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 2 of 6 · from the scan, no model involved
By Barbara Wayland 1 cup sugar 1 cup pumpkin 1 teaspoon baking soda 1 teaspoon cinnamon 3/4 cup flour. Filling: 8 ounces cream cheese 1/2 cup 10X sugar 4 teaspoon butter 1 teaspoon vanilla Preheat oven to 350 degrees. Cream eggs and sugar. Add pumpkin, baking soda, cinnamon and flour. Pour into jelly roll pan, greased. Bake 15 minutes or until done. Take from oven, turn quickly onto wax paper and roll up, leaving wax paper on inside. Cool about 45 minutes or more. It can be put in freezer for 20 minutes to cool faster. While cooling, mix filling ingredients together. Unroll cake, take off was paper, spread filling all over and then roll back up. Wrap in plastic wrap and refrigerate. Can be wrapped in freezer wrapping and frozen until ready to use. Refrigerate any unused portion. Alice Pullen Flint Hill Pumpkin Walnut Cheesecake Crust: 1/8 cup sugar 1 cup graham crackers 1/3 cup butter Mix well. Generously butter bottom of 9 x 3 inch springform pan. Pat crust in bottom. Filling: 3 (8 ounces) cream cheese 3/4 cup brown sugar
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