|
3679
|
Some hints to young women, engaged in rearing infants, or educating children, either in private families, or schools.
|
Fenn
, Ellenor
|
Elizabeth Newbery (London)
|
1799 |
|
|
22519
|
Some reflections upon marriage, occasion'd by the Duke & Dutchess of Mazarine's case; which is also consider'd.
|
Astell
, Mary
|
John Nutt (London)
|
1700 |
|
|
21992
|
The accomplish'd lady's delight in preserving, physick, beautifying, cookery, and gardening. Containing, I. The art of preserving and candying fruits and flowers; and making all sorts of conserves, syrups, jellies, and pickles. II. The physical cabinet: or, excellent re-ceipts in physick and Chyrugery; with beautifying waters, to add loveliness to the face and body. Also some new receipts relating to the female sex, with the true receipt for making that famous cordial drink, daffy's elixir salutis. III. The compleat cook's guide: or, directions for dressing all sorts of flesh, fowl and fish, both in the English and French mode; with their sauces and sallads: and the making pyes, pasties, tarts and custards, with many of their forms and shapes. IV. The lady's diversion in her garden: containing choice curiosities relating to plants and flowers; with brief directions for the nice ador-ning balconies, turrets, and windows, with flowers, or greens, every month in the year. The ninth edition inlarged.
|
Woolley
, Hannah
Harris
, Thomas
|
|
1706 |
The ninth edition inlarged. |
|
23755
|
The accomplish'd lady's delight in preserving, physick, beautifying, cookery, and gardening. Containing, I. The art of preserving, and candying. Fruits and flowers, and making all sorts of conserves, syrups, jellies, and pickles. II. The physical cabinet: or, excellent receipts in Physick and Chyrugery. Also some new receipts relating to the fair sex, whereby they may be richly furnish'd with all manner of beautifying waters, to add love-liness to the face and body. III. The compleat cook's guide: or, di-rections for dressing all sorts of flesh, fowl and fish, after the Newest Fashion now in Use at the British Court; with the making sauces, of pyes, pasties, tarts, custards, &c. IV. The female angler, instructing ladies and others, in the various methods of taking all manner of fish, in the fish-pond or river. V. The lady's diversion in her garden: or, the compleat flowerist with the nature and use of all sorts of plants and flowers. The tenth edition inlarged.
|
Woolley
, Hannah
Harris
, Thomas
|
Daniel Pratt (London)
|
1719 |
The tenth edition inlarged. |
|
14690
|
The Age We Live In: A Fragment. Dedicated to Every Young Lady of Fashion.
|
Unknown
,
|
Lackington, Allen and Co. (London)
|
1813 |
|
|
14372
|
The American Frugal Housewife. Dedicated to those who are not ashamed of economy. By Mrs. Child, author of "Hobomok," "The Mother's Book," Editor of the "Juvenile Miscellany," &c. Twelfth Edition, enlarged and corrected by the author.
|
Child
, Lydia Maria Francis
|
Carter, Hendee and Co. (Boston)
|
1832 |
Twelfth Edition, enlarged and corrected by the author. |
|
17596
|
The art of cookery made plain and easy; excelling any thing of the kind ever yet published. Containing directions how to maket [sic]; the season of the year for butchers' meat, poultry, fish, &c. How to roast and boil to perfection every thing necessary to be sent up to table. Vegetables. Broiling. Frying. To dress fish. Made Dishes. Poultry. Soups and Broths. Puddings. Pies. Variety of dishes for Lent, which may be made use of at any other time. Gravies. Sauces. Hashes. Fricassees. Ragouts. To cure hams, bacon, &c. Pickling. Making cakes. Jellies. Preserving. &c. &c. &c. &c. Also--the order of a bill of fare for each month, in the manner the dishes are to be placed upon the table, in the present taste. By Mrs. Glasse. A new edition, with modern improvements.
