2 c Icing sugar
3/4 c Cocoa
2/3 c Borden’s milk
2 ts Vanilla
1 c Coursely cut walnuts
Sift cocoa and icing sugar to – gether and take out 1/4 cup to roll creams in. To Borden’s milk add the vanilla and cocoa – sugar mixture. Blend well and add nuts. Shape into balls and roll in the sugar – cocoa mixture.