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.

  • Hannah Glasse
Date:
1799
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. 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. 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.

    471/566 (page 423)
    jour eggs; but you mud beat your fogs verv well wub ten Tppon fuJs oftfack, fo you mu ft put in each as you think fir, keeping it conftantlv beating with your hand, till you have put it into the hoop for the oven ; do not put in your fweetmeats and feeds, till you are ready to put it into your hoops; you muft Af. hre^Kr f0Ue doU-bIes of caP Paper under the cak.s, and butter the paper and hoop : you muft lift Govern fUg?t U£°n y°Ur Cake’ when> goes into Topreferve Pippins in Slices. c ” y°Ur P!PP!f a,re Prepared, but not cored, cttthem m dices, and take the weight of them in' %ar, put to your ft,gar a pretty quantity of water \a,,d-lk,m,t’ Jet ir boil again'very hiah’ hen put them, into the fyrup when they are' clear’ ay the fllalIo gJafFes, in which LI mean [o er e them up, then, put into the fyrup a candied abomefhPee ' CUt 111 Iittle flices verV thin, and lay a out the pippin ; cover them with iyrup, and kee^ them about diepippin. 7 F’ e ^ Sack Cream like Butter. take ,t oft the fire, and put in a little fooS L ^ Barley Cream. TAKE a quart of French barftv • • , or four waters, till it be pretty tender • M?I, ,n thr'<? of cream on the fire with f/ ,cler>tuen fet a quart Vlien the water begins to h ii'A mace ant* nutmeg ; ivm it, putint^m^^-°Ut the barley pretty thick and tender •’Mi ' fVl 1jo,J t,,J it he and fair im • . er > then feaion it with fnoan ana laJt.. When it. js cold, f£rve ]t np> ■ ■ “Wrx