This recipe booklet from Hershey Chocolate Syrup has no date marked but I believe this was published in the 1930s or earlier and is part of my personal collection. Each of the pages from this vintage cookbook are filed in the 55 Recipes For Hershey’s Syrup Category. You can read the page typed below or click on the picture to view a larger scanned copy.

Chocolate Party Nut Bread

4 to 6 tablespoonfuls HERSHEY’S Syrup . . . 2 tablespoonfuls melted butter . . . 1 1/4 cupfuls milk . . . 1 egg . . . 2 1/2 cupfuls flour . . . 3 teaspoonfuls baking powder . . . 1/2 teaspoonful salt . . . 3 tablespoonfuls brown sugar . . . 3/4 cupful chopped nut meats.

Combine milk, Hershey’s Syrup and well-beaten egg, mix all the dry ingredients, sifting flour, salt and baking powder together, add the liquids, fold in the hot melted butter and the nut meats slightly floured. Bake in a well-greased bread pan in a moderate oven about 55 minutes. When finished, brush over with melted butter. Slice when cold.

For special occasions spread thin slices with softened butter, then with orange marmalade or raspberry jam and put together like sandwiches.

Chocolate Doughnuts

1/4 cupful butter . . . 1 cupful sugar . . . 3 tablespoonfuls HERSHEY’S Syrup . . . 3 eggs . . . 3 cupfuls flour . . . 3 teaspoonfuls baking powder . . . 1/2 teaspoonful salt . . . 1/2 cupful milk.

Cream butter and sugar and add the well-beaten eggs, sift flour, salt and baking powder together, add Hershey’s Syrup to milk, combine all the ingredients, roll out on a floured board, cut in rings and fry in deep fat. When cold, roll in powdered sugar.

Chocolate Dessert Waffles

4 tablespoonfuls butter . . . 1 1/4 cupfuls milk . . . 4 tablespoonfuls HERSHEY’S Syrup . . . 4 tablespoonfuls sugar . . . 2 eggs . . . 2 cupfuls pastry flour . . . 3 teaspoonfuls baking powder . . . 1/2 teaspoonful salt.

Cream the butter and sugar together, sift the flour, baking powder and salt, beat the yolks of the eggs well and mix with the milk and Hershey’s Syrup. Combine all the ingredients and beat well, then fold in the stiffly whipped whites of the eggs. If baked on a well-heated electric waffle mold, no greasing will be required. If on an ordinary waffle iron, use but 2 tablespoonfuls of butter in the batter and grease the heated waffle iron lightly. These waffles are delicious served hot from the mold with vanilla ice cream.

Chocolate Muffins

2 cupfuls flour . . . 3 teaspoonfuls baking powder . . . 1 teaspoonful sugar . . . 1/2 teaspoonful salt . . . 1 egg . . . 3 tablespoonfuls melted shortening . . . 1 cupful milk . . . 3 tablespoonfuls HERSHEY’S Syrup.

Sift together the flour, baking powder, sugar and salt, beat the egg and add it to the milk and Hershey’s Syrup. Whip in the melted shortening and combine mixtures. Beat well, drop into buttered muffin tins and bake in a hot oven 15 to 20 minutes.

Chocolate Pineapple Pancakes

Sift 2 cups flour, 1/2 teaspoon salt, and 3 teaspoons baking powder. Combine 1 cup milk, 4 tablespoons Hershey’s Syrup, 1 beaten egg, and 1 cup crushed pineapple. Beat all together. Bake as large cakes on hot greased griddle. Spread with butter and powdered sugar, roll up, and serve hot, one to each guest, with hot Hershey’s Syrup.

Chocolate Fritters

1 cupful flour . . . 3 tablespoonfuls HERSHEY’S Syrup . . . 3 tablespoonfuls powdered sugar . . . 1/2 cupful milk . . . 1 egg . . . dash of salt . . . 2 teaspoonfuls baking powder.

Mix and sift flour, sugar, baking powder and salt, add the milk and Hershey’s Syrup to the well-beaten egg, combine mixtures, beat well, and drop from the end of a spoon into very hot fat. Cook 3 to 5 minutes, drain on paper and serve hot for luncheon with powdered sugar or with a sauce for a dinner dessert.

Spiced Chocolate Doughnuts

2 cupfuls flour . . . 4 tablespoonfuls HERSHEY’S Syrup . . . 2 1/2 teaspoonfuls baking powder . . . 1/4 teaspoonful salt . . . 1/4 teaspoonful cinnamon . . . 1/4 teaspoonful mace . . . 1/2 cupful sugar . . . 1/2 cupful milk . . . 1 egg . . . 1 1/2 tablespoonfuls softened butter.

Sift together the flour, salt, baking powder and spices, cream butter and sugar and beat egg well. Mix Hershey’s Syrup with milk. Combine ingredients, turn out on floured board and roll out 1/4 inch thick; cut in small, dainty rings; fry in deep fat. Drain on paper; sprinkle lightly, when cool, with powdered sugar mixed with a little cinnamon.