Savory prize recipe book

              ~
lh;SAVORY"
Double Boiler
It cooks by steam
-utomatically retumin!r all of the
condenoatlon to the large • capacity
water pan. Ita hotter, quicker and
better heat brings out fully the natural
Savor of the food. By conaerviq every
bit of this, the "SAVORY" Double
Boiler makee thi- taate better.
SPECIAl COllECTIONS & RARE BOOKS
W ALTER C LINTON JACKSON L IBRA RY
THE U NIVERSITY OF N ORTH CAROLINA AT GREENSBORO
HOME ECONOMICS PAMPHLE'IS COLLECTION
Gift of Paul and janice Hessling
TO YOU as a practical
Home Manager, this book
is written.
Behind its publication is the
sincere object at which we are
constantly aiming-"How to
make better living possible at
less cost.,
Directly toward a solution of
this, 119 American women have
given from their very best ex­perience-
in the following pages.
As you make use of these you
may bear in mind that the earn­est
contributions of over 8,000
others have made this selection
possible.
To all, we acknowledge our
indebtedness for this opportunity
to present some of the most
beneficial Recipes that we be­lieve
have ever been published.
SAVORY
· 'Prize Recipe
Book
~ The REPUBLIC METALWARE Co.
• New York Buffalo Chicago
Contents
P411
Foreword.......... . . . ... . ............... . 3
Part I
"A Better Way to Cook Food" . . . . . . . . . . . . . 4
The One Improvement, and a Great
One, in Double Boilers . . . . . . . . . . . . . . . . . 4
74 Prize Recipes Using the
"SAVORY" Double Boiler . . . . . . . . . . . . . . 6
My Own Best "SAVORY" Double
Boiler Recipe . . . . . . . . . . . . . . . . . . . . . . . . . 23
Part II
How to Save Money on Meats and at
the Same Time to Have Better Tasting
Meats of the Highest Food Value
..
Things to Know About Meat . . . . . . . . . . . . 24
Explanation of the Different Cuts of
Meat .. . ... ...... . . .. ... .. .. . . ....... 26
What to Look for When Buying
Meats. Six Simple Rules . . . . . . . . . . . . . . 27
Four Rules for Cooking Meat . . . . . . . . . . . 28
An Improved Way for Cooking Fish .... 28
52 Prize Recipes Using the Cele-brated
"SAVORY" Roaster . . .. ..... . ... 29
My Own Best "SAVORY" Roaster
Recipe . . . . ...... ... . . .. ... . .. ... .. ... 40
The Adv:antages of Keeping Bread and
Cake in Round-Cornered Boxes . . ....... 41
How to Make Uniformly Excellent Coffee
Day After Day-Everytime You
Have It .. .... . . . . ... .. .. ... . ......... 42
Co:rntrioht 19111, The REPUBUC METALWARE CO., Bu.ffalo, N. Y.
Foreword
You can think immediately of some
especial dish of your Mother's. No doubt
you have one or more of your own which
your family and friends relish with unusu­ally
keen delight.
Just so in almost every community, there
are a few housekeepers noted for some
particularly fine dish, the Recipe for which
becomes eagerly sought after.
It has been to bring together the very
best of many of these, and to show the
wide range of usefulness of the "SAVORY"
Double Boiler and "SAVORY" Roaster
that our national Recipe Contests have
been held. Almost 10,000 excellent recipes
have thus come to us.
From this vast number, those in this
book were selected with particular regard
to their economy and ease of preparation.
That these have won cash prizes expresses
but a small part of their merit. Each
represents a practical housekeeper's best.
This explains the enjoyable' 'home flavor"
that you will note throughout this Book.
_ By presenting each Recipe in practically
the same form in which it was submitted ~
and by giving the author's name in each
case, this feature has been carefully pre­served.
Finally, by giving in one book, Recipes
for both the "SAVORY" Double Boiler
ana "SAVORY" Roaster, this becomes a
convenient reference to the wide range of
dishes that are better and more deliciously
prepared in these two kitchen necessities.
3
Part I
"A Better Way To Cook Food"
The many foods that require long cooking in an
even heat and that are apt to become scorched, if
not watched, are better cooked by steam.
Steam is, of course, much hotter than water and
when it is brought directly in contact with the
food, its moist uniform heat cooks this much more
evenly, thoroughly and altogether better.
Of "Steaming as a Method of Cooking Food,"
Mrs. Rorer says, "This is an admirable method of
cooking ~ddings, fruit cakes and things requiring
long moist heat. While steaming requires a little
longer time than boiling, potatoes, rice, peas, beans,
corn, squash, cucumbers and pumpkins may as
well be better cooked in this way."
Together with this recognized value of steam
cooking, the problem has been to develop a cook­ing
utensil that would not only cook by steam but
that would return the condensed water to the
Water Pan. This was achieved in the "SAVORY"-
The One Improvement, and a Great One,
in Double Boilers
With it there is no need for constant stirring or
watching. It brings out fully the natural flavor of
the food and by conserving all of this, it "cooks
the goodness in"-making things taste better.
The "SAVORY" Double Boiler is thus a com­panion
to the
celebrated
"SAVORY"
Roaster and
embodies scien­tific
principles
applied to dou­ble
boiler cook­ing.
The differ­ence
between the
"SAVORY"
and the ordinary
double boiler is
that in the latter
the food pan
simply extends
Fig. 1-The white arrows show how the down into the steam enters the Food Pan; the black arrows how
hot water and the condensed water returns to the Water Pan.
aU the cooking is done by the heat which is able to
pass from the water through the lower part of the
food pan to the food. In the "SAVORY," the
4
SAVORY Prize Recipe Book 5
food pan is completely surrounded by steam
(which is hotter than water) and which by con­tinually
circulating over the actual contents of
the food pan thoroughly and evenly cooks it,
making it tender and digestible.
This steam cooking action of the "SAVORY"
is made possible by the unique arrangement of its ._
three parts. The Food Pan fits over the rim of
the Water Pan. Holes near the top of the Food
Pan admit steam directly into it. Drain holes in
the rim of this pan permit the condensed steam
from the cover to drip back into the Water Pan,
thus retaining it for continued boiling. The cover
fits either pan separately.
The "SAVORY" Double Boiler is made both in
Enameled Ware and in Tin.
It is lOU" in
diameter, the
Food Pan being
3" deep and the
Water Pan 4U"
deep. An extra
deep design has Fig. 2.-Showing the three separate parts of
the same diam- the "SAVORY" Double Boiler.
eter but with pans 4Ys" and 6" deep respectively.
The shape of this most practical device is thus
such that a wide variety of foods, for every meal in
the day may be cooked to advantage in it.
Where a saving of time and fuel is desired, in the
extra deep "SAVORY" Double Boilers one vege­table,
such as potatoes, onions, turnips or carrots,
may be boiled in the Water Pan and another vege­table
or pudding or fruit, steamed at the time in the
food pan. There will be no mixing of flavors.
Cooked fruits, cereals, eggs, fish and meats,
vegetables, brown bread, salad dressing, puddings,
cakes and other desserts are among those for
which Prize Recipes follow.
u A Dinner on One Burner for Two or Three:
Two veal tongues cleaned and put in food pan
... of the 'SAVORY' Double Boiler, at one side
a pint of peas, also a large cup or mold with
a steamed pudding, in space put potatoes.
All will be cooked in one hour. There will be
no shrinkage, nor loss of flavor, no danger of
burning and the entire dinner will be much
more wholesome. "
-Mrs. T. B. Wheelock, St. Paul, Minn.
6 SAVORY Prize Recipe Book
7 4 Prize Recipes Using the
"SAVORY'" Double Boiler
COOKED FRUITS
Savory Steamed Apples
Select sound apples and wipe off thoroughly, cut out the
core and fill space with granulated sugar. Place in food p:an
of the Savory Double Boiler, cover and steam 15 minutes.
This makes a fine breakfast fruit, very simple and inexpensive
to prepare and yet delicious.. May be served with cream.
Savory Steamed Apple Sauce
Pare and remove the cores from the desired quantity of
apples.
Cut into small pieces and place in the food pan of the
Savory Double Boiler. Steam until the apples are cooked
soft, then, just before removing to a serving dish, add the
juice of one or two oranges, a pinch of salt and sugar to taste.
The orange juice gives a delicious flavor to the sauce, and the
steamed apples are more tasty than those cooked in any
other way.
-MRS. H. G. WIRE, Long Beach, Cal.
Savory Apple Sauce
Pare, quarter and core the apples. Slice into the food
pan of the Savory Double Boiler. Add half cup of water.
Steam until soft, add sugar to suit taste and beat the sugar
in thoroughly with a fork. Then steam ten minutes longer.
Savory Steamed Rhubarb
Wash, peel and cut the rhubarb into inch pieces. Put
in food pan of Savory Double Boiler. Add sugar in the
proportion of one cup sugar for a pint of fruit, and steam until
tender.
-MISS H. E. JAHNS, Chicago, Ill.
Savory Steamed Peaches
Place the fruit in the food pan of Savory Double Boiler
and steam until the skins can be removed easily, (like a
scalded tomato). Make a syrup of granulated sugar. Put
the peaches in a jar, pour the syrup over them very hot and
seal at once. Steamed peaches make a delicious dish for
dessert during their season
Savory Evaporated Peaches
Take any quantity of evaporated peaches required and soak
over night in cold water to cover. Remove skins which will
slip off quite easily, leaving the peaches in perfect condition.
Put the peaches in the food pan of the Savory Double Boiler
with half enough water to cover, sweeten to taste and then
add a small bag of ground allspice (whole spice broken fine
is just as good). Cover closely and steam slowly one half
hour. This method of cooking allows none of the delicious
peach flavor to escape and insures perfect fruit for serving.
-MRS. CHAS. T. HERD, Morganstown, W.Va.
Perfect Satisfaction-this is what the
"SAVORY'' Double Boiler brings you. This
is the guarantee that is printed on the label.
"SAVORY" Double Boiler Recipes 7
Savory Fruits
Prunes, Apricots or other dried fruits are made to taste
like fresh-in this modern cooker.
Wash the fruit and place in food pan of the Savory Double
Boiler with very small amount of water. Steam for one
hour or longer. Add sugar to taste, then steam ten minutes
more. Delicious.
Savory Prunes-That Are A Little Different
After washing through several waters put the prunes to
soak over night. In the morning put them into the food
pan of the Savory Double Boiler in the water in which they
were soaked. Let them steam several hours until they are
very tender and leave the seed readily. Add sugar to taste.
Dissolve a little cornstarch in cold water (a rounded table­spoon
to a quart of the liquor on the prunes), and stir in
carefully so the skin of the prunes will not be broken. Let
it cook about fifteen minutes longer and then cool thoroughly.
This creamy juice over the plump dark prunes makes a dish
more appetizing both to eye and palate than the shrivelled
looking thin-juiced prune so often served.
-MRS. W. A. ARNOLD, Richmond, Ind.
CEREALS
Savory Rolled Oats
172 cups boiling water
1 cup rolled oats
1 teaspoon salt
Put the salt and water into the food pan of the Savory
Double Boiler. Remove any black specks found in the
oatmeal, and stir the meal into the water. Cover and cook
without any further attention forty-five minutes to one hour.
Serve with milk or cream and sugar.
-MRS. L.-P. LANDFORD, Beechview, Pittsburgh, Pa.
Savory Steamed Rice
Put into the food pan of the Savory Double Boiler 1 cupful
of boiling water, 1 teaspoonful of salt and 1 cupful of well­washed
rice (sprinkled in), cover and steam one hour. Do
not stir. When cooked, take out the food pan and invert
it upon a warm dish, and the rice will turn out nicely molded
and savory.
Savory Whole Wheat
Two quarts of salted water to two cups of best white
winter wheat. Soak over night, and steam three-quarters
of an hour in the food pan of a Savory Double Boiler. Serve
with sugar and cream, or with butter and syrup. When
cold, it is nice to slice and fry.
-ANNA M. LEEDS, Lincoln, Ill.
Savory Steamed Hominy
For each person allow one rounding tablespoon of dry
hominy; put into the food pan of a Savory Double Boiler,
adding boiling water sufficient to cover; season to taste
with salt. Steam about an hour. When done, it will be
thick enough to retain its shape when dished out.
-MISS H. E. JAHNS, Chicago, Ill.
Please your Family-with the better-tasting
foods that you can make in the "SAVORY
Double Boiler. Get one today.
8 fAVORY Prize Recipe Book
I
EGGS
Savory Scrambled Eggs
Eggs are wonderfully delicate and delicious prepared in
the moist even heat of the $avory Double Boiler . • Serve
them this way for tomorrow's breakfast. Break 4 eggs into
the food pan, i:ising care not to break the yolks, add butter
half the size of an egg, and 4 tablespoonfuls of cream; stir
until the yolks "set" slightly, then break the yolks and con­tinue
to stir slowly, scraping the bottom of the pan and thus
stirring up the eggs as they thicken, until they are of a soft
uniform consistency, suitable to serve. Serve hot as soon
as done.
