A day late and a dollar short.

"A Taste for War: The Cullinary History of the Blue and the Gray" by William C. Davis, Stackpole Books, 2003 [http://www.stackpolebooks.com] $26.95
ISBN 0-8117-0018-6

"Civil War Cookbook" by William C. Davis, Salamander Books, Ltd, 2003 $14.00
IBSN 0-7624-1488-X

My own personal favorite Mint Julip, handed down from my G-G-grandfather, William A. OVerstreet, Sgt, Co B, 10th Virginia Heavy Artillery:
1 shot bar syrup
1 shot Bourbon

In a tall frosted glass [or short pewter mug such as a Jefferson Cup], pour in 1 shot of bar syrup [1 cup sugar plus 1 cup water brought to boil and reduced to syrup state. Let stand until cool. Can be kept for up to one month, covered.] Pour in a good shot of good bourbon [grandfather added the statement "use Virginia Gentlemen"]. Stir with glass rod until well mixed. Add ice and garnish with bouquet of fresh Mint stalks so that the leaves present an aroma to the nose as one sips the concoction. Refill glass as required.

A favorite around our house is Peanut Soup. This recipe, though modernized, has been in the family since the 1850's.
1 medium onion, chopped
2 ribs celery, chopped
1/4 cup butter [the real stuff]
1 tablespoon all-purpose flour
2 quarts Chicken stock [we use Swanson's canned stock now]
1 cup smooth peanut butter [any brand will do; we use Giant]
2 cups light cream
peanuts, chopped

Saute onion & celery in butter until soft, but not brown
Stir in flour, a little at a time, until well blended.
Add Chicken stock, stirring constantly
Bring to boil
Remove from heat & rub through sieve
Add peanut butter & cream, stirring to blend thoroughly
Return to heat, but do not boil
Serve, garnished with chopped peanuts

While my family and I like it hot, it can be served ice cold.