Mash equal quantities of boiled cabbage and potatoes. Stir in a cupful of cream, season with salt and pepper, mix throughly, and serve very hot.
Pour a gill of cool wine jelly into the bottom of a charlotte mould, and while still liquid, line the sides with sponge fingers. Leave to set. When set, pour Drambuie cream into the mould. Leave to set again. Umold and decorate with whipped cream
To make the Drambuie cream, scald three-quaters of a pint of milk. Blend three ounces of sugar anf three-quarters of an ounce of powered gelatine with two well-beaten eggs. Pour the milk over the egg mixture and return to the pan. Cook, but do not boil. Set aside to cool, but do not let it set.
Whip half a pint of cream, adding four ounces of Drambuie. When the custard is cool, blend together and pour into the sponge-finger linedmould.
Mix in a basin six ounces of oatmeal and six of flour. Rub in two ounces of butter. Add four ounces of sugar, a teasoonful of ground ginger and barely three-quarters of a teaspoonful of baking-soda, free from lumps. Melt two tablespoonfuls of treacle, and add, together with a beaten egg and enough buttermilk to make the mixture sufficiently soft to drop from the spoon. Mix throughly. Turn into a buttered tin and bake for one to one and a half hours in a moderate oven till well risen and firm in thecenter.
Cut one ounce and three-quaters of the gentian root and half and ounce of the orange peel into small pieces. Put them into a mortar with one ounce of coriander seed, quarter of an ounce of both the juniper berries and camomile flowers, quarter of an ounce of cinnamon stick and half an ounce of cloves. Bruise all together. Put into an earthware jar, empty two bottles of whisky over it, cover so that the jar isir-tight, and let stand for about ten days. Strain and bottle. More whisky may be added to the herbs, which remain good for a long time.