STEVENSON] ARTS AND INDUSTRIES 367 



Mu"sikowe (doug-hnuts) were adopted from the Mexicans. A soft 

 dough is made of salted wbeat flour and cold water. A bit of dough 

 is brolven from the mass, flattened, and shaped into square cakes, 

 about 4 by 4 inches. These are dropped into a pot of boiling beef or 

 mutton grease, or lard when it can be secured. A slender stick that 

 is used to manipulate the doughnuts is punched through each piece 

 to turn it over in the grease, and is also used for lifting the bread 

 through the opening previously made; the doughnut is held over the 

 pot for a moment or two to allow the grease to drip from it and then 

 is deposited in a bowl. There are other xarieties of l)read not men- 

 tioned in the list given. 



Chu"sikwanawe« (hominy) is one of the staple articles of food. To 

 prepare it a quantity of ashes wet with cold water is placed in a large 

 pot of cold water, and corn removed from the cob is deposited in the 

 pot. After the corn has boiled awhile it is stirred with a stick. The 

 boiling- and stirring continue upward of three hours, when the corn 

 is removed from the pot and carried in a basket or bowl to the river, 

 where it is thoroughly washed, and then the homin}-, which does not 

 require soaking, is ready for use. Hominy is not kept on hand, but is 

 prepared as it is desired for a meal. It would be impossible to rind 

 hominy that is whiter or of l)etter quality in any respect than that 

 prepared by the Zuiii housewife. 



JNIi'lo'we (roasted sweet corn) is a favorite food. An excavation 10 

 or 12 feet deep and 3 or 4 feet in diameter is made in the corntield. 

 After cedar branches have been thrown into the opening, coals from 

 a fire previously made are heaped on the branches and cedar wood is 

 placed upon the coals. When about a quarter of the depth of the 

 excavation is filled with live coals, the corn still in the husks is 

 thrown in; stones are placed thickly over the corn, and coals are 

 heaped upon the stones. The corn remains in this oven from late 

 in the afternoon or about sunset until after sunrise the following 

 morning, when it is ready to be eaten. What is not consumed while 

 fresh is hung in the storage i-ooms to dry, each ear having the 

 husks pulled back exposing the corn. Roasted corn is preserved in 

 this way for months, and when it is to be eaten the husks are severed 

 from the cob and the ear is boiled. If this corn is to be distributed in 

 ceremonials, however, the husks are allowed to remain on when it is 

 boiled. It is thrown to the populace by holding the pulled-l)ack husks. 



Ta'kunawe (bead corn) is popped corn. The grains of corn are 

 toasted in bowls balanced on stones over coals and are constantly 

 stirred with slender cottonwood sticks until they pop and become 

 white as snowflakes. One is sure to find all the youngsters hanging 

 about waiting, ready for the first mess of corn, which is the most 

 delicious that the writer has found anywhere. It is sprinkled with 

 salt while hot. 



<i See p. 36-J. 



