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000662248 035__ $$a(Uk-ES)006300539
000662248 035__ $$a(OCoLC)509791733
000662248 035__ $$a(CU-RivES)T206028
000662248 040__ $$aUk-ES$$cUk-ES$$dCStRLIN$$dCengage Gale
000662248 1001_ $$aGlasse, Hannah,$$d1708-1770.
000662248 24514 $$aThe new art of cookery, made plain and easy$$h[electronic resource] :$$bWhich far exceeds any thing of the kind ever yet published; being enriched with a great variety of receipts from the best treatises on this subject. Containing, I. Of roasting and boiling flesh meat, as well as poultry. II. Of made dishes. III. Of ragous. IV. Of fricasees. V. Of Hashes. VI. Of soups and rich gravies. VII. Of soups for fast days. VIII. Of things necessary for the sick. IX. Of dressing of fish; the sauces for; and how to dress a turtle. X. Of collaring and potting. XI. Of pies of fruit, and a variety of pastes for. XII. Of pies of savoury meat. XIII. Of puddings and dumplings. XIV. Of sweetmeats and other decorations for the table. XV. Of the different plummeries and blanc mange. XVI. Of whips and syllabubs. XVII. Of preserves, jellies and jams. XVIII. Of creams, custards, torts, and cheese-cakes. XIX. Of cakes, as well plumb, seed, and saffron, &c. XX. Of macaroons, Naple's biscuits, and cheese-cakes. XXI. Of little savoury dishes, fit for supper, the sides or corners of the table. XXII. Of salting and preserving beef, pork, and making hams. XXIII. Of pickling, making catchup, vinegar, and the India pickle. XXIV. Of the different wines made of fruit. XXV. Of the use of still, and distilling of the different waters, and making meade. XXVI. Of making bread, well with yeast as leavening. XXVII. Of brewing ... drink. XXVIII. A list of the season thro' the year. XXIX. New ... of fare two course, as they are be laid on the table. XXX. Washes and salves for the skin, &c. XXXI. Some valuable physical receipts. With the addition of a variety of original receipts never before published. The representation of the frame for doing things by the steam; and the new contrivance of boiling kettles and other culinary vessels. By. H. Glasse.
000662248 260__ $$aDublin :$$bPrinted by John Exshaw, in Dame-Street,$$cM.DCC.LXXIII. [1773]
000662248 300__ $$aviii,464,[40]p. :$$bill. ;$$c12⁰.
000662248 500__ $$aReproduction of original from National Library of Ireland.
000662248 506__ $$aAccess limited to authorized users.
000662248 509__ $$aVerify conts. of final leaves
000662248 5104_ $$aEnglish Short Title Catalog,$$cT206028.
000662248 533__ $$aElectronic reproduction.$$bFarmington Hills, Mich. :$$cCengage Gale,$$d2009.$$nAvailable via the World Wide Web.$$nAccess limited by licensing agreements.$$7s2009    miunns
000662248 650_0 $$aCookery$$vEarly works to 1800.
000662248 752__ $$aIreland$$dDublin.
000662248 852__ $$bebk
000662248 85640 $$3Eighteenth Century Collections Online$$uhttps://univsouthin.idm.oclc.org/login?url=http://find.gale.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=1634401000&type=getFullCitation&tabID=T001&prodId=ECCO&docLevel=TEXT_GRAPHICS&version=1.0&source=library&userGroupName=usi$$zOnline Access
000662248 909CO $$ooai:library.usi.edu:662248$$pGLOBAL_SET
000662248 980__ $$aEBOOK
000662248 980__ $$aBIB
000662248 982__ $$aEbook
000662248 983__ $$aOnline