- -

savory Roºster
oval the sºvo.Ryº Rºaster
- is the right shape, deepest where
meat to heat quickly and to cook
evenly Slips easily into a 15-in.
oven.
HANDLES IN THE RIGHT
ºvenient, secure, cooler than the
Roaster. Top handle keeps the
hand farthest from such steam
as comes out. Qº opening.
IDEAL FORMAKING GRAVY-
| the concave bottom of the Roaster
pan keeps the juices together in
the low, smooth center where
they cook best and are easier to
stir and thicken.
SAVES MEAT DOLLARS– the
self-basting, self-browning "SAV-
ORY” makes it possible to use
less expensive cuts of meat and
inviting roasts.
USE IT EVERY DAY – for the
daily meat dish as well as for
other baked foods the "SAVORY”
Roaster does its work for you
with daily satisfaction. You do
not have to watch it.
This is the ORIGINAL seamless, self-basting, self-
browning Roaster. In over 3,500,000 American homes it
is regarded as a kitchen necessity. With the least possible
attention and the greatest satisfaction, the "SAVORY”
cooks, in a variety of ways: -
Beef Pork Chicken Whole Dinner
Veal Ham Turkey Baked Beans and
Mutton Fish Duck certain vegetables,
Lamb Game Goose breads and puddings
the roast is thickest enabling the
PLACE – and handles are con-
yet be able to serve deliciously





Prize Recipe Book
for the 66 SAVORY” Roaster
(Trade Mark Registered)
This Justly C e 1 e b r a t e d
Utensil Has Been
ºppº. dºs
itrual 0000
ood Housekeeping
ſo
- &
słousekeeping Mº
==
And by Physicians,
Teachers, Nurses, Housewives
I tº Is M a n u f a c t u re d S o 1 e 1 y by
SAVORY, INC.
Makers of Utensils for the Horne Since 1836
New York Buffalo Chicago
LF-518 4? M 9-31













How the “SAVORY” Roaster Does it.&
Work
Do you know how meats that are put into the
“SAVORY” Roaster automatically baste and
brown? Here is the principle on which this
improved Roaster works:
The concave bottom of the “SAVORY” Roast-
er collects the liquids, fats, and juices from the
meat. The steam which arises from this liquid
does not escape from the Roaster, but cooks
through and through the meat; at first it may
condense upon the cooler-than–Steam cover, but
this soon becomes hot, so it condenses upon the
meat, thus basting it.
This basting continues until the meat itself
becomes practically the temperature of steam.
Then, automatically, the browning commences
and continues until the roast is taken from the
oven—tender, moist, well-cooked, delicately fla-
vored. All this without any hot hand-basting.
The “SAVORY” Roaster comes in two stand-
ard sizes: “Large Family,” 11% in. x 17% in.
x 7% in., and “Small Family,” 9% in. x 1434 in.
x 6% in. It also comes in hotel sizes to hold
several chickens or pieces of meat at one time.
It is made in several enameled ware finishes and
in blued steel.
CONDENSED DIRECTIONS
For Using the “SAVORY” Roaster
Put no water nor grease in the pan, simply place
the joint or fowl therein, cover, and put the Roaster
in a moderately hot oven. Then go away and forget
it, so you will not be tempted to raise the cover to
baste the meat or even to look at it!
When the usual length of time has elapsed for the
contents of the Roaster to be done (generally about 15
min. to the pound), take the Roaster from the oven
and set it aside without removing the cover—so as to
permit the steam to condense meanwhile taking up
the rest of your dinner. Then remove the roast and
add to or thicken the gravy as desired.
In washing, the efficient housewife will note that it
is not necessary to immerse the Roaster pan in the
dish water—just pour the necessary soap and water
into the Roaster. Then wash, rinse and wipe dry.
Copyright 1922, by The Republic Metalware Co., Buffalo, N. Y.

2
Things to Know About Meat Foods
Do you know that:
Meat and poultry supply 16% of the totat
food material consumed by the United States?
Cheaper cuts, as a rule, contain practically
the same food value as more expensive cuts and
sometimes more, besides being cheaper and have
ing less bone?
The more muscular, so-called tougher pieces
of meat, are often richer in nutriment and far
more juicy and better when cooked until tender
than the finer cuts are?
The “SAVORY” Roaster was designed to cook
meats thoroughly, so full food value may be
enjoyed and the finished roasts may be tender.
“Meat is in season all the year, but certain
kinds are better at stated times. Pork is good
* * * in autumn and winter; veal, in spring
and summer; venison, in Winter; fowls, in au-
tumn and winter; lamb, in summer and fall;
mutton and beef at any time.”
—Mrs. Lincoln "Boston Cook Book.”
“Some kinds of meat, as for instance beef,
can be eaten every day without palling on the
appetite. In this respect beef occupies the same
position as wheat and some other vegetables.”
—Dr. Harvey W. Wiley, M. D.
“The trouble is that our fancied economy is
false; we would better save by selecting a cheap-
er class of cut, but looking well to its quality.”
—Mildred Maddocks.
“I like the ‘SAWORY” Roaster because I have
less work using it than I have using any other
meat-cooking utensil. Ordinary roasters have
to be watched and the meat basted by hand—a
Thard, hot operation. Even a “boiling pot’ has to
be looked after. But all you have to do when
using a ‘SAVORY” Roaster is to time it! The
meat comes forth deliciously tender. I like,
too, to have this Roaster because it can be used
so often. The daily ‘meat dish” certainly would
be a problem were it not for the convenient,
practical ‘SAVORY.’”—-Old user's actual words.

