RECIPES
When measuring pop-corn for these recipes a peck is a heaping peck measureful.
1. Buttered Pop-Corn.
Put one pound of best creamery butter into the pop-corn kettle (No. [2004-2]) and set it on the stove. Melt and boil the butter. Considerable steam will rise from it. When that steam has cleared away, which will be in a very short time, the butter is boiled enough. Take the kettle off the fire, set it on top of a barrel, and stir in a handful of salt. Dump two pecks of whole pop-corn into the kettle. Mix it by a motion of stirring and lifting the paddle (No. [2006-1]) up through it. After thoroughly mixing, bag from the kettle or put the corn in a water jacketed buttered corn tank (No. [2019-1]) from which it is sold hot. After a batch or two you can make the proportions to suit your trade. This article should be made fresh and sold retail at five cents for a ½ pound bag holding a pint. Use Knott’s Pop-Corn Mixing Machine and put in four pecks of pop-corn to one pound of butter.
Never sell buttered corn made the day before. It will drive trade away.
2. Sugared Pop-Corn.
This is made in three flavors and put up in seven different styles. It is sold extensively in Philadelphia and that section of the country. It is generally made in three colors and flavors. Chocolate, white with vanilla flavor, and pink with wintergreen flavor. Other flavors may be made with colors to correspond, such as orange, lemon and sassafras. When put into ¼-pound glacine bags to sell for five cents, or when put into gelatine-covered boxes, so the corn will be protected but still visible, you can have it in single flavors or any desired combinations.
Here is the way to make it:
Put in your kettle (No. [2004-2]) on the stove (Stock No. [113]) 25 pounds sugar (12½ quarts), 2½ pounds corn syrup (1¼ quarts), 3 quarts water. Bring to a boil and pour into syrup stock tank (Stock No. [2013-1]). Put in kettle on fire 2 quarts syrup and ½ ounce butter. Boil until it hardens in cold water; set kettle on Mixing Machine; add a little vanilla for flavor. Dump in one peck of whole pop-corn; stir until it separates; add your chocolate or color over the fire and add the flavor after the kettle is set on the stirring stand.
3. Brittle.
This may be made in different flavors and colors: chocolate, vanilla, wintergreen, molasses, etc.
Use soda only in molasses brittle. The most common is molasses brittle with cocoanut.
Place your kettle (Stock No. [2004-2]) on the stove with 48 pounds sugar (24 quarts), 18 pounds corn syrup (9 quarts), 2 gallons water (8 quarts), 1 quart molasses. Bring to a boil and pour into syrup stock tank (Stock No. [2013-1]).
Put in kettle (Stock No. [2004-2]) 3 quarts syrup and ¾ pound butter and heaping teaspoonful salt. Boil 320 degrees. Before entirely cooked put in half a pound of long thread cocoanut.
Set the kettle on the Mixing Machine and stir in a heaping teaspoonful of baking soda. Dump in two pecks of whole pop-corn. Stir well. Dump on table while hot and spread out in open thin style to cool.
Put up in ½-pound, 1-pound bags, 5-pound, 10-pound boxes, or in barrels.
4. Crispettes or Molasses Round Whole Pop-Corn Cakes or Fritters.
Recipe A.
Place in your kettle (Stock No. [2004-2]) 48 pounds sugar (24 quarts), 16 pounds corn syrup (8 quarts), 2 handfuls of salt (¼ quart), 2 gallons of water (8 quarts), 2 quarts of molasses. Bring to a boil and pour into syrup stock tank (Stock No. [2013-1]).
Put in your kettle (Stock No. [2004-2]) 1 quart of syrup, Konut half size of a hen’s egg (Konut is a butter substitute) and butter size of a large hen’s egg. Boil to 300 degrees. Set kettle on Mixing Machine. Dump in two pecks of whole pop-corn. Stir thoroughly.
Scoop out onto crispette mould and proceed as instructed, [page 31].
Recipe B.
Put into the kettle 18 pounds corn syrup (9 quarts), 1 gallon molasses (4 quarts), 1 gallon water (4 quarts), 4 pounds butter, 4 pounds parasub (a butter substitute), 10 pounds “C” (a grade of brown) sugar. Bring to a boil. Melt in 40 pounds white sugar. Pour this in syrup stock tank. Letting this syrup stand over night seems to season it so it uses better.
