SALADS.
Cut bananas into halves, scoop out the centers of each and fill with Nelson’s corn (after it is popped and ground), and serve on lettuce with mayonnaise dressing.
Mix together one cupful of chopped celery, one cupful of raisins and one cupful of popped and rolled corn (Nelson’s gives a nutty taste) and serve on lettuce or any salad green with mayonnaise dressing.
Mix together one pint of apples cut into small matchlike pieces, half a pint of pop corn, after it is popped and rolled (Nelson’s corn pops best), and the same quantity of chopped celery. Dress with boiled dressing and serve in apple cups or on lettuce leaves.
Cut into thin slices four good sized boiled white potatoes and add to them the crisp white portion of two bunches of celery, chopped, and two and one-half cupsful of Nelson’s corn, after it has been popped and ground, sprinkle with salt and pepper, mix with half a pint of mayonnaise and just before serving cover the salad with half a pint of whipped cream.