|
Glasse
, Hannah
|
|
1812 |
A new edition, with modern improvements. |
|
17597
|
The art of cookery made plain and easy; excelling any thing of the kind ever yet published. Containing directions how to market ; the seasons of the year for butchers' meat, poultry, fish, &c. How to roast and boil to perfection every thing necessary to be sent up to table. Vegetables. Broiling. Frying. To dress fish. Made dishes. Poultry. Soups and broths. Puddings. Pies. Variety of Dishes for Lent, which may be made Use of any other time. Gravies. Sauces. Hashes. Fricassees. Ragouts. To cure Hams, Bacon, &c. Pickling. Making Cakes. Jellies. Preserving. &c. &c. &c. &c. Also, the order of a bill of fare for each month, in the manner the dishes are to be placed upon the table, in the present taste. By Mrs. Glasse. A new edition, with modern improvements.
|
Glasse
, Hannah
|
|
1805 |
A new edition, with modern improvements. |
|
4444
|
The art of cookery made plain and easy. To which are added, one hundred and fifty new receipts, a copious index, and a modern bill of fare, for each Month, in the Manner the Dishes are placed upon the Table. By H. Glasse.
|
Glasse
, Hannah
|
Alexander Donaldson (Edinburgh)
|
1774 |
|
|
4454
|
The art of cookery made plain and easy. To which are added, one hundred and fifty new receipts, a copious index, and a modern bill of fare, for each month, in the manner the dishes are placed upon the table. By H. Glasse.
|
Glasse
, Hannah
|
Alexander Donaldson (Edinburgh)
|
1781 |
|
|
4463
|
The art of cookery made plain and easy. To which are added, one hundred and fifty new receipts, a copious index, and a modern bill of fare, for each month, in the manner the dishes are placed upon the table. By H. Glasse. The seventeenth edition.
|
Glasse
, Hannah
|
James Donaldson (Edinburgh)
|
1788 |
The seventeenth edition. |
|
4429
|
The art of cookery made plain and easy. To which are added, one hundred and fifty new receipts, a copious index, and a modern bill of fare, for each Month, in the Manner the Dishes are placed upon the Table. By H. Glasse. The sixteenth edition.
|
Glasse
, Hannah
|
Alexander Donaldson (Edinburgh)
|
1786 |
The sixteenth edition. |
|
4438
|
The art of cookery made plain and easy. To which are added, one hundred and fifty new receipts, A Copious Index. And a Modern Bill of Fare, for each Month, in the Manner the Dishes are placed upon the Table. By H. Glasse. The twentieth edition.
|
Glasse
, Hannah
|
James Donaldson (Edinburgh)
|
1791 |
The twentieth edition. |
|
4473
|
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.
|
Glasse
, Hannah
|
|
1755 |
The fifth edition, with additions. |
|
4457
|
The art of cookery, made plain and easy; which far exceeds any thing of the kind yet published. ... To which are added, by way of appendix, one hundred and fifty new and useful receipts, and a copious index. By a lady. The ninth edition.
|
Glasse
, Hannah
|
Andrew Millar (London)
William Nicoll (London)
Jacob Tonson III and Richard Tonson II (London)
Thomas Caslon (London)
William Strahan (London)
Thomas Durham [Strand] (London)
|
1765 |
|
|
4425
|
The art of cookery, made plain and easy; which far exceeds any thing of the kind yet published. ... To which are added, one hundred and fifty new and useful receipts; and also fifty receipts for different articles of perfumery. With a copious index. By Mrs. Glasse.A new edition, with all the modern improvements.
|
Glasse
, Hannah
|
Thomas Wilson and Robert Spence (York)
W. Law (London)
R. Cater (London)
A. Millar (London)
|
1789 |
A new edition, with all the modern improvements |
|
4437
|
The art of cookery, made plain and easy; which far exceeds any thing of the kind yet published. ... To which are added, one hundred and fifty new and useful receipts. And also 50 receipts for different articles of perfumery. By Mrs. Glasse. A new edition. With all the modern improvements: And also the order of a bill of fare, for each month, in the manner the dishes are to be placed upon the table, in the present taste.
