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.
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 = 1⅔ packets or 3¾ tsp. dry yeast