Scottish Recipes

Hawera Star, Volume LIV, 15 June 1935, Page 12

Scottish Recipes

An’ Verra Guid, Too!

The good housewife’s constant thought is, “What can J. give them for a change?’’ It is essential, too, for the health and well-being of the family that the nutritive properties of dishes be considered, and with both these thoughts in mind wc introduce you this week to a “wee bit of Scotch.’’

Scotch Oatcakes.—Take lib. medium oatmeal, four tablespoonfuls butter, one teaspoonful salt, good pinch bicarbonate soda, boiling water. Mix the oatmeal and salt, and add the melted butter. Pour the water on to the soda, then iadd to the oatmeal. [ Turn on to a board dredged with oatmeal and knead well. Roll out very thinly. Cut with knife or cutter. Cook on a hot griddle or bake in a moderate oven. Store in an airtight lin. Scotch Pie.—You will need some pastry, lib. bacon, two large tomatoes, pepper, three eggs, grated cheese. Line a deep plate with pastry. Remove rind from bacon. Cut in two, and lay .in lhe bottom of the plale. Remove skin from tomato. Cut in slices and lay on the bacon. Sprinkle with cheese and break in the eggs. Sprinkle again with cheese, cover with pastry, and bake in moderate oven. Serve hof or cold. Scotch Griddle Cakes.—Take two cups self-raising flour, half cup sugar, salt, one egg, milk. Sift the flour .and sugar. Mix in beaten egg, then stir in enough milk to let the batter drop from the spoon easily. Beat well. Crease griddle iron or thick frying pan and have it very hot. Drop in a dessertspoonful at a time. When set turn, cooking till both sides are evenly browned. Turn on to clean towel. Serve buttered either hot or cold.

Scotch Shortbread.—Take Jib. butter, jib. icing sugar, lib. plain flour, candied peel. Cream the butter, add the sugar, and beat well. Add the sifted flour gradually, making into a si iff mixture. Turn on to floured board and lincad thoroughly. Cut into three mid flatten each piece into a round about six inches in diameter. Pinch round the edge. Mark in to eight. Put a piece of peel on. each portion. Tlaeo on greased tin. P.ake in a very slow oven till a pale straw colour. Leave on till cold.

Pot Haggis.—You require lib. liver, -jib. suet, two onions, one teacupful .oatmeal, liquor to moisten, salt, pepper. Wash liver, put into a saucepan and just cover with cold water. Cook very slowly till tender, about one hour. Remove and cook the onions in the same saucepan. Put the oatmeal on to a dry pan, and dry it in a slow oven till' a golden brown. Chop the liver, onion and suet very finch'. Add the oatmeal and enough liquid from the liver to moisten it. Press into a well greased basin and cover with greased paper. Steam for two hours. Remove the paper and turn out on to hot dish.

Scotch Collops.—Take 1 Alb. steak, one onion, one tablespoonful fat, one tablespoon ful flour, pepper, jib. bacon, one pint water, Worcester sauce, parsley and some rounds of fried bread. Mince onion, cut steak into small pieces. Fry meat in the fat till it changes colour. Remove from the saucepan. Add onion to saucepan. Fry till brown. Add flour and brown it. Then add water and sauce. Stir till it boils. Add meat and bacon. Cook very slowly till moat is tender. Serve the meat in hot entree dish, put the rounds of fried broad round the dish and sprinkle with parsley.