Civil War Reenacting and Cooking

PLEASE VOTE FOR LEAVE NO TRACE COVER ART

2012-01-13T13:14:00.000-08:00

Please go to http://www.susanwhitfield.blogspot.com and vote for Leave No Trace. The contest ends at the end of the month.

Thanks in advance.

By the way, I purchased a lot of new photography equipment to finish my cookbook soon. As soon as I am over this darn cold, I will resume with the book.

Roxe Anne Peacock

2011-12-12T15:48:00.000-08:00

FATAL CATCH is on sale at Kindle Amazon for two weeks only for 99 cents. After December 25, 2011, the price will go back to $2.99. And this will most likely be the only time I have it for sale. Thanks. Have a great holiday season.
Roxe Anne

Roxe Anne Peacock Update

2011-12-05T14:43:00.001-08:00

Roxe Anne Peacock's mystery, Leave No Trace, is a finalist in the 2012 Ariana Awards for the cover art by Gemini Judson. Also, Leave No Trace is showcased for March 2012 in a Whiskey Creek Press Calendar published by Cafe Press.

On a further note, Fatal Catch was released on Kindle November 1, 2011. It retails for $2.99 and might go on sale the week of Christmas.

Roxe Anne's short story, Battlefield Ghosts, is in the November, 2011 issue of Ghost Voices, a division of Dragoon Publishing in the UK. She is impressed with the sepia-tone photos which were added.

She also registered an assume name for her new publishing company, Jupiter Publishing. She hopes to have everything done for the company by the end of January 2012. She will only be doing a few books the first year. Most of the titles will be appropriate for older teens and adults. She has chosen to represent a few illustrated children's titles from her daughter and photographer.

Two of the books which will be represented in 2012 are History Lover's Cookbook and another mystery entitled, Catch and Release; both by Roxe Anne.

She will be looking for one completed, edited, historical romance, one romantic suspense geared for the set ages above, and possibly a fantasy title which has not been done before. She is interested in someone pitching a possible series. Keep stopping back to check for further instruction and dates for submissions. The titles that are selected will be placed on eBook sites. If the sales are good in six months, she might give the option of print.

Fatal Catch

2011-12-04T08:11:00.001-08:00

Fatal Catch

2011-11-26T14:14:00.000-08:00

Reviewed by Molly E. for Readers Favorite 5 Star Rating

A car crash. A mother left with her three children. Uncles coming to taking care of mommy. Sounds suspenseful, intriguing and captivating, right? It was. Roxe Anne Peacock took an interesting plot line of suspenseful twists, added to it the vividly portrayed characters, and turned out a book that will take the reader on a roller coaster ride of emotions, ups and downs. I will be honest. At first, I was confused with this novel. I mean it started out with a car crash, a police chief comforting the mom and the kids left to fend for themselves. However, pushing past that, learning about Billie fishing with his now deceased daddy, and his big sister Missy filling the role, I could see where the beginning came to play. It was certainly an interesting ride, to say the least. Seeing another new "Uncle", Frank Billings, come to comfort their mom really brought the mysteriousness of the story to life. When Missy takes her little brother fishing, and he catches what he believes to be the catch of a lifetime, interesting things start to happen. Things like secrets, secrets that will wreak havoc on the family; deadly lies, Lies that will turn the Canfield children's world upside down. One simple catch that will make the little boy happy, turns out to be a fatal catch. A catch that won't be forgotten soon. If you are looking for a new story that will capture you, hook-line-sinker, look no further than this interesting new suspense. It's filled with captivating characters, a page-turning plot line, and thought provoking twists. Roxe Anne Peacock has turned me into a fan, and I look forward to reading more of her work.

FATAL CATCH released NOVEMBER 1, 2011 on Kindle and Smashwords

2011-11-01T11:32:00.000-07:00

My new mystery/suspense, FATAL CATCH was released today on Amazon.com Kindle and Smashwords. It will be released on other eBook sites and in print shortly. FATAL CATCH sells for $2.99 and is for older teens and adults.

My Website, http://www.roxeannepeacock.com has been updated and more info will be added shortly. Check it out.

Thanks for stopping by.

Roxe Anne Peacock

CARAMEL ICING

2011-09-16T09:11:00.000-07:00

large saucepan
wooden spoon
measuring cups
heat-safe bowl

1 cup homemade brown sugar, packed
1 cup granulated sugar
1/2 cup whole milk
1/2 cup unsalted butter
1 teaspoon vanilla

Heat the burner to high heat. Add the brown sugar, granulated sugar, milk, and butter to the saucepan. Bring the mixture to boiling and boil for 1 minute; stirring continuously. Remove the saucepan from the heat and pour into a heat safe bowl. Beat the mixture until it reaches a spreadable mixture; approximately 15 minutes. Add the vanilla and ice your cakes. If the mixture is too thick, add a scant more milk.

Frosts two 8" round cakes. Great for the Cider Cake and the Spice Cake.

CIDER CAKE UPDATED

2011-09-15T09:49:00.001-07:00

2 (8") round cake pans, buttered and lightly floured
parchment paper cut to fit the inside bottoms of the two cake pans after prepared
large and medium bowls
sifter
preheat oven to 350 degrees

3/4 cup unsalted butter; room temperature
1 1/2 cups granulated sugar
3 large eggs room temperature; beaten
1 cup good fresh apple cider; room temperature
3 cups all purpose flour; sifted
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon fresh grated nutmeg
1/8 teaspoon ground cloves

Sift flour, baking soda, cinnamon, nutmeg and cloves together in a medium bowl.

In a large bowl, cream sugar and butter together with a wooden spoon. Add beaten eggs and mix together.

Add flour and apple cider alternately until incorporated into the creamed sugar mixture.

Divide the batter into the two buttered and floured cake pans lined with parchment paper.

Bake in a preheated oven for approximately 30 to 35 minutes or until a toothpick inserted in the middle comes out clean. Cool on a wire rack.

TIDBIT: When you invert your cakes; place two paper towels on a wire rack, place over the top of the cake and tip onto the rack carefully. This keeps the lines of the wires from marking up your cakes. Then place your cake onto a cake dish with pieces of parchment on the outside circle.

Add some 4" square pieces of parchment to an outside circle on the dish before adding the cakes. Then when you go to frost your cakes, you don't mess up the dish. Gently remove the pieces of parchment after the cakes are frosted.

If your cakes aren't even enough; gently slice off the top of the cake to even.

UPDATED LEMONADE RECIPE

2011-09-07T08:22:00.001-07:00

UPDATED LEMONADE RECIPE in post May 2010

BRANDIED PEACHES

2011-08-27T18:51:00.000-07:00

Large pot of water

Medium saucepan

Slotted spoon and wooden spoon

Measuring cups

Large bowl filled with cold water

Pint size wide-mouth sterilized canning jars with lids

Large cookie sheet lined with parchment paper

Ingredients

1 pound ripe peaches; approximately 4 medium peaches

1 cup water

1 cup granulated sugar

1/2 cup brandy

Directions

Sterilize lids and jars according to your canning instructions.

Purchase the best fresh peaches for good appearances in jars. To ripen store bought peaches, place them in a brown paper bag for a few days.

Place your large pan of water on heat and bring to a boil. Place 4 peaches in the water at a time. Boil for one minute and remove with a slotted spoon to the cold bowl of water. Let the peaches stand in the cold water for about one minute and remove to the cookie sheet lined with parchment paper. Carefully remove the skin from the peaches. If the peaches are large, peel, cut in half and remove the pits. If they are small, leave whole.

In the meantime, pour one cup water into your saucepan and bring to a boil. Add the sugar and stir with wooden spoon to dissolve the sugar and the liquid is clear. Boil the syrup until it thickens slightly; about five minutes. Remove the pan with the syrup from the burner and immediately add the brandy. Place the pan back on the burner and bring sugar-brandy mixture to a boil again. Remove from heat.

Gently place the peeled whole or sliced peaches into the canning jars. Add the syrup to the peaches making sure to cover them; 3/4 full leaving 1/4 inch of head space. If you need more liquid, add a bit more brandy. Release any air bubbles in the jars. Wipe the rims, cover with the sterilized lids and screw on tight.

Let the canned peaches cool to room temperature, then refrigerate for at least one week before serving. Store unopened jars in the refrigerator for up to 3 months. Shake the canned peaches daily for one week for best results.

PALAMINO GELDING KENTUCKY MOUNTAIN SADDLE HORSE 4-SALE

2011-08-25T19:02:00.000-07:00

BEST OFFER OVER $1500 or Trade for Kid-Safe Horse

White mane & tail/gold body/ foaled 5-25-05/Sire: All That Glitters/Dam: Romeo's June Bug

OWNERS: Tom & Roxe Anne Peacock (815) 765-2832 Cell Phone: (815) 289-7229/Email: Tom Peacock @ oldcurly@msn.com

The gelding is current on all shots and coggins. Experienced riders only. Gorgeous specimen!

Rockford, IL area. Call today!

HOT APPLE TODDY

2011-08-24T07:36:00.000-07:00

1 medium baking apple
1 tablespoon granulated sugar
2 ounces Apple-Jack
approximately 2 ounces hot water
fresh grated nutmeg for garnish

Preheat oven to 375 degrees
Place washed baking apple in small baking dish with 1/4 cup water and bake for approximately 45 to 50 minutes or until tender. Carefully core and peel the apple.

Place the baked prepared apple in a mug that holds hot water. Sprinkle the granulated sugar over the apple. Pour the Apple-Jack over the mixture. Next add the hot water to the apple mixture and top with freshly grated nutmeg. Enjoy!

You can increase this recipe for a large group.

TIDBIT: Hot Apple Toddy is one of George A. Custer's favorite drinks

CLINT BEACH PHOTOGRAPHY

2011-07-12T11:18:00.000-07:00

For all of you reenactor's, you should check out Clint Beach's photography. You will find the most fantastic photography at his site. You might have even seen him on the food network on Dinner Impossible.

http://www.cabeachphotography.smugmug.com

Roxe Anne Peacock

LEAVE NO TRACE SAMPLE CHAPTER

2011-02-08T12:41:00.000-08:00

You may go to http://www.whiskeycreekpress.com/ click on my book and read a sample chapter. When you are done sampling, feel free to purchase a copy.

LEAVE NO TRACE is available at Whiskey Creek Press, Amazon.com Kindle and print, fictionwise, ebookwise, and ereader.com.

If you want to review this book, please send me an email. If you would like to read Leave No Trace for your book club, also feel free to contact me.

Roxe Anne Peacock
Leave No Trace
http://www.roxeannepeacock.com/

Leave comments at: peacockroxeanne@yahoo.com

Stop back again. I will continue adding new recipes.

Bean Soup

2011-01-19T22:14:00.000-08:00

stock pot
colander

good soup bone with meat
2 quarts water

2 cups dried white beans
6 to 8 cups cold water

3 potatoes, cleaned and cubed
1/2 turnip, cleaned and cubed
1 parsnip, scraped clean and sliced fine
2 teaspoons salt
1 teaspoon fresh ground black pepper

Rinse and sort beans in large pot; removing any rocks. Soak the 2 cups of dried beans in 6 to 8 cups cold water overnight or at least 6 to 8 hours. Drain in a colander; rinse the beans in cold water.

Cook a good soup bone in 2 quarts water until the meat can be separated from the bone. Remove the bone and add the meat back to the water. Add the drained beans and boil for one and a half hours; add potatoes, half a turnip, and parsnip sliced fine. Boil all the ingredients for a half hour longer and add salt and pepper. Serve with croutons.

