Dessert spoon
A dessert spoon is a spoon designed specifically for eating dessert and sometimes used for soup or cereals. Similar in size to a soup spoon (intermediate between a teaspoon and a tablespoon) but with an oval rather than round bowl, it typically has a capacity around twice that of a teaspoon. By extension, the term 'dessert spoon' is used as a cooking measure of volume, usually of 10ml or 0.4 fl oz. Dining. The use of dessert spoons around the world varies greatly; in some areas they are very common, while in other places the use of the  dessert spoon is almost unheard of—with diners using forks or teaspoons for their desserts instead. In most traditional table settings, the dessert spoon is placed above the plate or bowl, separated from the rest of the cutlery, or it may simply be brought in with the dessert. Culinary measure. As a unit of culinary measure, a level dessertspoon ("dstspn.") equals 2 teaspoons. In the United States this is roughly 0.4 of a fluid ounce. In the UK it is 10 ml. Apothecary measure. As a unit of Apothecary measure, the dessert-spoon was an unofficial but widely used unit  of fluid measure equal to two fluid drams, or fluid ounce. In the United States and pre-1824 England, the fluid ounce was of a Queen Anne wine gallon (which was defined as exactly 231 cubic inches) thus making the dessert-spoon approximately . The post-1824 (British) imperial Apothecaries' dessert-spoon was also fluid ounce, but the ounce in question was of an imperial gallon, approximately 277.4 cubic inches, yielding a dessert-spoon of approximately . In both the British and American variants of the Apothecaries' system, two tea-spoons make a dessert-spoon, while two dessert-spoons make a table-spoon. In  pharmaceutical Latin, the Apothecaries' dessert-spoon is known as , abbreviated as or less frequently , as opposed to the tea-spoon ( or ) and table-spoon ( or ).