National Geographic : 1917 Aug
Why I Lunch on Puffed Wheat Aman on a train,a few weeks ago, told a friend why he lunched on Puffed Wheat. And we think that thousands of men will endorse his view. He said: "It saves me a dull hour or two. The brain doesn't work well when the stomach is taxed. "Here is whole-grain food steam-exploded. Every food cell is blasted. I knowProf. An derson, the man who invented it, and he tells me that no other process makes whole grain so easy to digest. "Then it makes a great dish. Note these bubble-like grains, thin and toasted. They taste like puffed nuts. And a dish makes a meal, because they are clear nutrition." For the same reason-though he did not say it-they make an ideal night dish for a child. Puffed Puffed Wheat Rice and Corn Puffs Each 15c Except in Far West These are the premier breakfast delights-puffed to eight times normal size. Serve with cream and sugar or mixed with fruit. For breakfast or supper, float like bubbles in a bowl of milk. Salt or douse with melted butter for between-meal confections. Use like nut meats in candy or on ice cream. Keep plenty on hand, and all three kinds, for there are no other foods like these. (1635) i1 "Mention the Geographic-It identifies you."