Just in time for Christmas 2022 comes this boxed set of eight charming stories of love, family, and miracles. Each Belle has contributed a tale set in the festive season–one just long enough to fit in between tasks at this busy time of the year. The tales are unrelated, except by the festive season.
Some have been written for this collection, some are made-to-order stories never before published, some have been used as fan giveaways. All are delightful.
“Dear Daniel, if I’d known you were coming, I’d have put on a proper dinner rather than the simple fare we are accustomed to,” fussed his sister-in-law as the white soup was served. “A nice roast beef, perhaps, or braised lamb. Cook does a fine lamb in savory jelly.”
“Louisa, my dear, I’m sure my brother will find our simple dinners to be far superior to fare on the battlefield,” chided her husband. “I can’t imagine beans and hardtack were all that appetizing.”
Touching a napkin to his lips, Daniel shook his head. “My stomach is still not accustomed to proper meals, even after four months in London.” He grinned. “There was a chap in my regiment who used to make what he called ‘Magic Stew.’ We all contributed whatever we had from our food allotment and such things as we could forage, and no matter what was in it, we thought it the best stew we had ever tasted.”
“What was in it?” inquired Louisa. “Perhaps I could get Cook to replicate it.”
Daniel laughed. “I shouldn’t even attempt it. The ‘magic’ came from being on the march and having long lost the expectation of having tasty meals. I am convinced, Louisa, that you would not find a pot of assorted army rations with the odd vegetable tossed in at all tasty.”
The Magic Christmas Stew
Belles & Beaux
A Mistletoe Kiss: Sherry Ewing As Christmas approaches, Sophie Templeton’s one wish is a kiss beneath the mistletoe from the man who holds her heart. Spencer, Earl of Wilmott has been quietly waiting for Sophie to grow up. Has he left it too late to make his offer?
The Magic Christmas Stew: Susana Ellis The life of an idle spare was no life at all for retired Captain Daniel Winthrop. He was capable of doing many things, but they all required a wealthy bride. Governess Emily Bainbridge feared being pursued for her fortune, so she kept hers a secret. Will this pair find the courage to conquer their pride and risk all for love?
Flowers for His Lady: Alina K Field After her fall from grace years ago, Eleanor Gurnwood has made a family of the villagers in her vicar-brother’s parish. His rising career means she must choose between continuing as his minion or staying with the village. Then her past rides in on a white horse in the form of Major Sir Bramwell Huxley.
An Angel’s Promise: Rue Allyn Artis MacKai might be only a little girl, but she is not going to let a blizzard, wolves, or a deadly enemy stop her from rescuing the stolen mare and foal who are the hope of her family. It will take the spirits of her parents, a determined boy, and her desperate brother to save her.
Room at the Inn: Caroline Warfield A fatherless child requires a village with room in their hearts. A hardhearted baroness makes it impossible. The Honorable Declan Alworth steps up to make room in his heart and his home for the little treasure. How can the vicar’s niece, Maera Willis, resist either one of them?
Zara’s Locket: Jude Knight After Zara MacLaren is dismissed from her post on Christmas Eve, things go from bad to worse. When a goldsmith recognises the locket he once made in the hands of a would-be seller, he sets out to find her. What seems bad fortune might just turn into a Christmas miracle.
Three Ships: Elizabeth Ellen Carter Laura Winter lives on a tidal island that is home to a lighthouse. On a late November day a violent storm brings not only the handsome Lieutenant Michael Renten but also a clutch of pirates bent on wreaking mischief.
The Beau of Christmas Past: Cerise DeLand Years ago, Alyssa and Declan were caught enjoying a Christmas kiss, which broke Alyssa’s betrothal to another man, and caused the pair to be exiled, far from their families and one another. Home for Christmas, will they find the past something to be overcome? Or fulfilled?
The Admiralty is a brick building, containing the office and apartments for the lords commissioners of the Admiralty, who superintend the marine department, and is contiguous to the Horse Guards on the north. With respect to the architecture, the principal front facing Parliament-street displays a proof that the noble lord and board who presided at the time it was built, had objects of more consequence than symmetry and proportion to attend to: it was designed and erected by Shipley. The screen in the front (which was designed and erected by Adams) is so peculiarly elegant, that it in a degree redeems the other part from disgrace. On the top of the Admiralty are erected two telegraphs, the inside of which may be seen by proper application to the porter, or person who works the machine.
The lord high admiral is classed as the ninth and last great officer of the crown; and the honour it conferred, and trust it vested, were formerly considered to be so great, that the post was usually given either to some of the king’s younger sons, near kinsmen, or one of the chief of the nobility. To the lord high admiral belongeth the cognizance of contracts, pleas, or quarrels made upon the sea, or any part thereof which is not within any county of the realm; for his jurisdiction is wholly confined to the sea. The court is provided for the trial and punishment of all offences committed on the high seas, and is a civil court. Courts-martial in the Admiralty have a judge advocate appointed to assist them. The present judge of the Admiralty is the Right Honourable Sir William Scott, Knight, LL. D. the salary 2500/. The present king’s advocate general is Sir John Nicholl, Knight, LL. D.
In King Henry III.’s days, and in the reigns of Edward I. II. and III. Richard II. Henry IV. V. and VI. there were several admirals; for the cautious wisdom of those days would not trust a subject with so great a charge, nor permit any one man to have a certain estate in a post of so great importance. But, nevertheless, in those days there was a great admiral of England.
King Henry VL in the fourteenth year of his reign, constituted John Holland Duke of Exeter, and Henry Holland his son, admirals of England, Ireland, and Aquitaine for life.
