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Page 16 · column 3 of 6 · from the scan, no model involved
Cookbook
(Continued from Page 1)
ery cook already knows how to do those things.”
The recipes reflect the rich Old World heritage of an Italian grandmother and a father who inherited the French flair. Mrs. Kilpatrick adds her own touches refined over years of cooking for an appreciative husband and three hungry sons and years of harvesting the freshest of herbs and vegetables from the family garden. The wedding of homegrown produce with imported Italian and French approaches to cooking makes for a happy marriage.
Along with the directions for coniglio alia cacciatora, boeuf en daube, oven stewed tomatoes, hash brown turnips and corn souffle come entertaining and surprising remembrances of life in the Pietri and Kilpatrick households. Suprising only because Mrs. Kilpatrick is such a private person. “I have to be! People drive up and down here,” she explained, waving her hand in the direction of graveled Rudacill Mill Road that winds past the Kilpa
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