So it turns out that mince pies and bobeches inter-are.
Do you have mince pies in America, in Australia? They are very important here in Great Britain. You cannot truly have Christmas in any gastronomic sense without mince pies.
In case you don’t have them, I should explain they are small pies of a size to hold in your hand and eat in a few bites. They are made with shortcrust pastry – er … the crumbly sort where you rub the fat into the flour until it resembles breadcrumbs, then add cold water, knead, roll out. The filling, enclosed with a lid, is a spicy dried fruit mixture of about the texture of jam (US ‘jelly’), includes suet (whether vegetable or animal).
If you make them at home, they go in the regular bun tin (the baking tray with a dozen cup-shaped depressions to cook individual cakes or pastries. But if you buy them in the shop, as we usually do, they usually come cooked in little foil trays. We don’t throw these out, our Hebe saves them up because they are handy for the paint she uses for the calligraphy on coffin plates.
The main candle that illuminates my room is on a wall sconce, and the drip tray is not large. As my computer often sits beneath it, there is a risk of sticky beeswax dripping onto the keypad, which would be an unhappy occurrence. So I thought I should acquire a bigger bobeche to add to the drip tray it already has.
I looked at some on eBay, but they tend to be expensive and come in sets. Then I thought – oh, wait on! What about screwing the candle cup through one of the little foil trays we kept back after Christmas? That would work perfectly! And so it does.
You don't need brass polish to clean the sconce, either. The sandpit is a very practical alternative.