When the heat source is wood or coal embers, use a long-handled wire popper. Put only enough corn in popper to cover bottom. Shake gently to get tender puffy kernels.

When popping on your kitchen range, use a large kettle or deep skillet. Add about 2 tablespoons of vegetable oil or shortening. Don't use butter or margarine. Add ½ cup popcorn to hot skillet. Cover and shake gently and constantly over medium heat. You can hear when the popping stops. Remove from heat to a large bowl and add salt. 1 cup unpopped corn makes about 5 cups when popped.

Corn can be popped in the microwave. Place ½ cup or less in paper lunch sack. Do not add any oil or shortening. Twist top of sack shut. Set microwave for 3 minutes on high. Nuke until all popping stops. Remove promptly because it burns easily after the popping stops. It shouldn't take all of the three minutes.

If corn is too dry it will not pop successfully. Soak for several minutes in water. Drain and dry thoroughly. Continue with popping procedure.

If you buy all ready popped corn, it can be brought back to its original crispness by reheating in slow oven until it is hot and crisp. Do not try to crisp popped corn in the microwave.