sf > wrote:
> On 12 Jan 2004 15:22:14 GMT, (Nancree)
> wrote:
>> try a sugar shaker.>
>>
> That's going in the right direction. Big openings for those
> large flakes... but the overall area is too big (so you'd
> get too much salt "in a shake"), IMO. Have you tried out
> this theory?
You can always put some masking tape on the inside of the
sugar shaker to block some of the flow.