Salt pan

“ When brass pans are used for boiling fruit for jams, it is usual to rub them inside with a slice of 116 lemon before putting in the fruit. A careful housewife will consider the reason for this custom. We remember once seeing a copper pan, that had been provided for the preparation of oatmeal porridge, with a band about an inch wide of green crystals on the inside. Inquiry elicited that the cook had thought it a convenient pan in which to prepare the fish (salt haddock) for breakfast. Ignorance of the chemical action of salt and acids on metals may lead to very serious results. ”

“ Nothing is more simple than this process, and nothing so generally done badly. Keep a quart tin sauce-pan, with a cover to it, exclusively for this purpose; weigh one quarter of a pound of good butter; rub into it two tea-spoonsful of flour; when well mixed, put it in the sauce-pan with one table-spoonful of water, and a little salt; cover it, and set the sauce-pan in a larger one of boiling water; shake it constantly till completely melted, and beginning to boil. If the pan containing the butter be set on coals, it will oil the butter and spoil it. ”

“ It differs from the common brine-salt, in the fineness of the grain, as well as on account of its whiteness and purity. In preparing the former kind, some persons use resin and other ingredients, for separating the crystals, and reducing them to a smaller grain; others effect this by keeping up a brisk fire under the pans, and constantly stirring the salt; but the most approved method of manufacturing basket-salt is, to take out for this purpose, the third draught of every pan which is working for the common brine-salt ”

“ Chrysel is himself amazed that pans containing 360, 900, and even 1,400 cubic feet of brine can be boiled into salt in the same space of time, and he is feign to admit that “up to now, nobody, to my knowledge, has proved what length, breadth, and depth of pan is calculated to make the most salt with the least consumption of coal. Consequently everywhere are to be found many different pans, and other varieties are continually being tested. ”

“ Put a thick layer of butter in the pan, press it down hard, then a layer of salt, press that down, then more butter, and so on: allowing 1 oz. of salt to every lb. of butter. If too salt, it can be freshened by being washed in cold water, before it is sent to table. Always keep the top well covered with salt, and as that turns to brine, more salt may be required. Tie paper over, and keep the pan in the dairy, or cellar. Some persons use one quarter part of lump sugar, and the same of saltpetre, to two parts of common salt.
To Make Cheese. ”

“ In cleaning copper pans, attend to the following directions:—If there are any lemon skins left from cooking, boil them in salt and water, dip a piece of flannel in the liquid, and rub your pan well. Then rinse with cold water, and dry with a linen cloth. Every pan must be rinsed or dusted out before being used, for the smallest speck of dirt will destroy a whole panful of sauce; and good sauces are the foundation of good cooking.
Cooks cannot be too careful in keeping their sauce-pans scrupulously clean. ”

“ The brine is run through long, shallow tanks and the heat is applied through steam pipes inside of the pan. The salt settles to the bottom of the pan and large rakes operated either by hand or machinery collect the salt.
In the Vacuum Pan process tiny cubes of salt are formed and settle to the bottom of the pan in which a vacuum has been created. The salt is then drained out and is ready for drying.
Variations of the two above processes make possible the production of certain grades of table salt. Oftentimes the brine is relieved of impurities through the action of certain chemicals. ”

“ Rancid or impure oil or bad butter will ruin sauces and salads. Both butter and oil should always be tasted before buying, as good cookery is impossible unless they are perfectly fresh and good in every way; butter must be added to sauces in small bits, or it will form a greasy line. To skim sauces, take the sauce-pan [Pg 2] off the fire and put in a teaspoonful of cold water, which will make the grease rise. Remember that wine increases the taste of salt, so when wine is used in a sauce put in very little salt until after the wine has been added. ”

“ This is entirely independent of the rock-salt, which, at a low estimate, equals 120,000 tons per annum, or, say, 75,000 cubic yds., or 15·5 acres of 1 yd. thick.
In these calculations no allowance has been made for wastage, and this is very large. During the year every pan requires picking from six to twelve times, the stoved oftener than the common. This necessitates the pan being swept out and an enormous quantity of brine wasted. Besides this, the pan scale contains a large percentage of salt. Again, in drawing the salt out of the pans a large quantity of brine is wasted. ”

