Leacock Prints Floral Wreath

Still finding more images to add to the database link for this

Leacock Prints Floral Wreath vintage tablecloth.

Kate Greenaway "Avon" Blue

I ran across these images of a Kate Greenaway Leacock "Avon" with the blue center while

sorting images to put in the new tablecloth database I'm putting together.

The same cloth with a golden yellow center was previously posted.

Stratoware pieces by Eva Zeisel, Post 86 Fiesta in Pearl Grey and Rose, Vintage

Fiesta in Ivory, Vera Wang Crystal and American Directoire sterling.

Tablescape Thursday: It's Pink ... and Plum and Lemongrass and Periwinkle!

I'm joining all the tablescapers gathering over at Between Naps On The Porch

for Susan's weekly tablescaping party.  Please come join the fun!

Tablescape Thursday
This is a vintage tablecloth by Leacock Prints 1946, rayon blend, 
pink ground with floral wreaths,  sewn in tag. The name of the print is "Cornwall". 
There is a similar cloth by the same name that has no center wreath.
This tablecloth has appeared on The Little Round Table before in
"Saturday Night Special: Girly Girly Pink"

Made in China white chargers are topped with Periwinkle, Lemongrass and Plum
Post 86 Fiesta.  The flowered berry bowls are vintage German porcelain.

Combination bud vase/napkin rings allow you to add whatever
is available from the garden.  These miniature yellow roses are 'Behold'
along with 'Pink Knock Out'.

Cutwork bowl from Home Goods, glassware below from Pier 1 last season.

Wine glasses from Macy's.

The candle holders belong to my multi-part pansy ring, which appeared
recently here on The Little Round Table in "Ring Around the Rosie" Part 1
and "Ring Around The Rosie" Part 2

Thanks for coming by again for Tablescape Thursday, I do appreciate your visiting!

The Brimfield Birdie and The Little Round Table

I'm reposting this post, originally posted September 18, 2009, for Centerpiece Wednesday

over at Style Sisters.  It's one of my favorite centerpieces!

This is the tale of The Brimfield Birdie and The Little Round Table.  A fellow collector attended the last Brimfield show of the year mid-week and spotted this Metlox Poppytrail Console Set, but without cell phone coverage she couldn't contact me until she returned home.  Lots of back and forth and it was still in the dealer's booth when she returned to Brimfield on Saturday.  Yippee!!  It is just lovely and in fine condition. 

Dish Friends Are the Best!

Vintage tablecloth with matching napkins shown with Vintage Turquoise fruit bowls, Post 86 Ivory and Yellow, Deauville flatware, vintage Homer Laughlin pitcher, and contemporary glassware from Macy's.

The vintage tablecloth is Leacock Prints "Cornwall"

The roses are the Hybrid Tea 'Dainty Bess'

Thanks for stopping by, I do appreciate it!

Sunday Favorites: Butia Palm Jelly

It's Sunday, which means it is time again for Sunday Favorites over at Happy to Design.

Join in on the fun and post a link to a past favorite post from your blog.

******************

This was a post first published back on October 1, 2009

that I thought you might enjoy seeing again.

Butia Palm Jelly

I'm down to my last jar of this palm jelly from my last batch made in 2006, when we

moved and I had to leave my wonderful Butia capitata behind.

Plans are to plant one next Spring here in the new garden.

3 quarts of fruit yield 4 cups of finished jelly and it tastes great, very mild

apriocoty/tropical flavor.

It would make an awesome marinade/sweet sour sauce and unlike the written

accounts I did not find it difficult to remove the pulp from the large seeds.

If it is fully ripe it is not difficult to mash and remove the seeds.

Preparation of Juice:

3 quarts fully ripe fruit

6 cups water

Sort fruit, wash and remove sepals if still attached. Barely cover with water (about 6 cups), bring to a boil, cover and simmer for about 30 minutes. You can try to crush the fruit with a potato masher after it starts to cook; however, the seeds are so large that the masher only partially crushes.

