My final advice to you is about the pantry shelf. It is all very well to have carefully thought-out and bountiful cocktail parties, but the person who is fortified against the “drop in” guest achieves the distinction of exceptional hospitality.
There are a number of standard things it is well to have on hand at all times—these I shall list later—and which combine with the staple things always found in the refrigerator—the butter, eggs, cream, and parsley, and the standard condiments of any household.
Each year more and more American firms are becoming interested in fine foods and taking pains in developing products as distinctive as the formerly imported ones. For instance, the olive growers of California are constantly experimenting and have brought forth a number of excellent new types of ripe and green ripe olives. The sardine packers have been producing packs which compare favorably with some of the foreign ones. There are really delicious boneless and skinless sardines now available through American packers.
Excellent canned shrimp, lobster, and crabmeat are on the market from several different parts of the country. The small Alaska shrimp, which to me has no equal, and the Dungeness crab from the Northwest are worth trying.
You will find excellent American cheese, too, for the producers have been making tremendous strides in perfecting varieties which appeal to the connoisseur. Wisconsin, Oregon, Washington, California, and New York states are only a few of the places where truly great cheese is being produced. The challenge of the European producers finally made many of the domestic cheese makers aware of the possibilities here at home.
I have already mentioned the advance in the baking industry in this country and mentioned the excellence of some of the American biscuits and crackers. Each week sees some new, entertaining product come to market.
Smoked and cured meats in great profusion are to he found in this country, too. They have to be good, for they are aimed primarily at the large foreign groups now living here who still love the national dishes of their homeland and who demand the best in flavor and quality. Salami, cervelat, metwurst, liverwurst and other highly seasoned sausages await you in nearly every delicatessen store. The tiny tenderloins of pork called Lachsschinken, which are a valuable aid in the preparation of hors d’oeuvre and canapés are available from Milwaukee, where a great many of these “foreign” products are made. Prosciutto, that perennial favorite with the Italians, is produced in this country with the same delicious flavor which made the imported products so very popular.
We have everything in this country to satisfy the gourmet, and I feel that if the producers and the manufacturers continue to find that there is a real demand for the highest quality goods they will make even greater strides. It is up to you and me to create that demand by trying new products and giving constructive criticism. If you feel that a product does not live up to a certain standard, go to the dealer or write the producer and tell him your opinion; give him definite ideas for the improvement of the product. In that way you help promote high quality and specialization.
If you are in a small community where specialty shops are not available, you will find it simple to shop by mail. Most of the great department stores throughout the country have pantry-shelf or gourmet shops now, which are well stocked with choice foods; they will be only too glad to keep you informed of their new additions and to do your shopping for you. The large specialty shops in New York and on the West Coast are always anxious to have out-of town trade and will send you complete lists of their products at any time. Ask several of them to put you on their mailing list.
Here are suggestions for your larder:
♦ A dozen cans of sardines in various sauces; a dozen cans of other smoked fish—oysters, smoked salmon slices, anchovies, herring; several cans of other fish—shrimp, lobster, crabmeat, tuna fish in olive oil, shad roe.
♦ Meats: a dozen cans of various meats and pastes; ham, tongue, thinly sliced smoked turkey, for instance. Sausages and mushrooms are always useful too.
♦ Relishes and condiments are necessary and may be kept in any quantity for they are essential at all times.
♦ Always have two or three types of biscuits and crackers on hand, but don’t keep them too long.
♦ A few nuts in vacuum-packed containers are always a help when a quick snack is needed.
With the usual things in your refrigerator and some of these pantry supplies you can always prepare one or two canapés or hors d’oeuvre at a moment’s notice and know that you are able to extend true hospitality to any guest, unexpected or not.
Fill your party shelf as regularly as you do your staple shelf, for both are important to a well-run household. Never be caught short—with a guest in the drawing room, or on the porch.
Good food and drink are important to good living, but the savour of hospitality and friendship are the most important ingredients. Remember this and you will sail smoothly along in your parties, whether they are large or small, planned in advance or impromptu. The spirit is the thing!