1 1/2 lb Finely chopped milkcote

           -chocolate coating
    2/3 c  Melted vegetable shortening

      3    Or 4 drops pepermint oil

           Milkcote chocolate
  In the top of a double boiler, melt milkcote coating over hot, not boiling,
  water. Add shortening and pepermint, a little at a time, beating well after
  each addition. Chill chocolate mixture in the refrigerator until of a soft
  custard consistency. Place in a mixing bowl and beat for 30 seconds. DO NOT
  OVERBEAT. Pour into a waxed paper-lined 10 x 13-inch pan. Cover with waxed
  paper and tap pan to level mixture. Place in refrigerator until firm but
  not hard. Cut into squares. Dip in melted and cooled milkcote coating.
  Makes about 100 pieces.
  Recipe from:Ideals Candy Cookbook by Mildred Brand Copyright-MCMLXXIX By
  Mildred Brand, Milwaukee, Wis. 53201