21.   Cover with second roasting pan, and turn burner to medium high until chips begin to smoke.

22.   Cover the baking pan with aluminum foil, place in a large roasting pan and add hot water until it comes halfway up side of the baking pan.

23.   Cut squash in half, seed and arrange cut side down in a roasting pan.

24.   Cover the ham with foil and place it in a roasting pan.

25.   Deep-fry at serving time, or deep-fry ahead and reheat in moderate oven on rack resting on shallow roasting pan or cookie sheet.

26.   Divide each rack in half down the middle, sprinkle with salt and pepper and place in a roasting pan.

27.   Discard all but four tablespoons of fat from the roasting pan.

28.   Fit two or three disposable roasting pans inside each other so that when the turkey is hot and heavy, the pan will be more stable.

29.   Flavored vinegars, such as blueberry or raspberry, can form the basis of sauces when used to deglaze the roasting pan.

30.   Fill the roasting pan with enough water to reach halfway up the sides of the custard cups.