New-York tribune., 1912-04-21
| SOME SCOTCH RECIPES
Dishes That Are FavOrlteS in the
Land of the Thistle.


housewives take special pride in the prep
or,tion NJ wholesome broths and soups, one
NJ the famous ones being cookie leekie.
An, fowl. teuch ucnder), youthful or mid
do AGED may be used, but If one does not
rosscss a fowl, beef may take Hs piace'
though the dish will not be so delicate IN
favor. For four quarts of soup use TWO
! Or three pounds Of meat, eight or nine large
/ lccks and pepper and salt TO taste. WASH
the Iccks thoroughly and If they are ola
scald them for a few minutes in boiling
rator Take off the roots and part OF the
/ heads and cut them into pieces of about
| an inch I'm length. Put the meat and half
or the lceks into the pot. and allow these
/ TO- simmer gently for about half an hour
add the remaining leeks and boil them TOT
I three or even four hours Skim carefully
| and season 10 taste with salt and pepper.
| For stewed oxtai cut the tail at the
! Joints dscarding one or two pieces at the
/ extreme points. Put them into stewpan
with lust enough water to cover them.
When the water begins to boil, remove the
! scum on ton and add a sliced onion and
two carrots After covering let the meat
| simmer gently for two and half hours
IN gently half an ounce Of -four and some
OF the strained liquid from the meat. Allow
/ this 10 boil for five or ten minutes Add
tablespoonful of catsup and little lemon
Juice. After browning It slightly pour the
uce over the tails. which should be ar
ranged with the vegetables on dish. Serve
OF once.
To hroil. or in Scotch parlance. to bran
der" steak IN Scotch style, have the
"brandor," or gridiron, very hot and the
fire clear and bright. 4 little salt sprinkled
over the fire will keep down the flame.
When the brandor is hot rub It all over with
a piece Of suet. This prevents the steak
from sticking Cut the skin that lies along
the edge or the steal; in several places and
! Hatten slightly with a rolling pin. Lay It
an the Grd'ron and turn It every half min
ut4 with steak tongs. With a double GRID
iron IL is Of course unnecessary to use tho
tonce. but IN shifting the meat about while
OF the grldiron steak tongs are useful. ana
not as familiar as they should be among
American housewives who too often use a
fork for the purpose. fork should never
ne put into the meat while It Is cooking.
Have ready a very hot dish and when the
steak has been turned for ten minutes HI
| it M and slip Il on the hot dish. Put on
I a cover ard set II into Dutch oven. Lei
II stand for ten minutes. Lacking Dutcn
oven. the American housewife will have n
| content herself with her up-to-date gas
range The steak is then lifted on 10 the
hot gridiron and turned for five minutes
more Serve on a hot platter after spread
ing lightly with butter. Americans. as theS
like their steaks rare, will select a very
thick steak II they desire to cook 1t In
Scotch style.
"Howtowdie" is a unique Scotch dish
Truss and stuff a young fowl Put It into
a saucepan with three ounces OF fresh but
ter and two gills OF good mutton stock. II
this stock is not at hand the same amount
Of water may be used. Add two or three
little onions. a few sprigs OF parsley. halt
a teaspoonful OF salt and pinch or pep
per. Simmer the fowl till tender When
half cooked add a little more gravy. AS
soon as Il is done. place the bird In the mid
die OF a big hot platter and surround II
with poached eggs. Just before serving
pour over II the gravy in the pot afeT
thickening with a little moistened -four IN
the usual way. This dish should be serVe'
as hot as possible.
To use up cold beef or mutton cut the
meat in thin slices. spread them on botn
sides with little chutney and heat them IN
a pan. Serve piping hot.
"Hotpot" calls for n pound OF stew
ing beef. one pound and half OF po-
tatoes. half a pound Of onions, half pint
OF water and a seasoning Of salt and pep
per. Cut the meat after trimming, into
square pieces Clean. peel and slice the
potatoes and onions. Place layer OF the
meat in an earthen pudding dish. Cover
with a layer OF vegetables after seasoning
and alternate IN this way until the dish is
filed A layer OF potatoes should grace
the top. Pour the water over all and bake
for two hours moderately hot oven Is
the best Should the water evaporate add
a little more Fifteen minutes before serv-
ing remove the paper and let the potatoes
brown. Serve Immediately. while very hot.
Carrots and turnips mashed and served
together are used as an accompaniment OF
beef and mutton. Peel large turnip (the
peellngs should be thick), cut II into
squares and drop them into cold water.
Scrape three large carrots, cut into chunks
and drop them also into cold water. Boil
them moderately in an enamelled sauce
ITln Tor TWO nOuTS anu Il iI1lA hSAiAb o''o''N
ly salted water. Lift them on to colan-
der and let them drain till free from super
fuous moisture. Then mash them well,
adding as you do so a small piece OF put
ter rubbed In -four and little white pep
per- After beating well, serve with NUT
ton or beef
For "kiss-me-quick pudding" cream two
ounces Of fresh butter. Add two ounces OF
sifted sugar and gradually stir in two
ounces of flour. sifted with one teaspoonful
OF baking powder Then add two well
beaten eggs and two tablespoonfuls OF rasp-
berry Jam. After beating the whole thor
oughly to a smooth mass turn II into
buttered mould and steam two hours.
scotch bun" reminds one more OF fruit
cake than II does OF a bun. as Americans
understand the meaning OF the word. IL
/. i'm reality a kind of fruit cake baked
between two crusts. as one on this side
of the pond would bake pie. 1t has pep
per In il. too. in addition to the spices
usually used in fruit cake and Is served
with coffee In Scotland To make 1t, slit
one cupful and a half OF -four with hair a
teaspoonful Of baking powder and rub
into II "A quarter of a pound OF butter or
the very best drippings. Mix 1t to a firm
paste with water and roll II TO a thin
| sheet Grease the inside OF cake pan.
cut the sheet OF paste in half and spread
one OF the halves over the bottom Of the
pan. Reserve the other half for the top.
For the flling Of this unique pie. put
together In q large basin one pound or
/ sifted -four. naiG pOund or sugar two
pounds of stoned rasns, two pounds or
currants "A quarter of a pound Of orange