Daily independent. [volume] (Elko, Nev.) 188?-1915, 1914-03-21
HINTS FROM SCOTLAND.
POPULAR DISHES IN THE LAND
OF THE THISTLE.
MaeHassls Masterpiece Has Long
Been 4 Favortte-Scotch Wood
cock Deserves to Be Better
-known-Famous Squeak.
BY Ida AMEs WILLIS.

BY Ida AMES WILLIS.
The MacHaggis Masterpiece-Take
the stomach Of a sheep. wash 1t well
and let it soak several hours in cold
salt water. Then turn inside out, put
In boiling water, scrape quickly with
a sharp knife and let it 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
fver and lights for one and a half
hours. After they have boiled fifteen
minutes, Jour 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, a cup,
ful 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 it up se-
curely and drop into a kettle of boil.
ing water. Keep boiling gently, but
steadily, for three hours. Prick the
bag with a large darning needle now
and then to let the air escape. Serve
1t hot as possible, without gravy or
sauce. Our authority advises q 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 a nice brown; butter both sides
and spread one 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 over them, stirring
constantly, a large cupful of hot cream
or rich milk. Stir n cook over hot
water until this sauce thickens n
h pour at once over the toast and
serve.
Scotch Buns-Use a light raised
dough, as for French rolls, working in
plenty of butter. Divide into portions.
as for dumplingS; spread u 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, flatten a little. notch
In the side with sharp knife and let
them rise quite light. Brush oveI
with beaten egg and bake.
Bubble and Squeak-This is English
rs well as Scotch. AS its name indi.
Gates, 1t Is not a dish for heightened
ceremonious occasions. 1t is cold
toast beef and cold cooked cabbage
fried together in drippings OF the
beef.
Scotch Collops-Take a pound Of
the best rump steak minced fine. Heat
Two ounces of butter in an iron
rpider, turn in the meat and stir
bout and stew for ten minutes, then
i'd salt and pepper and a cup of hot
water or milk and let simmer gently
FOR 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 n 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 is
light and faky, eatSn with thick cream
and a bit Of nutmeg, can we'll be the
taple dish at breakfast for grown
p 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.
old toast and an egg that Is growing
tiff and cool are bad enough in sum-
ler; In winter they are intolerable.
\ percolator Is ideal for coffee-making,
az 1t furnishes coffee always fresh
and piping hot. Toast made on an
electric toaster can be made Just as
1t is wanted, and so that can always
be 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
18th boiling water or into cups heat.
d in the same may or II can be served
Il the metal pot in which 1t was
ooked or In a silver pot. Toast can
70 kept hot in a chatting dish blazer,
7er hot water kept bubbling by an