The Story Behind this Blog

Being from the South, Silver is a very big part of my life. It doesn't have anything to do with wealth. Although those with more money - old money, tend to have more of it. New money tend not to spend their money on Silver. They do not have the appreciation for the warmth of the metal, the beauty of the patina, the story it tells of the generations past who have used it. A true southern girl comes of age when she chooses her silver pattern, long before she chooses her mate. If she is smart, she chooses that of her mother, grandmother, or favorite great aunt who in their benevolence will pass their silver on to her. It is the pieces in those sets, the pieces on our tables, along with the pieces we find in the corners of the displays in antique stores that prompted me to start this blog. They are beautiful, they are odd, but what are they, and what in the hell do you do with them?

Saturday, November 28, 2009

Aspic Server

Well, I know what Aspic is and I especially like a friend of mine's recipe that uses spicy V-8 and hot sauce to make it tangy. However, I guess I never had it properly served with an Aspic Server. My research says aspic is a clear tasteful jelly, somewhat like cranberry sauce, used to accent meat. The server has a curved sharp edge to cut and serve the aspic. I think our aspic has evolved somewhat - thank God.

(Shown in Revere by Wilcox & Evertson)

Friday, November 27, 2009

Macaroni Server

I think this is a lovely piece and it still can be found in many patterns. Even something coming out of the "Blue Box" would make for a special occasion when served with this.

(Shown in Georgian by Towle)

Thursday, November 26, 2009

Angel Food Cake Breaker

Here's a hum dinger. This one caught my eye - An Angel Food Cake Braker. I never considered an Angel Food cake special enough to have its on serving utensil, but this shows you how much I know. Research says that "the long tines are used to 'break' into the cake before the cake is actually sliced and served. The piece is most often used with the cake knife and/or the cake serving fork."

(Shown in King Edward by Gorham  10 1/2 inches)

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Wednesday, November 25, 2009

Sugar Spoons

Ah, sugar and so many ways to deal with it. We all know the Sugar Shell, often times these are one of the most attractive pieces we have. They are so named because the bowl of the spoon is shell shaped and they are designed to be used with the sugar dish. Then we have the Sugar Spoon, used to serve granulated sugar, looks very much like a teaspoon or cream soup spoon. If you have sugar cubes (or lumps) then you must use Sugar Tongs to pick them up. But, then I came to theSugar Sifter, and I am still trying to find out what in the Dickens it is for. Stay tuned.

(Sugar Sifter shown in Ailanthus by Tiffany 5 1/2 inches)

(Sugar Tongs in Olympian by Tiffany 5 inches)

(Sugar Shell in Ivy by Whiting  5 5/8 inches)

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(Sugar Shovel in No. 43 by Towle  5 5/8 inches)

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(Sugar Spoon in Pompadour by Whiting 6 inches)

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Marrow Scoop

A piece I honestly think its time has come and gone - at least at my table. I am just not that sophisticated. The Marrow Scoop used for scooping and serving bone marrow (one source referred to it as an "unlikely delicacy" - I think this is an understatement).

(Shown in Chrysanthemum by Tiffany)

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