The cook and housewife's manual,

containing the most approved modern receipts for making soups, gravies, sauces, ragouts, and all made-dishes; and for pies, puddings, pickles, and preserves; also, for baking, brewing, making home-made wines, cordials, &c. The whole illustrated by numerous notes and practical observations on all the various branches of domestic economy

Edinburgh: printed for the author; and sold by Bell & Bradfute... [et al.], 1826.

First Edition of a book that went to at least fourteen editions up to around 1870. 8vo. pp 366. Rebound in late 20th century black half-calf over marbled boards, raised bands to the spine, title label lettered in gilt. Edges of text block darkened and untrimmed. Text leaves well toned and spotted in places. Text is divided into two sections, with the first covering such subjects as carving, Scotch national dishes, examples of bills of fare, while the second deal with specific types of food and preparation methods, like boiling, roasting and baking, broiling, frying, broths and gravies, fish, vegetables, sauces and condiments, made-dishes, pastries and puddings, sweet dishes, preserves and cakes. An Appendix discusses miscellaneous 'receipts', liqueurs, cordials, home-made wines and beers. With an extensive index.