While digging a well for Mrs. Mary Allison, a widow from New Orleans who moved to Way, Mississippi in 1899, Parson Hargon discovered a plentiful source of mineral water, and in time a popular resort named Allison’s Wells grew up around the spring. Initially offering only medicinal baths and drinks (and those for men only), the spa eventually added a hotel and restaurant (La Font) with a grand ballroom that in time also hosted the Mississippi Art Colony. Allison’s Wells was destroyed by fire in 1963
In 1981, proprietor Hosford Fontaine—doubtless at the urgings of countless friends—published Allison’s Wells: The Last Mississippi Spa, a treasure-trove of history, profiles of the people who kept the resort functioning as well as other unforgettable characters, musicians and of course artists such as Till Caldwell, Inez Wallace, Ted Faires, Marie Hull and others. Many of these people contributed to the illustrations which are augmented by dozens of charming vintage photos including a poignant image of Hosford standing amid the charred ruins. But best of all—from my standpoint in the kitchen—The Last Mississippi Spa also includes a sprawling section on recipes for almost anything to put on the table: hors d’oeuvres, soups, salads, dressings, breads, meats, seafood, vegetables, breakfast and brunch dishes, desserts, candy and cookies, all “tried and true” from the La Font kitchens.
You don’t see many Southern apple cookie recipes; a quick scan of Southern Sideboards, Bayou Cuisine, River Road Recipes, Vintage Vicksburg, Gourmet of the Delta, The Jackson Cookbook and The Mississippi Cookbook turned up nary a one. Though the South has a native crab apple, the Old World apple species that produce what Emerson called “the American fruit” simply don’t do well in our climate and fruit from those that do are most often dried or made into pies or sauce. As to the kind of apples to use, that’s up to you. I used Galas because they’re pretty.
The original recipe calls for a cup of margarine, but I’ve substituted butter because it just flat-out tastes better. I suspect Hosford used margarine for the sake of economy, but then a lot of women of her generation used margarine because it was considered upscale, being “store bought” and all. I used white raisins because you’ll find different shades of fruit in a box of white raisins while others are uniformly dark, and I used pecans because they go so well with apples in any recipe.
About 3 apples, enough to make 3 cups of fine unpeeled dice; (use only pieces with skin so that when baked they’ll stay somewhat firm)
2 sticks butter, softened
¾ cup sugar
¾ cup brown sugar, packed
3 eggs, lightly beaten
2 cups flour
1 tablespoon grated orange peel
2 teaspoons baking powder
1 teaspoon cinnamon
A half teaspoon each ground cloves, nutmeg and salt
2 cups rolled oats
¼ cup white raisins
¼ cup chopped pecans (or nuts of your choice)
Cream butter and sugars well, add eggs and flour mixed and sifted with spices and baking powder, then stir in apples, oats and nuts. Refrigerate dough for about 30 minutes, stirring once. Form dough into ping pong balls, and bake on a lightly oiled cookie sheet with parchment paper at 350 or until lightly browned. Cool on a wire rack.This recipe makes about three dozen wonderful, chewy, sticky cookies.
These images were captured over a decade ago, and the work itself couldn’t have been done much over two years before. I’ve not been down to Farish on foot for some time now, but I suspect most of these are long gone from any given number of factors, primarily weather. As to who painted them, I have no clue. Some seem to be by the same hand or set of hands, others don’t fit at all. While you may find them amateurish or puerile, when I first saw them they seemed brilliant and exotic, bringing to life that sad and lonely street.
Light in August is in many if not most ways Faulkner’s darkest work, dealing with driven madness, grueling toil, alienation, miscegenation, murder and castration, and the title has inspired a great deal of speculation. Some consider it simply a reference to the distinctly onerous nature of sunlight in a Mississippi August;. others would have us understand that the title refers to the light cast by Joanna Burden’s burning house. Then there are careful readers who point to Reverend Hightower’s observation of “how that fading copper light would seem almost audible, like a dying yellow fall of trumpets dying into an interval of silence and waiting” while scholars with a regional bent so note that the phrase “(to be) light in August” is a Southern slang term for pregnancy, concentrating on Lena Grove.