Tidbit: If you salt your beans early they will be tough. Add the salt to the pot of beans just before serving.

Braised Oxtail

2011-01-09T22:01:00.001-08:00

dutch-oven

2 pounds oxtail (4 to 6 pieces)
2 tablespoons flour
1 1/2 teaspoons salt
1 teaspoon fresh ground black pepper
2 tablespoons olive oil or lard
1 medium onion; chopped
2 carrots, pared and sliced into 1/4 inch rounds
1 cup Claret wine (red wine)
2 cups beef stock
1/4 pound mushrooms; sliced
2 tablespoons fresh chopped parsley
1 tablespoon fresh chopped thyme

In a bowl or pie plate, combine the flour, salt and pepper. Place the oxtail in the flour mixture and coat all sides lightly. Set aside.

Chop the carrots and onions. Heat the oil in a large Dutch-oven. Using tongs, add oxtails individually to brown on all sides; being careful not to cook them through. Set the oxtails on a plate and brown the carrots and onions in the Dutch-oven; adding any remainder flour to the pan.

Pour the wine and stock into the pan. Add the oxtail to the mixture. Bring to a boil and reduce heat to a simmer. Gently simmer the oxtail for 2 1/2 to 3 hours or until tender. Add the mushrooms, thyme and parsley and simmer for 30 more minutes. Serve hot with mashed potatoes.

Tidbit: This recipe can be cooked on the stove or on an open-fire.

TO TRUSS OR NOT TO TRUSS

2010-12-22T18:28:00.000-08:00

Did you know that trussing your bird can add roasting time and dry out the breast? The dark meat doesn't get as much of an even roasting temperature. And to keep the breast from drying out, cover the breast with aluminum foil the last third of the cooking time.

CANNED PUMPKIN FOR PIES OR IS IT?

2010-12-21T13:42:00.000-08:00

It turns out that some canned pumpkin is actually – squash. Some manufacturers make "pumpkin" puree from one or more kinds of winter squashes such as butternut, Hubbard, and Boston Marrow, which can be less stringy and richer in sweetness and color.

The color for my Homemade Pumpkin Pie is different than the pie you make from a can. Typically, Hubbard is a great squash to use for its sweetness instead of pumpkin. Try it the next time you make a pie.

Homemade Croutons

2010-12-21T08:21:00.000-08:00

cookie sheet

6 slices stale white bread; crust removed
3 tablespoons butter; melted
salt and pepper to taste

Remove crust from bread slices. Brush tops only with melted butter; season with salt and pepper. Slice the bread vertically into one-half inch strips. Next, cut the strips horizontally into one-half inch cubes.

Spread the cubes evenly in a single layer on a cookie sheet. Bake approximately in a preheated 300 degree oven for 35 minutes or until the cubes are dry and crisp. Cool completely and then store in an airtight container.

Split Pea and Ham Soup

2010-12-21T08:17:00.000-08:00

stockpot with lid

1 (1pound) bag dried split green peas
2 stalks celery, washed and chopped fine
2 quarts hot water
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/2 pound good ham; fat removed and cubed

Rinse peas well and check for small stones. Place the peas and remaining ingredients in the pan. Bring to a boil and cover. Simmer for one and a half hours. Tilt the lid and simmer for approximately 30 minutes more or until peas are soft. Stir the soup occasionally.

Ladle the soup in a tureen, bowls or cups and garnish with homemade croutons.

Roasting Fresh Pumpkin

2010-12-21T06:18:00.000-08:00

roasting pan
cheesecloth
colander
pastry brush

pie pumpkin about 10 inches in diameter.
oil
1 1/2 cups water

Wash your pumpkin well and wipe dry. Slice the pumpkin in half vertically with a serrated knife. Clean out the seeds and stringy flesh; discard. Cool until just warm.

Brush the cut sides lightly with oil; turn cut side down onto the bottom of your roasting pan. Preheat your oven to 350 degrees. Pour the water into the bottom of your pan and roast the pumpkin for about one and a half hours or until flesh is tender.

Carefully remove the pumpkin from the skin. Discard the skin and mash the pumpkin smooth. If the pumpkin is a bit watery, place a piece of cheesecloth in a colander and squeeze the excess out. You can also pat the pumpkin with paper towels. One pumpkin makes about 4 cups or enough for two pies. The seeds may be planted the next year or roasted.

Glazed Sweet Potatoes

2010-12-21T06:11:00.000-08:00

9 x 13 baking dish; buttered
large stock pot
colander

preheat oven to 350 degrees

5 to 6 large sweet potatoes; approximately 4 pounds
water

3/4 cups brown sugar
1/2 cup butter; sliced into bits
1 teaspoon salt
1/2 teaspoon fresh ground black pepper

Wash the sweet potatoes and place in a colander to drain. Cut the lengthwise into quarters. Place in a large stockpot with enough water to cover them. Boil the potatoes until slightly underdone; approximately 20 minutes. Pour into a colander and drain. Run cool water over them to stop the cooking process. Peel the potatoes and cut into chunks.

Place the sweet potato chunks into a buttered baking dish. Sprinkle the potatoes with salt and pepper and add the bits of butter. Top with brown sugar and bake in a preheated 350 degree oven for approximately 30 minutes or until tender and a nice brown.

Pumpkin Pie

2010-12-21T05:42:00.000-08:00

2 ( 9 inch pie plates)
2 ( 9 inch pie crusts for bottoms of pies)
large bowl
whisk

4 cups fresh pureed pumpkin or 32 ounces pureed pumpkin
1 1/4 cups granulated sugar
1 teaspoon salt
1 teaspoon ground ginger
1 fresh ground nutmeg or 2 teaspoons ground
4 large eggs; beaten
1 teaspoon cornstarch; whisked into 2 teaspoons of the whole milk
1 1/2 cups whole milk
1/2 cup heavy cream

Preheat oven to 425 degrees. Place the pie crusts into the bottom of the pie plates and flute. Whisk the sugar, salt, ginger and nutmeg together in a small bowl. In another bowl, beat the eggs.

Scrape the pureed pumpkin into the bottom of a large bowl. Add the beaten eggs, milk, cream, reserved milk with cornstarch and spices. Whisk all together well. Carefully pour the pumpkin pie mix into the pie plates with bottom crust. Bake at 425 degrees for 15 minutes and then turn the oven down to 350 degrees. Bake the pies for approximately 55 to 65 minutes or until a toothpick inserted in the middle comes out clean. Cool on a wire rack for two hours. Refrigerate. Can be stored for up to three days in the refrigerator.

Note: If your pie crust edges begin to turn dark, cover them with foil.

Sweet Potato Buns

2010-11-08T09:30:00.001-08:00

large bowl
cookie sheet

1 cup mashed, baked sweet potatoes (approximately one and a half baked sweet potatoes)
4 1/2 to 5 cups all-purpose flour
1/2 cup brown sugar
1/2 cup butter, melted
1/4 cup warm water
1 package instant yeast
3/4 cup whole milk
1 large egg, beaten
2 teaspoons salt
1/2 teaspoon ground cinnamon
1/2 teaspoon fresh ground nutmeg

Sweet Potatoes

preheat oven to 450 degrees for sweet potatoes

Scrub the sweet potatoes and prick with a fork. Place the potatoes in a baking dish and bake at 450 degrees for 60 to 70 minutes. Remove from the oven and let cool. Discard the skin and mash the potatoes.

Place the package of instant yeast in the warm water. Sit in a warm place for ten minutes or until the yeast doubles in size.

Combine the sweet potatoes, melted butter, sugar, beaten egg, milk and stir to make a paste. Mix in 2 cups of flour, salt, spices and yeast mixed in warm water until thoroughly combined. Add more flour a quarter cup at a time. Mix after each addition until you have a dough that is tacky but which you can handle with your hands. When the mix reaches the right consistency, remove from the bowl and knead 5 to 10 minutes. Set the dough aside and let rise in a warm area in a covered bowl for 45 minutes to an hour.

Divide the dough into approximately 12 to 18 pieces, shape into discs and place on the lightly greased cookie sheet; covering with a towel. Allow the dough to rise approximately another hour or until the buns have doubled in size.

preheat oven to 375 degrees for the buns

Bake on lightly greased cookie sheets for approximately 20 to 25 minutes or until they begin to turn brown. Cool on a wire rack. Serve with warm butter and honey. Great for teas and breakfast.

Bread Pudding with Custard Sauce

2010-10-27T06:19:00.001-07:00

1 1/2 quart baking dish
Double-boiler

2 cups whole milk
1/ 4 cup butter
1/2 cup light brown sugar
3 large eggs; beaten
1 teaspoon cinnamon
1 teaspoon fresh ground nutmeg
3 cups day-old bread; torn into small pieces
1/4 teaspoon soda dissolved in 2 teaspoons hot water

In a medium saucepan, over medium heat, heat the milk just until a film forms over the top. Add the butter and stir until the butter is melted. Cool to lukewarm.

Combine the sugar, eggs, cinnamon, nutmeg and soda mixed in the hot water. Whisk all the ingredients together. Slowly add the milk and butter.

Place the bread pieces into the lightly buttered baking dish. Pour the batter over the bread. Bake in a preheated 350 degree oven for 45 to 50 minutes or until a knife inserted in the middle comes out clean. Serve warm with Custard Sauce.

Custard Sauce

2 cups whole milk
2 large eggs, beaten
1 cup granulated sugar
2 teaspoons cornstarch
pinch salt
2 teaspoons brandy

Scald milk in a double-boiler being careful not to let the milk boil.

Whisk the eggs, sugar, salt and cornstarch together. Gradually add the egg mixture to the milk; Stir the mixture until it thickens and coats the back of your wooden spoon; about 25 minutes. Remove the pan and add the brandy.

Place the custard sauce in a medium bowl and set it in a pan with boiling water. Keep the sauce warm until you are ready to eat the bread pudding.

Quince Marmalade

2010-10-21T05:54:00.001-07:00

heavy -bottom stock pot with lid
potato masher or wooden spoon
candy thermometer
ladle
sieve
sterilized pint jars

4 quince
4 to 5 cups water
4 cups brown sugar
3 tablespoons fresh squeezed lemon juice

Wash the quince to remove any fuzz. Cut the quince into quarters. Place the quince into the stockpot and add just enough of the water to cover them and bring to a boil. Cover the quince and simmer slowly for about 1 1/2 hours or until the quince is tender.

Remove the quince from the pan to a plate; reserving the water. Cool the quince slightly and remove the peels, cores, stems and seeds; reserving them for later. Coarsely chop the quince and place them back into the reserved liquid along with the peels, cores, stems, and seeds Bring the fruit to a boil. Slowly stir in the brown sugar and lemon juice. Cook uncovered until the quince are soft and mash lightly. The mixture should be fairly thick and register 220 degrees on a candy thermometer. The quince will form a thick skin on the wooden spoon and edges of the pan when it is done.

Press the mixture through a sieve; discarding the cores, seeds, stems and peels. Pour into sterilized jars or airtight containers. Refrigerate for up to two weeks.

Tidbit: Fresh quinces are available about the same time as apples in your ethnic produce departments. Use them within two or three days after purchase; they don’t store well.

