CS’s: A Jackson Tradition

CS’s Restaurant at 1359 ½ N. West Street has for years served and influenced the Belhaven and Midtown neighborhoods. It has a narrative and history reminiscent of an earlier and more tranquil Jackson, and like the kites flown at old Riverside Park, thereby hangs a tale. The life of this establishment has been the common denominator of being located on the southwest corner of North West and Adelle Streets with a street number varying from 1357-1361. It has been an eatery in one form or another for 77 years. It remembers when streetcars ran up and down West Street and the country was still in the grasp of the Great Depression. Millsaps boys would sometimes grease the car tracks so that the vehicle could not climb a nearby hill. Boys have always been boys.

The property shared tenancy with the Millsaps College chapter of Pi Kappa Alpha Fraternity in 1937.The site was originally the home of this fraternity and was a residence for several families prior to that dating back to 1930. It was originally (and later) the College Grill, becoming Adelle Grill in 1939. It retained this name until 1959, when it again became the College Grill under new ownership. In 1969, it became Hollingsworth’s Fine Foods under the proprietorship of Lloyd W. Hollingsworth and remained such until 1976 when it became known as Everybody’s Restaurant. How it became CS’s remains a state secret.

Pat Boland bought Everybody’s in 1978. In visits with Pat, he spoke of how he used to eat at the restaurant while still in high school. One of eight children, he remembers how much his parents enjoyed dining at the old Rotisserie at Five Points, and “I wanted to be in the restaurant business even then. When Everybody’s became vacant I bought it. I wanted to do something new and different both with the menu and the atmosphere.” He started with naming menu items for employees and customers. Many associate the menu with the Inez Burger. Inez Birchfield came to work at CS’s in 1979, left temporarily in 1990 and returned in September 1997. The original Inez Burger was “stolen from the Jackson Municipal Airport”, where Pat once worked and put on CS’s menu in 1980. It consists of homemade chili, nacho cheese and Jalapeno peppers. Other “name” burgers include the Suzy (bacon, Swiss cheese & grilled onions) and the Joe B (bacon, mozzarella and Jalapenos). Mexican, Mushroom and Everyday burgers, which come in different sizes, round out the burger menu and of course, ‘you can have fries with that.’ Plate lunches and entrees are also available.

In 1986, the beer laws changed from 18 to 21 years old and CS’s became more of a true restaurant than a hangout. The atmosphere is unique. Gone are the college motifs, the booths, fraternity crests and at times – but not all the time, the jukebox. Today the front door and walls are adorned with bumper stickers, handbills, photos, posters and pennants spanning nearly half a century. An estimated 3,000 beer cans from the same time period cover wall shelves with some from as far away as Australia. The collections were the brain child of Pat and two partners who thought their walls should “say something.”

I have my own memories of the restaurant from when I was a teenager in old Jackson and the establishment was called the Adelle Grill. Regardless of the name or time this little cafe was a Mecca for Millsaps students who in the 1950’s shared Cokes, shakes and dreams in individual booths. There were several tables in the back for “fine dining.” There was the ubiquitous jukebox playing records by Stan Kenton, Dave Brubeck and the Four Freshmen (no rock’n roll or Hank in this culturally refined milieu), and that staple of the 50’s – the pinball machine in the corner near the front door. Should a member of the college crowd have occasioned a glance in that direction, he or she would have seen the adolescent Billy Harvey easing a ball toward the “special” hole where free games awaited. His bike on the sidewalk outside and his heart on the game, Billy wished desperately to grow up a little more so he could be a college man and sit in one of those curtained booths with a girl who looked like glory.

Bert Case and his family lived directly across Adelle Street in a two-story brick home attached to Case’s Canteen, one of Jackson’s many “ma and pa” groceries and incidentally, near the site of the city’s very first Jitney Jungle store (at the corner of Adelle and Grayson – now North Lamar), back in 1912.

The prices, fashions, trends and dreams have indeed changed over the years – but we can still ‘have fries with that’ and enjoy our lunch among the memorabilia that forms the texture of our past. Bert moved on to prominence at WLBT-TV and subsequently WAPT; his old home now a parking lot. Hollingsworth’s is now CS’s where the burgers are bigger. The shakes, booths, jukebox and pinball machine are gone as is Billy’s bike and the years he rode it. The “glory” girls are grandmothers now and the music is – to put it positively – “different”. But CS’s has a history and Inez was not the first famous inventor of a good burger to add to Saturday afternoon memories of our youth.

Adelle Grill, College Grille, Hollingsworth’s, CS’s; I’ll drink to them all!

Bill Harvey
September 2014

Bill Harvey is a native Jacksonian, living most of his life in Belhaven. An MSU Bulldog, he has had careers in journalism, education and as development director of the Andrew Jackson Council, Boy Scouts of America. Bill enjoys photography, music, writing articles for neighborhood sources and sharing experiences with friends at a local coffee shop. (Text copyright Bill Harvey, used by permission.)

Ginger Pecan Shortbread

Cream 1 stick butter with a cup of confectioner’s sugar and a teaspoon each almond and vanilla extract. Blend in 2 cups plain flour sifted with a teaspoon of baking powder with a  half cup chopped pecans and a tablespoon dried ground ginger. (I have tried this recipe with freshly-grated ginger, and it simply does not work at all well at all with so much butter.) This mixture makes a soft, elastic dough that you must work with flour-dusted hands. Form dough into a ball, and pat or roll into an 8” round, score into six wedges, and crimp the edges with a fork. Bake on an ungreased cookie sheet at 375 until the edges are just brown. Cut and serve. This recipe makes great cookies, too.

