POPCORN GOODIES
BETSEY was glad when mother decided on "Popcorn Goodies," for she found
it such splendid fun popping the corn.
How Betsey loved to watch the kernels burst into the pretty white
snowflakes!
Her first attempt was just plain hot buttered popcorn.
Mother was busily explaining this recipe to Betsey when Dorothy,
Betsey's dearest friend, came over to spend the afternoon. Mother
invited the little guest to share the fun of popping the corn, and on
observing how well the little girls worked together then and there gave
Dorothy a standing invitation to join in the candy-making whenever she
could find the time, and, you may be sure, the invitation was eagerly
accepted.
Hot Buttered Corn
Corn (not popped), 1/2 cup
Butter, 1/4 cup
Salt.
Mother saw that the fire was just right, not too hot nor too cold.
She told Betsey that if it was too hot the kernels of corn did not
heat evenly and you were apt to burn them; so Betsey followed every
instruction, and as the corn popped so also did Betsey's eyes pop with
excitement to see the little kernels turn inside out.
The half-cup of corn she found made about six cups of popped corn.
Betsey's mother was very particular about having her use only the corn
that popped perfectly; the imperfect corn was thrown away.
While Betsey was popping the corn, the butter had been standing in a
large bowl in the warm kitchen, so that it was soft and creamy (mother
said it was not so nice if you let the butter melt to oil), and while
the corn was still warm, Betsey added it to the creamy butter, stirring
all the time, then with the salt shaker she shook the fine salt through
the corn.
This buttered corn was so good it was quickly eaten, so Betsey often
made double quantity, and many a cold winter's day she and her dearest
friend popped corn. Sometimes Betsey made
Brown Sugar Popcorn Candy
Sugar (brown), 2 cups
Water, 6 tablespoons
Butter, 2 tablespoons
Corn (not popped), 1 cup
A saucepan containing the sugar, water and butter was placed on the
back of the stove to melt the ingredients while Betsey popped the corn,
one half a cup at a time. While the candy was cooking she carefully
picked over the corn, using only the kernels that were perfectly
popped, and put them in a large saucepan at the back of the stove.
When the candy became brittle as soon as a little was dropped in cold
water, Betsey poured it over the corn, stirred and mixed it well,
removed from fire and continued to stir until the candy cooled a little.
It was then poured into a buttered pan, a heavy weight placed on the
top (mother had to show her how) and as soon as it was cold Betsey cut
it into bars with a very sharp knife. Sometimes the knife would stick
while cutting, but mother said if she would dip the blade in water now
and then she would find it much easier.
Popcorn Candy
Sugar (granulated), 1 cup
Water, 3 tablespoons
Butter, 1 tablespoon
Corn (not popped), 1 cup
First Betsey popped the corn, putting one half a cup in the popper at a
time; after picking the corn over carefully she had about twelve cups
or three quarts of popped corn.
Then the sugar, water, and butter were put in a saucepan and cooked
until it was brittle, when tried in cold water; the popped corn, which
had been kept in a large saucepan at back of the stove, was then
covered with the syrup, stirred until it was well mixed, then taken
from fire and the stirring continued till the mixture cooled a little.
Now she poured it into a buttered pan, placed a weight over it, and
when cold cut into bars with a sharp knife. If the knife stuck while
cutting, Betsey dipped the blade in water now and then, as mother had
taught her.
Popcorn Balls
Molasses, 1 cup
Sugar (granulated), 1/2 cup
Butter, 1 tablespoon
Corn (not popped), 1 cup
The corn Betsey popped, picked over and put in a good-sized buttered
pan, then shook just a little salt over it.
The butter, sugar and molasses she boiled until it became brittle
when tried in cold water, then poured the candy slowly over the corn,
stirring all the while.
Betsey then buttered her hands and shaped the corn into balls as soon
as it was cool enough for her to handle.
Maple Sugar Popcorn Balls
Maple Syrup, 1 cup
Sugar (granulated), 1/2 cup
Butter, 1 tablespoon
Corn (not popped), 1 cup
As Betsey became more and more expert in making candy she found she
could plan many ways to save time.
