water and cooked in a frying-pan with lard. Primus stoves give off so much heat that an iron plate must be placed under the pan. Flapjacks are also cooked as among the sub-arctic Indians, the pan being set in a sloping position by the fire so that the upper side is cooked first. Molasses are sometimes eaten with them.
Serving the food. The meat is lifted out of the cooking pot with a meat fork and pressed between the thumb and forefinger to Image missingFig. 44.Meat fork (a); flaying knife (b); marrow extractors (c-f); drinking tubes (g-h); fish ladle (i). let the soup run off, before it is laid on the meat tray. A typical meat fork [u·gᴇrqut] from the Pâdlimiut, Eskimo Point (P 28: 128; fig. 44 a) consists of a double hook of antler let into a flat handle of the same material, narrowed at the middle. At the rear end of the handle there is a hole to hang it up. Length of the hook 5.7 cm, and of the handle 27.4 cm. For fish a fish ladle [qalutᴀq], is said to be used at the coast. It consists of a pierced caribou scapula, the distal end being removed; I have never seen one in use, however. A very rough specimen (P 28: 144; fig. 44i), 26 cm long, with a single hole in the middle, was made by a Pâdlimio at Eskimo Point. In fact, I have some doubt as to the correctness of the shape.
The food is served on large, trough-like trays cut out of one piece of wood [pu·gutᴀq]. On a specimen from the Pâdlimiut, Hikoligjuaq (P 28: 129; fig. 43 d), there is along the top of the short sides a mounting of antler, fastened with copper rivets: size 94.5 by 42 cm. From the same tribe at Eskimo Point there is a similar tray (P 28:
