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Apple-wood spoon for eating ‘cawl’ or broth. Made by John Jones, carpenter, from Dinas Mawddwy, mid-Wales.

Broth spoons were by far the most popular, and to make them wee called for a high degree of skill. They had to be well balanced, light, deep enough to hold a mouthful of broth, and yet fit comfortably in the mouth. The lip had to be thin, but thicker towards the back where the handle joined the bowl and extra strength was needed. Ideally, the back of the handle would curve gracefully upwards: flat spoons were considered to be the worst, and were viewed with contempt by skilled makers.