e-Cigarette Flavors - Tobacco Direct

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!

Delicious Dessert Recipes:

Small Fancy Vanilla Cakes. I

1/2 cup shortening
1 cup granulated or powdered sugar
yolks of 3 eggs
1/2 cup milk
2 cups flour
2 teaspoons baking powder

Cream shortening, add sugar slowly and beat well; add beaten egg yolks; add milk a little at a time and flour which has been sifted with baking powder; divide batter in half and add to one-half one teaspoon lemon juice and the grated rind of half a lemon; to the other half of batter add two ounces unsweetened melted chocolate, one teaspoon vanilla. Bake in shallow greased pan or in very small individual tins in hot oven about 15 minutes. If a large pan in used, when cool cut cakes into fancy shapes. Cakes should be less than an inch thick when baked. Spread with colored or marshmallow icing.

Exquisite Chocolate and more:

The simplest icing is a glacé icing, containing icing sugar and water. This can be flavored and colored as desired, for example by using lemon juice in place of the water. More complicated icings can be made by beating fat into icing sugar (as in butter cream), by melting fat and sugar together, by using egg whites (as in royal icing), and by adding other ingredients such as glycerin (as in fondant). Some icings can be made from combinations of sugar and cream cheeses, or by using ground almonds (as in marzipan).

Chocolate Meringue Pudding

1 cup of milk,
2 eggs (yolks),
2 tablespoonfuls of flour,
Pinch of salt,
4 teaspoonfuls of Baker's Cocoa,
3 tablespoonfuls of sugar,
1/2 a teaspoonful of vanilla.

Put the milk in the upper part of the double-boiler, and heat. Mix flour and cocoa together and soften in a little cold milk; mix until free from lumps. When the milk is hot, add the flour, and cook, stirring often, eight or ten minutes. Beat yolks of eggs lightly; add sugar and salt, and mix well. When mixture in double-boiler has cooked sufficiently, strain it over the mixture in the bowl. Put back in double-boiler and allow it to cook one or two minutes (stirring constantly), just enough to slightly thicken the eggs. Remove from the stove, and when cool add vanilla and put in the serving-dish. Cover with a meringue. Place dish on a board, put in the oven with the door open, and allow it to remain there for ten or fifteen minutes, and when the meringue will not stick to the fingers, close the door and let it brown slightly. This pudding can be eaten warm or cold, but is much better cold. This will serve four persons generously.

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