IMPROVEMENTS IN THE MEANS AND UTENSILS EMPLOYED WITH APPARATUS USED IN COOKING, COMBINING ARRANGEMENTS FOR BURNING A LIGHT, FORMING A COMPLETE 'KITCHENER.
Year: 1870

page_text: LETTERS PATENT to Ebenezer Stevens, of 88, Morton Rd., Islington,
in the County of Middlesex, for the Invention of "IMPROVEMENTS IN
THE MEANS AND UTENSILS EMPLOYED WITH APPARATUS USED IN COOKING,
COMBINING ARRANGEMENTS FOR BURNING A LIGHT, FORMING A COMPLETE
'KITCHENER.'
"
Sealed the 3rd May 1870, and dated the 5th March 1870.
PROVISIONAL SPECIFICATION left by the said Ebenezer Stevens at
the Office of the Commissioners of Patents, with his Petition, on
the 5th March 1870.
I, EBENEZER STEVENS, of 88, Morton Rd., Islington, in the County of
Middlesex, do hereby declare the nature of the said Invention for
"IMPROVEMENTS IN THE MEANS AND UTENSILS EMPLOYED WITH APPARATUS USED
IN COOKING, COMBINING ÅRRANGEMENTS For Burning a LIGHT, FORMING & COMPLETE
"KITCHENER,'" to be as follows:-
My Invention has for its object "Improvements" in the Means and
Utensils employed, with Apparatus used in Cooking, Combining
Arrangements for Burning a Light, forming a complete "Kitchener."

page_text: In constructing my cooking apparatus according to my Invention I
do not confine myself to any particular shape with the oven, but I prefer
a round or D shape. I employ a chamber, case, or frame composed of
cast or wrought iron or other suitable material or materials, and with
and without a removeable top, with an open space for the front for fixing
and arranging a hinged or sliding door or doors to the oven. The bottom
of the chamber, case, or frame I form similar to the shape of a copper
or other suitable shape, and the top of it with or without a projecting
rim or flange round the top, also similar to the top of a copper, or with
claws or projections. I have a skeleton net or framework of iron ar-
ranged to fit all round the interior of the oven, or at the sides, and at the
top, also at the bottom of the oven, and form it of a T-iron shape, or
suitable claws, flanges, or projections, so that when using fire clay in
a soft state or any other suitable substance or materials when hard or
baked the oven thus encased with a lining or layer of clay cannot
fall out from the frame or frames but is kept in its place by this
'means. In some cases I use the ordinary fire tiles or fire bricks,
and arrange these in the interior of the oven, keeping them in their
place by narrow bands of iron, covering them where the edges meet,
at the bottom of the oven, and at all parts of the oven.
In some
-cases I leave the bare iron, in others I add the fire clay, fire tiles,
'or bricks, and in other cases some sand, and at times some of all.
I make a frame or frames according to the shape of the oven of a size
'that will revolve in my oven, taking its bearing upon or in the centre at
the bottom of the oven, connecting it also at the centre at the top of the
'oven. Upon or in the centre of the frame at the top I fix a cog wheel,
bevilled or otherwise, using a pinion or smaller wheel to match, and
attach the same cither at the top or to the front of the oven, according
to the wheels and adjustment of the same; this frame may be worked by
a similar arrangement at the bottom of the oven or suitably fixed, and
worked at the sides of the oven. The pin, shank, or spindle of the pinion
or smaller wheel is fixed to the oven and projects through the oven,
and fixed so that it will turn round, so that by the use of a cranked
handle the frame can be worked round while the food is being cooked in
the oven to secure equality of cooking; without opening the door or
doors of the oven, thus saving heat, and also preventing loss of steam
which is important to save while the oven is baking bread, as amongst
other advantages steam helps to prevent burning the crust of bread, and

page_text: keeps the crust also of the bread thinner, and this arrangement possesses
moreover the more convenient advantage of bringing the meat from the
back to the door of the oven to enable the cook to watch the progress of
cooking and to remove the food when cooked from the oven more easily.
Across this frame or frames I fix a circular plate, or a band or bands, a
bar or bars, in the centre of which I have a hole or pin, into or upon
which I place a circular baking plate or plates, arranging them so that
they will revolve upon the under fixed plate, band, or bar, as well as
having the frame to turn round, in order that in addition to turning the
frame outside the oven by arranging shelves to revolve upon the fixed
plate or bars across the frame each top plate or shelf can be turned
separately when the oven door or doors are opened. In some cases I make
the frame or frames complete and drop it into the oven from the top
before I add the top plate. In some cases I make them in parts, so that
they can be readily fitted up through the door or doors of the oven; these
details depends upon the sizes and shapes and constructions of the ovens,
and if to be fixed or portable and I form my top revolving baking plates
or shelves which I adjust to my frame or frames as follows :—I make
them to fit the diameter of the interior of the frame or frames, and
arrange them to revolve in or upon the bottom shelf, plate, or bars
across the frame before described. In some cases I turn up a rim
or flange to the circular baking plates, adding fire clay, or tiles,
arranging a fair or even bottom leaving slotches or projections in
the rim or flanges so that when the door or doors of the oven are
open the shelves presents stops or catches, so that they can be made
to revolve easily by touching them with any suitable article. In some
cases at each end of the oven, chamber, case, or frame I fix rims,
grooves, or supports around or at each sides, according to the shape of
the oven chamber paralell and at suitable parts or distances in the oven;
upon these supports I place an under plate, band, or bar across if an
under plate the size of the interior of the oven, and in the centre of
either I use a pin or hole in or upon the bottom plate or bar, upon which
I place my revolving baking plate having either a hole or pin in it.
Again in other cases instead of a frame working with wheels, or
forming rims, supports, or flanges, around or at the sides of the oven
to carry my circular baking plates, I have a suspending frame formed so
hat it will turn round from the centre at the top of the oven, and I fix
ny baking plates to bands or bars across this frame, so that by turning
he frame the shelves revolve with it, and also in this case the shelves are

page_text: 'so fitted as to turn separately as well as by turning them by turnnig
the frame. This frame also I make to work round by a centre pivot and
hole or socket at the bottom of the oven as well as suspending it from
the top of the oven, and if it is required to work either of the frames by
any motive power for keeping the same in motion I arrange the frames
so that motive power may be applied from the outside of the oven by
suitable arrangements.
Having prepared the oven chamber, frame, or case and the interior
fittings thereof I set it in brickwork similar to an ordinary copper, and in
a similar manner I arrange the furnace and ash-pit for heating my oven.
The furnace is constructed so that an open fire-place can be used as
'occasion requires, or otherwise steam closets also may be arranged as a
part or in conjunction with the ovens or a steam boiler for warming
baths, conservatories, or other purposes required. I arrange my flue or
flues and damper or dampers with chimney and a suitable opening or
openings or flue doors for cleaning around the baking chamber of the
oven and the flues when required, making my chimney in some cases in-
dependent of any other chimney and I sometimes introduce it into an ordi-
nary one. Gas for heating the oven may be arranged inside of the oven or
between the cases of the oven. In using coals space between the two cases
forms the flue from the fire-place, and over the top of the inner cylinder
or chamber there is a passage leading to a chimney. On the top of my
oven I arrange a hot plate, and in some cases for large ovens I have a
second fire-place on or in the hot plate on the top of the oven, and
arrange it with a separate flue or work both fires by one flue or flues
according to circumstances and the draught and also the size and shape
of the oven. I have the usual hot plate furnace with fire-place with a lid
or cover and rings, and the plate so arranged to give the most obtainable
top surface of heat, upon which to conduct the various parts of cookery.
A thermometer may be placed in the oven to project through at any
convenient part by any suitable arrangement, and in some cases I have a
pipe or tube and tap to the oven, by which I can connect it to the tube
or pipe of a boiler upon my hot plate or to a water chamber round the
oven for the purpose of infusing steam into the oven while baking bread.
The object and advantage of lining the oven with fire clay, bricks, or fire
tiles as also the shelves is especially for the better baking of bread,
biscuits, pastry, cakes, and for preventing much of the burning of the
fat of the meat which is baked, as it produces an unpleasant taste to the

