PEPPER AND SALT.

Manawatu Standard, Volume LVIII, Issue 82, 5 March 1938, Page 13

PEPPER AND SALT.

Frenchwomen never cease to wonder at the indifference with which English and colonial housewives choose their simple condiments. Any old pepper and any old salt are good enough for most cooks, but for all culinary purposes the Frenchwoman insists upon having black peppercorns freshly ground and rock salt ground with equal freshness. These are no dearer than the other varieties, but their use makes a considerable difference to the taste of the finished dish For their easy and proper use small wooden grinders are required. jhe pepper grinder contains the peppercorns, and when in use is held over the pot or basin, while the top is given a turn -or two. The salt-grinder has a small handle attached for the same purpose, but has to be turned upside down before the ground salt will come out. No more trouble is involved than when salt or pepper is shaken out through holes pierced in the tops ol cardboard containers in the more usual fashion. Indeed, the wooden containers, which are pleasant at table, have the advantage of never becoming either clogged or damp, nor can the contents become solidified, while they remain always perfectly fresh. It has been said that the best potatoes.served are those which have been boiled in sea water. Undoubtedly vegetables and stews for which rock salt and ground peppercorns have been used aie markedly better in flavour.