The Fort Worth Press (Fort Worth, Tex.), Vol. 9, No. 258, Ed. 2 Friday, August 1, 1930 Page: 19 of 26
twenty six pages : ill. ; page 22 x 16 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:
IVE PRIZE ENTRIES ANNOUNCED IN PRESS CONTEST EACH FRIDAY
ord St
DANANAO G10-
TAlEAWK Ripe s -
PANTANO—Do UV.
JUt
E
CABBAGE
Pound
Pure Lard lb. 8c
118 9mgmw
JUTILL
LC
Lb.
PER POUND A
12c
Pound
COMPOUND
SPARE
10c RIBS. 12c
LARD
Ci
Lb.
In Bulk
SYRUP
Tropic Nut
C 01
Pound
SALMON 2 For 25
BEANS Can 10
Our Meat Is
VAN CAMP
HAMS
Lb.
ROLL
4 •
The
Aww
9c
art
DA
Lard
Lb.
MUSTARD
15
OC
Lb.
Head 4
nd
Ter
NO. 1
TALL CHUM
NO. 2 CUT
STRINGLESS
BEEF ROAST
VEAL ROAST
VEAL STEW
HAMBRGER MEAT
MIXED SAUSAGE
PORK LIVER
VEAL STEAK
VEAL CHOPS
LOUISIANA
PURE CANE
Swift’s Premium
Half or Whole
Quart
Jar
FIRM
HEAD
39c
lemon juice.
To 1 pint of mixture, add 1 cup
| ice water and freeze until firm.
10 Lbs. 49c
5 Lbs. 25c
move from fire, add Juice of 4
lemons and some of the grated
rind. Pour while hot over the
Tropical Lime Punch.
Squeeze Juice from 12 limes.
No Bone
No Waste Lb.
Welch
Pint
Folger's
Golden Gate
Center Cut
Premium, Star,
6-Lb. Box Even Sliced
Bacon ...............
Dry Salt Jowls,
Pound ...............
Dry Salt Bacon,
Pound...............
Veal Stew Meat,
Pound ...............
Veal Roast, Fancy,
Pound .............
Veal Steak,
Pound-------------------
8-Lb. Pail Pure
Lard ................
4-Lb. Pail Pure
old Lunches Substituted
“for Hot Dishes in Summer
TEMPLE GARDEN VAN CAMPS
Peanut Butter PORK &
DEAMQ
Pint Jar Quart Jar DLANu
BARGAINS
FOR FRIDAY AND SATURDAY
[••Cherry Punch," Mrs. *- H.
ates, 2121 Jennings,
“Frozen Punch," Mrs. E. C.
lightower, 3707 Meadowbrook
1 juice of 6 lemons and mint leaves. |
Holl sugar and water together 10
Packing House Market
1314 HOUSTON STREET
14c
92c
48c
Veal Seven 17. UAAA
Pound IIV HAM
leaves and pour the grape juice
over them. Let them steep at least
30 minutes. Boil together sugar
and 1 cup of the water To this
add orange juice, remaining water
and grapejuice mixture. Pour into
glasses half full of cracked ice.
Put a sprig of mint in each glass
and serve ice cold. This serves
four or five.—Mrs. C. G. Hollings-
worth, Denton.
West Point Punch: Juice of 12
lemons, grated rind of 6 lemons,
1 large can grated pineapple, 1
quart tea, 4 cups sugar, water to
make 1 gallon and 4 bottles of
ginger ale. Serve ice cold with
sliced bananas as a garnish. This
serves 20.—-Mrs. 0. E. Covey,
Burleson.
Ginger Cup: One quart ginger
ale, 4 oranges, 3 lemons, 24 lumps
sugar, 1 cup shredded pineapple,
1 dozen cloves, 1-2 teaspoon cin-
namon (level), 1-3 grated nut-
meg, 1 pint water and cracked
ice. Push the cloves into the
oranges and let them stand one
hour, so the flavor will be ex-
s Week’s Subject of 'Fruit Punch’ Brings Numerous
Recipes for Refreshing Drinks
These summer days when it’s almost too hot to eat
1 housewives serving cold plate lunches for supper or
Combine with juice from large
can of pineapple. Add 2 cups
sugar dissolved in 2 cups green
tea. Add 1 cup finely cut. pine-
apple and 2 pints soda water.
