Daily independent. [volume] (Elko, Nev.) 188?-1915, 1914-04-07
HINTS FROM SCOTLAND
POPULAR DISHES IN, THE LAND
OF THE THISTLE.
MaeHaosis Masterpiece Has Long
Been q Faverite-seoteh Wood.
cock Deserves to Be Better
known-Famous Squeak.
By Ida AMEs WILLIS.

BY Ida AMES WILLIS.
The MacHaggis Masterpiece-Take
b stomach Of q sheep, wash 1t well
and let 1t soak several hours in cold
salt water. Then turn inside out, put
In boiling water, scrape quickly with
a sharp knife and let 1t remain in the
water while you proceed to clean the
sleeps pluck thoroughly. Pierce the
heart and liver In several places and
let the blood run out; then boil the
liver and lights for one and a half
hours. After they have boiled fifteen
minutes, pour of the water and add
freshly boiling water. During the last
half hour boil the rest of the pluck
with them. Trim off the skin and
discolored parts. Crate or crumble
finely half the liver and mince the
rest fine; add a pound OF finely shred
ded suet, two minced onions, q cup
full of oatmeal or half a pound Of oat
cakes toasted and rolled. two tea
spoonfuls Of salt, one of pepper, or
season to taste; half a grated nut
meg and pinch of cayenne. Moisten
with a cupful Of good gravy or stock
and the juice of a lemon, not too
large. Have ready a bag made Of
pudding CLOTH" turn 1t in, allowing
room for its swelling; sew 1t up Sc
curely and drop into a kettle of boil
ing water. Keep boiling gently, but
steadily, for three hours. Prick the
Dag with n large darning needle nov
and then to let the air escape. Serve
It hot as possible, without gravy or
sauce. Our authority advises a wee
arap O Talisker as an a%ceompani-
nent.
Scotch Woodcock-Cut three slices
If bread about half an inch thick.
Trim off the crust and toast quickly
Until a nice brown; butter both sides
n spread n side thickly with an
chovy paste. Arrange on a hot dish,
cover and keep warm. Beat the yolks
of four eggs with a pinch of cayenne
pepper until they are smooth and
creamy, then pour ever them, stirring
constantly, a large cupful of hot cream
Or rich milk. Stir and cook over hot
water until this sauce thickens and
hen pour at once over the toast and
serve.
Scotch Buns-Use a light raised
Tough, as for French rolls, working in
plenty of butter. Divide into portions,
IS for dumplings; spread out and
1lace In centers a walnut-sized ball
4 chopped %raisins, almonds, citron,
!urrants and spices held together with
! paste Of butter and flour. Form into
ound dumplings, flatten a little, notch
n the side with sharp knife and let
hem rise quite light. Brush over
With beaten egg and bake.
Bubble and Squeak-This is English
10 well as Scotch. AS its name ind
-ates, 1t is not a dish for heightened
,eremonious occasions. 1t is cold
cast beef and cold cooked cabbage
ried together in drippings of the
5eef.
Scotch Collops-Take a pound OF
ne best rump steak minced fine. Heat
wo ounces Of butter in an ron
pider, turn In the meat and stir
bout and stew for ten minutes, then
id salt and pepper and a cup of hot
"ater or milk and let simmer gently
or an hour. Thicker with a dessert.
poonful OF -four mixed with a table.
poonful Of cold water. Let all boil
p for a few minutes and serve on
trips of toast. A dessert-spoonful Of
worcestershire sauce may be added to
ne collops, II desired.
Boiled rice, boiled we'll until It ia
ight and 1aky, eaten with thick cream
md a bit Of nutmeg, can we'll be the
staple dish at breakfast for srown-
lp or child. The fats In the cream
Implement the good qualities of the
ice In just the right manner
The charm Of the winter breakfast
les in Its heat. Lukewarm coffee.
eold toast and an egg that Is growing
tiff and cool are bad enough in sum.
ner; in winter they are intolerable.
\ percolator is ideal for coAfee-makine.
as 1t furnishes coffee always fresh
and piping hot. Toast made on an
electric toaster can be made lust as
It Is wanted, and so that can always
De kept hot. Eggs can be cooked in
n electric or alcohol egg cooker. or
curse, a hot breakfast can be served
ithout these conveniences. Coffee
In be poured from the pot in which
was made into a china pot heated
it'll boiling water or into cups heat.
j In the same may or It be served
\ The metal pot in which It was
7oked or in a silver pot. Toast can
, Kept hot In a chaflng dish blazer.
ier hot water kept bubbling by an
icohol flame.