Adventure Magazine Cover — page 9: what you’re looking at

Machine-transcribed from the original scan — historical spelling and the odd misread are preserved.

ADVENTURE July 36@%h, 1924 ADVENTURE With the food value of whole wheat ERE is a dish, light as the morning and richly appetising, to bring en- chantment to the breakfast table. Crisp and toasty grains of wheat, steam exploded to eight times their natural size with every food cell broken to make di- gestion easy. Vigor food with the lure of a confection. The flavor is like nut-meats. And the food value that of whole wheat with the vital elements, the minerals and bran that active adults and growing children need. You serve with milk or cream, or in bowls of half and half, and as a special allure- ment, with fresh or cooked fruit. Just for the joy of it—try Quaker Puffed W heat today. Puffed Rice, also Grains of rice, steam exploded like the Puffed Wheat, an ideal breakfast dish and at bedtime, too. Professor Anderson’s Invention Quaker Puffed Wheat and Puffed Rice are the famous inven- tion of Professor Anderson, formerly of Columbia University, Food shot from guns, grain foods thoroughly cooked. /PUFRED Quaker PUEF WHEAT Puffed Wheat Published three times a month by The Ridgway Company at Spring and Macdougal Sts., New York, N. Y. Yearly subscription $6.00 in advance: single copy 25 cents. ‘matter Oct. 1, 1910, at the posteffice at»New York, N. Y., under the act of March 3, 1879. Quaker Puffed Rice Entered as second-class lume 47 amber 6 COMICOOoOlkS C©