Drain juice through colander, then strain two or three times through several thicknesses of damp cheescloth or some other thin clean cloth. Let set in refrigerator overnight because it will still contain lots of solids. Pour off juice leaving residue in bottom of container, and strain again. The juice may never be perfectly clear. The natural color is a yellowish amber. The jelly is much prettier if tinted with red food coloring.

 Making the Jelly:

5½ cups strained juice

1 box powdered pectin

Few drops red food color

7½ cups sugar

Measure juice into a 6- or 8-quart saucepan. Mix pectin with juice until dissolved, add food coloring, and bring quickly to a hard boil, stirring occasionally. Add sugar all at once. Stir until sugar dissolves. Bring to full rolling boil (a boil that cannot be stirred down); boil hard for 1 minute and 15 seconds, stirring constantly. Remove from heat; skim off foam with metal spoon. Pour into sterilized jelly jars, leaving 1/8-inch headspace. Wipe sealing edge clean and seal with new lids. Invert jars until all are sealed; stand upright to cool. Yield: about 8 half-pints.

And breakfast is the perfect time for this yummy jelly!

Leacock Quality Hand Prints "Mandalay" vintage tablecloth has appeared before here on this space.  Here's a breakfast setting with Juniper Fiestaware 2000, Deauville flatware, vintage glassware, vintage Fiesta Light Green Marmalade in a Royal Chrome rack, a vintage Light Green Syrup pitcher, vintage Oven Serve Bean Pot and a couple pieces of Pomona.

Tropical Philodendron Breakfast w/ Palm Jelly for Foodie Friday

It's Foodie Friday with lots of good things to eat over at  Designs by Gollum , come join the fun!

Butia Palm Jelly for Foodie Friday

I'm down to my last jar of this palm jelly from my last batch made in 2006, when we moved and I had to leave my wonderful Butia capitata behind.  Plans are to plant one next Spring here in the new garden.  3 quarts of fruit yield 4 cups of finished jelly and it tastes great, very mild apriocoty/tropical flavor.

It would make an awesome marinade/sweet sour sauce and unlike the written accounts I did not find it difficult to remove the pulp from the large seeds. If it is fully ripe it is not difficult to mash and remove the seeds.

Preparation of Juice:
3 quarts fully ripe fruit
6 cups water

Sort fruit, wash and remove sepals if still attached. Barely cover with water (about 6 cups), bring to a boil, cover and simmer for about 30 minutes. You can try to crush the fruit with a potato masher after it starts to cook; however, the seeds are so large that the masher only partially crushes.

Drain juice through colander, then strain two or three times through several thicknesses of damp cheescloth or some other thin clean cloth. Let set in refrigerator overnight because it will still contain lots of solids. Pour off juice leaving residue in bottom of container, and strain again. The juice may never be perfectly clear. The natural color is a yellowish amber. The jelly is much prettier if tinted with red food coloring.
 Making the Jelly:
5½ cups strained juice
1 box powdered pectin
Few drops red food color
7½ cups sugar

Measure juice into a 6- or 8-quart saucepan. Mix pectin with juice until dissolved, add food coloring, and bring quickly to a hard boil, stirring occasionally. Add sugar all at once. Stir until sugar dissolves. Bring to full rolling boil (a boil that cannot be stirred down); boil hard for 1 minute and 15 seconds, stirring constantly. Remove from heat; skim off foam with metal spoon. Pour into sterilized jelly jars, leaving 1/8-inch headspace. Wipe sealing edge clean and seal with new lids. Invert jars until all are sealed; stand upright to cool. Yield: about 8 half-pints.

And breakfast is the perfect time for this yummy jelly!

Leacock Quality Hand Prints "Mandalay" vintage tablecloth has appeared before here on this space.  Here's a breakfast setting with Juniper Fiestaware 2000, Deauville flatware, vintage glassware, vintage Fiesta Light Green Marmalade in a Royal Chrome rack, a vintage Light Green Syrup pitcher, vintage Oven Serve Bean Pot and a couple pieces of Pomona.