Modern cookery for private families

flavour, when the article steamed is of a delicate nature. The vapour from soup containing onions, for example, would have a very bad effect on a sweet pudding, and on many other dishes. Care and discretion, therefore, must be exercised on this point. By means of a kettle fixed over it, the steam of the boiler in the kitchen range may be made available for cooking, in the way shown by the engraving, which exhibits fish, potatoes, and their sauces, all in progress of steaming at the same time.[69] The limits of our work do not permit us to enter at much length upon this subject, but the reader who may wish to understand the nature of steam, and the various modes in which its agency may be applied to domestic purposes, will do well to consult Mr. Webster’s excellent work,[70] of which we have more particularly spoken in another chapter. The quite inexperienced cook may require to be told, that any article of food which is to be cooked by steam in a saucepan of the form exhibited in the first of the engravings of this section, must be prepared exactly as for boiling, and laid into the sort of strainer affixed to the top of the saucepan; and that water, or some other kind of liquid, must be put into the saucepan itself, and kept boiling in it, the lid being first closely fixed into the steamer. Footnote 69: Invented and sold by Mr. EVANS, Fish-street Hill. Footnote 70: _Encyclopædia of Domestic Economy._ LONGMAN & CO. Footnote 71: Securely closed with a band of paste passed round the edges, and pressed tightly over them. The lute or luting used for chemical apparatus is of a kind of clay. STEWING. [Illustration: Hot Plate. ] This very wholesome, convenient, and _economical_ mode of cookery is by no means so well understood nor profited by in England as on the continent, where its advantages are fully appreciated. So very small a quantity of fuel is necessary to sustain the gentle degree of ebullition which it requires, that this alone would recommend