COMMON SALT.—By this we mean salt used for cooking purposes, which is found in great abundance both on land and in the waters of the ocean. Sea or salt water, as it is often called, contains, it has been discovered, about three per cent, of salt on an average. Solid rocks of salt are also found in various parts of the world, and the county of Chester contains many of these mines, and it is from there that much of our salt comes. Some springs are so highly impregnated with salt, as to have received the name of "brine" springs, and are supposed to have become so by passing through the salt rocks below ground, and thus dissolving a portion of this mineral substance. We here give an engraving of a salt-mine at Northwich, Cheshire, where both salt-mines and brine-springs are exceedingly productive, and are believed to have been wrought so far back as during the occupation of Britain by the Romans.
CUSTARD SAUCE FOR SWEET PUDDINGS OR TARTS.
404. INGREDIENTS.—1 pint of milk, 2 eggs, 3 oz. of pounded sugar, 1 tablespoonful of brandy.
Mode.—Put the milk in a very clean saucepan, and let it boil. Beat the eggs, stir to them the milk and pounded sugar, and put the mixture into a jug. Place the jug in a saucepan of boiling water; keep stirring well until it thickens, but do not allow it to boil, or it will curdle. Serve the sauce in a tureen, stir in the brandy, and grate a little nutmeg over the top. This sauce may be made very much nicer by using cream instead of milk; but the above recipe will be found quite good enough for ordinary purposes.
Average cost, 6d. per pint.
Sufficient, this quantity, for 2 fruit tarts, or 1 pudding.
DUTCH SAUCE FOR FISH.
405. INGREDIENTS.—1/2 teaspoonful of flour, 2 oz. of butter, 4 tablespoonfuls of vinegar, the yolks of 2 eggs, the juice of 1/2 lemon; salt to taste.
Mode.—Put all the ingredients, except the lemon-juice, into a stew-pan; set it over the fire, and keep continually stirring. When it is sufficiently thick, take it off, as it should not boil. If, however, it happens to curdle, strain the sauce through a tammy, add the lemon-juice, and serve. Tarragon vinegar may be used instead of plain, and, by many, is considered far preferable.
Average cost, 6d.