The lady's, housewife's, and cookmaid's assistant: or, the art of cookery explained and adapted to the meanest capacity. Containing, I. How to roast and boil to perfection every thing necessary to be sent up to table. II. Of made-dishes. III. To make a number of pretty little dishes for a supper or side-dish, and little corner-dishes for a great table. IV. To dress fish. V. Of soups and broths. VI. Of puddings. Vii. Of pies. Viii. Of hogs puddings, sausages, &c. IX. To pot and make hams, &c. X. Of pickling. XI. Of making cakes, &c. XII. Of cheese cakes, creams, jellies, whip-syllabubs, &c. XIII. Of made-wines, brewing, French bread, mussins, &c. XIV. Jarring cherries, preserves. XV. To dress turtle, and make mock turtle. The whole designed to fit out an Entertainment In an Elegant Manner, and at a Small Expence. By E. Taylor.
- Taylor, E.
- Date:
- MDCCLXIX. [1769]
- Books
- Online
Online resources
About this work
Publication/Creation
Berwick upon Tweed : printed by H. Taylor, for R. Taylor, bookseller, MDCCLXIX. [1769]
Physical description
xii,276,[12]p. ; 120.
Contributors
References note
ESTC T91550
Reproduction note
Electronic reproduction. Farmington Hills, Mich. : Thomson Gale, 2003. (Eighteenth century collections online). Available via the World Wide Web. Access limited by licensing agreements.