown sugar, packed . 1 cupful milk ... 1 egg yol k ...Vl cupful butter ... V, cupful brown sugar, pocked ...2 egg yolb . . . 2 cu pfuls sifted coke flou r ... V4 teaspoonfulsa lt ... 1 teo spoonful boking soda ... 'Il cupfu l milk ...1 teospoonfu l vanilla ... 3 egg whiles . . . lh cupful bro wnsugar , packed.

Combine melted b.1king chocolate with l cupful brownsugar, 'I cupful milk ,md 1 beaten egg yo lk, and stirover simmering water until well blended. Cool slightly.Cream bu tter, then add if! cup fu 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 tocreamed mixt ure alternate ly with Y.z cupful mil k, beatingthoroughly. Add chocola te mixture ,1Ild vanilla, ,1 nd beat.Beat egg whites until fo.lmy; gr,ldua lly add 112 cupfulbrown sugar and beat until stiff. Fold into ba tter. Pourinto 2 buttered and floured 9-inch round cake P,lIls. Bakein a moderMe oven (350 degrees) for 35 minutes. Spreadlayers and top with any favorite frosting, and coverwith thinly sliced or.lngcs spr in kled with minced nut-meats ,lI1d minced ci tron or candied ginger.

SIMPLE COCOA LAYER CAKE11 cupful butler ... 1114 cupfuls granulated sugar . . .teaspoonful vanilla . . . 2 egg yo lks . . . 2 cupfuls flour (0 11-purpose) ... 114 teaspoonful salt ... 1/1 teaspoonful bakingsoda ... l1f2 teaspoonfuls baking powder ... 1/2 cupfulHershey's Cocoa . . . 11;' cupfuls mi lk . . . 2 egg whites.

Cream butter, sugar ,lIld vanilla , ,lnd add the wellbeaten egg yolks. Sift the flour, salt, baking soda, bakingpowaer and cocoa together. Add alternately with themilk to the creamed mixture. Beat the egg whites untilstiff, and fo ld into the chocolate batter. Pour into 2greased ,lI1d floured 8-i nch cake pans, and bake in amoderate oven (350 degrees) 30 to 35 minutes. Put together and ice with Bu sy Day Cocoa Icing (page 35).

26


28/97

CHOCOLATE TOWN SYRUP CUPCAKES'll cupfu l buller. . 1 cupful granulated sugar . . . 1teaspoonful vanilla ... .4 eggs . . . 1 cupfuls flou r(o Upurpose) ... l;' teaspoonfu l baking soda . . . 1 '/1 cupfuls(I.pound can) Hershey 's Chocolate flavored Syrup.

Cream the butler , sugilr and y,mill.) until light ,)ndfluffy. Add the eggs, one at i I 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.lmcdmixture. Pour the b,ltier into p.lpe r4 [ined muffin cups,filling c.lch liz full. Bake in i I moderate oven (375 degrees )for 20 to 25 minutes.Yii/Ii: AbDul 30 fUll(11hs.

CHOCOLATE ICEBERG CUPCAKESIII 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 toge ther until light. /\dd eggyolks and beat. Blend in melted baking chocol,lle. Siftflour, baking soda, baking powder and sa lt together 3times. Add flour mixture alternately with milk tu cre.1Tnedmixture, .md beat thoroughly. Add vanill,l. Fold in stifflywhipped whites. Pour into muffin tins which Ihlve beenlined with pape r b.lking cups, filling each lh full. B'lkein a moderate oven (350 degrees) 15 to 20 minutes.Spre,ld cupc.lkes with Vanilla Butter Icing (p.lge 30). Letfrosting be rough .mel uneven , .md sprinkle cupc


29/97


30/97

Icings 8l. Sauces

Chocolale Glllu (rugt J 7/


31/97

VANILLA BUTTER ICING3 tab lespoonfuls bu tter ... " 12 cupfuls 4 X sugar(con fectioners ' ) . . Jlh teaspoonfuls vanilla . . . 1 tablespoonfulmilk ... 4 drops red food coloring'.

Bc.ll butter and sugar ; stir in v.lnil la and milk. Bcatuntil ici ng is smoo th .md of spre.lding cOn5istency.Yid l/: I cup ful ir iug or i'IIough for ou,' 8 or 9- ill(1I cah- Ill ye r .Pillk 8I1/1,' r Irillg

AUNT JESSIE 'S CHOCOlATE ICING(Uncooked)

II. cup/u l butler. " 12 cupfuls 4X sugor (confectioners' ) ...2 egg yolks . . . about 'h cupful milk or light cream ...1 teaspoon ful vanilla ... 2 squares Hershey's BakingChocolate, melted ... '/1 teaspoonfu l salt.

Crc.un butter; ad d sugar gradually, while beating con-stantl y. Add egg yolks, milk or ere.lIn and vanill.1 . Addmelted 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 evenwhen sever.,l d.1Ys old .)Yi!'!rI: / 7.1 (l lpfuls iri ll ,\: or t uoug l! fo r 111 8- ar oJ -iu dl IIIYw( I I k.,.

CHOCOlATE BUTTER ICING(Uncooked)'I. cupfu l butter . . . 2 cupfuls 4X sugar (confectial,ers! ...

2 squares Hershey 's Ba king Cho


32/97

THREE LAYER CHOCOLATE ICING5 squa res Hershey's Baking Chocolate.. l lh cupfuls butter... 3 egg yolks ... 2 teaspoonfuls vanilla ... 2 cupfuls4X sugar (confectioners').

Melt thc b.,king chocal.lle in top of doub le boi ler oversimmering water. Cream the butler, egg yolks and vanil1.1and s lowly add bilking chocolate. Add sugar to make ofproper consistency for spreading. Yield: 2 11 cupfuls iring orn o l j g h for II IIrrt(./ayer 8- or 9ill(/' m i:t.

CREOLE ICINGtab lespoonful softened butter ... II. cupful clear block

coffee ... 3 tablespoonfuls Hershey's Cocoa . . . pinch ofcinnamon ... 3 1/. cupfuls 4X sugar (confectioners ' ).

Combine butter, coffee, cocoa and cilln.unon . Cr,ldthill yddd sug.u, bc.lli ng to spreading consistency.Yiflrf: I rupfuls icillg or mougll fo r (III 8 or 9;"c/r Ill yr r m/.:r.MOCHA COCOA FROSTING

III cupfu l bu lle r . . . III tea$poonful yoni llo . . . 3 cupfu ls.4X sugar (confect ioners) . . . Ih cupful Henhey '$ Cocoa ...lJ. teaspoonful salt . . . about rh cupful black coffee.

Cream butter thoroughly; .1dd vani lla. Sift S UgM , cocoaand s.llt together. Add J.lternately with coffee to butter,beating to spreading co ns istency. Spread on w.um cJ.ke.Yif/,i: H4 Cl/Jlfrds ;eug II f (/Iouglr for /111 B Of 9-illdr lilyrr w/.:r.

BIITER CHOCOLATE BUITER ICINGVl cupful butte r . . . 2 cupfuls 4X sugar (co nfed ionen ) ...2 tablespoonfuls light cream ... .4 squa res Hershey 's BakingChoco late, melted.

ere,lIn butler ,md sugar together; add cream and beatwell. Gr.ldually add melted baking chocolate, .Hld beattho roughly to reach spreading co nsistency. (Addit ionalcream ma y be needed.)Yirltl: .2 (ljpf ll ls icing Of mOllgl1 for 1111 8 or 9- illdr /llyrf cakt.

31


33/97

CHOCOLATE NUT ICINGIt. cupful Hershey's Cocoo . . . 6 tablespoonfuls boiling water... III e o ~ p o o n vanilla . . . 3 cupfuls 4X sugar(confectioners') . . . Ifl cupful chopped nuts .

Co mbine the cocoa ilnd boi ling water; add van illa .1Ildsugar gradually. Beat unt il mixture re.1Ches spreadingconsistency. (Additional boil ing Willer milY be needed.)51ir in nuts.YitJd: J (up/III irillg or t l10ugh fo r Il /J X 9 X 2incn IOlI( I lkt .

