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diff --git a/.gitattributes b/.gitattributes new file mode 100644 index 0000000..d7b82bc --- /dev/null +++ b/.gitattributes @@ -0,0 +1,4 @@ +*.txt text eol=lf +*.htm text eol=lf +*.html text eol=lf +*.md text eol=lf diff --git a/LICENSE.txt b/LICENSE.txt new file mode 100644 index 0000000..6312041 --- /dev/null +++ b/LICENSE.txt @@ -0,0 +1,11 @@ +This eBook, including all associated images, markup, improvements, +metadata, and any other content or labor, has been confirmed to be +in the PUBLIC DOMAIN IN THE UNITED STATES. + +Procedures for determining public domain status are described in +the "Copyright How-To" at https://www.gutenberg.org. + +No investigation has been made concerning possible copyrights in +jurisdictions other than the United States. Anyone seeking to utilize +this eBook outside of the United States should confirm copyright +status under the laws that apply to them. diff --git a/README.md b/README.md new file mode 100644 index 0000000..045aea3 --- /dev/null +++ b/README.md @@ -0,0 +1,2 @@ +Project Gutenberg (https://www.gutenberg.org) public repository for +eBook #65510 (https://www.gutenberg.org/ebooks/65510) diff --git a/old/65510-0.txt b/old/65510-0.txt deleted file mode 100644 index 92d8ae4..0000000 --- a/old/65510-0.txt +++ /dev/null @@ -1,1148 +0,0 @@ -The Project Gutenberg eBook of Delicious Recipes including Toll House -Chocolate Cookies, by Lamont, Curliss and Company - -This eBook is for the use of anyone anywhere in the United States and -most other parts of the world at no cost and with almost no restrictions -whatsoever. You may copy it, give it away or re-use it under the terms -of the Project Gutenberg License included with this eBook or online at -www.gutenberg.org. If you are not located in the United States, you -will have to check the laws of the country where you are located before -using this eBook. - -Title: Delicious Recipes including Toll House Chocolate Cookies - -Author: Lamont, Curliss and Company - -Release Date: June 4, 2021 [eBook #65510] - -Language: English - -Character set encoding: UTF-8 - -Produced by: Stephen Hutcheson, Lisa Corcoran and the Online Distributed - Proofreading Team at https://www.pgdp.net - -*** START OF THE PROJECT GUTENBERG EBOOK DELICIOUS RECIPES INCLUDING TOLL -HOUSE CHOCOLATE COOKIES *** - - - - - DELICIOUS RECIPES - _including_ - _Toll House_ - CHOCOLATE COOKIES - - - NESTLÉ’s - SEMI-SWEET CHOCOLATE - (Yellow Label) - - -Be sure to use ... - - [Illustration: Package image] - - - - - 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 - - - - - 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. - - [Illustration: 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. - -Among these delicious recipes which Mrs. Wakefield has created is the -new and different kind of chocolate cookie. This recipe listed on the -opposite page, is taken from Mrs. Wakefield’s own cook book. All other -recipes contained in this booklet have been derived from other sources. - -There is a taste surprise in these tender, golden brown Toll House -cookies. A creamy bit of Nestlé’s Semi-Sweet Chocolate and the flavor of -walnut make a particularly happy combination. Only with Nestlé’s -Semi-Sweet Chocolate can you achieve this perfect blend of flavor. - - Copyright 1939, by Lamont, Corliss & Co., New York - - - - - 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. - - -[1]This and other delicious recipes may be found in Mrs. Ruth - Wakefield’s cook book “Toll House Tried and True Recipes.” On sale - at all bookstores. - - - DIRECTIONS FOR USE - -Here’s a hint! Before starting your Toll House Chocolate Cookies, unwrap -your bar of Nestlé’s Semi-Sweet and put it in a spot slightly warmer -than room temperature (about 80° F.), but do not melt. You’ll be -surprised to see how easy it is to cut the bar with your paring knife. - - - - - _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 into the egg mixture. - -Pour into a greased loaf pan, about 9½″ x 5½″ x 2¾″, with bottom lined -with waxed paper. Bake in moderate oven of 325° F. for 1½ hours. - -Tested and approved by Good Housekeeping Institute. - - - - - _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 - -Melt chocolate in double boiler. - -Cream butter and sugar. Add eggs and melted chocolate, mix thoroughly. - -Sift together flour, salt, baking powder and spices three times. Add to -chocolate mixture alternately with milk. - -Beat well. Add vanilla, dates and nuts. - -Bake in greased loaf tin at 375° F. 40 to 45 minutes. - -(Serve with Foamy Lemon Sauce.) - - - - - _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 half, add -melted chocolate. - -Place alternate spoonfuls of the two batters side by side in greased -loaf tin. Cut through batter with a spatula several times in each -direction. - -Bake at 350° F. for about 50 