Cleburne Times-Review (Cleburne, Tex.), Vol. 28, No. 126, Ed. 1 Thursday, March 1, 1934 Page: 6 of 8
This newspaper is part of the collection entitled: Johnson County and Cleburne Area Newspapers and was provided to The Portal to Texas History by the Johnson County Historical Collective.
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ft£
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9
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Zf
mEw:.
ftr;'
jyAppi
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fl
HER
LARGE BOTTIF, 10c
J
’V'J
I
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.■
■r
#»
ffi
_ 2 f°R 9c
Lettuce,AN(Y w heads _
1-m Work-More Fttn
ir<
Milk MAXfflUM BRAUD
0.
..... 2 “s 29c
i « 39c
_:.l «2ic
2 ™ 29c
FLOUR
SUGAR
6''
lb. bag $
8 jb. carton .. 5.5c i
10U -- 45c
Th' C<**iM0 School trill be
"■*Ai
I
OPPORWNIT
SSSSfc-
Tuesday
March 6*
Thursday
March 8
AOWMiZfl
kTAM L
Packed In Strong
Paper Bags
Harvest v
Blossom
Mrs. Tucker’s or
Swift’s Jewel
ND
NE
. /
I'"
SHORTENING
O'jJN BA-.J
r. CAW 'Yool
r
pt'..
-—------
3 TALL CANS 17c
Friday
March 9
Marshmallows
Fluffiest
11
N
ri Tamales
Med. can
14c
;a Ki ri
JMF -kJ
tow - taJ
* AKO SBt I
wW,
j ure :ioar
,11 leatura
'home-sCretc
c®
-^IW.
< Rrgnd
■ iVo.d
I 24c
1
■
■S®
•11
.4 5 v<
1
Picnics-----
Swift’s xhanklens
Beef Roast __
Seven roast or steak
Sausage .....
Pork and veal______
5 r’’*
glp^
4g
Pork and Beansl>HtlL,?s 3TAU CAN? 14^
I, mi,. ..... -
\\ wm ■*
Jr
1
' "H .4*'41
"..v .-ip
IL vB *
1
’ v
Erax
,11
• , £• V'-i
I
' A
• ■■ '4
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I? '
BrAr--
' III, I,.
'' ”i ■
1W> three
i Well! nil,,
ini! „
H«v. yea evtr trim *amp,
Mtortekk* Jor bre«kUM? n i« »
taeeult dough bukixl In tw^. rm Hr;
•Mb Mu«M« meat nun-art brturen
tha layers If yeu prefer lirk .nu.
*<•• weaa ibe doueh around th*
Auaac* aeo baka.
■
'‘1 '■
MEATS
Bacon
Sliced fresh daily '
..... « 10c I Fillet of Haddock
1 Fancy No. 1 uualily
.-I113 Steaks.....-----
\1 I r>in or T-honc
r,
■ i,
POUND PKG. 15c
Wednesday
March 7
2 to 4:36 P. M.
“M" SYSTEM BUILDING
East Chambers. Street
PEARS
f/
to hc’e VtsltlilK her puretit.s,
mid- Mrs. W. A, M<x>fe.
’ Mrs. It M. Arnwcrong retufneii Winth
Butuikjr fpm Fort Worth where :
abe visited tor wveral day* with
Mra. H. M Biaewell Pt Canyon. Mr»k Clay Smith spent the week contente
icirt-TiMF Af Hin Intai 11 W lira uiMot! 1 rttart In Ahliotan <irit>K kfrw Mui win
h Hnve Hi* leftnye'i •olftu--
|l hreai lnrl alhl phin to »l«ke n uh'
| foe (Ska Or ertlTeo dessert ur i’:u.
