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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.


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!