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 6 · from the scan, no model involved
Creme de cacao pie 1 9-inch pie crust, baked 1 (1/4-oz.) env. unflavored gelatin 1/2 cup low-fat (1 percent) milk 1/4 cup margarine 2/3 cup sugar, divided use 6 T. unsweetened ccoca 1 T. cornstarch 1/4 cup creme de cacao 3 egg whites Set baked pie crust aside to cool. ■ Stir gelatin into milk; let stand 5 « minutes to soften. Put margarine in a 2-quart glass bowl. Microwave on high 40 seconds, or until melted. Mix 1/3 cup sugar, cocoa and cornstarch; stir into melted margarine. Add gelatin mixture; blend well. Stirring twice during cooking, microwave on medium (50 percent) 2 1/2 to 3 1/2 minutes, or until mixture is hot but not boiling. Stir in creme de cacao; cool about 1 hour. Beat egg whites until foamy; gradually add remaining 1/3 cup sugar, beating until stiff peaks form. Fold into chocolate mixture; pour into cooled pie crust. Chill until firm.
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