The power of this great officer is described in a statute of Charles II.: it is enacted that he may grant commissions to inferior vice-admirals, or commanders in chief of any squadron of ships, to call and assemble courts-martial, consisting of commanders and captains; and no court-martial, where the pains of death are inflicted, shall consist of less than five captains at least; the admiral’s lieutenant to be as to this purpose esteemed as a captain: and in no case when sentence of death shall pass, by virtue of the articles (for regulating and better governing his majesty’s navies, ships of war, and forces at sea,) aforesaid, or any of them (except in case of mutiny), there shall be execution of such sentence of death, without leave of the lord high admiral, if the offence be committed within the narrow seas. But in case any of the offences aforesaid be committed in any voyage beyond the narrow seas, whereupon sentence of death shall be given in pursuance of the aforesaid articles, or any of them, then execution shall be done by order of the commander in chief of that fleet or squadron wherein sentence was passed.
He hath also power to appoint coroners to view dead bodies found on the seacoast or at sea; commissioners or judges for exercising justice in the High Court, of Admiralty; to imprison and to release, &c.
Moreover to him belong, by law and custom, all fines and forfeitures of all transgressors at sea, on the seashore, in ports, and from the first bridge on rivers towards the sea; also the goods of pirates and felons, condemned or outlawed; and all waifs, stray goods, wrecks of sea deodands; a share of all lawful prizes, lagon, jetson, flotson; that is, goods lying in the sea, goods cast by the sea on the shore, not granted formerly, or belonging to lords of manors adjoining to the sea; all great fishes, as sea-hogs, and other fishes of extraordinary bigness, called royal fishes, whales only and sturgeons excepted.
“De sturgeoni observatur quod rex ilua intergram: de balneo vero sufficit si rex habeat caput et reginse candum.” Master William Prynne, who is one of the commentators upon the above curious law, says, that the reason must be, that “our wise and learned lawgivers willed the queen to have the tail of the whale, that her majesty might have whalebone to make her stays forgetting that this was made law upwards of two hundred years before stays were ever worn or thought of. Note farther, that the bone used for stays, is taken out of the head, and not the tail of the fish.
On this ancient law being once mentioned to the late Dr. Buchan, author of Domestic Medicine, ike. &c. he repeated the following little impromptu, which I think has never before been printed:
“If a sturgeon should chance to be cast upon land,
“Honest George, Heaven bless him! the whole may command;
“But if equal misfortune befal a poor whale,
“Let the king have the head, and the queen the tail.”
It is not the object of this volume to say much concerning the great power and interest which the king of England hath in the British seas; and as to the antiquity of the Admiralty Court, and of the name of Admiral, it may be found in a record mentioned by the Lord Chief Justice Coke (Coke’s Institute, p. 142, entitled “De Superioritate Maris Angliae, et Jure Officii Admiralitatis in eodem), said to be among the archives in the Tower of London.
He is called admiral from amir, an Arabic word signifying prefect us, and in Greek marimis. His patent formerly run thus: “Anglise, Hiberniee, et Aquitaiise magnus admirallus, et praTectus generalis clargis et marium dictorum regnorum.”
The various distinguished actions which have been recorded of many of our admirals, and establish the honour and superiority of the British navy, would fill volumes. To enumerate them would occupy more space than can be here allotted to it, and does not come into the plan of this work; but to close the recital of any thing tending to the establishment of our naval character, without inserting the name of the late Lord Nelson, -would be a very improper omission.
Painters have exhausted their art in pictured representations of his actions; sculptors have hewn marble monuments to eternize his heroic professional abilities, which have been placed in the most conspicuous situations in different public buildings throughout the kingdom; and poets have invoked the muse, and exerted their utmost efforts to perpetuate his fame, in praises that, used to any other individual, might have been deemed extravagant panegyric: but the whole nation appear to have been so gratefully alive to his exalted merit, and so highly to revere his memory, that it is hardly deemed equal to what his conduct peremptorily claimed from his surviving countrymen. The Right Honourable Horatio Viscount Nelson, and Duke of Bronte, was a most active, brave, and able officer. He defeated the French fleet in Aboukir Bay, August 1, 1798, and took eight sail of the line; for which he was raised to the peerage. He was second in command at the battle of Copenhagen, where he displayed great courage and conduct; for which he was raised to the dignity of viscount. He completely defeated the combined fleet of France and Spain, off Cape Trafalgar, October 21, 1805, in which he lost his life.
In the advices some of our admirals have transmitted to the Board of Admiralty and others, there is a brevity, which Shakespeare says is the soul of wit; there is, however, a brevity, which is so admirable a model of epistolary writing, that I cannot resist transcribing one or two of them; premising, that as they are taken from memory, they may not do justice to the originals.
The first is from Sir George Rodney to the Governor of Barbadoes, and is as follows:
“Dear General,
“The battle is fought, — the day is ours, — the English flag is victorious; — we have taken the French admiral, with nine other ships, and sunk one. “G. B. R.”
The second letter was, I think, transmitted to the Admiralty.
“We have met the French fleet, and taken, sunk, or destroyed, as per margin.”
The last I shall subjoin is from a foreigner, but seems mixed up with a large portion of British spirit . It was written to Admiral Benbow, who died in October 1702, at Jamaica, of the wounds he received in an engagement with M. du Casse, in the West Indies, off the high land of St. Martha, in the same year.
Soon after Admiral Benbow’s return to Jamaica, he received a letter from M. du Casse, of which the following is a translation:
“Carthagena, August 1702.
“Sir,
“I had little hopes on Monday last but to have supped in your cabin; yet it pleased God to order otherwise: I am thankful for it. As for those cowardly captains who deserted you, hang them up; for, by G — d, they deserve it.
“Du Casse.”
The next print is a correct interior view of THE BOARD ROOM OF THE ADMIRALTY, with its appropriate decorations of globes, books, maps, & c. The lords commissioners are represented as sitting at the table, and may be naturally supposed engaged in some business relative to the naval interest of Great Britain: and considered in that point of view, may be fairly said to be transacting a business of more real importance to this country, than any other subject that could be debated; and if taken in all its nautical relations, the acknowledged preeminence of our navy, and the various appertaining et-ceteras, it is also a matter of infinite importance to all Europe.
