The Waterford Lismore pattern is a stunning combination of brilliance and clarity. The crisp whiteness of sugar and the subtle hue of thick, fresh cream are accentuated perfectly in the Lismore Footed Sugar & Creamer dishes. The dramatic clarity of Lismore's signature diamond and wedge cuts highlight the purity of their contents, while the footed base and comforting weight of Waterford's hand-crafted fine crystal add reassuring stability.
This charming sugar-and-cream set is part of Waterford's Lismore series; they seem as if they belong on the table of a sumptuous country inn. Waterford has been making renowned crystal pieces for more than 200 years and has named many of its patterns after towns in Waterford and other neighboring counties. The Lismore design features repeating leaf motifs for a lively, natural look.
Small 16-rayed stars are cut into the underside of the bases of both bowl and creamer. Lismore's signature elongated leaf cuts alternate in an up-and-down ring above a scintillating ring of diamond wedge cuts. The creamer's swan's-neck handle is flanked by two especially long cuts for a pleasing symmetry. With the exception of the creamer's pouring spout, the upper rims are smoothly squared off. The set would make a beautiful grouping with the elegant Lismore sandwich tray and biscuit barrel; other serving pieces in the Lismore series include a pitcher, a carafe, and square and pedestal bowls.
To preserve their clarity, wash the sugar bowl and creamer with a mild liquid soap and warm (not hot) water; do not wash in dishwasher as this may permanently etch surface of crystal. Certain water may leave a lime or mineral deposit on the crystal; if that happens, vinegar on a soft, nonabrasive cloth will help remove the deposit. Rinse with warm water and polish with a lint-free cloth. Do not store upside down on the rims or stand on rims on a draining board. Crystal can focus sunlight into a concentrated beam that could potentially scorch rugs or furniture, so do not store or display in direct sunlight. The sugar bowl measures 4 by 4 inches; the creamer is 4-1/2-inches tall and 4-1/2 inches wide, spout to handle. --Garland Withers