Pop Com Recipes. Mary Hamilton Talbott. Copyrighted IQ16, by SAM NELSON, JR., COMPANY. Ionxa. Grinnell,

Transcription

1 Pop Com Recipes By Mary Hamilton Talbott I t I!!!! C! * T Copyrighted IQ16, by SAM NELSON, JR., COMPANY Grinnell, Ionxa

2 a.. a.. a.. a.. a.. a.. a..a..a..a..a..a,.a..a..a..a..a..a..a..a..a..a..a..a..a..a..a.» <>»! TO THE READER i? Dear Madam: In presenting you this little booklet we have made an eort to give you something that would be o daily use in the home. In purchas- ing these recipes we eel that we have secured the same rom the best known recipe writer, 4 Mrs. Mary Hamilton Talbott. Her recipes are known rom coast to coast, as she is a wellknown recipe writer or the leading periodicals. Nelson's Corn or Popping is a corn o the? highest popping test, and is the pick o Iowa's i best o the Amber Rice Variety. It is stored in absolutely mouse and rat proo cribs, and great I I care is taken in the packing o the same. Pop corn has generally been known as pop? corn, and we will say that there are as many grades o pop corn as there is o rice or coee and we know that in selecting this variety we? have selected not only a corn o the highest J popping test, but o a superior eating quality and a corn that is ree rom that hard and ob-! jectionable center ound in most grades o pop corn. * I i You will ind the recipes o great use in pre-? paring the dainty dishes or that pleasant even- i ing.! 1 It will pay you to insist upon Nelson's 10c per pound package. ' " " " " " " " " " " " " "...#.J5

3 raisins, " " " " " « «.....».....».» * EVERYDAY USES OF NELSON'S POP CORN. I Pop corn has long been looked upon as a con- ; ection, and ew people have realized its possi- J? bilities in cookery. It has, however, a recog-! nized ood value containing as high a percent- age o I protein or body building material as matured sweet corn, and its uel value a pound? i is equally as great. It should, thereore, be used requently in every home. I I! BREAKFAST DISHES. I i Pop corn may be served either as a hot or i cold cereal. I the ormer way is desired, cover the popped kernels and none pop better than? Nelson's with cold water and allow them to? i soak over night; then cook them in milk in the I 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 * i them in a saucepan with just enough water to i cover and allow them to simmer or ive min- utes, then drain and place around the hot pop ' corn, or mix them with it. Stewed apples, prunes, plumped ' ruit juice, or any? kind o plain ruit also make a nice addition to pop corn served as a cereal. An unusual but delicious way to serve Nel- i son's corn, popped, as a cereal is to combine it i

4 I ; with cheese, one o the varieties which is mild in lavor and sot in texture. When the popped I corn is cooked, just beore removing rom the stove stir in a cupul o 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. ; I! Pop Corn Omelet. Nelson's pop corn makes a delicious addition to the breakast omelet. Put i? enough popped corn through the meat grinder to make a cupul and add to it a quarter o a i cupul o milk, allow it to soak a ew minutes then add two well-beaten eggs (whipped separ? ately), hal a teaspoonul o salt, a ew grains? o paprika and a teaspoonul o chopped parsley, j Melt one tablespoonul o butter in an omelet i pan, turn in the mixture and cook with moder- ate heat until irm. Fold, turn out upon a hot platter and garnish with crisp bacon and a gen- 1 erous sprinkling o the unground popped corn. ; Pop Corn Hash. Chop ine some cold boiled potatoes and any other vegetables desired that may be on hand. Put them into a buttered ry- i ing pan, heat quickly and thoroughly, and salt? to taste. Then add a large spoonul o ground, I popped corn (Nelson's is the best or popping), or each person to be served. When heated thoroughly, dish and serve. I t j j

