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 | Collections