The Project Gutenberg eBook ofRecipes: Hershey's Baking ChocolateThis ebook is for the use of anyone anywhere in the United States and most other parts of the world at no cost and with almost no restrictions whatsoever. You may copy it, give it away or re-use it under the terms of the Project Gutenberg License included with this ebook or online atwww.gutenberg.org. If you are not located in the United States, you will have to check the laws of the country where you are located before using this eBook.Title: Recipes: Hershey's Baking ChocolateCreator: Hershey Chocolate CorporationRelease date: May 10, 2021 [eBook #65303]Most recently updated: October 18, 2024Language: EnglishCredits: Stephen Hutcheson, Lisa Corcoran and the Online Distributed Proofreading Team at https://www.pgdp.net*** START OF THE PROJECT GUTENBERG EBOOK RECIPES: HERSHEY'S BAKING CHOCOLATE ***
This ebook is for the use of anyone anywhere in the United States and most other parts of the world at no cost and with almost no restrictions whatsoever. You may copy it, give it away or re-use it under the terms of the Project Gutenberg License included with this ebook or online atwww.gutenberg.org. If you are not located in the United States, you will have to check the laws of the country where you are located before using this eBook.
Title: Recipes: Hershey's Baking ChocolateCreator: Hershey Chocolate CorporationRelease date: May 10, 2021 [eBook #65303]Most recently updated: October 18, 2024Language: EnglishCredits: Stephen Hutcheson, Lisa Corcoran and the Online Distributed Proofreading Team at https://www.pgdp.net
Title: Recipes: Hershey's Baking Chocolate
Creator: Hershey Chocolate Corporation
Creator: Hershey Chocolate Corporation
Release date: May 10, 2021 [eBook #65303]Most recently updated: October 18, 2024
Language: English
Credits: Stephen Hutcheson, Lisa Corcoran and the Online Distributed Proofreading Team at https://www.pgdp.net
*** START OF THE PROJECT GUTENBERG EBOOK RECIPES: HERSHEY'S BAKING CHOCOLATE ***
RECIPESHERSHEY’SBAKINGCHOCOLATE
Copyright 1941 HERSHEY CHOCOLATE CORP.
½ cup milk2 blocks (2 ounces) HERSHEY’S BAKING CHOCOLATE1½ cups sugar1 teaspoon corn syrup½ teaspoon vanilla1 tablespoon butterDash salt
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.
3 eggs, separated⅔ cup sifted confectioners’ sugar1½ blocks (1½ ounces) HERSHEY’S BAKING CHOCOLATE, melted and cooled¼ teaspoon vanillaDash salt
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.
3 blocks (3 ounces) HERSHEY’S BAKING CHOCOLATE3 cups sugar⅛ teaspoon salt1½ tablespoons light corn syrup1½ cups milk3 tablespoons butter¾ teaspoon vanilla½ cup chopped nut meats (optional)
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.
2 cups sifted cake flour2 teaspoons baking powder½ teaspoon soda½ teaspoon salt⅔ cup shortening1¼ cups sugar1 teaspoon vanilla2 eggs3 blocks (3 ounces) HERSHEY’S BAKING CHOCOLATE, melted1 cup milk
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.
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.
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.
2 cups sifted cake flour2½ teaspoons baking powder½ teaspoon salt⅔ cup shortening1⅓ cups sugar1 teaspoon vanilla3 eggs, separated⅔ cup milk2 blocks (2 ounces) HERSHEY’S BAKING CHOCOLATE, melted
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.
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This folder fits any regular size index file.
3 cups sifted cake flour2½ teaspoons baking powder½ teaspoon soda½ teaspoon salt¾ cup shortening2 cups sugar1¼ teaspoons vanilla3 eggs, separated4½ blocks (4½ ounces) HERSHEY’S BAKING CHOCOLATE, melted1½ cups milk
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.
4 tablespoons butter4 blocks (4 ounces) HERSHEY’S BAKING CHOCOLATE⅓ cup hot milk3 cups sifted confectioners’ sugar1 teaspoon vanilla⅛ teaspoon salt
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.
2 egg whites2¾ cups sifted confectioners’ sugar1 teaspoon vanilla4 teaspoons butter, melted⅛ teaspoon salt2 blocks (2 ounces) HERSHEY’S BAKING CHOCOLATE, melted
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.
1 tablespoon butter1 tablespoon flour½ cup milk2 blocks (2 ounces) HERSHEY’S BAKING CHOCOLATE, melted⅔ cup sugar⅛ teaspoon salt3 eggs, separated½ teaspoon vanilla
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.
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ALL MEASUREMENTS ARE LEVEL.
1½ cups sifted flour¼ teaspoon salt1½ teaspoons baking powder⅛ teaspoon soda¼ cup shortening⅔ cup sugar2 eggs½ teaspoon vanilla2½ blocks (2½ ounces) HERSHEY’S BAKING CHOCOLATE, melted⅔ cup milk
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.
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This folder fits any regular size index file.
2½ cups milk3 blocks (3 ounces) HERSHEY’S BAKING CHOCOLATE1 cup sugar5 tablespoons flour½ teaspoon salt3 egg yolks, beaten slightly2 tablespoons butter1 teaspoon vanilla8-inch baked pie shell, cooled½ cup heavy cream, whipped
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.
3 cups sifted flour2 teaspoons baking powder½ teaspoon salt1 cup sugar1 cup shortening2 eggs1½ teaspoons vanilla1½ blocks (1½ ounces) HERSHEY’S BAKING CHOCOLATE, melted1 tablespoon milk
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.
1½ or 2 blocks (1½ or 2 ounces) HERSHEY’S BAKING CHOCOLATE4 or 6 tablespoons sugarDash of salt½ cup water3½ cups milk
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
(1) Place chocolate blocks, sugar, salt and water in the upper part of a double boiler. Place over low heat.
(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.
(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.)
(4) To keep hot: cover, and hold over hot water. This prevents “skin,” and helps to develop the flavor. (6 cups.)
5 blocks (5 ounces) HERSHEY’S BAKING CHOCOLATE1 cup granulated sugar⅔ cup hot water2 egg yolksDash of salt1 teaspoon vanilla
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.
Stir one cup cold milk into two tablespoons Chocolate Base. Shake or beat until smooth. Makes one glass.
½ cup malted milk powder½ cup Chocolate Base4 cups cold 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.
FIRST—in favor and flavor
FIRST—in favor and flavor
New StylePANTRY PACKAGEHERSHEY’SREG. U.S. PAT. OFF.BakingCHOCOLATEUNSWEETENED½ POUND8 ONE OUNCE PIECESHERSHEY CHOCOLATE CORPORATION, HERSHEY, PA.
New StylePANTRY PACKAGEHERSHEY’SREG. U.S. PAT. OFF.BakingCHOCOLATEUNSWEETENED½ POUND8 ONE OUNCE PIECESHERSHEY CHOCOLATE CORPORATION, HERSHEY, PA.
New StylePANTRY PACKAGE
HERSHEY’SREG. U.S. PAT. OFF.BakingCHOCOLATEUNSWEETENED
½ POUND8 ONE OUNCE PIECESHERSHEY CHOCOLATE CORPORATION, HERSHEY, PA.
LITHO. IN U. S. A.