Chocolate Muddler
Long handled spoon with round bowl used for serving hot chocolate
from a tall chocolate pot.  In the latter part of the 1800s, cocoa was
much less refined than it is today and required constant stirring with
the muddler to keep it from settling to the bottom of the pot.  Short handled versions of the chocolate muddler
were also made and used as part of the place setting.
Chipped Beef Fork  See Beef Fork.
Coffee Scoop
Claret Spoon  (12" to 17")
Extra long-handled spoon, often with the bowl at a slight angle to the
handle.  For use with tall crystal claret jugs and pitchers when serving
claret cup,  a wine punch popular in the 19th century.
Chowder Spoon
Chow Chow Spoon  (6" to 7")
A hard to find spoon made by only a few manufacturers.  The chow chow
spoon resembles an iced tea spoon, but with a fancier bowl, and often
sold with an accompanying chow chow fork.  For serving chow chow, a
relish made from mixed vegetables and mustard seed.  See also chutney spoon (below) and
piccalilli spoon.
Chow Chow Fork  (6" to 7")  See Chow Chow Spoon.
Corn Knife
Corkscrew
A tool with a spiral steel rod (called a worm) used to draw a cork out of a bottle.  
Not commonly made by manufacturers to accompany flatware patterns, but
examples do exist.  Also called a worm and formerly called a bottle-screw.
Confection Spoon
Condiment Spoon
Condiment Ladle   
Conch Spoon
A conch spoon  is not intended for use serving a specific type of food
(although there is no reason you can't serve conch with it), but rather
refers to a serving spoon with a conch shell shaped bowl.
Cold Meat Fork, Large  (8" to 9")
The most common of today's meat forks.  Used to serve any form of meat.
Cold Meat Fork, Medium and Small
Crumber / Crumb Knife  (11 1/2" to 14")
A long handled implement used to remove crumbs from the table
between courses.  It has a long blade, flat on the lower edge and a
raised gallery edge.  The crumbs are scraped across the table with
the flat edge and either scooped up or brushed onto a napkin or a
crumb pan and removed.  These pieces started appearing in the U.S. in the late 1830s.  Formerly called a
voiding knife.  Today, they make excellent serving pieces.
Croquette Server  (9" to 10")
Long handled server with long, usually slightly concave serving end
for serving croquettes (a mixture of diced meat and vegetables, bound
by a thick white sauce, breaded and then fried).
Cream Ladle  (5" to 6")
A small sized ladle for serving thick cream, such as clotted cream, with fruit or desserts.  Sometimes made in
two sizes.  Often also called a sauce ladle, however, some manufacturers made both a cream ladle and a sauce
ladle in a pattern, each with small differences from one another, so they are technically two different pieces of
flatware.  
Cranberry Server  See Jelly Spoon.
Cracker Spoon / Cracker Scoop  See Saratoga Chips Server.
Cucumber Server  (6" to 6 1/2")
Similar in form to but smaller in size than a tomato server.  May or may
not be toothed on one side.  For serving sliced cucumbers and other
similar items.  
Cucumber Fork
Corn Butterer
Chutney Spoon  (6" to 7")
Like the chow chow spoon, chutney spoons were offered by only a few manufacturers.  Similar in form to an iced
tea spoon, the shape of the bowl was left up to the whim of the manufacturer.  For serving chutney, a sweet and
sour relish made with vegetables or fruit.  See also chow chow spoon (above) and
piccalilli spoon.
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Cold Cut Fork  (6" to 7")