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 4 of 7 · from the scan, no model involved
I Stir in blueberries; let stand until juice begins to flow, about 30 minutes. Add lemon peel and lemon juice. Cook over medium heat until mixture begins to thicken. Pour into can or freeze jars or plastic freezer boxes. Seal; label; and freeze. Yield: about 5 pints. Blueberries lend themselves well to breads, breakfast foods, and oldfashioned desserts such as crisps, cobblers, and cakes. But don’t stop there. They’re very versatile and can be used in lots of ways as well as just eating in a fruit salad. Blueberry com muffins 1 cup all-purpose flour 1 cup yellow commeal 3 tablespoons sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 cup nonfat buttermilk 3 tablespoons vegetable oil 2 eggs 1 cup fresh blueberries Combine first 6 ingredients in a large bowl; make a well in center of mixture. Combine buttermilk, oil, and eggs; add to dry ingredients, stirring just until moistened. Gently fold in blueberries. ' Spoon batter evenly into 12 foillined muffin cups. Bake at 400 degrees for 20 minutes. Remove from pan; let cool on a wire rack. Yield: 1 dozen (about 141 calories each). I also got some lodi apples at one of our local orchards last week and used them in this cake recipe with the blueberries. Apple blueberry cake 3/4 c. butter 11/2 c. sugar 4 eggs
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