Pop Corn Cream Pudding.—Soak a quarter of a box of gelatine in a quarter of a cupful of cold water. Make a custard of two cupsful of milk, three egg yolks, a third of a cupful of sugar and a third of a teaspoonful of salt; add the gelatine and strain into a pan set in cold water. Stir in two-thirds of a cupful of Nelson’s corn, popped and ground, and a teaspoonful of almond extract, stirring until it begins to thicken. Then add the stiffly whipped whites of three eggs, mould, chill and serve garnished with the whole grains of popped corn. Whipped cream may be served with this pudding.
Pop Corn Custard.—Heat one quart of milk in a double boiler, when warm stir in the beaten yolks of four eggs, four tablespoonsful of granulated sugar and a scant tablespoonful of corn starch (mixed with a little cold water.) When this thickens add three-fourths of a cupful of Nelson’s corn, after it is popped and ground, and a teaspoonful of almond extract. When cold cover with a meringue, made by whipping the whites of the eggs to a stiff froth and adding slowly eight teaspoonsful of powdered sugar and a few spoonsful of tart jelly, preferably currant.
Prune and Pop Corn Pudding.—Pick over and wash half a pound of prunes and soak them an hour in two cupsful of cold water, boil until soft and remove the stones, being careful to retain all the meat of the prunes; add to them one cupful of sugar, a small piece of stick cinnamon, one and a third cupsful of boiling water and let them simmer about ten minutes. Add one-third of a cupful of corn starch diluted with enough water to make it pour easily and cook five minutes. Remove the cinnamon, add a tablespoonful of lemon juice, the stiffly beaten whites of two eggs and half a cupful of Nelson’s corn, after it is popped and ground, mould, chill and serve with plain or whipped cream.
Quickly Prepared Dessert.—A dainty and easily prepared dessert is made by soaking a cupful of raisins in warm water until they are well plumped, drain them and mix them with a cupful of Nelson’s corn, after it is popped and ground. Serve with plain or whipped cream.
Pop Corn Macaroons.—Mix half a cupful of popped and rolled corn (Nelson’s is the best), half a package of chopped raisins, one cupful of powdered sugar, the whites of two eggs and a tablespoonful of flour together and drop on greased brown paper by tablespoonsful and bake in a moderate oven until light brown.
Pop Corn Wafers.—Cream together half a cupful of granulated sugar and a quarter of a cupful of butter; add one tablespoonful of milk, one well-beaten egg, one-quarter of a teaspoonful of salt, and one cupful of pop corn, popped and ground,—Nelson’s makes crisp and flaky kernels. Mix into this one and one-half cupsful of pastry flour into which one teaspoonful of baking powder has been sifted, and half a teaspoonful of almond extract. Roll thin, cut into small rounds, or fancy shapes, and bake. These are nice for the afternoon tea table or the kiddies’ lunch box.
Pop Corn Trifle.—Place cut up marshmallows in a dish set in boiling water and when they are melted cover saltines with about an inch of the mixture, then sprinkle over the top, very thick, Nelson’s corn, popped and rolled; set in a moderate oven until a delicate brown.
Pop Corn Marguerites.—Make a paste of Nelson’s corn, popped and ground, and chopped raisins, mixed with boiled icing. Spread on vanilla wafers or crackers and put in the oven long enough to brown.
Pop Corn Pie.—Cream well together one large cupful of granulated sugar, one heaping tablespoonful of butter and when very light add the well-beaten yolks of three eggs, one cupful of molasses and one teaspoonful of grated nutmeg and lastly the stiffly whipped whites of the eggs. Put this mixture into pans lined with a rich crust; before removing from the oven cover the top thickly with the snowy kernels which come when Nelson’s corn is popped.
Pop Corn and Baked Apples.—Peel and core tart apples, scoop out the centers and fill with a mixture of Nelson’s corn, popped and ground, chopped raisins and a little lemon peel. Place in a baking dish and pour over them half a cupful of water and dust with granulated sugar. Bake in a slow oven until tender, sprinkle with soft bread crumbs and sugar, bake ten minutes more and serve hot with cream or a thin custard.