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Sweeten the Season With These Easy to Make Candy Recipes How to Make Amazing Candies at Your Home 1st Edition Josephine Ellise
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Introduction
Table of Contents
1. Honey Garlic Glazed Salmon
2. Beer Battered Fish
3. Affogato
4. Jacket Sweet Potatoes
5. Chicken Pot Pie
6. Salad Lyonnaise
7. Palm Tomato Soup
8. Coconut Chicken Soup
9. Cacio E Pepe
10. Vanilla Panna Cotta with Mixed Berry Sauce
11. Squash with Goat Cheese and Cranberries
12. Mushroom Bisque
13. Chicken & Rice Soup
14. Virgin Blackberry Mojito
15. Apple Crumble
16. Chocolate Coconut Cream Stuffed Strawberries
17. Pumpkin Spice Bulletproof Coffee
18. Manhattan Cocktail
19. Beer Cheese Soup
20. Fried Calamari Rings
21. Egg Bites
22. Elderflower Mezcalita
23. Caramel Apple Mimosas
24. Fruit & Cheese Charcuterie Board
25. The New York Sour
26. Butterscotch Pudding
27. Coconut Matcha Brûlée
28. Bacon Wrapped Chicken Thigh
29. Apple Pie Chia Pudding
30. Parsnip & Sweet Potato Gratin
Author's Afterthoughts
Introduction
Explore the engaging pages of this remarkable culinary compendium, where you'll discover an exquisite collection of 30 irresistible recipes for enchanting date nights.
Allow these gastronomic creations, adorned with creamy textures and luscious custards, to enthrall your partner's heart.
Explore a plethora of cocktail variations, embark on a savory journey with velvety soups, and conclude with decadent desserts that will leave an everlasting impression.
Indulge in the atmosphere of dancing candlelight, locking gazes with your beloved, and savoring each mouth-watering morsel that captivates your palate. It's a remarkable moment for two souls to share and a true feast for the senses.
The mere thought of your beloved evokes a profound sense of joy and ignites heartfelt conversations, painting an immediate smile across your face.
Ready to captivate your significant other's palate?
Look no further than “Recipesfor a RomanticEveningTogether”for creating sumptuous dining experiences tailored specifically for a romantic date night scenario. Herein lies a generous helping of 30 tempting recipes filled to the brim with rich ingredients and indulgent flavors, perfect for crafting an intimate, scrumptious dining adventure.
Begin your evening with an array of cocktail creations that will establish the ambiance for a captivating night of superb gastronomy. Then, relish in the delectable soup choices that will entice your taste buds and heighten your eagerness for the forthcoming courses.
Finally, top it all off with a mind-boggling array of sinfully delicious desserts to leave a lasting sweet sensation.
As your lovebird cravings dance together with the seductive flavors before you, allow these divine recipes to captivate both heart and soul. Bask in the warmth emanating from shared plates and intimate conversation while relishing every bite in tandem.
After all, there's simply nothing that can match up against personalized moments tailored around one another in complete privacy.
So why wait?
Fill the air with the fragrant warmth of flickering flames as you both get lost amidst a veritable feast designed for true lovers’ eyes only. With so many choices at your fingertips here within these pages, creating unforgettable memories together couldn't be easier, sweeter, or more fulfilling.
Let's cook up a storm and ignite the passion between you and your partner! Bon Appétit & Buon Amore!
1. Honey Garlic Glazed Salmon
Honey garlic glazed salmon is a sweet and tangy combination of honey and lemon. The taste of trio of ingredients (garlic, lemon, honey) makes it a super delicious and romantic recipe for date night. The glaze on salmon makes it taste super rich and classic.
Serve: 4
Prep Time: 20 Minutes
List of Ingredients:
1/4 cup of soy sauce
1 teaspoons of red pepper flakes
3 tablespoons of oil
6 oz of salmon filets
Black pepper, to taste
1 lemon, round sliced
1/3 cup of honey
2 tablespoons of lime juice
Salt, to taste
3 cloves of garlic
Methods:
I. In a small bowl, combine honey, soy sauce, fresh lime juice, and a pinch of red pepper flakes. This mixture will create a flavorful and slightly spicy glaze for the salmon.
II. Heat a drizzle of oil in a pan over medium-high heat. Place the salmon filets in the pan and season them with a sprinkle of salt and pepper. This will enhance the natural flavors of the salmon and give it a nice savory taste.
III. Cook the salmon filets in the pan until they develop a beautiful golden brown crust, which usually takes about 5 minutes. This searing process will add texture and depth to the fish.
IV. Add minced garlic to the pan and cook for an additional minute. The garlic will infuse its aromatic flavor into the dish, complementing the sweetness of the honey glaze.
V. Pour the honey mixture that you prepared earlier into the pan, coating the salmon filets with the glaze. The combination of honey, soy sauce, and lime juice will create a delightful balance of sweetness and tanginess.
VI. Place a few slices of fresh lemon on top of the salmon for an extra burst of citrus flavor. The acidity of the lemon will cut through the richness of the fish and add brightness to the dish.
VII. Continue cooking the salmon in the glaze for a few more minutes, allowing the flavors to meld together and the glaze to thicken slightly. This will create a glossy and sticky coating on the salmon.
VIII. Carefully transfer the honey garlic glazed salmon to a serving plate. The fish should be tender, moist, and beautifully coated with the flavorful glaze.
Cooking advice:
I. Make sure the pan is hot before adding the salmon to achieve a nice sear on the outside while keeping the inside moist and tender.
II. Adjust the cooking time depending on the thickness of your salmon filets. Thicker filets may require a slightly longer cooking time, while thinner ones may cook more quickly.
III. Feel free to customize the level of spiciness by adding more or less red pepper flakes to the honey glaze.
IV. Garnish the salmon with some fresh herbs, such as chopped parsley or cilantro, for a pop of color and added freshness.
V. Serve the honey garlic glazed salmon with your choice of sides, such as steamed vegetables or roasted potatoes, for a complete and satisfying meal.
VI. Enjoy the succulent and flavorful salmon with its sticky honey glaze. The combination of sweet, savory, and tangy elements will tantalize your taste buds and leave you craving more.
