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I finally found another vintage 1940's Hershey's Recipe booklet.  It is in much better condition then the last one.  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.

Home. Angels or Devils. Apple Recipes Barbeques Beef Dinners and Steaks Breads, Muffins, and Rolls. Cake Recipes. Candy. Casserole Dishes Carry In Dishes Chili Recipes Chow Mein Cobbler & Crisp Recipes Cookies. Dips and Party Mix Recipes Fish, Shrimps, & other Swimmers Fudge Family Reunion Recipes Genealogy and Recipes Gravy - Gravies Helpful Hints Italian Ice Cream Recipes Jams, Jellies, Marmalades Lunch Box Sandwich Spreads Marshmallows Mexican Pancakes, Hotcakes, BuckWheats and Syrups Pickles and Picklers Pies From Scratch. Pizza Pies Popcorn Recipes Porkchops, Piggies, and other Oinkers Potato, Potatoes Pudding Salad Recipes. Sandwich Recipes Sauces, Condiments Sauerkraut Scary Recipes Soups and Chowders Uncategorized Unusual Recipes Vegetable Bin Vintage Recipe Books Coconut Recipe Booklet - 1948 Vintage Molasses Booklet Other Booklets Vintage Pillsbury Pamphlets Old Calumet Recipes

Photos of the booklet.  You can see the condition and age from these.  If you need more information, 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.

As a piece of recipe history, this book is interesting. The writing is humorous by today’s standards. The booklet goes on to say....... "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." 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 recipe was Special Cocoa Cake, followed by Everyday Chocolate Layer Cake and then Rich Devil's Good 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 cups Hershey's Breakfast Cocoa 1 teaspoon vanilla 3 eggs 2/3 cup sour milk Sift flour once, then measure and mix with soda and sale; sift twice.  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.  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.  Turn into 2 greased deep (9 inch) layer cake pans.  Bake in moderate oven (350 degree F.) about 30 minutes. Now, don't you want the other two recipes? Next we have a Marble Loaf Cake recipe listed and then, Sour Cream Cocoa Cup Cakes 1 1/2 cups sifted cake flour 1/2 cup Hershey's Breakfast Cocoa 1 teaspoon baking powder 1/2 teaspoon soda 1/4 teaspoon salt 1/3 cup shortening 1 1/4 cups sugar 1/2 teaspoon vanilla 2 eggs 2/3 cups thick sour cream Sift flour once, then measure and mix with cocoa, baking powder, soda and salt; sift twice.  Cream shortening until softened; add sugar gradually, beating thoroughly.  Beat in vanilla, then eggs, one at a time, beating until light and fluffy.  Beat in flour alternately with sour cream  Bake in greased cup cake pans in moderate oven (350 degrees F.) 25 minutes.  Makes 12 cup cakes.

Read, "The Story of the Missing Cookie Jar" by PenVampyre.  A delightful little Christmas story with mouthwatering  recipes for the most wonderful time of the year!     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.

Followed by recipes for Simple Cocoa Cake and Party Chocolate Cake.  Interestingly here, Hershey's has offered a suggested Luncheon Menu.   For the Simple Cocoa Cake, they suggest: Tomato Celery Bouillon Casserole of Tuna Fish with Olives Buttered Peas Hot Rolls Cole Slaw Simple Cocoa Cake Fruit Compote Hot Cocoa For the Party Chocolate Cake, they suggest a Buffet Supper Menu of: Escalloped Chicken with Almonds Baked Ham French Fried Potatoes Hot Buttered Rolls Mixed Vegetable Salad Spiced Peach Preserves Party Chocolate Cake Sherbet Hot Chocolate Wow!  What a way to stay slim.  How did they do it way back then?

The next recipe is for Quick Cocoa Cake followed by: Dark Cocoa Cake 2 cups sifted cake flour 1 1/2 teaspoons baking powder 1/2 teaspoon soda 1/4 teaspoon salt 2/3 cup shortening 1 1/4 cups brown sugar, firmly packed 2/3 cup Hershey's Breakfast Cocoa 1 teaspoon vanilla 2 eggs 1 cup milk Sift flour once, then measure and mix with baking powder, soda and salt' sift twice.  Cream shortening until softened; add sugar gradually, beating thoroughly after each addition.  Cream in cocoa, adding a small amount at a time, blending well after each.  Beat in vanilla, then eggs, one at a time.  Add flour mixture alternately with milk, beating until smooth after each addition.  Turn into 2 greased (8-inch( layer cake pans.  Bake in moderate oven (350 degrees F.) about 25 minutes. The next recipe is Bitter Sweet Jewel Cake, followed by a vintage recipe for Creole Peppermint Rolls, Quick Chocolate Frosting, Quick Cocoa Frosting and Cocoa Fudge 1/3 cup Hershey's Breakfast Cocoa 3 cups sugar 1/8 teaspoon salt 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 Combine cocoa with sugar, salt and syrup.  Stir in milk' bring to boil, stirring frequently.  Coo 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.  Remove from heat; drop in butter.  Cool to lukewarm (110 degrees F.) add vanilla, and beat until mixture thickens and loses its shiny appearance.  Turn into a buttered pan 8 x 8 x 2 inches.  Cut into 1 1/2 inch squares when cold.  Makes 24 squares. Chocolate Fudge: Use 3 blocks (3 ounces) Hershey's Baking Chocolate in place of cocoa and only 3 tablespoons butter in above recipe.  Heat milk, then drop in chocolate blocks.  When melted, stir to mix with milk, and add sugar, salt and syrup.  Bring to a boil, stirring frequently.  Proceed as directed.

