An Improved Construction of Culinary Vessels for Cooking by Steam.
Year: 1897

page_text: Date of Application, 26th Apr., 1897
Complete Specification Left, 11th Jan., 1898-Accepted, 5th Mar., 1898
PROVIDIUNAL STEIFICATION,
An Improved Construction of Culinary Vessels for Cooking by
Steam.
I, CATHERINE RACHEL COCHRANE, of 142, Adelaide Road, South Hampstead, in
the County of London, Gentlewoman, do hereby declare the nature of this inven-
tion to be as follows:
-
In the ordinary "steamers" or vessels for cooking by steam there is an upper
vessel having a perforated or wire gauze bottom, on which is placed the food to
be steamed and which is fitted on to a lower vessel which contains water.
With this construction, when cooking meat, all the valuable juices that exude
from the meat during the cooking fall down into the water and are wasted.
My invention has for its object to prevent such waste of the juices of the food,
and it consists in constructing the upper part of the saucepan or steamer with a
closed bottom having by preference only a single central opening round which is
formed an upwardly projecting rim, and within this upper part is fitted a loose
perforated tray that is held either by feet or otherwise at a slight distance above
the rim of the said opening, on which tray the food to be cooked is placed and
which has no perforations over the central opening.
Thus on cooking with this steamer, all the juices that exude from the food pass
through the perforated tray on to the closed bottom of the upper vessel and are
retained there, owing to the rim surrounding its central opening, through which
the steam rises from the lower vessel into the upper one.
As the water in the lower vessel does not get mixed with the juices, it will be
evident that at the same time that it effects the steaming of the food in the upper
vessel, it can also be used for boiling other food placed in it.
Instead of constructing the bottom of the upper vessel with a single central hole
as described, it may have several smaller holes with rims round them situated at
the sides.
Also, instead of having only a single upper vessel there may be two or more
fitted one on top of the other, as with ordinary steamers.
Dated this Ofth day of Anvil 1897
ABEL & IMRAY,
Agents for the Applicant.
An Improved Construction of Culinary Vessels for Cooking by
Steam.
I, CATHERINE RACHEL COCHRANE, of 142, Adelaide Road, South Hampstead, in
the County of London, Gentlewoman, do hereby declare the nature of this inven-
tion to be as follows: -
In the ordinary
ED 071
steamers" or vessels for cooking by steam there is an upper

page_text: vessel having a perforated or wire gauze bottom, on which is placed the food to
be steamed and which is fitted on to a lower vessel which contains water.
With this construction, when cooking meat, all the valuable juices that
exude from the meat during the cooking fall down into the water and are
wasted.
My invention has for its object to prevent such waste of the juices of the food,
and it consists in constructing the upper part of the saucepan or steamer with a
closed bottom having by preference only a single central opening round which
is formed an upwardly projecting rim, and within this upper part is fitted a loose
perforated tray that is held either by feet or otherwise at a slight distance above
the rim of the said opening, on which tray the food to be cooked is placed and
which has no perforations over the central opening.
Thus on cooking with this steamer, all the juices that exude from the food pass
through the perforated tray on to the closed bottom of the upper vessel and are
retained there, owing to the rim surrounding its central opening, through which
the steam rises from the lower vessel into the upper one.
As the water in the lower vessel does not get mixed with the juices, it will be
evident that at the same time that it effects the steaming of the food in the upper
vessel, it can also be used for boiling other food placed in it.
Instead of constructing the bottom of the upper vessel with a single central
hole as described, it may have several smaller holes with rims round them situated
at the sides.
Also, instead of having only a single upper vessel there may be two or more
fitted one on top of the other, as with ordinary steamers.
"
On the accompanying drawing is shewn by way of example a "steamer con-
structed according to my above described invention. Fig. 1 shews a side view,
Fig. 2 a vertical section, Fig. 3 a plan with cover and tray C removed, and Fig. 4
a plan with tray C in position. The bottom vessel A is of any ordinary construc-
tion the upper vessel B, instead of having its bottom entirely made of perforated
metal or wire gauze as heretofore, is closed with the exception of a central hole b
round which is formed an upward projecting rim b¹.
Into B is fitted a tray C for containing the meat &c. to be cooked; the bottom
of this is only perforated round the sides for the passage of the steam the central
portion being closed as shewn, so that all the juices that exude from the meat will
fall on to the closed bottom of B, and will be prevented from passing thence into A
by the rim b¹.
I prefer to provide a bead e on the underside of C constituting a drip in order
to prevent any drops of juice from passing towards the centre along the underside
beyond that point.
Instead of making the tray C without perforations over the opening b, the latter
may have a cap or shield secured at a slight distance above it by means of sup-
ports; with this arrangement the tray C might be replaced by a wire stand for
carrying the meat.
Having now particularly described and ascertained the nature of this invention,
and in what manner, the same is to be performed, I declare that what I
claim is
1. In a vessel for cooking by steam consisting of a lower vessel for containing
the water and one or more upper vessels for containing the food, constructing the
bottom of the upper vessel or vessels solid, with either a single central opening or
with two or more openings, which is or are surrounded by an upward projecting
rim, so that while steam can pass up through the said opening or openings into
the upper vessel or vessels the juices falling from the food will be prevented from
descending into the lower vessel, substantially as described.
2. In combination with a vessel for cooking by steam such as is referred to in
the first claim, the use of a perforated tray for carrying the food within the upper
vessel having no perforations in the part or parts which is or are situated

page_text: over the opening or openings in the bottom of the said vessel, substantially as
described.
Taind this 11th day of Janua
1000
ABEL & IMRAY,
Agents for the Applicant..