Mash potato and butter; add vanilla. Add powdered sugar until desired consistency. Blend coconut. Form eggs in desired size; set aside until firm. Melt chocolate and paraffin in double boiler. Place firm egg on tablespoon, dip into chocolate; let excess chocolate run off. Place on wire rack covered with waxed paper. Add 1/2 cup nuts and candied fruit for nut and fruit eggs.

Easter Eggs 5

18 ounces of  peanut butter
3 ounces of  cream cheese
1 stick of butter
1 1/3 pound of confectioners' sugar
1 teaspoon of vanilla

Shape and cover with chocolate.

Easter Eggs 6

1/2 pound of butter
2 pounds of confectioners' sugar
4 tablespoons of cream or milk
3 teaspoons of 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. 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 cup of butter
1/2 cup of peanut butter
4 cups of 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.