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 7 · from the scan, no model involved
7 cups torn leal lettuce 1 bunch green onions, sliced 1/4 cup butter or margarine 1/4 cup vinegar 1/4 teaspoon salt * Combine lettuce and green onions in a large bowl; set aside. Combine remaining ingredients in a small saucepan; bring to a boil. Pour over lettuce; toss gently. Serve immediately. Yield: 6 to 8 servings. Classic onion soup 6 medium-size yellow onions, thinly sliced 1/4 cup butter or margarine, melted 2 tablespoons vegetable oil 6 cups beef broth 1 teaspoon sugar Dash of ground nutmeg 1/4 cup dry sherry 6 slices French bread, toasted About 3/4 cup (3 ounces) shredded mozzarella cheese Saute onion in butter and oil in a Dutch oven over medium heat until tender, stirring frequently. Add broth, sugar, and nutmeg; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Add sherry, stirring well. Ladle soup into individual baking dishes; top each with a slice of toasted bread and about 2 tablespoons cheese. Bake at 300 degrees for 10 minutes or until cheese melts. Serve immediately. Yield: about 9 cups.
95.8%