Craig Claiborne’s Only Mississippi Restaurant Review

In 1981 catfish farming was booming, nowhere more so than right around Craig Claiborne’s hometown of Indianola, Mississippi. Claiborne was invited home to take a look at the catfish farms by Turner Arant, who built his first catfish pond in 1962. Arant helped organize Delta Pride Catfish Processors, Delta Western, Farmers Grain Terminal, Community Bank, and served on the board of each of these companies.

“(Claiborne) visited here in my home and I got my wife (Sybil) to prepare catfish for him four different ways,” Arant said. Claiborne returned to his home in East Hampton, where in addition to good ol’ fried catfish and hushpuppies, he and Pierre Franey worked up recipes for catfish meunière, catfish au vin blanc, and catfish Grenobloise.

Before he left Mississippi, Claiborne visited the Cock of the Walk in Ridgeland, Mississippi, which had opened the previous year. Claiborne reviewed the restaurant in a November column, declaring, “During my recent visit to Mississippi, I ate in what might be the best catfish restaurant in the state, and therefore the nation.” The Cock of the Walk holds the distinction of being the only Mississippi restaurant ever reviewed by her native son in The New York Times .

INDIANOLA, Miss.—Like most Southerners, I adore catfish. I remember that half a century and more ago my family would drive to the banks of Four Mile Lake near here and unload a picnic hamper. Gliding about on the water were small pleasure boats, many of whose passengers dangled fishing lines from cane poles, hoping a catfish would nibble. In the crystal-clear water, the lines could be seen all the way to the bottom. Many of the men word white linen suits and black string ties, and some wore white straw hats or boaters with wide brims. Some of the women carried parasols to guard their skin against that burning Mississippi sun.

Over the years catfish has remained a Southern regional specialty. But lately, thanks in large part to the abundant supply produced by catfish farms,” it has become more widely available. (Catfish will be available later this work at Shopwell Food Emporiums at 1331 First Avenue (71st Street), 1458 York Avenue (79th Street) and 1052 First Avenue (57th Street) in New York and 261 Ridge Street in Rye.)

I’m not certain that my mother, who was a marvelous cook, ever prepared catfish at home: she was too aristocratic for that. Red snapper, yes, it was basted for an hour or longer with a Creole tomato sauce made with chopped green peppers, chopped onion and celery (a friend of mine once called the combination of chopped peppers, onion and celery the holy trinity of Creole cocking). But catfish was too common, something to be enjoyed outdoors, as at those Sunday outings.

Eating deep-fried catfish was a ritual. The cooking was done in large metal kettles that were heated with long-burning logs. When the fat in the vats was extremely hot, the pieces of catfish were dredged in a blend of com meal (always white, never yellow). salt and pepper. When they were dropped into the fat, the vessel be. came a bubbling caldron until the fish were ready to be removed with perforated spoons and set to drain A catfish menu was and is today always the same: the com-meal coated catfish with its golden-brown crusty exterior and moist white inner flesh; deep-fried hush puppies, deep-fried potatoes and coleslaw. And tomato ketchup. Deep-fried catfish without ketchup is like a hot dog without mustard.

In the course of a recent visit to my hometown here, deep in the heart of the Mississippi Delta about 100 miles south of Memphis, I discovered that many of the farmers in the region are moving into the field of pisciculture converting their cotton and soybean acres into ponds that produce some of the sweetest-fleshed catfish in America. I would go so far as to say that it is the finest freshwater fish in America, including pike and carp. It is the equal of most saltwater fish, including lemon or gray sole. Fillets of catfish can be used in almost any recipe calling for a white nonoily fish.

In days gone by, the catfish that was eaten in this country was channel catfish that had spawned and thrived in muddy river waters. It was said that the catfish smacked of the waters in which it had swum, and this was true. The catfish that is raised in freshwater ponds is wholly different, remarkable not only for its flavor and texture but also for its non-fishy characteristics. Even after it is frozen and de frosted it remains snow white and as firm as when taken from the water.

During a visit to a fish-raising enterprise known as Delta Catfish, I was taken to numerous ponds for a look at the product known as Delta Pride. The ponds, which measure 20 acres square and are four or five feet deep, are filled with the fresh water for which the Mississippi Delta is famous.

The fish get a commercially prepared feed that is about 35 percent protein and no longer feed on the bottom. They are taken from the ponds directly to a surgically clean processing plant where they are skinned by machine. They are shipped around the country either fresh or frozen-whole, cut into steaks or as fillets. A Delta Catfish spokesman estimated that his company would produce 100 million pounds this year. Though Mississippi is by far the longest producer for the retail market, there are also farms in Alabama, Arkansas, Tennessee and Texas.

When I returned from Mississippi, I brought with me about 30 pounds of frozen catfish filets.  After they were defrosted overnight, Pierre Franey and I experimented over the next few days. converting them into many appetizing creations, from deep-fried catfish with hush puppies to catfish meunière and Grenobloise, and catfish in a white wine sauce. We also duplicated a dish I had dined on in a country home near Sunflower: catfish baked with cheese, the recipe of Sybil Arant.

Catfish Meunière

4 catfish fillets, about 2 pounds
¼ cup milk 4 cup flour
Salt to taste, If desired
Freshly ground pepper to taste y cup peanut, vegetable or com oll
tablespoons butter
Juice of ½ lemon
4 seeded lemon slices
2 tablespoons finely chopped parsley.

