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
cake squares and pumpkin ice cream pie. Toasted pumpkin seeds 1 cup pumpkin seeds 1 tablespoon butter or margarine 1/4 teaspoon seasoned salt Remove any fiber clinging to pumpkin seeds; wash and drain well. Spread seeds in a single layer to dry, stirring occasionally. Line a 9-inch pieplate with two layers of paper towels; sprinkle seeds on towels. Microwave at high 13 to 14 minutes or until seeds are dry but still white, stirring every 5 minutes. Let stand 5 minutes. Place butter in a 2-cup measure; microwave at high 35 seconds or until melted. Add seeds and salt; stir to coat. Serve as a snack. Yield: 1 cup. Pumpkin-tomato soup 3/4 cup finely chopped green pepper
1/4 cup chopped green onions 1/4 cup minced fresh parsley 2 tablespoons butter or margarine, melted 1 (16-ounce) can pumpkin or 2 cups cooked, mashed pumpkin 1 (14-ounce) can plum tomatoes, undrained and chopped 2 cups chicken broth 1/4 teaspoon salt 1/4 teaspoon pepper Commercial sour cream (optional)
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