Eva McCall told about Lucy Davenport’s life in her novels Edge of Heaven and Children of the Mountain. With thirteen children to feed, Lucy used all the foods her family could grow, catch or kill. Like most mountain cooks in the early twentieth century, Lucy’s cooking directions do not have exact measurements, nor are they kitchen tested. Instead, her granddaughters Eva McCall and Emma Edsall recall how Lucy would bake a bear, preserve beans as leather britches, or bake a scrumptious blackberry pie. Together, they have put in writing their recollections of Lucy’s daily activities in the kitchen, and Lucy’s Recipes for Mountain Living is a warm and light-hearted look at how Lucy kept her large family fed.