Evening Republican, Volume 15, Number 50, Rensselaer, Jasper County, 28 February 1911 — STEAM AS AID IN COOKING [ARTICLE+ILLUSTRATION]

STEAM AS AID IN COOKING

Blmp!e Improvement That le Said to Produce the* Best of Results. By a very simple improvement In the familiar cooker, it is claimed that the preparation of food is greatly facilitated. The cooker consists of two pans, one nested within the other, and the improvement referred to- lies sim-

ply in the making of a number of perforations along the edge of the inner receptacle, which is the one designed to contain the food to be treated. The lid fits over both pans in such a way that the steam from the water in the lower receptacle passes up to the interior of the chamber containing the food. Because of the additional heat the cooking is accomplished in less time and the moisture supplied by the steam prevents the food from becoming too dry.