By Nelson Algren, David E. Schoonover
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Their meat is very well sodden and they make broth very sweet and savory. . " Among this nation the French found beans, pumpkins, acorns, fresh and dried wild roots, bear fat, bulbs, and oil of the wild sunflower's seeds. Bread was baked by fire or sun and flattened on warm stones. In season, berries were plentiful; papayas and persimmons and, with the first frost, hickory nuts and walnuts. But mostly the Sioux lived by the fish of the streams, the wild geese and the wild pigeon, and all the game of the prairie groves.
Closely connected to the field festivals are those occasions which serve in rural areas to recall the pioneer past. In Nebraska, for example, an Old Settlers' Picnic offers old-timers a chance to reminisce, as it offers the younger folks an opportunity to play games and to go courting. Such picnics are held under great shade trees in the park at the edge of town. Long wooden tables are spread with white cloths and the food placed on them, and each person helps himself. Â PaulÂ JuhlÂ Collection.
Ox tails, a meaty soup bone, veal, and chickenall simmer in a huge vat. The helpers are busy paring bushels of fresh vegetables, opening cans, and putting allspice in cheesecloth bags. The beans have been soaking since the previous afternoon. As soon as the meat is tender it is removed from the bones, cut in small pieces, and returned to the broth. Vegetables, cut very small, are added. When the booya is ready, the separate ingredients have lost their identity. It is neither soup nor stew nor burgoo but something of all three.
America Eats by Nelson Algren, David E. Schoonover