Courtesy of Mrs. Thomas Williams (Ft. Stanwix)

2 cups	dried pease (split peas)
12 cups	water (Surgeon Woodruff adds 12 oz beer and reduces water by 1 1/2 cups)
1	ham bone
1	onion, sliced
2	stalks celery
to taste	salt and pepper

Pick over pease and soak over night. Drain. Put into pot. Add cold water, ham bone, onion and celery. Simmer 3-4 hours or until pease are soft. remove bone and celery stalks. Rub through sieve and season.

If soup is too thick, add boiling water. (serves 8).

From the Soldier's Kettles

Boil first for ten minutes. When cold, remove rind and cut into thin slices (quarter inch). Roll in corn meal. Fry until golden crisp ot boil until golden brown. If fried, make a gravy to pour over potatoes or bread. (The gravy is great over Johnny Cakes).

Yet another method is to fry the strips partly and then dip them in a batter made from eggs and flour. and fry them again.

Courtesy of Mrs.Fred Melkun (Ft. Stanwix)

1	wild fowl (A small domestic duck will do nicely), cleaned
2 lb	apples
1 cup	cider (water if not available).
1	onion
as needed	corn flour (corn starch
to taste	Molasses
2 oz	herbs r spices

Grease iron pot. Cut and quarter apples and put in pot. Place cleaned fowl amongst apples. Slice onion and place on top of the bird. Pour cider over and add a little water. Place pot on hook over coals. Add water from time to time. Cook untul fowl is tender (2-3 hours). for last half hour, add herbs and spices tied in muslin bag and add the molasses. Remove the fowl and thicken the remaining liquid with cornflour befor serving.

Courtesy of Pvt. Michael Burgess (Ft. Stanwix)

	Cold roast or boiled meat (oxen)
1 head	cabbage, finely chopped
1/4 teaspoon	salt and pepper (@)
to taste	vinegar

Cut meat into pieces convenient for boiling. Add salt and pepper. Add boiled and chopped cabbage. Keep stirring so that all may be done equally. Sprinkl;e a little vinegar (only enough to give a slightly acid taste) over the cabbage when taken off fire. Place cabbage in the center of the serving platter and place meat about it.

Courtesy of A.E. Palmer (Surveyor)

4 cups	dried beans
2 large	white onions, sliced
2 cups	molasses
1 teaspoon	mustard
to taste	salt and pepper
several	large grape leaves

Wash dried beans, after picking out stones that some dishonest farmer used to add weight thereto. Put into kettle and soak for several hours.

Line inside of baking pot with grape leaves, add a layer (half inch) of beans, then add layer of sliced onions. Pour some of the molasses over layer. Repeat layers until all ingredients are in pot. Add the mustard, salt and pepper on top. Put covered pot in dying embers of fire and heap up embers. Let simmer overnight. Reheat for evening meal(s).

Back in her home in Massachussetts, Mrs Savage (lately of Ft Stanwix) makes this dish in a crock and places it in the very back of the oven to simmer all day. (if done this way, make sure to stir pot periodically).

Courtesy of Mrs. Robert Cochran (Ft. Stanwix)

4	large carrots, peeled and sliced (2 cups)
4	cooking apples, peeled, thickly sliced (4 cups)
1/4 cup	brown sugar
1 teaspoon	butter (freshly churned)
1	egg, beaten
1/4 cup	milk
1/4 cup	soft bread crumbs
2 cups	finely chopped or ground cooked ham

Parboil carrots in salted water for ten minutes; drain. In dutch oven, layer carrots, then apples, and brown sugar. dot with butter. In a bowl, combine egg, milk and crumbs. Add ham and mix well. Shape into 8 patties. Brown in hot shortening in skillet or spyder. Lay patties on top of apples. Bake, covered, for 45 minutes. (serves 4).

Courtesy of Mrs. Thomas Williams (Ft. Stanwix)

For one loaf use about six handsful of flour. Then disolve a pinch of saffron in a cup of water warmed by the fire. To the flour which has been placed inn a large wooden bowl, add a good pinch of fresh white fire ash. Slowly add water while kneading flour until it becomes a stiff dough.

Bake it in either a dutch oven or in a pot hung high over the fire until done (25-35 minutes).

This also makes good biscuits for the haversack. For a morning treat, add some brown sugar or molasses to the dough, then cut into strips, sprinkle with sugar and cinnamon on them and roll them up into cinnamon rolls., then bake.

