Cornflakes for Dessert

The Road to Wellville is an overlooked little movie with a fabulous cast and score, set at the turn of the century at Dr. Kellogg’s Battle Creek Sanatorium. It was a flop at the box office and with critics and yet, there is a small contingent of fans like myself that think it’s darling and hysterical. I will never eat cornflakes again without Anthony Hopkins as Dr. Kellogg being right there at the table with me. Not that I eat many cornflakes. My cereal predilections go more in a  cheerio direction. Was it possible to raise toddlers before cheerios? But I digress…

If your taste in cereal does run to cornflakes, consider the following from the 1933 Glenwood Cook Book. That’s Glenwood as in the manufacturer of these gorgeous old stoves.

 I don’t care what IKEA’s got on the floor, it can’t beat that.

Cornflake Macaroons

2 egg whites

1 c sugar

2 ½ c corn flakes

1 c walnuts

1 c shredded cocoanut

1 t vanilla

Beat egg whites until stiff, but not dry. Add sugar gradually, beating it into the whites of eggs. Add nuts, cocoanut, cornflakes and vanilla. Mix thoroughly, then drop by spoonfuls onto an oiled baking sheet. Bake at 375° for 15 minutes.

Mock Indian Pudding

4 c corn flakes

1 quart milk

1 beaten egg

½ c molasses

½ c brown sugar

1 t salt

2 t cinnamon

2 T butter

Mix ingredients thoroughly. Bake at 350° for 1 ½ hours or cook with long time oven dinner at 250° for 3 hours.

Or maybe you can’t face the morning without Grapenuts, a cereal with just as long a pedigree, produced by C.W. Post, the great competitor of the Kellogg company.

Grapenut Pudding

1 quart milk

1 c grapenuts

2 eggs, separated

4 T sugar

Pinch salt

Put milk and grapenuts into a sauce pan and bring to a boil, then cool and add the beaten egg yolks which have been mixed with sugar. Add salt. Beat egg whites stiff and fold in last. Bake at 325° for 45 minutes.