Table Setting — Serving Utensils

 

Whereas most early Olive Servers had both a fork and a spoon on opposite ends, by 1950, most manufacturers were selling one silver olive serving fork or serving spoon.

 

A List of Useful Serving Utensils

• 2 or 3 Tablespoon’s
• 2 or 3 Dinner Forks (for serving)
• Medium size Carving Set (or steak set) 2 pieces (or large size carving set) 
• Butter Knife or Butter Pick
• Gravy Ladle
• Sugar Tongs Pie or Tart Server, long and flat Cold Meat Fork
• Olive Spoon (pierced) or Olive Fork
• Berry Spoon. A very convenient serving-spoon which can be used in serving berries, large vegetables, casserole dishes, and puddings
• Jelly Server, for jelly, marmalade, honey, etc.
• Preserve Spoon 
• Long Handled Fork and Spoon, for serving salad from a central bowl
• Pickle Fork, usually two-tined
• Pierced server, usually called a tomato-server, useful in serving sliced tomatoes, fritters, poached eggs, sliced pineapple, etc.
• Salad Dressing Ladle, smaller than gravy ladle. Can also be used for serving whipped cream.
• Lemon Fork
• Asparagus Server
• Entrée Server, wide and flat
• Cake fork
• Sardine Server
• Ice Tongs
• Ice Spoon
• Sugar Spoon
• Sugar Sifter for powdered sugar 
• Ice-cream Knife or Ice-cream Server
• Cheese Server
• Melon Knife
• Grape Scissors

—From, “The American Woman’s Cookbook,” 1951

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