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Displaying 1-50 of 72 results for keyword "Game-soup"
Chicken soup for the baseball fan's soul : inspirational stories of baseball, big-league dreams and the game of life / [edited by] Jack Canfield ... [et al.].
- Text
- Deerfield Beach, FL : Health Communications, 2001.
- 2001
- 1 Item
Item details Format Call Number Item Location Text GV873 .C53 2001 Off-site Houlston's Housekeeper's assistant; or, Complete family cook. Containing directions for marketing; also, instructins for preparing soups, broths, gravies, and sauces; likewise for dressing fish, butcher's meat, poultry, game, &c.; with the branches of pastry and confectionary; the art of potting, collaring, pickling, preserving, &c.; with the making and management of made wines; directions for carving, and bills of fare for every month in the year ...
- Text
- Wellington, Salop, Printed by and for F. Houlston and Son, 1828.
- 1828
- 1 Item
Available Online
http://babel.hathitrust.org/cgi/pt?id=nyp.33433082244991Item details Format Call Number Item Location Text VTI (Houlston's Housekeeper's assistant; or, Complete family cook) Schwarzman Building M2 - General Research Room 315 Available - Can be used on site. Please visit New York Public Library - Schwarzman Building M2 to submit a request in person.
Dining at Delmonico's : the story of America's oldest restaurant / Judith Choate and James Canora ; photographs by Steve Pool.
- Text
- New York : Stewart, Tabori & Chang, 2008.
- 2008
- 1 Item
Item details Format Call Number Item Location Text TX945.5.D4 C56 2008q Oversize Off-site Crescent City collection : a taste of New Orleans / the Junior League of New Orleans.
- Text
- New Orleans, La. : The League, c2000.
- 2000
- 1 Item
Item details Format Call Number Item Location Text TX715.2.L68 C74 2000 Off-site ʻAśeret ha-kelalim shel miśḥaḳ ha-ḥayim : ha-mafteaḥ la-osher ha-penimi, ha-havanah, ha-ahavah ṿeha-hatslaḥah / Sheri Ḳarṭer-Sḳoṭ ; me-Anglit, Ben-Tsiyon Herman
- Text
- Tel Aviv : Maṭar, 759, 1999.
- 1999
- 1 Item
Item details Format Call Number Item Location Text Heb 44802.319 Off-site Professional cooking / Wayne Gisslen ; photography by J. Gerard Smith.
- Text
- Hoboken, N.J. : John Wiley & Sons, ©2015.
- 2015
- 1 Item
Item details Format Call Number Item Location Text JFF 14-1045 Schwarzman Building - Main Reading Room 315 Available - Can be used on site. Please visit New York Public Library - Schwarzman Building to submit a request in person.
The Rana cookbook : recipes from the palaces of Nepal / Rohini Rana.
- Text
- Gurugram, Haryana, India : Penguin/Viking, an imprint of Penguin Random House, 2021.
- 2021-2021
- 1 Item
Item details Format Call Number Item Location Text JFF 23-258 Schwarzman Building - Main Reading Room 315 Available - Can be used on site. Please visit New York Public Library - Schwarzman Building to submit a request in person.
Rufus Estes' good things to eat : the first cookbook by an African-American chef / Rufus Estes.
- Text
- Mineola, N.Y. : Dover, 2004.
- 2004-1911
- 1 Item
Item details Format Call Number Item Location Text TX715 .E8 2004 Off-site Storyknife : new and selected poems / by Mary Baron.
- Text
- Riverdale, N.Y. : Sheep Meadow Press ; [Lebanon, NH] : Distributed by the University Press of New England, [2008], ©2008.
- 2008-2008
- 1 Item
Item details Format Call Number Item Location Text PS3552.A726 S76 2008 Off-site The 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 cook, [electronic resource] : or the whole art of cookery made easy and familiar. Containing a great number of approved and practical receipts in every branch of cookery. Viz. Chap. I. Of Soups, Broths and Gravy. II. Of Pancakes, Fritters, Possets, Tanseys, &c. III. Of Fish. IV. Of Boiling. V. Of Roasting. VI. Of Made-Dishes. VII. Of Poultry and Game. VIII. Sauces for Poultry and Game. IX. Sauces for Butcher's Meat, &c. X. Of Puddings. XI. Of Pies, Custards, and Tarts, &c. XII. Of Sausages, Hogs-Puddings, &c. XIII. Of Potting and Collaring XIV. Of Pickles. XV. Of Creams, Jellies, &c. XVI. Of Made Wines. By William Gelleroy, Late Cook to her Grace the Dutchess of Argyle. And now to the Right Hon. Sir Samuel Fludger, Bart. Lord Mayor of the City of London. To which is prefixed, a large copper-plate, representing his Majesty's Table, with its proper Removes, as it was served at Guild-Hall, on the 9th of November last, being the Lord Mayor's Day, when His Majesty, and the Royal Family, did the City the Honour to dine with them, and were highly pleased with their Entertainment.
