Wargaming Widow's Survival Guide Reader response to Wargaming Widow's Survival Guide was, to say the least, extremely warm. Phrases like "the best part of the issue" were common. So here she is again with something the whole family (and counter-pushing buddies) can enjoy. It is my personal belief that no one can have too many cookbooks. Some might be just for appetizers, where as others may include an complete encyclopedia of main dishes cooked entirely in a microwave. Recently I came across two delightful cookbooks that are a must for anyone interested in Civil War era life. They are UNION ARMY CAMP COOKING and COOKING FOR THE CAUSE (For those from the southern side of the Mason Dixon line!) by Patricia B. Mitchel. Copies may be obtained by writing to the author at 242 Whittle Street SW, PO Box 846, Chatham, Va. 24531. Both of these booklets provide insight into the life of the opposing armies' cooks and soldiers. There are documented quotations, historical background information, authentic recipes of the period, and commemorative recipes made prepared after the Civil War. From UNION ARMY COOKING - here is a recipe that was used for the contents of a 19th century "Care Package". SOFT GINGER COOKIE 1 c sugar 3/4 c shortening 1 egg 1/4 c molasses or sorghum syrup 2 c sifted flour 2 tsp soda 1/4 tsp salt 1 tsp cinnamon 1 tsp ginger Cream sugar and shortening; add egg, and molasses or sorghum; beat well. Add sifted dry ingredients; mix well. Chill dough several hours. Roll in small balls, dip in sugar, place on greased cookie sheet, and flatten. Bake at 375F, for 15 minutes. Makes four dozen cookies. Another interesting recipe from the same booklet is given in the form of a rhyme: It is as mouthwatering as the rhyme makes it out to be: BOSTON BROWN BREAD One cup of sweet milk, One cup of sour, One cup of corn meal, One cup of flour, Teaspoon of soda, Molasses one cup; Steam for three hours, then eat it all up. To give equal time to the opposition, here is a Confederate Army recipe guaranteed to be a hit which ever side of the Mason-Dixon line you hail from. ARTIFICIAL OYSTERS (CORN OYSTERS) 1 or 2 eggs 3/4 c flour 1/2 t salt 1/8 t pepper 1 12-oz can whole-kernel corn Beat eggs, adding flour, a tbsp at a time until smooth. Add salt, pepper, corn and 2-3 tbsp liquid from canned corn. Fry in a mixture of butter or margarine and oil. Make oval cakes 3 x 2 1/2 inches. Turn once. Drain corn oysters on paper. Serve with roast chicken or beef if available. (Colonial era folks ate them with maple syrup or honey). Another fitting memorial to Confederate corn bread consumption (and it was considerable), is this delicious recipe for: GRANDMA SARAH'S CORN BREAD 1 1/2 c sour milk or buttermilk 2 eggs 1 Tbsp sugar 1/2 tsp salt 1/2 tsp baking soda 1 1/2 c cornmeal 1/2 c flour 1/4 c melted butter Combine first five ingredients. Stir in cornmeal and flour. Add melted butter. Pour batter into greased 8 in square pan. Bake at 425 F for 30 minutes. All of these recipes have been tried on my family. Each of them has disappeared within a short period of time. Have a favorite "authentic" recipe? Send it in and after intensive "play testing" we'll include it in this column! Back to Cry Havoc #2 Table of Contents Back to Cry Havoc List of Issues Back to MagWeb Master Magazine List © Copyright 1993 by David W. Tschanz. This article appears in MagWeb (Magazine Web) on the Internet World Wide Web. Other military history articles and gaming articles are available at http://www.magweb.com