Savory Steamed Eggs with Cheese Sauce
Break the eggs into patty-pans or ramikins and place in
the food pan of the Savory Double Boiler. Make a sauce
by blending two level tablespoons of flour with two table­spoons
butter until smooth. Stir in gradually one pint of
milk, seasoned with salt and pepper. Add four tablespoons
of grated cheese and when the mixture boils well, pour the
sauce over the eggs and serve.
If it is desired to keep the eggs a short time before serving,
place the sauce in a bowl and set it in the food pan with
the eggs. Remove the Savory Double Boiler to the table
- with the boiling water still in the bottom. This will keep
the food very hot for some time.
-MRS. ANNA HARKIN, Prescott, Ariz.
Savory Minced Eggs on Toast
Put into the water pan of the Savory Double Boiler, six
eggs. Let these cook until they are hard boiled. At the
same time put into the food pan one cup of milk, one·table·
spoon of butter, one-half teaspoon of salt, and one-quarter
teaspoon of pepper. When this is well heated, add one
tablespoon of flour mixed with a little milk. Let cook until
it thickens, then add the hard boiled eggs which have been
chopped fine. Stir for a few minutes. .Then serve on slices
of hot toast.
-MISS ELSIE A. SHEETZ, Richmond, Va.
' FISH AND MEATS
Savory Cod Steaks with Tomato Sauce
Two cod steaks one inch thick, six skinned tomatoes, one
cup of stock, seasoning of salt, pepper, red pepper and lemon
juice, one tablespoon of butter, one tablespoon of flour, one
slice of onion and one blade of mace.
Wipe the fish dry with a clean cloth, sprinkle with salt,
lemon juice and a little pepper on tHe under side. Grease
the food pan of a Savory Double Boiler, lay in the fish and
steam for forty minutes; lift on a towel to drain. Pour off
any liquid that remains in the food pan.
Then melt the butter in the pan and fry in it the tomatoes
sliced and the slice of onion, then add the flour, mace, and
seasonings ; stir till well blended. Gradually add the stock
and the liquid from the fish, simmer for a quarter of an hour;
rub through a sieve; reheat and pour over the fish, coating
it entirely and serve.
When cooking the cod steaks, I boiled potatoes in the water
pan. -MRS. J. LINDSAY,
2029 North College St., Philadelphia, Pa.
119 practical American Housekeepers are
giving you some of their best ideas in this
book. You will save by mq.king use of them.
"SAVORY" Double Baile'~' Recipes 9
Savory Steamed Salmon Loaf
Remove skin and bone from one can of salmon and shred
in small pieces. Add 3 well beaten eggs, 4 tablespoons milk,
4 tablespoons melted butter, Y2 cup grated bread crumbs, "%;
teaspoon salt, Ys teaspoon pepper and one teaspoon chopped
parsley. Beat with a fork until thoroughly mixed. Butter
the food pan of the Savory Double Boiler and place the
mixture in it. Fill the water pan of the Savory Double
Boiler one-third full of boiling water, put the food pan in
place, put on the cover and steam for 45 minutes. Turn
from the boiler and serve in slices.
Sauce. Mix 1 beaten egg, 1 teaspoon butter, Y2 cup milk,
"%: cup juice from can of salmon, Ys teaspoon salt and a
speck of pepper. When the salmon loaf is removed from
the Savory Double Boiler, turn the sauce into the food pan
and cook until it thickens. Pour the sauce over the loaf
just as it is ready to serve.
This method saves dish washing as both loaf and sauce
may be cooked in the same dish.
-EMMA CONLEY, Oshkosh, Wis.
Director Domestic Science Normal School.
Savory Steamed Chicken
Take a good sized chicken, rub inside with ground pepper
and a half-teaspoon of salt and place in the food pan of the
Savory Double Boiler. Have plenty of boiling water in
the water pan, adjust the food pan, cover tight, and steam
an hour and a half. When done, keep hot until a dressing is
prepared, then cut and arrange on a platter.
Dressing. Take the gravy from the chicken and add a
pinch of cayenne pepper, one-half teaspoon salt. Stir a
teaspoon of flour into a quarter pint of cream; then stir all
together until smooth. Lastly add a pinch of celery salt
and pour over the chicken. Serve very hot.
-MRS. DALE, Milwaukee, Wis.
Savory Chicken and Rice
Select a well fattened hen, a year old or more. Clean and
truss as usual, tying the legs and wings very close to the body.
Rub all over, inside and out, with salt, pepper and soft butter.
Wash one and a quarter cups of rice; season it with one
teaspoon salt, one-half saltspoon pepper, one teaspoon curry
powder. Put three tablespoons rice inside the fowl, lay in
the food pan of the Savory Double Boiler and the remainder
of the rice around the chicken, then steam from four to five
hours. The giblets may be scalded and cooked separately
for an hour and then laid inside the fowl with the rice. Serve
with summer squash and cucumbers.
-MISS GERTRUDE RUPPERSBERG, Freeport, Pa.
Savory Beefsteak Pudding
One pound of beefsteak, half a cup of water, one table­spoon
of flour, half a teaspoon of salt, a quarter of a teaspoon
of pepper and suet pastry.
Line the food pan of a Savory Double Boiler, well greased,
with suet paste, rolled half an inch thick. Put the flour, salt
and pepper on a plate. Cut the meat into strips two and a
half inches long and one inch wide, and the fat into very
small pieces; roll each piece of meat in the seasoned flour,
place a small piece of fat at the end of each piece and roll
it up into a neat round. Place these in the prepared pan and
pour in the water. Wet the edges of the pastry, and cover
with a round piece of pastry and steam for two hours. Turn
out and serve.
Take a SAVORY Double Boiler into your
home, you'll be glad you bought it every time
you u~e it.
10 SAVORY Prize Recipe Book
To make the suet pastry. Sift eight tablespoons of flour
into a basin, add four tablespoons of finely chopped suet and
a half teaspoon of baking powder. Make into a paste with
cold water, adding it gradually. The paste must not be too
stiff. This paste may be used for fruit puddings or roly
polies. -MRS. J. LINDSAY, Philadelphia, Pa.
Savory Hamburger with Spaghetti and Tomatoes
1 pound round beefsteak
7S cup spaghetti
2 cups tomatoes
butter size of egg
red pepper
salt
Put one pound chopped round beefsteak, spaghetti and
tomatoes in the food pan of the Savory Double Boiler, without
water. Cook for two hours. Then add butter size of an
egg and red pepper and salt to taste. Then cook for one·
half hour without covering.
-MRS. F. L. KELLY, Tuscala, Ill.
Savory Goulash
In the food pan of the Savory Double Boiler put a table­spoon
of butter. Next, fresh beefsteak cut in pieces about
two inches square; roll meat in flour, salt and pepper; then
lay over the bottom of the pan in the butter. Next, cut large
onions in pieces about one-fourth of an inch thick and lay
over the meat. Peel and cut Irish potatoes, lay over the
onions; then fresh tomatoes, if you have them, cut about
the same as the onions. On the tomatoes, lay a few thin
slices of bacon. Sprinkle flour on all and finish with cracker
crumbs on top. Salt and pepper to taste. Cook slowly
for one and a half hours.
-MRS. CHAS. E. KELLER, Shelbyville, Ill.
Savory Philadelphia Scrapple
1Y:)lbs. lean pork 1 tablespoon salt
1 cup (white) corn meal ~ teaspoon pepper
3Y:) cups water 1 tablespoon powdered sage
Use meat from the head, heart, or any lean scraps of
pork. Place in water pan of Savory Double Boiler, cover
with water, and cook until very tender. Remove all bone,
fat and gristle from the meat, then shred it very fine. Let
liquor in which meat was cooked get cold, and remove the
cake of fat which forms on the top. Measure the liquor and
add enough water to make 3Y:) cups and put into food pan
'llf Savory Double Boiler. When it comes to boiling point,
)dd the meat, salt, pepper and sage. Slowly sift in the com
meal, stirring all the time. As soon as the corn meal is all
mixed with the liquid, place food pan in water pan of double
boiler, cover and Jet cook half to three-quarters of an hour.
Pour into a square pan to mould.
This makes a cheap and very palatable meat dish and will
keep two or three weeks in cold weather. Serve cold sliced
thin, or slice and fry a delicate brown. Owing to the presence
of steam in Savory Double Boiler, it requires only half the
time to cook it, that it did the old way.
-MRS. W. P. HOLT, Newark, N. J.
Savory Potted Rabbit
Cut into joints a young rabbit. Place in the food pan of
the Savory Double Boiler without water. Cover and steam
Economy oF Utensils..:._ the "SAVORY"
Double Boiler will cook the widest variety oF
dishes. Yet it may also be used as two
separate pans, the cover fitting either.
"SAVORY" Double Boiler Recipes 11
until tender and then take the. meat from the bones and pound
fine, or run it through the meat chopper using the finest
knives. Season with one teaspoon of salt, one quarter
teaspoon of white pepper, a dash of paprika and mace.
Boil up the small quantity of liquor which in cooking was
extracted from the meat. Pour over the pounded meat and
mix well. Pour into a mould or basin; turn out when cold.
Chicken can be cooked the same way and every bit 1of
nourishment is left in the meat by this method of cooking.
-MRS. E. B. YOUNG, Guelph, Ont., Canada.
Savory Steamed Spare-Rib Dumplings
Prepare the needed amount of spare-ribs, and cut into
pieces suitable for serving. Also have ready short biscuit
dough rolled to 76 inch thickness.
Cut the rolled dough into as many squares as there are
pieces of spare-rib. Place a piece of spare-rib on each piece
of dough. Season these individual dumplings with a little
salt, pepper and butter. Also add to them a little chopped
onion or a little ground sage, as preferred. Wet the edges
of the squares of dough to make them stick, and fold over
so as to enclose the seasoned spare-rib. Butter the food pan
of a Savory Double Boiler, and place the dumplings therein.
Fill the water pan of the Boiler, adjust the food pan, cover
closely and place over moderate fire to steam for 35 minutes,
or until the meat is done.
Serve with cream sauce; and the result will be a most
delicious, wholesome and economical meat dish.
-MRS. HARVEY S. PARDEE, Chicago, Ill.
Savory Sausage Dumplings with Tomatoes
Place into the food pan of a Savory Double Boiler, one
quart of tomatoes, (canned or fresh may be used). If fresh
ones are used, stew them with a little water until tender.
Season with two tablespoons of butter and salt and pepper
to taste.
Sift together two cups of flour and two level teaspoons of
baking powder. Add 1 cup of sausage meat partly cooked
and enough cold water or milk to make a soft dough, that
will drop from a spoon. Drop the batter from the spoon
on the boiling hot tomatoes, cover and steam one half hour.
-MRS. EDWIN G. BANKS, Carthage, Texas.
Savory Steamed Dumplings for Stews
3 cups flour 1 egg beaten until light
3 level teaspoons baking powder 1 cup sweet milk
1 teaspoon salt Mix with egg and stir
Sift all together into dry ingredients
Have Savory Double Boiler filled with boiling water.
Place dumplings in food pan-one spoonful in a plac~. Cover
and steam 20 minutes. You will have a light soft dumpling
-one that will never fail. Prepare your chicken or stew
same as for any dumplings and pour broth over them. Once
tried, one will never risk dumplings cooked in the old way.
-MRS. E. A. TURNER, Sioux City, Iowa.
VEGETABLES
Savory Steamed Potatoes
Because it seems to be a general idea that potatoes are a
necessity to every meal, it is worth something to have them
cooked so that they are not only good, but delicious. I peel
my potatoes, put them in the food pan of a Savory Double
Boiler, without water, and salt them. Then just go about
The price of a "SAVORY" Double Boiler
is small compared to the satisfaction you can
derive from its use.
12 SAVORY Prize Recipe Book
my work and let them steam for about forty minutes to one
hour according to the size of the potato, and with no fear of
them burning. When they are done, they are perfectly
lovely. Touch one with a fork and it falls apart as mealy
as can be, with not a bit of water in it. The flavor is so
different than it is when potatoes are cooked in water. Pota­toes
with the jackets on may be steamed in the same way.
-MRS. W. H. CLARK, Los Angeles, Cal.
Savory Escalloped Potatoes
Place a few small lumps of butter in the food pan of the
Savory Double Boiler then slice in a layer of raw potatoes.
Sprinkle this with salt, a little flour, Jumps of butter and a
little pepper. Then add another layer of potatoes and
proceed as before, until the dish is full. On the top sprinkle
with finely rolled cracker crumbs and bits of butter. Over
all, pour milk, or milk and cream, until nearly covered.
Steam uiitil potatoes are tender. Serve hot.
-MRS. E. R. MALTBIE, West Farmington, 0.
