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 12 · column 6 of 6 · from the scan, no model involved
Ginger peach pie
Pastry for double-crust 9-in. pie
Sugar
3 Tbsps. cornstarch
6 cups sliced and peeled peaches
1 Tbsp. lemon juice
1 tsp. grated ginger root or 1/4 tsp. ground ginger
Line 9-in. pie plate with half the pastry rolled to 1/8-in. thickness, allowing 1 inch overhang. Combine 3/4 cup sugar and cornstarch. Toss with peach slices, lemon juice and ginger until well coated. Turn into pie crust. Roll remaining pastry to 12in. circle. Cut into 10 1/2-in. wide strips with pastry wheel or knife. Place 5 of the strips over peach filling. Weave lattice crust with remaining strips by folding back alternate strips as each cross strip is added. Fold trimmed edge of lower crust over ends of strips; seal and flute. Lightly sprinkle with sugar. Bake at 425 degress for 40 to 50 minutes or until bubbly and crust is brown.
Picnic salad
1 bunch fresh spinach, trimmed, washed and dried
3 cups sliced peaches
1 cup shredded Swiss or Cheddar cheese
1/3 cup salted peanuts
Creamed peach dressing
Arrange spinach, peaches, cheese and nuts in salad bowl. Just before serving, add dressing and toss thoroughly. Makes 6 servings.
Creamed peach dressing: In blender or food processor container, combine 11/2 cups sliced peaches, 1/4 cup plain yogurt, 1 Tbsp. lemon juice, 1 Tbsp. honey, 1/4 tsp. ginger, and 1/4 tsp. salt. Blend until smooth. Place in covered container and refrigerate.
95.4%