Yet the story that would eventually become the novel, started by Faulkner in 1931, was originally titled “Dark House” and began with Hightower sitting at a dark window in his home, but after a casual remark by his wife Estelle on the quality of the light in August, Faulkner changed the title, and some time later the author affirmed this luminous inspiration: “…in August in Mississippi there’s a few days somewhere about the middle of the month when suddenly there’s a foretaste of fall, it’s cool, there’s a lambence, a soft, a luminous quality to the light, as though it came not from just today but from back in the old classic times. It might have fauns and satyrs and the gods and—from Greece, from Olympus in it somewhere. It lasts just for a day or two, then it’s gone…the title reminded me of that time, of a luminosity older than our Christian civilization.”
One of Anthony Bourdain’s last works is an introduction to Howard Mitcham’s Provincetown Seafood Cookbook, originally published in 1975, to be rereleased on June 26. In his tribute, Bourdain calls Mitcham’s cookbook “one of the most influential of my life.”
Dan Simon, founder and publisher of Seven Stories Press said he and his team approached Bourdain because they knew that he was “an admirer of Mitcham.” Bourdain’s culinary career started in the early 1970s in Provincetown, where Mitcham was already a legend. “He was just so terrific,” Simon said. “I think he loved the gusto with which Howard lived his life and cooked and brought it all together.”
A writer, a scholar and an artist as well as the foremost chef of note from Mississippi, Howard Mitcham was a brilliant, stone-deaf, hard-drinking bohemian, raconteur and bon vivant who knew and corresponded with the great and near-great. A name chef during what Bourdain himself called “the early happy days before the glamorization of chefs”, a historian and an artist as well, we should remember Mitcham with gusto. His Provincetown Seafood Cookbook stands loud, proud and without a smidgeon of pretension alongside any cookbook written in the past century, a robust ragout of food, people, art and lore.
Mitcham nurtured, cultivated and matured his sprawling genius in the rich enclaves of Provincetown and New Orleans. For decades he was a spectacular bird of passage, summering on Cape Cod, wintering in the French Quarter and coming home to Montgomery County, Mississippi at times. His books trumpet a passion for seafood; his writings on oysters and clams, shrimp and fish seem to pant with restraint. Mitcham wants you to partake of everything he knows and loves with the same gusto he does in hearty sentences that growl with gruff humor and wry authority. “People think I’m sort of coo-coo to publish my trade secrets and recipes,” he wrote, “but to me good food is like love, it should be given as wide a distribution as possible.”
James Howard Mitcham, Jr. was born in Winona, Mississippi on June 11, 1917. His father, a house painter, died when he was a year old. His mother moved to Vicksburg to find work, leaving the infant Howard with her parents on their watermelon farm on Sawmill Road. At sixteen Mitcham became deaf from nerve damage resulting from spinal meningitis. For the rest of his life, Mitcham spoke with a thick, booming Southern accent, but used sign language and notes to abet his frequent incoherency. He grew up loving jazz, a love silence didn’t kill. “The last song he ever heard was Billie Holiday’s ‘Am I Blue?’”, his daughter Sabina said. “Whenever he’d sing it, it would just break my heart. At his birthdays he would place his hand on the bell of a sax to get the beat.”
Mitcham attended Greenville High School with lifelong friend Shelby Foote as well as Walker Percy. A May 30, 1934 clipping from “The Pica”, the GHS school newspaper, includes a column by Mitcham (“Rigmarole”) and three poems by Foote. A news article in the same issue notes: “Walker Percy, freshman at the University of North Carolina and member of last year’s graduating class, will journey to Germany for a three months’ tour of that country,” adding that “the tour will be made on foot and on bycicles (sic)”.
After graduating high school, Mitcham moved to Vicksburg to live with his mother and began attending Louisiana State University as an art student, and at some point, in the late 1940s, Mitcham moved to Greenwich Village in New York City, where he ran an art gallery. During this time, he became the model for “the stone-deaf man” in Marguerite Young’s epic work, Miss MacIntosh, My Darling. Sabina said that during Mitcham’s days in New York, Walker Percy would come to stay with him, often sleeping on the floor in Mitcham’s tiny apartment in the Village.
What quirk of fate or fortune that first took Mitcham from his home in the Deep South to the distant shores of Cape Cod is a matter rich for speculation, but he claims to have made his first visit there as early as 1948. Thereafter for most of his life, Mitcham divided his years between New Orleans and Provincetown.
