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:
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.
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 = 1⅔ packets or 3¾ tsp. dry yeast
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