The Carrollton Chronicle (Carrollton, Tex.), Vol. 27, No. 4, Ed. 1 Friday, December 12, 1930 Page: 5 of 8
eight pages : ill. ; page 20 x 13 in. Digitized from 35 mm. microfilm.View a full description of this newspaper.
Extracted Text
The following text was automatically extracted from the image on this page using optical character recognition software:
CoRREsroNpzftc.
Hebron Happenings
Mrs. Mable Johnson and
daughter Bessie Marie, spent
Monday with Mrs. Otis Lewis
Lon Hoskins and wife spent
Sunday at Hebron with their
parents, Mr, and Mrs. A. .1
Hoskins,
Eussell Wyatt, who is working
at Bridgeport, spent the week
end here with his family.
Mrs. Kate Turnage, who is
teaching ir. the Willow Springs
school, wts called to her home in
Grapevine on account of her
brother being very sick.
Mrs, John Bishop, who uud r-
went a serious operation lu>t
Thurrday. is reported better at
this writing.
Mrs. Parish and daughter,
Mrs. Barnes, front Mad ill, Okla ,
spent the weekend in Dallas with
their daughter and sister, Mrs
John Bishop, who is in St. Paul
sanitarium.
Charlie Thomas and wife and
Miss Laura Pay Thomas from
Grapevine spent the weekend
with Mrs. Thomas’ mother, Mrs
Dee Oollinsworth, near Liberty.
Miss Gladys Curtis, who is at-
tending school in Lewisville,
spent the weekend here with
her parents and other relatives.
Gus Marcey and family and
Miss Mattie McMurry were din-
ner guests Sunday with Mr. and
Mrs, John Everett.
Mr. and Mrs, Ben Davis and
daughter, Eunice, from Camey
attended church here Sunday.
Mr. and M rs. Dock Moore of
Celina were shaking hands with
friends in Hebron Monday.
Mrs Jim Loyd and son, Albert’
spent Saturday with her sister,
Mrs Abb Johnson.
Elmer Sparkman spent several
days first of the week here with
his grandparents, Mr. and Mrs.
A. J. Hoskins,
Watt Davis and family from
Cleburne spent Sunday here
with his parents, Mr. and Mrs.
W. J. Davis.
Miss Pearl Belt is our new
operator at the telephone otficp
as Mi<s Pauline Dennison and
Mr. Lonnie Mcsley of Lebanon
nirtoifd to Oklahoma Priday and
got married. We wish for them
many happy years of married
lire.
Will Polser from Willow Springs
was here Saturday.
Marsh Loyd and wife spent
Sunday at the home of the laters
father, Joe Hnlbert
Mr. and Mrs. Will McMurry
and Mr. and Mrs. John Tucker
visited Mrs. John Bishop at «St.
I Paul sanitarium Sunday after-
noon.
Addison News
The B Y P U training class
is in progress this week at the
Baptist church with Rev. Nix
as teacher.
L P. and Clarence Lewis spent
the weekend in Hillsboro and
other points in east Texas with
relatives.
Mr. and Mrs Gus Marcey at-
tended church and visited with
friends at Hebron Sunday.
Mesdames S. Calloway, Cox,
and J. U. Welch enjoyed a quilt-
ing in tlie home of Mrs. Robert
Coffee Wednesday.
James Coilinsworth spent Sun-
day visiting P. W. Johnson.
The ladies of the Methodist
chuich have recently organized
a Missionary Society with six
members enrolled.
Mrs. Knowles of Dallas spent
Wednesday here visiting Mr. and
M rs, John Knowles.
Emma Jewel Johnson was a
dinner guest Sunday of Cora
Jane Shaw.
Miss Mattie McMurry of Heb
ron is spending several days
in Addison with friends.
Mr. and Mrs. Wylie Skelton of
Carrollton were dinner guests
Saturday of Mr. and Mrs. R. B.
Pierce.
Mr. and Mrs. B. E. Noell and
Mrs. Lee Cook went to Mesquite
on business Saturday.
Miss Julia Reynolds visited
Miss May Hearne Sunday.
Hortense Howard was a dinner
guest of Ola May Gallop Sun-
day
Mr. and Mrs. R. M. Brown of
Dallas were visiting in Carrollton
Sunday afternoon.
Mrs W H Skiles of Garland
visited in the C. A. Johnston
home Tuesday.
And to think, it is only 13 days
until Christmas. Wise folks do
their shopping early.
