The Pioche weekly record. [volume] (Pioche, Nev.) 1877-1900, 1897-01-28
JACKETS or NO JACKETS
This Is Not a Fashion Article, bat Il
interesting to Womaukiud.

This Is Not a Fashion Article, bat Ia
Interesting to womaakind.
It is rarely in this country that pota-
toes are boiled before they are peeled,
OF, in the old-fashioned way Of express
ing II. In their Jackets" and yet in
Ireland the very headquarters Of this
vegetable, such a thing Is scarcely
known as pre-peeling them. Those who
have never tried them In this way ara
advised to do 50 some day, when they
can make sure they are brought TO the
table the moment they are done. and 4
not allowed to stand any length Of time I
before they are eaten. Select those of ,
equal size, allow them, after washing 4
and scrubbing thoroughly, to stand
covered with cold water for half an
hour, then throw into plenty Of boiling
water. and after boiling twenty min
utes prick to the heart with two
pronged fork; II not soft, cook a little
longer, drain, sprinkle with salt, return
to the range, and when the saucepan Is
hot, toss them, to allow the salt to
shake evenly through and to dry well,
place In a warm napkin on red-hot
/ plate and serve with good, sweet but
ter. The flavor of the snowy, feecy
morsels, taken from the jackets and
/ buttered as they are eaten, will be
found to be much better than II peeled
before boiling; indeed, epicures declare
they can detect the difference at once,
and as the most nutritious part of po-
20 70 Sc payt RI tho abfr r7npo Of this "a
lost
Potatoes In their jackets make suit
able adjunct to oysters baked and
served in the shell. Wash and scrub
the oysters, put them in large baking
pan in hot oven, and in five minutes
or less they will begin to open and must
be sent to the table at once, six apiece
on hot plates. 1t is well to have a
small red doiley at each plate with
which to grasp the oyster while open
ing. Grilled sardines are also particu-
larly good with these same potatoes;
they are very savory, yet easily pre-
pared. Grilling is merely another name
for broiling, and unless one possesses a
perforated broiler, not expensive, how
ever, shaped like waffle iron, which
comes on purpose to cook articles that
would slip through the ordinary grid
iron or broiler. they may be cooked
easily, quickly and satisfactorily by
proceeding as follows: Make the frying
pan or chatting dish sizzling hot, drop
in teaspOonful of sweet butter, or use
the oil in which the sardines are pack
ed as preferred. The pan must be kept
very hot, when the fish will brown al
most instantly on one side, then turn
ed, Drowned on the other, and they are
ready to be served on toasted crackers
or squares of toast softened with bouill
ion.
The butcher will supply marrow
bones on purpose for grilling and they
too, fit in excellently with potatoes II
their jackets. as would scallops, done
to a golden brown in boiling olive oil
fried shrimps, roasted crabs and the
like.
People who have an open CRATE will
a glowing fire of hard coal, possess thu
means, with the addition Of chatting
dish, that make possible the most say
Q ory suppers imaginable, and may de
Q light their friends by novel invitations
to sup, with the words potatoes Il
j their jackets" added, instead of "danc
!. ing" cards." or what not.