Fried Rabbit with Gravy

2010-09-28T14:58:00.000-07:00

Large deep Dutch-oven and lid

1 rabbit, cleaned, washed and cut up
1/2 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon fresh ground black pepper
unsalted butter and fresh lard to equal 1/4 inch in bottom of Dutch-oven

Gravy

3 tablespoons of the melted butter and lard mixture; pan drippings
1 1/2 to 2 cups whole milk or cream
salt
fresh ground black pepper

Garnish

fresh lemon slices

Heat butter and lard in Dutch-oven on medium heat. Mix the flour, salt and pepper in a large pie plate. Coat thicker pieces of the rabbit first and brown on both sides in 1/4 inch of the hot oil. Add the smaller pieces of rabbit and cook in the same manner. Reduce the heat and cover tightly. Cook the rabbit for 20 to 25 minutes or until tender; turning once. Remove the cover and brown 5 more minutes.

Transfer the rabbit to a platter; cover with a cloth napkin to keep warm.

Boston Veal Loaf II

2010-09-24T15:30:00.001-07:00

8/5x4.5.2.5 loaf pan
preheat oven to 350 degrees

3 pounds ground veal
2 slices salt pork; 1/4 inch thick finely chopped
¼ cup crackers, crushed into crumbs
1/4 unsalted butter; melted and slightly cooled
1 large egg, slightly beaten
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
2 teaspoons dried sage or 1 tablespoon fresh; finely chopped

Add the ground veal, chopped salt pork, beaten egg, salt, pepper and sage to a large bowl.

Mix the melted butter and cracker crumbs together in a small bowl; add them to the meat mixture. Mix all ingredients together well.

Put in a 8.5x 4.5 x 2.5 inch loaf pan and bake for one and a half hours. Drain off excess fat and let stand for 10 minutes. Slice thin and garnish with parsley. Refrigerate leftovers.

It is best if made a day ahead and served on a bed of lettuce sliced thin. Great for a brunch.

Roast Duck with Orange Sauce

2010-09-24T06:21:00.000-07:00

shallow pan with rack
butcher’s twine
meat thermometer

preheat oven to 375 degrees

Duck Ingredients

5 to 6 pound duck, cleaned
1 teaspoon salt for inside cavity
1/4 teaspoon freshly ground black pepper for inside cavity

1 teaspoon salt for breast and back side of duck
1/4 teaspoon freshly ground black pepper for breast and back side of duck
1 large orange quartered

If your duck is frozen, thaw in the refrigerator. Remove the neck and giblets from the cavity. Rinse the duck thoroughly in cold water. Pat dry with a cloth napkin or towel. Add salt and pepper to the inside cavity. Place the quartered orange in the cavity.

Salt and pepper both sides of the duck. Fold neck skin under back side. Lift wing up and over back. Cut a long piece of butcher’s twine and truss as for a chicken or leave in natural state. Roast uncovered breast side up on a rack in a shallow pan.

Insert a meat thermometer at the joint when roasting time is almost completed. When the temperature reaches 180 degrees and juices run clear, duck is done. Drumstick meat should feel soft.

4 pounds 1 hour 2 5 minutes
5 pounds 1 hour 5 0 minutes
6 pounds 2 hours 15 minutes

Bast the duck with orange sauce the last 20 minutes of roasting; reserving half the orange sauce for serving. Let the duck set for 10 minutes before carving.

Orange Sauce

1 1/2 teaspoons bacon cut into 1/4 inch pieces
1 1/2 teaspoons finely diced onion
1 tablespoon duck pan drippings
1 1/2 tablespoons orange marmalade
1/2 cup orange juice or juice of 1 large orange
1/4 cup good Port wine

Sauté the bacon and onion in a small saucepan. Drain on a cloth napkin. Place them back into the saucepan and add the duck pan drippings, orange juice, orange marmalade and wine. Bring to a boil and then turn heat down to a simmer. Sauce will reduce slightly as it cooks. Simmer or keep warm without boiling. Use half the sauce for basting the duck the last 20 minutes of roasting and the other half of the sauce for serving.

Garnish

1 large orange cut into 6 slices

Place three orange slices on two sides of a large platter. Set the duck on the platter and brush with reserved orange sauce.

Cherry Cobbler

2010-09-23T08:25:00.000-07:00

12 x 8 1/2 inch baking dish; buttered
preheat oven to 375 degrees

Cherry Filling

4 cups sour cherries, pitted
2 1/2 tablespoons flour
1/2 to 3/4 cup cherry juice
1 cup granulated sugar
1/2 tablespoons fresh lemon juice
1 teaspoon cinnamon

Mix sugar, flour and cherry juice in a medium saucepan. Cook on medium heat until slightly thickened; stirring continuously with a wooden spoon.

Place pitted cherries, lemon juice and cinnamon in a large blow. Pour the hot cherry juice mixture over the pitted cherries and mix gently. Have ready a buttered baking dish.

Pour the hot cherry mixture into the buttered baking dish. Immediately add the prepared Dropped Biscuits. Bake for 20 to 25 minutes in a preheated 375 degree oven or until the fruit mixture is bubbly and a golden brown. Serve immediately.

Drop Biscuit recipe is included with Peach Cobbler recipe.

Tidbit: At West Point 1861 Cadet Custer was roommates with Cadet Pierce Manning Butler Young. Custer followed the Union and his roommate Young followed his state; Georgia. In 1863, General Custer was eating dinner at a Farmhouse he commandeered in Virginia. Custer was forced to evacuate the meal when Confederates stormed the farmhouse commanded by Young. Custer told the reluctant hostess of the house to tell General Young to enjoy his unfinished dinner. The Confederate General enjoyed the meal and a good night’s rest.

In the morning the hostess cooked breakfast for the General. He didn’t have time to enjoy the meal. Young and his staff made a hasty retreat knowing his old roommate and adversary had broke through the perimeter. General Young asked the hostess to tell Custer he hoped he enjoyed the rest of his meal.

Fried Parsnips

2010-09-13T12:40:00.000-07:00

Large saucepan
Cast-iron skillet with lid

6 parsnips, washed, peeled and quartered lengthwise
1/2 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon fresh ground black pepper
1/4 cup unsalted butter, melted
1/4 cup lard, melted

Place the parsnips in a large saucepan with just enough water to cover them. Boil the parsnips for ten minutes or until tender in the center. Drain and pat dry.

Melt the butter and lard over medium heat being careful not to burn it.

In a large pie pan combine the flour, salt and pepper. Dip the parsnips in the heated butter and lard mixture and then dip a few at a time in the flour mixture.

Heat the remaining butter and lard on medium high. When it begins to sizzle, add the buttered, floured parsnips. Fry the parsnips until a golden brown on all sides turning occasionally. Serve hot.

Lemon Cookies

2010-09-13T12:37:00.001-07:00

preheat oven to 375 degrees
lightly grease a cookie sheet

4 cups all-purpose flour
pinch of salt
1 cup unsalted butter; room temperature
3 large eggs, whipped with a wire whisk in a very clean, dry bowl
2 cups granulated sugar
2 tablespoons lemon juice or the juice form one large fresh lemon
1 teaspoon fresh grated lemon zest
1/2 teaspoon soda dissolved in 1 teaspoon whole milk

Cream together the butter and sugar. Add the lemon juice; grated lemon zest and whipped eggs. Gradually add the 4 cups flour. Last, add the soda dissolved in milk.

Take a teaspoon of cookie dough and gently roll it into a ball. Place on a lightly greased cookie sheet. Bake for approximately 15 minutes in a preheated 375 degree oven. Makes about 4 dozen. Store in a covered container or freeze.

Saratoga Potatoes

2010-09-03T10:06:00.000-07:00

Large deep Dutch-oven

Recipe fine for open fire or cooking on the stove.

4 large uniform white potatoes; sliced very thin
lard
salt and pepper

Wash the potatoes. Cut them into very thin slices in a slaw cutter. Let the sliced potatoes stand in cold water while preparing breakfast.

Take a handful of the potato slices out of the water at a time; this is so they don’t turn brown. Squeeze the water out of them and then dry with a cloth napkin or towel. Separate the slices and drop a few at a time into the Dutch-oven with the hot lard; filled only half way. Approximately 6 to 8 slices will do. Beware that if you put too many potato slices into the hot lard, it will boil over or cool down the oil.

Stir with a fork to keep the potato slices from sticking together. When they are a light brown, remove the slices with a wire slotted spoon. Drain well on a clean cloth napkin; then season lightly with salt and pepper. These are nice served cold or hot.

Tidbit: Soldiers often named their winter quarters after well-known restaurants or hotels such as “Madigan’s Oyster House”.

My Favorites

2010-09-02T07:25:00.000-07:00

If you just want to try a few of the nineteenth century recipes, try Lemon Butter, Raspberry Shrub and the newly added Apple Fritters. My grandchildren ate the entire batch of fritters. I really shouldn't tell this, but I ate the entire batch of Lemon Butter. I served my granddaughters the Raspberry Shrub in beautiful wine glasses and they thought they were being treated special. All three recipes would be great served at an early tea. Enjoy!

Tom really enjoyed the Veal Croquettes.

Cucumbers Sliced

2010-09-01T13:56:00.000-07:00

large bowl

2 medium cucumbers; thinly sliced
1 medium onion; thinly sliced
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
3/4 cups cold water
1 1/2 cups cider vinegar

Wash your cucumbers. Slice the cucumbers thin. Lay them neatly in a large bowl or canning jar. Sprinkle lightly with salt and pepper. Next, add a layer of thin sliced onions. Repeat the process until all the cucumbers and onions have been used. Mix the vinegar and water together and gently poor over the cucumber mix. Cover and chill in the refrigerator. Good for up to three days.

Tidbit: General Ulysses S. Grant ate cucumbers every morning with his breakfast.

Veal Croquettes

2010-09-01T11:37:00.000-07:00

medium cast-iron skillet
slotted spoon
medium sauce pan

1 tablespoon olive oil
1 pound ground veal (2 cups cooked)

White Sauce

2 tablespoons unsalted butter
4 tablespoons all-purpose flour
1 cup cold whole milk
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon fresh lemon juice
1 tablespoon fresh chopped parsley

Breading

2 cups fine bread crumbs
1 large egg, well beaten
1 tablespoon water

1 cup lard

Cook the veal in olive oil. Drain the veal and cool.

Heat the butter in a medium sauce pan. Add the flour and cook over low heat for 2 minutes. Gradually whisk in the cold milk to make a very stiff sauce.

Add the lemon juice, salt, pepper and parsley to the cooled veal. Next, pour the thickened sauce into the cooled veal mixture. Cool the veal mixture to room temperature and then use a tablespoon to shape into small balls.

Whisk the beaten egg and water together in a small bowl.

Place the bread crumbs in a pie plate.

Heat the lard to 375 degrees.

Dip the veal balls into the egg mixture and then coat the ball with the bread crumbs. Carefully drop a few at a time into the hot lard. Turn balls over with a slotted spoon. When the veal croquettes are golden brown on all sides; remove to a cloth napkin to drain. Serve hot.

Homemade Apple Sauce

2010-09-01T10:10:00.000-07:00

Large saucepan
8 cups good cooking apples, washed, pared and cored
1/2 cup water
1 teaspoon freshly grated lemon peel
2 tablespoons homemade brown sugar
1 tablespoon unsalted butter
1/2 freshly grated nutmeg

Wash, pare, core and slice apples. Place them in a large saucepan with 1/2 cup water to keep them from burning. Add the grated lemon peel. Stew the apples until quite soft and tender. Mash the apple mixture. Add the brown sugar, butter and nutmeg. Mash the apple-sauce one more time. Serve immediately or store in the refrigerator.

