The art of cookery made plain and easy
Subtitle: which far exceeds any thing of the kind yet published ... 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
Contributors: Lowenstein, Eleanor, former owner; American Institute of Wine & Food
Edition: A new edition, with all the modern improvements.
Publisher: Printed for Gilbert and Hodges
Published: 1799
Place of publication: Dublin
Language: eng
Number of pages: 473
Subjects: English Cooking; Early works to 1800; Perfumes
Notes: Includes index.

Bitting, K.G. Gastronomic bib., p. 189
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 dress 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, & fruits; title: XXII. A certain cure for the bite of a mad dog; title: XXIII. A receipt to keep clear from bugs.