Recipes

DESSERTS

Reading edition

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.