After what has been said, it does not seem necessary to make any remarks on the extent of the building; but, as it has been before remarked, that the noble lords were engaged in transactions of more importance than attending to the symmetry and proportion of their house, which was probably left to the architect, who might in many cases leave it to the management of his foreman, it may afford some amusement to our readers, to recite a few sportive sallies of the wits of the time on the brick and mortar of the principal front.
They said, and truly said, that it is a contemptible piece of architecture. Of the portico of this building, composed of four Ionic columns, with a pediment of stone, a story is told, that, from the strange disproportion of the shafts, is highly probable. The architect, Shipley, had made them of a proper length, when it was found that the pediment of one of his shafts had blocked up the window of one of the principal apartments; and he endeavoured to remedy the error, by carrying his columns to the roof of the building: and in truth, in its present state, one is compelled to admit the truth of what was remarked by the late George Selwyn, that though the columns are certainly neither of the Doric, Ionic, or Corinthian order, they would be admirable models to take for a new one, which might be denominated the clis, or disproportioned order; “or,” added he, “if we chose to give it immortality, baptize it with an appropriate title, and name it the Robinsonian order, in honour of Sir Thomas Robinson.”
The figure of Sir Thomas Robinson must be in the recollection of many of our readers; — so long, so lank, so lean, so bony, that he struck every one who saw him, as distinct from all other men, and out of all manner of proportion. When the late Lord Chesterfield was confined to his room by an illness, of which he felt a consciousness that he should never recover, a friend, who visited him in the character of one of Job’s comforters, gravely said, he was sorry to tell his lordship, that every body agreed in thinking he was dying, and that he was dying by inches. “Am I?” said the old peer, “am I indeed? why then I rejoice from the bottom of my soul, that I am not near so tall as Sir Thomas Robinson.”
To return to the building: certain it is that such columns never were seen either in Greece, or Rome, or any other country.
The screen in the front, which was designed and erected by Adams, is so far from being liable to any part of this censure, that it forms a striking contrast, and would, if it were possible, shew in a more glaring light the gross absurdities of the principal front of the building.
On the inside of the Admiralty are two telegraphs, which may be seen by a proper application to the porter, or person who works, the machine.
The mourning for our late venerated and beloved Queen is equally deep and general: no wonder indeed that the whole English nation should be eager to pay a tribute of respect to the memory made in the robe form, of a three-quarter height, are very general for morning: they are trimmed all round with a broad border of plain muslin or long lawn, with weepers to correspond; and are worn with lawn or muslin handkerchiefs, and large mourning ruffs, which in general are rounded at the ends, and do not quite meet in front of the throat.
Black bombazine is universally worn for dinner dress, and is also adopted for social evening parties. There is a good deal of variety in the form as well as the trimmings of dinner gowns. Frocks are very general; some are cut quite low and square round the bosom, with very short sleeves, which are formed of full puffings of black crape placed between bands of bombazine. The bust is trimmed with black crape, variously disposed; but ruches, though so long worn, appear to us most prevalent. The bottoms of the skirts are always very full trimmed with black crape; some have a broad band of crape formed into bias flutings, which are placed across; others are trimmed with black crape leaves, of which there are two or three rows placed one above another. Corkscrew rolls of crape, which are very narrow, and always four or five in number, are also a favourite trimming; and we have observed several gowns trimmed extremely high with black crape tucks.
The bodies of other dresses are made partially high round the back of the neck; the back is plain, and buttons up behind with small jet buttons; the front has a little fullness at each side of the shoulder-strap; the middle of the bust is plain, and sloped gradually on each side; the waist is very short, and the bust is trimmed round with a single row of crape disposed in wolves’ teeth. Plain long sleeve, ornamented at the hand to correspond with the bust, and finished at the bottom of the skirt with a similar but broader trimming.
We recommend this dress, at least the manner in which the body part is made, to those of our fair subscribers who are of the middle age; it is at once delicate and becoming. We understand that several matronly ladies of distinction have given orders for dresses made in this style, and we shall be glad to see it generally adopted.
Black crape over black sarsnet is universally adopted for full dress. The most elegant style is that given in our print. We have, however, noticed another, which we consider as very tasteful and worthy of attention: it is a frock; the body, formed of a fullness of crape, is made to fit the shape of the bust by jet beads, which form a kind of stomacher; the back is full; the shape is formed on each side by jet beads, and it is fastened behind with small jet buttons. A short full sleeve, the fullness looped in various places by little jet ornaments. The bottom of the skirt was trimmed with a deep flounce of black crape, which was looped in the drapery style with jet ornaments, and headed by a row of small crape roses.
We understand that it is expected; dresses both of bombazine and black crape, trimmed with white crape, will be worn, particularly by young ladies. We consider this very likely, because it is still very deep mourning, though less gloomy than all black: we have not yet, however, seen any of them.
Several trimmings, composed of black crape and intermixed with scarlet, are we understand in preparation for some very dashing élégantes. This mixture of black and scarlet has of late years have been tolerated even in the deepest mourning; in our opinion it is far from appropriate: we remember upon a late ever-to-be-lamented occasion it was seldom seen, and we believe it is now likely to be confined chiefly to those ladies whom the French would style merveilleuses.
Head-dresses, both for full- and half-dress, are mostly made in white crape. Toques and turban-hats are generally adopted in the former, and caps in the latter; they are always of a round shape, and the cauls low: some have narrow borders; others have no border, but have the head-piece formed in the toque style, that is to say, disposed in very full folds: these last are always ornamented with flowers.
