The Cuero Record (Cuero, Tex.), Vol. 44, No. 155, Ed. 1 Thursday, June 30, 1938 Page: 2 of 6
six pages : ill. ; page 27 x 21 in. Digitized from 35 mm. microfilm.View a full description of this newspaper.
Extracted Text
The following text was automatically extracted from the image on this page using optical character recognition software:
THE CT’EPO EFCORE. CTTEBO, TEXAS
THURSDAY, JUNE 30, 1030**
:$ |8i^'w4 M S ^ ^
This Newspaper Guarantees Every Advertisement On This Page To Be Truthful And The Products To Be As Represented
i
H
"V
iRBARA BELL FASHION PATTERNS
BK
Pattern No. 1550rB
FROCK WITH AN APRON
Aftt) A SWEDISH ACCENT*
ang the first to wear this :
It, brisk day frock inspired by
■ Swedish fashions, newest and i
of the peasant vogues now
l&Eing American country
-The square neckline, lac- j
In a bodice that fits tight as a
i, and a voluminous apron tied
a high waistline are -typicalj
details. Make it right now.1
t-ends in the country, and j
day at home, with or
tThe rippling apron,
course this design should be
of* brash, colorful, sturdy;
i jlike the peasant frocks that
it, so shop for the new |
ginghams, linens and per-
«/
l!
Bell Pattern No. 1550-B !
for sizes 12, 14, 16. 18 j
Corresponding bust mea- |
its 30. 32. 34. & and 38. Size
D requires 3 5-8 yards of 35- I
material for the dress; 1 3-8 j
i for the apron; 5-8 yards con-
fdr trimming. 11-8 yards cord !
I
I
And fifteen cents for
BARBARA BELL PATTERN
)K. Make yourself attractive,
and becoming clothes, se-
cfesigns. from the Bar bar
Well-planned. easy-to-make
I Direct orders to address j
in box below.
r: Cool, Slenderizing Af-
Dress
I
BARBARA BELL PATTERN SERVICE
In care The Cuero Record
211 West Wacker Drive, Chicago, I1L
FIFTEEN cento In coins for Pattern No._____________
JP Give pattern nun-ber, size, and full address. Wrap coins se-
curely in papar.
■ ______ , ___... _____________________ ....
(Copyright 1917, by The Bell Syndtcale. Inc./
J__lit L1- ■ ■ i.i.i . in i . i ■ r.
PHONE 48 or 49—WE DELIVER
cClung’s
Cuero’s Original Cash Grocery
FRIDAY AND SATURDAY
. & Beans
16 oz.
Phillips
3 Cans..
13c
►TTED MEAT________2 Cans 5c
IENNA SAUSAGE__________5c
ICKLES, Dili or Sour______Pt. 9c
iALAD DRESSING .... 26 oz. 23c
___\__
Petit Pois
Big Value
No. 2 Can.
14c
►'NUT BUTTER ...______Qt. 25c
•TOMATOES, 3 No. 1 Cans 10c
;DOG FOOD, 16 oz._____3 Cans 10c
^GRAPEFRUIT JUICE 1.2 Cans 15c
[FRUIT COCKTAIL .No. 1 Can 14c
LEMONS
Large
Size
DOZEN ..
14c
POTATOES___________10 Lbs. 22e
ONIONS, Yellow ..._____2 Lbs. 5c
CABBAGE ...____________Lb. 3c
SWEET CORN _. 2 Large Cans 15c
NAPKINS, 80 Paper__________9c
HOT BARBECUE
MUTTON, VEAL, PORK.
and Delicious Hot Barbecued Sausage
Choice Fresh Fruits & Vegetables
i
RA W
COOKED
OR CANNED
. they are good
for young and
old alike
Says Dorolhy Greig
fFtOMATOES have certainly come
X up in the world. Our Pilgrim
Mothers referred to them as "love
apples”; considered them pretty to
look at but poisonous to eat.
Now look at tomatoes! We know
them to be full of health giving
vitamins, one of the best of all
foods. We eat them raw and we
eat them canned. We eat tomato
soup and drink tomato juice. To-
mato sauce enhances the flavor of
our pork - and - beans and tomato
ketchup is a favorite condiment.
Our health, looks and dispositions
are all the better for this generous
use of tomatoes.
We have always wondered who
the brave soul was who first ate
tomatoes. We wager it was a small
boy, with the usual small boy urge
to pluck and eat anything that
looks edible. Maybe our small boy
came upon a wild tomato plant.
To be sure the tomatoes were small
and scrubby looking compared to
the cultivated beauties of today.
But there they lay warm and red
In the sun—not to be resisted.
