400 On the Construction of Kitchen 



This saucepan is only 6 inches in diameter at its 

 brim, and 3 inches deep. The hollow cone in which it 

 is suspended is about 6 inches in diameter above, io| 

 inches in diameter below, and 4 inches in height. 



In kitchens of a moderate size it will seldom be con- 

 venient to devote more space for stoves for stewpans 

 and saucepans than would be necessary for erecting 

 one register stewing-stove fire-place, which, if the fire- 

 place has only two registers, will heat only two stew- 

 pans or boilers at the same time ; but in cooking for a 

 large family it will frequently be necessary to have 

 culinary processes going on at the same time in several 

 stewpans and saucepans. It remains therefore to show 

 how this may be done with the apparatus and utensils 

 just described ; and' it is certain that this object is so 

 important that any arrangement of culinary apparatus 

 would be essentially deficient and imperfect, which did 

 not afford the means of attaining it completely, and 

 without any kind of difficulty. There are two ways in 

 which it may be done with the utensils above described. 

 A stewpan or saucepan having been placed upon one 

 of the register-plates of the stove till its contents are 

 boiling-hot, it may be removed and placed over a very 

 small fire made with charcoal in a small portable fur- 

 nace resembling a common chafing-dish ; or it may be 

 set down upon a circular iron heater, made red-hot, and 

 placed in a bed of dry ashes in a shallow earthen pan. 

 By either of these methods a boiling heat may be kept 

 up for a long time in the stewpan ; and any common 

 process of boiling or stewing carried on in a very neat 

 and cleanly manner. It must however be remembered 

 that it is only with stewpans and boilers constructed on 

 the principles here recommended, and constantly kept 