An editor of ‘The Provincetown Advocate’ described Mitcham as “Artist, block print maker, chef par excellence, pro-beatnik, draughtsman and one of the most talented nuts ever to come into Provincetown.” Mitcham maintained an art gallery on the Cape, painted signs and repaired clocks, once publishing an article on antique clocks in Gentleman’s Quarterly). In the 1960s, Mitcham wrote a column in the Advocate called the “The Cape Tip Gourmet” and another called “The Cape Curmudgeon”. He wrote that the first place he headed when he first arrived in Provincetown, and most likely from then on, was Town Wharf. “It made my heart jump to see the enormous hauls of herring that the trap boats were bringing in,” Mitcham said. “But my gourmet’s heart was broken when I found out that this wonderful fish was being knocked down for two bucks and fifty cents a barrel and shipped off to the cat food factory.”
His abounding love for Provincetown bore prodigious fruit in 1975 with the publication of The Provincetown Seafood Cookbook, an unsurpassed ode to a food, a place and a people. Bourdain, who worked in Provincetown during the mid-1970s when he was attending (of all places) Vassar, knew Mitcham and in his Kitchen Confidential writes that “Howard was the sole ‘name chef’ in town.”
“To us, Howard was a juju man, an oracle who spoke in tongues,” Bourdain wrote. “He could be seen most nights after work, holding up the fishermen’s bars or lurching about town, shouting incomprehensibly (he liked to sing as well). Though drunk most of the time and difficult to understand, Howard was a revered elder statesman of Cape cod cookery, a respected chef of a very busy restaurant and the author of two very highly regarded cookbooks: The Provincetown Seafood Cookbook and Creole Gumbo and All That Jazz—two volumes I still refer to, and which were hugely influential for me and my budding culinary peers of the time. He had wild, unruly white hair, a gin-blossomed face, a boozer’s gut and he wore the short-sleeved-snap-button shirt of a dishwasher. Totally without pretension, both he and his books were fascinating depositories of recipes, recollections, history, folklore and illustrations, drawing on his abiding love for the humble, working-class ethnic food of the area. His signature dish was haddock amandine, and people would drive for hours from Boston to sample it.”
“We might not have understood Howard, but we understood his books, and while it was hard to reconcile his public behavior with the wry, musical and lovingly informative tone of his writings, we knew enough to respect the man for what he knew and for what he could do. We saw someone who loved food, not just the life of the cook. Howard showed us how to cook for ourselves, for the pure pleasure of eating, not just for the tourist hordes. Howard showed us that there was hope for us as cooks. That food could be a calling. That the stuff itself was something we could actually be proud of, a reason to live.”
In Provincetown Mitcham bonded strongly with the Portuguese community and his love for them shines from his works. In his first book, Fishing on the Gulf Coast (1959; Hermit Crab Press), Mitcham claims he contacted the Portuguese Embassy to obtain a recipe, and the Provincetown book has many, many more. “Transplanting the Azores Islanders to Provincetown was a great step forward because they brought with them their beautifully rambunctious cookery, and this husky, euphoric cuisine has quietly worked its way into Cape Cod and New England cookery in general,” he wrote. “I have been observing Portuguese cooks for twenty-five years, and I find that they have the following relative units of measurement: (1) a little, (2) some, (3) a bit more, (4) a lot, (5) plenty, (6) enough.”
The Provincetown Seafood Cookbook includes sections on the history of Provincetown and the Cape Cod itself—the people, the fishing industry and the rich culture that pervades the area—as well as a plenitude of splendid recipes for clams, mussels, the storied Welfleet oysters (en Bienville et Rockefeller of course), snails and the multitude of fishes that crowd the Cape’s waters: cod, striped bass, mackerel, salmon, halibut, bluefish and striped bass. Mitcham also includes his haddock amandine (meuniere). If for no other reason, we should be inordinately proud of Howard Mitcham for easing in a recipe for Creole gumbo in a cookbook focused on Cape Cod. Admittedly, unless you have the sort of budget that allows you to get quahogs on the fly, most of the recipes present an almost insurmountable challenge for any cook south of Hoboken, but Mitcham is a bold, eloquent raconteur with a passion for his subject, and anyone with an ear for good writing, a hunger for good food and a sheer love of life will relish The Provincetown Seafood Cookbook.
