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.

Format:

Book

Author/Creator:

Taylor, E.

Language:

English

Subjects (All):

Cookery--Early works to 1800.

Cookery.

Physical Description:

1 online resource (xii,276,[12]p. )

Other Title:

Lady's, housewife's, and cookmaid's assistant

Place of Publication:

Berwick upon Tweed : printed by H. Taylor, for R. Taylor, bookseller, MDCCLXIX. [1769]

Notes:

With a list of subscribers.

The six final leaves comprise a marketing table by the pound, and an index.

Reproduction of original from British Library.

Cited in:

English Short Title Catalog, T91550.

OCLC:

642733982