Pittsburg dispatch. [volume] (Pittsburg [Pa.]) 1880-1923, 1891-10-04
HOusekeepers Are Worrying Their
Lives Away Unnece, sarily.
TWO KITCHEN LABOR SAVERS.
Almost Any Dish Can Be Prepared in the
Steamer With Comfort.
USES OF THE ROASTER AND BAKER
WRITTEN FOR THE DIsPArcH.J


tion of food for soldiers and sailors. was in
troduced into this country in 1870. Pre-
Vlous to this date it was used in England,
most successfully accomplishing all that
was claimed for it. A new portable steamer
differs from those with which some of US
are familiar only in being more compact
and portable These advantages are so ap-
parent that the French Government has or
dered 10000 of them for camp purposes.
Mr.. WanZer, the inventor, served up from
1t dinner of three courses for 30 persons,
In which the cooking was eomplete-boil-
ing, roasting and basting-at cost Of less
than 4 cents of our money
well know that the steamer is not Of
such general use among us as to be a
familiar utensll, and l also well know from
experience of what advantage it is; and I
am sure that any woman that has once used
one would not under any circumstance do
without it.
NOT A COMPLICATED AFFAIR.
The common kitchen steamer is ordinari-
ly a simple tin boiler, conical shaped, with
| divisions or compartments which are re-
movable at convenience. 1t may cost any
where from So to Sc. The lower part of the
steamer is reserved for the water from which
the steam is generated. The articles to be
cooked are placed in the compartments
above the steam, and as many different arti-
cles may be put in the steamer and be cook
ing at the same time as the capacity of the
steamer will allow. They do not interfere
with each other
If it is desired that the process should be
slow, less heat is necessary; and this can be
so adjusted and gagged after some little ex-
perience that the steamer may be left over
suitable fire and the results accurately an
ticipated. For instance, L have known
women who, after putting almost every
article which was to be used for dinner in
the steamer, went to church and returned
finding their dinner ready to send to the
table. In the absence Of servant these
advantages are apparent.
GETTING RID OF SMELLS
At one of Miss Parloa's lectures in her
series of cooking classes" the very peril.
nent question was discussed of how to boil
salt fish, onions, cabbage and sauer-kraut
without Offense," and it was therein de-
cided that the only remedy for the obnox-
ious smells incident to the cooking of such
and like things is through ventilation over
the range by which the fumes are carried
into the chimney. With the steamer, how
ever, such ventilation is not necessary, as
the fumes do not escape.
it will be necessary, perhaps, to replenish
the water which has been diminished by
evaporation, but any inconvenience which
might result from negligence in this par
ticular is obViated by a simple, but ingen-
ious contrivance which is affixed to the
latest and most improved patterns. This j.
q device by which the escaping steam, when
the boiler is low, passes into whistle
which may be distinctly heard throughou5
f1 Ea1f ar1rx- to
move the cover of the steamer until the
time is up for the food to be properly
cooked; and this time is about the same
time as is required in the usual way.
By the use of the steamer bread-making
has no terror for the housewife. The entire
baking for q small family may be put IN the
steamer and left without any attention what
ever until done. The steamer bread will be
found lighter, and as rule superior to
stove-baked bread.
For cooking apple-dumplings and pud-
dings, and all cereals, the steamer cannos
be surpassed. The best way to obtain the
f1oury condition in potatoes is to cook them
by steam, for il they break they cannot
absorb the water as they do IN Do1llng- 10
once use it for cooking turkey and chicken
is never to use the oven again for like
purpose, except possibly for the time needed
to brown them. Old fowls are made deli
ciously tender with all the juices retained
and plenty of rich gravy for sauce. House
keepers who are obliged to do their own
cooking and yet have the pride and vanity
natural to the sex, win rejoice in unblistered
hands and improved comprehension how
few women can cook without blister ng their
hands; and who has not discovered the fact
that standing over hot stove IS rulnous TO
the complexion.
ANOTHER GREAT LABOR SAVER
The "roaster and baker' is two pans Of
equal size so arranged that the heat and
steam are retained inside. 1t is selfbasting,
and therefore the article roasting or baking
does not become dry and hard as it does un-
covered in the oven. Bread, mullins, biscuit,
fruit pies, in fact anything of pastry kind,
as well as of flesh-meat kind, are thus baked,
cooked roasted and basted much better and
with less demand on the attention than by
the usual way. The roaster and baker does
good work as q steamer, but its chief claim
Is for its advantage in roasting and baking.
The diSagreeable occupation OF watching
closely n hot oven on a hot day, particularly
in roasting and baking is, in the use of these
utensils, done away with. A Kitchen sup
piled with these may very well dispense
with many of the pots, pans and Kettles,
which, in their care, take so much time and
labor. To quote the language of our pro-
gressive housemaid, "Life in the kitchen
would not be worth living without them"
A noticeable advantage in the. steamer
and in the roaster and baker (when used as
a steamer) is the saving i'll dish washing, in
asmuch as the cooked food is usually served
in the dishes in which it is cooked; and this
can be done as safely in glass and china az
in earthenware.
They tell of a rich German who, in build
ing an elegant house, made the spacious and
attractive kitchen where the parlor should
have been. This thing appeared whimsical,
but when questioned about his fancy, he
said that as his wife spent most of her time
in the kitchen, he was determined that she
should have the best and pleasantest part Of
the house as specially hers. And there was
much reason as well as method in his
I append recipes for few steamed
dishes:
Boston Pudding.
One cupful sugar, one cupful milk, one egg,
one tablespoonful butter, two teaspoonfuls
cream tartar one teaspoOnful soda, pint of
-four and a little salt. Steam 80 minutes.
Serve with sauce.
Steamed Custards.
To one quart of milk take five well beaten
'ggs, two-thirds of cup of sugar, pinch
If salt and favoring to taste. Fill cups,
,rate over little nutmeg and steam until
1rm in the center.
Steamed Apple Dumplings.
Peel and cut in halves good cooking apples
md remove the cores from each half; then
i'll the vacancies with sugar and place the
lalves together again. Make good biscuit
'nough to wrap around each apple. Steam
5 or so minutes.
To Freshen Stale Bread.
To freshen stale bread cut from the Ioaffn
lices and place on the steamer rack for ten
minutes Cold biscuit corn bread cake and
pudding may be freshened by steaming aud
endered as palatable, almost, as when firss
made.
Beef Stew.
Take cold roast beef underdone, remova
very particle of burnt or Drowned surface
o disguise the fact that the dish is second
land-cut into thin slices, put in a stewpan
With three tablespoonfuls of fresh butter a
title good catsup and seasoning of salt and