Research Catalog

  • Cream cheese : photograph.

    • Still image
    • 1974.
    • 1 item
    FormatCall NumberItem Location
    Still image *T-Pho B (Cream cheese)Performing Arts Research Collections - Theatre

    Available - Can be used on site. Please visit New York Public Library - Performing Arts Research Collections to submit a request in person.

  • Philadelphia cream cheese collection.

    • Text
    • Lincolnwood, Ill. : Publications International, 2002.
    • 2002
    • 1 item
    FormatCall NumberItem Location
    Text JFF 05-3500Schwarzman Building - Main Reading Room 315

    Available - Can be used on site. Please visit New York Public Library - Schwarzman Building to submit a request in person.

  • Cream cheese (Carter) : programs.

    • 1 item
    FormatCall NumberItem Location
    *T-PRG (Cream cheese (Carter))Performing Arts Research Collections - Theatre

    Available - Can be used on site. Please visit New York Public Library - Performing Arts Research Collections to submit a request in person.

  • Of cottage and cream cheeses / by Florence Daniel.

    • Text
    • London : C.W. Daniel, 1927.
    • 1927
  • The manufacture of neufchâtel and cream cheese in the factory / by K.J. Matheson and F.R. Cammack.

    • Text
    • Washington, D.C. : U.S. Dept. of Agriculture, 1918.
    • 1918
    • 1 item
    FormatCall NumberItem Location
    Text VPZ (United States. Dept. of agriculture. Department bulletin. no. 669)Schwarzman Building - Main Reading Room 315

    Available - Can be used on site. Please visit New York Public Library - Schwarzman Building to submit a request in person.

  • The Philadelphia Brand Cream Cheese cookbook.

    • Text
    • Philadelphia : Kraft, Inc., 1981.
    • 1981
    • 1 item
    FormatCall NumberItem Location
    Text JFD 13-2792Schwarzman Building - Main Reading Room 315

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  • Cooking with yogurt, cultured cream and soft cheese.

    • Text
    • New York, Hippocrene Books [1973]
    • 1973
    • 1 item
    FormatCall NumberItem Location
    Text JFD 95-6759Schwarzman Building - Main Reading Room 315

    Available - Can be used on site. Please visit New York Public Library - Schwarzman Building to submit a request in person.

  • Grading dairy produce (milk, cream, butter, cheese) by G. Sutherland Thomson ...

    • Text
    • London, The Technical Press, Ltd., 1925.
    • 1925
    • 1 item
    FormatCall NumberItem Location
    Text VPQ (Thomson, G. S. Grading dairy produce)Offsite
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  • Revisions in the production of Creamery butter, cheese, and ice cream : by States, 1916-1939 / and production and utilization of milk, United States, 1924-1952.

    • Text
    • Washington, 1953.
    • 1953
    • 1 item
    FormatCall NumberItem Location
    Text 302.2 Un3734Off-site
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  • Comparative profits derived from selling milk, butter, cream and cheese.

    • Text
    • Geneva, N.Y. : New York Agricultural Experiment Station, 1895.
    • 1895
    • 2 items
    FormatCall NumberItem Location
    Text VPW p.v. 9, no. 21 VPZ (New York State. Agricultural Experiment Station. Comparative profits)Schwarzman Building - Main Reading Room 315

    Available - Can be used on site. Please visit New York Public Library - Schwarzman Building to submit a request in person.

    FormatCall NumberItem Location
    Text VPZ (New York State. Agricultural Experiment Station. Comparative profits)Schwarzman Building - Main Reading Room 315

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  • Hold the cream cheese, kill the lox : a Ruby, the rabbi's wife mystery / Sharon Kahn.

    • Text
    • New York : Scribner, c2002.
    • 2002
    • 1 item
    FormatCall NumberItem Location
    Text MYSTERY KSchwarzman Building - Main Reading Room 315

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  • Milk-analysis : a practical treatise on the examination of milk and its derivatives, cream, butter, and cheese / by J. Alfred Wanklyn.

