Etiquette for Miscellaneous Plate Use

Since fish was often the first of many main courses, it had its own plate, about 9 inches across and easy to recognize because it was decorated with pictures of fish. 

Miscellaneous Plates for Dining 

A number of other plates were made in the nineteenth century for foods that were eaten frequently then but are less common today. You can find these plates in antique shops, and they add a touch of whimsy to your table. You don't have to use them for their original purpose, however. 

Examples of unusual antique plates include oyster plates, fruit plates, escargot plates, and bone plates. Asparagus plates were common because asparagus was usually served as a separate course. Since fish was often the first of many main courses, it had its own plate, about 9 inches across and easy to recognize because it was decorated with pictures of fish. 

Another plate no longer frequently made is the luncheon plate, which is a size smaller than the dinner plate. Today, a salad plate or a dessert plate can be used for luncheon, but an antique luncheon plate is perfect for serving cookies (and for luncheon of course, if you have enough of them!). – From “Elements of the Table,” by Lynn Rosen, 2007

🍽Etiquette Enthusiast, Maura J. Graber, is the Site Editor for the Etiquipedia© Etiquette Encyclopedia

New Fashions Gilded Age Tableware

Other novelties mentioned are flower cups for individual salt-cellars. Liquor sets are prominent either in Russian enamel or repoussé work. The decanters are very low bodied. The glasses are set in perforated silver, enameled or raised. Coalport after dinner and tea sets decorated in representation of jewels such as turquoise and pearls on backgrounds of pale blue, pale pink, gold and ivory are among the many attractive things.— Above, an antique Coalport cup in a sterling silver holder graced with cherubs, atop its saucer.
— Photo source Etiquipedia private library  
 

New for 1892

A bonbon dish of cut glass, with a sterling silver handle. The brightly chased silver beautifully enhances the brilliant stars and roses that form the cutting.

Among charming fashionable wares now to be seen is that combining cut glass with silver mountings in the accompanying illustration from Jewelers’ Circular is shown a bonbon dish of cut glass, with a sterling silver handle. The brightly chased silver beautifully enhances the brilliant stars and roses that form the cutting. Beautiful clear crystal vases are shaped like the cornucopias of a Christmas tree and wreathed with silver flowers which terminate in a standard. 

Other novelties mentioned are flower cups for individual salt-cellars. Liquor sets are prominent either in Russian enamel or repoussé work. The decanters are very low bodied. The glasses are set in perforated silver, enameled or raised. Coalport after dinner and tea sets decorated in representation of jewels such as turquoise and pearls on backgrounds of pale blue, pale pink, gold and ivory are among the many attractive things. 

Dresden handles are applied to gilt knives and spoons of every sort, and are among the things regarded as desirable by every woman who takes an interest in her table. The rival of Dresden china handles is Russian enamel. Silver vegetable dishes and their platters and salvers generally have plain surfaces, excepting the edges, that are in high rich raised work. The covers of vegetable dishes have on their highest curve a narrow band of this raised work. — Red Bluff Daily, 1892

Etiquette Enthusiast, Maura J. Graber, is the Site Editor for the Etiquipedia© Etiquette Encyclopedia