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The cook maid's assistant, [electronic resource] : or art of cookery, made plain and easy. Containing The greatest Variety of approved Receipts, in all the Branches of Cookery and Confectionary. Viz. Marketing, Roasting, Boiling, Frying, Broiling, Stewing, Hashing, Baking, Fricassees, Ragouts, Soups, Broths, Gravies, Sauces, Puddings, Pies, Tarts, Cakes, Syllabubs, Creams, Flummery, Jellies, Jams, Custards, Potting, Collaring, Drying, Candying, Pickling, and English Wines. With a Bill of Fare for each Month in the Year. The whole calculated to assist the prudent house-wife in furnishing the cheapest, and most elegant dishes, in the various departments of Cookery. By the late Mrs Eliza. Clifton, of Richmond in Surrey.
- Text
- London : printed for the proprietors, and sold by all booksellers in town and country, [1775?]
- 1775
- 1 Resource
Available Online
http://find.galegroup.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=1252901000&type=getFullCitation&tabID=T001&prodId=ECCO&docLevel=TEXT_GRAPHICS&version=1.0&source=library&userGroupName=nyplThe frugal housewife, or complete woman cook. [electronic resource] : Wherein the art of dressing all sorts of viands, with cleanliness, decency, and elegance, is explained in five hundred approved receipts, in Gravies, Sauces, Roasting, Boiling, Frying, Broiling, Stews, Hashes, Soups, Fricassees, Ragoos, Pasties, Pies, Tarts, Cakes, Puddings, Syllabubs, Creams, Flummery, Jellies, Giams, and Custards. Together with the Best Methods of Potting, Collaring, Preserving, Drying, Candying, Pickling, And Making of English Wines. To which are added, twelve new prints, exhibiting a proper arrangement of dinners, two courses, for every month in the year. With various Bills of Fare. By Susannah Carter, Of Clerkenwell.
- Text
- London : printed for E. Newbery, at the Corner of St. Paul's Church-Yard, [1800?]
- 1800
- 1 Resource
Available Online
http://find.galegroup.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=0101600200&type=getFullCitation&tabID=T001&prodId=ECCO&docLevel=TEXT_GRAPHICS&version=1.0&source=library&userGroupName=nyplThe frugal housewife, or, Complete woman cook [electronic resource] : wherein the art of dressing all sorts of viands with cleanliness, decency, and elegance is explained in five hundred approved receipts in gravies, sauces, roasting, boiling, frying, broiling, stews, hashes, soups, fricassees, ragouts, pastries, pies, tarts, cakes, puddings, syllabubs, creams, flummery, jellies, giams, and custards : together with the best methods of potting, collaring, preserving, drying, candying, pickling, and making of English wines : to which are added twelve new prints exhibiting a proper arrangement of dinners, two courses for every month in the year, with various bills of fare / by Susannah Carter of Clerkenwell.
- Text
- London : Printed for E. Newbery, the corner of St. Paul's Church-yard, [1795]
- 1795
- 1 Resource
Available Online
http://ncco.galegroup.com/gdc/ncco/MonographsDetailsPage/MonographsDetailsWindow?disableHighlighting=false&prodId=NCCO&action=1&activityType=BasicSearch&javax.portlet.action=viewPortletAction&documentId=GALE%7CAOETDV146950631&dviSelectedPage=1&userGroupName=nyplThe frugal housewife, or, complete woman cook. [electronic resource] : Wherein the art of dressing all sorts of viands with cleanliness, decency and elegance, is explained in five hundred approved receipts in Gravies, Sauces, Roasting, Boiling, Frying, Broiling, Stews, Hashes, Soups, Fricassees, Ragouts, Pastries, Pies, Tarts, Cakes, Puddings, Syllabubs, Creams, Flummery, Jellies, Giams, and Custards. Together with the best methods of Potting, Collaring, Preserving, Drying, Candying, Pickling, and making of English Wines; To which are added twelve new prints, exhibiting a proper arrangement of dinners, two courses for every month in the year. with various bills of fare. By Susannah Carter, of Clerkenwell.
- Text
- London : printed for E. Newbery, the Corner of St. Paul's Church-Yard, 1795.
