The Cuero Record (Cuero, Tex.), Vol. 55, No. 10, Ed. 1 Thursday, January 13, 1949 Page: 4 of 8
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♦
THE CUERO RECORD, CUERO, TEXAS
FOUR ’
Desserts
THE WEEK
A. B. LEY
r
i
Stir until
*
505 S. Esplanade St.
+
+
into
1=
'i
a.
/
3c
4c
5c
tOM
5c
j.
*4
& MARKET
230
130
FRIDAY - SATURDAY - JAN. 14-15
—r
—
190
and 1 cup bread crumbs. Arrange
I
15c
5”
i
3 LBS.
t
77*
-t
26*
20c
CAMAY
.A
1
0
POUND
T
50
*Xe
A *5
- 2 L<. Bars
19c
PanoQ
Lg Bar
8c
a
I
A
5 lbs. 43c
»
SPECIALS FOR JANUARY 14-15
O'CEDAR
V.
MOPS
POLISH - WAX
CLEANSERS
BLEACHES
I
ft
IMT2
L
SPICSPAH
LAVA
SOAP
cup c
—
—. lb. 60c
if.
a
LOCAL
Turnip Greens
PORK TOPPED MACARONI «<•>«’°F
KJ T^3|Bi H ■ WEEK
Low Cost Hamburger
In Glamorous Dishes
3 lb. CRUSTENE 74c
1 lb. CRUSTENE 25c
PICNIC HAMS
290
90
90
in
canned
2 Tall
4 Small. *
Delco
Brand
Kuners
300 Size
Large
29c
2 Bars
25c
Frozen Foods, Fruits, Vegetables
FOOD
MARKET
FOODCRAFT STORE
PHONE 13 and 15
•k,
r - •
T J
pow-
shortening
NO LIMIT
Our Merchandise
FOR SALE
No. 2
Can ...
r
Bunch
. 5c
M Rectpe t<* Betty
Crocker Reyal Hawaiian
Ptoeappie Cake at our
FRESH FROZEN
B ROC AL LI _
IMPERIAL
SUGAR
LOCAL
TURNIPS
yd?
FROZeX’ fancy whole
OKRA
Pazkay or Blue Bonnet
MARGARINE
SOUP I
IN
Bunch
_5c
Med.
13c
Lb.
33c
Ft
X BRANDS
4ILK
■ ---------------------------------
117 W. Main Phone 89
STEVENS
GROCERY ▼ MARKET
A GOOD < PLACE TO TRADE
————^^■2——WWf J!ilWJ|IRK" P"Tmn
I FREE
i< Betty Crocker Soup Served
— I Daily Thru. Saturday
. ■ L-----------------------------
——
fc. ••
*
ped nut meats
———
iRBER'S
MONEY—SH^P AT 1640 Ft. of Floor Space
IEEN GARDEN ROGERY
SN SUNDAY UNTIL NOON WEEK DAYS 6:30 A. M.-8:30 P. M
FRIDAY - SATURDAY - JAN. 14-15
t -*--r-----—----------r
X* 3
In’’
■ ■ ill
* - ■
__I
' ■’ I
All Brands Carton I .
I Cigarettes 1.70 I
NEW "LIFETIME"
OXYDOL
230
250
390
** <
- i '
-. ■ •.>.<<< - .
Headquarters for Cuero's Freshest Vegetables
GROCERY
Fitst fligty afer the English Chan-
nel watf’by totfis Bieroit in 1909.
SQBTENING * t
CRUSTENE
4c
6c
10c
WHITE
NAPHTHA
SOAP
IBr > —
KERS IOWA SLAB
SILVER
DALE
La Grande
Stringless Cut—No. 2
W. L. HANS
A.
Rl
140
250
130
250
370
^al
I lUi ' 3
+ +
Libby's Bartlett
2 1,2 Can
\1 J
&-. -\i 1
li
w
lb. a
’ / - A
OLDMEDAL
FLOUR
14 oz
Gold Dragon in
hvy. Syrup, No. 1
Baby George
CAN
THURSDAY, JANUARY 13, 1948 ’
1
'■n.. .i ■ —rrmfr j
410
a
■hr eane syrup itself provides
MB Rood eating for millions of
news the country over. Ptp-
Bdt griddle cakes, L
t and tender raffles swing to
fep of the breakfast hit pa-
r«fen served with Brer Rab-
rfth-fflavored cane syrup. Sweet
fe.^muffins, and coffee cakes
with Brer Rabbit syrup
gobbled up almost as fast as
For
It,...
