This article is from the 20th Century Appetizer Recipes, with numerous contributions by famous and also anonymous cooks
1/4 c Corn oil
3/4 c Popping corn
Salt 1/4 ts Finely chopped saffron threads
3 tb Melted butter
Servings: 6 In a large heavy pot, heat corn oil over high heat until the oil smokes. Add 1 kernel popping corn and heat until kernel pops. Add rest of popping corn, cover pot, and shake gently until corn starts to pop. Shake vigorously until popping subsides. Remove from heat. Heat melted butter with saffron threads for 1 minute. Toss popcorn with salt and butter/saffron.