[Sca-cooks] I need help in how to use antique mold

[Steve]

--
With the mold closed is there any way to pour anything into the
cavities?  Is the metal thin enough that it may have been clipped together
to prevent opening?  If neither of these features are there my guess is
butter/marzipan or other solid/semi-solid malleable item mold.  If you
can't pour a liquid in it or clip it closed (even if there is no
permanently attached lock) it most likely isn't for anything liquid.

Æduin

At 05:28 PM 04/02/2003 -0800, you wrote:

>Hi!
>Last weekend, I went antiquing and found a
>wonderful old pansy shaped mold.  The store I
>found it in said it was an old chocolate mold.
>But it looks more like a butter mold to me.
>But regardless, it is an iron mold, with three
>one inch in diameter pansy forms, with a hinge so
>it has to be used book-style.  One side has the
>top of the flower and the other has the bottom.
>The mold doesn't lock, so you can't lock it and
>then pour in whatever you want to mold.  As far
>as I can figure out, you either have to pour in
>your chocolate and then fasten somehow the top to
>the bottom.  Which is why I think it might be a
>butter mold in that you could put in semi-hard
>butter and press the two sides together to create
>a pat of butter that is a 3-D pansy.
>
>Does anyone on the list know what I have and know
>how to use it?  Is it really a chocolate mold?
>Or a butter mold?  Or ????  Could I use other
>items in it like almond paste?  Or suger paste?
>Or ... ???
>
>Unfortunately, I don't have a digital camera and
>can't post a picture of it.
>
>Thanks for any help.
>
>Huette
>
>
>=====
>Blessed are they who can laugh at themselves for they
>shall never cease to be amused.
>
>__________________________________________________
>Do you Yahoo!?
>Yahoo! Tax Center - File online, calculators, forms, and more
>http://tax.yahoo.com
>_______________________________________________
>Sca-cooks mailing list
>Sca-cooks at ansteorra.org
>http://www.ansteorra.org/mailman/listinfo/sca-cooks

--