■ 1 I
l>ibust
IN THE MARKET
RATH'S PICNIC HAMS
RATH'S BLACK HAWK BACON ___
RATH'S CEDAR VALL EY BACON lb. 59c
CHOICE LAMB CHOPS lb. 59c
RATH'S PURE HOG LARD
HU
You’ll like this juicy hambi
dish with its topping of rich-
ing cheese.
Pizza Hamburgers
1 pound hamburger
1 1-2 teaspocns salt
1-2 teaspoon pepper.
1 cup well drained tomatoes
1-2 cup shredded soft cheese
2 tablespoons chopped parsley ‘
1-4 teaspoon dried basil
2 . tablespoons finely chopped
onion
Mix hamburger with salt, and
pepper. Pat out in a 9-inch pie pan.
Spread tomatoes over hamburger
and sprinkle with the remaining
ingredients. Bake in a moderate
oven 375 deg. F., for 15 to 20 mfri-
utes. Cut in wedges to serve.
Another hamburger variation is
this flavorful pineapple meat loaf.!
Combine 2 pounds hamburger, 1
k •
‘ ' 2 LBS.
INTO BEANS 19e
■ ’•
OTO
FOLGERS
I 5 Hml 45c
lbs. ’.------85c
25 lbs $1.85
ingredients together;
thoroughly.
miracle whip salad z
26c DRESSING. pt. 36c
■
" tL — :'
— 35c •
12<
|^5 ■< if'
into
^of
J
L/
Iff* j» •jjt/gfi.
1
30 minutes,or until
tender. Makes 12-15 buns.
Southern Chiffon Pie
1 envelope (1 tbsp.) unflavored
gelatin
1-4 cup cold water
3 eggs
3-4 cup Brer Rabbit syrup ,
- 2 tablespoons orange juice
1-2 teaspoon cinnamon
Few grains salt
cup heavy cream
Crumb Pie Shell
Semi-sweet chocolate
J pan.
. deg. F. oven. While still
warm, cut in squares, form
balls and roll in granulated sugar,
pr, when cold, dip into melted
chocolate or fondant. If they are
not coated in any way, storing in a
tightly covered jar for a week en-
hances the quality.
')te& !a eye
BATHSIZE
■
‘ -I
1
cents for smooth textured maca-
roni. Serve hot crisp French
bread with this menu. To pre-
pare it, cut a loaf of French bread
into thick slices, but without cut-
ting through the bottom crust.
Spread butter and chopped pars-
ley wwwee** vuv ouvvo mvavav jyv*v— ,
ting the loaf into the oven to crisp, ^ea eggs and vanilla
PORK TOPPED MACARONI
1 tablespoon salt
3 quarts boiling water
4 ounces elbow macaroni
1^4 cups condensed tomato soup
(1 10% ounce can)
% cup water
% cup chopped onion
% cup chopped green pepper
1% teaspoons salt
% teaspoon pepper
% cup cubed American cheese
6 link sausages
Add 1 tablespoon salt to actively
boiling water. Gradually add
macaroni and boil until tender
(about 8 minutes). Drain and
rinse. Combine tomato soup,
water, onion, green pepper, salt
and pepper in a saucepan. Let
simmer about 10 minutes. While
sauce is cooking, brown sausages
lightly in a skillet. Fold maca-
roni and cheese cubes into sauce.
Poor macaroni mixture
greased 1 quart casserole,
range sausages over top
macaroni mixture. Bake in mod-
erate oven-(350’F.) 45 minutes.
Makes 4 servings.
The secret of any good dish using i
the macaroni lies in the selection of
the basic food itself. When buying
macaroni, spaghetti, or noodles al-
ways look for the words "Made from
Durum Wheat" on the label. Dur-
um is not a brand of macaroni. It
is the name of a hard variety of
Ar- | wheat especially suited to making
macaroni and spaghetti. When
these foods are made from durum
they keep their firm chewy texture
when cooked. They supply a gen-
erous amount of important protein,
with! too.
Green Onions . . bunch 5c
Oranges, Seeaiess. lb. 5c
I
Carrots ... .bu. 3 for 10c
Cabbage lb.
Yellow Onions ... .lb.
Beets bunch
Radishes .-. ..z bunch
OTHER FRUITS .AND
VEGETABLES
MEN STRUT THEIR STUFF
FALLS CITY. Neb. — <UPi—The
Presbyterian church ran the fol-
lowing ad: “Come and see what
the men can do." About 300 per-!
I sons turned out to see what it was
all about. The men prepared a sau-
sage and pancake supper, served
it and then washed the dishes.
OXYDOL or DUZ larga box 29c J"
+ + + !
