Westinghouse De Luxe Adjustomatic Quick guide

Wbstinghouse
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EEEIPE EOOH
EVERY HOUSE NEEDS WESTINGHOUSE

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A Word of lntroduction
to the User of the Westinghouse De Luxe
ADJ U STO
lvl ATI C Roasfer
Westinghouse designers, engineers, home economists
and workmen have given their experience, talents and skill
to this roaster to create a highly dependable and versatile
servant for you.
If this roaster is properly used and given proper care it
will be a source of great convenience, satisfaction and com-
fort to you for rnany, many years.
Consider it a highly efficient electric oven, whieh will
do everything you could expect such an oven to do, with
the added convenience of portability.
It needs no watching - no peeking to see how your
cooking is progressing. The correct temperature, as selec-
ted and shown on the dial, is maintained by a very sensitive,
built-in thermostat.
The sigrral light shows when the current is on-shows
when the selected temperature has .been reached - assists
you to use the roaster with greater ease, in the minimum of
time, using the least possible electricity to produce the de-
sired results.
A complete meal for six to eight people can be cooked
at one time - meat, potatoes, vegetable and dessert. The
cost is no more than using a modern electric iron for the
same length of time.
Roasts of meat or fowl up to 15 pounds can be roasted
perfection, at oven speed.
Vegetables are cooked with very little water-the mod-
ern, healthful, flavor- and color-retaining way.
.: Bread, biscuits, cakes and cookies can be baked to deli-
cious perfection-just as you would bake them in a station-
' ary oven, but with even better and more dependable results.
Page Three
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This roaster makes- unsurpassable stews, goulashes,
fricassee-s-dainty toasted sandwiches-in fact,'ai *."irrg
r€mge- of_ every-day and special dishes, *"rry bf which arE
described on the pages following. you will iirra tnat "oot _
ing odors are lessened by this roaster.
Outstanding Features of this roaster are:
1. Automatically controlled temperature from 150 to
550-degrees-19* enou_gh for simmering and to keep
foods hot without advancing the coiking-higil
glough to sear meats and brown them jusito yoir"
likinS.
2. Signal light-positive temperature indication.
3. Greater capacity without increased over-all dimen-
sions, due to the rectangular design.
4. Electric-range-type insulation in extra quantity for
most efficient retention of heat-cool kiicheniur-
rent economy.
5. Rack which lifts or lowers all dishes at once, can be
set in raised position for easy placing and removal
of dishes, and for serving. Thil maies an import_
ant saving of working space, an exclusive feiture
you will appreciate every time you use this roaster.
The rack, reversed, serves as a trivet for bakinj.
6. Large porcelain inset, easy to clean.
7. Genuine ove,nware glass dishes - easy to clean _
h_andy for other uses-in standard sizes for easy re_
placement if necessary. T'he two smaller dishe"
have covers.
8. Eaked-on black enameled. exterior with contrasting
chrome plated bands and cover.
9. Cool handles on roaster and cover.
10. Detachable cord and plug.
Make use of this book until the proper use of this
roaster is thoroughly familiar to you. tiris witt .dd s"rii.,
to your results and your satisfaition. It will h"lp "vou il
accomplish perfect results with greatest economy.
And so-here's to your happiness, corn{ort and health
-through the Westinghouse bLf,""" aO.lUStOfVfaiiC
Roaster.
Page Four

General lnstructions
For cooking operations using the oven glass dishes the
rack is always ,ts"d as a convenient method of inserting or
removing the dishes from the roaster'
Figure 1 shows the rack in position to hold the -glass
dishes iefor" lowering them into the roaster. After bei!,g
i".a.a the rack is low"ered by first raising it sliehtly by pu!-
trg ;e on the handles to diiengage the cross bar from the
Sr"o"". in the porcelain inset then allowing it to sink into
position.
Figure 2
Figure 2 shows the rack resting on the botto-m of the
roasterl Note the side rails on the rack prevent the dishes
from sliding off. They can be carried in complete safety'
By reversing the handles' the rack also serves as a trivet'
Page Five
Figure I

l-
Figure 3 shows it as a trivet with the side rails acting
as supforts to keep the pans or fishes off the bottorn of the
enamel inset.
