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absorbed bv ike sandv soil, ^.s soon ns tke first water lias soaked awa^, a second lot is poured in, tlns time somewkat kotter; and so on, until dually water at boiling-beat is used. ?rom tiros to tirns tbe wornan tastes tlrs dour, until sbe knds tkat sver^ trace ot tke bitter principle Kas been dissolved out. d'ks sweetening-process is tben coinpleted, and tbe dour is readv tor its dual cooking. d'aking tbe dougk trorn tbe bollow in pieces, tbe sand adkering to tbe under side is carekull^ reinoved, and tbe rnass placed in a cooking-basket, witb tbe addition ot water, dor tbe usual soup tbe proportion is about two quarts ot dougk to tbree gallons ot water. d'Ke rnass is stirred, and tben bot stones, taken trorn tbe dre witb tbe aid ok two sticks, are placed in tbe basket, till tbe wbole contents is brougkt to a boil, d'Ke soup is tben readv to eat, and is taken eitber bot or cold. tbicker soup, or rnusb, was rnade in tbe sarne wap, onlv less water was used in mixing. It it is desired to rnake bread ok tbe dour instead ok soup or rnusb, tbe dougk, akter its sweetening as above described, is inads into a lurnp or loak perbaps dkteen centimetres in diameter, dbis loak is tben dattened, a bot rock rolled in oak-leaves placed in tbe centre, and tbe dougk koldsd over and pressed down all around it. d'Ke wbole mass is tben wrapped in oak-leaves, and placed in tbe asbes or under a pile ok Kot stones to bake. d'Ke resulting bread is verp solid and keavp, resembling almost a lump ok putt^, and is, like tke soup and musk, almost tasteless. In botk soup and bread tkere is a krequent mixture ok sand and askes, wkick makes tke bread, in particular, rattier gritty. d'Ke use ok tke cedar-sprigs in tke process ok sweetening imparts usually a sligkt flavor to tke klour, wkick is not dis agreeable . In some cases a leak or two ok bav or mint is added to tke soup in its 6nal cooking, to give it an added flavor. d'Ke kruit ok tke buckeye ca/r/ornrca blutt.), like tke acorn, Kas to kave tke bitter principle extracted bekore it can be eaten. d'Ke buckeye kruit, kowever, requires more tkorougk and protracted leacking. d'ks "balls" are usually steamed kor some time first, tkcn boiled and wasksd in running