    • Text
    • London : Trüber & co., 1886.
    • 1886
    • 1 item
    FormatCall NumberItem Location
    Text Chem 1108.86.2Off-site
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  • Milk-analysis. A practical treatise on the examination of milk and its derivatives, cream, butter, and cheese. By J. Alfred Wanklyn.

    • Text
    • London : Trubner & co, 1874.
    • 1874
    • 1 item
    FormatCall NumberItem Location
    Text Chem 1108.74.3Off-site
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  • Milk-analysis. : A practical treatise on the examination of milk and its derivatives, cream, butter, and cheese / By J. Alfred Wanklyn.

    • Text
    • New York : D. Van Nostrand, 1874.
    • 1874
    • 1 item
    FormatCall NumberItem Location
    Text 664 W18Off-site
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  • A guide to quality in dairy products; a reference book for the butter maker, the cheese maker, the ice cream maker and the dairy farmer, by E. H. Farrington.

    • Text
    • Madison, Wis., Mendota, 1927.
    • 1927
    • 1 item
    FormatCall NumberItem Location
    Text VPQ (Farrington, E. H. Guide to quality in dairy products)Offsite
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  • The sale and advertising of dairy products; a merchandising guide for ice cream makers, creameries, milk dealers, cheese makers, and dairy farmers, by N. Clyde Tompkins.

    • Text
    • Milwaukee, Wis., Olsen Pub. Co. [c1924]
    • 1924
    • 1 item
    FormatCall NumberItem Location
    Text TMT (Tompkins, N. C. Sale and advertising of dairy products)Offsite
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  • Milk-analysis. A practical treatise on the examination of milk and its derivatives, cream, butter, and cheese. By J. Alfred Wanklyn.

    • Text
    • New York, D. Van Nostrand, 1874.
    • 1874
    • 1 item
    FormatCall NumberItem Location
    Text VPQ (Wanklyn, J. A. Milk-analysis)Offsite
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  • Minnesota creameries, cheese and ice cream factories, milk plants, canneries, bottlers and refrigerated food lockers.

    • Text
    • St. Paul.
    • 19
    • 3 items
    FormatCall NumberItem Location
    Text VPQA (Minnesota. Agriculture, Dairy and Food, State Department of. Minnesota creameries) 1910-1935 (inc.)Offsite
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    FormatCall NumberItem Location
    Text VPQA (Minnesota. Agriculture, Dairy and Food, State Department of. Minnesota creameries) 1936-46Offsite
    FormatCall NumberItem Location
    Text VPQA (Minnesota. Agriculture, Dairy and Food, State Department of. Minnesota creameries) 1947-49 (inc.)Offsite
  • Minnesota creameries, cheese and ice cream factories, milk plants, canneries, bottlers, refrigerated food lockers, and registrants of economic poisons and antifreezes of Minnesota.

    • Text
    • St. Paul, Minn.
    • 19-present
    • 1 item
    FormatCall NumberItem Location
    Text SF225 .M67 1933, 1935-1940, 1952Off-site
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  • The mac + cheese cookbook : 50 simple recipes from Homeroom, America's favorite mac and cheese restaurant / Allison Arevalo and Erin Wade ; photography by Sara Remington.

    • Text
    • Berkeley : Ten Speed Press, [2013]
    • 2013
    • 1 item
    FormatCall NumberItem Location
    Text JFD 13-5570Schwarzman Building - Main Reading Room 315

    Available - Can be used on site. Please visit New York Public Library - Schwarzman Building to submit a request in person.

  • Milk, butter, and cheese; the story of dairy products. Illustrated by Giulio Maestro.

    • Text
    • New York : Morrow, [c1974]
    • 1974
    • 1 item
    FormatCall NumberItem Location
    Text J 641.3 MOffsite
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  • The cheese trap : how breaking a surprising addiction will help you lose weight, gain energy, and get healthy / Neal D. Barnard, MD, FACC.

    • Audio
    • Ashland : Grand Central Publishing, 2017.
    • 2017
    • 1 resource

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  • Milk. Made : a book about cheese : how to choose it, serve it and eat it / Nick Haddow ; photography by Alan Benson.

