Copyright 1941 HERSHEY CHOCOLATE CORP.

SAUCES

HOT FUDGE SAUCE

(1) Pour milk in saucepan; drop in chocolate blocks. When chocolate is melted, add sugar, salt and syrup. Stir until sugar melts. (2) Cook to 230 degrees F., until a very soft ball is formed when a small amount is dropped into cold water. (3) Remove from heat; add vanilla and butter, and beat until creamy and thick. Makes 1⅓ cups.

Serve this sauce with ice cream or puddings such as vanilla blanc mange or cottage pudding.

FOAMY CHOCOLATE SAUCE

(1) Beat egg yolks until thick and creamy with rotary beater; gradually beat in sugar, then add salt and vanilla, and half the melted chocolate. Beat until blended; fold in remaining chocolate with spoon. (2) Beat egg whites until stiff but not dry, and fold into mixture. Blend thoroughly. (3) Serve at once. Makes 1¾ cups.

FUDGE

CHOCOLATE FUDGE

(1) Heat milk, then drop in chocolate blocks. When melted, stir to mix with milk, and add sugar, salt and syrup. (2) Bring to a boil, stirring frequently. (3) Cook to 232 degrees F., or until a small amount of mixture forms a soft ball when dropped in cold water, stirring several times during the cooking process. (4) Remove from heat; drop in butter. Cool to lukewarm (110 degrees F.); add vanilla, and beat until mixture thickens and loses its shiny appearance. (5) Turn into a buttered pan 8 × 8 × 2 inches. (6) Cut into 1½-inch squares when cold. Makes 24 squares.

CAKES • FROSTINGS

EVERYDAY CHOCOLATE LAYER CAKE

(1) Sift flour once, then measure and mix with baking powder, soda and salt; sift twice. (2) Cream shortening until softened; add sugar gradually, beating thoroughly after each addition. (3) Beat in vanilla, then eggs, one at a time, beating until light and fluffy after each. Add melted chocolate and stir until blended. Add flour mixture alternately with milk, beating until smooth after each addition. (4) Turn into 2 greased (8- or 9-inch) layer cake pans. Bake in moderate oven (350 degrees F.) to 25 to 30 minutes according to thickness of layer. (5) Frosting Suggestion: When cake is cold spread with Quick Chocolate Frosting.

HERSHEY’S BAKING CHOCOLATE is a blend of the world’s finest cocoa beans processed with all the science and skill known to the chocolate maker. It contains no added ingredient of any kind and none of its natural cocoa butter has been removed. Its full chocolate flavor, richness and velvety smooth texture are unequalled. The convenient ½ pound Pantry Package stands upright and contains 8 individually wrapped 1 oz. blocks, scored for breaking into ½ oz. pieces.

MARBLE LOAF CAKE

(1) Sift flour once, then measure and mix with baking powder and salt. (2) Cream shortening until softened. Add 1 cup sugar gradually, beating thoroughly after each addition. (3) Beat in vanilla, then egg yolks, one at a time, beating until fluffy after each. Add flour mixture alternately with milk, beating until smooth after each. (4) Whip egg whites until just stiff; gradually whip in remaining sugar. Fold into cake batter. (5) Remove half of batter to another bowl; stir in melted chocolate. (6) Drop by spoonfuls into greased (9-inch) square pan, alternating mixtures. Bake in moderate oven (350 degrees F.) about 40 minutes.

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PARTY CHOCOLATE CAKE

(1) Sift flour once, then measure and mix with baking powder, soda and salt; sift twice. (2) Cream shortening until softened; add 1¾ cups sugar gradually, beating thoroughly after each addition. (3) Beat in vanilla, then egg yolks, one at a time, beating until light and fluffy after each. Add melted chocolate and blend. Add flour mixture alternately with milk, beating until smooth after each addition. (4) Beat egg whites until just stiff but not dry; then beat in remaining ¼ cup sugar and fold thoroughly into cake batter. (5) Turn into 3 greased (9-inch) layer cake pans. Bake in moderate oven (350 degrees F.) about 25 minutes. (6) Frosting Suggestion: Uncooked Chocolate Frosting.

QUICK CHOCOLATE FROSTING

(1) Melt butter and chocolate in double boiler; stir until blended. (2) Stir hot milk into sugar, and beat until smooth. (3) Stir in vanilla, salt and chocolate mixture. Beat until smooth and thickened, about 5 minutes. Enough frosting for filling and top of 2 (9-inch) cake layers.

UNCOOKED CHOCOLATE FROSTING

Beat egg whites until stiff. Add sugar a little at a time beating well between each addition. When mixture begins to thicken, continue beating with a wooden spoon. Add vanilla, melted butter and salt and beat until thoroughly blended. Add remaining sugar continuing beating. Stir in melted chocolate and beat until thoroughly blended. Makes enough frosting for filling and top of 2 (9-inch) layers.