Apple Fritters

2010-09-01T10:05:00.000-07:00

Apple Fritters
Large Dutch-oven
small saucepan
1 large bowl, 1 medium bowl, 2 small bowls
slotted spoon

lard
1 cup whole milk, warmed slightly
2 cups all-purpose flour
1 teaspoon homemade baking powder
2 large eggs separated; whites and yolks slightly beaten in separate bowls
1 teaspoon granulated sugar
1/8 teaspoon salt
1 ½ cups sour apples, washed, peeled, cored and chopped
maple syrup

Heat approximately 3 inches deep of good sweet lard in the Dutch-oven until it reaches 370 degrees.

In the meantime, heat the milk in a small saucepan until it is luke warm. Have ready a large bowl with the beaten egg yolks and sugar creamed together. Add the warm milk.

Whisk the flour, salt and baking powder together in a medium bowl. Slowly add this to the milk mixture. Next, add the beaten egg whites. Fold in the chopped apples until they are incorporated.

Golden Spice Cake

2010-09-01T10:01:00.001-07:00

Golden Spice Cake

(2) 8x8 round or square baking pans
preheat oven to 350 degrees
egg separator

7 egg yolks from large eggs, beaten and room temperature
1 large whole egg, room temperature
2 cups homemade brown sugar
1 cup molasses
1 cup unsalted butter, room temperature
1 cup buttermilk, room temperature
1 teaspoon soda
5 cups all-purpose flour
1 teaspoon cloves
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon freshly grated nutmeg
Pinch of cayenne pepper
2 cups raisins

Beat eggs, sugar and butter to a light batter; then add the molasses and buttermilk.

Whisk the soda and seasonings into the flour well. Add a small amount of the flour mixture at a time to the batter. Mix all ingredients together thoroughly and then fold in the raisins.

Bake in a two 8 x 8 buttered and floured pans in a preheated 350 degree oven for 35 to 40 minutes or until a toothpick inserted comes out clean.

Update on Recipes for Cookbook

2010-08-08T21:45:00.000-07:00

Today I made Potato Cakes, Cider Cake and a Boston Veal Loaf for the cookbook. I should have been serving the Veal Loaf at holiday functions and to impress company. It is a marvelous dish to impress guests with. Great for an officer's reception and can be served cold.

Roxe Anne Peacock

Confederate Soldiers Cooking Salt Pork and Beans

2010-08-01T21:04:00.001-07:00

Photos by Roxe Anne Peacock

Photoshop editing by Heather Peacock Land

LATEST NEWS

2010-07-30T14:22:00.000-07:00

Tom will be reenacting at Boscoble, Wisconsin in August.

I have been cooking diligently for the cookbook. Recently, I made Fried Rabbit with Gravy. Yummy, there wasn't any leftovers. The Veal Croquettes were fabulous and a hit with Tom. And last night I made Roast Duck with Orange Sauce. Absolutely a flavorful nineteenth century sauce and a five star hit with re-enactor Billie Beach.

An interesting recipe I made is Salt Pork Apple Pie. I have noticed that there are modern recipes using bacon in the apple pie; topping it with cheddar cheese.

I tried fried parsnips for the first time and I do believe it is a favorite of mine. I will have to make it for my grandkids when they come over. Speaking of my grandkids, they were here when I made Apple Fritters. There was none left. What an easy inexpensive recipe and oh...so...good.

The nineteenth century recipe for Corn Pudding has a nice crunch which is different than my modern recipe. I quite enjoyed eating it with the Fried Rabbit.

There will be over 100 recipes in History Lover's Cookbook when it comes out. I definitely think you will enjoy the history along with lost recipes of our ancestors.

Thank you for stopping by. Please visit again soon.
Roxe Anne Peacock

Flaxseed Lemonade

2010-07-27T14:28:00.000-07:00

Pour one quart of boiling water over four tablespoonfuls of whole flaxseed and steep three hours. Strain and sweeten to taste, and add the juice of two lemons. Add a little more water if the liquid seems too thick. This is soothing in colds.

Mrs. Lincoln's Boston Cook Book, by Mary Johnson Bailey Lincoln, Boston: Roberts Brothers, 1884

Pie Crust Glaze

2010-07-27T14:03:00.000-07:00

In making any pie which has a juicy mixture, the juice soaks unto the crust making it soggy and unfit to eat, to prevent this:

Beat an egg well and with a brush or bit of cloth, wet the crust of the pie with the beaten egg, just before you put in the pie mixture.

For pies which have a top crust also, wet the top with the same before baking, which gives it a beautiful yellow brown. It gives beauty also to biscuit, ginger cakes, and is just the thing for rusk by putting in a little sugar.

Dr. Chase's Recipes by Alvin Wood Chase, M.D., Ann Arbor, MI 1864

First Rate Western Stew

2010-07-09T18:05:00.000-07:00

12 quart stock pot with a tight fitting lid

3 pounds lean lamb stew meat, cut into 1 inch pieces and fat removed
1 medium onion cut into pieces
5 pounds white potatoes, washed, peeled and quartered
1 1/2 teaspoons salt
1/2 teaspoon fresh ground pepper
1/4 cup olive oil
3/4 cup homemade tomato catsup
3 cups water
2 tablespoons fresh chopped parsley
1 to 2 bay leaves
1 tablespoon chopped fresh thyme leaves
1/2 tablespoon chopped fresh basil

2 tablespoons chopped fresh parsley for garnish

Season the meat with salt and pepper. Heat the kettle on medium heat and add the oil. Lightly brown the lamb in small batches. Set the browned lamb aside until all the meat is browned. Return the lamb to the kettle and add the onion, water, parsley, bay leaf, thyme and basil. Place the potatoes on top and bring to a simmer. Cover and cook for 1 1/2 to 2 hours or until the lamb is fork tender. Remove the bay leaf. Add the Tomato Catsup and bring to a boil. Garnish with parsley and serve hot.

Irish Soda Bread is a great accompaniment.

CONTRACT FOR COOKBOOK

2010-07-01T06:22:00.000-07:00

Roxe Anne AND Tom Peacock signed a contract with agent, Mary Sue Seymour of The Seymour Agency for History Lover's Cookbook. Any new articles or photos will not be ones that are included in the book.

In a few weeks we will add a few new recipes and photos. Thanks for stopping by.

Roxe Anne & Tom Peacock

Overview of Jumbles

2010-06-14T11:54:00.000-07:00

The word "jumble" is derived from the Latin gemel, meaning "twin", because of their shape. The use of the word "jumble" for cookie predates the use of the word "jumble" to indicate a mixture of stuff possibly allowing for the pastry as the origin of the modern meaning.

Jumbles were widespread in Europe by the 17th century. It most likely originated in Italy as the cimabetta.

Jumbles were most likely brought to America by travelers on the Mayflower.

The jumble was originally twisted into various knot patterns or intricate loops. The twisted shapes were then boiled in water. By the late 18th century, jumbles became rolled cookies; similar to our modern sugar cookies without leavening agents.

Early flavoring agents were aniseed, coriander, caraway seeds and rosewater. When the cookie was adapted in America, it was a thin crisp cookie using grated lemon peel as the flavoring.

Jumbles were known by many variations of the name including; jambal, jemelloe and gemmel.

Other spellings of jumbles were jambles, jumbals, jumbolls, jumbolds, and jumballs.

Mrs. Lee's Gingerbread

2010-06-14T11:47:00.000-07:00

6 cups all-purpose flour
1 teaspoon soda
2 teaspoons salt
1 cup minus 1 tablespoon fresh lard
1 tablespoon unsalted butter; room temperature
1 cup homemade brown sugar; lightly packed
1 cup buttermilk
1 cup dark molasses
5 tablespoons ginger
2 teaspoons cinnamon
1 teaspoon cloves

Whisk flour, salt, soda, and spices together thoroughly. Cream together the butter, lard and brown sugar. Add the flour mixture and buttermilk alternately until mixed well. Stir in molasses until the dough is mixed.

Lightly flour your clean work surface and rolling pin. Roll out the dough to 1/4 inch thick and cut into 2 1/4 inch round shapes or use the rim of a small floured wine glass. Keep unused dough covered and in the refrigerator until ready to use.

Bake in a preheated 350 degree oven for 12 to 15 minutes. Cool on wire racks. Makes about 6 dozen.

Store in a covered container or freeze. They are great with tea.

Brief History of Gingerbread

2010-06-14T11:24:00.000-07:00

The original origin of gingerbread is not known. Early forms of gingerbread can be traced to the ancient Greeks and Egyptians who used it for ceremonial purposes.

In 11th century Europe, crusaders brought the spice back from the Middle East.

The first gingerbread is thought to have been made by Catholic monks in the 12th century; often depicting saints and other religious motifs. Early carvings were made with elaborate large cookie boards that impressed the patterns onto a stiff rolled cookie dough.

Gingerbread was a favorite treat at festivities and fairs in medieval Europe; often shaped and decorated to look like flowers, birds, animals and even armor. Ladies often gave their favorite knights a piece of gingerbread for good luck in tournaments. The Ladies ate "gingerbread husbands" to improve their chances for landing a real husband.

In medieval times, it was illegal for anyone but members of Baker's Guilds, (or in London, the Gingerbread Guild) to make gingerbread except at Yuletide.

In 1598, gingerbread was mentioned in a Shakespeare play, "An I had one penny in the world, thou shouldst have it to buy ginger-bread".

Sixteenth century writer, John Baret described gingerbread as, "A kinde of cake or paste made to comfort the stomache".

North Americans have been baking gingerbread for over 200 years. George Washington's mother made gingerbread shapes that ranged from miniature kings to eagles.

American gingerbread recipes called for fewer spices than European. Ingredients varied in different regions due to availability. Maple syrup was popular in New England; the South preferred sorghum or molasses.

In the nineteenth century, gingerbread was modernized. While the Grimm brothers were collecting German fairy tales, they found one about Hansel and Gretel; two children abandoned by the woods by penniless parents. They discovered a house made of candies, cake and bread.

Mrs. Robert E. Lee and her daughters kept a small cardboard notebook to record recipes and other household information. The book contained dozens of different people's handwriting's.

There were seven recipes in the notebook for gingerbread. Most of the recipes called for molasses.

Hard-Tack Recipe

2010-06-12T19:33:00.000-07:00

Hardtack template

The bottom or side of a shoebox
ice pick or skewer
ruler; permanent marker

Measure a rectangular shape 2 7/8 inches by 3 1/8 inches. Punch four rows of four in the middle of your template with your ice pick; then cut out the rectangular shape. You should have a total of 16 evenly spaced holes.

Preparation

Preheat oven to 325 degrees
2 large ungreased cookie sheets slightly dusted with flour
1 large bowl and 1 small bowl
rolling pin
skewer

Wash your hands thoroughly before you begin. Place your dusted cookie sheets and extra bowl of flour near your clean work surface.

Ingredients

6 cups of unbleached flour
1 cup water
extra flour

Mix flour and water in a large bowl with your very clean, lightly floured hands until the gooey mess doesn't stick. Do not put anything on your hands other than flour.

Have the extra flour in a medium bowl near your work surface. Add extra flour if needed.

Dust your work surface and hands with the flour. Take the gooey dough from the large bowl and place it on the floured surface. Roll the dough out to about 1/2 inch thick. Cut into rectangular squares with template. Poke the skewer into the holes. Turn the rectangular dough over and repeat the process. Place on dusted cookie sheets 3/4 inch apart. The crackers will rise slightly and you need room to flip them over.

