The Scots Kitchen is a culinary classic which has remained in print since it first appeared in the late 1920s. F. Marian McNeill gives us a delightful account of eating and drinking in Scotland through the ages with definitive recipes for all the old national dishes.If you're wondering how to celebrate St Andrew's Day in traditional style, why not try Minced Collops or Haggis (choose from four recipes), followed by Buttered Partans (crabs)? For Christmas you could sample Yule Bread, Sowans (an oatmeal dish), or Plum Porridge. And for Hogmanay, savour the delights of Cheese and Oat Farles, Black Bun and Athole Brose.Alongside the familiar names are other intriguing offerings such as Powsowdie, Feather Fowlie, Cullen Skink, Limpet Stovies, Howtowdie, Inky-pinky, Clapshot, Scots Flummery and Whim-wham.F. Marian McNeill's aim was to preserve the recipes for such native fare and also to demonstrate how ?the pageant of Scottish History is shadowed in the kitchen'.