HERSHEYS

1934 Cookbook
Revised and expanded with chocolate recipes
brought up to date for use in today's kitchen
HERSHEYS
.. 1934 Cookbook
/
Reviseunepunedwithchocoluterecipes
broughtuptodoIeoruseintodoyskiIchen
Photographer' AI Gommi
Art Director' Gerard Nook
Editor' Josh Gaspero
Published by
HERSHEY FOODS CORPORATION
fifth Printing
Thirty-seven years ago, il1 1934, Hers/ly pl/blished
its own chocolate cookbook, filled witll all
kinds of
wonderful elroco/ate desserts. It is from t/ris source that
IIUHy 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/
thal 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 favor flrnl has
become a tmdel1ark of l-Iershey baked products
tllroJ/ghollt the years. We hope yOI/ rmjoy tIre
recipes, we lrope you crjoy tire book.
+ C"Jrilhl 1971 by 1I""ln,y food CmporJllon. PII righl. "" e!ed.
Dellg,wd nd produced In Ihe US.A by W";le, Puhhh",g COJnpO'Y. Inc.
Cuve" He"h"y, 1UJ Chocolate Cookbuuk-CoplJoght H""hcv FOOIh Curpu'lIo".
ho1Ov co 0Ogc -1: 1e fUmmrhiv, brOvn afOlh.".Cvl rFictwc:, |co0rCoc onO LnOe r OOd.
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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.
-D 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 780 F.l.
-Bloom, the gray film Ihol appears on chocolate, occurs when
chocolole is exposed to varying temperolures. It does not afect
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 Chocolate in the top of a double boiler over
hoi, not boiling, water. High temperatures cause mi l k chocolate 10
sti fen.
-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 pie
fillings by pressing waxed paper onto surface before cooling.
-Accurately measure Hershey's Cocoa by lightly 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
Flavored Syrup in the refrigerator. Should it become thicker than
desired, place can in lukewarm waler and stir.
_Chocolate deflates slifly beaten egg white mixlures, so fold in
carefully-just until blended.
_ For chcolate 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, Hershey"s Baking Chocolate, cut into pieces, should be
broken into pieces about the size of almonds.
-When melting chocolate for coating and dipping candy centers,
be sure all utensils are completely dry. Also, when adding a
shortening t 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 Potato Cake 22
Coffee Chocolate Cake 23
Creole Chacol,le Cake 18
Demon Cake 18
Devils' Delight Cake 26
Hershey's Special Cake 19
Marble Cake 22
Old-Fashioned Chocolate
Cake 25
Old-Fashioned Cocoa
Mini Cake 19
Red Devil's Food Cake 23
Simple Cocoa Layer Cake 26
Three layer Gold Cake 25
Upside-Down Chocol\le Cake 20
Icin
g
s & 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
Flufy Vanilla Icing 35
4
Icillg for Chocolate Midgets 35
M.shmallow Peppermint
Icing 36
Mocha Cocoa Frosting 31
Mocha Icing 34
Three layer Chocol.le Icing 31
Vanilla Butter Icing 30
Almond Bar Chocolate Sauce 38
Chocolate Caramel Sauce 39
Chocolate Gelatin Sauce 37
Chocolate H.1d Sauce 38
Chocolate Marshmallow
Sauce 39
Clear Cocoa Sauce 39
Cocoa Chocolate Sauce 38
Cocoa Fudge Sauce 38
Pies
Chocolate Brownie Pie 42
Chocolate Butterscotch Pie 43
Chocolate Chifon Pic 42
Chocolate Cream Pie 44
Chocolate Pie Shell 47
Chocolate Raisin Pie 44
Cocoa Cream Pie 46
Marble-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 Floating Islands 55
Chocolate Ice Cream 50
Chocolate-Marshmallow
Cream Roll 57
W
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.m SO
Ste.med Chocolale Pudding 56
Breads
Chocolale Chip Orange
Muffins 62
Chocolate Dessert Waffles 65
Chocolate Tea Bre.d 65
Or.wge-Cocoa Afternoon Te.
Biscuits 62
Raisin-Nut COCO. Bre.d 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.te .1d Nut Bars 72
Chocolate Fruit Cookies 75
Chocolate Midgets 69
Chocol.lte Pinks 70
Chocolate Robins 69
ChocoJlte Syrup Brownies 70
Choco\lte Walnut Wheels 73
COCO. Bread Crumb Cookies 74
Cocoa Cmdy c,kes 75
Cocoa-Mol.sscs 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( S
Chocolat( Pecan Pralines 79
Chocolate Popcorn 11115 84
Chocolate Potalo Candy 87
Chocoldte Se.lfoam 83
Chocolal( Turkish P.1ste 54
Country Club Two-Story
Fudge 78
Creamy Cocoa Tafy 87
Fudge Car<rnels 80
Beverages
Chocolate Egg Nag 95
Chocolate Malted Milk 94
Chocolate Pineapple Freeze 90
Chocolate Syrup Iced
Chocolate 91
Cocomoko Flo.lt 90
Five O'Clock Whipped
Chocol.te 94
Frosted Chocol,te Shake 9
Hot COC. 92
Hot Cocoa for a Crowd 92
Mint Cocoa Cup 95
Mulled Cocoa Cup 92
Or.1I1ge Chocolate Float 90
Rich Iced Chocolate 91
Roy.l1 Hot Chocolate 94
Sp.mish Chocolate 95
5
Remember When
e Early 9
The 7930'5. A decade of mixed blessings. Herbert
Hoover WIS about fo v(lwle Ihe Whife HOllsl to be
rep/aced by Presidmt-elect Roosevelt. The popllia/ioll of
the L11Ii/ed Sla/es was approximately 123 millioll
people, md 53 millioll of tlleIl! still lived 011 farms.
Unemployment was creeping upwards to 25% of the
labor force {ui, for those who worke. tIJI' hourly
wage was 44a. Ecollomicnl/y we were ill (HII of the
worst periods 0/ our lives, poiitiw/ly we were il {
tllrt/Wi[, and socially we looked aboll for filly pall(lcm
that wOllld temporarily remove ollr fears.
7
Life in the United 51.ies in the early 1930's was in a
state of chaos, but the optimistic American rem.ined 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 onethird of the
nation, necessities meanl food, shelter and a job; for the
rem"ining two-thirds it meanl a home, me,! on the table,
car, <1 radio .d 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,d been in effect for D years,
the absolute curt,ilment of an established social custom Yb
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.in." For the Government, repea! of the
"18th Amendment was a necessity needed to generate revenue
for the Federa! co(ers.
\
For the average American, repeal
served indiCitor Ihil things were possibly getting better
in the home.
SOME THIN' TELLS ME IQ2o IS
COIN' TO BRING ALL KINDS O' GOOD
LUCK- ANYWA'(, WHEN YOU'VE COME
TI-IROUCI- A COUPLE 0
'
TOUGH YEARS
AS O.K. AS WE HA.VE, THE FUTURE
CAN'T SCARE YUH MUCH- EH,
The home in the e.uly 1930's ranged anywhere from .
two room walk-up, with running w.ter and sporadic coal
heating, to a r.mbling 5-bedroom Victorian, that was passed
down through the family. For the most part, however, the
,lYerage home consisted of 6 rooms, .1 bath, a one-car det.1ched
garage, at .1 cost of Mound 52,50. Even though the gar.ge
Glme with the house, it m.Y or m.lY not h.lYe contained .11
.lutomobilc. IF it did, it w.s anything from . 1925 Chevrolet
that was five years old .md had cost 5825 new, to a 1930
Ford coupe th.lt cost $60. AmeTic.l in 1930 was tightening
her purse strings, ,md a new caT every other year was
considered luxury for only the very rich. The garages in
many homes, in fact, guraged no CM .t all and masquer"ded
dS . food cellM for home-jarred fruits .md vegetables.
Preparing ,md preerving peiches, cherries, pe.rS and string
bedns was done not only for the ple,sure it g.lve the
homemaker, but bec.Iuse "store-bought" fruits .nd vegetables
were becoming much too expensive. (f the gM.lge W.1S not
used as pantry for home-prep.lfcd foods, it W.s, in dire
extremes, used +1 exlr, bedroom ;md a pl.,ce to sleep for
"Uncle Louis who W.s (.id off his job in the .utomobile
{,l(IOr in Delroit." An ironic {,lie in < ironic er..
9
The living room of the American home at the beginning
of the dec;lde with its brge easy chairs, high-back sof;ls
with doilies on the ) rest and antim,Ic.lssars on the b,lck,
slightly worn rugs and colored prints on the wall were ,II!
accoutrements to the m,linstay of American family life, the
radio. R,ldios in the 30's r,mged from ,I small console (SI9.95)
to an "Oxford Hepplewhitc de luxe highboy with sliding
doors, American walnut finish with Ausir.lli.lIl laccwood
paneling" ($[50, not couilling tubes; Western prices slightly
higher). Through the brown box in the living room c,l Ine the
voices of "Amos 'n' Andy" in their nightly -S-minute sketch
(Monday-Friday 7:00 EST Nne Red Network), the melodic
chirps of the "Songbird of the South," Kilte Smith ("Hello
Everybody") .md the voice of the adventurous lowell Thomas.
The radio, indeed, comm.mded an incredible audience. It
10