Toques are usually made without any other ornament than the crape tastefully disposed in front. Turban-hats are either ornamented with flowers, or if black, with jet beads. Head-dresses are at present either entirely white or entirely black; and the former, as we have just observed, are most prevalent.
Very young ladies wear jet combs, sprigs, and tiaras, in full-dress; but for dishabille, belles of all ages wear simple undress caps, which are in general muslin, long lawn not being much used.
It is almost superfluous to mention, that all ornaments for the hair &c. at present are composed of jet.
Gloves and shoes are always of black chamois leather.
Evening Dress
A black crape dress over a black sarsnet slip: the body is cut very low and square round the bust, and is tight to the shape; it is trimmed round the bosom and the back with a rouleau of crape intermixed with jet beads: this trimming does not go round the shoulders. The bottom of the waist is finished by rounded tabs. Long sleeve, made very loose, and finished at the band by a rouleau to correspond with the bosom; the fullness of the sleeve is disposed on the shoulder in puffs, which are interspersed with jet beads, some of which also confine it across the arm: this forms a new and elegant style of half-sleeve. The bottom of the skirt is cut in broad scallops, the edges of which are ornamented with narrow black fancy trimming, and an embroidery of crape roses, with branches of crape leaves disposed between each; a second row of this trimming is laid on at a little distance from the first. The front hair is much parted on the forehead, and disposed in light loose ringlets, which fall over each ear. The hind hair is braided, and brought round the crown of the head. Head-dress, a long veil placed at the back of the head, and an elegant jet ornament, consisting of a rose and aigrette, which is also placed far back. Chamois leather gloves and shoes. Ear-rings, necklace, and cross, jet.
Walking Dress
A round dress of black bombazine; the body is made tight to the shape and up to the throat, but without a collar; long sleeves, with white crape weepers: the skirt is finished at the bottom with a broad black crape flounce, disposed in large plaits; over this is a very narrow flounce, which is also plaited to correspond; a little above this is a third flounce, which is quilled in the middle to correspond, and the whole is surmounted by a broad band of bias crape. The spencer worn with this dress is composed of black clothing; it is cut without a seam, and ornamented with a fullness of black crape, disposed in large plaits at the bottom of the waist: a high standing collar rounded in front, made to stand out from the neck, and edged with a light trimming of black crape: long loose sleeves, finished at the hands with black crape trimming, and surmounted by epaulettes draperied with black cord and ornamented with small tassels. Head-dress, a bonnet of black crape of a moderate size; the edge of the brim is finished with a row of large hollow plaits; the crown is trimmed to correspond. A white crape frill stands up round the throat. Gloves and shoes black chamois leather.
Admiral Cornelius Hardcastle met his future wife Léonie at the Siege of Toulon. Their daughter Cornelia is the heroine of The Marriage Obligation.
The fictional character of Admiral Hardcastle is based on Admiral Sir Benjamin Hallowell Carew, whose ship, the HMS Leviathan, took part in the evacuation of allied troops and royalist civilians being persuaded by the Republican army.
Siège_de_Toulon
The Siege of Toulon
The Siege of Toulon (29 August – 19 December 1793) was a military operation by Republican forces against a Royalist rebellion in the southern French city of Toulon.
After a series of insurrections against the Republicans within the French cities of Lyon, Avignon, Nîmes, and Marseille, Republicans managed to recapture Marseille and punish them with severe reprisals. Upon hearing this, Toulon, which was currently in the hands of Royalist forces, called for aid from the Anglo-Spanish fleet. On 28 August, Admiral Sir Samuel Hood of the Royal Navy and Admiral Juan de Lángara of the Spanish Navy, committed a force of 13,000 British, Spanish, Neapolitan and Piedmontese troops to the French Royalists’ cause. This was a serious blow to the Republicans, since Toulon had a key naval arsenal and was the base for 26 ships (about a third of the French navy). On 1 October, Baron d’Imbert proclaimed the young Louis XVII to be king of France, and hoisted the French Royalist flag of the fleur de lys, delivering the town of Toulon to the British navy.
Les_coalises_evacuent_Toulon_en_decembre_1793
By 16 December, however, the Republicans (among them a young Bonaparte), managed to push past the Allied troops toward the waterfront. At that point, Lángara gave the order to destroy the French ships. While that was going on, Hood had ordered HMS Robust under Captain George Elphinstone and HMS Leviathan under Captain Benjamin Hallowell Carew to evacuate the allied troops from the waterfront. In addition to the soldiery, the British squadron and their boats took on board thousands of French Royalist refugees, who had flocked to the waterfront when it became clear that the city would fall to the Republicans. Robust, the last to leave, carried more than 3,000 civilians from the harbour and another 4,000 were recorded on board Princess Royal out in the roads. In total the British fleet rescued 14,877 Toulonnais from the city; witnesses on board the retreating ships reported scenes of panic on the waterfront as stampeding civilians were crushed or drowned in their haste to escape the advancing Republican soldiers, who fired indiscriminately into the fleeing populace.
Wikipedia
Author’s Note: I’ve advanced Cornelia’s age five years for the purpose of this story. An author’s prerogative!
About The Marriage Obligation
Cornelia Hardcastle has been determined never to marry since she was eighteen and discovered an ugly family secret. Now that she’s twenty-four, however, her parents want to see her settled so they can move to Canada for her father’s prestigious new government post. Not a chance!
The second son of a viscount, Preston Warrington is more than happy to leave the viscount business to his brother so he can travel the world in search of adventure. His recent stint as a spy for the British in the War with the French has come to an end, and he’s getting pressured to marry and settle down. Hell no!
How could the notorious Marriage Maker from Inverness all the way in Scotland possibly know that these two marriage-averse individuals are perfect for each other?
Excerpt
Note: At this point in the story, Cornelia has confessed her terrible secret to Preston, her husband-in-name-only.
He took her hand and led her back to the folly. “There, you got it out. That wasn’t so bad, was it?”
