Pop corn recipes by Mary Hamilton Talbott is a promotional cookbook written in the early 20th century. It gathers practical, home-friendly recipes that showcase popcorn’s versatility beyond snacking, emphasizing its nutrition and everyday usefulness in both savory and sweet dishes. The booklet opens with friendly notes to the reader and a brief case for popcorn’s food value, then moves through compact sections of recipes: breakfast cereals and omelets; meatless roasts, cutlets, and rolls; a creamy pea-and-milk soup and stuffings; vegetable pairings with parsnips, turnips, carrots, macaroni, potatoes, and onions; simple salads, canapés, and sandwiches; and a generous variety of desserts and candies, from custards, puddings, macaroons, and wafers to fudge, molasses candy, honey balls, chocolate-coated popcorn, and stuffed dates. Many preparations call for popped kernels that are ground or rolled, often combined with dairy, fruit, nuts, or savory seasonings. The tone is practical and inviting, with frequent tips for incorporating popcorn into everyday meals as well as treats for gatherings. (This is an automatically generated summary.)