WJS everyone's passkey to Jdventure, music, I;Hlghter ,md

news at le<lst five nights J week.
On S<lturday night it las typic.ll for most Americans
to take le.we from their radios i n the living room and further
escape into the celluloid fe.lm
of Hollywood. In the 1930's
x1 estir,lted 6O-milJion people weekly walked, rode and
ran to the neighborhood Bijou, Orpheum or Rex, paid their
'dmissioll (.ldults 250, children 10,) ,lnd watched with total
involvement the plights .ld romJl1ces of their cinematic
idols. In the 30's you could hear your idols talk, sing, yell
and cry, lith an appropri.te background of canned music.
Gone \vere the titled screens, and gone were the theater
orchestras, situation loudly declaimed by the Americ.m
Federation of MusiciJns ("] went to the C1rmed 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, ].net Gaynor, JO.n Crawford, Norm.
Shearer, W.lI.ICe Beery, Mae West
.
W. C Fields were ,11
famili;f n;11H.5 to moviI'BOe. \I\'hen thpy died a tragic de.llh
or lost a forlorn lover, the .lUdience in the p.lthos of the
moment W.1S totally cmp.thetic, an empathy tiM! somehow
overshadowed the troubles of their own lives. Besides the
esc.pism that the movies offered, they sometimes offered
more t.mgible rewards. The era of the "talkies" was the er.
of the promotion. Giveaw,IYs at local theaters ("Dish night:
Collect a complete set of fine dinnerw.lre completely free")
hastened the return of moviegoers week after week. No
m,lIer that it took at least Q year to collect @ complete sct,
it Yb free and anything th.lI Y free in the 1930's received
warm welcome. Al most +1 warm welcome .IS the Sund.1Y
papers and the comic adventures of the rotogr,ured heroes
who inhabited them.
The most popular re,ding matter of the d,Y Y1b by f.u
12
the Sunday comics, In spite of the success of the Lil(rary
Di"s/, Vanity Fair, the Sa/I/rr"y Evening Posl. Tu ilmni(lw
!l(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 Americans
in the 1930'S, first in the comics and [.ller in radio, novels
and Big-Little Books. America's heroes may have been on
p.lper, bul la the re,lding audience they were real, curiosity
which sometimes 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 difficult job. She was
expected to make do for her family in times when there was
little or no money coming in. Economy .d 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\,p[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 steok sold for 29, a pound,
b.Kon was lll 1 pound, pol,loes were 21 .1 pound and
bread was Si a lo,lf.) SouP. selling ,It I2I + 1 c.ln and serving
four, iugmented Ill,my ,I meo!. SOLII' with her own veget;bles
,Idded, in miny inst,lI1ces, 1 the me,ll. For the most Pdft,
keeping the house c1e.lTl was a manu.1 job done with polish,
yellow SO.p ,md 1 lot of elbow grease. Keeping the insects
,IW.Y I,S done with Flit ("quick. Henry, the Flil"). Carpel
sweepers cle.med the rugs in as much ,IS v.lcuum cleaners
complete with iltachmenls were still lillie bit too expensive.
(A 1932 Hoover, with .1I1ilchments, sold for 579.50.) The wash
WilS generally done in .HI electric w.shing m;lchine ($47.95)
,md, although < welcome replacement for the scrubboard,
it took its toll in 1I,IIlY .1 finger caLight in the wringer. The
homem,ker, with .111 her other chores, 1X+J .[SO a "cottage
industry" in terms of clothing for the fJrllily. Although the
sewing machine (the Singer with the treadle) was <1 expensive
purchase, it more th'lIl p,id for itself in terms of clothes,
doth!< th.t were wOl"n and then r'sed 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 prestrving, it was "Iso tht pl'lct: where cuuntlcs hours
were spent bilking. Cookies, cakes, pies. icings ,nd frostings
were made-and "from scratch" (an event of much ple"sure
to younger members of the family who got to lick the
mixing bowl). Mixing Yt1 done with either ,m electric mixer
(59.95), or more popul.uly with an egg bc,Her, W bowl and
spoon. All the 11.tur,11 ingredients were used (butter was 28{
a pound, milk 10 < qU.Ht, eggs wcrc 29{ dozen "nd sugar
W,lS 5{ a pound). When she baked with chocolate, more
often than not. she used Hershey's chocolate products. In
the 1930's the Hershey Chocolate Comp.lIlY was making
products for b,king, .S it had been for some 30 years. COCO.I.
B"king Chocolate, Chocolate Syrup ,ld Milk Chocolate lhrs
wcre all to be found in the kitchen of ,Imos! every Americ,lIl
home. Recipes wcre original, passed down for generationD,
or gleaned from a Hershcy Chocolate Cookbook. No matter
wildt the source, the finished products were the best ever
made, and nobody could bake like your mother. Except for
you, when you turn these pages.
15
Cakes
Drman Clkt (plgr IS)
DEMON CAKE
4 squares Hersney's 6aking Chocolate ... 1 cupful bUller .. .
21. cupfuls gronulated sugar . . Ilh cupfuls buttermilk L!
sour milk . . . J cupfuls sifted coke flour . . . I teaspoonful
baking sodo . . . V teaspoonful baking powder .
I: teaspoonful salt . . . 5 eggs, separoted . . . I te<spoonlul
vanilla.
Melt tht b,lking chocolate ovcr simmering \,ler, .md
add to the buller and sugar (r(.med together well. Add
buttermilk .lnd flour which h,s been sifted with the
b.king sodJ, bdking powder ,lnd salt .llternatcly, then
.1dd the well-be.lten egg yolks J.od the egg vlhites, stiffly
whipped, .nd 1.St!y the vanilla. Pour into 3 wcll-grc,scd
.lnd floured 9-inch (.Ike pans. B.ke in moder,lle oven
(350 degrees) for 30 to 35 minutes. rut together with
Flu(fy V.lnill. king (p.lge 35).
CREOLE CHOCOLATE CAKE
3 squcre Hershey's Baking Chocolate . . . lh cupful granulated
sugor . . . 1 cupful milk . . . 1 egg . . . 11 cupful buHer . . .
1 cupful gronulated sugar . . . 3 eggs . . . 1 teospacnful
vanilla . . . 2 cupfuls flour ( aUpurpose) ... 1 toblespoonful
baking powder . . . dosh af cinnaman.
Melt the b'lking chocolate, and add cupful SUgH and
the milk. Cook in top of double boiler tiB well blended;
remove frOIll the fire and add I well-be.ten log. Stir
we!] .md cool slightly. Cream butter and . cupful sug,r;
.dd 3 eggs, beaten well, .nd then the chocolate mixture
,md v.illa. 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 moderate ovcn (350
degrees) 2 to 30 minutes. Frost cake with Creole king
(p.lgC 31).
18
HERSHEY'S SPECIAL CAKE
V
2
cupful butler ... 1'1 cupfuls granulated sugar, sifted . .
2 eggs, unbeaten .. . 2 cupfuls sifted coke flour . . .
'1 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.tely with
milk, beating well. Add melted baking chocolate. Add
baking soda which has been dissolved in the vinegar.
Be.ll well. Pour into 2 well-buttered 9-inch l:yer pans.
Bake in moderate oven (375 degrees) 25 minutes. Cool.
Cover with Aunt Jessie's Chocolate Icing (page 30) .
OLD-FASHI ONED COCOA MINT CAKE
2
! cupful buller . . . l
l
h cupfuls granulated bJgar ... 3 eggs
, .. 2 cupfuls flour (ollpurpose) ... % cupful Hershey's Cocoo
... 11/ teaspoonfuls baking soda . .. I/ teaspoonful baking
powder . .. 1 teaspoonful salt . . . 111 cupfuls milk .
112 cupful crushed peppermint candy.
Cream butter, sugar .nd eggs until fluffy, ind beat
vigorously 3 minutes (high speed of mixer). Combine
flour, COCO., b'king sodi!, baking powder .nd salt; add
alter.tcJy with milk to creamed mixture. Blend in
crushed candy. Pour b.tter into 2 greased .md floured
9-inch c.ke pans. B.lke in a moderate oven (350 degrees)
for 35 minutes. Cool 10 minutes before removing from
pans. Ice cake with Cocoa Peppermint Icing (page 32).
19
UPSI DE-DOWN CHOCOLATE CAKE
2 tobtepoonfu!s butter . . . 'l cupful brown sugar, packed
... 1 can (1 pound) apricol halves, drained . . . 8 to 1 0
maraschino cherries, halved . .. ' I cupful butter ...
1/. cupful granulated sugar . . . lh cupful Hershey's Coco .
dash of cinnamon . . . 2 eggs . .. I % cupfuls sihed coke
fl our . .. 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 Jrrangc the
apricot halves ,H over the bottom of P,l on the brown
sugar, placing cherry halves between. Set aside while
preparing the c.ke. For cake: cream the
I
I. cupful butter,
granulated sugar, LL1 and cinnamon; add eggs, be,len
very little, and whip the mixture vigorously. 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 . . .
111 1 teaspoonfuls baking soda . . . 1/4 cupful butter .., 1 egg
. . . 3/4 cupful milk ... II cupful (5Ih-ounce can) Hershey's
Chocolate Flavored Syrup.
Mix flour and SUg,f .md take out 11 cupful of "crumbs"
and set aside. Add salt, baking powder ,md b.king soda
to remaining flour mixture. Blend in butter, egg, milk
and chocolate syrup. Beat well; pour into " shallow well
gre.sed pan (9 X 9 X H-inch). Scatter reserved crumbs
over top of ("ke, ,nd bake in a moder,lle oven (350
degrees) 30 to 35 minutes. This 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 ... . squares Hershey's
Baking Choo: olote . . . 111 o upful hot water . . , 21f1 o: upfuls
sifted o oke flour , . 1 teaspoonful baking soda . . .
111 teaspoonful salt, . . 111 o upful sour milk . , . 2 egg whites .
1/. teaspoonful onnaman . . . 111 o: upful raisins . . . 1/. o upful
o:happed nutmeots,
Cream the butter Jnd brown SUgM, and idd the egg
yolks and vanill,; beat well. Melt the baking chocolate
over simmering w,lter, and add to the creamed mixture.
Rinse the chocol,lte pan with thl hot water and add to
the chocolate mixture. Then beat in the flour, sifted with
the baking sod, .Ild salt, alternately with the sour milk.
Beat the egg whites until stiff, and fold into the chocolate
b,tter. Reserve 1 % cupFuls botter. Pour remdining batter
into 2 greased .md floured 8-inch layer p.lIlS. Stir cinnamon,
raisins and nuts into re>eIed batter ,1d pour Mto
greJsed ,lnd floured 8-inch layer p,m, [,lke in modeTJte
oven (350 degrees) for about 30 minutes, When baked,
ice the cake ,ll over with Fluffy Vanilla Icing (page 35)
and before Ihis is dry sprinkle with Hershey's Milk Choco
late Bar, finely grated,
L(fl to right:
Old-Fashioned Cocoa Milll Cfh,;
Htrshry's Special Cake;
Chowlale Crumb Cuke 21
COCOA POTATO CAKE
V2 (upful butter . . . 2 cupfuls granulated sugar . 3 egg
yolks . . . Vl teaspoonful vanilla . . . dash of cinnamon . .
1 cupful hoI mashed potatoes . . . III cupful Hershey's
Cocoa . . . 2 cupfuls flour (all-purpose) . . 2 teaspoonfuls
baking powder . . . 1/ cupful milk . . II cupful chopped
nuts . . . 3 egg whites.
Cream thc butter and sugar together till very light.
Add the egg yolks, one at a time, bc.ting the mixture
well after each has been added. Blend in the vanilla and
cinnamon, and gradually add the mashed potatoes. Sift
the cocoa, flour and baking powder together; add al
lern,ltcJy with the milk to the creamed mixture. Stir in
nuts. Beal egg whites until stif peaks form, ,lnd (old
into the chocolate batter. Pour into greased and floured
p,m ("13 X 9 X 2-inch). Bake in < moderate oven (350
degrees) 30 to 35 minutes. Ice with Chocolate Nut Icing
(page 32).
MARBLE CAKE
l( cupful buller . . . 2 cupfuls granuloted sugor .
teospoonful vonillo . 2lh cupfuls cake flour . 2V2
teospoonfuls boking powder . . I cupful milk . 5 egg
whiles, slifly beolen . . 2 squores Hershey's Boking
Chocolale, melted.
ere.lIn Ihe butler well, 'dding sug,l gradually, then
add the vanilla and cre.m all togethCr thoroughly. Sift
the flour with the baking powder twice. Add alternately
with the milk to the other ingredients. Beat hard, then
fold in Ihe egg whites. Remove about 1 cupful of the
b.l1er to a sccond bowl and to i t add the melted baking
chocol.lte. Arr'lIlge the white batter in well-greased .d
floured loaf cake pan (l3 X 9 X 2-inch) occasionally
dropping in a spoonful of the chocolate batter. Stir just
little to produce a streaky effect. Bake in a moder,le
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 W 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 8inch 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 >CUf milk . , . V2 cupful butter . . . 2 cupfuls brown
sugor, pocked . . . 1 teaspoonful vani11a . . . 31h cupfuls nour
(o11.purpose) , , . 1 teaspoonful baking soda . . . 1 teospoonful
boking powder . . . 'h teospoonful solt . . . 1 cupful cleor
block cof"".
Melt the b'king chocol,te over simmering water; add
the egg yolks, beaten with the milk, ,nd cook till thick.
Then cool. Cream the butter and sugar together, add
the v,nilla. Sift together the flour, baking soda, baking
powder 'ld S;lt, Jnd add ,liernately with the coffee 10
the cre,med mixture. Whip in the chocol,lIe mixture and
beal well. Pour into 2 greased and floured 9-inch cake
layer pans, and b,ke in a moderate oven (350 degrees) 30
to 35 minutes. When cool, split each layer in half and
fill with Chocolate Butter Filling (page 34) ,lIld ice with
Chocolate Butter Icing (page 34).
23
OLD-FASHI ONED CHOCOLATE CAKE
3 quafes Hershey's Baking Chocolate . . . 5 tablespoonfuls
hat waler ... Vl cupful buller . . . J1h cupfuls granulated sugar
. . . 4 eggs, separated .. . 11/, 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, slightly cooled, the flour
sifted with the baking powder .1nd salt, and the milk.
Fold in the stifly whipped egg whiles and vanill,. Pour
into a well-grc,sed and floured pan (13 X 9 X 2-inch).
Bake in a moder.le oven (350 degrees) 40 to 45 minutes
or until done.
THREE LAYER GOLD CAKE
(Jllustrated on cover)
111 cupful$ granulated sugar , , . I cupful 4X sugar
(confectioners') . . , V2 cupful shortening , , . V2 cupful
butter . , 5 egg yolks , , . 3 cupfuls sifted flour (allpurpose)
, , , 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 stif and fold into the batter. Pour into
3 greased and floured 9-inch c<ke pans, and b<ke in a
modcr<te oven (350 degrees) for 35 to 40 minutes. Frost
with Three Lyer Chocol<te Icing (page 31),
Old-FI1hiontd Chowlale C"kt 25
DEVILS' DELIGHT CAKE
4 squares Hershey's Baking Chocolate, melted .. . 'I cupful
brown sugar, packed . 1 cupful milk . .. 1 egg yolk . . .
Vl cupful butter . . . V, cupful brown sugar, pocked . . .
2 egg yolb .. . 2 cupfuls sifted coke flour . . . V4 teaspoonful
salt . . . 1 teo spoonful boking soda . . . 'I cupful milk . . .
1 teospoonful vanilla ... 3 egg whiles . . . lh cupful brown
sugar, packed.
Combine melted b.king chocolate with 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 i cupful brown sugar gr.dual!y,
while beating constantly. Add 2 egg yolks, well-beaten.
Sift flour, salt and baking soda 3 times, and add to
creamed mixture alternately with Y cupful milk, beating
thoroughly. Add chocolate mixture ,1
I
ld vanilla, ,1nd beat.
Beat egg whites until fo.lmy; gr,ldually add
1
1 cupful
brown sugar and beat until stiff. Fold into batter. Pour
into 2 buttered and floured 9-inch round cake P,Ils. Bake
in a moderMe oven (350 degrees) for 35 minutes. Spread
layers and top with any favorite frosting, and cover
with thinly sliced or.ngcs sprinkled with minced nut
meats ,d minced citron or candied ginger.
SI MPLE COCOA LAYER CAKE
1/ cupful butler . . . 1114 cupfuls granulated sugar . . .
teaspoonful vanilla . .. 2 egg yolks .. . 2 cupfuls flour (011-
purpose) .. . 114 teaspoonful salt . . . 1/ teaspoonful baking
soda . . . l12 teaspoonfuls baking powder .. . 1/ cupful
Hershey's Cocoa .. . 11; cupfuls milk ... 2 egg whites.
Cream butter, sugar ,lIld vanilla, ,nd 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 mixture. Beat the egg whites until
stiff, and fold into the chocolate batter. Pour into 2
greased ,ld floured 8-inch cake pans, and bake i n 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
' l cupful buller . . 1 cupful granulated sugar . .. 1
teaspoonful vanilla . . . . eggs . .. 1 V cupfuls flour
(oU.purpose) . . . l; teaspoonful baking soda . . . 1'/1 cupfuls
( I .pound can) Hershey's Chocolate flavored Syrup.
Cream the butler, sugir and y,mill. until light ,)nd
fluffy. Add the eggs, one at time, bc.ling well after
(Jeh dddition. Combine the flour ,lnd baking soda, ,llld
.dd a!tcr.tely with the chocoJdle syrup to the cre.mcd
mixture. Pour the b,tier into p.lper4[ined muffin cups,
filling c.lch l full. Bake in < moderate oven (375 degrees )
for 20 to 25 minutes.
Yii/Ii: AbDul 30 fUll(hs.
CHOCOLATE I CEBERG CUPCAKES
III cupful buller . . 1 cupful flne sugar (superfine) . . .
2 egg yolks . . . 3 squares Hershey's Baking Chocolate, melted
.. 2 cupfuls sifted coke four . . . J/. teaspoonful boking soda
. . I Vl teaspoonfuls boking powder . . . 'I teaspoonful salt
..
l
! cupful milk . . . I teaspoonful vonitro ... 2 egg whites,
beaten stif . . . shredded cocoonut.
Cre.un butter .nd sug.lr together until light. /\dd egg
yolks and beat. Blend in melted baking chocol,le. Sift
flour, baking soda, baking powder and salt together 3
times. Add flour mixture alternately with milk tu cre.1ned
mixture, .md beat thoroughly. Add vanill,l. Fold in stiffly
whipped whites. Pour into mufin tins which Ihlve been
lined with paper b.lking cups, filling each lh full. B'lke
in a moderate oven (350 degrees) 15 to 20 minutes.
Spre,ld cupc.kes with Vanilla Butter Icing (plge 30). Let
frosting be rough .me uneven, .md sprinkle cupc<kcs
with shredded cocoanut, chopped into short lengths, so
th.lt cupc.lkes resemble frosty snow-covered iceberg.
Yi.IIi: Ab,lUl 30 w/lmhs.
27
Icings 8 Sauces
Chocolale Gllu (rugt J 7/
VANILLA BUTTER I CI NG
3 tablespoonfuls butter .. . "1 cupfuls 4X sugar
(confectioners' ) . . Jlh teaspoonfuls vanilla .. . 1 tablespoonful
milk ... 4 drops red food coloring'.
Bc.l buttr and sugar; stir in v.lnilla and milk. Bcat
until icing is smooth .d of spre.lding cOn5istency.
Yidl: I cupful iriug or i'IIough for ou, 8 or 9-ill(1I ch- Illyer .
Pillk 8I1/1,r Irillg
AUNT JESSI E' S CHOCOlATE I CI NG
(Uncooked)
II. cup/ul butler . "1 cupfuls 4X sugor (confectioners') . . .
2 egg yolks . . . about 'h cupful milk or light cream . . .
1 teaspoonful vanilla ... 2 squares Hershey's Baking
Chocolate, melted ... '1 teaspoonful salt.
Crc.n butter; add sugar gradually, while beating con
stantly. Add egg yolks, milk or ere.lIn and vanill.1. Add
melted baking chocol.lc and SJIt, .1ul be.l! thortlug!lly.
Be.ll 3 to 5 minutes or until of right conSistency to spread.
(This is a medium-d.lrk icing th;t dof's not dry out even
when sever.l d.1Ys old.)
Yi!'!rI: /71 (llpfuls irill, or tuougl! for 1111 8- ar o-iudl IIIYw
L k.,.
CHOCOlATE BUTTER I CI NG
(Uncooked)
'I. cupful butter .. . 2 cupfuls 4X sugar (confect ial,ers
! .
.
.
2 squares Hershey's Baking Cho<olofc, melted ... 1 teaspoon
ful vanilla . . . about 2 tablespoonfuls milk or light cream.
Cream butter; add sugar gradually, while beating con
sl.ltly. Add melted baking choco!\te, then add vanilla.
Thin with milk or cream until of right consistency to
spread. Spread on W.lrm cake. (Tis gives a rich icing of
medium color ,md decidedly fudge-like consistency.)
Yi/ld: I CP/Ills iciuS or Iuollgir for 1111 8- or 9_111(11 Illyer
mk.,.
30
THREE LAYER CHOCOLATE I CI NG
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.le in top of double boiler over
simmering water. Cream the butler, egg yolks and vanil1.
and slowly add biking chocolate. Add sugar to make of
proper consistency for spreading. Yield: 21 cupfuls iring or
noljgh for 11 IIrrt(./ayer 8- or 9ill(/' mi:t.
CREOLE I CI NG
tablespoonful softened butter . . .
I
I. cupful clear block
cofee . . . 3 tablespoonfuls Hershey's Cocoa . . . pinch of
cinnamon . . . 31/. cupfuls 4X sugar (confectioners').
Combine butter, coffee, cocoa and cilln.unon. Cr,ldthilly
ddd sug.u, bc.ling to spreading consistency.
Yiflrf: I rupfuls icillg or mougll for (III 8 or 9;"c/r Ilyrr m/.
MOCHA COCOA FROSTI NG
III cupful buller . . . II tea$poonful yonillo . . . 3 cupfuls
.X sugar (confectioners) . . . Ih cupful Henhey'$ Cocoa . . .
l. teaspoonful salt . . . about rh cupful black cofee.
Cream butter thoroughly; .dd vanilla. Sift SUgM, cocoa
and s.lt together. Add Jlternately with coffee to butter,
beating to spreading consistency. Spread on w.um cJke.
Yif/,i: H4 Cl/Jlfrds ;eiug U! (/
I
ou
g
lr for H B Of 9-illdr lilyrr w/.
BI ITER CHOCOLATE BUITER I CI NG
Vl cupful butter . . . 2 cupfuls 4X sugar (confedionen) . . .
2 tablespoonfuls light cream . . . . squares Hershey's Baking
Chocolate, melted.
ere,l
I
n butler ,md sugar together; add cream and beat
well. Gr.ldually add melted baking chocolate, .Hld beat
thoroughly to reach spreading consistency. (Additional
cream may be needed.)
Yirltl: . (ljpfllls icing Of mOllgl1 for 1111 8 or 9-illdr /llyrf cakt.
31
CHOCOLATE NUT I CI NG
It. cupful Hershey's Cocoo . . . 6 tablespoonfuls boiling water
. . . III teopoonful vanilla . . . 3 cupfuls 4X sugar
(confectioners') . . . I
l
cupful chopped nuts.
Combine the cocoa ind boiling water; add vanilla .1Ild
sugar gradually. Beat until mixture re.1hes spreading
consistency. (Additional boiling Wiler miY be needed.)
51ir in nuts.
YitJd: J (up/III irillg or tl10ugh for M /J X 9 X 2incn IOIlI
(Ilkt.
FLUFFY CHOCOLATE I CI NG
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 softball stage. (A small amount of mix
ture forms soft ball when dropped into cold waler,
2340 F.) Beat egg whites until ver stiFf, then pour syrup
in thin stream over them, beating al! the time. Continue
to beat until frosting is cool and of right consistency to
spread, about 10 minutes. Carefully fold in cocoa .md
v,llilla.
.
Yir/d: About 21 cupfuls icing or tnough for an 8 or 9in(/!
Illyrr cal"
COCOA PEPPERMINT I CI NG
II cupful buller . . . V

