The Cuero Record (Cuero, Tex.), Vol. 45, No. 198, Ed. 1 Thursday, September 7, 1939 Page: 2 of 6
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PAGE TWO
THURSDAY, SEPTEMBER 7, 1839
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With pork so low in price at the 1
FRIDAY AND SATURDAY
of a
95c
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done ahead of time. A large baked from the oven and decorate it for
at the
8
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*fives so that it can be served hot for i before the ham was purchased, take
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chops and pork steaks when cooked
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After Declaration
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SEPTEMBER 8-9
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room is small. try plac-
If a
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24 lb. E-Z Bake ...
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48 lb. La France____
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24 lb. La France
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HOT BARBECI
48 lb. Blue Bonnet
A Every Sack
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Guaranteed!
24 lb. Blue Bennet
Radiophoto
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150
C Dry Salt
1b. 10c
V ela’s
-
4
100
nl
fl
19c
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SOAP SudazMonday 230
-5
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Camay Soap____
6c
A
FEEDS
Kirks _______________ 5c
FRIDAY and SATURDAY
Oxydol, large________19c
LAYING MASH, Special 5 ....$1.60
-a
Dreft, small
10c
GROWING MASK, E-Z
$2.35
19c
Peanut butter, 1G oz.
94,
_24c
9c
SHORTS
$1.50
Crisco, ___
3 lbs. 47c
3 pkgs.
9c
Pkg
5c
Popped W heat
BRAN
$1.25
ih" markets
Pepped Rice
2 lbs. 15c
COW FEED
7c
256
OK SWEET
$1.00
7 for 10c
Vienna Sausage
10c
RAISINS
MEAT DEPARTMENT
SALT
Plain Block
45c
* Potted Meat
4c
Sulphur Block .... 55c
lb 22c
3
Corned Beef
20c
Pork Chops
Ib 19c
Catsup, 14 oz. .
15c
Veal Steak
lb 22c
Baby Food
3 for 25c
Stew Meat
lb 15c
ti:r2
Sliced Sugar Cured Bacon 1b 19c
CHOICE VEAL—Milk Fed from
See our complete assortment of Lunch
ORIBKU
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MARKE
Ih 20c
FOOD
VELA’S
- TRoast, Prime Rib. Rump and
FRESH OYSTERS
Pint 27c
SLICED FISH STEAKS lb 20c
RED FISH
1b 17c
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Baking Powder 10c Size 9c
Health Club _ 25c Size 21c
_$1.25
_$ 65
“Bully” Wagner Ranch.
Round, Loin, T-Bone . ..
oven and let them cook at a low!
temperature until done,” says Inez'
Special Luncheon Meat
For Sandwiches
Shoulder .
Stew, Veal ..
I Ground Meat
Besides ham and bacon, there are
many fresh pork cuts which can be
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lb 23c
lb 29c
gfo
—
lb 1 6c
. lb 12c
lb 12 Vac
4
3b."I
< .1.
1 pound ground beef
1 pound ground pork
1 egg
2 teaspoons salt
1-2 teaspoon pepper
1-2 teaspoon paprika
6 strips bacon
1 cup sour cream
Combine bread, meat, seasonings
543,
..
BEANS
1
B
B
-Stocked with a variety of ready-to-
^rve meats is a real asset in "la-
dor-less" entertaining. These meats
may be used not only for attractive
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MUTTON - VEAL - SAUSAGE /
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We Carry a Full Line of School Supplie
It's Easy to Prepare School,
Lunches
FLOUi
of using left-over roast or baked
ham to good advantage:
Broiled Tomato Salad
6 large tomatoes
2 hard-cooked eggs
.2 cups diced cooked meat
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COFFEE . 19
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Dreft, large____
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N Dry Salt Jowls _ 1b. 8c
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becomes a pleasure instead
task to be done only when
esary.
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Chuck Roast............... lb 13c
Wilson's Tender Certified Ham
1
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Pan ake Flcur, 20 oz.
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This Newspaper Guarantees Every Advertisement On This Page To Be Truthful And The Products To Be As Represented .
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gag.
12 or Whole
Center Cuts
Flits ingredient
favor tor it ex-
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McClung’s
Cuero’s Original Cash Grocery ,
Crackers, Hxeello
Ph’
tender, then add diced apples. Bi
Sprinkle with sugar, cover and “
cook slowly until tender. Add bread!
crumbs, and season with salt, pep-;
. per and parsley. Fill cavity in chops i
, with apple stuffing. Brown chops on
both sides in hot lard, then add a ~
very small amount of hot water.