page_text: meat, commonly termed tasting of the oven, also burning and discloring
the fat, and which I tried to provide against in my former Patents for
various cooking apparatus.
As with this improved oven upon my former Patent, so I have also
improved the various cooking utensils, which I have also most of them
formerly patented, improved, and now completely forming the apparatus
of a complete "kitchener" for cooking on the top of the oven ΟΙ
otherwise, and which I fully describe hereafter. These ovens admit
of considerable variation in shape or form, and may be made of any
workable size fixed in brickwork or portable, in which latter case
I prefer to substitute an extra outside case or cases independantly
of an outside case which surrounds the oven similar to heating a
portable copper in an iron covering, filling the outer case with sand or
other suitable heat retaining substance to keep all the heat that can be
done within the oven, and the atmosphere around it as cool as possible.
In some cases. I surround my oven with an outside lining, chamber,
or casing to hold water to keep the kitchen or where it may be used
cool, and at the same time forming a supply for hot water and keeping.
the heat better and longer in the oven. When the oven is desired to be
portable I construct it in some cases upon wheels, so that it can be
readily removed as occasion requires. In some cases where I construct
the oven a fixture in brickwork I have made them without an iron'
chamber, case, or frame, and arranged the frame and baking plates to.
revolve in a similar manner, using a hot plate or otherwise with the
brick and fire-clay ovens. In some cases I also make an iron oven
chamber, and instead of lining it in parts or pieces with fire clay, tiles,
or bricks, and keeping the same in position with iron bands or skeleton
frame iron work, I line the interior of the oven with fire clay, moulded,
baked, and made for my use in one or more pieces, having no iron bands
with it, and I have used an oven constructed as I bere describe without
any iron casing at all, but it is more liable to crack and break than
when used in conjunction with iron casing.
"
My baking dish and fittings for various cookery I construct and
arrange in the following various ways:-I make an outer dish of a
suitable shape and size with a second dish to fit it on top, forming a
cover to the under dish, and with an upright rim all round, thus
forming another compartment, by which means I can bake or stew in
the lower dish and bake in the upper dish at the same time, thus

page_text: effecting a saving of space and other advantages. In or upon the lower
and the upper dish I also use a gridironed revolving baking dish stand
with and without any feet or legs, having a bar across it with a hole in
the centre, which meat stand I place on an under baking dish stand
having a pin upright in the centre, and in this form I use it as a baking
dish stand, and the lower stand is constructed with feet or legs so
arranged that when the revolving top baking dish stand is placed upon
its edges or rim in an upright position it rests in an inclined position
upon the rim & legs or feet sufficiently upright to form a toaster to
use before the fire, using it in this form with and without books. This
under stand may be made with three or four legs, placing this gridironed
stand upon the lower stand it is supported securely and revolves. In this
form I place it in either of my dishes, putting potatoes or whatever
may be required into or upon the revolving stand; I then place a
triangle or other shaped stand upon the ring or rim of the gridironed
revolving baking dish stand, having shaped the ends to rest upon the
rim of the revolving baking dish stand, and remaining secured by having
formed S-shaped or suitable formed ends upon this triangle or other
shaped upper stand; thus I can have a stew in my bottom dish, a
pudding and separate gravy in the cover and upper dish, it being divided
into two parts, potatoes in the gridironed revolving baking dish stand,
and meat upon the top or triangle stand, and if I require to use the
revolving baking dish gridironed stand separately or or singly as a gridiron
I attach an easily removeable handle to it, forming the handle to come
under the gridironed stand, having a pin in the centre of the handle
with the ends turned up and over to clutch and hold the gridiron in
its place upon the rim of the stand. Thus for boiling the gridironed
baking dish stand having an hole in the centre of the middle bar forms
an excellent revolving gridiron in conjunction with a removeable handle
as well as a baking dish stand and a toaster; thus it is convertable for
three distinct ways of cooking, I prefer them to be round, but I do not
confine myself to making them in that form. As well as also forming
the under stand and the gridironed stand in the manner described I
also in many cases use instead of a pin or a hole in the centre of the
lower baking dish stand or in the centre of the handle for the upper
stand to form a gridiron a screw instead of a pin, by which means having
a thread for the screw in the hole of the centre of the baking dish stand
or in one or the other it not only secures the two parts together without
any other arrangement if desired, but if required in either form, that is

page_text: to say, when desired to use the gridironed stand either as a baking
dish stand, a toasting stand, or a gridiron it gives the advantage of
adjusting the height or the distance of the two parts together by
having the screw the desired length either in the handle or in the
bottom stand, having a thread or worm to match it. And again
in other cases with a separate handle for using the baking dish stand as
a gridiron. In this way also I form the gridiron stand by itself with or
without feet or legs without any under stand at all forming my gridiron
stand into one part instead of the two as before described, and to which
I add the handle, sometimes having the handle in one or two parts to
adjust and fit as occasion requires by making the gridiron stand to
revolve, and at other times fitting or adjusting a removeable handle to
a suitable part of the rim, feet, or legs. As well as using the adjusting
or regulating screw, either in the centre of the gridiron baking stand or.
in the handle of the same, I also use the same contrivance in making
gridirons not used at all as a baking dish stand, but a gridiron having
an hollow trough, reservoir, or gutter- all round below the bars, having
bars, grooved, fluted or plain, suitably arched and the bars constructed
to descend at the points or ends into the centre of the under gutter,
reservoir, or trough, and the bars so formed that the under edges, ends,
or projections of them will not come into direct contact with the inner
odge or edges of the under trough nor project far enough over to the outer
edge, edges, rim, or rims of the trough, in order that the fat, or much of
it, which would otherwise run down outside of the gutter, should not be
wasted by running or flowing over the inside and outer edges or rims,
of the gutter; by these arrangements the fat will run down from the
under part of the bars as well as from the tops of the bars into the
middle or centre of the gutter or trough beneath them, and the under
gutter, trough, or reservoir. In this kind of gridiron some of the fat is
saved, which the other form of the gridirons convertable out of the
baking dish stand will not do so well, or not at all if not expressly
shaped or constructed to do so.
For boiling, stewing, and steaming I use a compound vessel in.
separate parts; one is an ordinary saucepan or boiler, but having a spout
or spouts, nozzle or nozzles, with a steam stop or stoppers attached to it;
another stewpan or saucepan fits inside it, similar to a glue pot, and
at cach side, or at one side, at a suitable distance from the handle of.

page_text: pipe, tube, or nozzle with a stop, tap, cock, or any suitable arrangement
for admitting and shutting off the steam which cooks the food in the
vessels which I use with the boiler I am about to describe. The steam
rises up from the outer boiler, and passes through these spouts or nozzles,
and by the arrangement of a tap or adjusting stoppages in the same
I can keep the steam in the outer boiler when I use the saucepan or
boiler by itself, and it also provides the means of shutting off the steam
from the vessels used with the boiler. When the food is cooked one of
the vessels on one of the nozzles I place a tin, copper, or iron vessel
for steaming potatoes or other vegetables or food. I construct this
steamer thus :-It is in outward appearance similar to an ordinary potatoe
steamer, excepting a small spout hereafter described, and its uses. I have
an opening or open socket in the bottom of it, the opening between the
two bottoms being all closed in, and so that the top of the nozzle or
spout will go up into or through the outer bottom of the steamer about :
one inch, and remain above the inner dished bottom of the steamer, as
I form a double bottom to this steamer, the inner one of which is
dished with a hole or holes in the centre to permit the water accruing
from the condensation of steam to pass down into the space between
the two bottoms, which space is regulated according to the size of the
steamer from about one inch, and so on in proportion. Outside the
steamer and between these two bottoms I fix a small spout, shaped
similar to a teapot spout, the extreme end or top of it being above
the level of the inner bottom of the steamer, by means of which I
employ the water from the space described, which accumulates during ?
the process of cooking; this arrangement keeps the bottom of my potatoes,
or other food from the water, and also prevents the water generated by
the steam from returning into the boiler, which in the case of potatoes,
onions, or greens would affect the flavor of the meat cooked in the outer
saucepan or boiler on the corresponding spout or nozzle of my saucepan a
or boiler. If I use two pipes with my boiler I arrange another kind of
cooking vessel, which I use for sauces and other substances or liquids,
and I arrange it as follows:-I have an outer case or saucepan with an
inner one fixed into it, after the manner of a glue pot, only that the
two parts or vessels are joined together at the top. At the bottom of 3
the outer vessel I insert an open socket, or make an opening and place
the vessel upon or into the spout or nozzle of the boiler, so that the
steam arising from the boiler ascends up between the outer and inner.
Fessel through the bottom and at the sides. In this case I permit

