Explore a library of culinary history

 

A Sabine Pass yearbook, Port Arthur News’ Rita book and the beginnings of your family history search are waiting for you at the Tyrrell Historic Library. Stained glass, leather seating and that special library atmosphere make this a book-lovers’ joy. You’ll want to spend the day there.

Culinary Thrill Seekers will love a shelves of vintage cookbooks from area club members’ submissions.

 

I was thrilled to spot “Food Glorious Food,” a collection from the Gourmet Hostesses of the Woman’s Club of Beaumont. My mom, Jeannette Pennell Doiron, helped get this together. I remember a lot of phone calls, tastings and excitement over the project.

More on the book, below, but let me tout this amazing library for a minute. It fills the landmark Romanesque-gothic style building that was First Baptist Church of Beaumont in 1903. Go to https://www.beaumonttexas.gov/269/Tyrrell-Historical-Library for more info on their permanent collection, digital portal web, genealogy collections, art book and American history collections and historical exhibits.

Now, let me share some memories of “Food Glorious Food.” This was the cut-and-paste area of publishing and I know computer aps and e-mails would have cut this project time by at least half, but these women had a great time getting this together. Remember 1980s faves such as Sock it to Me Cake and artichoke dip? Chicken spaghetti and all kinds of deviled eggs variations are still popular. These are favorite choices from club members and luncheons and it sure was fun to look back. Below is another classic of franks in a sweet and sour sauce. This is one time I love that it involves math, as in a ratio of ingredients that involves improvising. That makes it a Culinary Thrill seeking adventure worth reviving:

 

Sweet and Sour Franks

½ cup currant jelly

½ cup mustard

1 pound Oscar Mayer franks, cut into ½-inch slices

Combine all ingredients in a saucepan. Simmer on low for at least 30 minutes in a covered pan. Serve in a chafing dish.

As long as you stay with a sweet-sour ration of withing 45-55 percent, you can use any of the following:

·           Soy sauce

·           Sweet relish

·           Dill relish

·           Dijon mustard

·           Marmalade

·           Crushed pineapple

·           Lemon juice

·           Catsup

·           Chili powder

·           Garlic powder

·           Dehydrated onion

·           Barbecue sauce 

Here’s to historical reading and eating. Soon Americans will be snickering at our current recipes with kale tofu.

Darragh Doiron is a Port Arthur area foodie collecting cookbooks and memories. Share yours with her at darraghcastillo@icloud.com