Roast the corn berries over a smokeless fire in a corn popper (get our
price for corn poppers); keep shaking until every berry has burst; boil
sufficient sugar and water to the degree of feather, 245; add to each 7
lbs. syrup, four ounces of dissolved gum arabic; wet the popped corn in
this syrup, and roll them in fine pulverized sugar until coated all
over, then lay them aside; when dry repeat the coating process in the
same manner until they have taken up the desired thickness of sugar.
Weigh or measure sufficient coated berries, according to size of ball
required, moisten them with thin syrup, partly form the ball by hand,
then put it in a pop corn ball press and press tightly into shape, then
form into balls in the usual way with pop corn ball press.
[Illustration: Pop Corn Ball Press
Makes Balls 3-1/2 inches diameter, has brass cups top and bottom, so
arranged that the ball is pushed out of the cup at each operation.
Any Size Ball made to order.