1/2 lb. chocolate ripple biscuits
2/- packet Pascalls Scotch Mints
3/4 tin condensed milk
vanilla essence to taste
Method: Crush biscuits and mints and mix together. Add vanilla and condensed milk and mix well. Roll into balls then roll in coconut. Place on greaseproof paper on tray and refrigerate for several hours. A nut cracker may be necessary for crushing the mints.
Source: contributed by Mrs. W. Manson in Selected Recipes Compiled by Port Pirie Branch Royal District and Bush Nursing Society (Port Pirie: 1966), p.105.