The Cuero Record (Cuero, Tex.), Vol. 69, No. 259, Ed. 1 Thursday, October 31, 1957 Page: 3 of 8
eight pages : ill. ; page 24 x 18 in. Digitized from 35 mm. microfilm.View a full description of this newspaper.
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WwW'i WJWPJSPP
LwwW^IWaft Prnfi® PMheeh
, ■ "‘ •„ , , (vVjjV,' wUjK'i fer 4,V- rHtW’i-t ' " ''., - •: , ; 1 ■ ,
'.v< »:, !.:. •,"'* Jv ' h ’ '■ *;■.>./ ’:.'' V VI-
> w':
Setwdty, Nov. I-1
mm
Holsum, Roinbo, Richter
J;,.
DECKER'S
l*MW' wi Idoho’a Fresh Italian Prunee, »r "purple plume"
f* dwy aometimea called because of their eilvery-purple aklns,
la ao abor* that the wie» little lady stows eome away in her freezer
*? eOT' *®r many montha, delightful treata auch aa thia dessert—
Fresh Prune Pinwheela.
Theae dusky beauties—raised in Idaho where they do seem to
■row larger, sweeter, and even more delicious—are the easiest of all
fruits to freest. N® peeling, no blanching; no worry over fruit turn*
lng dark; no fuss in removing seeds, for these are “free stones";
no fancy syrup-ing. The prune halves, sugared lightly and properly
packaged, will keep frozen for a year to be enjoyed in many wavs—
•hawed for breakfast; aa compotes, cobblers, coffee cakes, puddings, I
pies, and many .Another dish. But, fresh or frozen, do try
Fresh Prune Pin wheels, Idaho
Filling:
4 cups coarsely-chopped Idaho ’ j cup coarsely-chopped walnuts :
Frtsh Italian Prunes or pecans
Vt cup sugar 3 tablespoons melted butter
GLADIOLA
FRIED PIES -
BLUE RIBBON
STAR DESSERT
HUNT’S TOMATO 1I-OZ
HUNT’S SLICED
tto.SK
Southern favorite. But more and Sift together flour and salt
more fried pies are becoming a tnd rut 1,1 lard- Add "«"?'• FIoll j
„ . . out on flouted board to about 1 8
wcll-tikcd northern rW*ort ;:r"c- , .
* inch in thickness. With a lartre
,a •' cookie cutter, cut circles abou
If you have not tasted these 5 inches in diameter
tempting individual pic creations
here's your opportunity. Imagine
cutting into a flaky, crisp fried
pie which is filled with a tempt-
ing peach, apricot or prune fill-
ing. It's the custom to serve the
pies sprinkled with confection-
ers’ sugar. Yum it's an unbeat-
able dessert.
Rrba Staggs, home economist,
suggests using lard when pre-
paring the pastry for these pies
Laid has great shortening power
and good workable qualities
which make it a favorite of
many homemakers.
Fried Pies
2 nips sifted enriched flour
1 teaspoon salt
’» cup lard
CHARM IN WHITE or COLORED
CHOICE MEATS
Add 1 1
cup sugar to fruit. In each
round, place l'i tablespoons
sweetened drained fruit. Moisten :
edges of pastry with cold water. |
fold to make a semicircle and j
press edges together with a
fork. Fry in hot lard 1350 de-
! grees F. t for 3 to 4 minutps or
until golden brown. Drain.
Sprinkle with ronfectioners' su-
i gar. Yield: 12 pies.
4 Rolls
CUT RITE
125 Ft.
KEN-L-RATION
FRESH GROUND CHIU W
PEPSODENT TOOTH BRUSH
VALLEY GOLD
R&UND and LOIN
4* STEAK
NBC CRACKERS
RATH BLACK HAWK CHUNK 9TVLI
SPECIALS FOR FRI. & SAT., NOV. 1st & 2nd
Slic'd ®r
By the Piece - Lb.
SUNSHINE CUP
CUSTARD COOKIES
(Saturday Only)
VEAL - LAMB - FRYERS
BAR - B - QUE
FROZEN FOODS
FRESH DRESSED
- PRODUCE-
Californio
LETTUCE 2 llfads 25*
Momcmadc Potato
Libby Orange
JUICE*”2
SALAD
2 For
Libhv Cut
CORN -,0 02
Firm and Green
Vaal Bib and Laab
Ht. Only — Lb.
ROUND
5* BARBECUE
CABBAGE
Libby Cut Green
Jonothan
Every Day
LOIN "T-BONE
25* HOT SAUSAGE
BEANS
APPLES
CHOPS
Cuero Foo
Edmund C. Beysan, Carroll E. Lay, Douglas loysow
-'i'
Home Made Pork
SAUSAGE
Lb.
59*
Home Grown Black Eyed
PEAS
2-Lbs.
27*
Home Grown
MUSTARD GR.
2 Bun.
15*
W. L. HANS SUPERETTE
401 9. Etplanade Pbane S-3S14
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The Cuero Record (Cuero, Tex.), Vol. 69, No. 259, Ed. 1 Thursday, October 31, 1957, newspaper, October 31, 1957; Cuero, Texas. (https://texashistory.unt.edu/ark:/67531/metapth698259/m1/3/: accessed July 17, 2024), University of North Texas Libraries, The Portal to Texas History, https://texashistory.unt.edu; crediting Cuero Public Library.