The Cuero Record (Cuero, Tex.), Vol. 61, No. 123, Ed. 1 Thursday, May 26, 1955 Page: 3 of 8
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THE CUERO RECORD,
May 1955
Here's Health With
Fresh Fruit And
Vegetables
Exclusive In Your City—
When ihe first slender spears of
fresh asparagus appear in the
food stores, it’s spring! Like the
first robin, fresh asparagus means
the cold days of winter are behind
us again.
The season for this delectable
vegetable is relatively short.
April, May and June are the
months when it is in the best sup-
ply. During these three months,
we should all enjoy it as often as
possible The fresh flavor, delicate
argi delicious, blends well with
that of other foods. But it is per-
haps, best of all when sewed on a
piece of toast and drizzled with
a butter sauce.
In ancient times, asparagus was
credited with the ability to cure
everything from toothache to
dropsy, from heart trouble to bee
vtings.
Today, we take a more realistic
approach to the health aspect of
asparagus. We know that it is
rich in vitamins and in the vari-
ous mineral salts. Green aspara-
gus, especially, is a good source
Of the vitamins. Recent research
has shown that it is a source of
rutin, a substance which helps
maintain the good health of the
capillaries — the minute blood
vessels.
Asparagus, or "grass” as it is
called in the produce trade, is al-
so valuable for the cellulose it con-
tains. A certain amount of bulk
should be consumed every day in
order to maintain good health. The
white part of the stalk can be
eaten as well as the tips. Even
the tougher portions normally dis-
carded make a delicious dish when
sliced very thin, stewed until ten-
der and served in a light cream
sauce.
Tliis healthful vegetable is also
a boon to those of us who are
watching our waist lines. A single
spear contains a mere two color
ies! Because of the remarkably
few calories in asparagus, all but
the most calorie-conscious can
enjoy butter or creamed sauces
with it.
The United Fresh Fruit and
Vegetable Association test kitchen
offers the following suggestions
for serving this harbinger of
spring.
How To Cook Fresh
Asparagus —
To Prepare For Cooking:
uc am
\amuny
These Valley Gold
Products
in your refrigerator
show you’re providing
the very best for
your family.
Homogenized Milk
Buttermilk
Coffee Cream
- Whipping Cream
Cottage Cheese
- Ice Cream
•iV- $
BUY IT AT
YOUR GROCERS
OR ORDER IT
DELIVERED DAILY
CRESCENT VALLEY CREAMERY
804 E. Courthouse
k * '* *
Ph. 5-3516
m
I
*
FROM THE BRIGANCE
SUMMER collection which won
the Third Annual Cotton Award,
comes the button-down-the*
front culotte bathing suit. It
has a matching short-sleeved
beach coat in pipe-cleaner
striped everglaze cotton. It
comes In black and white, pink
and white and blue and white.
Cut or break off each stalk as
far down as it snaps easily. Re-
move scales with a knife. Then
wash thoroughly, using a brush
To Cook Whole Stalks In Up-
right Position:
Tie 5 to 6 stalk* of asparagus in
a bundle with a string. Stand up-
right in the bottom part of a
double boiler. Sprinkle with 1 tea-
spoon salt. Pour in 1 to 11-2 inch-
es boiling water. Cover with the
top part of the double boiler, in-
verted. Boil 15 to 20 minutes or
until just crisp - tender. Lift out
by catching tines of fork in
string. Place on platter. Cut
strings. The bollittg water ,Cooks
the stalks while the rising steam
cooks the tender heads. By this
method the whole stalk Is uniform-
ly cooked.
To Cook In Skillet or Large
Bottom Saucepan:
Place asparagus in 2 layers in a
9 or 10 inch ikillet or aoucepan
Sprinkle with 1 teaspoon salt. Pour
on boiling water to a depth of 1-
inch. Cover. Boil 12 to 15 min-
utes or until the lower part of
stalk i* just crisp-tender. Lift out
with a pancake turner or 2 forks.
Serve with butter or margarine or
one of the following asparagus
sauces.
Sauces For Fresh
Asparagus-—
Almond Butter Sauce-
Saute 1/4 cup slivered almonds
in 1/4 cup butter or margarine.
Yield—About 1/3 cup.
Mushroom Butter Sauce —
Saute 2/3 cup sliced mushrooms
in 1/3 cup butter or margarine
and 2 teaspoons fresh lemon juice.
Yield —- About 1/2 cup.
Bacon and Bread Crumb
Sauce-
Fry 4 strips bacon until very
crisp. Measure 3 tablespoons of j
the fat, add 1/4 cup bread crumbs ]
and heat until browned, stirring |
constantly. Crumble bacon and j
add. Yield—About 1/2 cup.
