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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 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.The Women's Print History Project, 2019, title ID 4450, https://womensprinthistoryproject.com/title/4450. Accessed 2021-10-15.

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 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. London: John Rivington and Sons [or J. F. and C. Rivington], Thomas Cadell [London], Joseph Johnson, William Nicoll, Robert Baldwin I, Henry Gardner, Bedwell Law [13 Ave Maria Lane, 1767-1790, 1794-1795], Thomas Payne and Son, William Lowndes [77 Fleet Street], John Bew [Paternoster Row], George, George, John and James Robinson, Charles Stalker [Stationer's Court], John Debrett [178 Piccadilly], Thomas Vernor [Birchin Lane], Elizabeth Newbery, Thomas Longman, jun., William Goldsmith [Paternoster Row], George and Thomas Wilkie, John Sewell [Cornhill], Benjamin White and Son, James Robson and W. Clarke, Samuel Hayes, William Fox, David Ogilvy, Lockyer Davis [High Holborn], John Knox [London], 1788.

Glasse , H. (1788). 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. London: John Rivington and Sons [or J. F. and C. Rivington] Thomas Cadell [London] Joseph Johnson. William Nicoll. Robert Baldwin I. Henry Gardner. Bedwell Law [13 Ave Maria Lane, 1767-1790, 1794-1795] Thomas Payne and Son. William Lowndes [77 Fleet Street] John Bew [Paternoster Row] George, George, John and James Robinson. Charles Stalker [Stationer's Court] John Debrett [178 Piccadilly] Thomas Vernor [Birchin Lane] Elizabeth Newbery. Thomas Longman, jun. William Goldsmith [Paternoster Row] George and Thomas Wilkie. John Sewell [Cornhill] Benjamin White and Son. James Robson and W. Clarke. Samuel Hayes. William Fox. David Ogilvy. Lockyer Davis [High Holborn] 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 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. London: John Rivington and Sons [or J. F. and C. Rivington], Thomas Cadell [London], Joseph Johnson, William Nicoll, Robert Baldwin I, Henry Gardner, Bedwell Law [13 Ave Maria Lane, 1767-1790, 1794-1795], Thomas Payne and Son, William Lowndes [77 Fleet Street], John Bew [Paternoster Row], George, George, John and James Robinson, Charles Stalker [Stationer's Court], John Debrett [178 Piccadilly], Thomas Vernor [Birchin Lane], Elizabeth Newbery, Thomas Longman, jun., William Goldsmith [Paternoster Row], George and Thomas Wilkie, John Sewell [Cornhill], Benjamin White and Son, James Robson and W. Clarke, Samuel Hayes, William Fox, David Ogilvy, Lockyer Davis [High Holborn], John Knox [London], 1788.

@book{ wphp_4450
  author={Glasse,Hannah},
  year={1788},
  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 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.},
  publisher={John Rivington and Sons [or J. F. and C. Rivington] \& Thomas Cadell [London] \& Joseph Johnson \& William Nicoll \& Robert Baldwin I \& Henry Gardner \& Bedwell Law [13 Ave Maria Lane, 1767-1790, 1794-1795] \& Thomas Payne and Son \& William Lowndes [77 Fleet Street] \& John Bew [Paternoster Row] \& George, George, John and James Robinson \& Charles Stalker [Stationer's Court] \& John Debrett [178 Piccadilly] \& Thomas Vernor [Birchin Lane] \& Elizabeth Newbery \& Thomas Longman, jun. \& William Goldsmith [Paternoster Row] \& George and Thomas Wilkie \& John Sewell [Cornhill] \& Benjamin White and Son \& James Robson and W. Clarke \& Samuel Hayes \& William Fox \& David Ogilvy \& Lockyer Davis [High Holborn] \& 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 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.

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