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ent001423-006
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I agree.its start ?╟÷ Minneapolis. Freeman sees right off the bat a potential of $520,000 a year for the building of hospitals and their maintenance. In our area alone a sale of 30,000 loaves a week, which is the volume already achieved, is peanuts compared with the potential, plus multiplying that by 100 cities in America and their royalties going into the hospital here. REGAN'S FARLEY WITHOUT prejudice calls the Angelita loaf, "The best piece of bread I've tasted in 30 years." We've used it in our home for a week and have been completely delighted. It keeps a long, long time and toasts into the most ap- petizing slice you can imagine. I've tried it with regular butter, unsalted butter, with jam. I've toasted it for a peanut and banana com- bination grilled. I've nibbled on a slice just as it comes out of the package. I agree wholly with Farley and Entratter ?╟÷ and that's the story of what Freeman called, "angel-bread," now called Angelita's Bread. MINNEAPOLIS TRIBUNE ?╟÷ Sun., May 25, 1958 HOLSUM is proud to be the first national baker of (pnqelita s BfieaJ MINNEAPOLIS ?╟≤ FARGO ?╟≤ MASON CITY