Amelia Amesbury—widow, mother, and countess—has a secret. Amelia writes for a London penny paper, doling out advice on fashion, relationships, and manners under the pen name Lady Agony. But when a lady’s maid writes Amelia to ask for advice when she believes her mistress has been murdered—and then ends up a victim herself—Amelia is determined to solve the case.
With the help of her best friend and a handsome marquis, Amelia begins to piece together the puzzle, but as each new thread of inquiry ends with a different suspect, the investigation grows ever more daunting. From London’s docks and ballrooms to grand country houses, Amelia tracks a killer, putting her reputation—and her life—on the line.
The Importance of Food in Novels
I love food in books. From the butterbeer in the Harry Potter series to the buckwheat pancakes in the Little House series, I’m here for all the goodies! It’s not just the delectable descriptions that keep me turning pages. Food immerses me in a setting, revealing information about cultures, time periods, and customs. It also takes me out of my comfort zone, beyond my everyday meals, to a place where I can experience new foods without dirtying one dish.
The modern cozy mystery often makes food its main focus, which gives readers the opportunity to have a culinary adventure while solving a mystery. Many authors include recipes for food featured in a book. The recipes resonate because they relate to a culture, character, or setting detail. Some of my favorite cozy mystery recipes connect to the murder scene itself. A killer treat!
Food is important in historical novels, too, albeit for different reasons. Authors of historical novels often take great pains to describe antiquated dishes and serving rituals. Roly poly pudding, tipsy cake, and mince pies are just a few of the interesting dishes readers might encounter in a Victorian novel.
One of my favorite encounters, however, is the Victorian tea party. Perhaps it’s the idea of taking a break in the afternoon that I like so well. Or maybe it’s the scrumptious food and drink that keep me devouring descriptions. Whatever the reason, I love it when tea and friendship come together in a novel.
Depending on the hour, Victorian teatime included various foods. Afternoon tea was served on a low table (think: coffee table) and consisted of a lighter fare, such as finger sandwiches, scones, and cake. Conversely, high tea was a more substantial meal, served later in the evening, and included savory dishes like meat and eggs.
In the 1860s, five o’clock tea became popular, and by the late 1870s, special gowns were invented just for the occasion. Tea gowns were uncommonly comfortable, and women could and did dispense of their corsets when donning them. Ladies selected gowns that correlated with their parlors or drawing rooms, perfect for entertaining guests in those areas.
But one doesn’t need an elaborate dress to enjoy teatime. Hot water, good tea, and a tasty treat will suffice. One of the easiest (and tastiest) desserts I’ve encountered in historical fiction is the Victoria Sandwich, inspired by Queen Victoria’s penchant for sponge cake.
Some recipes use a circular cake pan, but I’ve adapted a traditional recipe here, using a square pan. To me, traditional tea sandwiches look like finger sandwiches, even if they taste like cake. They can be arranged in a beautiful lattice design to make even the simplest afternoon feel fancy. Enjoy the following recipe with your favorite tea!
Victoria Sandwiches
Cake
½ c. butter, very soft
¾ c. sugar
1 cup cake flour
3 large eggs, whisked for two minutes
1 tsp. vanilla extract
1 tsp. baking powder
1 cup flour
Buttercream
½ c. butter, softened
½ c. confectioner’s sugar (plus extra for sprinkling)
½ tsp. vanilla extract
Your choice of raspberry or strawberry jam
1.
Preheat oven to 350 degrees.
2.
Cream butter and sugar.
3.
Add whisked eggs.
4.
Beat in the mixed flour and baking powder.
5.
Butter an 8x8 pan. Line the bottom with
parchment paper.
6. Add the batter to the pan, smoothing from edge to edge.
B Bake 25 minutes. Do not overcook.
Cool the cake ten minutes in the pan.
3. Then loosen edges and remove the cake from pan, cooling completely on a cooling rack.
2. Cut the cake in half so that you have two thin cakes.
2.
Mix together buttercream ingredients and spread
over one half of the cake.
3.
Spread jam over the buttercream.
1.
Stack cakes to form one cake, and cut into
strips.
2.
Cut strips in half, and arrange sandwiches on a
plate.
3.
Dust with confectioner’s sugar.
happy thursday
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