National Geographic : 1916 Apr
"No -Not This" "Go Get Your Own xI Puffed Wheat" Everv child has dainties she dislikes to share. SU You did and we did. Children always will. And in every home that serves Puffed Wheat, that dainty is among them. We have often watched it. With a great big dish and a package full in waiting, one hates to share a taste. Flaky, Flavory Bonbons These bubbles of wheat look and taste like confections. Children love to eat them like peanuts-carry them in bags when at play. Adding cream and sugar makes a breakfast dish with which nothing else compares. And they are about as delicious as a good-night dish, floated in bowls of milk. Another pleasant fact is that at any hour one may eat his fill; for these thin, crisp morsels are simply whole wheat puffed. Every food cell has been exploded. So, beyond all other grain foods, Puffed Wheat easily digests. It is quite a mistake to be sparing of a food so fascinating and so hygienic. Puffed Wheat -Exc 12c Puffed Rice t 15c Corn Puffs-Bubbles of Corn Hearts- 15c These are the foods in which Prof. A. P. Anderson solved the problem of perfect cooking. In other forms these grain foods are cooked or baked or toasted. Thus part of the food cells are broken, but rarely more than half. In Puffed (rains alone is every food cell exploded. Over 100 million steam explosions are caused in each Puffed (rain. 'Thusevery atom of every element becomes available as food. Your doctor will tell you that wheat and rice, in every way, are best when served in puffed form. The Quaker Oats company Sole Makers 0229) "Mention the Geographic-It identifies you."