Find out what it was necessary to have on hand in the Vintage Kitchen…

Following is a list of supplies which should be kept in the storeroom. In sections of the country where such articles as shrimp and lobster can always be found fresh it will not be necessary to use canned goods. Again, in those places where fish and oysters are never found fresh, it is well, on account of the saving in cost, to buy them by the quantity, as one would buy canned peas, tomatoes, mushrooms, etc.

In some parts of the country the people depend almost wholly upon condensed milk rather than upon the fresh fluid. If canned milk must be used, a considerable saving can be made by buying a large quantity at one time. Then, too, if one be so placed that it would not be possible to obtain an extra quantity of milk in an emergency, it will be well to keep a few cans of condensed milk on hand.
Time and money will be saved by purchasing by the dozen such canned goods as peas, tomatoes, mushrooms, peaches, apricots, as well as gelatine, etc. Soap and Sapolio, candles and starch, all should be bought by the box. It is well to have peas of two qualities, — the small French peas for use as a vegetable, and the larger and cheaper kind for making soups and purees.

Truffles, caviare, sardines, anchovies in various forms, and a few other things, are luxuries in which many housekeepers never indulge; and in any case a small can or bottle is all that one will require in a storeroom, provided one lives in or near a large city where such articles can be obtained.
In the list of supplies which follows these remarks are mentioned many things not actually essential, but which are very useful in giving variety to the fare. It may surprise some readers that dried or smoked fish, ham, bacon, salt pork, brown soap, and some other articles are not included in the list. The reason is, that they have moisture or a strong odor, two things to be avoided in a storeroom where delicate groceries are kept. A cold room where there is a free circulation of air is a better place for them.
Experience has proved that tin boxes are the best receptacles for all kinds of food that would attract mice or weevils. Tin boxes are, to be sure, much more expensive than wooden buckets; but as they are lasting and perfectly secure, it is, in the end, economical to buy them. Each box should be labelled ; and if they be made to order, it will be well to have the labels painted on them at the time. Such boxes as cracker-manufacturers use will answer for this purpose, and a housekeeper may obtain them through her grocer if no more convenient way presents itself. When made to order, tin boxes are expensive.

First Shelf. — Graham, corn meal, both white and yellow, oatmeal, rye meal, hominy, buckwheat, rice, soda, crearn-of-tartar, tapioca, powdered and block sugar, dried peas, beans, barley, picked raisins, currants that have been cleaned, eggs, cheese, gelatine, tea, coffee, chocolate, starch, bluing, candles; all the articles, except the last three and the gelatine, to be kept in tin boxes.
Second Shelf. — Olive oil, vanilla, lemon, orange, and almond extracts, Santa Cruz rum, eau-de-vie de Dantzic, maraschino, brandy, white wine, tarragon vinegar, olives, capers, liquid rennet, table salt, macaroni, spaghetti, vermicelli, crackers, lime-water, stove-polish, Sapolio, Castile soap, toilet soap, chloride of lime.
Preserved ginger, pickles, anchovy paste, chutney sauce, extract of meat in small jars, arrowroot, corn-starch, potted ham, tongue, and chicken, French paste for coloring soups and sauces, devilled ham, anchovies in oil and in salt, Russian caviare, sardines, orange marmalade, jellies, canned and preserved fruits, almonds, citron, candied lemon and orange peel, tomato, walnut, and mushroom ketchup, essence of anchovy, curry-powder, white and red pepper, essence of shrimp, Worcestershire or Leicestershire sauce, and these whole spices, — nutmegs, cloves, cinnamon, mace, allspice, pepper-corns, and ginger; these ground spices, — mace, cinnamon, clove, allspice, ginger; these whole herbs, — sage, savory, thyme, parsley, sweet-marjoram, summer savory, tarragon; these ground herbs, — sage, summer savory, thyme, parsley, sweet-marjoram.
Third Shelf. — These canned vegetables, — button onions, cauliflower, peas, string beans, shelled beans,
mixed vegetables, tomatoes, and corn ; also, canned eepes, mushrooms, truffles, salmon, lobster, shrimp, chicken and tongue, and dessert biscuit, prunes, twine, chamois skin, whiting, household ammonia, clothes-pins.

Floor. — Molasses, cider, vinegar, granulated sugar, wine, coarse salt for freezing, washing-soda for the plumbing.
~Miss Parloa’s kitchen companion : a guide for all who would be good housekeepers by