BOWLS—A set of four nested or individual bowls of four different sizes. Buy them at the thrift shop, but please make sure they’re glass or crockery. Plastic and metal bowls do funny things to food at times.
MEASURING CUPS AND SPOONS—The former usually come in a set of four (quarter-cup, third-cup, half-cup, and one cup). The spoons also come in a set of four (quarter-teaspoon, half-teaspoon, one teaspoon, and one tablespoon). If you can get metal ones, you’ll find they will hold up better.
COFFEE POT—Any kind. The thrift stores usually have a good variety, take your choice: dripolator, percolator, or vacuum type; but we must have available a way to make REAL coffee.
CAN OPENER—Electric or hand-operated. No, not that way. If you don’t have one now, try plunging a good, stiff blade into your can and work it around until you’re satisfied (that the hole is big enough).
BOTTLE OPENER—The “church-key” variety is best, most versatile and cheapest.
VEGETABLE BRUSH—The “loop” kind is the easiest to use. Just plunge a long, pliable carrot in the bristle-lined hole and vigorously jam it in and out until the thin skin is worn away.
EGG BEATER—Sadistic cooks (the same ones who crack nuts by hand rather than buying the pre-shelled kind) prefer the manual beaters for frothing up the slimy albumen. You can save for an electric mixer.
Now your kitchen is adequately equipped to prepare dishes fit for a queen.
There is other kitchen equipment that you are going to need, some immediately, like dish towels, sponges, detergent, hot pads, etc. But I’m sure you can take care of those items yourself, with perhaps the counsel of a friendly sister. When you get into the more ambitious recipes in this book, they might call for special items, and you can get them when the times comes. Some of the basics among these that you will want to purchase from time to time, as the pocketbook allows, are:
ROASTING PAN WITH RACK—Get a big enough one, but not too big for your oven.
BAKING SHEET—Not only for cookies, but also as a drip pan for those nights you are (but hopefully never) alone and you simply heat a TV dinner.
COLANDER—A tennis racket might be all right in the movies for draining spaghetti, but it sure plays hell with your tennis game. Try the bowl type with small holes (not too small—you might strain yourself).
SOUP KETTLE WITH LID—At least a six-quart capacity for those gay times when friends drop in unannounced.
CASSEROLES—According to the recipe, you’ll probably have more than one eventually.
PIE PLATE—At least one nine-incher. (Mmmm!)
GRATER—There’s an excellent plastic one on the market that cleans easily and reduces the danger of cutting your fingers.
SALAD BOWL, FORK, AND SPOON—Wooden, of course.
ROLLING PIN—This has multiple uses. Use your imagination.
CORKSCREW—Not an essential item at first, and sometimes it’s fun to carry a bottle of wine to the door of interesting neighbors in search of this little item. So much more original than asking for a match or borrowing a cup of gin.
STRAINER—A very handy item, and should be about teacup size.
MEAT FORK—The heavy duty, two-tined variety.
RUBBER SCRAPER—For mixing and getting the last drop of creamy sauces out of a thing.
TIMER—In case you’re forgetful.
WHISK—In any of several convenient size or sizes—just to make you feel more like Julia Child.
Now on to our basic stocking of the pantry (which has nothing to do with pants). These are simply the necessary staples that you should have in your kitchen at all times so you can whomp up a meal on a moment’s notice. I’ve checked over several suggested lists, and most of them look like they were planned for the siege of Troy. Here we shall list only those items which yours truly likes to have on hand, but unfortunately doesn’t always:
Bacon
Baking Powder
Baking Soda
Bouillon cubes—beef, chicken, and vegetable
Bread
Butter (or margarine)
Cheese (cheddar and whatever else your little heart desires)
Cocoa (I prefer the instant variety)
Coffee
Condiments (catsup, prepared mustard, Worcestershire sauce, etc.)
Crackers (saltines and those little cocktail goodies)
Eggs
Fish—tuna, salmon, clams, and other favorite canned varieties.
Flavor extracts—especially vanilla, maybe almond and rum.
Flour—all-purpose is best.
Garlic
Herbs and spices—we’ll talk about these in a moment.
Lemon juice
Lettuce
Mayonnaise
Meat—whatever you’re planning for the next two or three days, and perhaps a few canned varieties as well. If you have a freezer, you can store a reserve supply there for emergencies.
Milk
Mushrooms—canned
Nuts—slivered, toasted almonds, and any other favorites.
Oil—salad or cooking, and olive if desired.
Olives, green
Potatoes, baking and boiling
Rice—the quick-cooking variety is handiest.
Soups—a variety of dried and canned.
Sugar—white granulated. Other varieties can be purchased as needed, although it might be wise to keep a small amount of dark brown sugar on hand as well.
Syrup—maple, for pancakes.
Tea—in bags is fine.
Vegetables—a variety of both canned, and if you have a freezer, frozen.
Vinegar—red and white wine varieties.
Wines—I like to keep a stock for drinking and cooking. More detail on this in the next chapter.
Now, I promised to let you know the intimate secrets of my spice shelf, so here are the ones that I never want to be without:
Basil
Bay Leaves
Chili Powder
Cinnamon—stick and powdered
Cloves—whole and powdered
Curry Powder
Mace
Marjoram
MSG
Mustard—dry powder
Nutmeg
Oregano
Paprika
Pepper—black
Rosemary
Sage
Salt
Savory
Tarragon
Thyme
Many of the recipes in this book will call for these. Others you will find use for as you gain experience in cooking and acquaintance with the nature of each of the herbs and spices. Additional uses for these are generally listed on the cans or bottles.
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All set? Let’s look now at how we should follow a