[Illustration]
_Material--Spoon:_ 3/16 × 2-1/2 ins., No. 14.
_Directions:_ Salt spoons are made in the same way as mustard spoons.
However, the handle is shorter, and the bowl is oval shaped and not
quite so deep. Any little sawed out design may be placed on the handle,
same as the teaspoon design. Using the same design, a set can be made
to match.
[Illustration]
_Material--Salt-cellar:_ Silver No. 24, disc 3 ins. in diameter.
_Directions:_ Take the 3-in. silver disc. Draw on it a 1-in. circle in
the middle. Place it on an anvil stake and drive it into shape like
the sketch given here. This is done in the same way as the base of the
chalice was hammered up. Hammer marks should be left. They add to the
design itself. When you have driven it up, see that the bottom is flat,
so that it sits level on the table. Trim the top off and file the edges
round.
_Salt-cellars with fluted sides:_ There are many ways of making
salt-cellars. Some have straight sides, some have tops bent over, some
are saucer shaped, and some have fluted sides. Take the 3-in. disc,
and divide it into 12 equal parts. File out in a hollow block a round
depression and with the mallet and a wood peg to fit the depressions
drive each of the divisions into the depression. Narrow the scallops
toward the bottom, both in width and depth. Keep within the angle
formed by the divisions. As you repeat one after the other you will
notice the sides beginning to turn up and shape themselves into a cup
similar to the first salt-cellar. The base of this should be one inch
in diameter. Finish up and file as you did the others.
[Illustration]