The frugal housewife, or, Complete woman cook [microform] : wherein the art of dressing all sorts of viands is explained in upwards of five hundred approved receipts : in gravies, sauces, roasting, boiling, frying, broiling, potting, collaring, preserving, drying, pickling, stews, hashes, soups, fricasees, ragouts, pastries, pies, tarts, cakes, puddings, syllabubs, creams, flummery, jellys, giams, custards, &c. : also the making of English wines / by Susannah Carter. To which is added an appendix, containing several new receipts adapted to the American mode of cooking.

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• The frugal housewife, or, Complete woman cook wherein the art of dressing all sorts of viands, with cleanliness, decency, and elegance, is explained in five hundred approved receipts : in gravies, sauces, roasting, boiling, frying, broiling, stews, hashes, soups, fricasees, ragouts, pastries, pies, tarts, cakes, puddings, syllabubs, creams, flummery, jellies, jams, and custards : together with the best methods of potting, collaring, preserving, drying, candying, pickling, and making domestic wines : to which are added, various bills of fare, and a proper arrangement of dinners, two courses, for every month in the year /
  by: Carter, Susannah
  Published: (1802)
• The frugal housewife, or, Complete woman cook wherein the art of dressing all sorts of viands with cleanliness, decency, and elegance is explained in five hundred approved receipts in gravies, sauces, roasting, boiling, frying, broiling, stews, hashes, soups, fricassees, ragouts, pastries, pies, tarts, cakes, puddings, syllabubs, creams, flummery, jellies, giams, and custards : together with the best methods of potting, collaring, preserving, drying, candying, pickling, and making of English wines : to which are added twelve new prints exhibiting a proper arrangement of dinners, two courses for every month in the year, with various bills of fare /
  by: Carter, Susannah
  Published: (1795)
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• The frugal house wife: or, Complete woman cook Wherein the art of dressing all sorts of viands, with cleanliness, decency, and elegance, is explained in five hundred approved receipts, in roasting, boiling, frying, broiling, gravies, sauces, stews, hashes, soups, pricassees, ragoos, pasties, pies, tarts, cakes, puddings, syllabubs, creams, flummery, jellies, giams, and custards. Together with the best methods of potting, collaring, preserving, drying, candying, and pickling. To which are prefixed, various bills of fare, for dinners and suppers in every month of the year; and a copious index to the whole. By Susannah Carter, of Clerkenwell.
  by: Carter, Susannah
  Published: (1775)