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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 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.The Women's Print History Project, 2019, title ID 4439, https://womensprinthistoryproject.com/title/4439. Accessed 2021-12-02.

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 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. London: John Rivington and Sons [or J. F. and C. Rivington], Stanley Crowder, George Robinson [ii], Thomas Cadell [London], Thomas Durham [Charing Cross], Joseph Johnson, John Wilkie, William Nicoll, John Fielding and John Walker II, Robert Baldwin I, Thomas Lowndes [77 Fleet Street], Henry Gardner, Francis Newbery, John Bew [Paternoster Row], James Robson, William Owen, Thomas Caslon, William Strahan, Thomas Longman, jun., William Goldsmith [Paternoster Row], Benjamin White, John Wallis [Ludgate Street], John Richardson [Edinburgh], John Hinton [Newgate Street], William Fox, Thomas Becket [82 Pall Mall], William Davies, Richard Dymott, B. Domville, John Knox [London], 1778.

Glasse , H. (1778). 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. London: John Rivington and Sons [or J. F. and C. Rivington] Stanley Crowder. George Robinson [ii] Thomas Cadell [London] Thomas Durham [Charing Cross] Joseph Johnson. John Wilkie. William Nicoll. John Fielding and John Walker II. Robert Baldwin I. Thomas Lowndes [77 Fleet Street] Henry Gardner. Francis Newbery. John Bew [Paternoster Row] James Robson. William Owen. Thomas Caslon. William Strahan. Thomas Longman, jun. William Goldsmith [Paternoster Row] Benjamin White. John Wallis [Ludgate Street] John Richardson [Edinburgh] John Hinton [Newgate Street] William Fox. Thomas Becket [82 Pall Mall] William Davies. Richard Dymott. B. Domville. 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 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. London: John Rivington and Sons [or J. F. and C. Rivington], Stanley Crowder, George Robinson [ii], Thomas Cadell [London], Thomas Durham [Charing Cross], Joseph Johnson, John Wilkie, William Nicoll, John Fielding and John Walker II, Robert Baldwin I, Thomas Lowndes [77 Fleet Street], Henry Gardner, Francis Newbery, John Bew [Paternoster Row], James Robson, William Owen, Thomas Caslon, William Strahan, Thomas Longman, jun., William Goldsmith [Paternoster Row], Benjamin White, John Wallis [Ludgate Street], John Richardson [Edinburgh], John Hinton [Newgate Street], William Fox, Thomas Becket [82 Pall Mall], William Davies, Richard Dymott, B. Domville, John Knox [London], 1778.

@book{ wphp_4439
  author={Glasse,Hannah},
  year={1778},
  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 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.},
  publisher={John Rivington and Sons [or J. F. and C. Rivington] \& Stanley Crowder \& George Robinson [ii] \& Thomas Cadell [London] \& Thomas Durham [Charing Cross] \& Joseph Johnson \& John Wilkie \& William Nicoll \& John Fielding and John Walker II \& Robert Baldwin I \& Thomas Lowndes [77 Fleet Street] \& Henry Gardner \& Francis Newbery \& John Bew [Paternoster Row] \& James Robson \& William Owen \& Thomas Caslon \& William Strahan \& Thomas Longman, jun. \& William Goldsmith [Paternoster Row] \& Benjamin White \& John Wallis [Ludgate Street] \& John Richardson [Edinburgh] \& John Hinton [Newgate Street] \& William Fox \& Thomas Becket [82 Pall Mall] \& William Davies \& Richard Dymott \& B. Domville \& John Knox [London]},
  address={London},    }

Suggestions and Comments for 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.

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