Teaspoon (5 3/4" to 6 1/4")
The most familiar spoon of all. Teaspoons originally were for stirring
cream and sugar into tea, and never used for any other food or beverage.
Even today, at the most strictly formal dinners, a teaspoon should not be
put out on the table. However, the teaspoon has become one of the most
often used pieces, so much so that people today often purchase twice as many teaspoons as other forks and knives.
Chocolate Spoon, Individaul
Short narrow handled spoon with round bowl, used for stirring hot
chocolate so the cocoa wouldn't settle to the bottom of the cup.
Chocolate spoons often came in both a short handled and long handled
version, and which the hostess owned or used depended upon what type
of cups in which she served the hot chocolate. Tall chocolate cups would call for a longer handled spoon. Regular
cups would call for a shorter handle.
Bouillon Spoon (5" to 5 3/4")
Smallest of the soup spoons with a round, usually deep bowl. Used to eat thin broth from small bouillon cups.
Berry Spoon, Small
After-Dinner Spoon (See Coffee Spoon)
Egg Spoon (5" to 6")
Spoons with an elongated bowl, somewhat teardrop shaped to facilitate
scooping soft boiled eggs out of their shell. The bowls of these spoons
were often gold washed to prevent the yolk from tarnishing the silver.
An egg spoon normally has a short handle, but long handled varieties can be found in some patterns.
Dessert Spoon / Oval Soup Spoon (7" to 7 1/2")
Large spoon with the same shape as a teaspoon. Often incorrectly called a tablespoon. Originally intended for
use with dessert, this is now the correct spoon to put out at a formal dinner when serving soup from a soup plate.
Demitasse (3 3/4" to 4 3/4")
A demitasse spoon resembles a miniature teaspoon. Used when serving
strong coffee or espresso in a demitasse.
Cream Soup Spoon
The "medium sized" soup spoon, smaller than a gumbo spoon and larger
than a bouillon spoon. Has a round, somewhat shallow bowl.
Citrus Spoon (See Fruit Spoon)
Coffee Spoon (4 1/2" to 5")
Also called an after-dinner spoon, the coffee spoon has the same shape as a teaspoon. Used when serving coffee
Iced Tea Spoon (7" to 8")
The longest individual spoon, with a long handle and small oval bowl.
Used for stirring iced tea and other beverages in tall glasses, the iced
tea spoon is left in the glass during use to keep pieces of lemon and ice out of the way.
Ice Cream Spoon
Gumbo Spoon (6" to 7")
The largest of the round bowl soup spoons used for eating thick soups
with large pieces of meat or vegetables.
Fruit Spoon (5" to 6")
Teaspoon sized spoon with an elongated bowl, sometimes with a sharp
point and sometimes with a blunt end. Occasionally has serrations along
the edge of the bowl towards the tip. Some flatware manufacturers made
different spoons for each of these types of fruit, with the orange spoon
being a slightly smaller version of the grapefruit spoon, but many makers
offered different spoons that were made so similar to each other that they
are barely indistinguishable from one another. Some manufacturers made only one style and called it a citrus
spoon. The only way to know for certain which spoon is which is to check manufacturers' records. Used for
scooping out fresh fruit that is being served cut in half.
Five O'Clock Spoon / Five O'Clock Teaspoon (5 1/4" to 5 1/2")
Slightly smaller than a standard teaspoon and larger than a demitasse but with the same shape, this spoon gets its
unusual name from an era when afternoon tea was served at five o'clock.
Muddler Spoon (7 1/2" to 8")
Obscure spoon, much like an iced tea spoon, but with a smaller bowl and a flat knob at the end of the handle. Used
for mint juleps, the knob end being used to bruise the mint leaves.
Mocha Spoon (See Demitasse)
Melon Spoon (See Citrus Spoon)
Place Spoon (6 1/2" to 7")
A cross between a dessert spoon and a cream soup spoon, and originally produced by silver manufacturers so their
customers could purchase one spoon for both courses. A place spoon is similar to a dessert spoon, but the bowl is
not quite as long or as oval (conversely, it is like a cream soup spoon, but the bowl is more oval, not as round).
Often incorrectly called a tablespoon.
Parfait Spoon (6" to 7")
A spoon half way in size and shape between a teaspoon and an iced tea spoon, but having the same form as an iced
tea spoon. The bowl is occasionally in the same form as an ice cream spoon in the same pattern. For eating ice
cream and desserts out of tall parfait glasses.
Pap Spoon (5 1/2" to 6")
For feeding pap, a type of soft food made from ground wheat, to invalids. Spoon has an elongated bowl with an
upturned, open end.
Orange Spoon (See Fruit Spoon)
Soup Spoon (See Bouillon, Cream Soup, or Gumbo Spoons)
Sipper Straw / Lemonade Spoon (7" to 9")
A long spoon with a hollow tube handle that doubles as a drinking straw.
Reticulated varieties were usually sold as lemonade spoons and allowed
the user to remove any lemon seeds from their drink, keeping them from interfering with the tube.
Lemonade Spoon (See Sipper Straw)
P.M. Tea Spoon
A patented spoon made by 1847 Rogers intended to be a type of
moustache spoon for gentlemen. Made in several sizes to accommodate
dining situations, such as in teaspoon and dessert spoon sizes. The form
of this spoon is identical to a type of medicine spoon (a curve handled
medicine spoon is shown here).
Grapefruit Spoon (See Fruit Spoons)