Delicious Recipes including Toll House Chocolate Cookies by Lamont Corliss Co

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Lamont, Curliss and Company

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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

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*** START OF THE PROJECT GUTENBERG EBOOK DELICIOUS RECIPES INCLUDING TOLL HOUSE CHOCOLATE
COOKIES ***

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 ...

Package image

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

1

2

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.

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.

3

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.

4

5

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

6

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

7

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.

8

9

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.

10

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

11

12

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.

13

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.

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_.

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COOKIES ***

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