LL-L "Delectables" 2005.07.29 (05) [E/LS]

[Lowlands-L]

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L O W L A N D S - L * 29.JUL.2005 (05) * ISSN 189-5582 * LCSN 96-4226
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From: jpkrause <jpkrause at sunflower.com>
Subject: Delectables

From: Elsie Zinsser

>Traditionally, Afrikaners also make a dried fruit soupy dish (aptly called
>Dro?vrugte) with peaches, apricots, pitted plums, pears, apples and 
>raisins,
>slowly cooked in a little water and sugar and sometimes thickened with some
>custard powder. This is eaten with the main meal and goes well with a
>garlic-stuffed leg of lamb or a pork roast and superb with venison such as
>springbok or rooibok.
>
>By the time my aunts in the Bushmanland served bottled quinces, we'd know
>that the bags of dried fruits were op en klaar!
>
>Incidentally, the Mennonites' Plumi Moos is very similar but cooked with
>milk.
>
>Lekker eet!
>Elsie Zinsser

Leewe Elsie,
      Jo, ekj dachte dien Ressapt soo schient kjleen beet bekaunt!   Wie
moake Plümmamoos met  jedräjde Plüme,  Rasien,  Ssocka un  Schmaunt.
Et jewt uck een Ressapt waut heet Kjoaschemoos, waut es jrodentoo
Plümmamoos büta met jedräjde Kjoasche jemoakt.

(English translation:)

Dear Elsie
      Yes, I thought your recipe seemed a little familiar!  We make
plummamoos with dried plums, raisins, sugar and crean.  There is also a
recipe called cherry moos that is similar to plummamoos, except made
with dried cherries.

Lot es goot gone.
Jim Krause

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