Celebrities Favorite's Weird Candy Trivia. Growing Candy.
This is not a reproduction, this is the real deal. I will share some of the recipe from this pamphlet to serve as a temptation for purchasing the pamphlet. Once the booklet has been purchased, all recipes and other snippets from the booklet will be taken off.
Below are the front and back photos of the booklet. 32 pages, not counting the cover.
Vintage Recipe Books
Coconut Cook Book
Vintage Molasses Booklet
Old Pillsbury Booklets.
Hospitality in a "JIFFY" Mixes.
Good Cookies - Plain n Fancy.
1930's Metropolitan Cook Book.
Now you can recreate that moment in time, delighting your family with tasty Hershey's desserts.
If you need more information on the booklets condition, please send email to starlina @ bright.net (put the words together when you send the email - I am trying to keep the spam down.)
Pamphlet price 45.00 includes shipping.
Read "Santa and the Magic Key", plus recipes for your holidays. A story by Robin Wallace.
Read "Easter and Where NOT to Hide Eggs" Memories of Easters past and a few vintage recipes.
Logan's Halloween Story -The original story won first place in sixth-eighth grade division of Southeastern Middle School, 2005 by Logan Lyon.
Food and Genealogy. A story By Robin L. Wallace. Our lives, our families, our very history's are defined by the foods we eat.
Family Reunion Recipes.
"The Fourth of July and Other Disasters"
(With Apologies to Jean Shepherd)
By Robin L. Wallace
A short story by Suellen Fry. Memories of my father and his version of Kickapoojoyjuice.
Memorial Day Recipes - "For me, Memorial Day was the day when we went out where relatives were buried in the tiny, local cemeteries and thoroughly cleaned up each gravesite, carrying away branches that may have fallen in the winter.................."
Grandma Irwin's Story of Courage and Swit Tater Biskits Recipe
Home Remedies Medicines Recipes From Olden Times.
Thanksgiving Day recipes and story from the past.
College Foods and Other Mistakes I Have Eaten.
Let us begin:
The Introduction reads:
When the question of what to serve the bridge club or family arises, you will make no mistake to choose chocolate for it ranks first as a flavor with virtually everyone.
In this book you will find carefully tested recipes for your favorite chocolate and cocoa dishes, and many others you have never tried. As you make them in your kitchen, you'll like the easy-to-prepare recipes with HERSHEY'S BREAKFAST COCOA, and the rich, mellow flavor derived from HERSHEY'S BAKING CHOCOLATE.
Furthermore, when you want real cooking adventure, try the interesting new cookies you can make with HERSHEY'S BITTER-SWEET CHOCOLATE, and the desserts, beverages and other delicacies you can prepare with HERSHEY'S MILK CHOCOLATE BARS, and HERSHEY'S SYRUP.
We know you will like these recipes, and we hope they will find a place in your daily and entertaining menus.
The above was taken from the booklet. There was more, but I have to stop somewhere. It was written by the Home Economics Department of the Hershey Chocolate Corporation
1940's graphic are on many pages of the booklet, but the recipes are the best part and there are many.
Below are but a few.........
The first section deals with - CAKES, FROSTINGS AND CANDIES.
The recipes are as follows:
SPECIAL COCOA CAKE
EVERYDAY CHOCOLATE LAYER CAKE
RICH DEVIL'S FOOD CAKE
2 cups sifted cake flour
1 teaspoon soda
1/2 teaspoon salt
1 1/4 cups shortening
1 cup brown sugar, firmly packed
1/3 cup granulated sugar
3/4 cup HERSHEY'S BREAKFAST COCOA
1 teaspoon vanilla
3 eggs
2/3 cups sour milk
(1) Sift four once, then measure and mix with soda and sale; sift twice. (2) Cream shortening until softened; add sugars gradually, beating thoroughly after each addition. Cream in cocoa, adding a small amount at a time, blending well after each addition. (3) Beat in vanilla, then eggs one at a time, beating until light and fluffy after each. Add flour mixture alternately with sour milk, beating until smooth after each addition. (4) Turn into 2 greased deep (9-inch) layer cake pans. Bake in moderate oven (350 degree F.) about 30 minutes.
