[Sca-cooks] re:salt and pepper

[Mercy Neumark]

>Oh, heck. ISTR one of the books of courtesy talking about making a >little
>divot on the bread trencher for the salt. And you were supposed >to convey
>the salt to the food on the point of the knife, not dip the >food in the
>salt. Or am I just hallucinating again?

I know more recently there are little salter spoons, so I would assume that
your idea of using a knife would probably be right.  But I'm not sure, of
course.  I actually need to start looking up paintings of people eating now
for a project.  Yeay.

--Arte


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