Troubadour by Concord

The company Concord was bought by Frank Whiting so you may find this pattern listed under either. Troubadour was introduced in 1950. Although a newer pattern (in the world of  sterling), it has some traditional lines.

Bouillon Spoon (5 3/8 inches)






Cocktail Fork (5 3/4 inches)





 Cheese Server (6 1/2  inches)





 Individual Salt Spoon (2  1/4 inches)

Sauce Ladle Part 2

I have posted on the Sauce Ladle previously. This is one of the smaller ladles, only bigger than the mustard and mayonnaise ladles.



 Birds Nest by Gorham (5 3/4 inches)



Blossom by Whiting (6 1/4 inches)




Cherub by Watson Newell (5 1/2 inches)

Saratoga (King's, King, Cook) by Tiffany

Tiffany introduced Kings or King in 1870. It was designed by Edward C. Moore. In 1908 the name was changed to Cook. 1956 it was reintroduced as Saratoga. 

Berry Scoop (9 3/8 inches)



Salad Serving Set (10 inches)



Fish Serving Fork (10 inches)



Master Salt Spoon (3 5/8 inches)

Dolphin by Tiffany

Dolphin was introduced by Tiffany in 1883. This is described as one of their "not full line" sterling patterns - meaning it only consists of a few servings pieces mainly the fish serving knife and fork, ice cream knife, salad serving knife and spoon, pastry server, and berry serving spoon. But what an exquisite pattern it is.

The pattern detail of the front



The pattern detail of the back


Fish Serving Knife (13 inches)

Solid Nut Spoon Part 2

I posted on this earlier. The Solid Nut Spoon is another nut serving piece.

BMS30 by Baker Manchester (5 1/2 inches)


 

Modern Victorian by Lunt (4 7/8 inches)



Azalia by Blackinton (5 inches)



Baltimore Rose by Schofield (5 5/8 inches)



Poppy by Baker Manchester (5 inches)

Aeolian by Knowles

Aeolian was introduced by JB & Sm Knowles in 1882. The engraving on the blades of some of the pieces is very intricate. This was common for patterns during this time. And the pattern on the stems and terminals is ornate and rich, especially when the pieces are old and have patina that show off the intricacies of the design.

Large Pie Knife (9 1/8 inches)




Flat Handle Master Butter Knife  (7 1/8 inches)

Josephine by Frank Whiting

Frank Whiting's pattern Josephine (there are 8 other patterns named "Josephine" by other manufacturers) was introduced in 1890. It is a rich and ornate pattern. Its lines remind me of FW's Lily pattern without the floral notes. 


Sugar Shell (5 1/8 inches)



Bon Bon Spoon (5 inches)




Youth Tea Fork (6 inches)



Fruit/orange Spoon (6 inches)

Victoria Old by Watson

Watson introduced Victoria Old in 1895. (Although there is some reference to the pattern being introduced as early as 1890.) Whatever the year, it is a very ornate and lovely pattern with a wide open space left on the terminal for a monogram.

Preserve Spoon (7 1/2 inches)



One Tine Butter Pick (5 3/4 inches)


Small Cold Meat Serving Fork (7 1/4 inches)



Salad Fork (6 inches)

Rose Point by Wallace

Rose Point was introduced by Wallace in 1934 and designed by William S. Warren.  Warren also designed Grand Baroque and Sir Christopher for Wallace, and was known as one of the company's premier designers. The pattern has an open design on the terminal with roses designed in the open part giving it an almost lace like appearance.

Pierced Serving Spoon (8 3/8 inches)



Tomato Server (7 5/8 inches)



Salad Fork (6 3/8 inches)



Flat Handle Master Butter Knife (5 1/2 inches)

Verona by Lunt

Verona, a rather ornate pattern, was introduced by Lunt in 1894.

Cream Ladle (6 inches)



Jelly Cake Server



Fork (7 5/8 inches)



Individual Berry Fork (4 3/4 inches)