Corn was frequently cooked as soup or porridge (hominy), often flavoured with bean, berries, or ground sunflower seeds. The ladIes or spoons used for serving were commonly ornamented with birds or other creatures, as is seen on the specimen on the left. This carving in addition to its aesthetic value allowed the spoon to be hooked on the edge of the pot when not in use. Another method of cooking corn was as boiled bread. A paddle for taking the bread from the pot is seen at the right. Similar paddles were used to stir soup or hominy while it was cooking.
Courtesy: Canadian Museum of Civilization, National Museums of Canada (S86-373; S86-374)