FANCY BEEF, VEAL, PORK
DRESSED HENS AND FRYERS
OYSTERS and FROZEN FISH
overt
■ - - ’ ^1
I • ’
by setting pan in ice water, stir-1
ring occasionally. Add orange juice J
cinnamon and salt. Beat cream
until slightly stiff, fold in syrup
mixture. Pour into tray of auto-
matic refrigerator with CGki control
set at point recommended by man-
ufacturer for freezing ice cream, r
Freeze firm. Or pour into 1 1-2
quart mold with cover. Seal tight
| Pack in equal parts crushed ice
i and ice cream salt. Freeze 4 hours.
Makes about 1 1-2 quarts.
Cranberry Cocktail
j Refreshing and economical chink
r-1 to be enjoyed by all members of the
family features a colorful food in
plentiful supply in the southwest.
k i 2 cups cranberries
*i 2 cups water
■1PJ 1-2 cup sugar
W&a&a { 1-8 teasppon salt
I
■'jl
I
• I
I'-Lfl
’--
A good way to use those last preci.
ous bits of holiday meats is to com-
bine them with macaroni in a
smooth cream sauce or
mushroom soup. Top the casserole
dish with buttered bread crumbs
and bake in a moderate oven (450
deg. F.) about 30 minutes.
Soften gelatin in cold water. |
Beat eggs until light; add syrup.
Cook over hot water .stirring con-
stantly. until thick. Whip cream
stiff; fold into s,?rup mixture. Pour
into Crumb Pie Shell. Chill until
firm. Using sharp, thin-bladed
knife, shave semi-sweet chocolate;
in thin curls; sprinkle on pie.
New Orleans Mousse
4 eggs
1-2 cup Brer Rabbit syrup
2 tablespoons orange juice
1-2 teaspoon cinnamon
Few grains salt
2 cups heavy cream
Beat eggs; add syrup. Cook
pies, Bake in hot oven 400 deg. F., 20- hot water .stirring constantly, un-
apples are -HL slightly thickened. Cool quickly
■A -1
HHHHk '■
T INK SAUSAGES, delicately
■L, browned and arranged pin-
wheel fashion, give a touch of
glamour to thrifty Pork Topped
Macaroni.
This heapty casserole dish is a
good example of the way budget-
wise homeijiakers can continue to
serve their families flavorful
meats even! though prices refuse
to go dowij.
The bland flavor of durum
macaroni makes it a perfect
“stretcher" .for small amounts of
the more highly seasoned foods.
A. little bib of meat seems like a
lot in a dish like this which com-
bines elboiw macaroni, tomato
soup and a bit of nippy cheese
and green pepper with sausages.
Besides its good flavor, this
economical! dish has two other
special virtues. As with most
easserole dishes, the ingredients
can be mixed in a hurry, so the
dish is ready for the oven in about
fifteen minutes. This gives the
busy homemaker time for extras.
Equally welcome news about
Pork Topped Macaroni concerns
its good food value. The proteins
of the two kinds of foods, maca-
roni and pork, supplement each
other so that together they make
an ideal team to satisfy hearty
.appetites of men or growing
children.
Crisp carrot strips, celery and
olives prqvide exciting flavor ac-
"FOODS YOU KNOW BY THE
FOLKS YOU KNOW."
PEARS
BABY FOOD “X-s
IP CamPbeUs Vegetable
1 No. 1 Can—2 FOR „....
PRESERVES LT
A A I I IX Maytime Sweetened
■ ■ ■■ 1^. Condensed — CAN
kA I I IX Daircrafl
i I k 2 Small Cans
P I IX I Dill or Sour
rlv L S j quart................
FLOUR S,LK C KE
JH ■
2 cups cranberries
2 cups water
1-2 cup sugar
1-8 teasppon salt
1 cup gingerale.
Wash and pick over cranberries
and discard all that are withered or
specked. Boil the cranberries and
water gently until the berries are
soft, then press through a fine sieve.
Add the sugar and salt,
the sugar is dissolve#, then chill.
'Just before serving add the ginger-
1 ale.
Date Nut Balls
1 cup sugar
1 cup flour
1 teaspoon baking powder
1-2 teaspoon salt
1 teaspoon vanilla
1 lb. dates, stoned and cut
1-2 cup pgcans
1 tablespoon milk (optional.)
3 eggs.
Sift dry
lb. 44c g
Ik. 64c
A J
. It 1
25 Lbs.
$1.89
cup seedless raisins
5T_ 9 I 2 tablespoons sugar
1-4 teaspoon cinnamon
1-4 cup Brer Rabbit syrup
Sift together flour, baking
der and salt; cut in
with 2 knives or pastry blender.
~ Add enough milk to make medium
French stiff dough; knead 30 seconds. Roll
out into oblong shape 1-4 inch
thick. Spread with butter. Combine
apples, nut meats, raisins, sugar,
cinnamon and syrup; spread even-
ly on dough. Roll up jellyroll fash-
ion beginning at long end; cut in
1-2 Inch slices. Place cut side up 1
inch apart on greased baking sheet.
