wa123

  In my local paper we have this column. In it last week Miss M. was asked the difference between certain flatware. This is what she said, Please forgive the type-o's I don't type very well.     Five-o'clock spoons were used to stir tea at 5 o'clock  and bouillon spoons are short because Victorians used even smaller bowls than are now used.     Silverware was a favorite Victorian sport. Inventing specialized tools and acquiring them before the neighbors knew how to use them was what people did to work out their aggressions before they had video games.     Someone probably got a lot of points with the idea of making a distinction between stirring breakfast tea with an all-purpose teaspoon and stirring afternoon tea with a daintier one. There is such a thing as an ever-so-slightly smaller version called the 4 o'clock spoon<snip a little    I'll try to make this part shorter w/o losing the idea.     Coffee is similar, large spoon for breakfast coffee, demitasse spoons for coffee after dinner.      Soup offered even more possibilities. In the category of round-bowled soup spoons alone ( in contrast to the large oval spoons used at dinner time when soup is served in a soup plate, rather than a bowl), there are large ones for chowder, gumbo and other such messes; medium ones for cream soups; and small for bouillon. And as cream soup cups and bouillon cups are equippe with two handles each,the spoons can properly be ignored while the diner drinks directly from the cup and shocks the uninformed      End quote    How the devil are you going to be able to tell the difference? Is a salt spoon smaller or larger than a demitasse spoon? or a bouillon spoon? How about a baby spoon?  Would all of these spoons be considered tablesetting for each person, as opposed to serving ware? Very confusing to me. If someone else is doing the cooking I just use a shovel.      Doris          Why doesn't glue stick to the      inside of the bottle?           www.bialasfarms.com