National Geographic : 1916 Oct
A Twilight Story About Puffed Wheat When you serve a supper dish of Puffed Wheat in milk, make this your story some time. It is like a fairy tale. Each bubble of wheat is a kernel, puffed to eight times normal size. All its thin, airy flakiness is due to steam explosions. And each has been shot from guns. 100 Million Explosions Each kernel of wheat contains, as it grows, more than 100 million food cells. Each food cell is hard and hollow. A trifle of moisture is in it. Each must be broken to digest. Other cooking methods break part of those food cells, but never more than half. So Professor Anderson, a famous food expert, sought a way to break them all. Puffed Grains are made by his process. The grains are sealed in huge guns. The guns are re volved for sixty minutes in 550 degrees of heat. Thus the bit of moisture in each food cell is changed to steam. Then the guns are shot. Each food cell explodes. And the grains come out puffed to bubbles, as you see. This makes the whole grains wholly digestible. Every atom of every element is food. That's why countless mothers, every morn and night, serve these grains to children. Puffed Wheat Except 12c Puffed Rice ar 15c Corn Puffs-Bubbles of Corn Hearts-15c You find these fascinating dainties. You call them food confec- But they are, above all, perfect grain foods. In no other form tions. With sugar and cream or mixed with fruit they seem like have serial foods ever been so fitted to feed. breakfast bonbons. Boys eat them like peanuts when at play. Girls The better you know them the more you will serve them. Keep use them in candy-making. all three on hand. The Quaker Oats Company Sole Makers (1382) "Mention the Geographic-It identifies you."