Music Welcome to Snewscast, the podcast designed to help you fall asleep. Find us at snoozecast.com and if you enjoy our show, please share us with a friend. There's a recent review we loved. The subject line is, sleepy, and it goes. Had to get used to it the first couple times, but it helps me fall asleep so much faster now. Thank you to our listener in the Netherlands for writing your review. We agree. It seems to work better if you give your brain multiple nights to get used to it.

We are so glad to help you fall asleep. This episode is brought to you by Dainty Dishes. Tonight we'll read Popcorn Recipes by Mary Hamilton Talbot, published in 1916. Corn was domesticated about 10,000 years ago in what is now Mexico. Archaeologists discovered that people have known about popcorn for thousands of years. Fossil evidence from Peru suggests that corn was popped as early as 4,700 BC. Through the 19th century, popping of the kernels was achieved by hand on stove tops. During the Great Depression, popcorn was fairly inexpensive at 5 to 10 cents a bag and became popular. Thus, while other businesses failed, the popcorn business thrived and became a source of income for many struggling farmers, including the Red and Bacher family. The snack was popular at theaters, much to the initial displeasure of many of the theater owners who thought it distracted from the films.

Their minds eventually changed, however, and popcorn became more profitable than theater tickets. Let's get cozy. Close your eyes. Relax your body into the softness of your bed.

Now, take a few deep breaths. To the reader, in presenting you this little booklet, we have made an effort to give you something that would be of daily use in the home. In purchasing these recipes, we

feel that we have secured the same from the best known recipe writer Mrs. Mary Hamilton Talbot. Her recipes are known from coast to coast as she is a well-known recipe writer for the leading periodicals.

Nelson's corn for popping is a corn of the highest popping test and is the pick of Iowa's best of the amber rice variety. Popcorn has generally been known as popcorn and we will say that there are as many grades of popcorn as there is of rice or coffee, and we know that in selecting this variety, we have selected not only a corn of the highest popping test, but of a superior eating quality, and a corn that is free from that hard and objectionable center found in most grades of popcorn.

You will find the recipes of great use in preparing the dainty dishes for that pleasant evening. It will pay you to insist upon Nelson's 10 cent per pound package. Everyday uses of Nelson's popcorn.

Popcorn has long been looked upon as a confection, and few people have realized its possibilities in cookery. It has, however, a recognized food value containing as high a percentage of protein or body-building material as matured sweet corn, and its fuel value, a pound, is equally as great. It should therefore be used frequently in every home. Breakfast dishes Popcorn may be served either as a hot or cold cereal, if the former way is desired, cover the popped kernels, and none pop better than nilsons with cold water and allow them to soak overnight, then cook them in milk in the morning and serve with sugar and cream. A very tasty accompaniment to this may be made by washing some dates. Cut them up and put them in a saucepan with just enough water to cover and allow them to simmer for five minutes. Then drain and place around the hot popcorn or mix them with it. Stewed apples, prunes, plumed raisins, fruit juice, or any kind of plain fruit also make a nice addition to popcorn served as a cereal. An unusual but delicious way to serve Nelson's corn popped as a cereal is to combine it with cheese, one of the varieties which is mild in flavor and soft in texture. When the popped corn is cooked, just before removing from the stove, stir in a cup full of grated cheese and a little butter and salt. Allow to melt and become blended with the popcorn, then serve. This is eaten without cream and sugar. Popcorn Omelet Nelson's popcorn makes a delicious addition to the breakfast omelet. Put enough popped corn through the

meat grinder to make a cup full and add to it a quarter of a cup full of milk. Allow it to soak a few minutes, then add two well-beaten eggs, whips separately, half a teaspoon full of salt, a few grains of paprika and a teaspoon full of chopped parsley.

