they have lids, tight-fitting ones. Many foods have to be covered, and although we could, in a pinch, simply set a plate or saucer on top of the pan, it isn’t entirely satisfactory.
SPOONS—I would recommend an investment (less in the thrift stores) in a set of four or five wooden spoons for stirring. Later on I would certainly get a ladle and a slotted spoon, but they’re not necessary at the start.
FRYING PAN—Get about a ten-inch skillet to start with, and again, one with a lid. If you find you need a larger size later on, you can always get it—but there’s no use investing in one of the little tiny ones, except for the sake of convenience.
SPATULA—The broad type used by short-order cooks to turn hamburgers is the best all-round variety. There are others, too, and if your pocketbook allows or your vanity decrees, you may add them to your collection. But for pity’s sake, take into consideration the amount of storage space you have. We want to be able to move around in this little room, and find things easily.
KNIVES—At least two to start. One chef’s or French knife, which is used primarily for chopping and cutting vegetables, but is easily adaptable to slicing meats as well; and one paring knife, which we’ll be using for all sorts of things. Others you might want to add to your collection eventually are a roast knife, a boning knife, a butcher knife, and a slicer. These all make particular jobs a little bit easier, but they are not absolutely essential.
MIXING 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,
