There are two ways of doing this work - one in which the meat is acted upon by direct contact with steam, and the other in which the steam cooks without contact. Steaming by contact is done by placing the article to be cooked in a steamer, which is a round tin vessel with a close-fitting cover and a perforated bottom; and then setting the steamer over a kettle of water that is kept at the boiling point all through the cooking. Puddings are very delicious when steamed, and many meats are warmed over in this way, with good results. The other way of steaming is done in a cooking pot made expressly for this purpose. It is an English invention, and something very similar to the original is now sold in this country. This vessel consists of two kettles one set inside the other, the upper one containing the meat and the lower one boiling water. The arrangement for the action of the steam is such that the latter surrounds the upper kettle, even the lid of which is so constructed that the steam passes into it also, thus cooking the meat in its own juices without the loss of any nutritive properties.