4 SAVORY Prize Recipe Book
º
Q
Onions -
Time-table for Baking
Meats
Beef, sirloin, rare, per Ib . . . . . . . 8 to 10
Beef, sirloin, well done, per Ib . . . 12 to 15
Beef, rolled rib or rump, per Ib . . 12 to 15
Beef, long or short fillet. . . . . . . . 20 to 30
Mutton, rare, per Ib . . . . . . . . . . . 10
Mutton, well done, per Ib . . . . . . . 15
Lamb, well done, per Ib . . . . . . . - 15
Veal, well done, per Ib . . . . . . . . . 20
Pork, well done, per Ib . . . . . . . . 30
Turkey, 10 lbs. weight. . . . . . . . 3
Chicken, 3 to 4 Ibs. weight. . . . . . 1 to 1%
Goose, 8 Ibs. weight. . . . . • - - - - 2
Tame Duck . . . . . . . . . . . . . . . . . . 40 to 60
Game Duck . . . . . . . . . . . . . . . . . 30 to 40
Grouse, Pigeons . . . . . . - - - - - - - - 30
Small birds . . . . . . . . . . . . . . . . . . 15 to 20
Venison, per Ib . . . . . . . . . . . . . . . 15
Fish, 6 to 8 Ibs., long, thin fish. . 1
Fish, 4 to 6 lbs., thick halibut. . . 1.
Fish, Small . . . . . . . . . . . . . . . . . . 20 to 30
Bread
Loaf bread . . . . . . . . . . . . . . . . . . 40 to 60
Rolls, biscuit . . . . . . . . . . . . . . . . 10 to 20
Graham gems . . . . . . . . . . . . . . . 30
Baking powder muffins . . . . . . . . 20
Corn bread . . . . . . . . . . . . . . . . . . 25 to 30
Cake
Plain cake . . . . . . . . . . . . . . . . . . 30 to 40
Fruit cake . . . . . . . . . . . . . . . . . . 2 to 3
Cookies . . . . . . . . . . . . . . . . . . . . . 10 to 15
Thin cookies . . . . . . . . . . . . . . . . . 8 to 10
Puddings
Bread pudding . . . . . . . . . . . . . . . 45 to 60
Rice and tapioca puddings. . . . . 60
Custards . . . . . . . . . . . . . . . . . . . . 15 to 20
Miscellaneous -
Beans . . . . . . . . . . . . . . . . . . . . . . 6 to 8
Escalloped dishes . . . . . . . . . . . . . 15 to 30
Irish potatoes . . . . . . . . . . . . . . ... 30 to 50
Sweet potatoes . . . . . . . . . . . . . . . 60
Squash . . . . . . . . . . . . . . . . . . . . 45
- - - - - - - - - - - _-_-_---> 60
min.
min.
min.
min.
min.
min.
min.
min.
min.
hrs.
hrs.
hrs.
min.
min.
min.
min.
min-
fir.
min.
min.
min.
min.
min.
min.
min.
hrs.
min.
min.
min.
min.
min.
hrs.
min.
min.
min.
min.
min.

2 for the “SAVORY” Roaster 5
Abbreviations
tSp.–teaspoon Ib.-pound
thsp.–tablespoon spk.-speck
cup=cup level full bk. pdr.—baking
pt.=pint powder
qt.=quart min., hir.—minute,
Oz.-Ounce hour
Measurements
3 tsp.-1 thsp. 4 thsp. flour=1 oz.
16 th9p.–1 cup 2 cups sugar, lard or
2 cups=1 pt. butter—1 ib.
2 pts.-1 qt. 3% to 4% cups flour-
2 th9p. sugar or butter 1 Ib.
=1 oz. 9 large eggs=1 lb.
Important Notice
The above Abbreviations and Measurements
are used throughout this book.
All measurements should be LEVEL; level
dry materials with a knife.
For 4% spoon, divide with the knife length-
wise.
For 44 spoon, divide with the knife length-
wise, then crosswise.
For 4% spoon, divide with the knife length-
wise, then crosswise, then crosswise again.
Seasoning for Savory Dishes
Pepper Chili Sauce
Curry Thyme
Sage Bay Leaves
Summer Savory Parsley
Sweet Marjoram Celery
Onion
Worcestershire Sauce
Kitchen Boquet
Pimientos and Olives
Nasturtium Seeds
Flavoring for Sweet Dishes
Vanilla Nutmeg Ginger
Almond Clove Wine
Cinnamon Allspice Maple
Chocolate
Lemon and Orange (juice and rind)
All other fruits
\
6 SAVORY Prize Recipe Book Q-
“SAVORY” Roaster Recipes
Sea Foods
Fish in many parts of the country is abundant
and cheap. Fish is wholesome food wherever
found. While not much richer
than meat in phosphorous, it
is particularly rich in nitro-
gen. It is easily digested,
especially white fish, in which
the oil occurs in the liver and
not in the meat. Red fish,
however, is sometimes too rich
for invalids and others, the
fat being distributed through-
out the flesh. The best way,
according to Domestic Scien-
tists, to prepare fish is by bak-
ing; the next best, steaming.
Both methods insure intense heat, do not break
apart the fibres as boiling does, and do not in-
volve loss of soluble salts.
The shape of the “SAVORY” Roaster, as one
readily sees, makes it ideal for preparing fish,
as it is widest where the fish is largest and tapers
just as the fish does. With the “SAVORY” Fish
Rack, the “SAVORY” Roaster indeed proves
ideal for the making of those tempting sea-food
dinners most families enjoy as a change from
meat diet.
SAVORY Scalloped Oysters—Put a layer of
cracker crumbs in buttered “SAVORY” Roaster;
add a layer of oysters with Seasoning of pepper
and salt; add dots of butter; repeat layers,
finishing with crumbs on top. Pour over all 1
qt. rich hot milk; bake 30 min.—Mrs. Roy A.
Palmer, Sleepy Eye, Minn.
Every day in the week the “SAVORY” Roaster has its work
to do. Escalloped dishes, fish, vegetables, cereals, and breads are pre-
pared in it easily. º
The guaranteed “SAVOR Y” Roaster will last a lifetime; it
is 3. practical, useful utensil which over two million housewives
endorse. -
Prepare your favorite dish and bake it in a “SAVORY” Roaster;
you will soon appreciate how many and varied are the uses of this
round, practical kitchen utensil.


