The art of cookery made plain and easy : which far exceeds any thing of the kind yet published ... : to which are added, by way of appendix, one hundred and fifty new and useful receipts, and a copious index / by a lady
A facsimile of the author's signature is printed on the first page of text.
"Appendix to The art of cookery, made plain and easy" has a half title on Z1r; pagination and register are continuous.
Woodcut head- and tail-pieces.
Misnumbering p. 382-383 as 372-373, respectively.
Signatures: A⁸ a⁸ B-2C⁸ 2D⁴.
Includes index.
Rhees, W.J. Smithson and his bequest, p. 64
Also available online.
SCNHJS copy (39088012532966) has inscribed in ink on front paste-down: 1850 / Smithsonian B.
SCNHJS copy with occasional pencilled ms. markings and note in margins; pencilled index on back paste-down.
SCNHJS copy from the James Smithson Collection.
SCNHJS copy bound in contemporary mottled sheepskin; panelled spine with rules in gilt, red leather spine label with title in gilt; rolls on edges of boards.
SCNHJS copy has bookplate: Smithsonian Libraries Adopt-a-Book Program, Adopted by John H. Dick.
Elecresource
Contents:
(from t.p.) Containing, I. How to roast and boil to perfection every thing necessary to be sent up to table -- II. Of made-dishes -- III. How expensive a French cook's sauce is -- IV. To make a number of pretty little dishes for a supper, or side-dish, and little corner-dishes for a great table -- V. To dress fish -- VI. Of soops and broths -- VII. Of puddings -- VIII. Of pies -- IX. For a Lent dinner; a number of good dishes, which you may make use of at any other time -- X. Directions to prepare proper food for the sick -- XI. For captains of ships; how to make all useful things for a voyage; and setting out a table on board a ship -- XII. Of hog's puddings, sausages, &c. -- XIII. To pot and make hams, &c. -- XIV. Of pickling -- XV. Of making cakes, &c. -- XVI. Of cheese-cakes, creams, jellies, whipt syllabubs, &c. -- XVII. Of made wines, brewing, French bread, muffins, &c. -- XVIII. Jarring cherries and preserves, &c. -- XIX. To make anchovies, vermicella, catchup, vinegar, and to keep artichokes, French-beans, &c. -- XX. Of distilling -- XXI. How to market, the seasons of the year for butchers meat, poultry, fish, herbs, roots, and fruit -- XXII. A certain cure for the bite of a mad dog / by Dr. Mead -- XXIII. A receipt to keep clear from buggs
