Vegetables from which the liquid is to be drained may be more satisfactorily cooked by steaming than by boiling. This is especially true of squash and vegetables belonging to the cabbage family. As rapid cooking is desirable the steamer may be placed directly over the fire. Then, if the steamer be properly constructed and the range connected with the chimney, all odor from the cooking vegetables is carried out of the house up the chimney. If plenty of water be supplied at the start the steamer need not be opened except to test the extent of cooking.