Lettie Vander Horst will graduate from high school this spring. Until then, she will continue to engage the array of normal teenage activities, but the thing she loves most of all is volunteering as a candy striper at the local hospital.
“I would like to be a nurse when I grow up,” says a shy Miss Vander Horst, “For the time being, I am allowed to complete non-medical tasks, such as refilling water glasses, distributing books and magazine, getting the nurses a Starbucks.”
If nursing doesn’t work out then Miss Vander Horst would like to work in alterations at a fancy department store.
“I can sew,” she yawns.
It is at that point when Mrs. Vander Horst jumps in to change the subject, nudging the younger Vander Horst to tell us about their time-honored Thanksgiving dessert, Pumpkin Chiffon Cheesecake with a Cereal Crust.
“Oh, right,” Miss Vander Horst says sleepily, “Mother makes the cheesecake part and I make the crust out of crushed up corn flakes.”
“It’s something we do together every year,” her mother says as she squeezes her daughter’s hand. “This year we are going to mix it up with Cheerios or Grape Nuts!”
Corn Flakes: 4 cups
Sugar: ¼ cup
Flour: 1 tablespoon
Ginger: 1 teaspoon
Butter or Margarine: ⅓ cup, melted
Crush cereal flakes fine. Add sugar, flour, and ginger. Mix in melted butter. Press mixture evenly into a 9-inch pie pan, making bottom slightly thicker than sides. Bake in moderate oven (350°F) for 7 to 10 minutes. Cool before adding cooked filling. Crust will harden as it cools.