cupful Hershey's Cocoo . . . 3h cupfuls
( l .pound boX} 4X sugor (confectioners' ) . . . 7 toblespoonfuls
milk . . . I teaspoonful vanilla . . . 1 tablespoonful (rushed
peppefmint candy.
Melt the butter in a siucepan; add the cocoa and heat
I minute or until smooth, stirring constantly. Al tern.tely
add sugar and milk, beating to spreading consistency.
Blend in vanilla ,nd peppermint candy.
Yifld: AbDul 2! wllfuls icillg or mou,/I for U 8- or 9-il
1
(/1
IlIytr fake.
32
Top 10 bollom:
C/lOco/air Nul Iciug;
FluRy (oeD/air IciNg:
COWf PtPllrrmill1 Irill
g
-
CHOCOLATE BUTTER FI LLI NG
2 tablespoonfuls buller . . . 1 2 cupfuls 4X $ugor
(confectioners') . . . 2 squores Hershey's Boking Chocolate,
melted . . . I tablespoonful water . . . '/ teaspoonful vanilla
. . . II cupful heavy cream, whipped . . . 1. cupful chopped
nulmeols . . . ,/. cupful chopped maroschino cherries, drained.
Credm the butter ilnd sug,r, 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 tortestyle between layers of chocolate or
white cake after they have cooled.
Yidd; About 1 fUlflll flling.
CHOCOLATE BUTTER I CI NG
3 squares Herhey Baking Chocolate . . . 6 tablespoonfuls
butter . . . 2 egg yolks . . . I teaspoonful vanilla . . . 1 cupful
4X sugar (confectioners').
Melt the bdking chocolate in top of double boiler over
simmering wdter. Credm the butter, egg yolks and v<nilld,
dnd slowly ddd melted baking chocolate. Add sug<r to
make of proper consistency for spreading.
Yield: I CIIpfllls iciug or ii/oJ/gil fo1/ 8- or 9-ind/ Illy tf wh.
MOCHA I CI NG
5 tablespoonfuls buller , . I egg yolk . . . 3 tablespoonfuls
Hershey's Cocoa . . . 21/ cupfuls 4X sugar (confectioners') . . .
3 tablespoonfuls strong block cofee (2 teaspoonfuls instant
cofee and 3 tablespoonfuls hot water) . . . 1 teaspoonful
vanilla.
ere.lm the butter, ,md ,dd the egg yolk. Add the
cocoa. Add sugar gradu"lly to the butler mixture, .I
ternating with the hot coffee. CrCdm well and flavor with
vanili.. Add more sugM if necess.uy.
Yield: 1 !1 (II1'fllls icillg or flllWgil for lUI 8- or 9-illcll Illyer Wkf.
34
BUSY DAY COCOA I CI NG
6 toblespoonfuls boiling woler . . . 1/. cupful butler . . .
2 teaspoonfuls vonilla . . . Ih cupful Hershey's Cocoa . . .
3 cupfuls 4X sugar (confectioners').
Add boili ng water to butter. Add vanilla dnd cocoa.
Beat and, when well blended, add sugar. Be.! until smooth
,Ild creamy adding additional liquid, if necessary, until
of right consistency 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 Iliougil to geruroll5/y ice 8-
or 9-;lIcll laya (ke.
FLUFFY VANI LLA I CI NG
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. Boil to the soft-b,lll stage (2340 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 3 1 (lf/lls icillg or mough for threr 8- or 9-iuch
(Ike Illyers.
I CI NG FOR CHOCOLATE MI DGETS
cupful 4X sugar (confectioners') . . . 3 toblespoonfuls
Hershey's Chocolote Flavored Syrup . . . ia teospoonful
vonillo . . . obout I teospoonful milk.
Mix the sugar and chocolale syrup together, ,d add
the vanilla. Add enough milk to make of proper spreading
consistency.
Yield: . wpful ici11g or iuough for all 8- or 9-iuch cakf /illfr.
35
MARSHMALLOW PEPPERMINT I CI NG
2 tablespoonfuls waler . . . 'h cupful gronuloled sugar . . .
I egg while, beolen stif . . . l/ cupful marshmallow whip . . .
few grains salt . . . '/. teaspoonful peppermint extract . . .
few drops red food coloring.
Boil w.lter .md sugar together until it forms a soft b,ll
in cold water (24" F.). Slowly pour hal syrup over
beaten egg white, beating constantly. Add m.ushmallow
whip, salt, extract and food coloring; beat until cool.
Yit/d: 1! (up{lIls icing or tnough for a J3 X 9 X l.irulr
loaf rakt.
CHOCOlATE SOUR CREAM
FI LLING AND I CI NG
2 cupfuls granulated sugor . . . 6 tablespoonfuls Hershey's
Chocolote Flavored Syrup . . .

