Pastry Fork (Part 3)

Several years ago, I posted on the Pastry Fork. Here are some more examples.

Etruscan by Gorham (6 inches)

Meadow Rose by Wallace (6 inches)

English King by Tiffany (6 inches)

Adrienne by Frank Smith

Frank Smith introduced their Adrienne pattern in 1919. It is a fairly simple desig.

Pastry Fork (6 1/8 inches)


Pie Server (10 inches)

Nautilus by Blackinton

Blackinton's Nautlilus pattern was introduced in 1900. Personally, I love ornate Victorian patterns such as this.

Pastry Fork ( 5 5/8 inches)


Orange Spoon (5 3/8 inches)



Preserve Spoon (7 1/2 inches)



Olive Fork (6 7/8 inches)

Canterbury by Towle

Towle introduced Canterbury in 1893.  The design at first looks simple, but the more you look at it, the more small elegant it is with small details. The beaded edge is interrupted at the base of the terminal with a simple fern design and as the eye follows the line up to the tip of the terminal is looks like a young fern frond ready to unfurl, with a third frond at the very tip. The curling motif is repeated on the the shoulders of the pieces. It is a lovely pattern.

(I have no idea if this is a fern in the design it just struck me that way in trying to describe it.)


Pastry Fork (6 inches)



Pierced Nut Serving Spoon (8 inches)






Seafood Fork (6 inches)


Flat Handled Butter Knife (7 inches)

Colonial by Tiffany

Another pattern by Tiffany, Paulding Farnham designed Colonial for them in 1895. He is also known for his later patterns of  Marquise, Renaissance, and St. James  he also designed for Tiffany. As well as Richilieu, that he designed in 1892. The design of Colonial is fairly simple with a leaf motif at the end of the terminal and the terminal and stem being edged by a triple line which curls outward at the base of the stem.



Cheese Scoop (3 3/4 inches)



Egg Spoon (4  5/8 inches)



Pierced Egg Server (9 1/4 inches)



Pastry Fork (6 5/8 inches)