Titles by Glasse, Hannah in CHICAGO format

There are 57 titles associated with this person.

Glasse, Hannah. The art of cookery, made plain and easy; which far exceeds anything 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, 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, &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. By a lady. The Fourth edition, with additions. London: Sir James Hodges, Thomas Trye, William Innys [Paternoster Row], John Brotherton, 1751.
Glasse, Hannah. The new art of cookery, made plain and easy; which far exceeds any thing of the kind ever yet published; ... By a lady. Dublin: John Exshaw I [Cork Hill], 1753.
Glasse, Hannah. 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: 1755.
Glasse, Hannah. Appendix to Mrs. Glasse's Cookery: containing many new and useful receipts, in all branches of the art. Calculated for universal use. ... To which is added, a copious index to this and all the octavo editions. London: 1758.
Glasse, Hannah. 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. London: 1758.
Glasse, Hannah. 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 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 Cheesecakes, Creams, Jellies, Whip-Syllabubs, &c. XVII. Of made Wines, Brewing, French Bread, Muffins, &c. XVIII. Jarring Cherries and Presepves, &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 seventh edition. London: Andrew Millar, Jacob Tonson III and Richard Tonson II, William Strahan, P. Davy and B. Law, 1760.
Glasse, Hannah. The compleat confectioner: or, the whole art of confectionary made plain and easy. Shewing, The various Methods of preserving and candying, both dry and liquid, all Kinds of Fruit, Flowers and Herbs; the different Ways of clarifying Sugar; and the Method of Keeping Fruit, Nuts and Flowers fresh and fine all the Year round. Also directions for making Rock-Works and Candies, Biscuits, Rich Cakes, Creams, Custards, Jellies, Whip Syllabubs, and Cheese-Cakes of all Sorts, English Wines of all Sorts, Strong Cordials, Simple Waters, Mead, Oils, &c. Syrups of all Kinds, Milk Punch that will keep twenty Years, Knicknacks and Trifles for Deserts, &c. Likewise, The Art of making Artificial Fruit, with the Stalks in it, so as to resemble the natural Fruit. To which are added, Some Bills of Fare for Deserts for private Families. By H. Glasse, author of the art of cookery. London: 1760.
Glasse, Hannah. The servant's directory, or house-keeper's companion: Wherein the Duties of the Chamber-Maid, Nursery-Maid, House-Maid, Landery-Maid, Scullion, or Under-Cook, Are fully and distinctly explained. To which is annexed a diary, or house-keeper's pocket-book for the whole year. With Directions for keeping Accounts with Tradesmen, and many other Particulars, fit to be known by the Mistress of a Family. By H. Glass, Author of The Art of Cookery made plain and easy. London: 1760.
Glasse, Hannah. The servants directory improved; or, house-keepers companion. ... To which are added, cookery and pickling ... Also, a table to cast up expences or wages ... By H. Glass, ... Dublin: 1760.
Glasse, Hannah. The new art of cookery, made plain and easy; which far exceeds any thing of the kind ever yet published; ... By H. Glasse. Dublin: 1762.
Glasse, Hannah. The servants directory, improved; or, house-keepers companion. ... To which is added, cookery and pickling sufficient to qualify a person to act as thorough servant in any family :and many other particulars, fit to be known by the mistress of the family... Also, a table to cast up expences or wages ... The fourth edition. By H. Glass, .. Dublin: 1762.
Glasse, Hannah. 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, 1763.
Glasse, Hannah. 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. London: Andrew Millar, William Nicoll, Jacob Tonson III and Richard Tonson II, Thomas Caslon, William Strahan, Thomas Durham [Strand], 1765.
Glasse, Hannah. 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. London: Andrew Millar, William Nicoll, Jacob Tonson III and Richard Tonson II, Thomas Caslon, William Strahan, Thomas Durham [Strand], 1765.
Glasse, Hannah. 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. London: Andrew Millar, William Nicoll, Jacob Tonson III and Richard Tonson II, Thomas Caslon, William Strahan, Thomas Durham [Strand], 1765.