Figure 3
Ttre cooking operati6n may be started with a cold roast-
er. For most -"ookittg it is more convenient to use the
"o""tu" in this *aott"i. However, the pre-heating methgd
""" f" very easily accompl'ished through the use of the
signalling feature.
After the thermostat lever has been set to the tempera-
lure indicated in the recipe, the autornatic control will main-
tain the p oper temperature, insuring perfect results.
By setting the thermostat knob to the low posilion of
150 de-grees, tlie roaster can be used to keep food hot for any
length of time without danger of burning.
Meats and vegetables may be cooked at the same time'
When vegetables are added to the roast, they should be- add-
ed three-luarters to one hour before the roast is served, and
no water is need"ed.
It is not necessary to add water when food is cooking'
The vapor seal prevenls the loss of natural juices and flavors.
VegetJbles without meat are cooked in approximately ole
horir at 500 degrees starting with a cold roaster. Use only
a small amount of water.
Cook only in the removable utensils, the lid is purposely
made not to fit the cooking well.
Cold foods taken directly from the refrigerator will re-
quire slightly longer cooking time. fime tables are based
on the use of food at room temperature. Wide voltage var-
iations will increase or decrease the times shown.
lnstructions for Using Glass Dishes
The set of small utensils, in which most of the cooking
operations will be performed, consists of five (5)- pieces of
g^enuine Glasbake ovett*ate. One rectangula-r baking disb:
t-wo smaller rectangular dishes and covers for the small
dishes are included in this set.
Page Six

This glassware is made from high quality heat resisting
glass andls able to withstand extremely high temperatures'
As with all glass ovenware, however, care must be taken to
prevent sudden cooling of the dishes while hot.
In using these utensils remember the following precau-
tions:
1. Never place dishes directly over an open flame.
2. Never use a wet cloth to remove dishes from
roaster.
3. Never set a hot dish in a wet sink or in the refrigera-
tor or against cool metal.
4. Never pour water or cold food into a hot dish'
5. Never knock against other glassware.
The glass dishes may easily b9 kept.clean and brilliant
if soaked-in wafln watei for a short time after food is
*-pti"d. Steel wool or cleansing powder will quickly re-
-o'"" ""v food sticking to the ed.ge;. If glass seerns discol-
ored boil in hot water and apply cleanser'
General Baking Instructions
Each recipe in this book gives detailed instructions for
baking. Always use the trivet for baking operations'
a. Baking in a preheated roaster. To preheat me-ans to
heat tle "oalter to the desired temperature before
placing the food in it. First remove the three baking
lishes-and place the trivet in the enamel inset. Sec-
ond, set the thermostatic control for the temperature
given in the recipe and finally -connect the roaster.
The pilot light glows imgrediately and stays on dur-
ing the heJting period but gos out as soon as the
roister has reached the desired temperature.
b. Baking from a cold roaster means placing the food in
roastei before any heat has been applied. Remove
the three baking disJres, place the trivet in the enamel
inset, place the food in the cold roaster, set thermo-
stat and plug in the roaster.
NOIE:
l-. When baking, be sure that pans used are not so
large that they touch the sides of the roaster; this
cuts off the circulation of heat.
2, AII cakes, cookies, pies, puddings' etc., are placed
on the trivet when baked.
Page Seven

. DELUXE ADJUSTOMATIC .
MEAT ROASITNG CHART
Place in I Set
Roaster I Control
thatis:l at: I Pound
cold | 400 deg.
cold | 400 deg.
cold | 400deg.
cold | 350 deg. | 25-30
cold | 375 deg.
cold | 375 des.
cold I 375 deg.
cold | 850 deg. | 25-80
cold l350deg.l 25-30
cold | 350des.
cold | 350 deg.
Kind of Meat
Roast Beef-well done
Fresh or smoked ham ....
Loin Pork
Lamb 1.-..-.
VeaI .-.-.----
Chicken
Turkey
Duck ...
Goose ...
30
30
30
30
30
30
30
30
30
30
30
General Instructions for Roasting
Roasts and fowl can be very conveniently roasted start-
ing from the cold roaster. This method requires a minimum
amount of attention.
1. Season roast, place in enamel inset or large glass
baking dish and cover with lid.
2. Set temperature control to the temperature shown
in chart and connect plug.
3. Time roasting period according to roasting chart.
If a deeper brown is desired the two-temperature meth-
od can be used as follows.