I kind to ms* It lip . ,
WsJJ
•ftllCIil-. only fWiir* \tfuy to
tir*V» tu*' |« <1* h<‘" «t i nt lre
' >e«4,atid that’s to try them In
he of tli* iduaeus of r»< lp»s of
it* li (bay form the prluclpal
ttttdli at. Then, If (iny of these
tn«a lists. «o nmid (hilt Vrin'
bh'ti't part with it ut any price.
A ,.n i-li.nit * riiiu.pliuiitly’
II* Kers are aenu' red tore:
Theas Have Fra tty Names
Aaech OMie: IHssolve two pack,
to lehiun gslalln tn two cptoi
llna water, noul anti divide in
r, parts Tn the llrsl pari add
> nUP C«M water. Arrange
mt half the drained fruit from
slo, I ran of altoed pear lies In
IwlliMn <>f • very decorative
Id. sprinkle nnv-fuurih rup
ipped candled ginger around on
’ tmd poor In a Iftll" of the
kt wily. When this has set,
Lt‘ ivst of the Jelly, and set
it’,,. . \ till solid. To the sue
pidi •. t>f -the gehuin add two
icvpoHi*. lemon Jules uad four
■MtogM confectioner's sugar.
PMU about ready to < onaeel. fold
.bao, cup of beaten cream and
I fourth cup chodied nuts, and
At on top of thJ already atltf
kr tolly tn the mold, ('bill
truiMiily. Unuiuld and garnish
>uMl the base with the remain-
t ||»achea. whipped r ream au.d
lit tberrlM. Serves eight,
anthrbhiu de t«z«: Cpt peal
>ni itw<> erpnges and one grape-
ilt. dUoat ding all flbrn. than cut
gileotto Put alternate layers of
ft*a«t. grapefruit, one and on*
l f uapd of canned sliced peaches
tt thias-toi'uths cup ukuned I
HAPPY
V . •
■<esg>|*airtoagtoB^ reaawwusm»-warw>a*' m,n—i" . < reagwe i
KITCHEN
imir/t / 77ir« M,"T”
W'
■
' 1
Come into the
LIBBY’S PEACHES
3N01 cans 31c, 2 *> 2% cans 35c
LIBBY’S PEARS
2*2cans.29c;
Libby’s Apricots i 2 ”■ 2V;
Pie Cherries «» «» 2 *<• 2
aiolit riKnemut Jit a dish, sprlhkle
one half <up cunfd.'llonor'A nuuai
over, and rOueeag oh the lol,, «f
half a lemon tael stand .revenrl
hour* in the Me box. Herves eight.
pies Without Price
■ rotitvnte of aa gHiuuoe <,au s*f
attred peauhtre end one fourth rup
raisins luto a sam e pan. Mix oar
tubleepCOU mtim* with one half
tablespoon Ilnur and add. to agues
pan with olio leaapoon letAdn
juice RJittiuor tfve mlliutea. IIJiih
n pie Un one-half the tome) also
with plain pastry, pour tn the
peach mixture, dot with one-half
tablespoon butter, and croee (ho
top with narrow twisted, stripe of
pastry. Hake In a hot oven, 460
degrees, for froln twenty-live to
thlrtg minutes. Thia pie < iUh into
three or four pieces, .-../.
/’rm A t'tiramrl llit: Put two
tableapoona butter and tour table'
spoons sugar in a skillet, and cook
shrevly until thick and brown,
stirring constantly to provept
burning. Add the syrup from a
Nix 3'4 can of ahc*l peaches, and
(ben two tableapoona cornslaroli
smoothed w)th one tablespoon
cold water, and <n>e slightly beateu
egg ypik. Cook in a douplo boiler
until thick Arrange rhe sliced
peaches lu concentric circles Ip a
pie tin Hued with pastry, and i/ptir
over the caraaiel sauce Hake at
4S0 degrees fnr fifteen minutes,
than at 4UU -degrees for from Ilf
teen to twenty mlnntss, or until
dobs. Cool Cover with whipped
cream. This pie cuts Into a(x or
eight pieces.