^“Gosh, fellers, they’re good!” May-
*be that was the way. it was, or
maybe not. At any rate where once
tomatoes were despised, they are
now important in our every day
meals.
Modern tomatoes are pampered
pets. Over the years they have
been coaxed into becoming larger,
heavieY, juicier and of better flavor.
Of course, they are perfect eaten
raw in salads, or simply sliced and
sprinkled with a little salt and
pepper. (To skin, hold them over
an open flame for a few seconds,
or pour boiling water over them
and let stand for half a minute.
Flavor And Spkfe
Make All Things Nice
By BE A SPICER
McCormick <V (Jo.. Inc.
Baltimore. Md.
BLACK ANI) WHITE PEPPER
Few people know tljat Black and
White Pepper come from the same
i
berry. White Pepper Is simply the
black pepper berrv with the dark,
outer hull removed. (Treat care is
taken in removing tl e hulls so as
! not to crush the t erry. White
, Pepper, contrary to gi neral belief
J does not give greater heat. Fut is
preferred by sojme because of its
’ appearance. It is desimble for soups,
salads, mashed potatoes and other
dishes where the blac* pepper would
show up to disadvantage,
i One of the most important of the
entire Spice Group. however is
Blaek Pepper. It is a so the most
generally used and v iry few dishes
go from the kitphen \ ithout a dash
of it. Pepper is the fruit of the Pi-
per Nigrum, a perennial vine native
to the forests of the Malabar Coast
of India, but also growing in Java.
, Sumatra. Malay Arclipelago and
Cochin China, jt is ope of the ear-
liest spices kno\pn anfl for hundreds
-! of years has bepn a staple article of
! commerce between |r,dia and Eu-
rope.
The Pepper Nine 4limbs on tree
{ trunks by roots simi
1 can No. 2 corn
4 slices bacon
1 small onion (chopped*
2 cups, milk
! tbsp. green pepper (chopped*
1 tsp. salt
1-1 tsp. McCormick s White Pep-j
per • •
1-4 tsp. McCormick's Celery Salt
Dash McCormick's Paprika
• Cook the potatoes until tender in
2 cups of water, the liquor from the
corn and 1-2 teaspoon salt. Cut the j
bacon in small pieces and fry until |
golden brown Remove and lightly j
brown the diced onion in the bacon !
fat. Combine the potatoes, bacon !
and onion with remaining ingred-
ients and simmer slowly until the
green pepper is cooked. Serve hot. \
TOMATO ICE
2 cups canned tomatoes
6 McCormick's Peppercorns
(Whole Pepper*
Half McCormick's Bay Leaf
2 McCormick's Whole Cloves
2 tbsp. sugar
HI
ys the flgn
> an accom-
course.
1 tsp. salt
1 tsp. chopped onioh
Cook all ingredients, together for
10 minutes. Rub thrbtj^h sieve arlrfY
pour mixture into freezing tray ^ *** ■
electric refrigerator. Stir three times, *c"
while freezing. Serve in small chfll-T^
ed glasses or sherbets
course of a dinner or
paniment to the meat
PARSLEY SACCE
2 tbsp. butter „ |
2 tbsp. flour
1 cup milk
1-2 tsp. salt
1-4 tsp. McCormick's* White
Per ||
1 tsp. chopped parslej!. *’ e a
Melt butter, add Hour and bletuft.
Add milk and other jj ingredient***
Cook over low flame stirring '
stantly until thick. *
--1,-
The largest historical cony^jJ|^ „
tion ever made was the “War of.
Won,” cpip-^
-
the United States Ret
0>rising^2M
on
r to those of
es growing in
j ivy: the pepper ber;
1 clusters or spikes.
The black pepper bfrries are pick-
ed before they are fmllv ripe, when
they are turning in polor from a
reddish green to a \jellow. As soon
Afternoon refreshments in the garden for these sub-sub debs
consist of big glassfuls of cold tomato juice and crackers.
The skin can then be peeled right
off.)
As for tomato juice, it is a drink
good for young and old alike, morn-
ing, noon and night. On warm days
there is nothing more refreshing
for children than a long cold glass
of tomato juice. Also, since it pro-
vides vitamin C* in generous quan-
tities. tomato juice is definitely
wholesome and good for them.
To grown-ups, tomato juice may
be served either plain or sharp-
ened by the addition of lyne. lemon
or onion juice. Two tablespoons of
cold condensed bouillon to a cup
of tomato juice is still another wav
! as they are picked, ihev are cured
J Or dried until the shills shriVel and
j change to a dark brown or black
i color. When white pebper is desired.
' the berries are allowed to more fully
i mature before being! picked.
; 'Pepper Is us^d in [practically all
v would not be
I quite so tasty without it.
