Do you have any “Blue Willow” dinnerware in your cupboards, or maybe tucked away in the attic? The “Blue Willow” pattern in dinnerware is one of the most popular patterns ever produced. At one time, most every household in the U.K. and U.S. had a set. Early on, it was used only for special occasions, but then as pieces were lost or broken, damaged or chipped, it ended up relegated to the kitchen cupboards. I know, growing up, we had a set (and I still have a few cups and saucers in my attic).
This dinnerware was not delicate porcelain or bone china, but a more sturdy, mass produced ceramic ware, with an infinite number of pieces, from salt and pepper shakers and gravy boats, to butter dishes, creamers, pitchers, teapots, etc. Today, Blue Willow dishware continues to be very popular, but now as a highly popular collectible … even Martha Stewart boasts of having a cupboard full of antique pieces.
Although called “Blue Willow”, this nostalgic dinnerware was not always made in ‘blue’, occasionally it was also made in red or brown. I’m sure you’ve heard the term “blue plate special” typically used in diners to indicate a great meal for a low price. Yup, Blue Willow was the plate!
I actually remember “dish night” at the movie theaters. A very popular promotional event where movie theaters would give away a dish to get theater goers to come in on a slow night. If you went to the movies often enough, it was possible to collect a complete set. In the 1970s supermarkets used this same type of promotion with “Blue Willow”, giving away a different piece each week based upon how much money you spent. Before long, you had the complete set. Blue Willow wasn’t the only pattern given away. Another very popular chinaware was various scenes from Currier & Ives, as well as Blue Liberty.
You may have pieces of Blue Willow and love the detailed Asian pattern, but do you know the romantic legend behind the design? Simply put, it is the story of a beautiful daughter of a powerful Chinese Mandarin. The daughter fell in love with her father’s clerk, but the father felt the young man was not worthy of his daughter and erected a fence to keep the two apart. The young man came by boat and found the young woman on a bridge looking for him. The couple escaped and settled on an island. The father eventually found them and ordered the young man killed. Upon hearing this, the young woman killed herself. The gods, touched by their love and devotion, transformed the couple into doves and they flew off into the sunset. (The original legend follows.)
Neither the pottery, nor the design, however, was made in China. The pottery originated in the UK in 1779 by Thomas Turner at the Caughley Pottery Works in Shropshire. Turner, a creative artist, designer and engraver, took over the pottery factory in 1754 and made it into a well-respected manufacturer of fine china, specializing in finely detailed blue transferware on white plates.
Thomas Turner by Lemuel Francis Abbott, oil on canvas, circa 1790
This particular Chinese-inspired design was created by Thomas Minton on copper plate. The original of which is on view at the Coalport China Museum in Shropshire. The intricate image needed a romantic legend and so the story of the two star-crossed lovers was created. The pottery became a huge success and wanted by everyone. By the end of the 18th century, not only the Caughley Pottery Works made it, but several other English potteries. Since that time, it has been determined that there have been over 400 manufacturers of Blue Willow worldwide … and still available today. Take a look at Amazon!
If you have some of original English-made Blue Willow, it does command a hefty price at auction. Weather you are buying or selling, turn the piece over and take a look at the potter’s mark or back stamp. There are many sites which will give you information on each mark, and if the piece is in good condition, with no chips or glazing, you may have yourself a little treasure.
~~ The Willow Legend ~~
There was once a Mandarin who had a beautiful daughter, Koong-se. He employed a secretary, Chang, who, while he was attending to his master’s accounts, fell in love with Koong-se, much to the anger of the Mandarin, who regarded the secretary as unworthy of his daughter.
The secretary was banished and a fence constructed around the gardens of the Mandarin’s estate so that Chang could not see his daughter and Koong-se could only walk in the gardens and to the water’s edge. One day a shell fitted with sails containing a poem, and a bead which Koong-se had given to Chang, floated to the water’s edge. Koong-se knew that her lover was not far away.
She was soon dismayed to learn that she had been betrothed to Ta-jin, a noble warrior Duke. She was full of despair when it was announced that her future husband, the noble Duke, was arriving, bearing a gift of jewels to celebrate his betrothal.
