A Message from Ruth at Antiques And Teacups

Welcome to the blog of Antiques And Teacups! Let's share a cup of tea and talk about the things we love...like teacups, antiques, collectibles, visiting England, antiquing and learning about victoriana and quirky gadgets. Fun!

Monday, February 19, 2018

Tuesday Cuppa Tea February Pot Pourri

Hello and welcome to a Tuesday Cuppa Tea of February things...

First of all... Happy President's Day!

And last week, of February 16th, 2 event....
Chinese Lunar New Year...the year of the dog...

Years of the Dog include 1934, 1946, 1958, 1970, 1982, 1994, 2006, 2018, and will be again in 2030.
If you were born in one of those years, the Chinese believe you share the characteristics of the dog...
inspiring, intelligent, honest, sensitive, helpful, straightforward and friendly..

February 1th was also our 44th wedding anniversary...

My goodness, we were young!

We had a bit of an anniversary elenses tea in the sunroom...no lunch, as we were going out to dinner at our favorite restaurant at 5:30...
and a few of the books I'd been revisiting from Victoria...

And there is the photo the closeup is taken from...usually sits on the mantle...

And for an appropriate teacup for our anniversary, I chose this Royal Albert cup and saucer in the Forget-Me-Not pattern from the 1950s...

And it's blue! I had Forget-Me-Nots as part of my bouquet....

For tea type...my favorite Fortnum & Mason Queen Anne...a lovely and complex black tea, that I discovered in England years ago, stocked when we had our bricks-and-mortar antiques and tea items shop, and used to bring home several tins on our annual UK visit. I found it was also available at Williams & Sonoma, which was nice, as I was getting it shipped from F&M.

And a happy and colorful hand colored on brown transferware teacup in a pattern called Royal Tudor by Royal Standard...

This teacup is also from the 1950s...love the colors!
This is the Book Of Afternoon Tea by Marika Hanbury Tenison...

I picked up this great English National Trust cookbook at a National Trust property in Cornwall sometime in the 1980s, but I can't remember exactly which one...but probably Knole, which is depicted in the painting on the front, which belongs to Queen Elizabeth II
called Country House Tea On The Lawn although I can't find the painter's name. 

I made a recipe from the book for us to have for tea....

Old English Cider Cake
2 eggs
1/4 cup butter
1/4 cup fine granulated sugar
1 cup flour
1 teaspoon baking powder
1/4 teaspoon grated nutmeg
5 fluid ounce cider (or water)
1/3 cup raisins (not in the original, but having made this before they are needed for moisture)

Beat the eggs over warm water; cream the butter and sugar until fluffy and gradually beat in eggs. Fold in the flour that was sifted with the baking powder and nutmeg. Add the cider.

Spoon the mixture into a 9 inch loaf pan with the bottom lined with parchment paper and bake at 375 degrees for 20 minutes.
Let cool 5 minutes, then remove to rack to cool.
Serve warm or cool, keep airtight. 
The cake is best eaten within a day or 2 or frozen, as it dries out quickly
Very good toasted/broiled and buttered as well.

Thanks so much for joining me for tea! 
I am joining:

Here is the Tuesday Cuppa Tea linky for your tea related posts...please remember that it is SSSLLLOOOOOOWWWW but if you are patient...it's there!  I am so looking forward to visiting you!

Monday, February 12, 2018

Tuesday Cuppa Tea Victorian and Victoria Valentines

Hello and welcome to my second Valentine themed Tuesday Cuppa Tea!
Just couldn't help myself! Lol!

I took advantage of a bit of sun in the sunroom where I was reading a couple of February Victoria magazines and 2 books I have of Victorian ephemera, and thought...looks like a post to me!

It seemed so serendipitous...sitting there with all the elements...
the Valentine small tea cloth I had made a couple of years ago already on my little tea table...

And having been perusing The Victorian Scrapbook by Cynthis Hart, John Grossman and Priscilla Dunhill...
a wonderful collection of Victorian era postcards, clip art or dcraps as they were then called, trade cards and all manner of wonderful Victorian images...

The chapters include
Home Sweet Home
Romantic Notions
a total of 7

As a cross stitcher, I thought this was fun... 
several pages form Victorian needlework magazines...
this page from 1887 includes a pattern for the spaniel that could be made in needlepoint, petit point of cross stitch...so cute!

And the first of my teacups...a Shelley...but you guessed, didn't you!
But today, 2 the same, but...NOT!

This is a Shelley in the Ripon shape, and in the Rose And Red Daisy pattern.
But...this is a quite rare one, because it has a matte black exterior...not glossy at all. The interiors are the palest yellow, which did not photograph well.

The cup and saucer has the number 13439, which the pattern books say was made between 1940-1966 when the pottery closed, and unfortunately not marrowed down in date. 
The /24 after the main number refers to the colorway for the pattern.  Remember, that...more later!

The other of the 2 hardback books is a smaller one, Victorian Book Of Love
also by Hart, Grossman and Gill

This is also filled with Victorian scraps, postcards, images, calling cards and Valentines...

