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To Pop Corn

Shell perfectly dry pop-corn. Put about half a cupful (one gill) of corn in an ordinary corn popper, a square wire pan with a long handle. Shake it over a clear hot fire until thoroughly dry, and as soon as it begins to pop shake rapidly. If the fire is too hot it will scorch the corn and prevent its popping. The more rapidly you shake, exposing all sides of the corn to the air, the better and more quickly it pops. When the popping ceases open the popper, turn the corn into a large bowl. Have ready about two tablespoonfuls of melted butter; pour this slowly over the corn, stirring constantly with a wooden fork. The corn must be thoroughly greased without being oily. Dust lightly with salt and it is ready to serve. This is the more wholesome way of serving pop-corn. Some prefer it moist ened with syrup, and in that case it is more indigestible.