She tilted her head to look at him. “You’re not—shocked? Disgusted?”
He squeezed her hand and looked directly into her eyes. “Surprised, yes, certainly. Disgusted? I don’t quite understand your meaning, Cornelia.” His eyes widened. “Unless you are thinking—surely not—that I should be disgusted by you!”
She burst into tears. He pulled her trembling body into his arms and held her against him until her body quieted and the tears slowed, eventually turning into occasional hiccups. When she raised her head from his chest, he handed her his handkerchief. “Shall we sit down? When you are ready, you can tell me what it is that has you so distressed.”
Dabbing at her eyes, she nodded and allowed him to guide her back to the stone seat.
“I must look a mess,” she said finally, in a shaky voice.
“You look beautiful,” he said, his hand making gentle circles on the surface of her back.
She made a face. “Liar. I’ve seen my face in this condition before. Red eyes, splotchy cheeks, shiny nose. Definitely not a good look for me.”
In response, he reached over and turned her face toward his before capturing her lips with his for a tender kiss. Her sweet response tempted him to deepen it into something more passionate, but he sensed she was not ready for that and reined in his desire.
“Do you still believe I was lying, my dear?” he said as their kiss ended.
She swallowed. “Perhaps you were just being kind.”
Well, then. If she did indeed need more convincing, he would be more than pleased to deliver it.
He took her face in his hands again and kissed her again, this time with more pressure, then pulling away slightly to tease her lips with his tongue, before probing between them with his tongue. Her eyes widened with surprise, but far from protesting, she pressed closer to him, her arms floating to his shoulders. She smelled of violets and tasted like a combination of innocence and passion. His hands drifted to her hair, where his gentle caresses caught on pins and sent dark locks spilling down her back. When her eyes widened, he took her lips again, this time plunging his tongue between her teeth and coercing a timid response from hers.His hands floated down her back, lightly touching the side of her breasts before settling possessively at her waist.
Mine. My woman. This woman was made for me. She has to know ittoo.
When they finally pulled apart, she looked down, flushed and breathing hard.
“Well?” he said when he found himself able to talk again. “Was that a ‘just being kind’ kiss, do you think?”
She looked up at him, her eyes lit with a mischievous glow. “You’ve proved your point. There was nothing ‘kind’ about it. I must allow that you are a magnificent kisser, Preston.”
His breath quickened. “There is nothing I would like better than to kiss you like that every day. Several times, in fact. I am convinced that we could have an exemplary partnership, my dear, if we were to make our marriage a real one.”
This post is part of the Authors in Bloom Ten-Day Blog Tour. Each stop on the tour will offer a prize, and a Grand Prize of an eReader and a $25 Gift Card will be awarded to two participants who comment on each and every one of the participating blogs.
My prize is a print copy of my time travel romance, A Home for Helena, about a young woman who discovers she was kidnapped from Regency England as a child. This prize is International and will be awarded to a random commenter on this blog post.
Note: Be sure to leave your contact email in your comment so that you can be contacted if necessary.
What is technically called a made-dish, presupposes either a more elaborate mode of cookery than plain frying, boiling, or roasting or else some combination of those elementary processes,—as, for example, half-roasting and finishing in the stew-pan, which is a very common way of dressing a ragout. All dishes commonly called French dishes are of this class, such as fricassees and ragouts, meat braised, larded, &c. and so are hashes, curries, and generally all viands that are re-dressed.
…
Made-dishes are valued by the gourmand for their seasonings and piquancy, but they are equally esteemed by the economist from the circumstance of a much less quantity of material than would suffice for a boil or roast, making a handsome and highly-flavoured dish; while, by the various modes of re-dressing, every thing cold is, in a new made-dish turned to good account. The most common fault of made dishes is, that they are overdone.
…
The very name made-dish, with us implies something savoury and highly relishing, and though over seasoning is to be avoided, it is proper that made-dishes should rather be piquant than insipid.
Made-dishes of beef that has been dressed.
Few persons come to the years of eating-discretion like cold meat, and though the days are quite gone when the hospitality of the landlord was measured by the size of the joint, it still happens that where a table affords any variety of dishes, much meat will be left cold. The invention of the culinary artist is thus put on the rack for new forms and modes of dress, and new names for various dishes which are intrinsically one. The most common and the best methods of dressing cold beef are broiling, heating in the Dutch oven, or hashing.
Mrs. Leah Barlow, mother of five lovely daughters herself, has graciously condescended to provide Susana’s Parlour with some of her tasteful advisements on housewifely matters, such as meal planning and the rearing of children, in hopes that our readers will find them informative. Having recently set up a Twitter account where she will be sharing her most treasured household tips, she hopes many of you will follow her: https://twitter.com/lucybarlowsmom
Much of her advice comes from this manual, which she insists should be in every housewife’s possession:
The Cook and Housewife’s Manual, Containing the Most approved Modern Receipts for Making Soups, Gravies, Sauces, Regouts, and All Made-dishes; and for Pies, Puddings, Pickles, and Preserves; Also, for Baking Brewing, Making Home-made Wines, Cordials, &c.
Mrs. Margaret Dods (Christian Isobel Johnstone), Edinburgh, 1826
Without dowries or the opportunity to meet eligible gentlemen, the five Barlow sisters stand little chance of making advantageous marriages. When Lucy, the eldest, attracts the attention of a wealthy viscount, she knows she should encourage his attentions, since marriage to a peer will be advantageous to all. The man of her dreams was Andrew Livingston, her best friend’s brother. But he’s always treated her like a child, and now he’s betrothed to another. Perhaps the time has come to accept reality… and Lord Bexley.
Andrew returned from the Peninsular War with a lame arm and emotional scars. Surprisingly, it’s his sister’s friend, “little Lucy”—now a strikingly lovely young woman—who shows him the way out of his melancholy. But with an eligible viscount courting her, Andrew will need a little Christmas magic to win her for himself.
