The art of cookery, made plain and easy : which far exceeds anything of the kind ever yet published. Containing, I. Of Roasting, Boiling, etc. II. Of Made-Dishes. III. Read this Chapter, and you will find how Expensive a French Cook's Sauce is. IV. To make a Number of pretty little Dishes fit for a Supper or Side-Dish, and little Corner-Dishes for a great Table; and the rest you have in the Chapter for 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, etc. XIII. To pot and make Hams, etc. XIV. Of Pickling. XV. Of making Cakes, etc. XVI. Of Cheesecakes, Creams, Jellies, Whip Syllabubs, etc. XVII. Of Made Wines, Brewing, French Bread, Muffins, etc. XVIII. Jarring Cherries, and Preserves, etc. XIX. To make Anchovies, Vermicella, Catchup, Vinegar, and to keep Artichokes, French Beans, etc. XX. Of Distilling. XXI. How to Market; the Seasons of the Year for Butchers Meat, Poultry, Fish, Herbs, Roots, etc. 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, etc. in Jelly. IV. To make Citron. V. To candy Cherries or Green Gages. VI. To take Ironmolds out of Linnen. By a lady