The evening times., 1900-01-06
Mrs. Quay gave a luncheon today.
SASATIES AND KLUITJES.
Queer Dishes That the Beers Are
Fond Of EntinE-


The instinct OF good feeding Is inherent
IN the BOer character. In a great many
cases il is impossible FOR him to indulge
his prednecuon because OF his poverty. his
isolation from markets. and the scarcity
Of provisions
But II he has the opportunity he feeds
well and often. certainly lar better than a
man in a like position In England. This
must not be taken. however. as typical o.
the average country BCer. bur rather Of the
domestic arrangements OF the better class,
educated Pretoria officials and the like.
They are very fond Of sWtetmeat5 in
every shape and form. and are exceedingly
clever az eCme-made preserves. TGlEeT-
ines or naaTtjes. ara very common fruit.
and a preserve called ''naartjc COmfyt' is
quite excellent The fruit is preserved
whole with sugar and syrup. and has an
exquisite aroma particularly its own. Tlere
Is an excellent kiud of cake called mo-,
belltues. made Of grapes or Taisius ald
moss" which is the juice Cf the grape in
its first stages q fermentation. During
the wine U-aking season. n parts OF Cape
Colony. This as commonly used instead OF
yeast by the country folk for buns and
such like
An old Dutch sweetmeat is called 'kOe-
sisters and Is made OF -four sugar. spices.
eggs. buttc- and yeast. They are dipped in
syrup and dried. Their particular excel
lsnce lies iu the fact that il they are prop
erly made they viii keep for months.
"HoninG koek' Is just honey cake. and Is
very sweet and rich: e is Favored with
brandy and is not unlike the French pain
d 'epices- "MebOs' is a very common and
universally appreciated preparation Of
dried and salted apricots- They are dried
IN the hot sun. then hattened out and the
s-One extracted. .crystaIIized sugar and salt
are sp-inkled over them. and they are then
stored for winter use. Many people declare
that meLUs' IS an efiCaCIOUs remedy for
sea sickness Rvs kluities'' are simple
rice dumpliUgs. which are usually eaten
with curry or with boiled corued beef. an.
they form an excellent accompaniment 10
sweet potatoes. which are a luxury in
themselves
A yery. excellent form Of chicken pie is
called "OuderweJse pastel" Il is an elab-
crate sort or dish with spices onions
wine. lemon. eggs. and ham. II is. how
ever. exceedingly JoOthsOme and might
with advantage be added To an English bill
Of fare A typical BOer dish is called ''sas-
aties. OF "kabObs." and is probably de-
rived from Malay origin. This consists
of a leg of mutton cut up into little
squares. fried curried. and then griIIed
on skeWers- IL may, perhaps somewhat
suggest the homely cat s-meat. but IL is
very good indeed. AID there is a great deal
Of local color about this most appetizing
dish
"Swartzulr' is made Of ribs OF mutton
with spices and tamariuds. Some ole
recipes recommend the use of the blood
Of duck instead OF tgmarinds A favor
ite sweet is 'tameletyjes. which Is prin-
cIpally sugar favored with almonds and
tcuSeriue peel. '.ZOete kUekers" are tea
biscuits, rather sweet and rich. a peculiar
ingredient in their cOmpOs .tion. according
TO our ideas. is sheep-taiI fat
In South Africa there is a peculiar bre 4
Of sheep With broad TAT tails which make
excellent soup. and which are also used for
other delicscies. as in the above mentioned
cookies BlstjaGg is a hot condiment
made with chillies and Is an extremely
agreeable adjunct to cold meat "BObo-
tee Is a species OF Indian curry and
brood kluiUes' are bread dumplings
which are served with soup or stewsd
chickens
'BOOnueS bredee" is a dry bean stew. A
bTsGee' is a sort of stew in which any
thing may be put with advantage, quinc s
for instances, or tomatoes In some parts of
South Africa il is called brady but
.'bredse" is the correct Dutch spell nE.
''GesmOOrde hOend9r' sounds rather ap-
paIliug but It is nothing more than chicken
fried with onions, spice, and ehillies
"Wentel je6ftjes'' are a sort OF pancake.
but crisper and more haT0rSOTe. ''Wafels"
are waters. such as one gets in Switzerland
and some parts OF France.
The most typicalIy Boer food OF all is
purposely left until the last. This is "biI-
tong" the prOvender of the Boer on the
veldt. and the most sustaining form of
dried meat ever invented. The beef OF
venisGn must be cut from out the hind leg
of the animal, from the thigh bone down
TO the knee joint II is salted, sal,petred,
pressed and dried in the sun and the wind.
Il will keep any length of time and for
eating it is shredded with poel1et-kEife.