Improved Cooking Apparatus.
Year: 1899

page_text: Improved Cooking Apparatus.
I, MARY EMMA FRAM, wife of John Francis Fram, of 11, Brow Top, Work-
ington, in the County of Cumberland, Clothier, do hereby declare the nature
of this invention to be as follows:-
A mechanical contrivance for the cheaper better and more expeditious cooking
of food equally applicable for preparing soup fish meat poultry game vegetables
puddings fruit &c. For example in cooking a dinner consisting of soup fish
imeat vegetables and pudding, these dishes may be so arranged in the improved
cooking apparatus as to be cooked simultaneously three occupying the upper or
pan
compartment, the others being placed in the "
partment and this simultaneous cooking can be employed without any danger
of the flavour of one in any way affecting another.
steamer
"
or lower com-
There are
The lower or pan portion of "the improved cooking apparatus is constructed
of iron, elliptical in form transversely and with nearly vertical sides similar to
the "boiling pot" in ordinary use. This part of" the improved cooking apparatus
designated as the " pan" may be placed on the fire like an ordinary saucepan or
it may be suspended from a jockey bar fixed in the flue (the pan is provided
with a strong bar iron handle which may be so utilized). The upper or
"steamer" portion is fitted tightly into the "pan" its elliptical base is perforated
with a number of holes capable of admitting into the upper portion of the utensil
the vapour, escaping from the lower portion. This "steamer" is constructed of
stout tin plate and is provided with a closely fitting elliptical cover.
also a set of tin trays to be used in modifying the action of the improved cook-
ing apparatus." These trays are capable of being freely suspended from hooks
with which the upper part of the interior of each portion of the utensil is pro-
vided or these trays may be laid on the bottom of either of the interiors to
diminish the intensity of the heat furnished by the fuel and thus regulate the
cooking process, almost any degree of cooking being ensured by these modifying
means reducing to a minimum the danger of food "burning or being overdone.
This regulating of the cooking will allow the cook to be otherwise employed
than to be watching the cooking. The upper tin plate portion is provided with
a suitable projecting handle by which it can be easily and quickly lifted so as to
be removed to get at what is cooking in the lower part. The utensil is also
furnished with suitable netted bags to receive puddings &c. These bags are so
arranged as to allow of being suspended from the hooks before mentioned in
place of one of the tin trays. This arrangement keeps the bags from coming
in contact with the bottom of the utensil and thus avoids the danger of the food
is suitable alike for private
being spoiled. "The improved cooking apparatus
families and boarding house and hotel keepers. "The improved cooking
apparatus" is so simple that it can be manufactured at a trifling cost. I claim
for "the improved cooking apparatus"
(1) That several dishes can be cooked at the same time with a small amount

page_text: of fuel, thereby saving both time and fuel as well as space on the fire or kitchen
range.
(2) That there is less danger of food being spoiled and
(3) That the food will be cooked more perfectly.
I, MARY EMMA FRAM, of 11, Brow Top, Workington, in the County of Cumber-
land, Married Woman, do hereby declare the nature of this invention and in
what manner the same is to be performed, to be particularly described and ascer-
tained in and by the following statement:--
My invention relates to an improved cooking apparatus or vessel by the
employment of which various kinds of food may be expeditiously and simul-
taneously cooked in a small space and upon a single small fire thus effecting an
economy in fuel while the use of the invention by reason of the fact that the
articles of food are not liable to be burnt or rapidly overcooked, also enables
the person attending to the cooking to devote his or her time to the matter.
According to my invention I employ a steaming chamber which may fit on
the open top of a pan or other suitable vessel such steaming chamber being
provided with various suspended cooking plates or vessels and hooks, from which
latter articles to be cooked may be suspended.
To clearly explain my invention I have illustrated one form of same in the
accompanying drawing in which:
:-
Fig. 1 is a sectional elevation of a pan or vessel having a steaming chamber
thereon.
Fig. 2 is a side elevation of same.
Fig. 3 is a plan of a suspended plate in the pan or vessel.
Fig. 4 is a plan of the steaming chamber and the lid removed.
Fig. 5 is a side view of a hook frame employed for suspending articles.
Fig. 6 is a plan of same.
Fig. 7 is a plan of a vessel or tray adapted to be suspended in the steaming
vessel.
Fig. 8 is a sectional elevation on a larger scale shewing the construction of
hook for the lid of the steaming vessel; and
Fig. 9 is a sectional elevation shewing also on a larger scale the construction
of hook for the bottom of the steaming vessel.
The lower or pan portion may be of any suitable form, an ordinary elliptical
pan being a convenient one. Such pan may have a handle or a bail b by which
it may be suspended over the fire from a jockey bar in the flue or chimney.
An upper or steaming chamber c is arranged to fit closely into the mouth
of the pan and is provided with a perforated bottom d by which steam from
water or liquid contained in the pan can pass to the upper vessel.
The steaming vessel c is provided with a tightly fitting cover e and a suitable
handle f. The cover e is provided with hooks on the inside which may be
secured in various ways, that shewn in Fig. 8 being suitable. On these hooks
may be suspended a vessel or tray such as h which may be divided into compart-
ments for cooking different articles such as shewn in Fig. 7 where it is shewn as
having two. The vessel is provided with suitable rings hooks or catches i at
the end for the purpose of connecting it with the hooks on the cover or in the

page_text: alternative to hooks on the steamer bottom, which will be hereafter described,
and it may also be provided with hooks rings or catches at the bottom or sides
by which a second vessel k may be attached to it and if the size of the steaming
vessel permits other vessels may be carried in turn by the vessel or tray k.
The bottom is provided with hooks which may be secured thereto in any
convenient way, that shewn in Fig. 9 being suitable. To these hooks may be
suspended at times the vessels h or or both of same and to them may also be
suspended the frame of hooks m to which may be suspended nets or bags adapted
for carrying basins containing puddings or other articles to be cooked though
such frame is preferably suspended from the hooks g on the lid e.
To the hook i may also be suspended by chains or wires a perforated plate
such as n upon which articles to be cooked by steaming may be placed such
articles being above the water or liquid in the pan so that the food is not likely
to be burnt or liable to be overcooked or such plate may be suspended from the
lid by its chains or wires from the hooks g.
It will be seen that the vessels or trays, the frame of hooks, or the plate n
may be either suspended from the bottom of the steaming vessel or from the
lid so that either the pan or vessel may be kept for the purpose of cooking food
in bulk or both pan and vessel may be used with the suspended cooking devices
as described.
The cooking is conducted in the apparatus without affecting the flavour of
the different contents of same. If desired the tray or vessel may be laid on the
bottom of either the steaming chamber or the pan to diminish the intensity of
the heat furnished.
Having now particularly described and ascertained the nature of my said
invention and in what manner the same is to be performed I declare that what
I claim is:-
1. In a cooking apparatus, a steaming chamber provided with means for sus-
pending several articles therein for cooking purposes in such a manner that the
flavour of each is unspoiled substantially as described.
2. In a cooking apparatus, a steaming chamber provided with suspended trays
and means for suspending separate articles substantially as and for the purpose
described.
3. In a cooking apparatus, a steaming chamber having suspended trays from
the lid of same and means carried on the perforated bottom of same by which
articles may be suspended during cooking in a lower pan or vessel substantially
as described.
4. The improved cooking apparatus constructed substantially as described and
illustrated.
:
.... L 071
e
1000
PHILIP M. JUSTICE.
55 & 56, Chancery Lane, London, Chartered Patent Agent,
For the Applicant.