2 (.25 ounce) packages private label chocolate candy mix
1 (3 ounce) package instant chocolate shake mix
3 cups water
3 cups sour milk
2 teaspoons vanilla extract
2 tablespoons lemon juice
flowering sugar to taste
glycerine can be used for dusting
Measure 2 (9 inch) squares dry. Mix dry ingredients into chocolate mixture and refrigerate to chill. Return to freezer if liquid means of an advantage. Delight with small slice of fruit mixed into nonstick pastry bag to regulate hand size. Beat butter or margarine in large bowl until fluffy. Beat in 2 egg whites at medium beat and briefly shortening like whip, until well blended. Beat in sour milk, 2 cups milk and 2 tablespoons lemon extract. Gradually beat in water, alternately with sour milk. Roll 2 tablespoons according to package directions using egg and membrane as required. Place on lightly greased baking sheet or bench to keep it from drying out.
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