By CHARLOT M. DENMON
Staff Correspondent
When members of the Dallas High
School varsity soccer team and
some of their parents go to Scotland
next year, Soccer Coach John
McCafferty will introduce them to a
variety of Scottish foods, few of
which the boys and their parents
are familiar.
McCafferty, a native of Scotland
and his wife, Mary, also of Scotland,
assure the - group that they will
enjoy the Scones, Highland Swags,
Shepherd’s Pie, Dumplings, and
other pastries they will be served
while there. Both McCafferty and
his wife and children are treated to
the Scottish food frequently since
Mary’s mother, Betty Eshelman,
also resides in the local area and
enjoys preparing her numerous rec-
ipes for her two daughters and their
families.
Betty was born in Glasgow, Scot-
land, and came to the United States
after World War II with her late
husband, Mason, who was from
Wyoming. Betty met Mason during
the war when he was stationed in
Scotland.
She enjoys preparing her native
dishes for her daughter, Mary’s
family, as well as for her daughter,
Carol’s family. Carol lives in Pitts-
ton. Everyone in the family enjoys
“grandma’s’’ cooking and looks for-
ward to visiting her or having her
come to their home. The recipes she
shares with Post readers this week
are among those the soccer group
will be served when they go to
Scotland and stay at the University.
McCafferty, director of operations
at Burger King, came to the United
States in 1970 because his wife's
family was here. He and his family
settled in the Back Mountain to be
near Mary’s family. The McCaf-
ferty’s have two children, Liza,
sixth grade student, and Steven,
fourth grade student.
In his four years as soccer coach,
each season has been better and
McCafferty is looking forward to
this next season being a good year.
The kids will have fun, which he
believes is what counts. He also is
looking forward to the Scotland trip
and has many great surprises
planned for the players so they will
have a great experience.
: TEA SCONES
2 c. flour
Ys c. butter or oleo
1-t. baking powder
i t. salt
2 T. sugar
2 heaping T. raisins
1 egg
% ¢. milk
Put flour in bowl, rub in butter
with fingers, add baking powder,
salt, sugar and raisins and mix
well. Beat egg and add to milk.
Reserve one tablespoon, add
Gir ingredients.
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Knead to make moist dough, turn
onto floured board, roll 3; inch
thick;
Arrange on greased and lightly
degrees about 12-15 minutes or until
risen and lightly browned. Makes
nine.
Cheese scones or plain scones can
be made from same recipe. Omit
sugar and raisins and add three or
four ounces grated cheese and pinch
of dry mustard for cheese scones.
Omit raisins for plain scones and
serve with butter and strawberry
jam.
HIGHLAND SWAGS
1 Ib. ground pork or beef
'1-0z. bread crumbs
2 level t. prepared mustard
% t. salt
Pepper
6 1g. hardboiled eggs (shelled)
12 oz. short crust pastry.
Mix meat, bread crumbs, mus-
tard, salt and shake of pepper.
Divide into six equal portions and
mod each around an egg. Divide
pastry into six portions and stand a
meat covered egg in center of each.
Mosten edges with water, draw
corners of pastry up to middle and
press together to seal. Stand on
lightly greased baking tray and
cook in 400 degree oven about 30
minutes. Serve hot or cold.
SHEPHERD'S PIE
1 Ib. cubed beef (cooked with onions
and carrots) or when beef is cooked,
add 1 can mixed vegetables.
Pour into 1% quart greased cas-
serole, top with mashed potatoes,
brush with melted butter and sprin-
kle lightly with paprika. Bake at 400
degrees for 20 minutes or until top
is browned. Makes four servings.
SCOTCH SHORTBREAD
1 1b. butter or margarine (or half &
half)
1 c. sugar
5 level c. flour
Cream butter and sugar till fluffy,
sift in flour gradually, mixing well.
Shape into ball and knead a little.
Wrap in waxed paper and chill and
hour or longer. Pat into pans lined
with waxed paper and flatten with
palm of hand to % to % inch thick.
Prick all over with folk. Bake at 275
or 300 degrees for one hour. While
still. warm and in pan cut into
fingers or squares and dust with
superfine sugar.
DUMPLING
2 c. suet, shredded
3 c. flour
2 ¢. brown sugar
2/3 c. water
4 eggs, beaten
1 med. can pumpkin filling
Scottish baking
Dallas Post/Charlot M. Denmon
Name corrected
The name of Amy L. Jury was
spelled incorrectly in last week's
edition of The Dallas Post. Amy was
amoung the winners of a poster
contest sponsored by the Dallas
Township Elementary School PTO.
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1% t. baking powder
1t. salt
1 t. cinnamon
1 t. ground cloves
1 t. allspice
% t. nutmeg
1% c. raisins
11% c. currants
1 c. grated apple (optional)
Mix together in large bowl, flour,
sugar, suet, adding baking powder,
baking soda, salt and spices. Grad-
ually add pumpkin filling, eggs and
water till mixture is rather stiff.
Pour into cloth which as been
scalded and inside covered with
flour, Pull up all ends and tie
leaving room at top for mixture to
swell. Place in large pot of boiling
water with dinner plate on bottom
of pot. Boil for three and one half
hours checking to keep water up to
the tie. Always add boiling water
when needed. Remove from cloth,
invert on to plate and let set till dry
(about 20 minutes). Cut into slices.
(We sat ours in front of the fire and
kept turning for it to dry). This was
a favorite fro birthdays.
FLAKY PASTRY
8 oz. flour
Pinch of salt
6 oz. butter of 1» margarine & %
lard
Squeeze of lemon juice
Cold water to mix
Sift flour and salt into bowl; let
butter stand till soft, divide into
four; rub one portion of butter into
flour, add squeeze of lemon juice
and sufficient cold water to make a
soft dough. Roll dough into oblong;
cover two thirds with another por-
tion of butter, dabbing it in small
pieces over the dough. Fold in
three, starting at bottom with
uncovered section; bring this up to
center of oblong, bring top down
over this and lightly press edges
together. Half turn pastry to left
and roll into an oblong. Repeat from
“fold in three” to ‘roll into an
oblong” twice, adding portion of
butter each time.
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Fold pastry in three once more,
wrap in wax paper and refrigerate
for one hour before rolling out to
use. This pastry is delicious when
used to make turnovers or on top of
a meat casserole. My favorite was
sausage rolls.
Cut sausage into three or four
inch pieces and remove skins. Using
flaky pastry, roll out and brush
lightly with beaten egg. Put sausage
at edge and roll till ends meet.
Press edges together securely.
Brush tops with beaten egg and
make two or three slits across top.
Bake at 425 degrees for 15 to 20
minutes.
This pastry can be used to make
hors d’oeuvres using any filling.
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Included among the students is
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