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 12 · column 7 of 9 · from the scan, no model involved
Dill Sauce 2 tablespoons butter or margarine 2 tablespoons biscuit baking mix Vi teaspoon dried dill weed Vi teaspoon salt */■ teaspoon pepper 1 cup milk Heat butter in 1-quart saucepan over low heat until melted. Stir in baking mix, dill weed, salt and pepper. Cook over low heat, stirring constantly, until smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Golden Fish Chowder 1 to 2 pounds skinned fish fillets, cut into 1-inch chunks 1 package (5‘/i ounces) French’s Au Gratin Potatoes 4 cups water 1 can (lOVi ounces) chicken broth V» teaspoon ground allspice 1 can (13 ounces) evaporated milk parsley flakes Combine potatoes and seasoning mix from package with water and chicken broth in large saucepan. Cover and simmer 15 minutes. Add fish and allspice. Simmer 5 minutes longer until potatoes are tender and fish flakes easily when tested with a fork. Add milk and parsley flakes; heat gently. (Serves 4 to 5) Gazpacho Fish Bundles 2 pounds skinned fish fillets
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