some practical directions, including "about as much thyme as will lie on a sixpence". Glasse added not just a recipe for "Welch rabbit" (later sometimes called Welsh rarebit), but also "English Rabbit" and "Scotch Rabbit". The book includes a chapter "For Captains of the Sea"—containing recipes for curing and pickling food—and recipes for "A Certain Cure for the Bite of a Mad Dog" (copied from Richard Mead) and a "Receipt [recipe] against the Plague". The 1756 edition also contained an early reference to vanilla in English cuisine and the first recorded use of jelly in trifle; she called the trifle a "floating island". Later printings added hamburgers ("hamburgh sausages"), piccalilli ("Paco-Lilla" or "India Pickle") and an early recipe for ice cream. Glasse was the first to use the term "Yorkshire pudding" in print; the recipe had first appeared in the anonymously written 1737 work The Whole Duty of a Woman under the name "dripping pudding". Anne Willan, in her examination of historical cooks and cookery books, suggests that although it is written in an easy style, The Art of Cookery Made Plain and Easy "can never have been an easy book to use", as there was no alphabetical index in the early editions, and the organisation was erratic in places. Although the early versions did not contain an index at the end of the book, they have what Wendy Hall describes in her study "Literacy and the Domestic Arts" as a "jaw-droppingly extensive table of contents that categorized the subject matter over the course of twenty-two pages". According to the historian Caroline Lieffers, Glasse was part of an increased rationalisation in cookery; although she did not give timings for all her recipes there were more than authors of earlier cookery books had printed. She was also ahead of her time in other respects: she gave a recipe for "pocket soop" years before the introduction of branded stock cube; over a century before Louis Pasteur examined microbiology and sterilisation, Glasse advised cooks, when finishing pickles and jams, to "tye them close with a bladder and a leather" to aid preservation. She went to great lengths in her books to stress the need for cleanliness in the house, particularly in the kitchen, where dirty equipment will either mar the flavour or cause illness. Her advice reflects the trend of increasing hygiene in England at the time, with piped water more widely available.