The Cuero Record (Cuero, Tex.), Vol. 61, No. 223, Ed. 1 Thursday, September 22, 1955 Page: 5 of 8
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- 4
n TIIK ( II no RECORD. 'JC^ Septcmbcr2,3-19o3
Cake And Milk
Quick Energy Pick-up
5*
l-t ?r hmvzry \ouiv;.slrrs |
runmntr iiunii1 frfiiii vhonl
\v 'ifjttnTJ an afff’inuon .snack aj
\s ;i\ in thcii 'hunger |
' ’ r' U'ur^f a ini ‘j'V'* *'vnn ?' quu-k
!’ v»r».\i\ I milk.
kt* TV) Inn'/ci * njijblrm
4 I•»!<«* in flti*s \\of I'fuj af*o ol !
* afinn. Vi-1, i ;»i nso a ,
' , ivicrfMlly cnnv'p|»i*-nt pa« ka£r*d
4 ’ * mij\ " i'h I 1'V effort ;n*
in }’: • }• ;«» on It takes
> ;i !< ■ rr mr-~ fn k» • [. your I
J ' lv. supphod 'with* th«- i . fa\ or- |
!’< • the In’ \if.U'rrvx>n vnacks or
• • h-hn\ (J»J y s I i t ■-.
V v!i.:L’.e.t|OT- f|. ir-i the ( f!/«(! Ifllil
I hen- !nr :t r ake \niir family
V- il appl -n<l ir with I'llarli-
< Colffrn y.-liuu (’ • ke M;\
I 'he litis e.il<e JM ,m S \ S"
I i 'pm so you i .in <uf it in eon-.
nt M/I •! pier fs (d! !Lr eh i J- ;
I ' M Kii'si ?|]e..( ake wVrrFiid'K*
i . that s .,s- las’y a> p i> sim-
]•' • r<y rn <P. .
SIM PL I hi IX. I FPOSliNd -
T < aips _ >u;4«ir
1 « up i nSroa
or 3 sqs. unsweetened choco-;
1 latef
r
Specials 1 ri. - Sat.. Sept. 23 - 21
it \»i no s \n tat v v
I.B.
BONELESS 1.10
BRISKET & RIBS 69?
MUTTON 65<*
BOLOGNA
4 LBS.
1.00
RATH'S LUNCHEON
MEAT
IT RE IKK,
4 LBS.
LARD
1.00
PINTO
8 LBS.
BEANS
1.00
SEEDLESS
LB.
GRAPES
m ....... ........ ..... ... .
W
........
2 FOR
AVACADOS
25<*
W. L. HANS
1ft 1 S. Esplanade
SUPERETTE
Phone 5-3814
Week - End
Meat Dishes
From Freezer
Rr ready for the
pen.
into small balls.
tablespoons I lard or
freezer paper and freeze.
end, unwrap and loosen
30 minute. They are ready
balls.
fafi j]
Specials For Fri. &• Sat.,
PUBS
Sept. 23 & 24
1 .Hi; White 10 lie
Potatoes _ 39c
V 4 / ^ -J
I.B.
Hamburger 35c
IciNtTHVX ? lbs.
APPLES ... 29c
Stew Meat _ 30c
Carrots _ 10c
85 |
VFU. I.R.
CHOPS ... 45c
lAtrn latfcr I kH
Calavos___13c
Jasmin Picnic l.b.
HAMS_____39c
PT.
WESSON OIL______35c
KIMBF.I.I.S , IB.
OLEO_____________"19c
Nru Siiprrnir t he* • 1 «•*Icc l-l*- Bh|
COOKIES --.39c
KIMBF.I.I.S .too Site
PIE CHERRIES_____19c
riMiAKI) PT-
DISINFECTANT ... 42c
m \MOND ' No. soo Can * Cnnx
GREEN BEANS 25c
lg 29c-
t FoH l.ihhv'» Frozen Box
Kleenex _ _ 27c F>EAS______20c
Ft T RITE
WAX PAPER_______________24c
McCLUNG’S
GROCERY and MARKET
We Deliver
PhMfr s tn H e Rnmd the Rirht t» l-lmtt Quantity Phone S Sttl
iSalsds And
Desserts
Thompson Seedless t.raj'r* —
“Just one more.'’
