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Show Molasses Poucorn Balls Hit of the Winter Carnival " y jr-1 ..... : .. '...-.:.:::.:.:' ::'. v . .: " f , - a- - . 1 " - w s -f , -V s Apples yn Cider 'n' Popcorn After skating, skiing, sleighing or dancing here are refreshments for husky appetites. Baskets of juicy red apples, mugs of hot mulled cider and bowls of fluffy hot-buttered popcorn. pop-corn. Popping corn this Spry way is easy as child's play. Crisp and Chewy An old, never-to-be-forgotten favorite favor-ite are these molasses popcorn balls. They're crisp and chewy, and oh so good. Rich, dark sirup poured over snowy, tender white popcorn, formed into balls and you have an old-fashioned treat both young and old will enjoy. It's Spry, the flavor-saver, flavor-saver, which makes these morsels so super-delicious. Clip this recipe now you'll want it soon. Spry-Popped Corn cup Spry cup popcorn 1 teaspoon salt Melt Spry in heavy skillet or kettle and add popcorn. Sprinkle salt over corn and stir until first kernel pops. Cover and shake until all kernels are popped. Pour melted butter over popped corn, if desired. Molasses Popcorn Balls 1 cup molasses 1 teaspoon vinegar 1 cup sugar 2 tablespoons butter cup water 4 quarts Spry-popped Spry-popped corn Combine molasses, sugar, water and vinegar, and place over low fire. Cook, with continuous con-tinuous stirring, until a small amount of sirup forms a hard ball in cold water (270F.). Remove Re-move from fire. Add butter, and stir only enough to mix. Pour slowly and evenly over Spry-popped Spry-popped corn, mixing well. Fashion into large balls immediately. im-mediately. When cool, wrap in waxed paper. Makes six 3-inch 3-inch balls. (AU measurements in recipes level) |