2 for the “SAVORY” Roaster 7
SAVORY Small Fish Baked—Dress and dry
small fish; fill with buttered and seasoned
crumbs; rub outside with butter and dip in flour
Lay the fish on the “SAVORY” Fish Rack in the
“SAVORY” Roaster. Put 4% cup water, and sev-
eral cubes fat, salt pork in the Roaster pan. Bake
in slow oven. Thicken gravy, seasoning with
parsley or onion.
SAVORY Baked Shad—Select a large shad
(roe shad preferred). Stuff with 1 cup bread
crumbs mixed with 1 th9p. butter, 1 egg, salt,
pepper, onion and parsley to taste. If the crumbs
are particularly dry, moisten with 3 thSp. white
sauce, soup stock or tomato juice. Rub the fish
inside and out with salt, pepper, and butter; put
into a lightly greased “SAVORY” Roaster (if on
a “SAVORY” Fish Rack, omit grease). Cook in
a slow oven 45 min.-Levenia E. Patterson,
Wilkinsburg, Pa.
SAVORY Baked White Fish—Prepare stuffing
as suggested in the preceding recipe (oysters
may be used instead of white sauce or tomato
sauce to moisten crumbs); tie the stuffed fish
and sprinkle it with salt, pepper, and a little
flour. Put in the buttered “SAVORY” Roaster
pan, cover and bake in hot oven, allowing 10
min. to the Ib. If the “SAVORY” Fish Rack is
used it will not be necessary to butter Roaster
pan. Serve fish with white sauce or other sauce
made in the Roaster.—Mrs. F. M. Keyser, Ing-
ram, Pa.
SAVORY Roasted Salmon Steak—Remove the
skin from a thick square piece salmon steak;
place in the “SAVORY” Roaster, seasoning with
salt, pepper and lemon juice if desired; dredge
with flour. Add 1 cup boiling water, 1 thSp.
butter. Cover and bake 134 hrs.-Mrs. W. H.
Freed, Grant’s Pass, Oregon.
There is certain flavor baked foods have that cannot be obtained.
by cooking with other methods; the menu for each day should include
one or two baked dishes.
. A delicate crisp brown—not too heavy, but tender and palatable—
this is what you abtain when using the “SAVORY” Roaster.
8 SAVORY Prize Recipe Book
Beef
The Fore Quarter of Beef is more tough and
fibrous than the Hind Quarter. It contains the
Chuck and Neck, often used
for inexpensive roasts; the
Ribs, also used for roasts; the
Ends of the foreribs, used for
Stewing and corning; the Shin
or Shank, rich in gelatin and
therefore fine for soups; and
the Clod, which may be roast-
ed. The average rib roast is
79% meat and 21% bone.
The more t e n d e r Hind
Quarter includes: The Loin,
fine of texture and excellent
for Steaks and more expen-
sive roasts; the Rump, used
chiefly for braising and roast-
ing, being cheap; the Round,
used for steaks, stews, brais-
ing and roasting, and the
Shin, used for soups; also the
Flank, which is often corned.
The round of beef is 92%
- meat and 8% bone, the top
cut being finer than the bottom round.
Almost any of the less expensive cuts not
fine enough for steak but with a predominance
of flesh over bone may be prepared in the “SAV-
ORY” Roaster, from which they will come forth
equal in nutriment if not in natural texture to
the finer cuts, being made both tender and pala-
table in this Roaster.
SAVORY Beef a la Mode—Season a round
thick steak with 1 tsp. Salt, 4% tsp. pepper, 44
tsp. each cloves, mace, cinnamon, 4 th9p. vine-
gar, and 1 thSp. melted butter. Roll up the meat
rubbed over with this mixture; bind with twine
and let stand all night. Roast 3 hrs.-Mrs.
George R. Kenzel, Oshkosh, Wis.
Have you ever bought an oar-tail? Or an oat-cheek? Buy it !
Make an oven-stew in the “SAVORY” Roaster. Bake a crust
over it and serve it with chili sauce or corn relish /
Q


