Daily independent. [volume] (Elko, Nev.) 188?-1915, 1914-04-23
FROM SCOTLAND
POPULAR DISHES IN THE LAND.
OF THE THlsTLE.
MaeHassis MASTERPIECES Has Long
Been . Favorite- Wood
cock Deserves to Be Better
knoWn-Famous Squeak.
BY Ida AMEs WILLIs.

BY Ida AMEs WILLIE.
The MacHaggis Masterpiece-Take
the stomach of a sheep. wash 1t we'll
and let 1t soak several hours in cold
salt water Then turn inside out, put
In boiling water, scrape quickly with
sharp knife and let it remain i'll 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 on the water and add
freshly boiling water. During the last
half hour boil the rest of the pluck
with them. Trim of the skin and
discolored parts. Crate or crumble
hnely half the liver and mince the
rest fine; add pound of finely shred
ded suet. two minced onions, a cup
rul of oatmeal or half 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 cupful Of good gravy or stock
and the Juice of lemon, not too
large. Have ready a bag made of
pudding cloth" turn 1t in, allowing
room for its swelling; sew It up se.
curely and drop into kettle OF boil
ing water. Keep boiling gently, but
steadily, for three hours. Prick the
bag with large darning needle now
and then to let the air escape. Serve
II not as possible, without gravy or
sauce. Our authority advises a wee
drap o Talisker as an accompani-
ment-
Scotch Woodcock-Cut three slices
Of bread about half an inch thick.
trim off the crust and toast quickly
until nice brown; butter both sides
and spread one side thickly with an
chovy paste. Arrange on 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 overAthem, stirring
constantly, large cupful of hot cream
or rich milk. Stir and cook over hot
water until this sauce thickens and
then pour at once over the toast and
serve
Scotch Buns-Use q light raised
dough, as for French rolls, working In
plenty OF butter. Divide into portions,
as for dumplings; spread out and
place In centers a walnut-sized ball
OF chopped raisins, almonds, citron,
currants and spices held together with
paste Of butter and -four. Form into
round dumplings. fiatten a little. notch
in the side with sharp knife and let
them rise quite light. Brush over
with beaten egg and bake
Bubble and Squeak-This is English
as well as Scotch. AS it's name .indi.
Gates, 1t is not dish for heightened
ceremonious occasions. 1t is cold
roast beef and cold cooked cabbage
fried together ins drippings Of the
beef
Scotch Collops-Take q pound OF
the best rump steak minced fine. Heat
two ounces of butter in an iron
spider, turn in the meat and stir
about and stew for ten minutes, then
add salt and pepper and cup of hot
water or milk and let simmer gently
for an hour. Thicken with a dessert.
spoonful of -four mixed with q table.
spoonful OF cold water. Let all boil
up for a few minutes and serve on
strips Of toast. A dessert-spoonful of
worcestershire sauce may be added to
the collops, II desired.
Boiled rice, boiled well until II is
light and flaky, eaten with thick cream
and a bit of nutmeg, can well be the
staple dish at breakfast for grown.
up or child. The fatB in the cream
supplement the good qualities of the
rice in just the right manner.
The charm Of the winter breakfast
lies in it's heat. Lukewarm coffee.
cold toast and an egg that 10 growing
stiff and cool are bad enough In sum.
mer; In winter they are intolerable.
A percolator is ideal for coffee.makine
rs 1t furnishes coffee always fresh
and piping hot. Toast made on an
electric toaBter can be made just as
1t 10 wanted, and 80 that can always
be kept hot. Eggs can be cooked in
an electric or alcohol egg cooker or
course. hot breakfast can b6 served
without these convenienoes. Coffee
can be poured from the pot in which
1t was made into china pot heated
with boiling water or into cups heat
ed In the same may OF II can be served
In the metal pot in which It was
cooked or In q silver pot. Toast can
he kept hot In chatting dish blazer,
over hot water kept bubbling by an
slcohoi fjamo.