    • Text
    • Richmond, Victoria : Hardie Grant Books, 2016.
    • 2016-2016
    • 1 item
    FormatCall NumberItem Location
    Text TX759.5.C48 H33 2016Off-site
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  • The practice of soft cheesemaking. Illustrated. A guide to the manufacture of soft cheese and the preparation of cream for market.

    • Text
    • London, J. North, 1918.
    • 1918
    • 1 item
    FormatCall NumberItem Location
    Text VPQ (Walker-Tisdale, C. W. Practice of soft cheesemaking illustrated)Offsite
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  • A treatise on adulterations of food, and culinary poisons : exhibiting the fraudulent sophistications of bread, beer, wine, spirituous liquors, tea, coffee, cream, confectionery, vinegar, mustard, pepper, cheese, olive oil, pickles and other articles employed in domestic economy. And methods of detecting them / By Frederick Accum, operative chemist, lecturer on practical chemistry, mineralogy, and on chemistry applied to the arts and manufactures; member of the Royal Irish Academy; fellow of the Linnæan Society; member of the Royal Academy of Sciences, and of the Royal Society of Arts of Berlin, &c. &c.

    • Text
    • London : Printed by J. Mallett, 59, Wardour Street, Soho. Sold by Longman, Hurst, Rees, Orme, and Brown, Paternoster Row., 1820.
    • 1820
    • 1 item
    FormatCall NumberItem Location
    Text Pforz (Accum, F. C. Treatise on adulterations of food)Schwarzman Building - Pforzheimer Collection Room 319

    Available by appointment at Schwarzman Building - Pforzheimer Collection Room 319

  • A treatise on adulterations of food and culinary poisons, exhibiting the fraudulent sophistications of bread, beer, wine, spiritous liquors, tea, coffee, cream, confectionery, vinegar, mustard, pepper, cheese, olive oil, pickles, and other articles employed in domestic economy, and methods of detecting them. By Frederick Accum ...

    • Text
    • Philadelphia: Ab'm Small, 1820.
    • 1820
    • 1 item
    FormatCall NumberItem Location
    Text VTD (Accum, F. C. Treatise on adulterations of food. 1820)Offsite
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  • A treatise on adulterations of food, and culinary poisons. Exhibiting the fraudulent sophistications of bread, beer, wine, spiritous liquors, tea, coffee, cream, confectionery, vinegar, mustard, pepper, cheese, olive oil, pickles, and other articles employed in domestic economy.

    • Text
    • Philadelphia, Ab'm Small, 1820.
    • 1820
    • 1 item
    FormatCall NumberItem Location
    Text 9880.113Off-site
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  • A treatise on adulterations of food and culinary poisons : exhibiting the fraudulent sophistications of bread, beer, wine, spiritous liquors, tea, coffee, cream, confectionery, vinegar, mustard, pepper, cheese, olive oil, pickles, and other articles employed in domestic economy, and methods of detecting them / by Fredrick Accum.

    • Text
    • [St. Louis : Mallinckrodt Chemical Works, 1966]
    • 1966-1820
    • 1 item
    FormatCall NumberItem Location
    Text JFD 95-9749Schwarzman Building - Main Reading Room 315

    Available - Can be used on site. Please visit New York Public Library - Schwarzman Building to submit a request in person.

  • A treatise on adulterations of food, and culinary poisons. Exhibiting the fraudulent sophistications of bread, beer, wine, spiritous liquors, tea, coffee, cream, confectionary, vinegar, mustard, pepper, cheese, olive oil, pickles, and other articles employed in domestic economy. And methods of detecting them. By Frederick Accum, operative chemist and member of the principal academies and societies of arts and sciences in Europe.

    • Text
    • Philadelphia, Ab'm Small, 1820.
    • 1820
    • 1 item
    FormatCall NumberItem Location
    Text MICROFILM 10544 reel 1Off-site
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  • Cooking with Greek yogurt : healthy recipes for buffalo blue cheese chicken, Greek yogurt pancakes, mint julep frozen yogurt, and more! / Cassie Johnston.