- Text
- London : printed for S. Crowder, and Co. at the Looking-Glass; J. Coote, at the King's-Arms, in Pater-Noster Row; and J. Fletcher, St. Paul's Church-Yard, MDCCLXII. [1762]
- 1762
- 1 Resource
Available Online
http://find.galegroup.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=0636400400&type=getFullCitation&tabID=T001&prodId=ECCO&docLevel=TEXT_GRAPHICS&version=1.0&source=library&userGroupName=nyplImmortal sofa : poems / by Maura Stanton.
- Text
- Urbana : University of Illinois Press, [2008], ©2008.
- 2008-2008
- 1 Item
Item details Format Call Number Item Location Text PS3569.T3337 I46 2008 Off-site William Howard Taft and the first motoring presidency, 1909-1913 / by Michael L. Bromley.
- Text
- Jefferson, N.C. : McFarland & Co., [2003], ©2003.
- 2003-2003
- 1 Item
Item details Format Call Number Item Location Text E762 .B85 2003 Off-site Courage underground / Julie Roorda.
- Text
- Toronto ; Buffalo : Guernica Editions ; Chicago : Distributor, Independent Publishers Group, 2006.
- 2006
- 1 Item
Item details Format Call Number Item Location Text PR9199.4.R66 C68 2006g Off-site The new Native American cuisine : five-star recipes from the chefs of Arizona's Kai Restaurant / Marian Betancourt with Michael O'Dowd and Jack Strong of Kai Restaurant at Sheraton Wild Horse Pass Resort & Spa ; food photography by Ron Manville.
- Text
- Guilford, CT : Three Forks, c2009.
- 2009
- 1 Item
Item details Format Call Number Item Location Text E98.F7 B48 2009 Off-site GSM Superphones / Lawrence Harte, Richard Levine, Geoff Livingston.
- Text
- New York : McGraw-Hill, [1999], ©1999.
- 1999-1999
- 1 Item
Item details Format Call Number Item Location Text TK5103.483 .H37 1999 Off-site Discovery tool cookbook : recipes for successful lesson plans / edited by Nancy Fawley and Nikki Krysak.
- Text
- Chicago : Association of College and Research Libraries, a division of the American Library Association, 2016.
- 2016
- 1 Item
Item details Format Call Number Item Location Text Z711.25.C65 D57 2016 Off-site The housekeeper's instructor [electronic resource] : or, universal family cook. Being an ample and clear display of the art of cookery In All Its Various Branches. Containing Proper Directions for Dressing all Kinds of Butcher's Meat, Poultry, Game, Fish, &c. Also, The Method of preparing Soups, Hashes, and Made Dishes; With The Whole Art of Confectionary, Pickling, Preserving, &c. Likewise The making and keeping in Persection British Wines; And Proper Rules For Brewing Malt Liquor, As well for Family Consumption as the Regale of private Visitants. To Which IS Added, The Complete Art of Carving, Illustrated With Engravings, Explaining, by proper References, the Manner in which the Young Practitioner may acquit himself at Table with Elegance and Ease. Also, bills of fare for every month in the year; With Copper-Plates, displaying The Best Manner of decorating a Table; Whereby every Person will be enabled to add to the Art of Cookery the proper Disposition of each Article in its respective Season. Together with directions for marketing, and the management of the kitchen and fruit-garden. The Whole formed on so New a Plan, that the Inexperienced will be instructed, and the professed Cook receive that Information which has never been made known by any preceding Publication. By William Augustus Henderson, Who has made the Culinary Art his Study for upwards of Forty Years.
- Text
- London : printed and sold by W. and J. Stratford, Holborn-Hill, [1790?]
- 1790
- 1 Resource
Available Online
http://find.galegroup.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=0268800700&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 experienced English housekeeper [electronic resource] : for the use and ease of ladies, housekeepers, cooks, &c. written purely from practice; dedicated to the Hon. Lady Elizabeth Warburton, Whom the Author lately served as Housekeeper. consisting of several hundred original receipts, most of which never appeared in Print. Part I. Lemon Pickle, Browning for all Sorts of made Dishes, Soups, Fish, plain Meat, Game, made Dishes, both hot and cold, Pies, Puddings, &c. Part II. All Kinds of Confectionary, particularly the Gold and Silver Web for covering of Sweetmeats and a Dessert of Spun Sugar; with Directions to set out a Table in the most elegant Manner, and in the Modern Taste, Floating Islands, Fish Ponds, Transparent Puddings, Trifles, Whips, &c. Part III. Pickling, Potting, and Collaring, Wines, Vinegars, Catchups, Distilling; with two most valuable Receipts, one for refining Malt Liquors, the other for curing Acid Wines; and a correct List of every Thing in Season for every Month in the Year. By Elizabeth Raffald.
- Text
- London [i.e. York?] : printed for A. Millar, W. Law, and R. Cater, Anno 1799.