  1. Dredge the fillets in milk. Lift the fillets one at a time from the milk and immediately dredge on all sides in flour seasoned with salt and pepper to taste.
  2. Heat the oil in a skillet until quite hot. Add the fillets in one layer and cook about three minutes on one side or until golden brown. Turn and cook, basting often and liberally with oil, about six minutes.
  3. Transfer the fillets to a warm serving dish. Pour off the oil from the skillet. Wipe out the pan.
  4. Add the butter to the skillet and when it is foaming and starting to brown, swirl it around and pour it over the fish. Sprinkle with the lemon juice. Garnish the fish with lemon slices and sprinkle with parsley. Yield: 4 servings.

Catfish Grenobloise

Follow the recipe for catfish meunière, but add one quarter cup drained capers to the butter as it is being heated to pour over the fish.

Catfish Filets in White Wine Sauce

6 catfish fillets, about 2 pounds
5 tablespoons butter
½ cup dry white wine
½ pound mushrooms, thinly sliced, about 2 cups
Salt to taste, If desired
Freshly ground pepper to taste
2 tablespoons flour cup milk
Juice of a lemon
2 tablespoons grated Parmesan cheese
2 tablespoons finely chopped parsley

  1. Preheat the oven to 400 degrees.
  2. Pat the catfish pieces dry. Rub a baking dish (a dish measuring about 2 by 13 by 8 inches is ideal) with one tablespoon of the butter. Arrange the fillets over the buttered dish in one layer.
  3. Add the wine. Scatter the mushrooms over all and sprinkle with salt and pepper to taste. Place in the oven and bake 10 minutes.
  4. Meanwhile, melt the remaining butter in a saucepan and add the flour, stirring with a wire whisk. Add the milk, stirring with the whisk. When blended and smooth, remove from the heat.
  5. Pour the liquid from the baked fish into the sauce, stirring. Bring to the boil and cook, stirring often, about five minutes. Stir in the lemon juice. Pour the sauce over the fish and bake 10 minutes longer. Sprinkle with Parmesan cheese and parsley. Serve hot. Yield: 6 servings.

Deep-Fried Catfish

3 catfish fillets, about 1 pound
Fresh corn oil to cover cup white cornmeal
Salt to taste, if desired
Freshly ground pepper to taste
Lemon halves
Tomato ketchup
Hush Puppies (see recipe).

  1. Heat the oil for deep frying. 2. Cut each fillet in half crosswise.
  2. Combine the cornmeal, salt and pepper.
  3. Dredge the fillets in the cornmeal. Pat to make the cornmeal adhere. Drop the fillets in the oil and cook five to 10 minutes or until crisp and brown. Serve with lemon halves, ketchup and hush puppies. Yield: 2 to 4 servings.

Mustard-Fried Catfish

Follow the recipe for deep-fried catfish, but brush the pieces on all sides with mustard before dredging in cornmeal.

Hush Puppies

1½ cups white cornmeal 4 teaspoons flour 2 teaspoons baking powder
Salt to taste, if desired 1 tablespoon sugar ½ cup grated onion
1 egg, lightly beaten
1 cup rapidly boiling water
Fresh corn oil to cover.

  1. Combine the cornmeal, flour. baking powder, salt, sugar, grated onion and egg and blend well. Add the water rapidly while stirring. The water must be boiling when added.
  2. Heat the oil to 370 degrees. Drop the mixture by rounded spoonfuls into the oil. Cook until golden brown. Drain on paper towels. Yield: About 36.

Sybil Arant’s Catfish Baked with Cheese

6 to 8 cattish fillets, about 2 pounds
1 cup freshly grated Parmesan cheese
½ cup flour
Salt to taste, if desired
Freshly ground pepper to taste
1 teaspoon paprika
1 egg, lightly beaten
1 tablespoon milk
½ cup melted butter, sliced almonds.

  1. Preheat the oven to 350 degrees.
  2. Wipe the catfish dry.
  3. Blend together the cheese, flour, salt, pepper and paprika.
  4. Combine the egg and milk in a flat dish.
  5. Dip the fillets in the egg mixture and then coat with the cheese mixture. Arrange the fillets in one layer in a biking dish and pour the butter over al. Sprinkle with the almonds. Place in the oven and bake 20 minutes. Yield: 6 to 8 servings

Russell’s Cocktails

Russell had his dander up. “Yancy, you are an effete snob!”

“Because I’m making shrimp cocktails?”

“No, you also wear ankle socks and tuck your t-shirts into your boxer shorts,” he pointed out. “But shrimp cocktails augment such established evidence of your snootiness.”

“There’s nothing epicene about a shrimp cocktail.”

“You even know to say ‘sissy’ six ways from Sunday.’”

“Russ, it’s your birthday party. What do you want for an appetizer?”

“Oyster shooters,” he said.

“I’m gonna tell your momma you’re sleeping with your ex.”

To one cup chili sauce, add one tablespoon each of lemon juice and horseradish, and a teaspoon Worcestershire. For heat, I recommend Crystal hot sauce and freshly-ground black pepper. I don’t recommend garlic. Freshly-chopped parsley gives heft and texture.

Viennas

Vienna sausages—along with (it must be said) potted meat—are the South’s signature blue-collar noshes, indispensable companions to the purple worms and Little Rebels in your tackle box, but it’s the rare household of any ilk in this part of the country that doesn’t have one or two pop-top cans of these little meaty treats stashed somewhere.

