The Commander's Book Review Page
This page will be solely used for my review of current books in print about
the Spanish American War.
1. The War of 1898 and U.S. Interventions, 1898-1934, An Encyclopedia,
Benjamin Beede, Editor, Garland Publishing, New York & London, 1994.
This encyclopaedic volume superbly covers all aspects of the Spanish-Cuban
American War as well as other conflicts, eg. the Philippines, Guam and other
areas in the Caribbean. In addition, valuable information is also presented
regarding other military conflicts and occupations in which the United
States was involved between 1899 and 1934. A scholarly work, the references
it contains can be used equally well by the serious student and layperson
alike.
I found this book well-organized, and the information easily accessible.
Better known topics like the Sinking of the Battleship Maine or the 1st
United States Cavalry (Rough Riders) were presented in detailed but succint
fashion as were more obscure ones like the Moro Campaigns in the Philippines,
1902-1913. The information presented in this work is an invaluable
resource for those interested in this transitional period of American
military history.
In addition, the book also contains four appendices: A) 50 Maps; B) Lists of
Conflicts in Which U.S. Forces Were Involved; C) Table of Distances Related
to Naval Operations in 1898 and D) List of Spanish Ships Running the U.S.
Blockade of Cuba, 1898. Each of these, but particularly the maps, gives the
text more dimension and depth.
This fine reference book should be on the shelves of all serious students of
the Spanish-Cuban American War. DJW
2. Not a book, but a recipe submitted by one of the many visitors to my website. This recipe, entitled "The Maine Teacakes", belonged to Fanny B.P. Thompson, grandmother of Anne Mollere. Originally the teacakes were purported to have been traditionally served at tea time on the Battleship Maine, and later baked and sold for the benefit of families of those who perished.
THE MAINE TEACAKES
1 lb. flour,
1/4 lb. sugar,
4 egg yolks well beaten,
1/2 lb. butter,
2 kitchen spoons sweet milk,
grated rind of one lemon
Mix all ingredients together and roll to 1/4" thickness. Cut in 1 1/2" squares. Varnish the tops of teacakes with the beaten yolk of any egg. Sprinkle withe powdered sugar. Bake in quick oven.
Thanks to Ann for her unique recipe!