2 for the “SAVORY” Roaster 9
SAVORY Roasted Steak—Puſt into the “SAW-
ORY” Roaster a round of steak 1 1/2 in. thick;
over this put a layer of onions and a layer of
tomatoes; season with salt, celery salt, pepper
and chopped parsley to taste. Sprinkle with
flour and dot with butter. Roast in hot oven 30
min.—Mrs. R. D. Sargent, Newark, N. J.
SAVORY Plain Steak and Yorkshire Pudding
—Put a top of round steak cut thick in the
‘SA VORY” Roaster about 30 min. before Serving
dinner and leave it in 10 min. Add batter for
Yorkshire Pudding and bake 20 min. You will
have a tender, delicious steak and a pudding that
will melt in your mouth.
YORKSHIRE PUDDING—Add 1 cup milk to 2 beaten
eggs; add 2 cups flour sifted with 2 thisp. bk. pdr, and 3%
tsp. salt.—Mrs. G. H. Bacon, East Oakland, Cal.
SAVORY Hamburg Roast with Tomato Sauce.
—Mix thoroughly 2 lbs. Hamburg Steak, 1 thSp.
flour, 1 thºsp. ground sage, 1 tsp. salt, pepper and
onion to taste, and 1 egg. Sprinkle with cracker
crumbs (or bread crumbs) and dot with butter;
bake about 30 min. in the “SAVORY” Roaster.
Remove the roast, let 2 cups fresh or cooked
tomatoes boil in the Roaster pan; thicken with
1 th9.p. flour, add onion, salt and pepper, celery
salt and a little chili sauce to taste.—Mrs. W.
E. Prescott, East Templeton, Mass.
SAVORY Roast Beef-Season the roast se—
lected with Salt, pepper, a little chopped parsley
and (if desired) onion juice to taste. Place the
meat in the “SAVORY” Roaster and put it into
a hot oven. Allow 15 min. to the pound. When
done, remove from the Roaster pan. Add hot
water or milk to make more gravy, if desired—in.
thickening, allow about 1 thSp. flour to each
cup liquid. Season gravy and serve with the
meat. Potatoes may be roasted with the meat,
Mrs. E. A. Swineford, Drewry’s Bluff, Va,
The corners of the old-style roasters used to catch in the
doors and the delicious gravy used to spill out; this is not pos.
sible with the “SAVORY” Roaster—it has no corners.
The gravy cannot dry down in the “SAVORY” Roaster pan,
as it does in a flat or convea, bottomed pan; the “SAVORY” has
a concave bottom which collects the juices and prevents their
running to the corners and drying in them.
10 SAVORY Prize Recipe Book Q
Veal
The cuts of Veal are simpler than those of
Beef but similar. The Fore Quarter has but five
ribs which are easily boned and
rolled into a roast. The Neck of
veal and also the Chuck are used
for Stewing, but may be roasted
in the “SAVORY.” The Loin,
Rump, and Leg are preferred for
roasting, the tender leg being al-
So favored for cutlets. The
Shoulder, boned and stuffed, is a
cheap, satisfactory cut for roasts,
while the Breast 1s usually stewed
but may be roasted. The Shin or
Knuckle is gelatinous and fine
for soups.
Weal, in season, is both desir-
able and tender. Almost any
part of it having more flesh than
bone may be prepared in the
“SAVORY” Roaster.
SAVORY Braised Veal – Put
*4 Ib. fat pork cut fine in the º
bottom of the “ S A. W. O. R. Y ''
Roaster and let it fry with 1 th9p.
each chopped onion, carrot, potato, and parsley.
Add 1 veal breast, or a cheaper roasting cut, and
cover; sear both sides of the meat. Add another
*4 Ib. chopped pork, 1 bay leaf, 1 sprig thyme, 2
thsp. lemon juice, and Sage, Salt, and pepper to
taste. Let simmer 2 hrs. in 1 qt. hot water or
beef stock; bake 2 hrs. Some 30 min. before
serving add 1 cup each various vegetables chop-
ped, including, if possible, celery; add salt, pep-
per, and a little Sugar for the vegetables. Serve
with split biscuit.
º Self-basting—the condensation of steam on the surface of
the meat in the air-tight ‘‘SAVORY” Roaster—is what makes
the meat 80 juicy. The ‘‘SA WORY” Rod &ter does its own bq8t-
ing by cooking the meat juices through and through the meat.
When this is accomplished the browning commences.
Mrs. Wm. E. Bishop, Lenaconing, Md., says, “Since baking
bread in the “SAVORY” Roaster I have been hoping that every-
on 6 will try this method, for I could not do without it !”

2 for the “SAVORY” Roaster 11
Mutton and Lamb
When properly prepared, Mutton is very nu-
tritious. It is in season the year around, but is
not fully appreciated. The
usual cuts are the Leg, which Sheep
is used for roasting; the Shoul-
der which, boned and rolled,
makes an excellent roast also;
the Ribs, which are used for
small family roasts, and the
Chops, which are often rather
expensive. The Chuck, Breast,
and best of the Neck are excel.
lent for stews, pot pies, and for
boiling; but they may be roast-
ed in the “SAVORY” Roaster
with vegetables or alone, pro-
viding inexpensive food rich in
flavor and nutriment.
While mutton is less expen-
sive than many meats, it is
practically as nourishing as
beef. When properly prepared,
as in a “SAVORY” Roaster, it
is delicious. Mutton, to be
good, should be baked longer
and slower than other meats.
SAVORY Lamb Hearts — Clean 12 lamb
hearts; cut out all pipes with a sharp knife; run
through the meat chopper #4 loaf stale bread,
1 sprig parsley, 1 small onion, % Ib. fat, salt
pork, #4 tsp. sage; season with #2 tsp. salt, 1
dash pepper, adding enough water to hold to-
gether. Stuff the hearts and bake about 30 min.
without water; if desired, put 1 piece bacon
under each. Add 2 cups water and bake 30 min.
longer. Delicious and cheap.–Mrs. T. P.
Wheelock, St. Paul, Minn.
LAme
*
º
Sºve essential juices, bring out the flavor; save food-dollars-
by using the “SAVORY”. Roaster cheaper cuts of meat are made
tender, juicy, and just right! o
There's a great difference between, just Bºsting and complete
and thorough basting. The “SAVORY” Rogster bastes meat thor-
oughly; it continues automatically as long as basting is needed; that
done by hand is irregular and inezact.





