Cooking by steam in small private houses is generally confined to potatoes and puddings. Potatoes are cooked in what is called a steamer. This is fitted on tight to a saucepan. Puddings are very often best steamed in a mould. Raise the mould on something on the bottom of a saucepan, and take care it is so placed that it won't easily upset. A very little ingenuity will fix it. The mould can be placed on the bottom of the saucepan itself, if fairly deep. Fill the saucepan about an inch or more deep with water, and fit the lid of the saucepan on tight, and let it boil. It is best to place something on the top of the mould to avoid the condensed steam dropping into the pudding. As the water boils away, more must be added from time to time.

Some persons recommend placing the mould on a plate placed upside-down in the saucepan, but then the steam will sometimes lift the plate, and over we go.

Don't boil anything in the water with which you steam a pudding. It will often make the pudding taste nasty.