• 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.
• 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:
• No. 59—SOUR CREAM CAKE: 1 cup sour cream replaced by 1 cup sour milk to match the English text.
• No. 16—CRACKER JACK: Added “and peanuts” to the end of the last sentence.
• No. 15—BARLEY SOUP WITH SWEETBREADS AND ASPARAGUS: Changed “add the parsley and sweetbreads” into “add the asparagus and sweetbreads”

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 equivalent 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 = 1? packets or 3¾ tsp. dry yeast