Melt one tablespoon full of butter in an omelette pan, turn in the mixture, and cook with moderate heat until firm. Fold, turn out upon a hot platter, and garnish with crisp bacon and a generous sprinkling of the unground popcorn. Popcorn hash Chop fine, some cold, boiled potatoes, and any other vegetables desired that may be on hand. them into into a buttered frying pan. Heat quickly and thoroughly and salt to taste. Then add a large spoonful of ground popped corn. Melcins is the best for popping, for each person to be served. When he did thoroughly, dish, and serve. Popcorn Scrapple Add to one cup full of hominy and two cupfuls of cornmeal, enough boiling water to cook thoroughly in a double boiler until of the consistency for frying. from the fire and stir in two heaping cups full of popped and ground corn. Nelson's corn makes crisp and flaky kernels. Then pour into buttered pans and when cold, slice and fry. This is especially good on a cold snappy morning. Pop corn and bacon. Just before the morning bacon or sausage is altogether cooked, add to the grease a generous handful of Nelson's corn when popped. Allow it to brown and serve with the meat. It adds a delicious nutty flavor. Meat Substitutes Popcorn Roast Mixed together two cups full of breadcrumbs. One half a cup full of chopped nut meats and of popped and ground corn, Nelson's popcorn for popping, half a cup full each of hot water and melted butter, one teaspoon full of onion juice, one teaspoon full of tomato ketchup, one and one half teaspoon full of salt, one salt spoon full of pepper, and one beaten egg. When mixed thoroughly, put into buttered mold and bake about an hour. Cover the first part of the time, then base three times with hot butter. into a hot dish, sprinkle with popped corn and serve with a brown sauce. Popcorn cutlet mix two cups full of bread crumbs, two cups full of popped and ground corn. Nilsen's corn gives a nutty flavor, one cup full of milk or cream. Two eggs and salt and pepper to taste. Mold into cutlet form. Fry in hot butter as you do feel cutlet. Garnish with chopped parsley and tomato sauce. Pop corn rolls. To one tablespoonful of butter and one teaspoonful of peanut butter, add two and one half tablespoonful of hot water. When the butters are melted, stir into them one cup full of finely ground, popped corn, Nelson's corn always pops, and a small quantity of bread crumbs, enough to make a paste which can be molded with the hands into small cakes. Fry these in butter until a delicate brown and serve with tomato sauce. These make a dainty luncheon or supper dish. Soup and stuffing A very delicious soup may be made by cooking a can of peas in a quart of milk until soft. Press through a sieve to remove outer covering of peas. Add a tablespoon full of onion juice, a tablespoon full of butter, pepper, and salt to taste, and a good handful of nilsin's corn when popped, mixed with a few breadcrumbs. After this has cooked up well, serve and add a teaspoon full of whole popped grains to each plate full of soup. Corn may be used instead of the peas and an equally good soup will result. Stuffing for foul or meats. Soak in cold water half a loaf of crumbed bread and an equal bulk of Nelson's corn after it is popped. Until soft, squeeze and add a slice of lemon, a tablespoon full of chopped parsley, salt and pepper to taste, and two well-beatened eggs. Put this in a pan with some butter and put in the oven long enough to brown slightly, stirring often, then use. vegetables, parsnips and popcorn, wash, scrape and slice then 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 wind all together 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 popcorn is the best that grows. boil up up once or twice or until the corn is hot and serve. Popcorn with turn-ups or carrots. Mash turn-ups or carrots can be made more tasty by stirring in a cup full of Nelson's corn, popped and ground. Macaroni and popcorn Cook one cup full 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 tablespoons full of flour, the same quantity of butter, salt, and pepper to taste, and a cup full of milk. Add two cups full of Nelson's corn after it is popped in ground. Pour into a buttered baking dish, with buttered crumbs and a little grated cheese and bake until golden brown. Potato and popcorn balls Mix two cups full of hot mashed potatoes, one teaspoon full of chopped onion, one tablespoon full of chopped parsley, two tablespoons

full of butter, salt and pepper to taste, then shape them into small balls, open the center and put in some popcorn. Neltsins makes the crisp and flaky grains. Place on a butter dash and cook in a moderate oven a quarter of an hour. Sprinkle ground popcorn over them before removing from the oven and serve alone or with tomato sauce. Stuffing for onions Cook together for five minutes, one table spoon full of crumbs, five tablespoons full of ground-popped corn, Nelson's corn for popping, two tablespoons full of butter, two tablespoons full 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. Salads Cut bananas into halves. Scoop out the centers of each and fill with Nelson's popcorn and serve on lettuce with mayonnaise dressing. Mix together one cup full of chopped celery, one cup full of raisins, and one cup full of popped enrolled corn. Nelson's gives a nutty taste and serve on lettuce or any salad grain with mayonnaise dressing. Mix together one point of apples, cut into small matchlike sticks, half a pint of popcorn, 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 for good sized boiled white potatoes and add to them the crisp white portion of two bunches of celery chopped, and two and one half cups full 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.

Canapace. Cut bread into any shape and fry it in deep fat. Mix chopped olives and Nelson's corn, popped with mayonnaise and spread on the fried bread. Rub the yolks of hard-boiled eggs to a paste and add an equal quantity of sardines and Nelson's popped corn, popped in ground, moisten with lemon juice and serve on rounds of toast. Sandwiches half a pintilsen's corn popped through the grinder and mix it with six bone sardines, a little salt and pepper, and enough tomato cats up or strained tomato juice to form a paste. Spread on hot buttered toast, sprinkle with grated cheese and serve at once. Make a paste of cream cheese and Nelson's corn popped and ground and spread it on a slice of brown bread. Cover the top with raisins, currants, or chopped figs and cover this with another slice of buttered bread. This makes a wholesome sandwich for the lunch box. For Sunday night supper, when a light but nutritious bill of fares wanted, chopped fine a cup full of raisins and mixed them with a cup full of Nelson's corn after it has been popped and rolled. Blend this with the white of an egg, well whipped and seasoned with a pinch of salt. Spread between thin slices of buttered bread. Do not prepare until just before serving time. A dainty sweet sandwich is made by mixing strained honey with Nelson's corn, popped in ground, and mashed ripe bananas and placing between slices of buttered bread. Remove the stones from dates and fill the cavities with nushatel cheese into which ground popped corn, Nelson's corn for popping, has been worked. Serve with salted crackers. This is a delicious novelty for luncheon. Desserts. Popcorn cream pudding. Soak a quarter of a box of gelatin in a quarter of a cup full of cold water. Make a custard of two cups full of milk, three egg yolks, a third of a cup full of sugar, and a third a teaspoonful of salt. Add the gelatin and strain into a pan set in cold water. Stir in two thirds of a cup full of Nelson's corn, popped in ground and a teaspoonful of almond and extract, stirring until it begins to thicken.

