Delicious Recipes: Including Toll House Chocolate Cookies

DELICIOUS RECIPES including Toll House CHOCOLATE COOKIES

N ESTLÉ’s SEMI-SWEET CHOCOLATE (Yellow Label) Be sure to use ... 7 oz. ECONOMY SIZE Nestlé’ s SEMI-SWEET CHOCOLATE PETER CAILLER KOHLER SWISS CHOCOLATES CO INC FULTON, N. Y. At your grocer’s or favorite candy counter...

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The Story of the Famous Toll House Cookies

In New England, on the outskirts of Whitman, Massachusetts, stands a lovely old Cape Cod house. Back in the early 1700’s it was used as a toll house where passengers changed their horses, dined, and paid their toll charges. THE TOLL HOUSE AT WHITMAN, MASS. It was here in 1930 that Ruth Wakefield, a well-known dietician and lecturer, started her now famous inn, calling it “The Toll House,” where old-fashioned favorites and new recipes are carefully prepared and served in a modern atmosphere. Amon

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Toll House CHOCOLATE COOKIES[1]

Cream 1 cup butter, add ¾ cup brown sugar ¾ cup granulated sugar and 2 eggs beaten whole. Dissolve 1 tsp. soda in 1 tsp. hot water, and mix alternately with 2¼ cups flour sifted with 1 tsp. salt. Lastly add 1 cup chopped nuts and 2 Economy size bars (7 oz. ea.) Nestlé’s Semi-Sweet Chocolate which have been cut in pieces the size of a pea. Flavor with 1 tsp. vanilla and drop by half teaspoons on a greased cookie sheet. Bake 10 to 12 minutes in 375° F. oven. Makes 100 cookies. 2 Economy size bars

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BISHOP’S CAKE

1½ cups sifted all-purpose flour 1½ teaspoons baking powder ¼ teaspoon salt 3 eggs, well-beaten 1 cup granulated sugar 1 Economy Size Bar (7 oz.) Nestlé’s Semi-Sweet Chocolate 2 cups coarsely chopped walnut meats 1 cup coarsely cut-up dates 1 cup halved candied cherries Cut chocolate into pieces the size of a pea. Sift the dry ingredients together three times. Add the sugar to the well-beaten eggs, and beat again. Add the chocolate, nuts, dates and cherries to the flour mixture. Then fold this i

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CHOCOLATE DATE NUT CAKE

¼ cup butter 1 cup sugar 2 eggs, beaten 1 Economy Size Bar (7 oz.) Nestlé’s Semi-Sweet Chocolate 2½ cups sifted all-purpose flour 3 teaspoons baking powder ¼ teaspoon salt 1 teaspoon cinnamon ½ teaspoon nutmeg ¾ cup milk 1 teaspoon vanilla 1 cup chopped dates ½ cup chopped walnuts 1 teaspoon vanilla 1 cup chopped dates ½ cup chopped walnuts Melt chocolate in double boiler. Cream butter and sugar. Add eggs and melted chocolate, mix thoroughly. Sift together flour, salt, baking powder and spices t

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CHOCOLATE MARBLE CAKE

1 Economy Size Bar (7 oz.) Nestlé’s Semi-Sweet Chocolate ½ cup butter 1 cup sugar 2 eggs well beaten 2 cups sifted cake flour 3 teaspoons baking powder ½ teaspoon salt ¾ cup milk 1 teaspoon vanilla grated rind of one orange Melt chocolate in double boiler. Cream together butter and sugar. Add eggs, beat well. Sift flour, salt and baking powder three times. Add flour mixture alternately with milk. Mix after each addition. Add vanilla. Divide batter in half. To one half, add grated rind; to other

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STANDARD ONE-EGG CAKE

1½ cups sifted all-purpose flour 2½ teaspoons baking powder ½ teaspoon salt ⅓ cup butter ⅔ cup sugar 1 egg ½ cup milk ¾ teaspoon vanilla Sift flour with baking powder and salt three times. Cream butter, add sugar gradually, beat. Add beaten egg. Add dry ingredients alternately with milk. Beat. Add vanilla. Bake at 350° F. for 30 minutes....

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ECONOMY DEVIL’S FOOD CAKE

⅓ cup butter ¾ cup sugar 1 egg, unbeaten 1 Economy Size Bar (7 oz.) Nestlé’s Semi-Sweet Chocolate ½ cup thick sour cream ¾ cup sweet milk 2 cups sifted cake flour 1 teaspoon soda ½ teaspoon salt 1 teaspoon vanilla Melt chocolate in double boiler, cream butter and sugar thoroughly. Add egg, mix well, and stir in the melted chocolate. Mix in sour cream. Sift dry ingredients together three times, add alternately with milk. Mix well. Add vanilla. Bake in two well-greased 9″ pans at 350° F. for 35 mi

