BEACH BANNOCK Jemima Frank, Katie Sam —
Ahousat

Bannock was cooked tn sand before the use of European
cooking utensils became widespread among Indians.

Belfore preparing the bannock dough, choose a location
with clean gravel or fine, hard sand. Dig a pit about two feet
deep and three feet long. Fill it with gravel or sand; this insures
that no sticks or large stones are in the sand. Some people
prefer the flavour of a bannock cooked in gravel to one cooked
in sand. Build a fire over the pit to heat the sand. After three
hours, scrape away the hot embers of the fire, stir the sand, and
test the sand for readiness. If the sand is at the correct tem-
perature flour sprinkled on the pit will slowly brown, if it is too
hot the flour will burn and smoke; if the sand is too cool the
flour will not brown

Press the bannock dough into a circle one and one-half
inches thick. Scoop out some of the hot sand with a stick and
smooth out a place in the pit for the dough. Cover the dough
with three inches of hot sand. Bannock takes twenty minutes
to cook. Dig the bread from the sand and scrape away any sand
on the crust. If the sand won’t brush off the surface of the
bannock, the pit was too cool.