Improvements in or relating to Means or Apparatus for Cooking or Baking Pies and the like.
Year: 1897

page_text: Date of Application, 20th Dec., 1897
Complete Specifination I oft 12th Cont 1000 Losented
40th Nav
4000
PROVISIONAL SPECIFICATION.
Improvements in or relating to Means or Apparatus for Cooking
or Baking Pies and the like.
We, THOMAS FLETCHER BRAIME, of 148, Chapeltown Road, Leeds, in the County
of York, Oilcan Manufacturer, and JAMES HENRY BRAIME, of Rothwell, near
Leeds aforesaid, Engineer, do hereby declare the nature of this invention to be as
follows:-
This invention relates to improved means or apparatus for cooking or baking
fruit and other pies and the like. Its object is to prevent the syrup, juice, or
gravy, or the like, which frequently during the cooking or baking process oozes
or boils out, from running down the dish or other receptacle on to the shelf
or plate of say the oven, and producing an unpleasant odour or smell as well as
spoiling the pastry.
According to this invention the dish or other receptacle is combined with a
holder or supporting device, provided with a receiver or trough for the storeage of
the overflowing juice, syrup or the like, both of which are constructed as hereafter
described.
The dish, or other receptacle, hereafter termed a dish, is provided with an
outward flange around its top having a downward projecting lip. On the flange
or seating the crust of the pie is placed. The said downwardly projecting lip may
be of such a depth that any syrup, juice, or other liquid coming from the interior
of the dish and which runs over the outward surface of the flange, or the crust
placed thereon, and down the projecting lip, is forced to drop off the edge of
the lip, when in sufficient quantities, to cause that effect. The lip prevents the
juice, syrup, or the like flowing round the edge of the flange to its inner surface
so as to pass on to the outer surface of the dish and thence downwards over the
same and so on to a surface whereon the dish may be placed.
The said holder may be composed of a framework of metal, or wire, or may be
made in any suitable manner, and has combined with it a suitably shaped receiver
or trough with upward projecting edges. The holder or combined holder and
receiver may be so formed that when the dish is placed in or on the same, the
downwardly projecting lip on the flange of the dish shall be situated so as to over-
hang the interior or cavity of the receiver or trough or it may be so arranged as
to pass downwards into the interior of the same, thereby allowing the juice or
other liquid to drop away from the edge of the said downwardly projecting lip on
the flange into that part of its interior and of its being held there until it is
required to be removed from the same.
If so desired the holder may be formed so as to support or elevate the bottom of
the dish to a required distance from the heating surface of the baking apparatus
or may be provided with adjustable props or legs whereby the height of the
bottom of the dish above the surface on which such holder is placed may be
regulated.
By the above combination of downwardly projecting edged dish and the method

page_text: of its application to the holder and receiving trough, the overflowing juice, syrup,
and the like is compelled to collect in the said trough without its passing over
the outer surface of the dish, and consequent disfigurement thereof, and it (the
juice) is effectually prevented from passing on to any other surface, after its
passage to the edge of the lip, than the interior, of the trough which is situated
at a suitable distance from the part of the oven or the like upon which the holder
is placed, thereby preserving the juice or other liquid from being overheated and
spoilt, or causing any unpleasant odours or fumes.
Dated this Eighteenth day of December 1897.
Improvements in or relating to Means or Apparatus for Cooking"
or Baking Pies and the like:
We, THOMAS FLETCHER BRAIME, of 148, Chapeltown Road, Leeds, in the County
of York, Oilcan Manufacturer, and JAMES HENRY BRAIME, of Rothwell, near
Leeds aforesaid, Engineer, 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:-
This invention relates to improved means or apparatus for "cooking or baking
fruit and other pies and the like. Its object is to prevent the syrup, juice, or
gravy, or the like, all of which are hereinafter termed and included in the term
juice," which frequently during the cooking or baking process oozes or boils
out, from running down the dish or other receptacle on to the shelf or plate of,
Bay, the oven, and producing an unpleasant odour of smell as well as spoiling
the pastry.
In the drawings hereunto annexed we have illustrated how this invention may
be carried into practice.
Fig. 1 is a longitudinal section, on line a Fig. 2,-of a dish combined with
a holder or supporting device.
Fig. 2 a plan of same looking on the top.
Fig. 3 a longitudinal section of holder or supporting device.
Fig. 4 a transverse section of holder or supporting device.
Similar letters refer to similar parts throughout the views.
A is the dish or other receptacle which is combined with a holder or supporting
device B provided with a receiver or trough hereinafter termed the trough C for
the storage of the overflowing juice, syrup or the like; both of which are con-
structed as hereafter described.
The dish, or other receptacle, hereafter termed the dish A, is provided with an
outward horizontal flange a around its top and arranged to project therefrom at
or about a right angle thereto. From the outer edge of the horizontal flange a a
lip a¹ is arranged to project downwardly therefrom. On the flange a, which
forms a kind of seating, the crust of. the pie is placed. The said downwardly pro-
jecting lip a¹ may be made of such a depth that any syrup, juice, or other liquid
coming from the interior of the dish and which runs over the outward surface of
the flange a, or the crust placed thereon, will then run down the projecting lip a
until it is forced, when in sufficient quantities, to drop off the edge of the lip,
:
. . .