- 1795
- 1 Resource
Available Online
http://find.galegroup.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=1221500500&type=getFullCitation&tabID=T001&prodId=ECCO&docLevel=TEXT_GRAPHICS&version=1.0&source=library&userGroupName=nyplMrs. Taylor's family companion [electronic resource] : or the whole art of cookery display'd, in the newest and most easy method, being a collection of receipts to set out a table cheap, Under the following Heads: Boiling Roasting Frying Broiling Stewing Hashing Baking Ragouts Fricassees Made-Dishes Sauces Soups Puddings Pies Tarts Cakes Cheesecakes Custards Syllabues Creams Jellis Pickling Preserving Candying Collaring Potting Drying, &c. To which are added, instructions for marketing, sundry bills of fare, Directions for Clear-Starching, The Lady's Toilet, or Art of Preserving Beauty, &c. &c. &c. The whole calculated to assist the prudent mistress and her servant, in providing the cheapest and most elegant Set of Dishes in the various Departments of Cookery. By Mrs. Margaret Taylor, Late Cook from the Crown and Anchor.
- Text
- London : printed for W. Lane, Leadenhall-Street, and sold by all other booksellers, [1795?]
- 1795
- 1 Resource
Available Online
http://find.galegroup.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=1036000400&type=getFullCitation&tabID=T001&prodId=ECCO&docLevel=TEXT_GRAPHICS&version=1.0&source=library&userGroupName=nyplThe accomplished housekeeper, [electronic resource] : and universal cook. Containing all the various branches of cookery; directions for Roasting, Boiling and Made Dishes, also for Frying, Broiling, Stewing, Mincing, and Hashing. The different Methods of Dressing Poultry, Game, and Fish, And of Preparing Soups, Gravies, Cullices, and Broths, To dress Roots and Vegetables, And to make all Sorts of Pies, Puddings, Pancakes, and Fritters; Cakes, Puffs, and Biscuits; Cheesecakes, Tarts, and Custards; Creams and Jams; Blanc Mange, Flummery, Jellies, and Syllabubs. The various Articles in Candying, Drying, Preserves, and Pickling; The Preparation of Hams, Tongues, Bacon, and of Made Wines and Cordial Waters. Directions for carving. With a Catalogue of the various Articles in Season every Month in the Year. By T. Williams, and the principal cooks at the London and Crown and Anchor taverns.
- Text
- London : printed for J. Scatcherd, No. 12, Ave-Maria-Lane, 1797.
- 1797
- 1 Resource
Available Online
http://find.galegroup.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=0223600500&type=getFullCitation&tabID=T001&prodId=ECCO&docLevel=TEXT_GRAPHICS&version=1.0&source=library&userGroupName=nyplThe london art of cookery, [electronic resource] : and housekeeper's complete assistant. On a new plan. Made Plain and Easy to the Understanding of every Housekeeper, Cook, and Servant, in the Kingdom. Containing, proper directions for the choice of all kinds of provisions. Instructions for trussing Poultry. Roasting and boiling all Sorts of Butcher's Meat, Poultry, Game, and Fish. Baking, Broiling, and Frying. Sauces for every Occasion. Soups, Broths, Stews, and Hashes. Ragoos and Fricassees. Made Dishes, both plain and elegant. All Sorts of Pies and Puddings-Pancakes and Fritters. Proper Instructions for dressing Fruits and Vegetables. Pickling, Potting, and Preserving. The Preparation of Hams, Tongues, and Bacon. To keep Garden Stuffs and Fruits in Perfection. The whole Art of Confectionary. The Preparation of Sugars. Tarts, Puffs, and Pastics. Cakes, Custards, Jams, and Jellics. Drying, Candying, and Preserving Fruits, &c. Elegant Ornaments for Entertainments, Instructions for Carving. Necessary Articles for Sea-Faring Persons. Made wines, cordial waters, and malt liquors. To which is added, an appendix, Containing Considerations on Culinary Poisons; Directions for making Broths, &c. for the Sick; a List of Things in Season in the different Months of the Year; Marketing Tables, &c. &c. Embellisifed With A Head of the Author, and a Bill of Fare for every Month in the Year, elegantly engraven on Thirteen Copper-Plates. By John Farley, Principal Cook At The London Tavern.
