4 Tbsp. butter
1 box powdered sugar
4 Tbsp. milk
pinch salt
1 tsp. vanilla
1 bottle cherries, drained
1 box chocolate squares
1/4 cup paraffin

Cream butter and sugar, adding milk in small amounts. Mix well. Add salt and vanilla. Roll cherries in cream mixture to cover each cherry. Melt chocolate and paraffin over boiling water. Dip cherry balls individually into melted chocolate. Place on waxed paper to cool. Yield: 24 servings.


1 lb. bitter chocolate
1/2 oz. paraffin
1 box confectioners sugar
1/3 c. evaporated milk
1 tsp. vanilla
1 Lge. jar Maraschino cherries with stems (drained)

Melt chocolate and paraffin in top of double boiler. Cool slightly. Make a fondant with the powdered sugar, evaporated milk and vanilla. This should be of a stiff dough consistency that can be handled. If too stiff, add a little of the cherry juice. If too thin, add more confectioner sugar. Take a small amount of dough and flatten to about the size of a half dollar; wrap around cherry, leaving only the stem uncovered. Hold by stem and dip in melted chocolate. Place on waxed paper and let sit for 2 hours before handling. Yield: 60 servings.