Farmer's magazine (January-December 1920) . Grains so Flimsy that they seem unreal Now there are two Puffed Grains, remember, andboth ever at your call. Both are bubble grains, airy, flaky, toasted. Both areso flavory that they seem like food confections. Both are whole grains — Puffed Wheat and PuffedRice — puffed to eight times normal size. They make premier foods, so tempting that childrenrevel in them, morning, noon and night. The perfect cereals, experts say These are Prof. Andersons crea-tions—the best cereal foods inexistence. A hundred millionsteam explosions occur in everykernel. Ever
Farmer's magazine (January-December 1920) . Grains so Flimsy that they seem unreal Now there are two Puffed Grains, remember, andboth ever at your call. Both are bubble grains, airy, flaky, toasted. Both areso flavory that they seem like food confections. Both are whole grains — Puffed Wheat and PuffedRice — puffed to eight times normal size. They make premier foods, so tempting that childrenrevel in them, morning, noon and night. The perfect cereals, experts say These are Prof. Andersons crea-tions—the best cereal foods inexistence. A hundred millionsteam explosions occur in everykernel. Every food cell isblasted for easy, complete diges-tion. Puffed Wheat in milk, there-fore, forms the utmost in a food—yet in the form of tidbits. Andwhole rice is thus supplied in its most hygienic form. Millions ofdishes are served daily. The twoPuffed Grains with their manyways of serving supply folks anendless variety. But think howmuch oftener they could sup-plant foods not so delightful,not so hygienic. Serve the tv/o kinds and bo
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Keywords: ., bookcentury1900, bookdecade1920, booksubjectagriculture, bookyear