12 SAVORY Prize Recipe Book Cº.
SAVORY Roast Mutton with Browned Pota-
toes—Have the butcher remove the bone from a
nice shoulder of mutton. Stuff with the follow-
ing: *1 pt. bread crumbs, salt, pepper, and celery
salt—also chopped onion to taste; moisten with
melted butter. Rub the stuffed mutton with
salt, pepper and summer savory and put into
the “SAVORY” Roaster with 4% cup water
(boiling). Have the oven very hot; allow 15
min. to the Ib and 15 min. for heating. About
30 min. before dinner pare and put potatoes
around the meat. When done take up meat and
potatoes; add 1 pt. hot water to gravy and
thicken.—Mrs. J. I. McConnell, Wichita, Kans.
SAVORY Mutton Loaf-Mix well 2 cups
crumbs, 2 lbs. chopped mutton, 1 cup milk,
water, or stock, 1 cup mashed potatoes, 1 thSp.
flour, 1 beaten egg, 1 fair sized onion chopped,
1 thsp. chopped parsley, 1 dash pepper, and 1
tsp. salt. Mould into an oval loaf. Put bacon
over and under the loaf in the “SAVORY” Roast-
er. * Bake 1 hr. Add potatoes 35 min. befol
taking up.
SAVORY Seasoned Leg of Lamb–Select a
firm leg of lamb with plenty of white fat on it;
rub with salt, pepper, and juice 1 lemon. Score
rather heavily and fill cracks with paste made
by mixing 1 thisp. flour, 44 tsp. each pepper,
cinnamon and cloves, 1 tsp. salt, /, tsp. chopped
parsley, juice 1 small lemon, and 1 beaten egg.
Allow 15 min. to the Ib, and 15 min. more.
SAVORY Lamb Chops—Use the “SAVORY”
Roaster for “frying” lamb chops. Season the
chops to taste and put them in the bottom of
the ROASTER. Over each chop place a piece
of bacon and add, if gravy is desired, }, cup
boiling water. Cover and bake 20 min. In this
way you can put the rest of your time on the
other part of your meal and be assured of
perfectly “fried” chops. Pork chops may be
cookedc this way without turning and without
attention.—Pearl G. Renz, Leavenworth, Kans.
Use the “SAVOR Y’” Roaster regularly and then count up the
money saving. The meat dollars go further when the “SAVORY”
is used.
^2 for the “SAVORY” Roaster 13
Pork
Pork is chiefly in season autumn and winter.
It is so rich in fat, however, that much of it,
salted or made into sausage,
or Smoked, is in season the
year around. The whole of
a pig may be roasted or prac-
tically any part of it. Ribs
and loin are desirable fresh
cuts, particularly fine for
roasts as well as for chops;
the Hams and Shoulders are
fine roasted, whether fresh
or Smoked, and even the
Middle Cut, as well as the
Belly, though usually cured
as bacon, when fresh, may
be combined with veal, or
other meat lacking in fat,
and roasted. Bits of pork,
fresh, and bits of chopped
Salt pork, are excellent with
other meats.
SAVORY Roast Pork–
This is commonly known as
“Poor Man’s Turkey”; to
prepare, add to 1 qt. bread crumbs 2 cups celery
steam-cooked in the “SAVORY” Steam Double
Boiler, 1 thep. chopped parsley, 1 thep. chopped
onion, and 1 tsp. sage; also salt, pepper and a
little sugar to taste. A few cloves may be
ground and added. Have the butcher make a
deep incision in an inexpensive roast of pork;
fill and tie; dredge the roast with flour, adding
salt and pepper. Stick in a few cloves. Roast in
the “SAVORY” Roaster, allowing 30 min. per lb.
About 1 hr. before serving add pared potatoes
sliced turnip, small carrots, and small onions
all cleaned. After 30 min. add dumplings;
when the dumplings are done put the roast an
Pork
A.
§
#
j
#
f
|
Food dollars go further and not so fast, and people fare better
if food is well cooked; by using the “SAVOR Y” Roaster the house-
wife gets full flavor and all the nourishment from the meat she buys;
...; has to be thrown away because it is dru, tasteless and indi-
gestable.




14 SAVORY Prize Recipe Book &
vegetables on a platter, the dumplings in a serv.
ingº dish. Garnish the roast with parsley or
celery leaves. Add to or thicken the gravy.
Serve all with cider jelly and tomato catsup, or
corn relish. If sharp gravy is desired, lemon
juice to taste may be added.
SAVORY Pork Chops and Potatoes—Slice raw
potatoes thin into the “SAVORY” Roaster pan;
cut 1 green pepper in strips and slice 1 onion
thin over the potatoes—pour over all milk to
cover, allowing for each cup 1 thep. flour and 4%
tsp. salt. Put thin pork chops over the potatoes;
sprinkle with salt and pepper. Cover. Cook
30 min. in a medium hot oven.—Mrs. E. A.
Grange, Buffalo, N. Y. -
SAVORY Spiced Pork Roast—Sprinkle a well-
scored 5 lb. pork roast with salt, pepper, flour
and a grating each nutmeg, cinnamon and cloves.
Add 1 pt. water with 1 bag mixed spices in it;
also 2 small sliced onions and 1 tart sliced apple.
Bake 3 hrs. Add peeled split potatoes and bake
tender. Remove potatoes and pork and spices;
rub gravy through a sieve and thicken or thin
as desired. If needed, a cup of white sauce may
be added to the gravy.
SAVORY Pork Chops—Roll 2 lbs. pork chops
in flour; put into the bottom of the “SAVORY”
Roaster equal parts diced potatoes and parsnips
(or carrots) over which 1 cup water mixed with
3 th9p. flour has been poured; lay the pork chops
on top and bake 1 hr. This saves buying a large
roast of meat.—Jennie Norris, Pittsburgh, Pa.
SAVORY Pork Roast—Place a 3 lb. pork
A oast well seasoned with salt, pepper, and a little
clove into the “SAVORY” Roaster. Bake 1 hr.,
add small peeled potatoes at one side and small
apples cored and filled with sugar at the other.
Sprinkle apples and potatoes with salt.—Migs
Tillie Droegkamp, Milwaukee, Wis.
There are no corners, folds or seams in the “SAVORY”. Roaster—
there is no place where grease can collect and remain; the “SAVOR Y”
Roaster is strictly sanitary.
The “SAVORY”. Roaster pays for itself over and over again;
by enabling the housewife to buy cheaper cuts of meat, money is saved.
º
5
A)
for the “SAVORY” Roaster 1
Chicken and Turkey
One of the favorite methods for preparing
poultry is Roasting; to do this properly the fowl
is plucked, cleaned, or drawn,
singed, quickly rinsed, dried,
stuffed, and if advisable trus-
sed, or tied. Seasoning is put
into the stuffing and rubbed
On the outside. Sometimes
chopped pork is added to give
flavor.
In carving poultry it is . . . ] \
found that a good sized fowl ſ
will serve twelve or more peo- || - | --
ple—two wings, two second
joints, two legs, the back, the
neck, and four servings from the breast, cut
either lengthwise the fowl or crosswise, as
shown in the illustration. Thus with the stuff-
ing, with potatoes, biscuit and other accessories
even a medium-sized fowl can be made to satisfy
a whole family.
SAVORY Chicken or Turkey with Chestnut
Stuffing—Make chestnut stuffing by rubbing 1 lb
boiled, blanched Italian chestnuts through a
“SAVORY” Puree Sieve; add 1 cup bread
crumbs, 34 cup raisins, 3 thsp. butter, 1 thSp.
poultry seasoning, salt, pepper, sugar, celery
salt, and chopped parsley to taste. Rub inside
and out of well dressed chicken with poultry
seasoning. Stuff. Add #3 cup water, and if
the chicken is not fat, 3tbsp. butter around the
chicken in the “SAVORY” Roaster. Cover and
bake 1 % hrs. in all, or more depending upon the
chicken. About 45 min. before serving add
potatoes, sweet potatoes, carrots, and turnips,
pared and sliced as desired; add also 1 cup
water. About 30 min. before serving add drop
biscuit. When done remove biscuit, to gne platter
*: -
The “SAVORY” Roaster comes in attractive enameled fin-
ishes in large as well as small sizes—sizes any pay from that needed
by a “Small Family” to hotel sizes, which will hold several chickens
ºn tº 7°010.
-