Bake in a preheated 325 degree oven for 30 minutes; turn the crackers over and bake for another 30 minutes. Check to see if the hardtack is cooked completely.

Turn the oven off and let the crackers cool in the oven. Remove the crackers to a wire rack and let set on the counter overnight. Store in a covered container. Do not store the hardtack in plastic bags or the refrigerator.

Overview of Hardtack

2010-06-12T19:22:00.001-07:00

Hardtack is also known as ship's biscuit, sea biscuit, pilot bread, sea bread, pejoratively dog biscuit, tooth dwellers, sheet iron crackers, and molar breakers. It is a simple cracker or biscuit made from flour and water only (unleavened and unsalted).

Christopher Columbus took unleavened bread with him on his journeys.

The inexpensive baked cracker would keep for years if stored properly. It was taken on long voyages, explorers, pioneers, and on military campaigns.

During the Civil War (1861-1865), both the northern and southern soldiers were issued one pound of hardtack as part of their rations.

Soldiers often complained that the hardtack was moldy or infested with weevils, worms, or maggots. The soldiers tapped their biscuits to knock out most of the weevils. It they had time, they dunked their hardtack in hot water or coffee and waited for the bugs to float to the top and then skimmed them off.

The soldiers often broke up the hardtack with a rock or a rifle butt . The cracker was then mixed with coffee or bacon grease making it soggy; calling this Skillygalee or Coosh. The soldiers often placed the hard cracker in their cheeks and softened it with saliva until it could be chewed or swallowed.

The crackers were first called hardtack by the Union Army of the Potomac and was referred to as hard bread by the armies of the west. If the hardtack was properly baked, stored and kept dry, it would keep for years.

Boiled Peanuts

2010-06-12T14:33:00.000-07:00

3 pounds (raw-green freshly pulled) peanuts or 2 quarts
3 quarts water
3 tablespoons salt

Rinse the raw peanuts in cold water until the water runs clear. Let the peanuts set in the clear, clean water for about 30 minutes.

Pour the 3 quarts of water over the peanuts, or enough water to cover peanuts completely. Cook covered over high heat for one to two hours; adding more water when needed. Let stand in water until desired saltiness. Taste a peanut for doneness.

Cooking time depends on maturity of your peanuts. Cooking time for fresh pulled peanuts (raw-green in shell) cooks in a shorter time than peanuts that have been stored for a while. The stored peanuts might take 4 to 7 hours. Taste after 4 hours for saltiness.

This recipe serves two beer drinking soldiers. Peanuts will only last 3 to 4 days out in the open. If you are not going to use them right away, you can freeze them.

Boiled Peanuts in the Civil War

2010-06-12T14:26:00.000-07:00

The peanut was known in Peru around 1200 to 1500 B.C. Well preserved peanut plants have been found in Inca mummy bundles and burial sites.

Before the Civil War (1861-1865), peanuts were called groundnuts, goober peas, Monkey nuts, Pindars and goobers. The names "pindars" and "goober" are African tribal words.

The peanut is really a legume like a pea. Dealers of other edible nuts thought the peanuts only fit for the poor.

Union General William T. Sherman led his troops on their march through Georgia in 1865. The Confederacy was split in two and deprived of supplies.

Confederate soldiers roasted and boiled the freshly pulled (raw-green) peanuts over campfires. The peanuts were also used as a cheap form of coffee. No one knows who came up with the idea of adding salt, but it has been used as a preservative since ancient times.

After Appomattox (April 1865), soldiers returning home brought back peanuts to places where they were unknown. Within the next five years, peanut production increased by two hundred percent.

Twitter

2010-06-10T13:35:00.000-07:00

You can now follow Roxe Anne Peacock on Twitter at: RoxeannePeacock.

Thanks for stopping by our blog.

Brief History of Pies and Pie Birds

2010-06-08T16:34:00.000-07:00

Historians have recorded that “pie roots” can be traced back to the ancient Egyptians from drawings found on the tomb walls of Ramsie II. He was the third pharaoh in the 19th dynasty and ruled from 1304-1237 B.C.

The Egyptians filled their bread dough with honey, fruit and nuts. Historians believe the Greeks actually originated pie pastry; galette being a favorite. The Romans enjoyed the delicacy so much they took the recipe how with them.

Originally pie was a baking, storage, and serving container and barely edible and contained whole birds. The crusts were usually thick to withstand long cooking. The pastry made from flour, suet, eggs, and other ingredients were dense and hard.

The first pies were called “coffins” or “coffins”. The first record of the word pie in English was in 1301, “The Oxford English Dictionary”. The word actually meant a basket or box.

Many believe the word “pie” came from “magpie” a bird that collects a variety of objects. European medieval pies had a variety of fillings in one pie. There was usually a variety of meat and fruits.

Pies with crusts were known as “traps”. Large short-sided pies were called “tarts” and very small pies were called “tartlets”. When a pie was made with a bird, the legs were left outside the pie and used for handles.

The pilgrims learned the importance of incorporating fruits and berries in their pies from American Natives. The English colonists brought their recipes for pies to North America. The French, Dutch and Scandinavians brought their pastry-making techniques with them. Colonial women used round pans to cut corners and stretch the ingredients.

An American cookbook from 1796 listed apple, current, and buttered apple pie as the only sweet pies.

Pioneer women often served pies with every meal. Pies became popular in homes, at county fairs, picnics, and social gatherings. Pies eventually became a way to showcase ingredients and immigrant backgrounds of the regions they inhabited.

In the colonial era, apples were grown for hard cider. As the temperance movement took hold, apple desserts along with apple pie, gained in popularity. During the nineteenth century, apple pies were common for breakfast.

The phrase, “As American as Apple Pie” is hypothesized to have been invented by Abraham Lincoln during the Civil War. Civil War soldiers used hardtack to simulate apple pies.

It is uncertain whether “pie vents” were designed to look as birds because of the nursery rhyme, “Sing a Song of Sixpence” or whether the “pie vents” existed earlier and the song referred to them.

A pie bird, pie vent, pie whistle, pie funnel or pie chimney is a hollow ceramic device traditionally from Europe and shaped like a bird. Some historians believe these were as early as the 1500’s.

Pie funnels were used in baking pies to prevent the pie from boiling over in the oven; allowing the steam to escape from inside the pie. They also supported the pastry-crust in the center of the pie; thus preventing sagging.

A pie bird, funnel, whistle, chimney helps to keep the pie crust from getting soggy because the top crust isn’t resting directly on the filling.

Dandy

2010-06-06T09:28:00.001-07:00

Dandy is 16 + hands. He is a beautiful Kentucky Mountain Saddle Horse-Palomino gelding; born 5-24-05 and ready for reenacting or becoming a barrel horse. His sire is, "All that Glitters". His dam is, "Romeo's June Bug". And his Grand sire is, Romeo's Journey. We are only asking a mere $6500 for this majestic animal.

Billie Beach riding our Kentucky Mountain Saddle Horse, Dandy

2010-06-06T09:21:00.001-07:00

COMING SOON

2010-05-17T14:06:00.000-07:00

In the next month, I will be adding the Lemon Cookies, Tea Biscuits, Chocolate Cake with Chocolate Frosting, Chocolate Jumbles, and Apple Cider Cake. For the articles, I will still be adding the History of Gingerbread, the History of Peanuts, The History of Pies and Pie Birds,The History of the Haversack, The History of Commissary, and the History of Soldiers Packages.

Check out my Web site for information about my mystery, Leave No Trace to be published by Whiskey Creek Press as an e-book and print February 2011.

Thanks for stopping by.

Chocolate in the Civil War

2010-05-14T10:05:00.000-07:00

In 1819, the Swiss chocolate-making pioneer, Francois Louis Cailler, opened a chocolate factory near Vevey on Lake Geneva using machinery he developed himself.

Coenraad Van Houten, a chocolate manufacturer in Amsterdam, patented an invention which changed chocolate from a beverage to a confection. The process was known as "Dutching".

The first modern chocolate bar was developed by a Britain chocolate-maker, J.S. Fry and Sons in 1847.

Domingo Ghirardelli arrived in San Francisco in 1849 to establish a chocolate-making business.

In the mid-nineteenth century, chocolate was sold in large solid blocks. Our modern "Baker's Chocolate" is made by the corporate descendant of the same company. One ounce of grated chocolate is equal to 1/4 cup.

During the period of the American Civil War, chocolate was a common food desired by soldiers and civilians.

The Battle of Gettysburg July 3, 1863 at Pickett's Charge, Confederate John H. Robertson was captured and set to Fort Delaware where Union prisoners were kept. John made rings from brass buttons of overcoats to sell to soldiers of the Union Army. He fared better than the other prisoners whose rations were cornbread and pickled beef. With the money he made from the rings, he could afford to purchase food, clothes, chocolate candy, and he could afford to drink hot chocolate.

Volunteer women of the Sanitary Commission gave chocolate to sooth injured soldiers.

Southern women tried to maintain social activities which included serving chocolate.

Some 19th Century Weights, Measurements & Substitutions Conversions

2010-05-14T06:55:00.000-07:00

1 penny weight = 1/20 ounce

1 drachm = 1/8 ounce

1 salt spoon = 1/4 teaspoon

4 salt spoons = 1 teaspoon

1 dessert spoon = 2 teaspoons

1 gill = 1/2 cup

1 jigger = 3 tablespoons

1 pony = 2 tablespoons

1 wineglass = 1/4 cup

The Size of Butter

hen's egg = 2 ounces

walnut = 1 tablespoon

butternut = 1 dessertspoon rounded

filbert = 1 teaspoon rounded

1 oz. grated chocolate 1/4 cup

Oven Temperatures

Slow 300-325 degrees

Moderate 350-375 degrees

Moderately Hot 375-400 degrees

Hot 400-450 degrees

Very Hot 450 -500 degrees

Lemon Butter

2010-05-13T07:41:00.000-07:00

1 cup granulated sugar

1/4 cup unsalted butter; melted and slightly cooled

3 large eggs; well beaten

3 tablespoons fresh lemon juice

Mix the sugar and eggs together. Slowly add the cooled melted butter and lemon juice. Place in a double boiler and cook for about 20 minutes or until creamy; stirring continuously. Place in the refrigerator to cool.

Nice for a picnic or bread.

COMING SOON

2010-05-12T06:37:00.000-07:00

In the next few weeks, I will be adding Lemon Butter, Lemon Cookies, Cup Cakes with Chocolate Frosting, and Tea Biscuits.

In the next months, I will be adding articles on History of Gingerbread, History of Peanuts, History of the Commissary and Packages from Home.

Thank you for stopping by and come again.

Don't forget, my mystery Leave No Trace will be released February 2011. I also hope to have another mystery released in 2011 and our cookbook. Check out my Web site which is under construction at: http://www.roxeannepeacock.com/.

Mint Julep

2010-05-07T20:28:00.000-07:00

Silver or pewter Mint Julep cup; chilled
1 tablespoon granulated sugar
1 teaspoon water
5 large fresh mint leaves
crushed ice
2 jiggers good Kentucky bourbon
fresh sprig of mint for garnish

Muddle or mash the sugar, water and 5 mint leaves in the bottom of the chilled Mint Julep cup. Fill the cup with crushed ice. When frost forms on the outside, slowly pour in the bourbon; being careful not to let the bourbon touch the sides of the cup; then stir. Garnish with a fresh mint sprig. Serve immediately. Hold the cup by the bottom and top of the rim.

