All Need 

 Puffed Grains 



To Complete Them 



A dish of berries 

 is twice better with 

 thin, crisp, flavory 

 Puffed Grains scat- 

 tered in it. 



In a bowl of milk 

 there is nothing so 

 good as these flimsy, toasted bubbles of 

 grain. 



They are like airy nut-meats on a dish 

 of ice cream. No other garnish is half 

 so enticing. 



In soups they are ready-toasted morsels 

 with texture as light as a snowflake. 



Puffed Grains are the star foods among 

 all breakfast dainties. But nearly every 

 meal has a place for them. 



And between meals, every child loves 

 to eat them dry or doused with melted 

 butter. 



Puffed Corn 



Puffed 



Rice Puffs 



Wheat 



All Bubble Grains 





Each 15c — Except in Far West 



(1948) 



"Mention the Geographic — It identifies you.' 