page_text: the water generated to return into the boiler, as the steam only comes
in contact with the inner and outer sides of a clean vessel, and to enable
it to do so I perforate the end of the pipe or nozzle and the bottom of
the socket of the saucepan, which can be done without destroying or
weakining the support of the nozzle or socket for the purposes required.
In some cases I make a tube, socket, or pipe to fall into the nozzle of the
outer boiler, arranging the end of the spout of the boiler to receive the
socket from the saucepan inside of it, and in such case I do not require
to perforate the end of the tube nor the socket in the saucepan. In
some cases I arrange the spouts or nozzles, and the holes or sockets of
my steamers and saucepans, so that I adjust them at the sides to my
boiler instead of their bottom parts; and also in some cases I convey the
steamer from the boiler up into these vessels from the inside edges of the
boiler instead off from the outside, or in some cases through the lid or
cover of the boiler, according to circumstances, and if a large boiler more
than two vessels may be used to one boiler.
I construct and use either one or more similar vessels for cooking
food by steam with the fish kettle, with the exception that I carry the
spout, pipe, or nozzle much lower down in the kettle. For this reason
I do not boil my fish but steam it. About one-third up the kettle I
form a groove or attach a rim all round or partly round the inside
to prevent a perforated shelf the shape and size of the bottom of the
fish kettle from touching the water underneath in the kettle, and on
this shelf I place a circular or other shaped plate with holes in it cor-
responding exactly with those in the perforated shelf beneath, and upon
the top plate the fish or other food is placed. This top circular or
other shaped plate works partly round on a pivot, or may be made to slide
or adjust by any suitable arrangement, so that it can be made removeable
to cover the holes in the under shelf when the fish is cooked to shut
off steam, hence for this purpose I have to carry my spout, pipe, or
nozzle lower down the vessel, so as to be just above the water and just
below the under shelf, to obtain steam for my outside cooking vessels.
In addition to obtaining and checking the supply of steam by this mode
I at other times form a small trough or gutter round the inside of my
kettle, and I turn down the edges or rim of the shelf, upon which I
place my fish or other food to be cooked, so that it will fit into the
groove or gutter, and when a little water is placed or flows into the
trough or gutter from what is made by condensed steam only a small

page_text: portion if any steam can escape into the kettle when the tube which
admits the steam is closed. In arranging it in this form. I regulato
the steam in the kettle by means of an elbow or suitable shaped pipe,
spout, or tube with one end in the kettle immediately under the trough
or gutter, and the other end or outlet for the steam just above the gutter, 5
regulating the supply of steam into the kettle by a suitable stop-cock in
the pipe. This stop-cock, tap, or slide may be fixed to the tubo, pipe,
or spout, either inside or outside the fish kettle, and the tube may also
be brought up to the top of the kettle if required, and used also in
connection with a steamer or small saucepan. In some cases this is 1
the only tube I use for my fish kettle, in others I adjust other tubes
or tube, and arrange them and the other vessels for steaming purposes
as in my compound boiling, stewing, and steaming boiler, adjusting
little details in suitable arrangements according to circumstances.
For boiling and straining vegetables and some other kinds of food I 1
use an ordinary saucepan or boiler with another vessel placed in it, the
bottom of the vessel being perforated and also perforated around it
about one-third up, and also a row of holes round it near the top. The
bottom of the strainer may be coned or flat. I make this inner vessel in
some cases deeper than the outer vessel. I fix three plugs, pins, or pro- 2
jections in this inner vessel all at equal distances from cach other.
Inside of the vessel and near the top of it I form my lid or cover
correspondingly coned to the bottom of the inner vessel, if I have the
bottom coned having a handle, knob, or holdfast in the centre with
three openings or slotches in the rim all at the same distance apart from 2
each other as the pins or projections in the vessel itself. This lid or cover
just fits close inside the perforated inner vessel, being of closely the same
sized as the interior of it, and I use the top or cover for a lid as it is held
up and rests upon the pins or projections; but the slotches in it when
held directly over the pins or projections will allow the lid to pass them, 3
and the lid or cover will then descend to the bottom of the vessel, and
the cover thus also forms the presser to squeeze the vegetables dry in
the strainer, while the handle to the cover also acts as the handle to the
strainer, for by permitting it through the slotches to pass the projections
or pins and slightly turning it the lid comes in contact with the pins or 3
projections, and thus I am enabled to raise my strainer from the outer
vessel and carry the strainer. Thus the vegetables or food are strained
or pressed as occasion requires without turning them out into a colander

page_text: for that purpose. The cover forms the presser, the lid, and the handle to
the strainer. This lid or cover and presser can also be arranged if required
by the addition of an extra part or parts, such as a rim or ring or other-
wise, to serve as a lid or cover to the outer boiler or saucepan when the
strainer is not required to be used.
For frying I use an ordinary frying pan either oval or round, but I
place in it a sheet of perforated tin fitting the bottom of the pau, or
gauze wirework or fine wirework may be used instead of perforated tin.
I attach two hinged or fixed handles to it about the depth of the pan
and turn the tops of them inwards in a hook form, or make rings that
will work backward and forwards to the ends of the handles, and fry my
fish or other food upon my perforated plate, wire gauze, or fine wirework.
By this means I can better shift the food round while being cooked in
the pan with less trouble, and without breaking it in removing, and
securing also more equality of cooking, and lift it out of the pan without
using a fish. slice or knife or fork, and slide it into the dish when
cooked. In some cases I use a circular plate with an oval pan, but if I
use an oval plate with it I have to lift it up and pass the same from the
back of the pan to front. For keeping the pan and perforated plate
together when not in use I make a small recess or nick round the
handle of the frying pan close to the rim, and form a link of iron or other
wire and close it when round the handle of the pan, so that it will remain
in its place, and passing one of the hooks of my perforated plate handle
under this link, and droping the perforated plate or drainer into the pan,
thus securing the two parts together till required for use again; or if I
make a ring or loop to the ends of my hinged handles I make them large
enough to pass over the extreme end of the frying pan handles, and
sliding the plate down drop it into the pan, and thus keep the two parts
together when not in use.
For baking potatoes and cooking some other kinds of food, I form a
cylinder of sheet or cast iron, one end with a secure fixed bottom, the
rim or edge slightly larger than the cylinder itself, having a lid or cover
and to fit it similar to a saucepan lid with a slight projecting edge or
rim round it. Into this cylinder I place an open case or frame also of
cylinder shape to fit inside, so that it will drop in easily, made of sheet
iron and iron rods or wire, into which I place potatoes, onions, apples, or
other food. I then place this open cylinder case into the sheet or cast-iron
cylinder and cover the open end of it with the lid. On the outer cylinder

