The art of cookery, made plain and easy
Subtitle: which far exceeds any thing of the kind yet published : containing ... : to which are added, one hundred and fifty new and useful receipts, and also fifty receipts for different articles of perfumery : with a copious index
By: by Mrs. Glasse.
Edition: A new edition, with all the modern improvements, and also the order of a bill of fare for each month, in the manner the dishes are to be placed upon the table, in the present taste.
Publisher: Printed for J. Rivington and Sons [and 25 others]
Published: 1788
Place of publication: London
Language: eng
Number of pages: 409
Subjects: Cookery, English -- Early works to 1800
Notes: Maclean, V.  Household and cookery books, p. 60
First published pseudonymously ("By a lady") London, 1747.
Signatures: A⁶ a⁸ B-2E⁸ 2F².
The contents of the text include XXII numbered chapters. The contents of chapter XXIII as given on the t.p. are included in chapter XXII of the text.
Source: Gift of Mrs. Joseph W. Chinn, Apr. 13, 1989.
Table of contents: title: (from t.p.) I. How to roast and boil to perfection every thing necessary to be sent up to table; title: II. Of made dishes; title: III. How expensive a French cook's sauce is; title: IV. To make a number of pretty little dishes for a supper or side-dish, and little corner-dishes for a great table; title: V. To dresh fish; title: VI. Of soups and broths; title: VII. Of puddings; title: VIII. Of pies; title: IX. For a Lent dinner, a number of good dishes, which may be made use of at any other time; title: X. Directions to prepare proper food for the sick; title: XI. For captains of ships, how to make all useful dishes for a voyage, and setting out a table on board; title: XII. Of hog's puddings, sausages, &c.; title: XIII. To pot and make hams, &c.; title: XIV. Of pickling; title: XV. Of making cakes, &c.; title: XVI. Of cheesecakes, creams, jellies, whipt syllabubs, &c.; title: XVII. Of made wines, brewing, French bread, muffins, &c.; title: XVIII. Jarring cherries and preserves, &c.; title: XIX. To make anchovies, vermicelli, catchup, vinegar, and to keep artichokes, French beans, &c.; title: XX. Of distilling; title: XXI. How to market : the season of the year for butcher's meat, poultry, fish, herbs, roots, and fruit; title: XXII. A certain cure for the bite of a mad dog / by Dr. Mead; title: XXIII. A receipt to keep clear from bugs.