Martha Washington Candy - cooking recipe

Ingredients

1/2 lb. butter
1 tsp. vanilla
1 can Eagle Brand milk
2 lb. powdered sugar
2 lb. shelled pecans
2 pkg. Baker's semi-sweet chocolate
1/4 lb. paraffin

Preparation

Cream butter, vanilla, milk, sugar and pecans.
Put on a platter by spoonful.
Set in refrigerator to get cold.
Melt chocolate and paraffin in top of a double boiler.
Using a toothpick, dip cream candy in chocolate.
Then chill candy until hardened.
Serve.