Collecting Jadeite

With its origins dating back to the 1930s, jadeite glassware began its mass production through the McKee Glass Co. in Pennsylvania. Their introduction of the Skokie green & Jade kitchenware lines ushered in our fascination with this jade color.  Glassmakers catered jadeite to the American public as an inexpensive alternative to earthenware soon after the Depression, both for the home and for its use in restaurants.  The Jeanette Glass Company and Anchor Hocking introduced their own patterns and styles, which for many collectors, produced some of the most sought after pieces.  Companies marketed this beautiful glass under the monikers of “jadite”, “jadeite”, “jade glass”, “jad-ite”, “jade-ite”, so however you want to spell it, let it draw you in for a closer look.  If you want a thorough history of the origins of jadeite, collectors’ pricing, patterns & shapes (don’t forget the reproductions in 2000), I highly suggest picking up the book by Joe Keller & David Ross called, Jadeite: An Identification & Price Guide.

A Beautiful Jadeite Collection

From the private collection of Nick Stein.

Collecting jadeite is a passion for many.  People adore the soft green hue of this glass to no end and are devoted to collecting it for their homes.  There are collectors who will tell you that they only collect one pattern of jadeite and are dedicated to getting as much of it as they can.  Then there are those of us who don’t mind having a mix of patterns & styles or even a mix of old & new.   

Vintage & Contemporary Jadeite 

From the private collection of Clay & George.

I happen to love it because green has always been my favorite color, and because I love the way it looks in my kitchen & on my dining table.  My only problem is that I don’t allocate more time & energy into collecting jadeite the way I should.  I do own several pieces, both vintage Fire King & Martha by Mail reproductions that I adore and use on a monthly basis, but really & truly, I wish I had a whole kitchen stocked with this wonderful glass like some of my friends do.  

Fire King Restaurant Ware & Martha by Mail Jadeite

From my private collection.

Whether you collect it by the dozens or own a few pieces that you cherish, jadeite is forever woven into the fabric of this country.  

Martha Stewart's Westport Television Studios.

Jadeite Canisters

One cannot talk about jadeite, of course, without mentioning Martha Stewart.  It was because of Martha’s passion for this glassware that many of us were reminded and reintroduced to its many beautiful qualities.  Gracing her former Westport Television Studios, the glassware became a fixture on many programs and in her magazine throughout the years.  People took note.  With her commissions from several glassmakers (Fenton, & L.E. Smith) to reproduce certain pieces for Martha by Mail, many of us were able to begin our contemporary collections of this beautiful green glass.  

Incidentally, the former catalog marketed the glass as “Martha’s Green Glass”.  It’s no surprise that a few of my friends have begun their collections as a result of this and, if you must know, they have become formidable collectors.  

I recently asked some of them if they would supply me with a few photographs of their beautiful collections for Good Things by David, and naturally, they agreed.  Thank You, Clay, George, Nick & Matt for contributing your images and allowing us to enter your homes here on the blog.  It’s so nice to find like-minded individuals who share a passion for collecting, and who mix & match the vintage jadeite with the contemporary jadeite in their everyday lives.  

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Clay & George are two good friends of mine who reside in Colorado.  Their home is devoted to nothing but good things, and it is because of this that I asked them to share some of their jadeite collection with us.  

"I'm pretty sure the jug (or jugs, I have two) are reproductions. They're not stamped underneath, and although I suppose it's possible that I stumbled upon a treasure, it's unlikely. Though I love them just the same." 

I asked Clay how he started collecting this glassware.

“I had seen jadeite on Martha Stewart Living for some time, but I never gave it too much thought until I was on marthastewart.com one day, and there was an advertisement for a sale in the catalog section. The ad had the three jadeite hobnail cake stands in graduated sizes all stacked up, and I thought it was beautiful, so I bought it on the spot, had them all gift wrapped and rush delivered to me. From then, I started buying much more from the catalog, and looking through antique stores and ebay to find new things.” 

Martha Stewart Signature Jadeite Chandelier

“ ....so as much as I like to collect things (and even though some are quite costly) I always use them in everyday life. I don't really see any reason to have beautiful things if they're just going to be locked away or hidden under slipcovers.”

Mixing & matching jadeite with fine china.

“It's hard to say what my favorite pieces are. But I always prefer restaurant ware to the other Fire King patterns. I don't cook much, so I'm not even sure that I define 'useful' like most people would. But if something is beautiful and you enjoy seeing it every day, then I guess that's pretty useful.”

