Evening star., 1902-01-11
OLD COUNTRY RECIPES
EVEN THE NAMES SOUND HEARTY
AND TOOTHSoME.
Good Cheer for Wintry Weather in
Irish Fage, English Rabbit or
Scotch AthOl BrOse.

Old country dishes are apt to be What
old country people call hearty food"
There are still a few left among us, how
ever, who sniff at statistics scientific
sustenance, and like Max O'Rells yellow
ribboner, 'eats what they likes and drinks
what they likes and does what they
please"
An old country dish not only has local
| habitation and name, but it's own par
ticular season as well.
Fage or Potato Cake.
| This dish, for instance, is a fixed insti-
tuition for an Irish Saturday evening sup
per. 1t may be made of left-overs saved
by the frugal housewife, or take a quart
of potatoes, cut off a strip of peel at each
end and boil them in their jackets till
tender. Drain and remove skins. Beat
the potatoes with fork till quite smooth,
adding tablespoonful of butter and a cup
of cream or rich milk as the beating goes
on. Properly beaten, the mixture should
be white and light as whipped cream.
Flour your breadbOard and turn out the
potato on it. Dredge well and roll as you
would pie crust. Continue this process un-
til a considerable quantity Of flour has been
worked into the mixture. Finally roll the
dough out as nearly round as possible and
about half an inch thick. Cut into squares,
triangles and sections of circle. Lay
these well-foured pieces on a hot, creased
grddle and bake brown on both sides Fage
is eaten hot, like pancakes, and should
never be cut. Tear a bit out of the cen
ter and put in lump of butter.
English Rabbit.
AS matter of fact, Welsh rabbit is
really English, the Welsh dish being simply
toasted cheese and nothing more. This is
good old English recipe:
Crate a pound of cheese on coarse
JO,,t of H,,t+ {otn
chafing dish. When half melted sprinkle in
the cheese lightly. Have ready the yolk Of
an egg whipped light with half glass each
of Madeira and ale. If the Madeira is omit
ted, double the quantity of ale. Crate into
this one-quarter of a nutmeg and add a
dash of cayenne. When the cheese begins
to melt stir it steadily, adding very grad
ually the wine and egg mixture till it is
quite smooth. Serve on hot toast.
Scotch Ginger Bread.
Ginger bread is the most popular of
Scotch goodies. This recipe should make
it popular anywhere. Cream together half
a pound of butter and a quarter of pound
of coffee sugar. Add slowly two pounds OF
molasses and the yolks of six eggs, three
ounces of candied peel (orange or lemon),
two ounces of ground ginger, half an ounce
of cinnamon and dash of cayenne pepper.
Stir thoroughly and add slowly two pounds
of sifted flour. Last of all add the whites
of the eggs beaten stiff. Butter your tins
well and bake in slow oven.
AthoI Brose.
| No Scotch recipes would be complete
without one for wee sup of good cheer
AthOl brose varies according to the local
ity. Here are two excellent recipes: d.
Take a tablespoonful each of honey and
fresh cream and stir thoroughly; add two
| tablespoonfuls of toddy whisky and stir
again. This should be served in small
glasses. (2)-Soak oatmeal in milk for sew
eral hours in the proportion of four table
spOonfuls TO the pint. Then strain. Into a
goblet put a generous tablespoonful OF
honey and glassful of toddy whisky. Mix
well. Heat the strained milk until very
hot, being careful not to let it boil. Fill
up the tumbler with the hot milk and serve
at once.
Good Winter Pudding-Ginger Pud-
ding.
Take two eggs and then weigh in butter,
sugar and bread crumbs. Beat the butter
and sugar until it foams; add the yolks OF
the eggs and beat again; add three ounces
of preserved ginger chopped fine and half
the grated rind of lemon; add the bread
Put this into a pudding mold. Boil for an
hour and half. Serve with a sauce made
by creaming three tablespoonfuls each OF
sugar and butter, half the rind and juice of
lemon, the yolkS of two eggs. Put This
in double boiler. Stir constantly adding
slowly two generous wine glasses of
brandy. Take from the stove when it be-
gins to thichen, and serve with the hot
steamed pudding. NJ. A B.