1. Season roast, pJ.ace in enamel inset or large glass
baking dish and cover with lid.
2. Set temperature control at 500' and connect plug.
3. When signal light goes out, reseit temperature con-
trol to 350' and continue roasting the required time
as shown in the roasting chart.
To calculate the roasting time from the roasting chart
do this: Multiply the weight of the roast by the number of
minutes per pound shown in the chart and add 30 minutes
to compensate for the cold roaster-
Example: A five pound roast of beef cooked to well
done 5x35 or 175 plus 30:205 minutes or
3 hours and 25 minutes.
$loufd you desire to turn the meat during roasting it
should be done after one hour of roasting time. Rernove the
cover, turn the meat and replace the cover quickly.
The use of water is not necessary for tender or mo e
expensive cuts of meat. Approximately one cup should be
added to less expensive cuts, after browning on all sides.
Min. added
for Cold
Roaster
Page Eight

=
. ELECTBIC ROASTER .
Meat Recrpes
Rolleil Ri,b Roast of Beef
Salt and pepper roast and calculate the
time by the meat roasting chart. Place
roast in cold roaster, set temperature
control at 400 deprrees and rbast for
the required period of time (per
chart). Pork, veal or lamb is prepaied
in the same manner.
Baked Ham i,n Blanket
Select a twelve to fifteen pound ham.
Have the buteher cut off the small
end. Trim off the rind and greater
part of fat. Plaee in the enamel in-
set with the fat side up, then cover,
with the following blanket of dough:
4 cups flour (protry or eke)
2 T ground clovs
.1 cup brown sugar
2 T cinnamon
2 T mustad
1 t black pepper
Use enough water or cider to make
dough. Roll into sheet large enough
to cover ham on top, ends and sides.
(No water in pan).-Place in the cold
roaster.
Temperature 350-3?5 degrees; baking
ti_me 25 to 30 minutes to ttre pound-,
plus 30 minutes for the cold roister.'
Chop SueE
lya pounds vel steak
3 cups died elerv
2 cups diced onions
1|{ cups La Choy sprouts
I cup wat€r from sprouts
4 T lard
1 t salt
2 T flour
2 T water
2 T. La Chop Soy Sauce
Brown the veal in skillet in hot lard.
Then plac-e veal, celery, onions, and
o_ne _cup of watei frorn the sprouts in
the large glass baking dish, -place on
rack in roaster preheated to Bb0. and
cook for 35 minutes. (Or place in
cold roaster. Set temperature 400.
and cook for one hour.)
At the end of this time add sprouts,
and s_alt, then make a thickening us-
ing the 2 tablespoons flour, 2 6ble-
spoons water and 2 tablespoons La
Fage Nine
Choy Sauce. Add the thickening to
the Chop Sue5r mixture. Serve with
rice or canned Soy noodles.
Curried Lamb
I mediun-size onion, chopned
)6 cup chopped elery
STfat
I T curry powds
1ALslt
2 culx mked, diced lamb
2 cups stock or wat€r
2 T flour
1 t Worcst€rshire Sauce
Brown the onio'n and celery in skillet
in hot fat. Place onion, celery, curry
powder, salt, lamb and stock in large
glass baking dish. Place on rack in
roaster which has been preheated to
350". Cook 30 minutes.
Make a smooth paste of flour with 2
tablespoons water. Add to curry mix-
ture, then continue cooking for 5 min-
utes additional. Add Worcestershire
Sauce. Serve with a border of noodles.
Chik Con Carne
1 lb. chopped bef or hamburg
1 can kidney bearo
1 onion, chopped
% t cuny powder
1 @n tomato soup
lly'z t salt
Chili Powder
Cayenne Pepper
I green pepper chopped
2 T. Fat
Brown meat and onion in fat. Then
place in large glass baking dish with
so'up, beans, green pepper and season-
ing. Place dish on rack in cold roast-
er. Set the temperature at 400' and
cook 27/z hours---or cook in roaster
preheated to 350' for 2 hours.
Fried Chicken a la Maryland
Cut a frying chicken in pieces for
serving. Dip each piece into beaten
egg which has been mixed with 2
tablespoons of cold water. Roll in a
mixture pf salt, pepper, and flour.
Preheat roaster, from which have been
removed the three baking dishes and
trivet, to 500 degrees. Biown chicken
in hot fat in large enamel inset. Re-
set- temperature to 300 degrees and
cook 172 hours.

