Corned Beef & Cabbage
1.  Wipe corned beef with damp paper towels. Place in large kettle, cover with water. Add garlic, cloves, black peppercorns, and bay leaves. Bring to boiling. 
2.  Reduce heat; simmer 5 minutes. Skim surface. Cover kettle; simmer 3 to 4 hours, or until corned beef is fork-tender. 
3.  Add carrots, potatoes, and onions during last 25 minutes. Add cabbage wedges during last 15 minutes. Cook vegetables just till tender. 
4.  Slice across the grain. Arrange slices on platter with cabbage. Brush potatoes with butter, sprinkle with chopped parsley. Serve along with rest of vegetables 

Potato Scones
1.  Preheat over to 400° F.  Grease a cookie sheet with melted butter or margarine.
2.  Sift flour into a bowl, stir through masked potato, moisten with butter and milk to form a soft dough.  Turn onto a lightly floured surface.
3.  Knead dough lightly, divide into eight portions.  Roll into 10 inch lengths, shape into knots
4.  Place on lightly floured baking sheet, brush with remaining milk and sprinkle with cheese.
5.  Bake until golden and cooked through.
6.  Serve warm, spread with butter.

Irish Tea Brack
1.  Place fruit, sugar, lemon rind and juice, tea and whiskey into a large mixing bowl.  Cover and allow to stand overnight.
2.  Preheat over to 300° F.  Brush a deep 9 inch round cake pan with melted butter, line base and sides with waxed paper; grease paper.  Pour eggs onto soaked fruit and mix through.
3.  Sift together flour, baking powder and spices.  Spoon onto fruit mixture and stir until dry ingredients are moistened.
4.  Spoon into prepared cake pan, smooth surface.  Bake at 300°F for 1 hour or until cooked.  Cool slightly in pan before turning out.  While still warm pour extra whiskey over.
Tea Brack is a traditional tea bread.  It is like a fruit cake, but has no butter or margarine. It will keep for approximately one month if stored in an airtight container.

Turnip and Bacon Soup
1.  Heat dripping in a large pan, cook onions until transparent.  Add bacon, continue cooking for about 10 minutes, or until bacon crisps.
2.  Add potatoes and turnips, stir.  Cover pan, reduce heat and cook slowly for 10 minutes.
3.  Add chicken stock.  Bring to a boil, uncovered, reduce heat and simmer for 1 hour.
4.  Season to taste with pepper and nutmeg.  Serve in a heated soup tureen, garnished with parsley.
Hint:  When buying turnips look for firm, unblemished types that are heavy for their size.  Turnips are delicious in soups and one-pot dishes.  If turnips are unavailable, substitute an equal quantity of parsnips or swedes.

Potato and Leek Soup
1.  Melt butter in a large pan, cook onions and leeks for 3 minutes.  Add potatoes and continue to cook until potatoes are golden brown.
2.  Stir in oats, cook for 1 minute.  Add garlic, cook for 1 more minute.  Reduce heat, stir in stock and milk.  Simmer for 30 minutes or until vegetables are tender and soup thickens.
3.  Season to taste with pepper and ground nutmeg.  Serve garnished with chopped chives.
NOTE:  Old floury potatoes are best suited to this recipe.