- Text
- London : printed for J. Scatcherd and J. Whitaker, No 12, B. Law, No 13, Ave-Maria-Lane; and G. and T. Wilkie, Paternoster-Row, [1796]
- 1796
- 1 Resource
Available Online
http://find.galegroup.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=0292900400&type=getFullCitation&tabID=T001&prodId=ECCO&docLevel=TEXT_GRAPHICS&version=1.0&source=library&userGroupName=nyplThe london art of cookery, [electronic resource] : and housekeeper's complete assistant. On a new plan. Made Plain and Easy to the Understanding of every housekeeper, cook, and servant in the Kingdom. Containing, Proper Directions for the Choice of all Kinds of Provisions. Roasting and Boiling all Sorts of Butchers Meat, Poultry, Game, and Fish. Sauces for every Occasion. Soups, Broths, Stews, and Hashes. Made Dishes, Ragoos, and Fricassees. All Sorts of Pies and Puddings. Proper Instructions for dressing Fruits and Vegetables. Pickling, Potting, and Preserving. The Preparation of Hams, Tongues, and Bacon. The Whole Art of Confectionary. Tarts, Puffs, and Pasties. Cakes, Custards, Jams, and Jellies. Drying, Candying, and Preserving Fruits, &c. Made Wines, Cordial Waters, and Malt Liquors. To which is added, an appendix, containing considerations on culinary poisons; Directions for making Broths, &c. for the Sick; a List of Things in Season in the different Months of the Year; Marketing Tables, &c. &c. Embellished with A head of the author, and a Bill of Fape for every Month in the Year, elegantly engraved on thirteen copper-plates. The second edition. By John Farley, Principal cook at the London Tavern.
- Text
- London : printed for J. Scatcherd and J. Whitaker, No. 18, Ave-Maria-Lane, and J. Fielding, No. 23, Pater-Noster-Row, 1784.
- 1784
- 1 Resource
Available Online
http://find.galegroup.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=0986801200&type=getFullCitation&tabID=T001&prodId=ECCO&docLevel=TEXT_GRAPHICS&version=1.0&source=library&userGroupName=nyplThe new book of cookery [electronic resource] : or, every woman a perfect cook: containing the greatest variety of approved receipts in all the branches of cookery and confectionary, viz. Boiling, Roasting, Broiling, Frying, Stewing, Hashing, Baking, Fricassees, Ragouts, Made-Dishes, Soups and Sauces, Puddings, Pies and Tarts, Cakes, Custards, Cheesecakes, Creams, Syllabubs, Jellies, Pickling, Preserving, Candying, Drying, Potting, Collaring, English Wines, &c. &c. &c. To Which are Added, The best Instructions for Marketing, and sundry Modern Bills of Fare; also Directions for Clear Starching, and the Ladies' Toilet, or, Art of preserving and improving Beauty: Likewise a Collection of Physical Receipts for Families, &c. The Whole calculated to assist the prudent Housewife and her Servants, in furnishing the cheapest and most elegant Set of Dishes in the various Departments of Cookery, and to instruct Ladies in many other Particulars of great Importance too numerous to mention in this Title Page. By Mrs. Eliz. Price, of Berkeley-Square, Assisted by others who have made the Art of Cookery their constant Study. A New Edition for the Present Year, with great Additions.
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- London : printed for the authoress, and sold by Alex Hogg, No. 16, Pater-Noster-Row, [1780?]
- 1780
- 1 Resource
Available Online
http://find.galegroup.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=0643300700&type=getFullCitation&tabID=T001&prodId=ECCO&docLevel=TEXT_GRAPHICS&version=1.0&source=library&userGroupName=nyplThe london art of cookery, [electronic resource] : and housekeeper's complete assistant. On a New Plan. Made Plain and Easy to the Understanding of every Housekeeper, Cook and Servant in the Kingdom. Containing, Proper Directions for the Choice of all Kinds of Provisions. Instructions for trussing Poultry. Roasting and Boiling all Sorts of Butchers Meat, Poultry, Game, and Fish. Baking, Broiling, and Frying. Sauces for every Occasion. Soups, Broths, Stews, and Hashes. Ragoos and Fricassees. Made Dishes, both plain and elegant. All Sorts of Pies and Puddings. Pancakes and Fritters. Proper Instructions for dressing Fruits and Vegetables. Pickling, Potting, and Preserving. The Preparation of Hams, Tongues and Racon. To keep Garden Stuffs and Fruits in Perfection. The whole Art of Consectionary. The preparation of Sugars. Tarts, Puffs, and Pastres. Cakes, Custards, Jams, and Jellies. Drying, Candying, and Presurving Fruits, &c. Elegant Ornaments for Entertainments. Instructions for Carving Necessary Articles for Sea-Saring Persons. Made Wines, Cordial Waters, and Malt Liquors. To which is added, an appendix, Containing Considerations on Culinary Poisons; Directions for making Broths, &c. for the Sick; a List of Things in Season in the different Months of the Year; Marketing Tables, &c. &c. Embellished with A Head of the Author, and a Bill of Fare for every Month in the Year, elegantly engraved on Thirteen Copper-Plates. By John Farley, Principal Cook at the London Tavern. The Seventh Edition. With the Addition of many new and elegant Receipts in the various Branches of Cookery.
