The Cuero Record (Cuero, Tex.), Vol. 54, No. 245, Ed. 1 Thursday, November 4, 1948 Page: 5 of 8
This newspaper is part of the collection entitled: Cuero Area Newspaper Collection and was provided to The Portal to Texas History by the Cuero Public Library.
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5
THE CUERO RECORD, CUERO, TEXAS
THURSDAY, NOVEMBER 4, 1948
.1
NOVEMBER KITCHEN LORE
I
molasses
GRAPETTE
Pic
*
marga
ALL BRANES
ppi
BRING US
SHORTENING
YOUR COUPONS
OXYDOL 31c
l POUNDS
TIDE
31c
DREFT _ 29c
15c
BLUE PLATE
BRER RABBIT
Gal.
SYRUP
— 95c
Dozen
PEACHES 35c
No. 2 can
g-wv. a, ZVJFVIIC
Mlxsd VEGETABLES 15c G^APE JELLY
--» - - - - - ■ ■ -----.....4 . .. ... ...---4 ,----
■
In The Market
PICNIC HAM
--
FRl. - SAT.- NOV. 5-6
ADMIRATION COFFEE’'-"‘4
5 lbs.
.. 41c
26*
.. 79ci
10 lbs
25 lbs
from
t
Grade A Veai — Pork
‘43
Fresh Oysters - Shrimp
4
LB.
JOHN RATH, Distributor
lb. 49c™
- CHOICE OF TASTE-WISE TEXANS
. Vs A
We Reserve The Righ
To Limit Quantities.
Home
Phone 279
MILK
202 Terrel St
Phone 120
?-
1-4
1-4
1-4
Home Grown
2 Pounds ...
Popular 1
CARTON
( Mrs E. M. Wallace, Cor)
Mrs. Seidel Weber of Nixon visited
BLACK HAWK Sliced
BACON —
Benjamin Franklin lounded 11
Saturday Evening Post.
SAVE MONEY—SHOP AT
BARBER'S
DONNING her royal rones, Cindy
Lou Bayers of Beverly Hills, Cal.,
prepares for her official crowning
as "Miss Stardust” in New York
City. (International)
GOLD MEDAL
FLOUR
SPECIALS FOR
NOV. 5-6
emoon.
Mrs. Stevena Rban of Port Arthur
is visiting relatives in this section.
Mrs. B. H. Lord and her littk
granddaughter, little Miss 4 Susan
Talley of Nixon visited in the W. B.
Wallace home Sunday afternoon.
Mr. and Mis. J. E. Schwab of the
Lindenau section were the pleasant
guests of Mr. and Mrs. E. M. Wal-
lace Saturday evening.
Mrs. Oliver Nichols has returned
frem a visit with Houston relatives.
Mr. and rMs. Harvey Schwarts^ of
Houston were recent visitors in the
H. M. Hodge household.
Mr. and Mrs. B. H. Lord of West-
Dozen
35c
relatives here last week.
Mrs. Bill Milligan spent Sunday
with her mother, Mrs. Hawk at
Stockdale. Mrs .Hawk's health is
not so good, we are sorry to report^
Mrs. Myrtle Lamb is having her
home finished up with new inside
work and will soon be ready to move
| into it.
The young folks had their Hallow-
e'en party Saturday night at the
school house and everybody had a
jolly time.
Sorry to report Mrs. W. B. Calli-
j ham on the sick list, and wish her an
I early recovery.
Mr. and Mrs. S. J. Dedear and
Antonio family and mother, Mrs. Annie De-
Fresh Lb.
RED FISH STEAK —65c
3 lb. CRUSTENE
KAY CHEDDAR
cheese_________
RATH'S PICNIC TENDERIZED ■
HAMS
Maine Uses Molasses Others* Vary ■ When the pie is baked, the pastry
Spices
Maine makes an
apple pie that's sweetened with
molasses, an idea good enough to
copy with the receipe included in
this article. Connecticut has its
own way with apple pie, and a
novel way it is/ Apples are sliced
into the pastry-lined pie pan, and
the pastry cover fitted over the
apples, but not sealed at the edges.
8 Lb. Bag
29c
Large Fresh
BEETS
It's Apl To Bake Apple Pie
During National Apple
Week, Oct. 30-Nov. 6
' Mr. and Mrs. Verna Weber and!
1
family of Victoria and Mr. and Mio. I
Fresh from Garden
TURNIPS
Faultless
HOMINY
Bell—Fresh from Garden
PEPPERS —
Texas
ORANGES
Sweet Pickin’ — No. 2
SWEET PEAS
505 S. Esplanade St.
1640 Ft. of Floor Space
Pet. Dairycraft and Carnation 2 large 4 Small
MILK 27c
BROOMS
4 String, 24 lb.
15 oz. Glass
.— 10c
Large Fresh
CARROTS
8 lb. Bag—Each
GRAPE FRUIT 25c
No. 1 - Selected ‘ 10 Lbs.
