BREAKFAST DISHES.
Pop corn may be served either as a hot or cold cereal. If the former way is desired, cover the popped kernels—and 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 minutes, then drain and place around the hot pop corn, or mix them with it. Stewed apples, 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 Nelson’s corn, popped, as a cereal is to combine it 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.
Pop Corn Omelet.—Nelson’s pop corn makes a delicious addition to the breakfast omelet. Put 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 separately), half a teaspoonful of salt, a few grains of paprika and a teaspoonful of chopped parsley. Melt one tablespoonful of butter in an omelet pan, turn in the mixture and cook with moderate heat until firm. Fold, turn out upon a hot platter and garnish with crisp bacon and a generous sprinkling of the unground popped corn.
Pop Corn Hash.—Chop fine some cold boiled potatoes and any other vegetables desired that may be on hand. Put them into a buttered frying 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), for each person to be served. When heated thoroughly, dish and serve.
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. Take from the fire and stir in two heaping cupsful of popped and ground corn—Nelson’s corn makes crisp and flaky kernels—then pour into buttered pans and when cold slice and fry. This is especially good on a cold, snappy morning.
Pop Corn and Bacon.—Just before the morning bacon, or sausage, is altogether cooked, add to the grease a generous handful of Nelson’s corn when popped; allow it to brown and serve with the meat. It adds a delicious, nutty flavor.