FLUFFY CHOCOLATE ICINGcupful 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 oftartar. 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 syrupin thin stream over them, beating al! th e time. Cont inueto beat unt il frost ing is cool and of right consistency tospread, about 10 minutes. Carefully fold in cocoa .mdv,ltlilla. .Yir/d : About 2 11 cupfuls icing or tnough for an 8 or 9 in (/!Illyrr ca l'"

COCOA PEPPERMINT ICINGIII cupful buller . . . cupfu l Hershey's Cocoo ... 3 ~ h cupfuls(l.pound boX}4X sugor (confectioners') . . . 7 toblespoonfulsmilk ... I teaspoonfu l vanilla ... 1 tablespoonfu l (ru shedpeppefmint candy.

Melt the butter in a silucepan; add the cocoa and heatI minute or until smooth, stirring con stantly. Altern.:Jtelyadd sugar and milk, beating to spreading consistency.Blend in van illa ,lnd peppermint candy.Yifld: AbDul wllfuls icillg or mou,'.!/I for lUI 8- or 9-il1(/1IlIytr f ake .

32

Top 10 bollom:C/lOco/air Nul Iciug;FluRy (hoeD/air IciNg:COW fI PtPllrrmill1 Irillg -


34/97


35/97

CHOCOLATE BUTTER FILLING2 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/. cupfu l choppednulmeo ls . . . ,/. cupful chopped maroschino cherries, dra ined.

Credm the butter ilnd s ug,lr, th en add Ihe meltedbak ing chocolate, water and va nilla, and cream all well.Then fold in the whipped cream and the n uts and cherries. Spread tortestyle between layers of chocolate orwhite cake after they have cooled.Yidd; About 1 fUllflll filling.

CHOCOLATE BUTTER ICING3 squa res Hershey's Baking Choco late ... 6 tablespoonfulsbutter . . . 2 egg yolks . . . I teaspoonful van illa . . . 1 cupful4X sugar (confectioners' ).

Melt the bdk ing chocola te in top of doub le boiler oversimmering wdter. Credm the butter, egg yolks and v


36/97

BU SY DAY COCOA ICING6 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, untilof right cons istency to spread. Spread on warm cake.(This is a good inexpensive and quick chocolate icingwith dark chocolate color. It keeps well for several dayswithout hardening.)Yield: Abol41 2 wpfilis icing or I'liougil to geruroll5/y ice fill 8-or 9-;lIcll laya (like.

FLUFFY VANILLA ICINGcupful granulated sugar . . . 1 cupful waler ... pinch cream

of tartar . . . 2 egg whites . . . Vl teaspoonfu l vanilla.Dissolve the sugar in the water, and add the cream oftartar. Boi l to the soft-b,lll stage (2340 F.) . Beat egg wh itesuntil very stiff, then pour syrup over them, beating allthe time. Add the vanilla, and continue to beat untilfrosting 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 MIDGETScupful 4X sugar (confec tioners') ... 3 toblespoonfu lsHershey ' s Choco lote Flavored Syrup ... ifa teospoonful

vonillo ... obout I teospoonful milk.Mix the sugar and chocolale syrup together, ,1Od addthe vanilla. Add enough milk to make of proper spreadingcons istency.Yield: .y. wpful ici11g or i'uo ugh for all 8- or 9-iuch cakf /ill/fr.

35


37/97

MARSHMA LLOW PEPPERMINT ICING2 tablespoonfuls wa ler ... 'h cup ful gronuloled suga r . . .I egg while, beolen stiff ... cupful marshmallow wh ip . . .few gra ins salt . . . ' /. teaspoonful pe ppermint extract . . .few drops red food coloring .

Bo il w.lte r .md suga r together until it forms a soft b,lllin cold wat er (234" F.). Slowly pour hal syrup overbeaten egg white, beating constantly. Add m.ush ma llowwh ip, sa lt, extract and food coloring; beat unti l cool.Yit/d: (up{lI ls icing or tnough for a J3 X 9 X l.irulrloaf rakt.

CHOCOlATE SOUR CREAMFILLING AND ICING

2 cupfuls granulated sugor ... 6 tablespoonfuls Hershey 'sChocolote Fl avo red Syrup ... ~ I l cupful sour crea m (dairy)... 1 teospoonful vanillo.

In a saucepan, comb ine the sugar and choco late sy rup.W hen well mixed, ildd thc sour cream, a nd cook overmedium hea t to the softba ll stage (i 34 F:j. Re movefrom the fire; add v,mill a a nd beat un til thick enoug h tosp read . Add nuts of any k ind for va riety.Yitld: ,11 cupfuls icing Dr mougli for A 13 X 9 X 2jlrrJr mh.

COCOA CREAM FILLING2 tablespoonfuls butter ... Yl cupful light cream ...112 cup ful granulated sugar ... I/. cupfu l He rshey's Cocoo ...It. tea spoonful va nilla.

Mel t the butter over hot wa te r. Add the crea m, sug.u,1Od cocoa, and cook 1 min ute. Cool. add vani lla andbea t until of the right cons istency to spread.Yif/d: AbDul CIIpful filling Dr enougli for an 8- or 9inrllIllyn mh.

36

Ltll 10 right:Cocoa Fudgt SAua;Cocoa Choeo/alr Smut;A lmo nd Bar (/Ioeo/atr SAua .....


38/97

..

_4 . '-. -..--:.00:. ..:..

CHOCOLATE GLAZEsquore Hershey's Baking Chocolate ... 112 teaspoonful butter.Melt the b'lking chocolate and butter in top of doubleboiler over si mmering water. Use as a lOp [,lyer overwhite icings, orange icings, butterscotch or other icings.

CHOCOLATE GELATIN SAUCEleospoonfuJ g ranulated gela tin (unflavored) ...

2 tab lespoonfuls cold water . 1 cupful g ronulo ted sugar . .113 cupful Hershey's Cocoa . . . III cupful water ...1 teaspoonful vanilla . . . 1/. te a spoonful sa lt.

Soak gelatin in cold waler 5 minutes. Combine sugar,cocoa and l.l cupful water in saucepan. Blend, then boil3 minutes, slirring constantly. Remove from heal andadd softened gelatin to hot syrup. Stir until dissolved.Add vanillJ. .lOd salt. Serve hoi or cold over ice creamor desserts. If covered, it will keep well.Yield: J fIIl'flll ,ali a .


39/97

COCOA CHOCOLATE SAUCEfl. cupful butter ... 2 squares Hershey's Baking Chocolate.2 tablespoonfuls Hershey's Cocoo ... lh cupful granula tedsugar . . 111 cupfu l ligh l cream . . . I teaspoonfu l 'Ionil la.

Melt the butter and baking chocolate over simmeringwater, 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'sChocolote Flavored Syrup . .. lJ:. cupfu l 4X sugar(confectioners ') .. . few g roins solt ... 1/2 teaspoonful vani lla.

Cream butter; add chocolate syrup gradually. Blend insugar, salt and vanilla, beating constantly. Chill. Serveover hot desserts.Yield: J1 wpful i ! u ( ~ . COCOA FUDGE SAUCE

lh cupful Hershey's Cocoa . . . 3/. cup fu l g ranulated sugar .Ih teaspoonful soU . . 1 tab lespoonful cornsta rch .Ih cupful light corn syrup ... Ih cupful milk . . . 2tab lespoonfuls butter ... 2 teaspoon fu ls vanil la.Combine dry ingredients in saucepan. Add corn syrupand 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 Choco lote Ba rs with Almonds (1.05 ounceseach) ... Ih cupfu l hat wa ter.

Melt milk chocol.,le bars in top of double boiler overhot, not boiling, water. Add hot waler, all at once, andslir to blend until smoolh . Serve as a hot topping.Yield: f lip/ III sa llee.

38


40/97

CH OCOLATE MARSHMALLOW SAUCE2 c u p f u l ~ granu la ted sugar . . . 1 cupful bo il ing waler . . .

cupful Hershey's Cocoa ... I teaspoonfu l vanilla . . .Vl cupful shredded fresh marshmallows (Vl cupful miniaturemarshmallows).

Cook $ug.u and water in saucepan to 2200 F. Removefrom heat; stir in COCQ,l , vanilla and marshm.ll!ow5 untilmelted. Cool, without slirring, until bottom of pan justfeels warm to h,ltld. Beat to thicken and serve Wi!rmover ice cream.Yir/d: 2 (111'[ 11/; 511 I1 fl'.CLEAR COCOA SAUCE

1/4 cupfu l Hershey's Cocoa. 1 tablespoonful cornstarch .J/. cupful granulated sugar ... dash of solt ... 1fl. cupfulshoi water . . . I tab lespoonful butler ... 1 teaspoonfulvanilla .

