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.

    543/566
    llarrico of French beans, how to make, 288, 289. Hnrtfimn cream, to make, 332. Jelly, 334, 333. To make a hartfhorn flummery, two ways, 337, 338- HaJJi, how. to hafli a calf’s head, 28, 29. A calf’s head white, 29. A mutton hafli, 34. To hafli. cold mutton, 137. Mutton like venifon, 137, 138. Hajly pudding, how to ^pake a flour hafly pudding, 184. ,A-n oatmeal hafly pudding, 183. A fine hafly pudding, 186- Hafly fritters, ib- Heart-burn, lozenges for, 470. Heath-poults, to chute, 380. To chufc heath-cock, and hen, ib. Hedge-hog, how to make, three ways, 195, 196, 339- Hen, how to chufe, 379. Herrings, how to broil,. 206. To fry herrings, 207. A herring-pie, 267, 268. To pickle or. bake her- rings, 270. To.,chufe herrings, 383. Pickled- and red herrings, ib. Dried herrings, how to drefs, 444- Hodge-podge, how to make, 133. Of mutton, ib. Hogs feet and ears, how to ragoo, 26, 27. Hogs ears forced, 127, 128. Almond hogs puddings, three ways, 291, 292. Hogs puddings with currants, 292. The feveral parts of a hog, 374. Parts of a bacon hog, ib. Honey-comb, how to make a lemon honey-comb, 415 414. Hyjlerical water, to make, 370. I: Jam, how to make a rafberry, 337. January, fruits then lading, 384. how to .ice a great cake, 319, 330. To make ice cream, 394, 395. Jelly, how to make, ifingbfs jellv, 379.. rt.j]v , cream, 330, 351. Hartfhorn' jelly, 02, , Orange jelly, 335. A ribband jelly, 3Yr Ih] Calves feet jelly, 336. Currant jelly, 336 A turkey, &c. in jelly. 395. J ’’ 33C>