May Cupid's shafts by love imprest,
Smile sweetly soothing in thy breast
Inspiring ardent love for me
As pure and true as mine for thee...

Altogether, both books are feasts for the eyes,  especially if you love Victoriana as I do...

And on to the next teacup...or...is it the same one, you ask?????
No! Same shape, same black...only it isn't! This is a shiny black, not matte black like the rest...

Same pattern, right? Well sort of. This is also a pale yellow interior with the Rose And Red Daisy pattern, but this is called a combo because it also has the addition of the pink Beaded border, while the last teacup didn't have a border.
Shelley had a lot of leeway with patterns, I sometimes think that the artisisans making them were allowed to be a bit creative, or the designers tried different version to see which were the most popular.
I know I have seen many more shiny black versions that the matte black seen above since my first on in 1988.

The pattern number is 13439, just as the matte black version above, but notice the different secondary number.
This on reads /72 indicating although the same pattern, it is a different entry in the colors department. 
I LOVE Shelley...they kept such good records!

And the rest of my afternoon tea time reading this week...in between Olympics viewing...Victoria magazines.

Should have gotten out my Wedgwood Embossed Queens Ware teacup with the magazine below, but already had the Shelleys out so...

A friend came for tea, and brought a package of Valentine Vanilla petit fours, so am sharing the leftovers on my family Noritake Revenna china...

Help yourself! A real treat! So thanks for joining me for Tuesday Cuppa Tea!

Happy Valentine's Day to you all! 
Celebrate all the many people and things we love...
with a cuppa!

I am joining:

Here is the Tuesday Cuppa Tea linky for your tea related posts...please remember that it is SSSLLLOOOOOOWWWW but if you are patient...it's there!  I am so looking forward to visiting you!

Monday, February 5, 2018

Tuesday Cuppa Tea A Valentine's Day, Pink Shelley, Devonshire Apple Scones

Hello and welcome to Tuesday Cuppa Tea!
Valentine's Day is drawing closer, so I put out an early Valentine's Day tea time in the sunroom...

This kind of evolved from the Victorian era cranberry glass Honeycomb vase I remembered I had, and morphed from there...

I can't have real flowers in the house because of allergies, but found some artificial ones...and a couple of cute 3d Valentine heart ornaments I found at Walmart...

Surprise, surprise! We have a Shelley teacup for my teacup today...

This sweet pink Rosebud variation called Rose is in the Henley shape with pink trim...
and a wonderful pink polka dot swag border...
The pattern is number 13520...

The pattern books date the teacup to 1950-1966 when the pottery closed. It came in other colorways as well... I have had blue and green before at Antiques And Teacups.
One of my favorites!

And if you prefer a mug...this is a Valentine themed mug from the 1990s from Crown Trent a friend gifted me with...it's always out for February!

I actually chose what tea we would have today because of the color of the tin!
This is Harney & Sons Green Tea With Coconut, one of our favorite green teas, but I just love the tea tin! We usually have our green tea for "Elevenses"...what the Brits call the late morning teatime...and have black in the afternoon, but today...

And as promised, my treat for tea today is a recipe from one of my tea cookbooks...
English TEATIME Recipes 
Traditional Cakes From Around The Shires

from the English publishing house of Salmon
There are a whole bunch of different ones...I have about 10, I think...
and I know quite a few of you have the books...

The recipe I decided to make to use up a few aging apples...the source of many a recipe hunt around here...using up...happens when there are just 2 of you...
is Devonshire Apple Scones

Devonshire Apple Scones
These rough shaped, spicy scones look more like rock cakes than conventional scones and the chopped apple gives them a pleasant, moist texture

1 cup wholemeal self-raising flour
(if you don't have self raising, substitute 1 cup minus 2 tbs regular flour and add in 1 1/2 tsp baking powder and 1/8 tsp salt)
1 tsp ground cinnamon
1 tsp baking powder
1/4 cup butter
2 oz soft brown sugar
2 medium sized cooking apples peeled, cored and finely sliced
1 medium egg

Preheat oven to 375 degrees. Mix the flour, cinnamon and baking powder together in a large bowl.
Rub in the butter,
stir in the sugar and apple and lastly stir in the egg.
Mound into 10-12 rough heaps and place ona floured baking sheet.
The mixture must not be too wet, or the scones will lose their 'rocky' shape.
Bake for 20-25 minutes.
Allow to cool slightly before transferring to a wire rack.
Serve split with butter.

My scones, never were firm enough to split and not fall apart, so we heated them, buttered them and ate them with a fork, more like a small apple cake rather than a scone. 
But they were delicious!

Thanks for joining me for tea today! After the groundhog's pronouncement, lots of cool days ahead for cups of tea...we're ready!

I am joining...

Here is the Tuesday Cuppa Tea linky for your tea related posts...please remember that it is SSSLLLOOOOOOWWWW but if you are patient...it's there!  I am so looking forward to visiting you!