This aptly diwribcs the u uai
appetite for Thompson s'-er'less
2rapes; Onc e you set a .'dish ol
these liicious appetizers on the
table, no one ever stops nibbling
until Ihey're TxW-'rrone.
That’s tvliv Thompson seedless
I granes make such a bit a« the
I first course at breakfast.
: brunch,', lunch, dinner or stipner.
| They are so gay in color and
so easily served and eaten that
man> hostesses think of Thomn-
son seedless grapes as “ice
breakers”.
TIME-OUT FOR CAKE — a quick energy pick-up for
\oitngster.. just home from school and ready for play is plenty
c! cuke acu c< Id ,cilk. The yellow cake, shown above, is quieklv
made Iron. i. packaged cake miv. The chocolate frosting, made
from the recipe included in the accompanying story. Is equally
sltnjde to ptepan .
Dash of Salt
1 cup milk
3 Tbs. light coi n syrup
3 Tbs.' butter
1-12 tsp. vanilla extract
.Mix all ingredients except but-
ter and vanilla in sauce pan
blending -vfiSll. Bring to a boil,
si li ring constantly. Continue
cooking, without stirring, until
the syrup forms a soft ball in
cold water. Remove from fire,
add butter and vanilla. Allow to I
cool until lukewarm, then beat
until frosting is of the right con-j
sistency to spread. Place mix-
tui e over hot w ater to keep it
soft for spreading. -
your freezer. Separate the
patties with 2 or 3 squares of
waxed paper or freezer paper.
Other main dish servings that
can be ready for quick serving
on the week-end ^uelude meat
loaf (cooked or uncooked' Swiss
s>eak covered with gravy. Beef
Stroganoff, Veal Seailopini ■ and
sweet-sour spa reribs. _
| Mpi-t • imi thr*m «• |rh 'rtlir
•uige • . they li it to c tzblish an
. i- of* inioim;»lily and good fcl-
h;p among the siijieat p o-
;-|e
G ; pcs rank high as a salad
r fr.vor.'te too. Here are some
simple suggestions. Slice Thomp-
son sredte's grapes in halve*,
mix with mayonnaise and serve
on lettuce leaves.
Also, the Miccs are good with
slnedclrd cabbage or shredded
carrots-. They’re good stuffed
in avocado or cantaloup halve-
with a creamy dressing.
For a dessert, grape pariiat
is si weenie easy to prepare,
loo. Mix either w hole or sliced
Thompson seedless w ith heavy
whipped cream. Pack into tall
glasses and freeze.
Grape chiffon custard is a
real treat. Make your crust
well in advance using your fav-
orite graham tracker or vanil-
la wafer recipe.
Then you’ll need a package of
lime gelatin, a small can of
evaporated milk, a cup of sugar
and two cups of sliced Thomp-
son seedless grapes.
Mix the gelatin according to
directions, chill until syrupy and
then v mo until frothy. Chill the
1 mPk and v flip. Mix the whip-
ped gellatin gently with t h e
whipped ntilk. Sprinkle sugar
slot )' inlo this mixture. Then
add the grapes. Pour into your
pie slieh and chill In the refrig-
erator several hours or until
firm before serving.
Today’s Menu
Breakfast —
Orange Jun e
Bacon Eggs
Toast Butler
Milk C’oilee
bunch —
Toasted Cheese-Re ish
Sandw iches
Pickles Celery
Cup Cakes
Pineapple Mint Punch
Dinner —
Meat Loaf
Cottage Cheese - Potato Salad
f Baked Tomatoes
Pear-Dale Salad
Bread Butter
Chocolate Ice.-Cream
— o —
Pineapple Mint Punch —_
3 runs cold mhk
l 2 cups pineapple juice
3 4 cup coffee cream
12 drops peppermint extract
1 I cup sugar
1 1 2 teaspoons lemon juice
Pmclt of salt
Combine ail ingredients and
shake in a shaker or beat with
egg beater until foamy. Pour
into tall glasses: garnish with a
song of mint and serve immed-
iately. Makes b servings.
