- ¾ cup mashed potato
- ½ teaspoon salt
- 2 (1-pound) packages confectioners’ sugar
- 1 stick margarine
- ½ pound flaked coconut
- 2 teaspoons vanilla
Pare and cook potato to make ¾ cup mashed potato (not seasoned). Add salt. Using a double boiler, place stick of margarine in it and melt over boiling water. Add mashed potato, confectioners’ sugar, flaked coconut, and vanilla.
Mix well, then turn into a buttered jelly roll pan. Spread evenly. Place in a cool place to harden. When hard, cut into small squares and dip in the following chocolate mixture.
1 (12-ounce) package chocolate bits
4 squares unsweetened chocolate
½ cake paraffin (2½-by-2½) (Yes, the same paraffin you melt to use on top of jelly)
Use double boiler again. Place paraffin in top over boiling water to melt. Then add the two kinds of chocolate. Allow chocolate to melt. Stir well to mix ingredients.
A toothpick or cake tester may be used to dip the Needham squares. Hold each square above chocolate mixture after dipping so the square drains well. Place on waxed paper to harden. Recipe will make 66 good-size Needhams. This recipe halves easily.
From Cooking Down East by Marjorie Standish