Iron County news. [volume] (Hurley, Wis.) 1913-1950, 1914-03-14
HINTS FROM SCOTLAND
POPULAR DISHES IN THE LAND
OF THE THISTLE.
MacHageis Masterpiece Has Long
Been a FaVorite-Scotch Wood
cock Deserves to Be Better
Kncwn-Famous Squeak
Rx Ida AMEs WILLIS.


the MacHaggis Masterpiece-Take
the stomach Of a sheep, wash it we'll
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 ana
let the blood run out; then boil the
liver and lights for one and a hall
hours. After they have boiled fifteen
minutes, pour off 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
full Of oatmeal or half pound of oat
cakes toasted and rolled, two tea
spconfuls 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 it in, allowing
room for it's swelling; sew it up Sc
curely and drop into 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
it hot 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 a nice brown; butter both sides
and spread one side thickly with an
choyy 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, large cupful of hot cream
or rich milk. Stir and cook over hot
water until this sauce thicken3 and
then 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 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 dump,ings, flatten 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 its name indi-
Gates, it is not a dish for heightened
ceremonious occasions. 1t is cold
roast 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
spider. turn in the meat and stir
about and stew for ten minutes, then
add salt and pepper and a cup of hot
water or milk and let simmer gently
for an hour. Thicker with a dessert
spoonful of -four mixed with a table.
spoonful Of cold water. Let all boil
up for a few minutes and serve on
strips of toast. A desserts poonful Of
worcestershire sauce may be added to
the collops. if desired
Boiled rice, boiled we'll until it is
light and faky, eaten with thick cream
and bit of nutmeg, can well be the
staple dish at breakfast for grown
up or child The fats in the cream
supplement the good qualities of the
rice in just the right manner.
The charm of the winter breakfast
lies in its heat Lukewarm coffee.
cold toast and an egg that is growing
stiff and cool are bad enough in sum-
mer; in winter they are intolerable.
4 percOIatOr is ideal for coffee-making,
as it 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
an electric or alcohol egg cooker. OF
course, a hot breakfast can be served
without these conveniences. Coffee
can be poured from the pot in which
it was made into a china pot heated
with boiling water or into cups heat
ed in the same may or it can be served
in the metal pot in which it was
cooked or in silver pot Toast can
be kept hot in chatting dish blazer,
over hot water kept bubbling by an
alcohol fame