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FLUFFY CHOCOLATE CAKE

⅔ cup butter 1 cup sugar 3 eggs, well beaten 1 teaspoon vanilla 1 Economy Size Bar (7 oz.) Nestlé’s Semi-Sweet Chocolate 2 cups sifted all-purpose flour 3 teaspoons baking powder ¼ teaspoon salt ¾ cup milk Melt chocolate in double boiler. Cream butter and sugar. Add eggs, vanilla and stir in melted chocolate. Sift dry ingredients together three times. Add alternately with milk to chocolate mixture, beat after each addition until smooth. Bake in two well-greased pans at 350° F. for 35 minutes. Se

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CHOCOLATE REFRIGERATOR COOKIES

½ cup butter 1½ cups brown sugar 1 egg, unbeaten 1 teaspoon vanilla 2 cups sifted all-purpose flour 2 teaspoons baking powder ¼ teaspoon salt 1 Economy Size Bar (7 oz.) Nestlé’s Semi-Sweet Chocolate 1 cup chopped walnuts Cut chocolate into pieces the size of a pea. Cream butter and sugar thoroughly. Add unbeaten egg and mix until smooth. Sift together flour, baking powder and salt three times. Add to butter and sugar mixture. Add chocolate pieces and nuts to the mixture. Shape dough into a firm

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CHOCOLATE OATMEAL COOKIES

½ cup butter 1 cup brown sugar Rind of one orange 1 egg, unbeaten 1 teaspoon vanilla ¼ teaspoon salt ½ cup sifted all-purpose flour 1½ cups rolled oats 1 Economy Size Bar (7 oz.) Nestlé’s Semi-Sweet Chocolate Cut chocolate into pieces the size of a pea. Cream butter and sugar. Add grated rind of an orange. Add egg, salt, and vanilla, and beat well. Stir in flour and oatmeal. Add the chocolate pieces and work into batter. Form into small mounds on a cookie sheet. Bake for 15 to 20 minutes at 350°

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CHOCOLATE COCOANUT KISSES

3 egg whites 1½ cups sifted confectioners’ sugar 1 tablespoon flour ½ cup shredded cocoanut 1 teaspoon vanilla 1 Economy Size Bar (7 oz.) Nestlé’s Semi-Sweet Chocolate Cut chocolate into pieces the size of a pea. Sift sugar and flour. Beat egg whites until stiff. Gradually sprinkle sugar and flour mixture over egg whites and continue beating. Add vanilla, chocolate and cocoanut. Mix together. Drop by teaspoonfuls on greased cookie sheet. Bake at 500° F.—10 minutes or until light brown in color.

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CHOCOLATE DERBIES

1⅓ cups sifted all-purpose flour ¼ teaspoon salt ¼ teaspoon baking soda ½ cup butter ⅛ cup granulated sugar ¼ cup brown sugar 1 egg yolk ½ Economy Size Bar (7 oz.) Nestlé’s Semi-Sweet Chocolate Cut chocolate into pieces of 4 squares each. Sift flour, salt and soda three times. Cream shortening, add sugars gradually. Mix thoroughly. Add egg yolk and beat well. Place dough on lightly floured board—Roll thin—Cut into small circles about 1½″ in diameter with cookie cutter. Put circle on an unbuttere

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WALNUT SPICE BAR

⅛ cup boiling water ¼ teaspoon ginger ¼ teaspoon nutmeg ¼ cup butter ¼ cup brown sugar ¼ cup molasses ½ teaspoon soda 1 Economy Size Bar (7 oz.) Nestlé’s Semi-Sweet Chocolate 1½ cups sifted all-purpose flour ½ teaspoon salt ½ cup chopped walnuts ½ cup chopped walnuts Melt chocolate in double boiler. Dissolve spices in boiling water, pour over softened butter. Add sugar, molasses mixed with soda, blend thoroughly. Stir in melted chocolate. Work in sifted flour and salt. Shape dough into a firm ro

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CHOCOLATE THINSIES

¾ cup butter ½ cup brown sugar ½ teaspoon vanilla 1 Economy Size Bar (7 oz.) Nestlé’s Semi-Sweet Chocolate 2 cups sifted all-purpose flour ½ teaspoon salt pecan meats Melt chocolate in double boiler. Cream butter and sugar. Add vanilla and melted chocolate. Sift together salt and flour. Add to chocolate mixture and blend thoroughly. Shape batter into an oblong mold. Wrap in waxed paper and chill ½ hour before baking. Slice thin—press pecan meat into each cookie. Bake at 450° F.—15 to 20 minutes.

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CHOCOLATE MACAROONS

2 egg whites ½ cup sugar ¼ teaspoon salt ½ teaspoon vanilla 1 Economy Size Bar (7 oz.) Nestlé’s Semi-Sweet Chocolate 1½ cups cocoanut, shredded Melt chocolate in double boiler. Beat egg whites until foamy. Gradually sift in sugar, beating after each addition, until mixture is smooth. Continue beating until mixture stands in peaks. Add salt and vanilla, and fold in melted chocolate. Add cocoanut. Mix and drop in small mounds onto ungreased brown paper. Bake in slow oven 325° F. for 20 minutes. Co

