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Trembling Tam

Let us hope that by the time we raise our glass on Tuesday night (25 January 2005) in memory of our National Bard, SNP MSP Adam Ingram has been successful in his campaign to persuade the Scottish Executive to make money available to save the Alloway birthplace of Robert Burns.  He was due to lead a debate on the subject in the Scottish Parliament yesterday (20 January)

Scotland on Sunday is to be congratulated on mounting a high-profile campaign to persuade Scottish ministers to commit funding to secure the Burns National Heritage Park including the Burns' Cottage.  A 7 million project to save the Burn's Cottage and Museum had collapsed and the Executive had invited the National Trust for Scotland to rescue the situation.  Leading literary figure Edwin Morgan and singer Eddie Reader are amongst those who have backed the fight to save the cottage.  We hope that by the time you read this the Scottish Parliament has done the proper thing in memory of Robert Burns and made available the money to safeguard the future of his birthplace.

In response to a query this week's recipe is a further suggestion for a suitable sweet for your Burns Supper - Trembling Tam is just the ticket.

Trembling Tam

Ingredients: 1 lemon; 3 large juicy oranges; 1/2 pint cold water; 1/2oz powdered gelatine; 2 to 3oz fine sugar; double (heavy) cream, whipped

Method:  Grate the rind finely from the lemon and oranges and place in a pan with half the water.  Bring to the boil, strain, then dissolve the gelatine in the liquor.  Stir in sugar until it melts, then add remainder of cold water.  Squeeze juice from lemon and oranges, making up to a quarter of pint with water, if necessary, and strain into liquor.  Pour into wetted mould and leave to set.  Turn out and decorate with whipped cream.

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