I cupful sour cream (dairy)

. . . 1 teospoonful vanillo.
In a saucepan, combine the sugar and chocolate syrup.
When well mixed, idd thc sour cream, and cook over
medium heat to the softball stage (i34 F:j. Remove
from the fire; add v,milla and beat until thick enough to
spread. Add nuts of any kind for variety.
Yitld: , 1 cupfuls icing Dr mougli for A 1 3 X 9 X 2jlrrJr mh.
COCOA CREAM FI LLI NG
2 tablespoonfuls butter . . . Yl cupful light cream . . .
11 cupful granulated sugar . . . I/ cupful Hershey's Cocoo . . .
It teaspoonful vanilla.
Melt the butter over hot water. Add the cream, sug.u
,1d cocoa, and cook 1 minute. Cool. add vanilla and
beat until of the right consistency to spread.
Yif/d: AbDul CIIpful flling Dr enougli for an 8- or 9inrl
l
Illyn mh.
36
Ltll 10 right:
Cocoa Fudgt SAua;
Cocoa Choeo/alr Smut;
Almond Bar (/Ioeo/atr SAua
..
.
, _4 .
-. -
.
'.
-
-
-.' .-:0.. :.
'.
- .. - ....
CHOCOLATE GLAZE
squore Hershey's Baking Chocolate . . .
1
12 teaspoonful butter.
Melt the b'king chocolate and butter in top of double
boiler over simmering water. Use as a lOp [,lyer over
white icings, orange icings, butterscotch or other icings.
CHOCOLATE GELATIN SAUCE
leospoonfuJ granulated gelatin (unflavored) . . .
2 tablespoonfuls cold water . 1 cupful gronuloted sugar . .
113 cupful Hershey's Cocoa . . . II cupful water . . .
1 teaspoonful vanilla . . . 1/. teaspoonful salt.
Soak gelatin in cold waler 5 minutes. Combine sugar,
cocoa and
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 f lfll l ,alia .
COCOA CHOCOLATE SAUCE
fl. cupful butter . . . 2 squares Hershey's Baking Chocolate .
2 tablespoonfuls Hershey's Cocoo . . . lh cupful granulated
sugar . . 11 cupful lighl cream . . . I teaspoonful 'onilla.
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: l eu/Ifill slluee.
CHOCOLATE HARD SAUCE
2 tablespoonfuls buHer . . . 3 tablespoonfuls Hershey's
Chocolote Flavored Syrup . . . l cupful 4X sugar
(confectioners') . . . few groins solt . . . 1/ teaspoonful vanilla.
Cream butter; add chocolate syrup gradually. Blend i n
sugar, salt and vanilla, beating constantly. Chill. Sere
over hot desserts.
Yield: J wpful Si!u(.
COCOA FUDGE SAUCE
l
h cupful Hershey's Cocoa . . . 3/. cupful granulated sugar .
Ih teaspoonful soU . . 1 tablespoonful cornstarch .
Ih cupful light corn syrup . . . Ih cupful milk . . . 2
tablespoonfuls butter . . . 2 teaspoonfuls vanilla.
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: 1 11 {l/pfllis sallct.
ALMOND BAR CHOCOLATE SAUCE
4 Hershey's Milk Chocolote Bars with Almonds ( 1 .05 ounces
each) . . . Ih cupful hat water.
Melt milk chocol.,le bars i 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: flip/III sallee.
38
CHOCOLATE MARSHMALLOW SAUCE
2 cupful granulated sugar . . . 1 cupful boiling waler . . .
V cupful Hershey's Cocoa . . . I teaspoonful vanilla . . .
Vl cupful shredded fresh marshmallows (Vl cupful miniature
marshmallows).
Cook $ug.u and water in saucepan to 2200 F. Remove
from heat; stir in LLL vanilla and marshm.l!ow5 until
melted. Cool, without slirring, until bottom of pan just
feels warm to h,ld. Beat to thicken and serve Wirm
over ice cream.
Yir/d: 2 (111[11/; 511
I
1fl'.
CLEAR COCOA SAUCE
1/ cupful Hershey's Cocoa . 1 tablespoonful cornstarch .
J/. cupful granulated sugar . . . dash of solt . . . 1 fl. cupfuls
hoi Cter . . . 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 constantly, till clear, thick <d smooth. Add
the butter ,lnd vanilla, and serve hot with any desired
pudding or icc cre.m.
Yield: H Cllpfuls SIWCI.
CHOCOLATE CARAMEL SAUCE
cupful brown sugar, packed . . . dash of salt . . .
3 tablespoonfuls waler . . . I/ cupful Hershey's Chocolate
Flavored Syrup . . . 1 tablespoonful butter . . . 1 tablespoonful
cornstarch . . . 1 cupful hot water . . . V, teaspoonful vanilla.
Cook the sugar and salt with 3 tablespoonfuls water
to a light caramel brown. Remove from heat; add choco
late syrup, then the buller and cornstJrch, mixed to a
paste, .md the hot water. Cook over direct heat until
thick (220' F.), .bout 15 minutes; add v,mil!,. Serve with
cottage pudding or any hot dessert. This s,llIce is very
nice with icc cre.m.
Yield: 1 Cpflll saua.
39
Pies
Choco/alr Chifon Pit (pagr 42)
CHOCOLATE CHI FFON PI E
tablespoonful granulated gelatin (unflavored) . .
3 tablespoonfuls cold water . . . 1 cupful (6ounce package)
Hershey's Baking Chips . . . 11 cupful milk
III cupful granulated sugar . . . V2 teaspoonful salt . . .
'/. cupful milk . . 3 egg yolks . 1 teospoonful vanilla
3 egg whiles . . I. teaspoonful cream of tarlor .
1/3 cupful granulated sugar . . . 9-inch baked pie shell.
Soften the gelatin in the cold watN. Melt baking
pieces with V cupful milk in saucepan over low fir(,
stirring const.mlly, until pieces are melted ,md mixture
is smooth. Remove from fire; stir in the I cupful sug.u,
salt, ' cupful milk, 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,xed P,Pcr di
rectly onto filling. Cool. Chill until mi xture begins to
thicken. Be.t egg whites with cream of tartar until frothy.
Gr,ldually add Ih cupful sugar and beat until stiff pe,ks
form. Carefully fold gelatin mixture into egg whites.
Pour into baked pie shell. Chill. just before serving,
garish with whipped cream if desired.
CHOCOLATE BROWNI E PIE
3 eggs . 'l cupful butter . . 1 V2 cupfuls granulated sugar
. . J/4 cupful sifted flour (all.purpose) . . . 1, teaspoonful salt
3 squares Hershey's Baking Chocolate, melted .
IIJ cupful milk . . 1 teaspoonful vanilla . . I cupful chopped
nuts.
Be.]t the eggs until very light. Cream the butter, and
add the sugar gradu.llly, beating until light and fluffy.
Sift the (our .md the salt; sel aside. Then add the
cooled melted baking chocolate and the be.lten eggs to
creamed mixture. Add the flour mixture altern,el)
,
with
the milk to which the V.llill,l has been added. Then slir
in the nuts. Pour mixture into a greased 9-inch pie p.m.
Bake in a moderate oven (375 degrees) for 45 to 50 min
utes. Serve the pie topped with ice cream or whipped
cre.m if desired.
42
Cho(lule BlIllrrsroldr Pif
CHOCOLATE BUTIERSCOTCH PI E
J/4 cupful brown sugot, pocked . . . VJ cupful flour (oil.
purpose) . . . 'I teaspoonful solt . . . 2V2 tupfub milk . . .
6 tablespoonfuls Hershey's Chocolate Flovored Syrup . . .
2 egg yolks, well-bealen . . . 2 tablespoonfuls buller . . .
III teaspoonful vanilla . . . 9inch baked pie shell.
Thoroughly combine sugar, flour and Solt. Stir in the
milk, chocal.le syrup and beaten egg yolks. Cook over
medium heat until thick, stirring constantly. Remove from
fire; blend in butter ,nd vanill.. Pour into b.lked pie
shell; cool. Chill in refrigerator. Serve with sweetened
whipped cream if desired.
CHOCOLATE CREAM PI E
211 cupfuls milk . . 3 squares Hershey's Baking Chocolate,
melled . . . 2 tablespoonfuls flour (all-purpose) .
3 tablespoonfuls cornstarch . . . 1 cupful granulated sugar .
II teaspoonful solt . 4 egg yolks, slightly beaten
2 loblespoonfuh butter . . . 1 112 teaspoonfuls vanillo . . .
9jnch boked pie shell . . . 4 egg whites . . . V: teaspoonful
cream of lorlar . . V, cupful granulated sugar.
Sc.ld 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 l cupful of milk. Add to
chocol,He mixture, stirring constantly, until thickened,
Cook 10 minutes longer. Remove from fire; gr.dually add
some of chocolate mixture to beaten egg yolks .nd return
to double boiler. Cook 2 minutes longer, slirring occa
sionilly. Remove from fire; add butter and vanill.. Pour
into baked pie shelL Cover with meringue made by beat
ing egg whites with cream of tirtar until frothy. Grildually
add ' cupful sugar (a tablespoonful at . time), beating
until stiff. Brown in hot oven (425 degrees) ibout 5
minutes. Cool to room temperature. Chill; serve cold.
CHOCOLATE RAI SI N PI E
'l cupful Hershey's Boking Chips . . . I 'h cupfuls
seedless roisins . . . I cupful light cream . . . '/4 cupful buHer
. . 1 teaspoonful yonillo . . 3/4 cupful gronuloted sugar
. . 3 toblespoonfuls cornstorch . . . I, teaspoonful salt .
v. teaspoonful cinnamon . 2 eggs . 9-inch unbaked
pie shell.
PI,K baking pieces, r.isins, cream and butter in
heavy s.lucepan. Stir over low fire until baking pieces
and butter arc melted. Remove from fre and stir in
vanill.. Mix together sug.f, cornstMch, salt and cinn.lmon.
Stir into raisin mixture. Beat eggs well with rotary
beater until fo.my and stir in. Pour into unb.ked pie
shell. spreiding raisins evenly over bottom. B.ke 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 Pir;
GroW/IIII' RAisiu Pi,'
COCOA CREAM PIE
I. 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 egg
whiles . . . '/. teospoonful cream of torlor . . . V. cupful
granulated sugar . . . '/ teaspoonful vanilla.
Mix together LL$1< 3, cupful sugar, cornstMch anl
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 sti r about half the chocolate mixture into slightly
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.ked pie
shell, and cover with a meringue made by be.ting the
egg whites with cream of tartar until foamy. Add 4 table
spoonfuls of sugar gradually and be,t until stiff peaks
hold. Flavor with Ih teaspoonful vanilla. Pile onto pie and
brown in hot oven (400 degrees) 8 to 10 minutes.
TRI PLE CHOCOlATE PI E
tablespoonful granulated gelatin (unflavored) . . . l 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, cupful sugir and salt in a
saucepan, ind then blend in the milk and beaten egg
yolks; .dd 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 until fo"my
in . small bowl. Gr.dually add the 1 cupful sugar ind
beat until the meringue stinds 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. Garnish with remaining whipped cream.
46
MARBLE-TOP CHOCOLATE PI E
Ih cupful granulated sugar . . I tablespoonful granulated
gelatin (unflavored) . . . dash of soli . . . 1 cupful milk .
2 egg yolks, beaten . . . 1 cupful (6ounce package)
Hershey's Baking Chips . . . 1 teospoonful
vanilla . . . 2 egg whiles . . . 1. 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 ' 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 stify beaten whites into the gelatin mix
ture. Alternately layer chifon mixture and whipped cream
into a 9-inch baked pie shell or crumb crust. Ten swirl
the knife through the pie to give it a marbled effect.
Chill till firm.
CHOCOLATE PI E SHELL
1
3
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
U semi-sweet chocol.te and then sprinkle water over.
Mix lightly, just unti 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)
OLDFASHI ONED CHOCOLATE
ICE CREAM
2 tablespoonfuls granulated gelclin {unflavored} . . . 1l cupful
cold water . 1 cupful rich milk . . . I Vl cupfuls ( I -pound can)
Hershey'S Chocolate Flavored Syrup . . . 3/4 cupful granulated
sugar . . . few grains solt . . . 1 pint light cream . . . 1 pint
heavy cream , . , 2 tablespoonfuls vanilla.
Allow the gel.}lin to soak in the water in saucep,ln
for 5 minutes. Add the milk .md he,ll, stirring until the
gelatin is dissolved. Remove from he,ll .md ,dd 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 Custlrd Ice Cream, opposite.)
Yield: 4 fputr!; jn' (I11lI!.
VMillliOlI: Dissolve 1 cupful crushed peppermint candy
with the gelatin or ,ldd
I
I! te,spoonFul peppermint extr,lcl
when adding v.ulil l.l.
CHOCOLATE ICE CREAM
2 squares Hershey'S Baking Chocolate . . , 1 cupful sweetened
condensed milk , . . 1 cupful water , . , V" teaspoonful vanilla
. . . 1 cupful heavy cream, whipped.
Melt the b.lking chocolate in dolble boiler over
simmering w.ller, Add the condensed milk, and stir over
boiling water for 5 minutes. Add the w.ter and blend
well. Cool, thell add v,nilla. Fold in Stiffly whipped
cream. Pour inlo < chilled pan (8 X 8 X 2-inch) .1d
place in freezer ,md freeze. Serve individually with f,mc)
,
waFers.
Yirld: 6 5rrviIl
S
.
50
CHOCOLATE CUSTARD I CE CREAM
2 cupfuls granulated sugar . . . 'h cupful flour (ollpurpose)
. . . ia teaspoonful salt . . . 2 cupfuls rich milk . . . 4 squares
Hershey's Baking 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 .nd then add Ihe baking
chocolate. Cook over the boiling water, stirring con
stantly, until thick, then cook 10 minutes longer, stirring
occasion.lly. Stir a small , lmount of cooked mixture into
slightly beaten eggs. Retur 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 l full with ice
cream mixture. Cover tightly .nd set into freezer tub.
(For .H1 electric freezer, follow manufacturer's directions.)
Fill lub with altern.le 3-inch layers of crushed ice .lnd
I PMt rock 5.111. Tur the handle slowly for 5 minutes.
Turn rapidly until the handle becomes difficult to turn
(about 15 minutes). Remove the dasher and pack down
ice crealll and cover with w.xed p,per. Again put the
lid on top and fill opening for dasher with cork. Rep,k
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 OlIm.
COCOA CREAM TAPIOCA
2J/ cupfuls milk . . . 3 tablespoonfuls granulated sugar . . .