page_text: I arrange two hoops or rings round it, one at the top and the other at
the bottom end, and formed to fit the cylinder, so that the cylinder will
turn round in the rings, but kept in its place by the projecting rim at
the bottom of the cylinder, and the projecting rim round the top or both
ends of it. The handle of the cylinder is fixed upon a band or bar of iron
which is fixed to the two bands or rings round the cylinder, and it will
thus turn round in the hoops or rings by turning the cylinder by the
handle in the cover of it.
For baking or roasting chestnuts, coffee, or other food into this inner
open cylinder I place another cylinder either made of tin or iron, or open
wirework, coming up high enough in the outer cylinder of all, so that
the lid of the same answers the purpose of a lid for the second inner
cylinder, using at one time the three cylinders. In some cases I stand it
upright upon the top of the fire or lay it on the top of the fire length-
ways. When I use it for cooking some kinds of small articles of food I
place in the cylinder in some cases a cylinder tin can fitting the open
cylinder, having a suitable handle or handles. Instead of the second open
or perforated cylinder I also attach a hook or hooks to the outer plain
cylinder to hang it before the fire as well as using it over or upon the
fire.
For toasting, roasting, or baking, and in some cases stewing before tho
fire, I use a tin or iron case, frame, or open oven, and I prefer it of a D
shape, but do not confine myself to that shape. I form the bottom of it to
serve as a dish to hold the fat or gravey, or any food required to be
cooked by it, with and without corners spouted for the purpose of more
easily pouring out the fat and gravey. In some cases I have a door at the
back, in other cases no door at the back, but simply an handle, I form a
top to the oven about the front half of it a fixture to the sides of the
case, frame, or oven and the back part of the top to open and shut. In some
cases I hinge this flap or part cover to the back of the oven at the top,
in other cases to the part of the top of the oven and let the lifting flap or
cover fall on to the back of the oven. The top of the oven in front I prefer
to arch, and I form a slot or recess in the centre of it at the edge in a
zigsag or other suitable way, so that I can very readily attach and detach
a rod, band, or bar, into it or upon it, having a centre knob, handle, or
holdfast in the centre and by which to turn the bar, band, or rod round
as required, forming it also in such form that when desired to remove the
oven this knob, handle, or holdfast serves as an handle to lift the oven

page_text: and carry it about. I make holes in this rod, band, or bar into which I
insert hooks, forming them so that they will not easily fall out, and
having a small ring at their tops, so that each hook can be turned round
singly or separately as required, while the rod, band, or bar being fixed
to the knob, handle, or holdfast in the slot or recess, by turning the same
the hooks are all turned at one time. In some cases I suspend a hook or
hooks from the centre of the top of the oven, and arrange it to revolve by
a knob having a suitable contrivance by way of a lifting cap or lid to
observe the progress of the cooking, using handles at the sides of the oven,
and in some cases I dispense with any top to the oven, and simply have a
fixed rod or band across the top, into or upon which I adjust my hook or
bar with hooks to revolve. Also in some cases instead of inserting the
hooks into holes in the band, rod, or bar I make the hooks with rings
at the top to slide from end to end of the rod or bars, in some cases a
plain ring or eye, in other swivel hooks; and again if for a small kind of
toaster I despense in some cases with any back tin or iron, and merely
use a plain dish having a suitable fixed narrow frame to it, and adjust my
hook or band with hooks in a similar manner as to using the front recess
or slot formed in the front at the top of the oven.
For baking with this oven I use a revolving gridironed baking dish
stand, in other cases with a stand that does not revolve, and in some
cases with revolving plates and tin or other dishes, arranging the ovens
according to the sizes and requirements.
Either of these cooking utensils here described can be used with any
ordinary house fires, and having given the general arrangement, con-
structions, and uses of my various cooking apparatus I now describe
my arrangements for burning a light when required.
Objecting to the use of parafin or oil, considering it sometimes un-
pleasant or uncleanly and some kinds dangerous, and as these complete
kitcheners are also adapted for the use of yatchts, the navy, large
merchantmen, steamers, and vessels, as well as for many other parts or
places where gas cannot be obtained, to make my "kitchener" complete,
for cooking cannot be conducted without light, I provide a useful clean,
safe, and economical saveall candlestick for burning candles and holding
the matches: I construct a candlestick stand from any suitable material
or materials, with a hollow pipe or tube up the centre, using no spring,

page_text: catch, slide, or inner parts like many candlesticks. In this tube I make
an opening at one side forming a twisting cover to close it, or a door or
slide; this part is to hold and close up matches, and which are hereby
safe, ready, and handy for use for lighting fires. Upon this stand or
tube I make a small rough surface on which to strike the matches. On
the top of the tube I form and fix a circular or other shaped piece of
tin or any other suitable material or materials dished out similar in
shape to the bottom of an ordinary saveall, and upon this dished plate in
the centre of the top I attach a circle of tin or other material or
substance about half an inch high, or more when required, having
holes cut or punched through it at the bottom of the rim of it; into
this circle I insert another piece of tin, metal, or suitable material,
round or it may be half or about half circle, of nearly the same height,
to which I attach a small screw pin or peg, and making a hole, slot, or
otherwise through or over or under one side of the fixed circle part I
pass a screw or pin through or over or under the circle, having previously
attached to the outer fixed circle a small nut, socket, claw, or holdfast,
with or without a screw thread in it according to circumstances, and
I work the inner part to and fro by a screw or otherwise, and work my
screw or pin through, by, or into a small ring, knob, washer, or nut. By
working this screw or pin backwards and forwards I can reduce my circle
by adjusting the inner part arranged in the circle to fit and hold securely
candles of various sizes, without using paper or any other means, and as
heat or draught causes the fat of the candle to flare, run, and fall down
into candlestick into my dished saucer at the top of my stand I have
provided against waste by the arrangement of the holes in the bottom of
the circle before described. The wick in most cases keeps sufficiently
upright in its place by the means I have adopted, and burns up the
melted tallow, fat, or oils in the saveall or saucer entirely, but should
the wick fall before all the fat is consumed by placing it against the
circle it will stand in that position, and burn up all the fat in the circle
and likewise also all in the dished bottom or saveall outside the circle
by arrangements which I have described; but in this as in the cooking
utensils I do not always confine myself to precise details.

page_text: SPECIFICATION in pursuance of the conditions of the Letters Patent,
filed by the said Ebenezer Stevens in the Great Seal Patent Office
on the 7th May 1870.
-
TO ALL TO WHOM THESE PRESENTS SHALL COME, I, EBENEZER
STEVENS, of No. 88, Morton Road, Islington, in the County of Middlesex,
send greeting.
WHEREAS Her most Excellent Majesty Queen Victoria, by Her
Letters Patent, bearing date the Fifth day of May, in the year of our
Lord One thousand eight hundred and seventy, in the thirty-third year
of Her reign, did, for Herself, Her heirs and successors, give and grant
unto me, the said Ebenezer Stevens, Her special licence that I, the said
Ebenezer Stevens, my executors, administrators, and assigns, or such
others as I, the said Ebenezer Stevens my executors, administrators,
and assigns, should at any time agree with, and no others, from time
to time and at all times thereafter during the term therein expressed,
should and lawfully might make, use, exercise, and vend, within the
United Kingdom of Great Britain and Ireland, the Channel Islands,
and Isle of Man, an Invention for "IMPROVEMENTS IN THE MEANS AND
UTENSILS EMPLOYED WITH APPARATUS USED IN COOKING, COMBINING ARRANGEMENTS
FOR BURNING A LIGHT, FORMING A COMPLETE KITCHENER,' upon the condition
(amongst others) that I, the said Ebenezer Stevens, my executors or
administrators, by an instrument in writing under my, or their, or one of
their hands and seals, should particularly describe and ascertain the
nature of the said Invention, and in what manner. the same was to
be performed, and cause the same to be filed in the Great Seal Patent
Office within six calendar months next and immediately after the date
of the said Letters Patent.
NOW KNOW YE, that I, the said Ebenezer Stevens, do hereby declare
the nature of my said Invention, and in what manner the same is to be
performed, to be particularly described and ascertained in and by the
following statement (that is to say) :-
My Invention has for its object Improvements in the Means and
Utensils employed with Apparatus used in Cooking, Combining Arrange-
ments for Burning a Light, forming a complete " Kitchener."
In constructing my cooking apparatus according to my Invention I
do not confine myself to any particular shape with the oven, but I prefer
a round or D shape. I employ a chamber, case, or frame composed of

