The lady's Housewife's, and Cookmaid's Assistant: or, the art of cookery, explained and adapted to the meanest capacity. Containing, I. How to roast and boil to perfection every thing necessary to be sent up to table. II. Of made dishes. III. To make a number of pretty little dishes for a supper or side-dish, and little corner-dishes for a great table. IV. To dress fish. V. Of soups and broths. VI. Of puddings. Vii. Of pies. Viii. Of hogs puddings, sausages, &c. IX. To pot and make hams, &c. X. Of pickling. XI. Of making cakes, &c. XII. Of cheese-cakes, creams, jellies, whip-syllabubs, &c. XIII. Of made-wines, brewing, French bread, muffins, &c. XIV. Jarring cherries, preserves. XV. To dress turtle, and make mock turtle, &c. &c. The whole designed to fit out an Entertainment, in an Elegant Manner, and at a Small Expence; And calculated to improve the Servants, and save the Ladies a great deal of trouble. By E. Taylor

Bibliographic Details

Main Author:	Taylor, E.
Format:	eBook
Language:	English
Published:	London sold by G. Freer, Bell-Yard, Temple-Bar 1778, M,DCC,LXXVIII. [1778]
Edition:	The second edition, greatly enlarged and improved
Subjects:	Cookery / Early Works To 1800
Online Access:	http://nl.sub.uni-goettingen.de/id/0905300300?orig...
Collection:	Eighteenth Century Collections Online / ECCO - Collection details see MPG.ReNa