The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1900-03-04

Queer Dishes That the Beers Are
Fond Of Eating.

London Mail.
The instinct of good feeding IL inherent I'm
the Boer character. In a great many cases
IL is impossible for him TO indulge his pre-
election because of his poverty, his isola-
ton from markets and the scarcity OF pro-
visions.
well and often; certainly far better than a
man In like position in England. This
must not be taken, however, as typical OF
the average country Boer. but rather of the
domestic arrangements Of the better-class,
educated Pretoria officials and the like
They are very fond of sweetmeats in
every shape and FORM and are exceedingly
clever at homemade preserves Tangerfnes
or naartjes are a very common fruit, and
preserve called 'naartje comfyt" is quite
excellent. The fruit is preserved whole
aroma peculiarly its own. There Is an ex-
cellent kind of cake called moss belief
5es, made of grapes or raisins and moss"
which is the Juice of the grape i'm its first
stages Of fermentation. During the wine
making season. in parts of the Cape Coll
ony, this is commonly used instead OF
yeast by the country folk for buns and
An old Dutch sweetmeat Is called 'koe-
sisters" and is made of -four, sugar. spices,
eggs butter and yeast. They are dipped
in syrup and dried. Their particular excel
lence lies In the fact that IL they are prop
erly made they will keep for months. Hon
ing koek' is just honey cake, and is very
sweet and rich; It is favored with brandy
and is not unlike the French pain d'epices.
Mebos" is a very common and universal
ly appreciated preparation of driec and
sailed apricots. They are dried in the hot
sun. then fiattened out and the stone ex-
tracted, crystallized sugar and salt are
sprinkled over them, and they are then
stored for winter use. Many people declare
that mebos" is an efiicacious remedy for
sea-sickness. "Rys kluitjes'' are simple
rice dumplings, which are usually eaten
with curry or with boiled corned-beef and
they form an excellent accompaniment to
sweet potatoes. which are luxury in
themselves.
A very excellent form Of chicken pie IA
called "ouderwetse pastel. II is an elabor-
ate sort of dish. with spices. onions. wine.
lemon. eggs, and ham. II Is. however. ex-
ceedingly toothsome and might with adj
vantage be added TO an English bill OF fare.
A typical Boer dish is called ''sasaties.'
or "kabobs," and Is probably derived from
a Malay origin. This consists OF leg OF
mutton cut up into little squares, fried.
curried and then grilled on skewers. IL
may. perhaps. somewhat suggest the home
ly cats meat, but is very good indeed, ana
there Is a great deal OF local color about
this most appetizing dish
"Swartzuir'' Is made OF ribs OF mutton
with spices and tamarinds. Some old reci-
PES recommend the use of the blood of o
duck instead Of tamarinds. A favorfte
sweet Is ''tamelettjes." which is principal
gerine peel. Zoete Rockies are tea biscuits.
rather small and rich. A peculiar ingre-
dent in their composition, according to
cur ideas, is sheep tail fat.
In South Africa there is q peculiar breed
OF sheep with broad, fat tails, which make
excellent soup and which are also used for
other delicacies, as in the above mentioned
cookies" Biatjang is q hot condiment
made with chillies, and is an extremely
agreeable adjunct TO cold meat "Bobo-
tee" is a species Of Indian curry. and
brood kluitjes" are bread dumplings.
which are served with soup or stewed
chicken.
"Boontjes bredee" Is a dry bean stew A
~bredee" is a sort OF stew I'm which any
thing may be put with advantage: ounces.
for instance. or tomatoes. In some parts OF
South Africa IL is called brady" but
"bredee" is the correct Dutch spelling.
"Gesmoorde hoender" sounds rather ap-
pallng, but II IS nothing more than chicken
fried with onions, spice and chillies.
''Wentel jeeftjes" are a sort OF pancake,
but crisper and more fiavorsome. "Wafels"
are waters, such as one gets In Switzerland
and in some parts of France.
The most typically Boer food OF all IL
purposely left until the last. This is bill
tong" the provender Of the Boer on the
veldt, and the most sustaining form or
dried meat ever invented. The beef or ven-
ison must be cut from out the hind leg OF
the animal, from the thigh bone down TO
the knee joint 1t is sailed, saltpetred.
pressed and dried In the sun and the wind.
1t will keep any length Of time. and for
eating II is shredded with a pocket-knife.