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Page 6 · column 4 of 6 · from the scan, no model involved

The clipping this text was read from
The clipping this text was read from

Fletcher

From Page A-i

Magazine and The Washington Post for her philosophy and wit and knowledge of Virginia history and Southern cooking. '

She had always had servants to do her cooking under her supervision, but at the age of 60 she ’decided to take up cooking herself in the hopes that kneading bread would help relieve arthritis. She was renowned for her ham biscuits, Sally Lunn bread, pickles and relishes and a zucchini and sausage dish that was included in Gourmet magazine.

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