Block · one region of the page, as the scanner read it. It may hold a whole story, part of one, several, or an advertisement; stitching blocks into articles is the next step. Text is supplied OCR.
Page 8 · column 5 of 7 · from the scan, no model involved
find
ourselves thumbing through
file of budget dishes. Ah) we’ll find thata great many of the inexpensive hearties listed there include enriched yeast-raised bread or bread crumbs as an impoctiht ingredient.
Bread or bread crumbs make aOIMr
little meat go a long way in loaf; they make a souffle more substantial; form the basis fee a delectable stuffing for meat, fish, poultry or vegetables; even go to make wonderful hearty dessert puddings. And one of the mast. elegant sauces for vegetables, Pot*' onaise Sauce, is simply buttered bread crumbs seasoned with lemon V juice. y There are two kinds of bread ' crumbs called for in recipes — soft or fresh bread crumbs and dry bread crumbs. To make soft bread crumbs, crumble slices of fresh bread with fingers, or place two slices together at a time and cube with a sharp knife. Crusts may be left on or removed, as .desired. But never throw crusts ; away, they're perfect for dry bread crumbs. To make dry bread . crumbs, grind dry bread through (g food chopper, using a fine blade, , or run toasted bread through a - 'food mill, or crush with a rolling ; pin. Or use packaged dry brand
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