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1 Chapter P: Preparation for Calculus P.1 Graphs and Models 1

Dear Professor or Other Supplement Recipient:

Cengage Learning has provided you with this product (the “Supplement”) for your review and, to the extent that you adopt
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Cengage Learning hereby grants you a nontransferable license to use the Supplement in connection with the Course,
subject to the following conditions. The Supplement is for your personal, noncommercial use only and may not be
reproduced, posted electronically or distributed, except that portions of the Supplement may be provided to your students
IN PRINT FORM ONLY in connection with your instruction of the Course, so long as such students are advised that they
may not copy or distribute

Printed in the United States of America

1 2 3 4 5 6 7 17 16 15 14 13

any portion of the Supplement to any third party. You may not sell, license, auction, or otherwise redistribute the Supplement in any
form. We ask that you take reasonable steps to protect the Supplement from unauthorized use, reproduction, or distribution. Your
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New York, without regard to such State’s conflict of law rules.

Contents
Chapter P: Preparation for Calculus 1

Chapter 1: Limits and Their Properties 43

Chapter 2: Differentiation 82

Chapter 3: Applications of Differentiation 141

© 2014 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part, except for use as permitted in a license distributed
with a certain product or service or otherwise on a password-protected website for classroom use.
2 Chapter P: Preparation for Calculus P.1 Graphs and Models 2

Chapter 4: Integration 230

Chapter 5: Logarithmic, Exponential, and Other Transcendental Functions 280

Chapter 6: Differential Equations 354

Chapter 7: Applications of Integration 390

Chapter 8: Integration Techniques, L’Hôpital’s Rule, and Improper Integrals 448

Chapter 9: Infinite Series 506

Chapter 10: Conics, Parametric Equations, and Polar Coordinates 581

Chapter 11: Vectors and the Geometry of Space 646

Chapter 12: Vector-Valued Functions 703

Chapter 13: Functions of Several Variables 740

Chapter 14: Multiple Integration 819

Chapter 15: Vector Analysis 901

Chapter 16: Additional Topics in Differential Equations 970

P.1 Graphs and Models

Multiple Choice
Identify the choice that best completes the statement or answers the question.
3 Chapter P: Preparation for Calculus P.1 Graphs and Models 3

1. Which of the following is the

correct graph of ?

a.
d.
4 Chapter P: Preparation for Calculus P.1 Graphs and Models 4

b. e.

c.
5 Chapter P: Preparation for Calculus P.1 Graphs and Models 5

2. Which of the following is the

?
correct graph of

a. d.
6 Chapter P: Preparation for Calculus P.1 Graphs and Models 6

b. e.

c.

3. Find all intercepts:

a. x-intercepts: ( ,0), ( ,0); y-intercepts: (0, ), (0, 3)

b. x-intercept: (12, 0); y-intercepts: (0, ), (0, 3)
c. x-intercepts: (4, 0), (–3,0); y-intercept: (0, )
d. x-intercepts: ( , 0), ( ,0); y-intercepts: (0, –12), (0, 12)
e. x-intercept: ( , 0); y-intercept: (0, –12)
7 Chapter P: Preparation for Calculus P.1 Graphs and Models 7

4. Find all intercepts:

a. x-intercepts: (–5, 0), (–2, 0), (2, 0); y-intercepts: (0, 0), (0, 10)
b. x-intercepts: (–5, 0), (2, 0); y-intercept: (0, 10)
c. x-intercepts: (–5, 0), (2, 0); y-intercept: (0, –10)
d. x-intercepts: (–5, 0), (–2, 0), (2, 0); y-intercept: (0, 10)
e. x-intercepts: (–5, 0), (–2, 0), (2, 0); y-intercept: (0, –10)

5. Test for symmetry with respect to each axis and to the origin.

a. symmetric with respect to the origin

b. symmetric with respect to the x-axis
c. symmetric with respect to the y-axis
d. no symmetry
e. A, B, and C

6. Test for symmetry with respect to each axis and to the origin.

a. symmetric with respect to the origin

b. symmetric with respect to the y-axis
c. symmetric with respect to the x-axis
d. both B and C
e. no symmetry
8 Chapter P: Preparation for Calculus P.1 Graphs and Models 8

7. Sketch the graph of the equation:

a. d.

b. e.

c.
9 Chapter P: Preparation for Calculus P.1 Graphs and Models 9

8. Sketch the graph of the equation:

a. d.

b. e. none of the above

c.
10 Chapter P: Preparation for Calculus P.1 Graphs and Models
10

9. Find the points of intersection of the graphs of the equations:

a.
b.
c.
d.
e.

