2 lbs. powdered sugar
6 tbsp. milk
1 tsp. vanilla
Pinch of salt

COATING:

1 box bitter chocolate
1/2 slab paraffin

Combine sugar, milk, salt and vanilla. Shape into small eggs. Consistency must be stiff enough to shape. If too stiff, add more milk; if too soft, add more sugar. Shape all eggs before coating the outside of the eggs.

To coat, melt bitter chocolate and wax on low heat. Use a slotted tablespoon to dip the eggs. The job goes faster if another person places the eggs on the spoon. If the coating looks a little thin coat them again. Whenever the chocolate gets too thick, set it back on the stove eye for a few minutes. These eggs can also be shaped into little balls, dipped from the end of a toothpick and decorated with a small rosette for other occasions.

FOR VARIETY IN FLAVOR ADD: 6 heaping tablespoons peanut butter, 4 ounces finely grated coconut, 1/2 teaspoon spearmint flavoring or rum flavoring, 2 ounces chopped maraschino cherries.

MY TIPS: Lay shaped eggs on wax paper. Let the outside harden a little before coating. Add 1 egg yolk to the peanut butter eggs and add 1 egg white to the white eggs.