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 3 of 6 · from the scan, no model involved
Baking time too short Break or tear in bottom crust • Is crust too pale? Same reasons as for soggy crust Too little fat Too much liquid Over-mixing or over-handling ol pastry • Does pie shrink and lose its shape? Pastry was stretched when fitted into pie plate Pastry not firmly pressed against edge of pie plate • Does pastry crumble and break or tear easily? U nder-mixing Too much or too little shortening • Is crust too brown? Oven temperature too hot
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