Then add the stiff... and a teaspoonful of almond extract, stirring until it begins to thicken.

Then add the stiffly whipped whites of 3 eggs,

mold, chill, and serve garnished with the whole grains of popped corn.

Whipped cream may be served with this pudding.

Popcorn custard Heat one quart of milk in a double boiler. When warm, stir in the beaten yolks of four eggs. Four tablespoons full of granulated sugar and a scant tablespoonful of cornstarch mixed with a little cold water. When this thickens, add three-fourths of a cupful of Nelson's corn after it is popped in ground and a teaspoonful of almond extract. When cold, cover with a meringue made by whipping the whites of the eggs to a stiff froth and adding slowly 8 teaspoons full of powdered sugar and a few teaspoons full of tart jelly preferably current. Prune and popcorn pudding. Pick over and wash, half a pound of prunes and soak them an hour into cups full of cold water. Boil until soft and remove the stones. Be careful to retain all the meat of the prunes. Add to them one cup full of sugar, a small piece of stick cinnamon, one and a third cups full of boiling water, and let them simmer about 10 minutes. one-third of a cup full of cornstarch diluted with enough water to make it pour easily and cook 5 minutes. Remove the cinnamon, add a tablespoonful of lemon juice, the stiffly beaten whites of 2 eggs, and half a cup full of Nelson's corn, after it is popped in ground. Mold, chill, and serve with plain or whipped cream. Quickly prepared dessert. A dainty and easily prepared dessert is made by soaking a cup full of raisins in warm water until they are well plumped. Drain them and mix them with a cup full of Nelson's corn after it is popped and ground. Serve with with plain or whipped cream. Popcorn macarons.

Mix. ground, serve with plain or whipped cream. Popcorn Macarons Mix half a cup full of popped enrolled corn, now since it's the best. Half a package of chopped raisins, one cup full of powdered sugar, the whites of two eggs, a tablespoon full of of flour together, and drop on greased brown paper by tablespoonsful and bake in a moderate oven until light brown. Popcorn wafers. Cream together half a cup full of granulated sugar, and a quarter of a cup full of butter.

Add one tablespoon full of milk, one well-beaten egg, one quarter of a teaspoon full of salt, and one cup full of popcorn, popped and ground.

Nell Sins makes crisp and flaky kernels. Mix into this one and one half cups full of pastry flour into which one teaspoonful of baking powder has been sifted and half a teaspoon full of almond extract. Roll thin, cut into small rounds or fancy shapes and bake. These are nice for the afternoon tea table or the kiddie's lunch box. Popcorn trifle. Place cut up marshmallows in a dish set in boiling water. And when they are melted, cover saltines with about an inch of the mixture. Then sprinkle over the top very thick, Nelson's corn popped and rolled. Set in a moderate oven until a delicate brown. Popcorn margarettes. Make a paste of Nelson's corn popped and ground, and chopped raisins mixed with boiled icing. Spread on vanilla wafers or crackers and put in the oven long enough to brown. Popcorn pie Cream well together, one large cup full of granulated sugar, one heaping tablespoonful of butter, and one very light and the well-beaten yolks of three eggs, one cup full of molasses, and one teaspoonful of grated nutmeg, and lastly the stiffly whipped whites of the eggs. Put this mixture into pans lined with a rich crust. Before removing from the oven, cover the top thickly with the snowy kernels which come when Nelson's corn is popped. Candies Popcorn fudge Boil together two cups full of sugar, half a cup full of maple syrup, half a cup full 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 2 and 1-half cups of corn, popped and ground, pour into buttered pans, and mark when cool. molasses popcorn candy. Boil together in a granite pan,

one pint of molasses popcorn candy. Boil together in a granite pan, one pint of molasses, one cup full of brown sugar, a tablespoon full of butter, and two tablespoons full 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, pot, and have a teaspoonful of almond extract. into butter butter tens and mark into squares before it is cold. Chocolate popcorn. Cook together one cup full of sugar, a quarter of a cup full of syrup, half a cup full 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 popcorn. Cut open the dates, remove the pits, and fill the cavities with Nelson's corn, popped and ground, mixed with a little straightened honey.

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