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 5 · column 5 of 9 · from the scan, no model involved
Tomatoes are pouring off the vines now faster than harried kitchen workers can pack them into jars, turn them into juice, sauce and preserves or slice them onto sandwiches.
But as you come back from the garden with basket after basket, just keep telling yourself this will end and only too soon. In just another month or two, the only tomatoes around will be the hard, tastless, mealy variety sold at outrageous prices bv the chain groceries. So enjoy while you can. To add a little variety, here are some favorite recipes from Rappahannock tomato lovers.
Lillian Aylor's
Stuffed Tomatoes
6 tomatoes
1 cup cooked and ground ham
1 package slivered almonds
4 slices toasted whole wheat bread crushed into crumbs
3 tablespoons mayonnaise
Peel and scoop out pulp of six tomatoes. Mix pulp with remaining ingredients. Stuff into tomato shells. Chill.
Lillian’s Tomato Canape
Mash a large can of boneless, skinless sardines and work to a paste with mayonnaise, lemon juice, Worcestershire sauce, salt and pepper. Spread on
88.5%