A deep mould is best for cooking steamed breads and raised puddings,
since there will be less risk of the water’s boiling over into the food,
and a larger amount may be used. It is important to have one that is the
right size for the recipe, for if it is filled too full, the mixture
might rise and push off the cover or be heavy from its pressure, and if
not sufficiently full, it would be unsteady in the water. The water in
the pail should come to two-thirds of the height of the mould. The mould
should be not less than half-full of dough, and, generally not more than
two-thirds full. If a small mould or a number of small moulds are to be
used in a large cooker-pail, stand them upon a rack or similar device to
raise them until there may be no difficulty in filling the cooker-pail
at least two-thirds full of water. The cover as well as the mould should
be greased on the inside with the same fat as that used in the dough or
with butter. If a bread mould is not available, an empty baking-powder
can, coffee can, or any tin can or box with straight sides which has a
tight-fitting cover may be used, providing it is found by trial to be
water-tight. If it leaks, it may be soldered at small expense, and may
then be kept for cooking purposes only. Where a tightly covered can or
box cannot be procured, an uncovered utensil could be used by tying on
securely a cover of heavy, well-greased paper.