What's In A Stem?

by Georgia G. Otten
Issue 303 - July 1998

Cambridge collections vary from a favorite color, etch, cutting, or a line that dominates an accumulation, but I am betting that within each collection there is a favorite stem! I should say thai I am "ever hopeful" about the favorite stem because I want to propose a toast. A toast, in advance, to all the members who will help with a new idea. I hope the idea will generate interest and that results might appear regularly in the Crystal Ball.

The information for a column called "What"s In A stem?" could come from any member and it requires very little research! Any person could simply send in the pattern name or number, the etch name, cutting or color, plus tell why or how they came about loving this stem. Then tell us by means of a recipe what's in a stem. Perhaps it is a special beverage you have concocted ... what glass did you use to make it even more special? Perhaps it is a fruit or a parfait that requires the perfect stem you have. This would be a great way to share some personal information about yourself and your collection. Also, everyone would benefit from the recipes. (Our editor could do the research part by adding a picture of the stem to go along with the information.)

Here is my contribution: My stem is 3121 etched Rose Point. In 1938, my mother had received a cocktail shaker, a serving plate, and eight cocktail glasses for a wedding gift. She gave me the glass in the late '60s. The shaker and plate remained intact, but three glasses had been broken, and of the five remaining, two were severely chipped- According to my mother's gift registry which I found many years later, she had received "Fostoria Rose Point." So those are the "Fostoria" pieces that began my Cambridge collection!

And of course, I still love what my mother had!

Select the stem: 3121 Sherbet, tall or short
Then prepare:
Rose Point Sherbet
Peppermint Mousse

  • 1 envelope unflavored gelatin
  • 2 T. cold water
  • 1 c. milk
  • 4 oz. chocolate-covered peppermint patties
  • 1/2 t. vanilla extract
  • 1/4 t salt
  • 1 c. whipping cream, whipped (regular Or fat-free Cool-Whip is okay)

In a sauce pan, sprinkle gelatin over water, let stand for one minute. Add milk and peppermint patties; stir over low heat for five minutes or until candies and gelatin are dissolved. Add vanilla and salt. Pour into a mixing bowl; place in freezer for 15 - 20 minutes, stirring frequently, until mixture is cooled and thickened. Beat for one minute or until fluffy. Fold in whipped cream. Spoon into your favorite Cambridge stem!

Makes 4 servings. (Recipe may be doubled.)

Now, do you see how very simple this can be? For any member who has said that they wanted to contribute, this is your opportunity. Come on. both guys and gals, we all want to know: