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 21 · column 1 of 4 · from the scan, no model involved
Lemon Rice Salad Ingredients: Rice Chicken stock 1 tbsp. butter 1 small onion (chopped) Mushrooms (quartered) Olive oil Lemon juice Preparation: . Melt butter in pot, add onion and cook until soft. Add rice, stir until well-coated and add hot stock. Boil hard for two or three minutes and then add lots of water and boil until just done, but still bitey. Drain and place in a colander over simmering water. This keeps the rice from sticking. Meanwhile, saute the mushrooms in olive oil and lemon juice over a high heat, shaking the pan or stirring constantly to keep them from burning. Add this mixture to the rice and let it cool. Season with salt and pepper to taste. Add more lemon juice if needed.
89.2%