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 7 · from the scan, no model involved
2 c. diced peaches 8 c. flour 1/41. baking powder 3t. cinnamon Beat eggs and sugar until light, add oil and vanilla. Combine all dry ingredients. Stir together until well blended. Add peaches. Mix. Bake at 850 degrees F. in 2 loaf pans approx* innately 1 hour. Spicy peach cobbler 8 large ripe peaches, peeled and sliced 2 tablespoons lemon juice 3/4 cup sugar 1/4 cup all-purpose flour 1 teaspoon ground cinnamon 1 teaspoon ground ginger Pastry for double-crust 9-inch pie - Combine sliced peaches and lemon juice; toss. Combine the sugar, all-purpose flour, cinnamon and ginger, add to peaches lightly. Then set the mixture aside. Roll half of pastry onto a lightly floured surface to 1/8-inch thickness; fit into a 9-inch square baking dish. Spoon peach mixture evenly into prepared pastry shell. Roll out remaining pastry to 1/8-inch thickness; cut into 1/2-inch strips. Lay half the strips across the filling, spacing them about 3/4 inch apart. Repeat with remaining strips, arranging them in opposite direction to form latticework. Bake at 425 degrees for 10 minutes; reduce heat to 350 degrees, and bake 40 additional minutes. Yield: 6 servings. Easy peach cobbler 5 cups sliced fresh peaches, about 8 medium-size 2 tablespoons flour 3/4 cup sugar 1/2 teaspoon cinnamon
88.4%