Titles by Hall, T. in APA format

Hall , T. (1729). The queen's royal cookery: or, expert and ready way for the dressing of all sorts of flesh, fowl, fish: either baked, boiled, roasted, stewed, fryed, boiled, hashed, frigasied, carbonaded, forced, collared, soused, dried, &c. after the best and newest way. with their several sauces and sallads. and making all sorts of pickles. also making variety of pies, pasties, tarts, cheese-cakes, custards, creams, &c. with the art of preserving and candying of fruits and flowers; and the making of conserves, syrrups, jellies, and cordial waters, also making several sorts of english wines, cyder, mead, metheglin. together with several cosmetick or beautifying waters: and also several sorts of essences and sweet waters: by persons of the highest quality. by t. hall, free cook of london. the fourth edition. London: Sarah Bates. Arthur Bettesworth.