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guest with dilled turnips and carrots and green beans and suggested that some of her carrot cake or black walnut cake, sweet and sour onions, pickled squash, beet wine or damson cordial would be good to try, too. “Work and people are my pleasure,” she said. Lile Sisk admits that she’s become a bit famous for “working in the yard and the kitchen and being good to my friends.” Mrs. Sisk has been gardening and cooking for years at her home near Sperryville, but she said she “hadn’t been heard of” until a Rappahannock Arts and Crafts fair two years ago. Then she sold several hundred jars of the canned, pickled and (tilled “stuff” she d saved from her garden. Since then, her cookies have made it “to the White House table” through a visitor with the Rappahannock Hunt; television newsman David Brinkley, a frequent visitor in Rappahannock, brought his bride over for a little of Mrs. Sisk’s beet wine, and The Washington Post sent a reporter to get the recipe for “Lile’s dillies.” Currently, she “cooking the evening
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