Er
>■
it- ■ V
«Ni_a/ MAW. MARTHA
F
H ■
^Use atfheslve tape t« bind « torn
wfiere youll find less
work and more fun
Odist Ghur
and Mrs. Q^Hje UruTken? all' of -^^am Tf 'Tentafn Keup.
FoH Worth. Heat: to'boiling the cohlrnH of
- a in I-2-oimce can of tomato soup
‘ ‘ ‘ -tp tiu*. ,
, ___ . ...... .. .... , .jftlR. of ,’a'.5jPfllib|iSB'-
widow of the laic H W. Braswell.[mid In Abilene with Mis Melvin evaporated milk, and scaM. Four!
pastor nf the Hrauos Avenue Meth- WesUirook the hot soilP «'<>w)y H”' sejildrj
x.
cd nillR. stirrlpg «H the time Doi.
, not boll Season to tostp with salt
and pepper. Serves four.
I Mpiret-lbs and sen.rrkram. J
L Cover one and one-half pounds ]
, spurn ribs With plenty of water.
j naval' and eook fur -almllt nir hour. J
. lulling more water if neel'enMj. j
trtnvr ar'lenst rw®-w -of-- j
j loft on the meat, at end pf the 1
liotir. Arid contents of• it No 2 cuR'l
of siuierkraut. and oeirtlmie' oooJt* I
ilng for-^rwmjft minutes to an hour. I
I - Mr and. Mrs. Frank DenrsU rt I
' New York ■ City- are lit aiebprtie I
for ah egiended visit and are Jn-iiil-'*|
vd at the Ros'endnll . Apartments’ i|
■ 'll
Ito, Herbert AiWUng Earn) I
-•i - :!ic j.s here :'"!<• '>•■ r >" 'I
I «mtM and other rrlaHvcK. I
I
Wife Preservers |
llll
,uV>"4u f tii’liy'>*• ?',r■ •
Fcmtomical Meals '
Tq Foryei Taxes
HJ.illj hitfUgr .tHApg iJrppit<j ,'l»['.r..
", i s.iojf Jbr tj.'): so,Ik b'lfe'i'irivhii lip-'?
'<<!,■ lit. ccuiMiiilgi'. liaruu a A;-.OfrT
: < ripe 'fii/-' a. iliali whlci^'. H‘.AhiMjld
. u'.t cort h«r hiiyyi!"• ilO;/r-6n’i,’rK '
i lire outsbir; nhd -jirfifcii i<-.wi’W
>'OiMt,it,wlli’ ipak«,.hM;?Wg.d thiila?
■ htrher naev ;jig. *-rvWWJ'
Jtatwi of Lamb With iVax;
■ ch one iKiuucf. pf i,i,ewiha imub.^il >
"i < fof 'V 'rvIiU' (fri dge will, * <" \-Xii Nt
' 'r.’h-rf'"m'd limwfj in drlppinp-i W.h l*'» jf
..... ti <>.,.... AAd turn-. ■
ymtu. mill two'-Idnip-aHui salt mi<| ti,:
pij i l .f'ti’.-tv.o hntiu. inner d A.'-j- ."1'1
. .<■ nliuiLi ;:(>t. (Iti d-.nij’i'm,'
______-'.
two cupk linin', four isaxpaoim nbi .. or bU-IJs uhtl ttyb-tiuir , Ailr j
.salt.. Worit;ln tout1 iablespuuMs [until ft«t«HJ
raniied vsgetable shorebhins iiui ’.. . ...•.;.