Savory Steamed Sweet Potatoes
Wash and pare sweet potatoes. Cut in strips lengthwise
and steam until soft in the food pan of the Savory Double
Boiler. When done, place some butter, a little sugar, salt
and pepper over the potatoes and brown in the oven. Return
the food pan to its place above the water pan of the Boiler
to keep hot. -MRS. J. L. WHIPPLE, Prescott, Ariz.
Savory Baked Beans
Soak one pint of "Navy" beans over night in warm water.
Place them in the food pan of the Savory Double Boiler,
add two level teaspoons of salt, one-half cup of tomatoes, a
small piece of pork or butter and let them steam till nearly
done. Then remove to the oven. Pour two tablespoons
of olive oil over them, a pinch of Spanish hot or cayenne
pepper and bake for thirty minutes. , You will find this
very savory and delicious.
-MRS. J. D. SMITH, Vallejo, Cal.
Savory Steamed Tomatoes
Select smooth and round, fully ripe, but firm tomatoes,
rather smaller than medium. Peel and put in food pan of
the Savory Double Boiler, steam 10 or 15 minutes, and slip
out onto slices of hot buttered toast. Garnish with thin
slices of fried salt pork lightly browned. This is a very
dainty way of serving cooked tomatoes, as they retain their
shape and look very pretty.
Savory Green Com
Remove the outside husks and silk from each ear of corn.
If 'ears are too long, break in center. Fold back the inner
husks and pick off dirt or defective grains, then twist the
husks together at the small ends of the cobs and place them
in the food pan of the Savory Double Boiler. Steam 30
minutes. Serve without removing the husks.
Savory Green Peas
Place the peas (without water) in the food pan of the Savory
Double Boiler. Three pints of water in the water pan is
about the right quantity, renewing if required for long cook­ing.
When the peas are tender, add salt, pepper and a dash of
sugar. Just before serving add a cup of sweet cream, or rich
milk with half a teaspoon of corn starch dissolved in it.
-MRS. F. M. HOWARD, Clinton, Iowa.
100 Things Cooked Better-by the moist,
even, steam heat of the "SAVORY" Double
Boiler. You should have one.
"SA VO R Y" Double Boiler Recipes 13
Savory Delicate Spinach
Wash well through several waters one-half peck of spinach.
Place it in the food pan of the Savory Double Boiler without
water, except that which adheres to the leaves, and steam
from twenty to thirty minutes. Rub one teaspoon of butter
into one teaspoon of flour and add it to the spinach together
with a level teaspoon of salt and a dash of pepper. At the
last minute stir in one well-beaten egg and serve on slices
of toast. In this way the full flavor of the spinach is retained;
also its valuable mineral properties which were formerly
lost in the water, in which the spinach was cooked. Green
peas cooked in this way, with a sprig of mint added, are
delicious. -MRS. E. PRICE, Milwaukee, Wis.
Savory Squash
Wash, peel and cut up one good-sized Hubbard squash.
Place in the food pan of the Savory Double Boiler with one
teaspoon vinegar, one teaspoon sugar, one saltspoon pepper,
one teaspoon salt and a piece of butter the size of an egg.
Steam one hour. Mash, and if dry, add one-half cup sweet
cream. -FLORENCE SMITH, New London, N. H.
Savory Cauliflower
Cover a firm head of cauliflower with cold salt water. Let
it stand fifteen minutes. Place the cauliflower in the food
pan of a Savory Double Boiler and let it steam until tender.
Then sprinkle with fine cracker crumbs and grated cheese.
Place the food pan in the oven and let it remain until the
cauliflower is baked a delicate brown, Serve with a white
sauce. If preferred a tomato sauce may be used.
-MRS. S. J. RIDGWAY, Houston, Tex.
Savory Hot Slaw
Take one half of a firm white cabbage, cut it into fine
pieces and put it in the food pan of a Savory Double Boiler.
Add a teaspoon of salt, saltspoon of pepper, and a piece of
butter the size of an egg. Pour over it a cup of vinegar.
Stearn till tender. -M. TRULLAY, Chicago, Ill.
Savory Creamed Onions
Peel a quart of medium sized onions; place in the food pan
of a Savory Double Boiler. Season with salt and steam
one-half to three-quarters of an hour. When done, pour
into a hot dish and pour over them a cream sauce made as
follows:-Melt one tablespoon of butter, to which add a
tablespoon of flour; stir and cook two minutes. Then add
a half-pint hot milk and cook two minutes longer. Season
with salt and pepper. -MRS. M. STEIB, Chicago, Ill.
Savory Asparagus with Cheese
Cook asparagus in the food pan of the Savory Double
Boiler. (In this way all its health-giving properties are
retained. If boiled in a quantity of water and drained, much
of its value is lost.) Arrange the stalks on squares of toast
and pour over all a sauce made as follows:
Melt two tablespoons of butter. With this blend two
tablespoons of flour; add one cupful of hot milk and cook until
it thickens; season with salt and pepper. Now stir in a half
cupful of grated cheese. When the cheese is melted, it is
ready to serve. -CLARA L. CULLINAN, Quincy, Ill.
Savor up the daily offerings to your family
by using the famous "SAVORY" Line of
Kitchen Specialties.
14 SAVORY Prize Recipe Book
Savory Spaghetti and Tomatoes
1 cup spaghetti-broken in small pieces
1 cup tomatoes
1 cup sweet milk
1 tablespoon flour
1 tablespoon butter
salt
Place the spaghetti in the food pan of the Savory Double
Boiler, with one cup of Tomatoes and cook till tender. Add
a tablespoon of flour, mixed smooth with one cup sweet
milk, and stir till it thickens. Then add a tablespoon of
butter, and salt to taste.
-MRS. F. L. KELLY, Tuscala, Ill.
Savory Rice a Ia Creole
1 cup rice
4 large ripe tomatoes
2 pods green sweet peppers
:!4 cup vinegar
Place the rice in cold water in the food pan of the Savory
Double Boiler and let it steam without stirring for one-half
hour. Then add tomatoes, sliced, and green peppers finely
minced; also vinegar, pepper, salt to taste and let all steam
until the rice is perfectly tender. If fresh tomatoes are not
obtainable, canned ones will answer.
-MISSLITA PUCKETT, J_efferson, Ga.
BREAD
Savory Boston Brown Bread
172 cup Indian meal 1 teaspoon soda
1 cup rye meal 1 teaspoon salt
Y2 cup molasses l pint milk
1 egg
Steam in Savory Double Boiler two hours, then bake one
hour in an oven that is not too hot. (Double the amount
and steam three hours if large loaf is wanted).
--.MISS S. N. WILCOX, New Bedford, Mass.
Savory Cheese Toast
Make slices of toast, butter them, cover with thin strips
of cheese, put them into the food pan of the Savory Double
Boiler and steam until the cheese is melted.
SALAD DRESSING
Savory Salad Dressing
1 tablespoon mustard 1 egg (beaten)
2 tablespoons sugar % cup vinegar
1 teaspoon flour ~ cup hot water
1 teaspoon salt 1 lump butter size of an egg
Mix the dry ingredients, add the egg, then the vinegar
and hot water. Keep at boiling point in the food pan of a
Savory Double Boiler until it thickens, remove from fire and
add the butter.
This dressing being made with water in place of cream
will not separate or curdle, and is rich and creamy.
MRS. F. T. BOUTELLE, Providence, R.I.
You can steam-cook fruit, oatmeal, vege·
tables and puddings to a most tasty flavor in
a 11SAVORY" Double Boiler.
"SAVORY" .Double Boiler Recipes
Savory Custard
3 cups milk
2 eggs
%:cup sugar
pinch of salt
DESSERTS
15
flavor to taste--nutmeg preferably
Beat eggs until well mixed and add to milk in which sugar
has been well mixed, grate nutmeg on teaspoon. Place in the
food pan of the Savory Double Boiler and steam until a
silver knife inserted in the custard can be withdrawn without
any of the custard adhering to it. This is better than baked
custard for children and invalids.
MRS. G. W. McCREERY, Palisade, Colo.
Savory Qhocolate Custard
Something quite dainty.
Pour one pint of milk into the food pan of your Savory
Double Boiler; add one-half cup sugar and yolks of two eggs.
Then dissolve one tablespoon of chocolate or cocoa in a
little hot water and add to the above, together with one
tablespoon cornstarch, and a little vanilla to flavor. Steam
until it thickens. Then put in glasses or custard cups and add
the whites of the two eggs beaten stiff with a little sugar.
-MRS. G. C. MASON, Springfield, Mass.
Savory Blanc Mange
Put four level tablespoons of sugar into one pint of milk,
scalded in the food pan of the Savory Double Boiler, and
stir until dissolved. Moisten six level tablespoons of corn­starch
with a little water and add to the scalding milk,
stirring swiftly. Let steam for fifteen minutes, then add
one teaspoon of vanilla extract and beat until smooth. Put
a portion of the mixture in jelly tumblers which have been
wet with cold water, using half the.mixture. Add one round­ing
tablespoon of chocolate to the remainder of the mixture;
stir well and set it on the stove for a moment. Pour this
over the white, already in the tumblers, and set away to cool.
This will be enough to serve six persons.
-ELEANOR PRATT, Pocatello, Idaho.
Savory Snow Pudding
Three eggs, one cup of sugar, one scant cup of flour, one
and a half teaspoons of baking powder, three teaspoons of
water, the grated yellow rind of one lemon, and two table­spoons
of lemon juice. Beat the sugar and yolks of the eggs
together until light; beat the whites to a stiff froth. Add
the water and lemon juice to the sugar and yolks; add the
beaten whites, then the flour with the baking powder in it.
Grease the food pan of the Savory Double Boiler, pour the
batter into it and steam one hour. Turn out on a warm dish
and dredge with powdered sugar. Serve with strawberry
sauce, made by rubbing half a cup of butter and one cup of
sugar together until creamy, then adding one cupful of
boiling water gradually. then one cupful of crushed straw-berries.
. -MRS. M. T. TITUS, Lucknow, India.
M. E. Mission.
Savory Cocoanut Pudding
l:Y:; pints sweet milk 1 small cup sugar
l:Y:; tablespoons cornstarch Y2 cup cocoanut
2 eggs Y2 teaspoon lemon extract
Large Heating Surface-the "SAVORY"
Double Boiler covers the full size of the
ordinary stove burner, thus making heat that
is usually lost do useful work in cooking.
16 SAVORY Prize Recipe Book
Put the milk in the food pan of the Savory Double Boiler,
reserving a little of the milk to mix with the cornstarch.
When the milk boils, add the cornstarch beaten with the
yolks of the eggs and the cold milk, Cook until it thickens.
Then add the sugar and cocoanut and-after the pudding
has slightly cooleti-the lemon. Beat the whites of the eggs
stiff, add three tablespoons sugar, a little lemon extract,
pour over pudding and brown in a quick oven.
-MRS. H.L.LYTLE, Salem, N.Y.
Savory Tapioca Pudding
1 pint sweet milk
4 tablespoons sugar
Vanilla
3 tablespoons tapioca
3 eggs
Put one pint sweet milk in food pan of the Savory Double
Boiler. When hot add the yolks of three eggs beaten light
with four tablespoons of sugar, and three tabl.espoons of
pearl tapioca, which has been soaked over night and strained.
Cook till a custard. Beat the whites of eggs stiff and beat
into the custard,-beat fast so as not to cook whites. Flavor
with vanilla. -MRS. F. L. KEJ.L Y, Tuscala, Ill.
Savory Steamed Apples with a Meringue
Select large, firm apples, peel and core them. Put a small
piece of butter and a teaspoon of sugar into each apple.
Place the apples into the food pan of the Savory Double
Boiler and steam until soft, but do not let them break. When
cooked remove from fire, fill each hole with jelly (crab-apple
or quince is best), cover each apple with a meringue made
from the whites of eggs (allow two eggs to six apples), beaten
to a stiff froth and sweetened with powdered sugar. Place
the apples in the oven until the meringue browns. Serve
hot or cold with a soft custard made of the yolks of the eggs.
MRS. CHAS. B. ROSS, Port Washington, L. I., N. Y.
Savory Steamed Apple Dumplings
Make a rich biscuit crust, mixed rather soft. Roll out half
an inch thick, cut into squares and lay in the center of each
a juicy, tart apple-pared and cored-fill the center with
sugar, a little piece of butter and a dash of nutmeg. Bring
the corners of the square neatly together and pinch them
slightly. Butter the inside of the food pan of a Savory
Double Boiler and lay in dumplings just touching one another.
Steam two hours. Serve with cream and sugar, or the
following sauce.
1 cup sugar
1 tablespoon butter
1 heaping tablespoon flour
Stir into one pint boiling water. Flavor with nutmeg and
three thin slices of lemon.
My favorite recipe for the Savory Double Boiler.
-MRS. A. B. WIRE, Olathe, Colorado.
Savory Apple Pudding
Peel, core and chop four large apples. Add to them three
tablespoons of sugar, four heaping tablespoons of bread
crumbs, a pinch of grated nutmeg, a pinch of salt, two table­spoons
of candied chopped cherries, one tablespoon of melted
butter and three well-beaten eggs. Mix well and pour into the
food pan of a Savory Double Boiler, which has been buttered.
