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vintage_recipes·Vintage Recipes - Archiving nostalgic recipes from cookbooks, handwritten notes, advertisements, etcbyKittenBiscuits

MIL's Chocolate Fudge

In memory of an amazing mother in law. Love her to pieces.

Chef's notes: grease a dish with butter before pouring the fudge. And !!DO NOT!! put it in the refrigerator to cool. Leave it on the counter to cool. Fridge = brick of sad chocolate. Also also, MIL's preferred brand of peanut butter is JIF. I couldn't care less what brand I use, but this mattered to her. ❤️

Edit: Canned milk = evaporated milk.

"Mars" creme = marshmallow creme aka Fluff.

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vintage_recipes·Vintage Recipes - Archiving nostalgic recipes from cookbooks, handwritten notes, advertisements, etcbyPacrat173

Chocolate soufflé

Text of recipe

TEMPERATURE: 325 F. 2 tablespoons butter 2 tablespoons PILLSBURY'S BEST Flour ¾ cup milk ½ cup sugar TIME: about 45 minutes 2 squares (2 oz.) unsweetened chocolate 3 egg yolks 3 egg whites ½ teaspoon vanilla extract

  1. Melt butter; add stir until smooth.
  2. Add cold milk. Stir and cook until sauce is thick and smooth.
  3. Melt chocolate over warm, not hot, water; add sugar and beaten egg yolks.
  4. Stir and cook until smooth.
  5. Add cooled chocolate mixture to sauce and let stand until almost cold. I four and 6. Fold in stiffly beaten egg whites. Add vanilla extract.
  6. Sift some powdered sugar into the bottom of an unbuttered casserole or baking dish. Pour in souffle mixture
  7. Bake in slow oven until very and light and puffy and top is delicately browned.
  8. Serve immediately with whipped cream or fluffy Hard Sauce. (No. 204).
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