10. The resistance y in

ohms of 1000 feet of solid metal
wire at can be
where x is
approximated by the model the

diameter of the wire in mils (0.001 in). Use a graphing utility to graph the model

a. d.
Exploring the Variety of Random
Documents with Different Content
English Bride’s Cake (Fruit Cake) 92 310
Farina Tart 85 308
Fence Tart 97 311
Fig Cake 44 296
Filled Biscuit Rolls 83 308
Filled Sand Tart 95 311
Fire Tart 74 305
Flat Cake 37 293
Fruit Cake 48 297
Fruit Cake 102 313
Fruit Tart 98 312
Gold Cake 34 293
Good Tart Dough 93 310
Heaven’s Food 77 306
Heaven’s Tart 76 306
Hunter’s Tart 73 305
Lard Cake 89 309
Layer Cake with Banana Filling 31 292
Layer Cake with Chocolate Filling 29 291
Layer Cake with Cocoanut Filling 32 292
Layer Cake with Cocoanut No. 2 45 296
Layer Cake with Jelly Filling 30 292
Lightning Cake 53 298
Love Chocolate Cake 100 313
Meringue Tart 78 307
Mouth Pockets 70 304
Natron Cake 52 298
Orange Tart 63 301
Plain Fruit Cake 50 297
Potato Tart or Cake 38 294
Puff Paste Strips 71 304
Puff Paste Tart with Cream 66 302
Rice Cake or Tart 39 294
Rice Tart with Oranges 64 302
Round Coffee Cake No. 2 27 291
Sand Tart 82 307
Scotch Tart 88 309
Sexton’s Cake 90 309
Silver Cake 35 293
Sour Cream Cake 59 300
Sour Cream Doughnuts 106 314
Spice Cake No. 2 58 300
Spice Cake No. 4 87 309
Spice Cake 108 314
Sponge Cake 33 292
Sponge Cake 79 307
Stirred Cake 28 291
Strawberry or Raspberry Puff Tart 68 303
Strawberry Short Cake 40 294
Sunshine Cake 47 297
Sunshine Cake 99 312
Tea Cake 46 296
Theater Cake 36 293
Thousand Puff Tart 60 300
Tree Tart 96 311
Walnut Cake 57 299
Walnut Cake 110 315
Walnut Tart 80 307
Whipped Cream Cake 109 315
White Almond Tart 75 305
Wit Cake 55 299
Yeast Doughnuts 105 314
Yellow Angel’s Food 43 295

Chapter 20, Nos. 1–27.

FILLINGS AND FROSTINGS FOR CAKES.
 No. Page.
Almond Filling 5 316
Almond Frosting for Fruit Tart No. 1 23 319
Almond Frosting No. 2 24 319
Banana Filling 10 317
Caramel Frosting 20 319
Chocolate Filling 8 317
Chocolate Frosting No. 1 12 317
Chocolate Frosting No. 2 13 317
Chocolate Frosting No. 3 14 318
Cocoanut Filling 9 317
Cream Frosting for Fruit Cake 26 319
Date Filling 11 317
Fruit Frosting 25 319
Glaze Frosting for Honey Cake 21 319
Lemon Filling 6 316
Lemon Frosting 16 318
Nut Filling No. 1 2 316
Nut Filling No. 2 4 316
Plain Almond Frosting 27 320
Plain Frosting 19 318
Raisin Filling 3 316
Rum Frosting 22 319
Tutti-Frutti Frosting No. 1 17 318
Tutti-Frutti Frosting No. 2 18 318
Vanilla Filling 1 316
Vanilla Frosting 15 318
Walnut Filling 7 317

Chapter 21, Nos. 1–53.

