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 7 · from the scan, no model involved
10 drops red food coloring. Serve warm. Makes 2 3/4 cups. Cherry Sauced Cake 1 package 2-layer-size devil’s food cake mix , 1 1 -pound can pitted dark sweet cherries 1/4 cup sugar 2 tablespoons cornstarch 1/4 cup Burgundy 1 8-ounce package cream cheese, softened 1/4 cup sugar 2 tablespoons milk 1/4 teaspoon vanilla Prepare cake mix according to package directions. Bake in a 13x9x2inch baking pan using package directions. Cool. Drain cherries, reserving syrup. In saucepan, blend 1/4 cup sugar and cornstarch; gradually add cherry syrup, mixing well. Cook and stir over medium heat till mixture thickens and bubbles. Remove from heat; stir in wine and cherries. Beat cream cheese, 1/4 cup sugar, milk, and vanilla till fluffy. Cut cake into squares. Top each square with a small mound of cream cheese mixture. Then serve warm cherry sauce over all. Cherry Cream Pie 1 8-ounce package cream cheese, softened 1 cup dairy sour cream 1/2 cup milk I 3 3/4 or 3 5/8-ounce package instant vanilla pudding mix 1 1-pound 5-ounce can cherry pie tilling 1 9-inch baked pastry shell Beat together first 3 ingredients using slow speed on mixer. Fold in pudding mix (dry). Reserve 1/2 cup cherry filling; marble remainder into cheese mixture. Pour into pie shell; top with remaining cherry filling. Chill thoroughly . Mini Cherry Cheesecakes 1 cup vanilla wafer crumbs 3 tablespoons butter or margarine.
86.2%