Word: cream
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Dates: during 1970-1979
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...Farm Owner Bob Evans, 60. In 30 years he parlayed a one-wagon, homemade sausage business into a $105 million sausage and restaurant empire in seven states. One restaurant is close by, and visitors eat there, buy hams from the adjoining country store, even take home Watkins Cream of Camphor liniment and working $65 potbellied stoves. Whatever money comes in offsets the day's expenses, in particular the piles of fried chicken catered free at contest's end. "Last year's losers" is the running joke...
...will rave about Steve's. It is quite a trek to Somerville, but Steve's is worth the half-hour wait on line. At Steve's you can design a frozen edifice of delicious made-on-the-premises ice cream and m and m's, fruit, whipped cream, coconut and other nuts, crushed Heath Bars, Reese's Peanut Butter Cups and the quintessential maraschino cherry. If you aren't drooling now, you will be after you've waited in the round-the-block lines just to get in the unpretentios little store with the salt-rock ice cream mixers...
...quite so far up Mass Ave is Sacco and Vanzetti's hangout-Emack and Bolio's. This store has excellent ice cream by the standards of even a Harvard ice cream connoisseur-and it's cheaper than Steve...
...other direction on Mass Ave you can find the spot Peter Cottontail drops off super-rich Haagen-Dazs ice cream, at Uncle Bunny's. Despite its name, the store is not geared to kids or cornballs, and its sundaes are huge and luscious...
...cream parlor sitters return to Bailey's, that venerable institution on Brattle St. Closest to an old-fashioned soda fountain, Bailey's sports tables and the most sumptious sundaes in the Square...