Like most iconic American foods, Vienna sausages were brought to America by immigrants, and it should come as no surprise that they hail from German-speaking Europe. Sometime around the turn of the last century, “wiener”—from Wien, the German spelling of Vienna—came to be used interchangeably with sausages like hot dogs and frankfurters. Properly speaking, the Vienna or Vienna-style sausage (Wienerwurst) is a frankfurter-style mixture of meats sold in braided links, but in America it transformed into a canned sausage, becoming an early example of convenience food.

Commercial canning of sausage came about in the mid-19th century and became mechanized in the 1860s. At the turn of the century Chicago-based Armour, Swift, and Libby, along with Hormel in Minnesota, dominated the market. The term “Vienna” or “Vienna-style” referring to a canned sausage—skinless after the 1950s—cut into two-inch lengths, appeared around 1900. In the South, where canned meats appeared in the 1890s, the first commercial meat processor in Mississippi, Bryan Packing Company of West Point, unlike northern companies, began canning sausages in oil. It wasn’t long before Bryan “vy-ennas” became legendary.

Vienna consumption has declined since its heyday in the middle of the 20th century; Armour, which introduced the pop-top aluminum can, remains the industry sales leader. Viennas—like Spam—seeped into international cuisines through U.S. military bases. The sausages are used in Filipino pancits, and a popular Cuban dish consisting of Viennas cooked with yellow rice (arroz amarillo con salchichas) no doubt came about courtesy of Guantánamo Bay.

Painting by Jean Townsend

Potato Pea Vinaigrette

Quarter, parboil, and drain small red potatoes. Blanch fresh or frozen peas; you want them firm. Mix both well with diced scallions and chopped parsley. Toss in a vinaigrette made with vegetable oil, white vinegar, creole mustard, and black pepper.. Chill thoroughly. Top with a squeeze of lemon before serving.

Hodding Carter on Lafcadio Hearne

In 1967, Louisiana’s Pelican Press acquired the rights to Lafcadio Hearne’s classic work on New Orleans cookery, La Cuisine Creole, first published by Will Coleman in Cincinnati in 1885. The new edition featured the addition of a collection of drawings and other writings by Hearne during his sojourn in New Orleans from 1877 to 1887 as well as a forward by Louisiana native Hodding Carter, publisher of the Greenville (Mississippi) Delta Democrat-Times,  author of The Lower Mississippi (1942) in the distinguished Rivers of America series, and winner of the Pulitzer Prize in 1946.

His name was Lafcadio Hearn. He was bulbous eyed and myopic to the point of blindness and all his life he knew a waif’s sense of insecurity and often the hunger that is frequently a waif’s lot.

Of all places on this earth of his loneliness he loved New Orleans most, and there is irony in his creation of this classic, which has to do with the food and drink and some of the foibles of his beloved adopted city, for it can be said that it was written by a hungry man out of hunger, a physical hunger that seldom was far away.

He was at home with the Creole city’s food from the day he stepped off the Thompson Dean as she landed at New Orleans in November 1877 but frequently he could afford barely enough of such food to keep himself alive.

He found his way to the boarding house of Mary Bustillos, 228 Baronne Street and paid over to her his small amount of cash for several weeks room and board. For several months he wandered in the New Orleans streets, often near starving, as the Cincinnati Commercial did not pay him for his articles on New Orleans.

Eventually he found work with the Democrat and made the acquaintance of Major William M. Robinson, editor of the New Orleans Republican. He was welcomed in the Robinsons’ home and perhaps here began his acquaintance with better New Orleans American and Creole cooking. He also developed a lasting friendship with Dr. Rudolph Matas and his family. Hearn said Mrs. Matas supplied a good deal of the material for his cookbook.

After his first six lean months, Major Robertson introduced Hearn to Mark Bigney who together with Edwin L. Jewel had started a modest newspaper called the Item. He became a member of their staff-an assistant editor with a salary of $10.00 a week. Hearn’s contributions to the Item were to make him a noted regional literary figure of his day. His descriptions of the New Or- leans scene, his broad literary interest and criticisms and his advanced ideas on psychology and the creative instinct were a sensation in his day. The self- taught little literary figure developed for himself during this period a polished writing style.

In 1879 Hearn learned that the Item was in precarious financial circum- stances. In this extremity he suggested that illustrations on the front page of the Item might increase its circulation. Wandering through the Vieux Carre, he sketched the Negro vendors, tramps, gentlemen and dozens of other habitants. Each day a wooden block cut was fixed at the head of an article. The paper was printed directly from this combination of metal type and wood blocks. All in all, Hearn published about 175 cartoons in two years, 1879 and 1880. Taken as a whole, the columns and pictures present a sensitive illustrated description of life in New Orleans in 1880.

In the meantime, Hearn had moved to the French Quarter where he lived in a number of houses, always seeking cleanliness and comfort. For a while he lived at 105 Bourbon Street (now 516). This almost faced the old French Opera. For a while he lived in a particularly shabby room in the northern end of the French Quarter where by doing his own cooking he could cut down his food expense to $2.00 a week.

He was saving his money for the special purpose of starting a cheap restaurant. He wrote to his friend Henry Watkins in Cincinnatti in June of 1778, saying “Money can be made here out of the poor. The people are so poor nothing pays except that which appeals to poverty-now one can make 30 milk bisquits for 5¢ and 8 cups of coffee for 54.” He horded $100.00 and opened a little restaurant in a sordid back street building at 160 Dryades. Yellow hand bills were printed which read:

“THE 5-CENT RESTAURANT,
160 DRYADES
This is the cheapest eating house in the South. It is neat, orderly and respectable as any other in New Orleans. You can get a good meal for a couple of nickels. All dishes 5 cents. Everything half the price of the markets.”

