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
1/4 teaspoon mustard seed
3 sticks cinnamon
1/2 cup thinly sliced lemon (about 1 medium)
Pare watermelon rind, removing green and pink portions. Cut rind into 1-inch pieces. Dissolve salt in water; add rind and let stand 6 hours or overnight. Drain, rinse and cover with cold water in large sauce pot. Cook until tender, about 20 minutes; drain and set aside. Combine vinegar, sugar and spices tied in a cheesecloth bag in a large sauce pot. Bring to a boil and cook 10 minutes. Add rind, simmer until transparent. Remove spice bag. Pack rind into hot jars, leaving 1/4-inch head space. Pour hot liquid over rind, leaving 1/4-inch head space. Remove air bubbles. Adjust caps. Process pints 10 minutes in boiling water bath. Yield: about 6 pints.
Melon Salad With Figs
This dessert, from Bon Appetit magazine, is especially refreshing on
94.5%