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 7 · column 4 of 6 · from the scan, no model involved
Candied Orange and Lemon Peel Syrup
An appealing topping for fresh fruit, pancakes, and/or ice cream
1 orange
1 lemon
4 cups boiling water
3/4 cup sugar
3/4 cup water l To peel citrus, cut a thin
slice off each end. Score
each fruit lengthwise into
quarters or sixths: remove peel with fingers or knife (save peeled fruit for other uses). With knife or tip of spoon, scrape most of the white membrane from peel. Stack two or three pieces of peel at a time and cut crosswise into thin strips, to yield about 3/4 cup peel. In saucepan, briskly boil citrus peel in 2 cups boiling water for 10 minutes. Drain and rinse. Repeat process with remaining 2 cups boiling water. In same saucepan, bring to boil, sugar, 3/4 cup water and peel, stirring frequently. Reduce heat and briskly simmer for 20 minutes, stirring occasionally. Serve warm over pancakes or waffles. Or chill and serve over fresh fruit, vanilla ice cream or frozen yogurt. Makes about 1 cup.
97.7%