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Eighteenth Century Collections Online contains over 180,000 titles (200,000 volumes) and more than 32 million pages, making ECCO the premier and irreplaceable resource for eighteenth-century research. 
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Eighteenth Century Collections Online. Gale, www.gale.com/primary-sources/eighteenth-century-collections-online.

Titles

Displaying 2451–2475 of 4054

ID Title Author Firms (City) Date Edition
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
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.
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)
J. Richardson [Paternoster Row] (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.
4450 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. Glasse , Hannah
 John Rivington and Sons [or J. F. and C. Rivington] (London)
Thomas Cadell [London] (London)
Joseph Johnson (London)
William Nicoll (London)
Robert Baldwin I (London)
Henry Gardner (London)
Bedwell Law [13 Ave Maria Lane, 1767-1790, 1794-1795] (London)
Thomas Payne and Son (London)
William Lowndes [77 Fleet Street] (London)
John Bew [Paternoster Row] (London)
George, George, John and James Robinson (London)
Charles Stalker [Stationer's Court] (London)
John Debrett [178 Piccadilly] (London)
Thomas Vernor [Birchin Lane] (London)
Elizabeth Newbery (London)
Thomas Longman II (London)
William Goldsmith [Paternoster Row] (London)
George and Thomas Wilkie (London)
John Sewell [Cornhill] (Cornhill)
Benjamin White and Son (London)
James Robson and W. Clarke (London)
Samuel Hayes (London)
William Fox (London)
David Ogilvy (London)
Lockyer Davis [High Holborn] (London)
John Knox [London] (London)
1788
4464 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. Glasse , Hannah
 Sir James Hodges (London)
Thomas Trye (London)
William Innys [Paternoster Row] (London)
John Brotherton (Cornhill)
1751 The Fourth edition, with additions.
4446 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. Glasse , Hannah
 1775
4459 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. Glasse , Hannah
 Andrew Millar (London)
Jacob Tonson III and Richard Tonson II (London)
William Strahan (London)
P. Davy and B. Law (London)
1760 The seventh edition.
4452 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. Glasse , Hannah
 Andrew Millar (London)
Jacob Tonson III and Richard Tonson II (London)
Thomas Caslon (London)
Bedwell Law [Ave Maria Lane, unspecified number] (London)
Archibald Hamilton I (London)
1763 The eighth edition.
4441 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. Glasse , Hannah
 George, George, and John Robinson (London)
Joseph Johnson (London)
Thomas Cadell and William Davies (London)
Ann Vernor and Thomas Hood [Birchin Lane] (London)
William Lane [Leadenhall Street] (London)
Henry Gardner (London)
John Debrett [179 Piccadilly] (London)
Bedwell Law [13 Ave Maria Lane, 1767-1790, 1794-1795] (London)
William Richardson [Cornhill] (Cornhill)
James Scatcherd (London)
Benjamin Crosby (London)
Thomas Payne II (London)
James Nunn (London)
Elizabeth Newbery (London)
Thomas Norton Longman III (London)
Francis and Charles Rivington (London)
William Clarke and Son (London)
George and Thomas Wilkie (London)
John Sewell [Cornhill] (Cornhill)
William Lowndes [76 Fleet Street] (London)
William Fox (London)
David Ogilvy and J. Speare (London)
William Nicoll Jr. (London)
James Barker [Drury Lane] (London)
1796 A new edition, with all the modern improvements
4422 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. Glasse , Hannah
 William Gilbert [26 South Great George's Street] (Dublin)
1799 A new edition, with all the modern improvements.
4448 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. Glasse , Hannah
 William Gilbert [26 South Great George's Street] (Dublin)
1796
4460 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
14645 The art of divine contentment. By Thomas Watson, pastor of St. Stephen’s, Walbrook, London, in the year of our lord 1653. Revised and corrected, by Thomas Bennett, Minister of the Gospel. Watson , Thomas
 1793 The fifteenth edition.
24988 The art of governing. Shewing, I. The several sorts of governments at this time establish'd in Europe; from which is taken the best Kind of Government for a Free People, as that of England, &c. II. Of the abuse of government, by publick ministers, in respect to liberty, &c. on the Maxim in Law, The King can do no Wrong; with the Character of a Modern Statesman, and the great Lord Bacon's Advice to a Courtier. III. Of freedom and slavery, as to Government; manifesting, that by the extraordinary Use, or the Non-Use of National Laws, and general Corruptions, they may be much the same Thing. IV. Of the Parliament of England, and the Frequency of British Parliaments; proving the latter not only the Fundamental Right of this Nation, but that Liberty is grounded upon, and cannot Subsist without it. The Second Edition. Unknown ,
Thomas Warner (London)
Anne Dodd I (London)
1722 The Second Edition.
25640 The art of governing. Shewing, I. The several sorts of governments at this time establish'd in Europe; from which is taken the best Kind of Government for a Free People, as that of England, &c. II. Of the abuse of governments, by publick ministers, in respect to liberty, &c. on the Maxim in Law, The King can do no Wrong; with the Character of a Modern Statesman, and the great Lord Bacon's Advice to a Courtier. III. Of freedom and slavery, as to Government; manifesting, that by the extraordinary Use, or the Non-Use of National Laws, and general Corruptions, they may be much the same Thing. IV. Of the Parliament of England, and the Frequency of British Parliaments; proving the latter not only the Fundamental Right of this Nation, but that Liberty is grounded upon, and cannot Subsist without it. Unknown ,
Thomas Warner (London)
Anne Dodd I (London)
1722
23134 The art of japanning, Varnishing, Pollishing, and Gilding. Being a collection of very plain directions and receipts. Written for the Use of those who have a mind to follow those diverting and useful Amusements, and Published at the Request of several Ladies of Distinction. By Mrs. Artlove. Artlove , Mrs.
 Thomas Warner (London)
1730
23800 The art of management; or, tragedy expell'd. By Mrs. Charlotte Charke. Charke , Charlotte
 1735

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