2. Beer Battered Fish
Beer-battered fish is a super awesome recipe for fish lovers. If you are planning a date night, don’t forget to include this beer-battered fish made with unique ingredients. Coat fish in an amazing batter of flour, beer, eggs, old bay seasoning, and pepper. A lovely fried fish for you two to indulge in love.
Serve: 6
Prep Time: 40 Minutes
List of Ingredients:
Salt, to taste
1 egg, beaten
32 oz of cod
Black pepper, to taste
Lemon wedges, for garnishing
5 cups of all-purpose flour
1/2 teaspoon of old bay seasoning
Oil, for frying
Methods:
I. In a bowl, combine all-purpose flour, salt, and Old Bay seasoning. This mixture will serve as the base for the flavorful beer batter.
II. Add eggs and beer to the dry ingredients and whisk everything together until you achieve a smooth and lumpfree batter. Let the batter rest for about 10 minutes to allow the flavors to meld and the batter to develop the desired consistency.
III. Season the cod fish filets with a sprinkle of salt and pepper. This will enhance the natural flavors of the fish and provide a well-rounded taste.
IV. Heat oil in a pot or deep fryer. Make sure the oil is hot enough for frying, around 350-375°F (175-190°C). The high temperature ensures that the batter crisps up nicely and the fish cooks evenly.
V. Dip each cod filet into the prepared beer batter, coating it completely. Allow any excess batter to drip off before carefully placing the battered fish into the hot oil. Fry the fish in batches to avoid overcrowding the pot and maintain the temperature of the oil.
VI. Fry the fish for approximately 5-6 minutes or until it turns golden brown and develops a crispy exterior. Gently flip the fish halfway through the cooking process to ensure even browning on both sides.
VII. Once the fish is cooked to a beautiful golden hue, carefully remove it from the pot using a slotted spoon or tongs. Place the fried fish on a plate lined with paper towels to absorb any excess oil.
VIII. Serve the beer-battered fish on a platter, garnishing it with lime wedges for a refreshing burst of acidity. The tangy lime wedges complement the crispy fish and add a touch of brightness to the dish.
Cooking advice:
I. Ensure that the oil is at the correct temperature before frying to achieve crispy and evenly cooked fish. Use a kitchen thermometer or test the oil by dropping a small amount of batter into the pot. It should sizzle and rise to the surface immediately.
II. If desired, you can lightly dust the fish filets with flour before dipping them in the beer batter. This helps the batter adhere better to the fish and creates a thicker coating.
III. Be cautious when placing the battered fish into the hot oil to prevent splatters and potential burns. Lower the fish into the oil slowly and carefully to maintain a safe cooking environment.
IV. To keep the fried fish warm and crispy, place the cooked batches on a wire rack set over a baking sheet in a preheated oven at around 200°F (93°C) until ready to serve.
V. Serve the beer-battered fish alongside classic accompaniments like tartar sauce, lemon wedges, and french fries for a complete and delicious meal.
VI. Enjoy the crispy and flavorful beer-battered fish, with its tender and succulent flesh encased in a light and airy batter. The combination of the seasoned fish and the crisp coating creates a delightful contrast of textures and flavors.
3. Affogato
Affogato drink is the easiest Italian dessert to make for a perfect dinner date. Start with a scoop of vanilla ice cream mixed with whipped cream and douses a shot of espresso over it. The mingling ingredients are well-versed together and provide a creamy and dark love affair.
Serve: 4
Prep Time: 10 minutes
List of Ingredients:
1/2 cup of boiling water
1 tablespoon of espresso powder
1/3 cup of heavy cream
2 teaspoons of sugar
1/4 teaspoon of vanilla essence
Shaved chocolate, for garnishing
2 teaspoons of sugar
1 scoop of vanilla ice cream
Methods:
I. In a bowl, combine sugar, heavy cream, and vanilla essence. Use a hand mixer to whip the mixture until it reaches medium peaks. This step will create a luscious whipped cream topping for the affogato. Continue mixing for about 3 minutes until the cream thickens and holds its shape.
II. Scoop generous portions of vanilla ice cream into individual dessert bowls. The creamy and smooth vanilla ice cream will serve as the base for the affogato.
III. In a separate glass, whisk together boiling water and espresso powder until the powder is fully dissolved. This will create a rich and aromatic espresso mixture to pour over the ice cream.
IV. Carefully pour the espresso mixture over the scoops of vanilla ice cream in the dessert bowls. The hot espresso will instantly start to melt the ice cream, creating a delicious contrast of temperatures and flavors.
V. Take the whipped cream that was prepared earlier and spoon it generously over the top of each affogato. The whipped cream adds a creamy and luxurious touch to the dessert, enhancing its texture and taste.
VI. To add a touch of elegance and decadence, garnish the top of each affogato with shaved chocolate. The chocolate shavings will provide a delightful hint of bitterness and complement the sweetness of the dessert.
VII. Take a moment to appreciate the beautiful presentation of the affogato, with layers of creamy vanilla ice cream, velvety espresso, whipped cream, and chocolate shavings.
VIII. Indulge in the delightful combination of flavors and textures by savoring the creamy ice cream that melts into the rich and aromatic espresso. The contrasting temperatures and tastes create a harmonious blend that is both comforting and satisfying.
Cooking advice:
I. Ensure that the heavy cream is chilled before whipping to achieve the desired texture. You can also place the mixing bowl and beaters in the refrigerator for a few minutes prior to whipping to help the cream thicken faster.
II. Use high-quality vanilla ice cream for the best flavor and creaminess. Opt for a classic vanilla flavor or experiment with different variations such as French vanilla or Madagascar vanilla.
III. Adjust the sweetness of the whipped cream according to your preference. You can add more or less sugar depending on your desired level of sweetness.
IV. For the espresso, you can use a stovetop espresso maker, an espresso machine, or even instant espresso powder dissolved in hot water. Choose a robust espresso with a rich flavor profile to enhance the affogato.