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. DELUXE ADJUSTOMATIC '
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Roust Chicken-Tu'rkeg
Duck-Goose
If a small fowl is to be roasted - it
mav be placed in the large oPen bak-
ins glass-however' for larger birds
T @pers
T powdered sa9e
T salt
t Depper
4 T Dilslev
z smill onions finelY choPped
use the enamel inset Pan' A high
searing temperature of 450 degrees
mav be used for the first 45 minutes
if desired. Calculate the time and
temperature from the meat roasting
chart.
mixture. Fold in stiffly beaten egg
whites. Pile in buttered large glass
baking dish, and place on trivet. Bake
45 to 60 minutes.
Salmon Loaf
1 large can pink salmon (remove skin
and bone and mash very fine)
!2 t szlt
% t pepper
2 T lemon -iuice
2 egg yolks
l+ t' PzPrika
14 cup cracker crumbs
Ys cup hot milk
3 egg white
Preheat roaster with trivet in place
to 350".
Mix together salmon, salt, PePPer,
paprika, lemon juice, beaten egg
volks. cracker crumbs. and hot milk.
ii'old 'in egg.whites #hich have been
beaten stiff. Pour into well-greased
glass baking dish. Set on trivet in
[he preheated roaster and bake 1 to
1Y+ hours.
Shrimp and Mushroonxs Balted
in Tomatoes
6 large tomatoG
% lb. mwhrcoms
Y4 cup butter
1 small onion, minced
1 t salt
V* t pepper
1- cup soft bread crumbs
2 cups canned shrimps cut in Piecs
Remove the three glass dishes from
roaster and preheat to 350 deg}ees.
Cut thin slice frorn the stem end of
tomatoes. Scoop out the center being
careful not to break the skins. Sprin-
kle inside with salt. Cut mushroorns
into pieces. Melt the butter' add
onion and mushrooms and cook about
ten minutes. Add salt, pepper' bread
crumbs and shrimps. FilI tornato
shells with the mixture. Place in a
glass bal<ing dish into which % -cup
water has been added. Set on rack in
roaster and bake 40 minutes.
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% cuP melted butter
Mix all ingredients together thorough-
ly. Stuff eye sockels with a riPe,
stuffed olive cut in half.
Remove the baking dishes and triv-
et. Set temperaturt control at 425
deqrees. Place butter in enamel in-
set"when preheating time is up. Place
fish and bake allowing 20 minutes to
the pound. Fish Souffle
2 T butter
2 T flour
Y+ t PePPer
1% cuPs milk
1 t salt
1 T mined Parsley
1 large en fish flake
1 t grated onion
I eggs
Preheat with trivet in place to 350'.
Make a white sauce of the fat, flour,
DeDDer and salt. Add to this the
^otrio'tr.. Darslev. and fish flakes, the
btter bii:ked apart with a fork. Beat
egg yolks until light, then add to this
Fish and Sea Food
Stuffed Buked Fi'sh
Black bass. bluefish, cod, flounder,
oerch. trout. and pike are lean fish
ind should be larded before baking.
"LatdinE" means inserting narrow
strips of fat, salt pork, or bacon into
*mhes made at intervals along the
Jides of lean fish before baking.
Bacon strips may be Placed over the
fish. if vou prefer. Mackerel and
whiiefish' are- fat and need not be
larded.
Ask vour butcher to clean the fish but
to k6en the head and tail intact. To
or"o""L it. wipe well, with a damP
-ctottt. tat<,i oui' the eyes, then stuff
with'the following stuffing:
6 mps finelv cubeil bread
8 T chopped elerY
Page Ten

Ill . DELUXE ADJUSTOMATIC.
Roast Chicken-TurkeA
Duck-Goose
If a small fowl is to be roasted - it
mav be placed in the large oPen bak-
ins glass-however' for larger birds
Stuffed Bakad Fi'sh
Black bass, bluefish, cod, flounder,
nerch. trout. and pike are lean fish
ind should be larded before baking.
"Lardins" means inserting narrow
strips of fat, salt pork, or bacon into
*urires mad6 at intervals along the
iid"" of lean fish before baking.
Bacon strips maY be Placed over the
fish. if v6u pr6fer. - Mackerel and
whifefish- are-fat and need not be
larded.
