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 3 of 6 · from the scan, no model involved
remove from slotted spoon and plunge immediately into cold water. The skins should slip right off.
Preserving color: To keep peaches bright and fresh looking, dip or sprinkle with citrus juice or commercial ascorbic acid mixture.
Pureeing: Halve and pit fresh unpeeled peaches, slice into blender with dash of lemon juice and whirl. Use as a base for drinks, sauces, and other recipes.
Freezing: Savor fresh peach flavor for long winter months. Freeze peeled and quartered peaches. Stir one quart fruit with 1 to 1-1/2 tablespoons commercial ascorbic acid mixture. Mix gently but thoroughly. Pack peaches in plastic freezer bags. Freeze in single layer until frozen, then stack.
The following recipe for Peach Trifle is in the July issue of “Southern Living.” I tried it last weekend when I got my first peaches and everyone at dinner liked it so much, they told me to include it in my column this week. The other recipes are from some local ladies in the county. Try them and enjoy are ’92 peach crop!
Peach trifle
1 (3-ounce) package vanilla pudding mix
91.4%