contained what was titled "an essay upon the lady's Art of Cookery", which was an attack on Glasse and The Art of Cookery, described by the historian Madeleine Hope Dodds as a "violent onslaught", and by the historian Gilly Lehman as "appalling doggerel". Dodds established that Cook had been in a feud with Lancelot Allgood and used the book to gain a measure of revenge against him. Glasse continued to live at her Tavistock Street home until 1757, but her financial troubles continued and she was imprisoned as a debtor at Marshalsea gaol in June that year before being transferred to Fleet Prison a month later. By December she had been released and registered three shares in The Servants' Directory, a work she was writing on how to manage a household; it included several blank pages at the end for recording kitchen accounts. The work was published in 1760, but was not commercially successful. Glasse also wrote The Compleat Confectioner, which was published undated, but probably in 1760. As she had with her first book, Glasse plagiarised the work of others for this new work, particularly from Edwards Lambert's 1744 work The Art of Confectionery, but also from Smith's Compleat Housewife and The Family Magazine (1741). Glasse's work contained the essentials of sweet-, cake- and ices-making, including how to boil sugar to the required stages, making custards and syllabubs, preserving and distilled drinks. There are no records that relate to Glasse's final ten years. In 1770 The Newcastle Courant announced "Last week died in London, Mrs Glasse, only sister to Sir Lancelot Allgood, of Nunwick, in Northumberland", referring to her death on 1 September. Books The Art of Cookery Made Plain and Easy consists mainly of English recipes, and is aimed at providing good, affordable food, and the television cook Clarissa Dickson Wright saw the work as "a masterly summary" of English cuisine of well-to-do households in the mid-18th century. Glasse saw that household education for young ladies no longer included confectionery and grand desserts, and many of the recipes in The Compleat Confectioner move away from the banqueting dishes of the 17th century to new style desserts of the 18th and 19th. In The Art of Cookery she shows signs of a modern approach to cooking with more focus on savoury dishes—which had a French influence—rather than the more prestigious but dated sweet dishes that had been favoured in