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
a large bowl and cool for 10 minutes. In a chilled large bowl whip cream until stiff peaks form; fold into coffee mixture. Pour into an 8-inch square pan; cover tightly with aluminum foil. Freeze until firm. Yield: 6 to 8 servings.
From Willard Scott, Weatherman, ABC TV’s Today Show. Red Velvet Cake 2 1/4 cups all-purpose flower 1 teaspoon salt 1 1 /2 cups sugar 1/2 cup (1 stick) butter 2 eggs 2 ounces red food coloring 2 T. unsweetened cocoa powder 1 cup buttermilk 1 teaspoon vanilla extract 1 tablespoon white vinegar 1 teaspoon baking soda Cream Cheese Icing (recipe follows)
Preheat oven to 350 degrees F. Sift flour and salt together; set aside. In a large bowl with an electric mixer cream sugar and butter; add eggs and beat well. Stir together food colors and cocoa; add to creamed mixture, add buttermilk alternately with flour to creamed mixture. Stir in vanilla. Pour vinegar into a small deep bowl; add soda (it will foam). Stir into batter (do not beat). Pour batter into 2 buttered and floured 9-inch cake pans. Bake 25 to 30 minutes or until a wooden pick inserted in the center comes out clean. Cool cakes in pans for 10 minutes. Remove and frost with Cream Cheese Icing. Yield: one 9-inch layer cake. Cream Cheese Icing 1 package (8 oz.) cream cheese 1 pound confectioner’s sugar 2 tablespoons butter 1 teaspoon vanilla extract Place all ingredients in a large mixing bowl. Beat until fluffy and smooth.
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