Evening Republican, Volume 21, Number 280, Rensselaer, Jasper County, 30 November 1918 — Mother’s Cook Book [ARTICLE]

Mother’s Cook Book

“Prevention of waste is the greatest aid to food conservation.” What to Do With Popcorn. Well-salted and buttered popcorn Is so universally liked that no one needs to be urged to eat it. However, it is well to eat it oftener as a food and .not as a light refreshment. A bowl of good milk, with plenty of nicely popped kernels of corn floating around It, Is a Sunday’evening lunch of the choicest kind. There are countless ways of using popped corned besides ' the common ways that everybody enjoys. Here are a few not so common: Popcorn Pudding. Put two cupfuls of freshly popped corn through the food chopper, add two and a half cupfuls of milk, three well-beaten eggs, half a teaspoonful of salt, half a cupful of sugar, one and a half teaspoonfuls of sweet fat. Mix well and pour Into a well-creased pudding dish set In a pan of hot water, and bake until the custara is set. Remove from the oven, cover with a meringue, which may be made by reserving one of the whites of the eggs; sprinkle with popcorn and lightly brown in the oven. Maple Popcorn Squares. 801 l together two pounds of brown sugar, or maple, with a pint of milk and one-fourth of a teaspoonful of. creapa of tartar. When the sirup makes a soft ball when dropped in cold water add two tablespoonfuls of butter substitute and either maple or vanilla flavoring; set the pan In a dish of cold water apd beat until cool. Then pour into greased pans, sprinkle thickly with popcorn and cut into squares when cold. Wrap each sqtfkre In waxed paper. A square of chocolate may be added to the sugar, making chocolate squares. Popcorn mixed with ground nuts, figs and raisins or dates, all put through the meat grinder makes a most tasty confection which will keep some time.

Popcorn Balls. Mix two and a half cupfuls of molasses with half a cupful of brown sugar, one tablespoonful of butter substitute and a tablespoonful of vinegar. Boil together until ft hardens In cold- water. Have ready five quarts of popped corn, free from the hard kernels. Pour this mixture over the com and mix well. Dip the hands into cold water and press the corn into balls. Popcorn Fruit Cookies. Mix one cupful each of ground popped com, sugar and chopped figs, one-half cupful each of shortening and milk and a beaten egg. Gradually add one cupful each of wheat flour and cornmeal, which have been sifted with one teaspoonful of salt and onehalf teaspoonful of nutmeg, with four teaspoonfuls of baking powder. Roll, cut and bake in a moderate oven.