- 1799
- 1 Resource
Available Online
http://find.galegroup.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=0965700100&type=getFullCitation&tabID=T001&prodId=ECCO&docLevel=TEXT_GRAPHICS&version=1.0&source=library&userGroupName=nyplThe experienced English housekeeper, [electronic resource] : for the use and ease of ladies, housekeepers, cooks, &c. Written purely from practice, And dedicated to the Hon. Lady Elizabeth Warburton, Whom the Author lately served as Housekeeper: Consisting of near nine hundred original receipts, most of which never appeared in print. Part I. Lemon Pickle, Browning for all Sorts of Made Dishes, Soups, Fish, Plain Meat, Game, Made Dishes both hot and cold, Pyes, Puddings, &c. Part II. All Kinds of Confectionary, particularly the Gold and Silver Web for covering of Sweetmeats, and a Desert of Spun Sugar, with Directions to set out a Table in the most elegant Manner and in the modern Taste, Floating Islands, Fish-Ponds, Transparent Puddings, Trifles, Whips, &c. Part III. Pickling, Potting, and Collaring, Wines, Vinegars, Catchups, Distilling, with two most valuable Receipts, one for refining Malt Liquors, the other for curing Acid Wines, and a correct List of every Thing in Season for every Month in the Year. The seventh edition. With Three Copper Plates of a curious new-invented Fire Stove, wherein any common Fuel may be burnt instead of Charcoal, and Two Plans of a Grand Table of Two Covers. By Elizabeth Raffald.
- Text
- London : printed for the author, and sold by R. Baldwin, No. 47, in Pater-Noster-Row, 1780.
- 1780
- 1 Resource
Available Online
http://find.galegroup.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=0094700600&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 experienced English house-keeper, [electronic resource] : for the use and ease of ladies, house-keepers, cooks, &c. Wrote purely from practice, And dedicated to the Hon. Lady Elizabeth Warburton, Whom the Author lately served as House-Keeper. Consisting of near 800 original receipts, most of which never appeared in print. Part First, Lemon Pickle, Browning for all Sorts of Made Dishes, Soups, Fish, plain Meat, Game, Made Dishes both hot and cold, Pyes, Puddings, &c. Part Second, All Kind of Confectionary, particularly the Gold and Silver Web for covering of Sweetmeats, and a Desert of Spun Sugar, with Directions to set out a Table in the most elegant Manner and in the modern Taste, Floating Islands, Fish Ponds, Transparent Puddings, Trifles, Whips, &c. Part Third, Pickling, Potting, and Collaring, Wines, Vinegars, Catchups, Distilling, with two most valuable Receipts, one for refining Malt Liquors, the other for curing Acid Wines, and a correct List of every Thing in Season in every Month of the Year. By Elizabeth Raffald.
- Text
- Manchester : printed by J. Harrop, for the author, and sold by Messrs. Fletcher and Anderson, in St. Paul's Church-Yard, London; and by Eliz. Raffald, Confectioner, near the Exchange, Manchester, 1769.
- 1769
- 1 Resource
Available Online
http://find.galegroup.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=0185200300&type=getFullCitation&tabID=T001&prodId=ECCO&docLevel=TEXT_GRAPHICS&version=1.0&source=library&userGroupName=nyplThe universal cook, [electronic resource] : and city and country housekeeper. Containing all the various branches of cookery: the different methods of dressing Butchers Meat, Poultry, Game, and Fish; and of preparing gravies, cullices, soups, and broths; to dress roots and vegetables, and to prepare Little elegant Dishes for Suppers or light Repasts: to make all sorts of pies, puddings, pancakes, and fritters; cakes, puffs, and biscuits; cheesecakes, tarts, and custards; creams and jams; blanc mange, flummery, elegant ornaments, jellies, and syllabubs. The various Articles in candying, drying, preserving, and pickling. The preparation of hams, tongues, bacon, &c. Directions for trussing poultry, carving, and marketing. The making and management of Made Wines, Cordial Waters, and Malt Liquors. Together with Directions for Baking Bread, the Management of Poultry and the Dairy, and the Kitchen and Fruit Garden; with a Catalogue of the various Articles in Season in the different Months of the Year. Besides a Variety of useful and interesting tables. The Whole Embellished with The Heads of the Authors, Bills of Fare for every Month in the Year, and proper Subjects for the Improvement of the Art of Carving, elegantly engraved on fourteen Copper-Plates. By Francis Collingwood, and John Woollams, Principal cooks at the Crown and Anchor Tavern in the Strand. Late from the London Tavern.
- Text
- London : printed by R. Noble, for J. Scatcherd and J. Whitaker, No. 12, Ave-Maria-Lane, 1792.
- 1792
- 1 Resource
Available Online
http://find.galegroup.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=0185200600&type=getFullCitation&tabID=T001&prodId=ECCO&docLevel=TEXT_GRAPHICS&version=1.0&source=library&userGroupName=nyplThe Experienced English housekeeper, [electronic resource] : for the use and ease of ladies, housekeepers, cooks, &c. Written purely from practice; Dedicated The Hon. Lady Elizabeth Warburton, Whom the Author lately served as Housekeeper. Consisting of several hundred original receipts, most of which never appeared in print. Part I. Lemon Pickle, Browning for all Sorts of made Dishes, Soup Fish, plain Meat, Game, made Dishes, both hot and cold. Pies. Puddings, &c. Part II. All Kinds of Confectionary, particularly the Gold and Silver Web for covering the Sweetmeats, and a Desert of Span Sugar, with Directions to set out a Table in the most elegant Manner, and in the modern taste, Floating Island, Fish Pond, Transparent Puddings, ... Whips, &c. Part III. Pickling, Potting, and ... Wines, Vinegars, Catchups, Distilling; with two most valuable Receipts, one for refining Malt Liquors, the other for curing Acid Wines, and a correct List of every Thing in season for every Month in the Year. By Elizabeth Raffald.
