Fire-places and Kitchen Utensils. 299 



the handle at the farther end of the pan will prevent the 

 brim of the pan from actually touching the projecting 

 end of the shelf; which circumstance will be advan- 

 tageous, as it will serve to defend the end of the pan, 

 and prevent its being so much heated as otherwise it 

 would be by the hot air from below. 



I find, on inquiry from several persons who have lately 

 made the experiment, that it is by far the best method 

 to use two dripping-pans, one within the other, with 

 water between them. As the upper pan is very thin, 

 being made of tin * (tinned sheet iron), it is kept as 

 cool as is necessary by the water; and, the surface of the 

 water being covered and protected, it does not evaporate 

 so fast as when it is left exposed to the hot air in the 

 roaster. 



Of the Precautions that may be used to prevent the 

 Dripping-pan from being too much heated. 



This is a very important matter, and too much atten- 

 tion cannot be paid to it by those who construct roasters. 

 From what has been said, it is evident that, if in roasting 

 meat the water in the dripping-pan ever happens to be 

 all evaporated, the drippings from the meat which fall 

 on it cannot fail to fill the roaster with noxious fumes. 

 It is certainly not surprising that those who, in roasting 

 in a roaster, neglected to put water into the dripping- 

 pan should not much like the flavour of their roasted 

 meat. 



There is a method of defending the dripping-pan from 

 heat, which many have put in practice with success ; 



* Some persons have used a shallow earthen dish, instead of this second 

 dripping-pan ; but earthen-ware does not answer so well for this use as tin, as 

 it is more liable to be heated too much by the radiant heat from above. 