COOKIES.
No. Page.
Almond Bread 46 331
Almond Heaps 5 322
Almond Macaroons 6 322
Almond Puffs 11 323
Almond Straws No. 1 12 323
Almond Stripe No. 2 49 332
Anise Cookies 14 324
Brown Cookies No. 1 18 324
Brown Cookies No. 2 20 325
Brown Cookies No. 3 21 325
Brown Cookies No. 4 22 325
Brown Cookies No. 5 23 326
Brown Peppernuts No. 1 41 330
Brown Peppernuts No. 2 42 330
Butter Cookies 1 321
Butter Cookies 19 325
Butter Straws with Almonds 27 327
Chocolate Cookies 28 327
Butter Macaroons with Almonds 7 322
Chocolate Macaroons with Cocoanut 8 322
Cinnamon Stars 52 332
Cocoanut Kisses 51 332
Cocoanut Drop Cakes 31 328
Egg Cracknels 45 331
Flawns 10 323
Ginger Snaps 40 330
Hazelnut Cookies 2 321
Hickory Drop Cakes 32 328
Honey Cakes 50 332
Kisses 3 321
Lady Fingers 53 332
Molasses Cookies 30 327
Mother’s Cookies 35 329
Nut Chocolate Cookies 29 327
Oatmeal Cookies No. 1 16 324
Oatmeal Cookies No. 2 17 324
Peanut Drop Cakes 36 329
Peanut Straws 37 329
Plain Peppernuts 48 331
Raisin Cake 39 329
Sand Cookies 4 321
Small Hermit Cakes No. 1 33 328
Small Hermit Cakes No. 2 34 328
Small Plain Cookies 38 329
Springels 47 331
Sugar Peppernuts 43 330
Vanilla Flawns 15 324
Vanilla Stars 44 331
Vanilla Straws 13 323
Walnut Macaroons 9 322
White Cookies No. 1 24 326
White Cookies No. 2 25 326
White Cookies No. 3 26 326

Chapter 22, Nos. 1–20.

CONFECTIONERY.
No. Page.
Bon-Bons 7 334
Butter Scotch 4 333
Caramels 19 336
Chocolate Candy 8 334
Chocolate Caramels No. 1 6 334
Chocolate Caramels No. 2 12 335
Chocolate Fudge 3 333
Chocolate Fudge 18 336
Cocoanut Drops 11 335
Cracker Jack 16 336
Fudge 20 337
Ice Cream Candy 15 336
Lemon Candy 5 334
Molasses Candy 1 333
Nut Candy 9 334
Peanut Candy 13 335
Popcorn Balls 17 336
Popcorn Candy 10 335
Pulled Taffy 14 335
Vinegar Taffy 2 333

Chapter 23, Nos. 1–115.

PRESERVES.
No. Page.
Apple Jelly 44 348
Apricot Marmalade 48 349
Apricots in Jelly 6 339
Apricots or Peaches in Brandy 9 340
Asparagus 66 353
Blackberries 29 344
Blackberry Juice 64 352
Black Currant Jelly 41 348
Blueberries, Huckleberries 24 343
Blueberry Jelly 43 348
Blueberry Juice 60 352
Canned Fried Chicken, Duck or Wild Game 107 363
Canned Salmon or other Large Fish 106 363
Canned Spring Chicken 105 363
Champignons in Vinegar 89 358
Champignons or Mushrooms 88 358
Cherry Syrup 57 351
Chili Sauce 111 364
Chili Sauce 113 365
Cognac Cherries 14 341
Corn 74 355
Crab Apple Jelly 45 348
Cranberries 27 344
Currants 28 344
Currant Jelly 40 347
Currant Juice 63 352
Dill Pickles 114 365
Dried Apples 99 362
Dried Pears 98 361
English Chow Chow 112 364
Glazed Chestnuts 102 362
Gooseberries 21 343
Grapes 37 347
Grape Jelly 54 350
Green Almonds 36 346
Green Beans 69 354
Green Color for Coloring Ices or Garnished 101 362
Dishes
Green Gages 25 34
Green or Small Yellow Oranges 34 346
Green Peas 73 355
Large Sweet Cherries 13 341
Melons 30 345
Mince Meat 108 363
Mirabelle Plums No. 1 15 341
Mirabelle Plums No. 2 16 341
Mixed Marmalade 53 350
Mustard Pickles 95 360
Mustard Pickles 115 365
Orange Juice 61 352
Parsley 84 357
Parsley Carrots, Celery and Borage for the 86 357
Winter
Peaches and Apricots 4 339
Peaches in Jelly 5 339
Peach Marmalade 47 349
Pear Jam 52 350
Pearl Onions 87 358
Peeled Green Gages 26 344
Peeled Plums 18 342
Piccalilli 76 355
Pickled Apricots 8 340
Pickled Crab Apples 23 343
Pickled Peaches 7 339
Pickled Pears 22 343
Pickled Plums 20 342
Pickled Walnuts 35 346
Pine Apple 3 338
Plain Tomatoes for Soup 78 356
Plums 17 342
Plum Jam 51 350
Plum Marmalade 49 349
Plums in Red Wine 19 342
Pumpkin 33 345
Quinces 31 345
Quinces in Cognac 32 345
Quince Jelly 46 349
Quince Juice 62 352
Raspberries 2 338
Raspberries in Jelly 11 340
Raspberry Jelly 39 347
Raspberry Marmalade 50 349
Raspberry Syrup 55 351
Raspberry Wine 58 351
Red Beets 72 354
Rhubarb 81 356
Rhubarb Marmalade 82 357
Roasted Almonds 103 362
Rose Jelly 42 348
Salted Almonds 104 363
Salted Green Beans 70 354
Salt Pickles No. 1 91 359
Salt Pickles No. 2 92 359
Sauerkraut 83 357
Spiced Pickles 96 361
Spiced Green Tomatoes 109 364
Stoned Sour Cherries 12 340
Strawberries 1 338
Strawberries in Jelly 10 340
Strawberries Marmalade 38 347
Strawberries Syrup 56 351
Sugared Lemon and Orange Rind 100 362
Sweet-Sour Sliced Cucumbers 110 364
Sweet Tomatoes 79 356
To keep Red and White Cabbage 85 357
Tomato Catsup 80 356
Tomato Marmalade 77 356
Truffles 90 359
Tutti-Frutti in Arrack 65 353
Vinegar Pickles No. 1 93 360
Vinegar Pickles No. 2 94 360
Wax Beaus No. 1 67 353
Wax Beaus No. 2 68 354
Whole Tomatoes 75 355
Wild Strawberry Wine 59 351
Young Carrots 71 354
 SANDWICHES.
No. Page.
Celery Sandwiches 2 366
Chicken Sandwiches 4 366
Corned Beef Sandwiches 8 366
Egg Sandwiches 1 366
Egg Sandwiches 6 366
Olive Sandwiches 3 366
Peanut Sandwiches 7 366
Veal Sandwiches 5 366

