es, a little water, and hot melted tallow or marrow formed into small balls known as corn balls. Cornballs were used by hunters and used for trading. Another way to preserve corn was to parboil or roast unshucked ears of green corn for ten to fifteen minutes then remove from the water. Then the husk was braided two to three foot strands and dried in the sun. Squash and pumpkin were cut into spirals and hung to dry in the sun, later broken into pieces and stored. An assortment of berries was gathered in different seasons, dried, and later used in cooking. Tea was made from wild mint, bark of elm tree, chokecherry trees, and roots of wild rose bushes. Medicinal teas were derived from wild broad-leafed sage, calamus, and cedar berries (Cox, Jacobs 100).Turnips were dug as a family tradition when the flowers turned purple to lavender in color. Once the skin was removed from the turnips they were eaten raw as a special treat or boiled with fresh meat, fresh tripe, or corn. Raw turnips used for future use were sliced and dried on a flat surface. Later when using the turnips they had to be soaked in water over night to cut the boiling time in half (Cox, Jacobs 102).Some of the foods prepared consisted of: buffalo and berry soup, turnip and corn soup, sauted wild mushrooms and onions, corn griddle cakes, cattail pollen flapjacks, buffalo medicine sausage, buffalo jerky, venison mincemeat meat, and choke berry pudding (Cox, Jacobs 102).The Cree Indians used the art of storytelling as a process that continues in its meaning and importance for the present and even future. Stories are remembered and told to be able to explore the world of things, beliefs, and ideas. Indians used stories for entertainment, education, and to explain life (Penn 6). Penn interprets what most Americans have yet to realize about the Native American Indians legends and stories:Native American legends and stories combine over time, for the listener who hears them again an...
