This is done in the following manner: They make large shallow basins in clean washed sand, in the center of which are laid a few flat, fan-like ends of fir branches.

A fire is then made near by, and small stones of four or five pounds in weight are heated, with which they warm water in some of their large cooking baskets, and mix the acorn meal with it to the consistency of thin gruel.

This mixture is poured into the sand basins, and as the water leaches out into the sand it takes with it the bitter quality--the warm water being renewed until all the bitter taste is washed out from the meal sediment, or dough.
This is then taken, and, after being cleansed from the adhering sand, is put into cooking baskets, thinned down with hot water to the desired condition, and cooked by means of hot stones which are held in it with two sticks for tongs.

The mush, while cooking, is stirred with a peculiar stirring stick, made of a tough oak sprout, doubled so as to form a round, open loop at one end, which is used in lifting out any loose stones.

When the dough is well cooked, it is either left _en masse_ in the basket or scooped out in rolls and put into cold water to cool and warden before being eaten.