Charlie Montgomery and fami
ly have moved to the W. W.
Perry house on College street,
Misses Lizette and Hallie Jones
of Garland spent last week here
visiting in the J. T. Rhnton
home.
Mrs. Henry P'rry went to
Lewisville Wednesday to spend
the day with her mother, Mrs
. im Ratliff
Miss Teable Killman of Green-
ville spent last weekend in the
A. T Stewart home, the guest
of Mrs. I A. Steph nsou.
Ben Myers lias purchased a
new Chevrolet delivery truck
from the Vandergriff Chevrolet
Co and has it ready for use in
his grocery delivery.
You can buy Christmas cards
by the single caid or by the box
without your name oil them if
you so desire, at the Chronicle
office.
Texas natural gas pipe line
projects out of the Panhandle
field alone represent art ultimate (
cost of $313,000,000 and within a
year Texas gas will be serving
distant cities and communities
in the West, Middle West and
Central West.
How about the bus and truck
companies buyingtheirown right
of way and building their own
paved roads? This may be found
necessary if truck companies
continue to lengthen trailers that
carry four and five automobiles
and are already too long to pass
on one of the main highways, and
if the bus drivers conttnue to
Insist on taking more than half
of the road.—Indian Journal,
Eufaula, Okla.
How would it be to have them
build sidetracks and stop for
us to get past them?
A BRIGHT CHRISTMAS
DINNER
IITHEN the candles burn roer-
T? rily on your Christmas dinner
table, and when the tree is alight
with reds and greens and blues
that reflect in sparkling tinsel and
glistening ornaments—have you
ever wondered why Christmas is
the occasion of such a splendor
of lights?
The origin of a bright Christ-
mas dates way back to the ancient
Yule and Druid rites. These mer-
ry-making occasions were set by
pagan folk for late December be-
cause of primitive man’s growing
fear when the days became shorter
and the cold more intense. Ac-
cording to Frida Davidson, in Nat-
ural History, primitive man there-
fore “appealed with prayer and
burned sacrificial fires to appease
the angered sun god. The sun
paused in his path as if to listen;
then no doubt pleased by the at-
tentions, was prevailed upon to
return and lengthen his daily stay.
Great rejoicings and more fires.
Those altar fires are connected in
unbroken sequence with our twen-
tieth century Christmas; one
might aln cat say that our Christ-
mas tree candles were lighted at
their blaze.”
A Well-Lighted Table
So let us burn our candles
brightly this year, since lighting
is so intimately a part of Christ-
mas tradition, and let us plan a
Christmas table that will shine
softly with lighted tapers, The
centerpiece for the table may be
a large silver star, made of card-
board and covered with silver foil.
Have the star large enough so that
a holly wreath placed over it will
allow the five points cl the star
to extend beyond the wreath. At
each point of the star place a red
candle in a silver or crystal can-
dlestick. Or if you prefer a gold
star, use brass candlesticks with
red candles. From the chandelier
attach tiny silver stars by means
of Streamers of red crepe paper,
and let them hang over the cen-
terpiece.
The name cards, too, may boast
a tiny flame, if you attach the
cards to tiny flower pots for fav-
ors. These may be of various col-
ors and may be filled with tiny
red and green candies; in the cen-
ter place a small lighted candle.
A Christmas Menu
And here is a menu planned to
serve eight persons; the recipes
are tested, and each dish designed
to add color and decoration to
your glowing Christmas feast:
Christmas Appetizer
Celery Olives
Consommd with Oysters
Roast Goose
Sage Stuffing Fried Apples
Duchess Potatoes
Brussels Sprouts and Chestnuts
Vegetable llolly Wreath
Grapefruit and Grape Salad
Sailed Nuts Mince Pic
Turkish Paste
Coffee
Christmas Appetizer: Chill
canned tomatoes and Russian cav-
iar thoroughly. Season the caviar
with lemon juice and cayenne.
Chop the whites of hard-cooked
eggs and moisten with mayon-
naise. Sift the egg yolks. Stuff
the desired number of tomatoes
with the egg whites and mayon-
naise, cover with a mound of cav-
iar, and sprinkle the yolks over
the top. Wipe off the sides of the
tomatoes so they are neat look-
ing. Serve on small plates gar-
nished with a sprig of holly.
Consommd with Oysters: Heat
to boiling two cans of consomr.16
and two cups of water. Heat one
5-ounce can of oysters in their
own liquor, bringing just to the
boiling point. Add to the broth,
season with celery salt, and salt
to taste.
