CARAMEL CORN 2 c. light brown sugar, firmly packed ½ c. light corn syrup 1 c. margarine or butter ¼ tsp. cream of tartar ½ tsp. salt 8 qt. popped popcorn 1 tsp. baking soda Place popped popcorn in an oversized roasting pan. Combine first 5 ingredients in a 2½ quart saucepan. Bring to a boil over medium-high heat, stirring constantly, boiling rapidly (about 5 minutes) until 250° on candy thermometer or hard ball stage. Remove from heat. Rapidly stir 1 teaspoon baking soda into mixture; stir thoroughly and pour at once over popped corn and coat kernels evenly. Bake at 200° for 1 hour, stirring every 10 minutes. Cool and break into small clusters. Nolan Love MARY’S POPCORN 4 qt. popped popcorn ½ c. water 1 c. sugar 2 Tbsp. butter 3 to 4 drops food coloring Reserve popcorn. Boil next 4 ingredients in 2 quart saucepan until it makes a 6 inch thread when poured from a spoon. Pour over popped popcorn and stir. (Caution: Very hot.) Toothbrush after eating! Rita Love “Chocolate Chip Brownies” Grandma (Eleanor) F. 1 cup brown sugar ⅓ cup melted margarine 1 egg ½ teaspoon vanilla Add: 1 cup flour ½ teaspoon baking powder ¼ teaspoon soda ½ teaspoon salt Mix together sugar, margarine, egg + vanilla Stir in the sifted flour ingred. Fold in ½ cup nuts and 1 (6 oz.) pkg. chocolate chips Spread in greased, floured 7½ x 11" cake pan Bake 25 minutes in 356° oven