File:The Boston Cooking School magazine of culinary science and domestic economics (1905) (14793093793).jpg

Identifier: bostoncookingsch19hill_4 (find matches)
Title: The Boston Cooking School magazine of culinary science and domestic economics
Year: 1896 (1890s)
Authors: Hill, Janet McKenzie, 1852-1933, ed Boston Cooking School (Boston, Mass.)
Subjects: Home economics Cooking
Publisher: Boston : Boston Cooking-School Magazine
Contributing Library: Boston Public Library
Digitizing Sponsor: Boston Public Library

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chosen with due regard to the room asa whole. An ornament that is hand-some in the store may prove to be ajarring note in your house. And, whenI say beautiful, I do not mean expen-sive. Indeed, some of the most hideousthings I have ever seen have been costly,and some of the prettiest have beenbought for a few cents. Aside from these considerations, acrowded room is not wholesome. Dustcollects in all the cracks and corners,and even the tidiest housekeeper can-not dislodge every particle every day.This ought to be especially ta^en toheart in our bedrooms. Whatever ob-tains downstairs, our sleeping-roomsshould be as free of dust-catchers aspossible. At this point I can hear some oneexclaim: Thats all very well, if oneis just beginning, and can arrangethings according to an ideal plan; buthow about me? I have kept housefor twenty years, and naturally everyroom is full to overflowing. Under ^ When you write advertisers, please mention The Boston Cooking-School Magazine. xxii Advertisements
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No basting — no waste — and nothing to watch but the clock! Do you realize what this means to you ? It means that no matter what you roast — meat or fowl — all you need do is put in theroast, with a little water in the bottom of the pan, and take it out when done — crisp, juicy,and roasted to a turn. The reason why this Roaster roasts so much better, and bastes itself, is that allthe steam which arises and bastes the bottom of the roast, is made to drop doivn again onthe top of the roast, because of the special construction of the top. (See picture). But that is not all. The ordinary Roasting Pan not only requires a lot of basting and watching, but it alsowastes a lot of the roast itself, as most women know from experience. Actual test showsthat a 10 pound piece of roast beef will only weigh 8 pounds, or less, when roasted in theordinary pan—a clear loss of 2 pounds, or one-fifth of the weight; at this rate you do notneed to have roasts very often before this waste amounts

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