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. 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 , H. (1805). 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:

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.

@book{ wphp_17597
  author={Glasse,Hannah},
  year={1805},
  title={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.},
  publisher={},
  address={Alexandria},    }