Delicious Recipes including Toll House Chocolate Cookies, by Lamont, Corliss & Co.

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.

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.

Toll House
CHOCOLATE COOKIES[1]

BISHOP’S CAKE

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.

CHOCOLATE DATE NUT CAKE

Sift together flour, salt, baking powder and spices three times. Add to chocolate mixture alternately with milk.

CHOCOLATE MARBLE CAKE

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.

STANDARD ONE-EGG CAKE

Add dry ingredients alternately with milk. Beat. Add vanilla. Bake at 350° F. for 30 minutes.

ECONOMY DEVIL’S FOOD CAKE

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.

FLUFFY CHOCOLATE CAKE

Sift dry ingredients together three times. Add alternately with milk to chocolate mixture, beat after each addition until smooth.

CHOCOLATE REFRIGERATOR COOKIES

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.

CHOCOLATE OATMEAL COOKIES

Form into small mounds on a cookie sheet. Bake for 15 to 20 minutes at 350° F. to 375° F.

CHOCOLATE COCOANUT KISSES

Beat egg whites until stiff. Gradually sprinkle sugar and flour mixture over egg whites and continue beating.

CHOCOLATE DERBIES

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.

WALNUT SPICE BAR

Dissolve spices in boiling water, pour over softened butter. Add sugar, molasses mixed with soda, blend thoroughly.

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

Shape batter into an oblong mold. Wrap in waxed paper and chill ½ hour before baking.

CHOCOLATE MACAROONS

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.

Bake in slow oven 325° F. for 20 minutes. Cool a few minutes before removing from paper.

CHOCOLATE TEA BISCUITS

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.

CHOCOLATE CHIFFON PIE

Beat egg yolks until light and lemon-colored. Add ¼ cup sugar, continue beating until stiff.

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.

CHOCOLATE CREAM PIE

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.

CHOCOLATE CREAM ROLL

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

CHOCOLATE FILLING FOR CREAM PUFFS

Mix the dry ingredients. Add scalded milk gradually. Cook 15 minutes in a double boiler, stirring constantly until mixture thickens, and afterwards occasionally.

CHOCOLATE FUDGE

Add sugars and salt. Stir until sugars are dissolved then continue cooking without stirring to 234° F. or soft ball stage. Remove from fire.

Then beat until mixture begins to thicken. Add nuts and pour into wax-lined pans—about 8″ x 4″.

CHOCOLATE ICE CREAM DE LUXE

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.

CHOCOLATE CHIP ICE CREAM

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.

PETER CAILLER KOHLER SWISS
CHOCOLATES COMPANY, INC.
60 HUDSON STREET, NEW YORK, N. Y.

Transcriber’s Notes

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DELICIOUS RECIPES
including
Toll House
CHOCOLATE COOKIES

The Story of the Famous Toll House Cookies

Toll House
CHOCOLATE COOKIES[1]

BISHOP’S CAKE

CHOCOLATE DATE NUT CAKE

CHOCOLATE MARBLE CAKE

STANDARD ONE-EGG CAKE

ECONOMY DEVIL’S FOOD CAKE

FLUFFY CHOCOLATE CAKE

CHOCOLATE REFRIGERATOR COOKIES

CHOCOLATE OATMEAL COOKIES

CHOCOLATE COCOANUT KISSES

CHOCOLATE DERBIES

WALNUT SPICE BAR

CHOCOLATE THINSIES

CHOCOLATE MACAROONS

CHOCOLATE TEA BISCUITS

CHOCOLATE CHIFFON PIE

CHOCOLATE CREAM PIE

CHOCOLATE CREAM ROLL

CHOCOLATE FROSTING

CHOCOLATE FILLING FOR CREAM PUFFS

CHOCOLATE FUDGE

CHOCOLATE ICE CREAM DE LUXE

CHOCOLATE CHIP ICE CREAM

Transcriber’s Notes

DELICIOUS RECIPES including Toll House CHOCOLATE COOKIES

The Story of the Famous Toll House Cookies

Toll House CHOCOLATE COOKIES[1]

BISHOP’S CAKE

CHOCOLATE DATE NUT CAKE

CHOCOLATE MARBLE CAKE

STANDARD ONE-EGG CAKE

ECONOMY DEVIL’S FOOD CAKE

FLUFFY CHOCOLATE CAKE

CHOCOLATE REFRIGERATOR COOKIES

CHOCOLATE OATMEAL COOKIES

CHOCOLATE COCOANUT KISSES

CHOCOLATE DERBIES

WALNUT SPICE BAR

CHOCOLATE THINSIES

CHOCOLATE MACAROONS

CHOCOLATE TEA BISCUITS

CHOCOLATE CHIFFON PIE

CHOCOLATE CREAM PIE

CHOCOLATE CREAM ROLL

CHOCOLATE FROSTING

CHOCOLATE FILLING FOR CREAM PUFFS

CHOCOLATE FUDGE

CHOCOLATE ICE CREAM DE LUXE

CHOCOLATE CHIP ICE CREAM

Transcriber’s Notes

DELICIOUS RECIPES
including
Toll House
CHOCOLATE COOKIES

Toll House
CHOCOLATE COOKIES[1]