How Smart Pantry Supplies Make Cooking Faster & Better
TO THE objection raised by many women that canned and packaged foods are extravagant, there is this practical answer: Any meal costs time, money and labor. If the housekeeper saves time and labor she may have to spend more money, though this is a point about which there is much discussion.
But to judge fairly of this increase if increase there be, you must consider what it represents. A can of baked beans, for instance, is ready for immediate serving after only five minutes of heating.
To prepare the same dish at home, one must soak the beans overnight, must take time to order pork from the butcher and must spend six to eight hours fuel to cook it.
To make the equivalent of a can of boned chicken, it is necessary to procure a chicken, prepare it for cooking, cook it for an hour or two and finally remove the meat from the bones.
In some cases the cost of the raw materials equals the cost of the canned product.
Remember then that though prepared goods do not replace raw materials for use day in and day out, they are more than worth while to the average housewife to break the monotonous routine of cookery.
Table of Contents
General Supplies That Make Food Taste and Look Better
The housekeeper who is wise in her day and generation sees to it that the dishes she prepares are attractive in appearance and interesting in flavor. Flat-tasting food, prosaically served, is one of the chief causes of malnutrition so common among the adults and children of today.
The following list will suggest some of the general supplies every cook should have who wants to place palatable, appetizing dishes before her family.
1) Seasonings
Onion flavor (salt or extract), celery flavor (salt or extract), Worcestershire sauce, catsup or chili sauce, Kitchen Bouquet, salad dressing, pimientos (Spanish red pepper), meat extracts, and the usual spices and herbs (including bay-leaf and thyme) are indispensable.
In addition, prepared mustard, horseradish, capers, chutney, curry powder, chopped green relish, canned or dried mushrooms or mushroom powder will be most useful.
| Seasoning | Why It Is Useful in an American Kitchen |
|---|---|
| Onion flavor (salt or extract) | Adds strong onion taste without chopping. Saves time for soups, burgers, casseroles, and gravies. |
| Celery flavor (salt or extract) | Gives classic savory flavor used in soups, stuffing, and sauces when fresh celery is unavailable. |
| Worcestershire sauce | Adds deep umami flavor. Commonly used in burgers, meatloaf, marinades, and BBQ dishes. |
| Catsup or chili sauce | Brings sweetness and tang. Widely used in meatloaf, dipping sauces, and baked dishes. |
| Kitchen Bouquet | Improves color and richness of gravies and roasts, making food look more appetizing. |
| Salad dressing | Used for salads and as quick marinades for chicken, pasta salads, and vegetables. |
| Pimientos (Spanish red pepper) | Adds mild sweetness and bright color to casseroles, spreads, and salads. |
| Meat extracts | Strengthens meat flavor in soups, sauces, and gravies without long cooking. |
| Bay-leaf | Adds subtle background flavor to soups, beans, and stews during slow cooking. |
| Thyme | Common herb for poultry, vegetables, and comfort foods. |
| Prepared mustard | Adds sharp flavor to sandwiches, sauces, dressings, and meat dishes. |
| Horseradish | Provides heat and bite, especially popular with roast beef and sauces. |
| Capers | Adds salty, tangy flavor to fish dishes and sauces. |
| Chutney | Sweet and savory condiment used with meats and cheese. |
| Curry powder | Adds warm spice for quick flavor in soups, rice, and chicken dishes. |
| Chopped green relish | Adds crunch and tang to potato salad, tuna salad, and sandwiches. |
| Canned or dried mushrooms / mushroom powder | Adds deep savory flavor to gravies, soups, and meat dishes. |
2) Flavorings and Garnishes
Besides a generous supply of flavoring extracts, all or part of the following will be of use: shelled nuts, salted nuts, peanut butter, olives and pickles, dates and raisins, maraschino cherries, marshmallows, maple sirup (or extract), ginger (crystallized and preserved), coffee extract or powder, peppermint candies, candied fruits.
| Item | Why It Is Useful in an American Kitchen |
|---|---|
| Shelled nuts | Adds crunch and nutrition to salads and desserts. |
| Salted nuts | Popular snack and garnish for salads and baked dishes. |
| Peanut butter | Pantry staple used in sandwiches, sauces, baking, and snacks. |
| Olives | Adds salty contrast to salads and meals. |
| Pickles | Brings acidity that balances rich foods. |
| Dates | Natural sweetener for baking and snacks. |
| Raisins | Used in baking, salads, and cereals. |
| Maraschino cherries | Common garnish for desserts and fruit dishes. |
| Marshmallows | Used in desserts, baked treats, and holiday dishes. |
| Maple sirup (or extract) | Classic American sweetener for pancakes, baking, and sauces. |
| Ginger (crystallized or preserved) | Adds warmth and spice to baking and desserts. |
| Coffee extract or powder | Enhances chocolate desserts and baked goods. |
| Peppermint candies | Popular in holiday desserts and baking. |
| Candied fruits | Adds sweetness and color to baked goods. |
3) General Materials for Cooking
Milk (condensed, evaporated or dried), egg powder, shortening, gelatine and jelly powders, rennet or junket tablets, powdered brown sugar, and such staples as coconut, cocoa, chocolate and cornstarch.
| Item | Why It Is Useful in an American Kitchen |
|---|---|
| Milk (condensed, evaporated, or dried) | Used for baking, sauces, and quick meals when fresh milk is unavailable. |
| Egg powder | Convenient for baking and emergency pantry use. |
| Shortening | Helps create flaky biscuits, pie crusts, and baked goods. |
| Gelatine and jelly powders | Used for desserts, salads, and molded dishes. |
| Rennet or junket tablets | Used for simple homemade desserts and custards. |
| Powdered brown sugar | Dissolves easily in baking and sauces. |
| Coconut | Used in baking and desserts. |
| Cocoa | Essential for chocolate desserts and drinks. |
| Chocolate | Used in baking, desserts, and treats. |
| Cornstarch | Thickens sauces, gravies, soups, and desserts. |
4) Fresh Vegetables in Season
As lettuce, cabbage, green pepper, parsley, watercress, celery, radishes, cucumbers, tomatoes, one or more of these on hand will increase the possibilities of quick catering.
They must of course be used before they deteriorate, and a new supply purchased to take their place.
| Vegetable | Why It Is Useful in an American Kitchen |
|---|---|
| Lettuce | Base for salads and quick side dishes. |
| Cabbage | Used in slaws, soups, and cooked dishes. |
| Green pepper | Adds crunch and flavor to casseroles and salads. |
| Parsley | Fresh garnish that improves flavor and appearance. |
| Watercress | Adds fresh, peppery taste to salads and sandwiches. |
| Celery | Common in soups, salads, and snacks. |
| Radishes | Adds crunch and mild spice to salads. |
| Cucumbers | Used fresh in salads and side dishes. |
| Tomatoes | Essential for salads, sauces, and sandwiches. |
Conclusion
Certain articles frequently used in cooking can be prepared in free moments and packed away in bottles or glass jars, ready for immediate use in emergencies.
Among these are: bread or cracker crumbs; grated cheese; chopped nuts; a mixture of cinnamon (1 tablespoon) and sugar (2 tablespoons); dates pitted and cut into pieces; ginger figs and raisins cut into small pieces; caramel syrup; sugar sirup.
Note: Catsups, pickles, sauces and salad dressing used wherever possible simplify the process of seasoning as they are already highly seasoned.
