Saucer:
Ch 5, sl st in first st to form a ring. Always ch 3 to count as the first dc, and work 15 dc into the ring. Into this rnd, work a rnd of 27 dc; then a rnd of 42 dc; then a rnd of 53 dc.

Rnd 5: 40 dc separated by a ch-1 sp.

Rnd 6: 40 dc separated by ch 1, sk a sp.

Follow with 2 rnds of shells; 2 dc, ch 1, 2 dc into a ch-1 sp below.

Make another rnd of shells in a contrasting plain colour or in white.

Cup:
Ch 5, sl st in first st to form a ring. Always ch 3 to count as the first dc, and work 15 dc into the ring. Into this rnd, work a rnd of 27 dc; then a rnd of 41 dc. Follow with 5 rnds of shells, without increases, and make the last shell rnd of contrasting colour or white.

The handle is made with a ch of 6, 2 dc - one each into first and second st of ch, ch 3, turn - repeated nine times. Attach this handle above the first and the last shell rnds, fasten, tie and clip thread.

The decoration consists of a flower made like the first rnd of the saucer, in your chosen colour. For the leaves, ch 9, dc into fourth st from hook, and to end of ch. Sew to saucer edge and to side of cup. French knot centres may be used if desired.

Sugar Stiffening:
One half cup of sugar, 2/3 cup of water, boil for three minutes.
Dip each piece into the solution, shape and form to correct size.
You may mold the cup over another cup and the saucer placed into or outside another saucer.