Junior Rococo by Mauser-Wendell

Junior Rococo was introduced by Mauser-Wendell in 1896. The pattern is a pretty design with lines resembling those of La Reine by Reed and Barton (1893), Louis XV by Whiting (1891), Old English by Towle (1892), and George III by Frank Whiting (1891). This is the first time I have gone back and found a (slight) design trend within a time frame. And, these are by different companies with different designers. That said, perhaps Junior Rococo is the one whose name more aptly describes the design. It does follow the lines of a Rococo piece of furniture. 

Fruit Spoon  (5 1/2 inches)



Pickle Fork (6 1/4 inches)




Sugar Spoon  (5 1/2 inches) 

Majestic by Reed and Barton

Austin F. Jackson designed the Majestic pattern for Reed and Barton and it was introduced in 1894.  Jackson also designed the La Marquise pattern for Reed and Barton. Majestic has stately lines with embellishments resembling leaves wrapped around the edge of the terminal and simple lines down the stem. Yet, the fret work within the pieces such as the Tomato Server, Fish Serving Knife, and Cake Serving Fork as seen here show a certain grace.  There is beauty in the simplicity of the stem and elegance in the bowls and tines. Unlike the newer patterns, this is an example of quiet class. 

Tomato Server


Large Fish Serving Knife




Dinner Fork

Cake Serving Fork

Cromwell by Durgin

Durgin introduced Cromwell in 1893. For a pattern over 120 years old, it has aged well. The lovely design of scroll work around the terminal and edge of the stem make for a stately yet elegant pattern.


Pap Spoon  (6 inches)



Large Lettuce Serving Fork  (9 1/8 inches)


Large Chocolate Spoon (5 1/2 inches)


Oyster Fork  (5  5/8 inches)

George III by Frank Whiting

John W. Maillot designed George III for Frank Whiting in 1891. A stately pattern befitting it's name, the pattern has strong lines. The terminal in edged by furled leaves with a scalloped shell on the tip. A unique feature I like is the offset treatment at the top of the stem that catches one's eye at second glance. In lieu of the standard balanced symmetry of elements, Maillot offers a subtle surprise. The flair embellishment on the shoulder of the serving pieces and the spreader (shown here), as well as a continuation of the furled leaf treatment completes the design.


Large Sugar Sifter


Flat Handle Butter Spreader


Small Chipped Beef Fork



Olive Fork

King by Dominick and Haff

Dominick and Haff introduced King in 1880. This stately design with a double edge that runs down both sides of the piece from the top of each side of the terminal down the stem. A motif at the tip of the terminal resembles the feathers of the Prince of Wales - I do not know if the two are related at all. Altogether it is a stately design.

Cream Soup Spoon  (5 5/8 inches)


Flat Handle Butter Spreader  (5 5/8 inches)


Pastry Fork  (5 3/4 inches)


Small Carving Fork  (8 5/8 inches)

Irian by Wallace

Henrik Hillbom designed Irian for Wallace and it was introduced in 1902. Hillbom went on to design the more well know pattern, Peony for Wallace in 1906. A majestic art nouveau design showing a dancing female figure on the terminal with a heavy design of flowers and leaves on the stem. A beautiful floral motif decorates the shoulders of the serving pieces.

French Hollow Handle Knife  (9 5/8 inches)


Bon Bon Scoop  (5 1/8 inches)


Salad Serving Fork  (8 7/8 inches)


Oval Soup Spoon  (7 1/8 inches)

La Rocaille by Reed and Barton

Another old pattern by Reed and Barton, La Rocaille was introduced in 1890. The scroll at the tip of the terminal that works it way down the side of the piece, crosses the top of the stem into a tight curl part way down the stem makes this a striking design. Flowers and leaves are also included in the work. The bowl of the Bon Bon Scoop is heavily embellished with details of flowers and leaves.


Master Salt Spoon (3 1/2 inches)




Solid Bon Bon Scoop (4 1/4 inches)

Teaspoon (5 3/4 inches)

Louis XV by Whiting

Four silver companies produced patterns named Louis XV, this is the pattern of that name by Whiting. It was introduced in 1891. The pattern is that of a simple Rococo style. 

Large Chocolate Spoon


Fruit Knife


Ice Cream Fork


Bon Bon Tongs

Madame Royale by Durgin

Durgin introduced Madame Royale in 1897. The design has flowers at the tip of the terminal and a delicate braid outlining the terminal and then down the center of the stem. Some of the serving pieces have ornate decorations of leaves coming down from the shoulder into the bowl that make a quiet pattern into a rather eloquent one.  This makes for a beautiful pattern, typical of a Durgin design.

Pie Fork (6 1/8 inches)



Cream Ladle  ( 5 5/8 inches)



Large Sardine Serving Fork (6 3/8 inches)



Short Handle Olive Spoon (6 1/8 inches)

La Reine by Reed and Barton

Reed and Barton introduced La Reine in 1893. The pattern has a curled motif on the top of the terminal, a furled leaf treatment to the edge of the terminal and an interesting design of leaves wrapped around the edges down the stem. The serving pieces are intricate and ornate. This is truly a lovely pattern.

Vegetable Serving Fork (9 1/4 inches)

Jelly Cake Server  (9 7/8 inches)





Salad Fork  (6 1/8 inches)

Small Chipped Beef Server ( 6 1/2 inches)