A family enjoying a meal, about 1650
A family enjoying a meal, about 1650. Many of the eating and drinking vessels portrayed, together with much of the tableware, are types which have been excavated. (conjectural sketch by Sidney e. King.)
we women busied ourselves making bull boats
We remained in the camp about ten days. The men would hunt until they made a kill. Then we harnessed our dogs, and all went out to fetch in the meat. To do this took us about half a day. At other times, when not drying meat, we women busied ourselves making bull boats, to freight our meat down the river.
Another method Broiling Meat
Indians broiled fresh meat on a stick thrust in the ground and leaning over the coals. Often a forked stick was cut, the meat was laid on the prongs, and it was held over the coals until broiled
Broiling Meat
Indians broiled fresh meat on a stick thrust in the ground and leaning over the coals. Often a forked stick was cut, the meat was laid on the prongs, and it was held over the coals until broiled.
It was a great fish, a sturgeon
“We ran to the bank of the creek and, sure enough, something that looked as big as a man was struggling and floundering in a pool. The water was roiled and thick with mud. “We could not think what it could be. Some thought it was an enemy trying to hide in the mud. “A brave young man named Skunk threw off his leggings, drew his knife, and waded out to the thing. Suddenly he stooped, and in a moment started to land with the thing in his arms. It was a great fish, a sturgeon. It had a smooth back, like a catfish. We cut up the flesh and boiled it. It tasted sweet, like catfish flesh. I do not remember if we drank the broth, as we do when we boil catfish.”
The hunters came in
The hunters returned before evening. Son-of-a-Star was the first to come in. “I shot two fat cows,” he cried. “I have cut up the meat and put it in a pile, covered with the skins.” He had brought back the choice cuts, however, the tongues, kidneys and hams. We ate the kidneys raw.
I put on my copper kettle and made blood pudding
While the two hunters went back for the rest of the meat, I put on my copper kettle and made blood pudding. It was hot and ready to serve by the time they came back. I had stirred the pudding with a green chokecherry stick, giving it a pleasant, cherry flavor.
Strikes-Many Woman parched ripe sweet corn, pounded it in a mortar with roast buffalo fats, and kneaded the meal into little balls
My mother’s name was Weahtee. She was one of four sisters, wives of my father; her sisters’ names were Red Blossom, Stalk-of-Corn, and Strikes-Many Woman. I was taught to call all these my mothers. Such was our Indian custom. I do not think my mother’s sisters could have been kinder to me if I had been an own daughter. Meanwhile Strikes-Many Woman or old Turtle had parched some corn in a clay pot, and toasted some buffalo fats on a stick, over the coals. Red Blossom now pounded the parched corn and toasted fats together in the corn mortar, and stirred the pounded mass into the pot with 50the squash and beans. The mess was soon done. Red Blossom dipped it into our bowls with a horn spoon.
Happy with her electric range
Using the electric range oven
1. Q. How Long Does It Take to Preheat the Electric Oven for Baking? A. From seven to fifteen minutes is usually required for preheating to a temperature of 350°F. (In one make of Range, two units provide correct baking heat and fast preheating to 400°F in less than seven minutes.) 10 2. Q. How Can the User Determine When the Oven Has Reached the Temperature She Desires for Baking or Roasting? A. This is easily determined by the oven signal light which goes out when the oven reaches the desired temperature.
Clean cooking