V. Serve the affogato immediately after assembling to enjoy the contrast between the hot espresso and the cold ice cream. The melting ice cream and the mingling flavors are an essential part of the affogato experience.
VI. Feel free to customize your affogato by adding a splash of liqueur such as amaretto, Kahlúa, or Frangelico for an extra layer of complexity and depth of flavor.
VII. Enjoy the simple yet elegant pleasure of savoring an affogato, with its perfect balance of creamy ice cream, bold espresso, fluffy whipped cream, and decadent chocolate. It's a delightful dessert that combines the best of both worlds, coffee, and ice cream, in a harmonious and indulgent treat.
4. Jacket Sweet Potatoes
Jacket sweet potatoes are the savory, tender, and grilled recipe to enjoy your romantic dinner. This jacket sweet potatoes are just a great discovery with melted cheese, crispy chickpeas filling inside, and tangy
salsa over the top. A perfect one meal for two for endless conversations.
Serve: 4
Prep Time: 15 minutes
List of Ingredients:
2 tablespoons of Harissa paste
5 oz of Feta cheese
12 oz of sweet potatoes
14 oz of chickpeas, drained
2 tomatoes, chopped
1 tablespoon of lemon rind
1/2 a bunch of coriander leaves
2 tablespoons of olive oil
Methods:
I. Begin by microwaving the sweet potatoes for about 10 minutes. This will help soften the potatoes and make them easier to work with.
II. While the sweet potatoes are cooking, preheat the oven grill on high. This will ensure that it's hot and ready for the next step.
III. In a bowl, combine the chickpeas and harissa paste, making sure the chickpeas are well coated with the spicy paste. This will add a delicious kick to the chickpeas.
IV. Place the chickpeas on a baking tray and bake them in the oven for about 4 minutes. Keep a close eye on them and grill them until they become crispy and golden brown. This will give the chickpeas a delightful crunch.
V. In another bowl, combine the tomatoes, coriander leaves, and a drizzle of oil. Mix them well to create a fresh and vibrant salsa. This will provide a refreshing contrast to the richness of the sweet potatoes and chickpeas.
VI. Once the sweet potatoes are cooked, carefully slice them open lengthwise, creating a "jacket" for the toppings. Be cautious as the potatoes may still be hot.
VII. Spoon the prepared salsa generously on top of the sweet potatoes, ensuring that it covers the surface. The combination of the tangy tomatoes and fragrant coriander will add a burst of flavor to each bite.
VIII. Serve the jacket sweet potatoes as a satisfying and flavorful meal. The creamy and sweet flesh of the sweet potatoes, paired with the crispy and spiced chickpeas and the zesty salsa, creates a harmonious blend of textures and flavors.
Cooking advice:
I. When microwaving the sweet potatoes, make sure to pierce them a few times with a fork to allow steam to
escape. This will prevent them from bursting.
II. Adjust the cooking time based on the size and thickness of your sweet potatoes. They should be tender and easily pierced with a fork after microwaving.
III. Be cautious when handling the hot chickpeas and sweet potatoes. Use oven mitts or kitchen towels to protect your hands.
IV. Feel free to customize the toppings by adding other ingredients such as avocado slices, crumbled feta cheese, or a dollop of yogurt for added creaminess.
V. Experiment with different herbs and spices to personalize the dish according to your taste. Consider adding a sprinkle of paprika, cumin, or smoked paprika for additional depth of flavor.
VI. Serve the jacket sweet potatoes as a main dish or as a side dish alongside grilled meat, fish, or a fresh salad.
VII. Enjoy the satisfying combination of the creamy sweet potatoes, the crispy and spicy chickpeas, and the refreshing salsa. This dish offers a balanced and nutritious meal packed with flavors and textures.
5. Chicken Pot Pie
Chicken pot pie is a one-pot dish and easy to make a chicken pie for two. It has the delicious taste of chicken, veggies, and creaminess of milk and butter in it. Some of the best ingredients like poultry seasoning and buttermilk biscuits, are added to level up the date night dinner.
Serve: 4
Prep Time: 30 minutes
List of Ingredients:
5 cup of chicken stock
1 cup of whole milk
1 onion, chopped
1 cup of carrots
3 tablespoons of butter
1 cup of green beans, frozen Biscuits, for garnishing
4 buttermilk biscuits
3 tablespoons of all-purpose flour
5 teaspoons of poultry seasoning
2 cups of chicken, shredded
2 tablespoons of parsley, chopped
Methods:
I. Start by combining chicken stock, milk, all-purpose flour, and poultry seasoning in a jar. Shake or whisk well to ensure the ingredients are thoroughly mixed. This mixture will serve as the base for the pot pie filling.
II. In a large pan, melt butter over medium heat. Add diced onions and sliced carrots, and sauté them for about 2-3 minutes. The onions should become translucent and the carrots slightly softened.
III. Pour the jar mixture into the pan with the sautéed onions and carrots. Stir well to combine everything. Increase the heat to medium-high and bring the mixture to a boil. Allow it to cook for approximately 8 minutes, or until the sauce thickens and becomes smooth.
IV. Add the shredded chicken, frozen green beans, and chopped parsley to the pan. Stir everything together to ensure the ingredients are evenly distributed in the sauce. Continue cooking for another 4-5 minutes, or until the chicken is heated through and the green beans are tender.
V. Taste the filling and season with salt and pepper according to your preference. Adjust the seasoning as needed to enhance the flavors of the dish.
VI. Serve the chicken pot pie alongside buttermilk biscuits or your choice of pastry. The flaky biscuits complement the creamy filling, creating a delicious combination of textures.
VII. Enjoy the comforting and hearty chicken pot pie with its flavorful filling and golden crust. The combination of tender chicken, colorful vegetables, and creamy sauce makes this a satisfying meal.
Cooking advice:
I. You can use cooked chicken breasts or leftover roasted chicken for the shredded chicken in this recipe. Ensure that the chicken is cooked through and shredded into bitesized pieces.
II. Feel free to add additional vegetables to the filling, such as peas, corn, or diced potatoes, to suit your taste and preferences.
III. If using frozen green beans, allow them to thaw before adding them to the pan. This will help them cook evenly and maintain their texture.