This name did not appeal to him, so he changed to an even stranger one. On the 2nd of March 1879 The Hard Times opened for business and a little advertisement appeared in the Item. In spite of advertising in the Item full of the flavor and quaintness of Hearn’s style, his business hopes collapsed on March the 22nd. His “partner” disappeared with the little cash and the cook, leaving Hearn to shoulder the debts.

His most comfortable period during his New Orleans days came when he began to take his meals at the boarding house 68 Gasquet Street of Mrs. Courtney, a genial Irishwoman. She and her family adopted Hearn, nursed and fed him for a number of years, and his grateful letters reflect his appreciation of their kindness.

In 1881 Hearn went to work for the Times-Democrat under its new editor, Page Baker. Very probably many of the recipes Hearn used in this book came from the Baker family and those of others he visited. He was viewed with mixed feelings because of his strange and exotic tastes in literature. He had an intense interest in the Negro lore in the Creole countries of the world, and his notebooks were full of quaint Negro proverbs in Gombo French. These he arranged and translated first into correct French and then into English.

He persuaded his friend, William H. Coleman who had opened a second- hand book shop in the old Astor Hotel in New York to publish this book of sayings by offering to submit a second book of the Creole recipes he had gathered in the many New Orleans homes in which he visited. He had already said in the columns of the Item that he would like to edit a cookbook. Coleman published these two works-Gombo Zhèbes and La Cuisine Creole -and a third book, the Historical Sketch Book and Guide to New Orleans to which Hearn also contributed.

The books were to be on the market by the time of the Cotton Centennial Exposition which opened in 1884 and were to attract a sale among the hordes of tourists expected to attend. But printing delays occurred, and they did not appear until April 1885 and the books sold badly. However, La Cuisine Creole did better than either of the others.

This Pelican edition of La Cuisine Creole is a reproduction of the original by photo offset process, including the original cover-to which we have added, for the first time, the name of the author. We have also added other Hearn material. The original numbering of the pages persists. We have inserted sketches reproduced from Hearn’s cartoons in the Item, among the first used by a Southern newspaper, some of Hearn’s other work in the Item, and selections from Gombo Zhèbes.

For much of the information used in this sketch of Hearn I am indebted to the pioneer research of Edward Larocque Tinker whose Lafcadio Hearn’s American Days published by Dodd, Mead and Co. in 1924 is the basic Hearn bibliography of that period in his life. Our thanks to the staff of the Lafcadio Hearn Collection of Tulane University for their invaluable assistance.

The raven we have used on the end sheets was the symbol Hearn often used as a rebus in letters to friends.

Watergate Cake: A Reminder

Watergate seems in  retrospect a Laurel and Hardy skit in political ambition, yet Nixon’s intrigues came to frame the Supreme Court’s presidential immunity rulings. Follow for my January 6 cake.

BATTER
1 box white cake mix
1 cup oil
1 pkg. instant pistachio pudding
1 cup lemon-lime soda
3 eggs
1/2 cup chopped pistachios
1/2 cup shredded coconut

FROSTING
2 (3 oz.) envelopes Dream Whip
1 1/2 cups milk
1 pkg. instant pistachio pudding
1/2 cup chopped pistachios
1/2 cup shredded coconut

Bake batter in two greased and dusted 9-inch round baking pans. Whip Dream Whip and milk into peaks, gradually add pudding mix and keep beating into a fluff. Assemble cooled cake, frosting between layers, then frost completely. Refrigerate overnight, and top with crushed pistachios and grated coconut. before serving.

Fear and Loathing ‘Neath the Old Magnolias

This piece is by acclaimed rogue New Orleans journalist (and Mississippi native) Don Lee Keith.

When the post-Junior League women of this capital city began planning the 14th annual Mississippi Arts Festival, they took a shoot-for-the-stars attitude. They set their sights on the likes of Leontyne Price for opera, Liza Minelli for pops, and they wavered between Tennessee Williams and Truman Capote for their literary choices.

Throughout the months of letter writing and phone calling and contract negotiating, the pickings got slimmer. By last weekend, when the festival curtain opened, the committee had altered its preferences and settled on Joanna Simons instead of Leontyne Price. Robert Goulet cost $12,500, which was more realistic than Liza Minelli’s $65,000, so it was Goulet on the festival stage.

But by some peculiar move of fate, both choices for the literary star—Williams and Capote—had agreed to appear. When that word was received, the women went into orgasmic ecstasy. They congratulated each other over sherry and called their friends long distance and bored their husbands, talking about nothing but their achievement. “Just think,” they all said, “Tennessee Williams and Truman Capote. Together for the first time on one stage. Ours. What a coup!”

What they did not know was that Williams and Capote did not want to be together on any stage at any time, did not want to speak or even see each other, much less appear on the same program. The two men had locked creative horns in the season’s most celebrated battle of egocentric frenzies. Inviting that pair to the same gathering was tantamount to pitching a couple of savage vipers into the same pit.

***

Truman Capote had been writing something called Answered Prayers for nearly 20 years. At least that’s how long he’s been talking about it, skillfully interjecting mentions of the book into every major interview, persistently reminding the public that his “life’s work” has a title taken from St. Theresa: “More tears are shed over answered prayers then over unanswered ones.”