Monday, January 29, 2018

Tuesday Cuppa Tea Purple Color Of The Year Teacup Chocolate Bananas Foster Shortcake

Hello and welcome to Tuesday Cuppa Tea...the last for January...
I usually don't pay attention to colors of the year...because I am pretty one-eyed with color...
I like any color as long as it's blue...

But I remembered this teacup when I saw that one of Pantone's colors of the year for 2018 was Ultra Violet...
so I am featuring this purple or mulberry transferware cup and saucer...

The pattern is called Italian Scenery and I love the embossed shape in a creamware that is so tactile and with a wonderful nature scene with deer inside the cup. 

There aren't a whole lot of patterns with deer on them, but I have always enjoyed deer...and lost a lot of flowers to them...so that attracted me. 

Transferware is always a favorite, but I tend to gravitate to blue or red. But the purple is quite fun. The color is also called mulberry, and is one of the 3 least seen colors of transferware, the others being turquoise and yellow.

The pattern was made into the 1940s. The maker, Adams & Sons, had a long history. The Adams family was associated with some of the first Staffordshire potteries in the 1860s, and William Adams started in 1770, then became W Adams & Sons as subsequent generations entered the business.
W. Adams ceased as an independent entity in 1960 when acquired by Wedgwood in the Great Slice & Dice as I call it when so many potteries were swallowed up, but Wedgwood continued some use of the name.

With Wedgwood's subsequent further mergers with WWRD...Waterford Wedgwood Royal Doulton who were then, in turn acquired by Fiskars in 2015 it's anybody's guess what happens now...

Some transferware pigments at the Gladstone Pottery Museum

So...maybe you have some purple around? I haven't had it much...this last teacup was a favorite purple Occupied Japan teacup from my archives...

And now for a tea treat... I made this and was going to photograph it, but we had a storm related power outage, so by the time the power was on and I had good light...it was gone!
But I found this photo on the website I got the recipe. 

Bananas Foster Chocolate Shortcake...is what I call it... is from CookingLight.com

Chocolate Shortcakes with Bananas and Caramel


  • Preparation
  • 1 1/2 cups all-purpose flour (about 6 3/4 ounces)
  • 1/2 cup sugar 
  • 1/3 cup unsweetened cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt 
  • 1/4 cup chilled butter, cut into small pieces 
  • 1/2 cup fat-free buttermilk
  • Filling:
  • 1/4 cup sugar 
  • 2 tablespoons water
  • 2 tablespoons whipping cream
  • 1 teaspoon butter 
  • 1 cup frozen reduced-calorie whipped topping, thawed
  • 1/8 teaspoon unsweetened cocoa
  • medium bananas, peeled and cut into 1/4-inch-thick slices (about 2 cups) 
  1. Preheat oven to 375°.
  2. To prepare the shortcakes, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, unsweetened cocoa, baking soda, baking powder, and salt in a large bowl, stirring with a whisk. Cut in 1/4 cup butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk; stir just until moist. Knead lightly in bowl 5 to 6 times. Turn dough out onto a lightly floured surface; pat dough into an 8-inch circle on a baking sheet lined with parchment paper. Cut dough into 8 wedges, cutting into, but not through, dough. Bake at 375° for 18 minutes or until just firm to the touch. Remove from pan; cool on a wire rack. Place shortcake on a cutting board or work surface; cut along score lines with a serrated knife to form 8 wedges.
  3. To prepare filling, combine 1/4 cup sugar and 2 tablespoons water in a small saucepan over medium-high heat; stir gently just until sugar dissolves. Cook, without stirring, until pale golden (about 4 minutes), gently swirling pan if needed to cook sugar evenly. Remove from heat; add cream and 1 teaspoon butter, stirring with a whisk until smooth. Cool 5 minutes.
  4. Place whipped topping and 1/8 teaspoon cocoa in a medium bowl; fold just until combined. Split shortcakes in half horizontally using a serrated knife. Arrange about 1/4 cup bananas over bottom half of each shortcake; top each serving with about 1 teaspoon caramel sauce, about 2 tablespoons whipped topping mixture, and top of shortcake. Drizzle 1/2 teaspoon caramel sauce over top of each shortcake.
  5. Shortcake Tips:
  6. When mixing the dough for shortcakes, use a light hand and work quickly for the most tender cakes. If the recipe calls for kneading the dough, knead lightly only a few times so the dough doesn't become overworked.
  7. Use a serrated knife to split the shortcakes. It will cut through the cakes without crumbling them.
  8. You can bake the shortcakes up to a day ahead. Cool completely, and store at room temperature in a large zip-top plastic bag. To reheat, wrap in foil and heat at 350° for 10 minutes.
  9. To freeze shortcakes, cool them completely, place in a heavy-duty zip-top plastic bag, and freeze up to two months. Thaw at room temperature, then reheat as instructed above.

Thanks for joining me for Tuesday Cuppa Tea! So glad we have power again...
I will be joining...

Here is the Tuesday Cuppa Tea linky for your tea related posts...please remember that it is SSSLLLOOOOOOWWWW but if you are patient...it's there!  I am so looking forward to visiting you!


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