However, after the banquet, borrowing the robes of a servant, Chang passed through the guests unseen and came to Koong-se’s room. They embraced and vowed to run away together. The Mandarin, the Duke, the guests, and all the servants had drunk so much wine that the couple almost got away without detection, but Koong-se’s father saw her at the last minute and gave chase across the bridge.
The couple escaped and stayed with the maid that Koong-se’s father had dismissed for conspiring with the lovers. Koong-se had given the casket of jewels to Chang and the Mandarin, who was also a magistrate, swore that he would use the jewels as a pretext to execute Chang when he caught him.
One night the Mandarin’s spies reported that a man was hiding in a house by the river and the Mandarin’s guards raided the house. But Chang had jumped into the ragging torrent and Koong-se thought that he had drowned. Some days later the guards returned to search the house again. While Koong-se’s maid talked to them, Chang came by boat to the window and took Koong-se away to safety.
They settled on a distant island, and over the years Chang became famous for his writings. This was to prove his undoing. The Mandarin heard about him and sent guards to destroy him. Chang was put to the sword and Koong-se set fire to the house while she was still inside.
Thus they both perished and the gods, touched by their love, immortalised them as two doves, eternally flying together in the sky.
~ ~ ~ ~ ~
References: The Willow Collection, Home & Garden, Country Living, Simple Most, Food Notes, Wikipedia
_____________________________________________________________________________
We booked the experience in the beautiful countryside of North Yorkshire. Pulling up to the castle, there they were, a fleet of white vehicles all lined up and ready for you to take out. After all the necessary paperwork, licenses, waivers, etc., we were introduced to our co-pilot and handed the keys. Our personable instructor could not have been more experienced or a better host. Fully versed in all the vehicles capabilities, off we went onto Mother Nature’s “track”, with our qualified co-pilot up front, hubby nervously driving and me tucked safely away in the back.
Starting the drive, you’re taken in by the beauty of the area, from dense, lush forests to open fields and pastures. You can spot deer who perk up when they hear the automobile coming. Pheasant and grouse dart across the terrain. It’s quite beautiful.
I love all things tea … from the origins of the leaf to the ritualistic preparations, the variety of ethnic traditions, as well as the fascinating accoutrements. For preparation, the simple unadorned, unpretentious Brown Betty is one of my favorite teapots. I know its a name that is familiar to a lot of tea drinkers, but I wonder if anyone knows how this modest, round-bellied pot got its name and why some devout tea drinkers think it the only vessel worthy of steeping a perfect cuppa.
During the Victorian era, every affluent household had servants. In the grander homes, there were servants who worked “downstairs” and servants who worked “upstairs”. The “downstairs” servants generally were not known by their name and were usually referred to by their job, “cook” or “boots”, but the “upstairs” servants were well known to the lords and ladies of the house and would probably be referred to by a ‘nick name’. MaryJane would become “Mary”. Abigail would become “Abby”. Elizabeth would become “Betty”.
By the mid-1800s, with many Staffordshire Pottery factories producing them, the teapot had evolved somewhat and became considerably more affordable. And by 1926, it was estimated that the industry was producing approximately 500,000 Brown Betty Teapots per week … making it the most popular, widely used teapot in the country.
Legend tells us that more than 5,000 years ago, the Chinese emperor, Shen Nung, was sitting under a tree in his garden boiling water when the wind picked up and leaves from the tree drifted down into his pot. Intrigued by the fragrant aroma and beauty of the golden liquid, he drank the infusion and enjoyed it. Tea has played a vital role in the Chinese culture ever since.
Why is this important? Because China is a very large country, with different languages spoken in different regions, and depending upon the port from which the tea was shipped, is how this beverage got its name.
The southern trade route, which was discovered by the Portuguese in the 15th century, actually introduced England to tea. This dangerous and long voyage traveled from China through Java to Europe around the Cape of Good Hope up the coast of Africa to Europe. It was these very same Portuguese and Dutch traders who first imported tea … “te” … into Europe. Regular shipments of “te” had begun reaching England by 1610. And with the use of Clipper ships, traveling at over 250 miles a day, the race was on.
