In 1921 a Rochester. N. Y., restaurateur named Harold H. Clapp found himself reduced to the unmanly position of nurse, cook & bottlewasher for his two infant sons while their mother lay ill in the hospital. Unable to buy the special pureed vegetables and soups which a physician prescribed for his boys, he began straining his own vegetables, brewing Irs own soups. Manlike, he overproduced, ladled out his surplus to neighbors. Their hearty acceptance of his product led him to start a strained vegetable route. Within a year he had given up...
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