minutes. - - - - - _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. - - - - - _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 minutes. - -Serve with Orange Filling and Frosting. - - - - - _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. - -Serve with Nestlé’s Chocolate Fudge Frosting. - - - - - _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 -roll about 2 inches in diameter. - -Roll tightly in wax paper and store in refrigerator until ready to bake. - -Cut in ¼-inch slices. Bake at 350° F. 15 to 20 minutes. - - - - - _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° F. to 375° F. - - - - - _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. - -Allow cookies to cool slightly before removing from sheet. - - - - - _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 unbuttered cookie sheet—place a piece of chocolate on -top of it and over this lay another one of the circles forming a -sandwich. The oven heat will seal the cookie. - -Bake at 425° F.—10 minutes or until golden brown. - -Remove from pan while still hot. - - - - - _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 - -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 roll about 2 inches in diameter. Roll tightly in -wax paper and store in refrigerator until ready to bake. - -Cut in ¼-inch slices and sprinkle with chopped walnuts. Bake at 350° F. -for 15 minutes. - - - - - _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. - -Allow to cool slightly before removing from cookie sheet. - - - - - _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. Cool a few minutes before -removing from paper. - - - - - _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 small greased muffin tins with -rolled side up. - -Brush top of biscuits with melted butter and sprinkle with a mixture of -sugar and cinnamon. - -Bake in 425° F. oven for about 15 minutes. Remove from pan while still -warm. - - - - - _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 whites until stiff. Add ¼ cup sugar. Fold egg whites into -chocolate mixture, and pour into baked pie shell. - -Place in 375° F. oven for 3 or 4 minutes, then remove and allow to set -for several hours before serving. - -Garnish as desired with whipped cream or meringue. - - - - - _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 for 2 minutes more. Remove from fire. - -Stir in butter, add vanilla, cool. - -Beat egg whites and fold into chocolate mixture. - -Pour into baked 9-inch pie shell. Garnish with whipped cream if desired. - - - - - _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. - -Pour immediately into a shallow pan (10 by 15 in.) which has been -greased and lined with greased paper. Fill the pan to a depth of only -half an inch. Bake in a 350° F. oven for 15 to 20 minutes, or until the -top springs back when pressed with a finger. - -While the cake is baking, melt the chocolate in double boiler. Blend -with the cream which has been whipped. - -As soon as the cake is done, turn out on a towel which has been well -sprinkled with confectioners’ sugar. Cut off the edges of the cake, and -roll at once. When cool, unroll and spread with the chocolate cream -filling. Roll again. Cover with waxed paper until set. - - - - - _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. - - - - - _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 filling for your favorite cream puff recipe. - - - - - _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 to thicken. Add nuts and pour into -wax-lined pans—about 8″ x 4″. - -Cut into squares. - - - - - _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 to refrigerator. - -Freezing time, two hours. - -Serves six. - - - - - _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. - - [Illustration: _A song in their hearts_] - - - - - 10 SECONDS - to make delicious - Hot Nestlé’s - - Three teaspoonfuls in a cup. - - Add hot water and stir. Ready - to serve in 10 seconds. - - The milk and sugar are in it. - -Naturally, a HOT drink is a better way to start the day. And, in HOT -Nestlé’s you have a ten-second breakfast drink that costs no more per -cup than ordinary cocoa! - -NESTLÉ’S EverReady COCOA is blended from choice cocoa and pure whole -milk, sweetened to just the right degree and already cooked for you. No -messy hard-to-wash pans! No disagreeable “skin” on top! All you have to -do is to add hot water. - - Write for your free 2 cup sample. - - PETER CAILLER KOHLER SWISS - CHOCOLATES COMPANY, INC. - 60 HUDSON STREET, NEW YORK, N. Y. - - 1048 F Printed in U.S.A. - - - - - Transcriber’s Notes - - -—Silently corrected a few typos. - -—Retained publication information from the printed edition: this eBook - is public-domain in the country of publication. - -—In the text versions only, text in italics (or underlined text) is - delimited by _underscores_. - - - -*** END OF THE PROJECT GUTENBERG EBOOK DELICIOUS RECIPES INCLUDING TOLL -HOUSE CHOCOLATE COOKIES *** - -Updated editions will replace the previous one--the old editions will -be renamed. - -Creating the works from print editions not protected by U.S. copyright -law means that no one owns a United States copyright in these works, -so the Foundation (and you!) can copy and distribute it in the -United States without permission and without paying copyright -royalties. 