- Text
- London : printed for J. Scatcherd and J. Whitaker, B. Law No. 12, B. Law, No. 13, Ave-Maria-Lane; and G. and T. Wilkie, St. Paul's Church-Yard, [1792]
- 1792
- 1 Resource
Available Online
http://find.galegroup.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=1147700300&type=getFullCitation&tabID=T001&prodId=ECCO&docLevel=TEXT_GRAPHICS&version=1.0&source=library&userGroupName=nyplThe english art of cookery, [electronic resource] : according to the present practice; being a complete guide to all housekeepers, on a plan entirely new; consisting of Thirtyeight Chapters. Containing Proper Directions for Marketing, and Trussing of Poultry. The making Soups and Broths. Dressing all sorts of Fish. Sauces for every Occasion. Boiling and Roasting. Baking, Broiling, and Frying. Stews and Hashes. Made Dishes of every sort. Ragous and Fricasees. Directions for dressing all sorts of Roots and Vegetables. All Sorts of Aumlets and Eggs. Puddings, Pies, Tarts, &c. Pancakes and Fritters. Cheese-Cakes and Custards. Blanc'mange, Jellies, and Syllabubs, Directions for the Sick. Directions for Seafaring Men. Preserving, Syrups, and Conserves. Drying and Candying. All sorts of Cakes. Hogs Puddings, Sausages, &c. Potting, and little cold Dishes. The art of Carving. Collaring, Salting, and Sousing. Pickling. To keep Garden Vegetables, &c. A Catalogue of Things in Season. Made wines and Cordial Waters. Brewing. English and French Bread, &c. With Bills of Fare for every Month in the Year. By Richard Briggs, Many Years Cook at the Globe-Tavern, Fleet-Street, the White-Hart Tavern, Holborn, and now at the Temple Coffee-House, London.
- Text
- Dublin : printed for P. Byrne, No. 108, Grafton-Street, 1798.
- 1798
- 1 Resource
Available Online
http://find.galegroup.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=0556301200&type=getFullCitation&tabID=T001&prodId=ECCO&docLevel=TEXT_GRAPHICS&version=1.0&source=library&userGroupName=nyplThe london art of cookery, [electronic resource] : and housekeeper's complete assistant. On a new plan. Made plain and easy to the Understanding of every Housekeeper, Cook, and Servant in the Kingdom. Containing, Proper Directions for the Choice of all Kinds of Provisions. Roasting and Boiling all Sorts of Butchers Meat, Poultry, Game, and Fish. Sauces for every Occasion. Soups, Broths, Stews, and Hashes. Made Dishes, Ragoos, and Fricassees. All Sorts of Pies and Puddlings. Proper Instructions for dressing Fruits and Vegetables. Pickling, Potting, and Preserving. The Preparation of Hams, Tongues, and Bacon. The whole Art of Confectionary. Tarts, Puffs, and Pasties. Cakes, Custards, Jams, and Jellies. Drying, Candying, and Preserving Fruits, &c. Made Wines, Cordial Waters, and Malt Liquors. To which is added, an appendix, Containing Considerations on Culinary Poisons; Directions for making Broths, &c. for the Sick; a List of Things in Season in the different Months of the Year; Marketing Tables, &c. &c. Embellished with a head of the author, and a bill of fare for every month in the Year, elegantly engraved on Thirteen Copper-Plates. By John Farley, Principal Cook At The London Tavern.
- Text
- London : printed for John Fielding, No. 23, Pater-Noster Row; and J. Scatcherd and J. Whitaker, No. 12, Ave Maria Lane, [1783]
- 1783
- 1 Resource
Available Online
http://find.galegroup.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=1010900400&type=getFullCitation&tabID=T001&prodId=ECCO&docLevel=TEXT_GRAPHICS&version=1.0&source=library&userGroupName=nyplThe london art of cookery, [electronic resource] : and housekeeper's complete assistant. On a new plan. Made plain and easy to the understanding of every housekeeper, cook, and servant in the kingdom. Containing, Proper Directions for the Choice of all Kind of Provisions. Roasting and Boiling all Sorts of Butchers Meat, Poultry, Game and Fish. Sauces for every Occasion. Soups, Broths, Stews, & Hashes. Made Dishes, Ragoos, and Fricassees. All Sorts of Pies and Puddings. Proper Instructions for dressing Fruits and Vegetables. Pickling, Potting, and Preserving The Preparation of Hams, Tongues, and Bacon. The whole Art of Confectionary. Tarts, Puffs, and Pasties Cakes, Custards, Jams, and Jellies. Drying, Candying and Preserving Fruits, &c. Made Wines, Cordial Waters, and Malt Liquors. To which is added, an appendix, Containing Considerations on Culinary Poisons; Directions for making Broths, &c. for the Sick; a List of Things in Season in the different months of the Year; Marketing Tables, &c. &c. Also, A Bill of Fare for every Month in the Year. By John Farley. Principal Cook at the London Tavern.
