File:American Indians - first families of the Southwest (1920) (14773054961).jpg

Identifier: cu31924028656738 (find matches)
Title: American Indians : first families of the Southwest
Year: 1920 (1920s)
Authors: Huckel, John Frederick, 1863-1936 Harvey, Fred
Subjects: Indians of North America
Publisher: Kansas City, Mo. : F. Harvey
Contributing Library: Cornell University Library
Digitizing Sponsor: MSN

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fruits and vegetables and everyPueblo village now has its gardens close by. Maize was prepared by them ininnumerable forms. Pinole, ground parched corn, still forms a favorite dish.They made hominy by removing the coating of the corn with a lye made of woodashes and then boiling. The Hopi also make the strange piki, or, as thewhites call it, paper bread. A large flat stone, the upper side ebony black andhighly polished, is heated to a blistering degree. The mother rubs the surfacewith a paste of pounded water-melon seeds, which evidently serves the purposeof lard in the kitchen of the whites. Then deftly, with lightning-like rapidity, sheapplies a thin bluish batter from a bowl. It is baked in a moment and she trans-fers the wafer-like sheet of bread to a rush mat at her side on the floor. Soon agreat pile of the piki is stacked up and the sheets are then made into long rollsand laid away for future use. The Zuni used a yeast which they made by chewingcorn. Digitized by IVIicrosoft®
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