Pate Spreader

To complicate things - the Pate Spreader actually looks more like a knife than the Pate Knife, which I posted on earlier.  These pieces are  found in many of the older patterns but can easily  be confused with the butter knife.

Chrysanthemum by Tiffany (5 inches)

Whittier by Tiffany (6 1/4 inches)

 

 Olympian byTiffany

 

Marquis by Frank Whiting (5 1/4 inches)

 

Versailles by Gorham (4 5/8  inches)

 

Sugar Shells (Part 2)

I posted about Sugar Shells in an earlier post. Here are some more examples of this beautiful piece that is found in every pattern.





New Vintage by Durgin (5 3/4 inches)





Spartan by Baker Manchester (5 1/2 inches)





Josephine by Frank Whiting (5 7/8 inches)





Marquis by Frank Whiting (5 12/ inches)





Fiddle and Thread by Vander (5 1/4 inches)





Marquis by Carrs (5 3/4 inches)

Pickle Forks (Two Tines)

The Victorians, with their love of condiments, had penchant for pickles, relishes,  olives, and chow chow. For their Pickle Forks, they had two kinds, the two tine and three tine types. Here are some examples of the two tine type.

Wellington by Alvin  (6 1/4 inches)

French Scroll by Alvin

Chateau Rose by Alvin (5 3/4 inches)

Florence Nightingale by Alvin (5 5/8 inches)

Du Barry by Durgin  (7 3/4 inches)

Poppy by Baker Manchester (6 1/8 inches)

Marquis by Frank Whiting (6 1/8 inches)

Sardine Fork (Part II)

I'm not sure the Sardine Fork is not one my favorite pieces of silver. I touched on this piece last year in a post but only showed one example. Here are some quaint samples of this peculiar little piece.


Radiant by Whiting (6 inches)





Bridal Rose by Alvin (4 1/4 inches)





Lily by Gorham (4 3/4 inches)





Alice by Fessenden (5 1/2  inches)





Renaissance by Tiffany (5  1/2  inches)





Marquis by Frank Whiting (5 3/4 inches)



Canterbury by Towle (4 1/8 inches)

The Bird Fork (Part II)

I touched on the Bird Fork , or sometimes referred to as the "Game" fork last year. Here are some more examples of this piece that is a relic of past times.


Decor by Gorham (7 inches)



Flora by Reed and Barton (& 5/8 inches)



Chrysanthemum by Tiffany (7 1/4 inches)



Chantilly by Gorham



Marquis by Tiffany







Virginiana by Gorham (7 inches)

Egg Spoons

Egg Spoons used to crack and eat a poached egg. The bowl tends to be oblong, egg shaped.

(Shown in Rococo by Dominick and Haff 4 1/4 inches)

(Shown in Marquis by Whiting 4 3/8 inches)

(Shown in Waverly by Wallace)

(Shown in Irian by Wallace 4 1/8 inches)

Pate Knife and Pate Spreader

In the late 19th century grand garden parties were the rage for the well to do, especially on the lawns of the grand homes at Newport. The hostesses of these affairs were always sure to serve cold dishes to their guests. On the menu were cold meats, pate de foie gras, cold fishes (such as salmon), and other delicacies of the times. To serve these delights, there were sterling pieces such as the Pate Knife and Pate Spreader.

The knives actually have a scooped end with a flared blades which makes them quite attractive. Both the spreaders and the knives can be very practical pieces for the modern day hostess, even on the days she is not hosting the grand garden party with foie gras.

(Pate Knife in American Beauty by Manchester 6 inches)

(Pate Knife shown in Mount Vernon by Lunt 6 inches)

(Pate Spreader shown Versailles by Gorham 4 1/2 inches)

(Pate Spreader shown Marquis by Whiting 4 5/8 inches)

Nut Picks

Nut Picks are not a hard piece to figure out. (Not to be confused with a letter opener.) They are used to separate the meat of the nut from the shell. Usually they are used as a place piece, so a full service of sterling would have a pick for every place setting.

Japanese by Tiffany (5 inches)

Louis XIV by Gorham (4 7/8 inches)

Carnation by Wallace (4 1/2 inches)


Rose by Wallace (4 1/2 inches)


Marquis by Frank Whiting (5 1/4 inches)



Oval Twist by Whiting (5 1/8 inches)



Armor by Whiting (5 1/2 inches)



Lotus by Gorham (4 3/4 inches)

Ramekin Forks

Serving creme brulee,? Then for correct service and presentation you will need to use Ramekin Forks. These pieces are smaller than salad forks. Some have a bowl like shape design. The purpose is to fit into the small individual dishes that custards such as creme brulee are baked and presented.

You will find old Ramekin forks in many patterns. You can check the list of all pieces in a pattern to see if any given piece was offered (at any time). They will (usually) include on the list discontinued pieces.

(Shown in Marquis by Whiting 5 inches)

(Shown in Louis XV by Whiting 5 1/4 inches)