5 Pop Corn Scrapple. Add to one cupul o hominy and two cupsul o cornmeal enough? boiling water to cook thoroughly in a double! boiler until o the consistency or rying. Take? rom the ire and stir in two heaping cupsul o popped and ground corn Nelson's corn i makes crisp and laky kernels then pour into buttered pans and when cold slice and ry. This is especially good on a cold, snappy morning. Pop Corn and Bacon. Just beore the morn- ing bacon, or sausage, is altogether cooked, add i to the grease a generous handul o Nelson's corn when popped; allow it to brown and serve with the meat. It adds a delicious, nutty lavor. MEAT SUBSTITUTES. Pop Corn Roast. Mix together two cupsul o I bread crumbs, one-hal a cupul o chopped nut meats and o popped and ground corn Nelson's Pop Corn or Popping hal a cupul each o hot? water and melted butter, one teaspoonul o! onion juice, one teaspoonul o tomato catsup,? one and one-hal teaspoonsul o salt, one salt- spoonul o pepper and one beaten egg. When i mixed thoroughly put into buttered mold and bake about an hour. Cover the irst part o the time, then baste three times with hot butter. Turn into a hot dish, sprinkle with popped corn and serve with a brown sauce. i

6 Pop Corn Cutlet. Mix two cupsul o bread crumbs, two cupsul o popped and ground corn Nelson's corn gives a nutty lavor one cupul o milk or cream, two eggs, and salt and pepper to taste; mold into cutlet orm, lour and ry in hot butter as you do veal cutlet. Garnish with chopped parsley and tomato sauce. Pop Corn Rolls. To one tablespoonul o butter and one teaspoonul o peanut butter add two and one-hal tablespoonsul o hot water. When the butters are melted stir into them one cupul o inely ground, popped corn (Nelson's? corn always pops) and a small quantity o 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 i luncheon or supper dish. \ A very delicious SOUP AND STUFFING. soup may be made by cooking a can o peas in a quart o milk until sot, press through a sieve to remove outer covering o peas, add a. tablespoonul o onion juice, a tablespoonul o butter, pepper and salt to taste, and a good handul o Nelson's corn when popped, mixed with a ew bread crumbs. Ater this has cooked up well, serve and add a tea-

7 spoonul o whole, popped grains to each plateul o soup. Corn may be used instead o the peas, and an equally good soup will result. stuing For Foivl or Meats. Soak in cold water hal a loa o crumbed bread and an equal bulk o Nelson's corn (ater it is popped) until sot; squeeze and add a slice o onion, a tablespoonul o 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 oten, then use. WITH VEGETABLES. Parsnips and Pop Corn. Wash, scrape and slice thin two good-sized parsnips and cook them until perectly tender in two quarts o water. When they are nearly done add a teaspoonul o salt and when altogether done a tablespoonul o lour mixed smooth with a little cold water. Stir well and let boil until the lour is cooked, then stir in hal a cupul o 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

8 , o-s--»--e--s-«---o-.*.. 9 "»-0....,»..»..0"«. «3..»..(> stirring in a cupul o Nelson's corn, popped and ground. Macaroni and Pop Corn. Cook one cupul o 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 our tablespoonsul o lour, the same quantity o tutter, salt and pepper to taste, and a cupul o milk; add two cupsul o Nelson"s corn, ater 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 cupsul o hot mashed potatoes, one teaspoonul o chopped onion, one tablespoonul o chopped parsley, two tablespoonsul o butter, salt and pepper to taste, then shape theih into small balls, open the center and put in some popped corn Nelson's makes the crisp and laky grains place on a buttered dish and cook in a moderate oven a quarter o an hour, sprinkle ground popped corn over them beore removing rom the oven, and serve alone or with tomato sauce. Stuing For Onions. Cook together or ive minutes one tablespoonul o bread crumbs, ive tablespoonsul o ground, popped corn (Nelson's

9 I corn or popping), two tablespoonsul o butter, two tablespoonsul o chopped parsley, salt and pepper to taste and a dash o paprika. Take rom the ire and add one beaten egg. Remove ] I the centers rom onions, ill with this mixture i and take. SALADS. Cut bananas into halves, scoop out the cen- ters o each and till with Nelson's corn (ater it is popped and ground), and serve on lettuce with mayonnaise dressing. \ Mix together one cupul o chopped celery, one cupul o raisins and one cupul o popped and rolled corn (Nelson's gives a nutty taste) j and serve on lettuce or any salad green with $ mayonnaise dressing. i Mix together one pint o apples cut into small j matchlike pieces, hal a pint o pop corn, ater it is popped and rolled (Nelsons corn pops best), and the same quantity o chopped celery, j Dress with boiled dressing and serve in apple cups or on lettuce leaves. Cut into thin slices our good sized boiled white potatoes and add to them the crisp white I portion o two bunches o celery, chopped, and t two and one-hal cupsul o Nelson's corn, ater : it has been popped and ground, sprinkle with j

