San Antonio light. [volume] (San Antonio, Tex.) 1911-1993, 1924-04-18
CORN FLAKE
DISHES ARE
ECONOMICAL
Among Most Popular
Breakfast Cereals; APP
petizing and Nourishing.
SERVED OTHER WAYS
Corn FLAKE Omalette. Sarv-
ed Hot With Eroi'aa Ba-
con and Tart Jelly.
SERVED OTHER WAYS
BY Mary I. Barber. Kellogg Company.

by Mary 1. Barber. Kellogg Company.
Legend tells US that the American
Indian received corn direct from the
hands of the Creator. The story is
that a young brave. seeking a gift from
the Master OF Life which would bcne-
tit his race. retreated to the forest
for seven days of solitude.
On the fourth day. spirit appeared
in the shape OF beautiful young man.
dressed in green. and wearing green
plumes on his head. He wrestled with
the youth for four successive days.
and each day the Indian brave found
his strength renewed in spite of the
effort. tat
At the end of the fourth day Of the
struggle, the youth tr;umphcd. After
having overthrow his adversary. he
stripped off his clothes and buried him
as he had been directed to do by the
spirit. He then went back to his tribe.
but made occasional visits TO the bur
ial place and kept the soil turned and
the weeds from growing.
See Its Possibilities.
After a while a plant sprang up
which later bore the green plumes of
the unusual visitor When the plant
had matured. it brought forth its gold
en- fruit, and gracefully waved its
green leaves and yellow tassels in the
wind.
Thus Mandarin. or the Spirits
Grain, is said to have come TO this
country. but the Indian youth had no
conception of the part corn was TO
play in the diet of the American peo-
pie.
At first it was eaten only as corn.
then it was dried and kept for the
winter. Later, it was ground to use
for meal. And finally the food manu-
facturers saw its possibilities.
Today, from corn, we have corn
meal, corn flour, cornstarch, corn oil,
corn syrup. hominy and corn flakes.
Corn flakes are one OF the most
interesting forms in which corn is
eaten. They have become one of the
most popular breakfast cereals. be-
cause they are so crisp and appetiz-
ing.
Corn flakes may be eaten in other
ways than as cereal. Have you
ever made a corn flake omelet? This
is an economy recipe-from the point
of view of both energy and money.
Corn flakes cost less than eggs, and
corn flake omelet never fails.
Corn Flake Omelet.
Beat four egg yOlks and add one
half teaspoon of salt. one-eighth tea
spoon of pepper and three tablespoons
of water. Mix well. then fold in the
stiffly beaten whites of four eggs and
about four cups of corn flakes. When
well blended pour into n hot omeletee
or frying pan in which three table,
spoons of butter have been melted.
Cook slowly until firm throughout and
golden brown on bottom, then place
in a hot oven to dry the top. Fold
over and turn out on a hot platter.
Serve hot with broiled bacon and tart
jelly.
Corn Flake MacarOOns.
Beat two eggs and add gradually one
cup of sugar. Then stir in one cup
of chopped walnut meats. one cup of
shredded cocoanut. and two and one
\ half cups of corn flakes. Flavor with
! one teaspoon of vanilla. This will make
rather dry mixture that can be
shaped into small balls with the hands.
| Flatten each ball a little, place on
creased baking pan and bake in a
moderate oven-3j0 degrees-fOr TWEEN
| ty minutes or until delicately Drowned.
|