Mix together the cocoa, cornstarch, sugar ,md salt. Pourthe hot water over the mixture, and cook over mediumheat, stirring cons tant ly, till clear, thick


41/97


42/97

Pies

Ch oco/al r Ch iffon Pit (pagr 42 )


43/97

CHOCOLATE CHIFFON PIEtab lespoon ful granulated gela tin (unfla vored) ..

3 tab lespoonfuls col d water ... 1 cupfu l (6ounce package)Hershey's Baking Chips ... 112 cupfu l milkIII cupful granu la ted sugar ... V2 teaspoonful sa lt ...'/ . cupf ul milk . . 3 egg yo lks. 1 teospoo nful va nilla3 egg whil e s . . IJ. teaspoonfu l cream of ta rlor .1/3 cupful granulated sugar ... 9-inch baked pie shell.

Soften the gelatin in the cold wa tN. Melt bakingpieces with Vz cupful mi lk in saucepan over low fi r(',stirring const.mlly, until pieces are melted ,md mixtureis smooth. Remove from fire; stir in the If.l cupful sug.u,salt, '* cupful mil k, softened ge latin mixture and eggyolks, slightly beaten. Return to fire and cook, slirringconstantly, until mixture thickens. Remove from fire and,ldd ",milla. Pour into bowl and press w,l xed P,lPcr directly onto fill ing. Cool. Chill until mixture begins tothicken. Be.lt egg whites with cream of tartar unti l frothy.Gr,ldually add Ih cupful s ugar and beat until stiff pe,lksform. Carefully fold gelatin mixture into egg whites.Pour into baked pie shel l. Ch il l. just before se rv ing,garnis h with whipped cream if desired.

CHOCOLATE BROWNIE PIE3 eggs . 'll cupful butter. . 1V2 cupfuls gran ula ted sugar.. J/4 cupful sifted flour (a ll .purpose) ... 1,1, teaspoonfu l salt

3 squares Hershey's Baking Chocolate, melted .IIJ cupful mi lk. . 1 teaspoonful van illa.. I cupful choppednu ts.Be.] t the eggs until very light. C ream the bu tter, and

add the sugar gradu.l lly, beating until light and fluffy.Sift the (Jour .md the salt; se l aside. Then add thecooled melted baking chocolate and the be.lten eggs tocreamed mixture. Add the flour mixture altern,lIel), withthe milk to whi ch the V.lllill,l has been add ed. Then slirin the nuts. Pour mixture into a greased 9-inch pie p.m.Bake in a modera te oven (375 degrees) fo r 45 to 50 minutes. Serve th e pie topped with ice cream or whippedcre.lm if desired.

42 Ch o((l lu le BlIllrrsro ldr Pif


44/97

CHOCOLATE BUTIERSCOTCH PI EJ/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 tab lespoonfuls buller . . .III teaspoonful vanilla ... 9inch baked pie she ll.

Thoroughly combine sugar, flour and Sollt. Stir in themilk, chocal.lle syrup and beaten egg yol ks. Cook ove rmedium heat until thick, stirring constant ly. Remove fromfi re; blend in butter ,lnd vanill.l. Pour into b.lked pieshell ; cool. Chi ll in refrigerator. Serve wit h sweetenedwhipped cream if desired.


45/97

CHOCOLATE CREAM PIE2111 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 beaten2 loblespoonfuh butter ... 1112 teaspoonfuls vanillo ...9jnch boked pie shell ... 4 egg whites ... V: teaspoonfulcream of lorlar .. V, cupful granulated sugar .

Sc.lld 2 cupfuls milk with melted baking chocolate intop of double boiler over simmering water, stir ring untilsmooth. Sift flour, cornstarch, I cupful sugar and salttwice. Mix with remaining lfl. cupful of milk. Add tochocol,He mixture, stirring cons tantly, until thicke ned,Cook 10 minutes longer. Remove from fire; gr.1dually addsome of chocolate mixture to beaten egg yolks .1nd returnto double boiler. Cook 2 minutes longer, slirring occasionillly. Remove from fire; add butter and vanill.l. Pourinto baked pie she lL Cover with meringue made by beating egg whites with cream of tilrtar until frothy. Grilduallyadd 'h cupfu l sugar (a tablespoonful at .1 time), beatinguntil s tiff. Brown in hot oven (425 degrees) ilbout 5minutes. Cool to room tem perature . Chill; serve cold.

CHOCOLATE RAISIN PIE'll cupful Hershey's Boking Chips ... I 'h cupfulsseedless roisins ... I cupful light cream ... '/4 cupful buHer.. 1 teaspoon ful yonillo .. 3/4 cupful gronuloted sugar.. 3 tob lespoonful s cornstorch ... If, teaspoonful sa lt .v. teaspoonful cinnamon . 2 eggs . 9-inch unbakedpie shell.PI,K! bakin g pieces, r.lisins, cream and butter in i Iheavy s.lucepan. Stir over low fire until baking piecesand butter arc melted. Remove from fire and stir invan ill .1. Mix together sug.1f, cornstMch, salt and cinn.lmon.Stir into raisin mixture. Beat eggs well with rotarybeater until fo.lmy and stir in. Pour into unb.lked pieshell. spreilding raisins evenly over bottom. B.lke inmoderate oven (375 degrees) for 40 to 45 minutes oruntil set. Cool. Top with whipped cream if desired.

44TO/l fo hoI/om:

COCOA Cm l i ll Pif;C/loeO/lllr C reAI1J Pi r;GroW/IIII' RAisiu Pi, '


46/97


47/97

COCOA CREAM PIEIf. 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 . . . ainch boked pie shell . . . 2 eggwhiles ... '/. teospoonful cream of torlor ... V. cupfulgranulated sugar . . . '/2 teaspoonful vanilla.

Mix together COCO.1, 3,4 cupful sugar, cornstMch anll'salt in a saucepan. Gradua lly stir ill milk, mixing welluntil 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 ightlybeaten egg yolks. Then blend into hot mixture in saucepan. Boil 1 minute more, stirring constantly. Remove fromheat and blend in butter and vanilla. Pour into b.lked pieshe ll, and cover with a meringue made by be.lting theegg whites with cream of tartar until foamy. Add 4 tablespoonfuls of sugar gradually and be,lt until stiff peakshold. Flavor with Ih teaspoonful vanilla . Pile onto pie andbrown in hot oven (400 degrees) 8 to 10 minutes.

TRIPLE CHOCOlATE PIEtablespoonful 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/. teaspoonfulcream of tartar . . . 1. cupful granulated sugar ... I cupfu lwhipping cream, whipped ... 9-incn baked pie snell.Mix together gel.ltin, .J cupful sugilr and salt in asaucepan, ilnd then blend in the milk and beaten eggyolks; .ldd the baking chocola te. Heat slowly, stirringconstantly, over medium fire until chocolate is meltedand the mixture thickens slightly. Pour into ., large bowland add vanilla; stir until smoo th and blended. Cool.Chill until mixture mounds.Beat the egg whites with cream of tartar unti l fo"myin .1 small bowl. Gr.1dually add the 1.4 cupful sugar ilndbeat until the meringue stilnds in stiff peaks. Beat thecooled chocolate mixture until smooth, then fold in themeringue and then fold in half the whipped cream. Pourinto baked pie shell. Chill several hours or until firmen ough to cut. Garni sh with remaining whipped cream.46


48/97

MARBLE-TOP CHOCOLATE PIEIh cupful granulated sugar . . I tablespoonful granu latedgelatin (unflavored) ... dash of soli . .. 1 cupful milk.2 egg yolks, beaten ... 1 cupful (6ounce package)Hershey's Baking Chips .. . 1 teospoonfulvanilla ... 2 egg whiles . . . 11. cupful granulated sugar.1 cupfu l heavy cream ... 112 teaspoonful vanilla . .2 tablespoonfuls 4X sugor (confectioners') ... 9-inch bakedpie shell or crumb crust.

In a heavy saucepan, combine thc 'h. cupful granulatedsugar, the gelatin .md salt. Stir in the milk and egg yolks.Cook and stir over medium fire till mixture just beginsto boil. Do not boil. Remove from fire, and add bakingpieces, thcn stir until melted. Add the vanilla. Cool andthen chill mixture til! set. Beat egg whites till foamy,then gradually add the % cupful granulated sugar, beatingtill stiff peaks form. Whip the cream till stiff, then addthe vanilla and 4X sugar and blend. Beat the chilledgelatin mixture until smooth. Then (on low speed ofmixer) fold the stiffly beaten whites into the ge latin mixture. Alternately layer chiffon mixture and whipped creaminto a 9-inch baked pie she ll or crumb crust. Then swirlthe knife through the pie to give it a marbled effect.Chill till firm.

