National Geographic : 1920 Oct
Puffed Puffed Wheat More Bubble Grains Millions of dishes coming Direct from the harvest fields we get the choicest wheat seal the grains in guns, apply a fearful heat and explode them. ble grains, flimsy and flaky-puffed to eight times normal size. shaped as they grew. that grows Then we They come out as bub Yet the grains remain Every night of the coming year rhillions of children will enjoy this Puffed Wheat in their bowls of milk. Three grains now exploded Three grains are now puffed by Prof. Anderson's process, and each has its own delights. Puffed Wheat and Puffed Rice are whole grains. Corn Puffs are corn hearts puffed. All are thin and airy-all have exquisite flavor. And every food cell is blasted for easy, complete digestion. Serve all of them in all the ways you can, for no other form of grain food can compare with these. Puffed Puffed Corn Wheat Rice Puffs Also Puffed Rice Pancake Flour For nutty, fluffy pancakes Now we make a pancake flour mixed with ground Puffed Rice. It makes nut-like, fluffy pancakes-the finest ever tasted. The flour is self-raising, so the batter is made in a moment. Try this new dainty. Ask for Puffed Rice Pan cake Flour. The Quaker Oats COmpany Sole Makers "Mention The Geographic-It identifies you"