Palacios Beacon (Palacios, Tex.), Vol. 63, No. 9, Ed. 1 Thursday, February 26, 1970 Page: 3 of 8
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Thursday, February 2fi, 1970
PAT.AfTTOR BEACON, PALACIOS. TEXAS
Pftge 3
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WE SALUTE
THE PALACIOS CHAPTER
FUTURE FAR
F. F. A. WEEK FEBRUARY 21 • 28
Learning To Do
Doing To Learn
m
Earning To Live
Living To Serve
OFFERING TRAINING
AND SKILLS IN
★ LEADERSHIP
★ CITIZENSHIP
★ COOPERATION
★ TECHNICAL KNOWLEDGE
★ USEFUL SKILLS
THROUGH...
★ PRODUCTION AGRICULTURE
★ COOPERATIVE PART TIME TRAINING
★ PRE-EMPLOYMENT
LABORATORY TRAINING
THIS ADVERTISEMENT SPONSORED BY THE FOLLOWING
BUSINESS ESTABLISHMENTS AND INDIVIDUALS:
City Slate Bank
Teez-E-Freeze
Ramsey's Feeder Supply
Jim Wilson
Pier Drive Inn
Neal's Shamrock Station
Hamlin's Minimax
Tucker's Electric Service
Hunt's Food Market
Palacios Freezer, Inc.
Petersen's Restaurant
Palacios Floral Service
Geo. Holst
Western Auto Associate Store
Kana Upholstery & Furniture
Verner L. Bowers, Jr.
Montgomery Ward
Mr, and Mrs. Bobby Partain
Houston Natural Gas forp,
Dr. Fred E. Smith
Central Power and light Co.
Palacios Pharmacy
Ben Franklin Store
J. G. Smith
Campbell-Huitt Insurance
Palacios Beacon
'Stool mnu I Pr^dent 0* T.A.R. To Address County
Realtors At Anniversary Meet Feb. 26
MARCH 2-6, 1970
MONDAY
Fried Chicken, Buttered Rice,
English Peas, Carrot-Raisin Salad,
Hot Rolls, Butter, Milk, Chocolate
Cake.
TUESDAY
Roast Beef with Gravy, (Whip-
ped Potatoes, Green Beans, Tossed
Salad, Hot Bread, Butter, Milk,
Pineapple Upside Down Cake.
WEDNESDAY
Cheeseburger, Tater Tots, Let-
tuce, Tomatoes & Onions, Milk,
Peach Cobbler.
THURSDAY
Enchilades, Pinto Beans, Cole
Slaw, Jello, Bread, Butter, iM'ilk.
FRIDAY
Tuna Salad on Lettuce Loaf, Ker-
nel Com, Chilled Tomatoes, Carrot '
Sticks, Bread, Butter, Milk, Fruit J
Kolachi.
“I’m watching calories so I use a
cream substitute.” But wait, warns
Gwendolyne Clyatt, Extension con-
sumer marketing specialist at Tex-
as A&M University. Cream sub-
stitutes do not have fewer calories
than their authentic counterparts.'
A current study of cream substi-
tutes showed these new products to
have more saturated fat content
than cream.
K. E. Antone, president of the
Texas Association of Realtors
(TAR), will address Matagorda
County Realtors on Thursday, Feb-
ruary 26, at the Bay City Country
Club in observance of the organ-
ization’s 50th anniversary.
Antone said this week that he
plans to review the past accom
plishments of the association as
well as discusss future endeavors.
“We. are in the midst of a critical
period, ho said, “which is partially
due to the recent hike in interest
rates as well as a slow-down in
residential starts. It is our duty as
Realtors to convince the public that
real estate is still the best invest-
ment and one of the few guards
against run-away inflation.”
A graduate of the Houston Law,
School, Antone has served as TAR
vice president and director for the J
last three years. Prior to this time,
he has acted as governor of the,
association, chairman of the Con-
stitution and By-Laws Committee
and lecturer on commercial real es-
tate law at TAR Institutes. In 1967, |
he was named “Man of the Year”}
by his local board in Houston.
His commun'tv activities include}
membership in the Texas Bar Asso-
ciation, the Optimist Club and the
Extension Home Economists' Notes
NELL PRICE — MABLE FERGUSON — PEGGY GREBE
County Home Demonstration Agents
rTTTTTTTYTTy
TRENDS IN THE ’70’S
What is ahead in the new decade
for food products and processes?
How will consumers spend their
icans will eat more meals away
from home in the 1970’s.
Institutional fcod sales rose 26
per cent from 1960 to 1966. Dur-
food dollars? What will they want? J *Ms same period sales in food
r„, .hi,..the ££“
wants and is willing to pay for
“instant” neat-and-serve and ready-
to-cook foods.
Criteria for convenience foods is
changing to quick serve and in-
stant foods instead of foods to
dollar will be spent for meals away
from home by 1978.
In 1962, about 05 per cent went
for meals away from home. This
figure jumped to 25 per cent by
1966. This is due to: 1. homemak-
Houston Chamber of Commerce.