Chill' and garnish with mint’leaves 1
and cherries. This fills 24 punch
glasses. 1 .
COLORADO
2 Bunches
There are so many delicious cold dishes that neither
iriety nor food value need be sacrificed in substituting
fan for the steaming hot ones that are less tempting.
I Next week’s Recipe Contest will suggest servings for
Cold Plate Lunches.” They may be appropriate for a
immer gathering to which guests are invited, or may be
mply those chosen for a family meal.
This week's five $1 prizes were
yarded for the following
5 eupa cold water, 1 cup hot
water, cracked ice. Boll sugar
and hot water 2 minutes, let cool.
Add chopped pineapple, lemon and
orange juice. Mix with cold water.
Chill with cracked ice. Serve in
punch glasses. Serves four.—Mrs.
W. S. Pearson, Route 6.
Tutti-Frnitti Punch: One pint
boiling water, 1 pound sugar, thin-
ly peeled rind and juice 2 lemons,
1 fresh pineapple shredded or 2
cups diced canned pineapple, 2
large bananas peeled and sliced,
2 cups strawberries or peaches
diced, 1 cup stoned cherries, 2
cups currant, grape or loganberry
juice, 1 quart plain or carbonated
water. Cook together the boiling
water, sugar and lemon, rinds for
10 minutes. Remove the rind,
chill the syrup; then pour it over
the fruit, which has been placed
In a bowl. Add lemon juice, also
currant, grape or loganberry Juice
and set aside to ripen. Just before
serving, place a block of ice into
punch bowl and pour the fruit
mixture over it with plain or car-
bonated water.—Lucille Lewis,
Handley,
Pineapple Punch: One-fourth
cup sugar, 1 glass currant jelly,
3-4 cup white syrup, 1-2 cup lemon
juice, 3 cups boiling water, 1 cup
pineapple Juice. 1 cup orange juice
and 1 bottle ginger ale. Dissolve
sugar, syrup and jelly in boiling
Free Delivery on Order of $5.00 or More
Commerce Cash Store
East of Courthouse, Plenty of Parking Space
Pay Less, Trade With Us and Save
112 North Commerce St. Dial 2-2026
MEATS
water. Cool, add pineapple, orange
and lemon juice. Put in pitcher or
punch bowl and add ice cubes.
Just before serving, add ginger
ale. This will serve two dozen.—
Mrs. Lee Tidwell, 2212 Lipscomb.
Punch Supreme: This recipe
makes punch which was served
at a recent wedding, and received
considerable praise, according to
Mrs. Reynolds. Use 2 cups sugar,
1 cup water, rind 2 oranges and
2 lemons (none of the white)
boiled together 10 minutes; cool
and add juice of 6 oranges and
3 lemons and 1-4 teaspoon salt
When ready to serve, add con-
tents of 2 bottles of ginger ale
dry. If you have an electric re-
frigerator, freeze grape juice in
trays and use the cubes, if not,
pour over block of ice and garnish
with thin slices of orange and
maraschino cherries. Serves four-
teen.—Mrs. G. A. Reynold, 2808
Avenue D.
Root Beer Grapeade: Serve this
on a hot summer afternoon, and
your guests will be delighted.
Take 3 cups ice water, 1 teaspoon
root beer extract, 2 tablespoons
sugar, 3-4 cup grapejuice and 1-4
cup lemon juice. Dissolve the
sugar in root beer extract and ice
water, add fruit juices and pour
into a syphon. This will serve
four.—Mrs. M. W. Gray, 1966 Bel-
mont.
tracted. Add juice of oranges and
lemons to- the sugar, then pine-
apple and spices. Let stand 2
hours. When ready to serve, add
water and ginger ale. Pour over
cracked ice. This served about 20.
