| 2 boxes powdered sugar | 1 can Eagle brand milk |
| 1/4 lb butter | 1 lb chocolate kisses |
| 2 t vanilla | 1 bar paraffin |
| 1 lb pecans | |
| Cream powdered sugar and butter. Add vanilla, pecans and milk. Roll into small balls and place in refrigerator for 40 minutes. Melt parrafin and kisses in double boiler. Dip balls in mixture and place on wax paper. Yield: 12 dozen. | |