page_text: cast or wrought iron or other suitable material or materials, and with and
without a removeable top, with an open space for the front for fixing
and arranging a hinged or sliding door or doors to the oven. The bottom
of the chamber, case, or frame I form it similar to the shape of a copper
or other suitable shape, and the top of it with or without a projecting
rim or flange round the top, also similar to the top of a copper, or with
claws or projections. I have a skeleton net or framework of iron
arranged to fit all round the interior of the oven or at the sides and at
the top, also at the bottom of the oven, and form it of a T-iron shape, or
suitable claws, flanges, or projections, so that when using the clay in a
soft state or any other suitable substance or materials, when hard or
baked, the oven thus encased with a lining or layer of clay cannot fall
out from the frame or frames, but is kept in its place by this means.
In some cases I use the ordinary fire tiles or fire bricks, and arrange
these in the interior of the oven, keeping them in their place by narrow
bands of iron covering them where the edges meet at the bottom of the
oven and at all parts of the oven. In some cases I leave the bare iron,
in others I add the fire clay, fire tiles or bricks, and in other cases some
sand, and at times some of all. I make a frame or frames according to
the shape of the oven of a size that will revolve in my oven, taking its
bearing upon or in the centre at the bottom of the oven, connecting it
also at the centre at the top of the oven. Upon or in the centre of the
frame at the top I fix a cog wheel, bevilled or otherwise, using a pinion
or smaller wheel to match, and attach the same either at the top or to
the front of the oven, according to the wheels or adjustment of the
This frame may be worked by a similar arrangement at the
bottom of the oven, or suitably fixed and worked at the sides of the oven.
The pin, shank, or spindle of the pinion or smaller wheel is fixed to the
oven and projects through the oven, and fixed so that it will turn round,
so that by the use of a cranked handle the frame can be worked round
while the food is being cooked in the oven to secure equality of cooking
without opening the door or doors of the oven, thus saving heat, and also
preventing loss of steam, which is important to save while the oven is
baking bread, as amongst other advantages steam helps to prevent burning
the crust of bread and keeps the crust also of the bread thinner; and
this arrangement possesses, moreover, the more convenient advantage of
bringing the meat from the back to the door of the oven to enable the
cook to watch the progress of the cooking, and to remove the food when
cooked from the oven more easily. Across this frame or frames I fix a
same.

page_text: 1
circular plate, or a band or bands, a bar or bars, in the centre of which
I have a hole or pin, into or upon which I place a circular baking plate
or plates, arranging them so that they will revolve upon the under fixed
plate, band, or bar, as well as having the frame to turn round, in order
that in addition to turning the frame outside the oven, by arranging
shelves to revolve upon the fixed plate or bars across the frame each top
plate or shelf can be turned separately when the oven door or doors are
opened. In some cases I make the frame or frames complete, and drop
it into the oven from the top before I add the top plate. In some cases
I make them in parts, so that they can be readily fitted up through the
door or doors of the oven. These details depend upon the sizes and
shapes and constructions of the oven, and if to be fixed or portable, and
I form my top revolving baking plates or shelves, which I adjust to my
frame or frames as follows:-I make them to fit the diameter of the
interior of the frame or frames, and arrange them to revolve in or upon
the bottom shelf, plate, or bars across the frame before described. In
some cases I turn up a rim or flange to these circular baking plates,
adding fire-clay or tiles, arranging a fair or even bottom, leaving slotches
or projections in the rim or flanges, so that when the door or doors of
the oven are open the shelves present stops or catches, so that they can
be made to revolve easily by touching them with any suitable article.
In some cases at each end of the oven, chamber, case, or frame I fix
rims, grooves, or supports around or at each sides, according to the
shape of the oven chamber, parallel and at suitable parts or distances
in the oven. Upon these supports I place an under plate, bar, or band
across, if an under plate the size of the interior of the oven, and in the
centre of either I use a pin or hole in or upon the bottom plate or bar,
upon which I place my revolving baking plate, having either a hole or a
pin in it. Again, in other cases instead of a frame working with wheels
or forming rims, supports, or flanges around or at the sides of the oven
to carry my circular baking plates, I have a suspending frame formed so
that it will turn round from the centre at the top of the oven, and I fix
my baking plates to bands or bars across this frame, so that by turning
the frame the shelves revolve with it; and also in this case the shelves
are so fitted as to turn separately as well as by turning them by turning
the frame. This frame also I make to work round by a centre pivot and
hole or socket at the bottom of the oven as well as suspending it from
the top of the oven; and if it is required to work either of the frames by
any motive power for keeping the same in motion I arrange the frames

page_text: so that motive power may be applied from the outside or the oven by
suitable arrangements.
Having prepared the oven chamber, frame, or case and the interior
fittings thereof I set it in brickwork similar to an ordinary copper, and
in a similar manner I arrange the furnace and ash-pit for heating my
'oven. The furnace is constructed so that an open fire-place can be used
as occasion requires or otherwise; steam closets may also be arranged
as a part or in conjunction with the ovens, or a steam boiler for warming
baths, conservatories, or other purposes required. I arrange my flue or
flues and damper or dampers with chimney and suitable opening or
openings or flue doors for cleaning around the baking chamber of the
oven and the flues when required, making my chimney in some cases
independent of any other chimney, and sometimes I introduce it into an
ordinary one. Gas for heating the oven may be arranged inside of the
oven or between the cases of the oven. In using coals space between the
two cases forms the flue from the fire-place, and over the top of the inner
cylinder or chamber there is a passage leading to a chimney. On the
top of my oven I arrange a hot plate, and in some cases for large ovens
I have a second fire-place on or in the hot plate on the top of the oven
and arrange it with a separate flue, or work both fires by one flue or
flues, according to circumstances and the draught and also the size and
shape of the oven. I have the usual hot-plate furnace with fire-place
with a lid or cover and rings, and the plate so arranged to give the most
obtainable top surface of heat upon which to conduct the various parts of
cooking. A thermometer may be placed in the oven to project through
at any convenient part by any suitable arrangement; and in some cases -
I have a pipe or tube and tap to the oven, by which I can connect
it to the tube or pipes of a boiler upon my hot plate, or to a water
chamber round the oven for the purpose of infusing steam into the
oven while baking bread. The object and advantage of lining the
oven with fire clay, bricks, or fire tiles, as also the shelves, is especially
for the better baking of bread, biscuits, pastry, cakes, and for preventing
much of the burning of the fat of the meat which is baked, as it produces
an unpleasant taste to the meat, commonly called tasting of the oven,
also burning and discoloring the fat, and which I tried to provide
against in my former Patents for various cooking apparatus.
As with this improved oven, upon my former Patents, so I have also
improved the various cooking utensils, which I have also most of them