page_text: into the trough C. The lip a¹ prevents the juice, syrup, or the like flowing round
the edge of the flange a on to the inner or under surface thereof so as to afterwards
pass on to the outer surface of the dish and thence downwards over the same and
so on to the oven plate or other surface upon which the dish may be placed. Loops
or handles a may be fixed or attached to the lip a¹ or flange a for removal
purposes.
$
The holder B may be composed of a frame-work, made of, say, metal, or wire,
of the same or nearly so contour of the dish to be placed thereon or therein and
which is arranged to surround the flange a and lip a of the dish, and which may
form a vertical, or nearly so extended edge for the hereinafter described trough C.
With the holder B is fixed or otherwise combined a suitably shaped trough C,
provided with an upwardly projecting edge c. In the drawings the holder B and
trough C are shown formed in one piece, but they may be made separately and to
fit one within the other. The holder alone or combined holder and trough may
be so formed that when the dish is placed in or on the same, the downwardly
projecting lip a¹ on the flange a of the dish A shall be so situated as to overhang
the interior or cavity of the trough C or it may be so arranged as to pass down-
wards into the interior of the same as shown at Fig. 1, thereby allowing the juice
to drop away from the edge of the said downwardly projecting lip a¹ on the flange a
into the interior of the trough C and the juice retained there until it is required
to be removed from the same. The trough C may be provided with a spout cl
which may project through or form a part of the framework B, but in communi-
cation with trough C, for facilitating the removal of the juice from the trough.
The holder B may also be formed so as to support or elevate the bottom of the
dish to a required distance from the heating surface of the baking apparatus by
means of fixed props or supports D, braced together by the strips d, or they (the
props) may be provided with the adjusting screws id whereby the height of the
bottom of the dish A above the surface on which the holder B is placed may be
regulated. The holder B, and props D form a kind of cradle for supporting the
dish A by its flange a.
By the above combination of downwardly projecting edged dish and the means
of supporting it by the holder over the trough C the overflowing juice is com-
pelled to collect in the said trough C without passing over the outer surface of the
dish, and consequently disfiguring it. At the same time the juice is effectually
prevented from passing on to any other surface-other than the interior of the
trough, which is situated at a suitable distance from the part of the oven or the
like upon which the holder B is placed, after it has passed over the flange a or
crust thereon to the edge of the lip, thereby preserving the juice from being over-
heated and spoilt, or causing unpleasant odours or fumes.
Having now particularly described and ascertained the nature of our said inven-
tion and in what manner the same is to be performed we declare that what we
claim is:
1. In a pie or other dish for cooking and other purposes, the combination of
the body part of a dish having a horizontal flange projecting around its top, said
flange being provided on the underside of its outer edge with a downwardly pro-
jecting lip, as and for the purposes herein set forth and as illustrated.
2. The combination, in a dish holder in skeleton form, of a framework in trough
like form which surrounds the flange and lip and body portion of a dish so as to
receive any overflowing juice dripping from said flange and lip said trough being
mounted upon supports capable of adjustment, all arranged as herein set forth
and illustrated.
3. The combination of a dish provided with a horizontal flange around its upper
edge and having a lip projecting downwardly from the outer under edge of the
said flange, with a holder in skeleton form consisting of a trough like framework
arranged to surround the body portion of the dish as well as the projecting flange
and its pendant lip, and to be mounted upon adjustable supports, the bottom of

page_text: said trough being placed at a convenient distance from the lower edge of the
pendant lip so as to receive the drippings from the said lip, all arranged substan-
tially as herein described and illustrated in the accompanying drawings.
Dated this Ninth day of September 1898.
THOMAS FLETCHER BRAIME.
JAMES HENRY BRAIME,