I/ teaspoonful salt . . . 6 tablespoonfuls Hershey"s Chocolate
Floyored Syrup . . . II. cupful quickcooking topioca . . .
11 teaspoonful yonillo . . . heavy cream.
Bring milk to boiling point; add sugar, s,1lt, chocolate
syrup ,I\d stir in tapioc,. Cook over boiling water till
dear and we]! done. Add vanilla; cool .1nd pour into
scrving dishes and prcss waxed paper directly onto surf,ce
of pudding. Chi]! and top with he.lVY ere.lIn, sweetened
Jnd whipped.
Yitld: 8 10 /0 srvillgs.
51
CHOCOLATE CORNSTARCH PUDDING
3 squares Hershey's Baking Chocolate . . 3 cupfuls rich
milk . 1 cupful granulated sugar . . 1/ ClJpful cornstarch
1 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, .nd 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.sserole. 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 M 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.t until the meringue is
stif. Spread meringue on casserole, brown delicately i n
the oven. Serve warm or cold.
Yield: 14 servings.
ClWW/llte ConrslllNh Plldding
53
ANGEL CHOCOLATE PARFAIT
v teaspoonful granulated gelatin (unflavored) . . .
2 toble5poonfuls cold water . .. 1 cupful water . . . 1 cupful
granulated sugar . . . 2 egg whiles, beaten stif . .
1/. teaspoonful salt .. . 2 squares Hershey's Baking Chocolate,
melted . .. 1 teaspoonful vanilla LT III teaspoonful almond
exlract ... 1 cupful heavy creom, whipped.
Soak gcl.llin in the cold \,lter for 5 minutes. Boil the
I cupful of waler with 1 cupful sugar until it spins .
thrc<ld (240" F.J, Add dissolvcd gel,'lin. Pour syrup in t
fine slre,'1ll over egg whites, stiffly whipped with the
salt. Keep be"ting continuously, while adding melted
b,king chocolate, ,d "dd flavoring. Fold in stiffly whipped
cr(.un. Pour into chilled pan (8 x B X 2-inch) and freeze
without stirring. Scrve in t,l1 pMFait gl'55c5 ,md g.1rnish
with whipped cream ,Illd cherry,
Yii,li; 4 5!r1i'lgS.
CHOCOLATE FLOATING I SLANDS
pint milk . . . 1 square Hershey's Baking Chocolate, melted
'1 cupful granulated sugar . . . !e teaspoonful salt . . .
4 egg yolks . . . 'l teaspoonful vanilla . . . 3 egg whiles . . .
'/. teaspoonful creom of tartar . . . II. cupful granulated sugar.
Scald the milk in a double boiler; add the melted bak
ing chocol.lle and blend. Combine the '1 cupful sugar
and salt, ,lnd stir into the milk. Gradually stir h'llf of
the chocolate mixture into the slightly be.llen egg yolks.
Retur to the double boiler .nd cook over simmering
waler, stirring constantly until thick enough to mask the
spoon. Add the vanill., then pour into a serving casserole
dish. Cool, and then chill.
For the Flo.lIitlg Is!.nds, 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 custard.
Place the cust.ud dish in a pan of ice w,ter and put the
whole into < hot oven (425 degrees) just long enough
to brown the tips of the meringue. Serve immediately.
Yield: 10 sirings.
CHOCOlATE TRI FLE
Prepare the chocol.lle custMd .S for Chocolate Floating
lslands (above) .md cooL line . g!ass serving dish with
lady ringers, spread these with . thin 1.yer of pineapple
or or.nge m.rm.1ade ,d cover with < second layer of
lady (ingers. Pour the custard in (JfeFully .md le.le for
,m hOllr, then cover the top of the custard with meringue
(made from the 3 egg whites, !A te,1spoonful (re,1 of
tartM beaten until stiff, ,dding IA cupful gr,1nuiated sugar;
cover the top of trifle with meringue). Set serving dish
in a p.m of ice w.lIer and brown delicately in a hot oven
(425 degrees) for f(w minutes. Chill .nd serve.
Yield: 12 servings.
Lefl ID riglll:
Angel C/wwlale Parfail;
ChDw/ale Trifle;
Chow/ufe Floalil!g Is!mds
55
STEAMED CHOCOLATE PUDDI NG
2 squares Hershey's Baking Chocolate . . 1 egg . . . ]/4 cupful
granulated sugar . . . '1 cupful milk . . . 2 tablespoonfuls buller,
melted . . . I cupful flour (oil-purpose) . . . l loblespoonful boking
powder . . . I. teaspoonful 5011 . . . III teaspoonful vonilla.
Melt the b,Jking chocolate over simmering water. Beat
the egg and sugar well; add other ingredients and melted
b,king chocol,lte. Turn into < wel!-gre.sed mold 'nd
slC,lm for H hours. ( p1,lee Tack in large s,lUcepan and
pour boiling water into pan up to level of rack Place
mold with pudding on r,Ck. CoveT saucepan and keep
water bOiling over low heil to slC,m pudding.) Serve
with Chacol,lIe H.lrd Sauce (p,gC 38).
Yi,'/d: 14 5!llitlgS.
BAKED CHOCOlATE RI CE PUDDI NG
111 cupful regular rice . . . I cupful woter . . . % cupful
granulated sugar , . . I tablespoanful cornstarch . . . V
l
cupful
Hershey's Cocoa . . . dash of salt . . . 2 11 cupfuls milk .
2 egg yolks . . . 11 cupful raisins . . . 2 egg whites
I A cupful granulated sugar.
Slir together the rice .md water in a s.lucepan. Heat
to boiling, stirring once or twice. Reduce 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. Add the l6 cupful
milk to mixture .nd stir to form a paste, then .dd re
m" ining milk. Add beaten egg yolks and be.! with a
rotar beater. Slir in rice and raisins. Pour into ungre.lscd
1 l6-qu.u1 c.sserole.
Place c.lsserole in pan of very hot water. B.lke in
moderate oven (350 degrees) fat' "bout - I hours, sti rring
occasionally, or until the pudding U cre.lmy and most
of the liquid is absorbed. Remove casserole from the
oven but not from p.ll of hot water. Increase the oven
temperature to a hot oven (400 degrees). Beat the egg
whites until foamy. le.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 granulated sugar . . . few groins 5011 . . . 11 cupful
hot milk . . . 1 teaspoonful vanilla . . . 2 cupfuls heavy cream,
whipped . . . aboul 24 "orrowroot"' wofers or lady fingers.
SO,lk gel'lin in the cold water. Melt the bJking choco
late in a double boiler over simmering water. Add the
sugar, salt and hot milk; blend. Add the gel.tin to the
hot mixture. Cool the chocol.le mixture. Then bc.l mix
ture until spongy ,md light (about 2 minutes), and ,dd
the v,mill.. Fold in the whipped cream. line the bottom
and sides of f,mC) mold with round "arrowroot" IJfers
or ],ldyCingers. (Substitute strips of sponge c.ke for \.lfers,
if desired.) Pour in crC.lll mixture. Mold ,md chill. Garish
with sweetened whipped cream.
Yirld: 12 strvings.
CHOCO LATE-MARSHMALLOW
CREAM ROLL
6 egg yolks . . . 6 tablespoonfuls Hershey's Cocoa . . .
1 heaping cupful -X sugar (confectioners') . . . dosh of salt .
Ih cupful coke flour . . . I teaspoonfvl vanillo . . . 6 egg
whites, stifly beaten.
Beit the egg yolks until thick and lemon-colored, and
add the cocoa, sug,lr, s.,lt, flour 'lld vanilla. (Mixture will
be stiff.) Then fold in II of the stiffly be.len egg whites;
blend well. Fold in rem.lining eg whites and turn into <
greased pan ( 1 5 x 9 x Z-inch) which has been lined
wilh w.lxed p.per. B.lke in a moder.lle oven (350 degrees)
ZO minutes. Turn out onto a damp towel, roll up .1
I
ld lei
rest I minute. Unroll .lnd reroll without towel. Cool on
rack covered with w.xcd paper. Fill with M.Hshm,l][Ow
Peppermint Icing (page 36) and cover with
I
I recipe Hitter
Chocobte Hutter Icing (page 31). I( desired, garnish with
flowers made by cutting m.ushm.lllows into ver thin
strips, using c.ndied cherries as centers.
Yirld: 12 ,,rllins-,.
57
CHOCOLATE MARSHMALLOW PUDDI NG
1/ (UpfUI ( 5Y1-ounce can) Hershey's Chocolate Flavored
Syrup . . . 3 cupfuls milk . . . V cupful sugor . . . dash of solt
. . . 3 tablespoonfuls nour (all-purpose) . . . 1 egg . . .
I teaspoonful vanilla . . . marshmallows.
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,
retur to pan and cook until mixture just begins 10 boil.
Remove from the fire and add vanill,l. Pour into baking
dish (.lbout J 1-qu.u1 size); top with m.lrshmallow5 and
brown delic.lciy in hot oven (40 degrees). Chill and
serve cold.
Yi"ld: 12 ,rVnS5.
COCOA MERI NGUE CAKE
11 cupful butter . . . l cupful granulated sugar . . . 4 eggs . . .
I cupful Hershey's Cocoa . . . 1 cupful nour (ollpurpose) . . .
I
I
II teaspoonfuls baking powder . . . III cupful milk . . .
Ih teaspoonful cream of tartar . . . III cupful granulated sugar
. . . Ih teaspoonful vanilla . . . chopped pecans.
Put together like any c.ke, using only the egg yolks.
(Cre.un butter and lJ cupful sug.u; add egg yolks and
blend well. Sift together the COCO.I, nour and b.lking
powder, and add alter.l tely with the milk.) Spre,ld in 2
greased and foured 9-inch layer (.ke pans, .Ind cover
each with a meringue nude by whipping the whites of the
eggs .1Ild cre.m of tartar until frothy. Continue be . lti ng.
grlduaJly adding l! cupful granul.lted sugar, be.Hing until
stiff. Flavor with the vanilla. Sprinkle a few chopped
pec.1
I
l meats over the meringues, ,nd l>lke the c.lkes in
a slow oven (325 degrees) for 30 minutes. Cool. Make
COCO.1 Cream Filling (page 36) and put between the I.lyers.
58
CHOCOlATE SYRUP MOUSSE
cupful Hershey's Chocolate flavored Syrup . . . '1 cupful
sweetened condensed milk + . 1 teaspoonfuf vanilla . . . few
grains slt . . . 2 cupfuls heovy creom, whipped . . . 2 egg
whites, Slimy whipped.
Combine together the chocol,lIe syrup, condensed
milk, v.lnill.l ,lnd salt, ,1Ild blend well. Chill thoroughly.
Add whipped crlim ,md whip lIntil mixture is spongy
and light. Fold in stifly beaten egg whites. Freeze in
p.l (8 X 8 x 2-inchJ. After mixture has (r07en For I
hour, scr.pc sides "nd stir. Finish freezing.
Yidr/; S 5trUiuS5.
MOCHA CHOCOlATE MARLOW
1 '1 squares Hershey's 8aking Chocolote . . .
I
II cupful strong
cofee . . . I. cupful granulated sugar . . . few groins soil .
1 cupful marshmallow whip . 1 cupful cream, whipped .
t/ cupful chopped nuls.
He.lt together over medium fire baking chOco!.te and
cofee unti! chocolate i! melted. Add the sugar, s.lt and
mMslUltow whip, then stir till blended. Cool .md chill
till slightly thickened, c.uefully fold in stiffly whipped
ere.1rll and nuts. Pour into 8 X 8 X 2-ineh p.m. Freeze
.bout 6 hours.
Yidd: 8 '!Ui'185.
59
Breads
Choco/Afe Chip OrAnge MufilS (pagi 62)
CHOCOLATE CHI P ORANGE MUFFI NS
J Il cupfuls flour (oUpurpoel . . . 'l cupful granulated sugar
. . . 2 leo5poonfuls baking powder . . . 1/ teaspoonful salt .
1 egg : . . '1 cupful milk . . . 1/. cupful vegetable oil .
l; cupful Hershey's Milk Chocolate Chips . . . 1 111 to 2
teaspoonfuls grated orange peel.
Sift together the flour. the sug,H, the baking powder
and the salt. Be.! the egg and Mid to the flour mixture.
Then add the milk ,\nd the vcgcl,blc oil, stirring only to
moisten the flour. Mix in the milk cnocol,ltc pieces and
the orange peel. Fill greased muffin tins (2J4 inches in
diameter) 7 fuJI. B,lke in a hot oven (100 degreesJ For
20 to 25 minutes.
Yidd: 12 IIJIIJ!irIS.
ORANGE-COCOA
AFTERNOON TEA BI SCUI TS
1
l
; cupfuls flour (oU.purpose) . . . 4 teaspoonfuls baking
powder . . . III cupful Hershey'S Cocoa . . . III teaspoonful sol!
. III cupful granulatcd sugar . . . 3 toblespoonful! buller . . .
l/ cupful milk . . . 24 pieccs loaf sugar (sugar cube!.) .
I/ cupful aronge juice.
Sift all the dry ingredients toget her twice; work in the
butter with .l knife ,md ,dd the liquid gradu , IHy. Turn
out V11 noured bo,ml .md ro!1 % inch thick; cut in sm,l1
rounds (21h inches in diameter). 1'1,lce each biscuit in ,
p,lper case, .111d press into the center .l piece of loaf
sugar which 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 cupful flour (all-purpose) . . . Vl cupful Hershey's Cocoa .
211 teaspoonfuls baking powder . . . Vl teaspoonful baking
soda . . . 1/. teaspoonful salt . . . 1/. teaspoonful cinnamon . . ,
1/. teaspoonful mace . . . I Vl tablespoonfuls softened butter
. . , Jh cupful granulated sugar . . . I egg . . . 112 cupful milk.
Sift together the flour, COCOi, b,lking powder, b.lking
SOd'l, 5,\11 <lnd spices. Cream butter .1Ild sugar and be.!
in egg well. Add dry ingredients .lllel;]I(ly with milk
and mix well. Tur out on Roured bo.ud and roll II inch
thick; cut into small d,linty rings (21 inches in di,lIneter).
Fry in deep f,t (370" F.) for about 30 seconds. Dr,lin on
paper; sprinkle lightly when cool with :X sugar (con
fectioners') mixed with +1 little cinn.lI1lOll.
Yitltl: Aboul 2 doz"'1 duuSlwllls.
RAI SI N-NUT COCOA BREAD
2 yeast cakes ( 2 packages active dry yeasl) . . . 1/1 cupful
lukewarm water . . . 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 61/
cupfuls flour (oil-purpose) . . . Vl cupful Hershey's Cocoa.
Dissolve the yeast in lukcw.1rm w.ltcr 10 minut(s. Add
the sugM. butter, nll/ me.lls, raisins, s.llt and yeast mixture
to the lukewarm cere,l! . Sift
2
cup(uls of the flour and
the COCO, together. Add to the cereal mixtme and be.lt
well. Add remdining flour. Place dough in lightly gre.lsed
bowl MId turn ovcr to grc.1s( top. COV(T with M cloth .1Id
le.'( to rise until doubled in a W.HIll pldce. Punch down,
make into Z loaves ,lnd place in grcolscd bread p.
1
1S (9 X 5
X Z}-inch). let risc ,Ig.lin in a warm place until doubled.
B.1ke in + modcfilte oven (375 degrees) 30 to 35 minutes.
Brush 10.wes with bu1ter while still hoI.
Yi f /,I: 2 loatlf.
63
I
|~J
l
l
I

