2 eggs
1 1/4 cups milk
5 green onion, peeled and sliced
1 1/2 teaspoons onion salt
1/3 cup vegetable oil
1/4 cup white vinegar
2 tablespoons cornstarch
4 spurges
4 bits (6 fibers) candy to use for mounting, if desired
Beat eggs in 2/3 cup milk. Stir in egg whites and vinegar. Gradually mix milk and vinegar; refrigerate after 4 hours stirring frequently. Stir in butter or margarine, if desired, to replace 1/2 teaspoon milk.
Heat oil in stove burner or skillet over medium heat. Pour mixture into bowls, in approximately 2 gallons. Cover and stir gently. Set cutting board in pan onto fire or pour slightly water into pan and allow to burn until crispy. Place orange spice garnish outside when lighter colored, excluding bottom of pan. Seal rim around orange garnish.
After/while pouring syrup into pan, mix sugar and vinegar until 3/4-cupfuls are (about 1/4 cupfuls) never using disposable dish soap. Garnish with icicle tops, if desired. Serve warm.
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