After the fudge recipe, Hershey's follows with Fudge Frosting Divinity Frosting Milk Chocolate Frosting Spicy Fruit Filling Uncooked Cocoa Frosting and last but not least..... Uncooked Fondant Candy Now we are on to the Chocolate Cookie Recipes!  I know you want this pamphlet now............... First up is Almond Cocoa Drops, followed by a recipe for Fruit Drop Cookies and Cocoa Meringues, then we have.............. Chocolate Bitter Sweet Cookies 1 cup sifted four 1 teaspoon baking powder 1/8 teaspoon salt 1/2 cup shortening 1/2 cup brown sugar, firmly packed 1/4 cup granulated sugar 1 egg 1/2 cup broken walnut meats 8 block (8 ounces) Hershey's Bitter-Sweet Chocolate Sift flour with baking powder and salt.   Cream shortening; add sugars gradually, and mix thoroughly.  Cut blocks of chocolate into pieces as marked.  Add chocolate pieces, and stir just enough to blend with dough.  Drop by small spoonfuls on greased baking sheet; bake in moderate oven (350 degrees F.) about 10 minutes.  Makes about 4 dozen.  Milk Chocolate Cookies; 1 large bar (cut up) Hershey's Milk Chocolate may be used in place of the Bitter Sweet Chocolate in the above recipe.  Proceed as directed. and Crisp Cocoa Refrigerator Cookies 2 cups sifted flour 1/3 cup Hershey's Breakfast Cocoa 1 teaspoon baking powder 1 4 teaspoon salt 2/3 cup shortening 1 cup sugar 1 egg 1/2 teaspoon vanilla 3 tablespoons milk Sift flour with cocoa, baking powder and slat.  Cream shortening' add sugar gradually and cream until light and fluffy.  Beat in egg. Stir in vanilla and milk.  Add flour mixture gradually, and mix thoroughly.  Shape into 2 rolls, 1 1/2 inches in diameter; wrap in waxed paper.  Chill in refrigerator 5 to 6 hours or overnight.  Cut in slices 1/8 inch thick, and place on greased baking sheet.  Bake in a moderate oven (350 degrees F.) 15 minutes.  Makes about 6 dozen. Sour Cream Cocoa Cookies - cocoa Fruit Squares - Fancy Chocolate Refrigerator Cookies (which I must say are so cool looking.  Sorta a black and white roll cookie. Love these cookies.  By the way, we are only on page 15 now...........Lots of vintage chocolate recipes to go.  Page 16 and 17 have graphic pictures of Hershey's products at the time and a sale pitch for their products.  Goes something like this......... First the add is for Hershey's Baking Chocolate, followed by the Hershey's Milk Chocolate, Hershey's Breakfast Cocoa and finally............my personal favorite - "Hershey's Syrup is always ready for instant use.  Its rich color and creamy, smooth consistency make it the perfect sauce of puddings, custards, and ice creams.  It is an excellent topping for many desserts.  Hershey's Syrup combines ideally with cold milk, and thus it is readily convenient to prepare all forms of frosted chocolate, milk shakes, and similar chilled refreshing beverages. It will be a continuous favorite for everyday or entertaining purposes.  The syrup may be purchased in two sizes; 51/2-ounce or 16- ounce tins."