Glasse, Hannah. 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. London: Andrew Millar, Thomas Durham [Charing Cross], William Nicoll, Thomas Caslon, William Strahan, Richard Tonson II, 1767.
Glasse, Hannah. 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. London: Stanley Crowder, Thomas Cadell [London], Samuel Bladon [Paper Mill, Paternoster Row], John Wilkie, William Nicoll, Thomas Becket [Strand], Thomas Davies [Russell Street], Robert Baldwin I, John Almon [Piccadilly], Henry Gardner, William Johnston [Ludgate Street], G. Pearch, James Robson, William Owen, George Robinson and John Roberts, Thomas Caslon, William Strahan, Thomas Longman II, Benjamin White, Robert Hawes, John Hinton [Newgate Street], W. Cornish, Richard Dymott, B. Domville, William and John Richardson, Lockyer Davis [High Holborn], John and Francis Rivington, John Knox [London], 1770.
Glasse, Hannah. The complete confectioner: or the whole art of confectionary made plain and easy. Shewing The various Methods of Preserving and Candying, both dry and liquid, All Kinds of Fruit, Flowers, and Herbs; The different Ways of Clarifying Sugar; And the Method of Keeping Fruit, Nuts, and Flowers, Fresh and Fine All the Year Round. Also Directions for making Rock-Works and Candies, Biscuits, Rich Cakes, Creams and Ice Creams, Custards, Jellies, Blomonge Whip Syllabubs, and Cheese-Cakes of all Sorts, Sweetmeats, English Wines of all Sorts, Strong Cordials, Simple Waters, Mead, Oils, &c. Syrups of all Kinds, Milk Punch that will keep twenty Years, Knicknacks and Trifles for Deserts, &c. &c. &c. Likewise The Art of making Artificial Fruit, With the Stalks in it, so as to resemble the natural Fruit. To which are added, some bills of fare for deserts for private families. By H. Glasse, Author of the Art of Cookery. London: John Cooke [Oxford], 1770.
Glasse, Hannah. The compleat confectioner: or, The whole art of confectionary made plain and easy. Shewing, the various methods of preserving and candying, both dry and liquid, all kinds of fruit, flowers, and herbs; the different ways of clarifying sugar; and the method of keeping fruit, nuts, and flowers fresh and fine all the year round. Also directions for making rock-works and candies, biscuts, rich cakes, creams, custards, jellies, whip syllarubs, and cheese-cakes of all sorts, english wines of all sorts, strong cordials, simple waters, mead, oils, &c. syrups of all kinds, milk punch that will keep twenty years, knicknacks and trifles for deserts, &c. &c. &c. &c. Likewise, the art of making artificial fruit, with the stalks in it, so as to resemble he natural fruit. To which are added, some bills of fare for deserts for private families. By H Glasse, author of the Art of cookery. London: John P. Cooke [Shakespeare's Head], 1772.
Glasse, Hannah. The new art of cookery, made plain and easy; Which far exceeds any thing of the kind ever yet published; being enriched with a great variety of receipts from the best treatises on this subject. Dublin: 1773.
Glasse, Hannah. 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. Edinburgh: Alexander Donaldson, 1774.
Glasse, Hannah. 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. Edinburgh: Alexander Donaldson, 1774.
Glasse, Hannah. 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. London: Stanley Crowder, George Robinson [ii], Thomas Cadell [London], Thomas Durham [Charing Cross], John Wilkie, William Nicoll, Thomas Davies [Russell Street], Robert Baldwin I, Thomas Lowndes [77 Fleet Street], Henry Gardner, William Johnston [Ludgate Street], James Robson, John Bell [132 Strand], Thomas Becket and Co., William Owen, Thomas Caslon, William Strahan, Thomas Longman II, Benjamin White, Robert Hawes, J. Richardson [Paternoster Row], John Hinton [Newgate Street], W. Cornish, Richard Dymott, B. Domville, William Davis [Piccadilly], John and Francis Rivington, John Knox [London], 1774.
Glasse, Hannah. Glasse's cookery abridged. Being the art of cookery, made plain and easy. To which are added variety of new receipts, an index, and modern bills of fare, ... London: s.n. [sine nomine], 1775.