In the meantime, of course, he has come out with several other books—most notably In Cold Blood, which he touted as a “new art form” –but no one had seen a word of Answered Prayers until the summer of 1975 when a story in Esquire was billed as a chapter from the long-awaited, finally forthcoming, novel. A few months later, in the same magazine, there appeared a second story, seemingly unrelated but supposedly part of the novel, which set New York society’s teeth on edge. Capote, in that story, sliced his friends off at the ankles. He told secrets, bared confidences, detailed scandals, disclosed intimacies and hung out more dirty linen than a lot of that gold-plated coterie had ever counted on seeing in print. Immediately, the social set reacted like a burnt spider.

Capote offered no explanation or apology. In May of 1976 he published a third story from the novel. And here is where he gave the shiv to a literary friendship that had spanned three decades.

Capote created an admittedly pseudonymous character called Mr. Wallace. He is America’s most acclaimed playwright. He is “a chunky, paunchy, booze-puffed runt with a play moustache glued about his iconic lips.” He has a corn-pone voice and a pet bulldog. He is paranoic. He is a hypochondriac and expects to die at any moment. He is convinced the critics have turned on himl He laments the death of his homosexual lover. And Mr. Wallace—whom the world took to be an unmistakable portrait of Tennessee Williams—is made more memorab le in Capote’s story for having engaged the services of a male prostitute and then proposing to extinguish his cigar in the young fellow’s rear.

The ink of that Esquire story was scarcely dry before Williams had dipped into an ample supply of venom and pulled out a vengeful epithet for Capote.

It was “rattlesnake”.

***

Well before Christmas, chairman of the Mississippi Arts Festival, Mrs. Heber (“Sister”) Simmons, began making overtures as to the availability of Tennessee Williams. It seemed more logical to invite the playwright because he was, after all, a native Mississippian. He had never appeared on stage in his home state. And, despite the height to which he had raised eyebrows with his revealing Memoirs (1975), there was an undeniable devotion to him among some of the state’s more literate groups.

Williams’ agent, Bill Barnes offered no encouragement, however. Sister Simmons, never a woman to be outdone, shot at the other star, firing off inquiries to Capote’s agent. The reply was a polite No. “Mr. Capote feels that he must closet himself in order to finish the book he is currently writing.”

So, for the first time, the festival committee went to the festival board about an alternate choice for a literary star. James Dickey was considered, a contract was drawn up, tut the board had second thoughts and opted for John Gardner. Gardner’s contract was in the hands of the board, ready for signing, when a telegram arrived from Capote’s agent saying that yes, he would appear. The women in charge of the shindig clasped their bosoms and signed with thanksgiving.

But Sister Simmons would not rest easily until she knew for certain that Williams had personally refused to come to Jackson. She sent out new feelers, fresh inquiries, and dispatched another wire to agent Barnes, with a copy to Williams himself. Then it dawned on her that the festival coffers were empty. All the money had been allocatged.

Raising money in Mississippi to bring in Tennessee Williams can be a furrow-browed chore, particularly when you’re already shelling out three thou for Truman Capote. Potential donors—all the way from bank presidents to prominent professionals—are likely to glance to the side and shuffle nervously at the prospect of paying good money to the likes of those two, regardless of their individual achievements. A kind of magnolia-scented macho rises likethe swamp fog, and when the topic invades beer sessions or hunting outings, the term “damn queers” is heard out loud.

So, Sister Simmons had a few weeks of constant turn-downs ahead, even after Williams informed his agent that he was, indeed, interested in coming to the festival, Finally, with two-thirds of the $4000 pledged, she confronted the board, which eventually agreed to underwrite the rest. If Williams would come, an admission fee of $5 would be charged.

Now, Sister Simmons sat back and waited There was little else she could do.

***

When Capote’s agent, Irene Smookler, was told that Williams might be appearing at the festival, she said she’s pass that word to her client. Two days later, she phoned Nora Jane Ethridge, seminars chairman, with this message: “Mr. Capote doesn’t care of Mr. Williams comes. He just doesn’t want to look at him.”

***

Less than two weeks before Festival, a contract with Williams had been signed. His agent has been assured the yes, the playwright was being paid more than Capote. The program had been updated to include Williams and was at the printer. Now, it was Thursday afternoon and Ms. Ethridge was on the phone to Barnes, confirming arrival time and other such details. Mr. Williams was scheduled to go on stage Sunday at 1 p.m., she said. There was no possibility of a conflict since Truman Capote would have already spoken and left town.

“Well, the phone fairly exploded,” says Nora Jane Ethridge. “Bill Barnes just went crazy “Capote? Capote?” he yelled, and went right into a fit about how anybody with any sense would never invite the two men to the same thing, and what did those deceptive women who called themselves fine Southern ladies mean, and if Mr. Williams had cone to Jackson and found that Truman Capote was on the same program how me, Bill Barnes, would have been fired, and well, it went on and on—and before I knew what was happening he had hung up the phone right in my face!”

For two days, the women in charge of the festival breathed short, careful breaths, their optimism corseted by fear that the playwright would cancel. They sent a lengthy telegram to Williams, saying how pleased, how every pleased everyone was that he was coming. They implored Jacksonian author Eudora Welty to call his New York hotel and if she couldn’t get him in person to at least leave a message that she, too, was pleased. And it wasn’t until the 6 p.m. pl,ant landed on Saturday night that anyone was actually sure that Mississippi’s most acclaimed literary son was coming home again.

By then, nerve endings were blood raw from all the excitement that Truman Capote was in town.