Chapter 24.
THE MENU.
Page.
Everyday Dinner 369
Family Dinner 367
Fine Dinner 368
Fine Supper 368
Large Buffet 369

Chapter 25.
FOR INVALIDS, CONVALESCENTS, ETC.
No. Page.
Apple Drink 62 385
Baked Apples 44 381
Barley Gruel 13 374
Barley Soup with Sweetbreads and Asparagus 15 375
Barley Water 61 384
Beaten Egg 46 381
Beaten Yolks of Egg 47 381
Beef Bouillon 3 372
Beef Tea 4 373
Beef Tea with Cognac 5 373
Bouillon of Game 9 373
Breast of Chicken with White Gravy 32 378
Breast of Pigeon with White Gravy 33 379
Breast of Partridge with Madeira Sauce 34 379
Calf’s Tongue 31 378
Chicken Puree Soup 17 375
Chocolate Cream with Red Wine 41 380
Cream of Almonds as a Beverage 58 384
Egg Foam 45 381
Fig Sauce 50 382
Fish Cutlet 37 379
Fish for Invalids 36 379
Foam with Red Wine 48 382
Fried Calf’s Brain 30 378
Fruit Soup 24 376
Ice Cream 49 382
Iron and Wine 54 383
Lamb Bouillon 8 373
Lung Tea with Malt Sugar 53 383
Meat Puree for the Seriously Ill 27 377
Milk Jelly 40 380
Milk Lemonade 59 384
Minced Meat, Veal or Lamb Steak 29 377
Noodle or Grits Soups made of clear Bouillon 10 374
Pearl Barley Soup 22 376
Pigeon or Partridge Bouillon 7 373
Pigeon or Partridge Puree Soup 19 375
Plain Barley Gruel 16 375
Plain Soup for Invalids 20 376
Poultry Bouillon 6 373
Puree of Game Roast; for a severely ill patient 28 377
Raw Ham with Egg 35 379
Red Wine Soup 25 377
Rhubarb Jelly 42 380
Rice Gruel 14 374
Rice in Milk 39 380
Rice with Red Wine 43 381
Roll Soup with Bouillon 12 374
Rye bread Soup 23 376
Rye flour Soup and Milk Soup 26 377
Sago Soup with Game Bouillon 11 374
Strong Beef Tea 1 372
Tea from Medicinal Herbs 52 383
Thin Rice Soup 21 376
Toast and Water 60 384
Veal Puree Soup 18 375
Vegetables for Invalids 38 379
Warm Milk with Cognac 56 383
Water with Lemon Juice 63 385
Weak Veal Bouillon 2 372
Whey 55 383
Yolk of Egg and Wine 57 384
Zwieback (Sweet Toast) 51 382

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.
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
 *** END OF THE PROJECT GUTENBERG EBOOK THE ART OF
GERMAN COOKING AND BAKING ***

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