Lemonade

2010-05-07T20:26:00.000-07:00

Small pan
Wooden spoon
1 quart glass pitcher or jar
Measuring cups

8 to 10 fresh lemons; at room temperature and juiced
Zest of one lemon
1 cup water for syrup
1 cup granulated sugar
3 to 4 cups cold water

Place one cup water in a small pan and bring to boil; add sugar and cook until the liquid is clear. Pour the fresh lemon juice and zest in the pan and stir. Place in a glass pitcher or jar. Add the cold water to the mixture and stir. Place in the refrigerator until chilled.

Serve in a tall glass filled with ice. Garnish with a fresh lemon slice.

History of Lemons and Lemonade

2010-05-07T10:01:00.000-07:00

Lemons are thought to have originated in northern India, Burma, and China; in 700 A.D. across Persia and the Arab world to the Mediterranean.

In 1493, Christopher Columbus brought lemons to America on his second voyage. Historians believe lemons have been growing in Florida since about the sixteenth century.

Lemons were planted in Florida and California extensively in the eighteenth and nineteenth centuries.

The first written evidence of lemonade is found in Egyptian writings. Lemonade was first discovered in Egypt about 1500 years ago. Peasants drank a drink made of lemon, dates, and honey.

In Italian, the lemon fruit is known as "limone" while the drink made of lemons is known as "limonata", in French, the fruit is known as "limonade". In the eighteenth century, the word "limonade" was introduced from the French language first to Russian and German and then to Estonian language-"limonaad". North America adapted their drink as "lemonade".

Mass production of carbonated fruit and berry drinks was started in the middle of the nineteenth century; the same time as the word "lemonade" was first introduced to describe sweet and carbonated soft drinks.

Mint Julep History

2010-05-06T11:14:00.000-07:00

The French word "Julep" is derived from the Persian "gulab," a sweet concoction that may have been used for medicine. The drink dates back to ancient times.

Mint Juleps were most likely first served in early to mid 1700's in Maryland, Virginia and North Carolina.

Others state that the Mint Julep was concocted as early as 1803. A book published in London by John Davis describes the Mint Julep as "a dram of spirituous liquor that has mint steeped in it taken by Virginians in the morning."

The Mint Julep probably originated in the South during the eighteenth century. A U.S. Senator, Henry Clay of Kentucky introduced Mint Julep to Washington D.C. at the Round Robin Bar in the famous Willard Hotel.

In 1816, the Kentucky Gazette mentioned Mint Julep cups being awarded as prizes of horse races. By the early 1800's many Kentucky farmers owned stills which they made corn whiskey or what we know as bourbon. Bourbon is the preferred spirit for Mint Julep.

The Kentuckians believe that when a Mint Julep is made correctly, you can hear angels sing.

The purist mint muddlers, painstakingly prepare the Mint Juleps one at a time by muddling fresh mint with sugar at the bottom of the Mint Julep cup.

Traditionally, Mint Juleps were served in silver or pewter cups and held only bu the bottom and top edges of the cup. This positioning of the hand allows frost to form on the outside of the cup.

The first Mint Juleps were made with rum, rye, whiskey, and other spirits readily available.

Charles Dickens and Washington Irving were fans of the Mint Julep. They shared a Mint Julep at a dinner in Baltimore in March of 1842.

One legend states that a boatman in the nineteenth century went on the Mississippi river where he decided to go ashore in search of spring water to mix with his bourbon. He decided to add some of the mint he found growing by the spring to his bourbon. Bourbon whiskey is still the choice for Mint Juleps today.

Prior to the Civil War (1861-1865), brandy or whiskey was common in a Mint Julep.
After the Civil War, less expensive Bourbon was used.

The drink became popular in the south because Bourbon whiskey was produced in the south.

The Mint Julep is jokingly claimed to be the real reason of the Civil War. In a 1936 copy of Irvin S. Cobb's Own Recipe Book, he states, "well down our way we've always had a theory that the Civil War was not brought on by Secession of Slavery or the State Rights Issue. These matters contributed to the quarrel, but there is a deeper reason. It was brought on by some Yankee coming down South and putting a nutmeg in a Julep. So our folks just up and left the Union flat."

Soda Biscuit

2010-05-03T19:18:00.000-07:00

4 cups all-purpose flour
1 teaspoon baking soda; dissolved in the milk
2 teaspoons cream of tartar
1 teaspoon salt
1 tablespoon cold, unsalted butter (cut into small pieces)
1 1/2 cups whole milk

Whisk the flour, cream of tartar and salt together with a pastry cutter. Cut in the small bits of cold butter until the mixture resembles coarse crumbs.

Whisk the baking soda into the milk. Add the milk to the flour mixture and mix until just combined.

Lightly flour your pastry board and your hands. Knead the flour mixture gently until it forms a smooth dough.

Roll out the dough to one half inch thickness. Cut with a 2 1/2 inch round pastry cutter or the rim of a small wine glass dipped in flour.

Bake in a greased baking pan at a 400 degree preheated oven for approximately 15 minutes on a greased baking pan. Spread biscuits with Quince Preserves.

Orange Cake with Orange Filling and Orange Frosting

2010-05-03T18:41:00.000-07:00

Orange Filling

double-boiler

1/2 cup granulated sugar
2 1/2 tablespoons all-purpose flour
grated rind from 1/2 orange
1/4 cup fresh orange juice
1/2 tablespoons fresh lemon juice
1 large egg; slightly beaten
1 tablespoon unsalted butter at room temperature

Mix ingredients in order given. Cook ten to fifteen minutes in double boiler or until filling has thickened; stirring constantly. Cool in a refrigerator. Spread filling over bottom half of cooled, cooked cake.

Orange Cake

Preheat oven to 375 degrees
9" round cake pan
wire-rack
1 piece of parchment paper cut for the bottom of the round cake pan
1 tablespoon unsalted butter or lard to grease sides and bottom of pan
1/4 cup all-purpose flour to flour sides and bottom of pan

1/4 cup unsalted butter
1 cup granulated sugar
2 large eggs; well beaten
1/2 cup whole milk
1 2/3 cup all-purpose flour
2 1/2 teaspoons homemade baking powder

Cream the butter, add sugar gradually, eggs well beaten; and milk. Then add flour mixed and sifted with the homemade baking powder. Grease and flour 9"round cake pan. Place a pre-cut sheet of parchment paper in the bottom of the cake pan. Pour the batter into the prepared cake pan. Bake at 375 degrees for 20 to 25 minutes or until a toothpick inserted in the cake comes out clean.

Place the cake on a wire rack to cool. After the cake has cooled, place the top of the wire rack over the top of the cake and invert. Slice the cake in half horizontally with a long sharp knife. Carefully remove the top half of the cake onto a plate. Carefully spread the Orange Filling over the top of the bottom half of the cooled cake. Place the top half back on the cake.

Orange Frosting

Make Orange Frosting while cake is baking

Grated rind of 1 orange
1 teaspoon good brandy
1/2 teaspoon fresh lemon juice
1 tablespoon fresh orange juice
1 large egg yolk; slightly beaten ( if you don't want to use raw eggs, you can use a 2" piece of banana instead)
2 cups confectioners sugar
1 1/2 tablespoons heavy cream

Add grated orange rind to brandy, lemon juice, and the orange juice. Let it stand for fifteen minutes. Use a fine strainer and strain the grated orange rind, fruit juices, and brandy mixture into a small bowl. Discard the grated rind.

Place the slightly beaten egg yolk in a large glass bowl. Gradually add the fruit juices and brandy mixture to the eggs. Add the confectioners sugar a little at a time until it is incorporated. Next, add the 1 tablespoon heavy cream. Stir until the ingredients are just mixed. Spread the top and sides of the cooled cake. Decorate with Candied Orange Slices. Refrigerate any leftovers.

Candied Orange Slices

2010-04-29T18:08:00.000-07:00

1 large navel orange sliced 1/4 inch thick crosswise with a sharp knife (approximately 6 to 8 slices)
1/2 cup granulated sugar
1 1/2 cups water

Combine the water and sugar in a medium bowl. Pour into a very clean large skillet and bring to a boil until the sugar is dissolved.

Add the orange slices in a single layer and cook over a medium-low heat; gently turning the orange slices occasionally. Heat the sugar liquid and orange slices until the orange skin and whites are are translucent; about 40 minutes.

When the orange slices are translucent, remove the pan from the heat and let the orange slices cool in the pan.

Place parchment paper under a wire rack. Transfer the orange slices from the pan to the rack with a spatula and cool completely. You can also place the orange slices on a sheet of parchment paper on a baking sheet and bake in a 200 degree oven for about an hour until the slices are dried.

Decorate the top of your Orange Cake with the cooled slices or place them in your refrigerator in an airtight container for up to two weeks.

Tidbit: Lemon slices can be done in this manner.

Wild Blackberry Tea

2010-04-28T20:09:00.000-07:00

After the blackberry leaves have been dried, store them in an airtight glass container. Do not crumble leaves before use for the best flavor. Occasionally turn the leaves to aerate to prevent mold. When you want to make tea, just crumble 2 teaspoons of dried leaves in one cup of boiling water. Steep for 5-10 minutes, and you will have blackberry tea.

Morel Mushroom Hunting Tips

2010-04-27T08:20:00.000-07:00

In the Midwest, Morel mushrooms can be found in late April to mid-May. Morels are known as an early spring mushroom.

May 12, 1990 in Oregon, Illinois, a man found a giant Morel weighing two pounds, measuring 11 and one-half inches and had a circumference of seven and one-half inches.

They say that a heavy snow fall will produce a great season. Most likely due to all the moisture the snow brings. Morels like a cold-snap after it has been warm for a few days. You need a few 70 degree days with a low in the 50's at night; followed by a cold-snap and then warm weather again.

The Morel mushrooms tend to grow around old Apple orchards and dead Elm trees and logs. Old stumps and fallen trees are a popular growing spot along with living White Ash and Maple trees.

When you see Redbud trees beginning to bloom, the Oak leaves just opening, and May Apple plants popping up in the woods, it is time to put on your hiking boots, get out the Deep Woods Off, put on long pants and long sleeved shirts to protect you from the poison ivy and prickly bushes.

Make sure you bring a compass or your GPS, a walking-stick to move the twigs, a drink and snack, and a mesh or cloth bag for your treasured Morels. Don't use a plastic bag.

For the beginner, know your trees before you take your trek in the woods and always go with an experienced hunter. There are dangerous plants and fungi that can be lethal.

When you spot your morels, be gentle and clip or break them off so they will continue to grow for years.

Now go back to your campsite and prepare your favorite Pheasant with Wild Rice and Morel Mushroom recipe from this blog. Or if you must, fry it in butter with a steak. Enjoy.

Tidbit: This article is dedicated to my mother, Dorothy and my Aunt Viola who taught me how to hunt mushrooms at an early age.

Roxe Anne Peacock

Ham Sandwiches

2010-04-23T13:45:00.000-07:00

Chop fine half a pound of boiled ham, and season it with one tablespoon of olive oil, one tablespoon lemon juice, a little cayenne or mustard, and rub through a sieve. Trim off the crust of two slices of fresh bread and cut into neat shapes. Butter the slices and spread the ham between them. Pile on a plate or wrap in brown paper and place them in a basket.

