Matches in Harvard for { ?s ?p (from t. p.) I. How to roast and boil to perfection everything 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 soups and broths -- VII. Of puddings -- VIII. Of pies -- IX. For a Lent dinner, a number of good dishes, which may be made 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 dishes for a voyage, and setting out a table on board --XII. Of hog's puddings, sausages, &c. -- XIII. To pot and make hams, &c. -- XIV. Of pickling -- XV. Of making cakes, &c. -- XVI. Of cheesecakes, creams, jellies, whipt syllabubs, &c. -- XVII. Of made wines, brewing, French bread, muffins, &c. -- XVIII. Jarring cherries and preserves, &c. -- XIX. To make anchovies, vermicelli, catchup, vinegar, and to keep artichokes, French beans, &c. -- XX. Of distilling -- XXI. How to market, the season 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 bugs.. }
Showing items 1 to 2 of
2
with 100 items per page.
- catalog description "(from t. p.) I. How to roast and boil to perfection everything 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 soups and broths -- VII. Of puddings -- VIII. Of pies -- IX. For a Lent dinner, a number of good dishes, which may be made 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 dishes for a voyage, and setting out a table on board --XII. Of hog's puddings, sausages, &c. -- XIII. To pot and make hams, &c. -- XIV. Of pickling -- XV. Of making cakes, &c. -- XVI. Of cheesecakes, creams, jellies, whipt syllabubs, &c. -- XVII. Of made wines, brewing, French bread, muffins, &c. -- XVIII. Jarring cherries and preserves, &c. -- XIX. To make anchovies, vermicelli, catchup, vinegar, and to keep artichokes, French beans, &c. -- XX. Of distilling -- XXI. How to market, the season 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 bugs.".
- catalog tableOfContents "(from t. p.) I. How to roast and boil to perfection everything 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 soups and broths -- VII. Of puddings -- VIII. Of pies -- IX. For a Lent dinner, a number of good dishes, which may be made 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 dishes for a voyage, and setting out a table on board --XII. Of hog's puddings, sausages, &c. -- XIII. To pot and make hams, &c. -- XIV. Of pickling -- XV. Of making cakes, &c. -- XVI. Of cheesecakes, creams, jellies, whipt syllabubs, &c. -- XVII. Of made wines, brewing, French bread, muffins, &c. -- XVIII. Jarring cherries and preserves, &c. -- XIX. To make anchovies, vermicelli, catchup, vinegar, and to keep artichokes, French beans, &c. -- XX. Of distilling -- XXI. How to market, the season 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 bugs.".