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 | Collections