Tiny Pellets 



of Corn Hearts are Steam Exploded- 

 Puffed to Bubbles, Raindrop Size- 

 To Make Corn Puffs 



There are toasted corn bub- 

 bles—called corn puffs— which 

 form the finest of the Puffed 

 Grains, some folks think. 



They are airy, flimsy, 

 drop-size globules, with a 

 multiplied toasted corn 

 flavor. 



Sweet pellets of hominy 

 are sealed in huge guns; 

 then subjected to fearful 

 heat; then exploded to 

 eight times former size. 



The object is to blast every food cell, to make digestion easy. 

 But the result is also a food confection — the most delightful product 

 ever made from corn. 







■ :s<™,.™~ ;- ..... 















The Pellets 





The Bubbles 



For the War-Time Milk Dish 



Countless children nowadays get Corn Puffs in their bowls of 

 milk. 



They are thin, crisp, flavory morsels light as air. And never 

 was a corn food so fitted to digest. 



Between meals children eat them dry, lightly doused with 

 melted butter. 



Keep Corn Puffs with your other Puffed Grains. It's a win- 

 some^ wheat-conserving dainty. And, like all Puffed Grains, the 

 blasted food cells make it hygienic food. 



Corn 

 Puffs 



Puffed 

 Rice 



Puffed 

 Wheat 



All Bubble Grains, Each 1 5c Except in Far West 



The Quaker 0*ts @mpany 



Sole Makers 



(1988) 



