Glasse, H. (1747). The art of cookery, made plain and easy: Which far exceeds any thing 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 Fast-Dinner, a Number of good Dishes, which you may make use for a Table at any other Time. X. Directions for the Sick. XI. For Captains of Ships. 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, Muffins, &c. XVIII. Jarring Cherries, and Preserves, &c. XIX. To Make Anchovies, Vermicella, Ketchup, Vinegar, and to keep Artichokes, French-Beans, &c. XX. Of Distilling. XXI. How to Market, and the Seasons of the Year for Butcher's Meat, Poultry, Fish, Herbs, Roots, &c. and Fruit. XXII. A certain Cure for the Bite of a Mad Dog. By Dr. Mead. By a lady. London: printed for the author; and sold at Mrs. Ashburn's, a China-Shop, Corner of Fleet-Ditch.
Chicago Style CitationGlasse, Hannah. The Art of Cookery, Made Plain and Easy: Which Far Exceeds Any Thing 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 Fast-Dinner, a Number of Good Dishes, Which You May Make Use for a Table At Any Other Time. X. Directions for the Sick. XI. For Captains of Ships. 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, Muffins, &c. XVIII. Jarring Cherries, and Preserves, &c. XIX. To Make Anchovies, Vermicella, Ketchup, Vinegar, and to Keep Artichokes, French-Beans, &c. XX. Of Distilling. XXI. How to Market, and the Seasons of the Year for Butcher's Meat, Poultry, Fish, Herbs, Roots, &c. and Fruit. XXII. A Certain Cure for the Bite of a Mad Dog. By Dr. Mead. By a Lady. London: printed for the author; and sold at Mrs. Ashburn's, a China-Shop, Corner of Fleet-Ditch, 1747.
MLA CitationGlasse, Hannah. The Art of Cookery, Made Plain and Easy: Which Far Exceeds Any Thing 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 Fast-Dinner, a Number of Good Dishes, Which You May Make Use for a Table At Any Other Time. X. Directions for the Sick. XI. For Captains of Ships. 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, Muffins, &c. XVIII. Jarring Cherries, and Preserves, &c. XIX. To Make Anchovies, Vermicella, Ketchup, Vinegar, and to Keep Artichokes, French-Beans, &c. XX. Of Distilling. XXI. How to Market, and the Seasons of the Year for Butcher's Meat, Poultry, Fish, Herbs, Roots, &c. and Fruit. XXII. A Certain Cure for the Bite of a Mad Dog. By Dr. Mead. By a Lady. London: printed for the author; and sold at Mrs. Ashburn's, a China-Shop, Corner of Fleet-Ditch, 1747.