| 1 |
Heat five cups of water to boiling. Add four cups of very fine blue Indian cornmeal. Stir until it thickens. To the sage ashes, add enough water to make a paste, and then add two cups of hot water. Strain into about two quarts of cornmeal. This should make a dough that is stiff enough to knead. Knead well. |
| 2 |
Add water to the thickened cornmeal dough until the mixture is about the consistency of drop batter, and mix well. Add two cup of cold water and mix again. The batter is now about like hot-cake batter, and is the right consistency for cooking. |
| 3 |
The piki stone (a smoothly polished flat stone about the size of a serving tray) should have been heating over a wood fire for about 1/2 hour, and be hot enough to sizzle if water is sprinkle on it. The brain or spinal cord should be held with a cloth and passed quickly over the stone. This type of fat allows the batter to cling to the stone until it is cooked., and then it loosens easily. During a few hours of cooking, the stone may need to be re-oiled. |
| 4 |
The thin mixtue is applied to the stone by hand, very thinly. When it is cooked, it is peeled off and rolled. |
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