Patrice Kindl’s A School for Brides: A Story of Maidens, Mystery, and Matrimony is a delightful romp for fans of quirky characters and unusual conflicts, not to mention all things Regency. It’s a companion to an earlier favorite of mine from Kindl, Keeping the Castle, a much lauded novel about a young lady who must marry well in order to support her family. You really should read both, but I don’t think it matters which you choose first.
The official blurb for A School for Brides:
The Winthrop Hopkins Female Academy of Lesser Hoo, Yorkshire, has one goal: to train its students in the feminine arts with an eye toward getting them married off. This year, there are five girls of marriageable age. There’s only one problem: the school is in the middle of nowhere, and there are no men. Set in the same English town as Keeping the Castle, and featuring a few of the same characters, here’s the kind of witty tribute to the classic Regency novel that could only come from the pen of Patrice Kindl!
Kindl is such an entertaining storyteller. I will warn you, however, that there are many characters, some with similar names. A handy character guide is provided at the beginning of the book, but if you tend toward e-readers–as I do with my increasingly wonky vision–it may prove difficult to consult that list. (It’s very likely, however, that you understand better how to navigate back and forth through your e-reader than I do!)
At any rate, I highly recommend both Keeping the Castle and A School for Brides, and I’ve heard there may be a third book set in Lesser Hoo. Oh, let it be true!
Now for a lovely cream tea . . .
Conveniently for this post, I’ve been testing recipes for a small afternoon tea I’m hosting next month. (Me? Organized enough to test the recipes? It’s a miracle!)
I tried a new-to-me scone recipe–this one from Allrecipes–and it was pretty straightforward for making traditional round scones that split easily. I used a cookie cutter from this Williams-Sonoma set, only mine had crinkled edges. Apparently the key is to cut swiftly and forcefully with a straight up-and-down motion. No side-to-side cutting or twisting of the cutter lest the scone droop to one side during baking.
As you can see, my scones rose nicely without too much drooping. And they split easily–no need for a knife! For more tips and tricks you might consult “How to Make the Perfect Scone” from both The Prepared Pantry and The Guardian.
For a proper English tea you need strawberry jam and clotted cream. As you can see, the jam came from Fortnum & Mason, which seems perfectly appropriate for a Regency story since they were established in 1707. (Ooh, look — here’s a blog post that includes details about about F&M in the Regency period!) Those not currently living in England can order online from F&M as long as you’re willing to pay international shipping. Another option for Americans is to peruse their products offered in Williams-Sonoma shops and online. But what about clotted cream? In England you can buy it at any grocery store; in the states, however, it can be tricky to find. I actually ordered mine from Amazon.com but it also can be found at The English Tea Store. Just keep in mind that it needs to stay cool, so mail-ordering in the hottest months might not be the best idea.
And here’s my little tea spread, complete with the Afternoon Blend from Fortnum & Mason (“a blend from the higher and lower regions of Ceylon delivering a light, refreshing flavour with real body”). As I’ve mentioned before, there’s some controversy over whether one should first spread ones scone with cream or jam. (I even blogged about this once.) But really, it’s entirely up to you!
Happy reading and Afternoon Tea-ing!