The art of cookery made plain and easy
Subtitle: which far exceeds any thing of the kind yet published ... : to which are added, by way of appendix, one hundred and fifty new and useful receipts, and a copious index
By: by a lady
Contributors: Mead, Richard, 1673-1754; Smithson, James, 1765-1829, former owner
Edition: A new edition.
Publisher: Printed for W. Strahan, J. and F. Rivington, W. Johnston, L. Davis, T. Longman, R. Bladwin, W. Owen, J. Hinton, B. White, S. Crowder, T. Caslon, Hawes and Co., W. Nicoll, J. Robson, T. Becket, T. Davies, J. Wilkie, Robinson and Roberts, J. Almon, J. Knox, T. Cadell, W. Cornish, R. Dymott, H. Gardner, B. Domville, S. Bladon, G. Pearch, and W. and J. Richardson
Published: 1770
Place of publication: London
Language: eng
Number of pages: 384
Subjects: Early works to 1800; English Cooking
Other titles: Glasse's Cookery
Notes: A facsimile of the author's signature is printed on the first page of text.

"Appendix to The art of cookery, made plain and easy" has a half title on Z1r; pagination and register are continuous.

Woodcut head- and tail-pieces.

Misnumbering p. 382-383 as 372-373, respectively.

Signatures: A⁸ a⁸ B-2C⁸ 2D⁴.

Includes index.

Rhees, W.J. Smithson and his bequest, p. 64

extracted picklist 20081216 BHLEX

SCNHJS copy (39088012532966) has inscribed in ink on front paste-down: 1850 / Smithsonian B.

SCNHJS copy with occasional pencilled ms. markings and note in margins; pencilled index on back paste-down.

SCNHJS copy from the James Smithson Collection.

SCNHJS copy bound in contemporary mottled sheepskin; panelled spine with rules in gilt, red leather spine label with title in gilt; rolls on edges of boards.

SCNHJS copy has bookplate: Smithsonian Libraries Adopt-a-Book Program, Adopted by John H. Dick.
Table of contents: title: (from t.p.) Containing, 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 dress fish; title: VI. Of soops and broths; title: VII. Of puddings; title: VIII. Of pies; title: IX. For a Lent dinner; a number of good dishes, which you may make 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 things for a voyage; and setting out a table on board a ship; 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 cheese-cakes, 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, vermicella, catchup, vinegar, and to keep artichokes, French-beans, &c.; title: XX. Of distilling; title: XXI. How to market, the seasons of the year for butchers 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 buggs.