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Popcorn Crisp

Pop a big breadpan full of corn. Let some one else make in the meantime some molasses taffy of one cupful of New Orleans molasses, half a cupful of granulated sugar, one tablespoonful of vinegar, and butter the size of a hickory nut. Cook the syrup until it spins a hair. Then work it into the corn until all the kernels slightly adhere to each other. Do not make it into balls, as it will be less light and delicate in that way.