Index talk:Lavine - Recipes Tried and True.djvu

"Memorandum" pages

 * There are some pages where are blank but for the word "Memorandum" at the top, followed by a horizontal line. These were intended for the reader to take notes. Delete any OCR'd text and mark these pages "Without Text."
 * Example:

Chapter heading

 * Chapter titles were written using a "stencil" look. Don't try to copy that. Just make it x-larger, center, and bold.
 * Some of the chapters have a brief quote or poem before the chapter title. Use center and fine for these; if they span multiple lines, center block and fine block are the preferred variants.
 * Include a at the top of the page, between the quote and title (if applicable), and between the title and the first recipe. Recipe spacing should remain per guidelines below.
 * Example:

Recipes

 * If the page starts with a new recipe, put a dhr at the top before the name of the recipe. This will preserve the spacing when the recipes are transcluded.
 * The recipe title should be center, larger and bold.
 * Ingredients:
 * Include a blank line (not a dhr) between the title and the ingredients list.
 * Do not preserve the two-column formatting. List ingredients, as written, in a single column using the plainlist template. The left column should be listed first, followed by the right column. If there is a centered ingredient, it goes last.
 * Ingredients should be bolded.
 * Include a blank line (not a dhr) between the ingredients list and the recipe instructions.


 * If there are multiple recipes on a page, put a blank line and a dhr between them.
 * Examples: ,

Sample
Here is an example transcription of a page containing two recipes. Note the following:
 * the leading dhr at the top
 * the newline, followed by a dhr between recipes
 * the newline between the recipe title and the ingredients list
 * the newline between the ingredients list and the instructions
 * the nop at the bottom.

The original can be seen here:.

Boil four or five good-sized mealy potatoes with skins on two days before making bread. Set a dough of three pounds flour, one cake Fleischmann's compressed yeast, grate the potatoes, two tablespoonfuls salt, one-fourth pound unsalted butter, and boiled, cooled-off milk, to make a stiff dough. Cover and keep warm until risen enough. Butter pans, make into loaves, let rise again and bake in hot oven about three-fourths of an hour.

Cream two heaping tablespoonfuls butter with two-thirds cup of sugar; add well-beaten yolks of three eggs, three-fourths cup milk, two cups flour, sifted, with two teaspoonfuls making powder, and, lastly, the well-beaten whites. Bake in hot oven in muffin pans.


 * 2 cups whole wheat flour,

2 cups white flour,

2 tablespoons sugar,

3 teaspoons baking powder,

1 lb. dates cut small,

1 cup chopped walnuts,

⅓ cup molasses,

¼ teaspoon soda,

1¾ to 2 cups milk,

1 teaspoon salt.

Sift together white flour, sugar, salt and baking powder, and add to whole wheat flour. Add dates, walnuts and milk. Beat molasses and soda; add to former mixture. Bake in one large or two small greased loaf pans about one hour in moderate oven.