Ask vour butcher to clean the fish but
to kden the head and tail intact. To
nrenar-e it. wipe well, with a damP
ttodh. tat,j oui the eyes, then stuff
with'the following stuffing:
6 cups finelY cubed bmd
3 T chopped @lerY
STqpm
1 T powdered Eage
1. T salt
1 t pepper
4 T pmsleY
2 sm;ll onions finelY cholrped
% guP melteal butter
Mix all ingredients together thorough-
lv. Stuff eve sockets with a riPe,
stuffed olive-cut in half.
Remove the baking dishes and triv-
et, Set temperature control at 425
deqrees. Place butter in enamel in-
set-when preheating time is up. Place
fish and bake allowing 20 minutes to
the pound.
Fi'sh Souffle
2 T butter
2 T flour
Yr t pePper
1% cuPs milk
1 t salt
I T mined PusleY
1 large en fish flakes
1 t grat€d onion
I eggs
Preheat with trivet in place to 350"'
Make a white sauce of the fat, flour,
DeoDer and salt. Add to this the
^onio-ns. narslev. and fish flakes, the
latter bii:ked apart with a fork. Beat
egg yoiks until light, then add to this
use the enamel inset Pan. A high
searing temperature of 450 degrees
mav be used for the first 45 minutes
if desired. Calculate the time and
temperature from the meat roasting
chart.
mixture. Fold in stiffly beaten egg
whites. Pile in buttered large glass
baking dish, and place on trivet' Bake
45 to 60 minutes.
Salmon Loaf
1 large can pink salmon (remove skin
and bone and mmh verY fine)
Vz t szlt
% t pepper
2 T lernon juice
2 egg Yolks
l+ I Paprika
l{ cup crrc}er crumbs
% mp hot milk
3 egg whitc
Preheat roaster with trivet in place
to 350'.
Mix together salmon, salt, PePPer,
paprika, lemon juice, beaten egg
yolks, cracker crumbs, and hot milk.
Fold in egg.whites which have been
beaten stiff. Pour into well-greased
Elass baking dish. Set on trivet in
fhe preheated roaster and bake 1 to
17+ hours.
Shrimp and, Mushroorns Baked
'in Tomatoes
6 luge tomatos
{ lb. mwhrcoms
Y4 cup butter
I small onion, minced
1 t salt
16 t peppq
1 cup soft bread crumbs
2 cups canned shrimps cut in Piecm
Remove the three glass dishes from
roaster and preheat to 350 degrees.
Cut thin slice Jrorn the stern end of
tomatoes. Scoop out the center being
careful not to break the skins' Sprin-
kle inside with salt. Cut mushrooms
into pieces. Melt the butter' add
onion and mushrooms and cook about
len minutes. Add salt, pepper, bread
crumbs and shrimps. Fill tornato
shells with the mixture. P]ace in a
Elass baking dish into which % cup
water has been added. Set on rack in
roaster and bake 40 minutes.
Fish and Sea Food
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Page Ten

. ELECTEIC BOASTER o
Deailed Crabs
3 T butt€r
3 T flour
1 t salt
% t pepper
I cup milk
J{ cup cream
3 cups canned crab met
2 cups buttered crumbs
Rernove the three glass dishes from
roaster. Then preheat w"ith rack in
place to 350 degzees. Melt butter, add
flour, salt and pepper and mix well.
Add milk gradually and bring slowly
to boiling point, stirring constantly to
keep mixture smooth, Add cream and
crab meat. Put into greased crab
shells and sprinkle with buttered
crumbs. Place in the large glass bak-
ing dish. Place this dish on the rack
in the preheated roaster and bake 40
minutes,
Shrimp a la Newburg
% cup butter
7 T flour
3 cups milk
2 t Worcestershire sauce
2 5t/2 oz. cans ehrimp
Butt€red bread crumbs
L/z t. dry mustard
1 t. salt
White pepper
Paprika
% t gulic powder
I pimmto, shredded
Make a white sauce of the butter,
flour and milk. Add Worcestershire
Sauce, seasonings and shrimp. Put in
the buttered glass baking dish and
sprinkle top with buttered bread
crumbs. Start from a cold roaster.
