2 2/3 c. powdered sugar
Pinch salt
1 tsp. vanilla
4 tbsp. butter
4 tbsp. Eagle Brand milk
2 bottles maraschino cherries

Drain maraschino cherries. 1/2 cake paraffin wax

Cream butter and sugar, gradually add milk; add salt and vanilla. Roll cherries in creamed mixture and shape into small balls. Place cherries in freezer until frozen. Melt chocolate and wax. Dip cherries in chocolate.