National Geographic : 1916 Jun
The New- Fashion Mother Knows the Foods that Feed Puffed Wheat and Puffed Rice appeal to mothers who study food composition. Such mothers will employ them. These foods were invented by Prof. A. P. Anderson, formerly of Columbia University. They are whole grains made wholly digestible. Here every cell is ex ploded, Here every atom feeds. And no other process attains that. Not Mere Breakfast Bonbons These bubbles of grain, eight times normal size, are considered food confections. They are airy, toasted tit-bits, flaky and flavory. Their fascinations hide their hygienic side. But they are more than that. These are grains as Nature made them. Not an element is missing. Each of the 125 million food cells is blasted by steam explosion. Thus all are fitted to digest. These grains yield one all the food that's in them. Even the outer parts, once called indigestible, yield their phosphorus, lime, and cellulose. Every element is utilized in a grain that's puffed. Puffed heat xcpt 12c Puffed Rice West 15c Corn Puffs-Bubbles of Corn Hearts-15c Puffed Grains in the morning, with sugar and cream, are most inviting dainties. But serve them also in bowls of milk, in place of bread or crackers. Scatter them in soups. Use them in place of nut meats. Let hungry children eat them dry, like peanuts. A dish-full of Puffed Grain yields a great deal of nourishment. It doesn't tax the stomach. More and more, the folks who know are serving grain foods in this way. THE QUAKER OATS COMPANY SOLE MAKERS (1272) "Mention the Geographic-It identifies you."