Set temperature control at 350 degrees
and bake 45 to 60 minutes or until
browned on top,
Roast er Meal Combinations
Meal No. 1
Meat Loaf-Potatoes-Butterscotch Pudding
Meat Loaf
1/2 lbs. beef )
/a lb. veal lground together
Y+ lb. pork )
2 eelgs beaten
/2 cun milk
6 T. cracker cumbs
2 T. onion, chopped
ll2 L. ealt
la t. 1repper
Combine all ingredients. Form into a
loaf. Place in open glass baking dish
which has been well greased with but-
ter or drippings.
Butterscotch Puddi.ng
Ya cup Minute Tapida
la t. salt
1Vs cups hot water
2 T. butter
Y4 cuD bmwn sugar
7a t. vanilla
I cup dates, cut into snall piees
% cup nut meats, cut into small piee
Combine tapioca, salt and hot water.
Cook 15 minutes or until tapioea is
cransparent, stirring frequently. Melt
butter in saucepan - add sugar and
6-lb. rolled roast
2 T. fet,
6 potato€
Page Eleven
Meal No. 2
Rolled Roast ond Vegetables
3 $r:te
Put roast in large glass baking dish
stir until combined and in liquid state.
Add to the tapioca mixture, combine
well, add vanilla and dates. Place in
glass baking dish after greasing it
well. (The nuts are added to the pud-
ding just before it is served).
Vegetables
Choose four medium-size potatoes and
four medium-size onions, Peel and
wash. Score the onions on top with a
knife to allow the heat to penetrate.
Place the potatoes in the bottom of
one of the baking dishes with the
onions on top and cover. Add % cup
walqr. (Always place the bland vegl--
etables on the bottom and stroig
flavored ones on top).
Place meat loaf in roaster preheated
to 350" and cook t hour. T-hen place
vegetables and pudding in roastei and
cook t hour longer.
Start from the cold roaster. Set
temperature control at 400 degrees.
Total cooking time 2 hours.

. DELUXE ADJUSTOMATIC .
and place in cold roaster. Set temper-
ature control at 400 degtees and roast
2 hours-turning at end of first hour
in order to brown on both sides well.
Place potatoes and onions in one glass
baking dish pan and add y2 cup salted
water. Place carrots in other glass
Citg Chi'cken Legs
1 slice fresh ham, Y+ inch thick
1 slice veal atcak, /a inch thick
2 eggs beaten
Finelv rolled cracker crumbs
Trim off the fat from the ham and cut
the meat in pieces 172 inches square.
Cut the veal in pieces 1% inches
square. Place 4 pieces of the meat
squares on a wooden meat skewer
(the pointed end of the skewer run
through the center of square) begin-
ning with a piece of pork first, then
veal, pork and veal again. The last
piece of veal should come to the point-
ed end of the skewer. Press the pieces
firmly together using the palm of your
hand. Salt and pepper the chicken
legs, roll in cracker crumbs, dip in the
beaten eggs and roll in crumbs again.
Brown in fat in skillet. Place in large
glass baking dish with L/z cup watet,
Potatoes au. Grati'n
8 medium-size pot€toes
2 cups medium white sauce
% cup grated chese
Y4 cup bread cubes
baking dish and add 1/2, cup salted
water. Put these in the roaster after
the first 2 hours and continue cooking
for t7/z hours longer.
You can substitute veal or pork roasts
for the beef in the above meal.
.Pare potatoes; cook in Y2 cup water
until tender. Cut in cubes. Place
layer of potatoes in a buttered glass
baking dish; cover with cheese and
white sauce. Place the seeond layer
of potatoes, cheese and white sauce,
with buttered bread cubes on top. Do
not cover.
Ruisin Bread, Pudding
5 cups stale bread eube
1 cup brcwn sugu
Va op hot milk
I cup raisins
3 T. butter
2 well-beaten ecss
Pour the hot milk over the bread and
mix until bread is all moistened, add
egg. Press one-half of the moistened
bread in glass baking dish and sprinkle
with half of the brown sugar and
raisins and dot with butter. Add the
remaining half of the moistened bread
and the remaining raisins, brown sug-
ar and butter.
Place all three dishes of food on rack
in the cold roasrer. Set control at
350", cook 172 hours. Or cook for 1
hour in roaster which has been pre-
heated to 400'.
