Foods and home making

In order to have the corn tender, heat it gradually and evenly. This is very important. If the corn is being heated over a gas burner, turn the burner low. Use only enough corn in the popper at one time to cover the bottom of it. One cup of un- popped corn will make about 3I quarts of popped corn. Pick over the corn to remove unpopped kernels. Put the sirup, sugar, and salt in a saucepan. Stir to mix it. Heat the mixture without stirring until the sirup is very thick. Test it with a thermometer. The sirup should reach 270° F. If you do not have a thermometer, test the sirup by dropping a small quantity into cold water. If the sirup becomes brittle, it is cooked enough. Add the butter and stir to mix. Put the corn in a large bowl so it can be stirred while the sirup is being poured over it. Add the sirup. Let the sweetened corn stand about a minute. Then dip the hands in cold water. Shake the water off the hands and press some corn into a ball. Repeat. POP-CORN BALLS 3 quarts popped com 1 cup com simp 1 cup sugar I teaspoon salt 1 cup butter FRUIT PUNCH 1 can (No. 2) shredded pineapple 1 cup water 1 tablespoon tea leaves 2 cups boiling water 3^ cups sugar 2 cups water 3 oranges, juice and grated rind 12 lemons, juice 4 quarts cold water Parties at School and at Home 579 Put the pineapple and i cup of water in a saucepan. Cover and boil gently for 15 minutes. Set aside to cool. Add the tea leaves to 2 cups of boiling water. Cover. Let stand 5 minutes. Strain the leaves out of the water. Set aside to cool. Put the sugar and 2 cups of water in a saucepan. Add the grated orange rind. Let the mixture boil gently for about 10 minutes. Strain the rind from the sirup. Set aside to cool. Press the juice from the fruit. When the cooked mixtures are cool, mix them together and add the fruit juices and 4 quarts cold water. Put a large piece of ice in the mixture. Let it stand until it is very cold. Serve cold. If desired, fruit punch may be garnished with fresh strawberries, or cherries, or sprigs of fresh mint. Yield : 2 gallons. How are cream puffs made? Does the making of cream puffs seem a mystery to you ? If flour, water, fat, and egg are mixed and baked in a certain way, the dough puffs up during baking and becomes hollow. If the dough is well baked, it not only becomes hollow but dry and firm. In the cavity of the shell thus formed, custard may be placed. Let us learn how to make this interesting and tasty dessert. CREAM PUFFS £ cup corn oil or cottonseed oil, or £ teaspoon salt 1 | cup (J pound) butter 1 cup flour 1 cup water 4 eggs * In a saucepan, put the oil or butter and water. Heat until the water boils. Take from the stove. Add the salt to the water. Pour the flour, all at once, into the hot mixture. Mix the ingredients. Place on the stove again; stir and cook until the ingredients are well blended and the paste does not stick to the sides of the pan. Do not cook the mixture too long. The fat should not separate from the other ingredients. While the mixture is hot, add the eggs, unbeaten, one at a time. Beat after adding each egg. When the ingredients are thoroughly mixed, drop the mixture by tablespoonfuls on a greased baking sheet or pan. 1 Use only \ teaspoon salt if butter is used. 580 Hospitality