16 SAVORY Prize Recipe Book
*
and chicken and vegetables to other serving
dishes. Add to or thicken the gravy. Garnish
the chicken with parsley and strips of crimson
pimiento.
SAVORY Chicken—Prepare a 3-lb chicken
as for frying. Roll joints separately in a mix-
ture of flour, salt, and pepper. Have 2 th9p.
butter melting in the “SAVORY” Roaster. Drop
in a chicken and cover with hot water. (If de-
sired, chopped parsley and onion may be added
to taste). An hour's cooking in the “SAVORY”
Roaster makes this a dish of tender, browned
chicken with a simple sauce. All the flavors
are preserved in the “SAVORY” Roaster.—Mrs.
L. B. Higgins, Salem, Ind.
SAVORY Roast Chicken—Stuff a dressed
Chicken with stuffing made by combining 3 cups
bread crumbs, moistened with hot water or
oyster liquor; add 1 beaten egg, 2 thSp. chopped
fat salt pork, salt, pepper, Sage, and onion to
taste. Lay bits of bacon in the “SAVORY”
Roaster over and under the chicken. Roast
from 1 to 2 hrs., according to age and size of
chicken. About 30 min. before serving add small
biscuits around it; cover and let all bake.
CHICKEN BISCUIT-Combine 2 cups flour, 2 thep. bk.
pdr., 1 tsp. salt, and milk to make soft dough—do not roll.
Pat into shape. Have enough fat in the pan so they will
not stick.-Mrs. H. H. Toman, Cherokee, Ia.
SAVORY Giblet Pudding—Steam-cook giblets
in the “SAVORY” Steam Double Boiler, in 2
cups salted water; chop the giblets; add 1 cup
rice and let all boil 5 min. Steam cook 30 min.
Add 1 thSp. chopped parsley, 1 large minced
onion, 1 clove, 1 dash each cinnamon, nutmeg,
and allspice, 4% tsp. pepper, 1 tsp. salt, 2 cups
diced potatoes, juice 44 lemon, 4 thSp. chopped
salt pork, or 3 thSp. butter, and if desired 1 tsp.
§ powder. Bake 30 min. An East India
ISI'l-
The “SAVORY” Roaster is air-tight; this keeps moisture
and nourishing juices inside; dampers would let out flavor,
odor and that moisture which helps make meats tender.
The largest family size “SAVORY” Roaster will go into
a 15 in. oven without trouble and hold as big a “bird” as
anºu familu would want.

º, the “SAVORY” Roaster 17
Duck and Goose
SAVORY Roast Wild Duck—Dress, then wash
the fowl in several waters. If the wild game
taste is not desired, let the duck boil until ten-
der. Before putting into the “SAVORY” Roast-
er add salt and pepper and stuff with the follow-
ing dressing: 2 cups grated bread crumbs, *
thsp. butter, 2 medium-sized onions, chopped, §
beaten egg: season with salt and pepper to
taste. Add 1 pt. hot water and roast to a golden
brown.—Mrs. W. T. Smith, Anthony, Fla.
SAVORY Roast Duck—Wash and dry the duck
carefully; stuff with bread crumbs seasoned
with sage, chopped onion, and chopped parsley,
also salt and pepper to taste and moistened with
hot water or oyster liquor. Sew up; if tender,
a duck does not require more than 1 hr. to roast.
A few minutes before serving, dredge lightly
with flour to make the goose look plumper; send
to the table hot with good brown gravy poured
over, not around it. Accompany with currant,
jelly," and if in season, green peas.-Mrs. M.
Ades, North Vernon, Ind.
SAVORY Mock Duck—Take a cut of any kind
of steak and spread it in the “SAVORY” Roaster,
roll into it a dressing made of bread crumbs com-
bined with chopped onion and chopped parsley,
also salt and pepper to taste; moisten the stuffing
with hot water, soup stock or oysters and sew
the ends of the beef. Put a little water in the
“SAVORY” Roaster and bake 34 hr. or until
lender. We consider this every bit as good as
Roast Duck.-Mrs. B. C. Ravenscroft, Seattle,
Wash.
SAVORY Roast Goose—If possible select a
goose not more than 8 months old; the fatter
the more juicy the meat. Make a dressing of
3 pts."bread crumbs, 6 oz. butter, 1 tsp. each
sage, black pepper, Salt, and onion chopped fine.
Do not stuff too full and stitch closely so fat
will not get in. Roast 2% hrs. in the “SAV-
g It is easy to pour gravy from an oval roaster; and it's so easy
to make it, too. The juices are all together near the fire in the concave
bottom of the roaster and evenly heated, ready for added liquid or
thickening.

