POP-CORN
There are few American children who need to be told how to pop corn; they see it done before they are able to do it themselves. But this fascinating occupation is not known to many children outside of the United States. Perhaps it is well that our children should appreciate their privilege in this respect.
If a popper is unobtainable, corn can be quickly and deliciously popped by putting a tablespoonful of butter in a deep kettle and when it is hot dropping in a cupful of popcorn. Shake or rather stir to keep from burning and in a short time the kettle will be full of the white popping fairy-like kernels. Salt or sugar can be sprinkled in as desired.
Balls (Corn, popper, sugar, molasses or water)
Make a thin syrup by boiling together equal quantities of sugar and water or two cupfuls sugar, one of molasses or syrup, one teaspoonful vinegar, and butter size of an egg. Cook until it hardens when dropped in water, then pour it over 8 quarts of popped corn as quickly as possible and mold into balls, making about twenty. If made with strawberry syrup the color will be a beautiful red.
Festoons (Popped corn, needle, coarse thread)
Thread the kernels to adorn walls or picture frames or Christmas tree.