National Geographic : 1917 Jan
The Hours We Don't Forget The Same Good-Nights for a Hundred Years Will be Said Over Dishes of Puffed Grains The little ones in countless homes will tonight float Puffed Grains in their bowls of milk Puffed Wheat, Puffed Rice or Corn Puffs. In times to come, their children's children will do the same, no doubt. For no man can ever make from wheat, rice or corn a better food than these. The Pinnacle Foods Forever Hundreds of foods have been made from these grains. But Puffed Grains mark the apex. They can never be excelled. Prof. Anderson's process takes whole wheat or rice and makes every atom digestible. Every food cell is exploded. Every granule is fitted to feed. No one can ever go further. These grains are sealed in guns. For an hour they are rolled in 550 degrees of heat. The moisture in each food cell is changed to steam. The guns are shot and that steam explodes. There occur in each grain a hundred million explosions-one for every food cell. The grains are puffed to eight times normal size. They come out airy, flaky bubbles, as you see. No other cooking process breaks more than half of the food cells. None can ever break more. So these must forever remain the sovereign foods produced from wheat, rice or corn. Puffed Puffed Wheat Rice and Corn Puffs Each 15c Except in Far West These are not mere morning dainties. They are all-day foods. Folks use them like nuts in candy-making, or as garnish for ice cream. They serve them as wafers in soup. Between meals they eat them dry. And no other morsels are so ideal for serving in bowls of milk. Serve a different one each day. The Quaker Oats Company Sole Makers (1452) "Mention the Geographic-It identifies you."