The Spice Box Hardback - 2005

by Temple, Lou Jane

A delicious new mystery series that takes readers on a cook's tour of kitchens through history.

A fresh new series begins-- one which will follow a spice box--and the cooks who use it--through different historical periods, each with a mystery to solve and a handful of precious recipes.

Bridget Heaney escaped from Ireland's Great Famine to New York City, where she spent her childhood as a pickpocket, supporting herself and her younger sister. But ever since she made her first pot of soup at the orphanage, she knew she wanted to be a cook. Now, in the home of wealthy and powerful department store owner Isaac Gold, her dream is about to come true.

But on Bridget's first day of work, amidst gleaming copper pots and mighty woodstoves, she finds a body hidden inside the dough box. It is Gold's youngest son, whose whereabouts have been a mystery for several days. Bridget's courage and street sense take her from cook to crime-solver as she helps the heartbroken Gold family unravel the story of their son's fate. Justice will be served-along with a home-cooked meal.

A taste of The Spice Box's recipes:
Mustard Fruit Compote
1 tablespoon mustard seeds
1 teaspoon turmeric
1 teaspoon dried powdered mustard
1/2-cup brown sugar
1/4 cup honey mustard
2 cups apple juice
15-20 pitted prunes, chopped
15-20 dried apricots, chopped
1-cup raisins
1-cup dried cranberries or cherries
6-8 dried figs, chopped
3 fresh pears, chopped

In a small sauté pan over medium heat, heat the mustard seed and turmeric until the seeds begin to pop, about two minutes.

Be careful not to inhale directly over the pan, as the mustard gas is strong. Remove from heat. Combine all ingredients in a large, heavy saucepan. Bring to a simmer and cook until the pears are soft, about 25 minutes. Serve with ham, turkey, or a prime rib of beef or pork.