This classic of post–Civil War Southern cooking, designed to aid well-to-do women forced into their kitchens for the first time with the end of slavery, is a charming example of education in the domestic arts in the late 19th century. In her stern but helpful manner, ANNABELLA P. HILL (1810–1878) guides her fellow homemakers—and those today seeking a soupçon of old-style Southern elegance—in lessons on how to: • pickle shrimps • prepare mutton to imitate venison • bake a pig • make liver pudding • make barbecue sauce • make succotash • tenderize tough meat • make Irish potato yeast • preserve figs • make molasses candy • and much more. With further instruction on other housekeeping chores, such as soapmaking and the preparation of medicines, this is an enlightening peek into the mundane chores of a bygone age.