º
18 SAVORY Prize Recipe sº
ORY” Roaster; when tender drain off fat, add
chopped giblets, which have been steamed tender
in the “SAVORY” Double Boiler; thicken's the
gravy.—Mrs. Howard Patience, Wenatchee,
Wash.
Game
SAVORY Rabbit Dinner—On your busiest day
when you want a good dinner and haven’t much
time to prepare one, take a nicely cleaned rabbit,
cut into pieces and roll in flour, season with salt,
pepper and a small lump butter. Cover with 3
or 4 medium-sized onions sliced, place around
as many medium-sized potatoes as needed;
sprinkle with salt to season vegetables and a
little flour; add 1 pt. boiling water; bake in the
“SAVORY” Roaster 14% hrs. and you will have
a dinner fit for a king.—Mrs. Mary Edman,
Wapakoneta, Ohio.
SAVORY "Possum and Sweet Potatoes—Clean
well a fat 'possum and soak in cold water 24
hrs. Drain, wipe dry and lay in the “SAVORY”
Roaster on a bed of pared and quartered Sweet
potatoes. Pour in boiling water to cover pota-
toes. Bake 2 hrs. or until tender, and a rich
brown. Lay the potatoes on a large platter and
the carved 'possum on top of them; pour over
all the gravy which will need no thickening.
SAVORY MOCK 'POSSUM–A roast of pork or beef with
sweet potatoes is a good substitute for the 'possum.—Mrs. L.
D. Elder, Pomona, Ga.
SAVORY Venison Roast—Take a piece of meat
from the hind quarter. Trim, roll in flour and
place in the “SAVORY” Roaster. Add about 4%
cup boiling water, salt and pepper heavily; also
add 3 good-sized onions. Bake covered; about
1 hr. before the meat is done add 2 carrots for
each person to be served; a little later add pota-
toes. It will be necessary to use only a little
Water Since the “SAVORY” Roaster is Self-bast-
ing and the roast should be allowed to, brown.
—Mrs. Charles F. Hickok, Grand Marias, Mich.
It hasn't even an angle to say nothing of folds, corrugations
or indentations—the “SAVOR Y” is absolutely oval and smooth
so it’s easy to clean and to KEEP clean. The roasting of meat
becomes one of the easiest of the housewife's tasks where before it was
difficult. º

^) for the “SAVORY” Roaster 19
“SAVORY” Service Helps
Points to be Considered in Your Choice
1.
.
:
10.
11.
12.
of Utensils
In selecting the utensil;
Is it genuine?
Is it what it pretends to be?
Is the utensil durable?
Is the utensil convenient to handle?
Are the weight and balance right?
Do you want a handle or bail?
Is the utensil easy to clean?
Is the utensil as free from seams as
possible?
Is the utensil the proper size and shape?
Is it a safe utensil?
Is the lip on the right side?
Is the handle of suitable material?
Is the cover satisfactory?
Is the utensil free from unnecessary
grooves?
Is it the best adapted utensil for its par-
ticular use?
The manufacturers of the “SAVORY” line
of Kitchen Specialties have taken these points
into consideration in their products. Be sure
“SAVORY” appears on every utensil.
“SAVORY” Roasters “SAVORY” Pie Tins
“SAVORY” Steam Double “SAVORY” Shaker Sifters
Boilers “SAVORY” Cake Spoons
“SAVORY”. Bread Savers “SAVORY” Graters
“SAVORY” Bread and Cake “SAVORY”. Pot Covers
Boxes “SAVORY”. Egg Poachers
“SAVORY” Cake Tins “SAVORY”. Sink Strainers
“SAVE with a SAVORY”
20 SAVORY Prize Recipe Boo"
Preparing Fish the “SAVORY” Way
With a “SAVORY” Fish Rack
Although fish may be prepared in the “SAV-
ORY” Roaster without a rack, yet the “SAV-
ORY” Fish Rack is a help for the housewife.
The “SAVORY” Roaster Fish Rack is made
of heavy, heavily-coated wire. It comes in two
sizes, which fit into the two standard sizes of
“SAVORY” Roaster; for the “Large Family.”
Roaster the Rack is 16x7 and for the “Small
Family” Roaster the Rack is 12 1/2 x494. The
handles fold back against the Rack when not in
use; it may be cleaned and put away quickly,
taking very little space. For preparing fish and
certain meats the “SAVORY” Fish Rack is a
kitchen convenience not to be overlooked.
For Meats and Other Uses
A few housewives like to have their roasts
at least 4% in. from the bottom of the Roaster,
and others think that mutton particularly should
cook so its fat, somewhat strong, should drain
entirely off the meat. For these housewives the
“SAVORY” Fish Rack is an added help.
For “oven broiling” this Rack in the Roaster
is as efficient as any device built into the oven;
the juices, too, are all saved. For “Pan Broil–
ing” the “SAVORY” Fish Rack is equally help-
This “SAVORY” Fish Rack is a convenience
in the kitchen; on it hot foods may be set to
cool; it is a protection to the table. It also holds
up and protects dishes placed on the stove to
warm. It is splendid as a rack for cooling
breads, cakes and pastry. It may be used as
toaster.
/ *SAVE with a SAVORY”

2 for the “SAVORY” Roaster 21
“Save with a Savory”
º #. º: Juñio:
§: Small family
SAVORY
Roasters
Capacity
(Size Inches) Roast Fowl
“Junior” 8% x12% x54% 6 lb. 5 lb.
“Small Family” 9% x1434 x644 9 lb. 8 lb.
“Intermediate” 10 % x16% x7 14 lb. 12 lb.
“Large Family” 11% x17% x7 %. 18 lb. 16 lb.

