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.

Icings

Never-Fail Chocolate Icing

7/8 cupful sugar . . . 3 tablespoonfuls cold water . . . 2 tablespoonfuls HERSHEY’S Syrup . . . 1 egg white . . . 1/2 teaspoonful vanilla.

Place sugar, unbeaten egg white and water in the double boiler over hot water and cook 7 minutes, beating all the time with a rotary beater. Remove from the fire, add Hershey’s Syrup and vanilla and continue beating till cool enough to spread.

Chocolate Cream Icing
(Uncooked)

2 tablespoonfuls HERSHEY’S Syrup . . . 1/2 teaspoonful vanilla . . . 2 tablespoonfuls thick cream . . . 1/8 teaspoonful almond extract . . . XXXX confectioners’ sugar.

Mix the cream and Hershey’s Syrup together with the extracts, then gradually add XXXX confectioners’ sugar to make of the right consistency for spreading over the surface of a cold cake.

Chocolate Sour Cream Filling and Icing

2 cupfuls sugar . . . 6 tablespoonfuls HERSHEY’S Syrup . . . 2/3 cupful sour cream . . . 1 teaspoonful vanilla.

Mix the sugar and Hershey’s Syrup together over boiling water. When well mixed, add the sour cream and cook to the soft-ball stage–238 degrees. Remove from the fire, add vanilla and beat till thick enough to spread. Add nuts of any kind for variety.

Chocolate Butter Icing
(Uncooked)

2 tablespoonfuls HERSHEY’S Syrup . . . 2 tablespoonfuls butter . . . 1/2 teaspoonful vanilla . . . XXXX confectioners’ sugar.

Cream the butter till very soft, adding Hershey’s Syrup gradually, thicken with XXXX confectioners’ sugar to a consistency that will spread readily and flavor with vanilla. Do not use this icing on a warm cake or it will become absorbed. Let the cake cool for an hour before icing.

Fluffy Chocolate Icing

2 egg whites . . . 4 tablespoonfuls HERSHEY’S Syrup . . . 1 cupful granulated sugar . . . 3/4 cupful water . . . 1/4 teaspoonful cream of tartar . . . flavoring.

Dissolve the sugar in the water, add the cream of tartar and boil to the soft-ball stage or until the syrup threads when dropped from the end of a clean spoon. Beat the egg whites stiff and dry and pour the Syrup over them in a thin stream, beating all the time. When very light and fluffy, fold in Hershey’s Syrup and add any desired flavoring.