“It is the duty of a good sauce,” says one of the most recondite of modern gastrologers, the Editor of the Almanach des Gourmands, “to insinuate itself all round the maxillary glands, and call into activity each ramification of the palatic organs. If it not be relishing, it is incapable of producing this effect, and if too piquant, it will deaden instead of exciting those titillations of tongue and vibrations of palate, which can only be produced by the most accomplished philosophers of the mouth on the well-trained palate of the refined gourmet.” This, we think, is a tolerably correct definition of what a well-compounded sauce ought to be.
The French, among our other insular distinctions, speak of us as a nation “with twenty religions and only one sauce,”—parsley and butter, by the way, is this national relish,—and unquestionably English cookery, like English manners, has ever been much simpler than that of our neighbours. Modern cookery too, like modern dress, is stripped of many of its original tag-rag fripperies. We have laid aside lace and embroidery, save upon occasions of high ceremonial, and, at the same time, all omnegatherum compound sauces and ragouts, with a smack of every thing. Yet the human form and the human palate have not lost by this revolution. The harmonies of flavours, the affinities and coherence of tastes, and the art of blending and of opposing relishes, were never so well understood as now; for the modern kitchen still affords, in sufficient variety, the sharp, the pungent, the sweet, the acid, the spicy, the aromatic, and the nutty flavours, of which to compound mild, savoury, or piquant sauces, though a host of ingredients are laid aside.
The elegance of a table, as opposed to mere lumbering sumptuousness, or vulgar luxury, is perhaps best discovered in the adaptation of the sauces to the meats served, and in their proper preparation and attractive appearance. Plain Sauces ought to have, as their name imports, a decided character; so ought the sweet and the savory. All Sauces should be served hot,—a matter too often neglected in the hurry of dishing and serving dinner. Sauces with which cream and eggs are mixed must be diligently stirred after these ingredients are added, to provent their curdling, and suffered to warm through, but not to boil. The same care must be taken in mixing capers and all acid pickles in sauce. Though it is willful waste to put wine, catsup, lemon-juice, aromatic spices, and other expensive ingredients, into sauces for more than the time necessary to extract the flavour, yet, on the other hand, these things must be infused or boiled long enough to be properly blended, both in substance and flavour, with the basis of the sauce. The previous concoction must also be duly attended to, whether at the mincing-board, in the mortar, or saucepan. As a general rule, brown sauces should be thinner than white. Cream should be boiled before mixing.
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The basis, or, more correctly, the vehicle of most English sauces, is butter, whether melted, oiled, browned, or burnt; or gravy, clear, brown, or thickened; also water, milk, cream, and wine, or some substitute. A numerous class of sauces is composed of vegetables and green fruits, another of shell-fish, and a third of meat. There are still other sauces compounded of an admixture of all these ingredients. It will simplify arrangement to take these in regular order; though the philosophers of the kitchen, it must be owned, shake themselves tolerably free of the trammels of system.
Mrs. Leah Barlow, mother of five lovely daughters herself, has graciously condescended to provide Susana’s Parlour with some of her tasteful advisements on housewifely matters, such as meal planning and the rearing of children, in hopes that our readers will find them informative. Having recently set up a Twitter account where she will be sharing her most treasured household tips, she hopes many of you will follow her: https://twitter.com/lucybarlowsmom
Much of her advice comes from this manual, which she insists should be in every housewife’s possession:
The Cook and Housewife’s Manual, Containing the Most approved Modern Receipts for Making Soups, Gravies, Sauces, Regouts, and All Made-dishes; and for Pies, Puddings, Pickles, and Preserves; Also, for Baking Brewing, Making Home-made Wines, Cordials, &c.
Mrs. Margaret Dods (Christian Isobel Johnstone), Edinburgh, 1826
Without dowries or the opportunity to meet eligible gentlemen, the five Barlow sisters stand little chance of making advantageous marriages. When Lucy, the eldest, attracts the attention of a wealthy viscount, she knows she should encourage his attentions, since marriage to a peer will be advantageous to all. The man of her dreams was Andrew Livingston, her best friend’s brother. But he’s always treated her like a child, and now he’s betrothed to another. Perhaps the time has come to accept reality… and Lord Bexley.
Andrew returned from the Peninsular War with a lame arm and emotional scars. Surprisingly, it’s his sister’s friend, “little Lucy”—now a strikingly lovely young woman—who shows him the way out of his melancholy. But with an eligible viscount courting her, Andrew will need a little Christmas magic to win her for himself.