    • Text
    • Woodstock, VT : Countryman Press, [2014]
    • 2014
    • 1 item
    FormatCall NumberItem Location
    Text JFC 14-249Schwarzman Building - Main Reading Room 315

    Available - Can be used on site. Please visit New York Public Library - Schwarzman Building to submit a request in person.

  • The lady's companion [electronic resource] : or, accomplish'd director in the whole art of cookery. Containing Approved Receipts, (never before Published;) for Pastry, Pyes, Pasties, Fricassies, Baking, Roasting, Stewing, Boiling, Ragous, Soops, Sauces, Pickling, Collaring, Potting, Cakes, Custards, Puddings, Creams, Preserving, Candying, Torts, Jellies, Cheese-Cakes, Made Wines, &c. Also, Bills of Fare for all the Seasons of the Year, with an Alphabetical Index to the whole. By a lady.

    • Text
    • Dublin : printed for John Mitchell, in Skinner-Row, MDCCLXVLI. [1767]
    • 1767
    • 1 resource

    Available Online

    Full text online available from home with a valid library card and onsite at NYPL
  • The complete English cook [electronic resource] : or, the art of cookery made plain and easy : Which far exceeds any Thing of the Kind yet Published. Containing, Directions For Marketing, Boiling, Hashing, Stewing, Roasting, Broiling Frying, Baking, &c. For Making Soups, Puddings, Pies, Tarts, Cakes, Custards, Cheese Cakes, Creams, Jellies, Syllabubs, Ragouts, Wines, &c. &c. With the order of a bill of fare, for each month, in the manner the Dishes are to be placed upon the Table. By A. Braidley.

    • Text
    • London : printed for the author; and sold by B. Law, Ave-Maria-Lane; and W. Phorson, Berwick, 1786.
    • 1786
    • 1 resource

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  • The complete confectioner [electronic resource] : or the whole art of confectionary made plain and easy. Shewing The various Methods of Preserving and Candying, both dry and liquid, All Kinds of Fruit, Flowers, and Herbs; The different Ways of Clarifying Sugar; And the Method of Keeping Fruit, Nuts, and Flowers, Fresh and Fine All the Year Round. Also Directions for making Rock-Works and Candies, Biscuits, Rich Cakes, Creams and Ice Creams, Custards, Jellies, Blomonge Whip Syllabubs, and Cheese-Cakes of all Sorts, Sweetmeats, English Wines of all Sorts, Strong Cordials, Simple Waters, Mead, Oils, &c. Syrups of all Kinds, Milk Punch that will keep twenty Years, Knicknacks and Trifles for Deserts, &c. &c. &c. Likewise The Art of making Artificial Fruit, With the Stalks in it, so as to resemble the natural Fruit. To which are added, some bills of fare for deserts for private families. By H. Glasse, Author of the Art of Cookery.

    • Text
    • London : printed for J. Cooke, No. 87, Pater-Noster Row, [1770?]
    • 1770
    • 1 resource

    Available Online

    Full text online available from home with a valid library card and onsite at NYPL
  • The modern cook [electronic resource] : and frugal housewife's compleat guide to every branch in displaying her table to the greatest advantage, viz. The Judgment of Meat at Market; With Directions for Roasting. Boiling. Hashing. Stewing, Broiling, Frying, Tricassdying, and Baking; Also for Making Puddings, Custards, Cakes, Cheese Cakes, Pils, Tarts, Ragouts, Soups, Creams, Jellies, Syllabues, Wines, &c. &c. And several select Papers by a Lady of Distinction, lately deceased, of New and in infallible Rules to be observed in Pickling, Preserving, Brewing, &c. By E. Spencer, Late Principal Cook to a Capital Tavern in London.

    • Text
    • Newcastle upon Tyne : printed for the author, 1782.
    • 1782
    • 1 resource

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  • New Orleans cuisine : fourteen signature dishes and their histories / edited by Susan Tucker ; foreword by S. Frederick Starr ; with contributions by Karen Trahan Leathem ... [et al.].