10 i salt and pepper, mix with hal a pint o mayonnaise and just beore serving cover the salad with hal a pint o whipped cream. CANAPES. Cut bread into any shape and ry it in deep at. Mix chopped olives and Nelson's corn (popped) with mayonnaise and spread on the ried bread. Rub the yolks o hard-boiled eggs to a paste and add an equal quantity o sardines and Nelson's pop corn (popped and ground.) Moisten with lemon juice and serve on rounds o toast. SANDWICHES. Put hal a pint o 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 orm a paste. Spread on hot buttered toast, sprinkle with grated cheese and serve at once. Make a paste o cream cheese and Nelson's corn, popped and ground, and spread it on a slice o brown bread, cover the top with raisins, currants or chopped igs and cover this with another slice o buttered bread. This makes a wholesome sandwich or the lunch box. w >. > <..«

11 ..>..»-. For Sunday night supper when a light but! nutritious bill o are is wanted: Chop ine a t cupul o raisins and mix them with a cupul o Nelson's corn, ater it has been popped and? rolled; blend this with the white o an, egg,! well whipped and seasoned with a pinch o salt. Spread between thin slices o buttered bread. Do not prepare until just beore serving time. A dainty sweet sandwich is made by mixingstrained honey with Nelson's corn, popped and ground, and mashed ripe bananas and placing between slices o buttered bread. Remove the stones rom dates and ill the cavities with Neuchatel cheese into which ground, popped corn Nelson's corn or popping has been worked. Serve with salted crackers. This is a delicious novelty or luncheon. DESERTS. Poij Com Cream Pudding. Soak a quarter o a box o gelatine in a quarter o a cupul o cold water. Make a custard o two cupsul o milk, three egg yolks, a third o a cupul o sugar and a third o a teaspoonul o salt; add the gelatine and strain into a pan set in cold water. Stir in two-thirds o a cupul o Nelson's corn, popped and ground, and a teaspoonul o almond extract, stirring until it begins to thicken.

12 I {? Then add the stily whipped whites o three! eggs, mould, chill and serve garnished with the whole grains o popped corn. Whipped cream i may be served with this pudding. Pop Corn Custard. Heat one quart o milk * i in a double boiler, when warm stir in the beat- en yolks o our eggs, our tablespoonsul o granulated sugar and a scant tablespoonul o? 4 corn starch (mixed with a little cold water.) 4 When this thickens add three-ourths o a cup-! T ul o Nelson's corn, ater it is popped and ground, and a teaspoonul o almond extract, 4 When cold cover with a meringue, made by 4 1 whipping the whites o the eggs to a sti roth I and adding slowly eight teaspoonsul o powder- ed sugar and a ew spoonsul o tart jelly, pre- i erably currant. i 4 Prune and Pop Corn Pudding. Pick over and? 4 wash hal a pound o prunes and soak them an hour in two cupsul o cold water, boil until!? sot and remove the stones, being careul to re- tain all the meat o the prunes; add to them one cupul o sugar, a small piece o stick cin-? namon, one and a third cupsul o boiling water? and let them simmer about ten minutes. Add! one-third o a cupul o corn starch diluted with i enough water to make it pour easily and cook I ive minutes. Remove the cinnamon, add a I

13 ... ". tablespoonul o lemon juice, the stily beaten whites o two eggs and hal a cupul o Nelson's corn, ater it is popped and ground, mould, chill and serve with plain or whipped cream.? Quickly Prepared Desert. A dainty and eas- ily prepared desert is made by soaking a cupul? o raisins in warm water until they are well plumped, drain them and mix them with a cupul o Nelson's corn, ater it is popped and ground. Serve with plain or whipped cream. Pop Corn Macaroons. Mix hal a cupul o popped and rolled corn (Nelson's is the best), hal a package o chopped raisins, one cupul o powdered sugar, the whites o two eggs and a tablespoonul o lour together and drop on greased brown paper by tablespoonsul and bake in a moderate oven until light brown. Pop Com Waers. Cream together hal a cupul o granulated sugar and a quarter o a cupul o butter ; add one tablespoonul o milk, one well-beaten egg, one-quarter o a teaspoonul o salt, and one cupul o pop corn, popped and ground, Nelson's makes crisp and laky kernels. Mix into this one and one-hal cupsul o pastry lour into which one teaspoonul o baking powder has been sited, and hal a teaspoonul o almond extract. Roll thin, cut into small