“ When quite cool lay in a preserving pan, sprinkle over the remaining salt, add all the condiments, tamarind, raisins, etc., and allow the whole to simmer for half-an-hour, stirring all the time. The ingredients should not be washed in water. When quite cold, put into bottles. ”

“ Season with salt and pepper, remove from the fire and thicken with yolks of eggs. Now fill the shells, dust with bread crumbs, put in a baking-pan and sprinkle with olive oil, or bits of butter and bake.
French Recipe.
ENDIVE SALAD.
Endive is wholesome and delicate. If the curled endive be prepared, use only the yellow leaves, removing the thick stalks and cutting the small ones into thin pieces; the smooth endive stalk as well must be cut fine. It may be mixed with oil, vinegar, salt and pepper, and a potato mashed fine, or with sour cream mixed with oil, vinegar and salt. ”

“ From the brine thus procured, which exceeds all others in strength and purity, is manufactured the Droitwich salt, by the following process:—A small quantity of water being previously poured into the boiling pan, to prevent the brine from burning at the bottom, it is then nearly filled with this strongly impregnated saline liquid; the pans are made of iron, broad, flat, and about fifteen inches deep, and placed over a furnace, with a high and wide chimney above them to assist the evaporation. ”

“ If left heaped up, they will often spoil in one night, and must be burnt. No vegetables should be put into soup until the day that it is to be used. If any soup, complete, is left, it must be sharply boiled the next morning, and put into a fresh, clean pan. The grey earthenware jars made for salt are most valuable for such purposes and for keeping viands hot or stewing things. ”

“ During the cold season one pan yields 140 litres (of salt) each time it is filled, and in the hot season from 190 to 210 litres. The average consumpt of fuel is said to be 1500 kilos. in 24 hours.
In Persia, near Ballakhan, salt is still made, and has been made from time immemorial, in a very primitive way, which is described by Bellen, in his description of his journey in 1872 from the Indus to the Tigris, as follows:—
“For several miles our road led over a succession of salt pits and ovens, and lying about we found several samples of the alimentary salt prepared here from the soil. ”

“ If hard in the centre they are unpalatable, and very unwholesome; even worse than underdone meat. Use but very little salt in cooking vegetables; too much renders them hard, and overpowers their real taste. Also, it is easy for the lovers of salt to add more when at table. When vegetables are done, and taken out the pot, drain them well through a cullender or sieve, carefully pressing out all the water that is about them. There is generally, in our country, too much water allowed to the vegetables. Merely enough to cover them well, and keep them from burning, is in most cases sufficient. ”

“ Most vegetables as well as meats are injured in quality by an excessive use of salt for seasoning in the canning process. A little salt is very palatable and its use should be encouraged but it is better to add no salt in canning than to use too much, as it can be added to suit the taste when served. ”

“ Casters and salt-stands should be put in order, every morning, when washing the breakfast things. Always, if possible, provide fine and dry table-salt, as many persons are much disgusted with that which is dark, damp, and coarse. Be careful to keep salad-oil closely corked, or it will grow rancid. Never leave the salt-spoons in the salt, nor the mustard-spoon in the mustard, as they are thereby injured. ”

“ They are first rubbed with salt on their inside, or flesh sides, then placed one on the other, the flesh sides uppermost in a salting trough, which has a gutter round its edges to drain away the brine; for to have sweet and fine bacon, the flitches must not be sopping in brine, which gives it the sort of taste that barrel-pork and sea-junk have, and than which is nothing more villainous. Everyone knows how different is the taste of fresh dry salt from that of salt in a dissolved state. ”

“ It is added to doughs in varying amounts, from 11⁄2 to 4 pounds per barrel of flour, and gives bread flavor and taste. When working with soft water more salt is required than in hard water. While salt gives the bread flavor, it also retards fermentation. It is especially of import by keeping in check lactic and butyric fermentation, causing sour bread. Authorities claim that salt in all proportions from 1.4 per cent. upwards retards fermentation and diminishes the speed of gas evolution, the raising of the dough. ”