I’ve read that the first known recipe for ‘gingerbrede’ came from Greece in 2400 BC. Really? How do they know that? I do know, however, that food historians have traced ginger as a seasoning since antiquity. From my research, it seems an Archbishop from Armenia, in the 1st century, is credited with serving his guests a cake made of spices. By the tenth century, its proven that Chinese recipes for ‘spice breads’ were developed using ginger, and by the 13th century European nuns in monasteries were known to be baking ‘gingerbredes’ to ease indigestion. As spices, and in particular ginger, made their way throughout Northern and Western Europe, these breads baked in monasteries became so popular professional bakers began to make them. The ingredients, of course, were a bit different from what we would expect. Ground almonds, breadcrumbs, rosewater, sugar and ginger were mixed together and baked. It wasn’t until the 16th century when eggs and flour were added.
Did you know Queen Elizabeth I is credited with creating the first “gingerbread man”? Known for her outlandish royal dinners, Queen Elizabeth employed a ‘Royal gingerbread baker’. Among her array of fancy desserts were not only birds, fruits, and castles shaped out of marzipan, but also of gingerbread. The first documented gingerbread-shaped biscuit actually came from the court of Queen Elizabeth when she commissioned figures to be made in the likeness of some of her important guests. They were the hit of the court and soon these biscuits made their way into the bakeries.
Elaborately decorated gingerbread became so synonymous with all things fancy and elegant that the Guilds began hiring master bakers to create works of art from gingerbread. Bakers began carving wooden boards to create elaborately designed molds to shape individual images. The shapes included not only flowers, birds, and animals, but even people. They were in such demand, kings and queens, lords and ladies, knights and bishops wanted their images captured in “gingerbread”. Should a young woman want to improve her chances of attracting a husband, she would have a “gingerbread man” made for her in the likeness of her gentleman’s image. The hope was that if she could get him to eat the spicy delicacy, he would then fall in love with her. Decorated gingerbread was given as a wedding gift, or to celebrate a birth or special occasion.
In many European countries, gingerbread is still considered an art form, and the antique mold collections are on display in many museums. According to the Guiness Book of World Records, the largest gingerbread man was made in Norway in November 2009 and weighed 1,435 lbs. And the largest gingerbread house was made in Texas, November 2013 by the Traditions Club – 60 ft. long, 42 ft. wide and 10 ft. tall – all to raise money for St. Joseph’s Hospital.
Pearlies began in London in the early 1800s as ordinary “costermongers” or street vendors. The name “costermonger” comes from “costard” for apple and “monger” meaning seller. Often seen as vagrants and hounded by the police, these costermongers roamed the streets selling fruits and vegetables. Times were difficult and money hard to come by, but costers were always willing and eager to help each other out. Looked down upon by society and often bullied, they organized themselves into neighborhood groups for safety and elected Kings to lead them.
Henry Croft, orphaned at a very young age, became a street sweeper at age 13. Croft was fascinated by the costermongers and by their charitable lifestyle. He was also fascinated with their concept of adorning clothing with attention-getting buttons. Although there are many stories about how Croft came about obtaining his first set of mother-of-pearl buttons, the truth has been lost in time. What we do know is that in 1880, Croft with his good friend, George Dole, started sewing hundreds of mother-of-pearl buttons on a suit.
Make the filling first by dissolving a packet of orange-flavored gelatin into 1/3 cup of boiling water. Spray or grease a 12 count muffin tin. Into the bottom of each cup put a tablespoon of the gelatin. Put the tin into the refrigerator for the gelatin to set. When the gelatin has set completely, remove each disc from the muffin tin and place on a dish. Place the dish back into the refrigerator until its time to assemble.
Using a stand mixer or hand mixer, beat the eggs and sugar together for at least 5 minutes until delicate, pale and frothy. Sift together the flour, baking soda and salt. Carefully fold the dry ingredients into the egg mixture. Be careful not to deflate the eggs. Put 2 tablespoons of batter into the bottom of each of the greased muffin cups and bake at 350° for 7 to 8 minutes or until pale but baked through.
Remove the muffin pan from the oven and let cool for a few minutes. Then remove each cake/cookie and let them cool completely on a wire rack. Meanwhile, over a bowl of very hot water, melt the chocolate chips, stirring as necessary until smooth and shiny. Let cool a bit.
