Appendices

APPENDIX A—Larder and Cellar

As its title suggests, this Appendix 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 fulfill 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.

THE LARDER

SOUPS           
Beef Bouillon Condensed         
Black Bean, Condensed
Celery, Cream of, Condensed  
Clam Chowder, (Campbell's    
Condensed)     
Chicken, Cream of, Condensed           
Crayfish Bisque, Condensed    
Gumbo Creole, Condensed     
Madrilène, Jellied         
Mushroom, Cream of, Condensed       
Onion, French (Campbell's      
Condensed)     
Onion, French (Habitant)         
Pea, Cream of, Condensed      
Tomato, Cream of, Condensed
Turkey Broth   
Turtle, Clear Green, (Ancora)

HERBS AND SPICES

Allspice
Basil, Lemon
Basil, Sweet
Bay Leaves
Capers
Caraway Seed
Celery Leaves
Celery Seed
Chervil
Chives
Cinnamon, Powdered
Cinnamon, Stick
Cloves, Powdered
Cloves, Whole
Cumin Seed, Ground
Curry Powder
Dill
Fennel Seed
Fines Herbes
Garlic
Garlic, Liquid
Garlic, Powdered
Ginger, Powdered
Gumbo Filé Powder
Horse-radish, Powdered
Juniper Berries
Marjoram
Mint
Monosodium Glutamate
Mustard, Dry
Mustard, Prepared
Nutmeg, Powdered
Nutmeg, Whole
Onion Powder
Orégano
Paprika
Parsley
Pepper, Italian, Red Cracked
Peppercorns, Black
Rosemary
Saffron
Sage, Rubbed
Sage, Powdered
Salt, Beau Monde Seasoning
Tarragon
Thyme

PREPARED SEASONINGS & SAUCES

Anchovy Paste Bombay
Duck Bouillon Cubes,
Beef Bovril (or Beef Extract)
Chicken Extract
Chili Sauce Chutney
Ketchup
Kitchen Bouquet
Mayonnaise
Mustard Pickle Oil,
Olive Oil,
Wesson Orange Extract
Scotch Bonnet*
*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.

Soy Sauce
Tabasco Sauce
Tomato Juice
Tomato Paste
Truffles
Vanilla Extract
Vinegar, Cider
Vinegar, Red Wine
Walnuts, Pickled
Walnuts, Pickled,
Juice Worcestershire Sauce

GREEN GROCERIES

Artichoke Bottoms
Artichoke Hearts, Baby, in Olive Oil
Bean Sprouts
Broccoli Spears, Frozen
Chives, Fresh
Mint, Fresh
Mushrooms, "Bits and Pieces"
Mushrooms, Button
Olives, Green Stuffed
Olives, Ripe
Parsley, Fresh
Peas, Frozen
Pimiento
Spinach, Baby Food
Spinach, Chopped Frozen
Tomatoes, Italian, Tinned
Tomatoes, Tinned

PREPARED MEATS & SEAFOOD

Anchovy Fillet,
Flat Caviar
Chicken, Boned
Clam Juice
Clams, Minced
Clams, Soft (Underwood's)
Ham, Baked, Sliced
Ham, Prosciutto
Lobster Meat, Canadian
Lobster Stew (Jack August's)
Oysters, Smoked, Japanese
Salmon, Smoked, Frozen
Sausage, Vienna
Sardines, Norwegian
Sardines, Portuguese, Skinless
Shrimp
Tuna Fish
Turtle Meat, Green (Ancora)

FARINACEOUS PRODUCTS, ETC.

Almonds, Tinned
Bread Crumbs
Cheese, Blue
Cheese, Parmesan
Chocolate Wafers, Thin
Cornstarch
English Muffins
French Bread, Half-Cooked
Macaroni, Elbow
Noodles, Long
Oyster Crackers (Trenton)
Oysterettes
Ravioli in Tomato Sauce
Rice, Long Grain
Rice, Wild, Tinned
Saltines
Spaghetti, Thin
Toast, Melba
Water Biscuit (Carr's)

SWEETS

Cherries,
Bing Cherries,
Maraschino,
Green Cherries,
Maraschino,
Red Chocolate,
Semi-Sweet (Baker's)
Chocolate Shot
 
