Larder, Cellar and Utensils – Important Ingredients

and Tools for Excellent Cooking

As its title suggests, this copy is intended to help you stock your larder with the ingredients

called for in the recipes which precede it, and to store in your cellar the spirits and wines

needed for cooking and drinking according to the same recipes and accompanying menus.

Presumably you will always have such staples as flour, eggs, butter, lemons, and granulated

sugar. They are omitted from the list, as are the vegetables which are suggested to go with the

various main dishes. The vegetables listed under "Greengroceries" are those which are

included as ingredients in the recipes. Most of them are available either frozen or in tins, and

should be at hand, if this book is to fulfil its function.

Like Gaul, the section on alcohol is divided into three parts. Part I lists the liquid materials

necessary for compounding the pre-brunch drinks described in the last of the recipe sections.

Part II contains additional wines and liqueurs called for in the preparation of the other

recipes. Part III is a list of the wines most often recommended in the suggested menus which

follow a majority of the recipes.

I have made no attempt to suggest specific vintages among the imported wines—your wine

merchant is well qualified for that—or to differentiate among American wine producers,

except in one instance. I have found the pale dry sherry put out by Guild extremely useful,

and the same producer's Tavola—a light, dry red wine which should be served chilled—

excellent for drinking with certain dishes, especially curry.

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THE LARDER

SOUPS Madrilène, Jellied

Beef Bouillon Condensed Mushroom, Cream of, Condensed

Black Bean, Condensed Onion, French (Campbell's Condensed)

Celery, Cream of, Condensed Onion, French (Habitant)

Clam Chowder, (Campbell's Condensed) Pea, Cream of, Condensed

Chicken, Cream of, Condensed Tomato, Cream of, Condensed

Crayfish Bisque, Condensed Turkey Broth

Gumbo Creole, Condensed Turtle, Clear Green, (Ancora)

Photo owned by Heydrienne

HERBS AND SPICES Celery Seed Curry Powder

Allspice Chervil Dill

Basil, Lemon Chives Fennel Seed

Basil, Sweet Cinnamon, Powdered Fines Herbes

Bay Leaves Cinnamon, Stick Garlic

Capers Cloves, Powdered Garlic, Liquid

Caraway Seed Cloves, Whole Garlic, Powdered

Celery Leaves Cumin Seed, Ground Ginger, Powdered

Gumbo Filé Powder Nutmeg, Powdered Rosemary

Horse-radish, Powdered Nutmeg, Whole Saffron

Juniper Berries Onion Powder Sage, Rubbed

Marjoram Orégano Sage, Powdered

Mint Paprika Salt, Beau Monde Seasoning

Monosodium Glutamate Parsley Tarragon

Mustard, Dry Pepper, Italian, Red Cracked Thyme

Mustard, Prepared Peppercorns, Black

PREPARED SEASONINGS

& SAUCES

Mayonnaise Truffles*

Anchovy Paste Bombay Mustard Pickle Oil Vanilla Extract

Duck Bouillon Cubes Olive Oil Vinegar, Cider

Beef Bovril (or Beef Extract) Wesson Orange Extract Vinegar, Red Wine

Chicken Extract Scotch Bonnet* Walnuts, Pickled

Chili Sauce Chutney Soy Sauce Juice Worcestershire Sauce

Ketchup Tabasco Sauce

Kitchen Bouquet Tomato Juice

*Scotch Bonnet is one of the hottest peppers known. It grows, among other places, in the

vicinity of Philadelphia, where John Wagner and Sons combine it with sherry to make a

condiment which is, so far as I know, unique.

*Truffles are wild mushrooms that grow in certain countries only. They have an intense

aroma and a distinct taste that can make dishes delectable.

