Check out old book stores and local thrift stores; I've found all sorts of old local cookbooks that way. If you were a little closer, I suggest stopping by Washburn-Norlands Living History Center and asking questions.

Of course, the easiest thing to cook on a woodstove is stew: chunk up your meat (dredge it in flour if you're using beef), brown it slightly, add just enough liquid (broth is best but water will do), chop up some root vegetables and throw them in, and let it simmer. You can add things like corn, peas, string beans, etc later, although if you want to keep the stew thick you may need to cook them separately and then add them. Herbs and spices are whatever you want in whatever amounts you like. My own preference is to use enough liquid that I can throw in a cup of barley before setting it to simmer, but YMMV.