Figure 10
Cooking Dried Meat
A pail or small bucket will do for kettle. It should be swung from a tripod by stick-and-thong, as in Figure 11. Put in dried meat with enough water to cover, and bring to a boil. The broth may be used as the Indians used it, for a drink.
Parching Corn
Ripe sweet corn, thoroughly dried, is best for parching; but field corn will do nearly as well. Drop a handful of the shelled corn in a skillet with a little butter. Cover skillet and set on the fire. Shake skillet from side to side to keep corn from scorching.
In the earth lodge, Hidatsa women parched the grain in an earthen pot, stirring it with a stick. Indian boys, when out herding horses, often carried two or three ears of corn for lunch. An ear was parched by thrusting a stick into the cob, and holding it over the coals, as in Figure 12.
Figure 11
