Titles by Mrs. Ashburn in APA format

Glasse , H. (1755). The art of cookery, made plain and easy; which far exceeds any thing of the kind ever yet published. containing, i. of roasting, boiling, &c. ii. of made-dishes. iii. read this chapter, and you will find how expensive a french cook's sauce is. iv. to make a number of pretty little dishes fit for a supper or side-dish, and little corner-dishes for a great table; and the rest you have in the chapter for lent. v. to dress fish. vi. of soops and broths. vii. of puddings. viii. of pies. ix. for a lent dinner, a number of good dishes, which you may make use of for a table at any other time. x. directions for the sick. xi. for captains of ships. xii. of hogs puddings, sausages, &c. xiii. to pot and make hams, &c. xiv. of pickling. xv. of making cakes, &c. xvi. of cheesecakes, creams, jellies, whip syllabubs, &c. xvii. of made wines, brewing, french bread, muffins, &c. xviii. jarring cherries, and preserves, &c. xix. to make anchovies, vermicella, carchup, vinegar, and to keep artichokes, french beans, &c. xx. of distilling. xxi. how to market; the seasons of the year for butchers meat, poultry, fish, herbs, roots, &c. and fruit. xxii. a certain cure for the bite of a mad dog. by dr. mead. xxiii. a receipt to keep clear from buggs. to which are added, by way of appendix, i. to dress a turtle, the west-india way. ii. to make ice cream. iii. a turkey, &c. in jelly. iv. to make citron. v. to candy cherries or green gages. vi. to take ironmolds out of linnen. vii. to make india pickle: viii. to make english catchup. ix. to prevent the infection among horned cattle. by a lady. the fifth edition, with additions. London:

Glasse , H. (1755). The art of cookery, made plain and easy; which far exceeds any thing of the kind ever yet published. containing, i. of roasting, boiling, &c. ii. of made-dishes. iii. read this chapter, and you will find how expensive a french cook's sauce is. iv. to make a number of pretty little dishes fit for a supper or side-dish, and little corner-dishes for a great table; and the rest you have in the chapter for lent. v. to dress fish. vi. of soops and broths. vii. of puddings. viii. of pies. ix. for a lent dinner, a number of good dishes, which you may make use of for a table at any other time. x. directions for the sick. xi. for captains of ships. xii. of hogs puddings, sausages, &c. xiii. to pot and make hams, &c. xiv. of pickling. xv. of making cakes, &c. xvi. of cheesecakes, creams, jellies, whip syllabubs, &c. xvii. of made wines, brewing, french bread, muffins, &c. xviii. jarring cherries, and preserves, &c. xix. to make anchovies, vermicella, carchup, vinegar, and to keep artichokes, french beans, &c. xx. of distilling. xxi. how to market; the seasons of the year for butchers meat, poultry, fish, herbs, roots, &c. and fruit. xxii. a certain cure for the bite of a mad dog. by dr. mead. xxiii. a receipt to keep clear from buggs. to which are added, by way of appendix, i. to dress a turtle, the west-india way. ii. to make ice cream. iii. a turkey, &c. in jelly. iv. to make citron. v. to candy cherries or green gages. vi. to take ironmolds out of linnen. vii. to make india pickle: viii. to make english catchup. ix. to prevent the infection among horned cattle. by a lady. the fifth edition, with additions. London: