Salt Lake evening Democrat. [volume] (Salt Lake City, Utah) 1885-1887, 1886-12-24
SCIENTIFIC COOKERY.
The Application of steam TO Gull
nary Purposes.

Wonderful are the resources OF science,
and wonderful are the applications OF
science to the most ordinary necessities
of human existence. Science, as eXem-
plified in the electric telegraph, the tele-
phone, chemical combinations and me-
chaniCs appear as wizard, but few
realize the thousand and one applications
of pure science to everyday utensils.
The busy world hardly realizes the hard,
plodding work done by the inventor in
his garrett, and accepts his hard earned
results as matter OF course. There is
hardly anything so insignificant that sci
entfic study will not improve it. Thus
it is with culinary utensils The world
has gone on from infancy to its present
age, suffering the ills OF Indigestion, each
generation using the Anticipated cooking
utensils of the preceding. The cooking
vessel OF the Egyptian, the American
Indian and the New Englander are prac-
tically the same. 1t remained for an in
genious man in the nineteenth century,
deeply Yersed in gastronomy, the chem
ical qualities of food and the requisites of
good and healthy cooking to invent a
perfect cooker.
The most complete things are invar-
iably the simplest of their kind, and 80
this cooking vessel which is known as the
Arnold Anthracite Steam cooker is the
most simple, and at the same time most
scientific OF all cooking utensils. The sub
ect OF good and wholesome cooking is so
important and so closely allied to mans
happiness and the welfare of the COM
munity and the country, that we beiev,
that the readers of the DEMOCRAT will
appreciate description of this remarka-
BILE invention. The cooker is neat, con-
venient and handsome, occupying little
space, and yet holding Il surprising
amount OF edbles. An upright tin CYL
inder has connection at the bottom,
through four-inch tube, with closed
copper steam generating pan n inch
| deep. Between the two is an open tin
basin with pin holes opening from its
bottom into the steam pan When put
together ready for use the whole appar-
atus resembles one of those neat mills
called a Japan color mill
The housewife, in using the cooker,
fills the basin with hot or cold water, ac-
cording to the material that is to be
cooked, and as the water leaks through
into the steam pan it is changed to steam
| by the flame from below and asCends
through the tube at about 2lO degrees.
This all seems very simple, vet 1t re-
quired nineteen centuries to evolve it.
Now if one could glance into this cooker
| through a section cut out OF the side, he
would see several vessels, set one within
the other, making three separate com
partments, In the lower one, directly
over the pan, is an air-tight chamber
fitted with Lclose cover, that cooks
meats in their own juices without CON
tact with flame, water or steam. Conse-
! quently meats do not waste in weight
through the process OF evaporation OF
! shrinkage Above this chamber is the
second, which contains vegetables, and
above this another for fruits. The cook
ing is done by steam, which circuIates
around the vessels between their outside
and the encasing cylinder No steam es
capes, for it is retained within the Jacket
condensed and returned to the pan.
1t is well known fact that meats anC
vegetables cooked by steam are more
palatable, more nutritious and easier di
gested then by any other method. Much
sickness and many doctors bills would BE-
ayerted if this were needed in every lam
lily. But aside from the hcalthiulness o