90 BUREAU OF AMERICAN ETHNOLOGY [bull. 55 



baked in the oven of a modern stove (kwselcupa) ; formerly these were 

 baked on small stones over a bed of hot coals. 



MoiDoioVo {imrwa^ bread; to^ unexplained; ^'o, bake, roast, broil) 

 is made of blue corn-meal mixed with sugar and ashes of tajcEij, 

 stirred with a stick in boiling water. As it cools, the mass is mixed 

 thoroughly with the hands. A handful of the dough is put into 

 a corn-husk, the edges of which are wrapped over the dough and 

 the ends turned down, and the whole is baked in an oven. To make 

 the oven, four stones are set up to enclose a rectangular space, in 

 which a fire is built; the hot embers are reduced to fine fragments 

 which are spread in an even layer, and on which thin stone slabs are 

 laid. On these are placed the corn-husk packets, weighted down 

 with smaller stones. At the present time the oven of an ordinary 

 cooking stove is often used. 



Tsinlmoinatsigl {tshii^ chile; mowa^ bread; tsigi, pinch) may be 

 made as follows: Shape into flat cakes dough composed of rather 

 coarse white corn-meal and water. On each cake lay a piece of meat 

 and sprinkle over it powdered chile. Tie up the cakes in corn-husk 

 and drop them into boiling water. This article of diet more nearly 

 resembles the New Mexican tamale than does the following: 



Tamali (< Span, tamale)^ rolls of corn-meal dough boiled. 



Meless^lsR^ 'dumplings' {mele, ball; ss§.l8^^ cook, boil, stew). 



Over blue corn-meal mixed with a small quantity of ashes boiling 

 water is poured; the mixture is then stirred and kneaded into dough. 

 This is rolled into little balls between the palms of the hands, which 

 are dropped into boiling water to cook. 



''Ahs^mmele ('(/, sweetness; kxy^ pour from the mouth; mele^ ball) 

 are dumplings made of corn-ra6al mixed with ashes, sweetened, for- 

 merly with chewed meal, now with sugar, and boiled. The balls are 

 larger than mele8s§,lse,, being about 2i inches in diameter. These 

 dumplings are used as a supper dish. 



Mapisselse, {mapi^ squeeze; sse,ls^, cook, boil, stew). Coarse blue 

 corn-meal mixed with a small quantity of ashes is made into dough. 

 Small pieces of this dough pressed between the fingers and palm of 

 the closed hand are dropped into boiling water. When cooked these 

 are eaten with fried chile, tsinitsile {tsini^ chile; tsile^ cook, parch, or 



fry). 



Three kinds of corn gruel are classed together: ''a'lcff:,^^ Fuliimputsi, 

 and kijse,. ^AFsey (V/, unexplained; k'se.rj, meal) is made by sifting 

 coarse blue corn-meal (without ashes) with the hands into boiling 

 water and stirring with a stick {^4FsRm-p'e). Until the introduction 

 of coffee and tea, this gruel was the usual morning drink. Kijs^ 

 (archaic name, meaning now unknown), a gruel of rather coarse corn- 

 meal mixed with ashes and salt, sifted into boiling water and stirred 

 with the \lVsRm//e^ is seldom eaten now. K'yXymputsi {k'lily,, corn; 



