National Geographic : 1916 Mar
The Centerpiece at Breakfast It's the Flowers Says the lady of the house. What would breakfast be, at any season, without blos soms on the table? It's the Fruit Says the man. The fruit, the eggs, and the coffee. And many men, they say, make a centerpiece of the newspaper. y But the Children to a unit, agree on Puffed Wheat. That is proved wherever people try it. With cream and sugar, or in bowls of milk, Puffed Grains are their breakfast bonbons. Look at those floating bubbles. Each is a grain of wheat puffed to eight times normal size. Each is flimsy, airy, crisp. Each is a toasted tit-bit, flaky and fascinating, yielding an almond flavor. Think of serving such bits by the bowlful-dainty food confections. Chil dren revel in such things, of course. Puffed Wheat except 12c Puffed Rice est 15c Corn Puffs-Bubbles of Corn Hearts-1 5c Puffed Rice, like Puffed Wheat, is whole grains with every food cell exploded. This is done for ease of digestion-to make every food atom available. That never was half-way done before this process was invented. Add to all the delights that hygienic fact. You'll agree, we believe, that these three cereals should largely be served as Puffed Grains. There are no other like foods in existence. The Quaker Oats Cmpany Sole Makers (1176) "Mention the Geographic-It identifies you."