CHAPTER II

POPCORN GOODIES

BETSEY was glad when mother decided on "Popcorn Goodies," for she found it such splendid fun popping the corn.

How Betsey loved to watch the kernels burst into the pretty white snowflakes!

Her first attempt was just plain hot buttered popcorn.

Mother was busily explaining this recipe to Betsey when Dorothy, Betsey's dearest friend, came over to spend the afternoon. Mother invited the little guest to share the fun of popping the corn, and on observing how well the little girls worked together then and there gave Dorothy a standing invitation to join in the candy-making whenever she could find the time, and, you may be sure, the invitation was eagerly accepted.

Hot Buttered Corn

Corn (not popped), 1/2 cup Butter, 1/4 cup Salt.

Mother saw that the fire was just right, not too hot nor too cold.

She told Betsey that if it was too hot the kernels of corn did not heat evenly and you were apt to burn them; so Betsey followed every instruction, and as the corn popped so also did Betsey's eyes pop with excitement to see the little kernels turn inside out.

The half-cup of corn she found made about six cups of popped corn.

Betsey's mother was very particular about having her use only the corn that popped perfectly; the imperfect corn was thrown away.

While Betsey was popping the corn, the butter had been standing in a large bowl in the warm kitchen, so that it was soft and creamy (mother said it was not so nice if you let the butter melt to oil), and while the corn was still warm, Betsey added it to the creamy butter, stirring all the time, then with the salt shaker she shook the fine salt through the corn.

This buttered corn was so good it was quickly eaten, so Betsey often made double quantity, and many a cold winter's day she and her dearest friend popped corn. Sometimes Betsey made

Brown Sugar Popcorn Candy

Sugar (brown), 2 cups Water, 6 tablespoons Butter, 2 tablespoons Corn (not popped), 1 cup

A saucepan containing the sugar, water and butter was placed on the back of the stove to melt the ingredients while Betsey popped the corn, one half a cup at a time. While the candy was cooking she carefully picked over the corn, using only the kernels that were perfectly popped, and put them in a large saucepan at the back of the stove.

When the candy became brittle as soon as a little was dropped in cold water, Betsey poured it over the corn, stirred and mixed it well, removed from fire and continued to stir until the candy cooled a little.

It was then poured into a buttered pan, a heavy weight placed on the top (mother had to show her how) and as soon as it was cold Betsey cut it into bars with a very sharp knife. Sometimes the knife would stick while cutting, but mother said if she would dip the blade in water now and then she would find it much easier.

Popcorn Candy

Sugar (granulated), 1 cup Water, 3 tablespoons Butter, 1 tablespoon Corn (not popped), 1 cup

First Betsey popped the corn, putting one half a cup in the popper at a time; after picking the corn over carefully she had about twelve cups or three quarts of popped corn.

Then the sugar, water, and butter were put in a saucepan and cooked until it was brittle, when tried in cold water; the popped corn, which had been kept in a large saucepan at back of the stove, was then covered with the syrup, stirred until it was well mixed, then taken from fire and the stirring continued till the mixture cooled a little. Now she poured it into a buttered pan, placed a weight over it, and when cold cut into bars with a sharp knife. If the knife stuck while cutting, Betsey dipped the blade in water now and then, as mother had taught her.

Popcorn Balls

Molasses, 1 cup Sugar (granulated), 1/2 cup Butter, 1 tablespoon Corn (not popped), 1 cup

The corn Betsey popped, picked over and put in a good-sized buttered pan, then shook just a little salt over it.

The butter, sugar and molasses she boiled until it became brittle when tried in cold water, then poured the candy slowly over the corn, stirring all the while.

Betsey then buttered her hands and shaped the corn into balls as soon as it was cool enough for her to handle.

Maple Sugar Popcorn Balls

Maple Syrup, 1 cup Sugar (granulated), 1/2 cup Butter, 1 tablespoon Corn (not popped), 1 cup

As Betsey became more and more expert in making candy she found she could plan many ways to save time.