add ssvon alghihs cup aiilk
enough to iilaku soft dough Drain
wall the frujt froni a No. -m can
of poach ex wnOutHl rilthor large
Hllegg., Pyt IjiBottiim of. a wod
buttered baking dish. HprtnkU
with twO tiiblonpuona brown sugar
and put tbo dough >>n. tup Steam
for one hour, being careful uul 1>
lift cpvar of aUnuiar during th»i
time, Serve with plain cream or
with. I’eaOh Hard Sapee Tun '
upside d.bwii go; that ^eakhes ir»
on fop io serve. 'Berv.itM nlghi -|
Peavh Har'ii tioucr: Cream om
third cup butter and <»n» cup con
feclloner’s sugar, add ona-tourUi '
tsaapuon vanilla and twmtblriu
cup diced and drained imrjed
peauhes. and chili,
. Mr. <
I
CLEBURNE TIMES-REVB W CLEBURNE. TEXAS
w Mkk2
\ i a wondrfkl gift
1 'i for every custom*
er. Watch Fo« hi
Peaches Are Priceless
PrieateM Huddihga
/.’Carli /•srtihlip; lloH oud
■half rilp rlim for iwHhty. (oiuut*-.
tn plenty of uulted (Vater Dg’li
wltli , old waitin', Mild lira II*. Adu
,, ., .. ._______ <it,(xhi>lf oiip inllR 'uh fourth up
Fva<>« un<l Hahin flv; Turn the *«WWV one ihlileitprmn butter s|i<l
- * -' - - one tuldoMpouii lomnu jul*> Hc«u
one i)gg. aihl mid Put in a but
tered iKtklug iltali. und envar"lap,.-
<*insely with the .’WoMidratukd fi'iiil
from a No .1 van oi pegoh batvim.
Fill Iho tfkrtllea-AM ,i|ia('ire be
tween peaches with' raierns i»Wd
aprihklu > otifwi'i’lMLior> ' -gug gi
IhlbW/ uvec ktl. Htuw»i iillukly
luhui ovgh pr uipju.r hr'ufef dame , ... .. _ .
ServA void witii plain - ream up'i.ii'.f'iJ ■■(y.p liuiua, unver .-d, Ai'l'l--X|
.Hgrvak aii, " ;,.'-<lif’.-Wn?unU/Nrf, tin 'ik^eij 'fliui te
■ Ntromrrt >va<iA Puifdinp: sift j >f 1 as wo npUfpiw ent .in small K
two i-up» flour., four imupupiis olic. or bulls uiirt . nh'i'-iudl* , Aip ES
baking -powder -Mid o»i,e ouspudh J/bi-m-d binnitties, ('<>pk, Ulteiterrel'-'K
*n,t--. .W"* •», {<'ui' UbUMpoohs i|nutt.jii<h hrr' tender '-Thjrk-m'K£
litpijd w-ry slightly with floiir; - sen- ®
: ii It l>r('C»tl»i'y?’Mld serve S -IVes W
.. lui-ir;
I'o- i.mtiioor sports- yati jiriutj
|iii nty ill tiinc owl don't- wnnt Ui ,j
.-.o linn’ie li>, n’rals Brik .vuyiivHnt,-
.plitny id fuel In, tfin folfn' of ”
, .fiioils to keeji you warfn Taki- Mijnir
Is,,iiii“.oi’ tht'ko .A .
i f’l.niHi Ifrofaf 'gJwjy' SanilWlchrii. 11
- chop imoiwh <‘tfnn/Ml e-m-n br^fil
'■fine ,io, ,mnki’. pne cup, A<W and:-'.
iifth cup finely diced velery tnirt 1
ime-thini cup chili ! Aattcg »!W-!
siin.ud between slices of buttgEBirl
whole wiieni. bread, Thlfi'. ihtikes
•• ••—' , about ten to- twelve >h<>ir xll'ao I
siindwlclics or twice ns niany-halyag.