Braised Fresh Asparagus
And P o r k —
(A delicious dish, using the i
fresh asparagus stalks.l
1 lb. lean uncooked pork :-:
2 tablespoons shortening
3 cups sliced fresh asparagus j
stalks
1 teaspoon salt
1/8 teaspoon ground black
pepper
1/2 teaspoon soya sauce
Cut pork into strips 1/4-inch
wide and 2 inches long. Cook in
heavy skillet in shortening
about 5 minutes or until the meat
has lost the pink appearance. Add
asparagus, sliced 1/8-inch thick.
Cover. Cook 5 minutes. Stir in
salt, black pepper and soya sauce.
Yield: 4 to 6 servings.
If desired, replace uncooked
pork with 2 cups leftover cooked
pork, in which case, add pork and
asparagus at the same time and
replace shortening with butter or
margarine.
Christina Barred from Show
CARACAS, Venezuela — (UP)—
Christine Jorgensen has been re-
fused permission to appear in pub-
lic spectacles here, police an-
nounced Monday. A theatrical im-
pressario was said to have offered
former American GI. who un-
derwent a sex transformation,
520,000 to appear as the feature
attraction of a series of shows
here.
Plenty of good bedding is one of j
> best ways to prevent mastitis |
your dairy herd. __
POWELLS
Located Next To Newman's of Cuero
FRESH
FOODS
SPECIALS For FRIDAY & SATURDAY, MAY 27 & 28
We Reserve The Right To Limit Quantities
Hamburger
Pan Sousoge
Chili Meat
BAR-B-QUE
85*
*1 oo
MUTTON
VEAL
PORK LB.
CHICKEN
Ka. .....
Same Location
West Broadway — Sat. Only
Veal Rump or Shoulder
ROAST lb. "V
V
Veal Loin or T-Bone
STEAK lb 9
5!
Veal Chops or Chuck
STEAK lb 4
V
I Brisket or Rib 1
STEW .... 0<
5’
All Mea| “Tl 1
FRANKS u, 0<
J’
Pork Country
SAUSAGE Pi
5‘
Sunkist Full of Juice
Doz. f
LEMONS
■
>c
La
AVOCADOS J
LOc
WHITE ROASTING
EARS doz.
Farm Pac
OLEO
Supreme Salad
CRACKERS
St, Joseph 10c Box
ASPIRIN
M
■% ■
rA"
INSTANT FROSTING MIX
THREE GRAND F'.AVORS
JUST ADD WATER,
AND STIR?
15-ox. 31<f
Specials for Fri.-Sot., May 27-28
DARICRAFT
MILK
2 Tall
25*
FOLGER'S
COFFEE
LB.
CRISCO or
FLUFFO
3 LBS.
83*
LIBBY PINEAPPLE
JUICE
46 oz.
27*
RATH BLACK HAWK LUNCHEON
MEAT
35*
SCOTTIE CLEANSING (200 Sheet*)
TISSUE 2 “
25*
GEBHARDT'S HOT DOG
SAUCE
101/2oz<
With Meat-2 for
LILLY V% Gal.
MELLORINE 55<
““ GLADIOLA
CAKE MIX COUPONS TO US.
OUR STORE WILL BE CLOSED ON MONDAY,
MAY 30, MEMORIAL DAY
CHEER-TIDE JOY
29*
BREAD
1 «C
NBC Lb
CRACKERS 25*
TOMATOES 29*
LETTUCE u,..~ 11*
DM 1 ILL'S IOWAN A
OLEO 2 41*
- JASMINK
WEINERS is. 35*
ORANGES u. 7*
FROZEN
OCEAN PERCH » 45*
JASMINK SMOKED
PICNICS ,, 33*
fresh dressed \
FRYERS 49*
CHICKEN, BEEF or TURKEY, FROZEN EACH *
POT PIES 27*
FI’KHH
GROUND MEAT, ,, 35*
GLADIOLA
FLOUR
VALLLV COLD
MILK 1; UAL FAR. 47^
UFTOK
TEA 1/4 Lh. -.......33c
L2Lb........65c
4* Rep - - - 5*c
BRIGHT A EARLY
BACON 39*
6 Pkgs.
KOOL-AID
Como Toilet
TISSUE
25* KOENI<Nt
Roll
Super-Market
OUR STORE
.. A
COMPLETELY
AIR
CONDITIONED
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Towery, R. Kenneth. The Cuero Record (Cuero, Tex.), Vol. 61, No. 123, Ed. 1 Thursday, May 26, 1955, newspaper, May 26, 1955; Cuero, Texas. (https://texashistory.unt.edu/ark:/67531/metapth698818/m1/3/?q=%22%22~1: accessed July 17, 2024), University of North Texas Libraries, The Portal to Texas History, https://texashistory.unt.edu.; crediting Cuero Public Library.