National Geographic : 1917 Jun
The Puffed Wheat Dish As Every Child Would Like It-Constantly ii Overflowing To the youthful lovers of Puffed Wheat and Rice, no dish seems large enough. You know how it is-you mothers who have served them. Again and again the bowls come back for refilling. There is never so much that the end of the dish doesn't leave a desire for more. For these bubbles of grain-airy, flaky, and nut-like-are delightful food confections. Why Do You Stint Them? Consider these facts, Mrs. Housewife. These are whole grains, filled with all the elements that youthful bodies need. They are not partial foods, like most things. They are not unbalanced, so di gestion is upset. They are two of Nature' s premier foods. By Prof. An derson'sprocess shooting from guns -ev eryfood cell is exploded. So ev cry granule feeds. No other grain food offers that ad vantage. Puffed Wheat When such foods come in such likable form, why not let the children have them in abundance? Puffed Grains are not mere breakfast cereals. They are flavory, crusty morsels to be mixed with any fruit. They are flimsy, toasted bubbles to float in bowls of milk. They are nut-like tidbits for eating between meals. Douse them with melted butter. Use them in Puffed Rice and Corn Puffs Each 15c Except in Far West candy-making or as garnish for ice cream. They are ideal wafers for soups. Such perfect foods, made so en ticing, should be served in many ways. Puffed Grains in Milk The Quaker Oats co Sole Makers Puffed Grains Mixed with Fruit npany (1529) "Mention the Geographic-It identifies you."