CHOCOLATE PIE SHELL113 cupful shortening . . . 1 cupful sifted flour (o il-purpose) .1/. teaspoonfu l so lt . .. 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. Stirin semi-sweet chocol.1te and then sprinkle water over.Mix lightly, just until dough holds together. Roll out andline a 9-inch pie plate; Aute edges. Bake in a hot oven(450 degrees) for ab out 12 minutes.

47


49/97


50/97

Desserts

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


51/97

OLDFASHIONED CHOCOLATEICE CREAM

2 tablespoonfuls granulated gelclin {unflavored} ... 1Jl cupfulco ld water. 1 cupful rich milk ... I Vl cupfuls (I-pound can)Hershey'S Chocolate Flavored Syrup ... 3 /4 cup ful granu latedsugar ... few grains solt . . . 1 pint light cream ... 1 pintheavy cream ... 2 tab lespoonfuls vani lla.

Allow the gel.} lin to soak in the water in d saucep,lnfor 5 minutes. Add the milk .md he,ll, s tirring until thege la tin is dissolved. Remove from he,ll .md ,ldd the chocolate syrup, sug,lT and sa lt. Cool. Add the creams and thevanilla. Freeze in a crank freezer. (See freezing instructionswith the Chocol.lte Custilrd Ice Cream, oppos ite.)Yield: 4 fputr!;; jn ' cr,'III1!.VMillliOlI: Dissolve 14 cupful crushed peppermint candywith the gelatin or ,ldd II! te,lspoonFul peppermint extr,lclwhen adding v.ulill.l.

CHOCOLATE ICE CREAM2 squares He rshey'S Bak ing Chocolate . . , 1 cupful sweetenedcondensed milk, . . 1 cupful water, . , V" teas poonful van illa. . . 1 cupful heavy cream, whipped.

Melt the b.lking chocolate in ,\ double boiler oversimmering w.ller, Add the condensed milk, and sti r ove rboil ing water for 5 minutes. Add the w.lter and blendwell. Cool, thell add v,lnilla. Fold in Stiffly whippedcream. Pour inlo ,\ chi lled pan (8 X 8 X 2-inch) .1 11dplace in freezer ,md freeze. Serve individually with f,mc),waFers .Yirld: 6 5 r i I l S

50


52/97

CHOCOLATE CUSTARD ICE CREAM2 cupfuls granu la ted sugar . . . 'h cupful flour (ollpurpose)... ifa teaspoonful salt ... 2 cupfuls rich milk . . . 4 squaresHershey's Ba king Chocolate ... 2 eggs . . . 4 cupfuls lightcream . . . 2 tablespoonfuls van illa .

Combine the sugdT, flour and salt in top of .1 doubleboiler. Add the milk gr"dually .lnd then add Ihe bak ingchocolate. Cook over the boiling water, stirring con-stantly, until thick, then cook 10 minutes longer, stirringoccasion.,lly. Stir a small ,lmount of cooked mixture intoslightly beaten eggs. Return to the doub le boiler .mdcook 3 minutes longer. Coo!. Add Ihe cream and thevanilla. Chill mixture, then freeze.

To freeze, fill the chilled container lh full with icecream mixture. Cover tightly .1nd se t into freezer tub .(For .H1 electric freezer, follow manufacturer's directions.)Fill lub with altern.lle 3-inch layers of crushed ice .lndI PMt rock 5.111. Turn th e handle s lowly for 5 minutes.Turn rapidly until the handle becomes difficu lt to turn(about 15 minutes). Remove the da sher and pack downice crealll and cover with w.lxed p,1per. Again put thelid on top and fill opening for dasher with cork . Rep,lCkfreezer in ice using 4 pMts crushed ice an d I pMI rocksalt. Cover with paper or cloth. Let ripen 2 to 3 hours.Yield: 4 qUllrl5 iu O ~ l I m .

COCOA CREAM TAPIOCA2 cupfuls milk ... 3 tablespoonfuls granulated sugar ...I / ~ teaspoonful salt ... 6 tablespoonfuls Hershey"s ChocolateFloyored Syrup ... II. cupful quickcooking topioca ...112 teaspoonful yonillo . . . heavy cream.

Bring milk to boiling point; add sugar, s,1lt, chocolatesyrup ,I\ld sti r in tapi oc,l. Cook ove r boiling water tilldear and we]! done. Add vanilla; cool .1 nd pour intoscrving dishes and prcss waxed paper directly on to surf,lceof pudding. Chi]! and top with he.lVY ere.lIn , sweetenedJnd whipped.Yitld: 8 10 /0 s ~ r v i l l g s .

51


53/97


54/97

CHOCOLATE CORNSTARCH PUDDING3 squares Hershey's Baking Chocolate. . 3 cupfuls richmilk. 1 cupful granulated sugar. . ClJpful cornstarch

teaspoonful sal! . 1 tablespoonful butter1 teaspoonful vanilla.Melt baking chocolate in double boiler over simmering

water, ,md add milk. S tir until well blended . Combinetogether the 5Ug.u, cornstarch and salt, .1nd add a smallamount of hot chocolate mixture, stirring vigorously.Return to double boiler ,md cook until thickened, stirringconstantly . Cook 20 minutes longer. Add butter andvanilla. Spoon into serving dishes and press waxed paperdirectly onto surface of pudding. Cool and chill. Servewith sweetened whipped cream i f desired.Yield: 6 smJings.

CHOCOLATE BREAD PUDDINGcupful (6-ounce package) Hershey's Bak ing 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 eggwhites ... teaspoonful cream af tartar. . . Ih cupfulgranulated sugar.

Melt the baking pieces in 1 cupful milk over mediumheat. Stir in the remaining 2 cupfuls milk and reserve.Combine together the salt, egg yolks, -% cupfu l granulatedsugar and vanilla, and stir in reserved mixture. Trimcrusts from bread and cut slices into Ih-inch cubes. Placecubes into llh-quart c.1sserole. Pour custard mixtureover the bread cubes, being sure that all the cubes aresaturated, and then blend in the nuts. Set the casserole in pan of hot water. Then bake in a moderateoven (350 degrees) for 1 hour. Beat the egg whites andthe cream of tartar until frothy. Gradually add the I.!.cupful granulated sugar, and be.lt until the meringue isstiff. Spread meringue on casserole, brown delicately inthe oven. Serve warm or cold.Yield: 14 servings.

ClWW/llte ConrslllNh Plldding 53


55/97

ANGEL CH OCOLATE PARFAITteaspoonful granulated ge lat in (u nflavored) . . .

2 toble5poonfuls cold water . . . 1 cupfu l water . . . 1 cupfulgranu lated sugar . . . 2 egg whiles, beaten stiff . .1. teaspoo nful salt . . . 2 squares Hershey's Baking Chocolate,melted . . . 1 teaspoonful vanilla Of III teaspoonful almondexlract . . . 1 cupful heavy creom, whipped.

Soak gc l.l lin in the cold \V,lter for 5 minut es. Boi l theI cupful of waler with 1 cupful suga r until it spins .,thrc


56/97

CHOCOLATE FLOATING ISLANDSpint milk . . . 1 square Hershey's Bak ing Chocolate, melted

'12 cupfu l granula ted suga r . . . !fe teaspoon f ul salt . . .4 egg yolks . . . 'll te aspoonful vanilla ... 3 egg whiles . . .'/. teaspoonful creom o f tartar ... II. cupful granulated sugar.

Scal d the milk in a double boiler; add the melted bak-ing chocol.lle and blend . Combine the '12 cupful sugarand salt, ,lnd stir into the milk. Gradually stir h'llf ofthe chocolate mixture into the slightly be.llen egg yolks.Return to the doub le boiler .lnd cook over simmeringwaler, stir ring constantly unti l thi ck enough to mask thespoon. Add th e vanill.l , then pour into a serv ing casseroledish. Cool, and then chill.For the Flo .lI itlg Is!.lnds, beat the whites of the eggsand 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 thewhole into .1 hot oven (425 degrees) just long enoughto brown the tips of the meringue. Serve immediately.Yield: 10 si r t' ings.

