

Bubble Grains 



OUFFED Wheat and Rice are whole 

 grains puffed to eight times normal 

 size. They taste like food confections — 

 like nut-meats puffed and toasted. But 

 they are scientific foods created by Prof. 

 A. P. Anderson. 



Flimsy — Flavory 



' I A HEY are so thin, so fragile that they 

 A seem like fairy foods. Yet the very 

 utmost in a food for children is Puffed 

 Wheat in milk. If you want a child to 

 love whole-grain foods this is the way to 

 serve them. 



: 



We Explode 



The Wheat, So Every Atom Feeds 



THESE wheat bubbles are created by internal steam explosion. We cause in each 

 kernel more than 100 million explosions — one to every food cell. 

 The purpose is to fit the grains for easy, complete digestion. And to make even- 

 clement available as food. 



So Puffed Grains are ideal foods for any hungry hour. Not for mealtime only, but 

 between meals. Crisp and douse with melted butter and let children eat like peanuts. 

 Mix in every dish of fruit. Serve in every bowl of milk. Scatter like nut-meats on 

 ice cream. Serve in soups. 



Puffed Wheat 



Puffed Rice 



Corn Puffs 



All Bubble Grains — Each 15c, 



Except in Far West 



The Quaker Qat s (bmpany 



Sole Makers 



"Mention The Geographic — It identifies you' 



