Word: outs
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Dates: during 1950-1959
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Many famed restaurants have joined the march to the freezer. Manhattan's gilt-edged Chambord puts out a full French line, including bouillabaisse à la Marseillaise, soufflé Grand Marnier, and Cornish Hen Perigourdine with sherry, truffles, foie gras, wild rice and brandy. Schrafft's has put on...
Chicago's Reese Finer Foods puts out garlic juice and barbecue smoke in roll-on bottles, horseradish whip and garlic whip in Aerosol cans. Libby, McNeill & Libby is experimenting with Aerosol cans of mayonnaise and cake frosting. Oscar Mayer has just put on sale a complete pizza mix in...
How much does the new convenience cost the U.S. housewife? Couples and small families agree that the price is right, but large families often find prepared food portions too small, priced too high to buy in quantity. Gourmet foods are almost uniformly expensive. Yet a U.S. Department of Agriculture study...
Answer from a Fish. The chief credit for triggering the great change in U.S. eating habits belongs to a man named Clarence Birdseye, a fur trader, biologist and Yankee tinkerer from Gloucester, Mass. On a trip to Labrador some 40 years ago, Birdseye began to wonder why fish and meat...
Scramble for the Top. Mortimer took the advertising and marketing route upward at General Foods. He became vice president in charge of advertising in 1939, vice president in charge of marketing in 1947. One of the company's postwar problems was frozen foods. General Foods had carried the burden...