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Page:Mrs Beeton's Book of Household Management.djvu/1779

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1595
TYPICAL SOUTH AFRICAN DISHES

3830.—KOESISTERS (An old Recipe for a Dutch Sweetmeat.)

Ingredients.—3 breakfastcupfuls of flour, 1 breakfastcupful of moist brown sugar, ½ a breakfastcupful of oiled butter or fat, 1 good tablespoonful of yeast, 2 level teaspoonfuls of ground cinnamon, 1 level teaspoonful of mixed spices, 4 eggs, frying fat. For the syrup: 3 breakfastcupfuls of white sugar, 1 teaspoonful of cinnamon, 2 breakfastcupfuls of water.

Method.—Mix all the materials together, knead well, let the dough remain in a warm place for about an hour, then roll it out to about of an inch in thickness. Cut into i inch squares, and cook them in hot fat until crisp and nicely brown. Meanwhile boil the sugar, cinnamon, and water together (see page 1125), and dip the cakes into this prepared syrup. May be kept for months.

Time.—About 2 hours. Average Cost, 1s. to 1s. 3d. Sufficient for 2 to 2 lbs. of cakes. Seasonable at any time.

3831.—MACARONI PIE.

Ingredients.—¼ of a lb. of macaroni, ¼ of a lb. of grated cheese, 1 oz. of butter, 1 teaspoonful of made mustard, salt, pepper, paste Nos. 1652 or 1666, ⅓ pint of milk.

Method.—Break the macaroni into short lengths, throw them into rapidly-boiling salted water, cook until tender, and drain well. Replace in the stewpan, stir in the cheese, milk, butter and a good seasoning of salt and pepper. Turn the preparation into a pie-dish lined with paste, bake in a moderate oven for about 20 minutes, and serve hot.

Time.—About 1 hour. Average Cost, 5d. to 6d., exclusive of the paste. Sufficient for 2 or 3 persons. Seasonable at any time.

3832.—MUTTON CHOPS IN BATTER.

Ingredients.—6 or 8 small moderately-thin slices cut from a well-hung leg or loin of mutton, 1 egg, 3 tablespoonfuls of flour, a pint of milk, salt, pepper, nutmeg, frying fat.

Method.—Mix the egg, flour and milk to a smooth batter, and add a good seasoning of salt and pepper. Sprinkle each slice of meat with salt, pepper, and a little nutmeg, dip them into the batter, and fry gently in hot fat until crisp and nicely browned. Batter may also be made of the above quantities of flour and milk with the addition of about a teaspoonful of carbonate of soda, the egg of course being omitted. A tablespoonful of oiled butter, fat, or salad oil will greatly improve the batter.

Time.—To fry the chops, from 10 to 15 minutes. Average Cost, 2s. Sufficient for 3 or 4 persons. Seasonable at any time.