Ginger,
Canton Ginger,
Crystallized Sugar,
Brown Sugar,
Confectioner's

THE CELLAR—PART I

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

SPIRITS

Applejack
Cognac
Gin, London Dry
Rum, Jamaica
Rum, Puerto Rico, Dark
Rum, Puerto Rico, Light
Vodka
Whisky, Rye
Chablis Champagne
Dubonnet Sherry,
Pale Dry Sherry,
Oloroso Vermouth, Dry

MALT

Stout,
Guinness

NON-ALCOHOLIC

Bitters, Angostura
Bitters, Orange
Cider, Sweet
Lime Juice, Rose's Unsweetened
Soda, Canada Dry
Tomato Juice
Barbera*
Chianti
Chambertin
Margaux*
Saint-Julien
Tavola*

WHITE

Barsac
Chablis
Champagne
Graves*
Piesporter*
Riesling

ROSE

Sainte Roseline* Tavel
Following are the other wines suggested in the menus.

RED

Barol o
Beaujolais
Gamay
Pommard
Richebourg
Traminer
Zinfandel

WHITE

Chianti Frascati
Lachryma Christi
Liebfraumilch Montrachet
Niersteiner Orvieto
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

Burgundy
Claret
Madeira
Malmsey
Marsala
Port
Riesling

LIQUEURS

Crème de Menthe, Green Kirsch

THE CELIAR—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

Sauterne          
Vouvray

ROSÉ

Bouquet de Provence

APPENDIX B—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 medium                    
1 large 
1 serving platter           

BEAN SHREDDER BLENDER CASSEROLES

1 two-quart, with lid
1 one-quart, with lid
1 deep, with lid
8 individual ramekins

CHAFING DISH* CHEESECLOTH COCKTAIL SHAKERS

1 large
1 medium*
1 Black Velvet pitcher, two-quart*
1 martini mixer
1 punch bowl*

COFFEEPOTS

1 two-cup*
1 four-cup
1 eight-cup

COLANDERS

1 with feet
1 without feet*

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 twelve-ounce
8 ten-ounce*
8 six-ounce
8 old-fashioned
8 hollow-stem, beer
8 Rhine wine
8 Claret*
8 Burgundy
8 punch cups*

GLASS SERVING BOWLS

1 large*
1 medium*

GRATERS

1 Mouli
1 flat
1 nutmeg, mechanical*

ICE MALLET ICE BAG* KNIVES

1 six-inch boning*
1 bread
1 ten-inch French
1 twelve-inch slicer
1 eight-inch slicer*
1 two-and-a-half-inch paring*
1 four-inch paring
1 five-inch paring
1 tomato slicer, serrated edge*
1 sharpener
1 steel

LEMON SQUEEZER MEASURING CUPS

1 half-pint
1 one-pint
1 one-quart*

MIXING BOWLS

1 set, five assorted sizes
2 miscellaneous, small*

OPENERS

Beer tin
Bottle
Jar, E-Z Lift*
Jar, Gilhoolie*
Tin, wall type
Tin, Edlund Junior #5

ORANGE SQUEEZER*
PANCAKE TURNER
PEPPER MILL
SALAD BASKET FOR WASHING GREENS*
SALAD BOWLS

1 large
1 medium*

SAUCEPANS

1 one-quart, with lid
2 two-quart, with lid
1 three-quart, with lid*
1 four-quart, with lid
1 five-quart, with lid
1 double boiler, 1 quart*
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*
1 ten-inch, with lid
l eight-inch, with lid
l six-inch, with lid*
1 ten-inch, cast iron, for omelettes
l eight-inch, cast iron, for omelettes

SPATULAS

1 large 1 small

SPOONS

l set of three, wooden
1teaspoon*
2 stirring, medium
1 tablespoon*
1 long-handled, large
l set measuring
(¼-, ½-, 1-teaspoon, 1-tablespoon)

STEAM BASKET (IN-GENIA)*

SWIRL MIXERS, 2 ROCHOW TYPE TEAKETTLE, TWO-QUART
TOASTER, ELECTRIC*
TOOTHPICKS, WOODEN
VINEGAR CRUET
WHISK, WIRE

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