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My friend Nick Stein is a college student in California who is amassing a large collection of jadeite.  It's astonishing to see how passionate he is about collecting.  Have a look at his treasured glassware.

"My jadeite collection is a little over two years old. Like many collectors out there, Martha was the reason I began this insatiable hunt for green glass. Seeing her collections in the Westport studio cabinets and old editions of Living magazine (Spring '92 especially) really inspired me. Once I had one piece I became obsessed! I love how functional it is and yet it retains that vintage beauty of simpler times. Since then I have collected pieces from many sources, friends gave me some they had in their homes for decades and I bought many from antique stores and garage sales!"

"My #1 favorite piece is the handled soup cup. It is exceptionally rare and was given to me selflessly by a very dear friend. I've never seen another one like it, and the Keller/Ross jadeite guide book values it at nearly $1,000.  Imagine! It's such a humble and unique piece and I know I will always treasure it."

"I definitely display my jadeite proudly, but using it is most fun for me. As you can see in these photos, I use them to hold many things. Oats, my favorite brand of teas, fresh coffee and sugar which I use every day!"

"These canisters are some of the older jadeite out there. The square ones were made by the Jeannette company in the 30's and 40's. Like most jadeite, they all vary in color and mold imperfections, but I think this just adds so much to the appeal, every piece is unique! The large canisters are 48oz and came in Coffee, Sugar, Flour, Tea, Salt, and Cereal. The flour and salt canisters are exceptionally rare and I've never seen one of either. The large lids feature a pretty flower pattern on the underside of the lids, a fact which Martha herself hadn't even noticed until talking to a collector named David Ross (click here  for a video) The smaller tall canisters are 29oz and came in Flour, Coffee, Tea and Cereal."

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Matt Gallaway is another friend of mine who blogs about "Good Things" in his spare time.  He has been collecting jadeite for a number of years and loves to use it on a weekly basis.  

"The swirl bowls in these pictures I use all the time, and were one of my first purchases. I was inspired to start collecting by Martha, of course. I had a bit of a retro vibe going on in my early decorating days, and jadeite fit right in...and it was still inexpensive! I could still even find things at thrift stores for a quarter in the mid to late nineties."

"The cups and coffee mugs and saucers (the most plentiful thing in the world, and always inexpensive since people don't want a saucer without a cup. I use them for dessert plates) and most of the bowls and lunch and dinner plates I have are all considered Restaurant Ware."

"That last little cup and swirl saucer is my favorite, although I think they are a married pair and not original together."

"The swirl vegetable bowl was the very first thing I ever purchased that was jadeite, from a church thrift shop. There is a pencil mark on it that I have never been able to get off."

"The ashtray is one of the last things I've purchased. I just thought it was so strange, yet so "1950's kitchen table". I used it to hold ground pepper on a table once to see if people would think it was full of ashes."

Nick's Jadeite

Enjoy Collecting Jadeite!

Vintage Wilton Wedding Cakes

Wedding cakes have certainly evolved over the decades just as tastes and styles have in our American way of life.  There was a time when elaborate & very formal towering feats of sweetness were the standard for every bride & groom.  Growing up in a household where I witnessed several wedding cakes take shape from start to finish, I can tell you  that every single one of these was a true labor of love.  For mom, Wilton was the go-to supplier in every aspect of cake baking, including the wedding cakes which flew out of our house every single year for friends & family.  

Vintage Wedding Cake Toppers

It’s fun going back and looking at Wilton’s methods and styles for wedding cakes during the 1960s and 1970s.  Back then, the shapely cakes were not simply stacked and covered in perfect fondant the way they are these days, but were iced and decorated with real buttercream, along with a multitude of accessories.  There was even a working fountain available that could be stacked with the cake if one wished.  It was popular with brides who wanted to make a statement on their special day.  

Whether one was having a wedding for 50 or for 200 plus guests, Wilton made it easy and possible for the home baker to make beautiful wedding cakes (they still do!).  I realize that many of the images may seem old-fashioned, but it’s important to return to these cakes, because they helped shape an industry to what it is today.  

Vintage Wedding Cake Toppers

A bit of referencing to the past for wedding cakes is certainly a good thing for bakers everywhere.  Have fun going through these vintage cakes.  You may even get an idea or two for your own wedding.

Great Day Cake

This gorgeous cake was baked with two types of cake pans.  The middle tiers used petal-shaped pans and the outer tiers were baked using heart-shaped ones.  A Wilton laced cake stand with a 4-arm support was used to stack the layers.  Each were iced in white buttercream garlands, lily of the valley flowers, vines, leaves and rosebuds.

