Pop-Corn Balls

6 to 12 ears pop-corn


1 cup molasses

1/2 cup sugar, brown or white 1/2 tablespoon vinegar 1/2 tablespoon butter

Pop enough corn to make 3 quarts. Salt the corn. Boil the molasses, sugar, vinegar and butter together until almost brittle when tried in cold water.

Put two thirds of the corn in a large bowl and pour the syrup quickly over it. Shape into large balls, using the dry corn to cover the outside so that the balls will not be sticky. Makes one dozen balls.

Puffed Rice Balls

1 package puffed rice.

Follow the recipe for pop-corn balls.

Salted Almonds

1 pt. water 1/2 cup salt 1 cup almonds

2 tablespoons olive oil or butter

Blanch almonds by covering with boiling water and removing skins. Heat salt and water and when boiling add nuts. Cook 8 minutes. Drain and place them in a baking pan with oil, or put butter over them in small pieces, then bake until a delicate brown, stirring frequently. All the fat should be absorbed. Pour on absorbent paper and leave till cool. Serves 10 to 12.

Salted Peanuts

If unroasted peanuts are used, follow the recipe for salted almonds.

If the peanuts have already been roasted, shell them and rub off the dry skin. Place them in a baking pan with 2 tablespoons olive oil or butter for each 1 cup of peanuts, and cook in a moderate oven until the fat is absorbed and the peanuts are evenly browned. It will be necessary to stir them frequently. At the last sprinkle them well with salt and put them on absorbent paper to cool.

White Pulled Candy

2 cups sugar

1 tablespoon vinegar

1/2 cup water 1 teaspoon vanilla

Mix the sugar, vinegar, and water and boil until the syrup is brittle when tried in cold water. Pour onto a buttered platter and when cool enough to handle pull until white and glossy making it as light in texture as possible. Flavor while it is still soft. Cut in pieces on greased plates to chill. Serves 10 to 12.