1/2 lb. butter
2 lbs. confectioners' sugar
4 tbsp. cream or milk
3 tsp. vanilla or flavoring

Mix with an electric mixer. Form into eggs. Place on wax paper. Refrigerate. When firm, dip in chocolate. Coconut, nuts and/or candied fruit may be added.

Chocolate Coating: melt 1/2 pound bitter chocolate in double boiler (low heat). Stir in 3 tablespoons melted paraffin. Cool slightly. Dip candy in chocolate and let cool on wax paper.

PEANUT CREAMS:

3/4 c. butter
1/2 c. peanut butter
4 c. confectioners' sugar

Cream butter. Mix in peanut butter and sugar. Form into balls or eggs and roll and slice or cut with cookie cutters. Dip in chocolate.