page_text: formerly patented, improved, and now completely forming the apparatus
of a complete "kitchener" for cooking on the top of the oven or otherwise,
and which I fully describe hereafter. These ovens admit of considerable
variations in shape or form, and may be made of any workable size,
fixed in brickwork or portable, in which latter case I prefer to sub-
stitute an extra outside case or cases independently of an outside case
which surrounds the oven, similar to heating a portable copper in an iron
covering, filling the outer case with sand or other suitable heat retaining
substance to keep all the heat that can be obtained within the oven, and
the atmosphere around it as cool as possible. In some cases I surround
my oven with an outside lining chamber or casing to hold water to
keep the kitchener or where it may be used cool, and at the same time
forming a supply for hot water, and keeping the heat better and longer
in the oven.
When the oven is desired to be portable I construct it in
some cases upon wheels, so that it can be readily removed as occasion
requires. In some cases where I construct the ovens a fixture in brick-
work I have them made without an iron chamber, case, or frame, and
arrange the frame and baking plates to revolve in a similar manner,
using a hot plate or otherwise with the brick and fire-clay ovens.
some cases I also make an iron oven chamber, and instead of lining it in
parts or pieces with fire clay, tiles, or bricks and keeping the same in
position with iron bands or skeleton frame ironwork, I line the interior
of the oven with fire clay moulded, baked, and made for my use in one
or more pieces having no iron bands with it, and I have used an oven
constructed as I here describe without any iron casing at all, but it is
more liable to crack and break than when used in conjunction with iron
casing.
In
My baking dish and fittings for various cookery I construct and
arrange in the following various ways:-I make an outer dish of a
suitable shape and size, with a second dish to fit on the top forming a
cover to the under dish, and with an upright rim all round, thus
forming another compartment, by which means I can bake or stew in
the lower dish and bake in the upper dish at the same time, thus
effecting a saving of space and other advantages. In or upon the lower
and the upper dish I also use a gridironed revolving baking dish stand,
with and without any feet or legs, having a bar across it with a hole in the
centre, which meat stand I place on an under baking dish stand having
a pin upright in the centre, and in this form I use it as a baking dish
stand; and the lower stand is constructed with feet or legs so arranged-

page_text: that when the revolving top baking dish stand is placed upon its edges
or rim in an upright position it rests in an inclined position upon the
rim and legs or feet sufficiently upright to form a toaster to use before the
fire, using it in this form with and without hooks. This under stand may
be made with three or four legs. Placing this gridironed stand upon the
lower stand it is supported securely, and revolves. In this form I place
it in either of my dishes, putting potatoes or whatever may be required
into or upon the revolving stand. I then place a triangle or other
shaped stand upon the ring or rim of the gridironed revolving baking
dish stand, having shaped the ends to rest upon the rim of the revolving
baking dish stand, and remaining secured by having formed S-shaped or
other suitable formed ends upon this triangle or other shaped upper
stand. Thus I can have a stew in my bottom dish, a pudding and
separate gravy in the cover and upper dish, it being divided into two parts,
potatoes in the gridironed revolving baking dish stand, and meat upon the
top or triangle stand; and if I require to use the revolving gridironed
baking dish stand separately or singly as a gridiron I attach an easily
removeable handle to it, forming the handle to come under the gridironed
stand, having a pin in the centre of the handle with the ends turned up
and over to clutch and hold the gridiron in its place upon the rim of the
stand; thus for broiling the gridironed baking dish stand, having a hole in
the centre of the middle bar, forms an excellent revolving gridiron in
conjunction with a removeable handle, as well as a baking dish stand
and a toaster; thus it is convertible for three distinct ways of cooking. I
prefer them to be round, but I do not confine myself to making them in
that form. As well as also forming the under stand and the gridironed
stand in the manner described I also in many cases use instead of a pin or
a hole in the centre of the lower baking dish stand or in the centre of the
handle for the upper stand to form a gridiron a screw instead of a pin, by
which means having a thread for the screw in the hole of the centre of
the baking dish stand or in one or the other it not only secures the two
parts together without any other arrangement if desired, but if required
in either form, that is to say, when desired to use the gridironed stand
either as a baking dish stand, a toasting stand, or a gridiron it gives
the advantage of adjusting the height or distance of the two parts
together by having the screw the desired length, either in the handle or
in the bottom stand, having a thread or worm to match it. And, again,
in other cases with a separate handle for using the baking dish stand as
or a gridiron. In this way also I form the gridironed stand itself with

page_text: without feet or legs, without any under stand at all, forming my gridiron
stand into one part instead of the two, as before described, and to which
I add the handle, sometimes having the handle in one or two parts to
adjust and fit as occasion requires, by making the gridironed stand to
revolve, and at other times fitting or adjusting a removeable handle to a
suitable part of the rim, feet, or legs. As well as using this adjusting
or regulating screw either in the centre of the gridironed baking stand
or in the handle of the same, I also use the same contrivance in making
gridirons not used at all as a baking dish stand, but a gridiron having a
hollow trough, reservoir, or gutter all round below the bars, having bars
grooved, fluted, or plain suitably arched, and the bars constructed to
descend at the points or ends into the centre of the under gutter,
reservoir, or trough, and the bars so formed that the under edges, ends,
or projections of them will not come into direct contact with the inner
edge or edges of the under trough, nor project far enough over to the
outer edge, edges, rim or rims of the trough in order that the fat, or
much of it, which would otherwise run down outside the gutter, should
not be wasted by running or flowing over the inside and outer edges or
rims of the gutter. By these arrangements the fat will run down from
the under part of the bars, as well as from the tops of the bars, into the
middle or centre of the gutter or trough beneath them and the under
gutter, trough, or reservoir. In this kind of gridiron some of the fat is
saved which the other form of the gridiron convertible out of the
baking stand will not do so well, or not at all if not expressly shaped.
or constructed to do so.
For boiling, stewing, and steaming I use a compound vessel in
separate parts; one is an ordinary saucepan or boiler, but having a spout
or spouts, nozzle or nozzles with a steam stop or stoppers attached to it ;
another stewpan or saucepan fits inside it similar to a glue pot, and
at each side or at one side at a suitable distance from the handle of my
outer saucepan or boiler and near the top I have a small spout, tube,
pipe, or nozzle with a stop, tap, cock, or any suitable arrangement for

page_text: I
vessels used with the boiler. When the food is cooked in one of the
vessels on one of the nozzles I place a tin, copper, or iron vessel for
steaming potatoes or other vegetables or food. I construct the steamer
thus-It is in outward appearance similar to an ordinary potatoe
steamer, excepting a small spout, herein-after described, and it uses.
have an opening or open socket in the bottom of it, the opening between
the two bottoms being all closed in, and so that the top of the nozzle or
spout will go up into or through the outer bottom of the steamer about
one inch, and remain above the inner dished bottom of the steamer, as
I form a double bottom to this steamer, the inner one of which is
dished, with a hole or holes in the centre to permit the water accruing
upon the condensation of steam to pass down into the space between the
two bottoms, which space is regulated according to the size of the
steamer from about one inch, and so on in proportion outside the
steamer, and between these two bottoms. I fix a small spout shaped
similar to a teapot spout, the extreme end or top of it being above the
level of the inner bottom of the steamer, by means of which I empty
the water from the space described, which accumulates during the
process of cooking. This arrangement keeps the bottom of my potatoes
or other food from the water, and also prevents the water generated by
steam from returning into the boiler, which in the case of potatoes,
onions, or greens would affect the flavor of the meat cooked in the outer
saucepan or boiler.
On the corresponding spout or nozzle of my
saucepan or boiler, if I use two pipes with my boiler, I arrange
another kind of cooking vessel, which I use for sauces and other sub-
stances or liquids, and I arrange it as follows:-I have an outer case or
saucepan with an inner one fixed into it after the manner of a glue pot,
only that the two parts or vessels are joined together at the top. At
the bottom of the outer vessel I insert an open socket or make an
opening and place the vessel upon or into the spout or nozzle of the
boiler, so that the steam arising from the boiler ascends up between the
outer and inner vessel through the bottom and at the sides. In this
case I permit the water generated to return into the boiler, as the steam
only comes in contact with the inner and outer sides of a clean vessel,
and to enable it to do so I perforate the end of the pipe or nozzle and
the bottom of the socket of the saucepan, which can be done without
destroying or weakening the support of the nozzle or socket for the
purpose required. In some cases I make a tube, socket, or pipe to fall
into the nozzle of the outer boiler, arranging the end of the spout of the

