One of the questions I’m asked most frequently is how to equip a kitchen. Here you’ll find a list of the basic items every kitchen should be equipped with.

Here you will find the basics-How to measure, what kind of flour to use when the recipe doesn’t say, what 2 cups, divided means. A good start for beginners and a good review for the rest of us!

Nearly every ingredient used in cooking or baking has a substitute which will do in a pinch — usually a cousin that shares some of the characteristics or flavor. You usually have to combine the substitute with another ingredient or two, but it sure beats making a special trip to the store. Clip this column and stick it in your favorite cookbook, and soon you’ll be substituting with the pros.

A list of things that may cause a cake to fall after baking and tips on how to prevent cakes from falling.

Delicious any time of year.
1/4 cup brown sugar, firmly packed
1 teaspoon pumpkin-pie spice
1/4 cup heavy cream
1 cup softened butter
Mix together in medium bowl. Serve on hot biscuits or pound cake.
If you like this recipe, I think you’ll really enjoy this cookbook:
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This is an excellent way to cook old squirrels, which are too tough for Frying.
2 squirrels
1 quart buttermilk
2cups water
1 teaspoon salt
Dash of black pepper
Dumplings:

2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons shortening
1 cup buttermilk
Skin and gut squirrels, removing any shot. Wash thoroughly in cold water Cut into serving pieces and place [...]

2 pounds pork maw
2 tablespoons salt
2 teaspoons crushed red pepper flakes
4 stalks celery, finely chopped, divided
4 small onions, finely chopped, divided
4 small green bell peppers, cored, seeded and finely chopped, divided
5 pounds precooked chitins
Wash the pork maw thoroughly in several changes of cold water and [...]

Makes 6 servings.
3 large garlic cloves, crushed
1 cup chopped green olives stuffed with pimientos
1 cup pitted and chopped “black-ripe” olives or Calamatas
1/2 cup roasted sweet red peppers, chopped
1 cup olive oil
3 tablespoons chopped fresh parsley
2 tablespoons white wine vinegar
1/3 pound salami
1/2 pound provolone cheese
1/2 pound mild cheese
1/3 pound mortadella
1/3 pound prosciutto
Cook’s note: The roasted [...]

This recipe is a sumptuous introduction to the cooking of the South Carolina Low Country around Charleston.

8 quail, fresh or frozen
4 [...]

Shrimp and grits are one of Charleston’s best loved dishes, served for breakfast, or dinner.

6 cups water
6 cups milk
2 teaspoons salt
1 teaspoon freshly ground white pepper
4 tablespoons butter
1 1/2 cups white grits (NOT instant or Quick Cooking)
16 Oz. finely grated white cheddar cheese (optional)
1 pound fresh [...]