MISCELLANEOUS.
Page.
Broiling 389
Bums, Treatment of 386
Carving Poultry in the Kitchen 387
Comparative Table of Weights and Measures 391
Flour 389
Meat Carving 386
Meats, Time Required for Broiling or Frying 387
Meats, Time Required on the Stove or in the Oven 388
Roasting 388
Roasting in the Pan—Frying 388
Roasting in the Oven 389
Yeast 390
MEMORANDA.
Just a Reminder.
“Lina Meier’s Genuine German Cooking and Baking,” when first
published, appeared in one volume, in English-German combined.
To meet a great demand of the public, the publishers have decided to
publish this, the second, revised and enlarged editions, in three
different volumes:
One in the English language,
One in the German language,
One in English-German combined.
The books are all bound in full cloth and either one or all of the
different editions can be secured at any time through book stores or
from the publishers, by addressing:
WETZEL BROS. PRINTING CO.,
324–328 Broadway,
Milwaukee, Wis.
Transcriber’s Notes.
Obvious typographical errors have been corrected in this text.
Hyphenation variations are standardized.
Ditto marks used to represent repeated text have been replaced with
the text that they represent.
Italic text is specified by leading and trailing underscores.
Chapter 24 menu items were originally separated by em dashes. They
have been placed on separate lines in this transcription.
Errata has been incorporated into the text.
The original book (as well as a German language edition) is available
at the HathiTrust Digital Library and Internet Archive.
Inconsistencies between the recipe ingredients and preparation text
were resolved by referring to the German edition:
Text corrections:
No. 59—SOUR CREAM CAKE.
1 cup sour cream replaced by 1 cup sour milk to match the English
text and the German edition ingredient list.
No. 16—CRACKER JACK.
Added “and peanuts” to the end of the last sentence. This matches
the German edition.
No. 15—BARLEY SOUP WITH SWEETBREADS AND ASPARAGUS.
Changed “add the parsley and sweetbreads” into “add the asparagus
and sweetbreads” per German edition.
Yeast Measurements
Both the English and German editions of this work use the term “cents”
to specify a quantity of compressed yeast cake without giving further
definition. A rough definition can be found by comparing the Wheat
Bread No. 1 recipe (8 cups unsifted flour and 1½ cents’ worth of
yeast) to current bread yeast recommendations for the same quantity of
flour.
The Red Star Yeast Company website’s “Yeast Conversion” Table (November
2020) specifies 2½ packages (¼ ounce per packet) dry yeast for 8 cups
of flour. Therefore, as a first approximation:
1 cents’ worth of yeast = 1⅔ packets or 3¾ tsp. dry yeast