—Mrs. A. D. Smith, Gainesville
Combination Punch: One quart
strong tea, 2 quarts water, juice
6 lemons, 1 bottle cherries added
with juice, 2 lemons and 2 oranges
cut in cubes, 1 1-2 cups sugar, I
bottle root beer, 1 bottle ginger
ale and chopped ice. Mix all to-
gether. Add root beer and ginger
ale just before serving. This punch
Is delicious in flavor and very at-
tractive looking. Serves 40.—Mrs.
W. H. Ryder, 1319 North Hudson.
Moonlight Punch: One quart
lemon ice, 1 pint white grape-
juice, 2 cups sugar, 1 quart ginger
ale and 1 pint pineapple 'juice.
Place lemon Ice in a punch bowl;
stir in fruit juices with sugar.
Pour In the ginger ale and serve
in punch glasses.—Mrs: R. H. Gil-
(Turn to Page 20).
ON Swifts
JUN
UE MilkFed
NA Fresh Dressed
Sc
25c
before serving, strain Into punch 1
| bowl, add ginger ale and the
I frozen mixture removed from the !
freezer "with a scoop. Garnish
I with mint leaves and cherries.
Serve in tall glasses.
Oriental Punch.
Take 1 cup sugar, 1 cup water,
6 cloves, 1-inch stick of cinnamon,
1 tablespoon chopped canton gin-
ger, juice 2 lemons, juice 3
oranges, 1 drop oil of peppermint
green coloring and mint leaves.
Make a syrup by boiling sugar
and water 6 minutes, add cloves
cinnamon and ginger. Cover and
let stand until cold. Add fruit
juices, strain, color green and add
peppermint.
Let stand one hour and pour
into punch-bowl over- a cake or
ice. Garnish with fresh mint
leaves. Serves eight.
Other Delirious Drinks.
Many other delicious punch
recipes were suggested, among
them the following:
Simplicity Punch: This amount
is sufficient for eight persons.
Juice of 7 lemons, 1 pint grape
juice, 14 glasses water, sugar to
sweeten, 1 small can crushed
pineapple, 1 small bottle maras-
chino cherries and chipped ice.
Make lemonade in the usual way.
Add grape juice and crushed pine-
apple. In each glass place one
or two cherries.—Mrs. G. K. Mar-
tin. 3205 Gordon.
Hawaiian Punch: One-half cup
lemon Juice strained, 1 cup orange
Juice strained, 1 cup fresh,
chopped pineapple, 2 cups sugar.
Fruit Punch for 50: One cup
water, 2 level cupa sugar, 1 cup
tea infusion, 2 cups strawberry
syrup, juice 5 lemons, juice 6
oranges, 1 can grated pineapple,
1 cup maraschino cherries and 1
quart charged water. Make syrup
by boiling sugar and water 10
minutes, add tea infusion, straw-
berry syrup, lemon juice, orange
juice and pineapple. Let stand 30
minutes, strain and add ice water
to make 1 1-2 gallons of liquid.
Add cherries and charged water.
Serve in punch bowl with large
block of ice. This will fill 60
punch glasses.—Fawn Williams,
Cleburne.
Cider Ale Punch: Three cups
sweet cider, 2 pints ginger ale,
cracked ice or ice cubes. Add ice
to cider. When very cold, add
ginger ale. Serve immediately.
Makes six to eight servings.—Mrs.
C. C. Bolar, 1514 College,
Fruit Julep: Six mint leaves, 2
cups grape juice, 2 tablespoons
sugar, 2 cups water and 1-2 cup
orange juice. Bruise the mint
GROCERIES
Coffee-Our Own Blend (Very Best Grade)
3-Lb. Can With Cup and 01 10
Saucer ............. DLlV
Pure Cane Sugar,E7A
10-Lb. Cloth Bag............. VlV
Pure Cane Sugar, 27a
5-Lb. Cloth Bag ..................ETV
Wapco Pork & Beans,
Dozen ............................UvU
Pinto Beans,
10 Lbs........................, 00®
Rockwood Cocoa, Oi..