Winter Rainbow Cake

Multi-hued flowers were piped along the edges of the 4 tiers in arches, bunches & on stems.  The cupid-topped cake is accompanied by cute cakes in the shapes of the lovely bride and her bridesmaids.  

Candlelight Cake

Three round tiers ( 6", 10" & 12") were piped with pink drop flowers and were bordered with shells, garlands and scrolls.  A set of Wilton steps was pressed onto the layers along the side and candles were placed on each step.  These were meant to be lit the moment the cake was ready to be sliced by the couple.

Cupid Pillar Cake

This sweet confection was baked using 6", 10" & 12" round pans.  The top 2 tiers were separated with cupid pillars set on round plates.  Dozens of roses were placed along the tops of the exposed layers and along the edges of the bottom tier.  Shell borders finish the classic look.

Roman Garden Cake

The Roman arched pillar set was used to elevate the 16", 12" & 8" layers over the Wilton Kolor Flo Fountain for a dramatic presentation.  Meant to serve 200 guests, the reversed-shell cake was covered in daisies, small roses and sweet peas made with perfect buttercream.  

Rose Festoon Cake

As the name implies, roses abound on this cake!  Tinted a delicate shade of pink, roses were placed atop the 18", 12" & 8" round layers.  A 10" separator with tall filigree pillars was used to elevate the top tier.  Some of the designs along the bottom of the cake reflect the church window cake topper, which was placed in the middle of the cake, rather than on the top.  This cake was meant to serve 250. 

Angelique Cake

A square wedding cake covered in white sweetpeas, garlands and string borders was given an angel theme.  The angel pillars keep the top layer separate from the bottom 12" & 16" layers.  Adorable cherubs were fastened onto the sides using white buttercream.  The cake which served 300 guests was given a beautiful gazebo-style topper.  

Champagne Honeymoon Cake

Meant for an intimate wedding of 30 guests, this stately cake was baked using round & square layers.  Grecian columns which separate the layers allowed 2 champagne coupes to rest in between.  Zigzag crescents, garlands, flowers and even wedding bells were used throughout the cake.  Beautiful!

Love's Fountain Cake

The large cake was baked using an 18" square cake pan and a 16" round cake pan.  The top tier is not an actual cake layer.  It's an inverted cake dummy with a water fountain in it (this kept the fountain motor out of sight).  Square filigree pillars and cherubs finish the look.  

    

Cupid's Heart Cake

Although the beautiful roses used for this cake look like piped buttercream, they were actually plastic decorations.  The 8", 12" & 16" round layers were stacked using the Dancing Cupid pillars and separator plates.  Star borders, reverse shell scrolls and string garlands were piped the Wilton way.  The Cupid's Heart wedding cake topper had a lovely dove perched at the very top.

Iridescent Cake

Shiny, iridescent baubles were placed throughout the 8", 12" & 18" round layers of this wedding cake.  Roman columns were covered in orange blossoms that were attached to wire cloth, and iridescent wedding bells were strung on ribbon.  Roses and petunia buttercream flowers finish the look.  Classic.  Vintage.  Beautiful.  

Kolor-Flo Fountain

This fountain was quite popular with brides in the 1970s.  An electric motor mechanism pumped water to the top and had it cascade down three levels.  One could tint the water to play off of the cake decorations for a wonderful effect.

Flowering Love Cake Topper

"...a fresh flower vase shaped like a hollow tree trunk with our popular Kissing Couple seated before it.  These whimsical little lovers seem to charm everyone!  One wedding cake ornament you won't pack away later on, because it's ideal for showers, as a centerpiece or vase."

Heavenly Bells

"...if  you've a taste for drama as well as romance!  The cherub, doves, hearts and lacy wedding bells all create an air of graceful symmetry and classic charm.  An ornament so lovely, you'll want to keep it on display long after your wedding day is past."

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Martha by Mail ~ Beautiful Bug Cookie Cutters

I want to revisit some of my favorite cookie cutters. 

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Baking and icing cookies in the shapes of beautiful garden bugs is a sweet way to usher in spring.  From the former Martha by Mail catalog, the quartet of copper cookie cutters were hand made by Michael Bonne, one of this country's foremost coppersmiths.  Ranging in size from 3" to 6", a fluttering Luna Moth, an industrious Honey Bee, the tiniest of Lady Bugs (or beetle) and a large Dragonfly allow for plenty of decorating space.  Aside from the charming shapes & decorating possibilities, I love the handcrafted qualities found in these particular cookie cutters, because they make each one unique & special.  The cutters can be used to make cookies for a child's birthday party in the spring or summer, a garden party for friends or to treat that special aficionado of insects in your life.  Take a closer look at these cookie cutters & decorating ideas from Martha by Mail, and get inspired this season! 