Photo owned by Wazouille

GREEN GROCERIES Mushrooms, Button

Artichoke Bottoms Olives, Green Stuffed

Artichoke Hearts, Baby, in Olive Oil Olives, Ripe

Bean Sprouts Parsley, Fresh

Broccoli Spears, Frozen Peas, Frozen

Chives, Fresh Pimiento

Mint, Fresh Spinach, Baby Food

Mushrooms, "Bits and Pieces" Spinach, Chopped Frozen

PREPARED MEATS & SEAFOOD Lobster Stew (Jack August's)

Anchovy Fillet Oysters, Smoked, Japanese

Flat Caviar

Chicken, Boned

Salmon, Smoked, Frozen

Sausage, Vienna

Clam Juice Sardines, Norwegian

Clams, Minced Sardines, Portuguese, Skinless

Clams, Soft (Underwood's) Shrimp

Ham, Baked, Sliced Tuna Fish

Ham, Prosciutto Turtle Meat, Green (Ancora)

Lobster Meat, Canadian

FARINACEOUS PRODUCTS, ETC. Noodles, Long

Almonds, Tinned Oyster Crackers (Trenton)

Bread Crumbs Oysterettes

Cheese, Blue Ravioli in Tomato Sauce

Cheese, Parmesan Rice, Long Grain

Chocolate Wafers, Thin Rice, Wild, Tinned

Cornstarch Saltines

English Muffins Spaghetti, Thin

French Bread, Half-Cooked Toast, Melba

Macaroni, Elbow Water Biscuit (Carr's)

SWEETS

Cherries Chocolate Shot

Bing Cherries Ginger

Maraschino Canton Ginger

Green Cherries Crystallized Sugar

Red Chocolate Brown Sugar

Semi-Sweet (Baker's) Confectioners

▼▼▼

THE CELLAR—PART I

Items required for compounding pre-brunch drinks and one cocktail:

SPIRITS

Applejack Vodka

Cognac Whisky, Rye

Gin, London Dry Chablis Champagne

Rum, Jamaica Dubonnet Sherry

Rum, Puerto Rico, Dark Pale Dry Sherry

Rum, Puerto Rico, Light Oloroso Vermouth, Dry

MALT

Stout Guinness

NON-ALCOHOLIC Tomato Juice

Bitters, Angostura Barbera*

Bitters, Orange Chianti

Cider, Sweet Chambertin

Lime Juice, Rose's Unsweetened Margaux*

Soda, Canada Dry Saint-Julien

Tavola*

WHITE

Barsac Graves*

Chablis Piesporter*

Champagne Riesling

Photo owned by Agne

ROSE Sainte Roseline* Tavel

Following are the other wines suggested in the menus.

RED Pommard

Barol o Richebourg

Beaujolais Traminer

Gamay Zinfandel

WHITE Liebfraumilch Montrachet

Chianti Frascati Niersteiner Orvieto

Lachryma Christi Pouilly Fuissé

▼▼▼

THE CELLAR—PART II

In addition to the potables listed in Part I, you will also require for cooking the following:

MALT Beer

WINK Malmsey

Burgundy Marsala

Claret Port

Madeira Riesling

LIQUEURS Crème de Menthe, Green Kirsch

▼▼▼

THE CELLAR—PART III

Thirty odd wines are mentioned in the various menus suggested in this book. Most are

mentioned only a few times and need not be stocked in the cellar. Fourteen wines: six red, six

white, and two rose, will give you a very fine cellar indeed and one which will enable you to

delight your guests on almost any occasion. If space is a problem, the list can be reduced

even further to three reds, four whites, and one rose.

The first group below is comprised of the fourteen wines suggested as belonging in your wine

cellar. Those marked with an asterisk are the ones I would eliminate to economize on space.

A case each of the remaining eight will answer all normal requirements.

SAKE ROSÉ

Sauterne Bouquet de Provence

Vouvray

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UTENSILS

Any piece of work, whether it be bricklaying, plumbing, or ship-model building is made

easier if you have the proper tools. Without them any job is a chore and is sometimes

impossible; with them almost any type of work can be fun. This truism applies to cooking.

You can improvise a double boiler from two saucepans, you can whip egg whites with a fork,

you can substitute a knife for a spatula, but you will have to work harder and the results are

apt to suffer.

With kitchen tools, as with the ingredients of recipes, quality is of the first importance.

