The Hopi Indians. Walter Hough
the roasted heart of agave in water. This writer says:
You take a small piece, lay a fragment of mutton and some peaches upon it or a little of the sweet liquid and bolt the mass, spoon and all. This dinner, though prepared and cooked by Indians, tasted better than many a meal eaten by us in border settlements cooked by whites.
Hopi women assiduously gather the seeds of grasses and other plants, which they grind up and add to corn-meal to improve the flavor of the bread, or, perhaps, a prized bread is made entirely of the ground seed of some desert plant. Oily seeds, such as those of the piñon, pumpkin, and melons are ground to form shortening in various cakes and to add richness to stews. Often food is colored with harmless vegetable dyes, no doubt with the deep-laid scheme on the part of the mother of the household to cause the familiar fare to be attacked with renewed zest. Our tradition of “spring lamb with mint sauce” is duplicated by stewed rabbit with nanakopshi greens, which, with various other herbs, are put to appropriate uses by the master of the Hopi culinary art.
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