INDIAN COOKING
Young people often wonder what Indian cooking is like, and groups of them—as a class in Sunday school or day school—may like to eat a meal of Indian foods. Following are a few common Hidatsa dishes. Usually, but one kind of food was eaten at a single meal.
Madapozhee Eekteea[35], or Boiled Whole Corn
Pour three pints of water into a kettle and set on the fire. Drop in a pint of shelled field corn, a handful of kidney beans and a lump of suet the size of an egg. Boil until the corn kernels burst open.
[35] Mä dä pō´ zhēē Ēēk tēē´ ä
Manakapa[36], or Mush
Put a pint of shelled field corn into a canvas cloth, and with ax or stone pound to a coarse meal; or the corn may be ground in a coffee mill. To this meal add a handful of kidney beans, and boil in two pints of water. The Hidatsa mortar for pounding corn into meal is shown in cut on page 156.
[36] Mä´ nä kä pä
Dried, or Jerked, Meat