Glasse, Hannah. 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 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 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. 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. A new edition. With the order of a modern bill of fare, for each month, and the manner the dishes are to be placed upon the table. London: 1775.
Glasse, Hannah. 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. London: John Rivington and Sons [or J. F. and C. Rivington], Stanley Crowder, George Robinson [ii], Thomas Cadell [London], Thomas Durham [Charing Cross], Joseph Johnson, John Wilkie, William Nicoll, John Fielding and John Walker II, Robert Baldwin I, Thomas Lowndes [77 Fleet Street], Henry Gardner, Francis Newbery, John Bew [Paternoster Row], James Robson, William Owen, Thomas Caslon, William Strahan, Thomas Longman II, William Goldsmith [Paternoster Row], Benjamin White, John Wallis [Ludgate Street], John Richardson [Edinburgh], John Hinton [Newgate Street], William Fox, Thomas Becket [82 Pall Mall], William Davies, Richard Dymott, B. Domville, John Knox [London], 1778.
Glasse, Hannah. 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. Edinburgh: Alexander Donaldson, 1781.
Glasse, Hannah. The house-keeper's pocket book, and compleat family cook. Containing several hundred curious receipts ... London: s.n. [sine nomine], 1783.
Glasse, Hannah. The house-keeper's pocket book, and compleat family cook; containing several hundred curious receipts ... London: Thomas Martin, 1783.
Glasse, Hannah. The house-Keeper's pocket book, and complete family cook. Containing several hundred curious receipts in Cookery, Pastry, Preserving Pickling, Brewing, Baking, Made Wines, &c. With Plain and Easy Instructions for preparing and dressing every thing suitable for an elegant Entertainment, from Two Dishes to Five or Ten, &c. To which is Added. Every Man his own Doctor, shewing the Nature and Faculties of the different sorts of Foods, whereby every Man and Woman may know what is Good or Hurtful to them. London: 1783.
Glasse, Hannah. 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. London: John Rivington and Sons [or J. F. and C. Rivington], George Robinson [ii], Thomas Cadell [London], Thomas Evans [32 Paternoster Row], Joseph Johnson, William Nicoll, Andrew Strahan [1788-1806, 1817-1831], Robert Baldwin I, Thomas Payne and Son, Thomas and William Lowndes, John Bew [Paternoster Row], James Robson, William Owen, Elizabeth Newbery, Thomas Longman II, William Goldsmith [Paternoster Row], George and Thomas Wilkie, John Sewell [Royal Exchange], Benjamin White and Son, William Fox, David Ogilvy, Lockyer Davis [High Holborn], William and Charles Domville, John Knox [London], 1784.
Glasse, Hannah. 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. Edinburgh: Alexander Donaldson, 1786.
Glasse, Hannah. 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. Edinburgh: James Donaldson, 1788.
Glasse, Hannah. 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 Persection 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 dresh Fish. VI. Of Soups and Broths. Vii. Of Puddings. Viii. Of Pics. 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 Dickling. XV. Of making Cakes, &c. XVI. Of Cheesecakes, Creams, Jellies, Whipt Syllabubs, &c. XVII. Of Made Wines, Brewing, French Bread, Muslins, &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, and Fruit. XXII. A certain Cure for the Bite of a Mad Dog, by Dr. Mead. XXIII. 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 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. London: John Rivington and Sons [or J. F. and C. Rivington], Thomas Cadell [London], Joseph Johnson, William Nicoll, Robert Baldwin I, Henry Gardner, Bedwell Law [13 Ave Maria Lane, 1767-1790, 1794-1795], Thomas Payne and Son, William Lowndes [77 Fleet Street], John Bew [Paternoster Row], George, George, John and James Robinson, Charles Stalker [Stationer's Court], John Debrett [178 Piccadilly], Thomas Vernor [Birchin Lane], Elizabeth Newbery, Thomas Longman II, William Goldsmith [Paternoster Row], George and Thomas Wilkie, John Sewell [Cornhill], Benjamin White and Son, James Robson and W. Clarke, Samuel Hayes, William Fox, David Ogilvy, Lockyer Davis [High Holborn], John Knox [London], 1788.