This recipe is another from novelist Ellen Douglas, a.k.a. Josephine Haxton, author of the National Book Award nominated Apostles of Light—a heart-wrenching read—and many other luminous works of fiction. Böreks are a type of filled, baked phyllo pastries very similar to spanakopita, and indeed spinach is an often-used filling, as are other vegetables, cheeses and meats. This recipe will make many dozens, depending on the size, is easily doubled and can be frozen after the pastries are formed or after cooking.
Take a half pound each grated mozzarella and feta cheese, mix will a pint of cottage cheese, two large well-beaten eggs and a tablespoon or so of chopped parsley. Brush each of a dozen sheets of phyllo pastry with melted butter, cut into strips an inch or so wide and three or four inches long. Place a spoonful of the cheese filling at the top edge of the strip and fold “like you fold a flag” into triangles or fold into squares and pinch the edges. Brush with an egg white beaten in a half cup of water, sprinkle with sesame or poppy seeds and bake twenty minutes or so at 375.
On Saturday, March 17, 1951, the stage of Jackson’s Civic Auditorium supported a cast of players the likes of which never had nor never again would tread the boards in the capital city. As the very Devil himself, Charles Laughton led Agnes Moorehead, Charles Boyer and Sir Cecil Hardwicke in a surprisingly successful enactment of Shaw’s “Don Juan in Hell”. The review in Sunday’s Clarion-Ledger (“‘Don Juan in Hell’ a Big Hit Here”) states that the Jackson audience was thrilled with “Agnes Moorehead’s amazing transformation from a woman of 77 at death to a lady of 27 in Hell”, adding that “Laughton stated categorically that he is not ‘the beefy bird of comic strip fame.’” One year later, a Time magazine article stated that the production’s tour had amassed gross profits of more than $1M.
The Jackson performance was engaged by a man who recognized not so much a shy hunger here as an earnest yearning not only for literature, but for music, for lights, for the engaged delight of people in a body, the laughter, the suspense, the applause: Armand Coullet, who provided the city with over three decades of entertainment.
According to Jacksonian Harry Brown, “About a decade after H. L. Mencken declared the South ‘The Sahara of the Bozart’, Armand Coullet arrived on the Jackson scene to do something about it. He quickly established himself as the city’s resident Frenchman, a position he proudly made the most of and which of course carried a certain primacy in cultural affairs. Mr. Coullet was actually from Algiers. but that was certainly close enough for Jackson society of the day. And he became the town’s impresario, bringing notable entertainers and productions not only to Jackson but to other cities in the region. The Coullets—his wife Magnolia was an accomplished vocalist as well as being Chair of Foreign Languages at Millsaps, and his son ‘Tink’ went on to the Broadway stage and beyond—were welcome in the very highest social circles, and Armand was a highly valued addition to any gathering. He naturally had an approving and charming eye for the ladies, but of course all with courtly decorum.”
Armand Coullet was born in 1899 to a well-to-do French family that had relocated to Algeria shortly after France conquered the North African country in the early 19th century. His father was a French civil servant. He attended public schools in Algiers, graduating from the French Government School of Topography. He also graduated from the Ecole Nationale des Beaux Arts with the Premier Prix in violin, conducting and orchestration. Advanced study in conducting and orchestration was completed with composer and conductor Camille Saint-Saëns, and and was later assistant to Saint-Saëns as concert master of the North African Symphony Orchestra.
He continued his violin studies in France at the Conservatoire de Paris; when Armand completed his musical training, his father and mother, Eugene and Marguerite, presented him with a fine violin made in 1667 by Francesco Ruggieri, who served as an apprentice in the workshops of Stradivarius. Coullet played first violin in the Opera House in Algiers for two years and directed his orchestra in the city’s leading hotels. He also served three years in a field artillery unit of the French Army during World War I.
Coullet came to the United States in 1924. In an interview fifty years later, he recalled, “The only thing I had was my violin and $27, but I had the world by the tail. When I got off the boat, there was an agent standing there who sked me in French if I played the violin. He gave me a job right there on the spot with the Boston Little Symphony.”
