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Pop corn recipes

Chapter 2: TO THE READER
By Mary Hamilton Talbott
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About This Book

A compact cookbook that demonstrates versatile culinary uses for popped corn, presenting recipes for breakfast cereals, omelets, hashes, scrapple, meatless roasts and cutlets, soups and stuffings, vegetable dishes, salads, desserts, sauces, and snacks. It gives preparation methods for soaking, grinding, mixing with dairy, nuts, bread crumbs or vegetables, and frying or baking, plus suggestions for serving and garnishing. The collection emphasizes nutritional value, recommends selecting high-quality kernels, and adapts popped corn as a substitute for meat or grains, offering practical step-by-step proportions and variations for everyday home use.

TO THE READER

Dear Madam:

In presenting you this little booklet we have made an effort to give you something that would be of daily use in the home. In purchasing 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.

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.

Pop corn has generally been known as pop corn, and we will say that there are as many grades of pop corn as there are 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 objectionable center found in most grades of pop corn.

You will find the recipes of great use in preparing the dainty dishes for that pleasant evening.

It will pay you to insist upon Nelson’s 10c per pound package.