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A Million Meals Tomorrow Will Include Puffed Wheat or Rice All over America folks will eat them, morning, noon and night Some with cream and sugar, Some mixed with berries, Some in bowls of milk. You'll miss a treat if you are not among them. m j) No Foods Like These Andersons invention — are like /5§ The grains ate steam-exploded 1 '■"■• Each <j.rain consists of a myriad 77 > JHHf cells, surrounded by thin, toasted - -N.-:,fji"»*^ And they melt into granules, \ * - " J * with a most enticing taste. Like Toasted Nuts f tjP'«sf The grains are airy wafers, crisp * J^/* and brown. j*t&&^ '•L-/C The terrific heat which precedes yC'-$ the explosion makes them taste \ like toasted nuts. / .<* if \ And never were cereal foods * „ f \ made so digestible. The countless v . ' - food granules are blasted to pieces. A... / . Jβ In these ways Puffed Grains ' J^o^jfer--',;rP4,;, ■" ? -^!) excel all other foods. yf* l " ' $mj\ One Way of Serving r. / is in bowls of milk. The grains are *" '^L# % crisper than crackers —four times as " r> porous as bread. And they float. fr*d& iHB) They are wholegrains made wholly digestible. Think what a "good t, J * m night" dish. , ' m Also use them like nuts. Scatter \ . ; \fp them over a dish of icecream. Use , ' £* ) them in candy making. -"atf-. ""*•— -- - - ' Serv r e as crisps in soup. j! Puffed Wheat, 10c f x c t e crn^ n j 11 Puffed Rice, 15c me i The most scientific, most digestible, most delicious cereals known. Made for children who deserve the best. The Quaker Q*\s G>mpany^ v Sole Makers —CHICAGO THE SEMI-MONTHLY MAGAZINE SECTION Advert iulnjj, commercial activity, good literature and individual benefltn are interdependent. MODERN KITCHEN EQUIPMENT HPKX years mq household equipment usually simply "happened. Mea wore engaged IB perfecting t'ann and factory machinery, and systematizing the worlds Industries, and had.nl yet gotten around to providing suitalilc appliances for the little domestic ''factory' , which every housewife has running at home. Nowadays the men who make things i have turned their attention to providing In the accessibility of utensils lies the success of an Ideal Kitchen the home, and especially the kitchen, with as efficient labor and time saving ap pliances and tools as an up-to-date fac tory can boast. The modern kitchen can be a thing of beauty and a joy even to the woman who worn in it, so great have been the improvements made. Take for instance, the evolution of the fireless cook stove, a miracle working con trivance which banishes heat, steam, smells, and standing over the stove watch ing the slow tedious cooking process. Lined with seamless aluminum, rust proof, tarnish-proof, and durable utensils to use with it, and a cunningly contrived steam valve attachment which allows the roasting of meats and fowls, the baking of bread and pies, as well as boiling and stewing. It is indeed a wonderful con venience. All that is necessary is to heat the soap stone radiators either on a gas or electric stove and lay them in the fireless cook stove. Then the food, meats, vegetables, or whatever is to be cooked — cooks just as it is, and it is forgotten until the clock says it should be done. It probably isn't known that every branch and variety of the cooking art can be successfully employed with the fireless cook stove. Indeed, such a groat variety of either substantial meals, or light delicate dam ties for high-teas, etc., are possible, and that a series of lessons and recipes in fireless cookery is supplied by one manu facturer of fireless cook stoves. But. after all the real reason for their existence lies in the fact that the newer stows do really mean farewell to the old method of cooking. The earlier models of these cookers showed a very cumbersome box that took up a lot of spuce in a small kitchen, but they have now been reduced to occupy waste space, and some of the later de signs show them swinging on hinges under the kitchen table, where they may be poshed out of sight and out of the way while the rest of the meal is being pre pared. One of the best equipments in which a fireless cooker has appeared is the latest design of a kitchen cabinet with fireless cooker attached. These cabinets have a wonderful array of Btep-snving equip nitlit, , .-mil are designed to li<>M an excep tidiiiillv UtTffe supply of Bpicei, Coffee, flour, canned ynods and other foods which jirc used in the liiitunil cdiirsc of events in tlio prcjcirjit ion of incnls, :ilso 8 tftTgfi cupboard for kitchen utensils that occu pies ;i minimum amouni of space. Another Innovation for kitchen effl* cienev is a porcelain topped kitchen hiblo — solid white porcelain with rounded cor ners and edges, which is shunless, un breakable and unehipable, and at once be- Vomes a moulding board for pie baking, or a meat board or bread board, tor cook ing and slicing. This is far superior to the old wooden table tops which became the "eatchall" for grease and other substances, owing to the surface being scored from knife blades while preparing meals. The best tiling of all about a kitchen table of this kind is that it can be kept spotlessly clean — really hygienieally clean-—by wiping off with a hot wet cloth. A modern kitchen table with sanitary, unbreakable top While these innovations are the most prominent improvements in kitchen effi ciency that have appeared this past sum mer, v tour of inspection of any house furnishing establishment will show a be wildering array of new lythouyht-out tools and appliances, and many hundreds of little devices for the saving of time and effort. \g A now arrangement of tlio kitchen thought tint by a Chicago architect places the pantry in an alcove, with shelves and closets on three sides. Although actually B part of the kitchen and making that email room easier to move ahout in, it is measurably apart from it. This plan may lie used to advantage when no outside window for the pastry can be obtained, as the latter will be sufficiently lighted from the kitchen.