Abstract: A stiff batter is provided having a range of about 0.5% to about 2% gelatin, a range of about 10% to about 60% farinaceous ingredient, and a range of about 5% to about 30% fat. The fat has about 35% to about 70% solid fat content at approximately 10° C. Used percentages of solid fat content and gelatin in their corresponding ranges are inversely proportional. The stiff batter has a pre-baked yield stress greater than 3000 Pascals (Pa) at approximately 4.5° C., a baked specific volume of at least 2.0 cubic centimeters (cc/gm), and maintains the baked specific volume at approximately 4.5° C. for more than 75 days. All percentages, with the exception of the solid fat content, are based on a weight of the stiff batter. The stiff batter does not require gluten development to achieve the baked specific volume of at least 2.0 cc/gm.

Abstract: A portable computerized pari-mutuel sport system which includes a television, a video cassette recorder, a computer, a keypad, a receipt printer, and a computer program which controls the computer and, if desired, the video cassette recorder so that as betting continues, the betting information is conveyed to the computer where the odds are recalculated and displayed on the television.

Abstract: A conversion chart having a transparent base sheet with a first series of divergent solid lines and a second series of divergent broken lines, with the first and second series of lines having a common base line. The first series of divergent lines are spaced along any perpendicular to the base line an integral number of units in an English system of units, such as feet or pounds mass and the broken lines are spaced along any perpendicular to a base line an integral number of corresponding units in a metric system of units, such as meters or Kilograms.