will of 1259. In the wardrobe accounts of Edward I for the year 1300 some gold and silver spoons marked with the fleur-de-lis, the Paris mark, are mentioned. One of the most interesting medieval spoons is the Coronation Spoon used in the anointing of the English and later British sovereign; this 12th-century object is the oldest surviving item in the British royal regalia. The sets of Apostle Spoons, popular as christening presents in Tudor times, the handles of which terminate in heads or busts of the apostles, are a special form to which antiquarian interest attaches. The earlier English spoon-handles terminate in an acorn, plain knob or a diamond; at the end of the 16th century, the baluster and seal ending becomes common, the bowl being fig-shaped. During The Restoration, the handle becomes broad and flat, the bowl is broad and oval and the termination is cut into the shape known as the hind's foot. In the first quarter of the 18th century, the bowl becomes narrow and elliptical, with a tongue or rat's tail down the back, and the handle is turned up at the end. The modern form, with the tip of the bowl narrower than the base and the rounded end of the handle turned down, came into use about 1760. Types and uses Spoons are used primarily for eating liquid or semi-liquid foods, such as soup, stew or ice cream, and very small or powdery solid items which cannot be easily lifted with a fork, such as rice, sugar, cereals and green peas. In Southeast Asia, spoons are the primary utensil used for eating; forks are used to push foods such as rice onto the spoon as well as their western usage for piercing the food. Use of a spoon for cutting is common in the Philippines but has resulted in disciplinary action against a student doing so in Canada. Spoons are also widely used in cooking and serving. In baking, batter is usually thin enough to pour or drop from a spoon; a mixture of such consistency is sometimes called "drop batter". Rolled dough dropped from a spoon to a cookie sheet can be made into rock cakes and other cookies, while johnnycake may be prepared by dropping spoonfuls of cornmeal onto a hot greased griddle. A spoon is similarly useful in processing jelly, sugar and syrup. A test sample of jelly taken from a