National Geographic : 1917 Feb
Taste Them They're Like Bubbled Nuts Puffed Wheat and Rice are whole grains puffed to bubbles. They are eight times normal size. Before we explode them they are toasted in a fearful heat. This gives a nut-like taste. So they seem like nut meats made airy and flaky, made flimsy and thin and crisp. If you ate them with your eyes shut you would never guess them grain foods. They are Foods-Not Bonbons But don't treat them like confections. These are whole-grain foods. By Prof. Anderson's process, every food cell is exploded. So every atom of the whole grain feeds. Don't be too sparing of these dainty morsels. Every food element is in them. And in this form those elements are all made available. Don't confine them to breakfast. They are ideal foods for luncheons and suppers, floated in bowls of milk. Between meals, when children get hungry, let them eat to their hearts' content. Let them eat the grains dry, or doused with melted butter. Let Puffed Grains displace sweetmeats and confections-displace them with foods which are just as delightful. And which one can eat without any restrictions. Not one child in ten ever gets enough of the minerals stored in whole wheat. Puffed Puffed Wheat Rice and Corn Puffs Each 15c. Except in Far West Here are three grains-wheat, rice, and corn-prepared in the perfect way. Every food cell is steam-exploded. Every granule is fitted to feed. Each has a different flavor. Each can be served in a dozen ways. A supply of each gives you an endless variety. And all are fascinating, hygienic foods. Puffed Rice excels in nut-like flavor. Corn Puffs excels as a dainty. And Puffed Wheat excels as a food. Keep all three on hand. The Quaker Oats company Sole Makers (1506) "Mention the Geographic-It identifies you."