National Geographic : 1916 Sep
The Sunset Dish Which Children Get Tonight Perhaps a million children, this summer night, will sup on a dish like this. It is Puffed Wheat or Puffed Rice-the bubble-like grains-in a bowl of milk or cream. The dish used to be bread and milk. Sometimes it was crackers. Now it is whole grains, because whole grains are better. And those airy, toasted, flaky grains are made four times as porous as bread. Not Merely Delightful Puffed Grains are served because children enjoy them. They don't like to go back to homely grain foods when they once taste these nut-like titbits. But there are other and greater reasons. Children need whole grains, rich in elements which white flour lacks. And those whole grains should be wholly digestible. That is what Prof. A. P. Anderson has accomplished in these foods. Every food cell is steam exploded. Every atom of the whole grain feeds. That is true of no other form of grain food. Please remember that. Your doctor will confirm it. If you want easy, complete diges tion-if you want the whole grain made available-you should serve wheat and rice in puffed form. At Noon When you serve ice cream, try scattering Puffed Rice on it. The finest chefs do this now. The grains are fragile, crisp and flaky. The taste is like toasted nuts. Use them also in candy-making. See directions on the package. Puffed grains are both foods and confections. Between meals, children love to eat them dry-like peanuts. Puffed Wheat except 12c Puffed Rice Wst 15c Corn Puffs-Bubbles of Corn Hearts-15c At Morn In the morning serve with sugar and cream, or mixed with any fruit. Serve a different Puffed Grain each morning. Every pantry shelf in summer should contain all three. As breakfast dainties, Puffed Grains hold supreme place. Nothing compares with them. The Quaker Oats Company Sole Makers (1364) "'Mention the Geographic-It identifies you."