Vegetables are at their best when just on the eve of being ripe, in their natural season, and when their growth has neither been retarded, nor forced on by artificial means. The vanity, and it is no better, which spurs on people to load their tables with flavourless, colourless, immature vegetables, is ever punished by the expense and disappointment it occasions. Much, however, has been judiciously done of late years, both to improve the quality and to spread the cultivation of vegetables. Where a turnip, a cabbage, or a leek, was twenty years ago the only vegetable luxury found on a country gentleman’s table, we now see a regular succession of not merely brocoli, cauliflower, and peas, but the more recondite asparagus, sea-kale, endive, and artichoke, with an abundance of small saladings. The vegetable-markets of most towns have within the same period undergone a wonderful improvement. The number and quantity of articles are more than doubled, and the price, except for early vegetables, has diminished at least a half; so that this healthful and harmless luxury is now within the reach of all classes. But vegetables of the more delicate species are still comparatively such recent acquaintances, that, even at tables otherwise elegantly appointed, they are seldom seen perfectly well dressed, at least in so far as regards colour. That homely chemistry, which does not disdain to descend to the kitchen, has indeed considerably assisted the cook of late in this department. A few general observations will, if attended to, supply the place of long or often-repeated directions for dressing vegetables. Unlike animal substances, vegetables can never be dressed too fresh, though some kinds, such as French beans and artichokes, will keep a few days. They must, after being carefully cleared from insects and decayed leaves, or other spoiled parts, be washed in plenty of water; they cannot be too much washed. Let them lie in salt and water, head downwards, till they are put to boil. This simple method will bring out every insect that may lurk in the leaves. To preserve their beauty, they must be boiled alone, in a perfectly clean and well-tinned vessel, and in abundance of soft water. A tea-spoonful of salt of wormwood, or a bit of pearl-ashes or soda of the size of a nutmeg, will not only preserve the green colour, but contribute to the tenderness of cabbage, savoys, &c. Put in all vegetables with soft boiling water and plenty of salt; with hard water the colour will keep better, but the quality will not improve. Make them boil fast, and do not cover the vessel if you desire to preserve their fine colour. In a former section it was recommended to boil several sorts of vegetables and roots with the meat, when salted, with which they are to be served; and this, though it may injure the colour, will certainly improve the quality,—a point of greater importance. All vegetables should be enough boiled. The cook’s rule of having them crisp is as inimical to health as offensive to the palate. If boiled quickly, which they ought to be, vegetables are ready when they begin to sink in the boiling water, and they will spoil ever instant after that. Meat may wait a little, but vegetables will not.
Obs.—Stewed and roasted onions used to be a favourite supper-dish in Scotland, and were reckoned medicinal. The onions were stewed (after boiling) in a butter-sauce, to which cream was put,—the sauce blanche of France.
Mrs. Leah Barlow, mother of five lovely daughters herself, has graciously condescended to provide Susana’s Parlour with some of her tasteful advisements on housewifely matters, such as meal planning and the rearing of children, in hopes that our readers will find them informative. Having recently set up a Twitter account where she will be sharing her most treasured household tips, she hopes many of you will follow her: https://twitter.com/lucybarlowsmom
Much of her advice comes from this manual, which she insists should be in every housewife’s possession:
The Cook and Housewife’s Manual, Containing the Most approved Modern Receipts for Making Soups, Gravies, Sauces, Regouts, and All Made-dishes; and for Pies, Puddings, Pickles, and Preserves; Also, for Baking Brewing, Making Home-made Wines, Cordials, &c.
Mrs. Margaret Dods (Christian Isobel Johnstone), Edinburgh, 1826
Without dowries or the opportunity to meet eligible gentlemen, the five Barlow sisters stand little chance of making advantageous marriages. When Lucy, the eldest, attracts the attention of a wealthy viscount, she knows she should encourage his attentions, since marriage to a peer will be advantageous to all. The man of her dreams was Andrew Livingston, her best friend’s brother. But he’s always treated her like a child, and now he’s betrothed to another. Perhaps the time has come to accept reality… and Lord Bexley.
Andrew returned from the Peninsular War with a lame arm and emotional scars. Surprisingly, it’s his sister’s friend, “little Lucy”—now a strikingly lovely young woman—who shows him the way out of his melancholy. But with an eligible viscount courting her, Andrew will need a little Christmas magic to win her for himself.
I suppose I’ve always been somewhat of an indifferent gardener, which may seem like an odd thing for a farmer’s daughter to say. When I did, I was more a vegetable gardener, since growing your own seems the only way to get decent tomatoes. But when my garden became contaminated with some nasty tomato disease, I gave up the garden altogether. In recent years, I’ve even turned over the landscaping to a private company. The only gardening I still do myself is the border around the tree in front of my house and some containers on the porch. They do need watering, however, which is problematic when I’m traveling for long periods of time.
So in January when I saw the lovely succulent plants on QVC and learned that they rarely require watering and are so hardy they can be left out on the porch in the box until time for planting, I was intrigued. Seemed like a no-brainer. I’m a Florida snowbird until mid-May. My two boxes of succulents were mailed to Toledo last week. Will they still be alive when I return? The QVC host practically guaranteed it. I did notice quite a few complaints about them on the website, though. So we’ll see. If not, I will get my money back.
What’s a Succulent?
From thespruce.com:
There are over 10,000 succulent plants, which include cacti. Many are native to South Africa and Madagascar and the Caribbean. Succulent plants have thick, fleshy leaves, stems or roots. This is one of the ways they have adapted to dry conditions by taking advantage of whatever water is available and holding onto it for later use. When full of water, the leaves can appear swollen. When they are becoming depleted, the leaves will begin to look puckered.
Other water conserving features you may find in succulents are narrow leaves, waxy leaves, a covering of hairs or needles, reduced pores, or stomata, and ribbed leaves and stems, that can expand water holding capacity. Their functioning is fascinating, but most are also quite attractive, too. They are perfect for dry climates and periods of drought anywhere, but many are not cold hardy below USDA Zone 9. Even so, they can be grown as annuals or over-wintered indoors. Several make great houseplants. Grow them all year in containers and you can just move the whole thing in when the temperature drops.
My Giveaways
1 random commenter will win this lovely garden-themed charm bracelet and another will win a signed print copy of The Ultimate Escape, Book 1 in my Lady P Chronicles. Book 2, A Home for Helena, turns one year old on March 29, and Lady P and I are celebrating by reducing the price and offering a Rafflecopter contest. All of my contests are international.
A Home for Helena
Believing that she has been misplaced in time, Helena Lloyd travels back two hundred years in an attempt to find out where she belongs.
Widowed father James Walker has no intention of remarrying until he makes the acquaintance of his daughter’s lovely new governess.
Lady Pendleton, a time-traveling Regency lady herself, suspects that these two belong together. First, however, she must help Helena discover her true origins—and hopefully, a home where she belongs.
To be eligible for the Grand Prizes (e-reader and gift card), you must comment on each and every post in the hop. Be sure to include your email address in the comment.
