Civil War Days

Each spring nearly 500 reenactors from all over the Midwest descend on Conner Prairie to set up camp and prepare for war. Stake out your place near the battlefield for a reenactment of the battle each day at 2 p.m. Afterward, visit the field hospitals and discover what medical care was really like for these soldiers.

Civil War Days Information:

•  Saturday, May 19 and Sunday, May 20
• 10 a.m. – 5 p.m.
• $14/adults; $13/seniors ages 65+; $9 youth (ages 2-12); free for member and youth younger than 2
• Battles will occur each day at 2 p.m. with more than 700 reenactors

Conner Prairie’s historic areas will be transformed into Union and Confederate camps for the weekend where guests can talk with President Abraham Lincoln, march in the infantry, discuss battle tactics

Homestyle Hardtack

 

Ingredients:

5 pounds unbleached all-purpose flour

2 Tbs. baking powder

1 Tbs. salt (optional)

5-6 cups cool water (Enough to make a stiff, dry dough)

Directions:

Mix dry ingredients together well with fork. Add water. Use your hands to form a workable dough ball. If the dough becomes too stiff to work, add more water. If too moist, add flour. It may be easier to start with a moist dough, then add flour to each part as you work the dough with your hands.

                                       

Roll out about ½ the dough at a time with rolling pin. Roll the dough ¼ to ½ inch thick, use a hardtack cutter for measuring thickness. If dough sticks or strings to cutter, it is too moist. When dough is the right consistency, it will take some “power rolling” to get the dough to the right thickness. Use flour sprinkles liberally on rolling surface to prevent sticking.

 

Bake at 300 degrees F for approximately 70-90 minutes on an ungreased cookie sheet until bone dry. It is done when the biscuit no longer can be pushed in (soft), using a finger to test. Be careful, as biscuit will be hot.  The hardtack will get harder as it cools, but a “cakelike” inside will not harden and will have to be put back into the oven to finish drying (baking). This can even be done the next day. If you prefer a softer inside for easier eating, reduce baking time. The overall look will be the same. This hardtack is edible, but storage time has yet to be determined. Do not store in plastic and do not freeze. A dry, tin container is best for storing.

 

Caution: This hardtack could break your teeth. Soften before eating by dunking in liquid or breaking off a piece and holding it in your mouth until softened.

 

Recipe courtesy Village Tinsmithing Works www.villagetinsmithingworks.com