    • Text
    • Jackson : University Press of Mississippi, c2009.
    • 2009
    • 1 item
    FormatCall NumberItem Location
    Text TX715.2.L68 N49 2009Off-site
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  • New Orleans cuisine : fourteen signature dishes and their histories / edited by Susan Tucker ; foreword by S. Frederick Starr ; with contributions by Karen Trahan Leathem ... [et al.].

    • Text
    • Jackson : University Press of Mississippi, c2009.
    • 2009
    • 1 item
    FormatCall NumberItem Location
    Text JFE 10-1136Schwarzman Building - Main Reading Room 315

    Available - Can be used on site. Please visit New York Public Library - Schwarzman Building to submit a request in person.

  • Now you know what you eat / Valorie Fisher.

    • Text
    • New York : Orchard Books, an imprint of Scholastic Inc., [2019]
    • 2019-2019
    • 1 item
    FormatCall NumberItem Location
    Text JFF 20-1119Schwarzman Building - Main Reading Room 315

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  • Fundamentos de tecnología de productos lácteos fermentados / Abraham Villegas de Gante, Fernando Cervantes Escoto.

    • Text
    • Montecillo, Texcoco, Edo. de México : Editorial del Colegio de Postgraduados : Colegio de Postgraduados : Fundación Colegio de Postgraduados en Ciencia Agrícoles A.C. ; [Chapingo, Mexico, Mexico] : Universidad Autónoma Chapingo, [2018]
    • 2018-2018
    • 1 item
    FormatCall NumberItem Location
    Text JX 22-7291Schwarzman Building M2 - General Research Room 315

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  • Patricia Heaton's food for family and friends : 100 favorite recipes for a busy, happy life / Patricia Heaton ; photography by Ed Anderson.

    • Text
    • New York, NY : William Morrow, an imprint of HarperCollinsPublishers, [2018]
    • 2018
    • 1 resource

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  • Biochemistry of milk products / edited by A.T. Andrews, J. Varley.

    • Text
    • Cambridge : Royal Society of Chemistry, [1994], ©1994.
    • 1994-1994
    • 1 item
    FormatCall NumberItem Location
    Text SF253 .B5 1994gOff-site
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  • Breyḳsṭons / Naḥum Sṭuṭshḳoṿ.

    • Text
    • [New York], [193?-104?]
    • 194-194
    • 1 item
    FormatCall NumberItem Location
    Text **P (Stutchkoff. Breakstones Kirsch commercials radio)Schwarzman Building - Dorot Jewish Division Room 111

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  • So easy : luscious, healthy recipes for every meal of the week / Ellie Krieger ; photography by Alexandra Grablewski.

    • Text
    • Hoboken, N.J. : John Wiley & Sons, c2009.
    • 2009
    • 1 item
    FormatCall NumberItem Location
    Text JFE 09-5483Schwarzman Building - Main Reading Room 315

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  • Untamed / Glennon Doyle.

    • Text
    • New York : The Dial Press, [2020]
    • 2020
    • 1 item
    FormatCall NumberItem Location
    Text JFD 21-1425Schwarzman Building - Main Reading Room 315

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  • The new art of cookery, made plain and easy [electronic resource] : Which far exceeds any thing of the kind ever yet published; being enriched with a great variety of receipts from the best treatises on this subject. Containing, I. Of roasting and boiling flesh meat, as well as poultry. II. Of made dishes. III. Of ragous. IV. Of fricasees. V. Of Hashes. VI. Of soups and rich gravies. VII. Of soups for fast days. VIII. Of things necessary for the sick. IX. Of dressing of fish; the sauces for; and how to dress a turtle. X. Of collaring and potting. XI. Of pies of fruit, and a variety of pastes for. XII. Of pies of savoury meat. XIII. Of puddings and dumplings. XIV. Of sweetmeats and other decorations for the table. XV. Of the different plummeries and blanc mange. XVI. Of whips and syllabubs. XVII. Of preserves, jellies and jams. XVIII. Of creams, custards, torts, and cheese-cakes. XIX. Of cakes, as well plumb, seed, and saffron, &c. XX. Of macaroons, Naple's biscuits, and cheese-cakes. XXI. Of little savoury dishes, fit for supper, the sides or corners of the table. XXII. Of salting and preserving beef, pork, and making hams. XXIII. Of pickling, making catchup, vinegar, and the India pickle. XXIV. Of the different wines made of fruit. XXV. Of the use of still, and distilling of the different waters, and making meade. XXVI. Of making bread, well with yeast as leavening. XXVII. Of brewing ... drink. XXVIII. A list of the season thro' the year. XXIX. New ... of fare two course, as they are be laid on the table. XXX. Washes and salves for the skin, &c. XXXI. Some valuable physical receipts. With the addition of a variety of original receipts never before published. The representation of the frame for doing things by the steam; and the new contrivance of boiling kettles and other culinary vessels. By. H. Glasse.

