The morning news. [volume] (Savannah, Ga.) 1887-1900, 1900-01-07
SASATIES AND KLUlTJES.
From the London Mail.


The instinct of good feeding is inherent
in the Boer character. In a great many
cases ii is impossible for him to indulge
| his prediction because of his poverty
his isolation from markets, and the scar
city of provisions.
| But if he 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 bet
ter class educated Pretoria officials and
the like.
They are very fond of sweetmeats in ev-
cry shape and form, and are exceedingly
clever at homemade preserves Tanger-
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 peculiarly its own. There
is an excellent kind of cake called moss
bolletjes," made of grapes or raisins and
moss" which is the juice of the grape
in its first stages of fermentation. During
the wine-making season, in parts of the
stead of yeast by the country folks for
buns and such like.
An old Dutch sweetmeat is called "koe-
Sisters" and is made of flour, sugar,
spices, eggs. butter and yeast. They are
dipped in syrup and dried. Their partlc-
ular excellence lies in the fact that if they
are properly made they will keen for
months "Honing koel" is just honey
cake, and is very sweet and rich; il is
favored with brandy, and is not unlike
the French pain de'epices. ''Mebos" is
very common and universally appreciated
preparation of dried and salted apricots.
They are dried in the hot sun. then flat
tened out, and the stone extracted, crys-
tallized sugar and salt are sprinkled over
them and they are then stored for winter
use Many people declare that "mebos''
is an eticaciouS remedy for seasickness.
"Rys kluitjes' are simple rice dumplings
which are usually eaten with curry or with
boiled corned beef, and they form an ex-
cellent accompaniment to sweet potatoes
which are luxury in themselves.
A very excellent form of chicken pie IS
called "ouderwetse pastel" 1t is an elab-
crate sort of dish, with spices, onions,
wine, demon, eggs and ham. It is, how
ever, exceedingly toothsome and might
with advantage be added to an English
bill of fare. A typical Boer dish is called
"sasaties," or "kabobs," and is probably
derived from Malay origin This con-
sists of leg of mutton cut up into little
squares, fried, curried and then grilled on
skewers. 1t may perhaps, somewhat sug-
gest the homely cats meat but it is very
good indeed, and there is a great deal of
local color about this most appet izing dish.
'Swartzuir" is made of ribs of mutton
with spices and tamarinds. Some old re-
cipes recommend the use of the blood of
duck instead of tamarinds. A favorite
sweet is "tamelettjes" which is princi-
paly sugar-favored with almonds and
tangerine peel. ''Zoete Rockies" are tea
biscuits, rather sweet and rich. A pecu-
liar ingredient in their composition, ac-
cording to our ideas Is sheep-tail fat
In South Africa there is a peculiar breed
of sheep, with broad, fiat tails. which
make excellent soup and which are also
used for other delicaces. as in the above
mentioned cookies" Blatiang is a hot
condment made with chillies, and is an
extremely agreeable adjunct to cold meat
"Bobotee' is species of Indian curry,
and brood kluitjes" are bread dumplings.
which are served with soup or stewed
chickens
'Boontjes bredee" is a dry bean stem.
A "bredee" is a sort of stew in which
anything may be put with advantage
ounces, for instance, or tomatoes. In
some parts of South Africa it is called
brady" but "bredee" is the correct
Dutch spelling. "Gesmoorde Hoender'
sounds rather appalling, but it is nothing
more than chicken fried with onions, spice
and chillies. 'Wentel jeeftjes" are sort
OF pancake but crisper and more flavor
some. ''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 Boer on the
Veldt' and the most sustaining form of
dried meat ever invented The beef or
venison must be cut from the hind leg of
the animal, from the thighbone down t.,
the knee joint. It is sailed saltpeter.
pressed, and dried In the sun and the
wind. 1t will keep any length of time.
ana Tor etating it is shredded with a
pocketknife.