WITH VEGETABLES.
Parsnips and Pop Corn.—Wash, scrape and slice thin two good-sized parsnips and cook them until perfectly tender in two quarts of water. When they are nearly done add a teaspoonful of salt and when altogether done a tablespoonful of flour mixed smooth with a little cold water. Stir well and let boil until the flour is cooked, then stir in half a cupful of popped and ground corn—Nelson’s pop corn is the best that grows—let boil up once or twice, or until the corn is hot and serve.
Pop Corn With Turnips or Carrots.—Mashed turnips or carrots can be made more tasty by stirring in a cupful of Nelson’s corn, popped and ground.
Macaroni and Pop Corn.—Cook one cupful of macaroni, broken into inch lengths, in boiling salted water until tender; drain and pour cold water through it to separate the pieces. Then add cream sauce made with four tablespoonsful of flour, the same quantity of butter, salt and pepper to taste, and a cupful of milk; add two cupsful of Nelson’s corn, after it is popped and ground. Pour into a buttered baking dish, cover with buttered crumbs and a little grated cheese and bake until a golden brown.
Potato and Pop Corn Balls.—Mix two cupsful of hot mashed potatoes, one teaspoonful of chopped onion, one tablespoonful of chopped parsley, two tablespoonsful of butter, salt and pepper to taste, then shape them into small balls, open the center and put in some popped corn—Nelson’s makes the crisp and flaky grains—place on a buttered dish and cook in a moderate oven a quarter of an hour, sprinkle ground popped corn over them before removing from the oven, and serve alone or with tomato sauce.
Stuffing For Onions.—Cook together for five minutes one tablespoonful of bread crumbs, five tablespoonsful of ground, popped corn (Nelson’s corn for popping), two tablespoonsful of butter, two tablespoonsful of chopped parsley, salt and pepper to taste and a dash of paprika. Take from the fire and add one beaten egg. Remove the centers from onions, fill with this mixture and bake.