POP CORN

POPCORN BALLS

Make a syrup by boiling the desired amount of molasses to the "feather" degree. Have the pop corn ready and pour the hot molasses over it. Mix well. Butter the hands, and when cold enough to handle form into balls.

POP CORN CAKE

Proceed as directed for Pop Corn Balls, and instead of forming into balls, use a roller and roll flat, afterwards cutting it into small cakes.

CRYSTALLIZED POP CORN

Sort out all the hard kernels in three quarts of nicely popped corn, and stand aside until ready for use. Then mix a cupful of gran­ulated sugar, butter about the size of a small egg and four tablespoonfuls of water; set over a fire and boil to the "hard ball" degree. As soon as it reaches this degree of boiling, stir in the pop corn. Take the kettle from the fire and continue stirring until it commences to cool, then pour into another pan, and leave it stand until cold.

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