6.As the battle unfolded that night and you ascended the stairs with Lizzie after the surgeon requested her assistance, what thoughts were going through your mind? How would you have responded in her place? Would you have been able to do what she did in the story?
7.Roland and Sister Catherine share a conversation in Chapter 18 that centers around faith, believing, and temptation. Did you relate to what they were saying? Sister Catherine comments, “Sometimes life on this side of the veil is far more difficult than I think it should be. Especially for those of us who belong to God. But then again, his promises do not eliminate suffering.” Do you agree or disagree? Why?
8.In Chapter 20, Lizzie is faced with the choice of whether or not to be completely honest with Towny. Can you relate to Lizzie’s motivation behind saying yes to Towny? Does her motivation translate in any way to today’s culture? If yes, how?
9.We’re introduced to Preacher E. M. Bounds in this story. Bounds really did accompany the Army of Tennessee into battle as portrayed in the novel. One of his favorite sayings was “Prayers are deathless. They outlive the lives of those who utter them.” Do you agree or disagree? Has your life been changed because someone prayed faithfully for you? Have you seen an answer to faithful prayer in your own life? Please share.
10.In Chapter 30, Roland confronts Lizzie about her stance on slavery. What was the motivation behind his timing? Can you relate to Lizzie’s reasons for the McGavocks not being aware of her beliefs? Do you think you would have had the courage to stand against opposing views on slavery during that time? What difficult choices have you made in your life in relation to standing for what you know is right?
11.In Chapter 38, Roland struggles to reconcile the fact that two men he greatly admired and who largely shaped his faith might have been immoral men. What faith legacy are you leaving to your family? Will it stand the test of time?
12.Did you enjoy A Christmas Carol being woven into the story? Had you read that story before? What parallels did you see between Scrooge’s life and Roland’s? What lessons can we learn that we can apply to our daily lives?
13.In the epilogue, Lizzie writes a letter that’s been “being written” inside her for a very long time. Who is the letter to? And have you ever written a letter like that to someone who’s already passed? Do you believe those who’ve gone on before us can see back to this earthly realm? Can you give biblical evidence (or supposition) for this?
Tempy’s Skillet-Fried Hoecakes
Tempy hardly ever measured anything, so you don’t have to be spot-on with this humble nineteenth-century recipe either. For each six to eight cakes desired, stir together the following, gradually adding more water until the consistency looks “just right.” Similar to pancake batter. Not too watery, but not too thick. Use either white or yellow cornmeal, your preference. The amount of water will vary depending on the brand of the cornmeal, so start with a smaller portion and gradually add more if necessary.
Ingredients
1 cup white or yellow cornmeal
½ teaspoon salt
⅔ to ¾ cup water, or more as needed
Butter, bacon grease, lard, solid shortening, or vegetable oil as needed
In a medium bowl, stir together the cornmeal, salt, and enough water to obtain a thin (but not too runny) consistency (how’s that for approximation!). Let the batter stand while you heat a large cast iron skillet or griddle over medium-high heat until thoroughly heated. It doesn’t have to be a cast iron skillet, but cast iron fries these hoecakes so beautifully. And it’s what Tempy used! Add 2 tablespoons of fat for each four cakes prepared. (I prefer the combination of a little bacon grease and butter, but it’s up to you.)
Continue heating the skillet until a splash of water sizzles when sprinkled on its surface. Using about 1 ½ to 2 tablespoons batter for each cake, spoon out generous tablespoons onto the griddle or skillet (three or four at a time), making sure to keep them well separated. Gently spread the circles of batter out into thin rounds. The thinnest rounds will make the crispest hoecakes!
Cook until crispy and lightly browned on one side, then carefully turn with a spatula and cook until crisp and brown on the other side. This usually takes 3 to 4 minutes. Serve immediately with butter, honey, maple syrup, or jelly, if desired.
Makes 6 to 8 three-inch hoecakes. The recipe may be doubled or tripled as desired. Tempy would be so proud!
Lizzie’s Southern Soda Muffins
This muffin “receipt”—what Victorians called recipes—originally appeared in Godey’s Lady’s Book in 1862, and represents a very common and quickly made muffin, which would have been important when feeding that many soldiers. It’s light and spongy and is a great representation of an authentic nineteenth-century “quick muffin.”