Steam steaciily for two hours. Serve with brandy sauce.
To make brandy sauce:-Put one tablespoon of butter and
Mrs. Moeller, of Long Beach, Cal., writes,
"I consider the SAVORY Double Boiler of
more benefit to the housewife than any other
one utensil manufactured".
"SAVORY" Double Boiler Recipes 17
one tablespoon of flour into-the food'pan. When well blended,
add half a cup of milk, two tablespoons of sugar, a little
grated lemon rind. Stir till smooth; then add one wineglass
·of brandy. Allow to heat and serve with the apple pudding.
~MISS M . .M. BUCHANAN, Philadelphia, Pa.
Savory Apple Puff
6 tart apples
Y2 cup broken mtts
1 quart milk
1 quart bread crumbs
1 cup sugar
Dice the apples and put a layer of apples and a layer of
bread crumbs alternately, until all are used, in the food pan
of the Savory Double Boiler. Sprinkle each layer with nuts
and sugar. Cover with the milk and steam one hour. Serve
with a plain sauce. -OLIVE GASAWAY, Normal, Ill.
Savory Apple Slump
Pare, core and quarter twelve tart apples. Have the
water boiling in the water pan of the Savory Double Boiler.
Put the apples in the food pan, set over the water pan, cover
and cook for ten minutes. Then add two cups of Maple
Syrup and cook ten minutes longer. In the meantime, mix
a dough of 1 pint of flour, 1 teaspoon of sugar, one and a half
teaspoons of baking powder, a half tablespoon of butter
(or lard) and enough milk (or water) to make a dough too
soft to roll out. Put this dough over the apples, cover and
cook for twenty-five minutes. SeJ,"Ve with a liquid or hard
sauce. -MRS. LILLIE McCOY, Washington, D. C.
Savory Steamed Peach Cobbler
Make a rich biscuit dough and roll rather thin. Divide
the dough in two parts and line the bottom of the food pan
of a Savory Double Boiler with one part. Fill the pan with
sliced peaches that are well sugared. Cover this with another
layer of dough and let it steam three-quarters of an hour.
I have found the Savory Double Boiler much the best
for all steamed dishes.
-MISS EMILY G. HARTLEY, Kansas City, Kansas.
I
Savory Prune Whip
Steam one pound of prunes until soft in the food pan of
the Savory Double Boiler, remove seeds and run through
colander; add beaten whites of three eggs and three table­spoons
of sugar. Pour into buttered pan and bake twenty
minutes. Serve with whipped cream.
SADA FORSYTH, Bloomington, Jll.
Savory Jellied Prunes
Wash one-third of a pound of prunes and soak for several
hours in two cups of cold water in the food pan of the Savory
Double Boiler. · Later heat to boiling point on a flame stove,
place over the water pan and steam till done; stone and
quarter the prunes. Soak one-half box of gelatine in one­half
cup of cold water and add it to the prune juice, together
with one cup of sugar and one-half cup of lemon juice. Strain
and add prunes. Then pour into moulds. When cold,
serve with whipped cream and sugar,
-ALICE BIRMINGHAM, Janesville, Wis.
Savory Fig Pudding
Y2 lb. figs
1 cup milk
1 pint bread crumbs
1 cup brown sugar
%'cup suet
1 egg
In everY- Home-the uSAVORY'' Double
Boiler will find helpful, appreciated use. Ask
your dealer for it.
18 SAVORY Prize Recipe Book
Chop figs and suet together. Add bread crumbs, sugar,
milk and egg. Steam four hours in the food pan of a Savory
Double Boiler. Serve with lemon sauce.
Lemon Sauce.
1 cup sugar 1 pint boiling water
1 tablespoon butter 1 teaspoon lemon extract
1 tablespoon cornstarch ,
Moisten the cornstarch with a little cold water. Pour
the pint of boiling water over it and boil till the cornstarch
is thoroughly cooked, stirring all the time.
-AMY C. HAYES, Hawaiian Islands, U.S. A . Savory Steam Puffs
Two eggs, two cups flour, four teaspoons butter, four
teaspoons sugar, one cup milk, one cup raisins, three teaspoons
baking powder. Steam one-half hour in the food pan of a
Savory Double Boiler. Serve with Maple Syrup. The
above makes eight cups.
-MRS. W. H. PADDOCK, Wolcott, N.Y.
Savory Bread Pudding
1 egg
2 cups grated or rolled bread crumbs
1 cup cold water
!1 cup New Orleans molasses
!1 cup sugar
1 cup raisins
1 cup citron or currants
1 cup flour
1 teaspoon soda
Put the mixture into the greased food pan of the Savory
Double Boiler and steam for two hours.
-M;RS. MARY MERRITT, Cincinnati, Ohio.
Savory Steamed Chocolate Pudding
Place in the food pan of the Savory Double Boiler:
Piece of butter size of walnut One egg
One cup of sugar One teaspoon baking powder
One-half cup of milk One square of chocolate-
One cup flour melted
Stir these until thoroughly mixed then steam 1 !1 hours. Do
not remove the cover or jar the Double Boiler while steaming.
Sauce to serve with pudding. One cup of sugar, one-half
cup butter, one teaspoon vanilla, three-quarters of a cup of
boiling water. Boil five minutes. Serve hot. Or-sauce
made of one-half pint of whipped cream, white of one egg well
beaten, one-half cup powdered sugar and a teaspoon of vanilla.
-MRS. C. H. KENT, Buffalo, N. Y.
Savory Chocolate Bread Pudding
Dissolve six tablespoons of powdered chocolate in one
quart of hot milk, then pour it over one pint of bread crumbs,
and let steam in the food pan of a Savory Double Boiler for
an hour. Pass through a sieve and add the beaten yolks
of three eggs, two tablespoons butter, one and one-half cups
of sugar, one-quarter teaspoon cinnamon, one cup seeded
raisins and one of blanched. Then add the stiffly beaten
whites of the three eggs, form into an oval and place into the
buttered food pan of the Savory Double Boiler. Cover it
and steam over the boiling water for an hour. Serve with
liquid sauce.
-MARIE'EULALIE MORAN, Washington, D. C.
A careful study of this Prize Recipe Book
will make any woman a better and more
economical cook, because it represents the best
thought and experience of some ten thousand
women.
"SAVORY" Double Boiler Recipes
Savory Empress Pudding
1 quart fresh bread crumbs
1 cup brown sugar
~cup butter
3 eggs
1 teaspoon cinnamon
1 teaspoon cloves
1 cup raisins
1 teaspoon soda
1 cup sweet milk
19
Cream butter, sugar and eggs together; add bread crumbs,
cinnamon, cloves and raisins. (Raisins should be soaked
in warm water one-half hour). Add milk and lastly the
soda, dissolved in a little milk. Steam in the food pan of a
Savory Double Boiler one and one-half hours.
Sauce.
1 cup pulverized sugar
2 tablespoons butter
Cream butter and sugar and add sweet cream to make
necessary thinness.
Savory Steamed Ginger Pudding
Mix well: two cups bread crumbs, two cups gr;:..ted suet
and two cups flour. Thoroughly beat two eggs, and add
enough Maple (or similar syrup) to make two cups, also two
teaspoons ginger, one pinch salt and two teaspoons sugar.
Steam three or four hours in the food pan of a Savory Double
Boiler.
This is a delicious, wholesome and inexpensive pudding
for the cooking of which the Savory Double Boiler will be
found especially adaptable because it prevents drying up
or scorching and all the flavor and nourishment is saved.
Another feature of the Savory Double Boiler is the food
pan which is so neat in appearance that the food cooked
therein need not be transferred to another dish for serving,
thus answering the double purpose of a serving dish and
cooking vessel, not to mention the dish saving, which appeals
to every busy housewife.
-MRS. WM. G. GREENWOOD. Prescott, Arizona,
Savory Honey Pudding
Pour one cup of strained honey over two cups of stale
bread crumbs, then add the juice of one lemon, two table­spoons
of butter, the beaten yolks of two eggs, and one-half
cup of milk. Mix together well, then add gradually the
stiffly beaten whites of the eggs and pour into the buttered
food pan of a Savory Double Boiler and steam for thirty
minutes. Serve hot.
-MRS. LILLIAN CURTIS, Washington, D. C.
Savory Barley Pudding
~cup barley
1 teaspoon salt
3 cups water
~ cup raisins
~ cup currants
~cup sugar
% teaspoon nutmeg
Soak pearl barley in cold water for several hours, or over
night. Add salt and cook directly over the fire in the food
pan of a Savory Double Boiler for five minutes, then over
the water pan until tender. · (Four to five hours.) Add
sugar, spice and fruit. Mold, chill and serve with cream
for dessert. -MISS MABEL CAMPBELL, Bloomington, Ill.
Savory Huckleberry Pudding
2 cups of huckleberries 1 egg
2 cups of flour 1 tablespoon of butter
1 cup of milk 1 heaping teaspoon of baking
1 cup of granulated sugar powder
Pinch of salt
The usAVORY, Double Boiler requires no
stirring, no watching, no constant attention.
Nothing ever spoiled in cookin11, no waste.
20 SAVORY Prize Recipe Book
Beat the butter and sugar together, add the yolk of the
egg and beat until light. Add the milk, by degrees, stirring
well. Sift the flour, salt and baking powder together, and
sift it into the butter mixture gradually, making a smooth
batter, then fold in the stiffly beaten white of the egg. Have
ready the btrries, picked over, washed, dried and floured;
stir them in the batter quickly and lightly, and pour into
the food pan of the Savory Double Boiler. Have the water
boiling in the water pan; set the food pan over it, cover,
and steam one and one-half hours. Serve hot with a sweetened
cream, or other liquid sauce.
If well mixed, this is a delicious light pudding. Any
small fruits, or raisins, or currants may be used.
-ELINOR MORAN, Washington, D. C.
Savory Steamed Cottage Pudding-Lemon Sauce
One-quarter cup butter, one-half cup sugar, one egg­well
beaten-one-half cup milk, one and one-half cups flour,
two and one-half teaspoons baking powder. Mix as a cake;
turn into buttered food /an of Savory Double Boiler, and
steam about an hour an a quarter. Serve hot with lemon
sauce made as follows: blend a tablespoon of butter with a
tablespoon of flour in small saucepan over the fire; add one
cup sugar, one cup water and the grated rind and strained
juice of half a lemon. Stir till they boil for five minutes;
then strain and use.
-MRS. ELIZABETH HOFFMAN, Seattle, Wash.
Savory Sago Plum Pudding
One breakfast cup of bread crumbs
One breakfast cup of stoned raisins
One breakfast cup of sugar
4 heaping tablespoons of sago
Yz pint milk
Yz ounce butter
Yz teaspoon carbonate of soda
Grated rind of one lemon
Soak the sago in milk over night, or for two hours. Mix
bread crumbs, raisins, sugar, lemon rind, and butter well
together with the milk and sago. Thoroughly dissolve the
soda in a tablespoon of the milk and stir in last. Place in
the food pan of a Savory Double Boiler, which has been well
buttered to prevent the pudding from sticking, and steam
for two and one-half hours or longer. This pudding steamed
for five hours becomes a rich dark brown and is then thor­oughly
digestible and light; eaten with whipped cream it
will be found that the children will call it their favorite
pudding. -MRS. F. R. CREASY,Greymouth, New Zealand.
Savory Molasses Pudding
Mix together one cup finely chopped beef suet, three cups
flour, one and one-half teaspoons of salt, one-half teaspoon
each of mace, allspice and cloves, and nne pound seeded
raisins. Add one cup of milk, one teaspoon soda dissolved
in a little hot water and stirred into cup of molasses. Turn
into the buttered food pan of the Savory Double Boiler
and steam for three hours. Serve with a hard or soft sauce.
-MRS. GEORGE B. SHEETZ, Richmond, Va.
Savory Suet Pudding
Half cup of flour, Yz teaspoonful of salt, Yz cup of chopped
suet, the yolk of an egg, Yz cup of molasses, Yz teaspoonful
Cooks by Steam-the "SAVORY" Double
Boiler cooks by this hotter heat, and its large
water capacity and return condensation keeps
it from boiling dry.
"SAVORY" Double Boiler Recipes 21
of soda, 72 cup of milk, 72 cup raisins. Pour this mixture
into the food pan of the Savory Double Boiler and steam two
hours.
Sauce for Suet Pudding
Mix in food pan of Savory Double Boiler, one tablespoon
of flour with one-half cup of sugar, add one and one-half
cups hot water and cook till smooth, then add one heaping
tablespoon of butter and one dessert spoon of vanilla.
For brandy sauce use four tablespoons of peach brandy
instead of vanilla.
-MRS. F. L. KELLY, Tuscala, Ill.