|
Glasse
, Hannah
|
John Rivington and Sons [or J. F. and C. Rivington] (London)
George Robinson [ii] (London)
Thomas Cadell [London] (London)
Thomas Evans [32 Paternoster Row] (London)
Joseph Johnson (London)
William Nicoll (London)
Andrew Strahan [1788-1806, 1817-1831] (London)
Robert Baldwin I (London)
Thomas Payne and Son (London)
Thomas and William Lowndes (London)
John Bew [Paternoster Row] (London)
James Robson (London)
William Owen (London)
Elizabeth Newbery (London)
Thomas Longman II (London)
William Goldsmith [Paternoster Row] (London)
George and Thomas Wilkie (London)
John Sewell [Royal Exchange] (London)
Benjamin White and Son (London)
William Fox (London)
David Ogilvy (London)
Lockyer Davis [High Holborn] (London)
William and Charles Domville (Cornhill)
John Knox [London] (London)
|
1784 |
|
|
4482
|
The art of cookery, made plain and easy; which far exceeds any thing 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 little Corner-Dishes for a great Table. V. To dress Fish. VI. Of Soups and Broths. Vii. Of Puddings. Viii. Of Pies. IX. For a Lent Dinner; a Number of good Dishes, which may be made 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 Dishes for a Voyage; and setting out a Table on board. XII. Of Hog's Puddings, Sausages, &c. XIII. To pot and make Hams. XIV. Of Pickling. XV. Of making Cakes, &c. XVI. Of Cheesecakes, Creams, Jellies, Whipt Syllabubs; &c. XVII. Of Made Wines, Brewing, French Bread, Muffins, &c. XVIII. Jarring Cherries and Preserves, &c. XIX. To make Anchovies, Vermicelli, Catchup, Vinegar, and to keep Artichokes, French Beans, &c. XX. Of Distilling. XXI. How to market; the Season of the Year for Butcher's Meat, Poultry, Fish, Herbs, Roots, & Fruit. XXII. A certain Cure for the Bite of a Mad Dog. XXIII. A Receipt to keep clear from Bugs. To which are added, one hundred and fifty new and useful receipts: also, the order of a bill of fare for each Month, in the Manner the Dishes are to be placed upon the Table, in the present Taste. And also, fifty receipts for different articles of perfumery. With a copious index. By Mrs. Glasse. A new edition, with all the modern improvements.
|
Glasse
, Hannah
|
William Gilbert [26 South Great George's Street] (Dublin)
|
1791 |
|
|
4443
|
The art of cookery, made plain and easy; Which far exceeds any Thing 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 little Corner-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 Cheese-Cakes, Creams, Jellies, Whip-Syllabubs, &c. XVII. Of made Wines, Brewing, French Bread, Mussins, &c. XVIII. Jarring Cherries and Preserves, &c. XIX. To make Anchovies, Vermicella, Catchup, Vinegar, and to keep Artichokes, French Beans, &c. XX. Of Distilling. XXI. How to market; the Season 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, one hundred and fifty new and useful receipts, and a copious index. By a lady.
|
Glasse
, Hannah
|
Stanley Crowder (London)
George Robinson [ii] (London)
Thomas Cadell [London] (London)
Thomas Durham [Charing Cross] (London)
John Wilkie (London)
William Nicoll (London)
Thomas Davies [Russell Street] (London)
Robert Baldwin I (London)
Thomas Lowndes [77 Fleet Street] (London)
Henry Gardner (London)
William Johnston [Ludgate Street] (London)
James Robson (London)
John Bell [132 Strand] (London)
Thomas Becket and Co. (London)
William Owen (London)
Thomas Caslon (London)
William Strahan (London)
Thomas Longman II (London)
Benjamin White (London)
Robert Hawes (London)
John Richardson (London)
John Hinton [Newgate Street] (London)
W. Cornish (London)
Richard Dymott (London)
B. Domville (London)
William Davis [Piccadilly] (London)
John and Francis Rivington (London)
John Knox [London] (London)
|
1774 |
|
|
4449
|
The art of cookery, made plain and easy; which far exceeds any thing 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 little Corner-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 Cheese-Cakes, 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, 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. A new edition.
|
Glasse
, Hannah
|
Andrew Millar (London)
Thomas Durham [Charing Cross] (London)
William Nicoll (London)
Thomas Caslon (London)
William Strahan (London)
Richard Tonson II (London)
|
1767 |
|
|
4475
|
The art of cookery, made plain and easy; Which far exceeds any thing 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 little corner-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 cheese-cakes, 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, 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 ninth edition.
