The San Antonio Light (San Antonio, Tex.), Vol. 46, No. 32, Ed. 1 Friday, February 19, 1926 Page: 21 of 28
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Mother
r^Bt^r
MSpr
Qet Nucoa at your grocer’s—
FLAVOR - PURITY - CLEANLINESS - VITAMIN A
NUTRITION - UNIFORMITY- ECONOMY
Nucoa
“the FOOD of the FUTURE**
The Best Foods Inc. Naw York Chicago San Franoisoa
Produce Co.
If you could bake better
bread than HOLSUM there *■*
wou’d be some excuse for aJa
your baking at home. But JI J
HGLSUM ingredients are *J*
the best money can buy JiJ
and ROL3UM processing is iji
superior to the best hand Vj
„ kneading. »
Home-baking saves you no l ij
money if you put even a nomi- Ji J
nal value on your time. It ■
merely costs you labor worry •[*
and opportunity to do more 'i B
pleasant things. JiJ
Better bread isn’t • [ ■
baked than J ■ J
HOLSUM I
Steffler Baking
c °. : : :
1029-39 Garden St. Ji
C—* JiJ
'df CHILI
dtp '
rTL
|UI SECRET
’ ' i' ’n
• 'l/r Will JuH the right combination of fine juicT
j [k MIW beef(Gebhardt si»Governmentimpectcd)
I I*■ r 7 ^t meal y beans genuine Mexican pepper
( L—- and spices that go to make real Chili con
Uli I Carnc is the Gebhardt secret.
There is no secret about the Gebhardt
kitchens being among America’s finest.
No secret about the white-tiled floors and
walls the spotless vessels and abundant
sunshine. These are things that should in-
terest you to the point of insisting on
Gebhardt's Chili con Carne.
Chili con Carne
MADIi IN SUNNY SAN ANTONIO
FRIDAY—B
Saya the —"Everybody
in the family like*
Nucoa — and I know
it’* good for them.
Then too I like to
color it myself in my
own kitchen. That’*
the clean way.*
Distributor*:
A Half-Day to 5;
Bake or a Half- I;!
Minute to Slice? J;
[PASTRIES AND
CAKES ARE
FEATURED
Cherry Blossom Shops Add
Unusual New Unit to
Bakeries.
Misninn Provision Co.
I One feature of these bakeries is
I Iheir smart appearance. They look
I more like an ultra-modern modisteS
1 shop on the Hue de In Paix. in Paris.
■ than they do like bakeries. And
j they hnvc proven that Bnn Antonians
like to shop for their breads and cakes
in such surroundings.
ALWAYS FRESH.
‘ The big reason we get more busi-
ness every wook" according to H. It.
। Beiglcr. president of the Cherry Bln-
now Shops “is that we have a baking
[ plant nt every shop thus assuring
: not only that everything is first in
! quality but that it is absolutely fresh
j The public wants fresh bread—frosh
I cake—fresh pie. and we give it to
them iust as fresh as it can he made.
<>nr slogan in ‘Hot Bread for Every
Meal’ and that’s what takes with Sait
Antonians."
CANNED PRODUCTS
SHOULD BE HEATED
AFTER CAN OPENED
While commercially prepared foods
. «« prarJ^Aib' truly for the U>m< i
warn they come out of the can. a brief
reheafing being all that is necessary
they may he made ever more palatable
land appetizing by using them ns the
basis for various combinations. Tbits
<a greater variety is afforded the daily
■ diet. And the housewife who takro
pride in her meals will make these
ready-to-serve foods attractive to the
eye ns woll as to the taste. She will
serve them with tbe same thought and
care she would give to a dish pre-
pared entirely by herself.
CREOLF STEAK.
With tbe extension of the Cherry
Blossom Cake Shope to include n
shop at 238 Broadway in tbe down
town shopping district another dis-
tinct aid has been given to the care-
ful shopping housewife.
For tbe Cherry Blossom Shops have i
proved not only one of the fastest 1
growing and progressive businesses in'
San Antonio but they have lightened i
the careful shopper’s burden greatlv.
There are few places where the ut-
most in cakes and pastry of all kinds
can be obtained. Most cities have
one or two shops only where such
products can be bought and then only
nt high prices.
But San Antonio has the Cherry
Blossom Shops—and that solves oue
of its rireat problems. These shops [
specialise in fine pastries unusual ।
cakes ami hot breads of all kinds for i
every meal. The unusual feature of
these shops is not only their quality
but their prices.
QUALITY SERVICE.
