4 tablespoons Butter
8 tablespoons Sugar
4 tablespoons fresh Milk
4 tablespoons Cocoa
13 tablespoons Bonlac Powdered Milk (or similar)
Peppermint Essence
Method: Heat butter, sugar and fresh milk until dissolved. Remove from heat. Add peppermint essence, cocoa and skim milk. Beat until smooth. Leave until cold. Roll in balls in chocolate sprinkles.
Source: contributed by Mrs. Alexander Gray in The Possum Cookery Book in Aid of Miss Minda - Telethon (Brighton: Minda Home Auxiliary, n.d. [1960s - post 1963]), p.75.
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