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} -dl.biblio dt div { display:block; float:left; margin-left:-6em; width:6em; clear:both; } -dl.biblio dt.center { margin-left:0em; text-align:center; text-indent:0; } -dl.biblio dd { margin-top:.3em; margin-left:3em; text-align:justify; font-size:90%; } -p.biblio { margin-left:2em; text-indent:-2em; } -.clear { clear:both; } -p.book { margin-left:2em; text-indent:-2em; } -p.review { margin-left:2em; text-indent:-2em; font-size:80%; } -p.pcap { margin-left:0em; text-indent:0; text-align:center; margin-top:0; font-size:110%; } -p.pcapc { margin-left:4.7em; text-indent:0em; text-align:justify; } -span.attr { font-size:80%; font-family:sans-serif; } -span.pn { display:inline-block; width:4.7em; text-align:left; margin-left:0; text-indent:0; } -</style> -</head> -<body> - -<div style='text-align:center; font-size:1.2em; font-weight:bold'>The Project Gutenberg eBook of Delicious Recipes including Toll House Chocolate Cookies, by Lamont, Curliss and Company</div> - -<div style='display:block; margin:1em 0'> -This eBook is for the use of anyone anywhere in the United States and -most other parts of the world at no cost and with almost no restrictions -whatsoever. You may copy it, give it away or re-use it under the terms -of the Project Gutenberg License included with this eBook or online -at <a href="https://www.gutenberg.org">www.gutenberg.org</a>. If you -are not located in the United States, you will have to check the laws of the -country where you are located before using this eBook. -</div> - -<div style='display:block; margin-top:1em; margin-bottom:1em; margin-left:2em; text-indent:-2em'>Title: Delicious Recipes including Toll House Chocolate Cookies</div> - -<div style='display:block; margin-top:1em; margin-bottom:1em; margin-left:2em; text-indent:-2em'>Author: Lamont, Curliss and Company</div> - -<div style='display:block; margin:1em 0'>Release Date: June 4, 2021 [eBook #65510]</div> - -<div style='display:block; margin:1em 0'>Language: English</div> - -<div style='display:block; margin:1em 0'>Character set encoding: UTF-8</div> - -<div style='display:block; margin-left:2em; text-indent:-2em'>Produced by: Stephen Hutcheson, Lisa Corcoran and the Online Distributed Proofreading Team at https://www.pgdp.net</div> - -<div style='margin-top:2em; margin-bottom:4em'>*** START OF THE PROJECT GUTENBERG EBOOK DELICIOUS RECIPES INCLUDING TOLL HOUSE CHOCOLATE COOKIES ***</div> -<div id="cover" class="img"> -<img id="coverpage" src="images/cover.jpg" alt="Delicious Recipes including Toll House Chocolate Cookies" width="500" height="783" /> -</div> -<div class="box"> -<h1><span class="smallest"><span class="ss">DELICIOUS RECIPES</span></span> -<br /><i class="smallest"><span class="ss smaller">including</span></i> -<br /><i class="b">Toll House</i> -<br /><span class="smallest"><span class="ss">CHOCOLATE COOKIES</span></span></h1> -<p class="tbcenter"><span class="ss"><span class="large"><span class="rubric"><span class="large">N</span>ESTLÉ’s</span></span> -<br />SEMI-SWEET CHOCOLATE</span> -<br /><span class="smaller ssn">(Yellow Label)</span></p> -</div> -<p class="tb"><span class="ss">Be sure to use ...</span></p> -<div class="img"> -<img src="images/p01.jpg" id="ncfig1" alt="Package image" width="1143" height="813" /> -</div> -<div class="box"> -<p class="center"><span class="brown ss"><span class="jr">7<sup>oz.</sup> ECONOMY SIZE</span> -<br /><span class="xxlarge"><span class="sc">Nestlé’</span>s</span> -<br />SEMI-SWEET -<br />CHOCOLATE -<br /><span class="smallest">PETER CAILLER KOHLER SWISS CHOCOLATES CO INC FULTON, N. Y.</span></span></p> -</div> -<p class="jr1"><span class="ss">At your grocer’s or favorite candy counter</span></p> -<div class="pb" id="Page_i">i</div> -<h2 id="c1"><span class="small">The Story of the Famous Toll House Cookies</span></h2> -<p>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.</p> -<div class="img" id="fig1"> -<img src="images/p02.jpg" alt="" width="500" height="263" /> -<p class="pcap"><span class="ss">THE TOLL HOUSE AT WHITMAN, MASS.</span></p> -</div> -<p>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.</p> -<p>Among these delicious recipes which Mrs. Wakefield -has created is the new and different kind of chocolate -cookie. This recipe listed on the opposite page, is -taken from Mrs. Wakefield’s own cook book. All other -recipes contained in this booklet have been derived -from other sources.