SANDWICHES.
Put half a pint of 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 form a paste. Spread on hot buttered toast, sprinkle with grated cheese and serve at once.
Make a paste of cream cheese and Nelson’s corn, popped and ground, and spread it on a slice of brown bread, cover the top with raisins, currants or chopped figs and cover this with another slice of buttered bread. This makes a wholesome sandwich for the lunch box.
For Sunday night supper when a light but nutritious bill of fare is wanted: Chop fine a cupful of raisins and mix them with a cupful of Nelson’s corn, after it has been popped and rolled; blend this with the white of an egg, well whipped and seasoned with a pinch of salt. Spread between thin slices of buttered bread. Do not prepare until just before serving time.
A dainty sweet sandwich is made by mixing strained honey with Nelson’s corn, popped and ground, and mashed ripe bananas and placing between slices of buttered bread.
Remove the stones from dates and fill the cavities with Neufchatel cheese into which ground, popped corn—Nelson’s corn for popping—has been worked. Serve with salted crackers. This is a delicious novelty for luncheon.