National Geographic : 1917 Mar
The Good Things Some Boys Get In homes that serve Puffed Wheat and Rice, boys carry the grains at play. Sometimes they are simply salted-sometimes doused with melted butter. And these bub ble-like grains, toasted, flavory, crisp, and flaky, form real food confections. Those Boys Say This: Boys with Puffed Grains always treat other boys. And they say something like this: " Why, we have Puffed Grains every day in our house. I get a dish every morning. " I get them sometimes for supper, in a bowl of milk. Sister uses them in candy making. And I get them like this after school. "Sometimes it is Puffed Wheat, sometimes Puffed Rice, and sometimes it is Corn Puffs. But one is as good as another." Children who get Puffed Grains talk about them. And children who don't, envy the rest. For these are the foods that taste like nuts. That are airy and thin and flimsy. And that seem like confections served by the dishful. Children who don't get Puffed Grains get nothing else that's like them. There is no other way to make whole grains into such inviting morsels. Puffed Puffed Wheat Rice and Corn Puffs Each 15c Except in Far West The purpose of puffing, by Prof. Anderson's process, is to make whole grains wholly digestible. By terrific heat and shooting from guns, every food cell is exploded. What cooking does in a partial way, this process does completely. Thus every element is made available, and every atom feeds. People need whole-grain foods. But they need them so the whole grain will digest. Puffed Wheat and Rice supply them. So every dainty tidbit forms a perfect food. Let children eat all they will. The Quaker Oats Cmpany Sole Makers (1540) "Mention the Geographic-It identifies you."