64 results filtered with: Glasse, Hannah, 1708-1770
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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 of 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. XVI. Of Cheesecakes, Creams, Jellies, Whipt Syllabubs, &c. XVII. Of Made Wines, Brewing, French Bread, Muffins, &c. XVIII. Jarring Cherries, and Preserves, &c. XIX. To Make Anchovies, Vermicelli, Catchup, 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. XXIII. A Receipt to keep clear from Buggs. By a lady.
Glasse, Hannah, 1708-1770.Date: M,DCC,XLVIII. [1748]
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The art of cookery, made plain and easy; which far exceeds any thing of the kind ever yet published ... / By a lady [Mrs. H. Glasse].
Glasse, Hannah, 1708-1770.Date: 1751
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The art of cookery made plain and easy : 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 Mrs. Glasse.
Glasse, Hannah, 1708-1770.Date: 1784- Books
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The art of cookery made plain and easy. To which are added, one hundred and fifty new receipts, a copious index, and a modern bill of fare, for each Month, in the Manner the Dishes are placed upon the Table. By H. Glasse.
Glasse, Hannah, 1708-1770.Date: M.DCC.LXXXVI. [1786]- Books
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The complete confectioner; or, housekeeper's guide: to a simple and speedy method of understanding the whole art of confectionary; the various ways of preserving and candying, dry and liquid, All Kinds of Fruit, Nuts, Flowers, Herbs, &c. And the Method of keeping them Fresh And Fine All The Year Round; The Different Ways Of Clarifying Sugar; With Directions for making Fruit Pastes, Bomboons, Pastils, Compotes, Fruit Ices, Cream Ices, Marmalades, Jellies, Jams, Cakes, Puffs, Biscuits, Tarts, Custards, Cheesecakes, Sweetmeats, Fritters, Creams, Syllabubs, Blanc-Mange, Flummeries, Ornaments for grand Entertainments, Dragees, Syrups of all Kinds, Nicknacks and Trifles for Desserts, Strong Cordials, Oils, Simple Waters, Milk Punch that will keep 20 Years, and All Sorts of English Wines. Also, the art of making artificial fruit, With the Stalks in it, so as to resemble the natural Fruit. To which are added, some bills of fare for desserts for private families. By Mrs. H. Glass, author of The art of cookery, with considerable additions and corrections, by Maria Wilson.
Glasse, Hannah, 1708-1770.Date: 1800- Books
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The new art of cookery, made plain and easy; Which 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.
Glasse, Hannah, 1708-1770.Date: M.DCC.LXXIII. [1773]
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The complete art of cookery, exhibited in a plain and easy manner, with directions for marketing; the seasons for meat, poultry, fish, game, etc. and numerous useful family receipts, etc. / by Mrs. Glasse.
Glasse, Hannah, 1708-1770.Date: 1842
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The art of cookery, made plain and easy : which far exceeds anything of the kind ever yet published ... / By a lady [i.e. Mrs. H. Glasse].
Glasse, Hannah, 1708-1770.Date: 1755
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The complete art of cookery, exhibited in a plain and easy manner. With directions for marketing, the season of the year for butchers' meat, poultry, fish, &c. : embellished with engravings, shewing the art of trussing, carving, etc. etc. etc / by Mrs. Glasse.
Glasse, Hannah, 1708-1770.Date: 1828- Books
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The art of cookery, made plain and easy; which far exceeds any thing of the kind yet published. Containing, I. How to Roast and Boil to Perfection every Thing necessary to be sent up to Table. II. Of Made-Dishes. III. How expensive a French Cook's Sauce is. IV. To make a Number of pretty little Dishes for a Supper or Side-Dish, and little Corner-Dishes for a great Table. V. To dress Fish. VI. Of Soops and Broths. Vii. Of Puddings. Viii. Of Pies. IX. For a Lent Dinner; a Number of good Dishes, which you may make use of at any other time. X. Directions to prepare proper Food for the Sick. XI. For Captains of Ships; how to make all useful Things for a Voyage; and setting out a Table on board a Ship. XII. Of Hogs Puddings, Sausages, &c. XIII. To pot and make Hams, &c. XIV. Of Pickling. XV. Of making Cakes, &c. XVI. Of Cheese-Cakes, 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, Catchup, Vinegar, and to keep Artichokes, French Beans, &c. XX. Of Distilling. XXI. How to Market; the Seasons of the Year for Butchers Meat, Poultry, Fish, Herbs, Roots, and Fruit. XXII. A certain Cure for the Bite of a Mad Dog. By Dr. Mead. XXIII. A Receipt to keep clear from Buggs. To which are added, by way of appendix, one hundred and fifty new and useful receipts, and a copious index. By a lady.