CHOCOlATE TRIFLEPrepare the choco l.lle custMd .lS for Chocolate Floatinglslands (above) .md cooL line .1 g,!ass serving dish withlady ringers, spread these with .1 thin 1.1yer of pineapple

or or.lnge m.lrm.11ade ,md cover with .1 second layer oflady (ingers. Pour the custard in (J.feFully .md le.lYe for,m hOllr, then cover the top of the custa rd wit h meringue(made from the 3 egg whites, !A te,1spoo nful ( re,1I11 oftartM beaten until stiff, ,ldding IA cupful gr,1nuiated sugar;cover the top of trifle with meringue). Set serving dishin 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.Yield: 12 serving s.

Lefl ID riglll:Angel C/wwlale Parfail;ChDw/ale Trifle;Ch ow /ufe Floalil!g Is!rmds 55


57/97

STEAMED CHOCOLATE PUDDING2 squares Hershey's Baking Chocolate . . 1 egg . . . ]/ 4 cupfulgranulated sugar . . . '11 cupful milk ... 2 tablespoonfuls buller,me lted . . . I cupful flour (oil-purpose ) . . . lloblespoonful bokingpowde r . . . If. teaspoonfu l 50 11 . . . III teaspoonful vonilla.

Me lt the b,Jking chocolate over s immering water. Beatthe egg and sugar well; add other ingredients and meltedb,\king chocol,lte. Turn into ,1 wel!-gre.lsed mold 'lndslC,lm for H IZ hours. (p1,lee Tack in large s,lUcepan andpour boiling water into pan up to level of rack Placemold with pudd ing on r,lCk. CoveT saucepan and keepwater bOiling over low heill to s lC,lm pudding.) Servewith Chaco l,lIe H.lrd Sau ce (p,lgC 38).Yi,'/d: 14 5!'rllitlgS.

BAKED CHOCOlATE RICE PUDDING111 cupful regula r rice ... I cup ful woter . . . % cupfulgranulated sugar ... I tablespoanful corns tarch ... Vl cupfulHershey's Cocoa . . . dash of salt ... 2112 cupfu ls milk .2 egg yolks . . . 112 cupful raisins ... 2 egg whitesIf.. cupful granulated sugar.

Sl ir together the rice .md water in a s.lucepan. Heatto boiling, stirring once or twice . Red uce heat and coverand simmer 14 minutes without removing Ihe cover orstirring. All the water should be absorbed. Blend % cupfulSUg,lf, the cornstarch, cocoa and 511 1. Add the l6 cupfulmilk to mixture .lnd stir to form a paste, then .ldd re-m"in ing milk. Add beaten egg yolks and be.l! with arotary beater. Slir in rice and raisins. Pour into ungre.lscd1l6 -qu.u1 c.l sserole.

Place c.lsserole in pan of very hot water. B.lke in i tmoderate oven (350 degrees) fat' "bout -J hours, stirringoccasionally , or until the pudding is cre.lmy and mostof the liquid is absorbed . Remove casserole from theoven but not from p.lll of hot water. Increase the oventemperature to a hot oven (400 degrees). Beat the eggwhites until foamy. l3e.1I in 14 cupful sugar and con tinuebe"ting until stiff and gloss)'. Spread on the pudding, .mdbake 8 to 10 minutes to brown meringue. Serve WMm.Yidd: 12 sn'villgs.

56


58/97

CHOCOLATE BAVARIAN CREAMtablespoonful granulated ge latin (unnovored) . . . '/. cupful

cold water . . . 2 squares Hershey 's Bak ing Chocolate . .1 cupful granula ted sugar ... few groins 5011 ... 112 cupfulhot milk ... 1 teaspoonful va nilla . . . 2 cupfuls heavy cream,whipped ... aboul 24 "o rrowroot" ' wofers or lady fingers .

SO,lk gel'llin in the cold water. Melt the bJking chocolate in a double boiler over simmering water. Add thes ugar, salt and hot m ilk; blend. Add the gel.ltin to thehot mixture. Cool the choco l.l le mixture. Then bc.al mix-ture until spongy ,md ligh t (abo ut 2 minu tes), and ,Iddthe v,mill.l. Fold in the whipped cream. line the bottomand sides of .1 f,mC)' mold with round "arrowroot" IVJfersor ],l dyCingers. (Substitute str ips of sponge c.1 ke for \V.l fe rs,if desired.) Pour in crC.lIll m ixture. Mold ,md ch il l. Garnishwith sweetened whipped cream.Yirld: 12 st'rvings.

CHOCOLATE-MARSHMALLOWCREAM ROLL

6 egg yolks ... 6 table spoonfuls Hershey's Cocoa ...1 heaping cupful -


59/97

CHOCOLATE MARSHMALLOW PUDDING1/2 (UpfU I (5 Y1-ounce can) Hershey's Chocolate FlavoredSyrup ... 3 cupfuls milk ... cupful sugor ... dash of solt. . . 3 tablespoonfuls nour (a ll-purpose) ... 1 egg ...I teaspoonful van illa . . . marshma llows.

Add the chocoiJte sy rup to the milk and scald. Mixtogether the sugar, salt , flour and well-beaten egg with alittle 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 bakingdish (.lbout J1f.z-qu.u1 size); top with m.lrshmallow5 andbrown delic.llciy in hot oven (400 degrees). Chill andserve cold.Yi"ld: 12 , ; ~ r V n 1 S

COCOA MERINGUE CAKE112 cupful butter ... lh cup fu l granulated sugar . . . 4 eggs . . .I cupful Hershey's Cocoa ... 1 cupful nour (ollpurpose) . . .I III teaspoo nfuls baking powder . . . III cupful milk . . .Ih teaspoonful cream o f 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 andblend well. Sift together the COCO.I , nour and b.lkingpowder, and add altern.ltely with the milk .) Spre,ld in 2greased and floured 9- inch layer (.lke pans, .Ind covereach with a meringu e nude by whipping the whites of theeggs .1Ild cre.lm of tartar until frothy. Continue be.lting..gr'lduaJly adding l.z cupful granul.lted sugar, be.Hing untilstiff. Flavor with the vanilla. Sprinkle a few choppedpec.1Il meats over the meringues, ,lnd l>


60/97

CHOCOlATE SYRUP MOUSSEcupful Hershey's Chocolate flavored Syrup ... '13 cupful

sweetened condensed milk.. 1 teaspoonfuf vanilla . . . fewgrains salt . . . 2 cupfuls heovy creom, whipped ... 2 eggwhites , Slimy whipped .

Combine toge ther the chocol,lIe syrup, condensedmilk, v.lnill.l ,lnd salt , ,1Ild blend we ll. Chill thoroughly.Add whipped crl'ilm ,md whip lIntil mixture is spongyand light. Fold in stiffly beaten egg whites. Freeze in J.p.lIl (8 X 8 x 2- inchJ. After mixture has (r07.en For Ihour, scr.lpc sides "nd stir. Finish freezing.Yidr/; S 5t' rUuS5.

MOCHA CHOCOlATE MARLOW1'12 squares Hershey 's 8aking Chocolote ... III cupful strongcoffee ... If. cupfu l granula ted 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 andco ffee unti! chocolate i!; melted. Add the s ugar, s.l lt andmMslUll


61/97


62/97

Breads

Choco/Afe Chip OrAnge MuffillS (pagi 62)


63/97

CHOCOLATE CHIP ORANGE MUFFINSJ Ill cupfuls flour o U p u p o ~ e l ... 'll cupful granula ted sugar... 2 leo5poonfuls baking powder ... 1/1 teaspoonful salt.1 egg : . . '11 cupful milk ... 1/. cupful vege table oil .l;' cupful Hershey's Milk Chocolate Chips ... 1111 to 2teaspoonfuls gra ted orange peel.

Sift together th e flour. the sug,H, the baking powderand the sa lt. Be.l! the egg and Mid to the flour mixture.Then a.dd the milk ,\nd the vcgcl,lblc oil, stirring only tomoisten the flour. Mi x in the milk cnocol,ltc pieces andthe orange peel. Fill grea sed muffin tins (2 J4 inches indiameter) 7J fuJI. B,lke in a hot ove n (1100 degreesJ For20 to 25 minutes.Yidd: 12 IIJIIJ!irI S.