Tidbit: London correspondent, William H. Russell for "The Times", made a container of tea, packed sandwiches wrapped in brown paper, filled a flask with brandy, and then grabbed a bottle of light Bordeaux for his trip to cover the first battle of the Civil War.

Fried Beefsteaks

2010-04-23T13:42:00.000-07:00

Cut the beefsteak into thin pieces. Put two tablespoons lard into a cast-iron skillet. When it is hot, place the steaks in the pan and keep turning them until they are cooked to your desired doneness.

Raspberry Shrub

2010-04-21T18:35:00.000-07:00

4 cups fresh ripe raspberries
2 cups cider vinegar
2 cups granulated sugar
cold water
ice cubes

Place the fresh raspberries in a large glass bowl; add the cider vinegar. Cover the raspberry mixture and refrigerate 3 to 4 days.

Strain the raspberry mixture into a medium saucepan; press the raspberries with the backside of a wooden spoon to release the fruit liquor.

Place a fine strainer over a bowl and strain the raspberry mixture; discard the fruit flesh. Pour the raspberry liquid back into the pan and stir in the sugar. Boil 2 to 3 minutes. Remove the raspberry liquid from the heat and cool. Store in a covered container.

Place ice in a clear glass. Mix 1/4 cup raspberry concentrate with 1 cup of cold water. Pour over the ice; garnish with fresh raspberries and a fresh mint sprig. Makes 2 cups concentrate.

TIDBIT: Raspberry Shrub and Lemonade were the most popular non-alcoholic drinks in the nineteenth century due to the "Temperance Movement". Raspberry and Strawberry Shrubs were also called Raspberry and Strawberry Vinegar.

Plain Cold Slaw

2010-04-21T18:28:00.000-07:00

1 large-firm head of green cabbage (10 cups coarsely shredded)
1 large washed carrot shredded
1/2 cup granulated sugar
1/4 cup cider vinegar
1 tablespoon cold water
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Additional 1 tablespoon salt for soaking shredded cabbage

Select a large solid head of green cabbage with tightly packed leaves. Peel the outer leaves of the cabbage and discard.

Cut the cabbage head into quarters and remove the core. Coarsely shred the cabbage. If the cabbage is shredded too fine, it becomes dry.

Place the shredded cabbage in a large bowl. Pour boiling water over the shredded cabbage just enough to cover it. Sprinkle the additional 1 tablespoon salt over the cabbage.

Let the cabbage stand in the water for one hour; cabbage will not be cooked. This step enhances the flavor. Drain well in a colander and proceed with recipe.

Add the shredded carrot to the drained cabbage. Mix the vinegar, cold water, sugar, 1/2 teaspoon salt, and pepper together. Pour over the cabbage and carrot mix.

This is nice served in the center of a platter with fried oysters around it.

Boiled Salad Dressing

2010-04-21T18:22:00.000-07:00

1/2 cup cider vinegar
1/3 cup water
3 tablespoons granulated sugar
2 tablespoons all-purpose flour
1 tablespoon dry mustard
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/8 teapsoon cayenne pepper
1/2 cup heavy cream
2 tablespoons unsalted butter
4 large egg yolks, slightly beaten

Whisk the vinegar, water, sugar, flour, dry mustard, salt, black pepper and cayenne together in a medium saucepan until smooth.

Place the pan over medium heat and bring to a simmer; whisking continuously. Add the heavy cream and unsalted butter ; continue whisking until the butter has melted.

In a large bowl have ready 4 slightly beaten large egg yolks. Slowly stir in small amounts of the hot vinegar until it is incorporated into the egg yolks.

Pour the mixture back into the saucepan. Reduce the heat to low and continue whisking until the sauce thickens. Do not boil. Transfer the Boiled Salad Dressing to a large bowl and cool uncovered until the dressing is room temperature.

Refrigerate covered if you are not incorporating the dressing into a recipe immediately.

This dressing is great for Potato Salad, Chicken Salad, and Cold Slaw.

Potato Salad

2010-04-21T18:16:00.000-07:00

10 large red potatoes to equal 8 cups
1/2 cup finely chopped onion
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper

Wash the potatoes in cold water; drain. Place them in a large stock pot with enough cold water to cover them. Cook them on medium heat until fork tender but before the skins burst. Drain the potatoes in a colander. Cool slightly; then peel the skins off the potatoes. Dice the cooked potatoes into one half inch cubes.

Place the chopped onions into a large bowl. Put the diced potatoes, salt, and pepper on top of the onions.

Add 1 1/2 to 2 cups of prepared Boiled Salad Dressing; mixing well. Serve immediately or refrigerate. Best eaten the same day.

Cooling off at Boscobel

2010-04-10T18:40:00.000-07:00

Ladies' Tea

2010-04-10T18:39:00.001-07:00

Mud Fest at Shiloh, Tennessee

2010-04-10T18:37:00.000-07:00

Tom and Roxe Anne on CSPAN Lincoln-Douglas Debates, Freeport, IL

2010-04-10T18:36:00.001-07:00

Greenbush-Sarah/Heidi/Heather Peacock and the Prairie

2010-04-10T18:32:00.000-07:00

Spring Hill, Tennessee Battery Position

2010-04-10T18:29:00.000-07:00

Keokuk-Three Sergeants

2010-04-10T18:25:00.000-07:00

Midway Village Civil War Photo Partial Peacock Family

2010-04-10T18:23:00.000-07:00

Medical in the Civil War

2010-04-09T06:20:00.000-07:00

Medicine in the Civil War became important due to treating thousands of wounded and dying soldiers. At the time, the medical units had no idea how to sterilize equipment; therefore germs were widely spread. Toward the end of the war, the medical professionals had discovered how to sterilize.

Parched grains were quite popular during the Civil War. Late in the war surgeons believed wounded Confederate soldiers who lived almost entirely on roasted ears of corn, parched corn, and corn meal were cured quicker and rarely died of gangrene. It was just the reverse for the Union wounded soldiers who ate salted meats, and stale breads for rations.

Tea bark from dogwood trees were used as quinine substitute. Whiskey was used to keep wounded solders from going into shock.

John Hay Terrill, reduced smallpox death rate for Civil War prisoners of war from 90% to 5% simply by giving them uncooked sauerkraut which acted like probiotics.

In the hospital, gingerbread was often given to the wounded for nourishment due to its easy digestions.

Walt Whitman began volunteering in Washington D.C. hospitals in 1862-1863. Walt visited army hospitals daily bringing much needed provisions. He carried a haversack full of crackers, peaches, preserves, tea, oysters, and other luxuries.

Annie Whittenmyer was at the forefront improving sanitary conditions of wounded soldiers. She was appalled at what wounded soldiers were being fed. With not many provisions, the soldiers ate greasy bacon, beans, and hardtack. Annie was put in charge of Union hospital kitchens where her priority was getting good food for the sick and wounded soldiers.

Appomattox

2010-04-02T07:19:00.001-07:00

April 9, 1865 General Lee stood under an apple tree to dispatch surrender to Grant. Every twig and limb was cut by the men as souvenirs. They even dug up the roots.

General Lee was dressed in a new uniform and wearing a valuable sword. Grant and Lee reminisced over old army times.

After pleasantries, General Lee wanted to get to the business at hand. He wanted to know the terms Grant proposed to his army. Grant asked Lee to have his men merely lay down their arms. The two men continued with their conversation about subject not pertaining to the day's events.

After awhile, Lee interrupted the conversation by suggesting the terms of surrender of the Army of Northern Virginia; the terms should be written down.

After all was said and done, Lee asked grant for rations and forage for his men. Grant authorized Lee to send his own commissary and quartermaster to Appomattox Station where he could have all the provisions he wanted.

Just before Lee's surrender at Appomattox, one of his nephews found him on the field, "very grave and tired; carrying around a fried chicken leg wrapped in a piece of bread which a Virginia County woman had pressed upon him but, for which he couldn't muster any hunger.

Five Forks

2010-04-02T07:14:00.000-07:00

April 1, 1865 Pickett suffered humiliation. He was two miles away from his troops at the time of the attack, enjoying a shad bake north of Hatcher's Run with Major Generals; Fitzhugh Lee and Thomas L. Rosser; leaving his men leaderless. By the time he returned to the battle it was too late.

The enduring "shad bake controversy" was created by General Thomas Rosser, (Cavalry Commander and host of the shad bake) and Colonel Thomas T. Mumford (Cavalry Commander) in their post war publications.

The shad bake was one of the most famous lunches ever prepared. General Pickett was entitled to have lunch, but he should have told a subordinate where he would be. The Generals got back to their men about three hours later; the Confederacy had lost the battle.

The Infamous Bread Riot

2010-04-02T07:09:00.000-07:00

The shortage of Southern food supplies for Confederate civilians and the need for food on the war front along with the Union's infiltration of supplies sent frenzied women and children to the streets. With the shortages, the price of food had increased sevenfold making it impossible for the poor to afford.

A crowd of thousands shout, "Bread, Bread, Bread!" The starving angry mob of citizens smashed windows and looted their contents on April 2, 1863.

Confederate President Jefferson Davis with his troops armed with fixed bayonets, informed the crowd to disperse. The women still stood on the streets demanding food, but the government only issued them rice rations.

COMING SOON

2010-03-30T15:33:00.000-07:00

Roxe Anne signed a contract with Whiskey Creek Press LLC for her mystery, Leave No Trace as an ebook and print. Leave No Trace will be released February 2011. She will keep readers posted.

Heather, Roxe Anne and Tom's daughter, is creating a Web site for Roxe Anne's new book. Check out the Web site at www.roxeannepeacock.com. Articles about her and writing will be available in a couple of weeks.

Roxe Anne is currently working on a final revision for another mystery. She is also taking photography classes to provide readers with better quality photos of recipes.

Next month, she hopes to have picnic recipes along with a few new Civil War articles.

Please stop back again. Comments are always welcome.

Chancellorsville

2010-03-28T04:52:00.000-07:00

The night of May 1, 1863 Generals Robert E. Lee and Thomas Jonathan "Stonewall" Jackson sat on Union hardtack boxes by a campfire. The Generals knew they were outnumbered two to one. The Union was in good position around Chancellorsville and the Rappahannock River protects them on the left.

General J.E.B. Stuart discovers a way to go on the defensive.

George Armstrong Custer's indoor assignment was cut short. Custer had misgivings due to having previously served under the command of McClellan. This time he would be serving under the command of Major General Joseph Hooker. Custer felt more secure about the situation once Hooker told him he was reorganizing the army making a cavalry coprs with three divisions. Generals Alfred Pleasonton, David McMurtie Gregg, and William A. Averell headed the three divisions. Lucky for Custer, he was assigned to ride with Pleasonton.

On May, 2, General Thomas Jackson's Corps launched a surprise attack on Major General Joseph Hooker's Army of the Potomac. The Confederate troops let out a bone-chiling yell and advanced out of the wilderness.

Hooker initiated his first offensive falling into Jackson's trap. Pleasonton discovered Jackson's just in time; stopping his advance. Hooker blamed his defeat on the absence of General Stoneman. He relieved him and gave the Cavalry Corps to Pleasonton.

George Armstrong Custer benefited from Pleasonton's promotion. He moved up as aide to a corps commander.

By dark, Jackson's men had backed the Union up two miles. Jackson rode out to scout a place to launch a night attack. This wasn't out of the ordinary for him. Confederate troops mistook him for the Union cavalry. Jackson took two bullets to his left arm, which was amputated about two hours later. He also received a bullet to his right hand. He later died of pneumonia.

