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“Most of them are in out-of-state cars. They come up to the house, people who just want to shake his hand or say hello. I’ve had perfect' ■ strangers knock on the door and ask if they can walk through and see the • house! I tell them, ‘I’m terriblysorry. I’m only the housekeeper. '■ The Madam isn’t in’,” Mrs. Kilpa*-“ . trick said, laughing quietly. “I think '1 the dear Lord forgives me those ! little lies!” •>
The attraction for these strangers is, of course, her chief taster and. > jar-top-unscrewer, James J. Kilpatrick, nationally syndicated column*. > ist, author and political pundit who t> appears every week on Agronsky. and Company.
He’s the reason the manuscript crossed a publisher’s desk in the firet ■ i place. “I didn’t really write this to be- • published. I wrote it for our fivei granddaughters as a family history, so they’d know why they eat certain > dishes at grandmother’s house at> certain times of the year. But Jacket said it should be published. I think' he was a little surprised that I wrote i it - that I could or would.” V
Mrs. Kilpatrick gave the pages bd her husband to look over, knowing that this conservative and discrimi- < nating critic and expert on the English language would be unlikely to temper his reaction just because he was married to the author. “He sug- ■ gested a little thing here, a little' thing there, just sentence structure and the like, but really he had very' few changes. I think it surprised" him. But when you live with a man and read his stuff for 45 years,1 you’re bound to pick up something!” «■
Those who read the cookbook and then meet Marie Kilpatrick will > have one question uppermost: How. does someone who so obviously en*>: joys cooking and eating manage to stay so slim? She attributes it to inheritance from her father’s side and' a dislike for desserts. “I fixed them*for the boys - they didn’t think dinner was complete without a dessert" - but I’ve never had a sweet tooth..; I just don’t cook with sugar. Never1 put it in vegetables.”
And there’s a second question from anyone who’s cooked for art army only to have the troops grow up and leave home: How does she scale down the recipes developed for' three sons and a husband to recipes for two? “I don’t,” Mrs. Kilpatrick-^ said, pointing out the frequent notes *r on’hqw a particular dish freezes. “I ’J still cook for at least four. There’ll
(See COOKBOOK, 16),-i
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