The Cuero Record (Cuero, Tex.), Vol. 68, No. 153, Ed. 1 Thursday, July 5, 1956 Page: 4 of 14
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Tit fl'ERO RECORD. Thursday. July 5. 1956
Paprika Has
Personality Plus
Pretty red paprika i* the
••flirt" of apices. Its eonir-h.thrr
looks attract the eye and lead
on the appetite. Famous chefs
have always used paprika's al-
lure to put an ordinary kind of
diah in the special class and
more and more housewives are
borrowing the trick.
Nothing peps up creamy dish-
es, and cheese, like paprika.
Its vividness makes an inviting
color accent for the pale tones
of dairy’ ptoducts. and its mild
pungency is a congenial, new
competitive, flavor enhancer.
It's hard to helievp that gentle
paprika is a member of the
same botanical family, the Cap-
sieum. as chili pepper, red pep-
er and cayenne because it bears
so little taste resemblance to
•(vise rambunctious cousins. But
it does have a personality ot its
' aim — mild s"--et and slightly
fruity
In Hungary, where a some
« hat stronger type of paprika
gives national character to the
food, it is fondly described as
i the "noble and sweet" spice.
The Hungarian cook uses it not
merely as a garnish hut as an
! indispensable ingredient in ev-
erything from soups to meat
roasts, which com^ out of the
even paprika - tinted to a rich
russet. '
i In spice trade circles, pap ika
is known as the baby of the l/Jj-
; iness because it has been in high
demand in the l*. S. only since
1900. and half a century Is
practically no time at all in the
history of a commodity that
goes back thousands of years.
But a precocious baby it is, for
; its popularity has increased
steadily until for the past de-
,cade it has annually placed
among the top five favorite
] spices.
Paprika (Vmp Mousse
With Fruit Salad
1 package unflavored gelatin
1 4 cup cold water
8 - ounce package cottage
cheese
18 pound <13 cup! crumbled
Roquefort or Bleu cheese
4 teaspoon salt
1 16 teaspoon ground cayenne
pepper
14 teaspoons paprika
1 egg white
4 cup heavy cream, whipped
Lettuce
Fresh fruit in season
Glamour Dessert For Easy Living
KELLEY'S
520 West Main - Dial 5-3231
SPECIALS FOR JULY 6th & 7th
ASK FOR YOUR ACE GIFT STAMPS
MBS. TUCKER'S S l.BS.
Shortening 79c
DARICRAFT Tall
—? For
MILK______
27c
GLADIOLI
5 LBS.
FLOUR ....
47c
GLADIOLI
8 FOR
Cake Mixes
-$1
LIBBY'S VIENNA
? For
Sausage ___
33c
AC8TEX
CAN
Beef Stew ..
27c
FRESH FRUITS AND VEGETABLES
WHITE
ONIONS...
FIRST CHOICE CUT
Green Beans 10c
SUNKIST
LB.
Lemons
13c
GOLDEN RIPE
? I.BS.
Bananas ___
25c
HOFSEHOLD
NEEDS
TREND SOAP
GIANT
Powder----
45c
NORTHERN
3 FOR
Tissue _
25c
WAX TEX WAX
Paper-----
21c
GULF
QTS.
SPRAY ....
49c
NEW REI» 6 LBS.
Potatoes 49c
FIRST CHOICE
B.E. Peas
MENS ANA HEAT
Powder __
Sf. Joseph — For Children
ASPIRIN... 29c
-Fresh Meats and Poultry-
Rath'* Racorn Sliced
BACON ...
I.b.
32c
BOLOGNA LUNCH
* I.B.
MEAT_____
39e
SIN VALLEY
? LBS.
OLEO_____
43c
13.
FRYERS - . 41c
VEAL ROl'ND
STEAK .
VEAL LOIN LB.
STEAK ... 59c
LIBBY'S GARDEN * For
Sweet Peas 37c
Nlblrt's Whole Kernel 5 For
CORN____33c
Hl'VT'S No. 300 Can
SPIN' *--CH . 13c
Uncle Williams. No. 800—? For
HOMINY 15c
RED BIRD Can
YAMS_____19c
LIBBY’S FRESH
FROZEN FOODS
ORANGE B-or. Can—? For
JUICE_____33c
B or. Can—t For
Lemonade . 33c
lO-oi. Can
Strawberries 25c
CUT GREEN 10-or.