14 rounds, or ancy shapes, and bake. These are nice or the aternoon tea table or the kiddies' lunch box. Pop Corn Trile. Place cut up marshmallows? in a dish set in boiling water and when they are melted cover saltines with about an inch o i the mixture, then sprinkle over the top, very? I thick, Nelson's corn, popped and rolled; set in i a moderate oven until a delicate brown. Pop Corn Marguerites. Make a paste o Nel- \ son's corn, popped and ground, and chopped? raisins, mixed with boiled icing. Spread on vanilla waers or crackers and put in the oven long enough to brown.? Pop Corn Pie. Cream well together one large ' I cupul o granulated sugar, one heaping table- I! spoonul o butter and when very light add the! well-beaten yolks o three eggs, one cupul o? i molasses and one teaspconul o grated nutmeg i and lastly the stily whipped whites o the eggs. Put this mixture into pans lined with a 4 rich crust ; beore removing rom the oven cover i the top thickly with the snowy kernels which i con:e when Nelson's corn is popped. Pop Corn and Baked Ajjjiles. Peel and core tart apples, scoop out the centers and ill with a mixture o Nelson's corn, popped and ground,

15 > *;» 7 chopped raisins and a little lemon peel. Place? in a baking dish and pour over them hal a? cupul o water and dust with granulated sugar, i Bake in a slow oven until tender, sprinkle with sot bread crumbs and sugar, bake ten minutes more and serve hot with cream or a thin cus- I tard. T CANDIES. Pop Corn Fudge. Boil together two cupsul o sugar, hal a cupul o maple syrup, hal a cupul o water and a third o a teaspoonul o i salt until they will orm a sot ball when dropped into cold w^ater. Beat this slowly into the stily beaten whites o two eggs; when smooth, add two and one-hal cupsul o corn, popped and.»..» <

16 ground Nelson's gives the nutty lavor. into buttered pans and mark when cool. Pour Molasses Pop Corn Candy. Boil together in a granite pan one pint o molasses, one cupul o brown sugar, a tablespoonul o butter, and two tablespoonsul o vinegar until it becomes brittle when dropped into cold water. Just beore removing rom the ire add a large pinch o salt, a large cupul o Nelson's corn, popped, and hal a teaspoonul o almond extract. Pour into buttered tins and mark into squares beore it is cold. Honey Pop Corn Balls. Boil one cupul o strained honey until it will orm a sot ball i

17 when dropped into cold water. Have ready a good sized bowl o Nelson's corn, popped, pour the honey over it, mould the corn into balls and stand them on greased paper. A cupul o sugar and hal a cupul o water may be boiled to a syrup and used in the same way. Chocolate Pop Corn. Cook together one cupul o sugar, a quarter o a cupul o syrup, hal a cupul o water and two ounces o grated chocolate together until it hardens when dropped into cold water. Pour this over two quarts o Nelson's luy popped corn kernels, stir well with a ork in order to cover all the grains. Dates Stued With Pop Corn. Cut open the dates, remove the pits and ill the cavities with Nelson's corn, popped and ground, mixed with a little strained honey. Press the edges o the dates together and roll in conectioner's sugar.

18 " " " " -,* Deae Friends: The useulness o a recipe book or sugges- tions in time o need prompts our placing this little pamphlet in your possession with the compliments o the Sam Nelson, Jr., Co. It is not generally recognized, we believe, how nutritious, wholesome and appetizing Pop t Corn may be made in conjunction with various? dishes or regular meals, as well as or enter-! tainment, or an evening by the ireside, or upon the occasion o "company" to whom you wish to present something new, or at least un- usual. Nelson's Corn or Popping is the pick o i Iowa's ields the Amber Rice variety special- ly selected, careully cultured and matured * and given our most careul inspection beore? boxing or the trade.! No better Pop Corn can be had, and we be-? speak or Nelson's Corn your kind reception and trial. We are anxious to have our corn prove i its merits to you, and we present this booklet as a means to that end.! Very sincerely yours, SAM NELSON, JR., CO., I Grinnell, Iowa.?! * i t

19