Titles by James Ruthven & Sons in CHICAGO format

Frazer, Mrs.. The practice of cookery, pastry, confectionary, pickling, and Confectionary, Preserving. with Directions for choosing Provisions, Trussing Poultry, &c. To which is added, An Appendix, containing, Receipts for making Vinegar, Ketchups, Wines, Cordials, &c. Likewise The Art of Carving. Also, Lists of Supper and Dinner Dishes, and Of Articles in season in the different Months of the Year; with Plates, Shewing the Manner of Trussing Poultry, and Placing Dishes on a Table. By Mrs Frazer, Teacher of these Arts in Edinburgh. The third edition. Improved and enlarged. Edinburgh: Peter Hill, 1800.

Frazer, Mrs.. The practice of cookery, pastry, and confectionary. In three parts. Containing, Part I. Receipts for making up all kinds of plain and dressed dishes; soups, sauces, ragus, fricassees, &c Part II. Pies, Pasties, Puddings, Dumplings, Custards, Pancakes, Fritters, &c. Part III. Picking and Preserving; Barley sugar and tablets; cakes, biscuits, and tarts; marmalades, jellies, creams, syllabubs, blamange, with other dessert and ornamental dishes. Also receipts for making Vinegars, Ketchups, wines, shrubs, cordials, &c. Dinner tables, supper dishes, and articles in season; Directions for marketing, trussing, carving, etc. By Mrs Frazer, and Teacher of these Arts in Edinburgh, with plates. The seventh edition, enlarged and improved. Edinburgh: 1820.