- Text
- London [York?] : printed for A. Millar, W. Law, and R. Cater, M,DCC,XCI. [1791]
- 1791
- 1 Resource
Available Online
http://find.galegroup.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=0274901200&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 experienced English housekeeper, [electronic resource] : for the use of ladies, housekeepers, cooks, &c. Written purely from Practice; Dedicated To The Hon. Lady Elizabeth Warburton, Whom the Author lately served as Housekeeper: Consisting of several hundred original receipts, most of which never appeared in Print. Part I. Lemon-Pickle, Browning for all Sorts of made Dishes; Soups, Fish, plain Meat, Game, made Dishes, both hot and cold, Pies, Puddings, &c. Part. II. All Kinds of Confectionary, particularly the Gold and Silver Web for covering of sweetmeats, and Desert of Spun Sugar; with Directions to set out a Table in the most elegant Manner, and in the modern Taste, Floating Islands, Fish Ponds, Transparent Puddings, ..., Whips, &c. Part III. Pickling, Potting, and Collaring; Wines, Vinegars, Catchups, ...; with two most valuable Receipts, one for refining Malt Liquors, the other for curing Acid Wines; and a correct List of every Thing in scale for every Month in the Year. By Elizabeth Raffald. A new edition. In which are inserted some celebrated receipts by other modern authors.
- Text
- London : published for the booksellers ; and printed and sold by H. and G. Mozley, Market-Place, Gainsbrough, 1800.
- 1800
- 1 Resource
Available Online
http://find.galegroup.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=1060400100&type=getFullCitation&tabID=T001&prodId=ECCO&docLevel=TEXT_GRAPHICS&version=1.0&source=library&userGroupName=nyplThe experienced English housekeeper, [electronic resource] : for the use and ease of ladies, housekeepers, cooks, &c. Written purely from Practice, Dedicated To The Hon. Lady Elizabeth Warburton, Whom the Author lately served as Housekeeper: consisting of several hundred original receipts, most of which never appeared in print. Part I. Lemon Pickle, Browning for all Sorts of Made Dishes, Soups, Fish, Plain Meat, Game, Made Dishes both hot and cold, Pies, Puddings, &c. Part II. All Kinds of Confectionary, particularly the Gold and Silver Web for covering of Sweet meats, and a Desert of Spun Sugar, with Directions to set out a Table in the most elegant Manner and in the modern Taste, Floating Islands, Fish-Ponds, Transparent Puddings, Trifles, Whips, &c. Part III. Pickling, Potting, and Collaring, Wines, Vinegars, Catchups, distilling, with two most valuable Receipes, one for resining Malt Liquors, the other for curing Acid Wines, and a correct List of every thing in Season for every Month in the Year. By Elizabeth Raffald.
- Text
- London : printed for A. Millar, W. Law, and R. Carter, MDCCLXXXVIII. [1788]
- 1788
- 1 Resource
Available Online
http://find.galegroup.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=1011100100&type=getFullCitation&tabID=T001&prodId=ECCO&docLevel=TEXT_GRAPHICS&version=1.0&source=library&userGroupName=nyplThe experienced English housekeeper, [electronic resource] : for the use and ease of ladies, housekeepers, cooks, &c. Wrote purely from practice, And dedicated to the Hon. Lady Elizabeth Warburton, Whom the Author lately served as Housekeeper: consisting of near nine hundred original receipts, most of which never appeared in Print. Part I. Lemon Pickle, Browning for all Sorts of Made Dishes, Soups, Fish, Plain Meat, Game, Made Dishes both hot and cold, Pyes, Puddings, &c. Part II. All Kinds of Confecrionary, particularly the Gold and Silver Web for covering of Sweetmeats, and a Desert of Spun Sugar, with Directions to set out a Table in the most elegant Manner and in the modern Taste, Floating Islands, Fish-Ponds, Transparent Puddings, Trifles, Whips, &c. Part III. Pickling, Potting, and Collaring, Wines, Vinegars, Catchups, Distilling, with two most valuable Receipts, one for refining Malt Liquors, the other for curing Acid Wines, and a correct List of every Thing in Season for every Month in the Year. The fourth edition. With three copper plates of a curious new-invented Fire Stove, wherein any common Fuel may be burnt instead of Charcoal, and Two Plans of a Grand Table of Two Covers. By Elizabeth Raffald.
- Text
- London : printed for the author, and sold by R. Baldwin, No. 47, in Pater-Noster-Row, 1775.