POTATOES 39c
UNCLE WILLIAMS
No. 1 tall—2 for
CUT V
"Have a piece of apple pie’’ may
be, the most often-heard words of
K hospitality in the' world. It
• wouldn't be at all surprising since
apples put between pastry, sugared
and spiced, add up to “everything
hlee” for pie-fanciers b'* the thou-
sand. Now. while National Apple
y- Week is being observed throughout
the country, is an excellent time
to ponder pie, the kind whose in-
nards are .apple and whose fra-
grance spells "Home Sweet Home”
just as surely as the cross stitch-
ing on an old-fashioned sampler.
Every 'family has a favorite style
• of apple-pie with more differences-
than there are kinds of apples, and
that’s plenty. The British .bow in
their deep dish apple pie. more
apples than pastry, while America
in general shows a trend for the
two-crust pie but makes much va-
riety in the trimmings. It’s Yankee
Doodle and dandy to serve a wedge
of sharp cheese to top a slice of
apple pie while the cooks who al-
ways want to try something new
(adventurers all) like to include
the cheese right in the pastry foi
an apple pie. It’s done by’ sprink-
ling grated cheese over the roller
out pastry dough and then folding
the dough over the cheese to
keep it snug while baking.
■ & MARKET
; vary the spices that accent an »p-
ple pie, some nodding at nutmeg.
I some smiling on cinnamon, some
using both. There are those.-too,
I who says a dash of leman juice
i makes all the difference in the
flavor of an apple pie Here to help
' vou celebrate National Apple Week
with perhaps the most famous of
all apple desserts is a basic recipe
for apple pie and the
mode followed by Maine.
Old-Fashioned Anple
6 to 8 large tart apples
Pastry for 2-crust pie
1 cup sugar
2 teaspoons flour
1-4 teaspoon nutmeg
1-2 teaspoon cinnamon
2 tablespoons butter or
ine.
Pare apples: cut in quarters. Re-
move cores: slice thin. Line 9-inch
■pie pan with pastry. Mix sugar,
flour and spices: rub a little flour
mixture into pastry. Arrange slic-
ed apples overlapping in pan. Add
remaining sugar mixture. Dot with
butter. Cut slits in top crust: mois-
ten edges of lower crust. Place top
crust over apples; press edges to-
gether; trim. Bake in moderately;
to 45
tend-
On November days, the warmth of the kitchen has a comfortable air
about it. So now is the time to plan whole meals that can be baked in the
oven. A rood starting point is spareribs baked over bread stuffing and
luscious baked apples. A crisp cabbage salad and hard rolls are good
accomplishments.
SHOP IN OUR MARKET FOR FINEST MEATS
Fryers — Hens — Bacon and Cold Cuts
8ie
1 15 oz. Can
1- 8c
THOMASTON
(Mr* T. K. Burrow, Cor.)
Miss Nellie Murphree visited
friends in Cuero Wednesday and at-
tended the meeting of the University
Club.
I Friends of the Wright family will
be glad to know that Mrs. J. R.
^Wright was able to be brought hotfdt
.last Saturday from San J |
where she has been desperately ill dear in Cuero Sunday morning for
for the past several months. HerI church services.
son Will of Lubbock and daughter,: Weather continues very dry and
Mrs. Genevieve Young of New York dusty, but a bit cooler the past few
City are here with their mother and days.
father for a short stay, if Mi's.
Wright continues to improve.
Mrs. Pearl Conwell had her two
little nephews with her over the
week-end, Ralph Carlton Pridgeh
frem Victoria and Ernest Gerald her parents, Mr. and Mrs. W. B. Wal-
Pridgen from San Antonio. lace one day last week.
x Mr. and Mrs. Martin Dedear and Mr. and Mrs. E. M Wallace weie
family of Victoria were visitors in I business visitors in Nixon Friday aft-
the David Calliham home Tuesday
Q. What is the name of this cat of
meat?
A. These are spareribs.
Q. Where does the cut come
and how is it identified?
A. Spareribs are cut from the side
of the pork carcass. They are the
ends of the ribs which have been re-
moved from the bacon strip. The
spareribs have a flat, gently-ribbed
appearance with a coating’ of fat.
The ends of the rib bones are visible,
as is the lean meat between the ribs.
