CHAPTER V
RECIPES AND FORMULAS
POP-CORN must form the base of the confection; it is not a material that can be added to a confection with any improving result.
The public when it buys a nut bar, wants a nut bar, and when it buys a pop-corn bar, wants a pop-corn bar, and not a bar made up half and half.
In the use of cocoanut, raisins, or nuts in pop-corn, let the quantity of these be very small in proportion to the pop-corn.
Sell your partly popped and unpopped kernels for chicken or pig feed at one cent a pound. Do not harm your confectionery business by trying to use them in that.
You can grind that product in your mill (Stock No. [2001]) as fine as coffee. Sell it as a breakfast food to be served with cream and sugar or to be cooked and served like oatmeal. It will take more power to grind it than it takes to grind pop-corn, so do not expect your popper motor to do it.
An excellent breakfast dish is made by putting a little milk upon a molasses fine pop-corn cake. Try it.
Grind sifted pop-corn to make your fine corn cakes, not the siftings.
If you desire to put up an extra fine grade of buttered pop-corn, or pop-corn brittle, you may use a wire screen size one and one-third to the inch and separate the largest popped kernels for these high-grade goods.