- 1775
- 1 Resource
Available Online
http://find.galegroup.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=0777000500&type=getFullCitation&tabID=T001&prodId=ECCO&docLevel=TEXT_GRAPHICS&version=1.0&source=library&userGroupName=nyplThe experienced English housekeeper, [electronic resource] : for the use and ease of ladies, housekeepers, cooks, &c. Written purely from practice, and Dedicated to the Hon. Lady Elizabeth Warburton, Whom the Author lately served as Housekeeper: consisting of near nine hundred original receipts, most of which never appeared in print. Part I. Lemon Pickle, Browning for all Sorts of Made Dishes, Soups, Fish, Plain Meat, Game, Made Dishes both hot and cold, Pyes, Puddings, &c. Part II. All Kinds of Confectionary, particularly the Gold and Silver Web for covering of Sweetmeats, and a Dessert of Spun Sugar, with Directions to set out a Table in the most elegant Manner, and in the modern Taste; Floating Islands, Fish-Ponds, Transparent Puddings, Trifles, Whips, &c. Part III. Pickling, Potting, and Collaring, Wines, Vinegars, Catchups, Distilling, with two most valuable Receipts, one for refining Malt Liquors, the other for curing Acid Wines, and a correct List of every Thing in Season for every Month in the Year. The eighth edition. With an engraved head of the author; Also Two Plans of a Grand Table of Two Covers; and A curious new invented Fire Stove, wherein any common Fuel may be burnt instead of Charcoal, by Elizabeth Raffald.
- Text
- London : printed for R. Baldwin No. 47, in Pater-Noster-Row, MDCCLXXXII. [1782]
- 1782
- 1 Resource
Available Online
http://find.galegroup.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=0101600900&type=getFullCitation&tabID=T001&prodId=ECCO&docLevel=TEXT_GRAPHICS&version=1.0&source=library&userGroupName=nyplThe experienced English housekeeper, [electronic resource] : for the use and ease of ladies, housekeepers, cooks, &c. Wrote purely from practice, And dedicated to the Hon. Lady Elizabeth Warburton, Whom the Author lately served as House-Keeper: Consisting of near eight hundred original receipts, most of which never appeared in print. Part I. Lemon Pickle, Browning for all Sorts of Made Dishes, Soups, Fish, Plain Meat, Game, Made Dishes both hot and cold, Pyes, Puddings, &c. Part II. All Kind of Confectionary, particularly the Gold and Silver Web for covering of Sweet-Meats, and a Desert of Spun Sugar, with Directions to set out a Table in the most elegant Manner and in the modern Taste, Floating Islands, Fish Ponds, Transparent Puddings, Trifles, Whips, &c. Part III. Pickling, Potting, and Collaring, Wines, Vinegars, Catchups, Distilling, with two most valuable Receipts, one for refining Malt Liquors, the other for curing Acid Wines, and a correct List of every Thing in Season for every Month in the Year. The second edition, with an appendix, containing 102 additional Receipts. And The Plan of a Fire Stove, wherein any common Fuel may be burnt instead of Charcoal. By Elizabeth Raffald.
- Text
- London : printed for the author, and sold by R. Baldwin, No. 47, in Pater-Noster Row, 1771.
- 1771
- 1 Resource
Available Online
http://find.galegroup.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=0094801900&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 experienced English housekeeper, [electronic resource] : for the use and ease of ladies, housekeepers, cooks, &c. Wrote purely from practice, And dedicated to the Hon. Lady Elizabeth Warburton, Whom the Author lately served as House-Keeper: Consisting of near nine hundred original receipts, most of which never appeared in print. Part I. Lemon Pickle, Browning for all Sorts of Made Dishes, Soups, Fish, Plain Meat, Game, Made Dishes both hot and cold, Pyes, Puddings, &c. Part II. All Kind of Confectionary, particularly the Gold and Silver Web for covering of Sweetmeats, and a Desert of Spun Sugar, with Directions to set out a Table in the most elegant Manner and in the modern Taste, Floating Islands, Fish-Ponds, Transparent Puddings, Trifles, Whips, &c. Part III. Pickling, Potting, and Collaring, Wines, Vinegars, Catchups, Distilling, with two most valuable Receipts, one for refining Malt Liquors, the other for curing Acid Wines, and a correct List of every Thing in Season for every Month in the Year. The third edition. With Three Copper Plates of a curious new-invented Fire Stove, wherein any common Fuel may be burnt instead of Charcoal, and Two Plans of a Grand Table of Two Covers. By Elizabeth Raffald.
- Text
- London : printed for the author, and sold by R. Baldwin, No. 47, in Pater-Noster-Row, 1773.
- 1773
- 1 Resource
Available Online
http://find.galegroup.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=0962400800&type=getFullCitation&tabID=T001&prodId=ECCO&docLevel=TEXT_GRAPHICS&version=1.0&source=library&userGroupName=nyplThe housekeeper's instructor [electronic resource] : or, universal family cook. Being an ample and clear display of the art of cookery in all its various branches. Containing Proper Directions for Dressing all Kinds of Butcher's Meat, Poultry, Game, Fish, &c. Also, The Method of preparing Soups, Hashes, and Made Dishes, With The Whole Art of Confectionary, Pickling, Preserving, &c. Likewise The Making and Keeping in Perfection British Wines; And Proper Rules For Brewing Malt Liquor, As well for Family Consumption as the Regale of private Visitauts. To Which IS Added, The Complete Art of Carving, Illustrated With Engravings, Explaining, by proper References, the Manner in which the Young Practitioner may acquit himself at Table with Elegance and Ease. Also, Bills Of Fare For Every Month In The Year; With Copper-Plates displaying The Best Manner of decorating a Table; Whereby every Person will be enabled to add to the Art of Cookery the proper Disposition of each Article in its respective Season. Together With Directions For Marketing, And The Management Of the Kitchen And Fruit-Garden. The Whole formed on so New a Plan, that the Inexperienced will be instructed, and the professed Cook receive that Information which has never been made known by any preceding Publication. The sixth edition. By William Augustus Henderson, Who has made the Culinary Art his Study for upwards of Forty Years.
