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Title: Pop corn recipes

Author: Mary Hamilton Talbott

Release date: November 10, 2025 [eBook #77213]

Language: English

Original publication: Grinnell: Sam Nelson, Jr., Company, 1916

Credits: Charlene Taylor, Craig Kirkwood, and the Online Distributed Proofreading Team at https://www.pgdp.net (This file was produced from images generously made available by The Internet Archive)


*** START OF THE PROJECT GUTENBERG EBOOK POP CORN RECIPES ***

Transcriber’s Notes:

Text enclosed by underscores is in italics (_italics_).

Additional Transcriber’s Notes are at the end.

       *       *       *       *       *




_Pop Corn Recipes_


  _By_
  _Mary Hamilton Talbott_

  _Copyrighted 1916, by
  SAM NELSON, JR., COMPANY
  Grinnell, Iowa_




_TO THE READER_


DEAR MADAM:

In presenting you this little booklet we have made an effort to give
you something that would be of daily use in the home. In purchasing
these recipes we feel that we have secured the same from the best known
recipe writer, Mrs. Mary Hamilton Talbott. Her recipes are known from
coast to coast, as she is a well-known recipe writer for the leading
periodicals.

Nelson’s Corn for Popping is a corn of the highest popping test, and
is the pick of Iowa’s best of the Amber Rice Variety. It is stored in
absolutely mouse and rat proof cribs, and great care is taken in the
packing of the same.

Pop corn has generally been known as pop corn, and we will say that
there are as many grades of pop corn as there are of rice or coffee and
we know that in selecting this variety we have selected not only a corn
of the highest popping test, but of a superior eating quality and a
corn that is free from that hard and objectionable center found in most
grades of pop corn.

You will find the recipes of great use in preparing the dainty dishes
for that pleasant evening.

It will pay you to insist upon Nelson’s 10c per pound package.




_EVERYDAY USES OF NELSON’S POP CORN._


Pop corn has long been looked upon as a confection, and few people have
realized its possibilities in cookery. It has, however, a recognized
food value containing as high a percentage of protein--or body building
material--as matured sweet corn, and its fuel value a pound is equally
as great. It should, therefore, be used frequently in every home.




_BREAKFAST DISHES._


Pop corn may be served either as a hot or cold cereal. If the former
way is desired, cover the popped kernels--and none pop better than
Nelson’s--with cold water and allow them to soak over night; then cook
them in milk in the morning and serve with sugar and cream. A very
tasty accompaniment to this may be made by washing some dates; cut them
up and put them in a saucepan with just enough water to cover and allow
them to simmer for five minutes, then drain and place around the hot
pop corn, or mix them with it. Stewed apples, prunes, plumped raisins,
fruit juice, or any kind of plain fruit also make a nice addition to
pop corn served as a cereal.

An unusual but delicious way to serve Nelson’s corn, popped, as a
cereal is to combine it with cheese, one of the varieties which is
mild in flavor and soft in texture. When the popped corn is cooked,
just before removing from the stove stir in a cupful of grated cheese
and a little butter and salt, allow to melt and become blended with the
pop corn, then serve. This is eaten without cream and sugar.

_Pop Corn Omelet._--Nelson’s pop corn makes a delicious addition to the
breakfast omelet. Put enough popped corn through the meat grinder to
make a cupful and add to it a quarter of a cupful of milk, allow it to
soak a few minutes, then add two well-beaten eggs (whipped separately),
half a teaspoonful of salt, a few grains of paprika and a teaspoonful
of chopped parsley. Melt one tablespoonful of butter in an omelet pan,
turn in the mixture and cook with moderate heat until firm. Fold, turn
out upon a hot platter and garnish with crisp bacon and a generous
sprinkling of the unground popped corn.

_Pop Corn Hash._--Chop fine some cold boiled potatoes and any other
vegetables desired that may be on hand. Put them into a buttered frying
pan, heat quickly and thoroughly, and salt to taste. Then add a large
spoonful of ground, popped corn (Nelson’s is the best for popping), for
each person to be served. When heated thoroughly, dish and serve.

_Pop Corn Scrapple._--Add to one cupful of hominy and two cupsful of
cornmeal enough boiling water to cook thoroughly in a double boiler
until of the consistency for frying. Take from the fire and stir in two
heaping cupsful of popped and ground corn--Nelson’s corn makes crisp
and flaky kernels--then pour into buttered pans and when cold slice and
fry. This is especially good on a cold, snappy morning.

_Pop Corn and Bacon._--Just before the morning bacon, or sausage, is
altogether cooked, add to the grease a generous handful of Nelson’s
corn when popped; allow it to brown and serve with the meat. It adds a
delicious, nutty flavor.




