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, muffins, &c. XIV. Jarring cherries, preserves. XV. To dress turtle, and make mock turtle, &c. &c. The whole designed to fit out an Entertainment, in an Elegant Manner, and at a Small Expence; And calculated to improve the Servants, and save the Ladies a great deal of trouble. By E. Taylor.

Format:

Book

Author/Creator:

Taylor, E., of Berwick.

Language:

English

Subjects (All):

Cookery--Early works to 1800.

Cookery.

Physical Description:

1 online resource ([4],272,[12]p. )

Edition:

The second edition, greatly enlarged and improved.

Other Title:

Lady's,

Place of Publication:

London : sold by G. Freer, Bell-Yard, Temple-Bar, M,DCC,LXXVIII. [1778]

Notes:

With a Marketing-Table and an index.

Reproduction of original from British Library.

Cited in:

English Short Title Catalog, T200474.

OCLC:

642527131