OLD FASHIONED PARCHED CORN

2 tbsp. lard
1 tsp. salt
2 ears dried corn, shelled

In hot skillet melt lard. Add salt and shelled corn. Stir until dark brown. Remove from skillet and let cool.

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PARCHED CORN

1/4 cup bacon drippings
2 cups dried sweet corn
Salt

Heat bacon drippings in heavy 3-quart saucepan. Add 1 kernel corn and heat until sizzling. Add corn. Cover. Cook over medium high to high heat, shaking constantly until corn pops and is lightly browned. Turn into colander to drain off excess grease. Drain on paper towels. Season with salt while warm.