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By THERESA RFA NOI.l)S
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To most of us, Irish cooking means corned beef and cabbage, boiled potatoes, Irish stew and soda bread. This is a rather limited notion of the cuisine of a country that is still relatively unpolluted, with woods brimming with game, ample rainfall for the fussiest of vegetables and fruits, and coastal waters teeming with salmon. Actually, both cuisines exist side by side in a country where there is severe poverty along with huge old castles and wealthy landowners. For St. Patrick's day, here are some Irish recipes, both plain and fancy.
A reader from Bentonville had Irish Soda Bread in the Cashel House Hotel at Cashel Bay in Connemara, and brought home the recipe.
Soda bread is the bread made fresh for every meal in Ireland, much like our biscuits in the southern United States. And, like our biscuits, soda bread combines flour, buttermilk and shortening for a bread that is best eaten hot.
The soda is alkali and the cream of tartar acid. When they are mixed with sour milk or buttermilk, gas is formed and the heat of the oven makes the gas bubbles expand in a way similar to the action of veast.
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