Fire-places and Kitchen Utensils. 359 



covers of boilers, saucepans, and stewpans, require 

 much attention to keep them clean, unless they be 

 lined with tin or with sheet copper. 



Having now finished my observations on the covers 

 of small boilers and saucepans, in their most simple 

 state, when they are designed merely for confining 

 heat, it remains to consider of the means that may 

 be put in practice to render them useful in directing 

 the heat that escapes in the steam, which is formed 

 when liquids are boiled in the various processes of 

 cookery, and employing this heat to useful purposes. 



As the quantity of heat that exists in steam is very 

 considerable (as has been elsewhere observed), the re- 

 covery of this heat is frequently an object deserving of 

 attention ; but, before we proceed in this inquiry, it will 

 be necessary to say something respecting the method 

 of cooking in steam. This subject will be treated in 

 the following chapter. 



CHAPTER VIII. 



Of cooking in Steam. Objections to the Steam-kitchens 

 now in Use. Principles on which a steam Apparatus 

 for cooking should be constructed. Descriptions of 

 fixed Boilers for cooking ivith Steam. A particular 

 Description of a STEAM-RIM for Boilers by Means of 

 which their Covers may be made steam-tight. De- 

 scription of a STEAM-DISH to be used occasionally for 

 cooking with Steam over a Kitchen Boiler. Account 



