Nancy Atherton - Aunt Dimity's Death

Not one single person was surprised by the news of our engagement, least of all Willis, Sr., who had placed a special order with his tailor immediately after hearing of my first visit to Arthur’s dome. “It has been a long-standing dream,” he explained, “to see my son married in a morning coat, and I thought that perhaps you, Lori, might be able to persuade him….” I did.

Miss Kingsley chartered flights to bring our Yankee guests over for the wedding, I baked the three-tiered cake from page 265 of the dog-eared cookbook, and the reception was held under the vicar’s new roof amid hundreds of blue irises. Reginald took it upon himself to preside over the bouquet of fragrant white lilacs that had arrived without a card. And I only wanted to smack Bill once the whole day, when he announced in stentorian tones that he was marrying me for my cookies. Archy Gorman’s interpretations of his remark sent Paul into paroxysms of glee and confused the Pym sisters no end.

Meg and Doug commissioned a portrait as our wedding present, which Meg unveiled with a flourish and a sneaky grin. The oil painting of the bearded knight in shining armor hangs above the fireplace in our living room now, and hardly anyone notices that he’s wearing glasses. And on our first anniversary a new blanket arrived, made from the finest Scottish wool and big enough to cover two.

Oh, and I guess I forgot to mention it, but instead of giving me an engagement ring when he proposed, Bill gave me a heart-shaped locket. Two different faces smile up at me when I open it, and the feelings they engender are about what you’d expect from perfect happiness.

Beth’s Oatmeal Cookies

1 cup butter (or margarine)

1 cup granulated sugar

2 jumbo eggs

5 tablespoons raisin water

(see below)

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon nutmeg

2 cups old-fashioned rolled oats

1 cup raisins

2 cups water

1/2 cup chopped walnuts

(optional)

Preheat oven to 350 degrees.

In small saucepan, combine raisins with water and bring to boil; lower heat and simmer uncovered for 5 minutes. Set aside to cool. When cool, reserve 5 tablespoons raisin water, then drain raisins in colander.

In large mixing bowl, cream shortening and sugar. Add eggs and raisin water and mix well. Blend dry ingredients into creamed mixture. Add nuts, if desired. Add raisins and combine well.

Drop by heaping teaspoonsful, 2 inches apart, onto greased baking sheets. Bake 10-15 minutes, or until golden brown and firm on top when touched with your finger. Cool on racks.

Makes approx. 6 dozen cookies.