Chapter 26.

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.