First off, Paula Ellman of Riga Park, NY cautions us if making Susan Shovers’ fruit compote
Make sure — when you put Susan’s fruit compote into your Steuben crystal — that it is not hot from the oven, or you take the chance of cracking a good piece.

A Club member asks:
I recently passed on a nice piece of Carder Steuben because it had an engraved identification number on the bottom. I have also passed on a piece of real Carder Steuben to which someone had added a fake Steuben acid etched fleur de lys. Incredible!

I am wondering if other collectors would have bought the pieces. Are they considered defaced? If I had bought them, would it be advisable to have the added marks buffed out, or does that make things worse.

Thanks and I look forward to some opinions.

PERHAPS THE FINAL WORD ON COMPOTES/COMPORTS

First, those on Comcast may have not received #524. Hope you get this one. The travails of the internet.

Second, The West Virginia Museum of American Glass has a monograph for sale consisting of copies of 1920 Steuben ads. Take a look at ebay 370178800544.

Third, now to the definitive word on compotes from Susan Shovers of Evansville, IN.
Alan, after reading Jane Spillman’s definitions and derivation of compote/comport, I would love to share a recipe for a fruit compote I make for dinner parties that gets raves. It is easy, takes two minutes to make and you will all love it.
This is an excellent side dish for any dinner party. Served warm or cold, it is always a hit.

Any assortment of canned fruit…use approximately 20 oz. can size….
peaches, apricots, pears, pineapple, bing cherries, mandarin oranges and 2 bananas, sliced.
½ cup sliced almonds
1 cup macaroon cookie crumbs
½ cup Amaretto liquor
½ stick of butter

Drain fruit. Layer in 1 quart size greased baking dish. Put in half the fruit, sprinkle with half the almonds, half the crumbs and dot with half the butter. Put on the remaining fruit. Repeat with the almonds, crumbs and butter. Pour the Amaretto over all. Bake at 350 degrees for one hour. Serves 8. This would be lovely served in individual compotes or comports or tazzas, as well.

Be certain to serve in a Carder Steuben comport and you will enjoy.

Susan