Dessert glasses
(1700 - 1800)
Different forms of glass vessels evolved to fulfil the requirements of the dessert course, which was complicated and decorative. The word dessert derives from the French term 'desservir', to 'clear the table'. Tables were dressed with miniature gardens and mythological scenes, represented in sugar confectionary and porcelain figures. These would be placed around dishes of fruit and sweetmeats in formal arrangements, and at the grandest dinners, pyramid formations of jellies, creams and syllabubs in small glass dishes on salvers.
Jelly glasses and bonnet glasses, often with trumpet shaped bowls and nearly always stemless, were used for serving jellies and creams which required a spoon to eat them. Cup topped bowls were ideal for serving syllabubs with a layer of whipped froth on top. 'Sweetmeats' are larger dishes with hemispherical bowls and stems which followed the same sequence of style as wine glass stems. The bowls were large enough for the surface to be decorated with cutting. They could contain preserved fruit and dry sweetmeats.
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