SALT PORTIONS (SALLYE)
By
sallye bates
@grandedame
2
These are approximate measurements, and should be adjusted according to individual taste.
Ingredients
-
·suggested salt portions
How to Make SALT PORTIONS (SALLYE)
- SALAD VEGETABLES - need no salting as salt is in the dressing
- FISH - use 1/2 teaspoon per pound
- MEAT WITH BONE - use 1/2 teaspoon per pound
MEAT WITHOUT BONE - use 1 teaspoon per pound - POTATOES - use 1 teaspoon per quart of water
- SPAGHETTI, MACARONI, NOODLES - use 1 teaspoon per quart of water
- FRESH VEGETABLES - use 1/4 teaspoon per cup of water
FROZEN VEGETABLES - use 1/4 teaspoon per cup of water
CANNED VEGETABLES - already salted, adjust to taste