IV. Make sure to season the filling with salt and pepper to enhance the flavors. Taste and adjust the seasoning as needed.
V. Serve the chicken pot pie with freshly baked buttermilk biscuits or any other preferred pastry. The flaky and buttery crust pairs well with the savory filling.
VI. Leftover chicken pot pie can be stored in the refrigerator for a few days. Reheat individual portions in the oven or microwave before serving.
VII. Customize the recipe by adding herbs and spices like thyme, rosemary, or garlic powder to elevate the flavor profile of the filling.
VIII. Enjoy the comforting and classic chicken pot pie as a satisfying meal for lunch or dinner. It's a perfect dish for gathering with family or friends.
6. Salad Lyonnaise
Salad lyonnaise is a classic French salad from Lyon city because the name of the salad is inspired by the city. It’s very easy to make and combine all ingredients to enjoy before your main dinner meal. It a very light, tasty, and infused with Dijon mustard, salt, and pepper making your evening flavorful.
Serve: 4
Prep Time: 30 minutes
List of Ingredients:
1 tablespoon of olive oil
6 slices of bacon
2 tablespoons of Dijon mustard
1/4 cup of red wine vinegar
4 eggs
16 oz of Frisee lettuce
1 onion, minced
Salt and pepper, to taste
Methods:
I. Begin by adding frisée lettuce to a large bowl. This leafy green adds a delicate and slightly bitter flavor to the salad.
II. Heat oil in a pan over medium heat. Add bacon slices and cook them until they become crispy and golden brown. This will infuse the salad with a smoky and savory taste. Once cooked, remove the bacon from the pan and set it aside.
III. In the same pan, add minced onion and cook until it becomes softened and translucent. This will add a hint of sweetness and aromatic flavor to the salad. Transfer the cooked onions to the bowl with the frisée lettuce.
IV. To create the dressing, add Dijon mustard and vinegar to the pan. Whisk the ingredients together to combine. Season with salt and pepper to taste. This tangy and flavorful dressing will enhance the overall taste of the salad.
V. Turn off the heat and set the pan aside. The warm dressing will help to wilt the lettuce slightly, bringing out its flavors and creating a harmonious blend with the other ingredients.
VI. In a separate saucepan, bring water to a boil. Create a gentle vortex in the boiling water by stirring it with a spoon. This swirling motion will help keep the egg whites together when poaching the eggs.
VII. Crack one egg into a spoon and gently slide it into a small ramekin bowl. Repeat the same process with the remaining eggs. Carefully slide the eggs from the ramekin into the simmering water.
VIII. Allow the eggs to cook for about 3-4 minutes, or until the whites are set and the yolks are still slightly runny. Using
a slotted spoon, carefully remove the poached eggs from the water and set them aside.
IX. Place the poached eggs on top of the frisée lettuce and bacon mixture. The creamy and rich yolk of the eggs will create a luscious and indulgent sauce for the salad.
X. Serve the Salad Lyonnaise immediately. The combination of the crisp frisée lettuce, smoky bacon, tangy dressing, and silky poached eggs creates a harmonious blend of flavors and textures.
Cooking advice:
I. When cooking the bacon, aim for a crispy texture to add a crunchy element to the salad. Make sure to drain the cooked bacon on paper towels to remove any excess grease before adding it to the salad.
II. The frisée lettuce can be torn into bite-sized pieces or left as whole leaves, depending on your preference.
III. Be careful when poaching the eggs to avoid breaking the yolks. The simmering water should be gently swirling to help shape the eggs into a compact form.
IV. For an extra touch of flavor, you can garnish the Salad Lyonnaise with freshly chopped herbs like chives or parsley.
V. Enjoy the Salad Lyonnaise as a light and satisfying meal on its own or as a side dish to accompany a main course. The combination of flavors and textures makes it a classic and elegant choice for any occasion.
7. Palm Tomato Soup
Palm tomato soup is a creamy, cheesy, and succulent soup recipe for falling in love with it altogether. It’s a hearty soup recipe with lots of ingredients like onion, chicken broth, red pepper flakes, tomato paste, flour, cheese tortellini cheese, spinach, and parmesan. A wonderful combo of fresh veggies, cheesy taste, and killing aroma.
Serve: 6
Prep Time: 45 minutes
List of Ingredients:
1/2 onion, diced
3 tablespoons of flour
1/2 teaspoon of red pepper flakes
1/2 teaspoon of red pepper flakes
3 tablespoons of tomato paste
1/3 cup of cream
3 cups of spinach
Salt, to taste
2 tablespoons of basil
3 teaspoons of Italian seasoning
1 tablespoon of butter
3 cups of chicken broth
4 cloves of garlic, minced
4 cups of cheese tortellini
1/2 cup of grated Parmesan
Black pepper, to taste
Methods:
I. Start by melting butter in a large pan over medium heat. As the butter melts, it will add a rich and savory flavor to the soup.
II. Add finely chopped onion to the pan and sauté for about 3 minutes, or until the onion becomes translucent and slightly softened. This will create a flavorful base for the soup.
III. Next, add minced garlic to the pan and sauté for an additional minute. The aroma of the garlic will infuse the soup with its distinctive taste and fragrance.
IV. Stir in Italian seasoning, red pepper flakes, and flour. This mixture will enhance the overall flavor and add a hint of spice to the soup. Make sure the flour is well combined with the other ingredients to prevent lumps.
V. Pour in the chicken broth, followed by the tomato paste and tortellini cheese. Stir well to combine all the ingredients. Allow the soup to simmer for about 10 minutes, or until the tortellini is cooked through and tender.
VI. Stir in the cream and grated Parmesan cheese. The cream will add richness and smoothness to the soup, while the Parmesan cheese will provide a delightful cheesy flavor.
VII. Add fresh spinach leaves to the soup and allow them to wilt. This will add a vibrant green color and a nutritious element to the dish. Season with salt and pepper to taste.
VIII. Before serving, garnish the Palm Tomato Soup with fresh basil leaves. The aromatic basil will complement the flavors of the soup and add a pop of freshness.
