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 4 of 7 · from the scan, no model involved
Dilled Carrots and Peas with Brown Rice 2% cups water 1 cup brown rice 1T. butter or margarine 1 tsp. salt 2 medium carrots, cut into IV2 by 1/8 by 1/8-inch strips 1 lb. fresh peas, shelled or 1 pkg. (10 oz.) frozen peas, thawed 3 T. heavy cream IV2 tsp. chopped fresh dill (or 1/2 tsp. dried dill weed) 1/8 tsp. pepper Bring water to a boil in medium saucepan. Stir in rice, butter and salt. Cover tightly and cook over low heat 45 minutes. Add carrots and peas. Cover and continue to cook
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