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

tfIOm the London NALL
The instinct OF good feeding is inherent
in the Boer character In a great many
cases il is impossible for him TO indulge
his predilection because of his poverty, his
isolation from markets. and the scarcity
OF provisions.
But if Re has the opportunity he feeds
well and often: certainly far better than
man in a 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. Taager-
ines or naartjes. are a very common fruit.
and a preserve called ''naartje cOmfyt' is
quite excellent. The fruit is preserved
whole with sugar and syrup and has an
exquisite aroma particularly its own. There
is an excellent kiud Of cake called mos
belleties," made of grapes. or raisins ald
moss" which is the juice Of the grape in
its first stages Of fermentation. During
the wine making season. in parts of Cape
Colony. this is 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 butter. and yeast They are dipped in
syrup and dried Their particular excel
lence lies in the fact that if they are prop
erly made they will keep for months.
'HoninG koek" is just honey cake. and is
very sweet and rich it is favored with
brandy ana 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 fattened out. and the
stone extracted crystallized sugar and salt
are sprinkled over them, and they are then
stored for winter use. Many people declare
that ''mebos" is an efficacious remedy for
sea sickness. "Rys kluitjes" are simple
rice dumplings. which are usually eaten
with curry or with boiled cOrned beef, AMI
they form an excellent accompaniment to
sweet potatoes which are a luxury IN
themselves.
very excellent form of chicken pie is
called 'ouderwetse pastel" 1t is an elab-
crate sort OF dish. with spices onions.
wine. lemon. eggs. and ham. 1t is. how
ever. exceedingly toOthsome. and might
with advantage be added to an English bill
of fare. A typical Boer dish is called "sas-
aties." or "kabobs,' and is probably de-
rived from q Malay origin. This consists
of leg of mutton cut up into little
squares. fried. curried and then grilled
ull ShtNCAS- II may perhaps. SputtNh
suggest the homely cat's-meat but it is
very good indeed. and there is great deal
of local color about this most appetizing
dish.
"Swartzuir is made of ribs of mutton
with spices and tamarindS Some old
recipes recommend the use of the blood
of duck instead of tamarinds A favor
ite sweet is 'tameletyjes." which is prin-
cipally sugar favored with almonds and
tangeriue peel. ''ZOete Rockers" are tea
biscuits, rather sweet and rich. A peculiar
ingredient in their composition, according
TO our ideas. is sheep-tail fat.
In South Africa there is a peculiar bre d
of sheep with broad. fat tails. which make
excellent soup. and which are also used for
other delicacies. as in the above mentioned
cookies" Blatjang is a hot condiment
made with chillies, and is an extremely
agreeable adjunct to cold meat 'Bo6o-
tee" is a species of Indian curry. and
brood kluitjes" are bread dumplings,
which are served with soup or stewsd
chickens.
''Boontjes bre1ee" is dry bean stew. A
''breGee" 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 it is called brady" but
''bredee'' is the correct Dutch spelling.
''Gesmoorde hoender" sounds rather ap-
palling but ii is nothing more than chicken
fried with onicns, spice, and ehillies.
"Wentel jeeftjes" are sort of pancake,
but crisper and more fiavorsome. 'Wafels"
are waters, such as one gets in Switzerland
and some parts of France.
The most typically Boer food of all is
purposely left until the last. This is bill
tong" the provender of the Beer on the
veldt, and the most sustaining form of
dried meat ever invented. The beef or
renison must be cut from out the hind leg
of the animal, from the thigh bone down
to the knee joint. 1t is salted saltpetrea,
pressed and dried in the sun and the wind.
1t will keep any length of time. and for
eating it is shredded with pocket-knife.