Pittsburg dispatch. [volume] (Pittsburg [Pa.]) 1880-1923, 1891-09-20
INSIDE THEIR JACKETS.
The Only Way to Get All tho Good Out OF =
Potato Is to Boil It With the Skin on
Some Miscellaneous Recipes From
EIlice Serena.


Some Miscellaneous Recipes From
EIlice Serena.
WRITTEN FOR THE D1srArcH.I
Some persons prefer potatos boiled in
their skins to any other method in which
they may be cooked. And there is no way
in which the real mealy taste and the nat
ural flavor of the vegetable are so finely re-
tanned. This is the only way in which it
is possible to get all the good there is in
them. Notwithstanding this, they are sell
dom seen on our tables in their natural
state. Possibly they are regarded thus as
something entirely too common to be good;
but, whatever may be the cause of their
frequent absence, there is no reason why
perfectly boiled potato, neatly arranged
within the folds of snowy napkin, should
not grace our tables occasionally for the
benefit of those who like them. Give the
potato-loving Irishman one of these mealy
tubers, handful of salt, glass of fresh
buttermilk, dotted over with golden butter,
and he has feast.
Boiled Potatoes.
Take potatoes as nearly as possible Of one
size. Wash them well and clear them of
earth and dirt with a rather stiff vegetable
brush. Let them lie in cold water for an
hour or two to extract the black juice with
which they are impregnated. Do not put
them into boiling water like greens, but into
fresh, cold water with little salt in kettle
closely covered. They are to boil most rap
idly, and do not add more water than will
merely cover them, as they produce them
selves considerable quantity of fluid.
When done instantly pour off any water re-
naming and place the vessel containing the
potatoes on the back of the stove. Remove
the cover and let the steam completely
evaporate. The potatoes are thus rendered
dry and mealy.
append some general recipes
Grilled sardines.
Take one dozen fine sardines, remove the
the oven until they are heated through. Pour
meanwhile, the oil from the sardines into
saucepan, set on the fire and add an even
tablespoonful OF -four when the oil begins to
boil. Stir well, and add two gllls of stock OF
water Boil until thick as rich cream, add
teaspoonfuf of pungent sauce and seasoning
of salt and cayenne pepper. Beat together
the yelk of one egg, one teaspoonful of
French mustard and one teaspoonful of vine
gar. Pour the sauce boiling hot on the egg
and other ingredients, stir a moment. Then
pour it over the sardines, which have been
previously placed upon slices of toast.
Tomato Jelly.
Remove the skins from fresh, ripe tonna-
toes, squeeze through thin cloth and meas
ure the Juice, allowing a pound of white
sugar for every pound of juice. Boil to q
v,
and store in cool, dry place.
spiced Grapes.
Take ripe grapes put In a coiander and
dash with cold water. Crush them, boil un-
til soft and press through sieve. To quart
of pulp add a pint OF brown sugar and one
teaspoonful each of powdered cinnamon and
allspice, half a teaspoonful of mace and a
pinch Of cloves. Simmer for one hour.
Salad Cream.
poot xha 1,oItro ~ forr ooou Ifrt,&
Moisten a tablespoonful of mustard with
cold water, add one tablespoonful of salt,
three teaspoopfuls powdered sugar and one
well with the eggs. Melt one-half cupful Of
butter in q cupful of hot vinegar, add the
mixture and stir over hot water until it be-
them gradually into the dressing, when.
about to serve.
Delicate Dessert
Pour q quart of warm milk into q dessert
dish, add tablespoonful of prepared rem
net, stirring well, and place on fee. Serve
with cream and powdered sugar.
Chicken Loaf
Boil chicken in as little water as possible
until the meat can be easily picked from the
bones; cut it Up fine, then put it back into
the saucepan with two ounces of butter and
seasoning of salt and pepper. Cover the Dot
tom of a mould with slices of hard-boiled
egg: pour in the chicken, place.a weight on
It. Set aside to cool, and turn out when
ready to serve.
Chocolate Souf1e.
Take eight eggs; beat the whites and yelks
separately. Crate seven ounces of chocolate,
add to the yelks of the eggs with one-half
small teacup of white sugar, and dessert
spoonful of flour. Stir for seven minutes,
when the beaten whites may be added, fold
ing them in until the mixture is smooth.
Pour the preparation into buttered dish
and bake 80 minutes. Serve at once.
ELLICE SKREHA.