Knives, for example, should be of forged steel to hold an edge. They should be kept sharp

with a knife sharpener and a steel. A dull knife is not only difficult to use; it is also

dangerous. Hand egg beaters should be the best obtainable, with nylon gears, even though

they cost more than the ten-cent-store variety. One can make do with an old-fashioned hand-

held can opener, but why risk maiming yourself when a wall opener will do safely in seconds

what the other type will do dangerously in minutes? If you must live dangerously, do it in

some room other than the kitchen, unless, of course, you like the taste of human blood in your

stew.

This section on utensils is intended to assist you in equipping your kitchen with the small

appliances and gadgets you will need to make cooking a pleasure. It includes all the tools

mentioned in the various recipes, and additional ones as well. Some of these latter items are

nonessential, but are definitely pluses. They are indicated by asterisks. You will find them

ever-present helps, not only in troublous times, but in all others. The non-asterisked tools are

required.

BAKING PANS, SHALLOW, OBLONG

1 small* 1 large

1 medium 1 serving platter

Photo owned by Tracy Hunter

BEAN SHREDDER BLENDER

CASSEROLES

1 two-quart, with lid 1 deep, with lid

1 one-quart, with lid 8 individual ramekins

CHAFING DISH* CHEESECLOTH

COCKTAIL SHAKERS

1 Black Velvet pitcher, two-quart*

1 large 1 martini mixer

1 medium* 1 punch bowl*

COFFEEPOTS 1 four-cup

1 two-cup* 1 eight-cup

COLANDERS 1 without feet*

1 with feet

Photo owned by Florent Pecassou

COOKIE SHEET* CORKSCREW,

MECHANICAL EGG BEATERS

1 hand-operated 1 portable electric*

FORKS

l two-tined long-handled 1 silver, for salad dressings

GARLIC PRESS* GLASSES 8 hollow-stem, beer

8 twelve-ounce 8 Rhine wine

8 ten-ounce* 8 Claret*

8 six-ounce 8 Burgundy

8 old-fashioned 8 punch cups*

GLASS SERVING BOWLS

1 large* 1 medium*

GRATERS 1 flat

1 Mouli 1 nutmeg, mechanical*

ICE MALLET ICE BAG* KNIVES 1 two-and-a-half-inch paring*

1 six-inch boning* 1 four-inch paring

1 bread 1 five-inch paring

1 ten-inch French 1 tomato slicer, serrated edge*

1 twelve-inch slicer 1 sharpener

1 eight-inch slicer* 1 steel

LEMON SQUEEZER MEASURING

CUPS

1 one-pint

1 half-pint 1 one-quart*

LEMON SQUEEZER MEASURING

CUPS

1 one-pint

1 half-pint 1 one-quart*

Photo owned by Niklas Morberg

MIXING BOWLS

1 set, five assorted sizes 2 miscellaneous, small*

OPENERS Jar, Gilhoolie*

Beer tin 6 six-inch*

Bottle Tin, wall type

Jar, E-Z Lift* Tin, Edlund Junior #5

ORANGE SQUEEZER* PEPPER MILL

PANCAKE TURNER SALAD BASKET FOR WASHING

GREENS*

SALAD BOWLS

1 large 1 medium

SAUCEPANS 1 four-quart, with lid

1 one-quart, with lid 1 five-quart, with lid

2 two-quart, with lid 1 double boiler, 1 quart*

1 three-quart, with lid* 1 double boiler, 2 quarts

SIEVES

1 fine 1 coarse

SIFTER, FLOUR SKEWERS

12 three-inch* 6 six-inch*

SKILLETS

1 twelve-inch, with lid* l six-inch, with lid*

1 ten-inch, with lid 1 ten-inch, cast iron, for omelettes

1 ten-inch, with lid l eight-inch, cast iron, for omelettes

Photo owned by Suricata

SPATULAS 1 large and 1 small

SPOONS 1 tablespoon*

l set of three, wooden 1 long-handled, large

1teaspoon* l set measuring

2 stirring, medium (¼-, ½-, 1-teaspoon, 1-tablespoon)

STEAM BASKET (IN-GENIA)* TOOTHPICKS, WOODEN

SWIRL MIXERS, 2 ROCHOW TYPE

TEAKETTLE, TWO-QUART

VINEGAR CRUET

TOASTER, ELECTRIC* WHISK, WIRE

This reproduction is made possible by Susan Alexander Truffles.