From Purity Supreme! (Which isn’t the name of a stripper, although it probably should be.)
Actually, it was a group of supermarkets that came into existence in the Massachusetts area when the Purity Sav-Mor markets merged with Supreme Markets in 1968. From the May 15, 1968 edition of The Lowell (Massachusetts) Sun:
Here’s the smaller text in detail:
The other half are lower.
Now you’ll be able to eat what you want when you want it, and not have to wait until it’s on special. You’ll be able to get the same fine quality meats and foods that Purity Save-Mor and Supreme Markets have always been famous for. And we guarantee your total food bill will be less.
But if you’re the kind of shopper who really enjoys a good special, we have those, too. In every department of every store. All top quality items. And we’ll have plenty on hand for you.
We guarantee that half our everyday prices will be as low as our competition and the other half will be lower. Wouldn’t you rather have the savings than pay the price for the prices?
That said, they ran just as much advertising as their competitors, if not more, and most of it centered around pricing.
In 1995, Purity Supreme was acquired by Stop & Shop; by 1997, all the stores were realigned into the Stop & Shop brand. One interesting wrinkle is that, in 1980, Purity Supreme fought a losing battle against a state regulation that required each item in a store to be individually priced; it had opened up a specific sub-brand that used UPC codes instead of price tags.
From a box sold in Quincy, Massachusetts.
Sauteed Scallops With Lemon Butter
1-1/2 pounds scallops
1/3 cup fine dry bread crumbs
1/2 cup margarine or butter
1/4 tsp. salt
1/8 tsp. pepper
Dash of paprika
1 Tbsp. chopped parsley
3 Tbsp. fresh lemon juice
If using sea scallops, cut in thirds. Roll scallops in crumbs. Melt half of margarine in skillet. Add salt, pepper, and paprika. Add scallops and saute slowly for 5 to 8 minutes, or until golden brown, turning gently to brown evenly. Remove scallops to a hot serving dish. Put remaining margarine, parsley and lemon juice in skillet. Heat and pour over scallops. Makes 4 to 6 servings.
Nutrition information per 1/6 recipe: 249 calories, 18g protein, 16g fat, 590mg sodium, 120mg cholesterol.
Sweet and succulent, scallops come in two varieties: sea or bay. Bay scallops are smaller with a delicate sweet flavor.
Per 3-1/2 ounce raw edible portion:
One pound will supply 3 average or 2 large servings.
Refrigerate up to 24 hours, or freeze up to 3 months.
Fry, saute, poach, broil, bake in a sauce, or use in soups, chowders, or stews.
the basic value store