Savoury Double Boiler. 

 WHY FOOD IS STEAMED. 



'I'll is method of preparation has much to recommend it. It signifies the 

 cooking of foods hy exposing them to the vapour arising from boiling water. 

 It is economical of space, fuel. time. food, and labour. 



(1.) HCOIIOIIII/ af X/HH-C a nil rucl. If <v steamer be used with several 

 compartments, meat, vegetables, and pudding can all be steamed over one 

 supply of water. The steamer occupies only a small space on the stove, or 

 can be placed over one gas-ring or an alcohol or oil lamp. 



( I'. I VCOIIOIHII of Time. The steamer, if furnished with a warning whistle, 

 can be safely left to take care of the dinner for considerable intervals of time, 

 during which other duties can be comfortably performed. 



(.'{.) Hconoiini of l-'oo<l. When it is thus prepared it retains not only its 

 full flavour, but all its nutritive ingredients. It is also particularly digestible, 

 for which reason steaming is coming into more general use. 



Compare, for instance, the flavour of a marrow, tomatoes, or a cabbage 

 when steamed in their own juices with that of similar vegetables after boiling 

 in large quantities of water. The juices form a thin film of water in the 

 steamer, which is converted into steam by heat. This condenses again into 

 water as it comes into contact with the cooler vegetables within the closed 