Having everything ready to work with at the beginning made the work far easier.

So while Betsey popped the corn, the maple syrup, sugar and butter were busily boiling.

Of course Betsey had to work quickly and put her whole mind on what she was doing. By the time the corn was popped, carefully picked over and placed in a good-sized buttered pan, then sprinkled with a little salt, the candy was about done. She tried a little in cold water, and when it became brittle she poured it slowly over the corn, constantly stirring.

When it was cool enough to handle, Betsey, with well-buttered fingers, shaped it into balls, which she wrapped in waxed paper.

How to Sugar Popcorn

Sugar (granulated), 2 cups Water, 1/2 cup Butter, 2 tablespoons Corn (not popped), 3/4 cup

Betsey, after first popping the corn, put the sugar, water and butter in a saucepan. When the candy was boiling Betsey added the popcorn gradually, until all had been added that the syrup would cover, then stirred gently from the bottom until the sugar formed grains on the corn.

It was then turned into a dish to cool.

Frosted Popcorn

Molasses, 1 cup Sugar (granulated), 1/2 cup Butter, 1 tablespoon Corn (not popped), 1 cup Powdered sugar.

This was very pretty. After the popcorn was nicely popped and placed in a large buttered saucepan Betsey cooked the molasses, sugar and butter until it was brittle when tried in cold water, poured it over the corn slowly and mixed thoroughly. Over this she shook an abundance of powdered sugar and mixed it in until the kernels separated and rattled.

Pink Frosted Popcorn

Sugar (granulated), 2 cups Water, 1/2 cup Butter, 1 tablespoon Corn (not popped), 1 cup Powdered sugar. Strawberry juice.

Betsey popped the corn, picked it over, then placed in a large buttered saucepan. The sugar, water and butter she cooked until a little of the syrup, dropped in cold water, became brittle, then she added enough strained strawberry juice (a few drops at a time) to make it just the shade of pink she liked best. This she then poured over the corn slowly, stirring all the while, next she shook an abundance of powdered sugar over it all and stirred it in until the kernels separated and rattled.

Red Frosted Popcorn

Sugar (granulated), 2 cups Water, 1/2 cup Butter, 1 tablespoon Corn (not popped), 1 cup Powdered sugar. Cranberry juice.

The granulated sugar, water and butter were placed in a saucepan at the back of the range to melt while Betsey popped the corn, one half a cup at a time.

Picking it over carefully and throwing away all those kernels that were not properly popped, she placed the corn in a large buttered saucepan, then cooked the syrup until a little dropped in cold water became brittle. Adding the strained cranberry juice a few drops at a time until it became a brilliant red, Betsey slowly poured the candy over the corn, stirring constantly, then shaking an abundance of powdered sugar over the corn, she stirred it in until each kernel was separate.

Chocolate Frosted Popcorn

Sugar (granulated), 2 cups Water, 1/2 cup Butter, 1 tablespoon Chocolate, 2 squares Corn (not popped), 1 cup Powdered sugar.

This Betsey made just as she did the other "Frosted Popcorn."

She popped the corn, one half a cup at a time, picked it over and placed the perfect kernels in a large buttered saucepan, throwing away the imperfect kernels.

The sugar, water, butter and chocolate were cooked until a little of the syrup, dropped in cold water, became brittle. It was then poured slowly over the corn and stirred constantly.

The powdered sugar Betsey shook over the corn in abundance and mixed until each kernel separated and rattled.

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At Christmas time Betsey made a number of the different kinds of frosted popcorn. Some of them she strung for the Christmas Tree and others she used for filling little net bags.

The little net bags she made of different colors, some red, some green and others of dark blue and white net.

She put a few silver stars here and there on the outside of each bag and filled them with the frosted corn.

They were most attractive, and her little friends, to each of whom she presented one, thought they were wonderful, and marvelled at Betsey's original ideas.