Chocolate Spoon

Only the Victorians and their sweet tooth would have a sterling silver Chocolate Spoon at each place, in addition to the 5 piece place setting dedicated to the decadent desert. From I can glean from my research, this piece was designed to serve hot fudge, melted chocolate (including white chocolate) when passed for desert.

Lily by Whiting (4 inches)





La Parisienne by Reed and Barton (4 1/4 inches)

Adolphus by Mount Vernon (3 3/4 inches)





Empire by Durgin ( 4 1/8 inches)





Jeanne d'arc by International  ( 3 3/4 inches)





Raleigh by Alvin (4  5/8 inches)





Number 10 by Dominick and Haff

Asparagus Server 2

More Asparagus Servers. Some are hooded, some not.

Shown Wave Edge by Tiffany  (9 3/4 inches)

Shown in Elegante by Reed and Barton

Shown in Imperial Chrysanthemum by Gorham  (9 3/4 inches)

Shown in La Splendide by Reed and Barton (9 1/2 inches)

Shown in Violet by Wallace (10 inches)

Heraldic by Durgin

The pattern, Heraldic, introduced by Durgin in 1888 should not be confused with Whiting's 1888 pattern of the same name.  Durgin's pattern  features a handle with a dimensional Knight's helmet surrounded by an ornate design.

Poached Egg Server (9 3/4 inches)

Cracker Spoon (7 3/4 inches)

Demitasse Spoon (4 1/4 inches)

Berry Spoon (8 1/2 inches)