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, mussins, &c. XIV. Jarring cherries, preserves. XV. To dress turtle, and make mock turtle. The whole designed to fit out an Entertainment In an Elegant Manner, and at a Small Expence. By E. Taylor

Bibliographic Details

Main Author:	Taylor, E.
Format:	eBook
Language:	English
Published:	Berwick upon Tweed printed by H. Taylor, for R. Taylor, bookseller 1769, MDCCLXIX. [1769]
Subjects:	Cookery / Early Works To 1800
Online Access:	http://nl.sub.uni-goettingen.de/id/0580100500?orig...
Collection:	Eighteenth Century Collections Online / ECCO - Collection details see MPG.ReNa