EVAP. APPLES, choice —2 lbs.;
QUAKER, Meal or Grits _2f01 15c
POST TOASTIES, large box - 9c
KRAUT, Medium, 2 1-2 can fqr 9c
TOMATOES, No. 2 cans, 3 fo20
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--$1.35
$ .71
—_$1.35
_—$ .71
A Ferecas! For Cool
eather Menus
COFFEE pymouth
7 The •first step in careful planning .
■is to see the foods chosen have little but just before the cooking is com-
greparation, most of which can bepleted, you may want to take it
- among the Pork Is A Thrifty Buy;
very easiest meats to prepare, be-Afare A Wie, V-r’.ty
cause all you do is put them in the, vilClJ A WVIuE VdnlelY
! spoon salt •
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LEMONS
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neces-.side up in the roasting pan, season-! son, home economist, “and there-
ed, and cooked, without watching. I fore thy deserve the consideration
A baked ham needs no watching,' of every housewife who is interested
it Just before the cooking is com- ; in serving savory meals which are
eted, vou may want to take it economical.”
' 1
THE CUERO. RECORD. CUERO TEXAS
---
pkg 5c
■ A- Fa MRS. TUCKERS
EAKL 4 Lb. Carton .........
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YOAKUM, CUERO, YORKTOWN, HALLETTSVILLE, SCHULENBURG, FLATONIA, MOULTON,
GONZALES, SEGUIN.
spld Sandwiches. A refrigerator well ham to the oven for a few minutes
to brown and glaze. Here is a way
cover and cook slowly until dope.!
about one hour Prime Minister Neville Chamber-
.Spareribs in Barbecue Sauce lain of England is shown lifting his
Brown iwo sides »f spareribs harongregarneredo tlatsheerko tho
under broiler as oven is heating. Downing Street. The picture was
When nicely browned pour barbs- made soon after a radio address in
cue sauce over them and cook, cov- which lie declared war on Germany.
but does not rest on bone Put the
roast uncovered. in a moderate
oven <350 degree F. and roast un-
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preferred just before company ar-! table. If the skin was not removed used for variety to say nothing of
----------- -- _ --- .--------—>----j tele that old favorite, pork sausage. Pork
thermometer : houid ]
thot the bulb reaches
1-2 cup cooked peas
1-2 cup mayonnaise dressing
2 tablespoons butter
6 rounds of toast
Choose large firm tomatoes. Cut
off the tops and scoop out the pulp
from the center to make cups. Com-
bine the diced hard-cooked eggs,
meat, peas, and dressing and fill
tcotomy in 1 : :
u-. fiavergot
" nr fcods. Bread
Salt, l1 lb pkg.
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POTATOES 10Ibs 190
BEANS, cut stringless —3 cans 25c
PEAS, Stokelys honey pod 2 cns 25c
LIMA BEANS, Fresh No. 2 can 9c
POTTED MEAT, Libbys, 3 cans 10c'
WALDORF TISSUE —3 rolls 13c
CATSUP,'Stokely's 14 oz. -
PIMENTOS, Seville, 40 an { t58
COFFEE, Admiration_____ 168458
SPINACH, Del Dixie 2 1-2 canioc
ered in a moderate oven <350 de-
glee F. for about one hour. Here
is the way to make ‘the barbecuc
sauce:
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Ag E EE MAXWELL HOUSE
4a Wa ■ EE 1 Pound Can
LARD ATENE
Ga kDo.....
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ing the twin beds on opposite Or
1 adjoining sides of the room so each
has a long side to the wall. This
leaves the center of the room con-
veniently clear.
The first cool days of fall quicken
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AA 11 « Pet or Carnation 1 ©e
•Vs —ml* 6 Small or 3 Large 1«
Macareni, Spaghetti 3 for
LETTUCE S
BANANAS , Is 10«
i -cap tomato pulp
’ ito diced cooked meat
•2 poon W ore • • te • shire
sauce
Cut tops trom pepprr and re-
rove seeds Parbol 5 minutes.
Blown onions in fat. Add remain-
ing ingredients Fill into peppers
dEnlerlaining
On Labor Day
_
Taking the labor out of Labor
Pay entertaining may sound like an I
impossibility, but it is not really as
hard as it sounds. Careful planning
Mus a little ingenuity can lighten
jthe work of entertaining so that it
I tomato cups. Dot with butter and
! place these in a hot broiling oven to
i heat and brown. Serve on toast
sounds.
1 4 i t
cold meat platters, but in salads
and supper dishes which will de-
light every guest
SPUDS 1 ™
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AMP globes
No. 2 Size
Across The Tracks on W. Mai*. • 1 j
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CARROTS
• i Lunt to cunsici • hen planning
। ius‛ for bus: . e rox n 1; children
Stuffed Green Peppers
t green pepper.
2 tablespoons let
2 t blespoons minctu onion
i 1-2 cups bread cub.
