All of these items are among the pieces of domestic silver introduced during the eighteenth century for which we no longer have a use. The mazarine was a practical piece and was mostly required at a time when fish was generally cooked by boiling in water. It was a pierced vessel, plate or drainer which was put into a larger dish and upon which the fish would be placed so that the surplus juices would strain through into the main dish. It was probably also used for vegetables in the same way, although the piercings denote by their frequent nautical patterns that the main purpose was for draining fish.

Dish rings, also called potato rings, are generally believed to have been placed on the table to prevent plates from leaving marks on the surface of it. Another theory has it that the rings were stood upon the plate, thus making a vessel into which potatoes and other foods could be placed, but this seems unlikely. Others believe that they were ornamental stands for bowls, plates and dishes. They were nearly all made in Ireland, and were generally around three to four inches in height and approximately seven to eight inches in diameter. Their sides mostly curved inward to a waist and out again, similar to a spool, and they were often wonderful examples of a high standard of craftsmanship, showing a great love of fantasy in the complicated piercing and decoration. The latter included an incredible variety of figures — sometimes Chinese — birds, and naturalistic forms or entire pastoral scenes. Because of the fact that dish rings were among pieces of Irish silver not assayed, sometimes being punched with only the maker’s mark, they are vulnerable to the techniques of the faker.

Antique Collector MagazineDish crosses, although no longer in use, are the sort of simple but effective idea which could usefully be revived in these times when the cost of power for heated food trolleys is on the increase. They consisted of two pairs of arms, standing upon four legs, which crossed centrally and at which point was set a spirit lamp. Each arm had a decorative bracket to support the dish and to hold it clear of the naked flame. The arms could be increased or decreased in size to take various dishes.

Cheese toasters conjure up visions of a cosy fireside scene. They were in use when the fire was the focal point of the room and declined in fashion after approximately the third decade of the nineteenth century, although one wonders why since they could have been used long after this. They appeared early in the reign of George III and were made first in silver. Later various examples were copied in Sheffield plate; sometimes the main dish might be of Sheffield plate and the toast compartments, of which there were generally six, of sterling silver. The cheese toaster consisted basically of an oblong covered pan or dish, divided into compartments or individual containers, into which was placed previously-toasted bread covered with thin slices of cheese. Beneath the individual dishes was a hot-water compartment which kept the toast warm, the water usually being poured in through the handle which was unscrewed, or via an opening in the side which had a cap. Fixed to the cover of the main dish was a chain which raised the lid while the dish was on the fire, thus reflecting the heat and causing the cheese to bubble and brown quickly.

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Mazarines, dish rings, dish crosses and cheese toasters