Researchers turn to cookbooks, obviously, for the recipes, especially in tracing change in culinary habits over time. But that’s not all cookbooks have to offer. Among the standard reasons why we collect cookbooks we can say that, especially in the 19th and early 20th century, they help to document local printing practices, to identify community and church groups, and, especially in small towns, to serve as local directories through advertisements and other listings. One never knows what one is going to find in a cookbook .
And that continues to the present day. Through donor Cari Peretzman we recently received an interesting example, Caillet Potpourri, published by the F.P. Caillet Elementary School PTA here in Dallas. Undated, but appears to be circa 1972. Not widely held: only two other copies recorded, at Baylor and at Texas Woman’s University.
At first it seems completely unassuming and typical of its genre. But on closer inspection, one finds that, among the contributors are Mrs. Preston Smith, wife of the Governor of Texas, whose “Texas Hash” appears on p. 15; Mrs. John Tower, wife of U.S. Senator (who gives us recipes for “Beef Burgundy,” p. 16, and “Tower’s Quick North Texas Chili,” p. 17); Mrs. Earle Cabell, wife of U.S Congressman, whose “Crabmeat Quicki” appears on p. 18; and Mrs. James Collins, also the wife of a U.S. Congressman, with her “Beef Stroganoff for 8,” on p. 19. Other wives of public figures who contributed recipes include Lady Bird Johnson and her “Cream Pie,” p. 151, as well as President and Mrs. Richard Nixon, with “Continental Salad with Sesame Seed Dressing,” p. 104. Mrs. Mickey Mantle contributed (“Texas Cream Pie,” p. 152) and Mrs. Stanley Marcus added (“Ratatouille Provencale,” p. 84). In short, not your typical P.T.A. cookbook.
As we turn to fall and (we hope) cooler weather, here is Mrs. John Tower’s “Quick North Texas Chili”:
2 lbs. ground chuck or round
2 onions (diced)
1 T. chili powder
2 No. 2 cans mixed tomatoes and green chilis (Ro-tel brand if possible)
2 No. 2 cans pinto beans
1 tsp. salt
1 tsp. salt
2 buds garlic (finely chopped)
Saute ground meat, diced onion and garlic until golden brown. Add beans, tomatoes, chilis, and seasonings. Let simmer for one hour. Serve with tostadas or crackers. Approximate servings, 8.