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 expansive 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 fast-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 hog's puddings, sausages, &c. XIII. To pot and make hams, &c. XIV. Of pickling. XV. Of making cakes, &c. XVI. Of cheescakes, 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, and the seasons of the year for butcher's 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. By a lady.

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 expansive 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 fast-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 hog's puddings, sausages, &c. XIII. To pot and make hams, &c. XIV. Of pickling. XV. Of making cakes, &c. XVI. Of cheescakes, 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, and the seasons of the year for butcher's 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. By a lady. London: 1748.

Glasse , H. (1748). 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 expansive 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 fast-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 hog's puddings, sausages, &c. xiii. to pot and make hams, &c. xiv. of pickling. xv. of making cakes, &c. xvi. of cheescakes, 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, and the seasons of the year for butcher's 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. by a lady. London:

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 expansive 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 fast-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 hog's puddings, sausages, &c. XIII. To pot and make hams, &c. XIV. Of pickling. XV. Of making cakes, &c. XVI. Of cheescakes, 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, and the seasons of the year for butcher's 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. By a lady. London: 1748.

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  author={Glasse,Hannah},
  year={1748},
  title={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 expansive 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 fast-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 hog's puddings, sausages, &c. XIII. To pot and make hams, &c. XIV. Of pickling. XV. Of making cakes, &c. XVI. Of cheescakes, 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, and the seasons of the year for butcher's 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. By a lady.},
  publisher={},
  address={London},    }