CORN CHOti’DpR
! ;2 cups potato|es (sliced thin*
: 2 cups water
• J «.
I 1-2 tsp. salt
Meals For Mother's
Day Out
Even the most conscientious
homerqaker. the most devoted moth-
er, experienfces. an occasional day
when she wants to “play hookey ’
from her responsibilities. and” an
excellent idea it is to yield to that
11 inclination if it means coming
1 back to the job with new interest
and new vitality. Meals for "Moth-
er's Day Out" are. no particular
; problem, if you 11 plan them as fes-
j tive occasions for Dad and Junior,
i with Dad enjoying hugely his role
! of chief cook. It's a grand chance
for him to entertain a close cronie.
with a young son as Junior's special
■ quest. With a little planning * on
your part, and a sacred promise to
keep frills out of this masculine
meal, dinner can be well under way
when you leave the house for your
half holiday:
Barbecued HaYn
Creamed Potatoes with Cheese
Green Salad Bowl Hot Biscuits
Fresh Blueberries with Thick Cream
Foods for Dad's dinner can be
stored, uncovered, in a modern air
conditioned ice refrigerator. Prop-
erly moist air keeps them from dry-
ing out. and not even the garlic in
your salad bowl can flavor other
foods. The constantly circulating air
is kept clean-washed, eliminating
the “exchange'’ of flavors.
Potatoes can be boiled in the
morning, white sauce made, to be
reheated later: salad greens, cleaned
and readv to serve in their “garlic-
flavored” bowl, keep er*-^ and
fresh: biscuits can be cut and placed
on the pan, to be stored in the re-
frigerator until* it’s time to bake
them; Blueberries cleaned and
lightly sugared require no last min-
ute preparation, and even an inex-
perienced masculine cook can turn
out Barbecued Ham to please his
guests, with a jar of Barbecue Sauce
on hand for frequ&nt basting of the
inch thick slice cf ham.- while it
bakes.
Barbecue Sauce has a thousand
uses, and it comes in mighty hahdy
during this season of picnics and
campfire meals. It can be kept in-
definitely in your ice refrigerator,
so don't be concerned about the
seemingly generous quantity!
Barbecue Sauce
1-2 pound butter
2 1-2 cups water
1-4 cup %ir.egar
1 teaspoon mustard
1 tablespoon sugar
2 1-2 teaspoons salt
2 teaspoons chili powder
1-4 teaspoon red pepper
1-2 tablespoon Worchestershire
sauce
1-2 teaspoon tabasco sauce
21-2 teaspoons black pepper
Hot Or (old
\
MARVIN’S
GROCERY & MARKET
S. Esplanade £treel
Phone 20
FRIDAY AND SATURDAY
H. & H. COFFEE............! .. Lb. Pkg. 23c
SINCLAIR P. I). INSECT SPRAY Qt. Can 39c
ALCOHOL ....................Pint Bottle 9c
PURE EGG NOODLES . . ........2 Pkgs. 15c
SPUDS ........................... .5 Lbs. 9c
BLACK PEPPER ...............8 oz. Can 10c
CRYSTAL WHITE SOAP, Large Bars 5 for 19c
HOMINY ...................... No. 1 Can 5c
What shall we have to eat?—
something cold, of course! From
cocktail to dessert, cold foods—real-
ly and intentionally cold—whet the
appetite on these humid July days.
Chilled fryit soup, icy cold, jellied
toullon. or smooth. refreshing,
frozen tomato cocktail are tempt-
ing starters for a cold meal.
Cold meats, garnished to delight the
eye; salads chilled til they are
ciisp: beverages iced to double their
defeiousness and value, and a froz-
en sweet to draw the meal to a tri- ,
umphant close, insure the success of j
summer “cold tables."
Cold meals can be as simple or as
elaborate as you please; they re- j
spor.d so readily to ingenuity in j
serving, that even a modest menu •
assumes the characteristics of a j
feast. They have the added ad- 1
vantage, too. of making complete :
“beforehand” preparations possible. !
leaving the homyn^ker free to en- j
joy ether things than cooking,
these warm summer days.
A delightful meal is this . one. j
which practices an age old bit of
warm weather psychology in using
ice, tHe King of Cold, to decorate, to
refresh, and to lend a touch of the
unexpected:
Frozen Fruit Cocktail
Tomato Blossom Salad
Cold Meat Platter
Poppy Seed Crescents Iced Tea
Lime Sherbet
of adding a bit of flourish to the
drink.