Click here to return to the list of blog hop participants.
About Susana
Susana Ellis has always had stories in her head waiting to come out, especially when she learned to read and her imagination began to soar.
A former teacher, Susana lives in Toledo, Ohio in the summer and Florida in the winter. She is a member of the Central Florida Romance Writers and the Beau Monde chapters of RWA, Maumee Valley Romance Inc., and is a member of the infamous Bluestocking Belles.
We have 20 stops giving you a great chance to win AMAZING PRIZES from some Amazing #Authors and #Bloggers.
Each stop is a NEW chance to WIN something great.
Susana’s Giveaway
A print copy of A Twelfth Night Tale and two lovely ornaments from the UK.
Every stop is different and have different instructions to follow, BE SURE TO READ CAREFULLY SO THAT YOU ARE ENTERED CORRECTLY TO WIN.
✔Read the post below about the Bluestocking Belles’ Holiday Anthology, Holly and Hopeful Hearts and comment on the post. A random commenter will be chosen on December 13th to win the above prize. International participants welcome.
As the Duchess of Haverford’s companion, Cedrica Grenford is not treated as a poor relation and is encouraged to mingle with Her Grace’s guests. Surely she can find a suitable husband amongst the gentlemen gathered for the duchess’s house party. Above stairs or possibly below.
Valuing Vanessa, by Susana Ellis
Facing a dim future as a spinster under her mother’s thumb, Vanessa Sedgely makes a practical decision to attach an amiable gentleman who will not try to rule her life.
A Kiss for Charity, by Sherry Ewing
Young widow Grace, Lady de Courtenay, has no idea how a close encounter with a rake at a masquerade ball would make her yearn for love again. Can she learn to forgive Lord Nicholas Lacey and set aside their differences to let love into her heart?
Artemis, by Jessica Cale
Actress Charlotte Halfpenny is in trouble. Pregnant, abandoned by her lover, and out of a job, Charlotte faces eviction two weeks before Christmas. When the reclusive Earl of Somerton makes her an outrageous offer, she has no choice but to accept. Could he be the man of her dreams, or is the nightmare just beginning?
The Bluestocking and the Barbarian, by Jude Knight
James must marry to please his grandfather, the duke, and to win social acceptance for himself and his father’s other foreign-born children. But only Lady Sophia Belvoir makes his heart sing, and to win her he must invite himself to spend Christmas at the home of his father’s greatest enemy.
Christmas Kisses, by Nicole Zoltack
Louisa Wycliff, Dowager Countess of Exeter wants only for her darling daughter, Anna, to find a man she can love and marry. Appallingly, Anna has her sights on a scoundrel of a duke who chases after every skirt he sees. Anna truly thinks the dashing duke cares for her, but her mother has her doubts.
An Open Heart, by Caroline Warfield
Esther Baumann longs for a loving husband who will help her create a home where they will teach their children to value the traditions of their people, but she wants a man who is also open to new ideas and happy to make friends outside their narrow circle. Is it so unreasonable to ask for toe curling passion as well?
Dashing Through the Snow, by Amy Rose Bennett
Headstrong bluestocking, Miss Kate Woodville, never thought her Christmas would be spent racing across England with a viscount hell-bent on vengeance. She certainly never expected to find love…
About the Belles
The Bluestocking Belles, the “BellesInBlue”, are seven very different writers united by a love of history and a history of writing about love. From sweet to steamy, from light-hearted fun to dark tortured tales full of angst, from London ballrooms to country cottages to the sultan’s seraglio, one or more of us will have a tale to suit your tastes and mood. Come visit us at http://bluestockingbelles.net and kick up your bluestockinged heels!
Amy Rose Bennett has always wanted to be a writer for as long as she can remember. An avid reader with a particular love for historical romance, it seemed only natural to write stories in her favorite genre. She has a passion for creating emotion-packed—and sometimes a little racy—stories set in the Georgian and Regency periods. Of course, her strong-willed heroines and rakish heroes always find their happily ever after.
Jessica Cale is the award-winning author of the historical romance series, The Southwark Saga. Originally from Minnesota, she lived in Wales for several years where she earned a BA in History and an MFA in Creative Writing while climbing castles and photographing mines for history magazines. She kidnapped (“married”) her very own British prince (close enough) and is enjoying her happily ever after with him in North Carolina. Visit her history blog at www.dirtysexyhistory.com.
Susana has always had stories in her head waiting to come out, especially when she learned to read and her imagination began to soar.
A former teacher, Susana lives in Toledo, Ohio in the summer and Florida in the winter. She is a member of the Central Florida Romance Writers and the Beau Monde chapters of RWA and Maumee Valley Romance Inc.
Sherry Ewing picked up her first historical romance when she was a teenager and has been hooked ever since. A bestselling author, she writes historical and time travel romances to awaken the soul one heart at a time.
Jude Knight writes stories to transport you to another time, another place, where you can enjoy adventure and romance, thrill to trials and challenges, uncover secrets and solve mysteries, and delight in a happy ending.
A late starter, she now has the wind in her sails and a head full of strong determined heroines, heroes with the sense to appreciate them, and villains you’ll love to loathe.
Traveler, poet, librarian, technology manager—award winning author Caroline Warfield has been many things (even a nun), but above all she is a romantic. Having retired to the urban wilds of eastern Pennsylvania, she reckons she is on at least her third act, happily working in an office surrounded by windows while she lets her characters lead her to adventures in England and the far-flung corners of the British Empire. She nudges them to explore the riskiest territory of all, the human heart.
Nicole Zoltack loves to write romances. When she’s not writing about gentlemen and their ladies, knights, or superheroes, she spends time with her growing family. She enjoys riding horses (pretending they’re unicorns, of course!) and visiting the PA Renaissance Faire. She’ll also read anything she can get her hands on.
Susana's Parlour 