Brussels Sprouts and Chestnuts:
Drain the liquor from two cups
of canned Brussels sprouts (and
save it for making soup). Saute
gently in two tablespoons of but-
ter for about five minutes. Boil
one cup of shelled chestnuts until
tender; remove the skins and
saut6 th .n in two tablespoons of
butter and two teaspoons of sugar
until they are brown. Combine
with the sprouts, and season to
taste. Add a little liquid from the
sprouts, if necessary.
Vegetable Holly Wreath: Heat
one can of spinach or beet greens,
season with lemon juice, butter
and salt and pepper to taste. Pack
in a greased ring mold and
i steamer to keep hot. Heat
the beets and season with butter,
salt and popper. When ready to
serve, turn the ring mold of spin-
ach out onto a hot, round platter
and pile the beets in the center.
Grapefruit and Grape Salad:
Drain and chill one No. 2 can of(
grapefruit and one cup of seeded
white grapes. Make a French
dressing, using grapefruit syrup
instead of vinegar. Arrange the
fruit on lettuce hearts, and pour
over the dressing. Garnish each
salad with a star cut out of pimi-1
ento and placed inside a ring of
green pepper.* t i
tigh.y
set in .
A/i-v ifirv?- ■ '
ttfilHTr^
3
!! i
lii
13
*
. *
|3
a
From Jockey to
Vice-President
From Peddler to
Merchant Prince
From Teacher to
General in Chief
From Child Actor to
Building Bridges
Some of the high-
lights in the lives
of eminent and
active men of the
day, dealt with in
our series of short
stories, entitled,
"The Boyhood of
Famous Americans.”
From Messenger Boy
to Railroad President
From Stenographer to
Millionaire Executive
From Prairie Doctor
to Surgical Eminence
From Railroad Mechanic
to Building Automobiles
STORIES WILL RUN
IN THIS PAPER
OPEN LATE EVERY NIGHT
►
BrookHollowCashGrocry
8510 Maple ave. I. B. CUPP Phone 5-6981
DRYGOODS - SHOES - DRUGS - HARDWARE
Big D Flour 48-lbs $1.00
BREAD, Every day, No Limit per loaf 5 c
STRICTLY CASH PRICES
l Compound 8-lb bucket SI PiHsbury’sBest
FLOUR
24 lbs 70 cents
► Maxwell House Coffee, 1 lb 35 c
► j When bought with groceries
: Tomatoes, 15c cans, 3 for 25 C
: Hominy 3-10-cent cans 23 c
Oleo-Butter, Blue Bonnet lb 15 5
: Pork and Beans, 10c 3 for 21c
t Post Toasties, large 15c pkg | 0c
►
Irish Potatoes
per lb 3
Chum Salmon, large can 1Q c
Laundry Soap,’* all 5c bars 3 c
CUPP’S Special Blend COFFEE
1 pound 25 c> 3 pounds 70c
MEAT DEPARTMENT
Cream Cheese lb 25 C
Pork Chops
: Pork Roast
per lb 20 c
Special Cut Roasts
SELECT f a
MEATS lb IOC
: Round Steak
lb 25 c
S Breakfast Bacon 25 C
: Bulk Compound per lb J2^c
La France
FLOUR
24-Ib 75 c
48-lb $1.40
ALL FEED
AT LATEST
CUT PRICES
SUGAR
When Bought with
a Bill of Groceries
per lb 5 c
EGGS doz 26c
ALL MILK
5-c, 6 for 25c
10-c, 3 for 25c
Matches
Box 2U
Pinto Beans
with Groceries
per lb 5 c
Crackers
2 pounds 27 c
► Childrens Black Stockings 1
-' 35 cent to 40 cent grade A V«
* Mens Sox 50-c; buy one pr and get onepr FREE
CHRISTMAS CANDIES
WITH FAIRY FLAVOR
SPHERE are few stories on the
-i shelves of grown-up literature
--even of the detective or adven-
ture type—which can give us the
thrill that came with the plight
of Hansel and Gretel, lost in tin
great woods and far from their
father’s cottage when suddenly
they came upon the enchanted
house, roofed with cake, fairly cov-
ered with candy, and the very win-
dows themselves made of trans-
parent sugar! You remember how
thoy saw at midday a beautiful
snow-white bird pitting on a iroc.
and. following it in its flight, they
reached this amazing candy cot-
and how Gretol pushed a
whole pane out of the sugar win-
dow and sat down on the ground
to enjoy ft.
