POP CORN CAKES.

Process.—Prepare the corn as for balls and pack them closely into strong square tins slightly oiled with olive oil of best quality; boil to crack, sufficient brown sugar and glucose for quantity required and pour the hot syrup over the pop corns, just enough to make them adhere. When cold cut them up with a sharp knife the size.

CORN POPPERS—Made Very Strong.

Fig. 523. ½ Peck$2 00 1 Peck2 75 ½ Bushel3 75 1 Bushel4 75
½ Peck$2 00
1 Peck2 75
½ Bushel3 75
1 Bushel4 75