The art of cookery, made plain and easy; : which far exceeds any thing of the kind ever yet published. ... By a lady

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  The art of cookery, made plain and easy; : 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 a side-dish, and little corner-dishes for a great table. V. To dress fish. VI. Of soups and broths. VII. Of puddings. VIII. Of pies. IX. For a Lent dinner; a number of good dishes, which may be made 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 dishes for a voyage, and setting out a table on board. 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, preserves, &c. XIX. To make anchovies, verm

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  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 fine 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 of for a table at any other time. X. Directions for the sick. X. [sic]. 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, catchup, vinegar, and to keep artich

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  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, Frenc

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