Having everything ready to work with at the beginning made the work far
easier.
So while Betsey popped the corn, the maple syrup, sugar and butter were
busily boiling.
Of course Betsey had to work quickly and put her whole mind on what she
was doing. By the time the corn was popped, carefully picked over and
placed in a good-sized buttered pan, then sprinkled with a little salt,
the candy was about done. She tried a little in cold water, and when it
became brittle she poured it slowly over the corn, constantly stirring.
When it was cool enough to handle, Betsey, with well-buttered fingers,
shaped it into balls, which she wrapped in waxed paper.
How to Sugar Popcorn
Sugar (granulated), 2 cups
Water, 1/2 cup
Butter, 2 tablespoons
Corn (not popped), 3/4 cup
Betsey, after first popping the corn, put the sugar, water and butter
in a saucepan. When the candy was boiling Betsey added the popcorn
gradually, until all had been added that the syrup would cover, then
stirred gently from the bottom until the sugar formed grains on the
corn.
It was then turned into a dish to cool.
Frosted Popcorn
Molasses, 1 cup
Sugar (granulated), 1/2 cup
Butter, 1 tablespoon
Corn (not popped), 1 cup
Powdered sugar.
This was very pretty. After the popcorn was nicely popped and placed in
a large buttered saucepan Betsey cooked the molasses, sugar and butter
until it was brittle when tried in cold water, poured it over the
corn slowly and mixed thoroughly. Over this she shook an abundance of
powdered sugar and mixed it in until the kernels separated and rattled.
Pink Frosted Popcorn
Sugar (granulated), 2 cups
Water, 1/2 cup
Butter, 1 tablespoon
Corn (not popped), 1 cup
Powdered sugar.
Strawberry juice.
Betsey popped the corn, picked it over, then placed in a large buttered
saucepan. The sugar, water and butter she cooked until a little of the
syrup, dropped in cold water, became brittle, then she added enough
strained strawberry juice (a few drops at a time) to make it just
the shade of pink she liked best. This she then poured over the corn
slowly, stirring all the while, next she shook an abundance of powdered
sugar over it all and stirred it in until the kernels separated and
rattled.
Red Frosted Popcorn
Sugar (granulated), 2 cups
Water, 1/2 cup
Butter, 1 tablespoon
Corn (not popped), 1 cup
Powdered sugar.
Cranberry juice.
The granulated sugar, water and butter were placed in a saucepan at the
back of the range to melt while Betsey popped the corn, one half a cup
at a time.
Picking it over carefully and throwing away all those kernels that were
not properly popped, she placed the corn in a large buttered saucepan,
then cooked the syrup until a little dropped in cold water became
brittle. Adding the strained cranberry juice a few drops at a time
until it became a brilliant red, Betsey slowly poured the candy over
the corn, stirring constantly, then shaking an abundance of powdered
sugar over the corn, she stirred it in until each kernel was separate.
Chocolate Frosted Popcorn
Sugar (granulated), 2 cups
Water, 1/2 cup
Butter, 1 tablespoon
Chocolate, 2 squares
Corn (not popped), 1 cup
Powdered sugar.
This Betsey made just as she did the other "Frosted Popcorn."
She popped the corn, one half a cup at a time, picked it over and
placed the perfect kernels in a large buttered saucepan, throwing away
the imperfect kernels.
The sugar, water, butter and chocolate were cooked until a little of
the syrup, dropped in cold water, became brittle. It was then poured
slowly over the corn and stirred constantly.
The powdered sugar Betsey shook over the corn in abundance and mixed
until each kernel separated and rattled.
* * * * *
At Christmas time Betsey made a number of the different kinds of
frosted popcorn. Some of them she strung for the Christmas Tree and
others she used for filling little net bags.
The little net bags she made of different colors, some red, some green
and others of dark blue and white net.
She put a few silver stars here and there on the outside of each bag
and filled them with the frosted corn.
They were most attractive, and her little friends, to each of whom she
presented one, thought they were wonderful, and marvelled at Betsey's
original ideas.