Glasse, H. (1751). The art of cookery, made plain and easy: Which far exceeds anything of the kind ever yet published. Containing, I. Of Roasting, Boiling, &c. II. Of Made-Dishes. III. Read this Chapter, and you will find how Expensive a French Cook's Sauce is. IV. To make a Number of pretty little Dishes fit for a Supper or Side-Dish, and little Corner-Dishes for a great Table; and the rest you have in the Chapter for Lent. V. To dress Fish. VI. Of Soops and Broths. Vii. Of Puddings. Viii. Of Pies. IX. For a Lent Dinner, a Number of good Dishes, which you may make use of for a Table at any other Time. X. Directions for the Sick. XI. For Captains of Ships. XII. Of Hogs 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, 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, &c. 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, I. To dress a Turtle, the West-India Way. II. To make Ice Cream. III. A Turkey, &c. in Jelly. IV. To make Citron. V. To candy Cherries or Green Gages. VI. To take Ironmolds out of Linnen. By a lady (The fourth edition, with additions.). London: printed for the author, and sold at the Bluecoat-Boy, near the Royal-Exchange; at Mrs Ashburn's China-Shop, the Corner of Fleet-Ditch; at the Leg and Dial, in Fleet-Street; at the Prince of Wales's Arms, in Tavistock-Street, Covent-Garden; by W. Innys, in Pater-Noster Row; J. Hodges, on London-Bridge: T. Trye, near Gray's-Inn-Gate, Holborn; J. Brotherton, in Cornhill; and by the Booksellers in Town and Country.
Chicago Style CitationGlasse, Hannah. The Art of Cookery, Made Plain and Easy: Which Far Exceeds Anything of the Kind Ever yet Published. Containing, I. Of Roasting, Boiling, &c. II. Of Made-Dishes. III. Read This Chapter, and You Will Find How Expensive a French Cook's Sauce Is. IV. To Make a Number of Pretty Little Dishes Fit for a Supper or Side-Dish, and Little Corner-Dishes for a Great Table; and the Rest You Have in the Chapter for Lent. V. To Dress Fish. VI. Of Soops and Broths. Vii. Of Puddings. Viii. Of Pies. IX. For a Lent Dinner, a Number of Good Dishes, Which You May Make Use of for a Table At Any Other Time. X. Directions for the Sick. XI. For Captains of Ships. XII. Of Hogs 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, 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, &c. 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, I. To Dress a Turtle, the West-India Way. II. To Make Ice Cream. III. A Turkey, &c. in Jelly. IV. To Make Citron. V. To Candy Cherries or Green Gages. VI. To Take Ironmolds Out of Linnen. By a Lady. The fourth edition, with additions. London: printed for the author, and sold at the Bluecoat-Boy, near the Royal-Exchange; at Mrs Ashburn's China-Shop, the Corner of Fleet-Ditch; at the Leg and Dial, in Fleet-Street; at the Prince of Wales's Arms, in Tavistock-Street, Covent-Garden; by W. Innys, in Pater-Noster Row; J. Hodges, on London-Bridge: T. Trye, near Gray's-Inn-Gate, Holborn; J. Brotherton, in Cornhill; and by the Booksellers in Town and Country, 1751.
MLA CitationGlasse, Hannah. The Art of Cookery, Made Plain and Easy: Which Far Exceeds Anything of the Kind Ever yet Published. Containing, I. Of Roasting, Boiling, &c. II. Of Made-Dishes. III. Read This Chapter, and You Will Find How Expensive a French Cook's Sauce Is. IV. To Make a Number of Pretty Little Dishes Fit for a Supper or Side-Dish, and Little Corner-Dishes for a Great Table; and the Rest You Have in the Chapter for Lent. V. To Dress Fish. VI. Of Soops and Broths. Vii. Of Puddings. Viii. Of Pies. IX. For a Lent Dinner, a Number of Good Dishes, Which You May Make Use of for a Table At Any Other Time. X. Directions for the Sick. XI. For Captains of Ships. XII. Of Hogs 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, 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, &c. 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, I. To Dress a Turtle, the West-India Way. II. To Make Ice Cream. III. A Turkey, &c. in Jelly. IV. To Make Citron. V. To Candy Cherries or Green Gages. VI. To Take Ironmolds Out of Linnen. By a Lady. The fourth edition, with additions. London: printed for the author, and sold at the Bluecoat-Boy, near the Royal-Exchange; at Mrs Ashburn's China-Shop, the Corner of Fleet-Ditch; at the Leg and Dial, in Fleet-Street; at the Prince of Wales's Arms, in Tavistock-Street, Covent-Garden; by W. Innys, in Pater-Noster Row; J. Hodges, on London-Bridge: T. Trye, near Gray's-Inn-Gate, Holborn; J. Brotherton, in Cornhill; and by the Booksellers in Town and Country, 1751.