Cooking advice:
I. Be cautious when sautéing the onion and garlic to prevent them from burning. Cooking them until they are softened and fragrant will help release their flavors into the soup.
II. Adjust the amount of red pepper flakes according to your desired level of spiciness. You can add more for a bolder kick or reduce it for a milder flavor.
III. Ensure that the tortellini is cooked through by following the recommended cooking time on the packaging. Overcooking can cause the pasta to become mushy.
IV. Feel free to customize the soup by adding other vegetables such as diced carrots or bell peppers. Just ensure that they are cooked until tender before adding the remaining ingredients.
V. Serve the Palm Tomato Soup hot and enjoy its creamy texture, flavorful broth, and delicious combination of ingredients. It makes for a comforting and satisfying meal on its own or paired with crusty bread or a side salad.
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The Project Gutenberg eBook of Dulcie Carlyon: A novel. Volume 3 (of 3)
This ebook is for the use of anyone anywhere in the United States and most other parts of the world at no cost and with almost no restrictions whatsoever. You may copy it, give it away or re-use it under the terms of the Project Gutenberg License included with this ebook or online at www.gutenberg.org. If you are not located in the United States, you will have to check the laws of the country where you are located before using this eBook.
Title: Dulcie Carlyon: A novel. Volume 3 (of 3)
Author: James Grant
Release date: June 12, 2022 [eBook #68295]
Language: English
Original publication: United Kingdom: Ward and Downey, 1886
Credits: Al Haines
*** START OF THE PROJECT GUTENBERG EBOOK DULCIE CARLYON: A NOVEL. VOLUME 3 (OF 3) ***
DULCIE CARLYON.
A Novel.
BY JAMES GRANT,
AUTHOR OF 'THE ROMANCE OF WAR,' ETC. IN THREE VOLUMES.
VOL. III.
LONDON: WARD AND DOWNEY, 12, YORK STREET, COVENT GARDEN. 1886.
[All Rights Reserved.]
NEW NOVELS AT EVERY LIBRARY.
FROM THE SILENT PAST. By Mrs. HERBERT MARTIN. 2 Vols.
COWARD AND COQUETTE. By the Author of 'The Parish of Hilby.' 'vol.
MIND, BODY, AND ESTATE. By the Author of 'Olive Varcoe.' 3 vols.
AT THE RED GLOVE. By KATHARINE S. MACQUOID. 3 vols.
WHERE TEMPESTS BLOW. By the Author of 'Miss Elvester's Girls.' 3 vols.
IN SIGHT OF LAND. By Lady DUFFUS HARDY. 3 vols.
AS IN A LOOKING-GLASS. By F. C. PHILIPS. 'vol.
LORD VANECOURT'S DAUGHTER. By MABEL COLLINS. 3 vols. WARD AND DOWNEY, PUBLISHERS, LONDON.
CONTENTS OF VOL. III.
CHAPTER
I. THE PURSUIT
II. WHICH TREATS OF LOVE LETTERS
III. IN THE HOWE OF THE MEARNS AGAIN
IV. EN ROUTE TO ULUNDI
V. THE LOADED DICE
VI. SHAFTO'S HORIZON BECOMES CLOUDY
VII. THE SQUARE AT ULUNDI
VIII. DISAPPEARANCE OF DULCIE
IX. FLIGHT
X. A STARTLING LETTER
XI. THE PURSUIT OF CETEWAYO
XII. AT THE 'RAG'
XIII. A REVELATION
XIV. IN THE GNOME FOREST
XV. THE MAJOR PROPOSES
XVI. A CLOUD DISPELLED
XVII. FLORIAN DYING
XVIII. THE TERRIBLE MISTAKE
XIX. DULCIE'S VISITOR
DULCIE CARLYON.
CHAPTER
I.
THE PURSUIT.
A new emotion—a hot thirst for blood—was in the heart of Florian now; his whole nature seemed to have undergone a sudden and temporary change; and to those who could have seen him his face would have been found deadly pale, and his dark eyes full of sombre fury.
The longing for retribution and destruction was keen in his mind at that time. Often he reined up the horse he rode to take a steady shot between the animal's quivering ears at one or other of the two desperadoes; but always missed them, and found that time was thus lost and the distance increased.
His present charger was not so steady as the old Cape nag, Tattoo, and Florian's hands, in the intensity of his excitement, trembled too much for his aim to be true; so the fugitives rode on and on, without firing a shot in return, thus showing that their ammunition had been expended, and they had nothing to hope for or trust to but a successful escape.
A cry left Florian's lips as the fugitives disappeared into a donga, and he thought he had lost them; but anon he saw them ascending the opposite slope at a rasping pace.
He could only think of the generous and chivalrous Vivian Hammersley, that good officer and noble Englishman, shot down thus in the pride of his manhood by the felon hand of an assassin, whose bullet was meant for himself—Hammersley, whose form stood with a kind of luminous
atmosphere amid the dark surroundings that beset them both since he (Florian) had come as a soldier to Zululand; and then he thought of Dulcie's friend Finella, whom he only knew by name.
Poor girl! the next mail for Britain might bring sorrowful tidings to her, with the very letter his hand had so recently indited, full of hope and expressions of happiness.
Crossing by flying leaps the Umvutshini stream, a tributary of the greater Umvolosi, the pursuers and pursued traversed an undulating tract of country, scaring a great troop of the brindled gnu, which were grazing quietly there; anon a terrified herd of the koodoo—graceful antelopes, with magnificent spiral horns—swept past them, where the karoo shrubs and the silvery hair-grass and wild oats grew; elsewhere their horses' hoofs, as they crushed or bruised the creeping fibrous roots of the Akerrania, shed a fragrance in the air.
The Umvolosi had now to be waded through near a rocky kop which towered on the right hand, and the opposite bank had to be scrambled up at a place where the tree-fern flourished thickly, and drooping date-palms overhung the water.
Next they had to cross a nameless tributary of the Upoko River, and then to skirt the base of the Mabenge Mountains (within two miles of Fort Newdigate), where, in some places, an odour, sickly and awful, loaded the evening air; and by experience they knew it came from the bodies of slain Zulus lying unburied, or covered only by their shields and a few loose stones.
