The "something else" piece is a confection spoon, being slightly larger than a bon bon spoon, which is a little bit bigger than a nut spoon. I'm clueless as to what constitutes a 'confection' but I'd be interested in hearing what everyone else thinks. Different mfgrs named things differently & when it suited their purpose, they renamed the same piece. It was all about marketing & how to get the lady of the house to buy more silver. I know a decent amount about Victorian & turn of the century silver, but almost nothing about styles & names after 1910. I don't doubt that these small ladles are now called sauce ladles - I suspect they were used for that purpose in 1900, too but maybe 'cream' sounded more decedant. I'm guessing here, but I think cream ladles were meant to be used with cream that was barely whipped. Regular whip cream is too stiff to work well with a ladle (been there, done that) & a ladle wouldn't be needed if you poured heavy cream from a jug. I have a small, double spouted sauce boat that I use, but I don't know if there was a special piece for the purpose; the ladle is in scale to the boat so it fits my criteria. On second thought, the original cream ladles (known as the 'old style') had much smaller bowls & thinner handles & were in use before 1900 so maybe they were used for dipping about a tablespoon of heavy cream from a jug instead of pouring. FWIW, Besides serving cream with those large portions of berries, the Victorians also offered a bowl of sugar (powdered, I think) to be served with a sugar sifter (basically, a pierced version of a cream ladle or a pierced confection spoon). Then those delightful berries were eaten with small berry forks. I wish I had some now! Hester

I tried to post earlier tonight but GW kept rejecting it...so I'll make another attempt. All of my copies of old catalogs have come from Eden Sterling in Cincinati. Try www.edensterling.com & if that doesn't work, I'll hunt up an actual address & phone #. If he doesn't have one of 'Wreath', ask about another Gorham pattern of the same era. He does a very professional job of copying the old catalogs that he buys - & they're very reasonably priced. I take mine to Kinko's & have them spiral bound. And yes, I prefer my Shiebler's Fiorito or Watson's Orchid gumbo spoon for soup, but we're having some work done on the house & the silver has been stashed for the duration as the boxes might prove a wee bit too portable if someone wanted to walk off with them. For a while, I'll have to make do with the stainless unless I want to dig into an upstairs closet. Hester

Wood spoons like that will get very dry over time, especially in a damp long wash cycle. Wood is very porous when it looses its natural, original, 'when purchased', sanded surface. Some are even rough right out of the box. Usually cheaper lighter wood is used. I don't put my good ones in the dishwasher....the hardwood gifted ones. They would actually hold up better being such dense wood. I hand wash, then dry immediately, let further dry on the counter, then oil them. Not fussy. Takes no time really. You could take your woodens, i have a dozen or so, and seasonally, just 4-6 times a year, give them a quick sanding with a fine sandpaper. I have a half folded sheet in my kitchen "junk' drawer. Especially if you have a couple favorite ones like i do. Then oil them with a paper towel. It seals it, seasons it, like furniture, and they will perform better, not just cooking, but will help in releasing food by hand washing or in the dishwasher. Similar to a wooden cutting boards. They will last for years if oiled. You might like a bamboo set. Very dense and don't need much care. A couple dollars for a set. I use a bit of cast iron and use wood 90% of the time being much easier on cookware. And less scraping noise. Any cooking oil is fine for a well used one. Some oils go rancid over time if put away in a drawer. A neutral mineral oil is good for less used tools. If it feels rough to the touch it is dried out and has microscopic 'teeth'. Sticky food sticks.

I don't have a T&T recipe that uses both cream and cream cheese, but I recently made this yummy frosting from HowToCookThat.net - tastes like milk chocolate: Chocolate Cream Cheese Frosting Recipe 115g (4.06 ounces) or 1/2 cup cream cheese 35g (1.23 ounces) or 3 Tbsp unsalted butter 230g (8.11 ounces) or 2 cups icing sugar 1/4 cup or 30g (1.06 ounces) cocoa powder Optional: 1-2 tsp.vanilla extract or bourbon Makes 1 1/3 cups of frosting Leave the butter and cream cheese out of the fridge to soften for at least an hour. Beat with an electric mixer until smooth and pale. Sift in the icing sugar and cocoa powder and beat until light and fluffy. I saw this recipe for a no churn ice cream that uses both whipping cream and cream cheese, but haven't tried it myself: https://grandbaby-cakes.com/no-churn-blueberry-cheesecake-ice-cream/