A collection of brown transferware. Photo courtesy of Pinterest credit unknown.
I did a post several months ago on blue and white transferware and discussed my own collection of green transferware, now here we are with brown. Actually. these are the three colors I am familiar with (the blue and white), collections in friends homes, (the green) which I collect, or (brown) assembled while assisting with decorating a country home many years ago. So brown it is today. All of the colors and there are many, including pink, purple, red, even yellow, you will find examples to add to your collection or start a new passion at the monthly Randolph Street Market www.randolphstreetmarket.com which will be July 29 and 30 from 10 to 5.
“Transferware is a style of ceramics including pottery, dinnerware, and other delicate items. It uses transfer printing, a decorative technique which was developed in England, in the mid-18th century, particularly around the Staffordshire region.
The process starts with an engraved copper plate similar to those used for making paper engravings. The plate is used to print the pattern on tissue paper, then the tissue paper transfers the wet ink to the ceramic surface. The ceramic is then fired in a low-temperature kiln to fix the pattern. This can be done over or under the glaze, but the underprinting method is more durable. The process produces fine lines similar to the engraved prints in old books. Before transfer printing ceramics were hand painted, a laborious and costly process.” From Wikipedia (never know how much to believe from this site but this seems accurate).
Here is a small portion of the collection I amassed several years ago. It is a complete supper set found in various antique markets both here and abroad. I started this collection before RSM began but have found items to add to it recently at the Market. I didn’t want anything very flowery nor with people but rather English scenes and a flower or two. I don’t remember where I first found what I wanted for this country house but it just grew from there. I do remember I was doing a fashion show out of town and went antiquing at a local mall on our way back to Chicago and happened to glance down into a case and there was an entire set of the exact pattern I was collecting…if you are a collector, you can only imagine my excitement…had to run out to find a cash machine and hurry back to make my purchase. I have, as mentioned, added to the collection over the years but the place settings are done. I add a pitcher, a platter, a bowl, etc. when I see them. I particularly like the salt and pepper shakers on the top shelf, they were in the antique mall collection.
The platter at the top of the breakfront was found at an antique market in the English country side. I carried it and several other pieces back with me on the plane home, I was, for some unknown reason, upgraded to first class on the flight and my treasures were stowed very carefully by the flight attendant, she must have been a collector as well!
More of the collection displayed on a rough white plaster wall. I think very country, don’t you agree!
A group of pitchers found at various times on various treasure hunts.
I would love to find a similar cheese dome, isn’t it smashing! Love it! Pinterest image credit unknown.
Great collection of plates from Pinterest photo credit unknown.
A couple of reference books found on www.amazon.com
Photos are all taken by Nena with an iPhone7 unless otherwise noted.
Some sites to investigate:
www.marthastewart.com Transferware article….excellent information
www.marthastewart.com video Transferware Questions
www.marthastewart.com video How to Display a Collection in a Cabinet
I thought since we are English today why not a typical English “pudding”….
ENGLISH SUMMER PUDDING
English Summer Pudding Pinterest photo credit unknown.
2 tablespoon water
150g (5oz ) sugar
450g (1 lb) washed, mixed summer fruits, strawberries, blackberries, raspberries and blueberries
100 to 150g (4 to 6oz) day old white bread, sliced and crusts removed, I use the divine Authentic French Brioche from either Mariano’s or Whole Food, I am totally addicted to it…or day or two old store bought pound cake, the technique and amount remain the same
Whipped cream, ice cream or your favorite home made custard
Stir the water and sugar together and bring to a gentle boil. Add all the berries and fruits except the strawberries. Stew the fruits very gently and not for too long. They should simply be softened but still retain their shape. Once you feel they are ready put to one side (juice and all) and leave to cool.
Cut the slices of bread or cake, into half then each half into triangles. They do not all have to match perfectly; you will use these to line a 1½ pint/700 ml pudding basin.
Start by lining your pudding basin with cling film. Then continue by dipping a couple of triangles in the juices of the stewed fruits. Lay these in the bottom of the dish and then continue the same way but lining the sides of the basin with bread slices ensuring there are no gaps.
Once completed, fill with the stewed fruits including the strawberries. Cover the top with more juice dipped bread slices. Make sure not to add too much of the juices from the fruits as this may cause the bread to lose its shape. There must be enough to soak into the bread, though.
Place a saucer on the top of the basin and weigh down with something heavy like a tin of tomatoes or beans is ideal. Place in the refrigerator and leave overnight.
The next day, turn the pudding out onto a pretty serving plate, preferably a piece of your transferware, and serve with either the whipped cream or make some lovely custard sauce. If you are lucky enough to have scorching sunny weather, then serve with ice cream and champagne or dessert wine. Yummy, yummy. yum!!!!