About the Book

Book: Eye of the Beholder

Author: Linda Shenton Matchett

Genre: Christian Historical Romance

Release Date: June 30, 2026

Shunned for his appearance, a disfigured veteran encounters acceptance and love where he least expects it.

Left with physical and emotional scars after the Great War, Hank Drake has been shunned by polite society as the Ugly Duckling. Fine by him. He’d much rather be alone. Until he meets the kind proprietress of a tea stand at New York’s World’s Fair who isn’t repulsed by his appearance. Can he hope for acceptance…or even love?

Grace Sutton has no interest in marrying and is tired of her parent’s snide comments that she’s still single on the eve of her 40th birthday. After she loses her job thanks to budget cuts, she decides it’s time to follow her dream of feeding others. Armed with Mrs. Canfield’s cookbook, she opens a refreshment stand at the World’s Fair unaware how one man will turn her life upside down and upset the apple…er, tea cart.

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About the Author

Linda Shenton Matchett writes happily-ever-after historical Christian fiction about second chances and women who overcome life’s challenges to be better versions of themselves.

A native of Baltimore, Maryland, she was born a stone’s throw from Fort McHenry (of Star-Spangled Banner fame) and has lived in historical places all her life. She is a volunteer docent and archivist at the Wright Museum of WWII. She now lives in central New Hampshire where she explores the history of this great state, immerses herself in the imaginary worlds created by other authors, and drinks copious amounts of tea.

More from Linda

Dear Reader:

Eye of the Beholder is a retelling of Hans Christian Andersen’s fairytale The Ugly Duckling, set during the 1939 New York World’s Fair. The story is part of the Apron Strings series that is tied together by Mrs. Canfield’s Cookery Book. Below is one of my mother’s recipes that is included in the cookbook. Enjoy!

Snickerdoodles

Makes about five dozen cookies

1 Cup shortening (part butter)

1 ½ Cup sugar

2 eggs, well beaten

2 ⅔ Cup AP flour, sifted

2 teaspoons cream of tartar

1 teaspoon baking soda

¼ teaspoon salt

For rolling dough:

2 tablespoons sugar

2 teaspoons cinnamon

Cream together shortening, sugar, and eggs. Sift together flour, cream of tartar, baking soda, and salt, then slowly combine with the creamed mixture. Roll dough into balls the size of small walnuts. Roll dough into sugar and cinnamon mixture. Place on an ungreased baking sheet two inches apart. Bake at 400 degrees for 8-10 minutes. (Cookies will puff up, then flatten out).