CANDIES.

Pop Corn Fudge.—Boil together two cupsful of sugar, half a cupful of maple syrup, half a cupful of water and a third of a teaspoonful of salt until they will form a soft ball when dropped into cold water. Beat this slowly into the stiffly beaten whites of two eggs; when smooth, add two and one-half cupsful of corn, popped and ground—Nelson’s gives the nutty flavor. Pour into buttered pans and mark when cool.

Molasses Pop Corn Candy.—Boil together in a granite pan one pint of molasses, one cupful of brown sugar, a tablespoonful of butter, and two tablespoonsful of vinegar until it becomes brittle when dropped into cold water. Just before removing from the fire add a large pinch of salt, a large cupful of Nelson’s corn, popped, and half a teaspoonful of almond extract. Pour into buttered tins and mark into squares before it is cold.

Honey Pop Corn Balls.—Boil one cupful of strained honey until it will form a soft ball when dropped into cold water. Have ready a good sized bowl of Nelson’s corn, popped, pour the honey over it, mould the corn into balls and stand them on greased paper. A cupful of sugar and half a cupful of water may be boiled to a syrup and used in the same way.

Chocolate Pop Corn.—Cook together one cupful of sugar, a quarter of a cupful of syrup, half a cupful of water and two ounces of grated chocolate together until it hardens when dropped into cold water. Pour this over two quarts of Nelson’s fluffy popped corn kernels, stir well with a fork in order to cover all the grains.

Dates Stuffed With Pop Corn.—Cut open the dates, remove the pits and fill the cavities with Nelson’s corn, popped and ground, mixed with a little strained honey. Press the edges of the dates together and roll in confectioner’s sugar.

Dear Friends:

The usefulness of a recipe book for suggestions in time of need prompts our placing this little pamphlet in your possession with the compliments of the Sam Nelson, Jr., Co.

It is not generally recognized, we believe, how nutritious, wholesome and appetizing Pop Corn may be made in conjunction with various dishes for regular meals, as well as for entertainment, for an evening by the fireside, or upon the occasion of “company” to whom you wish to present something new, or at least unusual.

Nelson’s Corn for Popping is the pick of Iowa’s fields—the Amber Rice variety—specially selected, carefully cultured and matured—and given our most careful inspection before boxing for the trade.

No better Pop Corn can be had, and we bespeak for Nelson’s Corn your kind reception and trial. We are anxious to have our corn prove its merits to you, and we present this booklet as a means to that end.

Very sincerely yours, SAM NELSON, JR., CO., Grinnell, Iowa.