BEANS .... 22c
BARBER'S
Green Garden Grocery
OFE.N 7 DAIS A ttktk 6.30 A M. TO 8 30 F.M.
Delivery Service Ph. 5-4841
SPECIALS FOR FRIDAY AND SATURDAY, JULY 6 & 7
FRMTSc3§ffS£U£S
LETTUCE (Large Crisp Head)
OKRA (Small and Tender) .....
SQUASH (White or Yellow)......
PLUMS (Calif.. Sweet and Juicv)
PEACHES (Large Calif.) .....
ALL LARGE LOAVES
BREAD ... 21c
Lb.
9c
19c
Imperial Pure Cane
3 IBS.
Lb.
5c
Lb.
Lb.
20c
20c
SUGAR...
.47c
ADMIRATION lb. I‘l;
COFFEE____91c
DAEICRAI 1 ? I.g («nn
MILK_____25c
BRFCZr. H'HV t (r B"1
Silver Dust _ 29c
*NO« DRIFT ? Mi l sn
Shortening _ 79c
SPRT
< Lb. Can
Shortening . 89c
GOLD MEDAL 5 1k.
FLOUR____48c
MMTSiWPOBlTRYUK^
FHESH LB.
GR. MEAT 29c
RUMP IJ).
ROAST .... 49c
T BONE m LB.
SIRLOINS . 52c
ROI NO ML
STEAK .... 65c
AUGir LB
Bacon Sqs. 29c
STEW LB.
MEAT_____29c
MB
SI N V ALLEY LB.
OLEO______21c
NABISCO LB.
CRACKERS 25c
FOLGERS LB. Tin
COFFEE.... 99c
HI NT'S FRUIT * For
COCKTAIL . $1
HI XT'S — Ml Size 8 For
SPINACH $1.00
HI NT'S — MS Size 3 For
CORN.....51c
HUNT** — tVj Size 1 For
PEACHES.. 89c
AUeu Extra Faary Whole
GREEN — No ? Caa t For
BEANS.....15c
Pretty, delicious and a jiffy to prepare . . . they’re Raspberry
Cream Tarts, a splendid dessert for warm weather fare. Once tried,
they'll be favorites all summer long because they’re go pleasing to
the palate and so cool and easy to make with vanilla instant pud-
ding mix, quick-frozen or fresh juicy red raspberries and baked
tart shells. The cool, light-textured filling requires no cooking, just
a whisk with a rotary beater and five minutes to set. Spoon it over
the layer of raspberries, garnish attractively with berries and mint
leaves and you have the ideal busy day, summer dessert. Be sure
to keep in refrigerator until ready to serve.
Raspberry Cream Tart*
2 cups cold milk 1 box (10 ounces) quick-frozen
1 package vanilla instant red raspberries, thawed
pudding mix and drained*
6 baked 4-inch tart shells 1 3 cup whippiag cream
Pour milk into mixing bowl. Add nudding mix and beat slowly
with egg beater just until well mixed, about 1 minute. Quickly spoon
1 tablespoon of the pudding into the bottom of each tart shell. Place
1 to 2 tablespoons drained raspberries in each shell. Spoon remain-
ing pudding over fruit. Let stand 15 minutes.
Meanwhile whip cream; sweetening to taste. Just before serving,
top each tart with the whipped cream and garnish with additional
raspberries. Makes 6 tarts.
•If desired, 2 cups sweetened fresh raspberries may be substituted
for the frozen berrifs.
Paprika for garni sit I Plane cooked asparagus on a
, Mavona.se i serving dish. Top with sour
! cream sauce. Garnish with pap-
Soften gelatin in cold u ater in j
a custard cup. Place in a pan of yield: 6 servings,
hot water to melt gelatin. Com- j
bine cottage cheese, Roquefort , PAPRIKA t Rl MBS
or Bleu cheese, seasonings, and j Sprinkle buttered bread
i melted gelatin. Mix well. Beat rrumbs wiht paprika before
egg white until '•till and fo,d toastln[. )a maj{e decorative top-
into the cheese mixture, hold in .
whipped cream. Turn into an ping for your favorite casserole.
oiled 2-cup mold. Chill until PAPRIKA CHIPS
firm and ready to serve. Un- j p0r rosy potato chips heat
mold onto a serving platter, i t.^jpS an(j sprinkle with paprika
around which arrange lettuce ; , -
and fresh fruit. Sprinkle cheese after taking out of the
mold w ith additional paprika. gait IKLOVVFR
Serve w ith mayonnaise garnish- BLI SUING ( AILIF LOW ER
> For "blushing cauliflower
’ dust the head of cauliflower
| w ith paprika immediately after
j l ooking. Serve the blushing
I cauliflower on a platter sur-
rounded with snap beans for a
complementary color
ed with paprika.
