Titles by Frazer, Mrs. in APA format

Frazer , M. (1791). The practice of cookery, pastry, pickling, preserving, &c. containing figures of dinners, from five to nineteen dishes, and a full list of supper dishes: also, a list of things in season, for every month in the year, and directions for choosing provisions: with two plates, showing the method of placing dishes upon a table, and the manner of trussing poultry, &c. by mrs. frazer. Dublin: Patrick Wogan [23 Old Bridge] James Moore [Dublin] William Jones I [Dame Street] Richard Cross. George Burnet [Abbey Street] John Rice [5 College Green] Randal McAllister [Dame Street]

Frazer , M. (1791). The practice of cookery, pastry, pickling, preserving, &c. containing figures of dinners, from five to nineteen dishes, and a full list of supper dishes; also a list of things in season, for every month in the year, and directions for choosing provisions: with two plates, showing the method of placing dishes upon a table, and the manner of trussing poultry, &c. by mrs frazer, sole teacher of these arts in edinburgh, several years colleague, and afterwards successor to mrs m'iver deceased. Edinburgh: Thomas Cadell [London] Peter Hill.

Frazer , M. (1795). The practice of cookery, pastry, confectionary, pickling, preserving, &c. containing figures of dinners, from five to nineteen dishes, a full list of supper dishes. a list of things in season, for every month in the year, and directions for choosing provisions, with two copper plates. showing the manner or placing dishes upon a table, and of trussing poultry, &c. by mrs frazer, teacher of these arts in edinburgh. the second edition, corrected, containing many additional receipts, never before published. Edinburgh: Ann Vernor and Thomas Hood [Birchin Lane] Peter Hill.

Frazer , M. (1800). 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.

Frazer , M. (1820). 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: