The Cuero Record (Cuero, Tex.), Vol. 74, No. 235, Ed. 1 Wednesday, October 2, 1968 Page: 5 of 16
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$IJ00 IN TEXAS GOLD STAMPS
ni.n stamps • W!
WITH PURCHASE OF
1 LB. I’KU. BAR S
SLICED BACON
W ITH THIS COL PON
EXPIRES OCT. 5. 1968
s'
•I
l\
"i
$C00 IN TEXAS GOLD STAMPS
^ WITH PURCHASE OF
Mother's Sweet Pickles
16-04. JAR
WITH THIS COLPON
;|{ EXPIRES <kT. 5. 1968 CLERO
-i ■
JUICE
TUNA
PRUNES
JUICE
DRINK
BEANS
CORN
CORN
KRAUT
JUICE
Potatoes
MIX OR MATCH IN EQUAL GROUPS
TOMATO
DEL MONTE 46-OZ. CAN.....
CHUNK STYLE
DEL MONTE NO. ^ CAN
Prices Good in Cuero
Thru Saturday, Oct. 3th
DEL MONTE
BREAKFAST
POUND PACKAGE
PINEAPPLE
DEL MONTE 46-OZ. CAN
GRAPE, ORANGE OR
TROPIC AL PUNCH
DEL MONTE 46 0Z CAN
CUT GREEN
DEL MONTE NO 303 CAN
CREAM STYLE GOLDEN
DEL MONTE NO. 303 CAN
WHOLE KERNEL GOLDEN
DEL MONTE 12 OZ. CAN
DEL MONTE
SAUERKRAUT
NO. 303 CAN .
PINEAPPLE
DEL MONTE - NO. 211 CAN
NEW
Del Monte - 303 Can
THIS ( OLPON AND 85 00 PURC HASE OR MORE
COUPON GOOD AT CUERO H.E.B.
ONE COUPON PER CUSTOMER
EXPIRES OCT. 5, 1968
IJMIT RI OUTS
RESERVED
A' Quality Produce
CALIFORNIA RED FLAME TOKAV
GRAPES
RED OR GOLDEN DEUCIOUS
APPLES 3
CALIFORNIA C.REEN PASC AL
CELERY
TEXAS FRESH CRISP
CUCUMBERS
B
LB. CELLO..
LARGE
STALK
ea.
ea.
TEXAS FRESH C.REEN
!t The Coffee Comer ...
OLGER'S . 3 Lb. Vac. $2.27
:0FFEE_._______Lb. Vac. 79
fff* VACUUM -.
LUL PWMHM OUAUTV
I0FFEE........Lb. Voe. 69c
I.E.B, BEST COFFEE Lb. Bag 67r
iOLD CUP COFFEE...... Lb, Bag 6..c
OLGER’S INSTANT 6-0* 90c
I King Size Metal
T.V. TRAYS
»< t
Beautiful
88
& FROZEN FOODS
KELLY. SLICED *M».
STRAWBERRIES -.......25c
BIRDS EYE * OZ. CAN
COOL WHIP___________59c
BIRDS EYE »OZ. C AN
AWAKE________________39c
WEST PACK 1R. CEU/»
CUT OKRA ..........47c
PROCTOR SILEX, 2-SLICE
TOASTER
! ___99
BELL PEPPER
U. S. NO. 1 COLORADO YELIDW
ONIONS
NEW CROP VALENCIA
ORANGES 4
LB. CELLO.
B
63.
FAMOUS BURLINGTON
PANTY HOSE
• Sheer Seamiest* Stretch
• New Fall shades of Rha»>s«dy or Sunaplee
• lost right for the fashionable trim look
COSTUME JEWELRY SALE!
PLASTIC JEW EL LIKE CUT CRYSTAL
CAKE PLATE
> AND COVER
ONLY.
• Fabulous new Fall shipment
• Modem colors, styles, designs
• F.arring*. Pins, Necklaces
• ' Sa.se today, during this sale:
DURING THIS SALE
66
C AND
up:
Parjjy Aid
.
DECORATOR table is light in
scale and easily moved about.
By Galway, Inc. (NFS)
The nos tear 'who manes sure
that a guest never has to jug-
gle plates and glasses, or worry
about a parking place for his
cigarette is moat likely to bo
the one who’s praised for her
graeiousnes*.
Handy mini-tables neatly
solve such party problems and
are a boon to family member*
at any time.
Graceful accept tables by
Galway, ln<\, Chicago, ar«
pleasant to look at, light in
scale, and easy to'move from
one spot to another.
Highly Decorative
In two sizes, the mini-tables
do maxi-duty in the deroratw*
department.
They act as an elegant foil
for display of dainty table top
art or flower arrangements
Designed to complement tra-
ditional or provincial furnish-
ings or add a handsome accent
note to contemporary decor,
they have round tops of cul-
tured marble. Pedestal bases in
either Venetian gold or antique
pewter finish are incised in a
Florentine pattern.
The cigarette table is 19-
inches high and has a 16-inch
round top. The cocktail table
is 15 V* inches high and has a
top that ’s 18-inches in diameter.
(NFS)
M4CT C00#«AY
L ^ II **
Q. What’s the name of this
cooking method *
A. Braising.
Q. How is braising done?
A. Meat is browned first in a
heavy frying-pan or Dutch
oven. Drippings are then
poured off. Then a braising
liquid, not more than one-
half cup, is added. For the
veal cutlets pictured above,
this braising liquid is barbe-
cue sauce. In other cases or
for other meats it can be wa-
ter, tomato, fruit or pickle
Juice, or a combination of
these. It might also be soup-
bouillon or consomme. The
cooking utensil is then cov-
ered tightly and the meat is
allowed to cook slowly, either
on range or in oven.
Q. What meats are suitable for
braising f
A. Any meat classified as less-
tender should be braised.
Or. if the flavor is delicate
and needs to be developed as
is the case with veal and
pork cuts, braking is recom-
mended. Some of the meat
cuts cooked by braising ars
beef pot-roasts, Swiss stea’
short ribs, veal blade su
or roasts, pork shoulder, lam«*
neck, brisket, shanks or rib-
lets and cubes of meat
POTLIGHT
I* JOHS. « *ANt« CCKtlAl »*H5
multiple payload /a
Lift--
ktalfi
FOIAPIS POSEIDON
SOSffOON MftSttl tf- S3 • I
—d Gnus Ho. t wo*. .» tJ 1'
•oil ood MWghi It >•«« £-. k , .
h tapahki of k . »
»*door «w*t *a »*# ••.(•ft
tume-oo- of mg- - .yo-* t» m
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The Cuero Record (Cuero, Tex.), Vol. 74, No. 235, Ed. 1 Wednesday, October 2, 1968, newspaper, October 2, 1968; Cuero, Texas. (https://texashistory.unt.edu/ark:/67531/metapth701556/m1/5/?rotate=90: accessed July 17, 2024), University of North Texas Libraries, The Portal to Texas History, https://texashistory.unt.edu; crediting Cuero Public Library.