The President's Plum Pudding
~cup brown sugar
72 lb. beef suet
2 eggs beaten separately
~cup molasses
~ cup grape juice or brandy
juice of one lemon
1 cup flour
~ teaspoon salt
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon nutmeg
1 cup raisins
1 cup currants
72 cup citron chopped fine
72 cup candied cherries
72 cup pineapple sliced fine.
Warm suet slightly and cream with sugar, add the well­beaten
yolks of the eggs; the molasses, grape juice and lemon
juice; then add the flour, baking powder and spices, which
have been sifted together, also the fruits and beaten whites
of the eggs, and pour into the greased food pan of the Savory
Double Boiler and steam 172 hours. Serve with brandy
sauce. -MRS. L. LYNCH, St. Louis, Mo.
Brandy sauce
1 cup sugar·
1 tablespoon flour
2 tablespoons butter
2 cups boiling water
2 tablespoons brandy ,.
Mix sugar, flour and butter together, then add boiling
water and cook till it thickens. Take from fire and add
brandy, or vanilla, if desired. · ·
- -MRS. L. LYNCH, St.Louis, Mo.
CAKES
Savory French Cream Cake
3 eggs (beat yolks and whites separately, then mix)
1 cup white sugar
172 cups flour, sifted
1 teaspoon baking powder
2 tablespoons water
1 teaspoon vanilla
Mix together quickly, bake in quick oven in two layer cake
pans. When done remove from pans and split each layer
A guarantee stands behind every
"SAVORY" Double Boiler that if it doesn't
give perfect satisfaction you may return it and
your money will be cheerfully refunded.
22 SAVORY Prize Recipe Book
in two. While cake is baking, make the following cream:-
1 pint milk
2 tablespoons cornstarch
2 eggs (beaten till light)
1 small cup sugar
~cup butter
1 teaspoon vanilla
Scald two-thirds pint of milk in the food pan of a Savory
Double Boiler. Dissolve the cornstarch in the remainder.
When the milk is ready, add the sugar, dissolved cornstarch
and eggs, and cook in food pan until it is thick. Remove from heat and add the butter and vanilla. Peel one orange
very thin, chop the rind very fine but do not grate, beat this
into the cream while hot and spread between the layers of
the cake. Let stand several hours before serving.
This is the recipe for the delicious cake served at the
famous Forbacker Cafe, New Orleans, and has never before
been given to the public.
-MRS. H. L. FLASH, Jr., Los Angel-es, Cal.
Savory Fruit Cake
1 cup butter
1 cup sugar
4 well-beaten eggs
1 cup sour milk
1 teaspoon (level) baking soda
1 cup molasses
1 cup raisins
Flour to make a stiff batter
1 cup currants
1 grated nutmeg
1 teaspoon cinnamon
1 teaspoon cloves
Sc worth of citron
Sc worth of lemon peel
(cut fine)
Cream the butter and sugar, and add the rest of the ingre-dients
in their order. Half fill the food pan of the Savory
Double Boiler. with the cake mixture and steam slowly for
three hours. Lastly bake it in a slow oven for one-half hour.
-MRS. MARY NIMON, Duquesne, Pa.
Another practical woman writes, "In cook­ing
cereals in the 'SAVORY' Double Boiler,
the moist heat of the steam keeps all particles
from sticking to the dish-besides improving
the flavor".
No Crusting on Top-by keeping the food
entirely surrounded by steam, the ''SA VOR Y''
Double Boiler makes this possible. It cooks
evenly.
, When in doubt consult the SAVORY Prize
Recipe Book. You can always find a good
dinner for little money.
The "SAVORY" Double Boiler will give
you better cooked food for it cooks the good-ness
in, not out. ·
Serving Dish-The "SAVORY" Double
Boiler, especially in the light color enameled
finishes, makes an attractive Serving Dish,
the Water Pan keeping the food hot and the
Food Pan saving an extra dish.
"SAVORY" Double Boiler Recipes
My Own Best
"SAVORY" Double Boiler Recipe
NOTE: FUI thla In when you develop your beet """uee for the
"SAVORY" Double Boiler. Mail a copy to the Republic
Metalware Co., Buffalo, for consideration as succeeding
Issues of this book are published.
23
Part II
Things to Know About Meat
With the high price of meat it behooves the
American housewife to educate herself regarding
this subject and be able to make her purchase to
fit her pocketbook, and at the same time secure
good meat containing as much, or more, nutriment
as the more expensive cuts.
We should disabuse our minds of the idea that
it is not fashionable to place the cheaper cuts of
meat on ou·r tables. The meat bills of the highest
salaried chefs of the wealthiest families are much
smaller in proportion than the average bill of the
average American cook-which shows that it is ·
not so much the price paid for meat as it is the
way in which it is prepared.
At the Outset
Do you know?-
That meat and poultry supply 16 per cent. of
the total food material consumed in the United
States.
That the cheaper cuts of meat contain practi­cally
the same food value-both as to nutrition
and digestion-as the expensive cuts.
That the percentage of protein, which is the
body building material, varies but little in the
different kinds and cuts of meat, not enough in
fact to say that one kind of meat has more food
value than another. The fat portion of bacon or
salt pork is an exception however, and runs lower
in protein.
What Therefore is the Difference Between the
Cheaper and More Expensive Cuts?
The chief difference between the cheaper and
more expensive cuts of meat is not so much in
their nutritive value as in their texture and flavor.
Under the backbone in the hind quarter is the
place from which the mo$t tender meat comes.
This is usually called the tenderloin. Sometimes
in beef and also in pork it is taken out whole and
sometimes it is left to be cut up with the rest of
the loin. ·
In old animals and in those parts of the body
where there has been much muscular action, the
neck and the legs, for example, the muscle fibers are
tough and hard. But there is another point which
24
SAVORY Prize Recipe Book 25
is of even greater importance than this. The fibers
of all muscles are bound together by a thin mem­brane
known as connective tissue. This mem­brane,
if heated in water or steam, is converted
into gelatin. The process goes quickly if the meat
is young and tender; more slowly if it is tough.
This connective tissue is soluble in vinegar, so
tough meat may be made more tender by soaking
it in vinegar, or vinegar and water. In this way
is made sour beef or "sauer fleisch" a palatable
German dish.
Flavor in meat depends mainly on certain
nitrogenous substances, which are called "extract­ives".
The quality of the extractives and the result­ing
flavor of the meat vary with the condition of
the animal and in different parts of its body.
They are usually considered better developed in
older than in very young animals. Many persons
suppose that extractives or the flavor they cause
are best in the most expensive cuts of meat. In
reality, cuts on the side of beef are often of better
flavor than the tender cuts. The extractives or
flavor in meat contain no nutritive value but are
important because they excite the digestive organs
to action. It is this quality which justifies the
taking of soup at the beginning of a meal and the
giving of broths, meat extracts and similar prep­arations
to invalids.
We recommend that you read the pamphlet
entitled "Economical Use of Meat in the Home",
issued by The Agricultural Derartment of the
United States Government. Their experiments
show that in many families of fairly good income,
table conditions are far from satisfactory. In
numbers of instances expensive cuts of meat were
so badly cooked that it was hardly possible to eat
them. Cheaper cuts are not only more economical
but much more satisfactory.
Fig. 3-Showlng the
Blued Steel "SAVORY':
Roaster.
Seamless
Sanitary
Self-basting
Self- browning
26 SAVORY Prize Recipe Book
Explanation of the
Differen\ Cuts of Meat
Fig, 4-Diagram illustrating the Different cuts of Beef Together
with their average Relative Weights and Prices.
Round and Rump--The rump is the fleshy portion over
the thigh. After it is cut off, the round extends on down to
the shank, having only one bone near the center.
The round of beef is 92 per cent. meat and 8 per cent.
bone.
Loin-The loin of beef is sub-divided into porterhouse or
short cuts, T-hone and sirloin. The porterhouse consists of
the first five or six steaks from the small end next to the ribs.
Next to this comes the T-hone steaks, regarded by many as
the very choicest part of the loin. The last six of eight
steaks next to the round are known as the sirloin. The
tenderloin is the inside portion of lean meat near the rib end
of the loin. As a rule the tenderloin is only cut from the
cheaper carcasses and the balance of the loin is used for
canning in such cases. Where the tenderloin is cut from the
choice carcass, a fancy price is charged for it, as it seriously
injures the value of the rest of the loin.
Sirloin Ends-In some markets the ends of the sirloin and
T-hone steaks, which run down into the flank, are cut off at
the point where the flesh widens and are sold separately.
These ends are coarser than the loin meat, but properly
cooked are as good as any part of the animal.
Riba-This section consists of the first seyen ribs and is
mostly used for roasts. The cuts nearest the loin are con­sidered
the choicest and sell for the most money. Next to
the chuck the meat is deeper and rather coarser.
The average rib roast of beef is 79 per cent. meat and 21
per cent. bone.
Chuck-The lower eight or ten inches of that portion
marked chuck is known to the trade as the "clod." This
lies just above the brisket and extends up to the lower portion
of the neck. This is cut mostly for pot roasts and contains
much lean meat. Most of the chuck is cut into steaks the
best portions being on the end nearest to the ribs. The por­tion
next to the neck usually sells for pot roast or boiling.
SA VOR Y Prize Recipe Book 27
Neck-This part usually sells with a part of the chuck and
is fit mostly for boiling. It is fleshy but coarse.
Plat-The plate is the lower portion of the carcass below
the ribs, taking in the covering of the belly. It is mostly
used for boiling but contains some good meat.
Briaket-This takes in the portion between the shank and
the clod, or lower part of the chuck. It is a very fleshy piece
with some heavy bone, but makes fine pot roast or boiling
meat.
Flank-A section of lean meat overlies the flank which is
stripped off and is known as the flank steak, and is much
sought after. The balance of the flank is mostly used for
sausage and hamburger, but can be boiled.
Sbtmk-That portion of the shank from the knee or heel,
to the cut above, is fleshy, though coarse, and is mostly used
for boiling. The lower part is mostly bone and sinew and is
for soup and boiling. In the forelegs this is called the shin.
What to Look For When
Buying Meat
The following six simple rule~ should be borne in mind in
buying meat:
1. Remember first that the taste of meat when served, lies
most in the preparation it has previously received. A piece
of beef from a cut that will cost four to ten cents per pound
can be made as attractive, appetizing and nutritious as a cut
from the loin that will cost from twenty-five to thirty-five
cents per pound.
2. Insist upon seeing the carcass from which the meat is to
be cut. See that it carries the stamp "U. S. Inspected and
Passed," which is a guarantee from the government that the
meat is healthy.
3. A prime piece of meat will not only carry an outside
covering of fat, but all through the lean meat will be small
specks of fat, giving it a marbled appearance. With a little
experience anyone can tell good meat from poor.
4. Remember that some cuts of meat, often the cheaper
ones, are 5 per cent. bone and 95 per cent. meat while others,
often the most expensive ones are 30 per cent. bone and 70
per cent. meat.
5. Always ask your butcher for any bones he may cut out
of your meat. There's lots of nutritious value in them
for soups. You have paid for them and you should have
them.
6. Do not have the bone cut out of a roast. It cooks
better and is sweeter with the bone left in. The bone also
helps to hold the sap in the meat.
28 SAVORY Prize Recipe Book
Four Rules for Cooking Meat
1. In cooking beef remember that the sap or juice of the
beef is one of the most important parts of the meat. It
should be so cooked as to retain these juices. This is best
done, in the case of a steak, by searing on the outside. In
broiling a steak, place close to the fire at first, turning fre­quently
until the outside is seared brown. Then so place it
that it can cook slowly until done. Remember that rare
meat does not mean raw meat. Meat cooked rare has a
bright pink appearance. If not cooked it will have a bluish
purple color. When beef is rare it is cooked in its own sap.
2. Beef should not be fried in grease. For convenience it
may be cooked upon a hot frying pan or skillet. In this case
use no grease and turn the steak over two or three times to
sear the outside and retain its sap. Never cook beef in
boiling grease.
3. In roasting beef have the oven very hot before putting
it in. This will sear the outside and seal in the sap. Then
lower the temperature of the oven slightly and let it roast
until done to the point desired.
If you use gas for fuel, have your oven very hot for the
first fifteen minutes, then reduce the flame otherwise your
meat will roast too quickly.
4. Pot roast should be par boiled and finished with very
little water, and kept covered. A good plan is to first boil
tender, then take off the water and finish by roasting in the
oven
An Improved Way for
Cooking Fish
The "SAVORY Roaster Fish Rack", a new auxiliary to
the "SAVORY" Roaster that extends the already great
usefulness of this celebrated device, brings the practical
housekeeper an improved way of cooking fish. By means
of this the fish is raised off from the bottom so1 that air
circulates below as well as above it. This cooks the fish
most deliciously and as all is enclosed in the air-tight Roaster,
no odor of the cooking fish can escape. When finished, the
fish is quickly and easily removed from the pan by means of
the two side handles of the Fish Rack.
Fig. 5-The
"SAVORY
Roaster Fish
Rack."
Every "SAVORY Roaster" user will
appreciate these advantages and will want a
"SAVORY Roaster Fish Rack".