/
l

/
/ I
] }
CHOCOlATE DESSERT WAFFLES
'h cupful butler . . . 2 squares Hershey's Baking Chocolate
. . . 1/. cupful granulated sugar . . . I teaspoonful vanilla . .
2 eggs . 1 1/ cupfuls nour (oll.purpose) . . 'l teaspoonful
baking soda . . 1 tcospoonful creom of taror . . . 112 cupful
buttermilk . . . 1 cupful chopped nuts.
Melt butter and b.lking chocolate together in Ihe top
pM! of a double boiler over simmering wdler. Add the
sugar dnd beat well. Slir in the vanilla. Add the eggs,
one at a time, and be,! \'ell after each addition. Com
bine the Aour, baking soda and ere.m of tarlar, and add
alternately with the buUermilk to the first mixture. Then
,ldd the nuts and blend well.
If baked on well-heated electric ".me iron, no greas
ing will be required. I( on an ordinary waffle iron, usc
just 6 tablespoonfuls of the butter in the b,1tler and gre,lsc
the he.ted waffle iron lightly with the remaining 2 1.ble
spoonfuls of butter.
When first taken from the wafle iron, the waffle will
be soft, but will become crisp as it cools. These w.l(es
,1re delicious served hot from the w.l(e iron with \fanill.l
Icc erc,m.
irl . Twt/l/y fOl,r 5-ill{/' IlljliS.
CHOCOLATE TEA BREAD
'I, cupful buller . . . 11 cupful granulated sugar . . 1 egg
. . . 2 cupfuls sifted coke four . . . 1 teaspoonful baking
soda . . . l/. teaspoonful salt . . . 'l cupful Hershey's Cocoo
, , , 1 teaspoonful cinnomon , . . I cupful buttermilk .
1 cupful raisins . . . J/. cupful chopped wolnuts.
Cream butter; add sug.r, a small amount it a time,
creaming well after each addition. Add egg ind beat well.
Mix and sift together the Rour, baking soda, s.lt, cocoa
and cinnimon; add to creamed mixture .lternately wilh
the buttermilk, beating until blended after each addition.
Stir in r.isins and nuts. Turn inlo a greased bre.ld pM1
(9 X 5 X 2*.inch). B.ke in a moderate oven (350 degrees)
I hour or until done. Cool on wire rJck. Spre.d with
softened cream cheese if desired.
ltfl 10 right:
Choco/ult Ttl Brtud;
ChOW/lilt DfSStr/ WaJlts
65
Cookies
Cocoa Bund Crmb Cookies (,l ge 74)
CAROL'S CHOCOLATE COCOANUT
SQUARES
Yl cupful buller . . . 1 'h cupfuls brown $ugor, packed . . .
2 eggs . . . 1 teaspoonful vanilla . . . 1 cupful flour (011-
purpose) . I 'I. teaspoonfuls baking powder . . . ,/. cupful
Hershey's Cocoa . . 'h teaspoonful salt . . . '/ cupful milk
. . . 'h cupful graham crocker crumbs, rolled fne . . . '1
cupful shredded cocoanut . . . 3/. cupful finely chopped
walnuts.
Cream butler; .dd sugar and credm them together.
Add eggs and vanilla. Sift together flour, baking powder,
cocoa and salt. Add to mixture alternately with milk.
Add rolled cr.lckcr crumbs and be.l thoroughly. Add
cocoanut and nuts. Spre,ld mixture thinly in buttered
shallow oblong p.ln (J X 9 X 2-inch). Bake in hot oven
(375 degrees) for 25 minutes. Cui into squares.
Yitld: J dou'l SqUtlri$.
MI NI CHI P SUGAR COOKI ES
l
/4 cupful granulated sugar . . . V2 cupful light 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
( 1 2ounce package) Hershey's Mini Chips.
Cre.1m the sug.trs and Ihe butter until light and fuf.
Add the egg and the vanilla and beat well. Stir together
the four, baking SOd.1, baking powder and salt; add to the
creamed mixture alternately with the sour milk. Stir in
the Mini Chips. Drop by heaping teaspoonfuls 2 inches
.part onto a grNsed baking sheet. Bake in a moder,te
oven (350 degrees) 8 to ) 0 minutes. Yield: About 2 dowl
(okits.
68
CHOCOLATE MIDGETS
I cupful butter . . . Vl cupful (5'h-ounce con) Hershey' Chowlole
Flavored Syrup . . . 2 eggs . . . J/ cupful granulated sugar . . .
1/ cupful flour (aU-purpose) . . . '/, teaspoonful baking powder.
1 cupful chopped nu/meats . . . 1 teaspoonful vanilla.
Melt the butter, and mix with the chocolate syrup; sct
.sidc till cool. Beat the eggs without scpar,ling; add the
sug.u .md then beat again. Sprinkle the flour, sifted with
the b'lking powder, over the nutmeats, and mix all the in
gredients together, .dding the vanilla. Spread in gre.scd
,d floured shallow pan (9 x 9 x H-inch), and bake
in " moderate oven (350 degrees) Jbout 25 minutes.
Cui into I -inch squares.
Yi.ld: J t/UUI1 Sill/lire's.
COCOAMOLASSES DROP CAKES
'l cupful butter . . . '1 cupful granulated sugar . . . Vl cupful
molasse . . . 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 t the
(irst mixture. Stir in the nuts, and drop mixture from the
end of a spoon onto greased baking tins (cookie sheets).
B.ke in moder,le oven (375 degrees) for 8 to 10 minutes.
Yield: II'oul 2!1 dow! cookirs.
CHOCOlATE ROBI NS
2 squares Hershey's Boking Chocolale . . . '1 cupful buller . . .
3 eggs . . 1 cupful granuloled sugar , , .
l
/ cupful flour
(ollpurpose) . . . '1 teaspoonful baking powder . . .
'1 leapoonful sail . . . dash cinnomon . . . 3/ cupful chopped
nulmeah . . . 'I, cupful chopped dales C raisins.
Melt baking chocolate and butter in top of double
boiler over simmering water. Beat eggs and sugar, ,nd ,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 I-inch). Bake 25
minutes in moderate oven (350 degrees). Cui into squMes.
Yidd: 16 robills.
69
CHOCOlATE SYRUP BROWNI ES
egg . . . I cupful brown sugar, pocked . . . lh cupful
Hershey's Chocolate Flavored Syrup . . . 1 Vl cupfuls flour
(all-purpose) . . . I/ teaspoonful boking soda . . dash of
salt . . III cupful bulter, melled . . . 3/. cupful chopped
pecans or walnuts.
Be.t the egg. .md add the sugar ind chocolate syrup.
Sift the Aour, b,king soda and salt together, ',lnd idd to
the sug,u mixture. Then fold in the butter and the nui
meats. Spread in . well-greased shallow baking lin (9-inch
SqUdfc), .md bake in a moderate o\cn (350 degrccs) 3S
to 40 minutes. Cut while warm into sm.1ll squilres.
Yield: 16 browuies.
CHOCOlATE PI NKS
(Smal l Cupcakes)
3 tablespoonfuls buller . . . II cupful granulated sugar .
1 eg9 yolk III teaspoonful vanilla . . . % cupful four
(on,-purpose) . . I; teaspoonful baking soda . 3
tablespoonfuls Hershey's Cacao . '1 cupful milk . . . I
egg while . . 2 Hershey's Milk Chocolate Bars with Almonds
( 1. 05 ounces each!.
CreMll the butter .md sugar together; add the egg yolk
.md v.milla, and beat well. Sift together flour, b.lking
soda ,md cocoa; add with milk to other ingredients. Add
stiffly be.ten egg white. Bake in very small buttered tins
( I -inch muffin pans! in a moderate oven (350 degrees)
for 15 minutes. lee with Pink Butter Icing (page 30) ,1Ild
sc.ltter Hershey'S Almond Bars, cut into neat pieces or
gr.led, over the cakes while icing is still soft.
Yirld: Abolll 1 doull $rmll CIlJIliS.
70
To!, /11 lrol/olll:
Clwrllllll Pillh;
CllOwlfllr SyrlJ BJ"CJlvllies;
CllOrolilir Robins

"
>

* "

.. J ..
... m -
0
.@

+,
CHOCOlATE DATE AND NUT BARS
2 eggs . . . 111 cupful granulated 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 thoroughly, and gr.lduaJly be.! in the
SUg.H. Sift the flour .md b,king powder. Add to the
egg and sug.r mixture ,lIld "Iso add the chocol.lte sYTlIp
Jnd vanilla. Then 'ldd the walnut nulreals and the dates.
which have been chopped into small pieces. Beat together
and spread in , greased shallow pan (9 x 9 X I-
inch). Bake in a moderate oven (350 degrees) 25 minutes.
When tool, cut the c.ke into 1 X 3-inch strips. Sprinkle
with 4X sugar (con(ectioners').
Yidd: Aboul 2 dornl bllrs.
CHOCOLATE ALMOND NUGGETS
(Christmas Cakes)
6 tablespoonfuls buller . . . 1 cupful granulated ugar . .
1 egg . . . 2 quore Hershey's Baking Chocolate . . .
2 cupfuls sifted flour (all-purpose) . . . 2 feospoonfuls baking
pQwde . . . dash of salt . . . V2 cupful chopped blanched
almonds . . . 1/. cupful milk . . . nulmeofs, cherries or raisins.
Cream the butter .md sugar. and .Hd the egg, unbeilten,
then the biking chocol.te, melted over Simmering water.
Sift the flour, b.,king powder .md salt together. Mix with
;lmonds, bl,lnched ,Ind finely chopped. Stir into egg .md
sugar mixture ilteratcly with the milk. Chill the dough
for sever.l hours, then pinch off bits the size of a Iuge
nl.ublc and press .1 h.lv(d nutmeat or cherry or r.lisin
onto each. B.ke in a moder.le oven (375 degrees) for
8 10 "0 minutes on <1 greased baking tin (cookie sheet).
Yijld: Abouf 4 douu wuht.
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 . . . walnut
halves.
Crcml butter, ,1d ,ldd sugar gradu.,lly. /dd egg
melted b.tking chocol.lte .1nd vanill.. Add flour, sil! .lnd
nuts, ,md be,11 \ell. Drop from lip of spoon I inch ,lp.lr!
onto gre.scd b.king sheet. C.unish (Jeh with \Ilnul
halves. B.ke in moder.lle oven (350 degrees) 10 mlllutcs.
Yitlll: . Ilotll wlu'ds.
BLUE RI BBON FRUI T COOKI ES
6 tablespoonfuls melted butler . . . 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 . . . '1 cupful seeded roisins . . .
'l cupful candied pineapple, chopped . . . 'I cupful chopped nuls.
erc.un butter .md sug,r; ,dd eggs. Add melted b.lking
chOCO).llc, ,md bCJ! thoroughly. Combine the four. b.king
powder, s,lh and cinn.lnlOO. I,dd to the mixture, .me
bC;l! well. Add the r;lisins, pinc.lpple <me nuts. Drop
(the size of silvcr doll,IT) from le.lspoolI onto ,\ grc.scd
b.lking sheet. B.Ike in <1 moder.lle OVCI1 (350 degrees)
for !O minutes.
y;..t,/; 1 ,/,JitI iurg. (d()h,':.
CHOCOlATE COCOANUT MACAROONS
I square Hershey's Baking Chocolate . + .
2
/ cupful
sweetened condensed milk . I Y2 cupfuls shredded
cocoanut . . . '1 teaspoonful vanilla.
Melt the baking chocol.lte in .l double boiler over sim
mering w,ller. Add the condensed milk and blend. Add
the coco,mut ,I nc \',mill.l. Drop (size of h

llf doll.lr) onto

buttered b.lking sheet. B,lke in moder.He oven (350
degrees) [ 5 minutes. W.lIch cookies (.Hefully for over
b.lking. Remove immedi,lIely from b.lking sheet.
Yi.
.
!d; 2 dll"u 1tI1I{,'rOIJUS.
COCOA BREAD CRUMB COOKI ES
,/ cupful butler . . . III cupful granulated sugar . . . 'I. cupful
Hershey's Cacao . . . 2 eggs . . I teaspoonful vanilla . . .
I cupful fine breod crumbs.
ere, the butter, sugar .md COCO.I together thoroughly.
Add the eggs ,ne v.lni!],\, then the crumbs. (The mixture
should be + thick c.lke batter.) Spre.d thill i n weJJ
greJsed c.lke p,n (8 X 8 X 2-inch), ,mc bake in a slow
oven (300 degrees) for 20 minutes. Cut into squ.ues or
rounds, .lnel put together s.mdwich fashion with f;lorite
jelly or j.llll. lee lightly with ,my pl.lin or chocolate icing.
Yid.l; 2 .II):,/! s'l/Hlr,s.

