Murder by Decay

by Suzanne Young

  He was delighted with the apple strudel she placed in front of him before resuming her seat. After taking a bite and exclaiming over its excellence, he sat back. Looking from Mary to Edna and back, he appeared to be waiting for one of them to speak. When neither did, he prompted, “Since the case has been dismissed, I can talk about the trial.”

  Picking up on his enthusiasm, Edna perked up. “Oh, yes, dear. Tell us about it. I’ve been anxious to hear,” she finished with a small fib.

  Probably thinking he had them on tenterhooks, Albert took another bite of pastry before wiping his mouth with a napkin and clearing his throat. “It was quite a complicated competency case, actually,” he began. “An elderly woman’s children were trying to have her judged unfit because she had filed a petition to have her brother declared legally dead in order to claim his money. You might have known the family, Mary,” he said, frowning at her in question. “Pennyworth’s the name …”

  At that moment, Mary went into such a fit of coughing that Edna had to get up, go around the table and slap her on the back … hard.

  # # #

  Davies Family Recipes

  Starling says, “Dad may like bread-like muffins, but Charlie and I prefer the softer, moister ones.” Here is Starling’s version:

  Breakfast Muffins - Cranberry (makes 12 standard muffins)

  2 cups flour

  1 tablespoon baking powder

  2 tablespoons sugar

  1/2 teaspoon salt

  1 egg, beaten

  1 cup milk

  1/2 can whole-berry cranberry sauce

  1/4 cup butter, melted

  Preheat oven to 375 degrees.

  Butter a 12-count muffin tin or use muffin papers.

  In a large bowl, combine dry ingredients.

  Stir in egg, milk, cranberry sauce and butter, but do not over stir. Batter should be lumpy, not smooth.

  Fill muffin cups 2/3 full.

  Bake 20 to 25 minutes or until a toothpick poked in the middle comes out clean.

  Cheesy Shrimp Dip (Shrimp Fondue)

  1 can cream of shrimp soup

  1 can cheddar cheese soup

  1 Tbs cooking sherry (use apple cider for a

  non-alcoholic dip)

  8-10 medium shrimp, cooked and coarsely

  chopped

  Salt and/or garlic powder to taste (optional)

  Heat soups and sherry (or cider). Add shrimp at the last minute, so it doesn’t overcook.

  Serve hot with a variety of crackers, tortilla chips or pieces of bread.

  English Monkey (thanks to Cousin Sally for this recipe)

  Delicious luncheon for 3 to 4—adjust as necessary

  Break 1 1/2 pieces of dry bread into a bowl

  Add 1/2 cup milk and let soak

  Melt 1 to 2 tsp. butter in double boiler

  Add 1/2 cup shredded cheddar cheese

  When melted, stir in

  bread/milk mixture

  1Tbls wet mustard

  1 beaten egg

  few shakes paprika

  Should be done in 20 minutes, can stand awhile if covered

  Serve on 4 saltines per plate

  Good with lettuce & tomato, cole slaw or tossed salad

  Tuna Wiggle

  2 cans tuna, drained

  1/4 cup water

  1 can cream of mushroom soup

  1 can milk

  1 cup frozen peas (or mixed veggies)

  Sherry (1 to 2 Tbls or to taste; substitute apple

  cider for non-alcoholic dish)

  Serve over saltines or toast.

  Garnish with shredded cheddar cheese, if desired.

  Acknowledgments

  I wish to thank Mary Ann Benda (retired) of Holmes Family Dentistry for educating me on dental terms and equipment.

  As always, I am indebted to my first readers for their time, expertise and feedback on all aspects of pre-publishing this book. Thank you, Sally Hobler, Gail Lindsey and Jan Reynolds!

  I am eternally grateful to my graphic artist Karen Phillips who has designed four of my covers, ever since Edna was fortunate enough to be published first by Mainly Murder Press.

  I especially wish to acknowledge my critique partners Bonnie McCune (BonnieMcCune.com) who has stayed with me since 2000, and Shannon Jacobs who joined us in 2014. Their incredible literary knowledge, guidance and insights are invaluable to me.

  Last but certainly not least, heartfelt appreciation to my family, friends and readers who have been so supportive and encouraging. You make my efforts truly rewarding.

  About the Author

  Suzanne Young was born and raised in Rhode Island. She has worked as a photographer, a writer, an editor, and a computer programmer and business analyst since earning her degree in English from the University of Rhode Island in Kingston.

  A resident of Colorado for over 40 years, she retired from software development in 2010 to write fiction full time.

  She is a member of Denver Woman’s Press Club, Rocky Mountain Fiction Writers and Sisters in Crime as well as a graduate of the Arvada (CO) Citizens Police Academy and a member of Clear Creek Optimists.

  To learn more about this author, she invites you to visit her website at http://SuzanneYoungBooks.com. You can also contact her via e-mail at Suzanne@SuzanneYoungBooks.com.