Martha Washington Candy - cooking recipe

Ingredients

1 can Eagle Brand milk
1 stick oleo
2 pkg. confectioners sugar
1 can flaked coconut
2 c. pecans, chopped
2 pkg. semi-sweet chocolate pieces
1/2 lb. paraffin

Preparation

Mix milk, oleo, sugar, coconut and pecans in a bowl until well blended.
Shape into balls and place in refrigerator to harden. When balls are cold, melt the chocolate and paraffin in double boiler.
Dip each ball in the mixture and return to refrigerator. (You may find a toothpick works well for dipping.)
Suitable for freezing.