Glasse, Hannah. 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. London: Thomas Wilson and Robert Spence, W. Law, R. Cater, A. Millar, 1789.
Glasse, Hannah. 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. Edinburgh: James Donaldson, 1791.
Glasse, Hannah. 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. Dublin: William Gilbert [26 South Great George's Street], 1791.
Glasse, Hannah. 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 Hogs 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. Dublin: William Gilbert [26 South Great George's Street], 1796.
Glasse, Hannah. The art of cookery, made plain and easy; Which far excels any Thing of the Kind yet published. Containing, I. A List of the various Kinds of Meat, Poultry, Fish, Vegetables, and Fruit, in Season, in every Month of the Year. II. Directions for Marketing. III. How to Roast and Boil to Perfection. IV. Sauces for all plain Dishes. V. Made Dishes. VI. To dress Poultry, Game, &c. Vii. How expensive a French Cook's Sauce is. Viii. To make a Number of pretty little Dishes for Suppers, or Side or Corner Dishes. IX. To dress Turtle, Mock-Turtle, &c. X. To dress Fish. XI. Sauces for Fish. XII. Of Soups and Broths. XIII. Of Puddings and Pies. XIV. For a Lent Dinner; a Number of good Dishes, which may be made use of at any other Time. XV. Directions for the Sick. XVI. For Captains of Ships; how to make all useful Dishes for a Voyage; and setting out a Table on board. XVII. Of Hog's Puddings, Sausages, &c. XVIII. To pot, make Hams, &c. XIX. Of Pickling. XX. Of making Cakes, &c. XXI. Of Cheesecakes, Creams, Jellies, Whipt Sullabubs. XXII. Of Made Wines, Brewing, Baking, French Bread, Muffins, Cheese, &c. XXIII. Jarring Cherries, Preserves, &c. XXIV. To make Anchovies, Vermicelli, Catchup, Vinegar, and to keep Artichokes, French Beans, &c. XXV. Of Distilling. XXVI. Directions for Carving. XXVII. Useful and valuable Family Receipts. XXVIII. Receipts for Perfumery, &c. In which are included, one hundred and fifty new and useful receipts, not inserted in any former edition. With a copious index. By Mrs. Glasse. A new edition, with all the modern improvements: And also the order of a bill of fare for each month; the dishes arranged on the table in the most fashionable style. London: George, George, and John Robinson, Joseph Johnson, Thomas Cadell and William Davies, Ann Vernor and Thomas Hood [Birchin Lane], William Lane [Leadenhall Street], Henry Gardner, John Debrett [179 Piccadilly], Bedwell Law [13 Ave Maria Lane, 1767-1790, 1794-1795], William Richardson [Cornhill], James Scatcherd, Benjamin Crosby, Thomas Payne II, James Nunn, Elizabeth Newbery, Thomas Norton Longman III, Francis and Charles Rivington, William Clarke and Son, George and Thomas Wilkie, John Sewell [Cornhill], William Lowndes [76 Fleet Street], William Fox, David Ogilvy and J. Speare, William Nicoll Jr., James Barker [Drury Lane], 1796.
Glasse, Hannah. 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. Also, the order of a bill of fare ... And also, fifty receipts for different articles of perfumery. With a copious index. By Mrs. Glasse. A new edition, with all the modern improvements. Dublin: William Gilbert [26 South Great George's Street], 1799.
Glasse, Hannah. The complete confectioner; or, housekeeper's guide: to a simple and speedy method of understanding the whole art of confectionary; the various ways of preserving and candying, ... Also, the art of making artificial fruit, ... To which are added, some bills of fare for deserts for private families. By Mrs. H. Glass, author of The art of cookery, with considerable additions and corrections, by Maria Wilson. London: William West and Thomas Hughes, 1800.