"SAVORY" Roaster Recipes 29
52 Prize Recipes Using the
Celebrated "SA V 0 R Y" Roaster
FISH
Savory Scalloped Oysters
Put a layer of cracker crumbs in buttered Savory Roaster,
then a layer of oysters with seasoning of butter, pepper and
salt. Repeat until there are four layers with crumbs on top.
Pour over all one quart rich hot milk and bake one-half hour.
-MRS. ROY A. PALMER, Sleepy Eye, Minn.
*Savory Baked Shad
Select a large Shad, Roe Shad preferred. Make a filling
of fine bread crumbs, small lump of butter, one egg, salt and
pepper to taste. Fill the Shad, sew it up, put into lightly
greased Savory Roaster, sprinkle salt on top, and a few small
lumps of butter. Cover tightly that no steam escapes.
Cook in a slow oven for about three-quarters of an hour.
-LEVENIA E. PATTERSON, Wilkinsburg, Pa.
*Savory Baked White Fish
Stuff a good sized white fish with dressing made of stale
bread crumbs, salt and pepper and 711 cup melted butter.
Tie fish with string. Butter the bottom of your Savory
Roaster and sprinkle fish with salt, pepper and a little flour.
Bake in hot oven allowing ten minutes to the pound. When
done make cream sauce of one tablespoon each of butter and
flour, season with salt and pepper, put in sauce pan; when
melted and mixed, put in one cup hot milk and stir until
smoothly thickened; let simmer three minutes. Use as you
would gravy with meat.
-MRS. F. M. KEYSER, Ingram, Pa.
*Savory Roasted Salmon Steak
Get a thick square piece of salmon and remove the skin by_ 4 pouring over it boiling water. Place it in the Savor r Roaster,
season with salt and pepper and dredge with flour. Add a
cup of boiling water and a small piece of butter. Cover and
bake one and one-half hours.
-MRS. W. H. FREED, Grant's Pass, Oregon.
* (You will be delighted for these fish recipes by using the new
"SAVORY Roaster Fish Rack" in your "SAVORY" Roaster.)
BEEF
Savory Roasted Steak
Put in Savory Roaster, a round steak 1711 inches thick.
Over this steak put a layer of onions and a layer of tomatoes,
season with pepper, salt and celery salt, sprinkle with flour and
a tablespoon of butter. Roast in hot oven for one-half hour.
Pork chops can be cooked in the same way.
-MRS. R. D. SARGENT, Newark, N. J.
Plain Steak and Savory Yorkshire Pudding
Put a top round steak cut thick in the Savory Roaster
about fifteen minutes before serving dinner, and leave it
in the oven about five minutes. Then have ready a batter
made as follows:
Savory Yorkshire Pudding
Two eggs. Beat them well with 1 cup of milk, then 2
cups flour, 2 teaspoons baking powder and 711 teaspoon salt
Buy meats with care-----consult this book­use
a "SAVORY" Roaster. In this way any
woman can save from twenty to thirty dollars
in a year on her table. That will brzy a new
dress.
30 SAVORY Prize Recipe Book
and mix into a batter not too thin. When the steak has
been five minutes in the oven, pour the batter all, over it,
cook ten minutes, and you will have a very tender and tasty
steak and a pudding that will melt in your mouth.
-MRS. G. H. BACON, East Oakland, Cal.
Savory Roast Beef
Season your beef to taste with salt, pepper, a little parsley
and onions. Place in a Savory Roaster and put in the oven.
Allow fifteen minutes to the pound. Let it alone, the Roaster
will do the rest. Do not add any water at first. If not
enough gravy when done, add as much hot water as needed
and thicken. If the meat is very tough, it may be improved
by roasting a longer time with a slower fire. (Potatoes may
be roasted around meat at same time.)
-MRS. E. A. SWINEFORD, Dre:wry's Bluff, Va.
Savory Braized Beef
Buy five pounds of the round of beef, or what is known
as "chuck roast." Lay a few strips of clear pork in the
bottom of the Savory Roaster, together with one onion
and one carrot peeled and sliced. Put the meat on top of
this and a few strips of pork on top of the meat, pour in one
cup of water, season with pepper and salt. Cook three
hours slowly in a moderate oven. Thicken the gravy and
serve with the meat.
-MISS KATHERINE O'CONNOR, Buffalo, N. Y.
Savory Beef a Ia Mode
Get a thick round steak, and season with the following:
1 teaspoon of salt, 72 teaspoon pepper, U teaspoon cloves,
U teaspoon mace, U teaspoon cinnamon, 4 tablespoons
vinegar, 1 tablespoon melted butter.
Rub meat thoroughly both sides with this mixture, roll
and bind with twine, and let it stand over night. Next day
roast for three hours in a Savory Roaster.
~ ·-MRS. GEO. R. KENZEL, Oshkosh, Wis.
Savory Hamburg Roast
2 lbs. Hamburg Steak
1 tablespoon flour
1 tablespoon ground sage
1 teaspoon salt, pepper to taste, onion if desired
1 egg
Mix thoroughly, pat into shape, sprinkle rolled cracker
or bread crumbs over top, dot with butter and bake about
one-half hour in Savory Roaster.
-MRS. W.E. PRESCOTT, East Templeton, Mass.
Savory Hamburg Croquettes
Mix well together 2 pounds ground round steak, 2 cups
cold mashed potatoes and 72 cup milk, season with salt,
pepper and 1 teaspoonful minced parsley, and a little chopped
onion if desired. Form into cylinder-shaped croquettes,
flattened at the ends, dip them into an egg which has been
beaten in a tablespoon of water, roll in cracker crumbs, lay
side by side in a Savory Roaster, pour over all 1 tablespoon
butter which has been mixed in 1 cup slightly salted boiling
water, place cover on Savory Roaster and roast in a hot
oven 72 hour, or until crisply browned. Each hot croquette
·served on a lettuce leaf with a bit of mayonnaise supplies an
extremely tempting and nourishing meat dish at a nominal
cost. -E. P. D.
Miss Dora S. Cornwell, Washington, D. C.,
says, 11 I have had one of your ~SAVORY'
Roasters for two years and would not part
with it, if I could not get another like it."
" SA VO R Y" Roaster Recipes 31
Savory Roast Beef Heart
Wash a beef heart well, salt and pepper the inside according
to taste. Take 3 medium sized boiled' potatoes and 3 onions,
chop fine and mash potatoes and onions together with a
little butter and salt and pepper. Press all you can into
the heart and if any dressing is left over put it on top. Put
into a Savory Roaster and roast for 172 hours with a little
beef fat or lard. -MRS. JAS. RYAN, Elyria, Ohio.
Savory Roasted Liver
Take 1 beef or calf liver, wash thoroughly and wipe dry;
cut a long deep hole in the side, stuff with a dressing made
of crumbs, bacon and onions chopped, mixed with a bit of
butter and an egg and seasoned to taste. Sew ·or tie together
the liver, lard it over, place in Savory Roaster with a cup of
water and bake. Serve with gravy and currant jelly.
-MRS. ANNA E. BEARDSLEY, Bridgeport, Ct.
VEAL
Savory Veal Pocket
Have the butcher make an incision in a veal roast for
dressing. Use bread crumbs seasoned with onions, salt and
pepper mixed with an egg beaten. Stuff and place in the
Savory Roaster and roast in moderate oven until well done,
about 20 minutes to the pound.
-MRS. CHAS. MELVIN, Bushnell, Ill.
Savory Veal Loaf
One pound veal, 72 pound pork, both ground very fine,
1 cup bread crumbs, 72 cup cream, 2 eggs well beaten, 1
tablespoon butter; salt, pepper and sage to taste. Mix
well and make into a loaf then cover it with thin slices of
bacon. Place in buttered Savory Roaster. After cooking
remove the bacon, leaving your loaf with a delicious flavor.
Roast 1 hour with 1 cup of water.
-MRS. J. M. BEAM, South Bend, Ind-.
MUTTON AND LAMB
Savory Roast Mutton with Browned Potatoes
Select a nice shoulder of mutton; have butcher remove
the shoulder blade. Make the stuffing of bread crumbs,
highly seasoned with salt, pepper, sage and a small onion
chopped fine. Moisten with 1-3 cup melted butter. Rub
mutton with salt, pepper and summer savory. Put the meat
in the Savory Roaster with 72 cup boiling water. Have
the oven very hot, allow 15 minutes to the pound-15 minutes
for heating when first put in oven. About 30 minutes before
dinner pare potatoes and put around meat. When done
take up meat and potatoes: add 1 pint of hot water to gravy
and thicken with flour.
-MRS. j. I. McCONNELL, Wichita, Kan.
Savory Crown of Mutton or Lamb
Get a loin of mutton, the chops, and have the butcher
roll in the shape of a crown; scrape the bones down and roll
meat in the center and tie firmly; about 12 chops make a
nice, large crown.
Put in Savory Roaster and roast 15 minutes for each
pound. (For lamb less time is needed). One never has to
look at the meat until it is done as it bastes itself. A half
A 60c "Chuck" roast, cooked slowly in a
"SAVORY" Roaster, contains as much real
nutritious food value, and tastes as good as a
sirloin roast costing $1.00 that is cooked in
the old way. . .
32 SAVORY Prize Recipe Book
hour before the roast is done, put in roaster as many p~red
potatoes as needed, laying them at the side of roast. Potatoes
are delicious browned with the mutton. When ready
to serve put fancy paper caps on each chop, lay the potatoes
around meat and garnish with parsley or mint.
-MRS. W. C. HASXER, Forest Park, Ill.
Savory Roast Leg of Lamb
Wipe the lamb with a damp cloth, sprinkle with salt and
pepper, and put it into a Savory Roaster. Add 1 cup of
boiling water and roast in a quick oven fifteen (15) minutes
to the pound. Remember that a new roasting pan does not
brown as quickly as one that has been used five or six times
and use a hotter oven for your new pan the first few times
instead of condemning the pan. In the Savory Roaster the
gravy remains in the center of the pan, right under the meat,
instead of spreading to the four corners, and you are saved
the extra labor of scraping and cleaning those extra four
corners in the bargain. •
f.f.• Make the gravy after the roast has been removed from
the pan, by first pouring off all the fat which is on top, then
add a pint of water to the pan, and when it boils thicken
with a heaping teaspoonful of flour mixed with about 3
tablespoons of cold water, Stir the flour and water thoroughly
so that no lumps remain and add to the gravy when it boils.
-MRS. GEO. SEIBEL, Mt. Oliver, Pa.
Savory Lamb Chops
Use your Savory Roaster for frying lamb chops.
Season the chops to taste and place them in the bottom
of the roaster. Over each chop place a piece of bacon and
add a very small quantity of water. Bake about 20 minutes.
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 cooked in this way without turning
-and-without attention.
-PEARL G. RENZ, Leavenworth, Kan.
Savory Lamb Hearts
12 Lamb Hearts
31; loaf stale bread crumbs
1 onion
U lb. fat salt pork
1 teaspoon parsley
31; teaspoon sage
31; teaspoon salt
Black pepper to taste
Clean the hearts, cutting out all pipes, etc., with a sharp
pointed knife, run pork and onion through fine meat chopper,
crumble bread with hands (it should not be very dry) chop
parsley, mix all with hand, fill each heart with the dressing
and put in the Savory Roaster without water. Cover and
bake about an hour; when about half done, add water so as
to have gravy. Delicious and cheap.
-MRS. T. B. WHEELOCK, St. Paul, Minn.
Savory Roast Kidneys
Take 3 fresh sheep kidneys. Without removing their
fat cut each in half, dip in cream and season with salt and
pepper, cut slices of bacon and put them between the kidneys.
Place in Savory Roaster and roast 1 hour slowly.
-MRS. ANDREW BUCHKOE, Ironwood, Mich.
"Seamless"-the usA VORY" Roaster is
made from two pieces of steel, perfectly
smooth and seamless, no corners, no folds,
no seams.
" SAVORY" Roaster Recipes 33
PORK
Savory Pork Chops
Take 2 pounds of pork chops, roll in flour. Take equal
parts of potatoes and parsnips. Place all together in the
Savory Roaster. Mix 3 tablespoons of flour in water.
Season and pour over the meat, potatoes and parsnips, and
bake 1 hour. This is fine as it saves buying a large roast of
pork.
-MRS. JENNIE NORRIS, Pittsburg, Pa.
Savory Stuffed Pork Tenderloin
Take 2 pounds of tenderloin, split, and fill with a dressing
made of 1 pint of oysters, and sufficient bread crumbs, season
with salt, pepper and a small lump of butter. Fasten the
meat roll together with toothpicks. Bake in a moderate
oven for one hour in a Savory Roaster.
-MRS. F. M. HARRY, San Jose, Ill.
Savory Pork Roast
Place a well-seasoned pork roast in a Savory Roaster and
put in hot oven for 1 hour or until about half done. Then
open the pan and place small peeled potatoes on one side of
the meat and strew salt over them. On the other side put
some peeled apples and bake until potatoes and apples are
soft.