page_text: "
boiler to receive the socket from the saucepan inside of it, and in such
case I do not require to perforate the end of the tube, nor the socket in
the saucepan. In some cases I arrange the spouts or nozzles and the
holes or sockets of my steamers and saucepans, so that I adjust them at
the sides to my boiler instead of their bottom parts; and also in some
cases I convey the steam from the boiler up into these vessels from the
inside edges of the boiler instead of from the outside, or in some cases
through the lid or cover of the boiler, according to circumstances, and.
if a large boiler more than two vessels may be used to one boiler.
I construct and use either one or more similar vessels for cooking
food by steam with the fish kettle, with the exception that I carry
the spout, pipe, or nozzle much lower down in the kettle. For this.
reason I do not boil my fish but steam it. About one-third up the kettle
I form a groove or attach a rim all round or partly round the inside
3 to prevent a perforated shelf the shape and size of the bottom of the
fish kettle from touching the water underneath in the kettle, and on
this shelf I place a circular or other shaped plate with holes in it
corresponding exactly with those in the perforated shelf beneath, and
upon the top plate the fish or other food is placed. This top circular or
other shaped plate works partly round on a pivot or may be made to slide
or adjust by any suitable arrangement, so that it can be made removeable.
to cover the holes in the under shelf when the fish is cooked to shut
off steam. Hence for this purpose I have to carry my spout, pipe, or
nozzle lower down the vessel, so as to be just above the water, and
just below the under shelf to obtain steam for my outside cooking
vessels. In addition to obtaining and checking the supply of steam.
by this mode I at other times form a small trough or gutter round,
the inside of my kettle, and I turn down the edge or rim of the shelf, upon.
which I place my fish or other food to be cooked, so that it will fit:
into the groove or gutter, and when a little water is placed or. flows.
into the trough or gutter from what is made by condensed steam. only.
a small portion if any steam can escape into the kettle when the tube
which admits the steam is closed. In arranging it in this form I
regulate the steam in the kettle by means of an elbow or suitably..
shaped pipe, spout, or tube, with one end in the kettle immediately
under the trough or gutter, and the other end or outlet for the steam.
just above the gutter, regulating the supply of steam into the kettle
by a suitable stop-cock in the pipe. This stop-cock, tap, or slide may..

page_text: kettle, and the tube may also be brought up to the top of the kettle
if required, and used also in connection with a steamer or small sauce-
pan. In some cases this is the only tube I use for my fish kettle,
in others I adjust other tubes or tube, and arrange them and the other
vessels for steaming purposes as in my compound boiling, stewing, and
steaming boiler, adjusting little details in suitable arrangements according
to circumstances.
For boiling and straining vegetables and some other kinds of food
I use an ordinary saucepan or boiler with another vessel placed in it,
the bottom of the vessel being perforated and also perforated around it.
about one-third up, and also a row of holes round it near the top.
The bottom of the strainer may be coned or flat; I make this inner
vessel in some cases deeper than the outer vessel. I fix three plugs,.
pins, or projections in this inner vessel all at equal distances from each
other inside of the vessel and near the top of it. I form my lid or cover
correspondingly coned to the bottom of the inner vessel if I have the
bottom coned, having a handle, knob, or holdfast in the centre with
three openings or slotches in the rim, all at the same distance apart from
each other as the pins or projections in the vessel itself. This lid or
cover just fits close inside the perforated inner vessel, being of closely
the same size as the interior of it, and I use the top or cover for a lid
as it is held up and rests upon the pins or projections, but the slotches.
in it when held directly over the pins or projections will allow the lid
to pass them. And the lid or cover will then descend to the bottom
of the vessel, and the cover thus also forms the presser to squeeze the
vegetables dry in the strainer, while the handle of the cover also acts.
as the handle to the strainer, for by permitting it through the slotches.
pass the projections or pins and slightly turning it the lid comes in
contact with the pins or projections, and thus I am enabled to raise
my strainer from the outer vessel and carry the strainer; thus the
vegetables or food are strained or pressed, as occasion requires, without
turning them out into a colander for that purpose.
the presser, the lid, and the handle to the strainer.
presser can also be arranged, if required, by the
part or parts, such as a rim ar ring or otherwise, to serve as a lid or
cover to the outer boiler or saucepan when the strainer is not required
to be used..
to
The cover forms
This lid or cover and
addition of an extra

page_text: For frying I use an ordinary frying pan, either oval or round, but I
place in it a sheet of perforated tin fitting the bottom of the pan,
or gauze wirework or fine wirework may be used instead of perforated
tin. I attach two hinged or fixed handles to it about the depth of
the pan and turn the tops of them inwards in a hooked form, or make
rings that will work backwards and forwards to the ends of the handles,
and fry my fish or other food upon my perforated plate, wire gauze, or
fine wirework. By these means I can better shift the food round while
being cooked in the pan with less trouble and without breaking it in
removing, and securing also more equality of cooking, and lift it out of
the pan without using a fish slice or knife or fork, and slide it into the
dish when cooked. In some cases I use a circular plate with an oval
pan, but if I use an oval plate with it I have to lift it up and pass the
same from the back of the pan to the front. For keeping the pan
and perforated plate together when not in use I make a small recess or
nick round the handle of the frying pan close to the rim, and form a
link of iron or other wire and close it when round the handle of the
pan, so that it will remain in its place, and pass one of the hooks of my
perforated plate handle under this link and dropping the perforated
plate or drainer into the pan, thus securing the two parts together till
required for use again; or if I make a ring or loop to the ends of my
hinged handles I make them large enough to pass over the extreme
end of the frying pan handle, and sliding the plate down drop it
into the pan, and thus keep the two parts together when not in use.
For baking potatoes and cooking some other kinds of food I form
a cylinder of sheet or cast iron, one end with a secure fixed bottom, the
rim or edge slightly larger than the cylinder itself, having a lid or cover,
and to fit it similar to a saucepan lid with a slight projecting edge or
rim round it. Into this cylinder I place an open case or frame also of
cylinder form to fit inside, so that it will drop in easily, made of 'sheet
iron and iron rods or wire, into which I place potatoes, onions, apples, or
other food. I then place this open cylinder case into the sheet or
cast-iron cylinder and cover the open end of it with the lid. On the
outer cylinder I arrange two hoops or rings round it, one at the top
3 and the other at the bottom end, and formed to fit the cylinder, so that
the cylinder will turn round in the rings, but kept in its place by the
projecting rim at the bottom of the cylinder, and the projecting rim
round the top or both ends of it. The handle of the cylinder is fixed

page_text: upon a band or bar of iron which is fixed to the two bands or rings
round the cylinder, and it will thus turn round in the hoops or rings
by turning the cylinder by the handle in the cover of it.
For baking or roasting chestnuts, coffee, or other food into this
inner open cylinder I place another cylinder either made of tin or iron
or open wirework, coming up high enough in the outer cylinder of all,
so that the lid of the same answers the purpose of a lid for the second inner
cylinder, using at one time the three cylinders. In some cases I stand
it upright upon the top of the fire or lay it on the top of the fire length-
ways. When I use it for cooking some kinds of small articles of food I 1
place in the cylinder in some cases a cylinder tin can fitting the open
cylinder, having a suitable handle or handles. Instead of the second open
or perforated cylinder I also attach a hook or hooks to the outer plain
cylinder to hang it before the fire as well as using it over or upon the
fire.
.
•
1
· For toasting, roasting, or baking, and in some cases stewing before
the fire I use a tin or iron case, frame, or open oven, and I prefer it
of a D-shape, but do not confine myself to that shape. I form the
bottom of it to serve as a dish to hold the fat or gravy or any food
required to be cooked by it, with and without corners spouted for the 2
purpose of more easily pouring out the fat and gravy. In some cases
I have a door at the back, in other cases no doors at the back but simply
a handle. I form a top to the oven about the front half of it a fixture
to the sides of the case, frame, or oven, and the back part of the top
to open and shut.
In some cases I hinge this flap or part cover to the 2
back of the oven at the top, in other cases to the part of the top of
the oven, and let the fitting flap or cover fall on to the back of
the oven. The top of the oven in front I prefer to arch, and I form
a slot or recess in the centre of it at the edge in a zig-zag or other
suitable way, so that I can very very readily attach and detach a rod, band, 3
or bar into or upon it, having a centre knob, handle, or holdfast in the
centre, and by which to turn the bar, band, or rod round as required,
forming it also in such form that when desired to remove the oven this
knob, handle, or holdfast serves as a handle to lift the oven and carry
it about. I make holes in this rod, band, or bar, into which I insert 3
hooks, forming them so that they will not easily fall out, and having
a small ring at their tops, so that each hook can be turned round singly
or separately as required, while the rod, band, or bar being fixed to

