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26. The prudent housewife, or Compleat English cook: being a collection of the newest and least expensive receipes in cookery ... ; and new and infallible rules to be observed in pickling, preserving, brewing, &c ; to which are added, a treasure of valuable medicines, for the cure of every disorder

28. The compleat housewife, or, Accomplished gentlewoman's companion: being a collection of upwards of seven hundred of the most approved receipts in cookery, pastry, confectionary, potting, collaring, preserving, pickles, cakes, custards, creams, preserves, conserves, syrups, jellies, made wines, cordials, distilling, brewing : with copper plates, curiously engraven, for the regular disposition or placing of the various dishes and courses : and also, bills of fare for every month in the year : to which is added, a collection of three hundred receipts of medicines, consisting of drinks, syrups, salves, ointments, &c. which, after many years of experience, have been proved to be innocent in their application, and most salutary in their use : with directions for marketing

29. The new book of cookery, or, Every woman a perfect cook: containing the greatest variety of approved receipts in all the branches of cookery and confectionary, viz. : boiling, roasting, broiling, frying, stewing, hashing, baking, fricassees, ragouts, made-dishes, soups, sauces, puddings, pies, tarts, cakes, custards, preserving, candying, drying, potting, collarding, English-wines, &c. ... : to which are added, the best instructions for marketing, and sundry modern bills of fare : also directions for clear-starching and improving beauty : likewise a collection of phisical [sic] receipts for families, &c. : the whole calculated to assist the prudent housewife and her servants, in furnishing the cheapest and most elegant set of dishes in the various departments of cookery, and to instruct ladies in many other particulars of great importance too numerous to mention in this title page

30. An enumeration of the principal vegetables, and vegetable productions, that may be substituted, either in part or wholly, in place of wheat and other bread-corn, in times of scarcity: with short notices respecting the best modes of preparing them for use