By Wanda A. Landey, Wanda A. Landrey

A descendent of 1 of the pioneering boarding condo households, Wanda Landrey searched the massive Thicket zone of East Texas to discover survivors of the boarding apartment period and to gather their tales and recipes. half nearby heritage, half cookbook, Boardin' within the Thicket is a nostalgic tour-de-force evoking an period now long past, yet used to be a commonplace a part of frontier tradition and adventure. whereas a pleasant and customized background, Boardin within the Thicket additionally bargains a uniquely attractive 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 Badders Steamed Fruitcake, Aunt Phein's Bread Pudding, and outdated Fudge to Fried Frog Legs, Creamed Stewed Onions, and kingdom type Baked Fish. Illustrated with interval images. A descendant of 1 of the pioneering boarding residence households, Wanda Landrey searched the large Thicket to discover survivors of the boarding condominium period and to gather their tales and recipes. Wanda Landrey is a historian, author, and researcher who lectures at the tradition of the monstrous Thicket quarter of Texas. She holds B.A. and M.A. levels in background from Lamar college. Boardin' within the Thicket acquired a quotation from the San Antonio Conservation Society and used to be chosen to be between these featured in the cookbook, better of the easiest from Texas II.

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Extra resources for Boardin' in the Thicket: Reminiscences and Recipes of Early Big Thicket Boarding Houses

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The women would have a parasol over 'em to keep from gettin' sunburned. I can remember that well because I never had anything with that embroidery, you know, ruffles on the bottom. Additional clues to the daily activities at the Springs were found in several early area newspapers. One descriptive account, written by a reporter who just had returned from a visit there, appeared in the Galveston Daily News on August 28, 1883. I am back from a visit to Sour Lake. . I left Galveston some two weeks ago, worn, weak, and languid, with barely enough energy left to rise in the morning and retire at night.

Cut meat in small chunks. Measure 1 1/2 tablespoons chili powder for each pound of meat and add to meat. Add salt and pepper to taste. Set meat aside. Use 4 dried, red chili pods for each pound of meat. Remove stems and seeds and wash. Boil until tender. Remove pods from water and reserve water. Peel and mince pods and add to meat. Set aside. Use one-fourth as much tallow (preferably beef tallow) as venison and cut into chunks. Put part of cut-up tallow in heavy pan and melt. Add minced garlic pods (1 for each pound of venison) to melted tallow and cook until lightly browned.

Page 25 Squirrel and Dumplings 2 squirrels 1 cup buttermilk 1/4 teaspoon baking powder 2 tablespoons shortening, melted 1 teaspoon salt 1 2/3 cups flour butter pepper Boil squirrels in salted water until the meat falls off the bone. Discard bones. Set meat aside and reserve broth. Mix buttermilk, baking powder, melted shortening, salt, and enough flour to make a stiff dough. Roll paper thin and cut in small strips. Put meat back in pot of broth and bring to a rolling boil. Drop dumplings in, one at a time, adding dots of butter and pepper.

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