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Alien Express™ Premium eLiquid

Alien Express™ Premium eLiquid is a menthol tobacco blend that was made for traditional menthol smokers.

If you are currently a menthol smoker and you want to have that refreshing menthol experience, Alien Express™ eLiquid is the VapeSafe® flavor that you should try first.

Alien Express - Menthol eLiquid

Alien Express™ eLiquid is 100% made in the USA using a combination of organic and non-organic flavors and extracts. Each bottle of Alien Express™ eLiquid is tested for flavor accuracy and vapor consistency. We make eLiquids with the attributes that we like from the eLiquids we use: huge plumes of vapor and an abundance of tasty flavors. All VapeSafe® eLiquids are compatible with all available eCigarette models.

Instructions for Use of eLiquid and Legal Disclaimers:

Always keep VapeSafe® eLiquids away from children!

VapeSafe® Alien Express™ eLiquid is for Adults Only! You must be of legal age in your state to use our products! Absolutely no sales to minors!

Superb Dessert Recipes:

Vanilla Strawberry Cake

1 cup sugar
4 tablespoons shortening
1 egg
2 cups flour
3 teaspoons baking powder
⅛ teaspoon salt
1 cup milk
1 teaspoon vanilla extract
1/2 pint heavy cream
1 quart strawberries

Cream sugar and shortening together; add beaten egg; add part of flour, baking powder and salt which have been sifted together, then part of milk; mix well and add remainder of flour; mix in remainder of milk and vanilla flavoring. Bake in shallow greased pan in moderate oven 20 to 30 minutes. When cold split in half and spread whipped cream and crushed sweetened strawberries between layers. Cover top with whipped cream and whole strawberries.

Outstanding Chocolate and more:

Icing can be formed into shapes such as flowers and leaves using a pastry bag. A pastry bag is an often cone- or triangular-shaped, hand-held bag made from cloth, paper, or plastic that is used to pipe semi-solid foods by pressing them through a narrow opening at one end. Aside from icings and frostings, pastry bags are commonly used to shape meringue and whipped cream, and to fill doughnuts with jelly or vanilla custard. Using icing to decorate cakes is commonly used with wedding cakes, anniversary cakes and birthday cakes.

Chocolate Cones

Boil the sugar as directed for fondant in the recipe for Chocolate Creams, No. 2, but not quite so long - say about eleven minutes. The syrup, when tested, should be too soft to ball. When cold, pour into a bowl, and beat until thick and creamy. If properly boiled, it will not become thick enough to work with the hands.

Have six ounces of Walter Baker & Co.'s Premium No. 1 Chocolate melted in a bowl. Pour half of the creamed sugar into another bowl, and, after flavoring with a few drops of vanilla, add to it about one-third of the dissolved chocolate . Stir until thick and rather dry; then make into small cones, and drop on a slightly buttered platter. Put half of the remaining creamed sugar in a cup, and set in a saucepan containing boiling water. Flavor with vanilla, and stir over the fire until melted so much that it will pour from the spoon. Take the saucepan to the table and dip one-half the cones in, one at a time, just as the Chocolate Creams, No. 1, were dipped in the melted chocolate . If liked, a second coating may be given the cones. Now put the remainder of the creamed sugar on to melt, and add two tablespoonfuls of hot water to it. Stir the remainder of the melted chocolate into this, and if too thick to dip the candy in, add hot water, a few drops at a time, until the mixture is of the right consistency; then dip the rest of the cones in this.

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