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A pantry may contain a thrawl, a word used in Leicestershire, Derbyshire and Yorkshire to denote a stone slab or shelf, or in more affluent households, a slab of marble, used to keep food cool in the days before refrigeration was domestically available. In a late medieval hall, a thrawl would have been placed in a larder or pantry.
If the pantry had a sink for washing tableware, it was a wooden sink lined with lead to prevent chipping the China and glassware while they were being washed. In some middle-class houses, the larder, pantry, and storeroom might simply be large wooden cupboards, each with its exclusive purpose. [3]
Hidden rooms can for example be used as a refuge, media room, larder or wine cellar. The term hidden compartment can also refer to smaller storage places for valuables and personal belongings in furniture (such as cabinet compartments), trap compartments in vehicles, false bottoms in containers, and various other concealment devices.
The person in charge of this area, and all of the savory cold foods served by the restaurant, is known as the chef garde manger, or pantry chef. [1]: 3 Larger hotels and restaurants may have garde manger staff to perform additional duties, such as creating decorative elements of buffet presentation like ice carving and edible centerpieces.
2. Honey. This pantry staple could most likely see you age, move houses, retire, and turn gray — and it would still be good for eating. It literally lasts forever and doesn’t go bad.
The sale of contents in 1922 describes the property as having "eleven bedrooms, morning room, dining room, drawing room, billiard room, sitting room, nursery, three dressing rooms, two bathrooms, butler’s pantry, housekeeper’s room, scullery, kitchen, larder, game larder and boot house".
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