Page 76 - TheHopiIndians
P. 76
68 MESA FOLK OF HOPILAND
stews. Often food is colored with harmless vegetable
dyes, no doubt with the deep-laid scheme on the part
of the mother of the household to cause the familiar
fare to be attacked with renewed zest. Our tradition
of "spring lamb with mint sauce" is duplicated by
stewed rabbit with nanakopshi greens, which, witr
various other herbs, are put to appropriate uses by the
master of the Hopi culinary art.