Put in the kettle 1 quart of syrup. Boil to 300 degrees. Drop in a tablespoonful of salt just as you take the kettle off the fire. Put kettle on Mixing Machine. Dump in two pecks of whole pop-corn. Stir thoroughly.
Scoop out onto crispette moulds and proceed as instructed, [page 31].
The maker of this recipe claims that cooking the salt in the batch makes the candy sticky.
Recipe C. (With soda.)
Put in kettle (Stock No. [2004-2]) 75 pounds (37½ quarts) sugar, 25 pounds (12½ quarts) corn syrup. Bring to a boil and pour into syrup stock tank (Stock No. [2013-1].)
Take ¾ quarts of stock in kettle on fire. Add ¼ quart molasses, ¼ pound Konut, parasub or other good butter substitute. Put in ⅛ pound butter and a tablespoonful of salt. Boil to 285 degrees. Set kettle on Mixing Machine and put in pinch of soda. Dump in one peck of sifted whole pop-corn. Stir thoroughly and quickly. Scoop out to fill crispette moulds or dump batch on three pans and proceed as instructed on [page 30].
Recipe D. (With cream of tartar.)
Put in kettle (Stock No. [2004-2]) 60 pounds sugar (30 quarts), 2 gallons water (8 quarts). Bring to a boil and pour into syrup tank (Stock No. [2013-1]).
Put in kettle on fire 1 quart stock, ⅛ quart molasses, ¼ pound butter, 1 even teaspoonful cream of tartar. Boil until hard in cold water. Set kettle on Mixing Machine. Dump in two pecks whole pop-corn. Stir thoroughly and quickly; dump while hot on pans or fill moulds.
5. Whole Pop-Corn.
This may be made up in round sticks, bars, bricks, blocks, round cakes and balls, any shape. Many flavors and colors may be used. The white pop-corn yields well to using colors to represent various flavors.
Chocolate is its own color. Use pink color with wintergreen flavor, vanilla with the natural white color of the pop-corn, molasses is its own color, orange color with the orange flavor, etc. These five colors, each in eight shapes, give forty varieties of pop-corn packages.
Use 60 pounds sugar (30 quarts), 40 pounds corn syrup (20 quarts), 2 gallons water (8 quarts). Bring to a boil and pour into syrup stock tank (Stock No. [2013-1]). Put in your kettle 1½ quarts of this stock. The color, or chocolate, you may put in the batch on the fire, the flavor (wintergreen, orange, vanilla, etc.) you must add to the batch when you take the kettle off the fire, otherwise the flavor will boil away. Add chocolate just before you take kettle off the fire. Put in a teaspoonful of salt and a piece of butter size of half an egg. Boil to 286 degrees. Take kettle off fire and set on Mixing Machine; add flavor. Dump in one peck of sifted whole pop-corn and stir thoroughly. Fill crispette moulds or dump on pans and proceed as instructed, [page 30].
Remember that a handful of fresh ground flaked or shredded cocoanut adds a variety to the goods; also raisins and peanuts. Add these at the time you set the kettle off the fire onto the stirring stand. These increase the number of styles under this recipe over two hundred and forty.
6. Fine Pop-Corn.
Follow the foregoing recipe for making fine or medium ground pop-corn cakes.
7. Pop-Corn Sandwiches.
Make pop-corn in sheets three-eighths or one-half inches thick. Between two sheets put peanut butter, whole peanuts, raisins, etc. The particular likes of your neighborhood may be catered to by the filling you put into these sandwiches. You can cut them into various sizes, even as small as a caramel if you wish.
8. Pop-Corn Bricks.
Make five batches: first, molasses; second, vanilla; third, chocolate; fourth, wintergreen; fifth, molasses. Fine pop-corn. Each batch is panned, pressed one inch thick and cut up in rack; make as many piles as you run pans; place the vanilla on top of the molasses. The cutting rack has a beveled edge so that it will easily slip over the previous sheet to register the cut cakes one on top of the other. When the five sheets are piled you can easily separate the bricks for wrapping. Use Knott’s Brick and Bar Cutting Machine, it does the best work.