</p> -<p>There is a taste surprise in these tender, golden -brown Toll House cookies. A creamy bit of Nestlé’s -Semi-Sweet Chocolate and the flavor of walnut make -a particularly happy combination. Only with Nestlé’s -Semi-Sweet Chocolate can you achieve this perfect -blend of flavor.</p> -<p class="center smallest">Copyright 1939, by Lamont, Corliss & Co., New York</p> -<div class="pb" id="Page_1">1</div> -<h2 id="c2"><span class="small"><span class="large"><b class="i">Toll House</b></span></span> -<br /><i>CHOCOLATE COOKIES</i><a class="fn" id="fr_1" href="#fn_1">[1]</a></h2> -<div class="verse"> -<p class="t0">Cream</p> -<p class="t0">1 cup butter, add</p> -<p class="t0">¾ cup brown sugar</p> -<p class="t0">¾ cup granulated sugar and</p> -<p class="t0">2 eggs beaten whole. Dissolve</p> -<p class="t0">1 tsp. soda in</p> -<p class="t0">1 tsp. hot water, and mix alternately with</p> -<p class="t0">2¼ cups flour sifted with</p> -<p class="t0">1 tsp. salt. Lastly add</p> -<p class="t0">1 cup chopped nuts and</p> -<p class="t0">2 Economy size bars (7 oz. ea.) <b>Nestlé’s Semi-Sweet Chocolate</b> which have been cut in pieces the size of a pea.</p> -<p class="t0">Flavor with</p> -<p class="t0">1 tsp. vanilla and drop by half teaspoons on a greased cookie sheet. Bake 10 to 12 minutes in 375° F. oven.</p> -<p class="t0">Makes 100 cookies.</p> -</div> -<div class="fnblock"><div class="fndef"><a class="fn" id="fn_1" href="#fr_1">[1]</a>This and other delicious recipes may be found in Mrs. Ruth Wakefield’s cook book “Toll House Tried and True Recipes.” On sale at all bookstores. -</div> -</div> -<blockquote> -<p class="center"><b>DIRECTIONS FOR USE</b></p> -<p>Here’s a hint! Before starting your Toll House Chocolate -Cookies, unwrap your bar of <b>Nestlé’s Semi-Sweet</b> and put -it in a spot slightly warmer than room temperature (about -80° F.), <span class="u">but do not melt</span>. You’ll be surprised to see how -easy it is to cut the bar with your paring knife.</p> -</blockquote> -<div class="pb" id="Page_2">2</div> -<h2 id="c3"><span class="small"><i>BISHOP’S CAKE</i></span></h2> -<div class="verse"> -<p class="t0">1½ cups sifted all-purpose flour</p> -<p class="t0">1½ teaspoons baking powder</p> -<p class="t0">¼ teaspoon salt</p> -<p class="t0">3 eggs, well-beaten</p> -<p class="t0">1 cup granulated sugar</p> -<p class="t0">1 Economy Size Bar (7 oz.) <b>Nestlé’s Semi-Sweet Chocolate</b></p> -<p class="t0">2 cups coarsely chopped walnut meats</p> -<p class="t0">1 cup coarsely cut-up dates</p> -<p class="t0">1 cup halved candied cherries</p> -</div> -<p>Cut chocolate into pieces the size of a pea.</p> -<p>Sift the dry ingredients together three times.</p> -<p>Add the sugar to the well-beaten eggs, and beat again.</p> -<p>Add the chocolate, nuts, dates and cherries to the flour -mixture. Then fold this into the egg mixture.</p> -<p>Pour into a greased loaf pan, about 9½″ x 5½″ x 2¾″, -with bottom lined with waxed paper. Bake in moderate -oven of 325° F. for 1½ hours.</p> -<p>Tested and approved by Good Housekeeping Institute.</p> -<h2 id="c4"><span class="small"><i>CHOCOLATE DATE NUT CAKE</i></span></h2> -<div class="verse"> -<p class="t0">¼ cup butter</p> -<p class="t0">1 cup sugar</p> -<p class="t0">2 eggs, beaten</p> -<p class="t0">1 Economy Size Bar (7 oz.) <b>Nestlé’s Semi-Sweet Chocolate</b></p> -<p class="t0">2½ cups sifted all-purpose flour</p> -<p class="t0">3 teaspoons baking powder</p> -<p class="t0">¼ teaspoon salt</p> -<p class="t0">1 teaspoon cinnamon</p> -<p class="t0">½ teaspoon nutmeg</p> -<p class="t0">¾ cup milk</p> -<p class="t0">1 teaspoon vanilla</p> -<p class="t0">1 cup chopped dates</p> -<p class="t0">½ cup chopped walnuts</p> -</div> -<p>Melt chocolate in double boiler.</p> -<p>Cream butter and sugar. Add eggs and melted chocolate, -mix thoroughly.</p> -<p>Sift together flour, salt, baking powder and spices three -times. Add to chocolate mixture alternately with milk.</p> -<p>Beat well. Add vanilla, dates and nuts.</p> -<p>Bake in greased loaf tin at 375° F. 40 to 45 minutes.</p> -<p>(Serve with Foamy Lemon Sauce.)</p> -<div class="pb" id="Page_3">3</div> -<h2 id="c5"><span class="small"><i>CHOCOLATE MARBLE CAKE</i></span></h2> -<div class="verse"> -<p class="t0">1 Economy Size Bar (7 oz.) <b>Nestlé’s Semi-Sweet Chocolate</b></p> -<p class="t0">½ cup butter</p> -<p class="t0">1 cup sugar</p> -<p class="t0">2 eggs well beaten</p> -<p class="t0">2 cups sifted cake flour</p> -<p class="t0">3 teaspoons baking powder</p> -<p class="t0">½ teaspoon salt</p> -<p class="t0">¾ cup milk</p> -<p class="t0">1 teaspoon vanilla</p> -<p class="t0">grated rind of one orange</p> -</div> -<p>Melt chocolate in double boiler.</p> -<p>Cream together butter and sugar.</p> -<p>Add eggs, beat well.</p> -<p>Sift flour, salt and baking powder three times. Add flour -mixture alternately with milk. Mix after each addition. Add -vanilla.