THE TASTE OF HISTORY

Lest we imagine that only in the latter decades of this century has there been a market for munchies, consider this recipe from the East Hampton Ladies Village Improvement Society's second cookbook, published in 1911. The collection is much larger than the society's first, a reflection, no doubt, of the growing community here.

SUGARED POPCORN

1 Tbsp. butter
3 Tbsps. water
1 cup sugar
3 quarts popped corn

Put the butter into a porcelain kettle with the water and sugar, and boil till ready to candy. Then throw in the popped corn and stir until the corn is well candied.

Set kettle from the fire and stir until cooled a little. You will have each grain crystallized and separated. Care should be taken not to have too hot a fire, lest the corn be scorched while crystallizing.

Nut meats of any kind prepared in this way are delicious.

Mrs. O.H. Northrop