page_text: the knob, handle, or holdfast in the slot or recess, by turning the same
the hooks are all turned at one time. In some cases I suspend a hook
or hooks from the middle centre of the top of the oven, and arrange
it to revolve by a knob having a suitable contrivance by way of a lifting
cap or lid to observe the process of cooking, using handles at the sides
of the oven, and in some cases I dispense with any top to the oven
and simply have a fixed rod or band across the top, into or upon which
I adjust my hook or bar with hooks to revolve. Also in some cases
instead of inserting the hooks into holes in the band, rod, or bar I make
the hooks with rings at the top to slide from end to end of the rod or
bar; in some cases a plain ring or eye, in other cases swivel hooks.
And again, if for a small kind of toaster I dispense in some cases with
any back, tin, or iron, and merely use a plain dish having a suitable
fixed narrow frame to it, and adjust my hook or band with hooks in
5 a similar manner as to using the front recess or slot formed in the
front at the top of the oven.
For baking in this oven I use a revolving gridironed baking dish
stand, in other cases with a stand that does not revolve, and in some
cases with revolving baking plates and tin or other dishes, arranging
the ovens according to size and requirements.
Either of the cooking utensils here described can be used with any
ordinary house fires, and having given the general arrangements, con-
structions, and uses of my various cooking apparatus, I now describe
my apparatus for burning a light when required.
"
"
Objecting to the use of parafin or oil, considering it sometimes
unpleasant or uncleanly and some kinds dangerous, and as the com-
plete "kitcheners are also adapted for the use of yatchts, the navy,
large merchantmen, steamers, and vessels, as well as for many other
parts or places where gas cannot be obtained, to make "kitchener
my
O complete, for cooking cannot be conducted without light, I provide a
useful, clean, safe, and economical saveall candlestick for burning candles
and holding the matches. I construct a candlestick stand from suitable
material or materials, with a hollow pipe or tube up the centre, using no
spring, catch, slide, or inner parts like many candlesticks. In this tube I
3 make an opening at one side, forming a twisting cover to close it, or a door
or slide; this part is to hold and close up matches, and which are hereby
safe, ready, and handy for use for lighting the fires. Upon this stand or
any

page_text: tube I make a small rough surface on which to strike the matches. On the
top of the tube I fix and form a circular or other shaped piece of tin or
any other suitable material or materials, dished out similar in shape to the
bottom of an ordinary saveall, and upon this dished plate in the centre of
the top I attach a circle of tin or other material or substance about half
an inch high, or more when required, having holes cut or punched through
it at the bottom of the rim of it; into this circle I insert another piece
of tin, metal, or suitable material round, or it may be half or about
half circle, of nearly the same height, to which I attach a small screw,
pin, or peg, and making a hole, slot, or otherwise through or over or
under one side of the fixed circle part, I pass a screw or pin through
or over or under the circle, having previously attached to the outer
fixed circle a small nut, socket, claw, or holdfast with or without a
screw thread in it according to circumstances, and I work the inner
part to and fro by a screw or otherwise. I work my screw or pin through,
by, or into a small ring, knob, washer, or nut; by working this screw or
pin backwards and forwards I can reduce my circle by adjusting the.
inner part arranged in the circle to fit and hold securely candles of
various sizes without using paper or any other means, and as heat or
draught causes the fat of candles to flare, run, and fall down into the
candlestick, into my dished saucer at the top of my stand, I have provided
against waste by the arrangement of the holes in the bottom of the
circle before described. The wick in most cases keeps sufficiently up-
right in its place by the means I have adopted, and burns up the melted
tallow, fat, and oils, but should the wick fall before all the fat is consumed
by placing it against the circle it will stand in that position, and burn
up all the fat in the circle, and likewise all in the dished bottom or saveall
outside the circle by the arrangements which I have described, but in
this and in the cooking utensils I do not always confine myself to
precise details herein shewn and described so long as the character,
principle, and combinations are employed by which the improvements
and combinations are effected in baking, roasting, toasting, broiling, frying,
boiling, stewing, steaming, straining, and burning a light. And I claim
the various improvements and combinations in the same and every or
any of them.
g

page_text: DESCRIPTION OF THE DRAWINGS.
Fig. 1, section of the oven; Fig. 2, the oven; Fig. 3, the baking dish
and fittings complete; Fig. 4, the bottom baking dish; Fig. 5, the top
baking dish and cover to the under dish; Fig. 6, the two dishes com-
bined; Fig. 7, meat stand; Fig. 8, revolving meat stand; Fig. 9, top
baking stand; Fig. 10, revolving baking dish stand placed edgeways for
toasting; Fig. 11, hooks for the same; Fig. 12, gridiron handle; Fig. 13,
revolving dish stand on Fig. 12, forming gridiron; Fig. 14, revolving and
height adjusting saveall gridiron; Fig. 15, ordinary boiler with steam pipes
attached; Fig. 16, the boiler with potatoe steamer attached; Fig. 17, the
boiler with steamer, steam saucepan, and inner saucepan; Fig. 18, the
stewpan detached from the boiler; Fig. 19, the steamer detached from the
boiler; Fig. 20, steam saucepan detached from the boiler; Fig. 21, steam
fish kettle with potatoe steamer, and steam saucepan attached; Fig. 22,
fish kettle with potatoe steamer and saucepan detached; Fig. 23, sauce-
pan of fish kettle detached; Fig. 24, potatoe steamer of ditto detached;
Fig. 25, steam fish kettle without pipes or vessels; Fig. 26, vegetable
boiler, strainer, and cover complete; Fig. 27, the strainer detached from
the boiler; Fig. 28, the cover handle and presser detached from the
strainer; Fig. 29, the frying pan with removeable perforated inner
bottom shewing how the two are secured together when not in use;
Fig. 30, the perforated bottom detached from frying pan; Fig. 31,
potatoe baker, &c.; Fig. 32, interior cylinder for the same; Fig. 33,
inside cylinder for coffee or chestnuts; Fig. 34, small roasting oven with
baking dish and fittings complete to use before the furnace of the large
oven; Fig. 35, the small oven empty; Fig. 36, a still smaller oven with
baking dish upon the bottom, the revolving baking dish stand in the
dish; Fig. 37, the same oven, but the baking dish standing upon the
baking dish stand in order that the dish may turn round when required;
Fig. 38, the same oven, with baking dish stand and baking dish re-
moved with revolving roasting hooks added; Fig. 39, the toaster with
a circular back, the same as the small oven, without a top, with roasting
hooks; Fig. 40, toaster without sides or back, with roasting hooks
removeable from the frame, and upon the same principle as the oven;
Fig. 41, the revolving baking plate of the oven; Fig. 42, the saveall
candlestick, shewing how the candle is fixed by a screw and the tube
convertible into a chamber for matches; Fig. 43, a saveall without
the candlestick, A shewing the screw, B shewing the saveall with holes

page_text: in the bottom, C shewing dished bottom, and D the socket; Fig. 44, the
saveall to fasten the candle by a spring; Fig. 45, the same with different
mode of fastening; Fig. 46, saveall with screw.
In witness whereof, I, the said Ebenezer Stevens, have here-
unto set my hand and seal, this Seventh day of May, in the 5
year of our Lord One thousand eight hundred and seventy.