Information
Digital ID
ent001425-007
UNLV Special Collections provides copies of materials to facilitate private study, scholarship, or research. Material not in the public domain may be used according to fair use of copyrighted materials as defined by copyright law. Please cite us.
Please note that UNLV may not own the copyright to these materials and cannot provide permission to publish or distribute materials when UNLV is not the copyright holder. The user is solely responsible for determining the copyright status of materials and obtaining permission to use material from the copyright holder and for determining whether any permissions relating to any other rights are necessary for the intended use, and for obtaining all required permissions beyond that allowed by fair use.
Read more about our reproduction and use policy.
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 MINNEAPOLIS ?╟≤ FARGO ?╟≤ MASON CITY