COOKIES
Reading edition
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.
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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
(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
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.
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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.