The Good Husive's Handmaid, 1550. The Householder's Philosophie, 1588. The Good Housewife's Closet of Provision, 1589. Butte's Dyets Dry Dinner, 1599. Dawson's Good Huswife's Jewel and rare Conceits in Cookry, 1610. The Book of Carving and Serving, 1613. A Closet of Delights for Ladies, 1630. A Closet for Ladies and Gentlewomen, 1630. Murrell's Cookerie and Manner of making Kickshawes, etc., 1630. The Philosopher's Banquet, 1633. The Schoolmaster, or Teacher of Table Philosophy, 1652. The Ladies' Companion, 1653. The Treasury of Commodious Conceits and Hidden Secrets, 1653. The Ladies' Cabinet Opened, 1655. Nature unembowelled, or 1720 Receipts, 1655. The True Gentlewoman's Delight, 1671. The Gentlewoman's Cabinet Unlocked, 1675. The Queen-Like Closet, or Rich Cabinet, 1675. The School of Grace, or A Book of Nurture, 1680. Rose's School for the Officers of the Mouth, 1682. The Queen's Closet Opened, 1683. Hannah Wooley's Rare Receipts, 1684. The Accomplisht Ladies' Delight, 1686. The Kitchen Physician, 1688. The Cupboard Door Opened, 1689. The Queen's Cookery, 1709. Incomperable Secrets in Cookery, 1710. Cookery and Pastry Cards, 1720. The Young Lady's Companion, 1734. E. Smith's Compleat Housewife, 1736. The Family Piece, 1741. Adam's Luxury and Eve's Cookery, 1744. Sarah Jackson's Cook Director, 1755. The Cook's Cookery, and Comments on Mrs. Glasse, 1758. Mary Smith's Compleat Housekeeper, 1772. Sarah Harrison's Housekeeper's Pocket-Book, 1777. Mrs. Fisher's Prudent Housewife, 1788. Dr. Stark's Dietetical Experiments, 1788. Mrs. Carter's Frugal Housewife, 1810. Mrs. Powel's Art of Cookery, 1811. Mrs. Price's New Book of Cookery, 1813. The School of Good Living, 1814. Young's Epicure, 1815. Haslehurst's Family Friend, 1816. Chamber's Ladies' Best Companion, 1820. Here are manuals enough, in all conscience, to have produced a progressive cuisine, were not the majority a repetition of the crudities and barbarisms of their antecedents, where one heresy was passed on to be augmented by another author, and by him transmitted to his successors. Essentially differing from France, England was unblessed with originality, and not until the influence of the splendid restaurants of the Parisian capital had extended across the Channel did the Briton awaken from his lethargy and cease to see through Mrs. Glasse and Mrs. Smith darkly. Then Ude and Kitchener, Francatelli, Walker, and Soyer appeared, to pave the way for a better condition of cookery in the kingdom.