They make a specialty of quantity
ns well ns quality business and this
means that within the means of every
housewife are brought baking prod-
ucts that a few years ago were with
in the means of only the fortunate few
who could afford prohibitive prices.
The success of tbe Cherry Blossom
Cake Shops has been almost unpre-
cedented. Within less than two
years they have grown from one to
four stires and their rapid expansion
is believed to be only in its infancy
even now.
Cut round steak into four or more
portions suitable for serving rub with
n bit of garlic or onion season with
pepper and dip in flour. Sear in a
little fat in a hot iron pan until
brown on all sides. Then add one
large onion cut in pieces one buuch
of celery cut in dice a bit of chilli
pepper a can of tomato soup and n
eup of hot water. Rimmer until th'
meat is tender: then remove it to a
hot platter. Add a can of peas to the
gravy and pour it over the meat.
Tomato soup also makes a very good
salad. To one can of tomato soup add
one-half tablespoon of gelatin soaked
in two tablespoons of cold water and
softened over hot water Season with
a little vinegar a drop of tabasco
minced onion and pimiento. Turn into
a wet mold and chill. Turn out and
serve with crisp lettuce and mayon
liaise. —From tbe Delineator for Feb-
ruary.
CHESTNUTS WITH FRUIT.
One - half pound chestnuts one
tablespoon margarin one cup water
three-quarters teaspoon flour one-
half onion one-half pound seedless
raisins one • half jiound prunes
three-eighths cup brown sugar one-
eighth cup vinegar. Remove the
skins and shells from the chestnuts.
Chop the onion and fry in the mar-
garin without browning. Add the
chestnuts and cook slowly for about
one - quarter of an hour. Cook tbe
raisins and prunes together adding
more water if necessary. Hrain and
add the brown sugar and vinegar.
Thicken this mixture with the flour
which has been rubbed smooth anil
a little cold water. Combine the fruit
mixture with the chestnut mixture
and heat before serving.
SPINACH WITH CHEESE.
Two cups cooked spinach one cup
breadcrumbs one - eighth teaspoon
I>epper. one teaspoon inbargariu two
cupo white sauce oue cup grated
cheese one half teaspoon salt. Have
the white sauce ready and stir into
it the chopped spinach with the salt
and pepper. Line an oiled pudding
dish with a layer of the creamed
spinach and then add a layer of
mixed breadcrumbs and cheese. Con-
tinue alternating the ingredients un-
til the dish is filled to within about
one-half inch of the top being careful
to have a layer of breadcrumbs last.
Dot the top with bits of butter and
bake in a moderate oven until nicely
browned.
BRAN GEMS.
One < up bran one cup white flour
two teaspoons baking powder one tea-
spoon salt two eggs two clips milk
one half eup molasses. Mix bran
flour linking powder and salt. Bent
eggs separately combine yolks mo
lasses nnd milk with first mixture and
fold in beaten whites last. Bake in
moderate oven (.'l3O to 400 degrees
F.) about thirty minutes
THE SAN ANTONIO LIGHT.
VEGETABLES SHOULD
BE SERVED WHEN
DESSERT IS HEAVY
When there ia a hearty dessert for
luncheon such Its ginger bread with
whipped crenm see that the main dish
is chiefly vegetable in composition.
Those who are to lie exercising out of
doors all the afternoon may have meat
twice a day for a short time but the
average individual should have it only
at dinner.
EGG NOODLE BOUP.
Half package Foulds I-ion Brand
Egg Noodles salt and pepper to taste
two parts clear stock. Bring stock to
boiling point; add noodles and boil
until tender. Scascn with pepper and
salt nnd let boil ten minutes longer.
IN THE GROCERY
SUN-MAID SEEDLESS RAISINS ] ATTEX FIG JAM. O 1
15 ounce package IAC 13 ounce jar Lil
BEECHNUT PORK AND 11 oAuortAN ni ivr nn
BEANS No. 2 can 11C POMPEIAN OLIVE OIL f??
LILLY OF THE VALLEY CORN 1 O pnt « ze
No - 2 can French’* Mustard. 10.
RICHELIEU CUT OKRA IO Per bottle IZC
No. 1 can IJI
RICHELIEU SIFTED SMALL OP. EXTRA FANCY WINE SAP
EARLY JUNE PEAS No. 2 can 4UC APPLES nice size per dozen 4s I V
DRY GOODS DEPARTMENT
BIG YANK WORK SHIRTS OQ_ PEBECO TOOTH PASTE HQ
Value $l.OO for OuC Value 50c for JUL
LADIES’ FITRITE UNION JO PERCALES 36-inch width value IQ
SUITS value 60c for TOC 221/ 2 c per yard yard Ivl
JOHN FEST
w w.
