He shrugged. "So long as he gives up his foolish activity."
"I truly need time to pray and ask God's guidance before giving my word. May I have until tomorrow?" She looked up at him.
"I don't think your prayers will help. But if you give me your word that none of this conversation will be repeated to anyone until I have your decision, you may have until tomorrow."
"I promise," she said. "And I'll pray for you, too, Samuel."
"You need not bother. I've passed beyond a point where prayers will help me." His eyes clouded.
An inexplicable wave of sadness washed over her-a deep sorrow for the man that Samuel Howard had become. If only she could shed a ray of light into the darkness that surrounded him. She reached across the short distance between them and touched his hand. "The Bible says that whoever commits sin is the servant of sin. But it also says: 'Ye shall know the truth, and the truth shall make you free.' " She stood and walked across the room. With her hand on the doork.n.o.b, Olivia turned to him. "We never reach a point where God won't forgive us, Samuel. He'll forgive you and redirect your path, if only you'll ask."
Chef Rene's Blanquette de Veau.
1 leek 2 carrots.
1 onion 1 clove 1 b.u.t.ter.
1 Tbsp. oil 2 lbs. veal cut into pieces.
flour 1 bouquet garni 2 egg yolks cup sour cream Juice from lemon Salt and pepper.
Peel the leek and cut into thin slices. Peel carrots and cut them into rounds. Peel onion and push clove into it. Heat b.u.t.ter and oil in a large pot. Place on low heat and cook veal slowly without allowing it to brown. Add salt and pepper to taste. Sprinkle meat with flour. Mix well and cook 2 minutes. Add just enough hot water to cover the meat. Add carrots, leeks, onion (with clove), and the bouquet garni. Cover and let simmer for 1 hour and 15 minutes. Remove the meat and put on a plate (cover to keep warm). Strain cooking liquid from vegetables and put the liquid back on the stove. Cook several minutes over high heat to reduce the liquid. Reduce heat to low. In a bowl mix egg yolks and sour cream. Add the lemon juice, salt, and pepper. Pour the mix into the cooking liquid, stirring constantly with a whisk. Do not let mixture boil. Pour the sauce over the meat. Stir and serve. The classic accompaniment to blanquette de veau is white rice or steamed potatoes. You may also add the vegetables you strained from the liquid back into the mixture before serving.
Chef Richmond's d.u.c.h.ess Potatoes 6 medium potatoes cup b.u.t.ter.
Pinch nutmeg 1/8 tsp. white pepper 1 tsp. salt 2 Tbsp. milk 1 egg, lightly beaten.
1 egg yolk, lightly beaten 1 egg beaten with 1 tsp. cold water (glaze) Boil potatoes and allow to cool, then peel and mash to measure four cups. Beat b.u.t.ter, nutmeg, pepper, salt, milk, egg, and egg yolk into the potatoes. Meanwhile, preheat broiler. Fill a pastry bag fitted with large rosette tip with the potato mixture and press out onto a lightly greased baking sheet, forming 12 spiral cones about 2 1.2 inches in diameter. Or simply spoon potatoes into 12 mounds. Brush lightly with egg glaze. Broil five inches from heat three to five minutes until lightly browned. Serves six.
Mrs. DeVault's Apple Cake 4 cups sifted flour 4 tsp. baking powder.
2 tsp. cinnamon 2 cups sugar.
1 cup orange juice 1 cup oil 4 eggs 1 tsp. vanilla 46 cups thinly sliced apples Mix together an additional cup sugar and an additional 3 tablespoons cinnamon Sift together flour, baking powder, and cinnamon. In a separate bowl mix eggs, sugar, oil, vanilla, and orange juice. Slowly add dry ingredients and mix. Pour half of the batter into a greased angel food cake pan. Top with half of the apples followed by half of the sugar and cinnamon mixture. Repeat layers and bake at 350 for 1 hour and 15 minutes or until cake tester comes out clean.
Orange Pound Cake Loaf.
1 cup b.u.t.ter, room temperature 1 cups sugar 4 eggs.
1 cups all-purpose flour 1 tsp. baking powder 2 Tbsp. grated orange zest 2 Tbsp. orange juice cup chopped pecans cup chopped dates.
Grease a 9x5x3-inch loaf pan; dust with flour. In a large bowl beat b.u.t.ter. Add sugar gradually, beating until light and fluffy. Add eggs, one at a time, beating after each addition. In a separate bowl stir together flour and baking powder. Gradually beat flour mixture into the b.u.t.ter and egg mixture just until blended. Stir in orange zest and orange juice. Fold in pecans and dates. Pour batter into prepared loaf pan. Bake at 350 for 45 to 55 minutes, or until cake tests done. Cool in pan on a rack; remove from pan to rack to cool completely.
Special thanks to:.
Linda Beierle Bullen and Mike Wagenback of the Pullman State Historic Site, who answered my many questions and provided me with their excellent insights, as well as tours of the hotel, car works, and the town of Pullman.
Members of The Historic Pullman Garden Club who hosted a tea and book signing at the Hotel Florence to celebrate the release of this series and to Linda Beierle Bullen for her excellent promotional efforts for the event.
Tony Dzik for his outstanding photographic services.
A MESSAGE TO MY READERS.
I hope the POSTCARDS FROM PULLMAN series whets your appetite for further exploration into the life and times of the residents and community of Pullman, Illinois. As you continue to read this series, or perhaps in between each release, you may want to visit the town or check some Web sites to learn more. If you have the opportunity to visit, I would encourage you to do so. The residents of the town are proud of their community, and restoration is an ongoing process.
I would suggest you consider visiting the second weekend of October, when the Historic Pullman Foundation and the Pullman Civic Organization cosponsor the annual Historic Pullman House Tour. The Pullman State Historic Site, which includes the Hotel Florence and the Pullman Factory, is open that weekend for tours. In addition, tours of the Greenstone Church are available. You may learn more about the scheduled events throughout each year by going to www.pullmanil.org and clicking on "Programs" and then "Calendar." Walking tours of the town are conducted on the first Sunday of the month from May through October.
More information on the Pullman era is available at the following Web sites: www.pullman-museum.org and www.chipublib.org/008subject/012special/hpc.html.
There are numerous books of interest regarding both Mr. Pullman and his community.
While researching for his series, I visited Pullman and have developed a deep love for the history of the town and its people. I hope you will experience the same pleasure.
Books by Judith Miller.
FROM BETHANY HOUSE PUBLISHERS.
BELLS OF LOWELL*
Daughter of the Loom.
A Fragile Design
These Tangled Threads.
LIGHTS OF LOWELL*
A Tapestry of Hope.
A Love Woven True
The Pattern of Her Heart.
POSTCARDS FROM PULLMAN.
In the Company of Secrets.
Whispers Along the Rails.
POSTCARDS from PULLMAN * 2.