This document provides a list of recommended ingredients, alcohol, and kitchen utensils for excellent cooking. It is divided into several sections: The Larder lists canned and dried ingredients such as soups, herbs, spices, sauces, and prepared foods. The Cellar lists different types of alcohol including spirits, wines, and liqueurs needed for recipes and menus. The Utensils section recommends small appliances, cookware, and tools to make cooking a pleasure, including knives, pans, bowls, and various other kitchen implements. It notes that quality tools are important for easy and safe cooking.

1. 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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2. 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

3. 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

4. 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
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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

5. 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

6. WHITE Liebfraumilch Montrachet
Chianti Frascati Niersteiner Orvieto
Lachryma Christi Pouilly Fuissé
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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
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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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7. 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

8. 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*

9. 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

10. 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)

11. 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.