THE 
ART of COOKERY, 
MADE 
PLAIN and EASY; 
U 
Which far exceeds any Thing of the Kind yet published. 
I. How to Road and Boil to Perfec¬ 
tion every Thing neceffary to be 
fent up to Table. 
II. Of Made-difhes. 
III. How expeniive a French Cook’s 
Sauce is. 
IV. To make a Number of pretty little 
Difhes for a Supper or Side-difh, and 
little Corner-difhes for a great Table. 
V. To drefs Fifh. 
VI. Of Soops aud Broths,, 
VII. Of Puddings. 
VIII. Of Pies. 
IX. For a Lent Dinner 5 a Number of 
good Difhes, which you may make 
ufe of at any other time. 
X. Diredtions to prepare proper Food 
' for the Sick. 
XI. For Captains of Ships 5 how to 
make all ufeful Things for a Voy¬ 
age ; and fetting out a Table on 
board a Ship, 
Hogs Puddings, Saufages^ 
&c. 
XIII. To pot and make Hams, &c» 
XIV. Of Pickling, 
XV. Of making Cakes, Sec. 
XVI. Of Cheefe-cakes. Creams, Jel¬ 
lies, Whipt-Syllabubs, &c, 
XVII. Of made Wines, Brewing, 
French Bread, Muffins, &c» 
XVIII, Jarring Cherries and Preferves, 
& c. 
XIX. To make Anchovies, VermiceHa, 
Catchup, Vinegar, and to keep Arti¬ 
chokes, French Beans, &c. 
XX. Of Diddling. 
XXI. How to market 5 the Seafons of 
the Year for Butchers Meat, Poultry, 
Fifh, 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. 
CONTAINING. 
XII. Of 
To which are added. 
By Way of APPENDIX, 
One hundred and fifty New and Ufeful Receipts. 
And a Copious Index. 
By a LADY. 
A NEW EDITION. 
LONDON, 
Printed for W. Strakan, J. and F. Rmington, W. JohnJlon, L. Daws, 
T. Longman, R. Baldwin, W. Owen, J. Hinton, B. White , S. Crowder, 
T. Cajlon, Hawes and Co, W Nicoll, J Rohfon, Ti Bechet, T. Dawes . 
J. Wilkie j Robinfon and Roberts, J, Almon, J, Knox, jT. Cadell , W. 
Cornijh, X. Dymott, H. Gardner, B, Domruille, Bladen, G*, Pearch d 
and W. and J, Rickardfon , J770, 
