Chocolate Muddler
Long handled spoon with round bowl used for serving hot chocolate from a tall
chocolate pot. In the latter part of the 1800's, cocoa was much less refined
than it is today and required constant stirring with the muddler to keep it from
settling to the bottom of the pot.
Long handled spoon with round bowl used for serving hot chocolate from a tall
chocolate pot. In the latter part of the 1800's, cocoa was much less refined
than it is today and required constant stirring with the muddler to keep it from
settling to the bottom of the pot.
Chipped Beef Fork See Beef Fork.
Cold Cut Fork (6" to 7")
Coffee Scoop
Claret Spoon (12" to 17")
Extra long-handled spoon, often with the bowl at a slight angle to the handle.
For use with tall crystal claret jugs and pitchers when serving claret cup, a
wine punch popular in the 19th century.
Extra long-handled spoon, often with the bowl at a slight angle to the handle.
For use with tall crystal claret jugs and pitchers when serving claret cup, a
wine punch popular in the 19th century.
Chowder Spoon
Chow Chow Spoon (6" to 7")
A hard to find spoon made by only a few manufacturers resembling an iced tea spoon, but with a fancier bowl,
and often sold with an accompanying chow chow fork. For serving chow chow, a relish made from mixed vegetables
and mustard seed. See also chutney spoon (below) and piccalilli spoon.
A hard to find spoon made by only a few manufacturers resembling an iced tea spoon, but with a fancier bowl,
and often sold with an accompanying chow chow fork. For serving chow chow, a relish made from mixed vegetables
and mustard seed. See also chutney spoon (below) and piccalilli spoon.
Chow Chow Fork (6" to 7") See Chow Chow Spoon.
Corn Knife
Corkscrew
A tool with a spiral steel rod (called a worm) used to draw a cork out of a bottle. Not
commonly made by manufacturers to accompany flatware patterns, but examples do exist.
Also called a worm and formerly called a bottle-screw.
A tool with a spiral steel rod (called a worm) used to draw a cork out of a bottle. Not
commonly made by manufacturers to accompany flatware patterns, but examples do exist.
Also called a worm and formerly called a bottle-screw.
Confection Spoon
Condiment Spoon
Condiment Ladle Aftermarket alert.
Conch Spoon
A conch spoon is not intended for use serving a specific type of food (although
there is no reason you can't serve conch with it), but rather refers to a serving
spoon with a conch shell shaped bowl.
A conch spoon is not intended for use serving a specific type of food (although
there is no reason you can't serve conch with it), but rather refers to a serving
spoon with a conch shell shaped bowl.
Cold Meat Fork, Large (8" to 9")
The most common of today's meat forks. Used to serve any form of meat.
The most common of today's meat forks. Used to serve any form of meat.
Cold Meat Fork, Medium and Small
Crumber / Crumb Knife (11 1/2" to 14")
A long handled implement used to remove crumbs from the table between
courses. It has a long blade, flat on the lower edge and a raised gallery edge.
The crumbs are scraped across the table with the flat edge and either
scooped up or brushed onto a napkin or a crumb pan and removed. These pieces started appearing in the U.S. in
the late 1830s. Formerly called a voiding knife. Today, they make excellent serving pieces.
A long handled implement used to remove crumbs from the table between
courses. It has a long blade, flat on the lower edge and a raised gallery edge.
The crumbs are scraped across the table with the flat edge and either
scooped up or brushed onto a napkin or a crumb pan and removed. These pieces started appearing in the U.S. in
the late 1830s. Formerly called a voiding knife. Today, they make excellent serving pieces.
Croquette Server (9" to 10")
Long handled server with long, usually slightly concave serving end for serving croquettes (a mixture of diced
meat and vegetables, bound by a thick white sauce, breaded and then fried).
Long handled server with long, usually slightly concave serving end for serving croquettes (a mixture of diced
meat and vegetables, bound by a thick white sauce, breaded and then fried).
Cream Ladle (5" to 6")
A small sized ladle for serving thick cream, such as clotted cream, with fruit or desserts. Sometimes made in two
sizes. Often also called a sauce ladle, however, some manufacturers made both a cream ladle and a sauce ladle in
a pattern, each with small differences from one another, so they are technically two different pieces of flatware.
A small sized ladle for serving thick cream, such as clotted cream, with fruit or desserts. Sometimes made in two
sizes. Often also called a sauce ladle, however, some manufacturers made both a cream ladle and a sauce ladle in
a pattern, each with small differences from one another, so they are technically two different pieces of flatware.
Cranberry Server See Jelly Spoon.
Cracker Spoon / Cracker Scoop See Saratoga Chips Server.
Cucumber Server (6" to 6 1/2")
Similar in form to but smaller in size than a tomato server. May or may not
be toothed on one side. For serving sliced cucumbers and other similar items.
Similar in form to but smaller in size than a tomato server. May or may not
be toothed on one side. For serving sliced cucumbers and other similar items.
Cucumber Fork
Corn Butterer
Chutney Spoon (6" to 7")
Like the chow chow spoon, chutney spoons were offered by only a few manufacturers. Similar in form to an iced
tea spoon, the shape of the bowl was left up to the whim of the manufacturer. For serving chutney, a sweet and
sour relish made with vegetables or fruit.
Like the chow chow spoon, chutney spoons were offered by only a few manufacturers. Similar in form to an iced
tea spoon, the shape of the bowl was left up to the whim of the manufacturer. For serving chutney, a sweet and
sour relish made with vegetables or fruit.
 |
 |
 |
 |