Above: The finger bowls for the fruit or dessert course, currently being used for royal dinners at Buckingham Palace.— These early 19th century bowls were originally known as ‘wine rinsers’ and, occasionally, ‘wine coolers’. They were designed to rinse one’s wine glass in between the serving of various wines at a multi-course, formal dinner. A rinser would be placed within reach of each diner, filled 1/4 to 1/3 of the way up the bowl, with the coldest water possible, for rinsing and/or cooling a glass. Like miniature Monteith bowls, the wine glass would be inverted into the water. The stem of the glass would rest there in the water, until the next wine was poured, hence the “lips” on either side for resting the stems of the glasses. Theses bowls are sitting upon small, cocktail-sized napkins, placed atop the plate for the dessert or fruit course, along with the utensils for the course. It is more common to see a doily accompanying the finger bowl, however the word “doily” once referred to any small piece of woven linen. In either case, these should not be used to wipe or dry one’s hands. They are merely “seats” for the finger bowls once they are moved from the plate to the table.
—Photo source, “For the Royal Table: Dining at the Palace”
Etiquette Enthusiast, Maura J Graber, is the Site Editor for the Etiquipedia© Etiquette Encyclopedia
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