EER I *y Assorted Flavors
J L 2 lu T 8 oz. Tumbler
Hhe first meal, is an ideal meat to this off. all except a collar around
-choose for easy week-end entertain- i the shank bone. When the ham is
"hg. A large veal or lamb roast almost done, the skin will be loosen-
would serve the same purpose, be- ed so that this is easy. Score the fat
cause these are so delicious when in diagonal lines, stick with cloves,
dmade into hearty meat salads, to and rub with brown sugar or pour-
Hsay nothing of their use in making strained honey over it. Return the
i.’ ehergv fo d and this is im-
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to perfection, delight every mem- ;
ber of the family, and so do the
pork roasts—the loin, part of a
fresh ham or the shoulder roasts. ~
For variety the chops and roasts
may be served with different sauces ,
or seasonings, sometimes they may ■
be stuffed—in fact, to the ingenious I
housewife there i salmost no end to 7
the number of ways to prepare pork
S. Willson, home economist. There ■ present time, every thriftv home- i
is no worry or bother at all. The i maker will want to include this fav- |
cooking may be going on while you orite meat in her menus at every
are welcoming and entertaining , opportunity. “Bacon, ham, and al) I
your guests. A roast—either fresh {cuts of fresh pork are more plenti-
pork, beef, veal, or lamb—needs no j ful now than they have been in
other preparation. It is placed fat'many months,” says Inez S. Will-
made from fresh.
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PINTOS
5 LBS.........
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P. & G. SOAP, Giant bars 3 for 10c
HOMINY
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COFFEE r
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L:mwh rugar afit. di" manner ct *" " C-,
smelrd ham H<re r the way: Freud cubes.
Hlaci the pork roast 1at side up "ihbadthi
on a rck in an open roasting pan. - i«cipe:
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154
OXYDOL, Large Box____________
SALAD DR.___Pints 14c - Qts23c
SARDINES No. 1 Oval can 3 €0^250
MACARONI or Spaghetti 2 for 5c
Spiinkle with sait and pepp:r ‘
Make an incision and insert a
thermcmeter it you hac one The '
cuts for tempting meals.
Stuffed Pork Chops
4 double pork chops
1 slice salt pork, diced
1-2 cup chopped celery
1 small onion, diced
1-2 cup bread or cracker crmbs
2 or 3 tart apples diced
1-4 cup sugar
2 tablespoons parsle;
Salt and pepper
Have pork chops cut double;
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‛nam, cooked the day before, or if its company appearance
til done. It will be done when the
hermicme ter registers 185 degree F.
Allo about forty minutes per
pound for cooking. Fresh pork af
ways should be cooked thoroughly
dune in order to bring out its rich
delicious flavor.
When the roast is almost done,
remove it from the oven, decorate
it with whole cloves aud sprinkle
itb brown sugar. Return it to the
c.rh to finish roa:sting and to
brown.
k 2
GII(TAQ Imperial Pure Cane
•*3 -* Our Price is Right!
moderhte of is '35') de-
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thickness. Make a pocket in the'
chops by cutting from the side next
to the bone. (By cutting the optn- |
ing from the bone side ofiahe
chops, no fastening ~ T
hold the edges together during i
cooking as the membrane found on '
this side contracts upon heating,
making an effective closing, itself).
Brown the salt pork. Cook celery-
ana onion in fat until they are
it:s,t.d rrue" interesi in
T!is channe ’ in weather
1.r a change in men.u. Hot
to: dihes are tiui ‛v to : erve
" wt H v:ith th.- fall vegetables
ncked. it is cooked like ham. A Ui
t it-h Boston style butt is co' 1
vitn roasted, uid covered viti 1
1 are plentiru!
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Tel. 54— We Deliver
Verirelii,
GRAPES podhess......5$
Barbecue Sauce
1 medium onion
2 table poons butter
2 tabler pcous vigar
2 lablerpocns b:o uoer
4 tablespoons lemon juico
1 small bottle ketch
; 3 tablespoons Wore sto-lic
sauce
)-2 tablespoon mustard
1-" cup water
1-2 cup chopped culery
Salt
Brown onion in butter. add re-
maining ingredients. I t simmer
until slightly thickened.
Rea t B ston Butt
The Boston style Lnt‛ comes
irom the sheulder :ectic el porz
and 1s sold either irc:h or smoked
WVhh fresh: in is roasted: whe.
Lacor and Wafflbs
and egg. Blend thoroughly. Shape
into loaf. Place in greased baking
। dish. Lay strips of bacon over top.
(Pour hot water into dish to depth
of 1-4 inch. Bake 3-4 hour in mod-
erately hot oven (375 degree F.)
Pour sour cream over loaf and
bake 1-2 hour longer.
Yield: Ahqut 8 servings.
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48 tb. E-Z Bake _
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Putman, Harry C. The Cuero Record (Cuero, Tex.), Vol. 45, No. 198, Ed. 1 Thursday, September 7, 1939, newspaper, September 7, 1939; Cuero, Texas. (https://texashistory.unt.edu/ark:/67531/metapth1551516/m1/2/: accessed July 17, 2024), University of North Texas Libraries, The Portal to Texas History, https://texashistory.unt.edu.; crediting Cuero Public Library.