The Charleston Silver Lady

A little salt on everything

Posted 8/13/20

This lovely set of silver dollar size sterling bowls below were fashioned in America circa 1880.  They are American sterling 925/1000 and washed with gold to prevent them from being pitted. …

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The Charleston Silver Lady

A little salt on everything

Posted

This lovely set of silver dollar size sterling bowls below were fashioned in America circa 1880.  They are American sterling 925/1000 and washed with gold to prevent them from being pitted.
 These salt cellars were placed near the top right edge of place settings with the spoon resting in the salt. The components have been together well over 100 years. 
It would have been easy to accidentally lose spoons as they are small. This expensive, fitted case was made to keep them.
Most Americans had access to salt. Even the most frugal household usually had a canister of it in the cupboard.  I grew up looking at the iconic image of this salt holder with the charming girl with her umbrella as the featured artwork. I can remember the canister was always present when it was canning time as green beans, corn, squash and especially tomatoes could not be properly preserved without salt.
Foods that were simple became wonderful with the addition of a little of this magical flavor enhancer.  We all know that popcorn, rice, mashed potatoes and other bland foods come alive with just a shake of salt.
We know that too much of a good thing is bad for our health. The salt substitutes on the market today come from our love of adding ‘just a pinch’ to whatever we eat.
Salt cellars like these were part of an elegant table. Rather than a guest insulting the hostess by asking for salt, the meal achieved elevated status with these bowls. Guests could add as much salt as they wanted.
Small luxuries like this abounded at the turn of the century when even seemingly insignificant things like salt began their iconic turn through American culture where they remain deeply rooted today.
The recipe I am sharing today is one that may seem a little strange at first.  The idea of adding salt to desserts had been heartily embraced in recent years- salted caramel candy, caramel ice cream and special flavor enhanced salts seem to be everywhere.  
A sprinkle of salt on just about anything seems a trend that may be here to stay.
Salted Orange Aid
This drink is especially good in the summer although I have made a punch bowl full for parties and none was left over.  If you make this for a party, use a glass or ceramic bowl as the citrus will pit silver.
This will serve 8 in champagne glasses.
Scrub clean 8 large oranges, slice in half and squeeze juice into a large bowl. 
Add 1 cup Splenda or 1 1/2 cups sugar
Add 2 capfuls of clear vanilla extract
Add 2 tsp salt
Mix dry ingredients until dissolved.This takes time, like when you make sweet tea.
Add 5 cups of water and 20 ice cubes. Stir until blended and remove ice cubes
Chill in your favorite pitcher in the refrigerator for 2 hours at least. Stir to make sure all dry ingredients are incorporated.
Pour into champagne flutes.  If you love champagne, fill the glass half way and top with champagne. This is perfect for a special breakfast, luncheon or party drink.
Garnish with a Mandarin orange section or slice of regular orange. Add a sprig of Kentucky Colonel or any garden mint.
I made this yesterday with oranges my friends the Chewnings brought from Jacksonville.  My entire kitchen was engulfed in scent of citrus along with the love of friends, the true salt of the earth! 

recipes, entertaining, salt cellars

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