pop_corn_recipes_1916.pdf

(1161 KB) Pobierz
Pop
Com
By
Recipes
Talbott
Mary
Hamilton
I
t
f
•
I
!
!
!
!
•C
*
f
!
f
T
Copyrighted
IQ16,
by
SAM
NELSON,
JR.,
COMPANY
Grinnell,
Ionxa
•
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
.»
»
<>
!
i
TO
THE
READER
Dear
Madam:
In
presenting
you
this
little
booklet
we
have
effort
to
give
you
something
that
would
be
of
daily
use
in
the
home.
In
purchas-
ing
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.
?
|
made
an
|
•
|
4
f
|
?
i
I
I
f
?
|
f
•
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.
corn,
Pop
corn
has
generally
been
known
as
pop
and
we
will
say
that
there
are
as
many
is
|
f
|
?
J
•
f
grades
of
pop
corn
as
there
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
ob-
jectionable
center
found
in
most
grades
of
pop
corn.
will
find
the
recipes
of
great
use
in
pre-
paring
the
dainty
dishes
for
that
pleasant
even-
ing.
|
*
f
f
I
i
You
?
i
•
|
!
1
f
It
will
pay
you
pound
package.
to
insist
upon
Nelson's
10c
per
|
f
'••••••••••••"••••••••••"•"••••"••••"•"•"•"••••"•"••••"••••"•••••••"••••••••••••••••.•..#.J5
••"••••"•"•"•••••••••••••"••••••••••••••••••••••«••••••••••••••.•.•••.•-.•«•..•..•.••»•..•..•.».•»
•
f
*
•
EVERYDAY
USES
OF
NELSON'S
POP
CORN.
Pop
corn
has
long
been
looked
upon
fection,
and
few
people
have
realized
bilities
in
cookery.
It
has,
I
|
as
a
con-
its
possi-
;
J
?
!
f
•
|
f
?
|
I
f
i
however,
a
recog-
nized
food
value
containing
as
high
a
percent-
age
of
protein
or
body
building
material
as
matured
sweet
corn,
and
its
fuel
value
a
pound
—
—
is
equally
as
great.
It
should,
therefore,
be
I
|
!
i
used
frequently
in
every
home.
I
BREAKFAST
DISHES.
Pop
corn
may
be
served
either
as
a
hot
or
cold
cereal.
If
I
i
f
i
f
|
?
?
the
former
way
is
desired,
cover
|
f
•
•
I
|
?
i
|
f
|
|
?
f
•
|
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
min-
utes,
then
drain
and
place
around
the
hot
pop
Stewed
apples,
corn,
or
mix
them
with
it.
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
Nel-
son's corn,
popped,
as
a cereal
is
to
combine
it
the
popped
kernels
—
—
and
i
•
|
|
*
i
|
f
'•
'
|
f
•
i
|
I
f
;
|
I
|
?
!
*
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.
f
f
|
|
|
•
!
•
Pop
Corn
Omelet.
—
Nelson's
pop
corn
makes
a
Put
;
I
£
i
delicious
addition
to
the
breakfast
omelet.
?
|
i
|
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
separ
ately),
half
a
teaspoonful
of
salt,
a
few
grains
|
f
•
?
?
|
f
£
|
j
i
|
1
chopped
parsley,
Melt
one
tablespoonful
of
butter
in
an
omelet
pan,
turn
in
the
mixture
and
cook with
moder-
ate
heat
until
firm.
Fold,
turn
out
upon
a
hot
platter
and
garnish
with
crisp
bacon
and
a
gen-
erous
sprinkling
of
the
unground
popped
corn.
of
paprika
and
a
teaspoonful
of
|
|
|
;
Pop
Corn
Hash.
£
|
|
—
Chop
fine
some
cold
boiled
|
f
i
potatoes
and any
other
vegetables
desired
that
may
be
on
hand.
Put
them
into
a
buttered
fry-
?
I
|
f
ing
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),
When
heated
for
each
person
to
be
served.
|
|
j
|
I
thoroughly,
dish
and
serve.
t
j
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.
—
f
?
!
Take
?
£
i
from
the
fire
and
stir
in
two
heaping
cupsful
of
popped
and
ground
corn
Nelson's
corn
crisp
and
flaky
kernels
then
pour
into
makes
buttered
pans
and
when
cold
slice
and
fry.
This
is
especially
good
on
a
cold,
snappy
morning.
—
—
|
|
Pop
Corn
and
Bacon.
ing
bacon,
or
sausage,
to
—
Just
before
the
morn-
•
•
•
i
is
altogether
cooked,
add
the
grease
a
generous
handful
of
Nelson's
corn
when
popped;
allow
it
to
brown
and
serve
|
f
•
with
the
meat.
It
adds
a
delicious,
nutty
flavor.
MEAT
SUBSTITUTES.
Pop
Corn
Roast.
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
salt-
spoonful
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
i
I
—
Mix
together
two
cupsful
of
—
—
|
£
?
!
?
f
i
and
serve
with
a
brown
sauce.

Plik z chomika:

Inne pliki z tego folderu:

Inne foldery tego chomika:

Zgłoś jeśli naruszono regulamin