YIEI-D: 6 servings.
Fresh Asparagus
With Sour Cream
2 pounds fresh asparagus
1 - inch boiling water in sau- j bright
cepan harmony.
4 teaspoon salt i —-
1 tablespoon butter or marga-
rine
1 tablespoon flour (
4 teaspoon salt
1/8 teaspoon tjround bia> k
pepper
4 cup chicken or beef broth i
1 cup sour cream
Pdprika for garnish
Wash asparagus. Break off j
and discard lower part of tough i
'ends and remove scales. Cook |
in boiling water and salt until j
just crisp-tender, 18 to 20 min-
utes. In the meantime, melt i
butter or margarine in a saut e- !
pan. Blend in flour, salt and
black ppper. Stir in chicken or |
beef broth and cook until mod- ;
Mint thick Rcryio\e from heat. I
Gradually heat in sour cream
Return to heat and < ook until j
sauce is hot. T>0 NOT BOIL
Breakfast
Stewed Apricots
Butter Fried Eggs
Toast Butter
Milk Coffee
Lunch
Cream of Tomato Soup
Crackers Butter
Tunafish Salad
Orange Tapioca Pudding
Milk
After Noon Snack
lh t Chocomint
Butter Cookies
Dinner
Codfish Casserolp
Chopped Spinach with
I^mon Butter Sauce
Tossed Vegetable Salad
Gingerbread with
Custard Sauce
Milk
Codfish Ca*srrn|p With
Low-Calorie Pineapple Sherbet
There'* no reason to give up delightfully refreshing sherbets this
summer, just because you're on a diet. Make this pineapple sherbet
according to our dieter's recipe, and you’ll find it s happy addition
to low-calorie menus.
Our streamlined version of pineapple sherbet contains just 12
cstones per serving, less than half the number of calories m tbs
original recipe. We achieved this modr«t calorie count, by eliminating
*11 of the sugar normally used In place of these unnecessary calories,
w» substituted th» new non cslonc sweetener. Sucsryl. This sweetener
gives the sherbet • natural sugar-like sweetness without adding a
single calorie
Even though the sherbet is low calorie, it still retains the ereatnv
texture and pleasantly sweet flavor von find in the best high-caloris
sherbets. And here * soother dividend -it couldn't be ea*ier to make.
Put some low-oslone pineapple sherbet in your freezer, and pep
up your diet fare:
Low-Calorie Pineapple Sherbet
I 6-ounce can frozen unsweetened \ tablespoon Sucaryl solution
pineapple juiie concentrate or 24 tablets, crushed
Wi cups cold water 2 drops yellow food coloring
JS cup nonfat dry milk solids
Set refrigerator control at coldest setting. Put all ingredients into -
a l-quart mixing bowl tn order given. Beat just enough to blend.
Pour into ice cube tray; freeze 1 to 2 hours until half frozen. Remove
to small chilled mixer bowl. Break up with fork. Best on low Sfieed
until mixture i* softened; then limt on high speed 3 to 5 minutes
,• til creamy but not liquid. <Volume increases and smaller crystals
form when beaten rapidly.J Pour into a 1-quart freezer container or
into ice cube tray; freeze until firm, 4 to 6 hours.
Make* 8 serv ing* Each serving contain* 82 CA LORIES: 3 grams
protein; 0.2 gram fat; 17.1 gr*m« carbohydrate. If made with sugar,
each serving would contain 178 CAlflRIKS.
Biscuit Topping
1 pound salt codfish
(or fresh-frozen 1
4 cup diced onion
4 tablespoons butter
5 tablespoons flour
1/8 teaspoon pepper
3 cups milk
24 cups diced, cooked potatoes
1 cup cooked, drained peas
1 tablespoon lemon juice_
3 tablespoons Evinced parsley
4 recipe for baking powder
biscuits
Shred codfish with a fork or
cut up with scissors. Freshen
according to directions given.
