Titles by Archibald Hamilton I in APA format

Glasse , H. (1763). The art of cookery, made plain and easy; which far exceeds anything of the kind yet published. containing, i. how to roast and boil to perfection every thing necessary to be sent up to table. ii. of made-dishes. iii. how expensive a french cook's sauce is. iv. to make a number of pretty little dishes for a supper or side-dish, and littlecorner-dishes for a great table 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 at any other time. x. directions to prepare proper food for the sick. xi. for captains of ships; how to make all useful things for a voyage; and setting out a table on board a ship. 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. tomake anchovies, vermicella, catchup, 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, 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, one hundred and fifty new and useful receipts, and a copious index. by a lady. the eighth edition. London: Andrew Millar. Jacob Tonson III and Richard Tonson II. Thomas Caslon. Bedwell Law [Ave Maria Lane, unspecified number] Archibald Hamilton I.