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The art of cookery, made plain and easy

Which far exceeds any thing of the kind yet published. Cont...

Glasse, Hannah - The ninth edition . , M.DCC.LXV. [1765]

Link: http://nl.sub.uni-goettingen.de/id/1378000200?origin=/..

RT Book, Whole
T1 <Title>The art of cookery, made plain and easy</Title>
				: <SubTitle>Which far exceeds any thing of the kind yet published. Containing, I. How to roast and boil to perfection every thing necessary to be sent up to table. II. Of made-dishes. III. How expensive a French cook's sauce is. IV. To make a number of pretty little dishes for a supper or side-dish, and little corner-dishes for a great table. 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 at any other time. X. Directions to prepare proper food for the sick. XI. For captains of ships; how to make all useful things for a voyage; and setting out a table on board a ship. XII. Of hogs-puddings, sausages, &c. XIII. To pot and make hams, &c. XIV. Of pickling. XV. Of making cakes, &c. XVI. Of cheese-cakes, creams, jellies, whip-syllabubs, &c. XVII. Of made wines, brewing, French bread, muffins, &c. XVIII. Jarring cherries and preserves, &c. XIX. To make anchovies...</SubTitle>

UL https://suche.suub.uni-bremen.de/peid=B73276266&Exemplar=1&LAN=DE
				
A1 Glasse, Hannah
NO The ninth edition
PB Printed for A. Millar, J. and R. Tonson, W. Strahan, T. Caslon, T. Durham, and W. Nicoll
PP London
YR 1765
NO Online-Ressource (vi,[24],384,[24]p) ; 8°
LK http://nl.sub.uni-goettingen.de/id/1378000200?origin=/collection/nlh-ecc
SF ELIB - SuUB Bremen

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