Courtesy of Ft. Stanwix Garrison

Make with dried vegetables or any in season. Braise vegetables in a little oil, butter or grease. In a large bowl, break two eggs for each person eating. Add salt and a dollop (1 Tablespoon) of milk. When the vegetables are half done, pour the eggs over them. Smooth out the top; place enough cheddar cheese slices on top to cover. Put on a close fitting lid. Cook over fairly brisk heat. It is done when top most center egg is done and the cheese is melted. Serve with rice or bread.

Courtesy of Griswold's Old Time Recipies

3
3 quarts	water
1/2 lb	bacon, fried
1/2 tablespoon	cayenne pepper
2	large onions, chopped
1/2 cup	bread crumbs
3 cups	tomatoes
1 cup	potatoes, chopped
1 cup	green beans
2 cups	corn
	salt, pepper and butter

Skin and clean squirrels being careful to remove the waxy scent gland inside forelegs. Cut into pieces. Put squirrel into pot with water. Cook until meat is tender. Remove meat from bones. Add bacon, cayenne, onions, tomatoes. potatoes, green beens, corn, salt and pepper. Cook until vegetables are done. transfer to buttered caserole. Melt butter and sprinkle bread crumbs on top of the stew. Bake at 375 degrees until crumbs are golden brown (about 20 minutes).

Courtesy of Mrs. Stephen Adams (Ft. Stanwix)

1 cup	cornmeal
1 teaspoon	salt
1 cup	boiling water
1/2 cup	milk

add cornmeal and salt into boiling water. Cook until thick. Remove from heat and add milk. Mix well. Drop from tablespoon onto a greased spyder or griddle. Turn to brown both sides. Serve with butter, molasses or honey.

From the Soldier's Kettles

2 cups	white flour
2 cups	wheat flour
1 tablespoon	baking powder
1 1/2 teasp.	salt
1 1/2 teasp.	oil (or grease)
	water

Mix all dry ingredients. Add oil and water to make a soft dough. Knead with floured hands. Shape into three balls. Flatten out by patting and streatching to 10" diameter circles. Fry in hot oil (or grease) until golden and puffy.

 From the Soldier's Kettles

1 lb	oatmeal, ground fine
1 tablespoon	melted fat (good drippings or bacon fat is ideal)
1 teaspoon	baking soda
1/8 teaspoon	salt

Put oatmeal into bowl; add salt and baking soda. Pour in melted fat and mix a little. Now pour in just enough boiling water to make a soft dough and roll into a lump.

Scatter oatmeal over breadboard and knead the dough on it, working it to a smooth ball with the knuckles, sprinkling oatmeal over and under the dough as needed. Roll dough out to about 1/8 inch thickness. Uste the palm of the hand to rub most of the oatmeal in, then brush off any loose flakes.

Cut the dough into round cakes. Put on a fairly hot griddle, turning the cakes when golden brown. Finish off by putting serving dish in front of the fire until they are dry and crisp.

Courtesy of Ft. Stanwix Enlisted Men

Put 2 nice thick cinnamon sticks in a pot. Cover with 4 cups water. Boil 15-20 minutes or until it tastes good and cinnamony. Stir in honey to taste.

Courtesy of Ft Stanwix Officers

Pour 1 quart cider, 1 ounce of brandy, and 1 ounce rum into large jug. Add slice of lemon and a few raisins.

Courtesy of Pvt James McGraw (Ft. Stanwix)

1 gallon	cider
1 lb	raisins
1 oz	yeast

Add raisins and teast to cider to start a new and mighty fermentation.

Courtesy of Mrs. William Cook (Surgeon's wife)

WAFFLES

2 cups	whole wheat flour
3 tbs	baking powder
1/2 tsp	salt
1 cup	milk (more if necessary)
2	egg whites
1 tsp	melted butter(or margarine)

Mix and sift the dry ingredients, add the milk gradually, then add the melted butter or margarine and finally the egg whites (beaten stiff). Cook over a preheated waffle iron (after its surface is coated liberally with good cooking oil). Serves 3-4.

WAFFLED EGGS

6	Eggs
1/2 cup	Thick Bleu Cheese Dressing
1/2	clove garlic, finely chopped (optional)
to taste	Worchestershire sauce
to taste	Oregano
to taste	Chives

Break the eggs into a bowl and add all other ingredients, then scramble. Cook in small batches on the same preheated waffle iron. Serves 3-4.

A WORD OF WARNING -- These eggs will cook very quickly -- 15 to 30 seconds at most!

RASHERS

1 lb	Thick slice bacon strips (more if necessary)

Line the under part of an oven broiler pan with foil to catch the grease. Place the bacon strips on the broiler pan top (slotted part of broiler). Place in a pre-heated 325 degree oven turning occasionally until crisp. Serves 3-4.

When cooking Rashers over an open fire, it is best to cook them in small batches and to pour off the grease frequently.