Improvements in and relating to Boiling Appliances for Cooking Food

8486. Wentzel, A. J. April 14. Saucepans and cooking-kettles.-A double boiler for cooking food consists of an inner vessel 1, Fig. 1, suspended within an outer vessel 2 by means of its handle 4 which is longer than, and rests upon, the handle 3 of the outer vessel. Each vessel is provided with a cover, the cover and the upper edge of the outer vessel being notched for the passage of the handle 4 of the inner vessel. The handles are interlocked by means of a tongue 9, Fig. 2, pressed from the handle 4, entering an opening 8 in, and underlapping, the handle 3, or the handle 4 may be provided with a headed stud which enters a notch in the end of the handle 3. In another arrangement, the handle 4, Fig. 4, has longitudinal edge portions 12, and the end of the handle 3 is reduced in width to form a tongue 13 which enters the space formed between the curved edge portions 12, shoulders at the base of the tongue limiting the sliding movement of the inner upon the outer handle when placing the inner vessel within the outer vessel. The two vessels may be used independently, and the inner vessel is completely surrounded by the heating-medium. Fig. 5 shows the handle 4 of the inner vessel 1 provided with a pendent portion 14 having a notch 15 at its end to engage with a headed stud 16 on the outer vessel 2 and support the inner vessel in position.