ORANGE-COCOAAFTERNOON TEA BISCUITS

1 ;' cupfuls flour (oU .purpose) ... 4 teaspoonfuls bakingpowder . . . III cupful Hershey'S Cocoa . . . III teaspoon ful sol!. III cupful granulatcd sugar . . . 3 tobl espoonful!. buller ...l / ~ cupful milk ... 24 pieccs loaf sugar (sugar cube!.) .I / ~ cupful aronge juice.

Sift all th e dry ingredients together twice; work in thebu tter with .l knife ,md ,ldd the liquid gradu,IHy. Turnout a ll ,1 noured bo,ml .md ro!1 % inch thick; cut in sm,ll1rounds (21h inches in diameter). 1'1,lce each biscuit in ,lp,lpe r case, .111d press into the cen ter .l piece of .1 loafsugar which 11.15 been soaked in or,Hlge juice. B,lke in .1hot oven (425 degrees ) ,Ibout !O to 12 minutes. Serve hot.Yirld: 2 doull bimlils.

62


64/97

SPICED COCOA DOUGHNUTS2 c u u l ~ flou r (all-purpose) ... Vl cupful Hershey's Cocoa.2112 teaspoonfuls baking powder . . . Vl teaspoon ful bakingsoda ... 1/. teaspoonful sa lt . . . 1/. teaspoonfu l cinnamon ...1/. teaspoonful mace ... I Vl tablespoonfu ls softened butter... Jh cup fu l granulat ed sugar . . . I egg ... 112 cupful milk .

Sift together the flour, COCOil , b,lking powder, b.lkingSOd 'l , 5,\11


65/97

r- J II 10r"!J I JI Q {{ J

J r


66/97


67/97


68/97

Cookies

Cocoa Bund Crumb Cookies (,lIIge 74 )


69/97

CAROL 'S CHOCOLATE COCOANUTSQUARES

Yl cupful buller ... 1 h cupfuls brown $ugor, packed ...2 eggs .. . 1 teaspoonful va nilla .. . 1 cupful flour (011-pu rpose) . I 'I. teaspoonfuls baking powder ... ,/. cupfulHershey 's Cocoa. . 'h teaspoonful salt .. . '/2 cupful milk... 'h cupful graham crocker crumbs, rolled fine ... '11cupful shredded cocoanut . . . 3/. cupful finely choppedwalnuts .

Cream butler; .1dd sugar and credm them together.Add eggs and van illa . Sift toge ther flour, baking powder,cocoa and salt. Add to mixture alternately with milk.Add rolled cr.lckcr crumbs and be.ll thoroughly . Addcocoanut and nuts. Spre,ld mixture thinly in butteredshallow oblong p.ln ( lJ X 9 X 2-inch). Bake in hot oven(375 degrees) for 25 minutes. Cui into squares.Yitld: J dou ' l SqUtlri$.

MINI CHIP SUGAR COOKIESl/4 cupful granulated sugar ... V2 cupful ligh t brawn sugar,pocked ... Vl cupful buller ... I egg ... I teaspoon fu lvanilla ... 2 cupfuls flour (all-purpose) ... I teaspoonfulbaking soda . .. '11 teaspoonful baking powder. . 111teaspoonful salt ... V) cupful sour milk ... 2 cupfuls(12ounce 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 therthe flour, baking SOd.1, bak ing powder and sa lt; add to thecreamed mixture alternatel y wi th the sour mi lk. Stir inthe Mini Chips. Drop by heaping teaspoonfuls 2 inches.1part onto a grNsed baking sh eet. Bake in a moder,lteoven (350 degrees) 8 to )0 minutes. Yield: About 2 dowl(Oo kits.

68


70/97

CHOCOLATE MIDGETSI f ~ cupful butter .. . Vl cupful (5 'h-ounce con) He rshey' 5ChowloleFlavored Syrup . . . 2 eggs ... J / ~ 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; sc t.1 sidc till cool. Beat the eggs without scpar,l ling; add thesug.u .md then beat again. Sprinkle the flour, sifted withthe b'l king powder, over the nutmeats, and mix all the ing red ients together, .1dding the vanilla. Spread in ,1 gre.lscd,md floured shallow pan (9 x 9 x ~ - i n and bakein " moderate oven (350 degrees) Jbout 25 minut es.Cui into I-inch squares .Y i.ld: J t/UU I1 Sill/ lire's.

COCOAMOLASSES DROP CAKES'll cupful butter . . . '13 cupful granulated sugar ... Vl cupfulm o l a s s e ~ ... I egg . . . 7/1 cupful sifted flour (oil-purpose I. . . I teaspoonful baking powder . . . 3 tablespoonfulsHershey'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(ir st mixture. Stir in the nuts, and drop mixture from theend of a spoon onto greased baking tins (cookie she ets).B.lke in ,1 moder,lle oven (375 degrees) for 8 to 10 minutes.Yield: III'oul 2!1 dow! coo kirs .

CHOCOlATE ROBINS2 squares Hershey's Boking Chocolale . . . '11 cupful buller . . .3 eggs. . 1 cupful granuloled sugar , , . l / ~ cupful flour(ollpurpose) . . . '11 teaspoonful baking powder . . .'11 e a ~ p o o n f u sa il . . . dash cinnomon ... 3 / ~ cupful choppednulmeah ... 'I, cupful chopped dales Of raisins.

Melt baking chocolate and butter in top of dou b leboiler over simmering water. Beat eggs and sugar, ,lnd ,lddchoco l.l :e mixture. Sift flour, h'lking powder, salt, cinn.lmon, ,1Ild add with nuts .1nd dales or raisins. Spreadin a well-greased pan (9 X 9 x PII-inch). Bake 25minutes in moderate oven (350 degrees). Cui into squMes.Yidd: 16 robill s.69


71/97

CHOCOlATE SYRUP BROWNIESegg ... I cupful brown sugar, pocked .. . lh cupfu l

He rshey's Chocolate Flavored Sy rup ... 1Vl cupfuls flour(a ll -purpose) ... I / ~ teaspoonful boking soda. . dash ofsa lt .. III cupful bulter, me lled ... 3/. cupful choppedpecans 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 tothe sug,u mixture. Then fold in the butter and the nui meat s. Spread in ., wel l-greased shallow baking lin (9-inchSqUdfc) , .m d bake in a modera te o\'cn (350 degrccs) 3Sto 40 minutes. Cut while warm into sm.1ll squ ilres.Yield: 16 brow uies.

CHOCOlATE PINKS(Small Cupcakes)

3 tablespoonfu ls buller ... III cupfu l granu la ted sugar.1 eg9 yo lk III teaspoonfu l van illa .. . % cupful flour(on,-purpose). . I;' teaspoonful bak ing soda . 3tab lespoonfuls Hershey's Cacao . '11 cupful milk ... Iegg while . . 2 Hershey's Mi lk Chocolate Bars with Almonds(1.05 ounces each!.

C reMll the butter .md sugar toget her; add the egg yo lk.md v.milla, and beat well. Sift together flour, b.lkingsoda ,md cocoa; add with milk to other ingredients. Addstiffly be.lten egg white. Bake in very small buttered tins( II -inc h mu ffin pans! in a moderate oven (350 degrees)for 15 minutes. lee with Pink Butter Icing (page 30) ,1Ildsc.ltter Hershey'S Almond Bars, cut into neat pieces orgr.lled, over the cakes while icing is still soft.Yirl d: Abolll 1 dou ll $rmlll CIlJl(Ili"tS.

70

To!, /11 lrol/olll :C l l l l l l Pi ll h;CllOwlfllr Syru lJ BJ"CJlvll ies;CllOrolilir Robin s


72/97

.. ..,

.. . . . ..... .... - ... . ".


73/97

CHOCOlATE DATE AND NUT BARS2 eggs . . . 111 cupful granula ted sugar ... Ih cupful sifted nour(oil-purpose) . . . 1 teaspoonful baking powder ...6 tablespoonfuls Hershey's Chocolate Flavored Syrup ...1 teaspoonfu l vanilla . . . Ih cupful walnut nutmeots, chopped. . . III cupful doles, chopped.

Be.11 the eggs thoroughly, and gr.lduaJly be.,! in theSUg.H . Sift the flour .md b,Jking powder. Add to theegg and sug.:!r mixture ,lIld "Iso add the chocol.lte sYTlIpJnd vanilla. The n 'ldd the walnut nulrneals and the dates.which have been chopped into small pieces. Beat togetherand spread in ,) greased shallow pan (9 x 9 X I -Ytinch). Bake in a moderate oven (350 degrees) 25 minutes.When tool, cut th e c.lke into 1 X 3- inch strips. Sprinklewith 4X sugar (con(ec tioners').Yidd: Aboul 2 dornl bllrs.

