@article{605700,
      recid = {605700},
      author = {Glasse, Hannah,},
      title = {The art of cookery, made plain and easy which far exceeds  any thing of the kind ever yet published. Containing, I. Of  Roasting, Boiling, &c. II. Of Made-Dishes. III. Read  this Chapter, and you will find how Expensive a French  Cook's Sauce is. IV. To make a Number of pretty little  Dishes fit for a Supper, or Side-Dish, and little  Corner-Dishes for a great Table; and the rest you have in  the chapter for Lent. V. To dress Fish. VI. Of Soops and  Broths. Vii. Of Puddings. Viii. Of Pies. IX. For a  Fast-Dinner, a Number of good Dishes, which you may make  use for a Table at any other Time. X. Directions for the  Sick. XI. For Captains of Ships. 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, and Preserves, &c. XIX. To  Make Anchovies, Vermicella, Ketchup, Vinegar, and to keep  Artichokes, French-Beans, &c. XX. Of Distilling. XXI.  How to Market, and the Seasons of the Year for Butcher's  Meat, Poultry, Fish, Herbs, Roots, &c. and Fruit. XXII.  A certain Cure for the Bite of a Mad Dog. By Dr. Mead. By a  lady. [electronic resource] :},
      publisher = {printed for the author; and sold at Mrs. Ashburn's, a  China-Shop, Corner of Fleet-Ditch,},
      address = {London :},
      pages = {[16],65,68-135,138-166p. ;},
      year = {1747},
      note = {A Lady = Hannah Glasse.},
      url = {http://library.usi.edu/record/605700},
}