Copyright 1941 HERSHEY CHOCOLATE CORP....

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 w

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 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

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

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 wi

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

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 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.

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,

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,

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

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

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.)...

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 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 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....