CHOCOLATE ALMOND NUGGETS(Christmas Cakes)6 tab lespoonfuls buller . . . 1 cupful granu lated ~ u g a r . .

1 egg . . . 2 ~ q u o r e ~ He rshey's Baking Chocolate ...2 cupfuls sifted flour (all-purpose) ... 2 feospoonfuls bakingpowder . . . dash of salt ... V2 cupful chopped blanchedalmonds . . . 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 .mdsugar mixture iIlternatcly with the mi lk. Chill the doughfor sever.ll hours, then pinch off bit s the s ize of a I.ugenl.ublc and press .1 h.llv('d nutmeat or cherry or r.l isinonto each. B.lke in a moder.lle oven (375 degrees) for8 10 "10 minutes on .1 greased baking tin (cookie sheet).Yij ld: Abouf 4 douu w u h t ~ .

72 Chaco/aft Walnut Whetls


74/97

CHOCOLATE WALNUT WHEELSIII cupful butter ... 1 cupful granula ted 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 tha lves.

Crc.ml butter, ,1Ild ,ldd sugar gradu.,lly. /\d d egg..melted b.tking chocol.lte .1nd vanill.l. Add flour, sill! .lndnu ts, ,md be,11 \\'e ll . Drop from lip of spoon I inch ,l p.lr!on to gre.l scd b.lk ing sheet. C.unish ("Jeh with \\" I ln ulhalves. B.lke in moder.lle oven (350 degrees) 10 mlllu tcs.Yitlll: .2 o ~ wlu'ds.


75/97

BLUE RIBBON FRUIT COOKIES6 tablespoonfuls me lted bu tler . . . l/ 4 cupful brown sugar,pocked . . . 2 eggs ... 2 squares Hershey's BakingCho(OJote, melted ... 1 cupful flou r (o il -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 kingchOCO).llc, ,md bCJ! thoroughly. Combine the flour. b.lkingpowder, s,lh and cinn.lnlOO. I,dd to the mixture, .melbC;l ! well. Add the r;lisi ns, pinc.lpple


76/97

CHOCOLATE FRUIT COOKIEScupful sho rtening . .. 2 cupfuls brown sugar, packed ..

2 eggs . . . 1 cupful milk ... 2 teaspoonfuls baking soda... 3 cupfuls flour (oU.purpose) ... Vl cupful Hershey' sCocoa ... 1 cupful raisins ... I cupful walnut nulmeoh.Crc.lnl the shortening with the sugar. Add the eggs

and th e milk, in which the h.lking soda has been di ssolved.Then .ldd the flour and cocoa, and blend well. Add theraisins and walnut llulme,1I S. Drop mixture from the endof a spoon on to wcll.grcased cookie sheets. Bake in i Imoderate oven (375 degrees) for 8 to 10 minutes. Iccwith doub le recipe of Vanilla Butler Ic ing (page 30).Y il'ld: 9 Iloztfr ((Iohrs.

CHOCOLATETOWN CHIP COOKIESJ/. cupful butter .. . 'h cupful granula ted sugor ... I cupfulbrown sugar, packed ... I teaspoonful vanilla ... 2eggs , ' , 2 cupfub flour (all-purpose) , , , 1 teaspoonfulbaking "odo , , , 1 teaspoonful soh, , , 2 cupfuls ( 12-ouncepackage) Hershey's Baking Chips,Cream the butter, sugars and vanilla until light andfluffy. Add the eggs .lnd beat we ll. Sift together the flour,baking soda and salt; ,ldd to the creamed mixture. Addthe baking pieces 'l nd blend well. Drop by tc.1 spoonful son to light ly greased baking shee t. Bake in .1 moderateoven (375 degrees) 8 to 10 minu tes,

Yield: Aboul 8 doun (oOkit5.

COCOA CANDY CAKESIII cupful buller ... 3 tablespoonfuls Hershey's CocOC! . ,1 cupful gronulo ted sugor , . . 1 egg , , , Ih teaspoonfulvonilla , , , lh cupful flour (oll'purpose) , . , dosh of soft .. ,Vl cupful chopped wa lnuh or other nulmeats,

Melt butter and add cocoa. Gr.ldually .1dd sugar, thenthe egg, slightly beaten, the vanillil, then the flour andsalt mixed together ilnd the nutmeats. Spre,ld mixtu re ina well.greased pan (8 X 8 X 2inch), and bilke in .1moderilte oven (350 degrees) for 25 minutes. Frost withChocolate Butter Idng (page 34) while s til l w.um. Cuiinto squares while still warm, but cool in pan.Yield: 16 mudy CIIl-eS.

75


77/97


78/97

Candies

Couutry Club Two-S tor!l Fudge (page lSI;Choco/flle Log Cabi ll Rolls (p llgt 79);Ch ocola le PWn ! Prillillt5 (page 79)


79/97

COUNTRY CLUB TWO-STORY FUDGEFi rsl 5 Im'y:2 1j. cupfu ls granu lat ed sugar . . . 1 cupful milk ... 3 squaresHe rshey's 8aking Chocola te . . 1 tablespoonful light cornsyrup ... 2 ta blespoonfuls butter . . . 1 teaspoonfu l van illa. . . III cup fu l chopped nutmeoh.

Combi ne SUgdf, milk, the b.lking ( hoco l,lte, brokeninlo 5111.111 pieces, Jnd the corn sy rup in ,1 he,H'Y S,LICep,lIl(3-qUMt). PI .lce over medium heat and sti r gently tillb.l king cl1o(ol,lle is melted, then cook with very littlestirring to sof t-ba ll stage (234 F.). Rem ove from the fire;J.dd bu tte r ,md vanill,}. Cool. und isturbed , to lukew.mn(110 F.). Be.ll vigorously until fudge th ickens Jnd slMt sto losc its gloss; add lluts ,1Ild quickly pour into . l buttered 9 x 9 X ltin ch pan. Sci aside to coo l.Stwwl Story:2'12 cupfuls granulated sugar . . . 'll cupfu l light cream ...Vl cup ful milk . . . ' / ~ teaspoonful salt ... I tablespoon fullight corn syrup . . . 2 t a b l e ~ p o o n f u l s butler . . . I teo spoonfulvonillo ... 'll cupful chopped glace cherries.Butte r sides of a hea vy sa uce p.ln (Z-q u.lfl). In it combine sugar, cre.lm, milk, Sd it ,1Ild corn syrup. PI,lce ove rme dium heat, MId s tir until sug.lf is di ssolved, the n cookto so{t -ball 51.1gC (2360 F.). Remove from fire; add butterand v,l/li lla. Cool. undisturbed , to lukew.lfIll ( 110 ' F.).Be.l ! vigorou sly until mixture beco mes very th ick ,1110stM ts to losc its g 105s. Quick ly s tir in g],ICC cherr ies, .lIldpour over th e dark fudge , smoothing the su rf,l ce Ivith ,1knife. Cut in to squares while st ill Wd rm.Y 4 dazell "j,'(o'5.

78

-------


80/97

CHOCOLATE LOG CABIN ROLLScupful light brown sugar, pocked . . . l/4 cup ful g ranulated

5ugar . . . cupfu l map le syrup ... 1 cupfu l l ight cream . . .2 tablespoonfuls bu ll er . . . few groins $0 11 . . . 1'12 squaresHe rshey's Ba king Chocola te . . . I egg wh ite ... 1 cup fulbroken pecans.

Combi ne SUgMS, map!e syru p, credm , butt er, salt J.ndthe b.lk ing ChOCOl.l tc, broken int o 5m,l11 pi eces, in a heavysaucepan (3-qu.ut ). Bring ge ntly to boiling point , stirringca nst,mlly. Cover ,md cook 5 minutes. Remove coverand cook, slirr ing occasionally, until mixture forms softb,l[l in cold 1' ''ll('r (236D F.) . Cool unti l bott o m of p;J1lFe e ls iu kcw.lTm (l i D" F.). Beil! vigo rou sly unti l fudgebegins to lose its gl oss 'l ild holds its sh'lp e. T urn out ontoa buttered surf,lCC. Kn C,ld fud ge till il C,lIl be shaped,keeping h'lnds well butt ered . Sh .1pe int o two 9- inch rolls;b ru sh with s light ly be.lten egg white. Ro ll immedi atel yin broken peC,lIls, pressi ng nut s in to ro Jt to CO.11. W ra pand chill unti l re.ld y to s lice.Yi .ld: Abollt 3v ; lin'5.

