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 soup???on 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 - ...
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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 soup???on 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.
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