    • Text
    • Dublin : Printed by John Exshaw, in Dame-Street, M.DCC.LXXIII. [1773]
    • 1777
    • 1 resource

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  • The compleat confectioner [electronic resource] : or, the whole art of confectionary made plain and easy: Shewing, The various Methods of Preserving and Candying, both dry and liquid, all Kinds of Fruit, Flowers and Herbs; the different Ways of Clarifying Sugar; and the Method of Keeping Fruit, Nuts and Flowers fresh and fine all the Year round. Also Directions for making Rock-Works and Candies, Biscuits, Rich Cakes, Creams, Custards, Jellies, Whip Syllabubs, and Cheese-Cakes of all Sorts. English Wines of all Sorts. Strong Cordials, Simple Waters, Mead, Oils, &c. Syrups of all Kinds, Milk Punch, that will keep twenty Yeras. Knicknacks and Trifles for Deserts, &c. Likewise The Art of making Artificial Fruit, with the Stalks in it, so as to resemble the natural Fruit. To which are added, Some Bills of Fare for Deserts for private Families. By H. Glasse, Author of the Art of Cookery. Also, the new art of brewing. By Mr. Ellis.

    • Text
    • Dublin : printed by John Exshaw, at the Bible in Dame-Street, MDCCXLII. [1742] [1762?]
    • 1762
    • 1 resource

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  • The compleat confectioner [electronic resource] : or, the whole art of confectionary made plain and easy. Shewing, The various Methods of preserving and candying, both dry and liquid, all Kinds of Fruit, Flowers and Herbs; the different Ways of clarifying Sugar; and the Method of Keeping Fruit, Nuts and Flowers fresh and fine all the Year round. Also directions for making Rock-Works and Candies, Biscuits, Rich Cakes, Creams, Custards, Jellies, Whip Syllabubs, and Cheese-Cakes of all Sorts, English Wines of all Sorts, Strong Cordials, Simple Waters, Mead, Oils, &c. Syrups of all Kinds, Milk Punch that will keep twenty Years, Knicknacks and Trifles for Deserts, &c. Likewise, The Art of making Artificial Fruit, with the Stalks in it, so as to resemble the natural Fruit. To which are added, Some Bills of Fare for Deserts for private Families. By H. Glasse, author of the art of cookery.

    • Text
    • London : Printed: And Sold at Mrs. Ashburner's China Shop, the Corner of Fleet Ditch; at Yewd's Hat Warehouse, near Somerset House; at Kirk's Toyshop, in St. Paul's Church Yard; at Deard's Toyshop, facing Arlington-Street, Piccadilly; By I. Pottinger, at the Royal Bible, in Pater-Noster Row; and by J. Williams, opposite St. Dunstan's Church, Fleet-Street, [1760?]
    • 1760
    • 1 resource

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  • The lady's, [electronic resource] : Housewife's, and Cookmaid's Assistant: or, the art of cookery, explained and adapted to the meanest capacity. Containing, I. How to roast and boil to perfection every thing necessary to be sent up to table. II. Of made dishes. III. To make a number of pretty little dishes for a supper or side-dish, and little corner-dishes for a great table. IV. To dress fish. V. Of soups and broths. VI. Of puddings. Vii. Of pies. Viii. Of hogs puddings, sausages, &c. IX. To pot and make hams, &c. X. Of pickling. XI. Of making cakes, &c. XII. Of cheese-cakes, creams, jellies, whip-syllabubs, &c. XIII. Of made-wines, brewing, French bread, muffins, &c. XIV. Jarring cherries, preserves. XV. To dress turtle, and make mock turtle, &c. &c. The whole designed to fit out an Entertainment, in an Elegant Manner, and at a Small Expence; And calculated to improve the Servants, and save the Ladies a great deal of trouble. By E. Taylor.

