Annual report of the Bureau of American Ethnology to the Secretary of the Smithsonian Institution . flour is added,the kneading process going on all the while. The bread-maker runslier arms into the dough halfway to the elbow, but as it becomes firmerfrom additional flour, only the fists sink into it. In kneading thedough it is brought from the outside over the center, broken off,and pushed down into the mass. When the dough has had sufficientkneading, a quantity is separated from the mass and manipulated fora tim(> on a ))eautifully finished wooden skb some 3 feet in lengthand is inches wi
Annual report of the Bureau of American Ethnology to the Secretary of the Smithsonian Institution . flour is added,the kneading process going on all the while. The bread-maker runslier arms into the dough halfway to the elbow, but as it becomes firmerfrom additional flour, only the fists sink into it. In kneading thedough it is brought from the outside over the center, broken off,and pushed down into the mass. When the dough has had sufficientkneading, a quantity is separated from the mass and manipulated fora tim(> on a ))eautifully finished wooden skb some 3 feet in lengthand is inches wide, used exclusively for this purpose. If turnoverrolls are to be made, which is the conunon form, a batch of dough isshaped into a round cake equal in size to a small loaf of bread; adepression is made across the center with the ulnar edge of the hand;melted nnitton grease is spread over the cake; and then the turnoveris formed. As each roll is made it is laid upon a cotton cloth spreadon the fioor. The dough is sometimes made into various fanciful a The Mexicans use a diminutive BUREAU OF AMERICAN ETHNOLOGY TWENTY-THIRD ANNUAL REPORT PL. XCI
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Keywords: ., bookcentury1800, bookdecade1890, booksubjectindians, bookyear1895
