THE DOUBLE SAUCEPAN.

Auckland Star, Volume LXVI, Issue 170, 20 July 1935, Page 3 (Supplement)

THE DOUBLE SAUCEPAN.

ITS MANY USES. When the double saucepan first made its appearance, about forty years ago, it was used simply for cooking the oldtime porridge of coarse oatmeal, and not for other purposes. Nowadays the duties of the double saucepan are so numerous that most cooks have more than one in constant use. The breakfast porridge is prepared in it still, but, instead of the long, slow cooking one day and reheating the next that was required with coarse oatmeal, the present-day flaked oats are cooked in it in a few minutes. After a double saucepan had been used only for por ridcre for a vear or two, the housewife becTan to realise that this new cooking vessel had other possibilities. Prunes and fi"s were stewed in it with excellent results, and it was used for the slow cookin" of fresh fruit also.- Then sauces, milk puddings and blancmanges were brought to a state of perfection in the double saucepan; eggs were scrambled in it with success, and with its aid it was found easy to make a boiled custard without letting it curdle. Now it is found that the double saucepan is invaluable for the slow cooking of meat for invalids. Put a small birdlamb cutlet, mutton chop, or anything else suitable into the top of the saucepan, with pepper and salt to taste, a few dabs of butter, and a little cold water or stock. Place over cold water and cook over a slow heat until the meat is tender. When using the double saucepan it is important to see that sufficient water is kept in the lower part, but not enough to boil-over, and that the heat over which the saucepan is placed is a low one.