National Geographic : 1919 May
"The Boy That Night Ate the Last Puffed Grain" At a house where I visited the hostess said to the writer, "We love Puffed Grains in our home, but somehow we don't use a large amount." "Let us see why," I suggested. Next morning she served Puffed Rice for breakfast, and the last grain was consumed. At noon she served Puffed Wheat in milk, and not a kernel left the table. In the afternoon the daughter used two cups of Puffed Rice in candy. And the boy that night at bedtime ate the last Puffed Grain in the house. That's All the Trouble You will find that children eat all the Puffed Grains they get., The only. limit when you serve them is the bottom of the dish. These are airy, toasted bubbles, thin and flaky, puffed to eight times normal size. In form and flavor Puffed Grains are exquisite. They are whole-grain foods-Puffed Wheat and Puffed Rice. And children need whole grains. They are steam exploded, shot from guns. By this unique process of Prof. Anderson every food cell is blasted. Thus digestion is easy and complete. No other process ever known so fits grain foods to digest. Don't you think it a vast mistake when such foods are served sparingly, and lesser foods take their place? Puffed Wheat Puffed Rice And Corn Puffs All Bubble Grains-Each 15c Except in Far West The Quaker Oats Company Sole Makers (3063) "Mention The Geographic-It identifies you"