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 6 · from the scan, no model involved
Cream of Broccoli Soup * 1 cups water » 1 package frozen broccoli (16 ounces) . J 1/2 cup chopped onion * 1/2 cup melted margarine 1 1/2 cup all-purpose flour j 6 cups milk » 4 chicken bouillon cubes * 1 teaspoon white pepper * Bring water to a boil in medium Saucepan; add broccoli. Cover, reduce (eat . and simmer five minutes. Remove from heat and set aside. Saute fenion in butter in a Dutch oven over
£ow heat, about 10 minutes or until lender. Add flour, stirring until smooth. Cook one minute stirring constantly. Add milk gradually and bouillon cubes, stir constantly until mixture fs thickened. Add broccoli^ cooking water and white pepper. Simmer 25 to 10 minutes. Yields nine cups. * • Low-Calorie Veggie Soup \ 1 large onion, chopped J 4 stalks celery, chopped J 1 (46 ounce) can tomato juice • 1 bay leaf • 4 carrots, chopped • 1/2 head cabbage, chopped
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