Meal No. 3
City Chicken I{egs-Potatoes Au Gratin-Raisin Bread Pudding
Meal No. 4
Davis Casserole-Buttered Green Peas-steamed Cherry pudding
Daais Casserole 2 t. salt
2 T. lard
74 cup apDle sauce
74 cup moi8t bread crumbs
1 pint tomatoes (canned or freh
1 T. flour
2 eggs
3 potatoes, diced
/+ t. l,epper
]{ pound veal
/+ lb. pork
% pound bel
1 snall onion
1 gren pepper
1 cmot
1 stalk celery
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Page Twelve

. ELECTRIC ROASTER .
Chop parboiled or leftover vegetables.
Grind the meat, then mix with the aP-
ple sauce, bread crumbs, salt and pep-
per. Form into egg-size balls. Brown
in hot fat, add chopped vegetables and
tomatoes and season.
Buttered Green Peas
Place green peas in one of glass bak-
ing dishes, add seasoning and % cuP
rvater. Cover.
Steamed Chercg Pu'diling
ltr eup butter
% cup sugar
/2 cup milk
1 cup and 2 T. flour (sifted before
meuuring)
I egg b€ten
2 t. baking powder
1 cup tlrained sw€tened cherries
Cream butter and sugar. Sift flour
and baking powder together, add egg.
Add alternately the dry ingredients
and milk.
Add cherries. Pour into the other well
greased glass baking dish. Serve with
vour favorite butter sauce. Place all
lhree foods on the rack in the cold
roaster. Set temperature control to
350" and cook 172 hours.
Wash meat in cold water. If verY
saltv. soak halJ an hour in cold water
or l6t come to a boil and drain. Place
Meal No. 6
Baked Ham with Raisin sauce-Potatoes in crearn-string Beans
Bakeil Ham tt,."Xtjnn..
Purchase a slice of smoked ham 1" 1 cup milk
thick. Place in large baking dish and Put into buttered glass baking. dish.
pour raisin sauce over, or sprinkle Add, lq, cup melteal butter. Season
*ith bro*tt sugar and pineapple juice. with salt ahd pepper and add milk.
Meal No. 5
England Boiled Dinner
New
4 pounds orned bef
1 smll €bbage
3 large emts
6 small onions
6 small pmnilrs
6 small potatoG
2 small tumips
Raisi'n Sauce
1 cup s€ded raisim, finelY choPPed
2 cups cold wat€r
$ cup sugar
1S T. lemon juice
Add raisins to water and simmer until
soft. Add sugar, cook 15 minutes
longer. Add lemon juice.
Potatoes'in Cream
6 cups potatoes, diced
% cup melted butter
meat in enamel pan in the cold roaster
with one quart water. Set temPera-
ture at 375 degrees and allow to cook
3 hours or until tender. One hour be-
fore serving add all the vegetables.
Serve on a large platter with the meat
in the center and the vegetables
around it.
Cover, Stri,ng Beons
String and break beans into small
pieces-. Place in other glass baking
dish and add 1/z cuP boiling water and
1 teaspoon salt. Cover.
Place food on rack in the cold roaster'
Set temperature control at 375-400'.
Cook 172 hours.
Meal No. 7
Stuffed Breast of Lamb-ScalloPed
Stuffed Breast of Lamb
Have a pocket cut in the breast of
lamb from the end and stuff with the
follorving:
Page Thirteen
Potatoes-Minted Apple Sauce
8 cups 6tsle bread, diced
3 T. chopped onions
4 T. chopped elerv
4 T. melted butter
1/z t. sage
I t- salt

fl-
. DELUXE ADJUSTOMATIC .
7+ t. pepper
1 sup water
Brown meat in a skillet or enamel in-
set and place in the open glass bak-
ing dish.
Scalloped Potatoes
"-*' 6 cups sliced. potstoe
1 cup milk
I T. butter
lri t. flour
V+ L salt
% t. pepper
Grease well one of the glass baking
dishes and place in a layer of pota-
toes. Sprinkle on some of the flour and
seasoning. Alternate layers until all
ingredients are used. Dot the butter ou
top and pour the milk over the pota-
toes. Cover.
Minted, Apple Sauce
6 cups apple
$ cup water
2 T. sugar
6 drops mint extraet
Gren coloring
Place apples in the other glass baking
dish and add the 16 cup water. Cover.
Add sugar, mint flavoring and color-
ing when meal is removed from roast-
er.
