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Meeting Highlights & Program

 

January 2012

 

Barbara delighted the club with a fun program on table settings, entitled Is That My Roll or Yours?  She presented table settings for breakfast, lunch, and dinner using pieces from her collections:
  • Bubble Glass (aka Bullseye or Provincial, made by Hocking Glass Company                                                              (later Anchor Hocking Glass Corporation), Lancaster, Ohio, from 1937 to 1965)
  • Diana (Federal Glass Company, Columbus, Ohio, from 1937 to 1941)
  • Twiggy (aka Pebble Leaf No. 6, made by Indiana Glass Company, Dunkirk, Indiana, from the 1950s and early 1960s, with a few pieces made as early as 1913)
  • Noblesse silverware (Oneida Community, 1930s)
 
Barbara shared how her mother always set the table for each meal and how she was anointed the Chief Table Setter early on.  She continued the tradition with her niece and nephew and frequently talked about the “rules” of table setting as well as tips and tricks with them as they set the table.  She was rewarded recently when her nephew (now grown up and in the workforce) called her to say that he had attended a convention and he was the only one at his table of ten who came out right with the silverware at a five-course formal dinner (though he confessed that he did eat his neighbor’s roll).  Barbara was pleased though she noted that crowded tables and round tables pose challenges because those invisible boundaries between guests become blurred.
 
Barbara shared a few tips and guidelines:
  • If you make an OK sign with each hand and hold them up, the fingers on the left hand make a lowercase “b” for bread, and the fingers on the right hand form a “d” for drink!
  • Fork and left each have four letters and the fork goes on the left, while knife, spoon, and right each have five letters and the knife and spoon go on the right!
  • Start at the outside on each side and work your way in as courses progress (though dessert forks and spoons could go at the top or be brought in with dessert).
  • Place silverware 1” from the edge of the table and ½” from the plate.  The serrated edge of a knife points inward.  (Barbara shared that knives developed rounded tips so that diners would not use them to pick their teeth!)
  • Place a water glass 1” from the tip of the knife; wine glasses, milk glasses, or other drinking vessels go to the right of the water glass.  Coffee (or tea) cups and saucers sit in front and to the right of glassware.
  • Place napkins on the left or in the center of the plate.
  • Always pass salt and pepper shakers together, even if someone asks for only one.
  • Never put out more utensils than will be used.
 
For breakfast, Barbara likes to use more colors and mix patterns together and she usually uses placemats.  For lunch, she sometimes uses placemats, a tablecloth, or sets place pieces on the table directly; coasters are provided for tumblers.  For dinner, she uses a tablecloth and adds an individual butter spreader at the top of the bread plate.
 
Table settings, while following specific rules and guidelines, are also artful arrangements that make family and guests feel welcome at the table.  Following accepted table setting techniques means that guests know what to expect when they join you at table.  The implements we use every day at table become more than just tools; they are part of the ritual of sharing a meal.
 

 

Show & Tell

Club members brought the following treasures for Show and Tell!  Here are some highlights from this meeting.  Descriptions of each treasure is found below the pictures using the corresponding number.

 

 

1.
Hall Fantasy covered thick-rim casserole.
2.
On the left is a Stangl yellow Town and Country gravy and underplate.
On the Sterling 3-part condiment holder made for Union Pacific Railroad
3.
On the left is a green ash tray and match holder with Scottie dog (manufacturer unknown).
On the right is a US Glass clear Massachusetts salt, pepper, cruet, and tray, circa 1898.

4.

On the left is a Viking crystal mushroom with the zodiac sign of Leo on top.
On the right is a US Mint lock and key.

5.

Fenton rose Ming dolphin-handled crimped bowl and Fenton rose Ming 12" bowl, circa 1935.
6.
Heisey crystal Nimrod 14” chop plate, made between 1934 and 1944.
7.
On the left is a Fire King Peach Luster shell dish, made from 1951 to 1965.
8.
Hazel Atlas green 1-cup measuring cup with three spouts, made in the 1940s.