How much salt?
I have been looking through a 1938 Watkins Cook Book - and these are the amounts of salt to add to various recipes:
Most of the time an actual measurement is given,
but there are exceptions:
Salt
Little salt
Few grains salt
Pinch salt
From other books:
Season to taste
With new/unfamiliar recipes - it is helpful to me to have suggested measurements for seasonings. Next time I make the recipe, I may - or may not - adjust the seasonings.