Glasse, Hannah, 1708-1770.Date: M.DCC.LXVII. [1767]- Books
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The art of cookery, made plain and easy; which far exceeds anything of the kind yet published. Containing, I. How to Roast and Boil to perfection every Thing necessary to be sent up to Table. II. Of Made-Dishes. III. How expensive a French Cook's Sauce is. IV. To make a Number of pretty little Dishes for a Supper or Side-Dish, and little Corner-Dishes for a great Table. V. To dress Fish. VI. Of Soops and Broths. Vii. Of Puddings. Viii Of Pies. IX. For a Lent Dinner; a Number of good Dishes, which you may make use of at any other Time. X. Directions to prepare proper Food for the Sick. XI For Captains of Ships; how to make all useful Things for a Voyage; and setting out a Table on board a Ship. XII. Of Hogs 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 Presepves, &c. XIX. To make Anchovies, Vermicella, Catchup, Vinegar, and to keep Artichokes, French Beans, &c. XX. Of Distilling. XXI. How to Market; the Seasons of the Year for Butchers Meat, Poultry, Fish, Herbs, Roots, and Fruit. XXII. A certain cure for the Bite of a Mad Dog. By Dr. Mead. XXIII. A Receipt to keep clear from Buggs. To which are added, by way of appendix, one hundred and fifty new and useful receipts, and a copious index. By a lady.
Glasse, Hannah, 1708-1770.Date: [1760]- Books
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The art of cookery, made plain and easy: which far exceeds any thing of the kind yet published. ... To which are added, one hundred and fifty new and useful receipts. Also, the order of a bill of fare ... And also, fifty receipts for different articles of perfumery. With a copious index. By Mrs. Glasse.
Glasse, Hannah, 1708-1770.Date: 1799- Books
The art of cookery, made plain and easy : which far excels any thing of the kind yet published ... in which are included one hundred and fifty new and useful receipts, not inserted in any former edition with a copious index / By a lady [Mrs. H. Glasse].
Glasse, Hannah, 1708-1770.Date: 1796- Books
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The art of cookery, made plain and easy; which far exceeds any thing of the kind yet published. Containing, I. How to Roast and Boil to perfection every Thing necessary to be sent up to Table. II. Of Made-Dishes. III. How expensive a French Cook's Sauce is. IV. To make a Number of pretty Little-Dishes for a Supper or Side-Dish, and little Corner-Dishes for a great Table. V. To dress Fish. VI. Of Soops and Broths. Vii. Of Puddings. Viii. Of Pies. IX. For a Lent Dinner; a Number of good Dishes, which you may make use of at any other Time. X. Directions to prepare proper Food for the Sick. XI. For Captains of Ships; how to make all useful Things for a Voyage; and for setting out a Table on board a Ship. XII. Of Hogs 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, Catchup, Vinegar, and to keep Artichokes, French Beans, &c. XX. Of Distilling. XXI. How to Market; the Seasons of the Year for Butchers Meat, Poultry, Fish, Herbs, Roots, and Fruit. XXII. A certain Cure for the Bite of a Mad Dog. By Dr. Mead. XXIII. A Receipt to keep clear from Buggs. To which are added, by way of appendix, one hundred and fifty new and useful receipts, and a copious index to this and all the octavo editions. Never before published. By lady.
Glasse, Hannah, 1708-1770.Date: [1758]- Books
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The art of cookery, made plain and easy. To which are added, one hundred and fifty new receipts, a copious index, and, a modern bill of fare, for each month, in the manner the dishes are placed upon the table. By H. Glasse.
Glasse, Hannah, 1708-1770.Date: M.DCC.LXXIV. [1774]
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The art of cookery made plain and easy : 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 Mrs. Glasse.