|
Glasse
, Hannah
|
Andrew Millar (London)
William Nicoll (London)
Jacob Tonson III and Richard Tonson II (London)
Thomas Caslon (London)
William Strahan (London)
Thomas Durham [Strand] (London)
|
1765 |
The ninth edition. |
|
4423
|
The art of cookery, made plain and easy; which far exceeds any thing 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 little Corner-Dishes for a great Table. V. To dress Fish. VI. Of Soops aud 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 Cheese-Cakes, Creams, Jellies, Whipt. Syllabubs, &c. XVII. Of made Wines, Brewing, French Bread, Muffins, &c. XVIII. Jarring Cherries and Preserves, &c. XIX. To make 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. A new edition.
|
Glasse
, Hannah
|
Stanley Crowder (London)
Thomas Cadell [London] (London)
Samuel Bladon [Paper Mill, Paternoster Row] (London)
John Wilkie (London)
William Nicoll (London)
Thomas Becket [Strand] (London)
Thomas Davies [Russell Street] (London)
Robert Baldwin I (London)
John Almon [Piccadilly] (London)
Henry Gardner (London)
William Johnston [Ludgate Street] (London)
G. Pearch (London)
James Robson (London)
William Owen (London)
George Robinson and John Roberts (London)
Thomas Caslon (London)
William Strahan (London)
Thomas Longman II (London)
Benjamin White (London)
Robert Hawes (London)
John Hinton [Newgate Street] (London)
W. Cornish (London)
Richard Dymott (London)
B. Domville (London)
William and John Richardson (London)
Lockyer Davis [High Holborn] (London)
John and Francis Rivington (London)
John Knox [London] (London)
|
1770 |
A new edition. |
|
4439
|
The art of cookery, made plain and easy; Which far exceeds any Thing 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 little Corner-Dishes for a great Table. V. To dress Fish. VI. Of Soups and Broths. Vii. Of Puddings. Viii. Of Pies. IX. For a Lent Dinner; a Number of good Dishes which may be made 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 Dishes for a Voyage; and setting out a Table on board. XII. Of Hog's-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, Mussins, &c. XVIII. Jarring Cherries and Preserves, &c. XIX. To make Anchovies, Vermicelli, Catchup, Vinegar, and to keep Artichokes, French Beans, &c. XX. Of Distilling. XXI. How to market; the Season 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. XXII. A Receipt to keep clear from Bugs. To which are added, one hundred and fifty new and useful receipts; and also fifty receipts for different articles of perfumery. With a Copious Index. By a lady. A New Edition. With all the modern improvements. And also, the order of a bill of fare, for each month, in the manner the dishes are to be placed upon the Table, in the present taste.
|
Glasse
, Hannah
|
John Rivington and Sons [or J. F. and C. Rivington] (London)
Stanley Crowder (London)
George Robinson [ii] (London)
Thomas Cadell [London] (London)
Thomas Durham [Charing Cross] (London)
Joseph Johnson (London)
John Wilkie (London)
William Nicoll (London)
John Fielding and John Walker II (London)
Robert Baldwin I (London)
Thomas Lowndes [77 Fleet Street] (London)
Henry Gardner (London)
Francis Newbery (London)
John Bew [Paternoster Row] (London)
James Robson (London)
William Owen (London)
Thomas Caslon (London)
William Strahan (London)
Thomas Longman II (London)
William Goldsmith [Paternoster Row] (London)
Benjamin White (London)
John Wallis [Ludgate Street] (London)
John Richardson [Edinburgh] (Edinburgh)
John Hinton [Newgate Street] (London)
William Fox (London)
Thomas Becket [82 Pall Mall] (London)
William Davies (London)
Richard Dymott (London)
B. Domville (London)
John Knox [London] (London)
|
1778 |
|
|
4447
|
The art of cookery, made plain and easy; which far exceeds any thing 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 little Corner-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 for 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. To make 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 to this and all the octavo editions. Never before published. By lady. The sixth edition, with very large additions.
|
Glasse
, Hannah
|
|
1758 |
The sixth edition, with very large additions. |
|
4474
|
The art of cookery, made plain and easy; which far exceeds any thing 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 little Corner-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 for 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. To make 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 to this and all the octavo editions. Never before published. By lady. The ninth edition.
|
Glasse
, Hannah
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Andrew Millar (London)
William Nicoll (London)
Jacob Tonson III and Richard Tonson II (London)
Thomas Caslon (London)
William Strahan (London)
Thomas Durham [Strand] (London)
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1765 |
The ninth edition. |