the types of food the Scots eat. Try some of these great Scottish style recipes.

*** SALMON MOUSSE 1 cup water 1 envelope unflavoured gelatin 2 tablespoons lemon juice 2 tablespoons Onion Flakes 1 cup mayonnaise 1 tablespoon prepared horseradish 2 teaspoons Dill Weed 1 teaspoon Bon Appetit 1 teaspoon Paprika 1 15 or 16-ounce can salmon; drain and remove skin 1 cup whipping cream Cucumbers LIGHTLY oil a 4-cup mold. In small saucepan, combine water and gelatin. Let stand 1 minute. Cook, stirring constantly over medium heat until gelatin is dissolved. Pour into food processor or blender. Add lemon juice and onion flakes. Cover. Blend at high speed 10 seconds. Add next 6 ingredients and blend about 30 seconds.

Add whipping cream and blend at high speed until smooth. Pour into prepared mold. Cover and refrigerate until thick, at least 2 hours. Unmold and serve with sliced cucumbers. MUST DO AHEAD. Makes 4 cups. Recipe from 100 Best Recipes for 100 years from McCormick.

*** SALMON WITH DILLED CUCUMBERS 4 Servings (with about 1 cup cucumbers each) 4 salmon or halibut steaks, 3 inch thick (about 11 pounds) 1 tablespoon chopped fresh or 1 teaspoon dried dill weed 1 teaspoon salt 1 cup water 1 tablespoon lemon juice Dilled Cucumbers (below) PLACE fish in 10-inch nonstick skillet. Sprinkle with dill weed and salt. Pour water and lemon juice into skillet. Heat to boiling; reduce heat. Cover and cook 15 to 20 minutes or until fish flakes easily with fork. Meanwhile, prepare Dilled Cucumbers. Serve over fish.

DILLED CUCUMBERS 1 medium cucumber 1 tablespoon chopped fresh or 1 teaspoon dried dill weed 1 tablespoon white vinegar 11 teaspoons sugar 1 teaspoon salt PEEL cucumber. Cut lengthwise in half; seed and cut into thin slices. Mix cucumber and remaining ingredients in 1 1 -quart saucepan. Cook over high heat 1 to 2 minutes, stirring frequently, until cucumber is crisp-tender.

Recipe from Betty Crocker's New Low-Fat Low-Cholesterol Cookbook.

*** SUPERB SCALLOPED OYSTERS 1 quart oysters 1 cup butter or margarine 2 cups coarse cracker crumbs 1 teaspoon Season-All 1 teaspoon Celery Salt Dash Onion Powder 1 teaspoon Coarse Grind Black Pepper 3 cup cream 1 cup oyster liquor 1 teaspoon Worcestershire sauce 1 teaspoon Parsley Flakes DRAIN oysters and save liquor. Melt butter and combine with cracker crumbs, Season-All, celery salt, onion powder and pepper. Spread 1 of this mixture in buttered 2-quart shallow baking dish. Cover with 1 of the oysters.

Make a second layer of each. Combine cream, oyster liquor and Worcestershire sauce; pour over oysters. Add parsley flakes to remaining crumbs and sprinkle over top of oysters. Bake in 350 degrees F. oven 30 minutes or until oysters are heated through and crumbs are golden brown. Serves 4.

*** COUNTRY STYLE VENISON STEAK 2 tablespoons flour 2 teaspoons Season-All 1 teaspoon Black Pepper Dash Nutmeg 2 pounds venison round steak, cut 1 inch thick 3 tablespoons oil 2 tablespoons Chopped Instant Onions 2 carrots, sliced 1 teaspoon Beef Flavour Base 1 1 cups hot water COMBINE flour, Season-All, pepper, and nutmeg. Pound this seasoned flour into both sides of steak. Brown on both sides in hot oil in a heavy skillet. Add onions, carrots and beef flavour base which has been dissolved in water. If you like to cook with wine, replace about one half of the water with red wine.

Cover and simmer 1 1 hours or until tender. Serves 4. Recipes from Spices of the World Cookbook by McCormick.

*** WARM BERRY SHORTCAKE A' LA MODE Makes 6 servings 1 recipe Golden Shortcake Biscuits (see below).

WARM BERRY MIXTURE 2 pints (total) blueberries, blackberries, and/or raspberries juice of 1 orange 2 tablespoons sugar 1 tablespoon cornstarch 1 pint (or slightly more) good-quality, vanilla ice cream PREPARE and bake the shortcake biscuits as directed. Set them aside to cool.

Put half of each berry-a total of 1 pint-into a medium-size nonreactive saucepan. Add the orange juice and bring to a boil. Lower the heat and simmer for 5 minutes, covered. Mix the sugar with the cornstarch and stir it into the warm berries.

Bring the mixture to a boil then boil gently or about 1 minute, stirring.

Remove from the heat and cool for 5 to 10 minutes in the pan. Stir in the remaining fresh berries.

To assemble, split the biscuits and put the bottoms in shallow dessert bowls.

Ladle a scoop of the warm berries over the bottom of each biscuit, then put a scoop of vanilla ice cream on top. Cover with the tops of the biscuits and serve.

*** GOLDEN SHORTCAKE BISCUITS Makes 6 biscuits 2 cups unbleached all-purpose flour 3 tablespoons sugar, plus extra for topping 21 teaspoons baking powder 1 teaspoon salt 6 tablespoons cold unsalted butter, cut into 1 -inch pieces l/2 cup milk 1 cup sour cream 1 large egg, plus 1 egg beaten with 1 tablespoon milk for egg wash 1 teaspoon vanilla extract PREHEAT the oven to 425 degrees. Lightly butter a large baking sheet.

Into a large bowl, sift the flour 3 tablespoons sugar, baking powder, and salt. Add the butter and cut or rub it into the dry ingredients until the butter is the size of split peas.

In a separate bowl, whisk the milk, sour cream, 1 egg and vanilla. Make a well in the dry ingredients and add the liquid all at once. Stir briskly just until the dough gathers in a shaggy mass. Cover the dough with plastic wrap and let it rest for 5 minutes.

Spoon a scoop of dough slightly smaller than a tennis ball into your floured hands. Roll between your palms to make a smooth ball, then place the ball on the buttered sheet. Make 5 more biscuits and place them on the sheet, leaving several inches between them. Brush the surface of the balls with the egg wash, then sprinkle each one with sugar. Bake for 20 minutes, until golden brown.

Transfer the biscuits to a rack to cool. Recipes from: Ken Haedrich's Simple Desserts.