- Text
- Dublin : printed for Messrs. Price, Sleater, Lynch, Whitestone, Burnet, Walker, White, Moncrieffe, Beatty, Burton Byrne, Perrin, and Cash, MDCCLXXXIII. [1783]
- 1783
- 1 Resource
Available Online
http://find.galegroup.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=0264200300&type=getFullCitation&tabID=T001&prodId=ECCO&docLevel=TEXT_GRAPHICS&version=1.0&source=library&userGroupName=nyplThe london art of cookery, [electronic resource] : and housekeeper's complete assistant. On a new plan. Made Plain and Easy to the Understanding of every Housekeeper, Cook, and Servant in the Kingdom. Containing, Proper Directions for the Choice of all Kinds of Provisions. Instructions for trussing Poultry. Roasting and Boiling all Sorts of Butchers Meat, Poultry, Game, and Fish. Baking, Broiling and Frying. Sauces for every Occasion. Soups, Broths, Stews, and Hashes. Ragoos and Fricassees. Made Dishes, both plain and elegant. All Sorts of Pies and Puddings. Pancakes and Fritters. Proper Instructions for dressing Fruits and Vegetables. Pickling, Potting, and Preserving. The Preparation of Hams, Tongues, and Bacon. To keep Garden Stuffs and Fruits in Perfection. The whole Art of Confectionary. The Preparation of Sugars. Tarts, Puffs, and Pasties. Cakes, Custards, Jams, and Jellies. Drying, Candying, and Preserving Fruits, &c. Elegant Ornaments for Entertainments. Instructions for Carving. Necessary Articles for Sea-Faring Persons. Made Wines, Cordial Waters, and Malt Liquors. To which is added, an appendix, containing considerations on culinary poisons; Directions for making Broths, &c. for the Sick; a List of Things in Season in the different Months of the Year; Marketing Tables, &c. &c. Embellished with a Head of the Author, and a Bill of Fare for every Month in the Year, elegantly engraved on thirteen copper-plates. By John Farley, principal cook at the London Tavern.
- Text
- London : printed for J. Scatcherd and J. Whitaker, No 12, B. Law; No 13, Ave-Maria-Lane; and G. and T. Wilkie, St. Paul's Church-Yard, [1789]
- 1789
- 1 Resource
Available Online
http://find.galegroup.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=0649101200&type=getFullCitation&tabID=T001&prodId=ECCO&docLevel=TEXT_GRAPHICS&version=1.0&source=library&userGroupName=nyplThe london art of cookery, [electronic resource] : and housekeeper's complete assistant. On a new plan. Made plain and easy to the understanding of every housekeeper, cook, and servant in the kingdom. Containing, Proper Directions for the Choice of all Kinds of Provisions. Roasting and Boiling all Sorts of Butchers Meat, Poultry, Game, and Fish. Sauces for every Occasion. Soups, Broths, Stews, and Hashes. Made Dishes, Ragoos, and Fricassees. All Sorts of Pies and Puddings. Proper Instructions for dressing Fruits and Vegetables. Pickling, Potting, and Preserving. The Preparation of Hams, Tongues, and Bacon. The whole Art of Confectionary. The Preparation of Sugars. Tarts, Puffs, and Pasties. Cakes, Custards, Jams, and Jellies. Drying, Candying, and Preserving Fruits, &c. Made Wines, Cordial Waters, and Malt Liquors. To which is added, an appendix, Containing Considerations on Culinary Poisons; Directions for making Broths, &c. for the Sick; a List of Things in Season in the different Months of the Year; Marketing Tables, &c. &c. Embellished with a Head of the Author, and a Bill of Fare for every Month in the Year, elegantly engraved on Thirteen Copper-Plates. By John Farley, Principal Cook at the London Tavern.
- Text
- London : printed for J. Scatcherd and J. Whitaker, No 12, B. Law, No 13, Ave-Maria-Lane; and G. and T. Wilkie, St. Paul's Church-Yard, [1787]
- 1787
- 1 Resource
Available Online
http://find.galegroup.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=0264201200&type=getFullCitation&tabID=T001&prodId=ECCO&docLevel=TEXT_GRAPHICS&version=1.0&source=library&userGroupName=nypl
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