The next section, starting on page 18 is full of beverages made with chocolate.  They have listed: Iced Cocoa Cocoa Base for Beverages Chocolate Highball Ice Chocolate Chocolate Base For Beverages Chocolate Milk Shake Hot Cocoa or Chocolate For Entertaining Hot Spiced Chocolate Beverage Chocolate Strawberry Float Chocolate Malted Milk   and, finally they start the desserts..................... Desserts and Sauces First one up is: Cocoa Chiffon Pie 1 tablespoon gelatin 2 tablespoons cold water 1/3 cup Hershey's Breakfast Cocoa 2/3 cup milk 4 eggs, separated Dash salt 2/3 cup sugar 1/2 teaspoon vanilla 8-inch baked pie shell 1/2 cup heavy cream, whipped Soften gelatine in cold water.  Place cocoa in top part of double boiler; stir in milk.  Cook over boiling water for 2 minutes.  Beat yolks; stir in salt, and half the sugar.  Mix in a little of the hot liquid, then stir into remaining hot liquid in double boiler, and cook until thickened, continuing to stir.  Remove from heat; add softened gelatine, and stir until dissolved, then add vanilla.  Cover, (see page 31 (3) and cool. Beat egg whites until almost stiff; add remaining sugar gradually, and continue to beat until stiff.  When chocolate mixture begins to thicken, fold in whites.  Turn into pie shell, and place in refrigerator until firm.  Serve topped with whipped cream.  Makes 1 (8-inch) pie or 6 servings. Suggestions: For a richer filling, fold the whipped cream into the gelatin mixture before turning into pie shell.  This filling may also be served as a pudding. Pour into wet mold, and place in refrigerator until firm.. Serve with finely chopped nut meats or toasted shredded almonds. Desserts and Sauces A Chocolate Soufflé is next and then a recipe for Coco Custard 1/3 cup Hershey's Breakfast Coca 3/4 cup sugar 1/8 teaspoon salt 4 eggs, slightly beaten 1 quart milk 1 teaspoon vanilla Mix cocoa with sugar and salt; stir into eggs, and mix thoroughly.  Stir in cold milk and vanilla.  Pour into greased individual custard cups.  Set cups in pan of hot water, and bake in moderate oven (350 degrees F.) 30 minutes, or until firm.  Makes 6 to 8 individual custards.  Suggestion: Make up a plain soft custard recipe.  Cut or grate several blocks Hershey's Bitter-Sweet Chocolate; fold pieces into custard when slightly cooled. Next recipes are for: Steamed Chocolate Pudding Chocolate Cream Pie Chocolate Ice Cream (using a hand freezer) 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 Recipes for the Juniors Mary's Cocoa Birthday Cake 2 cups sifted flour 2 teaspoons baking powder 1/4 teaspoon soda 1/2 cup Hershey's Breakfast Cocoa 1/2 teaspoon salt 1/2 cup shortening 1 cup sugar 1 teaspoon vanilla 2 eggs 1 cup milk Sift flour once, then measure, and mix with baking powder, soda, cocoa and salt.  Sift twice more.  Cream shortening until softened.  Add sugar 1/3 at a time, beating thoroughly after each addition.  Beat in vanilla, then eggs one at a time.  Add flour mixture alternately with milk, beating until smooth after each addition.  Pour into 2 greased (8-inch) layer cake pans.  Bake in a moderate oven (350 degrees F.) about 30 minutes.  Cool before frosting. The last recipe in the booklet are: Cocoa Frosting for Mary's Cake and Chocolate Brownies Who's up for a really nice vintage brownie recipe?

The little Hershey's pamphlet ends with a "How to Cook" section, that goes something like this..... "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 slightly, 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 tow 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"?  Yes, for chocolate scorches easily.  Also low heat is advisable for melting because chocolate actually loses flavor over high heat, and the cocoa butter separates leaving an oily coating around a curdled looking mass.  So scorching alone cannot be depended upon to indicate overheating; it's best to play safe and melt chocolate in the upper part of a double boiler, in a small bowl on the top of the tea kettle, or any other improvised arrangement you may have, and remove it from the heat as soon as it is melted.  Then not only the danger of overheating is eliminated, but careful supervision is no longer necessary. Why does a heavy brown "skin" sometimes form on the top of hot cocoa or hot chocolate?  The mil, not chocolate or cocoa, is responsible for the "skin". A coating forms when milk alone is heated, but it is even more noticeable here because some of the chocolate mixes with the mil.  To prevent it, use low even heat during cooking, and do not boil at the end of cooking period.  Also, it will help to beat or whip the beverage after cooking.  Then, if the beverage is to be held for some time, keep it over hot water, and cover it. How can one prevent cocoa mixture from lumping?  Always mix cocoa first with sugar, salt, ect., or a cold liquid before adding hot liquid or cooking.  Then cook over low heat, and stir constantly.  As the mixture becomes smooth, the heat may be increased slightly, but the stirring constantly.  If cocoa is added to a hot mixture, combine well first with a little cold liquid.  (Not unlike making flour gravy, is it?) In baking, sift cocoa with the flour, baking powder and other dry ingredients, or cream it gradually into the shortening and sugar mixture." The piece goes on to discuss curdling, switching cocoa in place of chocolate, special rules, bitter sweet chocolate, milk bars, almond bars, and uses for Hershey's Syrup. Bake, swirl, and create just like your mom did with these original Hershey's Chocolate Recipes from the 1940's.  If you want it, you gotta buy it.........................

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