Hot tomato soup is a year round ! dishes. and the* be
fa\oi ite, of course. It t* likewise L„:.„ „„ 3,«.„
quite astonishingly effective as a
warm weather pick-up. Served at
the noontime or evening meal it j
proves gently stimulating, a re- ;
viver of wilting energies. Tomato j
soup followed by a substantial salad
or cold cuts, fruits and a cool drink i
is th^ type of summer meal that i
leaves no heavy after-feeling. At j
the same time it provides the neces-
sary energy to carry on during !
what are so feelingly known as ‘ dig |
iku: days” of summer.
— - ■ ■ --i
2 teaspoons finely minced onion
1-4 clove garlic, chopped fine
Place all ingredients together in i
saucepan, mixing thoroughly Sim- '
mer for 1-2 hour. Allow to cool and !
then store uncovered in a modern
air conditioned ice refrigerator.
ROBIN HOOD FLHIRk
“Milled From Washed Wheat.”
Save Coupons From Every Bag •
- 12 lbs. or larger, for
FREE ALUMINUMWAREJ .
Always
Uniform
Always
Dependable
Sold Exclusively By
M' LARTY'S GROCERY
Cuero Texas-
CLOSED ALL DAY MONDAY, JUL
Cool, Refreshing, Healthful
PINEAPPLE JUICE
Gallon
540
Pure Distilled 'Wide Mout
VINEGAR ^
90 Grain 70^
• Per Gallon Qts.
Bring your Jug.
Phillip's tarly June Peas, No. 1 Can 5c-3 No. 2 _
Checkers; Pop Corn_________Three 5e Packages
Finecppib, Del Monte, Sic. or Crushed 3 Flat Cans
Corn Flakes, Sunset Gold__________3 Large Pkgs.
on
Make It With Toast
Visit Our
MEAT DEPT.
Choice Beef and Veal
Reasonably Priced.
A Variety of Fresh
VEGETABLES
Lettuce Head ... 7c
Carrots, !» Buchs 10c
, ' By MARIAN VAN
There are countless ways to utilize
the "last of a loaf" of bread. Slices
can be carefully dried in the oven
and crushed into crumbs to be kept
in a tightly covered jar ready for
breading meats or sprinkling on top
a casserole dish.
• • * *
When bread becomes dried. try
toasting it in tli£ oven until crisp
and brown Use it as a base for a
slice of cheese and a half of a pear
sprinkled with paprika. Brown un-
der broiler until cheese is melted.
* • +N+
Here is a crunchy trea4 Cream
grated American cheese with butter.
Spread on all sides of strips of left-
over bread: roll in poppy seeds.
Brown in moderate oven *350 degree
F (. Serve with soup i
FLOUR
Every Sack Guaranteed
DIXIE .........48 lbs. $1.25
BLUE BONNET ....... 48 Lbs. $1.39
LA FRANCE .....48 lbs. $1.50
E-Z BAKE . j...........48 lbs. $1.50
Health Club
POWDER
BAKING
Morrel Pure Meat
POTTED
MEAT
32 oz.
Can .
10c
Size . . .
I
cans
E-Z FED
Loving Mash
$2.05
100
Pounds
O.Z BRAND
Laying Mash
$1.75
100
Pounds
—
maize, Hegira
$1.05
---\-
GULF SPRAY or Flit
12 Pnit .
...j
. . 12V2C
Pint ... J
...
.. 19c
Quart ..
...
... 31c
BLUE ROSEl
RICE2
1 9^
lbs.
^LUXfukes
LARGE REGUt
19*
LIFEBUOY
fSLUX™1"
SOAP 3
1
MRINS0
LARGE REGUt
19?
-
3 lb. CAN llbCAl
SHORTENING
MARKET SPECIALS
Choice Veal |loast.........tb 15c
Choice Veal Steak.........tb 17c
Ground Mea| .......tb 121 2c
Swift’s Clover Sliced Bacon tb 2!
Swift’s Brookfield
Cheese ................ lb 1
w-
*
FRIDAY AND SATURDAY JULY 1 and 2
PICCIY WICCIY
i'.-
Upcoming Pages
Here’s what’s next.
Search Inside
This issue can be searched. Note: Results may vary based on the legibility of text within the document.
Tools / Downloads
Get a copy of this page or view the extracted text.
Citing and Sharing
Basic information for referencing this web page. We also provide extended guidance on usage rights, references, copying or embedding.
Reference the current page of this Newspaper.
Putman, Harry C. The Cuero Record (Cuero, Tex.), Vol. 44, No. 155, Ed. 1 Thursday, June 30, 1938, newspaper, June 30, 1938; Cuero, Texas. (https://texashistory.unt.edu/ark:/67531/metapth1090747/m1/2/: accessed June 27, 2024), University of North Texas Libraries, The Portal to Texas History, https://texashistory.unt.edu.; crediting Cuero Public Library.