CHOCOLATE FRUIT COOKIES

cupful shortening . . . 2 cupfuls brown sugar, packed . .
2 eggs . . . 1 cupful milk . . . 2 teaspoonfuls baking $oda
. . . 3 cupfuls flour (oU.purpose) . . . Vl cupful Hershey's
Cocoa . . . 1 cupful raisins . . . I cupful walnut nulmeoh.
C the shortening with the sugar. Add the eggs
and the milk, in which the h.king soda has been dissolved.
Then .dd the flour and cocoa, and blend well. Add the
raisins and walnut llulme,1IS. Drop mixture from the end
of a spoon onto wcll.grcased cookie sheets. Bake in
moderate oven (375 degrees) for 8 to 10 minutes. Icc
with double recipe of Vanilla Butler Icing (page 30).
Yilld: 9 Iloztfr (ohrs.
CHOCOLATETOWN CHI P 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 ( 1 2-ounce
package) Hershey's Baking Chips,
Cream the butter, sugars and vanilla until light and
fluffy. Add the eggs .lnd beat well. Sift together the flour,
baking soda and salt; ,dd to the creamed mixture. Add
the baking pieces 'nd blend well. Drop by tc.spoonfuls
onto lightly greased baking sheet. Bake in .1 moderate
oven (375 degrees) 8 to 10 minutes,
Yield: Aboul 8 doun (oOkit5.
COCOA CANDY CAKES
II cupful buller . . . 3 tablespoonfuls Hershey's CocO . ,
1 cupful gronuloted sugor , . . 1 egg , , , Ih teaspoonful
vonilla , , ,
l
h cupful flour (oll'purpose) , . , dosh of soft . . ,
Vl cupful chopped walnuh or other nul meats,
Melt butter and add cocoa. Gr.ldually .dd sugar, then
the egg, slightly beaten, the vanilli, then the flour and
salt mixed together ind the nutmeats. Spre,d mixture in
a well.greased pan (8 X 8 X 2inch), and bike in .1
moderite oven (350 degrees) for 25 minutes. Frost with
Chocolate Butter Idng (page 34) while still w.um. Cui
into squares while still warm, but cool in pan.
Yield: 16 mudy CIlS.
75
Candies
Couutr Club Two-Stor! Fudge (page lSI;
Choco/fle Log Cabill Rolls (pllgt 79);
Chocolale PWn! Prilillt5 (page 79)
COUNTRY CLUB TWO-STORY FUDGE
F rsl 5Im'y:
21j cupfuls granulated sugar . . . 1 cupful milk . . . 3 squares
Hershey's 8aking Chocolate . . 1 tablespoonful light corn
syrup . . . 2 tablespoonfuls butter . . . 1 teaspoonful vanilla
. . . III cupful chopped nutmeoh.
Combine SUgdf, milk, the b.king (hocol,lte, broken
inlo 5111 pieces, Jnd the corn syrup in x1 he,H'Y S,lLICep,lIl
(3-qUMt). PI.ce over medium heat and stir gently till
b.lking cl1o(ol,le is melted, then cook with very little
stirring to soft-ball stage (234 F.). Remove from the fire;
J.dd butter ,md vanill,}. Cool. undisturbed, to lukew.mn
( 1 10 F.). Be.l vigorously until fudge thickens Jnd slMts
to losc its gloss; add lluts ,1d quickly pour into m but
tered 9 x 9 X lt-inch pan. Sci aside to cool.
Stwwl Story:
2'12 cupfuls granulated sugar . . . 'l cupful light cream . . .
Vl cupful milk . . . '/ teaspoonful salt . . . I tablespoonful
light corn syrup . . . 2 tablepoonfuls butler . . . I teo spoonful
vonillo . . . 'l cupful chopped glace cherries.
Butter sides of a heavy saucep.ln (Z-qu.lfl). In it com
bine sugar, cre.m, milk, Sdit ,Ild corn syrup. PI,lce over
medium heat, MId stir until sug.f is dissolved, then cook
to so{t-ball 51.1gC (2360 F.)
.
Remove from fire; add butter
and v,l/lilla. Cool. undisturbed, to lukew.lIll ( 1 10' F.).
Be.l! vigorously until mixture becomes very thick ,110
stMts to losc its g105s. Quickly stir in g],ICC cherries, .lIld
pour over the dark fudge, smoothing the surf,lce Ivith +1
knife. Cut into squares while still Wdrm.
Yilli: 4 dazell " j,'5.
78
-
M
W

M
CHOCOLATE LOG CABIN ROLLS
cupful light brown sugar, pocked . . . l/4 cupful granulated
5ugar . . . 1 cupful maple syrup . . . 1 cupful light cream . . .
2 tablespoonfuls buller . . . few groins $011 . . . 1 '12 squares
Hershey's Baking Chocolate . . . I egg white . . . 1 cupful
broken pecans.
Combine SUgMS, map!e syrup, credm, butter, salt Jnd
the b.king ChOCOlltc, broken into 5m,11 pieces, in a heavy
saucepan (3-qu.ut). Bring gently to boiling point, stirring
canst,mlly. Cover ,md cook 5 minutes. Remove cover
and cook, slirring occasionally, until mixture forms soft
b,[l in cold 1'l(r (236D F.). Cool until bottom of p;1l
Feels iukcw.m ( l i D" F.). Bei! vigorously until fudge
begins to lose its gloss 'lild holds its sh'lpe. Tur out onto
a buttered surf,CC. KnC,ld fudge till il C,lIl be shaped,
keeping h'lnds wellbuttered. Sh.pe into two 9-inch rolls;
brush with slightly be.lten egg white. Roll immediately
in broken peC,lIls, pressing nuts into roJt to CO.11. Wrap
and chill until re.dy to slice.
Yi . ld: Abollt 3v ;lin'5.
CHOCOLATE PECAN PRALI NES
cupful granulated sugar . . . 1 cupful light brown sugar ar
maple sugar, packed . . . III cupful light cream . . .
11 teaspoonful salt . . . 2 squares Hershey's Baking Chocolate
. . . I tablespoonful butter . . . 1 cupful coarsely chopped
pecans . 1 teaspoonful vanilla.
Combine sugars, cre.llll .md salt in a IHge s.1llepan.
Cook over mediulll he,t, stirring COllSI,lntly, 10 2280 F. on
candy thermometer. Remove from he,lt, ,md ddd Ihe
baking chocol.lIe, broken into sm,111 pieces, the butter
and pec.lns. Relur 10 heat; slirring COl1st.lnlly, cook 10
50ft-ball st,1ge ( 23'1 F.). Remove from he.ll; n.wor with
vanilJ.l, and cool s minutes. Bcat 10 to 15 seconds or until
slightly thickened. Quickly drop candy by ],lrge spoonfuls
onlo greased pl.lIes (or w.lxed p.lpcr). I f mixture becomes
100 thick to drop, stir in t'1blespoonful of hoi waler.
Yirld: About 1 d(/:"II /Iiarj.
79
CHOCOLATE COCOANUT SQUARES
V
l
cupful light (orn syrup . . . 2 tablespoonfuls water . . .
2 tablespoonfuls granulated sugar . . . 2V. cupfuls (7-ounce
can) flaked cocoonul . . . 1 teaspoonful yonilla . . . l/. cupful
Hershey's Baking Chips . + . III cupful toosted slivered
almonds or chopped pecans,
Cook the (orn syrup, water and SUg.lf together in
small saucepan OVN medium heat to thc 50ft-b.ll st.ge
(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,ter. Pour over cocoanut; spre,d with
sp.tula .:d sprinkle with nuts. Coot. Cut into squares.
Yield: 3 doun sqll(lrts.
CHOCOLATE NUT CLUSTERS
cupful (5l/.-ounce packoge) Hershey's Milk Chocolole Chips
. . 1 teaspoonful 5hortening . . . coshew5. peonut5, pecan
halve5, English walnut halves or miniature marshmallows.
Pick over the nutme.1ts. Melt the chocol'le pieces with
shortening in top of double boiler over hot. not boiling,
W.ter. Throw in h,lf " cupful of nuts (one kind at
time)

1Ild stir Mound in the melted chocol'lte. Take out

nuts with a fork, and place in little piles on w.xed paper
covered cookie sheet. Refrigerate until sel.
FUDGE CARAMELS
Jh cupful Hershey'S Cocoa + + . 2 cupfuls granulated sugar
. . . 1 cupful light corn syrup . . . v. teaspoonfvl salt . . .
1 cupful evaporated milk . . . Vl cupfvl water . . . '1 cupful
butter . . . I tesponful vanilla.
Combine cocoa, sugar, corn syrp and salt in a heavy
saucepan (3-quart). Add evaporated milk and w.ler.
Bring to a boil over medium heat, stirring constantly.
Cook, stirring frequently, until mixture forms a firm ball
in cold waler (245- F.). Remove from fire; drop in butter
and vanilla. stirring to completely blend in butter. Pour
into buttered 9-inch square pan. Cool. Cut into squares
(scissors arc helpful), and wrap in waxed p.per .
.
Yitld: Aboul 6 IloZf11 ClWlIIlf/S.
80
Clrow/Illt Co(om1JlI SIpWrt5
M
W
ANGEL FUDGE
2 cupfuls granulated sugar . . . 1 cupful Hershey's Chocolale
Flavored Syrup . . . 1 cupful milk . . . 1 tablespoonful butter
. . . 1 teaspoonful vanilla . . . ]/. cupful marshmallow whip.
Place thc sugar, chocolate syrup and milk in a deep
kettle {3-qu.rt S,uccpanj, and stir over medium heat
until the ingredients are well blended. Boil, without

stirring, until thc mixture 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 until the mixture h.5 cooled to
lukew,rm (lID" F.). Then be,l vigorously until fudge .
loses gloss (fudge wil! hold shape). Pour into buttered
8-inch square pan. Cut into squares while warm.
Yield: 3 dowl piats.

CHOCOLATE SEAFOAM
2 cupfuls tight brown sugar, packed . . . 3/. cupful cold waler
. '1 cupful ( 5Ih-ounce con} Hershey's Chocolate Flavored
Syrup . . . 2 egg whites . . . 1 teaspoonful vanilla .
1 square Hershey's Baking Cho<olote, melted . . , 1 cupful
nulmeals.
Mix together sugar, water and chocolate syrup in
heavy 5iUCepiln (3-quart). Cook ove medium heal,
sti rring const,mtly, till sugar dissolves .md mixture boils.
Then cook to hard-b.l! stage (250" F.) without stirring.
Remove pan from he.ll.
Immediately beat egg whiles till stiff. Pour hot syrup
in thin slre.m over beaten egg whites, be,ting con
stantly ,11 high speed on mixer. Continue be,Hing till
mixture forms peaks when dropped from spoon, .bout
10 minutes. Quickly stir in v,ill" and melted baking
chocolate by ll.lnd. Blend in nutme,lts. Drop by te.lspoon
fuls onto waxed p"per. Cool.
Yield: J 10 4 dolt'1 I,iu6.
CHOCOLATE CHI P-PEANUT BUTTER FUDGE
2 cupfuls granulated sugar . . . % cupful milk . . .
2 tablespoonfuls light corn syrup . . . I tablespoonful butler
1 teaspoonful vanilla . . . '1 cupful peanut buller . . .
1 cupful (53-ounce pockoge) Hershey'S Milk Chocolate Chips.
Combine sugar, milk and corn syrup in a heavy S,uce
pan (3-qUMt); bring to a boiL stirring constantly until
mixture boils. Continue boiling without stirring to the
soft-ball st,lge (234 F.). Remove from heat. Add butler
without stirring, and cool to lukewarm (110' F.).
Add vanilla and peanut butter; be,t until mixture be
gins to thicken and lose its gloss. (Watch LarefLlly, this
fudge has short beating time.) Quick/y "dd chocolite
pieces, and turn into buttered 8 x 8 x 2-inch p;m.
While W,rm, mark into squares. Cool until fnn, 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
. . )/ cupful light corn syrup . . . 2 leo spoonfuls cider vinegar
. . . V. teaspoonful sedl . . . 2 toblespoonfub butter . . .
1/. cupful evaporated milk . . . 2 quarts popped corn.
Mix (ogclher thc sugar, cocoa, corn syrup, vinegar and
salt thoroughly in . heavy S,lUCCp.1n. Add butter; cook
slowly, stirring \o5tQntly until the sug.lr dissolves. Bring
the mixture to a boil; .1dd ev,por.tcd milk slowly so
boiling does not stop. Cook mixture over low firc, stirring
occ"sionally. until it rc.1hcs 265" F. Mix into 2 qUdrls
freshly popped cor. Dip out large spoonfuls ,lIld mdk(
into b"lls. first wetting thc hands in cold 1V.1cr or rubbing
them lightly with butter. One must work quickly.
)i(/II: TWfll/Y 4-ildl blilk
Vl1ril1liOll: Add V cupful chopped nutme,lts to chocolate
mixture before mixing into popped corn.
CHOCOlATE TURKISH PASTE
(Gumdrop-like Confection)
3 toblespoonfuls granuloted gelatin (unflavored) . . . Ih cupful
cold water . . . 2 cupfuls granulated sugar . . . Vl cupful
Hershey's Cocoa . . . 111 cupful water . I teaspoanful vonilla.
Soak the gelatin in 1 cupful cold water 10 minutes.
Combine sug.r, cocoa and cupful water in M heavy
saucep.Il; cook, stirring constantly, until the sugar is
well dissolved. Blend in the gelatin and bring to a boil;
cook slowly over a [ow fire .bout 15 minutes (220 F.)
without stirring. Remove from fire; stir in the vanilla, and
cool undisturbed for about 30 minutes. Line the bottom
of . sh.lllow pan (8-inch square) with waxed paper. Pour
in cooled mixture. Let stand 24 hours. then invert onto
a well-suared surface. Carefully peel off paper; cut into
squares and roll in granulated sugar.
Yitld: A/
I
Ollt 4 soun SQIWrfS.
84