In some places—one particularly—Florian and his companions found their progress almost arrested by spiky plants of giant size—the Doornboom, with its ox-horn-like prickles; for there are thickets of those through which even horses cannot pass—odious and terrible plants which tear the clothes to rags, and pierce the flesh to the bone; but they discovered two breaches through which the fugitives had passed, and, forcing a passage, they rode onward again, and, in the fierce ardour of pursuit, Florian was all unconscious, till afterwards, how he and his horse too were
lacerated, scratched, and torn by the sharp spines as he rushed through them at full speed.
One of the fugitives had evidently found a cartridge, in a pocket perhaps, for he fired one shot rearward, in Parthian fashion, but fruitlessly, as it hit no one, and then he rode wildly but steadily on.
Believing that if ever he returned to camp it would only be to find his friend dying or dead, Florian, plunged in grief, maddened by rage and a thirst for dire vengeance, rode furiously yet silently on, closely followed by his four infantry men.
His horse—Hammersley's—was a fine English charger, and soon outstripped those of his comrades, who erelong began to drop rearward one after another, though Tom Tyrrell continued to head the rest; but after a time Florian found himself almost alone; thus it was fortunate for him that those he pursued were without ammunition.
Once or twice he lost sight of them, as dongas or eminences intervened, and then a low cry would escape him; but by the aid of his field-glass he 'spotted' them again, and gored his horse with the spurs anew.
Now broad before them lay the foaming Nondweni River, with the lionshaped hill of Isandhlwana about seven miles distant, its rocky crest then reddened by the western sun, and Florian knew that now the pursuit had lasted for more than twenty miles from the Euzangonyan Hill.
Here the assassins reined up, and seemed to confer for a moment or two, as if in evident confusion and dismay. To remain was to die, and to attempt to cross the river would end in death by drowning, it was so deep and swift, red and swollen by recent storms of such rain as falls in the tropics only.
Florian dismounted now, dropped a fresh cartridge into the breech-block of the rifle he still carried, and just as he threw the bridle over his arm, Tom Tyrrell came tearing up and also leaped from his saddle, prepared to fire at four hundred yards range.
The two fugitives plunged into the water, where trees, branches, cartloads of enormous leaves and yellow pumpkins were being swept past, and strove to make their horses breast the stream by turning them partly at an angle to the current. More than once the animals snorted with fear, throwing up their heads wildly as their haunches went down under the weight of their riders.
Tyrrell fired and shot one in mid-stream; he threw up his hands in agony or despair, and fell on the mane of his horse, which, with himself, was swept round a rocky angle and disappeared.
The other had gained footing on the opposite bank, but at that moment Florian planted a rifle bullet between his shoulders.
Sharply rang the report of the rifle, and a shriek mingled with the rush of the world of waters as the deserter and assassin fell backward over the crupper of his struggling horse, which gained the land, while his rider sank to rise no more just as the last red rays of the sun died out on the stern hilltops, and in its rush the river seemed to sweep past with a mightier sound than ever.
Which of the two he had shot in the twilight Florian knew not, nor did he care; suffice it that he and Tom Tyrrell 'had polished them off,' as the latter said, and thereupon proceeded to light his pipe with an air of profound contentment.
Hammersley was avenged, certainly.
Before setting out on his return, Florian paused to draw breath, to wipe the cold perspiration from his forehead, and nerve himself anew for aught that might befall him on his homeward way, for with tropical speed darkness had fallen now, and he was glad when he and Tyrrell overtook the three mounted men, as they had a most lonely district to traverse back to camp, and one in which they were not likely to meet friends; so they now rode somewhat slowly on, breathing and enjoying what some one calls the cool and mysterious wind of night.
Zulus might be about in any number, with rifle, assegai, and knobkerie; but though Florian and his companions rode with arms loaded as a precaution, they scarcely thought of them, and were intent on comparing notes and studying the features of the country as a guide on their lonely way.
At last, with supreme satisfaction, after many detours and mistakes, they saw the red glowworm-like lights of the camp appearing in the streets of tents, and knew thereby that the last bugle had not sounded.
Ere long they heard the challenge of the advanced sentinel of an outlying piquet, and responding thereto, passed within the lines, when Florian went at once to the headquarter tents to report himself to the Adjutant-General, together with the events that had so recently transpired by the Nondweni River.
'You have done precisely what the General commanding would have ordered you to do,' said the Adjutant-General, 'and I am sure he will thank you for punishing the rascals as they deserved. There are too many of "Cardwell's recruits" afloat in Cape Colony!'
'Is Captain Hammersley still alive?'
'Yes—but little more, I fear.'
He repaired straight to the sufferer's tent, but was not permitted by the hospital orderly, acting under the surgeon's strict orders, to see him—or at least to speak with him.
The ball had broken some of the short ribs on the left side, nearly driving them into the lung; thus he was in a dangerous state. Florian peeped into the bell-tent, and, by a dim lantern hung on the pole thereof, could see Hammersley lying on his camp-bed asleep, apparently, and pale as marble; and he thought it a sorrowful sight to see one whose splendid physique seemed of that kind which no abstract pain or trouble could crush—who could ever bear himself like a man—weak now as a little child—levelled by the bullet of a cowardly assassin.
Florian, though worn, weary, and sorely athirst after the skirmish by the Euzangonyan Hill, the subsequent pursuit, and all connected therewith, before betaking him to his tent, paid his next visit to Tattoo, for, after his friend, he loved his horse.
A little way apart from where the store-waggons were parked and the artillery and other horses knee-haltered, Tattoo was lying on a heap of dry brown mealie-stalks in a pool of his own blood, notwithstanding that, awaiting Florian's return and orders, a kindly trooper of the Mounted Infantry had bound an old scarlet tunic about the poor animal's off thigh, where the bullet, meant for his rider, had made a ghastly score-like wound, in one part penetrating at least seven inches deep; and where Tattoo had remained standing for some time in one spot, the blood had dripped into a great dark crimson pool.