CHOCOLATE PECAN PRALINEScupful granula ted sugar . . . 1 cupful light brown sugar ar

ma ple sugar, packed . . . III cupful ligh t cream . . .114 teaspoonful salt . . . 2 squares He rshey 's Baking Chocola te. . . I tablespoonfu l butt er . . . 1 cupful coarsely choppedpecans . 1 teaspoonful vanilla .

Comb ine sugars, cre.l lll .md sa lt in a I.Hge s.1llCepan.Cook over me diulll he,lt , s tirr ing CO llSI,lnt ly, 10 2280 F. o ncand y th e rmo mete r. Remove from he,lt , ,md ddd Ih eba king choco l.lI e, bro ken into sm,111 pieces, the butterand pec.ln s. Relurn 10 heat; slirring CO l1 st.lnll y, cook 1050ft-ball s t,1ge (23 '1 F.). Remove from he.ll ; n.w or withva nilJ .l , a nd cools minutes . Bca t 10 to 15 seconds or untils lightl y th ickened . Qu ickly d rop candy by ],l rge spoonfu lso nlo grea sed pl.lIes (or w.lxed p.lpcr). If m ix ture becomes100 thick to dro p, stir in .1 t'1blespoo nful of hoi waler.Yirld: A bo ut 1 d(/:"II /Iiarj.

79


81/97

CHOCOLATE COCOANUT SQUARESVl cupful light (orn syrup ... 2 tablespoon fuls water ...2 tablespoonfuls granulated suga r ... 2V. cupfuls (7-ouncecan) flaked cocoonul ... 1 teaspoonful yonil la ... l/. cupfulHe rshey's Baking Chips ... III cupful toosted sliveredalmonds or chopped pecans,

Cook the (o rn syrup, water and S Ug.lf together in .1small sau cepan OVN medium heat to thc 50 ft -b.lll st.lge(234" F.), Remove from heat; add coco.mut and vanilla,stirring to blend well . Put into 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 withsp.ltula .:md sprinkle with nuts. Coot. Cut into squares.Yield: 3 doun sqll(l rts.

CHOCOLATE NUT CLUSTERScupful (5 l/.-ounce packoge) Hershey's Milk Chocolole Chips.. 1 teaspoonful 5hortening ... coshew5. peonut5, pecan

halve5, Eng lish walnut halves or miniature marshmallows .Pick over the nutme.1t s. Melt the chocol'lle pieces wit hshortening in top of doub le boi ler over hot. not boiling,W.lter. Throw in h,llf " cupful of nut s (one kind at ,1time) Ild stir Mound in the melted chocol 'lte. Take outnut s with a fo rk, and place in little piles on w.1xed papercovered cookie sheet. Refrigerate until sel.

FUDGE CARAMELSJh cupful Hershey'S Cocoa . .. 2 cupfuls granula ted sugar. .. 1 cupful light corn syrup ... v. teaspoonfvl salt . ..1 cup ful evaporated milk ... Vl cupfvl water . .. '14 cupfulbutter ... I teaspoon ful vanilla.

Combine cocoa, sugar, corn syrup and salt in a heavysaucepan (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 ballin cold waler (245- F.). Remove from fire; d rop in b utterand vani lla. stirring to completely blend in butter. Pourinto bu ttered 9- inch square pan. Coo l. Cu t into sq uares(scissors arc helpfu l), and wrap in waxed p.lper .Yitld : Aboul 6 IloZf11 ClWlI I l f /S.

80 Clrow /Illt Co(om1JlI SIpWrt5

-

-


82/97


83/97

ANGEL FUDGE2 cupfuls granulated sugar . . . 1 cupfu l Hershey's ChocolaleFlavored 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 deepkettle {3-qu.lrt S,lu ccpanj, and sti r over medium heatuntil the ingredient s 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, andadd the butler, vanilla and marshmallow whip. Do notst ir. Cool undisturbed until th e mixture h.15 cooled tolukew,lrm (lID" F.). Then be,ll vigorously unt il fudge.loses gloss (fudge wil! hold shape) . Pour into buttered8-i nch squa re pan. Cut into sq uares while warm.Yield: 3 dowl piats.


84/97

r

CHOCOLATE SEAFOAM2 cupfuls tight brown sugar, packed ... 3/. cu pful co ld waler

. '12 cupful (5 Ih-ounce co n} Hershey's Chocolate FlavoredSyrup ... 2 egg whites . . . 1 teaspoonful vanilla.1 square Hers hey's Baking Cho


85/97

CHOCOLATE POPCORN BALLS11/. cupfuls g ranulated sugar . . . lh cupful Hershey's Cocoa . . )/.0 cupful light corn syrup . . . 2 leo spoonfuls cider vinegar. . . V. teaspoonful sed l . . . 2 toblespoonfub butter ...1/. cupful evapora ted milk ... 2 quarts popped corn.

M ix (ogc lher thc sugar, cocoa, corn syrup, vinega r andsalt thoroughly in .1 hea vy S,lUCCp.1n. Add b utt er; cooks low ly, s tirring con stant ly, until the sug.lr dissolves. Bringthe mixture to a boil; .1dd ev,' por.ltcd milk slowly soboiling does not stop. Cook mixture over low firc , stirringocc"sionally. unt il it rc.1Chcs 265" F. Mix into 2 q Udrlsfreshly po pped corn. Dip out large spoonfuls ,lIld mdk('into b" lls. first wetting thc hands in cold 1V.11c r or rubbingthem ligh tly with butter. O ne must work qu ickly.)' i(/II: TWf ll /Y 4-illdl bli lkVl1 r il1l iOll : Add Vr cupful chopped nutme,lt s to choco latemixture before mixing into popped corn .

CHOCOlATE TURKISH PASTE(Gumdrop-like Confection)

3 toblespoonfuls granuloted gelat in (unflavored) ... Ih cupfu lco ld water ... 2 cupfuls granulated suga r . . . Vl cupfu lHershey 's Cocoa ... 111 cupful water. I teaspoanful vonilla.

Soak the gelat in in 1h cupful cold water 10 minutes.Comb ine sug.lr, cocoa and .! cup ful water in .1 heavysaucep.lIl; cook, stirring constant ly, until the suga r iswell dissolve d . Blen d in the gelatin and bring to a boil;coo k s low ly over a [ow fire .lbout 15 minutes ( 2 2 0 F. )with out stirring. Remove from fire; stir in the vani lla, andcool undistu rbed for about 30 minutes. Lin e the bottomof .1 sh.l llow pan (8 -inch square) with waxed paper. Pou rin cooled mixture . Let sta nd 24 hou rs. the n invert ontoa w l - surface. Carefully peel off paper; cut intosquares and ro ll in granula ted sugar.Yit ld: A/IO l l t 4 sloun SQIW rfS.

84

-


86/97

CHOCOLATE CHERRY CORDIALSChow /air Coaling :1 cupful (6-ounce package) Hershey's Baking Chips ..1 cupful (5 lh-ounce package) Hershey's Milk ChocoloteChips . 2 teaspoonfuls shortening.

Me lt baking .md chocolate pieces and shortening intop of doub le boiler over hot. not boiling, water. Stir toblend we ll. Remove top of double boiler fro m heat; coolto 78Q F. Meanwhile prepare centers.Ct tl ln s:If. cupful butter ... 2 to 2 11. cupfuls .4X sugor (confectioners' ). _ . 1 tablespoonful milk .. _ 1f2 teaspoonful vanilla .. .V. teaspoonful a lmond e x t r o c ~ .. . about .4 dozen maraschinocherries, drained .

Thoroughl y cream butter with sugar and milk. Blendin vanilla and almond extract. (If mixture is too sticky ,additional sugar m.1y be added.) Mold a sma il amountaround .1 cherry, being cMefu l to completely cover e.lchcherry. Place on waxed paper-covered tray. Cover andchil l.Oi,lpillg:Heat cooled chocolate mixture to 88" F. over wnnnwnlr r; maint.1in temper.1ture

Hershey's 1934 Cookbook

Documents

Transcript of Hershey's 1934 Cookbook