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Show j A PINCH OF SALT. j This goes without saying in almost all recipes, and we take it entirely for ! granted. Nor do we often stop to con-j con-j sider whether or not our indiscriminate indiscrimi-nate use of salt is right. Perhaps it is just as well, too, for: "Who shall decide de-cide when doctors disagree?" Scientists declare that salt is an absolute preservative pre-servative of life, and we would never die at all if we took enough of it (or words to that effect). And now comes forward the claim that salt ii an enemy j to life, and as an example of this we j're reminded of the Indian who, in his ! native state, never tasted salt. To the I Indian health was second nature, so j that argument would seem worth while. I When we say a man is "north worth hit- salt" we are unconsciously declar-jr.rr declar-jr.rr what the old Romans said when a ur-n aid not earn his wages. For the : vuldiers of Rome were paid in salt, or from whence we derive the word, : i'jry. But perhaps Ave are careless v.1..out the "pinch of salt," and many a uish is spoiled for lack of it, or from i overdose. Bread, for instance, is vi'iiie-d with too much salt, and ruined i in such a way that the average cook dec:; net recognize. It has a bad effect ! i; the quality of the dough, without j giving the warning of taste. And in salad dressing it is necessary that the "pinch" be accurate, else the flavor j of the oil is lost. Salt should never le put in meat until it is nearly cooked. |