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 hogs puddings, sausages, &c. VIII. Of pyes. 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, muffins, &c. XIV. Jarring cherries, preserves. XV. To dress turtle, and make mock turtle. XVI. To prepare food for sick persons. The whole designed to fit out an Entertainment, in an elegant manner, and at a small expence. /
Taylor, E.
Milne, A. Berkeley(Archibald Berkeley),Sir,1855-1938.
London: : Printed for G. Freer, near Temple-Bar.,
M D C C L X I X. [1769]
With a Marketing-Table and an index.
ESTC
Armorial bookplate on the verso of the front free endpaper "Sir A. Berkeley Milne Bart." Manuscript inscription on the front pastedown "Mrs Burnett gives this book to her neice Mrs. Milne".
Initials "A B" on the front board.
Cooking, British
England London.