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INDIAN ICE CREAM Florence Burton — Kincolith

Judith foe — Shalus

Indian ice cream is a traditional fruit dish made from
soopallalie (buffalo or soap) berries. Long ago the berries were
gathered by placing a cedar bark mat under the bushes. When
the bushes were hit the berries would fall onto the mat. From
there, they were put in wooden boxes which were made especi-
ally for carrying berries. After gathering, the berries were rolled
down a damp board. The berries would fall into a basket but the
twigs, leaves, and dirt would stick to the plank.

Before beaters were used people would use their hands to.

whip up the berries. The hands and arms were scrubbed as well
as the boxes used for making ice cream so that no grease would
come in contact with the berries. Grease would prevent foam
formation

Method

1. In aclean metal, porcelain or glass bowl combine:
2 tablespoons canned soopallalie berries
1/4 cup water

2. Beat until a foam forms. Gradually add:
3—4 tablespoons sugar
(up to 1/2 cup may be added if desired)

3. Continue beating until the foam ts stiff. Serve immediately.
Serves 4—6.

Note: If fresh berries are used, one cup of fresh berries is equal
to two tablespoons of canned. Crush 2 tablespoons fresh
berries and mix with 1/4 cup of cold water. Begin
beating the mixture then add the remainder of the cup
of fresh berries. Follow above recipe beginning at
step 2.

CANNED SOOPALLALIE BERRIES

1. Wash and drain the berries.
Add a small amount of water but no sugar.
Boil the berries until they break and juice forms.

Pack hot into hot jars, leaving | '2 inch head space

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Adjust caps.

6. Process pints 10 minutes and quarts 15 minutes.

WILD ROSE JELLY Bella Bella Newspaper

The ripe fruit or hips of wild roses make an excellent jelly.
This jelly is high in Vitamin C, a vitamin which ts important for
health. We should eat food containing Vitamin C every day.

1. Boil until tender:
] pound rose hips
1/2 pint water

2. Sieve the pulp and add:
1 pound sugar for each 1 pound pulp

3. Return the rose hip mixture to boil until it gels. The jelly
point is reached when the jelly breaks in a sheet or flake
from a cool spoon dipped in the mixture.