Ingredients
3 large eggs, lightly beaten
4 ½ cups all-purpose flour
1 ½ teaspoons baking soda
4 ½ teaspoons baking powder
⅔ cup sugar
1 ¼ teaspoons salt (adjust to taste)
3 cups buttermilk
4 tablespoons butter, melted
Mix dry ingredients thoroughly, then gradually stir in the buttermilk 1 cup at a time along with eggs and butter. Beat well by hand (or with a mixer—although more love goes into the batter when you beat it by hand) until smooth.
These tender muffins can either be fried with the aid of “egg rings” in a buttered skillet (with batter poured to near ½-inch thickness) or baked in muffin tins or in two loaf pans. For muffin tins, preheat oven to 350 degrees. Put a small dollop of bacon grease (or shortening, but bacon grease is yummiest!) into the bottom of each muffin tin cup and stick the tin in the oven until the grease is melted. Carefully remove the hot muffin tin from the oven, fill the muffin cups half full, and bake for 10 to 12 minutes or until golden brown. Serve hot and slathered with butter and honey!
Yield: 24 muffins or 2 loaf pans
Confederate Johnny Cakes
Ingredients
2 cups cornmeal
⅔ cup milk
2 tablespoons vegetable oil
2 teaspoons baking soda
½ teaspoon salt
Mix ingredients into a stiff batter and form eight biscuit-size “cakes.” Bake on a lightly greased cookie sheet at 350 degrees for 20 to 25 minutes or until brown. Or if you prefer to fry them, spoon the batter into hot cooking oil (or bacon grease) in a frying pan over low heat. Remove the corn cakes and let them cool on a paper towel until warm to the touch. These are best served with butter and honey—or molasses, if you’re truly Southern at heart!
Lizzie’s Apple-Brandy Hot Toddies
(in memory of Second Lieutenant James Shuler’s mother)
Ingredients
1 ½ cups water
2 tablespoons plus 2 teaspoons honey
½ cup fresh lemon juice (bottled can be used, but fresh is tastier)
2 cups apple brandy (less or more depending on the desired strength; for teetotalers, substitute straight apple cider)
8 cinnamon sticks
In a small saucepan, bring the water to a boil. Remove from heat and slowly stir in the honey until dissolved. Next, add the lemon juice and apple brandy and mix until well blended. Slip a cinnamon stick into each of eight mugs (or heatproof glasses) and pour in that hot toddy bliss—then serve. Delicious! And definitely a drink authentic to the 1800s.
Tempy’s Southern Tea Cakes
No matter how many times I make these, I still love them! They’re more akin to a cookie than cake, and the story of where these cookies originated from varies depending on whose kitchen you’re in. Likely, some frugal Southern cook found her cupboards on the meager side and whipped something up anyway. These cookies are—by nature and circumstance of situation in the Civil War—usually fairly bland. To dress them up, cooks would add either a little cinnamon or nutmeg or (my favorite) lemon zest. But I do encourage you to try these little jewels. They’re especially delicious with—you’re reading my mind, I ca
n feel it—a hot cup of tea.
Ingredients
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
3 large eggs
1 teaspoon vanilla extract
3 ½ cups plain flour
1 teaspoon baking soda
½ teaspoon salt
Beat the softened butter at medium speed with an electric mixer (or if you’re feeling particularly toned, by hand). Gradually add the sugar and mix until well combined. Add eggs one at a time, beating after each. Then stir in the vanilla. In a separate bowl, combine the dry ingredients and whisk well. Gradually add the dry mixture to the butter mixture, beating at lower speed until the mixture is fully combined. Then divide the dough into halves and wrap in plastic wrap. Chill for 30 to 45 minutes.
Roll out the chilled dough on a floured surface. Using a biscuit cutter (or cookie cutter of choice), cut out the cookies and place them on a parchment-lined baking sheet. Bake at 350 degrees for 10 to 12 minutes or until the edges have started to brown. Watch closely so they don’t burn.
ABOUT THE AUTHOR
Author photo by Mandy Whitley Photography
Tamera Alexander is a USA Today bestselling author and one of today’s most popular writers of inspirational historical romance. Her books have earned her devoted readers worldwide, as well as multiple industry awards. Tamera and her husband make their home in Nashville not far from Carnton and other Southern mansions that serve as the backdrop for many of her critically-acclaimed novels.
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Tamera Alexander
PO Box 871
Brentwood, TN 37024
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