Pop Corn
Dear Aunt Daisy, We grew pop corn this year, but so far have discovered no one who can tell us how to cook it. Could you give us a recipe in The Listener?
M.T.J.
Whakatane. —
You "pop" your corn in a big fryingpan or shallow tin dish, which is placed over low heat and shaken constantly during the process. Melt 2 tablespoons of shortening or butter, or heat 2 tablespoons of cooking oil in the pan. When hot, add about 2 cup of pop-corn, cover with a make-shift lid, and shake over the heat until the corn is all popped. Do not try to pop too much at a time. One cup of corn yields about 5 cups when popped. For caramel popcorn: one cup white sugar; °% cup hot water; 3 quarts popped corn; 4 cup brown sugar, firmly packed. Heat the white sugar in a saucepan, stirring constantly until it is. melted, and of a golden brown colour. Add the hot water -very carefully to avoid spattering, and stir until the sugar is dissolved. Add the brown sugar and cook to 238 degrees F, or until a little of the syrup dropped in cold water forms a soft ball. Pour over the popped corn which has been slightly salted, stirring until corn is well coated. Serve hot or cold, or shaped in balls.
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19481217.2.46.3.3
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New Zealand Listener, Volume 20, Issue 495, 17 December 1948, Page 27
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226Pop Corn New Zealand Listener, Volume 20, Issue 495, 17 December 1948, Page 27
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Copyright in the work University Entrance by Janet Frame (credited as J.F., 22 March 1946, page 18), is owned by the Janet Frame Literary Trust. The National Library has been granted permission to digitise this article and make it available online as part of this digitised version of the New Zealand Listener. You can search, browse, and print this article for research and personal study only. Permission must be obtained from the Janet Frame Literary Trust for any other use.
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