Teacup Tuesday Another Hand Painted Art Deco Cup And Saucer, Victoria Mag and Lemon Tart

Hello and welcome to Teacup Tuesday with the many wonderful Tea related blogs. I am sharing another hand painted art deco design cup and saucer from the 1930s. I just love them...maybe they aren't too fancy, but they are one of a kind and so indicative of the art deco era. There was a design flow to simplify and individualize design. Artists were appreciated for their individuality, an idea I have always appreciated.  More so when so much we see is mass produced in China nowadays with little concern with individual artistic expression.

Sorry, I'll get off my hobby horse!  :)  My post is late today, because blogger has been acting up and not uploading photos....Grrrr....

The red is a second hand application of red enamel paint over the original hand painted flower design that has been fired. The red enamel is raised and is sometimes called jeweling.  The makes is Phoenix which was made by Thomas Forester and Sons in Staffordshire, England who made a lot of hand painted items in the 1930-1940s. The company closed in 1959.

For more info on the Phoenix teacup at Antiques And Teacups, click on the photo.

This is a recipe for a lemon tart from a great Cottage Journal email I receive because I subscribe to both Victoria Magazine and Tea Time Magazine.

A CLASSIC LEMON CREAM TART

Makes 1 (12-inch) tart

1 3/4 cups vanilla wafer crumbs
1/3 cup butter, melted
1/4 cup firmly packed brown sugar
1 cup butter
1 1/4 cups sugar
1/2 cup fresh lemon juice
6 egg yolks
1 large egg
1 cup heavy whipping cream
Garnish: sliced lemons

1. Preheat oven to 350°.
2. In a medium bowl, combine crumbs, 1/3 cup melted butter, and brown sugar. Press firmly on bottom and up sides of a 12-inch tart pan. Bake for 10 minutes; let cool.
3. In a medium saucepan, melt 1 cup butter over medium heat. Whisk in sugar, lemon juice, egg yolks, and egg. Cook over medium heat, stirring constantly, for 10 minutes or until thickened. Remove from heat, and cool completely.
4. In a medium bowl, beat cream at medium-high speed with a mixer until soft peaks form. Fold whipped cream into cooled lemon mixture. Spoon into prepared tart shell. Cover and refrigerate overnight. Garnish with lemon slices, if desired.

And I LOVED some of the photos in the Cottage Journal email from their publications: 

These were from last month's Blue & White issue...which is ALWAYS my favorite color scheme!!!!!


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