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 5 of 6 · from the scan, no model involved
cool. Yield: 2 (9-inch) coffee cakes.
Buttermilk dressing
1 cup mayonnaise 1 cup buttermilk 1/2 teaspoon garlic powder 2 teaspoons onion powder 2 to 3 drops hot pepper sauce 1 teaspoon salt Worcestershire or other seasoned sauce 1/2 teaspoon pepper 2 teaspoons sugar (optional) Mix all ingredients thoroughly; seal and store in refrigerator. Snipped parsley may be added. Crumbled Roquefort or blue cheese may be added. Makes about 2 cups.
Buttermilk pie
3 cups sugar 3 eggs 1/2 cup melted butter 1/2 cup flour 1/21. baking soda 2 cups buttermilk 1/21. vanilla 1/21. lemon juice Mix all ingredients well with electric mixer. Bake in 2 (9 inch) pie shells at 450 degrees for 10 minutes. Then turn oven down to 300 degrees and bake 30 to 35 minutes longer.
Buttermilk biscuits
4 cups flour 2 tablespoons baking powder 1 teaspoon baking soda 3/4 teaspoon salt 1 tablespoon sugar 2/3 cup butter, softened 11/2 cups buttermilk Melted margarine Combine dry ingredients; cut in butter. Add buttermilk, stirring until moistened. On lightly floured board, knead 4 to 5 times. Cut biscuits rather thickly and put on lightly greased cookie sheet. Brush top with margarine and bake in preheated 450 degree oven for 10 to 15 minutes. Yield: 24 biscuits.
Buttermilk sherbet
4 cups buttermilk 11/2 cups light corn syrup 1/2 cup lemon juice 1/2 cup sugar 2 tablespoons grated lemon rind Few drops green food coloring (optional) '
91.2%