***

Capote’s Saturday had begun with a brunch at the Ethridge house. Predictably, conversations often got around to a mention of Williams. One guest said she was looking forward to meeting him. “You’re in for a big no-treat,” advised Capote. When someone else brought up the question of when Williams latest play, Vieux Carre, might open, Capote remarked, “Oh, his plays open and close so fast you can’t keep up with them.” More immediate concern, however seemed to be on his own appearance on stage.

***

The crowd arrived early and waited anxiously but patiently. It was an odd assortment and a peculiar one for an auditorium on a religiously-oriented campus. Embroidered jeans sat right next to double-knit leisure suits. Gum-chewing teenagers shared arm rests with blue-haired matrons wearing canary diamonds. And all conversations, regardless of subject matter, halted at 3 o’clock sharp when the place was thrown into sudden darkness, except for a single pink pinspot trained on an edge of the stage. From behind the red velvet curtain, he appeared. His head was tilted back at a rakish angle as he struck a pose, he remained there for a moment, affecting a dislocated hip stance not unlike that of Vogue models of the early 1960s. He was wearing a tannish suit with narrow lapels, and an orange turtleneck sweater. His hands were at his sides until all at once, his right arm shot upward and stayed there, straight, with its hand bobbing limply from its wrist. Amid the roar of applause, someone wondered loudly if he had borrowed that salute from Natalie Wood’s last scene in Gypsy.

Then Capote walked to the podium. The edge of its top reached him mid-chest. He leaned forward to the microphone. He blinked several times in rapid succession and began to speak. Capote’s voice is even more celebrated than his prose. It is as recognizable as a whining mammy-cat—fragile yet somehow strong, condescending but commanding, a rather freakish effect devoid of gruff bass notes, almost as if the transition of adolescence has never visited his vocal cords. He commenced the twice-told tale of a guy in New York who went to a pretty model’s apartment in the Dakota to pick her up for a date. In the living room the man encountered a Great Dane, and while the girl finished dressing, the man amused the dog by bouncing a rubber ball, which the animal would catch in its mouth.

The faint ringing that had begun in the sound system of the auditorium had now reached a loud, hollow echo level and the author stopped his story. Three men appeared from three different directions, each intent on correcting the embarrassing dilemma, but they succeeded only partially. The somewhat muted echo continued its distraction. And Capote continued the saga of the big dog that sprang for a rubber ball and leaped through an open window to its death a dozen floors below.

The audience had started to adjust to the little man on sage. Fewer and fewer nudged each other in the ribs when his voice struck lyric soprano notes. But nervous laughter would mount within the group, erupting every minute or so at the least opportunity. When Capote began reading an early story, “My Side of the Matter,” virtually every sentence was punctuated by spratic giggles from his listeners. It seemed an appropriate response, so with each appreciative round of laughter, his interpretation of the story grew more dramatic.

“My Side of the Matter,” is about a young man with a persecution complex who is riddled with paranoia concerning his wife’s family. It is told in first person, and more than one astute reader has noted its similarity to Welty’s brilliant story, “Why I Live at the P.O.” Capote has vowed that he wrote his story long before reading Miss Welty’s.

Certainly he has written better stories, but seldom has he written more expressive orf, indeed, more theatrical ones. His reading left no point unmade, no nuance unrealized. His gestures were plentiful, and each sweet of the hand, each snarl, each frown, was rewarded with laughter.

But the Peter Lorre-like imp did not go on with his caricature after that story. Instead, he switched the turntable speed from humor to tenderness, and he read his highly autobiographical, “A Christmas Memory”. This time the audience adopted a reverence. Several women dabbed at their eyes in the closing words. Clearly, Capote had won. He had converted the disbelievers, even those who had come to point and smirk, and his victory was evident in the unrestrained applause. The jarring, erratic cadence of the crowd clapping almost managed to drown out the hollow echo of the sound system.

Already four persons had stalked out to the lobby, had demanded and received their money back. One said the Festival folks were putting on a shoddy show. Everybody else, however, appeared determined to hear Capote’s response to audience questions, and the most sensitive of the lot were in for a few attacks of chagrin. When a girl rose and asked if he would mind signing a book for her father, paperbacks suddenly began appearing from purses and from beneath vests, and a lot of autograph seekers gathered at the steps leading to the stage. That’s when the Capote performance fell apart; it had lasted an hour and 38 minutes, and if anybody who had stayed to the finish felt it hadn’t been worth the money, no one said so.

***

The first thing anyone noticed when entering the auditorium of the Millsaps Christian Center Sunday afternoon was the table placed at center stage. Right smack in the middle of it was a bottle of wine, and to the right of the bottle was a glass, half full of the dark red liquid the sight had the same effect on the first to arrive, and the last. It caused people to sit stiller than people had sat the previous afternoon. Those who had to speak did so in whispers, almost as if the presence of wine in a placed named Christian Center demanded awe. And when Tennessee Williams came on stage promptly at 1 p.m. and stumbled just enough to drop two of the books he was carrying (but managed to hang onto the raincoat draped across his arm) several persons closed their eyes, in dread that it was all true, all those stories about his getting liquored-up and falling out in public. Some remembered what Truman Capote had said on that talk show, that Williams was going around claiming he had cut down on the booze. Capote said he had cut down all right, at least to three or four bottles a day.

At the podium was the woman lieutenant governor, a tall lady who kept reminding the audience, over and over, that the man was a native Mississippian. When she hammered on that point for the fourth time, they laughed. They laughed even harder when she said the governor himself would have been there, had he not been in the hospital getting a medical check-up. The joke was an inside one shared by those who recalled the governor having been hospitalized last year. That, too, was supposedly a check-up but informants reported he was suffering from a gunshot wound accomplished by his wife. They continued the laughter when the tall woman presented Williams with a certificate declaring him an honorary colonel on the governor’s staff.

