Home / Albums / Tags Century:19th + Food 12
- The hunters came in
The hunters returned before evening. Son-of-a-Star was the first to come in. “I shot two fat cows,” he cried. “I have cut up the meat and put it in a pile, covered with the skins.” He had brought back the choice cuts, however, the tongues, kidneys and hams. We ate the kidneys raw. - I put on my copper kettle and made blood pudding
While the two hunters went back for the rest of the meat, I put on my copper kettle and made blood pudding. It was hot and ready to serve by the time they came back. I had stirred the pudding with a green chokecherry stick, giving it a pleasant, cherry flavor. - It was a great fish, a sturgeon
“We ran to the bank of the creek and, sure enough, something that looked as big as a man was struggling and floundering in a pool. The water was roiled and thick with mud. “We could not think what it could be. Some thought it was an enemy trying to hide in the mud. “A brave young man named Skunk threw off his leggings, drew his knife, and waded out to the thing. Suddenly he stooped, and in a moment started to land with the thing in his arms. It was a great fish, a sturgeon. It had a smooth back, like a catfish. We cut up the flesh and boiled it. It tasted sweet, like catfish flesh. I do not remember if we drank the broth, as we do when we boil catfish.” - we women busied ourselves making bull boats
We remained in the camp about ten days. The men would hunt until they made a kill. Then we harnessed our dogs, and all went out to fetch in the meat. To do this took us about half a day. At other times, when not drying meat, we women busied ourselves making bull boats, to freight our meat down the river. - Strikes-Many Woman parched ripe sweet corn, pounded it in a mortar with roast buffalo fats, and kneaded the meal into little balls
My mother’s name was Weahtee. She was one of four sisters, wives of my father; her sisters’ names were Red Blossom, Stalk-of-Corn, and Strikes-Many Woman. I was taught to call all these my mothers. Such was our Indian custom. I do not think my mother’s sisters could have been kinder to me if I had been an own daughter. Meanwhile Strikes-Many Woman or old Turtle had parched some corn in a clay pot, and toasted some buffalo fats on a stick, over the coals. Red Blossom now pounded the parched corn and toasted fats together in the corn mortar, and stirred the pounded mass into the pot with 50the squash and beans. The mess was soon done. Red Blossom dipped it into our bowls with a horn spoon. - Broiling Meat
Indians broiled fresh meat on a stick thrust in the ground and leaning over the coals. Often a forked stick was cut, the meat was laid on the prongs, and it was held over the coals until broiled. - Another method Broiling Meat
Indians broiled fresh meat on a stick thrust in the ground and leaning over the coals. Often a forked stick was cut, the meat was laid on the prongs, and it was held over the coals until broiled - Sushi and soba
As the second meal of the day is taken at noon and the last at sundown, it is not unusual, especially in summer, to have something at three or four o’clock. When there are artisans or labourers at work in the house, they are always given tea with some food about that hour; and if there is a visitor, a lady or a friend of the family, its women folk generally manage to have this bever. It may be no more than confectionery; but the most common food taken on such an occasion is sushi, which is a lump of rice which has been pressed with the hand into a roundish form with a slight mixture of vinegar and covered on the top with a slice of fish or lobster, or a strip of fried egg, or rolled in a piece of laver. As the lumps are small, being seldom more than two or three inches long, several of them are set before each person. The favourite fish for the purpose is the tunny, though others are also largely used. Another common dish for the bever is the soba, which is a sort of macaroni made of buckwheat; in its simplest form it is brought on a small bamboo screen laid on a wooden stand; it is dipped, before eating, in an infusion of bonito shavings flavoured with a little soy and mirin, to which small bits of onion and Cayenne pepper have been added. The macaroni is also boiled with fried lobsters, fowl, or eggs and served in bowls. Wheaten macaroni is also dressed in the same manner; it is much thicker than that of buckwheat. - Raw fish, whole and sliced
Japan is especially rich in fish, as is to be expected from her extensive coast-line and great length from north to south. There are said to be about six hundred varieties of fish in the waters surrounding the country. Of these the one which is held in highest esteem is the tai, a species of the sea-bream (pagrus cardinalis). It is served in various ways; indeed, so numerous are these ways that there is extant an old Japanese book entitled “The Hundred Excellent Methods of dressing the Tai.” It may be boiled, roasted, basted, salted, or taken raw. - A meal-tray
The breakfast is, then, very simple. Sometimes the family take their meals together at a large low table which is set before them at each repast; but often a small tray, about a foot square and standing six inches or more high, is placed before each member. In the left corner of the tray near the person before whom it is set, is a small china bowl of rice, while on the right is a wooden bowl of miso-soup, A tiny plate of pickled vegetables occupies the middle or the farther left corner, while any extra plate would fill the remaining corner. This plate also holds something very simple, such as plums preserved in red perilla leaves, boiled kidney bean, pickled scallions, minute fish or shrimps boiled down dry in soy sauce, a pat of baked miso, or shavings of dried bonito boiled in a mixture of soy and mirin. The chopsticks are laid between the rim of the tray and the bowls of rice and soup. They vary in length, those for women being shorter than those for men but longer than children’s; their length may, however, be put at between eight and ten inches. - The Barley-Sugar Stall
I have often noticed longing eyes watching the pan of boiling sugar at the corner of some thoroughfare, or under the porch of some well-frequented temple in China ; and as the desired consistency was attained, the sugar-stick drawn out to the proper thickness, the elegant spiral twist given by a dexterous movement of the hand, and as the long scissors snipped the transparent and fast-hardening stick into convenient inches, You notice that the figure in our sketch has two baskets, or rather tubs, the one containing his goods in the form of sweetmeats of various devices, the other the fire-pans and implements necessary for their manufac-ture. When he moves from place to place, that short pole which is resting by his side is laid upon his shoulder, and a tub hangs on a hook at either end. Listen ! He is striking with a flat piece of brass his little sounding gong, which, with its clang, clang, clang, invites customers. Each trade has its own particular cry or call, some vocal, some, as in this case, instrumental. See ! an urchin, whose fingers are evidently so burnt with the money that they can hold it no longer, is running forward to make a purchase. You may tell he is very young, for his tail is not yet grown, his head is entirely shaved, save two little tufts of hair, which are twisted and bound up into a soft horn, and orna-mented with a piece of crimson silk. Though so young, yet he has his own mind about his money, and very likely will prefer giving that funny-look-ing wheel in front of the sweetmeats a turn, to know whether he is to have double the worth of his money in sugar, or none at all. The gambling spirit is even strong in infancy, and though the chances are that the sweetmeat-seller will gain, yet he cannot resist the temptation ; only think, if he should get two pieces of sugar instead of one ! If he loses, he will stand there watching while others take their turn ; if he wins, he will run home delighted with his success. Children are children all the world over, they will have their fun and frolic, the sweet tooth can never be pulled out; if it could, what would become of the poor lollipop-makers ! - A Street Restaurant
We ordered mountain chairs, and at eleven o'clock we started. These chairs are very light, and as we had four coolies each, we went at a very good pace. We passed quickly through the city, and on reaching the I-ling-16u, which is in the northern suburb, our chair-coolies stopped at a street restaurant to regale themselves before going into the open country. Henry and I got out of our chairs and sat under a wide-spreading banyan tree. We were much amused by watching many wayfarers, who were passing from or into the city, refreshing themselves at the street restaurant, either with tea and cakes, or boiled rice and fried fish, or with soups, fruits, etc.