#  file34.txt
#
#  Reference:
#
#    John Hartigan,
#    Clustering Algorithms,
#    Wiley, 1975.
#    ISBN 0-471-35645-X
#    LC: QA278.H36
#    Dewey: 519.5'3
#
#  AE: Almond essence, teaspoon
#  BM: Buttermilk, cup
#  BP: Baking powder, teaspoon
#  BR: Butter, cup
#  BS: Bananas, one
#  CA: Cocoa, tablespoon
#  CC: Cottage Cheese, pound
#  CE: Chocolate, ounce
#  CI: Crushed Ice, cup
#  CS: Crumbs, cup
#  CT: Cream of tartar, teaspoon
#  DC: Dried currants, tablespoon
#  EG: Eggs, one
#  EW: Egg white, one
#  EY: Egg yolk, one
#  FR: Sifted flour, cup
#  GN: Gelatin, tablespoon
#  HC: Heavy cream, cup
#  LJ: Lemon juice, tablespoon
#  LR: Lemon rind, teaspoon
#  MK: Milk, cup
#  NG: Nutmeg, teaspoon
#  NS: Nuts, cup
#  RM: Rum, ounce
#  SA: Soda, teaspoon
#  SC: Sour cream cup
#  SG: Shortening, tablespoon
#  SR: Granulated sugar, cup
#  SS: Strawberries, quart
#  ST: Salt, teaspoon
#  VE: Vanilla extract, teaspoon
#  WR: Water, cup
#  YT; Yeast, ounce
#  ZH: Zwiebach, ounce
#
"Ingredients in cakes, Hartigan page 229"
12 columns
18 rows
"Cake" "1" "2" "3" "4" "5" "6" "7" "8" "9" "10" "11"
"Angel"                FR=1 SR=1.5 EW=10 CT=1.25 ST=0.25 VE=1 AE=0.25
"Babas au Rhum"        MK=0.25 BR=0.25 YT=0.6 WR=0.25 EY=2 SR=0.25 EG=1 LR=0.5 DC=2 FR=1.75 RM=2
"Sweet Chocolate"      CE=4 WR=0.5 BR=1 SR=2 EG=4 VE=1 FR=2.5 SA=1 ST=0.5 BK=1
"Buche de Noel"        FR=1 ST=0.5 SR=1.3 EG=4 VE=1
"Cheesecake"           ZH=6 SR=1 BR=0.25 CC=1.5 FR=0.25 ST=0.25 EG=6 SC=1 LR=1 LJ=1
"Rum Cheesecake"       GN=2 SR=1 ST=0.25 EG=2 MK=1 LR=1 LJ=1 RM=1 CC=1.5 HC=1
"Blender Cheesecake"   GN=1 LJ=1 LR=1 WR=0.5 GS=0.3 EY=2 CC=0.5 CI=1 SC=1
"One Bowl Chocolate"   FR=2 BP=2 SA=0.5 ST=0.25 CA=10 SR=1.5 SG=10 WR=0.5 MK=0.7 EG=2 VE=1
"Red Devil's Food"     FR=1.75 SR=1.5 CA=0.3 SA=1.25 ST=1 SG=0.5 MK=1 EG=2 VE=1
"Sour Cream Fudge"     FR=2 SR=1.5 SA=1 ST=1 SG=0.3 SC=1CE=3 EG=2 VE=1 WR=0.25
"Hungarian Cream"      FR=3 BP=3 ST=1 EG=3 AE=1.5 VE=2 SR=1.5 HC=2
"Crumb and Nut"        SG=1 SR=1 EG=4 VE=2 CS=3 NS=1 BP=3 MK=1
"Spiced Pound"         BR=1 NG=1.5 ST=0.5 SR=1.7 EG=5 FR=2
"Strawberry Roll"      EG=4 BP=0.75 ST=1 SR=0.75 VE=1 FR=0.75 CC=0.5 SS=1
"Savarin"              YT=1 WR=0.25 FR=1.5 SR=0.6 ST=0.5 EG=3 MK=0.25 BR=0.7 LR=1
"Banana Shortcake"     FR=3 ST=0.5 BP=4 SR=0.13 BR=0.6 MK=1 BS=3 HC=1
"Strawberry Shortcake" FR=2 BP=3 ST=0.75 SR=0.6 CC=0.2 BR=0.12 EG=1 MK=0.5 SS=1 SC=1
"Sponge"               FR=0.75 BP=1 ST=0.25 EG=4 SR=0.75 AE=0.5 WR=2