After Jackson's death, General J.E.B. Stuart took over his command.

On May 6, 1863, Custer wrote a letter to his parents telling him about the food. Pleasonton sent his quartermaster to Baltimore daily for fresh vegetables and other delicacies. Pleasonton invited Custer to partake in the bounty of foods. They had onions, radishes, ripe tomatoes, asparagus, fresh fish, mackerel, beef, mutton, veal, bacon, pound cake, oranges, ginger snaps, candies, peas, warm biscuits, butter and cheese.

Overview Battle of Kelley's Ford

2010-03-15T15:10:00.000-07:00

The Army of the Potomac Tuesday, March 17, 1863, St. Patrick's Day, the Irish Brigade celebrated in its usual royal manner. The day is celebrated due to an adorned Saint. She cast out all serpents from her boundaries in Ireland.

General Meagher believed the morale of the troops would benefit by a celebration of St. Patrick's Day. Preparations for the celebration were grand. Speaker stands were erected for speeches which would be given by honored guests. At one o'clock in the morning the ball began. The drums and music startled soldiers in encampments for miles.

General Meagher's quarters were decked with Irish and American flags. Among the officers and soldiers who were guests and speakers for the festivities were General Hooker, General Sickles, General Sedgwick, and General Butterfield.

Horse racing, vaulting, foot-races, wheel-barrel races, wrestling matches, and the finale would be a grand Irish Brigade steeple chase for a greased pig. There was only one pig around for miles and unfortunately for the soldiers it belonged to a widow who didn't want to part with it easily. She requested thirty-dollars for her prized pig, but the soldiers hoped to negotiate the price to fifteen or the race might have to be cancelled.

The quarter master was sent to Washington for liquors and meats.

After the many speeches, the commanding officers, some with their ladies on horses and in ambulances, headed for refreshments. Even though they were in the middle of the war the celebration was grand. The brigade officers and their brass hat guests consumed thirty-five hams, a side of an ox roasted, an entire pig stuffed with boiled turkeys, and unlimited number of chickens, ducks, and small game.

The officers consumed eight baskets of champagne, ten gallons of rum, and twenty-two of whiskey. The whiskey was mixed with condensed milk, nutmeg, and hot water to make a milk punch. The punch was served from an enormous punch bowl which held not less than thirty gallons. The Irish Brigade enlisted men each received a special ration of two gills of rum before the race. The various activities continued until five o'clock.

While these sports took place, rapid artillery fire could be heard in the distance. Cavalry regiments started out on a reconnaissance the prior day toward Culpeper. Early in the morning a Confederate Brigade was spotted in pursuit on the opposite side of the Rappahannock. The enemy was fully prepared to defend the ford. Only two men could for the river abreast. The crossing, however, was successful after a brief skirmish.

Once the river was crossed, a regular cavalry and artillery fight occurred between General Averill's command and General J.E.B. Stuart and Fitzhugh Lee. For once the cavalry was engaged in a fair fight with a Union victory.

Overview Shiloh/Pittsburg Landing and Breakfast

2010-03-02T04:50:00.000-08:00

On April 5th, General Grant telegraphed Major General Halleck and had no idea an attack was being made upon him. He waited in Harden County, Shiloh, Tennessee while Alfred Johnston made plans for a surprise attack. Johnston planned to force Grant's army into nearby swamps and creeks before General Buell's army arrived.

The night of April 7th, Johnston's army camped a few miles from Grant's men. To his surprise, Grant wasn't in the area. The day ended with torrential downpours, bu the worst was yet to come.

On April 6th, 1862, Union General Lee Wallace and his three brigades headed to Shiloh. During the mens travels they got lost forcing them to set up camp. The troops purchased food from nearby citizens.

It was no easy task moving an army through the thick mud ridden roads and thickets. It took the Confederate troops much longer to implement their surprise attack than first anticipated.

Many Union soldiers had their horses saddled and prepared breakfast earlier than usual, ready to escape if an attack occurred.

When notified the Confederates were approaching, the Union soldiers abandoned their camps in haste; leaving their breakfast and food for the Confederate troops to indulge in.

On April 7th, Grant counter attacked forcing the Confederates to retreat to Corinth, Mississippi.

Oysters

2010-02-27T11:16:00.000-08:00

Early folklore states the best season for oysters is months with "R's" in them; but the real reason was most likely due to transportation and refrigeration.

Oysters are fatter and taste better in the spring. During the summer, the oysters become thinner, watery, and are less flavorful. It used to be thought oyster season for spawning was summer; but spawning is about temperature not seasons. Oysters resume their weight gain about October or November.

In the 1860's, 12 million oysters were sold in New York. Oysters were cheap; rich and poor alike were devouring the slimy mollusks in stands, cafes, restaurants, and saloons. The oysters were pickled, stewed, baked, roasted, fried, broiled, and in soups and puddings. They were so plentiful they were eaten for breakfast, lunch and dinner.

Abraham Lincoln served nothing but oysters at parties at his Illinois home.

The men of William T. Sherman's army headed from Atlanta to the Sea. Most of the men had never seen an ocean. They set up camp and explored this new wonder. Every camp experimented with the use of oysters. When the men tired of the mollusks, they cooked a goose and stuffed it with oyster stuffing.

Psychologically speaking, if you believe oysters increase your sex drive, they probably will.

Pregnant women, children, people with compromised immune systems should avoid raw oysters.

Peach Cobbler for Double Crust

2010-01-29T12:26:00.000-08:00

refrigerated double pie crust
10 cups prepared, sliced Freestone peaches
3 tablespoons freshly squeezed lemon juice
1/2 teaspoon lemon zest
1 3/4 cups granulated sugar
1/4 cup all purpose flour
1/2 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
1/3 cup unsalted butter, melted

Preheat oven to 450 degrees. Lightly butter a 2 quart baking dish or 10" deep-dish pie plate.

Combine sliced peaches, lemon juice, and lemon zest. Next add the granulated sugar, cinnamon, nutmeg, and flour. Carefully stir the mixture; making sure it doesn't burn. Once the mixture begins to boil, reduce the heat and simmer for 10 minutes or until the peaches are tender. Remove the pan from the heat and add the melted butter. Cool slightly.

Roll out the 1/8 " thick larger disk on a slightly floured surface between two sheets of plastic wrap. Place in slightly buttered dish. Bake the bottom crust for 10 to 12 minutes or until lightly browned.

Next, add the slightly cooled peach mixture. Place the top crust over the peach mixture and cut four slits one inch long in the middle of cobbler. If you desire, you may make a lattice design and place over peach filling. Bake approximately 15 minutes or until the peach mixture bubbles and the top crust is lightly browned. Cool on a wire rack for about ten minutes. Serve warm with cream.

Cold Cream Sauce

2010-01-29T11:17:00.000-08:00

Stir to a cream one cupful of sugar, half a cupful of butter, then add a cupful of sweet, thick, cold cream, flavor to taste. Stir well, and set in a cool place.
White House Cook Book, by Fannie Lemira Gillette, page 373, Chicago: R. S. Peale & Co., 1887

Double Pie Crust

2010-01-29T10:20:00.000-08:00

3 cups all-purpose flour
1 tablespoon granulated sugar
1 teaspoon salt
1/2 cup or 1 stick ice cold unsalted butter; slice the cold butter into 1/2 inch pieces and freeze for about 10 minutes
1/2 cup ice cold lard; cut into 1/2 inch pieces and freeze for about 10 minutes
1/2 cup ice cold water

Combine flour, sugar and salt in a large bowl. Toss by hand to mix. Place the butter pieces over dry ingredients and toss to mix. Cut the butter into the flour with a pastry blender until the mixture resembles small peas. Add the lard and continue to cut into all the fat until it is in small pieces. Sprinkle half of the ice water over the mixture. Toss the ingredients well with a fork to dampen the ingredients. Add the remaining water; 1 to 2 tablespoons at a time. Continue to mix ; pulling the mixture up from the bottom of the bowl in an upstroke manner gently pressing in the down stroke. When making pastry dough by hand, you sometimes absorb some of the liquid and need to add 1 to 2 tablespoons more water into the pastry until the pastry can be packed.

Using your hands, form pastry into two balls. One ball should be about 1 1/2 inches larger than the other for the under crust. Knead each ball once or twice and place each ball between two large sheets of plastic wrap dusted with flour. Flatten each ball into a 3/4 inch disk and refrigerate one hour to overnight.

Roll the larger disk out 1/8 inch thick to fit your baking dish. You should have about an inch of dough hanging over the top of your dish. Make the top crust 1/4 inch thick and place over the fruit filling. Either by using an egg mixture or cold water, attach the top crust to the extra bottom crust. You may also use an egg wash for the top of the crust. Some even sprinkle a Little sugar over the egg wash on the top crust. Bake as directed.

Peach Cobbler

2010-01-29T10:05:00.000-08:00

Line a deep dish with rich thick crust. Pare and cut into halves or quarters some juicy, rather tart peaches; put in sugar, spices and flavoring to taste; stew it slightly, and put it in the lined dish; cover with thick crust of rich puff-paste; and bake a rich brown. When done, break up the top crust into small pieces, and stir it into small pieces, and stir it into the fruit; serve hot or cold; very palatable without sauce but more so with plain rich cream or cream sauce, or with a rich brandy or wine. Other fruits can be used in place of peaches. Currants are best in this manner.

Press the currants through a sieve to free it from pips; to each pint of the pulp put two ounces of crumbled bread and four ounces of sugar; baked with a rim of puff-paste; serve with cream. White currants may be used instead of red.
White House Cook Book by Fannie Lemira Gillette, pages 367-368, Chicago: R. S. Peale & Co., 1887

Preparing Peaches for Cobblers

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Fresh Freestone peaches are best for baking. When they are not in season, you may use good quality unsweetened sliced peaches. Thaw and drain the sliced frozen peaches and then blot them to remove any excess liquid.

Wash fresh peaches in cold water. Place peaches in enough boiling water to cover them. Boil the peaches approximately 30 seconds depending on the size of the peaches. Remove the peaches with a slotted spoon and place in ice cold water. This process should help loosen the skin of the peaches. Carefully peel the peach skin off. Blot the peaches again to remove excess water. Cut the peaches in half and remove the pit. Slice the peaches evenly.

When purchasing peaches, make sure they are not green and that the peach smells like a peach. The peaches should be a little firm, but not mushy. Store them in your refrigerator in a single layer. They are best if used in a couple of days from purchase.

Three to four pounds of medium fresh peaches yield approximatelyone pound or 1/2 cup sliced peaches.

Cobblers

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The fruit cobbler was invented in mid-nineteenth century America out of the necessity for cooks to adapt to whatever fresh ingredients were available at the time. Apples, cherries, peaches and berries were the typical fillings with peach being the most predominant.

Cobblers are usually baked in a two-quart deep-dish, pudding dish, or a Dutch oven.The name cobbler comes from the biscuit dough baked on top of a fruit filling looking "cobbled".

Early American settlers became so fond of these fruit dishes they ate them for breakfast, lunch and dinner. It wasn't until the late nineteenth century that they became known as desserts.

In the past, variations of these fruit desserts have been known as crisps, crumble, brown Betty, grunts, slumps, buckle or crumble, pandowdy, sonker, bird's nest pudding also known as crow's nest pudding, torte, or tarts.

Some of the cobbler topping variations include one-crust, two crusts, a crumb topping and a thick drop-biscuit crust.