The traditional bowl was made of hardwood - preferably birch, because of its sweetness and because it was easily kept clean. Hom spoons were commonly used with both porridge and broth, and were preferred to metal ones which were apt to become unpleasantly hot.  
In olden times, each man had his horn spoon (which he carried at his side, on his saddle, or fastened to his bonnet) to sup his kail, porridge, or sowans. Before the introduction of glass, drinking vessels were commonly made of hom, the better articles being silver-trimmed. Hornware, an old Scottish craft, is still practised.