National Geographic : 1919 Sep
Bubble Grains PUFFED Wheat and Rice are whole grains puffed to eight times normal size. They taste like food confections lke nut-meats puffed and toasted. But they are scientific foods created by Prof. A. P. Anderson. Flimsy-Flavory T HEY are so thin, so fragile that they seem like fairy foods. Yet the very utmost in a food for children is Puffed Wheat in milk. If you want a child to love whole-grain foods this is the way to serve them. We Explode The Wheat, So Every Atom Feeds T HESE wheat bubbles are created by internal steam explosion. We cause in each kernel more than 100 million explosions -one to every food cell. The purpose is to fit the grains for easy, complete digestion. And to make every element available as food. So Puffed Grains are ideal foods for any hungry hour. Not for mealtime only, but between meals. Crisp and douse with melted butter and let children eat like peanuts. Mvix in every dish of fruit. Serve in every bowl of milk. Scatter like nut-meats on ice cream. Serve in soups. Puffed Wheat Puffed Rice Corn Puffs All Bubble Grains-Each 15c, Except in Far West The Quaker Oats Company Sole Makers 31]81) "Mention The Geographic-It identifies you"