MARBLE LOAF CAKE
SOUR CREAM COCOA CUP CAKES
SIMPLE COCOA CAKE
PARTY CHOCOLATE CAKE
QUICK COCOA CAKE
DARK COCOA CAKE
BITTTER-SWEET JEWEL CAKE
8 blocks (8 ounces) HERSHEY'S BITTER-SWEET CHOCOLATE
2 cups sifted all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup shortening
1 cup sugar
1/4 teaspoon vanilla
1/8 teaspoon almond extract
3 egg whites
2/3 cup milk
(1) Cut Bitter-Sweet Chocolate in pieces as marked. (2) Sift flour once, then measure and mix with baking powder and salt;' sift twice. (3) Cream shortening until softened; add sugar gradually, beating thoroughly after each addition. (4) Beat in flavorings, then egg whites, one at a time, beating until light and fluffy after each. Add flour alternately with milk, beating until smooth after each addition. (5) Stir chocolate into cake batter. (6) Turn into greased (9-inch) paper lined square pan. Bake in moderate oven (350 degrees F.) about 50 minutes.
CREOLE PEPPERMINT ROLLS
QUICK CHOCOLATE FROSTING
QUICK COCOA FROSTING
COCOA FUDGE
2/3 cup HERSHEY'S BREAKFAST COCOA
3 cup sugar
1/8 teaspoon sale
1 1/2 tablespoons light corn syrup
1 1/2 cups milk
4 1/2 tablespoons butter
3/4 teaspoon vanilla
1/2 cup chopped nut meats
(1) Combine cocoa with sugar, salt and syrup. (2) Stir in milk; bring to 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 x 8 x 2 inches. (6) Cut into 1 1/2 -inch squares when cold. Makes 24 square.
CHOCOLATE FUDGE
FUDGE FROSTING
DIVINITY FROSTING
MILK CHOCOLATE FROSTING
SPICY FRUIT FILLING
UNCOOKED COCOA FROSTING
UNCOOKED FONDANT CANDY
Next are the COOKIES
ALMOND COCOA DROPS
FRUIT DROP COOKIES
COCOA MERINGUES
CHOCOLATE BITTER-SWEET COOKIES
CRISP COCOA REFRIGERATOR COOKIES
SOUR CREAM COCOA COOKIES
1 1/2 cups sifted flour
1/3 cup HERSHEY'S BREAKFAST COCOA
1/2 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon soda
2/3 cup shortening
1 cup sugar
2 eggs
1 teaspoon vanilla
1/2 cup chopped walnut meats
1/2 cup sour cream
(1) sift four with cocoa, salt, baking powder and soda. (2) Cream shortening; add sugar gradually and cream until light and fluffy. (3) Beat in eggs. Stir in vanilla and nut meats. Add flour mixture alternately with cream, and mix thoroughly. () Drop by spoonfuls on greased baking sheet. Bake in a moderately hot oven (375 degrees F.) about 10 minutes. makes about 4 dozen.
COCOA FRUIT SQUARES
FANCY CHOCOLATE REFRIGERATOR COOKIES
Page 18 and 19 contain HERSHEY'S CHOCOLATE AND COCOA PRODUCTS, complete with 1940's lithographs of packaging.
The next section deals with
BEVERAGES
HOW TO MAKE HERSHEY'S HOT COCOA - recipes are as follows:
ICED COCOA
COCOA BASE FOR BEVERAGES
CHOCOLATE HIGHBALL
HOW TO MAKE HERSHEY'S HOT CHOCOLATE - recipes are as follows:
ICED CHOCOLATE
CHOCOLATE BASE FOR BEVERAGES
CHOCOLATE MILK SHAKE
HOT COCOA OR CHOCOLATE FOR ENTERTAINING
HOT SPICED CHOCOLATE BEVERAGE
CHOCOLATE STRAWBERRY FLOAT
CHOCOLATE MALTED MILK
We begin with COCOA CHIFFON PIE
CHOCOLATE SOUFFLÉ
COCOA CUSTARD
STEAMED CHOCOLATE PUDDING
CHOCOLATE CREAM PIE
CHOCOLATE ICE CREAM
CHIPPED CHOCOLATE ICE CREAM
CHOCOLATE MOUSSE
COCOA-MINT ICE CREAM
BITTER-SWEET HARD SAUCE
FOAMY CHOCOLATE SAUCE
HOT FUDGE SAUCE
COCOA SAUCE OR SYRUP
MILK CHOCOLATE WHIPPED CREAM SAUCE
MILK CHOCOLATE SAUCE
Next we have a section for younger baker in your family - great recipes to make a memory with...............