Fresh Fruits and Vegetables
CARROTS---------- bunch
CABBAGE lb.
ONIONS < lb.
LEI i UCE _ head
APPLES---------------2 lbs. 25c
+ + +
MEADOLAKE OLO lb. 31c
33 BLEACH & CLEANSER, qt. 10c
I
As American as Yankee Doodle’s
■ feather is thq hamburger! And the
variety of ways in which this low
cost meat may be served is almoct
endless. For instance. here’s an
easy-to-make hamburger recipe
with a bit of the Italian flavor
■r
MONARCH HOMINY
LIBBY'S CATSUP
SLICED PEACHES
TOMATO JUICE
‘ > ■: ; ■■ is- ' •
———------------------
3 slices cf bacon in the bottom of
a meat loaf pan .Pack meat loaf
mixture over these. Place 3 more j
slices of bacon on top of the loaf
and bake in a 350 deg. F. oven for
11 1-2 hours.
’ Hawaii takes the'hdnors for these
|Cjr. come from the oven,
amour desserts—chiffon
foiwes and the' like—there's noth-
in like the delicate flavor of this
rup to give sweet succulence.
Apple,' Nut And Raisin Bans
j"1-4 cups sifted all-purpose flour
4 aspoons baking powder
M teaspoon salt *
1-4 cup shortening
B-4 cup milk, about .
FUttng
2 tablespoons melted butter
I finely diced cooking ap-
i different tasting hamburgers
a special zip!
Hawaiian Hamburgers
1 1-2 pour.dc hamburger
Small bottle soy sauce <3 oz.)
2 tablespoons brown suga,
1-4 teaspoon ginger
Shgpe hamburger into 8 patties.
Mix nther ingredients in a small
bowl‘and stij until sugar is dis-
solved. In heavy * skillet .heat
some fat. Dip hamburgers into soy
sauce mixture .drain, and fry in
the fat until brown. Salt is not
needed in the meat patties as the
soy sauce provides all the sea-
soning needed.
And now we’ll let the Irish-Am-
ericans have the floor with ham-
burger-potato patties. To 1 pound
of hamburger add 2 cups grated,
raw potatoes. 1 grated onion, 2
teaspoons salt, and 1-4 teaspoon
pepper. Make six patties and cook i
in hot fat adding 1-2 teaspoon
Worcestershire sauce to each pat-
tie before turning to brown the
second side ... Or you might try
apple-hamburger patties made by
mixing the ground beef with
ground apples, bread crumbs, on-
ions, egg ,and salt and pepper.
Another surprisingly good ham-
burger mixture is one made with
vomoine z pvunus 1 ground nuts. peanuts give the pat-1
beaton egg. 1 chopped pimiento 2 tjes a roasted toasted flavor .
teaspoons salt, 3- cup crus Ground toasted almonds, used with
pineapple and juice <9 ounce can). an deluxe
patty. In using the nuts with the
meat, be sure to add just a little
grated onion, too, and of course
salt and pepper .
An evening hamburger / snack
I which always gets a big harfd is
(deviled hamburgers. Add a little of
I all of these seasonings to the
t ground beef: Mustard .horseradish,
1 Worcestershire sauce, onion, cats-
up, salt, and pepper Bpread mix-
ture on toasted buns, broil, and
(serve opened face style .
tFAB " TIDE T
PORK & BEANS
CHILI BEANS
DE AC ®!WIBT
■ PICKIN'
PEACHES
BEANS
fc- ,—^ IL 49c
Cmmtlui 2 large 4 Bnwll
K' '. 7 -
-:-***i , __________—t— - —_
IN OUR MARKET FOR FINEST MEATS
Y«u — Pdrk — Fiyfeig — Hens — Bacon and . Cold Cuts
l||pysters - Shrimp
e . Pork Sausage
---
ley between the slices before put-
: Add dry ingredients to egg mixture >
and mix thoroughly. Add dates!
and pecans. Add milk if it facili-
tates mixing. Spread 1-2 inch'
i thick in greased and floured baking ■
Bake 25 to 35 minutes in 350
oven. While still quite
into
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The Cuero Record (Cuero, Tex.), Vol. 55, No. 10, Ed. 1 Thursday, January 13, 1949, newspaper, January 13, 1949; Cuero, Texas. (https://texashistory.unt.edu/ark:/67531/metapth1358528/m1/4/: accessed July 12, 2024), University of North Texas Libraries, The Portal to Texas History, https://texashistory.unt.edu.; crediting Cuero Public Library.