The porringer was a very important article of table use, for pap, and soft foods such as we should term cereals, and for boiled pudding. These were all denominated porridge, and were eaten from these vessels. Soup was doubtless served in them as well. They were numerous in every household. In the Roll of Henry III. is an item, mentioning that he had ordered twenty porringers to be made, "like the one hundred porringers" which had already been ordered! An interesting pattern of silver cups in Elizabethan times were the "trussing cups," namely, two goblets of silver, squat in shape and broad in bowl, which fitted together at the rim, so that one was inverted as a sort of cover on top of the other when they were not in use. Drinking cups were sometimes made out of cocoanuts, mounted in silver, and often of ostrich eggs, similarly treated, and less frequently of horns hollowed out and set on feet. Mediaeval loving cups were usually named, and frequently for some estates that belonged to the owner. Cups have been known to bear such names as "Spang," "Bealchier," and "Crumpuldud," while others bore the names of the patron saints of their owners. A kind of cruet is recorded among early French table silver, "a double necked bottle in divisions, in which to place two kinds of liquor without mixing them." A curious bit of table silver in France, also, was the "almsbox," into which each guest was supposed to put some piece of food, to be given to the poor. Spoons were very early in their origin; St. Radegond is reported by a contemporary to have used a spoon, in feeding the blind and infirm. A quaint book of instructions to children, called "The Babee's Booke," in 1475, advises by way of table manners: "And whenever your potage to you shall be brought, Take your sponys and soupe by no way, And in your dish leave not your spoon, I pray!" And a later volume on the same subject, in 1500, commends a proper respect for the implements of the table: "Ne playe with spoone, trencher, ne knife."