— o —
Cottage Cheese Potato Salad —
s or 9 medium potatoes
3/1 c up cottage c heese
3 hard-cooked eggs
1 2 euo diced green peppov
] cun diced celery
1 4 to 1 3 cup sliced green I
oniens
2 teaspoons salt
1 1 teaspoon pepper
:: 4 cup salad dressing
Wash potatoes and cook in
-kins until tender. Drain, cool,
peel and dice — there should be
about 3 to b eup«. Add remain-
ing ingrediehts except the cot-
in .e cheese. Blend salad in-
gredients thoroughly with dress-
ing — one-half cooked dressing
and- onp-h ilf mayonnaise may be
I u-ed. Add cottage cheese fast,
mixing gently with a fork. Serve
' garnished with hard-cooked egg
slices and parsley. Makes I
servings.
Horses were non-existent on the
modem—North American eonti-
neat until the arrival of Cortes
in 1519.
My NeiyUb&u
“Sure he’s too busy. But if
you want to see a man of me*
tion. just ted him the fish arc
biting!”
IL-
STOCK UP NOW!
—
- c
SPECIALS FOR SEPTEMBER 23 - 24 '
Buy the Vacuum-Fresh Bag
NEW LOW PRICE
LB. PKG. 83c
Large Loaf
d I Imperial Cane
SUGAR 4
PN- I
S Lbs.
7c
it |
;m3 WESSON
^ r a. ■ ■
OIL &,i-~ 5
th 1 ™
I79
k- 1
ml
SNOWDRIFT
1 s l
3 LB.
75^
to I LIBBY DILL or SOUR
:| PICKLES
n* 1
25‘
d I LILLY
|mellorine
1/2 Gal.
49d
I NORTHERN ,
TISSUE
3 Rolls
23°
Pepsodent Chlorphvl looth
PASTE
Giant
39°
-FROZEN FOODS-
1 LIBBY WHOLE OKRA 12.„,
«25r
| TUNA PIES
29 o
| LIBBY STRAWBERRIES 10.OI.29e,
1 LIBBY ORANGE JUICE 26.OT.35^
Libby 14-oz.
2 For
CATSUP
Libby Tomato
JUICE 2
46-oz.
3c
Nabisco Graham or Sugar Honey
CRACKERS
16-oz.
30c
DARICRAFT
MILK , 4 TALL
49?
KRAFT MIRACLE
WHIP
53c
hi 11 IX CRESCENT YALLEY
1/2 Gal. Carton
47?
CHEESE ^ “
89?
FRYERSFrMh DrM5,d u.
45?
VEAL ROUND STEAK ,b
V*
65«
FRESH GROUND MEAT Lb
33<;
LOIN STEAK
54?
STEW MEAT
29c
SFtni.KSS
GRAPES
noz.
LEMONS______25c
FRF.hH
PEACHES
HHITF 1# t-BS.
POTATOES ... 39c
Be Sure To Register For Free Prizes Weekly
GLADIOLA FLOUR
5 Lbs_______47c
with coupon _ 32c
10 Lbs_______93c
with coupon . 73c
KOENI&*
* Super - Market *
3
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Towery, R. Kenneth. The Cuero Record (Cuero, Tex.), Vol. 61, No. 223, Ed. 1 Thursday, September 22, 1955, newspaper, September 22, 1955; Cuero, Texas. (https://texashistory.unt.edu/ark:/67531/metapth697709/m1/5/: accessed May 1, 2024), University of North Texas Libraries, The Portal to Texas History, https://texashistory.unt.edu; crediting Cuero Public Library.