Seems to be a theme.... first it was the
unknown leaf cum tea bag holder, incense holder, button closure, flower frog etc. Now these?
First Mystery
I recently sold this army of small ceramic owls. Each one had a single hole on top of his head, and a set of holes in his back. Each also had a rubber stopper on the bottom. I to would seem quite clear that these were designed as shakers of some sort. Then comes the realization that the salt or whatever else you might wish to sprinkle out the hole on top, simply falls out the holes in the back,
rendering this a pretty useless shaker!
My guess is they are factory defects. What about you? Do you have any clues or guesses that might make sense? Well as it turns out,
Carohope is using them as terrarium decorations!
Second Mystery
My suspicion is, that this one is relatively straight forward. Apparently I’m just not that straight forward! I have a guess or two, I’ve just yet to find any proof that my guesses are either correct or incorrect. One of these is marked "CALIF US" on the bottom. I don't think these are a matched set.
What’s your guess? Have you seen these before? Do you know for sure?
First person to lead me to definitive proof of what these are designed for will find a little surprise in their mailbox-
UPDATE - MYSTERY SOLVED!
Thanks to Rachel from
TheCuriousCrow I now know that these are Coeur a la Creme molds. Coeur means "heart," in French, and so the molds are the traditional heart shape. The molds have holes in the bottom, for draining excess liquids, and should be used with cheesecloth, to contain the cream cheese, or cottage cheese. Be sure to place the molds on another dish, to catch the liquids.
Here's a recipe
Courtesy of
Fantes Kitchen Wares
Coeur a la Creme with Sauce
Makes 6 servings.
5 oz. cream cheese, at room temperature
1.5" piece vanilla bean
or 1/2 teaspoon pure vanilla extract
1/4 cup confectioners sugar
1 cup heavy cream
1 pint strawberries
1/4 cup sherry
3/4 cup currant jelly
Soften the cream cheese and beat with an electric beater.
Split the vanilla bean and scrape the seeds into the cheese.
Continue beating, adding the sugar gradually.
Whip the cream until stiff and fold it into the cheese.
Rinse out six pieces of cheesecloth in cold water and use them to line six small coeur a la creme molds.
(Or one large piece of cheesecloth to line the large mold.)
Spoon equal portions of the cream mixture into the molds.
Bring up the overlapping ends of the cheesecloth and fold lightly over the top of each portion of cheese.
Chill thoroughly.
Meanwhile, trim and rinse strawberries.
Drain.
Blend the wine and jelly and cook over low heat, stirring, until blended and smooth.
Combine with the strawberries.
Unmold the cheese onto chilled dessert plates and serve the strawberries and Creme Fraiche on the side.
Pass a sugar bowl for those who wish it.
Creme Fraiche
Makes about 1 cup.
1 cup heavy cream
1 tablespoon buttermilk
Combine the cream and buttermilk in a jar with a screw top.
Secure the top and shake the mixture for a second or two.
Let the mixture stand 8 to 12 hours, or until the cream is lightly thickened.
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Owls
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Coeur a la Creme molds