TORTILLA-MAKING. 



153 



A KITCHEN SCENE. 



comal (comalli, by the Indians), and placed 

 over the fire, where, in less than three min- 

 utes, it is baked and ready for use. The thin- 

 ness of the tortilla is always a great test of 

 skill in the maker, and much rivalry ensues 

 in the art of preparation. The office of mak- 

 ing tortillas has, from the earUest times, per- 

 tahied chiefly to the women, who appear to 

 be better adapted to this employ than the other 

 sex, both as regards skill and dexterity, in pre- 

 paring this particular food for the table. I 

 perfectly agree with the liistorian Ciavigero, 

 however, in the opinion that "although this 

 species of corn-bread maybe veiy wholesome 

 and substantial, and well-flavored when new- 

 ly made, it is unpleasant when cold." 

 A sort of thin mush, called atole, made of 