CHOCOLATE CHERRY CORDIALS

Chow/air Coaling:
1 cupful (6-ounce package) Hershey's Baking Chips . .
1 cupful (5lh-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 78Q F. Meanwhile prepare centers.
Cttllns:
I. cupful butter . . . 2 to 21. cupfuls .X sugor (confectioners')
. _ . 1 tablespoonful milk . . _ 1
2
teaspoonful vanilla . . .
V. teaspoonful almond extroc . . . about . dozen maraschino
cherries, drained.
Thoroughly cream butter with sugar and milk. Blend
in vanilla and almond extract. (If mixture is too sticky,
additional sugar m.y be added.) Mold a smail amount
around . cherry, being cMeful to completely cover e.ch
cherry. Place on waxed paper-covered tray. Cover and
chill.
Oi,lpillg:
Heat cooled chocolate mixture to 88" F. over wnnn
wnlrr; maint.in temper.ture 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 onto
waxed paper, swirling "thread" of chocolate mixture from
fork .cross top for a decorative touch. Chill 20 minutes.
Store in a cool place a day or two to form cordial.
Yirll: Aboul 4 doltn mild its.
85
CHOCOlATE PEANUT BUITER FUDGE
2 cupfuls granulated sugor . . . 2 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 mixture boils. Cook to the
softball st,ge (234 F.) without stirring. Remove from
h(.11, and add marshmallow whip, peanut buller .md
vanilla. Stir just until blended. Pour into buttered 9 x 9
x 1 *-inch p.m. Cool .md cut into squares.
Yild: "bOil! J rOllJ '{lllIres.
CHOCOLATE COCOANUT BALLS
3 squares Hershey's Baking Chocolate . . . 1/ cupful butler . . .
Ih cupful sweetened condensed milk . . . l/ cupful granulated
sugar . . . 1/. cupful water . . . 1 tablespoonful 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, slirring until SUgM is dissolved. Boil to firm
b,lll stage (250' F.). Remove from heat and stir into
chocol.te mixture. Blend in vanill.l, cocoanut and chopped
nuts. Chill until firm enough to h.lndle. Form mixture into
I-inch balls and roll in 4X SUgM.
Yidtl: Aboul 4 dOUtl CilI /il's.
8

CREAMY COCOA TAFFY

1 !/4 cupfuls granulated sugar . . . V
J
cupful Hershey's Cocoa
. . . l/. cupful light corn syrup . . . 2 teaspoonfuls cider
vinegar . . . ia teaspoonful salt . . . 1 tablespoonful butter . . .
1/. cupful evaporated milk.
Combine the sugar and cocoa thoroughly i 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 stir 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 i t 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 dozell pieces.
CHOCOlATE POTATO CANDY
medium boked pototo, moshed ( % cupful) . . . V2 teospoonful
solt . . . I teospoonful vonillo . . . llJ cupful Hershey's Cocoo
. . . obout 4V2 cupfuls 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 stif
enough to be rolled into balls. Chill the balls then coat
with the chocolate given i n the Chocolate Cherry Cordials
recipe (page 85).
Yield: 4 dOlfll clmcifs.
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 chilled milk . . . 1 teaspoonful granulated sugar . . .
Vl teaspoonful vanilla . . I
l
cupful yonillo ice cream.
Combine chocolJtc syrup, milk, sugar and vanilla in
sh.lker or glass jar; Sh,kc vigorously. Add ice cream Jnd
shake again. Serve immediately, pouring into tall glass.
Garnish with mMilschino cherry or spray of mint.
Yirld: Ol1i IO.cllllct urilg.
ORANGE CHOCOLATE FLOAT
12 glass !'h cupful) orange juice . . 1 tablespoonful gronulated
sugar . . . 2 tablespoonfuls Hershey's Chocolate Floyored Syrup
. . . I eg9 white, beaten slif (optionol) . . . whipped creom.
Combine or.oge juice, sugar and chocolate syrup;
shake vigorously. Add beaten egg white, if desired, and
shake ag,in, Pour over crushed icc in glass and top
with whipped creim. C.unish with il oringe slice.
Virld: QUf 801lMr seroi"g.
COCOMOKO FLOAT
Y 4 cupful clear block coRee . . . 3 tablespoonfuls Hershey's
Chocolate Flavored Syrup . . . 2 teaspoonfuls granulated
sugar or more, os desired . . . Yl teaspoonful vanilla . . .
'h cupful milk . . . whipped creom.
Mix ilI ingredients together except whipped cream,
and shake vigorously. Pour into &1 t,l1 gldss one-fourth
filled with crushed ice. Beat well and top with a spoonful
of whipped cre.m.
Yield: O'l' 801l1lU stviliX.
CHOCOLATE PI NEAPPLE FREEZE
Y A cupful water . . . 3 tablespoonfuls Hershey's Chocolate
Flavored Syrup . . . 3/. cupful juice from canned pineapple.
Mix .111 the ingredients together, ,lnd be.t or shake to @
foam. Serve in a tall ice-filled gl.55 with < 5tr,n .
.
.
Yidd: J 1111/ g1115S.
9
Lefl 10 right-
Cowmoko Flout;
Choco/1l11 Pinlapplt Fruu;
Rich Icfd Chowlllr
RICH I CED 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 into small pieces; add to
the hot water with the salt and sugar. Boil all together
5 minutes, then cool .1I1d add vanilla. Whip the erc.un
partially; pour the chocolate over it .md beal with
rot.uy bedicr to light froth. Pour into glasses half filled
with cushed ice. If desired, top with whipped ere"m.
Y;rld; Sir 8-14 ( sfrillg5.
CHOCOLATE SYRUP ICED CHOCOLATE
1 V) cupfuls ( I -pound can) Hershey's Chocolale Flavored
Syrup . . . 1 quort cold milk . . . I teaspoonful yanilla . . .
1 pint heavy creom.
Blend together chocolale syrup, cold milk .md vdni[],,
Whip the erC.lm parti.lly; pour the chocol.lIc over it 'lnd
bc,lI to a light froth. Pour into gl.lsscs h.llf filled with
crushed icc. If desired, top each glass wilh whipped ere.ulI.
Yirld: Tzrt S-OZItlU srrvillgs.
HOT COCOA
2 tablespoonfuls Henhey's Cocoa . . . 3 tablespoonfuls
granulated sugar . . . dash of salt . . . 1( cupful hal water . . .
I Vl cupfuls milk . . . mOfshmollow$ or marshmallow whip.
Blend the COCO,I, sugar and s,lt in . 1 Y-quirt S,uccpan,
and gradually ,dd the hot water. Boil over medium heat
for 2 minutes, stirring constantly. Add the milk and heat
thoroughly, stirring occasionally. Do !l0/ boil. Remove from
heal and bc.lt with rotar beater until fO'IllY. Serve
hot. Top with m.lfshmaJ[ow5 or nl.rShm.ll!ow whip.
Yield: Abolll IIm'f O_IJlWU snvings.
HOT COCOA FOR A CROWD
1 1/ cupfuls Hershey's Cocoo . . . 1 III cupfuls granulated
sugar . . .
l
/ teo spoonful swlt . . . 1 3( cupfuls hal woler . .
4 qUOTh milk . . . 1 tablespoonful vanilla.
Blend the cocoa, sugar and salt in 6qUMt saucepan,
and gradually .Idd the hot water. Boil over medium heat
for 2 minutes, stirring constantly. Add the milk and
heat thoroughly, stirring occasionally. 00 ,101 boil. Remove
from heat and .1dd v.milia. Beat with . rotMy beater until
foamy. Serve hot and garnish with whipped cre.m,
marshmallows, marshmallow whip, d.Sh of cinnamon or
cinnamon sticks.
Yirld: 41 Qllurl5 or Iwnt fOllr o-Ollnct srrvi',g5.
MULLED COCOA CUP
2 quarts milk , . . I teaspoonful cinnamon . . . Ih teaspoonful
nutmeg . . . 'h teaspoonful cloves . . _ 'h cupful Hershey's
Cocoa _ . 1 cupful granulated sugor _ _ . 'h teaspoonful salt
_ _ . - cupfuls boiling water _ . _ 2 teaspoonfuls vanilla or
1 teaspoonful almond exlracl . _ . shredded almonds.
Scald milk with cinnamon, nutmeg .lnd cloves. Mix
cocoa, sugar .11d s.,lt; .1dd to boiling water. Boil 5 min
utes. Combine mixtures; add vanilla or .imond extract,
.lnd beat 2 minutes until frothy. Pour into mugs, sprinkle
with nuts and serve instantly_
Yield; Sixtun a-alma 5ir"tings.
92 Hoi Corol
FIVE O' CLOCK WHIPPED CHOCOLATE
2 tablespoonful s Hershey's Coco . . . 3 tablespoonfuls
granulated sugar . . dash of 5011 . . . I. cupful hoi water
. . I 'l cupfuls milk . . . 2 toblespoonfuls marshmallow
whip . . few drops of vanilla.
Prepare the choeol.Ie in the usual way. (Blend the
cocoa, sugar and salt in a 1 Y-quart saucepan, and gradu
ally add the hot water. Boil over medium hCdt for 2
minutes, stirring constantly. Add the milk ,nd he.ll
thoroughly, stirring occasionally. Do not boil, Remove from
heat and beat with a rotary beater until foamy'.) Then
the mushmalJow whip may be beaten into il. FI.or with
a few drops of vanilla.
Yitlrl: Two B-ol/net 5rrDlugi.
Brilling tllr dwwlalr prtomls lire {onlJaiion of II skin Olll'r
tilt 5ur{IUt, cII1I5rr by III( coagulation of par/ides of (1III
I
IIIIt'li
duritIS lire sCilldilrg I'rocess. Bealillg also adds grellli! 10 t11
smooll!ll(ss of the drill/.
ROYAL HOT CHOCOLATE
2 squares Hershey's Baking Chocolate . . . 1 v cupfuls
( 1 4ounce 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.ter. Add condensed milk, and .ldd boiling
water gr.dually while stirring constantly. Add salt and
vanilla. Serve in cups with spoonful of whipped cream
dusted with cinnamon.
Yitld: Stvrn 6-ounct strinss.
CHOCOLATE MALTED MI LK
3 tablespoonfuls Hershey's Chocolate Flavored Syrup
2 to 3 teaspoonfuls molted milk powder . . I cupful chilled
milk.
Mix chocolate syrup, malted milk powder and mil k.
Shake vigorously or be.t until frothy. Serve cold.
Yirld: One 8-ounct strving.
94
SPANI SH CHOCOlATE
4 Hershey' Milk Chocolate Bars ( 1 .05 ounces eoch) .
2 cupfuls light crem . . . '/. cupful dear block cofee . .
whipped creom.
Melt the milk chocol.lle bars in the cream over low
heal, stirring constantly. Stir in the coffee, and beal with
M rotary beater to a heavy froth. Serve hot with a d.b of
whipped cream or pour over crushed icc and lOp with
whipped cream.
Yitlll: FOil" 5,01"(( sfrillgS.
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 i nto 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 eg and beat till
light .md frothy. Pour over crushed ice in a glass and fill
with milk. Beat a moment before serving. This is Q very
nutritious drink.
Yitld: One B-olmu strving.
MI NT 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 boiling 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: fine S-lmu serttings.
'Wnt/! using fresh mi1r/, (rush Iht mini, slup 10 mrnules ill
Int 1 (upfuf boiling WAltr And rtmovr mini. Add 10 uafded
mill in pIau of boiling waler.
95