Sugar Tongs (3 1/2" to 4 1/2")
Small U-shaped tongs. Originally used for pinching lumps of sugar from
sugar fancy, shell or claw motifs being common.
Spinach Fork (8 1/2" to 10")
Modern hollow handled server with stainless steel bowl with large
raised notches in the bowl for serving spaghetti and other long pastas.
Also called a pasta server.
Steel / Sharpening Steel (12" to 14")
A silver handled implement with steel shaft used for sharpening the
carving knife. These pieces can be found in different sizes in the same
pattern as carving sets were made in different sizes depending on their use.
Steak Carving Set
A medium sized carving set, used to cut foods of average thickness
(such as Chateaubriand).
Squab Holder (4" to 5")
Interesting implement designed to hold the legs of squab and other
small game birds. The leg ends are inserted into the holder and
tightened with a turn screw. The bird is then held in place while the
meat is removed. Larger versions are called bone holders and for
large game birds or legs of meat.
Sugar Shovel (5" to 6")
A sugar spoon with a small flat shovel shaped bowl.
Historically these were always called tea tongs, but today they are
usually referred to as sugar nips. In the days before granulated sugar,
sugar was made into cone or loaf shapes. These scissor shaped
implements were used for nipping bits of sugar off of the large cone
so they could then be put into one's tea or into the sugar bowl.
Sugar Ladle / Sugar Shaker (5" to 6")
A sugar sifter in the form of a small ladle for sifting powdered sugar onto
A sugar spoon with a pierced bowl for sifting crystalline sugar onto the
food so lumps of sugar remain in the spoon and the sifted sugar falls
through. Manufacturers often made these in two sizes in one pattern.
The larger size would be used for tea service, the smaller for a demitasse
Sugar Shell (5 12" to 6 1/2")
Often called a sugar shell because the bowl is frequently shell shaped.
Sugar spoons are similar in size to teaspoons, but have a fancier,
sometimes deeper bowl. Some manufacturers offered these spoons
with both shell and non-shell shaped bowls, while others made them in two different sizes. For serving granulated
sugar from the sugar bowl. Today, however, they are a wonderful way to dress up the dining table by using these
fancy spoons in various ways, such as for condiments, Parmesan cheese, dessert toppings, etc.
Sugar Scoop (4 1/2" to 5 1/2")
A sugar spoon with a scoop shaped serving end for use with large open
sugar bowls or a sugar scuttle.
Sugar Crusher (5" to 6")
This implement consists of a flat disk and handle, usually with a ring
on the end, and was used to break up lumps of sugar into smaller bits.
A similar, but longer implement is a bar muddler.
Spaghetti Tongs (9" to 10")
Tongs with interlocking large tines for lifting and serving spaghetti.