As concert master of the Boston Little Symphony Orchestra, Coullet traveled with the Chautauqua Tours, and for the next several years, he conducted his own orchestra in various New England resorts and spent a year as first violinist in the Roxy Theatre Orchestra in New York City. He first came south with various road shows and located at Palm, Beach, Florida with his own orchestra. He opened and directed the Academy of Music in West Palm Beach, with a faculty of 12 and an enrollment of 140 students. While in Palm Beach, Coullet regularly heard residents’ complaints about the town’s lack of theatrical offerings. Together with a local theater owner and three partners, Coullet contacted New York producer Lee Shubert and convinced him to send a touring company of “George White’s Scandals” to Palm Beach. The show was a hit and Coullet was bitten by the promoting bug. The itch would last the rest of his life
The devastating 1928 Okeechobee hurricane that practically destroyed West Palm Beach ended Coullet’s career there, and he went back to New York. While there, Hazel Chisholm, who was then working for Jackson radio station WJDX, called him to come to the city. When he arrived in the Jackson, he gave his two weeks’ notice his first day at the station. “I saw the town and thought, ‘Oh, my God,” Coullet recalled fifty years later. “It was so primitive. They had streetcars being pulled down Capitol Street by mules. I knew the town had potential, but potential was for the future. I wanted to leave immediately.”
But he was persuaded to stay, crediting his decision to the kindness of his employers. It was 1928, and in those days radio stations provided their own music. Coullet conducted a 14-piece orchestra for WJDX. He originated special instrumental and vocal programs in classical, semi-classical and popular music. He also met a young lady, Magnolia Simpson, from Madison, Mississippi, who was later to become Mrs. Coullet. Magnolia, Mrs. Sarah. B McLean, and Coullet broadcast every Sunday afternoon from the old Century Theatre the highly successful “Rice Dream House” program, sponsored by Rice Furniture.
Fellow musician and ofttimes traveling companion Muller Adkisson remembers, “During the Depression Armand played violin in the WPA orchestra and he said that’s what kept them going, what put food on their table. He had married Magnolia at some point in there. She taught both voice and Latin at Millsaps College. Later she taught German. WJDX’s original studio was in the Lamar Life building in one of the upper stories under the clock tower. Later when the Heidelberg Hotel added the upper six stories to their 12-story building, they added two stories that weren’t accessible by the elevator. WJDX moved there.”
In 1935, Coullet was instrumental in organizing the Jackson Symphony Orchestra and in 1937 he originated the All-Star Series (now a part of the Jackson Music Association). Coullet also found a theatrical vacuum in Jackson similar to the one in West Palm Beach so he again contacted Schubert, who persuaded New York agencies to place Jackson on their lists; it was a natural stop between Memphis and New Orleans, he reasoned with them.
“Because of union rules traveling shows could only travel so many miles a day,” Adkisson said, “so Armand was often able to bargain them down, get shows here, even though Jackson audiences weren’t that big and couldn’t afford the big shows. But often because of the rules somebody would call him up and say, ‘We have to have a show in Jackson, what can you pay us?’ And he got a lot of good shows here that way.”
His first Broadway production in Jackson was “Blossom Time” in 1935. Coullet later said, “(Being an impresario) might sound romantic and fascinating to some people, but it is hard work and full of worry.” After swinging the deal to bring “Blossom Time” he said he got the stage hand bill and it scared him so much he almost backed out.
Many names headlined his shows through the years: Tallulah Bankhead, Helen Hayes, Ethel Barrymore, Nelson Eddy, Jeanette McDonald, Nelson Eddy, Bette Davis, Grace Moore, the Don Cossack Chorus, Bob Hope, Marion Anderson, Eva Le Gallienne, Joseph Szgeti, Fritz Kreisler, Richard Crooks, Albert Spalding, San Carlo Opra Company, NBC Opera Company, James Melton, Gladys Swarthout, Signumd Romberg, Nadine Conner and Guy Lombardo. His encounters with famous performers were brief, and he said, “you’d have to see them more than I do to feel that you know them.”
