39

BOILED DRIED SEAWEED

Dried seaweed swells considerably with cooking; therefore,
only a small quantity is needed for each serving. To serve five:
Place two cups of boiling water in a saucepan; sprinkle 2/3 cup
of dried seaweed on the water. Cook until the seaweed is soft
and the water is absorbed. Do not overcook. Serve with a table-
spoon of culachon grease.

JUBILEE HALL SOUP
Mercy Robinson — Kincolith

On festive occasions such as a Potiatch or tribal convention
in Kincolith, Jubilee Hail Soup is nearly always on the menu.
This recipe requires a side of beef and will feed 150 persons.
jubilee Hall is a large, old building that is used for showing
movies and for wedding parties. In the kitchen a special iron
pot has been built. It is about four feet in diameter and two
feet deep with sloping sides and a rounded bottom. The pot sits
on a small metal stove. Carved paddles, similar to those used for
canoes, are used to stir the soup. If the soup is served at the
evening meal it is started at noon. |

1. Cut most of the meat off the bones of a Bide of beef.

2. Fill the pot with cold water and add the bones from the
side of beef. Boil the bones until any remaining meat falls
off. Remove the bones.

3. To the soup stock add:

meat from side of beef, cut in one inch cubes

1/4 gallon pail diced onion

salt and pepper to taste

1/2 gallon pail each of chopped potatoes.
diced celery and sliced carrots

4. Near the end of the cooking period (about three hours later)
when the meat is tender add:

1/2 gallon pail each of chopped potatoes,
diced celery and sliced carrots

5. Continue cooking until the vegetables are tender.