National Geographic : 1919 Jun
Summer Dishes Circle Around Puffed Grains Strawberries call for Puffed Rice. Mix in these flavory, flimsy bubbles. They add what crust adds to a shortcake-a delightful blend. Bowls of Milk all need Puffed Grains. What is half so good as these airy, toasted, whole-grain morsels, puffed to eight times normal size? Playtime calls for Puffed Grains crisped and lightly buttered. This makes them food confections, enticing in their texture and their taste. Home Candy needs Puffed Rice in it, to make it light and airy, and to give a nut-like taste. Ice Cream has a multiplied delight when garnished with these almond-flavored grains. Soups need these fragile toasted wafers. Everybody's Choice Ask children what they like best as a cereal, morning, noon or night. Almost to a unit they will vote for one of these bubble grains. Ask men who want light luncheons to try Puffed Wheat in milk. One dish will win them. Ask the doctor what is best. He will say that children need whole grains and rarely get enough. He will say that Puffed Wheat and Puffed Rice are ideal whole-grain foods. Every food cell is exploded by Prof. Anderson's process. Every granule is fitted to digest. He will say that these are all-hour foods which do not tax the stomach. He will call them, if he knows the facts, the best-cooked cereal foods. Yet they are fascinating tidbits-flavory food confections. Think what a combination. Keep all three kinds on hand. Puffed Wheat Puffed Rice Corn Puffs All Bubble Grains Each 15c Except in Far West The Quaker Oats company Sole Makers (3081) "Mention The Geographic-It identifies you"