Martha Washington Candy - cooking recipe

Ingredients

2 boxes powdered sugar
1 box coconut
2 bars paraffin wax
1 can Eagle Brand milk
1 stick oleo, melted
2/3 c. pecans or walnuts, chopped
12 oz. unsweetened chocolate

Preparation

Mix
sugar,
milk
and oleo.
Add coconut and nuts; let set in
refrigerator until cooled good.
Roll in balls.
Melt chocolate
and
paraffin in top of double boiler and dip balls into chocolate.
Place on wax paper.
Store in tin container.