TAR was founded October 11,
1920 when representatives from
severed local boards throughout
Texas met at the Dallas Chamber
of Commerce. The organization has
been instrumental in upgrading real
estate practices and protecting the
property owner from unscrupulous
agents. According to Antone, the
passage of the license law in 1929
Was just the beginning. "Our aim
is to help build a better state by
a profession that readily commands
public confidence,” he said.
W. F. Minkert, president of the
Matagorda County Board of Real-
tors, and Mrs. Mildred Rioux, local
membership chairman, have an-
nounced that local Realtors are
actively joining in a statewide
membership drive sponsored by the
Texas Association of Realtors,
through May 1. This campaign is
gaining extra polish because 1970
marks the 50th birthday of TAR,
now boasting of more than 15,-
000 members, all from a beginning
by a handful of real estate men in
Dallas in 1920.
President Minkert said th!s week
that Joe Perrone, TAR’.-: member-
ship chairman, and K. E. Anfone,
TAR president from Houston, plan
.ppecial recognition for boards meet-
ing the goals set in the contest by
presenting them with brass plaques
at the June TAR convention in
San Antonio.
Mrs. Rioux, local membership
chairman, says that no matter what
size the board, whether having 50
members, or 50 to 100 or more, the
rules meet the requirements to
recognize the effort made. Six re-
cipients of first prize awards are
to be made at the convention. How-
ever, Mrs. Rioux stated that other
awards will be made also, such as
with certificates and with special
pins on a local level.
TAR is the second largest Real-
tor Association in the nation, bow-
ing only to California.
, which ?nl>' »ome ^ee of prepa-} ers working away from home; 2.
j ration has been added. | increased leisure time; 3. improved
i For example, a packaged pudding technology! 4. decreased interest
mix which requires stirring in milk learning how to cook,
and cooking is too old -hat and too Thirdly> fagt foods Mrvice wlU
much bother, so canned and frozen
instant puddings are high style.
Canned soups to which water
must be added are losing an in-
creasing per cent of their market
to the soups with water in the can.
The second trend is that Amer-
New Tax Return
Replaces Old Forms
The new form 1040 for income
tax returns replaces both the form-
1 er card form 1040A and the old
form 1040. It has spaces for in-
formation only on the front, with
no spaces on the back for itemiz-
ed deductions, dividends, interest,
capital gains and losses, and similar
data.
j Separate sheets, called ‘sched-
' ules’, will have to be attached for
such items, explains Linda Jacob-
sen, Extension home management
specialist, Texas A&M University.
Internal Revenue Service esti-
mates that 31 million taxpayers
will need only form 1040, 20 million
will have to file only that form
plus schedule A for itemized de-
ductions, and 26 million will need
three or more forms.
Other forms which people may
need include: schedule B, if gross
dividends or interest exceed $100;
* schedule C, if reporting business or
j professional income; schedule D,
for any capital gains or losses;
I schedule E, for income from pen-
sions, annunities, rent, royalties,
I partnerships, and other miscellan-
I eous sources; schedule F, to report
farm income; schedule G, if bene-
its of income-averaging are claim- j
j cd; schedule R, for claiming re-1
tirement income credit; and sched-j
i ule SE, to report income from self-
i employment.
Some taxpayers also will have to
| add a schedule T for investment j
credit, foreign tax credit, self-em-j
ployment taxes, recomputation of
an investment creditor for a prior
year, or retirement income credit.]
Other taxpayers will need schedule
| T only as a worksheet.
more than 16 years old are in the
American labor force. The largest
segment (57 per cent) of women
in the work force are married.
Thirdly, fast fods services will
increase in the 1970’s. More food
chains are going into institutional
foods; they’re operiing franchised
dining chains through facilities for
on-premise food consumption and
take-home prefiflJB8^'7oc!S~>~'
This ATl.ai will continue and |
‘pii>t>ably expand to most major
companies.
Forecasters predict that super-
markets will go heavily into food
service operations, too, offering all
types of prepared, take-home foods
from chicken dinners, fish and
chips, pizzas, and Chinese entrees
to fancy gourmet meals completely
prepared from appetizer through
dessert.
By the mid-1970’s, 50 per cent
of the supermarkets will have
luncheonettes and 84 per cent will
have take-out food services.
Advances in food technology is j
the fourth major trend. Scientists j
will make new products from fab-1
ricated foods. As a protein extender
in meats, snacks, low-cost meatlike
foods and beverages, the soybean
leads the parade.
Great strides are being made in
the development of cheese-like,
meat-like and cellular textures to
be used in foods.
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Dismukes, Jesse V. Palacios Beacon (Palacios, Tex.), Vol. 63, No. 9, Ed. 1 Thursday, February 26, 1970, newspaper, February 26, 1970; (https://texashistory.unt.edu/ark:/67531/metapth726766/m1/3/: accessed June 20, 2024), University of North Texas Libraries, The Portal to Texas History, https://texashistory.unt.edu.; crediting Palacios Library.