4 quarts freshly popped corn 1/4 cupful butter Salt
Melt the butter and pour it over the corn, stirring with a spoon. Sprinkle at once with salt from a salt shaker, continue stirring.
BUTTERED POP CORN NO. II
1 tablespoonful butter and 1 tablespoonful oil or 2 tablespoonfuls oil 1/2 cupful shelled pop corn Salt
Put the fat in a large frying pan; when melted, add the salted corn. Stir until the corn is evenly coated with fat. Cover closely and heat gradually, shaking the pan vigorously all the time.
BAKED POTATOES Scrub potatoes and place them on the grate of a hot oven (500 degrees F.). (Potatoes should be baked in a hot oven, to prevent them from becoming waxy or soggy.) Bake until soft when tested with a fork or knitting needle, usually 50 to 60 minutes. Break the skin at once to allow the steam to escape, or make two gashes in the top of each potato, one at right angles to the other. Gently press the potato so that the steam may escape. Serve in an uncovered dish. Place the steaming potatoes on a folded napkin for serving.
STUFFED POTATOES
2 tablespoonfuls butter or substitute 1 teaspoonful salt 3 tablespoonfuls milk Pepper 6 baked potatoes
Cut the baked potatoes in halves lengthwise. Remove the inside, taking care not to break the skin; mash the potatoes, add the milk, butter, and seasoning, and beat them as ordinary mashed potatoes. Return the mixture to the potato shells, place the stuffed potatoes in a pan, and bake in a hot oven (500 degrees F.) until brown.
Before browning the stuffed potatoes, grated cheese may be sprinkled over them.