'Can nothing be done to stop it?' asked Florian.
'Nothing, sir,' replied a Farrier-Sergeant of the Royal Artillery.
'But the horse will die if this kind of thing goes on.'
The sergeant shrugged his shoulders, saluted, and turned away, while Florian put an arm round the drooping head of the horse caressingly; and, as if sensible of his sympathy, the animal gazed at him with his large, soft brown eyes, that were streaked with blood-shot veins now.
'His vitals is safe, sir, anyhow,' said Tom Tyrrell.
'I can't leave him thus in the cold—for cold it is here, by Jove, at night; bring a blanket from my tent, Tom, and put it over him.'
After belting the blanket about Tattoo, by the light of a stable-lantern, Florian lingered for a time beside the poor nag, who hung his head with unmistakable symptoms of intense pain, while his drooping eyes grew dull and heavy.
Without undressing, Florian threw himself on his humble camp-bed, which consisted of little else than a blanket and ground sheet, but was
unable to sleep more than ten minutes or so at a stretch. The fighting, the hot pursuit by hill and stream and karoo—the excitement of every kind, and the whole work he had been doing—had fevered his brain, and ever and anon he started from his pillow as if a snake had been under it; and so passed the few short hours till drum and bugle announced the reveille, and that the day-work of the camp had begun.
To those who saw him, he looked haggard in the cold, grey, early light, as he quitted his camp-bed, unrested and unrefreshed, though mere repose of the body is supposed to be a relief, and, as it was too early to disturb Hammersley, he went straight to visit Tattoo.
He was standing up now among the mealies of his litter, with his head drooping lower and his bright eyes more dim than ever; but they actually seemed to dilate and brighten at the sound of his master's voice. The latter had brought him the half of his ration-biscuit, soaked in water; and Tattoo looked at it with dumb longing, and turned it over in Florian's palm with his hot, soft, velvet nose; but after trying to champ it once or twice he let it fall to the ground. Tattoo was incapable of swallowing now.
There was little time to do much, as the troops were soon to march; but Tom Tyrrell brought some hot water in a bucket, and sluiced the wound with a sponge, and redressed it with such rough bandages as could be procured, and Florian got from Doctor Gallipot some laudanum to mix with the horse's drink to deaden the acuteness of the pain he suffered; but it was all in vain; Tattoo sank grovelling down upon his fore-knees and rolled heavily over on his side, and, as the wound welled forth again, he turned his head and looked at his master, and if ever eyes expressed a sense of gratitude, those of the old troop-horse did so then.
'We march in a very short time, sir,' said the senior officer commanding the Mounted Infantry, as he reined in his charger for a minute en passant; 'and in the cause of humanity, as your horse cannot recover, it had better be put out of pain.'
'Shot?'
'Yes.'
'Poor Tattoo!'
Florian turned away, sick at heart, as he saw a soldier quietly dropping a cartridge into the breech-block of his rifle in obedience to the stern but necessary order, for if left thus, the horse would be devoured while living by the monstrous Kaffir vultures.
With carefully sighted rifle, and distance as carefully judged, Florian had 'potted' many a Zulu at various hundreds of yards, in common with his comrades; he had shot, as he supposed, Josh Jarrett without an atom of compunction; but now, as he hurried away, he put his fingers in his ears to shut out the report of the rifle that announced the death of Tattoo.
As a souvenir of the latter—for Dulcie, perhaps—he desired Tom Tyrrell to cut off one of the hoofs, and Tom polished the hoof and burnished the iron shoe till the latter shone like silver—the hoof that never again would carry Florian across the wild karoo, or to the front in the face of the enemy.
The Second Division now began its march to encamp on the fatal hill of Isandhlwana—that place of ill omen.
Hammersley was conveyed with other wounded in an ambulance waggon, and it was decided that if he recovered sufficiently he should be sent home on sick leave to Britain. Florian occasionally rode by the side of the waggon, the motion of which was anything but easy or pleasant to those who were in pain.
How pale, he thought, Hammersley looked, with his delicate nostrils, clearly cut mouth, and dark moustache; and his mind went from thence to Finella Melfort, the girl he loved, who was so far away, and whom he might not be spared to see again.
'Write gently about all this affair to Miss Carlyon,' said Hammersley feebly. 'But the infernal telegrams will make poor little Finella an fait of my danger before details can reach her.' Then he muttered to himself, 'How truly it has been said that the indifferent are often tied to each other irrevocably, while those who love truly are parted far as east from west.'
'So you have fully avenged me, I hear?' he said, after a pause, while his features were contracted by pain.
'Of that there is no doubt,' replied Florian.
'For that I thank you, old fellow, though I am low enough—in that state, in fact, in which, we are told, we should forgive our enemies, and pray for those who despitefully use us.'
'These two rascals are past being forgiven now. I dare say long ere this their bodies have been swept into the White Umvoloski,' said Florian, who still felt somewhat savage about the whole episode.
'Well, I am going to the rear at last, but I hope we shall meet again. If not,' he added, with a palpable break in his voice, 'my ring—take and keep it in remembrance of me.' And as he spoke Hammersley drew from his finger a magnificent gipsy ring, in which there was a large and valuable opal, and forced it upon the acceptance of Florian.
'The opal is said to be a stone of ill-omen,' said Hammersley with a faint smile, 'but it never brought ill-fortune to me.'
Florian knew nothing of that, and, if he had, would probably not have cared about it, though reared in Devonshire, the land of the pixies and underground dwarfs and fairies.
'The only reason for the stone being thought unlucky,' said Hammersley, smiling, 'is that Mark Antony, Nadir Shah, and Potemkin, wearers of great opals, all came to grief.'
'Going home, I hear, Hammersley,' lisped a smart young aide-de-camp, cantering up to the ambulance waggon. 'Egad, I envy you—you'll see something better than Kaffir damsels there!'
Hammersley, in the midst of his acute pain, somewhat resented the other's jollity, and said:
'The poor Kaffir damsels are content with the handiwork of God, and don't paint their faces red and white, as our English women do in the Row and Regent Street, Villiers.'
