posted on July 8, 2003 12:02:47 PM new
The dish is marked T & R Boote and some other stuff on the bottom, so I don't need information like that... I was just wondering if a crescent shaped dish like this has a special name? It is about 7" long.
Also - I have been trying to look up the definition of crazing and think I finally understand it. Am I right that all the little spider-web type cracks that I can see, but not feel, are crazing?
One more thing if I could... I have these little tiny glass bowls. They are under 2" across. Any idea what these are called?
I have tried to find this info elsewhere, but I must not be searching with the right keywords.
posted on July 8, 2003 12:09:30 PM new
Yes that is crazing. You dish is called a bone dish used in the early days. When meat was served that had bones they were put on this dish to keep your plate clean. They came in sets.
The next ones are salt dips. They came in sets also and sometimes there was a larger one and it would be called a master salt.
Back in the Victoria era they had all these special plates to use in their placesettings.
The bone dishes, the salt dips and the butter pats. They also had many different silverware pieces in their settings. Now it is simple. Paper plates and plastic utinsels.
[ edited by Libra63 on Jul 8, 2003 12:12 PM ]
posted on July 8, 2003 12:13:28 PM new
Thanks Libra! I can't image the amount of housework woman had to do back then... with a different dish for every little food and lots more dishes to prepare the food. No wonder women wanted to work, it was less work.
posted on July 8, 2003 12:23:26 PM new
There are no marks on the salt dips. They have kind of a flower or star patter indented in the bottom. They are not round, they are actually 10 sided.