</p> -<p>Divide batter in half. To one half, add grated rind; to -other half, add melted chocolate.</p> -<p>Place alternate spoonfuls of the two batters side by side -in greased loaf tin. Cut through batter with a spatula several -times in each direction.</p> -<p>Bake at 350° F. for about 50 minutes.</p> -<h2 id="c6"><span class="small"><i>STANDARD ONE-EGG CAKE</i></span></h2> -<div class="verse"> -<p class="t0">1½ cups sifted all-purpose flour</p> -<p class="t0">2½ teaspoons baking powder</p> -<p class="t0">½ teaspoon salt</p> -<p class="t0">⅓ cup butter</p> -<p class="t0">⅔ cup sugar</p> -<p class="t0">1 egg</p> -<p class="t0">½ cup milk</p> -<p class="t0">¾ teaspoon vanilla</p> -</div> -<p>Sift flour with baking powder and salt three times.</p> -<p>Cream butter, add sugar gradually, beat. Add beaten egg.</p> -<p>Add dry ingredients alternately with milk. Beat. Add -vanilla. Bake at 350° F. for 30 minutes.</p> -<div class="pb" id="Page_4">4</div> -<h2 id="c7"><span class="small"><i>ECONOMY DEVIL’S FOOD CAKE</i></span></h2> -<div class="verse"> -<p class="t0">⅓ cup butter</p> -<p class="t0">¾ cup sugar</p> -<p class="t0">1 egg, unbeaten</p> -<p class="t0">1 Economy Size Bar (7 oz.) <b>Nestlé’s Semi-Sweet Chocolate</b></p> -<p class="t0">½ cup thick sour cream</p> -<p class="t0">¾ cup sweet milk</p> -<p class="t0">2 cups sifted cake flour</p> -<p class="t0">1 teaspoon soda</p> -<p class="t0">½ teaspoon salt</p> -<p class="t0">1 teaspoon vanilla</p> -</div> -<p>Melt chocolate in double boiler, cream butter and sugar -thoroughly. Add egg, mix well, and stir in the melted chocolate. -Mix in sour cream.</p> -<p>Sift dry ingredients together three times, add alternately -with milk. Mix well. Add vanilla.</p> -<p>Bake in two well-greased 9″ pans at 350° F. for 35 minutes.</p> -<p>Serve with Orange Filling and Frosting.</p> -<h2 id="c8"><span class="small"><i>FLUFFY CHOCOLATE CAKE</i></span></h2> -<div class="verse"> -<p class="t0">⅔ cup butter</p> -<p class="t0">1 cup sugar</p> -<p class="t0">3 eggs, well beaten</p> -<p class="t0">1 teaspoon vanilla</p> -<p class="t0">1 Economy Size Bar (7 oz.) <b>Nestlé’s Semi-Sweet Chocolate</b></p> -<p class="t0">2 cups sifted all-purpose flour</p> -<p class="t0">3 teaspoons baking powder</p> -<p class="t0">¼ teaspoon salt</p> -<p class="t0">¾ cup milk</p> -</div> -<p>Melt chocolate in double boiler.</p> -<p>Cream butter and sugar. Add eggs, vanilla and stir in -melted chocolate.</p> -<p>Sift dry ingredients together three times. Add alternately -with milk to chocolate mixture, beat after each addition until -smooth.</p> -<p>Bake in two well-greased pans at 350° F. for 35 minutes.</p> -<p>Serve with Nestlé’s Chocolate Fudge Frosting.</p> -<div class="pb" id="Page_5">5</div> -<h2 id="c9"><span class="small"><i>CHOCOLATE REFRIGERATOR COOKIES</i></span></h2> -<div class="verse"> -<p class="t0">½ cup butter</p> -<p class="t0">1½ cups brown sugar</p> -<p class="t0">1 egg, unbeaten</p> -<p class="t0">1 teaspoon vanilla</p> -<p class="t0">2 cups sifted all-purpose flour</p> -<p class="t0">2 teaspoons baking powder</p> -<p class="t0">¼ teaspoon salt</p> -<p class="t0">1 Economy Size Bar (7 oz.) <b>Nestlé’s Semi-Sweet Chocolate</b></p> -<p class="t0">1 cup chopped walnuts</p> -</div> -<p>Cut chocolate into pieces the size of a pea.</p> -<p>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.</p> -<p>Add chocolate pieces and nuts to the mixture. Shape dough -into a firm roll about 2 inches in diameter.</p> -<p>Roll tightly in wax paper and store in refrigerator until -ready to bake.</p> -<p>Cut in ¼-inch slices. Bake at 350° F. 15 to 20 minutes.</p> -<h2 id="c10"><span class="small"><i>CHOCOLATE OATMEAL COOKIES</i></span></h2> -<div class="verse"> -<p class="t0">½ cup butter</p> -<p class="t0">1 cup brown sugar</p> -<p class="t0">Rind of one orange</p> -<p class="t0">1 egg, unbeaten</p> -<p class="t0">1 teaspoon vanilla</p> -<p class="t0">¼ teaspoon salt</p> -<p class="t0">½ cup sifted all-purpose flour</p> -<p class="t0">1½ cups rolled oats</p> -<p class="t0">1 Economy Size Bar (7 oz.) <b>Nestlé’s Semi-Sweet Chocolate</b></p> -</div> -<p>Cut chocolate into pieces the size of a pea.</p> -<p>Cream butter and sugar. Add grated rind of an orange.</p> -<p>Add egg, salt, and vanilla, and beat well. Stir in flour -and oatmeal.</p> -<p>Add the chocolate pieces and work into batter.</p> -<p>Form into small mounds on a cookie sheet. Bake for 15 -to 20 minutes at 350° F. to 375° F.</p> -<div class="pb" id="Page_6">6</div> -<h2 id="c11"><span class="small"><i>CHOCOLATE COCOANUT KISSES</i></span></h2> -<div class="verse"> -<p class="t0">3 egg whites</p> -<p class="t0">1½ cups sifted confectioners’ sugar</p> -<p class="t0">1 tablespoon flour</p> -<p class="t0">½ cup shredded cocoanut</p> -<p class="t0">1 teaspoon vanilla</p> -<p class="t0">1 Economy Size Bar (7 oz.) <b>Nestlé’s Semi-Sweet Chocolate</b></p> -</div> -<p>Cut chocolate into pieces the size of a pea.