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1952 Theatre Catalog, 10th Edition, Page 381 (343)

1952 Theatre Catalog, 10th Edition
1952 Theatre Catalog
1952 Theatre Catalog, 10th Edition, Page 381
Page 381

1952 Theatre Catalog, 10th Edition, Page 381

done to obtain equal drying qualities for uniformity of pop.

The corn is then suitable for its purpose, and when applied to a hot surface or pot, will break open in an explosive manner, sometimes exceeding its original volume at least 30 times.

The purchase of corn is not unlike the purchase of other grain commodities as the buyer is seldom in touch with the grain itself. Most corn is bought several months in advance of deliveries and sometimes as crops are being planted, contracts are being signed for its delivery.

This factor should be taken into consideration when comparing results of varying shipments of corn. We maintain that the corn purchased by this company is the very best obtainable. However, it should be realized the corn received throughout the year may originate from several suppliers, several different states or during different conditions of growth, thereby giving a varying degree of pop to your corn.

The possibility of this condition, nevertheless, is remote as such small differences fail to effect the return of corn to such a degree. Therefore, the minimum return of 13 boxes per pound of corn is expected, unless very unusual circumstances exist.

The actual food value contained in popcorn is known to few. As brought to the attention of theatre patrons throughout the United States recently, many managers have exploited such selling points to advantage. According to bulletins originating from the Department of Agriculture in Washington, it has confirmed there are more energy units in popcorn than in 96 per cent of all other foodstuffs. It is interesting to note that one pound of popcorn contains approximately twice as many food energy units than one pound of round steak, or two and one half times the same quantity of eggs, and six times as many units as one pound of milk, ice cream, or soups. The use of popcorn as a roughage is now being strongly stressed by members of the medicial profession.

In eating popcorn the public is not only consuming a nutritious and healthful substance, but one which is delicious and satisfying to the taste.

Popping Pointers

In order to give patrons the greatest satisfaction in eating popcorn, the proper popping of corn cannot be over emphasized. Although there are many types of popping machines in existence the procedure in popping corn is basically the same.

Let us assume one has the necessary supplies of corn, salt, and seasoning available for popping, and are now ready for the initial batch.

The proper procedure is as follows:

Turn on All Switches: This starts the heat penetrating throughout the heating elements and seasoning container (if available).

Raise Pan Cover: This is done mum ually by either lifting the knob or handle available.

Prepare Corn:

Initial Charge: The corn scoop is to


THE POPPEH SHOULD BE THOROUGH'vY CLEANED at the end of each business day not only to maintain a sanitary operation but also to assure the most appealing appearance to the patron.

be half-filled together with one to two spoonfuls of salt, and two ounces of seasoning.

Subsequent Charge: Scoop to be filled with corn and same quantity of salt added. Seasoning, however, must be put into pot after both corn and salt.

Final Charge: Scoop is to be filled completely with corn, but without salt. Seasoning should be administered in half the usual quantity. During this popping

it should be remembered as the first kernel is popped the heating element must be shut off. Be sure to allow all kernels to pop before dumping this batch.

Lower Pan Cover: Release pan lid to cover corn while popping.

Dumping of Pan: As the corn begins to pop the lid of the pot is released, at which time the popped corn begins to how over the side. When most of the

THE POPPING PAN SHOULD BE CLEANED while it is still warm since at that time the salt and seasoning residue is most easily removed. Such constant care prolongs the life of the pan.
1952 Theatre Catalog, 10th Edition, Page 381