1 pint popcorn

1 1/2 pounds maple sugar

1 1/2 cups whole milk

1/4 teaspoon cream tartar 1 1/2| tablespoons butter 1 teaspoon maple flavor

1/2 teaspoon salt

Pop one pint or more corn; remove hard kernels. Boil sugar, milk, and cream tartar to soft ball stage; remove from fire; add butter or butter substitute, salt, and flavoring. Pour over popped corn, toss lightly in small clusters. Serve with or without rich milk or thin cream. If eaten without cream, pack in shallow, oiled pans and cut in squares. Brown sugar and vanilla may be used in place of maple.