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 6 of 7 · from the scan, no model involved
2 medium apples 2 packed tablespoons dark sugar 1/2 cup whole cranberry sa 1/2 teaspoon cinnamon 1/4 teaspoon allspice Cut squash in half, removingseeds and strings. Place in baking ; dish. Peel and core apples. Dice into1/2 inch pieces. Combine apples^ sugar, cranberry sauce and spices.^ Distribute the filling equally among the four halves. Cover dish with plastic wrap. Microwave on high 12 to 14 minutes, or until squash sticks') tender with fork. Let stand 5 minutes before serving. Yield: 4 servings.
Layered Cranberry Harvest Salad adds a festive touch to any table setting. The garnishment of" frosted cranberries can be achieved by dipping fresh cranberries into" slightly beaten egg white and then"" rolling them in granulated sugar. Set on wire rack to dry . Layered Cranberry Harvest Salad:, Cranberry layer: 2 env. unflavored gelatin ' f; 3/4 cup sugar ! 1 Vx cups boiling water 1 cup ginger ale, chilled lVx cups ground fresh cranberries
,[ Creamy layer: 3 env. unflavored gelatin 6 T. sugar 1 Vi cups boiling water !' 3 cups sour cream 2Vx cups lemon sherbet, softened . IVx cups coarsely chopped wal- ‘ nuts
87.4%