</p> -<p>Sift sugar and flour.</p> -<p>Beat egg whites until stiff. Gradually sprinkle sugar and -flour mixture over egg whites and continue beating.</p> -<p>Add vanilla, chocolate and cocoanut. Mix together.</p> -<p>Drop by teaspoonfuls on greased cookie sheet.</p> -<p>Bake at 500° F.—10 minutes or until light brown in color.</p> -<p>Allow cookies to cool slightly before removing from sheet.</p> -<h2 id="c12"><span class="small"><i>CHOCOLATE DERBIES</i></span></h2> -<div class="verse"> -<p class="t0">1⅓ cups sifted all-purpose flour</p> -<p class="t0">¼ teaspoon salt</p> -<p class="t0">¼ teaspoon baking soda</p> -<p class="t0">½ cup butter</p> -<p class="t0">⅛ cup granulated sugar</p> -<p class="t0">¼ cup brown sugar</p> -<p class="t0">1 egg yolk</p> -<p class="t0">½ Economy Size Bar (7 oz.) <b>Nestlé’s Semi-Sweet Chocolate</b></p> -</div> -<p>Cut chocolate into pieces of 4 squares each.</p> -<p>Sift flour, salt and soda three times.</p> -<p>Cream shortening, add sugars gradually. Mix thoroughly.</p> -<p>Add egg yolk and beat well.</p> -<p>Place dough on lightly floured board—Roll thin—Cut into -small circles about 1½″ in diameter with cookie cutter.</p> -<p>Put circle on an unbuttered cookie sheet—place a piece of -chocolate on top of it and over this lay another one of the -circles forming a sandwich. The oven heat will seal the -cookie.</p> -<p>Bake at 425° F.—10 minutes or until golden brown.</p> -<p>Remove from pan while still hot.</p> -<div class="pb" id="Page_7">7</div> -<h2 id="c13"><span class="small"><i>WALNUT SPICE BAR</i></span></h2> -<div class="verse"> -<p class="t0">⅛ cup boiling water</p> -<p class="t0">¼ teaspoon ginger</p> -<p class="t0">¼ teaspoon nutmeg</p> -<p class="t0">¼ cup butter</p> -<p class="t0">¼ cup brown sugar</p> -<p class="t0">¼ cup molasses</p> -<p class="t0">½ teaspoon soda</p> -<p class="t0">1 Economy Size Bar (7 oz.) <b>Nestlé’s Semi-Sweet Chocolate</b></p> -<p class="t0">1½ cups sifted all-purpose flour</p> -<p class="t0">½ teaspoon salt</p> -<p class="t0">½ cup chopped walnuts</p> -</div> -<p>Melt chocolate in double boiler.</p> -<p>Dissolve spices in boiling water, pour over softened butter. -Add sugar, molasses mixed with soda, blend thoroughly.</p> -<p>Stir in melted chocolate. Work in sifted flour and salt.</p> -<p>Shape dough into a firm roll about 2 inches in diameter. -Roll tightly in wax paper and store in refrigerator until ready -to bake.</p> -<p>Cut in ¼-inch slices and sprinkle with chopped walnuts. -Bake at 350° F. for 15 minutes.</p> -<h2 id="c14"><span class="small"><i>CHOCOLATE THINSIES</i></span></h2> -<div class="verse"> -<p class="t0">¾ cup butter</p> -<p class="t0">½ cup brown sugar</p> -<p class="t0">½ teaspoon vanilla</p> -<p class="t0">1 Economy Size Bar (7 oz.) <b>Nestlé’s Semi-Sweet Chocolate</b></p> -<p class="t0">2 cups sifted all-purpose flour</p> -<p class="t0">½ teaspoon salt</p> -<p class="t0">pecan meats</p> -</div> -<p>Melt chocolate in double boiler.</p> -<p>Cream butter and sugar. Add vanilla and melted chocolate.</p> -<p>Sift together salt and flour. Add to chocolate mixture and -blend thoroughly.</p> -<p>Shape batter into an oblong mold. Wrap in waxed paper -and chill ½ hour before baking.</p> -<p>Slice thin—press pecan meat into each cookie.</p> -<p>Bake at 450° F.—15 to 20 minutes.</p> -<p>Allow to cool slightly before removing from cookie sheet.</p> -<div class="pb" id="Page_8">8</div> -<h2 id="c15"><span class="small"><i>CHOCOLATE MACAROONS</i></span></h2> -<div class="verse"> -<p class="t0">2 egg whites</p> -<p class="t0">½ cup sugar</p> -<p class="t0">¼ teaspoon salt</p> -<p class="t0">½ teaspoon vanilla</p> -<p class="t0">1 Economy Size Bar (7 oz.) <b>Nestlé’s Semi-Sweet Chocolate</b></p> -<p class="t0">1½ cups cocoanut, shredded</p> -</div> -<p>Melt chocolate in double boiler.</p> -<p>Beat egg whites until foamy. Gradually sift in sugar, beating -after each addition, until mixture is smooth.</p> -<p>Continue beating until mixture stands in peaks. Add salt -and vanilla, and fold in melted chocolate.</p> -<p>Add cocoanut. Mix and drop in small mounds onto ungreased -brown paper.</p> -<p>Bake in slow oven 325° F. for 20 minutes. Cool a few -minutes before removing from paper.</p> -<h2 id="c16"><span class="small"><i>CHOCOLATE TEA BISCUITS</i></span></h2> -<div class="verse"> -<p class="t0">2 cups sifted all-purpose flour</p> -<p class="t0">1 tablespoon baking powder</p> -<p class="t0">¾ teaspoon salt</p> -<p class="t0">4 tablespoons sugar</p> -<p class="t0">3 tablespoons shortening</p> -<p class="t0">¾ cup milk</p> -<p class="t0">½ Economy Size (7 oz.) <b>Nestlé’s Semi-Sweet Chocolate</b></p> -</div> -<p>Cut chocolate into pieces the size of a pea.</p> -<p>Cut in fat rather evenly, sift flour, baking powder, salt -and sugar. Add liquid.</p> -<p>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.