To assemble: take a cake/cookie and place an orange disc on top and quickly place a spoonful of the chocolate on top of the disc. Using the back of a spoon, spread the chocolate, sealing in the orange wafer. Place the cookie back onto the rack. When they are all assembled, using the tines of a fork, gently make a criss-cross pattern on each of them*.
They may not be as pretty as Mary Berry’s Jaffa Cakes, but they taste pretty darn good. Tasty little cakes with an orange filling and chocolate frosting. If you wanted to make these ahead, I’m sure they’d probably last a few days, but definitely not in our house!
First, warm the milk in the microwave (not too hot) and stir in the yeast and the sugar. Let it rest for 10 minutes until its frothy.
In a large bowl, stir together the flours and the salt. Add the warm milk mixture and stir together until a thick dough forms. If using a stand mixer, use the paddle attachment. Let it mix for about 3 or 4 minutes.
No need to take it out, knead it and grease the bowl. Just cover the bowl with a towel and put it aside to rise for about an hour, or until the dough has doubled in size.
When it has doubled and will hold an indentation from your finger, it’s ready. Mix together the cup of water with the baking soda. Now comes the tricky part, mix this liquid into the dough. It’ll be difficult at first. I used a fork to break the dough up, and then beat the mixture with a wooden spoon until it was somewhat smooth (but not perfect … still a bit lumpy).
Using a ladle or tablespoon, spoon equal portions of the batter into the molds. The batter will be sticky and gloppy. Don’t be concerned. That’s how it’s suppose to be. Keep an eye on the heat to be sure they don’t burn on the bottom, turning it down as necessary. They will rise and as with pancakes, they will be almost fully cooked before they need to be flipped over (about 6 minutes on the first side). When the top has lost its gloss and the sides look firm, remove the rings. The rings will be hot, so use tongs. With a spatula, flip the crumpets over and let them cook on the other side for just another minute.
A Chatelaine is nothing more than a “key chain” … a key chain most often worn by women heads of households, but also some men, from early Roman times through to the 19th century. During this period, women’s clothing did not have pockets, and women did not carry handbags. Unthinkable, I know. So where did women (and some men) keep the keys to the larder or the tea chest? What about those small embroidery scissors or their watch? Not to mention their snuff box or perfume vial. This very practical accessory, the Chatelaine, would hold all of these and other essential items, which a head of house, a nanny, or nurse might need at a moment’s notice.
Punch, a very influential 19th century British weekly magazine, notorious for their sophisticated humor and satire (and is known for creating the “cartoon”), came up with an interesting use of the Chatelaine to aid mothers of young children
As I mentioned above, Chatelaines are actually still very popular. Today’s Chatelaine may look a little different and some may be purely decorative, but not all. How many of us wear a Lanyard to hold our eyeglasses or company badge? This very practical accessory, the Lanyard, is also a modern day form of a Chatelaine.
First, line up all your ingredients. Don’t be one of those bakers who goes looking for things as you go along. If you have everything in front of you, you’re less apt to make a mistake and forget something. Then, preheat your oven and prepare your pan. Most ovens take 20 minutes or more to heat up thoroughly. A $5.00 oven thermometer is a great investment and saves a lot of baking disasters.
In a large bowl (or food processor) add the dry ingredients. Mix well or pulse two or three times. Cut the icy cold butter into cubes and add it to the dry ingredients until it resembles fine crumbs. Again, if using a food processor, PULSE 10 or 12 times … no more!
In a small bowl mix together the egg, milk and vanilla. Then add this wet mixture to the dry mixture. Stir it in with a fork or PULSE a few times just to combine everything.
Turn the mixture out onto a floured board. Knead a few times to bring it together. Do not overwork the dough or your scones will be tough and won’t rise properly.
Form the dough into a round and with a rolling pin, gently roll until you have about 3/4″ thickness. Cut the dough into triangles (or you can use a cutter to cut out shapes). Place the triangles onto a parchment lined baking tray.
In another small bowl, mix the chopped nuts, sugar and cinnamon. Sprinkle over the scones, pressing down lightly to fix them onto the scones. This is completely optional.