Music Welcome to SnoozeCast, 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. 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 5-10 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 Reddenbacher 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. 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. Every day uses a Fnellsons 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 nilsilsons 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 5 minutes. Then drain and place around the hot popcorn or mix them with it. Stewed apples, prunes, plumped 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 omelette. Nelson's popcorn makes a delicious addition to the breakfast omelette. Put enough popped corn through the meat grinder to make a cup full and add to it a quarter of a 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.

Put them 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 Scrapele. Add to one cup full of hominy and two cup fulls of cornmeal, enough boiling water to cook thoroughly in a double boiler until of the consistency for frying. Take 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 teaspoonful of onion juice, one teaspoonful of tomato ketchup, one and one half teaspoonful of salt, one salt-spoonful 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. Turn into a hot dish, sprinkle with popped corn, and serve with a brown sauce. Corn Cutlet. Mix 2 cups full of breadcrumbs.

2 cups serve with a brown sauce. Popcorn cutlet mix two cups full of breadcrumbs, two cups full of popped and ground corn, Nelson'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. Popcorn rolls. To 1 tablespoon full of butter and 1 teaspoon full of peanut butter, add two and one half tablespoonsful 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 breadcrumbs, 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 tablespoonful of butter, pepper and salt to taste, and a good handful of Nelson's corn when popped, mixed with a few breadcrumbs. After this has cooked up well, serve and add a teaspoonful 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 tablespoonful 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. With 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 altogether 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 cup full of popped and ground corn. Nelson's popcorn is the best that grows. Let boil up once or twice, or until the corn is hot and serve. Popcorn with turnips or carrots. Mashed turnips or carrots can be made more tasty by stirring in a cupful of Nelson's corn, popped in 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, cover 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. Neltzins makes the crisp and flaky grains. Place on a butter dish 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 5 minutes, 1 tablespoon full of breadcrumbs, 5 tablespoons full of ground popcorn, Nelson's corn for popping. Two tablespoons full of butter.

Two tablespoons... Spoon's 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. 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. Canopies. 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 Put half a pint of Nelson'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 in 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 and 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 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 of 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 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. When warm, stir in the beaten yolks of 4 eggs. 4 tablespoons full of granulated sugar and a scant tablespoon full of cornstarch mixed with a little cold water. In this thick ends, 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.

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