It was hardly a reassurance when Williams took the mike from the woman and proceeded to sing the first few bars of the esoteric Mississippi state song. And it failed to squelch any scattered uneasiness when, in the midst of an introduction by a lady from his hometown, Columbus, Williams sauntered over to the table and seated himself in the chair behind it.

Oh, Christ, he really is drunk, they thought. But he wasn’t.

After the introduction, he slowly, methodically, raised his wine glass and proposed a toast: “To the imminent recovery of the governor.” The whole place fairly shook with guffaws.

“I know all about Southern proprieties,” he said, “and I don’t want to offend you. Yet I suspect that you expect me to be somewhat unconventional.” And he read a poem called “Ole Men Go Mad at Night”. When he came to a reference regarding “a fox teethed boy” he offered a sliver of parenthetical insight. “That is preparing you for the general, upcoming mood of this afternoon,” he said, “Not that you are not already adequately prepared. And on he went with the poem.

He sat on the edge of the chair, leaning rather precariously on the table, his head framed on one side by the wine bottle and on the other by the microphone. Not infrequently he reached up to stroke a mustache more carefully clipped than his enunciation. On a couple of occasions, he giggled his celebrated giggle, a sort of gentle cross between the sounds of a robust wind chime and a soup spoon caught in a garbage disposal.

He leafed through the book of poetry, hesitating here and there to consider a selection. “I’m doing this unplanned,” he said, smiling, “so in the meantime, you can bite your nails to the quick.” The audience laughed its last laugh of the afternoon. It soon became obvious that Williams was not aiming for humor. He was aiming for sensitivity. He was not offering the audience comedy. He was offering the audience challenge.

He read a longer poem, “The Lady with Nobody at All”. By now he was more relaxed, more comfortable. He was more peaceful. But peace and Tennessee Williams have not walked together often. Throughout most of his 66 years, he has been plagued with gnawing distresses, by claustrophobia, by fear of heart attacks, drinking. His audience didn’t bat an eyelid when Williams read a short piece of fiction named “Mama’s Old Stucco House”. Its central character, Mr. Jimmy, picks up hitch-hiking young men from the nearby air base and entertains them at the house where his mother is dying. There wasn’t a gri9n, even, when Williams read such lines as “An old faggot took me to New York.” The audience was responding to the playwright’s challenge. It was regarding serious creativity as serious creativity. This was no freak they were listening to; eccentric, perhaps, plenty eccentric, but no freak. They were being enlightened, not merely entertained, and it seemed so incidental, whatever might be his sexual preference.

With the final words of the story still hanging in the air like moth trailings, the audience sat motionless, somehow transfixed by a collective shot of Novocain. Then, after a few brief seconds of steady applause, everyone stood at once. No early jump-ups, no late dawdlers. In a single, united movement, the crowd was on its feet, together. It was as if that particular moment had been choreographed, rehearsed, waited for.

***

Capote had been placed on a Delta jet that morning. Williams had now finished his appearance. Nora Jane Ethridge’s festival duties were three quarters complete. With Williams holed up in an anteroom with a television crew, and the team from People magazine nowhere in sight, Ms. Ethridge could stop fretting and drop all pretenses. She stood backstage with her hands on her hips. “The one yesterday was all you ever hoped for. Why, I had Truman eating out of my hand. But that one, she said, pointing a thin finger toward Williams’ interview room, “he really showed out at first he was the most ungracious, most insulting person I believe I ever saw. But after a while, he was eating of my hand, too. When he’s through in there, we’re going over to my house to have a drink and relax a little before he has to go to the airport.”

Williams sat cross-legged in a wicker chair and accepted a jelly-jar sized glass bucket full of vodka. He was over the rigors of performance. In a couple of house he’d be gone. Around him milled other guests, anxious bo hear but cautious not to seem pushy. All hesitation vanished, however, when the playwright slid into the subject of Capote. They clustered around him, savoring each provocative explicative he spat out. Truman is a gutter rat,” he proclaimed. “Ill-born and ill-mannered. He’s never created an original character and what’s more, he is deliberately malicious. I’d sooner bed down with a cobra than to be in his company.”

***

The folks in Jackson will be talking a long time about the 14th annual Mississippi Arts Festival, the year when those two came to town. Long after they’ve ceased to remember what the men said on stage, they will recall what was said about each other. Long after Tennessee Williams and Truman Capote have forgotten what each was all about, or indeed, that there was a clash, Jackson will recount tales of it all. By then, some of the stories may still have some vague basis of fact, and perhaps that will be enough. After all, some vague basis of fact is what started it all in the first place.

Sweet Potato Biscuits with Ginger Molasses

My recipe is a riff on that of fellow Calhoun Countian April McGregor, who knowingly writes that kneading makes biscuits heavy.

To 3 cups soft flour sifted with two teaspoons baking powder, cut in a cup of cold cooked sweet potatoes, one stick cold butter sliced into pats. You can add chopped pecans if you like. Combine and quickly mix by hand to a rice-like consistency. Add enough cold buttermilk to make a sticky dough.

Pat out on a floured surface, cut with a sharp edge, and place in a lightly oiled skillet. Don’t use a cake tin, or you’ll burn the bottoms. Place on an upper rack in a hot oven, and bake for about 15 minutes.

Mix a cup of molasses with a quarter cup water in a small saucepan; add a few slices of ginger and simmer until thickened.