RECIPES
                               HERSHEY’S
                                 BAKING
                               CHOCOLATE


                 Copyright 1941 HERSHEY CHOCOLATE CORP.




                                 SAUCES


HOT FUDGE SAUCE

  ½ cup milk
  2 blocks (2 ounces) HERSHEY’S BAKING CHOCOLATE
  1½ cups sugar
  1 teaspoon corn syrup
  ½ teaspoon vanilla
  1 tablespoon butter
  Dash salt

(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

  3 eggs, separated
  ⅔ cup sifted confectioners’ sugar
  1½ blocks (1½ ounces) HERSHEY’S BAKING CHOCOLATE, melted and cooled
  ¼ teaspoon vanilla
  Dash salt

(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

  3 blocks (3 ounces) HERSHEY’S BAKING CHOCOLATE
  3 cups sugar
  ⅛ teaspoon salt
  1½ tablespoons light corn syrup
  1½ cups milk
  3 tablespoons butter
  ¾ teaspoon vanilla
  ½ cup chopped nut meats (optional)

(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

  2 cups sifted cake flour
  2 teaspoons baking powder
  ½ teaspoon soda
  ½ teaspoon salt
  ⅔ cup shortening
  1¼ cups sugar
  1 teaspoon vanilla
  2 eggs
  3 blocks (3 ounces) HERSHEY’S BAKING CHOCOLATE, melted
  1 cup milk

(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.

    [Illustration: 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

  2 cups sifted cake flour
  2½ teaspoons baking powder
  ½ teaspoon salt
  ⅔ cup shortening
  1⅓ cups sugar
  1 teaspoon vanilla
  3 eggs, separated
  ⅔ cup milk
  2 blocks (2 ounces) HERSHEY’S BAKING CHOCOLATE, melted

(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.

                                   •

_This folder fits any regular size index file._


PARTY CHOCOLATE CAKE

  3 cups sifted cake flour
  2½ teaspoons baking powder
  ½ teaspoon soda
  ½ teaspoon salt
  ¾ cup shortening
  2 cups sugar
  1¼ teaspoons vanilla
  3 eggs, separated
  4½ blocks (4½ ounces) HERSHEY’S BAKING CHOCOLATE, melted
  1½ cups milk

(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

  4 tablespoons butter
  4 blocks (4 ounces) HERSHEY’S BAKING CHOCOLATE
  ⅓ cup hot milk
  3 cups sifted confectioners’ sugar
  1 teaspoon vanilla
  ⅛ teaspoon salt

(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

  2 egg whites
  2¾ cups sifted confectioners’ sugar
  1 teaspoon vanilla
  4 teaspoons butter, melted
  ⅛ teaspoon salt
  2 blocks (2 ounces) HERSHEY’S BAKING CHOCOLATE, melted

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 tablespoon butter
  1 tablespoon flour
  ½ cup milk
  2 blocks (2 ounces) HERSHEY’S BAKING CHOCOLATE, melted
  ⅔ cup sugar
  ⅛ teaspoon salt
  3 eggs, separated
  ½ teaspoon vanilla

(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.

                                   •

ALL MEASUREMENTS ARE LEVEL.


STEAMED CHOCOLATE PUDDING

  1½ cups sifted flour
  ¼ teaspoon salt
  1½ teaspoons baking powder
  ⅛ teaspoon soda
  ¼ cup shortening
  ⅔ cup sugar
  2 eggs
  ½ teaspoon vanilla
  2½ blocks (2½ ounces) HERSHEY’S BAKING CHOCOLATE, melted
  ⅔ cup milk

(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.

                                   •

_This folder fits any regular size index file._


CHOCOLATE CREAM PIE

  2½ cups milk
  3 blocks (3 ounces) HERSHEY’S BAKING CHOCOLATE
  1 cup sugar
  5 tablespoons flour
  ½ teaspoon salt
  3 egg yolks, beaten slightly
  2 tablespoons butter
  1 teaspoon vanilla
  8-inch baked pie shell, cooled
  ½ cup heavy cream, whipped

(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

  3 cups sifted flour
  2 teaspoons baking powder
  ½ teaspoon salt
  1 cup sugar
  1 cup shortening
  2 eggs
  1½ teaspoons vanilla
  1½ blocks (1½ ounces) HERSHEY’S BAKING CHOCOLATE, melted
  1 tablespoon milk

(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

  1½ or 2 blocks (1½ or 2 ounces) HERSHEY’S BAKING CHOCOLATE
  4 or 6 tablespoons sugar
  Dash of salt
  ½ cup water
  3½ cups milk

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

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

    [Illustration: (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

  5 blocks (5 ounces) HERSHEY’S BAKING CHOCOLATE
  1 cup granulated sugar
  ⅔ cup hot water
  2 egg yolks
  Dash of salt
  1 teaspoon vanilla

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

  ½ cup malted milk powder
  ½ cup Chocolate Base
  4 cups cold 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.

    [Illustration: FIRST—_in favor and flavor_]




                       _New Style_ PANTRY PACKAGE

                               HERSHEY’S
                          REG. U.S. PAT. OFF.
                                _Baking_
                               CHOCOLATE
                              UNSWEETENED


                                ½ POUND
                           8 ONE OUNCE PIECES
              HERSHEY CHOCOLATE CORPORATION, HERSHEY, PA.

                                                      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_.