-MISS TILLIE DROEGKAMP, Milwauket, Wis.
Savory Roast Pig
After the pig is well dressed, wipe it clean and dry, then
make dressing; it should be seasoned with salt, pepper, sifted
sage and thyme; crowd the pig as full as possible, put a potato
in the mouth, bend the legs that it may be strung up oq its
knees, rub the skin all over with sweet butter and roast in
Savory Roaster for three hours steadily.
The beauty of a roasted pig consists in browning the skin
evenly all over without burning, and having it thoroughly
done through. Both results are best obtained by using the
Savory Roaster.
-MRS. M. EGGERS, .Pittsburg, Pa.
Savory Baked Ham
Get a small ham weighing from 5 to 7 pounds. Soak in
water over night and in the morning wash thoroughly, cover
with cold water and boil for about 1 hour. When ham is
cool lift it out of the water, lift outer skin up, sprinkle with
sugar and stick in some cloves, say about an inch apart.
Bake in a slow oven in a Savory Roaster, pour about it a
pint of cider (if desired) , let brown, thicken and serve with
meat. Garnish ham bone with paper frill, surround meat
with holly. (A wine sauce may be substituted for the cider).
-MRS. GEO. R. PLUMB, Chicago, Ill.
CHICKEN AND TURKEY
Savory Chicken
Prepare a 3 pound chicken as for fryipg. Roll the pieces
separately in a miJ!ture of flour, salt and pepper. Have two
tablespoons of butter melting in the Savory Roaster. After
dropping the chicken in this, cover it with hot water. An
hour's cooking in the Savory Roaster makes this a dish of
tender, brown chicken in a simple sauce. On account of the
Savory Roaster all the flavors are preserved.
-MRS. L. B. HIGGINS, Saltm, Ind.
Some of these Recipes will give your family
a better dinner for thirty cents than other
families get for a dollar.
~ 34 SAVORY Prize Recipe Book
Savory Roast Chicken and Chicken Biscuits
When the chicken is dressed and ready for the Savory
Roaster, stuff with the following: Dry bread, enough to
fill cavity, broken and wet with a~ittle hot water and a beaten
egg and season with salt, pepper, celery and a little sage, a
tablespoon chili ~uce and a heaping tablespoon of ground
salt pork. Lay small bits of salt pork or bacon on the bottom
of roaster and on top of chicken and roast from an hour to
two hours, according to size and age of chicken. I;falf an
hour before the chicken is served lay small biscuits around
the chicken and on top and cover and serve as a side dish
to chicken, with the gravy.
Rule for Biscuit is 2 cups flour, 2 teaspoons baking
powder, 1 teaspoon salt, and milk enough to make a soft
dough. Do not roll but pat into shape with· the hands.
Have enough fat in pan so they will not Gtick.
-MRS. H. H. TOMAN, Cherokee, Ia.
Savory Baked Chicken '
Prepare 1 or 2 chickens as for broiling, that is, split down
the back and arranged in what is called "Spread Eagle"
style. Wipe off, rub with salt and spread well with butter
and sprinkle with pepper. Do not use any water, but cover
tightly in a Savory Roaster, cook till tender and nicely
browned. You will find all the juices and flavor preserved
and the taste of the chicken delicious.
-MARION S. SEABORN, Dorchester Center, Mass.
Savory Roast Turkey or Chicken
Wash and clean the fowl thoroughly wiping dry, as the
moisture will spoil the stuffing. Take 1 small loaf of bread,
grate it fine, rub into it a piece of butter the size of an egg, 1
small teaspoon of pepper and 1 of salt, sage if liked. Rub
all together and fill breast of fowl, sewing up so that the stuffing
will not cook out. Place the giblets under side of fowl so
they will not dry up. Rub salt and pepper on the outside
ar:d place in Savory Roaster, adding 2 cups of water. Bake
about 3 hours. Leave a little stuffing in a bowl and chop the
giblets fine when cooked, adding them to the stuffing, th1cken
the gravy with 1 tablespoon of flour. Put giblets in gravy
boat and pour over them the gravy.
-MRS. S. G. FRIEDMAN, Naguabo, P. R.
Savory Roast Turkey
Place 4 or 5 slices of salt pork in the bottom of your Savory
Roaster. Have the turkey carefully dry picked and dressed
salt and pepper it well inside and out and stuff with the
following stuffing:
1 quart toasted and rolled bread crumbs
1 teaspoon of salt
2 tablespoons chopped onions
1 lemon, juice and grated rind
1 tablespoon chopped parsley
4 tablespoons melted butter
~ teaspoon black pepper
1 cup oysters, or fresh country sausage
Mix with warm water, being careful not to make the
stuffing too moist.
Place the stuffed turkey on the slices of pork, lay several
strips over the breast and sprinkle lightly with flour. Add
about a cup of water, cover the roaster securely and place
Mrs. Wm. E. Bishop, Lonaconing, Md.,
says, H Since baking bread in the 'SAVORY'
Roaster, I have been hoping that everyone
will try this method for I could not do with·
out it."
"SAVORY" Roaster Recipes 35
in a hot oven. In 2 hours, without having opened the oven
door you will have the brownest, juicest, most deliciously
cooked turkey you ever tasted.
-MRS. C. H. LADD, Fort Worth, Texas.
DUCK AND GOOSE
Savory Mock Duck
Take a cut of any kind of steak, make a dressing of bread
crumbs, onions, sage, salt and pepper. Spread steak in
Savory Roaster and roll, putting dressing inside of roll.
Sew ends of steak together, put a little water in Roaster,
cover and bake ~ of an hour or until tender. We consider
this every bit as good as Roast Duck.
-MRS. B. C. RAVENSCROFT, Seattle, Wash.
Savory Roast Wild Duck
First dress and wash the fowl in several waters -then place
in pot and boil till it commences to get tender (this boiling
removes the taste, unpleasant in wild game, to some people),
then take from pot, salt and pepper and fill with following
dressing:
2 cups grated bread crumbs
1 tablespoon butter
2 medium sized onions chopped fine
1 egg well beaten
Season to taste with pepper and salt
After stuffing, place in Savory Roaster with 1 pint of hot
water and roast to a golden brown.
-MRS. W. T. SMITH, Anthony, Florida.
Savory Roast Duck
Wash and dry the duck carefully, make a stuffing of bread
crumbs, sage and onion; insert and sew up completely, that
the seasoning may not escape and place in Savory Roaster.
If tender, duck does not require more than an hour to roast.
A few minutes before serving dredge lightly with flour, to
make fowl look plump. Send to table hot, with a good brown
gravy poured not around but over the duck. Accompany
with currant jelly, and if in season, green peas.
-MRS. M. ADES, North Vernon, Ind.
Savory Roast Goose
If possible, select a goose that is not more than 8 months
old, and the fatter it is the more juicy the meat. Make
dressing of 3 pints of bread crumbs, 6 ounces of butter, a
teaspoon each of sage, . black pepper and salt and an onion
chopped fine. ·
Do not stuff very full, but stitch very closely so the fat
will not get in. Place in a Savory Roaster. Roast 272 hours.
When done take it from the roaster; drain off the fat, which
is clear goose grease and useful for many purposes, and add
the chopped giblets which have previously been boiled tender,
together with the water in which they were done. Thicken
the gravy with flour and butter rubbed together. Cook
five minutes and serve with the goose.
-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 it well in flour, season with
salt and pepper and a small lump of butter. Cover with
By cooking the cheaper cuts of meat, you
can get excellent results and save the cost of
the "SAVORY" Roaster over and over again.
36 SAVORY Prize Recipe Book
3 or 4 medium sized onions sliced, place around as many
medium sized potatoes as needed, sprinkle on a little more
salt to season the potatoes and onions, another dash of flour,
and a pint of boiling water. Bake in a Savory Roaster 172
hours and you will have a dinner fit for a king.
-MRS. MARY EDMAN, Wapakorwta, Ohio.
Savory 'Possum and Sweet Potatoes
Have your 'possum fat, clean well, soak in cold salted
water 24 hours. Drain and wipe dry. Peel sweet potatoes;
if large quarter them-place in the bottom of a Savory
Roaster. Lay 'possum on top of the potatoes, pour over
boiling water until potatoes are covered. Place in oven
and cook 2 hours or longer, if necessary. Have the
'possum a rich brown. Lay potatoes on a large platter,
carve 'possum and lay over top of potatoes, pour over all
the gravy which will need,no thickening.
For Savory Mock 'Pouum
Use good roast of pork or beef with sweet potatoes and it
is nearly as good as the 'possum.
-MRS. L. D. ELDER, Pomona, Ga.
Savory Venison Roast
Take a piece of meat from the hind quarter, after trimming
nicely roll in flour and place in Savory Roaster, add about
72 cup boiling water, salt and pepper heavily and put with
the meat about 3 good sized onions. Cover and put in oven.
About 1 hour before meat is done, put in 2 carrots for each
person to be served; potatoes may be added a little later.
It will be necessary to use only a little water since the Savory
Roaster is self-basting, and roast should be allowed to brown.
Make gravy after the meat and vegetables are taken out.
-MRS. CHAS. F. HICKOK, Grand Marias, Mich.
A Savory Dinner
Cooked at one time in a Savory Seamless Roaster
Procure a slice of steak of about 3 lbs., 1 bunch of celery,
wash and break in about eight inch lengths, then put all
together and place on the steak. Salt and pepper freely. Then
roll steak around celery and tie, and put in center of a Savory
Roaster.
Peel 6 small onions, 6 potatoes, 4 turnips (if turnips are
large cut in two). Arrange these around steak in Roaster.
Salt and pepper to taste. One half dozen cloves and a handful
of parsley sprinkled over them add to the flavor. Put in 1
quart of hot water, cover and roast in a good oven from 172
to 2 hours. When done, serve on a platter.
"A whole dinner cooked at once. Delicious, juicy, whole­some
and easy to get."
-MRS. FRANK LEWIS, Branchport, Yates Co., N. Y.
An Old Fashioned Savory New England Dinner
Have a pork backbone broken in small pieces. Place a
layer over the bottom of your Savory Roaster and cover
with about 2 inches of sauerkraut. Place in oven and cook
for 172 hours. Now open the Roaster and drop over the top
of kraut the following, a spoonful at a time:
Savory Drop Dumplings
Two eggs, 72 cup milk, 72 teaspoon salt, 2 teaspoons baking
powder, and flour to thicken, enough so that you can drop
"Sanitary"-The usA VORY" Roaster has
not a crevice, angle, fold or indentation of
any kind in which grease can collect. Its
shape and perfect smoothness make it easy to
clean and to keep clean.
"SAVORY" Roaster Recipes 37
in ·large spoon£ ul; now cover the Roaster and bake again
for ten minutes. Our grandmothers used to cook this dinner
in a "Dutch Oven" before an open fire, but we have an easier
and better way with a Savory Roaster,
-MRS. WM. MOWLS, Magnolia, Ohio.
Savory Boston Baked Beans
One and one-half quarts white bean$ soaked over night
in lukewarm water
1 pound salt pork
1 tablespoon prepared mustard
1 tablespoon brown sugar
2 tablespoons molasses
Salt and pepper to taste
Three cups water and bake slowly 5 hours in the Savory
Roaster. -MRS. E. S. ACKERMAN, Hague, N. Y.
Savory Baked Hash
Chop rather coarse cold meat of any kind. To 2 cups of
cold meat add 2 cups of mashed potatoes, 2 tablespoons of
melted butter, plenty of salt and pepper, 1 chopped onion
if desired, and a small cup of water, or better still, gravy if
you have it. Put in Savory Roaster and bake half an hour.
-MRS. W. E. MORGAN, Buffalo, N. Y.
Savory Baked Cabbage
Take a head of cabbage (not too hard), trim and wash
well. Drain. Cut out the heart. Sprinkle salt and pepper
in the cavity and stuff in a pound of well-seasoned pork
sausage. Place in a Savory Roaster, sprinkling salt, pepper
and flour over the outside. Put in a little water and bake
without browning until done. The cabbage will be white,
sweet, tender and finely flavored; and make a very attractive
appearance on the platter. Slice down, serving some of the
sausage with the cabbage.
-MISS FLORA B. BROWN, Eatonton, Ga. /]1
Savory Chili Con Carne
Favorite Spanish Diab
Three (3) pounds of round of beef
Four (4) large onions
Six (6) Chile Peppers red or green.
Remove all fat from beef and place it in the Savory Roaster
and put in the oven to try out. Four tablespoons of drip­pings
are sufficient. While the fat is trying out, mince the
onions and cut the steak in pieces an inch square; place meat
and onions in the h@t fat and cover the Savory Roaster and
place all in the oven. Next prepare the chile peppers by
putting them in the oven until the skin is slightly blistered,
when it will be found an easy task to remove the skin; also
remove the seeds, after which mince the chile and add it
to the meat; salt, add to taste, and cover all with boiling
water. Cover the Savory Roaster, put in the oven and
cook for one (1) hour. Serve with boiled rice.