Candy, Candy Everywhere
The n v.rr. t approach, in reaiity
to this sort of juvenile heavr.i ls|
that day a week or so before
’hristmuH when the holiday can-
dies are spread out to dry—creamy
white ford ant bonbons -some of
%i< 11 11 1 eh dlpp ’I it
of the appetising siiutles of the 1
rainbow, and crown.*d with nuts
or cherries-—brittle bits of taffy,
snipped with scissor-; off long t iffy
ropes, and chocolate In all of its
most enticing shapes—fudges, car-
amels and fat chocolate cream f
drops! Thlfc is a fairyland of
a oodles indeed for youngsters—
something to look forward to and
dream about. And if these are
wholesome home-made sweets,
there’ll be no witches lurking
about to trouble tho dreams, as in
the near-tragedy of Hansel and
Gretel.
Wise mothers who know tho ca-
pacity of children for holiday
goodies will do well to put plenty
of fruits iu the candies and to pro-
vide an assortment of delicious
jelly candies, too. The following
recipes are tested and will work
out exactly if you’ll just follow
directions accurately:
Prune Jelly Cubes: Press the
contents of an eight-ounce can of
fresh prunes through a sieve, mak-
ing a purge. Add one-half cup of
pectin syrup, one-half cup of sug-
ar, one-half cup of corn syrup and
one tablespoon of lemon juice, ami
boil until the th >r ter r
ters 222 degrees. Pour into
greased pans so that tho mixture
is about one-half inch thick, and
let cool. Let stand over night in
a cold place. Cut in cubes, roll in
powdered sugar. If you Eke, y. 1
may flip the cubes in chocolate or
melted fondant.
California Penuchi: Cook one
eight-ounce can of • r
three tablespoons sugar to a thk
jam, or to 222 degrees. Mix three
cups brown sugar, two thirds cup
condi nsed milk, two thir is cup
water, three tabl peons white
corn syrup and three tabl- "■ n
butter. Cook to 230 degrees. Add
the grapefruit jam and continue
boiling to 234 degrees. Cool to
120 degrees, heat till creamy, add-
ing one-fourth cup pecans at the
last. Pour into buttered pan.
Apricot Fudge: Melt two
squares of chocolate carefully
without burning. Add two cups
of sugar and mix well. Then add
two-thirds cup of condensed milk,
one-half cup of water and four
tablespoons of white corn syrup.
Let cook, without stirring, to 234
degrees. Add two tablespoons of
barer, letting it melt over fh«- top
without stirring, cool to 120 de-
erccN add two-thirds cup of
chopped dried apricots and beat
until creamy. Pour into buttered
pans.
Candy Basis
Plain Fondant: Mix the f<' rw-
■ ug ingredients iu a saucepan:
three cups of sugar, one-fourth
teaspoon of cream of tartar and
• no cup of water. Wipe down the
sid -s of the saucepan with a damp
Ha h. Cook to 240 degrees without,
stirring. Pour onto z wet marble
Si.i . or enameled table top or into
•• 1 [ ) greai d platter and 1st cool
to lake warm. Then manipulate
with a short, square spatula, al-
ways working back and forth,
never in circles, until the mass
creams. Then knead in the hands
a few minutes, place In a bowl,
cover with a damp cloth and al-
low to rip* n for twenty-four hours.
If you wish to keep indefinitely,
P ’< • Fay in a covered air-tight
jar in the ice box From this fon-
dant you can make a variety of
bonbons by merely adding nuts or
fruit and coloring as you like;
or you can make chocolate .r; am.-*
by dipping pieces in chocolate.*
Upcoming Pages
Here’s what’s next.
Search Inside
This issue can be searched. Note: Results may vary based on the legibility of text within the document.
Tools / Downloads
Get a copy of this page or view the extracted text.
Citing and Sharing
Basic information for referencing this web page. We also provide extended guidance on usage rights, references, copying or embedding.
Reference the current page of this Newspaper.
Martin, W. L. The Carrollton Chronicle (Carrollton, Tex.), Vol. 27, No. 4, Ed. 1 Friday, December 12, 1930, newspaper, December 12, 1930; (https://texashistory.unt.edu/ark:/67531/metapth728731/m1/5/: accessed August 15, 2024), University of North Texas Libraries, The Portal to Texas History, https://texashistory.unt.edu; crediting Carrollton Public Library.