    • Text
    • London : sold by G. Freer, Bell-Yard, Temple-Bar, M,DCC,LXXVIII. [1778]
    • 1778
    • 1 resource

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  • The queen's royal cookery [electronic resource] : or, expert and ready way for the dressing of all sorts of flesh, fowl, fish: Either Bak'd, Boil'd, Roasted, Stew'd, Fry'd, Broil'd, Hash'd, Frigasied, Carbonaded, Forc'd, Collar'd, Sous'd, Dry'd, &c. After the Best and Newest Way. With their several Sauses and Salads. And making all sorts of Pickles. Also Making Variety of Pies, Pasties, Tarts, Cheese-Cakes, Custards, Creams, &c. With The Art of Preserving and Candying of Fruits and Flowers; and the making of Conserves, Syrups, Jellies, and Cordial Waters. Also making several Sorts of English Wines. Cyder, Mead, Metheglin. Together With several Cosmetick or Beautifying Waters: And also several sorts of Essences and Sweet Waters, by Persons of the highest Quality. By T. Hall, free cook of London.

    • Text
    • London : printed for S. Bates, at the Sun and Bible in Gilt-Spur-Street, in Pye-Corner: and A. Bettesworth, at the Red Lyon in Pater-Noster-Row, 1719.
    • 1719
    • 1 resource

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  • The Frugal house-keeper, or, The compleat cook. [electronic resource] : Being the newest collection of the most genteel, and least expensive receipts in every branch of cookery, viz. going to market; for roasting, boiling, hashing, stewing, broiling, frying, fricasseying, baking, also for making puddings, custards, cakes, cheese cakes, pies, tarts, ragouts, soups, creams, jellies, syllabubs, wines, &c. &c. And several select papers by a lady of distinction, lately deceased, of new and infallible rules to be observed in pickling, preserving, brewing, &c. To which is added, the art of clear starching, ironing, &c. With many other articles equally necessary in the washing of linen, lace,. &c. Also a treasure of valuable and useful receipts from the toilet of Flora. Being a collection of the most simple and approved methods of preparing essences, pomatums, powders, perfumes, sweet scented waters, and opiates for preserving and whitening the teeth, &c. with receipts for cosmetics of every kind, that can smooth and brighten the skin, give force to beauty, and take off the appearance of old age and decay. For the use of the ladies, &c.

    • Text
    • London : [s.n.], Printed in the year, 1778.
    • 1778
    • 1 resource

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  • The lady's, housewife's, and cookmaid's assistant [electronic resource] : or, the art of cookery explained and adapted to the meanest capacity. Containing, I. How to roast and boil to perfection every thing necessary to be sent up to table. II. Of made-dishes. III. To make a number of pretty little dishes for a supper or side-dish, and little corner-dishes for a great table. IV. To dress fish. V. Of soups and broths. VI. Of puddings. Vii. Of pies. Viii. Of hogs puddings, sausages, &c. IX. To pot and make hams, &c. X. Of pickling. XI. Of making cakes, &c. XII. Of cheese cakes, creams, jellies, whip-syllabubs, &c. XIII. Of made-wines, brewing, French bread, mussins, &c. XIV. Jarring cherries, preserves. XV. To dress turtle, and make mock turtle. The whole designed to fit out an Entertainment In an Elegant Manner, and at a Small Expence. By E. Taylor.

    • Text
    • Berwick upon Tweed : printed by H. Taylor, for R. Taylor, bookseller, MDCCLXIX. [1769]
    • 1769
    • 1 resource

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