Roanoke Rapids daily herald., 1948-09-26
By IDA BAILEY ALLEN


"WILL Madame please translate
the menu she has written on this
kitchen slate?" asked the Chef.
"There are several items I do not
comprehend"
l smiled. That's a menu based
on Scotch dishes. We start with pan
kale SOUP"
Does that mean that we pantry
the kale, then add the water?" he
asked.
/, mo; it merely means the soup
is cooked in sauce pan instead of
the big kettle generally used for
the soup-making in Scotland"
"Ald those oat-wafers. Do you
mean the oatmeal crackers?"
Thin Oat-Cakes
"No; they are thin oat-cakes
made at home and additionally
baked on a girdle."
"Girdle!" the Chef looked flabber-
gasted.
"That's merely the Scotch way of
pronouncing griddle," l hastily ex-
planned.
But what are these kidney COL
lops?" he went on. II have heard
of the scallops, but I have never
heard Of kidneys in scallops."
"'Collops' has nothing 70 do with
fish," I assured him. cts just the
Scotch word for bite-sized pieces of
meat"
"And these slowed potatoes ?"
he continued.
"'Stoved' is Scotch method of
cooking vegetables or other foods
by boiling over the embers on the
hearth in a small amount Of liquid
that's always served with them,"
went on.
"Now," continued the Chef, "the
stewed turnips l know. The stewed
plums I know. But here you have
also the 'petticoat tails?' Is it that
my education has been neglected? l
did not know that 'petticoat tails
belonged in the menu"
I laughed. swell, that's an old
fashioned name for Scotch cookies
that are cut out, baked and arranged
SO they look like the skirt HOOPS of
ancient court ladies'"
"Very good, Madame" said the
Chef, II shall be very happy to work
out the recipes for these dishes
with the strange Names"
MONDAYS DINNER
Pan Kale Soup Dat Waters
Scotch Kidney Collops
"Stoved" Potatoes
Stewed Turnips
Stewed Plums "Petticoat Tails"
Coffee or Tea Milk (Children)
All Measurements Are Level
Recipes Serve Four
Pan kale Soup
Combine c. hot soup stock (any
kind) with IA c. fine-chopped, we'll
cleaned kale and tbsp. rolled oats.
Stir l min., then cover and simmer
about 25 min, or until the kale is
tender.
Dat Waters (Americanized)
These are cracker-like in consist
ency. Put c. rolled oats through
the food chopper to make coarse
meal. Add c. plain dry rolled oats,
then c. sifted all-purpose flour, 8
tbsp. sugar, ! tsp. salt and u tsp.
baking soda, sifted together. Melt
y, c. lard in Il C. hot water, and stir
into the mix. 1t will be quite dry,
SO press lightly together. If neces-
sary add little more water. Turn
half at time, onto a lightly Toured
board or pastry cloth, roll as thin
as possible into oblong shape. Dip
sharp knife in flour and cut in
strips /" 81. Place OH an oiled
cookie sheet and bake 1915 min.
in q moderate oven, $50 to 375 F.
Makes about 60. They keep indefi-
nitely.
Scotch Kidney Collops
4 Wash, remove the membranes
hnd the white eyes from 2 beef
Kidneys. Cut into bite-sized pieces,
pr collop9 Soak 10 min. in water to
5eover es<s.aining ] tsp. salt. Drain
Ind dry on absorbent paper. Dust
with 8 tbsp. -four. Brown in heavy
3tew pan in 6 tbsp. margarine or
butter. Pour in 2 C. boiling water or
tock; add u c. minced mild onion,
= tsp. salt, u tsp. pepper, tbsp.
minced parsley, ! tsp. table mustard
Ind l tbsp. vinegar drained from
3pickled onions, or use herb-favored
Vinegar. Cover and simmer about so
him., or until the "collops" are ten
,r. Serve with fried parsley.