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CHOCOLATE TEA BISCUITS

2 cups sifted all-purpose flour 1 tablespoon baking powder ¾ teaspoon salt 4 tablespoons sugar 3 tablespoons shortening ¾ cup milk ½ Economy Size (7 oz.) Nestlé’s Semi-Sweet Chocolate Cut chocolate into pieces the size of a pea. Cut in fat rather evenly, sift flour, baking powder, salt and sugar. Add liquid. Manipulate lightly until dough leaves side of bowl. Flour board and knead, lightly. Roll out. Sprinkle cut up pieces of chocolate on dough and roll up. Cut in one inch slices and put into sm

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CHOCOLATE CHIFFON PIE

1 Economy Size Bar (7 oz.) Nestlé’s Semi-Sweet Chocolate 3 eggs, separated ½ cup sugar 3 tablespoons hot water rind of one orange 1 baked pie shell (9 inch) Melt chocolate in double boiler. Beat egg yolks until light and lemon-colored. Add ¼ cup sugar, continue beating until stiff. Grate in rind of one orange, add 3 tablespoons hot water. Place in a double boiler and cook until slightly thickened. Remove from fire, add melted chocolate, gradually. Mix thoroughly and cool slightly. Beat egg white

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CHOCOLATE CREAM PIE

1 Economy Size Bar (7 oz.) Nestlé’s Semi-Sweet Chocolate 2½ cups milk ½ cup sugar 6 tablespoons sifted all-purpose flour ½ teaspoon salt 2 egg yolks, slightly beaten 2 tablespoons butter 1 teaspoon vanilla 2 egg whites, beaten stiff ½ cup cream, whipped Break chocolate into pieces and heat with the milk in a double boiler. Beat with egg beater until thoroughly blended. Add sugar, salt and flour, stirring constantly until mixture thickens. Cook an additional 10 minutes. Beat in egg yolks and cook

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CHOCOLATE CREAM ROLL

1 cup sifted all-purpose flour ¼ teaspoon salt 1 teaspoon baking powder 3 eggs, well beaten 1 cup sugar 5 tablespoons cold water 1 teaspoon vanilla (or lemon extract) ½ cup heavy cream ½ Economy Size Bar (7 oz.) Nestlé’s Semi-Sweet Chocolate Sift flour once; measure; then sift together with baking powder and salt three times. Add eggs. Sift in sugar gradually, beating constantly. Beat in water and flavoring. Add sifted dry ingredients all at once. Beat the batter until smooth and well blended. P

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CHOCOLATE FROSTING

1 Economy Size (7 oz.) Nestlé’s Semi-Sweet Chocolate —melted 2 tbs. butter 1 cup sifted confectioners’ sugar ¼ cup hot milk Melt chocolate and add butter and sifted sugar. Add milk slowly and beat until smooth and satiny....

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CHOCOLATE FILLING FOR CREAM PUFFS

1 Economy Size Bar (7 oz.) Nestlé’s Semi-Sweet Chocolate ⅔ cup sugar ⅓ cup sifted all-purpose flour ⅛ teaspoon salt 2 cups scalded milk 1 teaspoon vanilla 2 eggs or egg yolks Melt chocolate in double boiler. Mix the dry ingredients. Add scalded milk gradually. Cook 15 minutes in a double boiler, stirring constantly until mixture thickens, and afterwards occasionally. Add eggs, slightly beaten, and cook 2 or 3 minutes longer. Remove from fire. Add melted chocolate. Cool and flavor. Use as a filli

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CHOCOLATE FUDGE

1 Economy Size Bar (7 oz.) Nestlé’s Semi-Sweet Chocolate 1 cup milk ½ cup granulated sugar ½ cup brown sugar ¼ teaspoon salt 3 tablespoons butter 1 teaspoon vanilla 1 cup coarsely broken walnuts Break up chocolate and dissolve in milk, stirring until mixture is smooth. Add sugars and salt. Stir until sugars are dissolved then continue cooking without stirring to 234° F. or soft ball stage. Remove from fire. Add vanilla and butter, cool to 110° F. without beating. Then beat until mixture begins t

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CHOCOLATE ICE CREAM DE LUXE

1 Economy Size Bar (7 oz.) Nestlé’s Semi-Sweet Chocolate 1 tablespoon white corn syrup ½ pint of heavy cream 2 egg whites beaten stiffly Melt chocolate in double boiler. Add corn syrup and stir. Add melted chocolate mixture to cream, which has been beaten until thick but not stiff, and beat well. Pour into freezing tray of electric refrigerator, and freeze to a mush; remove from tray and stir in the stiffly beaten egg whites. Return to tray and freeze. Stir once to insure smoothness, and return

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CHOCOLATE CHIP ICE CREAM

1 Economy Size Bar (7 oz.) Nestlé’s Semi-Sweet Chocolate , chipped ½ pint heavy cream 2 eggs, separated 3 tablespoons sugar ½ teaspoon vanilla Beat egg whites stiff but not dry; add 1 tablespoon sugar. Whip cream to custard like consistency. Beat egg yolks until lemon color; add 2 tablespoons sugar and combine with cream. Combine first ingredients and add chocolate and vanilla. Pour into freezing tray of refrigerator and freeze. A song in their hearts 10 SECONDS to make delicious Hot Nestlé’s Th

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