RECIPES FOR THE JUNIORS
MARY'S COCOA BIRTHDAY CAKE
COCOA FROSTING FOR MARY'S CAKE
CHOCOLATE BROWNIES
Finally a section on:
HOW TO COOK WITH HERSHEY'S BREAKFAST COCOA, BAKING CHOCOLATE, SYRUP, BITTER-SWEET, AND OTHER PRODUCTS.
Is it necessary to cut up or grate HERSHEY'S BAKING CHOCOLATE before melting? No, Hershey's chocolate melts easily and quickly. Just drop blocks in pan, without cutting or grating, and let them melt. to melt chocolate in milk, or milk mixtures such as fudge, heat milk slighty, then drop in chocolate blocks, and stir occasionally to make sure chocolate does not drop to bottom of pan and stick. When melted, give the mixture two or three beats with a rotary beater to blend. (A rubber scraper will help to remove chocolate from pan, and also make dishwashing easier.)
Is it really necessary to "bother to melt chocolate in a pan over hot water"?
Want the answer, buy the book!
How can one prevent cocoa mixtures from lumping?
Buy the book and find the answer.
How can curdling, which occurs occasionally when melted chocolate or cocoa combinations are added to mixtures such as custard, ice creams, etc., be avoided?
Buy the book and find the answer!
Can cocoa be used in place of chocolate in recipes?
Do any special rules need to be followed in cooking with Hershey's Bitter-Sweet Chocolate, Plain Milk Chocolate, and almond Bars?
Is Hershey's Bitter-Sweet Chocolate is especially adaptable for some of the new type of recipes?
What are the uses for Hershey's Syrup?
BUY THE BOOK AND YOU WILL FIND OUT!
It starts with 'The Art of Cake Making', followed by 'Cake Baking Time-Table' then 'Oven Temperatures Used in Baking' and finally 'General Hints on Cake Making'.
Following recipes are all Chocolate:
Cream Pie
Ice-Box Dessert
Spice Sticks
Refrigerator Cookies
Walnut Wheels
Fruit Cookies
Cocoanut Squares
Nut Sticks
Brownies
Nut Bars
Cocoanut Macaroons
Hermits
Toasted Sandwiches
Maple Fudge
Walnut Marshmallow Fudge
Old Fashioned Fudge
caramels
Log Cabin rolls
Peppermint Roll
Ice Cream
Individual Ice-Box Cakes
Cocoanut Patties
Souffle
Pudding
Amlond Bar Chocolate Sauce
Syrup Mousse
Marshmallow Mousse
Cream Fudge Sauce
Hard Sauce
Hot Sundae Sauce
Creamy Butter Frosting
Marshmallow Frosting
Butter Frosting
Frosted Shake
Malted Milk
Egg Milk Shake
Royal Hot Sauce
Cornstarch Pudding
Mocha Cocoa Frosting
Busy Day Cocoa Frosting
Split Second Chocolate Frosting
Everready Chocolate Frosting
Cream Peppermint Frosting
More Recipes -
Recipes are as follows:
Hershey's Special Cake
Chocolate Gingerbread Swuare
Chocolate Graham Cracker Cake
Cholate Iceberg Cake
Chocolate Fudge Cake
Chocolate Nougat Cake
Chocolate Shadow Cake
Devil's Delight Shortcake
Yellow Layer Cake
Mocha Devil's Food Cake
Devil's Food Cake
Chocolate Fudge Cake
Chocolate Bavarian Cream
Chocolate Sponge Square
Chocolate Chiffon Pie
Angel Chocolate Pie Dessert
Cocoa Fudge
Hot Cocoa
Quantity Hot Cocoa
Cocoa Fudge Sauce
Snowcap Frosting
Small booklet is 15.00 - includes shipping.
From 1936
Recipes are as follows all chocolate: Egg Milk Shake, Frosted Chocolate, Butter Icing, Cold Float, Hot Nut Sauce, Hard Sauce, Caramel Sauce, Baked Custard, Pie Filling, Fudge, Creams, Seafoam, Ice Cream for Crank Freezer, Ice Cream for Automatic Refrigerator, Marshmallow Ice Cream and Brownies.