</p> -<p>Cut in one inch slices and put into small greased muffin -tins with rolled side up.</p> -<p>Brush top of biscuits with melted butter and sprinkle with -a mixture of sugar and cinnamon.</p> -<p>Bake in 425° F. oven for about 15 minutes. Remove from -pan while still warm.</p> -<div class="pb" id="Page_9">9</div> -<h2 id="c17"><span class="small"><i>CHOCOLATE CHIFFON PIE</i></span></h2> -<div class="verse"> -<p class="t0">1 Economy Size Bar (7 oz.) <b>Nestlé’s Semi-Sweet Chocolate</b></p> -<p class="t0">3 eggs, separated</p> -<p class="t0">½ cup sugar</p> -<p class="t0">3 tablespoons hot water</p> -<p class="t0">rind of one orange</p> -<p class="t0">1 baked pie shell (9 inch)</p> -</div> -<p>Melt chocolate in double boiler.</p> -<p>Beat egg yolks until light and lemon-colored. Add ¼ cup -sugar, continue beating until stiff.</p> -<p>Grate in rind of one orange, add 3 tablespoons hot water.</p> -<p>Place in a double boiler and cook until slightly thickened. -Remove from fire, add melted chocolate, gradually. Mix -thoroughly and cool slightly.</p> -<p>Beat egg whites until stiff. Add ¼ cup sugar. Fold egg -whites into chocolate mixture, and pour into baked pie shell.</p> -<p>Place in 375° F. oven for 3 or 4 minutes, then remove and -allow to set for several hours before serving.</p> -<p>Garnish as desired with whipped cream or meringue.</p> -<h2 id="c18"><span class="small"><i>CHOCOLATE CREAM PIE</i></span></h2> -<div class="verse"> -<p class="t0">1 Economy Size Bar (7 oz.) <b>Nestlé’s Semi-Sweet Chocolate</b></p> -<p class="t0">2½ cups milk</p> -<p class="t0">½ cup sugar</p> -<p class="t0">6 tablespoons sifted all-purpose flour</p> -<p class="t0">½ teaspoon salt</p> -<p class="t0">2 egg yolks, slightly beaten</p> -<p class="t0">2 tablespoons butter</p> -<p class="t0">1 teaspoon vanilla</p> -<p class="t0">2 egg whites, beaten stiff</p> -<p class="t0">½ cup cream, whipped</p> -</div> -<p>Break chocolate into pieces and heat with the milk in a -double boiler. Beat with egg beater until thoroughly blended.</p> -<p>Add sugar, salt and flour, stirring constantly until mixture -thickens. Cook an additional 10 minutes.</p> -<p>Beat in egg yolks and cook for 2 minutes more. Remove -from fire.</p> -<p>Stir in butter, add vanilla, cool.</p> -<p>Beat egg whites and fold into chocolate mixture.</p> -<p>Pour into baked 9-inch pie shell. Garnish with whipped -cream if desired.</p> -<div class="pb" id="Page_10">10</div> -<h2 id="c19"><span class="small"><i>CHOCOLATE CREAM ROLL</i></span></h2> -<div class="verse"> -<p class="t0">1 cup sifted all-purpose flour</p> -<p class="t0">¼ teaspoon salt</p> -<p class="t0">1 teaspoon baking powder</p> -<p class="t0">3 eggs, well beaten</p> -<p class="t0">1 cup sugar</p> -<p class="t0">5 tablespoons cold water</p> -<p class="t0">1 teaspoon vanilla (or lemon extract)</p> -<p class="t0">½ cup heavy cream</p> -<p class="t0">½ Economy Size Bar (7 oz.) <b>Nestlé’s Semi-Sweet Chocolate</b></p> -</div> -<p>Sift flour once; measure; then sift together with baking -powder and salt three times.</p> -<p>Add eggs. Sift in sugar gradually, beating constantly. Beat -in water and flavoring.</p> -<p>Add sifted dry ingredients all at once. Beat the batter -until smooth and well blended.</p> -<p>Pour immediately into a shallow pan (10 by 15 in.) which -has been greased and lined with greased paper. Fill the -pan to a depth of only half an inch. Bake in a 350° F. oven -for 15 to 20 minutes, or until the top springs back when -pressed with a finger.</p> -<p>While the cake is baking, melt the chocolate in double -boiler. Blend with the cream which has been whipped.</p> -<p>As soon as the cake is done, turn out on a towel which has -been well sprinkled with confectioners’ sugar. Cut off the -edges of the cake, and roll at once. When cool, unroll and -spread with the chocolate cream filling. Roll again. Cover -with waxed paper until set.</p> -<h2 id="c20"><span class="small"><i>CHOCOLATE FROSTING</i></span></h2> -<div class="verse"> -<p class="t0">1 Economy Size (7 oz.) <b>Nestlé’s Semi-Sweet Chocolate</b>—melted</p> -<p class="t0">2 tbs. butter</p> -<p class="t0">1 cup sifted confectioners’ sugar</p> -<p class="t0">¼ cup hot milk</p> -</div> -<p>Melt chocolate and add butter and sifted sugar.</p> -<p>Add milk slowly and beat until smooth and satiny.</p> -<div class="pb" id="Page_11">11</div> -<h2 id="c21"><span class="small"><i>CHOCOLATE FILLING FOR CREAM PUFFS</i></span></h2> -<div class="verse"> -<p class="t0">1 Economy Size Bar (7 oz.) <b>Nestlé’s Semi-Sweet Chocolate</b></p> -<p class="t0">⅔ cup sugar</p> -<p class="t0">⅓ cup sifted all-purpose flour</p> -<p class="t0">⅛ teaspoon salt</p> -<p class="t0">2 cups scalded milk</p> -<p class="t0">1 teaspoon vanilla</p> -<p class="t0">2 eggs or egg yolks</p> -</div> -<p>Melt chocolate in double boiler.