I love using glistening silver on special occasions. It always makes me think of Alda Ellis' comment - "Silver is the table's jewelry."
I got my November/December Christmas issue of Tea Time magazine last week, and noticed Jane Pettigrew had written an article about silver wares for tea in the issue.
Ironically, a friend called around the same time wondering if I'd be interested in buying her Rogers silver plate punch bowl, tray, ladle, and 20 cups, because she was moving to Tennessee and didn't want to take them with her. She said she hadn't used the tray and cups [they were still in their original packaging], and had only used the punch bowl and ladle a couple of times.
I really wasn't looking for a silver plate punch bowl since I already have a lovely crystal one that I received for a wedding gift, but I told her I'd look at it. She only wanted $75 for everything, and a quick peek on E-bay revealed it was worth much more than that, so I bought it from her. Though not a tea accessory, it can still be used at a fancy tea party.
I can even envision a pretty floral arrangement in it when it's not being used to serve punch.
I looked through my files and found a great tea punch recipe that I used for a May Mother's Day Tea at church a few years back. It will be perfect served in my new punch bowl!
Fruity Tea Punch
1/2 cup granulated sugar
1/2 teaspoon whole allspice
6 Earl Grey tea bags
6 cups water
1 cup orange juice
1 cup lemonade [prepared from concentrate]
4 cups ginger ale, chilled
Garnish: Thin lemon and orange slices to float on top of punch.
In a sauce pan combine sugar, whole allspice and 1 cup of water. Bring to a boil, then reduce heat and simmer for five minutes, covered. Remove from heat and set aside. Bring remaining five cups of water to boil, then remove from heat and add tea bags and steep for five minutes. Discard infused tea bags and add liquid to sugar syrup. Add orange juice and lemonade and mix together well. Chill thoroughly. Just before serving add ginger ale.
Yield: 12 [1 cup] servings