Popped Corn Macaroons

3/4 cup finely chopped popped corn

3/4 tablespoon melted butter

White 1 egg

5 1/2 tablespoons sugar

1/4 teaspoon salt

1/2 teaspoon vanilla

Blanched and finely chopped almonds

Candied cherries

Process

Add butter to corn; beat white of egg until stiff; add sugar gradually; continue beating. Add to first mixture; add salt and vanilla. Drop from tip of teaspoon on a well buttered baking sheet one and one-half inches apart. With the spoon shape in circles and flatten with a knife, first dipped in cold water. Sprinkle with chopped nut meats and press a shred of candied cherry in top of each macaroon. Bake in a slow oven until daintily browned.

Corn Flake Kisses

Beat two eggs until thick and lemon tinted; add gradually one cup sugar, beating constantly. Add two and three-fourths cups corn flakes and one cup chopped nut meats, mix thoroughly. Add a sprinkle of salt. Drop in generous teaspoonfuls in rounds on a buttered cooky sheet one and one-half inches apart. Bake twenty minutes in a slow oven. Maple flakes are sometimes used in place of the plain corn flakes.

Popcorn Brittle

3 cups brown sugar

1 cup N. O. molasses

1/2 teaspoon cream tartar

1/2 cup butter or butter substitute

2 teaspoons soda

2 tablespoons hot water

1 quart freshly popped corn

Process

Boil the first three ingredients in an iron kettle to the "hard crack" degree (310 degrees F.), i. e., when a little of the syrup is dropped into ice water it will form a hard ball and when pressed between the teeth it will not stick, but will leave them clean and free from taffy; add butter and when it is well blended add popcorn; stir it well. Remove from range, add soda dissolved in hot water, stir briskly; when mixture begins to rise turn it on an oiled or butter marble slab or platter; spread thin and evenly; when cold break in small pieces.

Popcorn Bars

1 quart freshly popped corn

1 cup sugar

1/4 cup corn syrup

1/4 cup water

1 tablespoon butterine or butter

1 teaspoon salt

Process

Carefully pick over fresh popped corn, discarding all unpopped kernels. Pass through meatchopper, using coarse knife; sprinkle with salt. Into a kettle put sugar, prepared corn and water; cook until candy cracks when tested in cold water (about 270 degrees F., on sugar thermometer). Add butter and cook until candy is very hard when again tested in cold water (ice-water is preferable). Add corn, stir until thoroughly blended. Return to range to warm slightly and pour on an oiled marble slab or an enameled tray and with a slightly oiled rolling-pin roll as thin as possible. (This operation must be done quickly.) Cut in bars or squares. If it becomes too hard to cut break in small pieces.

Maple Popcorn Balls

3 quarts freshly popped corn

1 cup melted maple sugar

Salt

1/2 cup brown sugar

1 tablespoon butter or butterine

Process

Carefully pick over popped corn, discarding all unpopped kernels. Melt butter or butterine in a large, round-bottom, iron kettle (an old-fashioned type if one is available); a large granite kettle will serve the purpose. Add maple syrup and sugar; bring to boiling point and cook until mixture will crack when tested in cold water. Sprinkle corn with salt; pour candy slowly over prepared popped corn while stirring briskly. Shape with slightly buttered hands quickly and little pressure into balls. When cool wrap in waxed paper. To prepare maple sugar, shave or break in small pieces, then measure. To one cup sugar add one-half cup of water and cook until the consistency of syrup. This will be found more satisfactory than commercial maple syrupy notwithstanding the extra trouble.

Popcorn Balls

1 1/2 cups sugar

5 1/2 tablespoons glucose

2/3 cup water

1/2 cup (good) molasses

2 tablespoons butterine

1/2 teaspoon salt

5 quarts freshly popped corn

Process

Into a kettle put sugar, glucose and water; stir until sugar is melted; wash down sides of kettle, cover and cook gently five minutes; uncover and cook without stirring until when a little is tested in cold water it will crack (about 275 to 280 degrees F.). Add remaining ingredients except popped corn and continue cooking until very brittle when again tested in cold water. Stir occasionally at first then, constantly. Carefully pick over corn, discarding all unpopped kernels. Put corn in a hot mixing bowl slightly buttered, sprinkle with salt and stir briskly while pouring the taffy over it. Mix well, then roll in balls with as little pressure as possible. Pile in a pyramid on a buttered platter.

Parched Sweet Corn

2 cups sweet seed corn

4 tablespoons butter or olive oil

Salt

Boiling water

Process

Pick over corn, removing all imperfect kernels and bits of cob. Put corn in sieve and pour boiling water over it. Drain on crash towel. Melt butter in iron spider, add corn and stir constantly until each kernel is delicately browned and puffed. Drain on brown paper, sprinkle with salt. Shake corn in a coarse sieve to get ride of superfluous salt. Serve same as salted nuts. If one cup of corn is parched at a time it will brown more evenly.