Glasse, Hannah, 1708-1770.Date: 1789- Books
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The art of cookery, made plain and easy; which far exceeds any thing of the kind yet published. Containing, I. How to Roast and Boil to Persection every Thing necessary to be sent up to Table. II. Of Made Dishes. III. How expensive a French Cook's Sauce is. IV. To make a Number of pretty little Dishes for a Supper or Side-Dish, and little Corner-Dishes for a great Table. V. To dresh Fish. VI. Of Soups and Broths. Vii. Of Puddings. Viii. Of Pics. IX. For a Lent Dinner; a Number of good Dishes, which may be made use of at any other Time. X. Directions to prepare proper Food for the Sick. XI. For Captains of Ships; how to make all useful Dishes for a Voyage; and setting out a Table on board. XII. Of Hog's Puddings, Sausages, &c. XIII. To pot and make Hams, &c. XIV. Of Dickling. XV. Of making Cakes, &c. XVI. Of Cheesecakes, Creams, Jellies, Whipt Syllabubs, &c. XVII. Of Made Wines, Brewing, French Bread, Muslins, &c. XVIII. Jarring Cherries and Preserves, &c. XIX. To make Anchovies, Vermicelli, Catchup, Vinegar, and to keep Artichokes, French Beans, &c. XX. Of Distilling. XXI. How to market; the Season of the Year for Butcher's Meat, Poultry, Fish, Herbs, Roots, and Fruit. XXII. A certain Cure for the Bite of a Mad Dog, by Dr. Mead. XXIII. A Receipt to keep clear from Bugs. 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 Mrs. Glasse.
Glasse, Hannah, 1708-1770.Date: MDCCLXXXVIII. [1788]
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The art of cookery, made plain and easy: which far exceeds any thing of the kind yet published ... / To which are added, one hundred and fifty new and useful receipts, and a copious index. By a lady [Mrs. H. Glasse].
Glasse, Hannah, 1708-1770.Date: 1774- Books
The art of cookery, made plain and easy ... / By a lady [Mrs. H. Glasse].
Glasse, Hannah, 1708-1770Date: 1796- Books
- Online
The art of cookery, made plain and easy; which far exceeds any thing of the kind yet published. Containing, I. How to Roast and Boil to Perfection every Thing necessary to be sent up to Table. II. Of Made Dishes. III. How expensive a French Cook's Sauce is. IV. To make a Number of pretty little Dishes for a Supper or Side-Dish, and little Corner-Dishes for a great Table. V. To dress Fish. VI. Of Soups and Broths. Vii. Of Puddings. Viii. Of Pies. IX. For a Lent Dinner; a Number of good Dishes, which may be made use of at any other Time. X. Directions to prepare proper Food for the Sick. XI. For Captains of Ships; how to make all useful Dishes for a Voyage; and setting out a Table on board. XII. Of Hog's Puddings, Sausages, &c. XIII. To pot and make Hams. XIV. Of Pickling. XV. Of making Cakes, &c. XVI. Of Cheesecakes, Creams, Jellies, Whipt Syllabubs; &c. XVII. Of Made Wines, Brewing, French Bread, Muffins, &c. XVIII. Jarring Cherries and Preserves, &c. XIX. To make Anchovies, Vermicelli, Catchup, Vinegar, and to keep Artichokes, French Beans, &c. XX. Of Distilling. XXI. How to market; the Season of the Year for Butcher's Meat, Poultry, Fish, Herbs, Roots, & Fruit. XXII. A certain Cure for the Bite of a Mad Dog. XXIII. A Receipt to keep clear from Bugs. To which are added, one hundred and fifty new and useful receipts: 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. And also, fifty receipts for different articles of perfumery. With a copious index. By Mrs. Glasse.
Glasse, Hannah, 1708-1770.Date: MDCCXCI. [1791]- Books
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The house-Keeper's pocket book, and complete family cook. Containing several hundred curious receipts in Cookery, Pastry, Preserving Pickling, Brewing, Baking, Made Wines, &c. With Plain and Easy Instructions for preparing and dressing every thing suitable for an elegant Entertainment, from Two Dishes to Five or Ten, &c. To which is Added. Every Man his own Doctor, shewing the Nature and Faculties of the different sorts of Foods, whereby every Man and Woman may know what is Good or Hurtful to them.
Glasse, Hannah, 1708-1770.Date: [1783?]- Books
The complete art of cookery : exhibited in a plain and easy manner / [Hannah Glasse].
Glasse, Hannah, 1708-1770Date: 1830- Books
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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 of 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 Cheescakes, 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, Catchup, 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. XXIII. A Receipt to keep clear from Buggs. By H. Glasse.
Glasse, Hannah, 1708-1770.Date: [1748]- Books
- Online
The art of cookery made plain and easy. To which are added, one hundred and fifty new receipts, a copious index, and a modern bill of fare, for each Month, in the Manner the Dishes are placed upon the Table. By H. Glasse.
Glasse, Hannah, 1708-1770.Date: M,DCC,LXXIV. [1774]
- Books
- Online
The art of cookery made plain and easy : which far exceeds any thing of the kind yet published ... To which are added, one hundred and fifty new and useful receipts. 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. And also, fifty receipts for different articles of perfumery. With a copious index / by Mrs. Glasse.
Glasse, Hannah, 1708-1770.Date: 1799