_MEAT SUBSTITUTES._


_Pop Corn Roast._--Mix together two cupsful of bread crumbs, one-half a
cupful of chopped nut meats and of popped and ground corn--Nelson’s Pop
Corn for Popping--half a cupful each of hot water and melted butter,
one teaspoonful of onion juice, one teaspoonful of tomato catsup, one
and one-half teaspoonsful of salt, one saltspoonful of pepper and one
beaten egg. When mixed thoroughly put into buttered mold and bake about
an hour. Cover the first part of the time, then baste three times with
hot butter. Turn into a hot dish, sprinkle with popped corn and serve
with a brown sauce.

_Pop Corn Cutlet._--Mix two cupsful of bread crumbs, two cupsful of
popped and ground corn--Nelson’s corn gives a nutty flavor--one cupful
of milk or cream, two eggs, and salt and pepper to taste; mold into
cutlet form, flour and fry in hot butter as you do veal cutlet. Garnish
with chopped parsley and tomato sauce.

_Pop Corn Rolls._--To one tablespoonful of butter and one teaspoonful
of peanut butter add two and one-half tablespoonsful of hot water. When
the butters are melted stir into them one cupful of finely ground,
popped corn (Nelson’s corn always pops) and a small quantity of bread
crumbs, enough to make a paste which can be molded with the hands into
small cakes. Fry these in butter until a delicate brown and serve with
tomato sauce. These make a dainty luncheon or supper dish.




_SOUP AND STUFFING._


A very delicious soup may be made by cooking a can of peas in a quart
of milk until soft, press through a sieve to remove outer covering of
peas, add a tablespoonful of onion juice, a tablespoonful of butter,
pepper and salt to taste, and a good handful of Nelson’s corn when
popped, mixed with a few bread crumbs. After this has cooked up well,
serve and add a teaspoonful of whole, popped grains to each plateful
of soup. Corn may be used instead of the peas, and an equally good soup
will result.

_Stuffing For Fowl or Meats._--Soak in cold water half a loaf of
crumbed bread and an equal bulk of Nelson’s corn (after it is popped)
until soft; squeeze and add a slice of onion, a tablespoonful of
chopped parsley, salt and pepper to taste, and two well-beaten eggs.
Put this in a pan with some butter and put in the oven long enough to
brown slightly, stirring often, then use.




_WITH VEGETABLES._


_Parsnips and Pop Corn._--Wash, scrape and slice thin two good-sized
parsnips and cook them until perfectly tender in two quarts of water.
When they are nearly done add a teaspoonful of salt and when altogether
done a tablespoonful of flour mixed smooth with a little cold water.
Stir well and let boil until the flour is cooked, then stir in half a
cupful of popped and ground corn--Nelson’s pop corn is the best that
grows--let boil up once or twice, or until the corn is hot and serve.

_Pop Corn With Turnips or Carrots._--Mashed turnips or carrots can be
made more tasty by stirring in a cupful of Nelson’s corn, popped and
ground.

_Macaroni and Pop Corn._--Cook one cupful of macaroni, broken into inch
lengths, in boiling salted water until tender; drain and pour cold
water through it to separate the pieces. Then add cream sauce made with
four tablespoonsful of flour, the same quantity of butter, salt and
pepper to taste, and a cupful of milk; add two cupsful of Nelson’s
corn, after it is popped and ground. Pour into a buttered baking dish,
cover with buttered crumbs and a little grated cheese and bake until a
golden brown.

_Potato and Pop Corn Balls._--Mix two cupsful of hot mashed potatoes,
one teaspoonful of chopped onion, one tablespoonful of chopped parsley,
two tablespoonsful of butter, salt and pepper to taste, then shape them
into small balls, open the center and put in some popped corn--Nelson’s
makes the crisp and flaky grains--place on a buttered dish and cook
in a moderate oven a quarter of an hour, sprinkle ground popped corn
over them before removing from the oven, and serve alone or with tomato
sauce.

_Stuffing For Onions._--Cook together for five minutes one
tablespoonful of bread crumbs, five tablespoonsful of ground, popped
corn (Nelson’s corn for popping), two tablespoonsful of butter, two
tablespoonsful of chopped parsley, salt and pepper to taste and a dash
of paprika. Take from the fire and add one beaten egg. Remove the
centers from onions, fill with this mixture and bake.




_SALADS._


Cut bananas into halves, scoop out the centers of each and fill with
Nelson’s corn (after it is popped and ground), and serve on lettuce
with mayonnaise dressing.

Mix together one cupful of chopped celery, one cupful of raisins and
one cupful of popped and rolled corn (Nelson’s gives a nutty taste) and
serve on lettuce or any salad green with mayonnaise dressing.

Mix together one pint of apples cut into small matchlike pieces, half
a pint of pop corn, after it is popped and rolled (Nelson’s corn pops
best), and the same quantity of chopped celery. Dress with boiled
dressing and serve in apple cups or on lettuce leaves.

