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 10 · column 5 of 6 · from the scan, no model involved
Very Berry Wine Dessert 2 12-ounce packages frozen red or black raspberries, thawed, juice reserved
V* cup dry red wine V* teaspoon salt 2 tablespoons sugar V* cup quick-cooking tapioca Drain raspberries. Juice should equal 1 cup. If not, add water to equal 1 cup. In medium saucepan, combine juice, wine, salt, sugar and tapioca. Cook on medium heat, stirring constantly, until mixture boils. Remove from heat and cool, stirring occasionally. When cold, stir in whole raspberries. Cover and refrigerate. To serve, spoon into dessert dishes and top with dollop of sweetened whipped cream. Makes 6 to 8 servings. —Bob & Phoebe Harper
87.1%