Martha by Mail

"Celebrate the lively bugs of spring and summer by creating delicious cookies in bee, luna-moth, dragonfly and ladybug shapes.  Try decorating them with icing to mimic nature or in bright colors for kids.  These four cutters were handcrafted just for us in heavy-weight, durable copper by one of America's most talented coppersmiths."

Caring for Copper

Bee & Dragonfly

Luna Moth & Ladybug

"To decorate these cookies, we used pastry bags fit with small, round tips; royal icing in green, brown lavender, pink, yellow, and white; egg wash (beaten egg whites; if preparing cookies for pregnant women, children, the elderly or anyone whose health is compromised, use a thin paste of water and meringue powder instead); two clean paintbrushes with 2" sable tips (one for egg wash, one for icing); a small bowl of water; pink and white sanding sugar; a toothpick; and a pastry brush."

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1.  Beaded Luna Moth:  Outline and flood the cookie with green icing.  While the green icing is wet, draw wing designs with brown icing.  Allow the cookie to dry completely.  Outline and flood the butterfly's body with yellow icing, and flock it immediately with sanding sugar; allow to dry.  Use a pastry brush to sweep away excess sanding sugar.  Use tiny white dots of icing to make "beads" over the brown lines.

3.  Two-Toned Luna Moth:  Outline and flood the body and lower halves of the wings with lavender icing; immediately flood the upper part of the wings with green icing.  While the icing is still wet, add dots to each wing, using green icing over the lavender half and lavender icing over the green half.  Allow the cookie to dry completely, then add spots of icing in matching or contrasting colors over the dots.  Flock the wet icing with sanding sugar, allow the cookie to dry, then brush away excess sugar.

2.  Polka-Dotted Bee:  Outline and flood the body with pink icing;  immediately outline and flood the head with lavender icing.  While the pink icing is still wet, pipe horizontal lines of brown dots over the body, and allow to dry.  Add tiny pink dots directly over the brown dots, and brush egg wash over the wings; immediately dust the body and wings with sanding sugar.  Allow the cookie to dry, then use a pastry brush to remove excess sugar.  Add two brown eyes.



4.  Striped Bee:  This technique requires a paintbrush and a small bowl of water.  For the wings:  Pipe a short line of white icing, about 1/2" in length, along the outside edge of the wing.  Immediately dampen the paintbrush in water, blot off excess water, and use the brush to gently spread the icing toward the bug's body.  Continue to pipe along the border and brush the icing inward until the entire wing is covered to create a rippled-wing effect.  Allow the wings to dry completely.  For the body:  Outline and flood the body with white icing, and add a series of horizontal stripes with yellow icing while the white icing is still wet.  Flock with sanding sugar and allow the cookie to dry.  Once dry, brush away excess sugar and pipe on two lavender eyes.

 5.  Sparkly Dragonfly:  Outline and flood the body with lavender icing and the head with green icing.  Use a paintbrush to spread the egg wash over the wings, and immediately outline them with white icing.  Flock the entire cookie with sanding sugar, and allow it to dry.  Lightly brush off excess sanding sugar and add two tiny yellow eyes.

7.  Vein-Winged Dragonfly:  Outline and flood the head with lavender icing, and allow to dry.  Outline and fill the body with brown icing;  flock with sanding sugar.  Allow to dry and brush off excess sugar.  Use white icing to draw wing designs and two eyes.

6.  Brilliant Beetle:  outline and flood the wings with pink icing; immediately outline and flood the head with brown icing and allow the cookie to dry.  Outline the wings with white icing and allow to dry.  Use a paintbrush dipped in egg wash to make spots on the wings and dots for the eyes, then dust the egg wash with pink sanding sugar.  Allow to dry, then brush off excess sugar.



8.  Pink Ladybug:  Outline and flood the ladybug's wings with pink icing.  While the pink icing is still wet, add a series of evenly spaced brown dots down the center, and use a toothpick to draw each dot into the one below; allow to dry.  Outline the wings in white icing and add small white dots over the brown dots and allow to dry.  Brush egg wash over the head; dust with sanding sugar.  Allow it to dry; brush away excess sugar.

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Three layer cake decorated with Beautiful Bug & Beautiful Bloom Cookies.

