Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-12-23
Scotch Successes.

roasted. 1t may be cooked with or without
dressing. If>dressing Is to be used. and the
dish is desired with all the Scotch havor'
oatmeal enriched by butter and well sea-
soned with pepper and salt and chopped
onion is the regulation mixture
Into four quarts of boiling water drop the
stuffed, dressed fowl: simmer gently for
four hours. When the fowl goes into .he
pot add five leeks cut into inch-lengths.
Half an hour later add four more leeks, cut
up, also pepper and salt to taste.
Sometimes when the fowl is not stuffed 1t
is cut up and small pieces are put in the
tureen with the soup. knife and fork are
laid by the spoon at each plate. and when
the soup is served the meat Is eaten after
ward the same plate. The fowl may De
served as a second course.
HoTCH POTCH.-This is another famous
Scotch soup. Put three pounds of meaty
shin of beef in four quarts of cold water.
Allow it to come to a boil and simmer for
a few minutes, then skin 1t carefully. Cut
into dice two onions two carrots, two par
ships. two turnips. one head of celery. and
when the meat has cooked for two hours
add this to the contents of the pot, with
four sprigs of parsley chopped fine, half a
cupful of shredded cabbage and half cup
full of barley which has been washed over
night.
With the vegetables add seasoning of pep
per and salt to taste. In two hours put in
one cupful of green peas or one can of peas.
Half hour later the soup pot should be
taken from the fire; bind slightly with two
tablespoonfuls of flour and two tablespoon
fuls of butter rubbed to paste. After
serving the soup follow 1t wit. the meat
and boiled potatoes as a second course.
SCOTCH COLLOPS.-Take one pound of
veal. cut it in pieces about two inches
square. flour the meat, and fry 1t in butter
to a light brown. Dredge again with flour.
pour half cupful of cold water over the
meat. set it to cook, and as soon as 1t boils
add one chopped onion and blade of mace.
Let it simmer for half an hour, then season
with one tablespoonful of lemon juice, a
teaspoonful of finely minced lemon peel, two
tablespoonfuls of sherry and one table
spoonful of mushroom ketchup Let it boil
up once, then serve poured over slices OF
buttered toast.
SCOTCH SCONES.-These warm cakes
eaten with coffee make breakfast one will
not readily forget. Slft one quart Of -four
in deep bowl, with teaspoonful each of
salt and soda. Rub in three tablespoonfuls
of butter and mix with a pint of sour milk.
Toss on a Toured baking board and cut Off
three pieces large enough to roll out the size.
of dinner plate Do not knead the dough
or touch it any more than is absolutely
necessary. Roll until about one inch thick.
then cut each round into four. Bake on a
. hot grddle slightly creased. Turn and
bake on the other side They will rise until
thick and puffy. Be certain they are cooked
thrQAgh. Eat warm with butter
Bonbon Receptacles-
May be easily made from large goose eggs
by puncturing the shells at the small end.
Slice the top off about half an inch and
turn out the yolks and whites. Glue the
.y,o
on which print in yellow and silver ap-
propriate couplet. Paint the outside shell
silver and decorate it with sprays of forget
me-nots. The inside may be tinted deli
cately with a coating Of pale blue paint.
Just before arranging the shells on the table
fill them with assorted candies.
Christmas Cakes.
FARMERS FRUIT CAKE.-Chop fine
half a pint of dried apples: cover with half
pint of cold water and let them soak over
night. The next morning add a cupfu1 of
golden syrup; simmer gently for one hour.
Stand aside to cool Beat half cupful of
butter to a cream: add one cupful of gran
ulated sugar. Dissolve a teaspoonful Of
soda into two tablespoonful of water and
add 1t to half a cupful of sour milk; add
this to the BATTER add two teaspoonfuls of
one egg well beaten. Sift two cupfuls of
-four; add little flour, little of dried ap-
pie mixture. and a little more flour until
you have the whole well mixed. The batter
must be the thickness of ordinary cake bat
ter. Pour this into well-greased cake
pan, and bake in a modern oven for one
hour.
POOR MANS FRUIT CAkE.-A delicious
cake. but must be made most carefully to
bring about good results. It. like all fruit
cake. is the better for standing. Seed and
chop fine one pound of layer raisins. Dis
solve a quarter of teaspoonful of soda in
two tablespoonfuls Of warm water; then
stir it into half a cupful of New Orleans
molasses; add to this half a pint Of thick
sour cream and cupful of dark brown SUI
gar. Sift three and a quarter cupfuIs of
pastry -four: add to 1t the mixture. and beat
thoroughly; then add a tablespoonful of all
spice and tablespoonful each OF cloves and
cinnamon; add the raisins, Toured. Turn
into square or round pan and bake in a |
moderate oven for one hour and a half
DOMINO CAKES.-Dominoes are not diff
cult to make. Beat half pound of butter |
to cream adding gradually two cupfuls of
sugar; add the yoIks of four eggs Beat |
thoroughly; then fold in the well -beaten |
whites and three cupfuls of pastry -four |
sffted with two teaspoonfuls of baking |
to the depth of half an inch. Bake in a !
moderate oven for fifteen minutes. When
done turn out a cloth to cool, and when
cold cut with a sharp knife into oblong |
pieces the shape and size of a domino.
Cover the tops and sides with white icing. |
When this has hardened dip a wooden |
skewer into melted chocolate and draw the |
lines and make the dots of the dominoes |
Children always are delighted with these |
little cakes.
SAND TARTS.-Beat half a pound of but. |
ter to cream and add half a pound of |
granulated sugar; then add the yolks of |
three eggs and the whites OF two beaten |
together; add a teasPoonful of vanilla and |
just a little grated nutmeg. Mix in sufl- |
cient -four to make a dough Dust your
baking board thickly wi h granulated sugar. |
Take out a piece Of dough, roll it into a |
thin sheet. cut with round cutters and bake |
in moderate oven until light brown.
Dust the top of the sheet with sugar in
stead of flour. to prevent the roller from |
sticking. By adding half pound of cleaned |
currants to the above recipe you will have
Shrewsbury currant cakes.
Fowls.
ROAST TURKEY WITH CHESTNUT
STUFFING.-Dress, clean, stuff and truss
a en-pound turkey. Place on a rack on a |
dripping pan, rub over with salt and spread /
breast. legs and wings with one-third cup