- Text
- London : printed and sold by W. and J. Stratford, No. 112, Holborn-Hill, [1800?]
- 1800
- 1 Resource
Available Online
http://find.galegroup.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=0541800800&type=getFullCitation&tabID=T001&prodId=ECCO&docLevel=TEXT_GRAPHICS&version=1.0&source=library&userGroupName=nyplThe housekeeper's instructor [electronic resource] : or, universal family cook. Being an ample and clear display of the art of cookery in all its various branches. Containing proper directions for dressing all Kinds of Butcher's Meat, Poultry, Game, Fish, &c. Also, the Method of preparing Soups, Hashes, and Made Dishes; with The Whole Art of Confectionary, Pickling, Preserving, &c. Likewise The making and keeping in Perfection British Wines; and proper rules for brewing malt liquor, As well for Family Consumption as the Regale of private Visitants. To which is added, the complete art of carving, illustrated with engravings, Explaining, by proper References, the Manner in which the Young Practitioner may acquit himself at Table with Elegance and Ease. Also, bills of fare for every month in the year; With copper-plates displaying The Best Manner of decorating a Table; Whereby every Person will be enabled to add to the Art of Cookery the proper Disposition of each Article in its respective Season. Together with directions for marketing, and the management of the kitchen and fruit-garden. The Whole formed on so new a plan, that the Inexperienced will be instructed, and the professed Cook receive that Information which has never been made known by any preceding Publication. The fifth edition. By William Augustus Henderson, Who has made the Culinary Art his Study for upwards of Forty Years.
- Text
- London : printed and sold by W. and J. Stratford, No. 112 Holborn-Hill, [1795?]
- 1795
- 1 Resource
Available Online
http://find.galegroup.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=0377800700&type=getFullCitation&tabID=T001&prodId=ECCO&docLevel=TEXT_GRAPHICS&version=1.0&source=library&userGroupName=nyplThe professed cook [electronic resource] : or the modern art of cookery, pastry, and confectionary, made plain and easy. Consisting of the most approved methods in the French as well as English cookery. In which the French Names of all the different Dishes are given and explained, whereby every Bill of Fare becomes intelligible and familiar. Containing I. Of Soups, Gravy, Cullis and Broths II. Of Sauces III. The different Ways of Dressing Beef, Veal, Mutton, Pork, Lamb, &c. IV. Of First Course Dishes V. Of Dressing Poultry VI. Of Venison Vii. Of Game of all Sorts Viii. Of Ragouts, Collops and Fries IX. Of Dressing all Kinds of Fish X. Of Pastry of different Kinds XI. Of Entremets, or Last Course Dishes XII. Of Omelets XIII. Pastes of different Sorts XIV. Dried Conserves XV. Cakes, Wafers and Biscuits XVI. Of Almonds and Pistachias made in different Ways XVII. Marmalades XVIII. Jellies XIX. Liquid and Dried Sweetmeats XX. Syrups and Brandy Fruits XXI. Ices, Ice Creams and Ice Fruits XXII. Ratafias, and other Cordials, &c. &c. Translated from Les soupers de la cour; with the Addition of the best Receipts which have ever appear'd in the French Language. And adapted to the London markets by the editor, who has been many Years Clerk of the Kitchen in some of the first Families in this Kingdom.
- Text
- London : printed for R. Davis, in Piccadilly; and T. Caslon, opposite Stationers-Hall, MDCCLXIX. [1769]
- 1769
- 1 Resource
Available Online
http://find.galegroup.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=0601300401&type=getFullCitation&tabID=T001&prodId=ECCO&docLevel=TEXT_GRAPHICS&version=1.0&source=library&userGroupName=nyplThe professed cook [electronic resource] : or, the modern art of cookery, pastry, and confectionary, made plain and easy. Consisting of the most approved methods in the French as well as English cookery. In Which The French Names of all the different Dishes are given and explained, whereby every Bill of Fare becomes intelligible and familiar. Containing I. Of Soups, ... and Broths. II. Of Sauces. III. The different Ways of dressing Beef, Veal, Mutton, Pork, Lamb, &c. IV. Of First Course Dishes. V. Of dressing Poultry. VI. Of Venison. VII. Of Game of all Sorts. VIII. Of Ragouts, Collops, and Fries. IX. Of dressing all Kinds of Fish. X. Of Pastry of different Kinds. XI. Of Entremets, or last Course Dishes. XII. Of Omelets. XIII. Pastes of different Sorts. XIV. Dried Conserves. XV. Of Cakes, Wafers, and Biscuits. XVI. Of Almonds and Pistachios made in different Ways. XVII. Marmalades. XVIII. Jellies. XIX. Liquid and dried Sweetmeats. XX. Syrups and Brandy Fruits. XXI. Ices, Ice Creams, and Ice Fruits. XXII. Ratafias, and other Cordials, &c. Including a translation of Les soupers de la cour; with the addition of the best receipts which have ever appeared in the French or English Languages, and adapted to the London Markets. By B. Clermont, Who has been many Years Clerk of the Kitchen in some of the first Families of this Kingdom, and lately to the Right Hon. the Earl of Abingdon.