uvh- and Mrs. Rube Golli- T^P«P '«■»•«>'’. wlu-n. you want
D Ind C E Monte, lei 'Xv "M
. Oi'arlto 'bracken all of Hrl ?,. “ , . |
Heat to Trolling the cohH'nl-s of I
Mr, and Mrs. G. G. Stovall and Add two-thirris clip wgtpr to rhe 1
I ------ ,-u.(- Of (j (J-oinjcc: ,OM1 ;Qfjl
19c
:“ms37c
CANS 25c]®
| C«m
| Asparagus-'®”5 TAd-.®**--- 2 '®-23c
', TtHnatoes w” >"’■ 2 aKS. SSf
■ -.'JWjiwrwcTsxtor^w^ wmogRifiih'B* it '
•i T'x' » gRhoe of Ur« Full oni.-lui f p itind.-4
aV.fr thft-e tittle-' Ir.-f rporh potir boTni- .v ul.-r i
. . ' • ->■' ••»»-_ H. ■ a,' 1 flr-lill- j.tif clu-.-: Sf
rttilf.. . v-’P yvor oetrf. 1 I
. '.-J
1 3 Large
i Bunches
, 3 I® 25C
1 ‘
jr PFftHONALS
-Mr. Angim MBMUlaii. piohoor
^i»)iun banker, who Ims been ger-
Jously III at his home in Josiiuu
to reported tu be improving.
j'ijtrs. Erutvit Adm.Of Lamesa
"... '
, .I r f'-.p-- - ', ,’T/'
)>;, i‘( ibn’TI' ' .' lUit bulk fiif br--.Jifn-', ,'- .
■1 ■.•>>' i. by itviiu .i;>.
.
;i;ul 6 '( <■<’. : t'-j-,',! ■?«,( ktHI, < l»<-,-:i- S.HI (;. .,
>T fl
if T'*
A V
■, 0 ifc
L “ - ' 'S, ■ '■ ’ .i ? ■ ■ ■
...........................—, , , „,„
Pink Salmon «*»" 2 ™-L CANS 25c
Pinto Beans ““f"1' „ 6 lbs 28c
Fraziers Catsup
Saltine Flakes __ __2L8-
^rway CoffeeWii crowd lit 1£c ~
^Laundry Soap _. _3 wBARS; 1.0c |
US 41 JS" ■— « i'„ i, ,-z
Potatoes BM9.MSHS .'.J10US. 21c ■
Strawberries fancv m«m . 2 W 25c ■!
VEGETABLES q:
Fresh Carrots
Bui&h Beets •;;
[Turnips with^ops
Fresh Radishes
Rhubarb “HW8E
■ 'J
WTT1 FFI<',,,1N<’Vi”i4t,id AcHni’ '1’(.)no vo“',hA
■B. ago, "ig eonxinj* h eat uci'iWH the room
inatfud of pulling him by the toil.”
. i If you’ve l*evn taking hoiira to bake the morn-j
' Ing IhKctiMits and try the dinner < h.i. l-el). ,and ..
wind up feeling an though every kitchen in the
world ought to.be irt the bottom of the South
Atluiific—we have a most phnsnnt surprise in
store for you. For intriguiilg. didicious foods
cun he "coaxed” together in hours less time than you over imagined.
gH^M-lgre all sorts of little timo-HH\< rs and wife-savers on y<iur puntvjf-
shelvee, in the apico-cafis in your caWnct, in scraps that you’ve always
throw n away. .
And these efficiencies are so simple, practical and easy! That's why
| We’ve planned our cooking school—-just to show them to you. We know
you’ll enjoy every minute of the cooking school, and we urge you not to
mins a single second. Come a* our guest.'
THE TIMES-REVIEW
FREE COOKING SCHOOL
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Ratliff, Harold V. Cleburne Times-Review (Cleburne, Tex.), Vol. 28, No. 126, Ed. 1 Thursday, March 1, 1934, newspaper, March 1, 1934; Cleburne, Texas. (https://texashistory.unt.edu/ark:/67531/metapth1303335/m1/6/?q=%22~1~1~1%22~1: accessed July 16, 2024), University of North Texas Libraries, The Portal to Texas History, https://texashistory.unt.edu.; crediting Johnson County Historical Collective.