By Wanda A. Landey, Wanda A. Landrey
A descendent of 1 of the pioneering boarding condo households, Wanda Landrey searched the large Thicket area of East Texas to discover survivors of the boarding apartment period and to gather their tales and recipes. half nearby historical past, half cookbook, Boardin' within the Thicket is a nostalgic tour-de-force evoking an period now long past, yet was a widespread a part of frontier tradition and event. whereas a pleasant and custom-made background, Boardin within the Thicket additionally bargains a uniquely beautiful sequence of dishes drawn from the menus of the boardinghouse kitchens, from Mrs. Badders Steamed Fruitcake, Aunt Phein's Bread Pudding, and outdated Fudge to Fried Frog Legs, Creamed Stewed Onions, and state kind Baked Fish. Illustrated with interval images. A descendant of 1 of the pioneering boarding condominium households, Wanda Landrey searched the large Thicket to discover survivors of the boarding residence period and to gather their tales and recipes. Wanda Landrey is a historian, author, and researcher who lectures at the tradition of the substantial Thicket quarter of Texas. She holds B.A. and M.A. levels in background from Lamar collage. Boardin' within the Thicket bought a quotation from the San Antonio Conservation Society and was once chosen to be between these featured in the cookbook, better of the simplest from Texas II.
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Additional info for Boardin' in the Thicket: Reminiscences and Recipes of Early Big Thicket Boarding Houses
The merchants, of course, also stayed at the hotel. Page 3 Image not available. A drill group in front of the Commercial HotelSchool program, 1906. Some of the girls identified: Date Vickers, Anna Vickers, Bertha Vickers, (Courtesy Mrs. ) My great-aunt Ila, the younger of the Bradley girls, told me that the women in her family always looked forward to market time because they loved to see the trunks of beautiful clothes. The drummers would stay here for a week at a time, sometimes two weeks. The merchants had to make reservations because so many people came, even merchants from Beaumont.
Page 21 The Springs Hotel Resort Recipes Searching for special old recipes often can be like looking for a needle in a haystack, especially when hunting back as far as the nineteenth-century Springs Hotel. There, even the haystack was elusive! And since the lake and its acidic springs are dried up now, there's not even enough mud to mix a pie or water to make lemonade. However, clues to the type of food served at the resort still do exist. In a flowery account which appeared in the Galveston Daily News on July 14, 1857, a reporter showed that the management at the Springs was interested in whole body fitness, a concept familiar to most of us today: Besides the benefit to be derived from the use of the waters, there is a delightful and healthful climate .
The guests came from everywhere, you know, even big cities up North. . In the real early days they would come by train to Nome* and then take a hack the six miles or so to Sour Lake. They came to take the baths in the lake there, you know, for arthritis. . They didn't call it that then; they called it rheumatism. . This lake, it had sulphur mud that they were puttin' on 'em. In the evening after the baths, they'd get all dressed up and paddle around the lake. The women would have a parasol over 'em to keep from gettin' sunburned.
Boardin' in the Thicket: Reminiscences and Recipes of Early Big Thicket Boarding Houses by Wanda A. Landey, Wanda A. Landrey