- Text
- London : printed for W. Davis, in Piccadilly; T. Caslon, opposite Stationer's-Hall; G. Robinson, in Paternoster-Row; F Newbery, the Corner of St. Paul's Church-Yard; and the author, in Princes-Street, Cavendish-Square, M.DCC.LXXVI. [1776]
- 1776
- 1 Resource
Available Online
http://find.galegroup.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=0661000600&type=getFullCitation&tabID=T001&prodId=ECCO&docLevel=TEXT_GRAPHICS&version=1.0&source=library&userGroupName=nyplThe experienced English housekeeper, [electronic resource] : for the use and ease of ladies, housekeepers, cooks, &c. Written purely from practice, and Dedicated to the Hon. Lady Elizabeth Warburton, Whom the Author lately served as Housekeeper: Consisting of near nine hundred original receipts, most of which never appeared in print. Part I. Lemon Pickle, Browning for all Sorts of made Dishes, Soups, Fish, Plain Meat, Game, Made Dishes both hot and cold, Pyes, Puddings, &c. Part II. All Kinds of Confectionary, particularly the Gold and Silver Web for covering of Sweetmeats, and a Dessert of Spun Sugar with Directions to set out a Table, in the most elegant Manner, and in the modern Taste; Floating Islands, Fish-Ponds, Transparent Puddings, Trifles, Whips, &c. Part III: Pickling, Potting, and Collaring, Wines, Vinegars, Catchups, Distilling, with two most valuable Receipts, one for refining Malt Liquors, the other for curing Acid Wines, and a correct List of every Thing in Season for every Month in the Year. The tenth edition. With an Engraved Head of the Author; Also Two Plans of a Grand Table of Two Covers; and A curious new invented Fire Stove, wherein any common Fuel may be burnt instead of Charcoal. By Elizabeth Raffald.
- Text
- London : printed for R. Baldwin No. 47, in Pater-Noster-Row, MDCCLXXXVI. [1786]
- 1786
- 1 Resource
Available Online
http://find.galegroup.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=0905300200&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=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 experienced English housekeeper, [electronic resource] : for the use and ease of ladies, housekeepers, cooks, &c. Written purely from practice, And Dedicated To The Hon. Lady Elizabeth Warburton, Whom the Author lately served as Housekeeper: Consisting of near Nine Hundred Original Receipts, most of which never appeared in print. Part I. Lemon Pickle, Browning for all Sorts of made Dishes, Soups, Fish, Plain Meat, Game, Made Dishes both hot and cold, Pyes, Puddings, &c. Part II. All Kinds of Confectionary, particularly the Gold and Silver Web for covering of sweetmeats and a desert of spun Sugar; with Directions to set out a Table in the most elegant Manner, and in the modern Taste; Floating Islands, Fish-Ponds, Transparent Puddings, Trifles, Whips, &c. Part III. Pickling, Potting and Collaring, Wines, Vinegars, Catsups, Distilling, with two most valuable Receipts, one for refining Malt Liquors, the other for curing Acid Wines, -- to which are now first added, A few Family Receipts for the Cure of Ague, Consumption, Asthma, and some other Complaints -- and a correct List of every Thing in Season for every Month in the Year. The twelfth edition. With AN Engraved Head Of At The Author; Also two plans of a grand table of two covers ; and a curious new invented fire stove, wherein any common Fuel may be burnt instead of Charcoal. By Elizabeth Raffald.
- Text
- London : printed for R. Baldwin, NO. 47, In Pater-Noster Row, MDCCXCIX. [1799]
- 1799
- 1 Resource
Available Online
http://find.galegroup.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=0889200300&type=getFullCitation&tabID=T001&prodId=ECCO&docLevel=TEXT_GRAPHICS&version=1.0&source=library&userGroupName=nyplThe experienced English housekeeper, [electronic resource] : for the use and ease of ladies, housekeepers, cooks, &c. Written purely from practice, dedicated to the Hon. Lady Elizabeth Warburton, Whom the Author lately served as Housekeeper: consisting of several hundred original receipts, most of which never appeared in print. Part I. Lemon Pickle, Browning for all Sorts of Made Dishes, Soups, Fish, Plain Meat, Game, Made Dishes both hot and cold, Pies, Puddings, &c. Part II. All Kinds of Consectionary, particularly the Gold and Silver Web for covering of Sweet-Meats, and a Desert of Spun Sugar, with Directions to set out a Table in the most elegant Manner and in the modern Taste, Floating Islands, Fish-Ponds, Transparent Puddings, Trifles, Whips, &c. Part III. Pickling, Potting, and Collaring, Wines, Vinegars, Catchups, Distilling, with two most valuable Receipts, one for refining Malt-Liquors, the other for curing Acid Wines, and a correct List of every Thing in Season for every Month in the Year. By Elizabeth Raffald.