DESSERTS

CHOCOLATE SOUFFLÉ

(1) Melt butter in saucepan; stir in flour; then add milk, stirring constantly. Cook until thickened. (2) Remove from heat; add melted chocolate, sugar and salt, and mix thoroughly. Cool slightly. Add yolks one at a time, beating thoroughly after each addition. Stir in vanilla. (3) Beat egg whites until stiff but not dry, and fold into mixture. (4) Pour into buttered 1½- or 2-quart casserole; place in pan of hot water, and bake in a moderate oven (350 degrees F.) 1 hour or until firm. (5) Serve immediately with whipped cream or a vanilla sauce. Makes 6 servings.

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ALL MEASUREMENTS ARE LEVEL.

STEAMED CHOCOLATE PUDDING

(1) Sift flour with salt, baking powder and soda. (2) Cream shortening; add sugar gradually, and cream until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla and melted chocolate, and beat until blended. (3) Add flour mixture alternately with milk, and mix thoroughly. (4) Turn into greased, round mould about 5½ inches deep and 5 inches across the top, filling ⅔ full. Steam 1½ hours. (5) Serve with whipped cream or soft custard sauce. Makes 6 to 8 servings.

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This folder fits any regular size index file.

CHOCOLATE CREAM PIE

(1) Pour milk in double boiler; drop in chocolate blocks. When chocolate is melted, beat with rotary beater until blended. (2) Combine sugar, flour and salt. Stir into chocolate mixture, and cook until thickened, stirring constantly. Cook 10 minutes. (3) Mix a small amount of hot mixture with beaten egg yolks; stir into remaining hot mixture, and cook 2 minutes longer, continuing the stirring. (4) Add butter and vanilla; cover, and cool. (5) Pour into shell. Cool before cutting. (6) Top with whipped cream. Or top with Meringue: Beat egg whites until fluffy; add 6 tablespoons granulated sugar, and continue beating until stiff but not dry. Bake in moderate oven (350 degrees F.) 15 minutes. Makes 1 (8-inch) pie.

COOKIES

FANCY CHOCOLATE REFRIGERATOR COOKIES

(1) Sift flour with baking powder and salt. (2) Cream shortening; add sugar gradually, and cream until light and fluffy. (3) Beat in eggs. Stir in vanilla. Add flour mixture gradually, and mix thoroughly. Divide dough in two parts. (4) Stir melted chocolate and milk into one part. (5) Wrap both in waxed paper, and chill enough to handle. (6) Shape each part into 2 rolls 1½ inches in diameter. Wrap in waxed paper, and chill. (7) Cut into ⅛-inch slices, and place on ungreased baking sheet. Bake in hot oven (400 degrees F.) for 9 minutes or until brown. Makes about 5 dozen. Dough may be divided and baked as follows: PINWHEELS: Roll ⅓ chocolate and white dough into rectangular sheets 6 × 8 × ⅛ inches. Place chocolate sheet on top of white sheet, and roll as for jelly roll. Wrap in waxed paper, and chill. Slice, and bake as directed. Makes 2 dozen.

HOW TO MAKE HERSHEY’S HOT CHOCOLATE

(1) Place chocolate blocks, sugar, salt and water in the upper part of a double boiler. Place over low heat.

(2) Cook until thick and smooth, stirring constantly. (3) Stir in milk; heat thoroughly; blend. Beat before serving if desired.

(4) To keep hot: cover, and hold over hot water. This prevents “skin,” and helps to develop the flavor. (6 cups.)

CHOCOLATE BASE FOR BEVERAGES

Melt chocolate; cool until lukewarm. Dissolve sugar and salt in water; cool until lukewarm. Beat egg yolks slightly; add syrup and then chocolate, ¼ at a time, beating well after each addition. Add vanilla. Continue beating 1 minute, or until slightly thickened. Use immediately, or pour into jar; cover, and store in refrigerator. Makes 2 cups.

CHOCOLATE MILK SHAKE

Stir one cup cold milk into two tablespoons Chocolate Base. Shake or beat until smooth. Makes one glass.

CHOCOLATE MALTED MILK

Combine malted milk powder and base with ½ the milk; beat until well blended. Add remaining milk and combine. Pour into tall glasses over ice. Makes 4 tall glasses.

FIRST—in favor and flavor

LITHO. IN U. S. A.

Transcriber’s Notes

• Silently corrected a few typos.
• Retained publication information from the printed edition: this eBook is public-domain in the country of publication.
• In the text versions only, text in italics is delimited by _underscores_.