2-Lb, Can .........................400
White Naptha Soap,
10 Bars..........A................
K-C Baking Powder, 25c value, O0A
Can ..............................EUE
FULL LINE FRESH FRUITS AND VEGETABLES
O. DC A OU CQ Home Grown
OC rtAUntu D0z.
For 2.
Full Size
TC A Brazos E. QNIT Ice Cream Q -
ICA Quarter Pound IOC DALI_________5 Lbs.
Baking Powder: 23c
JELLO
stiffly beaten whites of 4 eggs.
Beat until cold, then pack In ice
and salt for 2 hours, when It
gave . ■ . . •• K 1 should be the consistency of mush.
"Tropical Lime Punch: Mrs. E. Serve in long-stemmed glasses
s.Haymes, 298 c. n. garnished with whipped cream
• "Pineapple Squash, Mrs. C. D. and candied cherries. Serves six.
Jenkins, De Leon.
“Oriental Punch." Mrs. T. M.
Powell, 4220 Prescott, Dallas.
■ Cherry Punch.
■ Take 2 quarts white cherries,
K cups water, 2 cups sugar, 6
oranges, 1 cup grated pineapple,
cap lea infusion,- 1 quart car-
bonated water and 1 9 teaspoon
almond extract.
I Cover the cherries with the
■ water, and cook until the cherries ... Pineapple Squash.
I are reduced to a pulp. Strain to Use 4 cups water, 2 cups sugar,
■ remove skin and stones. Add the 2 cans crushed pineapple, maras-
sugar and cook -about 10 minutes, chino cherries, 1 cup ice water, 3 |
cool and add the orange juice and pints ginger ale or charged water, !
■ the pineapple. Place on ice, chill 1 4 * * 1 -4 - 4 . 1
land ripen. Add the tea, carbon- _ _
ated water and almond extract, minutes, then add pineapple* and
land sufficient cold water to make
the desired strength. Place in a
punch bowl with a block of ice
and garnish with a few whole Chill remainder of mixture. Just
cherries. Red cherries may be
used instead of white cherries.
I Frozen Punch.
• Boll 3 cups water and 1-2 cup
sugar together for 5 minutes. Re-
AAlways-Plentyrof Bargains.in Quality Foods at
G.T. LEONARD’S
GROCERY AND MARKET
1308 HOUSTON ST.
SPECIAL FOR SATURDAY
UNION MARKET
the Finest Quality—All Government Inspected
$1.05
121c
C
19c
25c
10c
71, Enno White Infertile
Package f 2 C LUUU_________Dozen ZJC
GREEN _____0 1/
Lb.
Fresh Ground
19c VEAL LOAF Pound 171c
ADEEN DCANQ 101, PD A DEQ Thompsons
UMEEN DEANS Lb. 122C UnArto Seedless, Bskt.
DINEADDIE CAHCANE Vienna,
PINEAPPLE No. 2 Can 250 SAUSAGE Libby’s, Can
CABBAGE
CARROTS
LETTUCE
MALT Blue Ribbon A7. T AIID Saxet 70,
MALI_________Can4/0 rLUUn______24Lbs.IZC
14 A VONN NOT -
I UNNAIDL 02 Jar
DONCT vaicka
Il UnO I
Four Pounds With Every 50 Cent Purchase of
Corn Fed Beef Roast
VEAL CHUCK ROAST Pound 9c
VEAL STEAK, Lb. 19
LAMB CHOPS, Lb. 14 22 C
LEG OF LAMB Pound 15c
DEEC DO AQT. Fancy Corn Fed 1E.
BEEF RUASI Pound 130
HOT BARBECUED IAMOl. 20c
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.
Minteer, Edwin D. & Schulz, Herbert D. The Fort Worth Press (Fort Worth, Tex.), Vol. 9, No. 258, Ed. 2 Friday, August 1, 1930, newspaper, August 1, 1930; Fort Worth, Texas. (https://texashistory.unt.edu/ark:/67531/metapth1638729/m1/19/: accessed July 16, 2024), University of North Texas Libraries, The Portal to Texas History, https://texashistory.unt.edu.; crediting Fort Worth Public Library.