The midland journal. (Rising Sun, Md.) 1885-1947, 1888-01-13
Us Department.
Some Queer Dishes and What
They Are.

NY $500
There are but few house-keepers
who have not heard of all the follow
ing dishes, but We doubt if there be
many who could tell what they are
made Of or how to prepare them,
without referring to receipt book,
and as no one cookbook contains all
Of them a collection in this form may
be of passing interest, if not useful
to our readers.
For instance, not long since out
of a class of dozen ladies only one
could answer the question as to what
haggis was composed of, and al
though she knew the materials OF
which it should be made, she could
not tell how to make it. Now in
Scotch song and prose this
"Fair ia thy honest sonsy face.
Freat chieftain o. the puddin' race
Ga Scotch haggis)-is often mention
ed, it is pleasant to know just what
it is. A Scotch haggis is made OF
the lights, liver and heart.of sheep'
whichis all called pluck. Put it
en- to boil, say for an hour and a
half. It is well to let the end of the
Sindpipe hang over The edge of the
pot. so that any impurities may pass
cut. When done, remove from the
fire, and allow the pluck to cool.
Then cut away the windpipe, bits of
skin or gristle, and all but about a
quarter of the liver. Then add halt
q pound OF beef suet, and chop the
whole very fine. Now add two small
c1pfuls of oatmeal which has been
previously dried in the oven. pepper
salt and about half pint Of the Ii
quor in which the pluck was boiled.
Now tits ready for the bag, which
must have been procured from the
market the day before: It is the
large stomach of a sheep. and must
be fresh. As soon as possible wash
it well, first in cold water, tnen
plunge it into boiling water, and
scrape carefully; then it should be
allowed to soak all night in pan of
salt and water. When the mince is
ready wash the bag with cold clean
water, and only little more than half
fill it with the mince, for room must
be left for the meal and meat to ex-
pand; iffilled. the bag would burst.
Now sew the bag up securely, and
pop it into a pot of boiling water.
pricking it occasionally, as it swells
to allow the air to escape. II the
skin appears very thin, tie pudding
cloth. around il; boil for three hours;
serve hot without gravy or garnish
ofany kind, as it is sufficiently rich
of itself.
All who are familiar with Scotch
music have heard Of
"Oh. she kali brose O. auld scotlandl'
The kali is similar to cabbage,
and forms an important part of
Scotchman's diet. For kali brese
put cupful Of oatmeal into a bow,
season with pepper and salt, and
bit Of butter, and mix with the water
or soup (boiling hotl in which some
green kali or cabbage has been cook
cd, and you have good old fashion,
ed dish.
Scotch pease brose. although not
nearly so popular as it deserves to
be, is most wholesome and palata-
BILE dish, and in days that are gone
it nourished brave and warlike bands
of "pease-meal warriors" Put two
large tablespoonfuls of pease meal
into bowl, add salt and bit of but
ter. then boiling water. making the
brose stiff enough for the spoon to
stand in, and serve Immediately
with glass Of fresh milk.
We know ofno nicer relish for the
lunch basket than an oatmeal baa-
leck., The meal should be fine and
Ief the very best. Put. We will say
a cupful of meal into dish with
teaspoonful Of salt and barely cover
it with lukewarm water, adding dry
meal until the whole is like bread
dough, new sprinkle the bread board
with dry meal, and fiatten the dough
with the hand into the size wanted,
giving it final touch with the roll.
2 u