Q. How should this cut be prepared?
A Spareribs may be braised or
roasted. Complete cooking is impor-
tant to bring out the fullest flavor of
the meat, so they are always cooked
to the well-done stage. To braise the
meat, first brown it well in hot fat in
a heavy utensil. Add a small amount
of liquid, and cook slowly, covered,
for 11 hours. To roast, place the
“ribs” on a rack m an open roasting
pan and bake in a moderate oven
'350'’ F. > about 24 hours. To bar-
becue. roast the spareribs, basting
frequently with your favorite barbe-
cue sauce. Spareribs are also delicious
when stuffed with a bread pr fruit
stuffing and reacted. ■
.. > ‘ icover is lifted off. sugar and spic-
cld-fishioned es - gently stirred into the cooked
apples in the pie shell and tne
cover fitted on agAin. That's Con-
necticut's way of making sure
there’ll be a flaky undercrust, but
the result after stirring is more
like an apple sauce pie than the
convention pieces of apple usually.
associated with this famous pie. ,
Other regions of the country
Fancy Veal - Pork - Hens- Fryers
COFFEE
PINTO
BEANS
SOAP
LIFE BUOY
. ,
PERSONAL SIZE
Lb.
— 10c
12 oz. Glass
„ 18c
CRUSTENE
-
PURE PEABERRY
Z.lTLES
. mu *
ORANGES _
i
REGANS
KRAUT, No. 2 can 9c
Pound
_50c
PAN SAUSAGE -lb. 55c
FULL LINE OF
FROZEN FOODS
..... ..JTS
Ivory Soap
C. Hl B. ERAND
CATSUP
Monarch Applet
MINT JELLY
Bant* Apnie
GREEN GARDEN GROCERY
OPEN SUNDAY UNTIL NOON WEEK DAYS 6:30 A. M.-8:30 ?. M
hot oven. <425 deg. F.) 40
minutes, or until apples are
er.
Molasses Apple Pie
1 package pie crust mix
cup flour
cup sugar
teaspoon nutmeg
teaspoon cinnamon
4 cups peeled .cored tart a
slices
1-2 cup- molasses
■2 tablespoons butter or margar-j
ine. f
I Prepare pie crust mix as directed
I on package. l ine 9-inch pan with >
I pastry. Combine flour, sugar and
I spices; pat a little of this mixture
I into pastry in pie pan. Add some,
I of the apple slices; sprinkle with
I some of the remaining spice mix-;
I tore; continue until pan is full,
heaping apples slightly in center.
I Pour molasses over all. Dot with j
I butter. Moisten edge of crust with j night,
cold water.. Adjust top crust whicn j
I has been pricked with fork in cen-
ter to allow steam to escape, trim
with scissors 1-2-inch wider than ^°nzo Preiss of Schroedet visaed
top of pie pan. Fold edge of top
crust under lower crust. Press
edges together. Bake in hot oven,
<425 deg F.) 30 to 35 minutes.
Yield; 1 9-inch pie.
117 W. MAIN ST.
STEVENS
GROCERY ▼ MARKET
i ‘ ' _• ■> ‘
A GOOD PLACE TO TRADE
7 oz. Pkg.
NOODLES - 10c
RECORD WANT ADS BRING
RESULTS CALL NO. 1.
—.........- " 1 ■■1
g gj 1 hoff spent a few hours Monday aft-
^^TS FteT LlOWn ; ernooh in the E. M. Wallace home.
I ■„■'■■ ■
Mr. and Mr;s..O. R. Jones and lit-
tle son of San Antonio were recent
weekend Visitors in the H. M. Hodge
home.
Size
SUGAR 10 8
PORK 8 BEANS “"”1
MAYONNAISE™
D C A kl PC Hvy'Syrup
■ wd n few Dewtaste 2 1/3 Can
• • $1-811 SAUCE, Cranberry Jelly
~~ u ■wj
*
PHONE 89
Headquarters for Cuero's Freshest Vegetables
W. L. HANS GR0CER¥
FRIDAY - SATURDAY - NOV. 5-6 '
D A Q V DE ETC Home Grown
DADI DEE I 3 2 Bunches
T1 ID Ml DC Home Grown
I V Iv IX I I d 2 BUNCHES
GREEN ON IONS id0™*”
Get Recine "tor Betty j SUPER SUDS
Crocker Royal Hawaiian
Pineapple Cake at our
display of
GRAPETTE
THIRSTY NOT
Thrills galore in every actl Yes, and see how deli
clous, sparkling PEARL BEER thrills your taste with
its
mellow flavor and palate>pteasing tang
MORE THAN
1,924,000
GRAINS TO THE POUND
ARBYS
txm
r MFCS CAW»»
ths ruvoR
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The Cuero Record (Cuero, Tex.), Vol. 54, No. 245, Ed. 1 Thursday, November 4, 1948, newspaper, November 4, 1948; Cuero, Texas. (https://texashistory.unt.edu/ark:/67531/metapth1189702/m1/5/?rotate=90: accessed July 16, 2024), University of North Texas Libraries, The Portal to Texas History, https://texashistory.unt.edu.; crediting Cuero Public Library.