1 1/2 c. butter
1/2 tsp. vanilla
1/2 tsp. salt
2 (1 lb.) boxes powdered sugar
Sweetened condensed milk to moisten

In medium mixing bowl, cream together butter, vanilla and salt. Blend in sugar gradually. Add just enough milk to sufficiently moisten mixture, making it easier to handle. Knead mixture well. It should be smooth and not sticky. Cut into desired number of pieces.

With palms of hands, mold each piece into an egg shape. Place egg shapes on a wax-paper lined cookie sheet. Place in refrigerator to chill for several hours or overnight. Dip eggs in dipping chocolate. Let chocolate harden before adding additional decoration. Decorate with your own ornamental frosting.

FLAVOR VARIATIONS:

COCONUT: Immediately after sugar has been added, gradually add 1 1/2 cups flaked coconut.

FRUIT AND NUT: After sugar has been added, mix in 1 (4 oz.) jar drained and chopped maraschino cherries, 1 cup chopped nuts, 1/2 cup coconut and 1/2 cup chopped raisins.

PEANUT BUTTER; Omit salt and condensed milk. Instead add 3/4 cup crunchy peanut butter and 1 1/2 tablespoons light corn syrup.

DIPPING CHOCOLATE: 4 (1 oz.) squares unsweetened chocolate, 1/2 slab household paraffin mix.

Put chocolate and wax in top of double boiler. Place over hot water. Heat over medium heat. Stir until chocolate is melted. Remove from heat. Insert double-pronged kitchen fork into bottom of chilled egg. Dip into chocolate. Place egg on wax paper. Let chocolate dry thoroughly before adding decorations.