Matches in Harvard for { ?s ?p (from t. p.) I. Of roasting, boiling, &c. -- II. Of made-dishes -- III. Read this chapter and you will find out 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, and the rest you have in the chapter on Lent -- 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 for a table at any other time -- X. Directions for the sick -- XI. For captains of ships -- XII. Of hogs puddings, sausages, &c. -- XIII. To pot and make hams, &c. -- XIV. Of pickling -- XV. Of making cakes, &c. -- XVI. Of cheesecakes, creams, jellies, whip 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, &c., and fruit -- XXII. A certain cure for the bite of a mad dog by Dr. Mead -- XXIII. A receipt to keep clear from buggs -- To which are added, by way of appendix, I. To dress a turtle the West-India way -- II. To make ice cream -- III. A turkey, &c., in jelly -- IV. to make citron -- V. To candy cherries of green gages -- VI. To take ironmolds out of linnen.. }
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- catalog description "(from t. p.) I. Of roasting, boiling, &c. -- II. Of made-dishes -- III. Read this chapter and you will find out 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, and the rest you have in the chapter on Lent -- 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 for a table at any other time -- X. Directions for the sick -- XI. For captains of ships -- XII. Of hogs puddings, sausages, &c. -- XIII. To pot and make hams, &c. -- XIV. Of pickling -- XV. Of making cakes, &c. -- XVI. Of cheesecakes, creams, jellies, whip 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, &c., and fruit -- XXII. A certain cure for the bite of a mad dog by Dr. Mead -- XXIII. A receipt to keep clear from buggs -- To which are added, by way of appendix, I. To dress a turtle the West-India way -- II. To make ice cream -- III. A turkey, &c., in jelly -- IV. to make citron -- V. To candy cherries of green gages -- VI. To take ironmolds out of linnen.".
- catalog tableOfContents "(from t. p.) I. Of roasting, boiling, &c. -- II. Of made-dishes -- III. Read this chapter and you will find out 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, and the rest you have in the chapter on Lent -- 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 for a table at any other time -- X. Directions for the sick -- XI. For captains of ships -- XII. Of hogs puddings, sausages, &c. -- XIII. To pot and make hams, &c. -- XIV. Of pickling -- XV. Of making cakes, &c. -- XVI. Of cheesecakes, creams, jellies, whip 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, &c., and fruit -- XXII. A certain cure for the bite of a mad dog by Dr. Mead -- XXIII. A receipt to keep clear from buggs -- To which are added, by way of appendix, I. To dress a turtle the West-India way -- II. To make ice cream -- III. A turkey, &c., in jelly -- IV. to make citron -- V. To candy cherries of green gages -- VI. To take ironmolds out of linnen.".