Index talk:Mary Ronald - Luncheons.djvu

Proofreading guidelines
In general, this book has very good OCR. Be careful that when number ranges are given, the dash should be an "n" dash, not a hyphen. (Eg. this: –, not - or —.) Fractions should be expressed using the appropriate symbol, eg. ½ instead of 1/2. If no symbol is available, only then use the numeral/numeral format. (This should not happen, but in case it does...)

Please try to follow these guidelines for formatting different parts of this text so that we can have a consistent looking product with minimal effort.

Side notes
The introductory chapters have sidenotes. Proofread these as follows:
 * In the header, put sidenotes begin
 * If the sidenote is on the right, use ; otherwise if on the left use . NOTE that it's not left sidenote!
 * In the footer, put sidenotes end

Proofread the sidenote text and only keep bold/italic formatting. Ignore font sizes, line breaks, alignment, etc. So even if the side note is broken into three lines in the scan, don't try to use &lt;br&gt; to force a break.

The sidenotes begin/sidenotes end templates should only go in the header and footer. They are not needed in the main namespace, so will not be transcluded.

Example page: Page:Mary Ronald - Luncheons.djvu/22

Recipes
Recipes consist of 3 parts: a title, an ingredient list, and instructions. Sometimes the ingredient list is omitted.


 * The Title
 * Put a dhr before the recipe title even if it's the first thing on the page.
 * The title should be center and larger and bold.
 * Leave a blank line between the title and the ingredient list (if present)


 * The Ingredient List
 * Put in a center block
 * Each ingredient should be on its own line
 * Use a &lt;br&gt;, not a blank line, to separate the ingredients
 * Put a dhr after the instructions.


 * The Instructions
 * Instructions are in paragraph form; parse them like you would any other paragraph.

Example page: Page:Mary Ronald - Luncheons.djvu/265

Example recipes:

Express the juice from any fruit, dilute it with a little water, or leave it pure, make it very sweet with sugar, or, preferably, sugar syrup, and add a very little lemon juice. Freeze the mixture.

Syrup from preserve-jars, diluted to the right degree, makes good water-ice.

Water-ices are difficult to mold, so it is better to serve them in glasses or in individual dishes.

Juice of four large lemons, Juice of one orange, 2½ cupfuls of sugar.

Boil the sugar and water for ten minutes, then add the fruit juice, strain it, and when it is cold freeze it.

Index pages

 * Do not try to proofread this in column form. Proofread the left column first, then the right column.
 * We are using a very long bulleted list to proofread the index, within a plainlist. When proofreading a page in the index, put plainlist/s in the header and plainlist/e in the footer (unless you're doing the first/last page.)
 * The list is alphabetical and the letter is used as a heading. In the scan it is centered within the column; this looks weird so instead we're putting it as a list item in bold.
 * Link the name of the recipe to the appropriate chapter and page number. Eg. Anchovy canapés . The "#41" links to page 41 within chapter 2. Note the "../" before the chapter link!
 * Link the page number to the scan page using DJVU page link
 * If the item is indented, use a colon (":") before the asterisk

Example page: Page:Mary Ronald - Luncheons.djvu/347