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
Catalogue details

Licence: Public Domain Mark

Credit: 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. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

    455/474
    To pot a hare, 239. To chafe a hare, 335. Harriet) of French beans, now to make, 252. Harfjhorn cream, to make, 29.2. Jelly, 294. To make a hartf- horn flummery, two ways, 296, 2Q7. Jtiajh, how to hafh a calf’s head. 26. A calf’s head while, ib. A mutton hafh, 48. To hath cold mutton, irg. Mutton like venifon, 120. Hajiy pudding, how to make a flour hafty.pudding, l6o. An oat-meal hally pudding, ib. A fine hafty pudding, 161. Hafty fritters, ib. He art-burn, lozenges for, 402. .Heatb-poults, to chufe, 333. To chule heathcock and hen, ib. Hedge-beg, how to make, three ways, 169, 298. Hen, how to chufe, 334. Herrings, how to broil, 180. To fry herrings, ib. A herring pie, 233. To pickle or bake herrings, 236. To chufe her- rings, 338. Pickled and red herrings, ib. Dried herrings, how to drefs, 392. Hodge-podge, how to make, 133. Of mutton, ib. Hogs feet and ears, how to ragoo, 24. Hogs ears forced, lit. Almond hogs puddings, three ways, 255. Hogs puddings with currants, 256. Thefeveral parts of a heg, 329. Parts of a bacon hog, 330. Honey-comb, how to make a lemon honey-comb, 365. HjJlerical water, to make, 326. 1. January, jfruits then lading, 33a* Ice, how to ice a great cake, 380. To make ice cream, 347* Jelly how to make ilingUls jelly, 244. Jelly of cream, 290. Hart (ho 1 n jelly, 294. Orange jelly, 293. A ribband jelly, ib. Calves feet jelly, ib. Currant jelly, Z96. A turkey. See, m jelly, 348. India pickle, how to make, 349’ Ipfwicb, how to make an Ipfwicti almond pudding, 222. Iron, how to keep from ruftmg, 379* Ironmolds, how to take out of linen, 349. Ifivglafs jelly, how to make, 244. IJland, how to make the floating ifland, 300. Italian collops, 58. How to make an Italian pudding, 217* Jutr, to drefs a jugged hare, jot. July, the produce of the kitchen and fruit garden this month, 34°- , Jumballs, how to make, 1114. June, the produce of kitchen and fruit garden this month, 339* K. Kickjban.cs, how to make, 16S. Kidney-beans. See Beans. Knots, a bird, how to chule, 334. L. Lace, gold or filver, how to clean, 378. Lamb, how to roaft, 2. To boil houfe lamb, 9. To roaft houfe- lamb, 1 3. How to fricafee lamb, 23. To fricafee lamb-ftones and fweetbreads, 25. To drefs a lamb’s head, 27. To force a leg of lamb, 31, 52. To boil a leg of lamb, 31. How to bake lamb and rice, 52. To fry a £ e 3 loin 1