The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1907-01-06
What the
Scotch Eat

Any one who is pining to be a Scotch
man would do well to study the follow
ing description of the average daily
fare in Hoot Mons Land:
For breakfast, says a writer in Sue
cess, there is the inevitable porridge,
accompanied by milk or cream; when
the cows go dry 1 have seen it eaten
with treacle ar porter. Then there is
tea--the black breakfast tea-toast.
scenes, oatcakes or 'baps."
These baps are breakfast bread for
which America has no rival They are
fine, dlicious, floury biscuits, as large
as a. tea plate, raised with yeast, baked
in a brick oven and vended about
town, piping hot, in time for the earli-
est breakfast.
Fresh or unsalted butter is eaten
with all breads; the Scotch housewife
resorts to salt butter only when the
cows go dry. a favorite appetizer for
breakfast is orange marmalade, which
is beginning to find favor on American
tables There may be an addition or
boiled eggs, finnan haddie, a rasher of
bacon or red herrings, but, as a, rule,
porridge and tea with baps prove fl
ling enough.
The midday meal of Scotland is a
substantial dinner. 1t generally be-
gins with a soup, the immortal hotch
potch, or a broth which is sure to
have barley in it. In Scotland the
soups are all made by boiling the meat.
Thus two courses are provided from
the cut or fowl that an American cook
would utilize for one dish.
The meat may be a piece of beef, a
leg of mutton, a shank of veal, or a
rabbit or a fowl with a savory dress
ing. If it is fowl, it is probably the ia
nous cock a leekie, which Sir Walter
Scott extols, or chicken friar,' a re-
minder of olden days when the finest
cooking in the country was done by the
monks that followed Mary Queen of
Scots from France.
One may trace a French origin in
many a dish of national repute by the
use of leeks, chives, parsley and other
vegetables which before the sixteenth
century, were unknown or unappreci-
ated in that northern cline where they
now attain luxuriant growth.
Fish is plentiful and cheap every
where in Scotland, because even the
very interio" of the island is no dis
lance from the ocean. Splendid cod,
Writings, mackerel, skate, ling, her
ring, haddocks and founders are part
of everyday living. The great catches
of haddock on the coast of Aberdeen
shire are utilized by picking, then the
fish is dried on the rocks. The tiny
village of Findon, with it's only in
dustry Of fish curing, has given its
name to the famous finnan haddie.
Scotchmen are keen anglers. and no
fish of any country surpasses the trout
pulled from a brook that has meander-
ed its way through a peat bog.
OF vegetables Scotland boasts no such
variety as we have on this side of the
Atlantic. There is an abundance of
potatoes, cabbage, kali, carrots, tur-
nips, parsnips, cauliflower. lettuce,
radishes and peas, all of which are in
daily use.
The sun in that northern climate is
/ not hot enough to ripen peaches. grapes
or plums. There are fine pears in Scot
land. however, and a poor imitation
of apples: these have tot be trained
against a whitewashed wall 10 attain
anything like the quality of our fall
fruit.
| But no country can surpass Scotland
II