- Text
- London : printed for the booksellers, MDCCLXXXIX. [1789]
- 1789
- 1 Resource
Available Online
http://find.galegroup.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=1077900800&type=getFullCitation&tabID=T001&prodId=ECCO&docLevel=TEXT_GRAPHICS&version=1.0&source=library&userGroupName=nyplThe experienced English housekeeper, [electronic resource] : for the use and ease of ladies, housekeepers, cooks, &c. Wrote purely from practice, And dedicated to the Hon. Lady Elizabeth Warburton, Whom the Author lately served as Housekeeper: consisting of near nine hundred original receipts, most of which never appeared in Print. Part I. Lemon Pickle, Browing for all Sorts of Made Dishes, Soups, Fish, Plain Meat, Game, Made Dishes both hot and cold, Pyes, Puddings, &c. Part II. All Kinds of Confectionary, particularly the Gold and Silver Web for covering of Sweetmeats, and a Desert of Spun Sugar, with Directions to set out a Table in the most elegant Manner and in the modern Taste, Floating Islands, Fish-Ponds, Transparent Puddings, Trifles, Whips, &c. Part III. Pickling, Potting, and Collaring, Wines, Vinegars, Catchups, Distilling, with two most valuable Receipts, one for refining Malt Liquors, the other for curing Acid Wines, and a correct List of every Thing in Season for every Month in the Year. The fifth edition. With three copper plates of a curious new-invented Fire Stove, wherein any common Fuel may be burnt instead of Charcoal, and Two Plans of a Grand Table of Two Covers. By Elizabeth Raffald.
- Text
- London : printed for the author, and sold by R. Baldwin, No. 47, in Pater-Noster-Row, 1776.
- 1776
- 1 Resource
Available Online
http://find.galegroup.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=1151500800&type=getFullCitation&tabID=T001&prodId=ECCO&docLevel=TEXT_GRAPHICS&version=1.0&source=library&userGroupName=nyplThe universal cook, [electronic resource] : and city and country housekeeper. Containing all the various branches of cookery: The Different Methods Of AtDressing Butchers Meat, Poultry, Game, and Fish; And Of AtPreparing Gravies, Cullices, Soups, and Broths; To Dress Roots And Vegetables, And To Prepare Little elegant Dishes for Suppers or light Repasts: To Make All Sorts Of AtPies, Puddings, Pancakes, and Fritters; Cakes, Puffs, And Biscuits; Cheesecakes, Tarts, And Custards; Creams And Jams; Blanc Mange, Flummery, Elegant Ornaments, Jellies, And Syllabubs. The various Articles in Candying, Drying, Preserving, And Pickling. The Preparation Of AtHams, Tongues, Bacon, &c. Directions For Trussing Poultry, Carving, And Marketing. The Making And Management Of AtMade Wines, Cordial Waters, and Malt Liquors. Together with Directions for Baking Bread, the Management of Poultry and the Dairy, and Kitchen and Fruit Garden; with a Catalogue of the various Articles in Season in the different Months of the Year. Besides a Variety of Useful And Interesting Tables. The Whole Embellished with The Heads of the Authors, Bills of Fare for every Month in the Year, and proper Subjects for the Improvement of the Art of Carving, elegantly engraved on fourteen Copper-Plates. By Francis Collingwood, and John Woollams, Principal Cooks at the Crown and Anchor Tavern in the Strand, Late from the London Tavern.
- Text
- London : printed by R. Noble, 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=0731200200&type=getFullCitation&tabID=T001&prodId=ECCO&docLevel=TEXT_GRAPHICS&version=1.0&source=library&userGroupName=nyplThe uninvited guests / Sadie Jones.
- Text
- New York : Harper, 2012.
- 2012
- 1 Item
Item details Format Call Number Item Location Text PR6110.O638 U54 2012 Off-site Mountain scouting : a hand-book for officers and soldiers on the frontiers / by Edward S. Farrow.
- Text
- Norman, Okla. : University of Oklahoma Press, 2000.
- 2000-1881
- 1 Item
Item details Format Call Number Item Location Text U240 .F26 2000 Off-site Traditional South African cooking / Magdaleen van Wyk, Pat Barton.
- Text
- Cape Town, South Africa Struik, 2015.
- 2015-2014
- 1 Item
Item details Format Call Number Item Location Text JFF 16-272 Schwarzman Building - Main Reading Room 315 Available - Can be used on site. Please visit New York Public Library - Schwarzman Building to submit a request in person.
Tibetan folktales / Haiwang Yuan, Awang Kunga, and Bo Li.
- Text
- Santa Barbara, CA : Libraries Unlimited, 2015.
- 2015
- 1 Item
Item details Format Call Number Item Location Text GR337 .Y83 2015 Off-site The hare : a novel / Melanie Finn.
- Text
- Columbus, Ohio : Two Dollar Radio, [2021]
- 2021
- 1 Item
Item details Format Call Number Item Location Text PS3606.I557 H37 2021 Off-site
Results from Digital Research Books Beta
Digital books for research from multiple sources world wide- all free to read, download, and keep. No Library Card is Required. Read more about the project.
- Woman's Institute Library of Cookery Volume 3: Soup; Meat; Poultry and Game; Fish and...Read Online
- Houlston's Housekeeper's assistant; or, Complete family cook. Containing directions for...Read Online
- Every-day cookery for every family : containing nearly 1,000 receipts adapted to...Read Online