Fried Egg Server - Part 2

Unlike the Egg Spoon, the Fried Egg Server is a serving piece and therefore larger. I have posted on this earlier.

English King by Tiffany (9 7/8 inches)



Dandelion by Whiting (9 5/8 inches)



Charles II by Dominick and Haff (8 inches)



Hanover by Gorham (8 3/8 inches)



Winthrop by Tiffany (9 1/4 inches)

Hanover by Gorham

Hanover was introduced in 1895 by Gorham.


Demitasse (4 1/4 inches)


Master Salt Spoon (3 3/8 inches)



Preserve Spoon  (7 7/8 inches)

Vegetable Serving Fork

Grapefruit Spoons (Part 2)

I posted earlier on Grapefruit spoons. These are usually easily recognized because of their pointed bowls (to pierce the pulp of the fruit). On some of the more elaborate patterns, the design will be carried to edges of the bowl.

Iris by Durgin (6 inches)



Hanover by Gorham  (5 7/8 inches)





La Parisienne by Reed and Barton (5 7/8 inches)



King Louis by International (6 inches)



Heraldic by Gorham/Durgin (6 inches)




Holly by Tiffany (5 7/8 inches)

Aspic Server

The Aspic Server designed for that Victorian jelly creation. A culinary dish, best left in that era. One of those mystery parts of meal that it was better not to ask what it contained. Unlike today's aspic that usually has a tomato base with vegetables in it, the Victorian version of the dish usually contained eggs, fish, various pieces of meats (tongue, etc. - need I go further?), and vegetables to add color. The name "aspic" came from the word for snake due to the colorful nature of the dish. The piece is designed to both slice the gelatin dish and then serve it.

Armor by Whiting (8 1/2 inches)





Hanover by Gorham  (8 inches) 





Honeysuckle by Whiting (8 5/8 inches)

Cocktail Forks

Here are a few examples of small Cocktail Forks which are found in most patterns.

Henry II by Gorham (5 3/4 inches)

American Beauty by Shiebler (6 inches)

Hanover by Gorham      (5 3/4 inches)

Louis XV by Durgin (5 3/4 inches)

Southern Grandeur by Easterling (5 5/8 inches)

Preserve and Jelly Spoons

Most patterns had Jelly Spoons in two sizes, both basically of the same shape, often having a shell shaped bowl. Some displayed slightly pointed tips. The larger may be referred to as a Preserve Spoon with the smaller being called a Jelly spoon. But sometimes they are both called Jelly Spoons, just the large Jelly Spoon and the small Jelly Spoon.

A few patterns had Honey Spoons, which were really a jelly spoon with a pointed tip that the manufacturer stated was designed to cut into the honey comb. Other patterns referred to their jelly spoons as Marmalade Spoons. Once again, this was an example of the manufacturers using different names for the same utensil.

(Preserve spoon shown in Narranganset by Gorham)

(Preserve Spoon Shown in  Hanover by Gorham 7 7/8 inches)

(Large Jelly Spoon shown in Lotus by Gorham 7 3/4 inches)

(Jelly Spoon shown in Chrysanthemum by Gorham)

(Honey Spoon shown in Louis XV by Whiting)