Cut into thin slices four good sized boiled white potatoes and add to
them the crisp white portion of two bunches of celery, chopped, and
two and one-half cupsful of Nelson’s corn, after it has been popped
and ground, sprinkle with salt and pepper, mix with half a pint of
mayonnaise and just before serving cover the salad with half a pint of
whipped cream.




_CANAPES._


Cut bread into any shape and fry it in deep fat. Mix chopped olives and
Nelson’s corn (popped) with mayonnaise and spread on the fried bread.

Rub the yolks of hard-boiled eggs to a paste and add an equal quantity
of sardines and Nelson’s pop corn (popped and ground.) Moisten with
lemon juice and serve on rounds of toast.




_SANDWICHES._


Put half a pint of Nelson’s corn, popped, through the grinder and
mix it with six boned sardines, a little salt and pepper and enough
tomato catsup, or strained tomato juice, to form a paste. Spread on hot
buttered toast, sprinkle with grated cheese and serve at once.

Make a paste of cream cheese and Nelson’s corn, popped and ground,
and spread it on a slice of brown bread, cover the top with raisins,
currants or chopped figs and cover this with another slice of buttered
bread. This makes a wholesome sandwich for the lunch box.

For Sunday night supper when a light but nutritious bill of fare is
wanted: Chop fine a cupful of raisins and mix them with a cupful of
Nelson’s corn, after it has been popped and rolled; blend this with the
white of an egg, well whipped and seasoned with a pinch of salt. Spread
between thin slices of buttered bread. Do not prepare until just before
serving time.

A dainty sweet sandwich is made by mixing strained honey with Nelson’s
corn, popped and ground, and mashed ripe bananas and placing between
slices of buttered bread.

Remove the stones from dates and fill the cavities with Neufchatel
cheese into which ground, popped corn--Nelson’s corn for popping--has
been worked. Serve with salted crackers. This is a delicious novelty
for luncheon.




_DESSERTS._


_Pop Corn Cream Pudding._--Soak a quarter of a box of gelatine in a
quarter of a cupful of cold water. Make a custard of two cupsful of
milk, three egg yolks, a third of a cupful of sugar and a third of a
teaspoonful of salt; add the gelatine and strain into a pan set in cold
water. Stir in two-thirds of a cupful of Nelson’s corn, popped and
ground, and a teaspoonful of almond extract, stirring until it begins
to thicken. Then add the stiffly whipped whites of three eggs, mould,
chill and serve garnished with the whole grains of popped corn. Whipped
cream may be served with this pudding.

_Pop Corn Custard._--Heat one quart of milk in a double boiler, when
warm stir in the beaten yolks of four eggs, four tablespoonsful of
granulated sugar and a scant tablespoonful of corn starch (mixed with
a little cold water.) When this thickens add three-fourths of a cupful
of Nelson’s corn, after it is popped and ground, and a teaspoonful
of almond extract. When cold cover with a meringue, made by whipping
the whites of the eggs to a stiff froth and adding slowly eight
teaspoonsful of powdered sugar and a few spoonsful of tart jelly,
preferably currant.

_Prune and Pop Corn Pudding._--Pick over and wash half a pound of
prunes and soak them an hour in two cupsful of cold water, boil until
soft and remove the stones, being careful to retain all the meat of
the prunes; add to them one cupful of sugar, a small piece of stick
cinnamon, one and a third cupsful of boiling water and let them simmer
about ten minutes. Add one-third of a cupful of corn starch diluted
with enough water to make it pour easily and cook five minutes. Remove
the cinnamon, add a tablespoonful of lemon juice, the stiffly beaten
whites of two eggs and half a cupful of Nelson’s corn, after it is
popped and ground, mould, chill and serve with plain or whipped cream.

_Quickly Prepared Dessert._--A dainty and easily prepared dessert is
made by soaking a cupful of raisins in warm water until they are well
plumped, drain them and mix them with a cupful of Nelson’s corn, after
it is popped and ground. Serve with plain or whipped cream.

_Pop Corn Macaroons._--Mix half a cupful of popped and rolled corn
(Nelson’s is the best), half a package of chopped raisins, one cupful
of powdered sugar, the whites of two eggs and a tablespoonful of flour
together and drop on greased brown paper by tablespoonsful and bake in
a moderate oven until light brown.

_Pop Corn Wafers._--Cream together half a cupful of granulated sugar
and a quarter of a cupful of butter; add one tablespoonful of milk,
one well-beaten egg, one-quarter of a teaspoonful of salt, and one
cupful of pop corn, popped and ground,--Nelson’s makes crisp and flaky
kernels. Mix into this one and one-half cupsful of pastry flour into
which one teaspoonful of baking powder has been sifted, and half a
teaspoonful of almond extract. Roll thin, cut into small rounds, or
fancy shapes, and bake. These are nice for the afternoon tea table or
the kiddies’ lunch box.