“ Beef and pork should be well sprinkled, and a few hours after hung to drain, before it be rubbed with the preserving salts; which mode, by cleansing the meat from the blood, tends to keep it from tasting strong; it should be turned daily, and, if wanted soon, rubbed. A salting tub may be used, and a cover should fit close. Those who use a good deal of salt will find it well to boil up the pickle, skim, and when cold pour it over meat that has been sprinkled and drained. In some families great loss is sustained by the spoiling of meat. ”

“ As you walk along on top of them, you can smell a faint violet perfume from the salt. Thatch is put over the cones to protect them from the rain, and there they stand till some of the impurities drain away. This salt is not perfectly white, [Pg 98] because the workmen cannot help scraping up a little of the gray or reddish clay with it. Most of it is sold as it is, nevertheless, for many people have an absurd notion that the darker it is the purer it is. For those who wish to buy white salt it is sent to a refinery to be washed with pure water, then boiled down and dried. ”

“ The generally received opinion that saltpetre hardens meat, is entirely erroneous:--it tends greatly to prevent putrefaction, but will not make it hard; neither will laying in brine five or six weeks in cold weather, have that effect, but remaining in salt too long, will certainly draw off the juices, and harden it. Bacon should be boiled in a large quantity of water, and a ham is not done sufficiently, till the bone on the under part comes off with ease. New bacon requires much longer boiling than that which is old. ”

“ The rind of the pork should be packed towards the edge of the barrel.
It is good economy to salt your own beef as well as pork. Six pounds of coarse salt, eight ounces of brown sugar, a pint of molasses, and eight ounces of salt-petre, are enough to boil in four gallons of water. Skim it clean while boiling. Put it to the beef cold; have enough to cover it; and be careful your beef never floats on the top. If it does not smell perfectly sweet, throw in more salt; if a scum rises upon it, scald and skim it again, and pour it on the beef when cold. ”

“ ANOTHER PICKLE FOR TONGUES, BEEF, AND HAMS. To three gallons of spring water add six pounds of common salt, two pounds of bay-salt, two pounds of common loaf sugar, and two ounces of saltpetre. Boil these over a gentle fire, and be careful to take off all the scum as it rises: when quite cold it will be fit for use. Rub the meat to be cured, with fine salt, and let it drain for a day in order to free it from the blood; then immerse it in the brine, taking care that every part of it shall be covered. Young pork should not remain more than from three to five days in the pickle ”

“ Apples for pies should be pared, cored, and sliced very thin. If green, stew them before they are baked.
If you have saved enough of the dripping of roast beef, veal, or pork, (skimmed and put away in a covered crock) it will be good shortening for common pies—far superior to salt butter, and much lighter. Salt renders pastry hard and heavy.
Never use suet for baked paste. It is only for dumplings and pot-pies. Bread dough, or any dough made with yeast, is not good when boiled, becoming tough and leathery, and being very unwholesome. ”

“ One teaspoon of paprika,
One-half teaspoon of mustard,
Six tablespoons of mayonnaise dressing.
Mix thoroughly and then spread between the bread as prepared for bread and butter sandwiches.
A FEW POINTERS ABOUT VEGETABLES
Do not oversalt vegetables. Never salt while cooking; too much salt not only toughens the delicate fibres but also neutralizes the valuable mineral content.
Add just sufficient boiling water to cover and then bring to a boil. Then cook slowly until tender. Do not cover the saucepan in which the vegetables are cooking. ”

“ This, as practised in Hampshire, Yorkshire, and in various large establishments elsewhere, consists in merely well rubbing ordinary culinary salt, mixed with a little saltpetre, into the meat, until every crevice is thoroughly penetrated, and, afterwards, sprinkling some over it, and placing it on a board or in a trough, in such a manner that the brine may drain off. On the small scale, in private families, a mixture of salt, 2 lbs., with saltpetre, 11⁄2 or 2 oz., either with or without about an oz. of good moist sugar, is commonly used for the purpose, and imparts a fine flavour to the meat. ”