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: American Cookery: The Art of Dressing Viands Fish Poultry and Vegetables by Simmons Amelia - Cooking American Early works to 1800 Cookbooks and Cooking

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AMERICAN COOKERY,

OR THE ART OF DRESSING

VIANDS, FISH, POULTRY and VEGETABLES,

AND THE BEST MODES OF MAKING

PASTES, PUFFS, PIES, TARTS, PUDDINGS,

CUSTARDS AND PRESERVES,

AND ALL KINDS OF CAKES, FROM THE IMPERIAL PLUMB TO PLAIN CAKE.

ADAPTED TO THIS COUNTRY, AND ALL GRADES OF LIFE.

PUBLISHED ACCORDING TO ACT OF CONGRESS.

PREFACE

The candor of the American Ladies is solicitously intreated by the Authoress, as she is circumscribed in her knowledge, this being an original work in this country. Should any future editions appear, she hopes to render it more valuable.

DIRECTIONS for CATERING, or the procuring the best VIANDS, FISH, &c.

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