</p> -<p>Mix the dry ingredients. Add scalded milk gradually. Cook -15 minutes in a double boiler, stirring constantly until mixture -thickens, and afterwards occasionally.</p> -<p>Add eggs, slightly beaten, and cook 2 or 3 minutes longer.</p> -<p>Remove from fire. Add melted chocolate. Cool and flavor.</p> -<p>Use as a filling for your favorite cream puff recipe.</p> -<h2 id="c22"><span class="small"><i>CHOCOLATE FUDGE</i></span></h2> -<div class="verse"> -<p class="t0">1 Economy Size Bar (7 oz.) <b>Nestlé’s Semi-Sweet Chocolate</b></p> -<p class="t0">1 cup milk</p> -<p class="t0">½ cup granulated sugar</p> -<p class="t0">½ cup brown sugar</p> -<p class="t0">¼ teaspoon salt</p> -<p class="t0">3 tablespoons butter</p> -<p class="t0">1 teaspoon vanilla</p> -<p class="t0">1 cup coarsely broken walnuts</p> -</div> -<p>Break up chocolate and dissolve in milk, stirring until -mixture is smooth.</p> -<p>Add sugars and salt. Stir until sugars are dissolved -then continue cooking <i>without stirring</i> to 234° F. or soft ball -stage. Remove from fire.</p> -<p>Add vanilla and butter, cool to 110° F. without beating.</p> -<p>Then beat until mixture begins to thicken. Add nuts and -pour into wax-lined pans—about 8″ x 4″.</p> -<p>Cut into squares.</p> -<div class="pb" id="Page_12">12</div> -<h2 id="c23"><span class="small"><i>CHOCOLATE ICE CREAM DE LUXE</i></span></h2> -<div class="verse"> -<p class="t0">1 Economy Size Bar (7 oz.) <b>Nestlé’s Semi-Sweet Chocolate</b></p> -<p class="t0">1 tablespoon white corn syrup</p> -<p class="t0">½ pint of heavy cream</p> -<p class="t0">2 egg whites beaten stiffly</p> -</div> -<p>Melt chocolate in double boiler.</p> -<p>Add corn syrup and stir.</p> -<p>Add melted chocolate mixture to cream, which has been -beaten until thick but not stiff, and beat well.</p> -<p>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.</p> -<p>Stir once to insure smoothness, and return to refrigerator.</p> -<p>Freezing time, two hours.</p> -<p>Serves six.</p> -<h2 id="c24"><span class="small"><i>CHOCOLATE CHIP ICE CREAM</i></span></h2> -<div class="verse"> -<p class="t0">1 Economy Size Bar (7 oz.) <b>Nestlé’s Semi-Sweet Chocolate</b>, chipped</p> -<p class="t0">½ pint heavy cream</p> -<p class="t0">2 eggs, separated</p> -<p class="t0">3 tablespoons sugar</p> -<p class="t0">½ teaspoon vanilla</p> -</div> -<p>Beat egg whites stiff but not dry; add 1 tablespoon sugar.</p> -<p>Whip cream to custard like consistency. Beat egg yolks -until lemon color; add 2 tablespoons sugar and combine with -cream.</p> -<p>Combine first ingredients and add chocolate and vanilla. -Pour into freezing tray of refrigerator and freeze.</p> -<div class="pb" id="Page_13">13</div> -<div class="img" id="fig2"> -<img src="images/p03.jpg" alt="" width="500" height="675" /> -<p class="pcap"><i>A song in their hearts</i></p> -</div> -<div class="box"> -<p class="center">10 SECONDS -<br />to make delicious -<br />Hot Nestlé’s</p> -<p class="center">Three teaspoonfuls in a cup.</p> -<p class="center">Add hot water and stir. Ready -<br />to serve in 10 seconds.</p> -<p class="center">The milk and sugar are in it.</p> -<p>Naturally, a HOT drink is a better -way to start the day. And, in HOT -Nestlé’s you have a ten-second -breakfast drink that costs no more -per cup than ordinary cocoa!</p> -<p>NESTLÉ’S EverReady COCOA is -blended from choice cocoa and pure -whole milk, sweetened -to just the -right degree and already -cooked for you. -No messy hard-to-wash -pans! No disagreeable -“skin” on -top! All you have to -do is to add hot -water.</p> -</div> -<p class="center"><span class="ss">Write for your free 2 cup sample.</span></p> -<p class="center"><span class="ss">PETER CAILLER KOHLER SWISS -<br />CHOCOLATES COMPANY, INC. -<br />60 HUDSON STREET, NEW YORK, N. Y.</span></p> -<p class="center smallest"><span class="ssn">1048 F</span> <span class="hst"><span class="ssn">Printed in U.S.A.</span></span></p> -<h2>Transcriber’s Notes</h2> -<ul> -<li>Silently corrected a few typos.</li> -<li>Retained publication information from the printed edition: this eBook is public-domain in the country of publication.</li> -<li>In the text versions only, text in italics (or underlined text) is delimited by _underscores_.</li> -</ul> -<div style='display:block; margin-top:4em'>*** END OF THE PROJECT GUTENBERG EBOOK DELICIOUS RECIPES INCLUDING TOLL HOUSE CHOCOLATE COOKIES ***</div> -<div style='text-align:left'> - -<div style='display:block; margin:1em 0'> -Updated editions will replace the previous one—the old editions will -be renamed. -</div> - -<div style='display:block; margin:1em 0'> -Creating the works from print editions not protected by U.S. copyright -law means that no one owns a United States copyright in these works, -so the Foundation (and you!) can copy and distribute it in the United -States without permission and without paying copyright -royalties. 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