Martha by Mail

Easter wire tree decorated with Beautiful Bug Cookies, chenille Easter baskets, Polish decorated egg ornaments, honeycomb eggs & paper grass.

Martha by Mail

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Vanilla Cupcakes

If you love to bake from scratch just as much as I do, then I hope you have a good go-to recipe for a vanilla cupcake.  Whether or not you consider them trendy or perhaps feel they are no longer in vogue, a marvelous vanilla cupcake is here to stay.  I truly feel that cupcakes make our lives a little sweeter and a little nicer.  What better thing to bring to a bake sale or to have at a lemonade stand during the summer?  

Kids and adults alike enjoy the idea of having one entire little cake to themselves that is covered in a wonderful frosting.  I think it’s a great tradition to bake cupcakes with the kids, because it is so easy and it’s such a nice way to get them involved in the kitchen.  When I was growing up, baking cupcakes with mom for school holiday parties was always a fun thing for me.  Knowing that my classmates were about to enjoy something which came from our kitchen was an absolute joy to me.   

These days, we have such a large variety of cupcake liners to choose from that the possibilities are endless.  Personally, I think half of the presentation is in picking a colorful one.  I love using those liners which don’t fade during baking.  Having the design, color or pattern on the paper liner is part of the fun of cupcakes, so look for those which say ‘no-fade’.  Sure, white cupcake liners are marvelous {look at my Red Velvet Cupcakes} if you want the cupcake to show through and at times it is a good option.  Choose whatever is available to you, but most importantly, bake a great vanilla cupcake from scratch to make it special.

This is my go-to recipe that I’d like to share with you.  It’s one of my good things for a good life.  

Vanilla Cupcakes on Jadeite

The Ingredients

• 8 tablespoons or 1 stick {113 g.} unsalted butter, room temperature
• 1 cup {220 g.} granulated sugar
• 2 large eggs, room temperature
• 2 teaspoons {5 ml.} pure vanilla extract
• 1 1/2 cups {160 g.} cake flour, spooned & leveled
• 1 1/4 teaspoon {6.25 ml} baking powder
• 1/4 teaspoon {1.25 ml} fine sea salt
• 1/2 cup {120 ml.} milk, room temperature

Simple Vanilla Buttercream (one batch)

Equipment: standard 12 cup muffin tin, paper cupcake liners

Yield: 12 cupcakes

These are the basics of good cupcake baking.  I prefer using light-colored aluminum tins so that the cupcakes don't darken too much.  Before I start making the batter, I line  each well with paper liners; the design on foil liners never fades.  Use a good nonstick cooking spray to cover the top of the muffin tin with it so that the cupcakes don't stick to the pan.  A #16 ice cream scoop gives you evenly-sized cupcakes.  Look for one at a kitchenwares store.

Center Oven Racks

Preheat to 350° F (177°C)

1. In the bowl of a stand mixer fitted with a paddle attachment (or using a handheld mixer), cream the unsalted butter on medium speed for 30 seconds, just until lightened.  
   
   
   
   
2. Gradually add the granulated sugar in a steady stream and continue to beat on medium speed for about 4 minutes.  The mixture should be thick, fluffy & pale.  Stop and scrape down the bowl & paddle at least once during this process.
3. Add the eggs one at a time on medium speed and beat until fully emulsified, about 30 seconds per egg.  Stop and scrape down the bowl & paddle at least once.
4. Beat in the vanilla extract.
5. In a medium bowl, sift the cake flour, baking powder & fine sea salt.  Lower the speed to low on your mixer and add 1/3 of the dry ingredients
6. Add half of the milk.
7. Add another 1/3 of the dry ingredients and then add the last of the milk.  Beat in the final 1/3 of the dry ingredients.
   
8. Remove the bowl and paddle from the mixer and give the cake batter a few turns with a large spatula just to make sure everything is incorporated.  You don’t want any stray bits of butter on the bottom of the bowl or any flecks of flour.

Using a #16 ice cream scoop, evenly divide the batter among the prepared pan. 

Bake the cupcakes for 18-22 minutes.

A toothpick inserted in the middle of a cupcake should come out clean.  The tops should feel springy.

Let the cupcakes cool in the tins for 5 minutes.  Gently remove them onto racks and cool completely before frosting.

Ice with the Simple Vanilla Frosting as desired.  You can leave them plain or sprinkle each cupcake with jimmies, nonpareils or even a bit of colored sanding sugar.  These particular cupcakes were sprinkled with light green sanding sugar to pick up the color of my jadeite.

Double the recipe if you plan on having a crowd.

Enjoy!