Cut bread into any shape and fry it in deep fat. Mix chopped olives and Nelson's corn (popped) with mayonnaise and spread on the fried bread.

Adapted from Popped Culture: A Social History of Popcorn in America by Andrew F. Smith. Source: Mary Hamilton Talbott, Pop Corn Recipes, Grinnell, Iowa; Sam Nelson, Jr., Company, 1916. n.p.

Cut bread into any shape and fry it in deep fat. Mix chopped olives and Nelson's corn (popped) with mayonnaise and spread on the fried bread.

Or:

Rub the yolks of hard-boiled eggs to a paste and add an equal quantity of sardines and Nelson's popcorn (popped and ground). Moisten with lemon juice and serve on rounds of toast.