-MRS. GEORGE W. PITTOCK, Tucson; Ariz.
BREAD
Savory Bread-Baked as Never Before
When your loaves are made out, place them in the Savory
Roaster and let them rise with the cover on. When very
Three-quarters of a beef comprises so-called
undesirable cuts. The "SAVORY" Roaster
cooks these cuts juicy, tender and sweet
flavored, and they cost much less, because so
many people can get good results only from
the choice cuts.
38 SAVORY Prize Recipe Book
light, shut cover down tight and place in a slow oven. You
will never want to bake bread any other way if you try this.
-MRS. W. 0. TAYLOR, DeQueen, Ark.
To Freshen Bread or Buns
A Savory Suggestion
When bread or buns have become a little old, wet all over,
put in a Savory Roaster, bake until thoroughly hot, and they
will be as fresh as though newly baked.
-MRS. TllEO. BRUNS, St. Charles, Mo.
Savory Rolled Sandwiches
Take a loaf of bread and trim off the crust and cut into
lengthwise slices, not more than a !4 of an inch thick. Dip
each slice lightly in water and pile them all in the Savory
Roaster, taking care that each slice lies flat and straight.
Covel closely and place in a hot oven 15 minutes. Remove
from the oven and when cool enough to handle, spread each
slice with any desired filling and roll up slowly and place
where it will not unroll. When cold they will keep their
shape. The steaming process not only renders them pliable
so they may be rolled without breaking but gives them a
sweeter taste, as of fresh bread. Piled in pyramid shape,
row upon row, on an oblong platter they resemble nicely
rolled napkins. -CLARA RUCH, University Place, Nebr.
CAKE
Savory Macaroons
Grind very finely a quantity of sweet almonds in pro­portion
to the number of macaroons you intend making­add
just a few bitter almonds and-if at hand-some drops
of almond extract. Bind the paste with the whites of several
well beaten eggs-and add a little thick syrup-made of
white sugar and water. As the paste will not be stiff enough,
?..~d powdered sugar and a little ground cinnamon until it
is stiff enough to handle. Line the bottom of a Savory
Roaster with a thick paper and put on it small portions of
the almond paste, sprinkling over the top of each a little
powdered sugar and cinhamon, and sticking in the center
1 or 2 blanched almonds. When they are a pale biscuit
color, remove from the oven. .
-MRS. W. P. ROBB, Paita, Peru, South America.
Savory Fruit Cake
1 cup butter 2 teaspoons cinnamon
2Yz cups flour 1 teaspoon nutmeg
1 large teaspoon soda Yz lb. raisins
1 teaspoon cloves :!4 lb. dates
1 teaspoon allspice % lb. currants
1Yz cups sugar 2 oz. orange peel
Yz cup sour cream 2 eggs
:!4 cup molasses
1 teaspoon each lemon and vanilla essence
Cut the dates small. Add more flour if necessary. Put
the dough in a large cake pan and place the pan inside the
Savory Roaster. Put on the cover as usual and bake 2Yz
hours in a very moderate oven. Fruit cake baked in this
way will not burn, nor have a hard thick crust, and it will
be well done all through.
-MRS. S. H. BAYSPOOLE, Sultan, Washington.
Miss Ella Shriver, Hillsboro, Ohio, says, ul
can highly recommend the ~SAVORY'
Roaster, for my turkey was indeed roasted to
perfection-tender and juicy with a fine
natural flavor."
"SAVORY" Roaster Recipes 39
Savory Baked Apples
Peel and core tart apples and place in Savory Roaster.
Fill the centers with chopped English walnuts, add 1 table­spoon
of table or maple syrup to each apple, and if the apples
are not very juicy add 1 cup of water. Cover and bake until
the apples are done. Serve cold with whipped cream.
-HENRIETTA NEAL, Los Angeles, Cal.
Savory Apple Dumplings
Select smooth apples of uniform size, peel, core them,
fill the cavities with sugar and if liked a little cinnamon.
Make a nice biscuit dough, roll thin. Divide the dough in
as many pieces as you have apples, cut in squares, enclose
an apple in each square, wetting the edge to make it stick.
Put in the Savory Roaster and bake until the apples are
done. Serve with a pudding sauce or with sugar and cream.
-MRS. C. R. CARR, Bloomington, Ill.
Savory Pudding
4 cups of flour
2 tablespoons of lard
3 teaspoons of baking powder
72 teaspoon of salt
and milk or water enough to make a soft dough. Mix
flour, salt, baking powder together, rub in lard, then add
milk. Roll out and cover with sliced apples or any other
fruit, then add 1 cup of sugar, and roll up like jelly roll and
place in Savory Roaster. Dot the top of roll over with butter,
then melt 2 cups of sugar in 1 cup of cold water, pour over
roll and bake 45 minutes. Serve with cream.
-MRS. CLAUDE BROWN, Pittsburgh, Penna.
Use a ,SAVORY" Roaster. It means
better-tasting meats for less money.
"Self-Basting, "-The condensation of
steam on the surface of meat is what bastes
it. The usA VORY" Roaster does its own
basting by cooking the steam from the meat
juice into the roast.
Some people think a meat roaster can be
used only_ once or twice a week. This recipe
book will show you thatthe ,SAVORY" can
be used to good advantage every day.
Mrs. Elliott Ross, White Hill, Ill., says, "I
have used the 'SAVORY' Roaster for some
time, and find it is just splendid in which to
bake bread. It gives such a delicate yet rich
tint and improves the texture."
u Self-Browning "-The basting continues
in the uSA VOR Y" Roaster until the roast is
heated through to the temperature of the
steam, when it gradeially stops and the roast
commences to brown on the outside.
40 SAVORY Prize Recipe Book
My Own
Best "SAVORY" Roaster Recipe
NOTE: Fill this in when you develop your best new use for the
"SAVORY" Roaster. Mail a copy to The Republic
Metalware Co., Buffalo, for consideration as succeeding
issues of this book are publ,ished.
SAVORY Prize Recipe Book 41
The Advantages of Keeping Bread and
Cake in Round-Cornered Boxes
Round, seamless corners in a Bread and Cake
Box, make it easy to clean out the crumbs. This
sanitary feature is made more valuable by the
snugly-fitting cover and ventilated back, which
keep your Bread and Cake fresh. You find these
only in the
Fig. 6-Showing the Round Corners of the
"SAVORY" Bread Box.
"SAVORY"
Bread Boxes
and
Cake Closets /
These are indeed different from the old-fashioned,
square-cornered box in which it is next to impos­sible
to keep dirt and crumbs from collecting-with
a bad, musty smell as a result.
" SAVORY" Bread Boxes are made with
perfectly, smooth, seamless, rounded corners in
which neither dirt nor crumbs can gather. Thus
they are made sanitary. At all _times you can
keep them sweet and clean.
The very best -Bread Box you can - buy has
"SAVORY" stamped in the cover. In addition
to its various sizes and finishes, you have the
"SAVORY" Cake Closets-with their removable
shelves-from which to choose.
Every genuine "SAVORY" Bread Box and
Cake Closet bears this name, ask for it.
42 SAVORY Prize Recipe Book
How to Make Uniformly Excellent
Coffee Day after Day-Every
Time You Have lt.
"How good that coffee tastes ! "
"I wish we could have it this way ,every
morning.''
You can. You can make the most delicious coffee
every time you have it-through the use of the
"SAVORY" Coffee Percolator.
How It Works
The principle upon which this perfect coffee
maker works, is clearly illustrated in the accompany­ing
illustration. The
heat is applied under the
base of the tube. This
forces the water up the
tube and out into the
coffee basket where it
percolates down through
the coffee. As the
water is driven out of
the tube, more water
takes its place, and this,
in turn, is heated and
thrown OUt at the top Fig. 7-Showing how the
"SAVORY" Percolator extracts the of the tube. The oper- full flavor from the Coffee, keeping
ation becomes more ltfreefrOJ;nthegrounds.
frequent until the gushes of water follow each
other up the tube in quick succession.
In ten minutes pumping, all of the water in the
pot will have strained through the coffee from three
to five times, extracting every bit of the rich coffee
flavor without boiling and without any grounds or
sediment. This gives you clear, fragrant coffee,
of full strength. Not the bitter tasting liquid
commonly known as "strong" coffee, but the deli-
- cate, full flavored satisfying taste that delights
every lover of good coffee.
One housekeeper kept an accurate account
for a few weeks of the cost of the eggs she
saved by using the "SAVORY" Percolator
(no eggs needecl). She found that in this
item alone she had more than paid for her
"SAVORY" Percolator, to say nothing of
having used a less expensive coffee and hav­ing
had a better beverage.
SAVORY Prize Recipe Book 43
Directions-" Savory Coffee"
Fill the pot of the Savory Percolator with hot
water to the number of cups needed. (Not less
than 3). Put into the Percolator basket 1 heaping
teaspoonful of finely ground coffee (not pulverized)
for each cup of water. (Use at least 4). Place
Percolator standard and basket inside the pot,
being sure that the base fits into the depression in
the bottom. Allow the Percolator to pump from
6 to 10 minutes. With 10 minutes pumping these
proportions will make coffee of as strong flavor as
the average person cares to drink. The proportions
may be changed to suit the taste.
The Savory Percolator is working at its best
when the water comes out of the tube in full, quick
gushes. If a continuous stream of hot water and
steam comes from the tube, it is an indication that
the water is boiling and the flame should be
reduced or the Percolator moved to a part of the
stove that is not so hot. On oil, gas or gasoline
stoves it is better to use a stove lid between the
flame and the pot.
You will find it impossible to get better coffee
than can thus be made in the Savory Percolator
and with this you will find it always possible to
make the same delicious drink.
The "SAVORY" Percolator
saves one-third of the coffee
You will find it a very real source of economy.
With it you can make a better cup from 25c-lb.
coffee than you can from 40c-lb. coffee made in the
old way. And further, its first cost is only about
half what people have been used to paying for Per­colators.
You profit in this by our facilities, for the
Savory Coffee Percolator like the other "SAVORY"
a r t i c1 e s b e a r s "T h e
REPUBLIC METALWARE
Co." imprint of high
quality. It is made of pure
copper, nickel-plated. The
construction is simple and
practical. You will find it
in various sizes, in the two
shapes here shown.
Ask for the "SAVORY''
Coffee Percolator Fig. 8-The Low Pattern
"SAVORY" Percolator.
SAVORY Prize Recipe Book
Mother's
Best "SAVORY" Roaster Recipe
I
Don't think your meat isn't roasting because
you can't smell it. The "SAVORY" is keep­ing
all of that rich flavor right in the meat.
SAVORY Prize Recipe Book 45
Mother's
Best "SAVORY" Doie Boiler Recipe
I
Ask an_yone who has used the "SAVORY"
Double Boiler, and they'll tell you its the
finest kitchen utensil yet.
46 SAVORY Prize Recipe Book
~-ew Uses
for my "~~ VORY" Roaster
One woman bought a uSAVORY" Roaster
for herself. Then she came back and bought
six more to give to her friends for Christmas
presents. There's practical Christmas giving
for you.
SAVORY Prize Recipe Book 47
NewU~
for my "SAVORY: Double Boiler
Your Satisfaction Guaranteed-in the use
of the "SAVORY" Double Boiler-or else
your money refunded. On this guarantee over
2,000,000 "SAVORY" Roasters have been
bought!
Have."fou ever tasted
"Savory S~amed Apples"?
You may have er-ten steamed apples­but
have you ever \ njoyed the exceeding
delicacy of Savory St~med Apples, a prod­uct
of the "SAVOR'y " Double Boiler?
(See page 6 for Prize R~ipe).
Just so, have you taste~ the other Savory
foods that are possible o ly in this most
practical utensil ? \ And are you now enjoying
have made the 11 SAVORY"
widely celebrated ?
those that
Roaster so
These daily delights come into your
home with a 11 SAVORY" Double Boiler
and a "SAVORY" Roaster. You should
have them. And you will be surprised how
they increase the pleasure of cooking and
how quickly and repeatedly they return to
you in actual cash savings, far more than
their slight cost.
~your Dealer--any Department or Hard­ware
Store-for the 11 SAVORY" Double
Boiler and the "SAVORY" Roaster.
A-56:6-14
)
Back of "SAVORY."
While the making and distri ~
bution of metalware articles has
been the business of our company
for over 75 years, we have been
interested in even a larger way
in methods of improved cooking
in the American Home. We
are constant students of devices
that will prepare food better and
that will save time in the work
involved. Our wide experience
in this field and our large facili~
ties for producing high quality at
a moderate price, come to you
with every kitchen article whose
label bears our shield. Look
for it on the "SAVORY" Line,
on Enameled Ware and on
Tinware.
The
REPUBLIC
METALWARE
Co.
Established I836
lhe Celebrated
"SAVORY"
Roaster
Self-basftng
c5 elf-brown in(5