Place food on rack in cold roaster.
Set temperature control to 375". Cook
1Yz hours.
Meal No. 8
Vegetable Di,nner
Potatoes and Peas-Carrots-Beets-Onions
Prepare the potatoes and peas as for
boiling. Place them together in the
open glass baking dish. Just before
placing in the roaster add r/z cup of
boiling salted water and eover with
some dampened cooking parchment
tied in place with string.
Prepare carrots as for boiling and
cut into long thin strips. Place in one
of the small glass baking dishes.
Just before placing in the roaster
add. L/z cup of boiling salted water
and cover.
Prepare small onions as for boiling.
Score them several times so the heat
will penetrate. Place these in one end
of one of the small glass baking
dishes.
PeeI the beets and slice them. Tie
them up in a piece of dampened cook-
ing parchment. Place them at the
other end of the dish in which the
onions are placed. Just before plac-
ing in the roaster add 7/z cup of boil-
ing salted water and cover.
Preheat the roaster with the rack in
place to 500'. Piace the vegetables
and cook t hour.
Meal No. 9
American Pork Chops-Green Beans-Canots
6 pork chops
1 can condemed tomato soup
Ye cup €tsup
y2 cup water
1 finely chopDed onion
I cup freh pes
Droh eyenne pepper
Salt and pepper
Brown the chops in a skillet in hot
fat and place in the open glass bak-
ing dish. Add other ingredients.
Prepare the green beans and carrots
as for boiling, place in the two small-
er glass baking dishes. Add % cup
of boiling salted water and cover.
Place the food in the cold roaster.
Set the temperature control at 450',
cook 1% hours.
If you prefer baked potatoes may be
substituted for one of the vegetables.
Use Idaho potatoes. Wash and grease
them and place them on the rack be-
side the dishes.
Page Fourteen

. ELECTEIC ROASTER .
Baking
* Bake all cakes, cookies, breads and puddings on the
trivet. Be sure all baking parls come at least Yz
inch from the sides of the roaster, and are elevated
frorn the bottom of the roaster by the use of the
trivet.
I
BAKING CIIART
FOOD Baking
Temperature Time
Baked Beans
Baked Potatoes
Biscuits
Breads
Loaf
350 degrees
500 degrees
475 degrees
450 degrees
450 degrees
400 degrees
400 degrees
400 degrees
350 degrees
400 degrees
400 degrees
350 degrees
350 degrees
400 degrees
375-425 degrees
475 degrees
350 degrees
325 degrees
425 degrees
475 degrees
500 degrees
350-400 degrees
5-6 hours
t hour
18 minutes
15 min., then
4000 for 45 min.
25-30 minutes
t hour
t hour
t hour
I hour
minutes
minutes
/2 hours
hour
minutes
15-25 minutes
minutes
30-40 minutes
15 to 20 minutes
-30 minutes
5 minutes
5-18 minutes
minutes to
Chocolate
Devils Food -.- .--..-.--- -...-.--.:.-.
Pound -.-...__.
Sponge .-.---...----.---.-...--.--------.-..-.-,--...--.-----,--.--.
White Layer 8" ....---_._--__----
Cookies (See individual recipes)
Cream Puffs --.--------
Ginger Bread -....-.-..-
Meringue
Muffins
Pies, Filled
Pie Shells
Puddings (See individual recipes)
Creo,m Puffs
rl cup butter
I cup water
4 tggs
1 cup pstry flour (sifted before
mmuring)
Put butter and water into a sauce-
p_an. When mixture boils, add flour,
then _cook until thick, stirring con-
stantly. Remove from range and add
Jrnbeaten eggs, one at a time, mix-
ing thoroughly after each addition.
Place in mounds on a greased bak-
ing sheet, 10x14,,, aboui |a/z inches
apart.
Preheat roaster to 475 degrees and
bake 45 minutes.
Page Fifteen
1% hours
Cream Puff FilIinS
1% ops gcalded milk
% cuD gugar
5 T. flour
16 t. salt
/a cup old milk
3 egg yolks
12 t. vanilla
Mix sugar, flour, and salt together
with cold milk, add beaten egg yolks.
Pour slowly into scalded milk. Cook
until thick. Add flavoring. Cool.
Fold in stiffly beaten egg whites.
For chocolate fiUing fold in one
square melted chocolate.