Dry Goods Groceries Vegetables Fresh Meats
20 Unlimited Parking Space 20
Cor. Laredo & Fredericksburg Road—(s Points)
ciUhenyai
lift this cup
^.steaming
jmqmua
Immediately you sense its
difference — its distinct
superiority.
From the aroma to the /
flavor H and H Blend Cof- I
fee does credit to the
masters of coffee blending
and roasting who prepare it.
I
■Pm
■m
250000000 LOAVES
BREAD SOLD IN YEAR
Fur the year 1924 the A. & P. Tea
company bousta of the following
1 mire: 250000.000 loaves of bread;
limMHlO.oihi pounds of sugar: 325.-
• 000.000 cakes of soup; u 04.000.000
pounds of potatoes; 75000.000
pounds of coffee: 50.000.000 pounds
of butter; 380.000.000 dozen egg».
95.000000 vans of milk.
Taking into consideration the fact
Iml three figures represent sales of
i 13.000 stores soys The Progressive
Grocer they nre not so startling.
MILK SOUP.
Have milk boiling. Add Foulds
"Lions" Egg Noodles nnd boil for 10
or 15 minutes add salt and pepper
i nnd serve with toast.
Grocery Service that Satisfies
Plentiful Selection Quick Service
Good Food* Prompt Delivery
JOHN FEST’S
■ Saturday Specials!
From the far-off plantations where the coffee
beans are grown to the great roasters in San An-
tonio the process of making H and H Blend ready
for > ou is one of interest.
The supreme advantage of H and II Coffee is
the Blend. Others may be carefully roasted and
securely packed but never has the Blend of H and
H been rivaled.
WMIIIIIMRIM^ 'i'W 1 < 'fd' .''Wihli'iilUliiJiiltlliiMtin
UNCOOKED FONDANI
EASILY PREPARED
1-2 cup of Nucoa
21-2 cups of confectioners sugor
1-2 teaspoon salt
I*3 cup cocoa
1 teaspoon almond extract
1-2 cup ground nut meats
Crenm the sugar and Nucoa. add the
cocoa and salt and cream thoroughly.
Add the vanilla mid ground nuta. mix-
ing well. Knead the fondant on a
platter dusted with confectioners sugar
till smooth. Make into balls and
press halves of walnuts on each side:
or into flat pieces and press pecan on
top.
OPEN UNTIL 10 P. M SATURDAY
114-128 Soledad Street
AN IMMENSE STORE
20 Complete Dept'i.—3sooo Sq. Ft. of Fleer Spate
Frui£ and'Vegetable Department
I BUT ONE OF THE “TWENTY”
OCCUPYING 350 SQUARE FEET OF THE 35000
^ouUaiteTlet T/et Se&nALL of San^nißnibs
BIG STORES 'UnSesslletißave SeemSobS'J:^.
Annual February Sale
Begins Sat.! See Our Startling Full Page
Announcement In Another Section
of This Paper
LIBERTY MARKET
Jowls .’X; Bacon ‘^“k. n 20c
Bacon ‘X r Brisket lt 27c
Lard bring your pail 1b.... 17c
Steak Veal or Beef Loin 1b... 18c
Breakfast Bacon^-'-"’: 30c
Potato Salad home-made lb. 25c
Many Other Special* and a Complete Line of Delicateieen
Products Await You at All Timea.
FRUIT and VEGETABLE DEPT.
Texas Seedless Grapefrut 6™ 25c
Nev/ Mexico Tomatoes 7”^. *b J 15c
Cabbage lb .4c
Apples Winesap 1 dozen... .20c
GROCERY DEPT.
Sugar SLOP
California Prunes per lb 11c
Choice Raisins per lb 10c
Country Butter 34c
Pink Salmon large cans 15c
American Sardines each 4c
3-Minute Oats each 7jc
Pure Coffee per lb .30c
Oyster Crackers per lb 13c
Fab or Lux each 10c
Whole Skinless Figs. ? >e r c ‘?? 27c
Sliced Pineapple "’i. 2 * 25c
FEBRUARY 19. T 92«.
7
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The San Antonio Light (San Antonio, Tex.), Vol. 46, No. 32, Ed. 1 Friday, February 19, 1926, newspaper, February 19, 1926; San Antonio, Texas. (https://texashistory.unt.edu/ark:/67531/metapth1631511/m1/21/: accessed July 18, 2024), University of North Texas Libraries, The Portal to Texas History, https://texashistory.unt.edu; .