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 6 · column 8 of 9 · from the scan, no model involved
In butter, saute onions over low heat until they are translucent. Add watercress and stir until wilted. Blend in flour and cook gently for 5 minutrs, stirring constantly. Pour in boiling stock and season with salt, pepper and sugar. Cook at a bare simmer for 45 minutes, stirring occasionally. Strain the soup through a sieve.
If soup is too thick, thin with a little cream. If you like a thicker soup, blend a little soup into a beaten egg yolk; stir back into soup and heat. Do not boil after adding the egg yolk. Whip the '4 cupv cream until it stands in soft peaks and fold into the hot soup just before serving. Garnish with fresh watercress leaves.
92.3%