22 SAVORY Prize Recipe Book º
Serving BREAD the “SAVORY” Way
- ==- º With a
“SAVORY”
Bread Saver
Bread is served
three times a day in
20 million American
homes. The “SAV-
ORY” Bread Saver
SAVES time and effort
in serving Bread, SAVES
space in the pantry, and
SAVES quantities of
º
valuable food of ten
thrown away as “just
“S A V O R Y 2’ Bread crumbs.”
Saver, Complete (open)
The illustration above
shows the “SAVORY” Bread
Saver open for use. Note “SAVORY."
how compactly all the sep- Bread Rack
arate parts, shown at right, ------
fit into the box. (The Bread
Rack in the Box, the Bread
Board in the cover, the
Crumb Tray and Bread knife
in slots under the opening in
the Board.
With Bread Saver closed, you
have a neat sanitary place to keep
your bread, and all the utensils
needed to serve it.
With the Bread Saver opened it
is a matter of a few seconds to
slice the bread and scrape the
crumbs into the Crumb Tray.
What a Saving oºrer the old fash-
ioned method of going to several
different places for the utensils, -
and then painstakingly clearing up “SAVORY”
afterwards ! Bread Knife
“SAVORY”
Bread Board
“SAVORY”
Crumb Tray
“SAVE with a SAVORY”









2 for the “SAVORY” Roaster 23
Easier Cooking the “SAVORY” Way
“SAVORY” Shaker Sifter
The original one-hand flour sifter. Works
with one hand by a gentle shaking motion, leav-
ing the other hand free to stir
“SAVORY” Cake Spoon
The expert cook uses a fork instead of a spoon
to beat mayonaise, because it aerates the mix-
ture and makes it light. The “SAVORY” Cake
Spoon is specially designed to operate on the
same principle.
“SAVORY” Perfection Cake Tin
The original loose-bottom cake tin which will
not leak, owing to special grooved construction.
Yet it can be readily sprung apart so that the
cake is easily removed without breaking.
“SAVORY” Clean-Cut Cake Tin
This tin is fitted with a steel strip which runs
around the inside and neatly cuts the cake away
from the bottom and sides of the tin.
“SAVORY”. Tin Pot Cover
Fitted with “New-Kink” handle, which stands
rigidly upright and is always cool while in use,
but may be quickly folded flat for storing.
“SAVORY”. Enameled Pot Cover
Always sanitary and easily cleaned. Fitted
with “Handi-Hook” handle which permits of
hanging several of these covers on a nail, any
one of which may be removed without disturbing
the others.
“SAVORY” Cutlery
A series of high-grade knives, forks, etc., fitted
with aluminum handles locked over compressed
cork fillers. This makes a most convenient
light-weight, water-and-dirt-proof handle.
“SAVE with a SAVORY”
N
Why Every Wom a n
Should Have a “SAVORY”
Ste a m D ou b le Boiler
The “SAVORY” Steam While the ordinary “double
Double Boiler, companion boiler” cooks food by the
utensil to the “SAVORY” transfer of heat through solid
Roaster, cooks vegetables metal walls, the “SAWORY”
and other foods on top of cooks it by introducing live
the stove just as the steam right into the food pan:
Roaster cooks meats in the this makes the “SAVORY”
oven. The two go together. 10 per cent, hotter.
By the “SAVORY” Steam Then,
Double Boiler steam-cook-
ing process one saves:
too, the large diam-
eter bottom of the ‘‘SAW-
ORY” takes heat that usually
—food value that builds is lost. Because of this and
health and strength, because only a small amout
of water is needed to steam-
cook an average amount of
food, actual cooking takes
—natural food color that place 25 per cent. quicker
makes it appetizing in ap- than in an ordinary “double
pearance, boiler.”
while a large part of these is YOU should have one
—flavor that makes food taste
good,
wasted by “boiling” because
thrown out when the food is
“drained.”
“SAVORY” steam-cooking
not only saves what “boiling”
wastes but it brings out flavor
and natural elements which
“boiling” boils out.
The “SAVORY” Steam
Double Boiler, too, saves
the housewife: when she
follows the simple direc-
tions fully the food cannot º: Yº: *Wº. is
burn down—now can it boil ºpe sºvč.”g.
over. She can go about Double Boiler—
other tasks.
Ask the Store where you bought you: “SA VORY”
Roaster to send you a “SA VORY” D ubie Boiler,
today.
Cººkery 35 sun-B
[4 5a very ºf .
º 2*). The Iwaidranº

savory RoastER
concave borrow pºrºs
juices to burn down in them.
|
TOWARD THE ROAST and
thus collects and keeps the juices
where they are wanted; no out
ºf-the-way corners, no wasted
OUTSIDE JACKET-this original
“SAVORY” feature raises the
pan from the bottom of the oven,
keeps roast from burning, allows
heat to circulate, insures even,
thorough cooking.
AIR-TIGHT which means ºf avor.
tight", a delicious juicy roast
within and an odorless kitchen
without. The "SAVORY” has no
dampers, it keeps the "taste-good”
flavors in
SANITARY the whole ºnside as
smooth as a china dish; no seams
nor corrugations, no creases nor
corners wherein grease can hide
and spoil. But two surfaces to
wash, easy to keep clean
NO ATTENTION NEEDED–let
the housewife entertain her guests
or do other work while the
"SAVORY” does the cooking,
basting and browning of the
meat for her for dinner.
The housewife who uses the SAVORY” Roaster will get
good results from the cheaper cuts” of meat which can be made
tender, nutritious and delightfully appetizing by the SAVORY
process which not only saves meat money and flavor, but also:
SAVES inne saves food substance
SAVES work SAVES service cost
SAVES worry SAVES risks
saves fuel SAVES valuable juices










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- -
- - - -
- - - - - - -
- - - - -
- - - - - -
- - - -
- - - - -
- - - - -
- - -
-
-
One of the economies of the
SAVORY Roaster is is ability
to transform the cheaper cuts of
- - - - -
meat into ender juicy roasts.
It saves all the flavor and nour-
ishment and produces results that
- - - -
will sº