Monday, February 19, 2018

Avoiding China Pattern Overload

I inherited my parents' wedding china. Mr. LH inherited his grandmother's silver.

The china has a platinum band on it and the majority of the silver is gold plated. They don't match, but I love them both...as well as the history and memories they hold. Looking at all the china patterns available, both active and discontinued, makes me wonder...

"How on earth do people settle for one china pattern when choosing their wedding china?"


They are all so beautiful! I feel quite lucky to have inherited a set. It saves me the dilemma of having to choose.

Contemporary China by Noritake - Footed Cups and Saucers in the Marywood Pattern #2181

But I guess if you couldn't choose just one, you could be like my dear auntie who would mix and match place settings that she found in thrift stores and consignment shops. The sets didn't cost her much so she didn't fret so much about breaking pieces.

They soon became her "everyday dishes" rather than "special occasion only" dishes. Yes, they were more "worn" looking, but that made them more beautiful. With such an assortment of china, guests could choose the china pattern they wanted to use as their "personal place setting" when they visited.

Noritake China Sugar Bowl in the Hermitage Pattern #6226
It's sometimes hard to move away from the more traditional complete matchy-match china sets. But having many different place settings, though it may seem eclectic to some, is certainly one way to personally enjoy a wide assortment of the china patterns available to us.

If you need to complete your set, create a new one, or start your own mis-matched china set, visit our Etsy shop to see the vintage china patterns we have available.



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Thursday, February 1, 2018

Vintage Recipe: Fantasy Fudge (with Marshmallow Creme)

I'm digging into old recipe boxes and rediscovering the family favorites hidden inside! You'll find carefully handwritten recipe cards, newspapers and magazines clippings and even some hastily scrawled directions on scraps of paper, all from years (and years) ago! They're all getting scanned and transcribed so you can enjoy them in your own home kitchen.


This recipe for Fantasy Fudge was found mixed up in a modest collection of recipes dating back to the 1940s. Whip up a batch of this tasty fudge for your sweetheart this Valentine's Day!

The age of this particular recipe card is unknown. It was handwritten in beautiful script on an index card.


Although there are very few ingredients, we did not have all of them on hand when we tried this recipe. So we made a few substitutions:
  • We don’t usually buy margarine so we uses salted butter instead.
  • Instead of evaporated milk, we used heavy cream.
  • The chocolate chips were a combination of several different half empty bags. We wound up with a combination of milk chocolate, semi-sweet and bittersweet chips.
  • Normally if a recipe doesn’t specify, I reach for walnuts to put in cookies and fudge. However, my son has become very vocal lately about his distaste for walnuts so we used pecans in this recipe instead.
  • We used a store brand Marshmallow Creme (Kroger).Turned out great!
This fudge turned out beautifully! It set nicely, cut easily and tasted wonderful! We easily gave it FOUR THUMBS UP!!!

The original recipe has been scanned and is transcribed below. It can be printed for use in your own home kitchen. Enjoy!

Please Note: Every effort has been made to transcribe these old recipe cards completely and accurately. Many have faded, are stained, or simply do not include every step or tool used in the process. We have changed the wording in some places and added instruction in others to make the text a bit clearer. We do not test or verify all the information found on these old cards. If you choose use the information found here, please know that you do so at your own risk.

Yield: Approximately 3 poundsPin it

Fantasy Fudge

Find more vintage recipes at www.littlehouseincolorado.com

ingredients:


  • 3 c. Sugar
  • 3/4 c. Margarine
  • 2/3 c. Evaporated Milk
  • 1 package Chocolate Chips (12 oz)
  • 1 jar Marshmallow Creme (7 oz)
  • 1 cup Chopped Nuts
  • 1 tsp. Vanilla Extract

instructions:

Spray 13 x 9" pan with Pam.

Combine sugar, margarine and milk in saucepan. Bring to full rolling boil, stirring constantly. Continue to boil at medium heat for 5 minutes stirring constantly (scorches easily).

Remove from heat. Stir in chocolate chips until melted. Add marshmallow creme, nuts and vanilla. Beat til well blended. Pour into 13 x 9" pan.

NOTES:

Although there are very few ingredients, we did not have all of them on hand when we tried this recipe. So we made a few substitutions:

- We don’t usually buy margarine so we uses salted butter instead.
- Instead of evaporated milk, we used heavy cream.
- The chocolate chips were a combination of several different half empty bags. We wound up with a combination of milk chocolate, semi-sweet and bittersweet chips.
- We used pecans
- We used a store brand Marshmallow Creme (Kroger)
Created using The Recipes Generator



DISCLOSURE:This post may contain affiliate links. I earn from qualified purchases. Thank you for supporting Little House In Colorado.