General Rules for Steaming

Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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See that the water is boiling in the kettle or steamer when the food is ready for cooking. Keep the water boiling constantly. Refill when necessary with boiling water.
Do not jar the kettle.
A mould or tightly covered tin can may be used; it should be thoroughly greased, and if it has no cover, a strong piece of glazed paper may be tied over the top; this should also be greased. It should be put into a steamer over boiling water, or on a rack in a kettle of boiling water.