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National Geographic : 1920 Aug
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August Nights Will bring to millions Bubble Grains in Milk Don't put aside your Puffed Grains when breakfast ends in summer. Children want them all day long, and there's nothing better for them. The supreme dish for luncheon or for supper is Puffed Wheat in milk. The airy grains-puffed to eight times normal size-taste like food confections. Yet every mor sel is whole wheat with every food cell blasted. The finest foods ever created Puffed Wheat, Puffed Rice, and Corn Puffs are the finest grain foods in existence. Never were cereals so enticing. The grains are fairy-like in texture; the flavor is like nuts. They seem like tidbits, made only to entice. Yet they are major foods, with every food cell steam-exploded, so digestion is easy and complete. They will take the place of pastries, sweets, ££ f heat etc., if you serve them all day long. And Puffed Wheat at meal-time they will make whole-grain foods tempting. Puffed Rice Puffed Grains are made by Prof. Anderson's process. A hundred million steam'explosions Corn Puffs occur in every kernel. They are the best cooked grain foods in existence. Serve all three The Three Bubble Grains kinds, at all hours, in all the ways folks like them. The Quaker Oats company Sole Makers 3407 "Mention The Geographic-It identifies you" I
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