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. 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 , H. (1770). 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]

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.

@book{ wphp_4423
  author={Glasse,Hannah},
  year={1770},
  title={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.},
  publisher={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]},
  address={London},    }