Handwritten recipe with personal notes on the other side. The name “Doris” in quotes in top right corner. Typed as is, including spelling errors.

Caramel Corn

1 cup butter or 1 stick oleo
1/4 cup white syrup
1 cup brown sugar
1/8 tsp cream of tarter
1/2 tsp. salt
1/2 tsp. soda

3 to 4 quarts popped corn

Mix butter, syrup, and sugar. Bring to a boil. Cook for 6 min. stirring constantly, remove from heat add cream of tarter salt and soda. Stir till foamy. Pour over corn. Spread on cookie sheet and bake 1 hour in 200 degree oven.

Stays crips indefinately–can be frozen and kept for any length of time–(over)

This is extra good–Don’t stick to your teeth and isn’t hard like most popcorn balls — we think this is our favorite–

“Try it–yea’ll like it–“