Glasse, Hannah, and Maria Wilson. The complete confectioner; or, housekeeper's guide: to a simple and speedy method of understanding the whole art of confectionary; the various ways of preserving and candying, dry and liquid, All Kinds of Fruit, Nuts, Flowers, Herbs, &c. And the Method of keeping them Fresh And Fine All The Year Round; The Different Ways Of Clarifying Sugar; With Directions for making Fruit Pastes, Bomboons, Pastils, Compotes, Fruit Ices, Cream Ices, Marmalades, Jellies, Jams, Cakes, Puffs, Biscuits, Tarts, Custards, Cheesecakes, Sweetmeats, Fritters, Creams, Syllabubs, Blanc-Mange, Flummeries, Ornaments for grand Entertainments, Dragees, Syrups of all Kinds, Nicknacks and Trifles for Desserts, Strong Cordials, Oils, Simple Waters, Milk Punch that will keep 20 Years, and All Sorts of English Wines. Also, the art of making artificial fruit, With the Stalks in it, so as to resemble the natural Fruit. To which are added, some bills of fare for desserts for private families. By Mrs. H. Glass, author of The Art of Cookery, with considerable additions and corrections, by Maria Wilson. London: 1800.
Glasse, Hannah. 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. Alexandria: 1805.
Glasse, Hannah. 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. Alexandria: 1812.
Glasse, Hannah. Cato, or, Interesting adventures of a dog of sentiment: interspersed with many amiable examples and real anecdotes. By a lady. London: John Harris [1802-1819, 1824-1843], 1816.
Glasse, Hannah. The Infant's Friend, or Easy Reading Lessons for Young Children. Revised and arranged by a lady, author of 'Cato, or the Adventures of a Dog.' London: John Harris and Son, 1819.
Glasse, Hannah. The Infant's Friend, or Easy Reading Lessons for Young Children. Revised and arranged by a lady, author of 'Cato, or the Adventures of a Dog.' London: John Harris and Son, 1820.
Glasse, Hannah. The Infant's Friend, or Easy Reading Lessons for Young Children. Revised and arranged by a lady, author of 'Cato, or the Adventures of a Dog.' London: John Harris and Son, 1822.
Glasse, Hannah. Cato, or, Interesting adventures of a dog: interspersed with many real anecdotes. By a lady. London: John Harris and Son, 1823.
Glasse, Hannah. Little Rhymes for Little Folks; or A present for Fanny's library. By a lady, author of 'Cato,' 'Infant's Friend,' &c. London: John Harris and Son, 1823.
Glasse, Hannah. The Infant's Friend, or Easy Reading Lessons for Young Children. Revised and arranged by a lady, author of 'Cato, or the Adventures of a Dog.' London: John Harris and Son, 1824.
Glasse, Hannah. Easy rhymes for children from five to ten years of age: with eight engravings. By A Lady, author of "Cato, or the Adventures of a Dog;" "The infant's friend," "Little rhymes for little folks," &c. &c. &c. London: John Harris [1802-1819, 1824-1843], 1825.
Glasse, Hannah. Little Rhymes for Little Folks; or A present for Fanny's library. By a lady, author of 'Cato,' 'Infant's Friend,' &c. London: John Harris and Son, 1825.
Glasse, Hannah. Little Rhymes for Little Folks; or poetry for Fanny's library. By a lady, author of 'Cato,' 'Infant's Friend,' &c. London: John Harris [1802-1819, 1824-1843], 1828.
Glasse, Hannah. Easy rhymes for children from five to ten years of age: with eight engravings. By A Lady, author of "Cato, or the Adventures of a Dog;" "The infant's friend," "Little rhymes for little folks," &c. &c. &c. London: John Harris [1802-1819, 1824-1843], 1829.
Glasse, Hannah. The Infant's Friend, or Easy Reading Lessons for Young Children. Revised and arranged by a lady, author of 'Cato, or the Adventures of a Dog,' 'Easy Rhymes for Children.' London: John Harris [1802-1819, 1824-1843], 1829.
Glasse, Hannah. Easy rhymes for children from five to ten years of age: with eight engravings. By A Lady, author of "Cato, or the Adventures of a Dog;" &c. &c. &c. London: John Harris [1802-1819, 1824-1843], 1831.