Cover with cold water and sim-
mer for 15 minutes, or until ten-
der; drain. Cook onion in butter
until tender. Add flour and pep-
per; blend. Gradually add milk
and cook until mixture bolls anj
thickens, sUrrfrfi ' constantly
Fold in potatoes, peas, lemow
juice, parsley, afid fish. Pour
into buttered 14-quart casse-
role. Top with a circle of bis-
cuits. Bake in a hot oven 450
degrees F., for about 15 minutes,
•until biscuits are’ brown. Make*
6 servings._•
POWELL’S
WEST MAIN STREET PHONE 5-4617
SPECIALS FOR FRIDAY & SATURDAY, JULY 5 & 6
FINE
FOODS
Veal Round
STEAK
A’eal Loin or T-Bone
13.
STEAK_________
— _ 47c
A’eal Chop* or Chuek
LB.
STEAK__________
____39c
Veal Shoulder
13.
ROAST__________
. _.39c
A’eal Rump
ROAST_________
A'eal Brisket or Rib
STEW___________
Pork Shoulder or Boston Butts
ROAST__________
27c
Fresh Ground
13.
HAMBURGER...
25c
Pork Pan
LB.
SAUSAGE_______
_ _ _ 25c
Fresh G round
13.
CHILI MEAT ...
... 25c
Mutton Any Cut
ROAST
Country
SAUSAGE .....
13.
_____43c
No. 1 Slab
13.
BACON_______
_____37c
13.
PORK CHOPS
.... 39c
White ir Yellow
13.
SQUASH______
_ ___ 5c
LETTUCE
Head
10c
CANTALOUPES. - 15c
Farm Par
OLEO______________18c
Bar-B-Que
Veal LB.
Mutton O C/* Chicken
Pork Ea. $1.00
Same Location — W. Broadway
SPEC IALS FOR FRI. & SAT., JULY 6 & 7th
It Af l*%0lD
11AC * ''■CUD
HUM <*J
PIONEER
WHITE WINGS
FLOUR
5 LBS.
48*
IMMCMI
*ltfl rwU
FLOW*
• l A< ■ (*<»!&
\nwfl 1C
in'i uoi:
•,u*r to
• »' • GOtt
■*»» CO
PIONEER S LBS.
CORN MEAL 33c
ROEGELEIN SLICED LB.
BACON......-39c
VEAL RIB LB.
STEW_________30c
VEAL LOIN LH.
Roast or Steak _ 52c
HAMI KGEK or • »
CHILI MEAT — 35c
SUPREME * l-B.
CRACKERS.... 25c
ia Butter Krust. Fair Maid. Holsum
BREAD T«£** - 45c
FRESH CANDLED DOZ.
EGGS__________35c
HINTS Bottt*
CATSUP______-19c
KIMBEMA l-B.
OLEO.........20c
PLASTIC DOZ.
CLOTHES PINS 32c
H&H
COFFEE
(<t
n
HACK b0l0
SI ABA*
LB.
FI3RIDA
ORANGES
HEAD
LETTUCE .-Eo* 10c
California I’. 8. No. 1 S 138.
POTATOES .... 42c
CARROTS
VALLEY GOLD ’ t Gal. I
MELLORINE... 59c|
KIMBELI.’S PIE No. MI ftutijlk
CHERRIES_____19c
KIMBFJi/S CUT GREEN ? < *•*
BEANS........ 25c!
JELLO.......
• .Ml
SUMP (0
LARGE NZE * BOXES
TREND........35c»aa
0141 DITCH TOILET ROU. . JRv|1
TISSUE....... 5c£&
DOUBLE STAMP DAT ON WHO. ON CASH PURCHASE OF O N OR MORE
McCLUNG'S
GROCERY and M ARKET
We Deliver
n
IM!t
rtHUM 4 Ml* I
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Towery, R. Kenneth. The Cuero Record (Cuero, Tex.), Vol. 68, No. 153, Ed. 1 Thursday, July 5, 1956, newspaper, July 5, 1956; Cuero, Texas. (https://texashistory.unt.edu/ark:/67531/metapth696625/m1/4/: accessed April 18, 2024), University of North Texas Libraries, The Portal to Texas History, https://texashistory.unt.edu; crediting Cuero Public Library.