For over three decades, Armand Collet Associates sponsored shows in 15 cities and 12 states and across the South from El Paso to Birmingham, but beginning in the mid-1980s, Coullet limited himself to the presentation of Broadway theatre in Jackson and only a few other Southern cities. Included have been: “Hello, Dolly!”, “Fiddler on the Roof”, “Man of La Mancha”, “Zorba”, “My Fair Lady” (which ran for seven weeks), “Mame”, “Cabaret”, “1776”, “Your Own Thing”, “I Do, I Do”, “George M” and a sneak appearance by Mantovani and his Orchestra. Coullet said he considered bringing the Beatles to Memphis in 1966 the crowning glory of his career, but his role in the Fab Four’s appearance at the Mid-South Coliseum can’t be substantiated.
“The big ones carry me,” Coullet once said, referring to smash hits such as “My Fair Lady” and “Hello, Dolly,” but he had his share of bombs. His biggest bust as a promoter was “Cabaret,” here. Coullet considered Grace Moore and Liberace his most glamorous stars. Liberace sold out twice.
“Armand always said how surprising it was to think of the large number of elderly women who came to Liberace’s performances,” Adkisson said. “It was a matter of sex appeal, or what they thought was sex appeal, since of course he was gay. Anyway, Liberace would invite the women in the audience to come backstage after the performances, and he’d wink and mug, and say, ‘Oh, what is your name, darling?’ and the woman would say like ‘Mary’ or something and Liberace would go, ‘Oh, my dear Mary!’ or something. Armand said the first time Liberace appeared in a city he might make a little money for his appearance, might even lose a little, but Liberace would come back two years later and the promoter would make a big profit. That was Liberace’s modus operandi, that he could tour successfully all over the country because he felt a responsibility to the local promoter. Armand had Liberace here three times with sold-out houses. The little old ladies would like up and Liberace would take an hour or more to schmooze with them.”
Even after decades living in Mississippi, Coullet retained his French accent. “It’s the one thing I’m stuck with and can’t lose,” he once said. “I’m not trying to lose it. It’s my natural way of speaking. You must realize that when I first came to this country, the only words of English I knew were ‘yes’ and ‘no’. I had to learn English by myself. I would read the newspapers and, when I found a word I didn’t know, I would write it on a little piece of paper and tack it on the wall. I’d see the word every day until I learned it, then I’d take it down. By that time, there would be 10 or more new ones.” Muller Adkisson recalls that when Coullet promoted shows in New Orleans and south Louisiana, he would give the promotional commercial in English, and then he would give it in French. “Of course people flocked to the shows because they loved hearing the promotions in their everyday speech. ”
In his last published interview, in May, 1977, the 79-year old Coullet, preparing for an upcoming season which was to include the touring company of the Broadway production of Welty’s “The Robber Bridegroom” as well as “My Fair Lady” and “Same Time Next Year”, said, “In this business you can’t slow down. If you slow down, you’re dead. It took me 40 years to build up the following I have. There’s no retirement for an impresario. I’ll be retired when they put me in a pine box. Sure, I’ve slowed down a little with age, but not so you can tell. You can’t kill a good Frenchman.”
Coullet died New Year’s Eve, 1983.
Welty’s use of foods in her fiction brings two notable examples to my mind; the “green-tomato pickle” in Why I Live at the P.O. and the shrimp boil at Baba’s in No Place for You, My Love, not to mention the groaning boards in her Delta Wedding.
But Welty wrote the introductions for three Jackson cookbooks that I know of, Winifred Green Cheney’s Southern Hospitality (1976); The Country Gourmet (1982), put out by the Mississippi Animal Rescue League; and The Jackson Cookbook (1971), which was compiled by the Symphony League of Jackson. Mark Kurlansky, in The Food of a Younger Land (2009), includes an essay of hers entitled “Mississippi Food” that Kurlansky claims was “a mimeographed pamphlet that she wrote for the Mississippi Advertising Commission and which they distributed.” Kurlansky doesn’t provide a date for the essay, but it was doubtless written in the mid-1930s.
More on that essay in a later post, but back to her introduction to The Jackson Cookbook, “The Flavor of Jackson”, which is a savory dish of Southern culinary exposition. The editor of a local front porch society publication once expressed surprise that Jackson had a culinary history “worth writing about”, but like every other editor of any given publication in Jackson, she was–and likely still is–as sadly unfamiliar with Welty’s work as she is any Mississippi writer’s with the possible exception of John Grisham. Eudora’s essay is a finely-seasoned piece with a wonderful flavor all its own. Most of the city’s culinary history concerns home cooking, of course, since restaurants here were rather much a novelty until the mid-twentieth century, but Jackson’s storied hospitality has always featured a superb board.
