MEAT SUBSTITUTES.
Pop Corn Roast.—Mix together two cupsful of 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 saltspoonful 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 and serve with a brown sauce.
Pop Corn Cutlet.—Mix two cupsful of bread crumbs, two cupsful of popped and ground corn—Nelson’s corn gives a nutty flavor—one cupful of milk or cream, two eggs, and salt and pepper to taste; mold into cutlet form, flour and fry in hot butter as you do veal cutlet. Garnish with chopped parsley and tomato sauce.
Pop Corn Rolls.—To one tablespoonful of butter and one teaspoonful of peanut butter add two and one-half tablespoonsful of hot water. When the butters are melted stir into them one cupful of finely ground, popped corn (Nelson’s corn always pops) and a small quantity of bread crumbs, enough to make a paste which can be molded with the hands into small cakes. Fry these in butter until a delicate brown and serve with tomato sauce. These make a dainty luncheon or supper dish.