| Title: |
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. |
| Description: |
Berwick: Printed and sold by R. Taylor: W. Charnley and the other Booksellers, Newcastle: and A. Graham, Alnwick. 1778. Second Edition, greatly enlarged and improved, large 12mo, [iv],272,[12]pp., with half-title, text a little browned and stained, some corners dog-eared, recent half calf, morocco label to spine. First published in 1769 with both a London and Berwick imprint. ESTC records a second London edition (1778) but not this Berwick imprint. Bitting, p.457; Oxford, p.100; Not in Cagle. |