Let me encourage Jacksonians to take note of the people she mentions and to write of what they know about them, perhaps even sharing personal memories. I also would like to know if any of you have heirloom copies of the recipes she mentions in the text, most particularly ‘Mrs. Lyell’s Lemon Dessert’, which has a particular cachet by virtue of its stellar pedigree.
The Flavor of Jackson
Most Jacksonians would agree, I think, that Jackson has always characteristically dined at home and entertained at home, and does so still by first preference. It’s been out natural form of hospitality as of course its been the most logical and economical way to live.
There was indeed and for many years, the elegant dining room of the Edwards House ready for the important or large occasion. But we were too small a place and too far inland from the Gulf or New Orleans to have been heir to restaurants of another kind: one Mexican at his hot tamale stand, on the corner of North West and Hamilton during the cold months, couldn’t make us cosmopolitan. Rather than anything else, I think—and I like to think—the word for the Jackson flavor is “home”.
It was mostly the young who went forth with any regularity for outside refreshment. After the movies, the ice cream parlor. After “The Thief of Bagdad” at the Majestic, the other dime went for the strawberry ice cream soda at McIntyre’s. And wasn’t it Mr. Key’s Drug Store that seemed a functionable part of the Century Theatre? It had purple paper grapes on a cardboard trellis overhead—almost like a part of the stage scenery to come. Just before curtain time, my father took me in there and presented me with the box of Jordan’s Almonds—“bird eggs”—that was part of the theatre rite. Some tired road company would go through its Victor Herbert for us, but it was magic, all the same, and holding a “bird egg” in the mouth (impossible to swallow, in the excitement) was part of the magic.
When the whole family sallied forth for refreshment, it was very likely after supper on hot nights just before bedtime. They’d get in the car and drive to Seal Lily’s and have ice cream cones all around; it was best to hold them outside the car and eat them through the windows, and finish fast before the last bit melted.
But parties were given at home, and they started—I believe it was true for old and young—plenty early in the afternoon. You began eating around 3:30 and kept it up until you had entirely spoiled your supper. Party food drew its praises for how pretty it was (example, Bridemaids’ Salad, all white down to the white grapes) or for how much trouble the hostess went to make it (Pressed Chicken), but it’s a safe bet that all the refreshments were the successes they were because they were rich—thunderously rich.
Sometimes we branched out from home as far as Shadow Lawn. When parties were given there it wasn’t in order to save the trouble at home but to offer the guests a change—an al fresco in the quiet country air of the Terry Road. Some of our high school graduation “teas” took place at Shadow Lawn. The receiving line stood there on Miss Anita Perkins’s lawn, in the very early shadows, and the punch bowl waited on her porch, and there were her own delicious things to eat—frozen fruit salad was her specialty—and all was elegant. It was the era of the Madeira tea napkin. I believe I could say that more tea napkins were handed round at that high-minded time than I ever saw in my life, before or since. (And at least half of them must have been embroidered by Miss Irene Anderson. She too was very much a part of the flavor of Jackson.)
As a child, I heard it said that two well-travelled bachelors of the town, Mr. Erskin Helm and Mr. Charles Pierce, who lived on Amite Street, had ‘brought mayonnaise to Jackson’. Well they might have though not in the literal way I pictured the event. Mayonnaise had a mystique. Little girls were initiated into it by being allowed to stand at the kitchen table and help make it, for making mayonnaise takes three hands. While the main two hands keep up the uninterrupted beat in the bowl, the smaller hand is allowed to slowly add the olive oil, drop-by-counted-drop. The solemn fact was that sometimes mayonnaise didn’t make. Only the sudden dash of the red pepper into the brimming, smooth-as-cream bowlful told you it was finished and a triumph.
