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tline3open  showing tmokait a sugar sifter

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Author Topic:   showing tmokait a sugar sifter
outwest

Posts: 390
Registered: Nov 2005

iconnumber posted 12-10-2005 12:10 AM     Click Here to See the Profile for outwest     Edit/Delete Message   Reply w/Quote
[26-0817]

tmockait,

I'd be interested in chatting porcelain with you. I am kind of into that, too. I haven't found any sites as good as this neat silver one for the other things. You don't have an email, though.

When I hunted for your email I did notice you listed silver sugar sifters as an interest. Do you collect them? I have a pretty little Tiffany sugar sifter with a gold washed bowl. I didn't even know what it was at first!

You want to see?



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William Hood

Posts: 271
Registered: Apr 2000

iconnumber posted 12-10-2005 11:25 AM     Click Here to See the Profile for William Hood     Edit/Delete Message   Reply w/Quote
Your sugar sifter was made for Tiffany by Polhamus & Strong of New York, c. 1845. A similar one is pictured in Tiffany Silver Flatware, 1845-1905: When Dining Was an Art, p. 24, Fig. 11.

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outwest

Posts: 390
Registered: Nov 2005

iconnumber posted 12-10-2005 11:38 AM     Click Here to See the Profile for outwest     Edit/Delete Message   Reply w/Quote
Thanks for that. I think it's cute, but I have yet to use it. I should figure out something to sprinkle sugar on for the holidays.

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tmockait

Posts: 963
Registered: Jul 2004

iconnumber posted 12-10-2005 12:49 PM     Click Here to See the Profile for tmockait     Edit/Delete Message   Reply w/Quote
Very nice! Yes, my wife and I began collecing sugar sifters when I was doing my doctoral research in London in 1987. They were abundant, readily affordable (even on our budget!), and attractive. I had no interest in or understanding of hallmarks until about 3 years ago. Most of my sifters are plate from the late Victorian and Edwardain period. Search under my user name in the silverplate forum for pictures of them. Other than sifting sugar onto xmas cookies, I cannot think of a use for them.

Thanks for posting the photos,
Tom

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William Hood

Posts: 271
Registered: Apr 2000

iconnumber posted 12-10-2005 03:02 PM     Click Here to See the Profile for William Hood     Edit/Delete Message   Reply w/Quote
You can use it to sprinkle sugar on fresh fruit or, as the Victorians did, even on already sweetened items, including cakes and pies as well as cookies.

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Dale

Posts: 2132
Registered: Nov 2002

iconnumber posted 12-11-2005 12:03 AM     Click Here to See the Profile for Dale     Edit/Delete Message   Reply w/Quote
It will also work for serving fruits, like crabapples, from a liquid sauce. And for dumplings which are in a heated liquid. Sometimes I have heard them called pierced ladles. They are very good for preserved peaches and pears and cranberries.

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