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KERAMIC STUDIO 
ICE CREAM PLATE— MABEL C DIBBLE 
THIS is one of the new designs in china, and unusually 
good. The border or shoulder is perfectly flat, while 
the center rounds down into an extremely shallow bowl 
effect, just the thing for ice cream in forms now used so 
much, and equally satisfactory for ice cream served in bulk, 
or home-made cream or ices; and just the thing to stand 
frappe or sherbet glasses on. Outline in black, and make 
the tiny ring background in gold, using Lavender Oil to thin 
the gold a trifle, and then turpentine. Always use pen for 
this work. Any fine pen; I prefer a crow-quill. A solid 
gold background can be used, but the circle gives a more 
dainty, shimmering effect. The outer band is Empire Green 
washed in also for first firing. For second fire touch up 
the gold rings, and go over the Empire Green. Branches 
are in Yellow Ochre, Brown No. 4 or 17, and touch of Bruns- 
wick Black, shading with Brown No. 4 and Black. No 
enamel in this. Leaves are a grey green. For these use 
mixed enamel as a foundation and add Apple Green, Sar- 
torius Grey for Flowers, touch of Brunswick Black; do not 
make the enamel very dark but shade the leaves with the 
mixture, without enamel in it. The mistletoe berries are 
of the mixed enamel shaded with Apple Green and Bruns- 
wick Black, just enough to give a waxy look to enamel. 
When dry, shade each berry with the Apple Green and 
Brunswick Black, using enough black to give it a dark grey 
look. A touch of black makes the little blow end. Gold 
lines, and design in dark green border is gold with white 
enamel little band in each circle. If you are careful to pre- 
pare the gold just right, the little rings are not difficult to 
do, in fact are easier to manage than the solid gold back- 
ground which shows brush marks and ragged edges unless 
very carefully managed. 
