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 soupcon 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.