( Originally Published 1904 )
This is a process of cookery which is particularly adapted to very delicate preparations. It is sometimes carried on upon a large scale, and then an apparatus for the special purpose is provided. In ordinary kitchens, and for every-day dishes, a kitchen steamer will be all that is required. The article of food which is to be steamed should be prepared as for boiling. It should then be placed in a steamer, which has a closely fitting lid, over a saucepan full of boiling water, and this water should be kept boiling, and should be replenished as it boils away. When any delicate preparation is to be steamed, the cook should on no account boil anything strong and highly flavored in the vessel under it. For instance, liquor 'containing vegetables must not be boiled under a pudding, or the flavor of the-latter will be entirely spoilt. If a proper steamer should not be at hand, a substitute may be improvised for steaming puddings, etc.,as follows: Turn a plate upside down in a saucepan, and surround it with about three inches of fast-boiling water. Place the mould containing the pudding on the plate, cover the saucepan closely, and keep the water gently boiling round it. Lay a round of oiled paper on . the top of the mould. This process is especially adapted for tough meats, fruit cakes, hams, etc.-It involves more time than boiling. Many of the vegetables such as squash, corn, beans, peas, and cucumbers may be treated by this method. There is no danger of burning, if this method is used for cooking cereals or making custards.
LESSON RECIPES FOR STEAMING
Take 1/2 cupful of oatmeal, 2 cupfuls of boiling water, and a half teaspoonful of salt. Go over the meal carefully to see that there is no foreign substance, then put in with the salt into the upper part of your steamer. Put the upper ,part of steamer over the fire to boil, stirring it with a fork. When it has boiled for ten minutes, put it over the boiling water in the lower part of your " steamer," and cook for one hour.
1 cupful scalded milk; 1 teaspoonful of sugar; 1 egg, and of flavoring 1/2 teaspoonful. First beat the egg until frothy, then add to it the sugar and a pinch of salt. After mixing well, add the scalded milk and put over boiling water. Stir until it thickens. Then strain, and when it is cool put in the flavoring.
Wipe, core, and pare sufficient apples. Then place them in a steamer, and steam until they are soft.
Take a suffucient quantity of potatoes; wash and pare them. Put them into your steamer. and let them cook until they are soft.