'You'll soon be home—there is no such thing as distance now,' rejoined the young staff officer.
'Yes, Villiers, I am sorry to leave you all; but I am going back to England —dear old England—the land of fog, as Voltaire says, with its one sauce and its three hundred and sixty-five religions,' he added, with a feeble smile, thinking he was perhaps rather sharp in his tone to Villiers.
'And you have lost your favourite horse, I hear?' said Hammersley to Florian.
'Yes, poor animal.'
'Then take mine. I need not ask you to be kind to him. Who can say but you may lend him to me one day for a run at Melton again? Now, good-bye, old fellow, God bless you!'
They wrung each other's hands and parted, Florian to ride on to the new camp at the Isandhlwana Hill, prior to the march for Ulundi, and Vivian Hammersley to go with the rest of the wounded and sick to the coast for conveyance to Plymouth.
CHAPTER II.
WHICH TREATS OF LOVE-LETTERS.
The middle of July had come, and matters remained almost unchanged in the family circle at Craigengowan. Lady Fettercairn had not yet carried
out her threat of getting rid of Dulcie Carlyon, though a vague sense of dislike of the latter was fast growing in her mind.
Hammersley seemed to be effectually removed from Finella's sphere, though by what means Lady Fettercairn knew not; but still Shafto made no progress with the heiress; thus she feared some secret influence was exerted over him by 'this Miss Carlyon,' and would gladly have had old Mrs. Prim back again.
It was July now, we say; and July in London, though Byron says,
'The English winter ending in July, To recommence in August,'
to the lady's mind was associated only with dinners, concerts, races, balls, the opera, garden parties, and so forth, all of which she was relinquishing for an apparently hopeless purpose, while she knew that all her fashionable friends would be having strange surmises on the cause of this most unusual rustication, and inquiring of each other, 'What are the Fettercairns about?'
Dulcie was painfully sensible that the lady of the house had become cold, stiff, and most exacting in manner to her, even condescending to sneer at times, with a well-bred tone and bearing that some high-born ladies can assume when they wish to sting dependants or equals alike.
Finella's other grandmother, my Lady Drumshoddy, had ceased to be quite so indignant at her repulsion to Shafto, as she had a nephew—son of a sister—coming home on leave from India; and she thought perhaps the heiress might see her way to present herself and her thousands to young Major Ronald Garallan, of the Bengal Lancers, who had the reputation of being a handsome fellow and a regular 'lady-killer.'
Days and days and long weary weeks passed by—weeks of longing— and no word of hope, of love, or apology came to Finella across the seas from distant Africa, evolved as she hoped by the letter of Dulcie to Florian, and her heart grew sick with hope deferred, while more battles and skirmishes were fought, and she knew not that a vessel with the mail containing that missive which Florian posted at the orderly-room tent had
been cast away in the Bight of Benin, and that the bags had been saved with extreme difficulty.
She contemplated Vivian Hammersley facing danger in battle and sickness in camp, marching and toiling in trackless regions, with one belief ever in his angry heart that she had been false to him—she who loved him more truly and passionately every day. So time seemed to pass monotonously on, and her unsatisfied longing to be justified grew almost to fever heat; and death might take him away before he knew of her innocence. She tried to be patient, though writhing under the evil eyes of Shafto, the author of all this mischief.
Could it be that Vivian had been driven away from her for ever? Daily she brooded over the unhappy story of her apparent fault and its bitter punishment, and she would seem to murmur in her heart, 'Come back to me, my darling. Oh, how am I to live on thus without you?'
And amid all this no sense of pride or mortification came to support her.
By the two girls the Cape news was, of course, closely and nervously watched. The tidings of Florian's promotion stirred the hearts of both; but to anyone else in Craigengowan it was, of course, a matter of profound indifference, if remarked at all.
A telegram briefly announced, without details, that Captain Hammersley had been wounded after the skirmish at the Euzangonyan Hill, but nothing more, as the papers were filled by the death of the Prince Imperial; so, in the absence of other information, the heart of Finella was wrung to its core.
At last there came a morning when, in the house postal-bag, among others at breakfast, Shafto drew forth a letter for Dulcie.
'A letter for Miss Carlyon from the Cape,' he exclaimed; 'what a lot of post-marks! Have you a friend there?'
'One,' said Dulcie in a low voice; and, with a sigh of joyous expectation, like a throb in her bosom, she thrust it into her bodice for perusal by-andby, when no curious or scrutinizing eyes were upon her, after she had duly
performed the most important duty of the day, washing and combing Snap, the pug; and the action was seen by Shafto, who smiled one of his ugly smiles.
When, after a time, she was at leisure, Finella drew near her, expectant of some message.
'Come with me, quick,' said Dulcie; 'I have a letter for you!'
'For me?'
'Enclosed in Florian's.'
Quick as their little feet could take them, the girls hurried to a secluded part of the shrubberies, where stood a tree known as Queen Mary's Thorn. Often when visiting her nobles, the latter had been requested to plant a tree, as if emblematical of prosperity, or in order that its owners might tend and preserve it in honour of their illustrious guest.
Such a tree had been planted there by Queen Mary in the days of the old and previous family, when on her way north to Aberdeen in the eventful year 1562, when she rode to Inverness on horseback. Her room is still pointed out in the house of Craigengowan, and tradition yet tells in the Howe of the Mearns that, unlike the beer-drinking Elizabeth (who boxed her courtiers' ears, and would have made Mrs. Grundy grow pale when she swore like a trooper), thanks to her exquisite training at the court of Catharine de Medici, her grace and bearing at table were different from those of her rival, who helped herself from a platter without fork or spoon, and tore the flesh from the roast with her teeth, like a Soudanese of the present day.
But, as Lord Fettercairn was greatly bored by tourists and artists coming in quest of this thorn-tree, under which the girls now seated themselves, and he could not make money out of it, at a shilling a head, like his Grace of Athole for a glimpse of the Falls of Bruar, he frequently threatened (as he cared about as much for Queen Mary as he did for the Queen of Sheba) to have it cut down, and would have done so long since, but for the intervention of old Mr. Kippilaw the nationalist.
