Saratoga Chips Server (8" to 9 1/2")
Saratoga Chips, the newfangled food invented in 1853 in Saratoga
Springs, New York, of course required a new utensil in which to serve
it. Today we call this food potato chips and most of us couldn't imagine
serving them with a spoon. If a manufacturer made both a Saratoga
chips server and a cracker scoop in a particular pattern, the Saratoga
chips server is the one with the reticulated bowl and the cracker scoop
has the solid bowl.
Sandwich Tongs (6" yo 7")
Large pincher type tongs with wide, flat serving end. Similar to and
often confused with sardine tongs. Sandwich tongs may also have one
flat side, which is used to slide underneath and lift a sandwich while the
more decorative top side is used to gently hold the sandwich in place
while it is being served. European types are often scissor shaped. The
best way to definitely ascertain whether a particular flat ended tong is a sandwich tong or a sardine tong is to
check manufacturer catalogs.
Sandwich Fork (See Baked Potato Fork)
Salt Sifter / Scoop (2 1/2" to 3")
Uncommon and obsolete item with cylindrical shaped scoop at the end.
The bottom of the scoop is solid, the bottom reticulated. Salt is scooped
into the server then rotated upside down to dispense.
Salad Tongs (8 1/2" to 11")
Large U- or scissor-shaped tongs for serving leafy salads.
A two pieced set made en suite consisting of a large fork and spoon
used for serving cold salads. Solid sterling pieces are common with
older sets. Today's salad sets can be found in solid sterling or with
sterling hollow handles and plastic, wooden, or stainless steel serving
Salad Serving Spoon
Salad Serving Fork
Scalloped Potato Server
Sardine Tongs (5" to 6")
may be flat or fanciful. Used to transfer sardines and other small fish
from the serving dish to the plate. The best way to definitively ascertain
whether a particular flat ended tong is a sandwich tong or a sardine tong
is to check manufacturers' catalogs.
Sardine Server / Lifter / Helper (6" to 6 1/2")
In appearance the sardine lifter looks similar to a waffle server, but it is much smaller. Used to lift and serve
sardines and other small fish, and often used with a sardine fork.
Sardine Fork (5" to 7")
Sardines became a very popular food item in the 1870s because it was
one of the first foods to be canned. Silver manufacturers were quick to
provide hostesses with special utensils in which to serve the delicacies,
which is why there are so many different styles of flatware used to
serve this one type of food. The sardine fork has a wide serving end
with numerous tines, usually five to seven depending on the manufacturer.
It can be used to either spear or scoop and lift the fish. Some manufacturers offered both long handled and short
Sharpening Steel (See Steel)
Sherbet Fork (5 1/2" to 6")
Similar to an ice cream fork; often has barred tines.
Soup Ladle (12" to 13")
A large ladle with a circular bowl for serving soup from a tureen. The
soup ladle's handle is shorter than that of a punch ladle, but has a larger
Salt Shovel (2" to 4")
An earlier form of the salt spoon with a shovel shaped end.
Sliced Lemon Server (7" to 8")
Salt Spoon, Individual (2" to 3")
The smallest spoon of all, with a very small, deep round bowl. Used
to serve salt from the salt cellar, the salt spoon remains in the cellar
during and after the meal. It is not part of the place setting (although
individual salt cellars may be part of the setting).