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1 lb. dried fruit
2 T. brown sugar
2 c. corn meal, well sifted

Cook fruit about half done in water that is 1 over the fruit. Pour scalding hot fruit over meal, soup and all. If meal is not soft enough to hold its shape with the fruit and soup, add boiling water. Mold into round oblongs and wrap in cornhusks longwise, tie each end and two or three sections I nthe middle, drop into boiling water and cook covered until done.

These were made especially for Native American children to be eaten between meals, like candy or cookies.


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