Page 15
Ah-Gee-Chum-Buh-Gee (Creek)
1 1 lb dried fruit
2 tablespoons brown sugar
2 cups corn meal, well sifted
Cook fruit about half done in water that is 1.5" over the fruit. Pour scalding hot fruit over meal,
soup [liquid] and all. If meal is not soft enough to hold it's shape with the fruit and soup, add
boiling water. Mold into round oblongs and wrap in corn shicks longwise. Tie each end and two
or three sections in the middle, drop into boiling water and cook covered until done. These were
made especially for Indian children to be eaten between meals, like candy or cookies.

Chokecherry Candy (Was-Nah)
2 cups cornmeal
1 cup seeded bing or choke cherries
1/2 # soft butter or buffalo kidney fat
2 cups brown sugar
toast cornmeal in 325 degree oven til begins to brown drain cherries and coarsely chop mix all
together well and chill in the refridgerator to serve simply dish out by the tablespoonful it is eaten
like candy

Maple Cream Candies
1 round cream-style candies
1 1 cup maple sugar
1 1 cup brown sugar
1 1/4 cup water
1/4 tsp almond extract
Walnut meats
Cook sugars and water together to 240 (soft-ball stage), add almond extract. Cool to lukewarm
then beat vigorously until creamy-firm. Knead on cold, smooth surface (marble candy board or
use a cookie sheet) until smooth. Form into small balls, press walnut half into each.

Maple Fudge
4 cups maple syrup
1 cup whipping crea
1/4 cup butter
1 cup chopped nut meats
1 tsp lemon extract
Starting cold, cook maple syrup, cream and butter together at a gentle boil for 9 minutes after
boiling point is reached. Remove from heat, add nut meats and lemon, stir vigorously with
wooden spoon for 5 minutes. Pour into buttered pans. When cool cut in squares.

Persimmon Candy
1 cup dark brown sugar, packed
1 cup uncooked persimmon pulp, fresh or frozen and thawed
1 cup black walnuts, chopped
2 egg yolks
1 Tablespoon butter
1/4 cup confectioners'sugar mixed with 1/4 cup finely chopped black walnuts In the top of a
double boiler, combine brown sugar, persimmon pulp, black walnuts, egg yolks and butter. Put
boiler top over base containing boiling water; cook for 25 minutes over medium heat, stirring
occasionally. Cool for about an hour. Form into balls about the size of a walnut, roll in the mixture
of confectioners' sugar and chopped walnuts, and refrigerate about an hour before serving. To
store, pack in airtight tin with waxed paper between the layers; keep in a cool place. Yield: 30

Pumpkin Candy
1 1/2 lb uncooked pumpkin meat (from a 3 or 4 pound pumpkin)
2 cups sugar
thinly pared rind of 3 lemons
1 cup fresh lemon juice
Cut pumpkin meat into uniform strips, 4 by 2 inches and 1.4 inch thick. Put the strips in a bowl and
sprinkle with the sugar. Cut the lemon rind into narrow strips. Add to the pumpkin and pour lemon
juice over all. Let the mixture stand at least 12 hours or overnight. Put the mixture in a covered
saucepan, bring to a simmer, and simmer gently until the pumpkin becomes translucent but is still
firm, about 1 hour. Remove strips with a slotted spoon and drain on paper towels. Let them dry
for 12 hours or overnight. Roll them in granulated sugar or eat them plain. You can also cover
them with the syrup and store, refrigerated, where they will keep several weeks.
A unique sweet is one made from fresh pumpkin chips. We would cut a pumpkin or squash into
two-by-four-inch stirps, then soften the strips in a bath of woodashes or lye. Finally, we would
boil the strips in sugary syrup, sometimes flavored with cilantro, until the syrup was clear and the
chips brittle. ), using lemon juice helps to soften the chips and counteract the sweetness of the