Of course you couldn’t buy mayonnaise and if you could, you wouldn’t. For the generation bringing my generation up, everything made in the kitchen started from scratch. There was a barrel of flour standing in the kitchen! Perhaps a sugar barrel too. The household may have provided (ours did) its own good butter (which implies a churn, and, of course, a cow), and its own eggs, and most likely it grew its own tomatoes, beans, strawberries, even asparagus. There’d be the seasonal rounds of the blackberry lady, appearing with her buckets at your door, and the watermelon man with his load, who’d plug you one to your taste, and the regulars sending their cries through the summer streets—“Butterbeans, snapbeans and okra!”—followed by the ice cream man, of course. Meat? Why your mother called up the butcher, talked to him, asked what was especially nice today, and let him send it. There was communication with butchers. And my father sometimes saw them, for he’d stop by on his way from the office and come bringing home by hand the little squared-off, roofed over, white cardboard bucket with the wire handles, fragrant and leaking a little—and produced oysters for supper, just ladled out of the oyster barrel that the butcher got in from New Orleans.
And of course they grated from whole nutmegs, they ground coffee from the beans, went to work on whole coconuts with the hatchet. Some people knew how to inveigle for the real vanilla bean. (Vanilla must have had a central importance in those days—think of all the cakes. Wasn’t there a local lady who made her living, and her entertainment, just selling vanilla extract over the telephone?)
Our mothers were sans mixes, sans foil, sans freezer, sans blender, sans monosodium glutamate, but their ingredients were as fresh as the day; and they knew how to make bread.
Jackson believed in and knew how to achieve the home flavor. And if ever there was a solid symbol of that spirit, one that radiates its pride and joy, it is the hand-cranked ice cream freezer. I see it established in a shady spot on a back porch, in the stage of having been turned till it won’t go around another time; its cylinder is full of its frozen custard that’s bright with peaches, or figs, or strawberries, its dasher lifted out and the plug in tight, the whole packed with ice and salt and covered with a sack to wait for dinner—and right now, who bids to lick the dasher?
I daresay any fine recipe used in Jackson could be attributed to a local lady, or her mother—Mrs. Cabell’s Pecans, Mrs. Wright’s Cocoons, Mrs. Lyell’s Lemon Dessert. Recipes, in the first place, had to be imparted—there was something oracular in the transaction—and however often they were made after that by others, they kept their right names. I Make Mrs. Mosal’s White Fruitcake every Christmas, having got it from my mother, who got it from Mrs. Mosal, and I often think to make a friend’s fine recipe is to celebrate her once more, and in that cheeriest, most aromatic of places to celebrate in the home kitchen.
Jackson had its full plenty of recipes, but I hardly remember a cookbook. My mother had the only one I ever saw as a child, “The White House Cookbook”. I don’t recall which president’s wife was in headquarters at the time of our edition, but the book opened to a full-length drawing of a deer, complete with antlers, marked off with dotted lines to show how to cut it up for venison, which suggests poor Mrs. Teddy Roosevelt. The most useful thing about “The White House Cookbook” was its roomy size, for in between its pages could be stored the recipes jotted down on scraps of paper and old envelopes, that my mother really used. They accumulated themselves over the years from friends and relations and from her own invention and a time or two from the Mystery Chef who came in over the radio. She had a cookbook within a cookbook. She had some of the making, in fact, of the very sort of cookbook that this one (i.e. The Jackson Cookbook) is certain to be. Today there’s a cookbook available for every conceivable purpose and occasion, but in this one we come a full circle: we’re back again to the local using these cherished recipes we can make and delight in the fruits of Jackson itself.
I’d like to express the pious hope that we’re to find these recipes given in full. My mother’s don’t do me as much good as they might because she never included directions. Her reasoning, often expressed, was that any cook worth her salt would know, given a list of ingredients, what to do with them, and if she did come to a momentary loss while stirring up a dish—taste it! Cooking was a matter of born sense, ordinary good judgment, enough experience, materials worth the bothering about, and tasting. I had to sit on a stool while she made spoonbread and take down what I saw like a reporter, to get her recipe.
I can’t resist adding this, for I think it applies. John Woodburn was a New York editor who’d com through Jackson on a scouting trip for young unknown writers and spent a night at our house. He carried my first collection of stories back with him and worked very hard trying to persuade his editor to take them. Several years later, when he succeeded, he sent me a telegram to say, “I knew as soon as I tasted your mother’s waffles it would turn out all right.”