Year: 1886

page_text: Date of Application, 17th Sept., 1886.
Complete Left, 17th June, 1887.
Complete Accepted, 29th July, 1887.
We FREDERICK AUGUSTUS LAMB HANCOCK and CHARLES LAMB HANCOCK of
Oxford Street, Dudley, Worcestershire, Domestic Appliances Manufacturers do hereby
declare the nature of our said invention to be as follows:-
The object of our invention is to construct arrange and combine certain utensils to
be used for cooking purposes in such a manner that cooking by boiling in water, by
part dry heat, and part steam or by steam alone can be accomplished according to
circumstances.
According to one method we employ two utensils only, viz. an outer vessel provided
with a tap to enable the height of the water to be regulated and of an inner vessel to
contain the food to which if the inner vessel be perforated near the top and the lid
put on the cooking would be effected partly by dry heat and partly by wet steam, and
if the inner vessel be perforated to a greater extent say to the bottom, the food would
by being immersed be cooked by boiling.
The lid is so shaped that the steam condensed on the inner side is led to the ends
or sides of the rim and allowed to trickle down to a hopper or guide pipe fitted in the
inner vessel to flow into the outer vessel and commingle with the water the rim of the
lid being provided with a wire, bead, or flute on an incline for that purpose.
open at
This inner vessel is sufficiently large for receiving another vessel, which
the top or provided with a lid so shaped that a free passage of steam can take place
into said vessel whether its lid be on or off; but if the lid be on, its shape will
prevent condensed steam or water from an upper steamer dropping on to the food it
contains.
The upper steamer is of ordinary construction but provided with hoppers or guide
pipes as in the second vessel before referred to, to convey the water of the condensed
steam of the outer lid back to the body of water in the outer vessel. The lid for the
steamer being the same as that for the second mentioned vessel.
By this invention Potatoes or other vegetables or meat, puddings or other food can
be cooked by dry heat and wet steam combined or they may be cooked in the same
vessel by immersion like ordinary boiling or they may be cooked by steam only. In

page_text: each case the condensed steam of the lid is guided to the side or end of the rim to
drop into the hoppers or guide pipes to be returned to the water container or outer
vessel.
If the inner vessel be perforated to or at the bottom and it be desired to cook food,
the juice and gravy of which it is necessary to preserve we employ a plain or third
vessel to contain said food, this vessel is placed in the perforated vessel and enclosed
by the lid before mentioned.
This third vessel is of smaller dimensions to allow of an ordinary steamer being
placed over it but fitting the perforated vessel and to prevent the condensed steam or
water dropping from the steamer we cover the third or plain vessel by the loose
fitting lid.
The third vessel provided with a bale handle for easy removal, and by its ready
insertion into the other vessel in which steam has a free travel, food can be kept hot
without exposure to the air whereby all the nutritious qualities are preserved and
retained, or food partially cooked may be completely cooked by the heat of the steam
surrounding said vessel.
Dated this 17th Sentember 1886

page_text: COMPLETE SPECIFICATION.
Improvements in or Connected with Cooking Utensils.
We FREDERICK AUGUSTUS LAMB HANCOCK and CHARLES LAMB HANCOCK of
Oxford Street, Dudley, Worcestershire, Domestic Appliances Manufacturers do
hereby declare the nature of our said invention and in what manner the same is to be
performed to be particularly described and ascertained in and by the following
statement:
The object of our invention is to construct, arrange and combine certain utensils to
be used for cooking purposes in such a manner that cooking by boiling in water, by
part dry heat and part steam, or by steam alone can be accomplished according to
circumstances.
Our invention is clearly shown on the accompanying drawings.
According to one method, which we show at Figure 1, we employ two utensils
only, viz. an outer vessel A provided with a tap B to enable the height of the water to
be regulated and of an inner vessel C to contain the food, to which, if the inner vessel
be perforated near the top and the lid D put on, the cooking would be effected partly
by dry heat and partly by wet steam, and if the inner vessel be perforated to a
greater extent say to the bottom, the food would, by being immersed, be cooked by
boiling.
In Figure 2 the lid D is so shaped that the steam condensed on the inner side is
led to the ends or sides of the rim E and allowed to trickle down to a hopper or guide
pipe F fitted in the inner vessel C and commingle with the water, the rim E of the
lid D being provided with a wire, bead or flute G on an incline for that purpose.
This inner vessel C is sufficiently large for receiving another vessel H which is
open at the top or provided with a lid I so shaped that a free passage of steam can
take place into said vessel H whether its lid be on or off; but if the lid I be on, its
shape will prevent condensed steam or water from an upper steamer J dropping on to
the food it contains.
The upper steamer J is of ordinary construction but provided with hoppers or guide
pipes FF as in the second vessel C before referred to, to convey the water of the
condensed steam of the outer lid D back to the body of water in the outer vessel A,
the lid for the steamer being the same as that for the second mentioned vessel. Figure 3
is a plan view of the inner vessel C.
By this invention, potatoes, or other vegetables or meat, puddings, or other food can
be cooked by dry heat and wet steam combined, or they may be cooked in the same
vessel by immersion like ordinary boiling or they may be cooked by steam only. In
each case the condensed steam of the lid is guided to the side or end of the rim to
drop into the hoppers or guide pipes F¹ F1 to be returned to the water container or
outer vessel A.

page_text: If the inner vessel C be perforated to or at the bottom and it be desired to cook
food, the juice and gravy of which it is necessary to preserve we employ a plain or
third vessel H to contain said food, this vessel is placed in the perforated vessel C and
enclosed by the lid I before mentioned.
This third vessel H is of smaller dimensions to allow of an ordinary steamer J
being placed over it but fitting the perforated vessel C and to prevent the condensed
steam or water dropping from the steamer we cover the third or plain vessel by the
loose fitting lid D.
The third vessel H is provided with a bale handle K for easy removal and for its
ready insertion into the other vessel C in which steam has a free travel, food can be
kept hot without exposure to the air, whereby all the nutritious qualities are preserved
and retained or food partially cooked may be completely cooked by the heat of the
steam surrounding said vessel.
Having now particularly described and ascertained the nature of this invention and
in what manner the same is to be performed we declare that what we claim is :-
1. The cooking utensils A, C, H, J, for combined or divided use as hereinbefore
described and constructed substantially as shown in the annexed drawings to enable
food, when the utensils are in combination, to be cooked partly in water, partly by
dry heat, and partly by steam, or by steam alone as above set forth.
2. Providing the interior of utensils or the lids or covers with the bead or flange
for directing condensed steam from the lids or covers into the water compartment by
guide pipes F1 F1 as described and substantially as shown in the annexed drawings.
MI
1
T
1007
H. GARDNER,
166, Fleet Street, London,
Agent for the said F. A. L. Hancock and C. L. Hancock.