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 1 of 5 · from the scan, no model involved
and shiny appearance and stays plump. Use a pan with a wide opening and work in small batches.
Marmalades-are soft-tender jellies with pieces of fruit, pulp and peel suspended in it. Marmalades are cooked rapidly until close to the jellying point. When preparing fruit, leave some of the pectin-rich white pith next to the peel.
Conserves-come from jam-like mixtures of two fruits and will often contain nuts and raisins. Prepare them in small batches and cook rapidly after the sugar has dissolved.
Butters-smooth, thick spreads created by cooking fruit pulp and sugar slowly to the desired consisapples, peeled, cored, and chopped
1/2 cup sugar
1/2 cup butter or margarine
1 tablespoon lemon juice
1 teaspoon ground cinnamon
94.4%