_Pop Corn Trifle._--Place cut up marshmallows in a dish set in boiling
water and when they are melted cover saltines with about an inch of the
mixture, then sprinkle over the top, very thick, Nelson’s corn, popped
and rolled; set in a moderate oven until a delicate brown.

_Pop Corn Marguerites._--Make a paste of Nelson’s corn, popped and
ground, and chopped raisins, mixed with boiled icing. Spread on vanilla
wafers or crackers and put in the oven long enough to brown.

_Pop Corn Pie._--Cream well together one large cupful of granulated
sugar, one heaping tablespoonful of butter and when very light add
the well-beaten yolks of three eggs, one cupful of molasses and one
teaspoonful of grated nutmeg and lastly the stiffly whipped whites of
the eggs. Put this mixture into pans lined with a rich crust; before
removing from the oven cover the top thickly with the snowy kernels
which come when Nelson’s corn is popped.

_Pop Corn and Baked Apples._--Peel and core tart apples, scoop out the
centers and fill with a mixture of Nelson’s corn, popped and ground,
chopped raisins and a little lemon peel. Place in a baking dish and
pour over them half a cupful of water and dust with granulated sugar.
Bake in a slow oven until tender, sprinkle with soft bread crumbs and
sugar, bake ten minutes more and serve hot with cream or a thin custard.

[Illustration]




_CANDIES._


_Pop Corn Fudge._--Boil together two cupsful of sugar, half a cupful
of maple syrup, half a cupful of water and a third of a teaspoonful
of salt until they will form a soft ball when dropped into cold
water. Beat this slowly into the stiffly beaten whites of two eggs;
when smooth, add two and one-half cupsful of corn, popped and
ground--Nelson’s gives the nutty flavor. Pour into buttered pans and
mark when cool.

_Molasses Pop Corn Candy._--Boil together in a granite pan one pint of
molasses, one cupful of brown sugar, a tablespoonful of butter, and two
tablespoonsful of vinegar until it becomes brittle when dropped into
cold water. Just before removing from the fire add a large pinch of
salt, a large cupful of Nelson’s corn, popped, and half a teaspoonful
of almond extract. Pour into buttered tins and mark into squares before
it is cold.

[Illustration]

_Honey Pop Corn Balls._--Boil one cupful of strained honey until it
will form a soft ball when dropped into cold water. Have ready a good
sized bowl of Nelson’s corn, popped, pour the honey over it, mould the
corn into balls and stand them on greased paper. A cupful of sugar and
half a cupful of water may be boiled to a syrup and used in the same
way.

_Chocolate Pop Corn._--Cook together one cupful of sugar, a quarter
of a cupful of syrup, half a cupful of water and two ounces of grated
chocolate together until it hardens when dropped into cold water. Pour
this over two quarts of Nelson’s fluffy popped corn kernels, stir well
with a fork in order to cover all the grains.

_Dates Stuffed With Pop Corn._--Cut open the dates, remove the pits and
fill the cavities with Nelson’s corn, popped and ground, mixed with a
little strained honey. Press the edges of the dates together and roll
in confectioner’s sugar.

       *       *       *       *       *

DEAR FRIENDS:

The usefulness of a recipe book for suggestions in time of need
prompts our placing this little pamphlet in your possession with the
compliments of the Sam Nelson, Jr., Co.

It is not generally recognized, we believe, how nutritious, wholesome
and appetizing Pop Corn may be made in conjunction with various dishes
for regular meals, as well as for entertainment, for an evening by the
fireside, or upon the occasion of “company” to whom you wish to present
something new, or at least unusual.

Nelson’s Corn for Popping is the pick of Iowa’s fields--the Amber Rice
variety--specially selected, carefully cultured and matured--and given
our most careful inspection before boxing for the trade.

No better Pop Corn can be had, and we bespeak for Nelson’s Corn your
kind reception and trial. We are anxious to have our corn prove its
merits to you, and we present this booklet as a means to that end.

  Very sincerely yours,
  SAM NELSON, JR., CO.,
  Grinnell, Iowa.

       *       *       *       *       *

Transcriber’s Notes:

Illustrations have been moved to paragraph breaks near where they are
mentioned.

Punctuation has been made consistent.

The following changes were made:

p. 3: is changed to are (there are of)

p. 13: DESERTS changed to DESSERTS in section title (_DESSERTS._)

p. 15: Desert changed to Dessert (Quickly Prepared Dessert.)

p. 15: desert changed to dessert (prepared dessert is)



*** END OF THE PROJECT GUTENBERG EBOOK POP CORN RECIPES ***


    

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