Sofkey - cooking recipe

Ingredients

2 pt. dried Indian corn
6 gal. water
1 1/2 c. liquid ashes

Preparation

Pout 1 pint corn and 1/2 cup water into a hollow or semi-hollow log and start pounding the corn with the pestle hand made from oak. When all the corn has been cracked and the skins are off, take it out; repeat the process with the second pint of corn.
After this is done, take the ground corn and sift it through a large sifter and pound it again; then, sift it through a smaller sifter.
In sifting through the smaller sifter, you get a fine ground meal, about a cup or less, which is ready for cooking.
You must use a big cast-iron pot or washpot.
Pour the water in it and build a fire underneath the pot.
When the water begins to boil, put the corn into the pot.
Remove all the residue which will rise to the top, then pour the ash liquid into this mixture and stir every 20 minutes with a long wooden sofkey ladle for about 3 hours.
Pour the fine ground meal into the pot when it is nearly done in order to thicken the juice.