Ears of popcorn A little oil or butter or lard

Deep saucepan with cover

Ordinary popcorn is made with a corn-popper. Poppity Corn is made in a deep covered dish on the stove, and is much fluffier and lighter.

The most important thing is to have fresh popcorn. Old corn is hard and small after it is popped. It is always best to get popcorn on the ear and shell it yourself.

Take the deep saucepan and put two or three tablespoonfuls of salad oil, or butter or lard in it, and 1/2 teaspoonful of salt. The bottom should be barely covered.

Put the dish on a hot part of the stove, and when the oil is very hot indeed throw in a handful of popcorn, and put the cover on.

While the corn is popping you may shake the dish a little, but it does not need to be shaken hard. When the corn is all popped the oil will be gone, and you can empty the corn onto a plate.

A bowl of popcorn and milk is very good.

A bowl of popcorn with a little melted butter stirred into it is a dish that many people like.