The complete house-keeper, and professed cook. Calculated for the greater ease and assistance of ladies, house-keepers, cooks, &c. &c. Containing upwards of Seven Hundred practical and approved Receipts, under the following Heads: I. Rules for Marketing. II. Boiling, Roasting, and Broiling Flesh, Fish, and Fowls; and for making Soups and Sauces of all Kinds. III. Making made Dishes of all Sorts, Puddings, Pies, Cakes, Fritters, &c. IV. Pickling, Preserving, and making Wines in the best Manner and Taste. V. Potting and Collaring: Aspikes in Jellies: savoury Cakes, Blamonge, Ice Creams and other Creams, Whips, Jellies, &c. VI. Bills of Fare for every Month in the Year; with a correct List of every Thing in Season for every Month; illustrated with two elegant Copper-Plates of a First and Second Course for a genteel Table. By Mary Smith, Late House-Keeper to Sir Walter Blackett, Bart. and formerly in the Service of the Right Hon. Lord Anson, Sir The Sebright, Bart. and other Families of Distinction, as House-Keeper and Cook.

Smith, Mary. The complete house-keeper, and professed cook. Calculated for the greater ease and assistance of ladies, house-keepers, cooks, &c. &c. Containing upwards of Seven Hundred practical and approved Receipts, under the following Heads: I. Rules for Marketing. II. Boiling, Roasting, and Broiling Flesh, Fish, and Fowls; and for making Soups and Sauces of all Kinds. III. Making made Dishes of all Sorts, Puddings, Pies, Cakes, Fritters, &c. IV. Pickling, Preserving, and making Wines in the best Manner and Taste. V. Potting and Collaring: Aspikes in Jellies: savoury Cakes, Blamonge, Ice Creams and other Creams, Whips, Jellies, &c. VI. Bills of Fare for every Month in the Year; with a correct List of every Thing in Season for every Month; illustrated with two elegant Copper-Plates of a First and Second Course for a genteel Table. By Mary Smith, Late House-Keeper to Sir Walter Blackett, Bart. and formerly in the Service of the Right Hon. Lord Anson, Sir The Sebright, Bart. and other Families of Distinction, as House-Keeper and Cook. Newcastle upon Tyne: 1772.

Smith , M. (1772). The complete house-keeper, and professed cook. calculated for the greater ease and assistance of ladies, house-keepers, cooks, &c. &c. containing upwards of seven hundred practical and approved receipts, under the following heads: i. rules for marketing. ii. boiling, roasting, and broiling flesh, fish, and fowls; and for making soups and sauces of all kinds. iii. making made dishes of all sorts, puddings, pies, cakes, fritters, &c. iv. pickling, preserving, and making wines in the best manner and taste. v. potting and collaring: aspikes in jellies: savoury cakes, blamonge, ice creams and other creams, whips, jellies, &c. vi. bills of fare for every month in the year; with a correct list of every thing in season for every month; illustrated with two elegant copper-plates of a first and second course for a genteel table. by mary smith, late house-keeper to sir walter blackett, bart. and formerly in the service of the right hon. lord anson, sir the sebright, bart. and other families of distinction, as house-keeper and cook. Newcastle upon Tyne:

Smith, Mary. The complete house-keeper, and professed cook. Calculated for the greater ease and assistance of ladies, house-keepers, cooks, &c. &c. Containing upwards of Seven Hundred practical and approved Receipts, under the following Heads: I. Rules for Marketing. II. Boiling, Roasting, and Broiling Flesh, Fish, and Fowls; and for making Soups and Sauces of all Kinds. III. Making made Dishes of all Sorts, Puddings, Pies, Cakes, Fritters, &c. IV. Pickling, Preserving, and making Wines in the best Manner and Taste. V. Potting and Collaring: Aspikes in Jellies: savoury Cakes, Blamonge, Ice Creams and other Creams, Whips, Jellies, &c. VI. Bills of Fare for every Month in the Year; with a correct List of every Thing in Season for every Month; illustrated with two elegant Copper-Plates of a First and Second Course for a genteel Table. By Mary Smith, Late House-Keeper to Sir Walter Blackett, Bart. and formerly in the Service of the Right Hon. Lord Anson, Sir The Sebright, Bart. and other Families of Distinction, as House-Keeper and Cook. Newcastle upon Tyne: 1772.

@book{ wphp_6441
  author={Smith,Mary},
  year={1772},
  title={The complete house-keeper, and professed cook. Calculated for the greater ease and assistance of ladies, house-keepers, cooks, &c. &c. Containing upwards of Seven Hundred practical and approved Receipts, under the following Heads: I. Rules for Marketing. II. Boiling, Roasting, and Broiling Flesh, Fish, and Fowls; and for making Soups and Sauces of all Kinds. III. Making made Dishes of all Sorts, Puddings, Pies, Cakes, Fritters, &c. IV. Pickling, Preserving, and making Wines in the best Manner and Taste. V. Potting and Collaring: Aspikes in Jellies: savoury Cakes, Blamonge, Ice Creams and other Creams, Whips, Jellies, &c. VI. Bills of Fare for every Month in the Year; with a correct List of every Thing in Season for every Month; illustrated with two elegant Copper-Plates of a First and Second Course for a genteel Table. By Mary Smith, Late House-Keeper to Sir Walter Blackett, Bart. and formerly in the Service of the Right Hon. Lord Anson, Sir The Sebright, Bart. and other Families of Distinction, as House-Keeper and Cook.},
  publisher={},
  address={Newcastle upon Tyne},    }