VOCES

     Papalote: para niños

 

Día de los Muertos
Crafts and Recipes

Excerpted from
Indo-Hispanic Folk Art Traditions II
Written and Illustrated by Bobbi Salinas

Available at your local bookstores or from Teacher's Discovery, Piñata Publications. 1-800 TEACHER

Indo-Hispanic Folk Art Traditions II

is a wonderful bilingual book for parents, teachers or anyone who wants to know more about the Day of the Dead, with all sorts of crafts, recipes, wit and wisdom. Salinas's first book, Indo-Hispanic Folk Art Traditions I, has Christmas holiday recipes and crafts, and stories about Las Posadas and other traditions.


Toy Coffin

Materials:

6-1/2 X 6 inch sheet of black tagboard or construction paper
ruler
light-colored pencil
scissors
white poster paint or opaque white felt-tipped pen
paint brush
cellophane tape
paste

Instructions:

1. Use ruler and light colored pencil to divide tagboard or paper into six equal parts.
2. Rule off 1 inch at each 6 inch end of paper or tagboard.
3. Cut tabs as shown in illustration 1.
4. Paint or draw designs on the coffin and let dry. See illustration 2.
5. Fold paper on each ruled line overlapping sections A and F. Secure with cellophane tape where marked.
6. Tuck and paste tabs F to C, D to B, and E to A. Coffin should look like illustration 3.

 

Bread Of The Dead

Special sweet loaves called panes de muerto are prepared for this day to please the living (and the dead). They represent the ánimas or "souls" of the departed. They are oval or round, and have raised skulls and crossbones or simple nobs that represent skulls. Others take on the shape of human figures and are decorated with colored glazes or colored sesame seeds. (The seeds represent happiness.) The bakers in Oaxaca insert tiny faces or caritas in their human-shaped loaves before they are baked in brick ovens. These small faces represent religious figures. They are detailed with vegetable dyes and toothpicks. The consumption of this bread recalls the taking of bread in Communion. Plate No.15.

Ingredients for bread:
Mix together:
11/2 cups flour
1/2 cup sugar
1 teaspoon salt
1 tablespoon anise seed
2 packages dry yeast
Combine and heat in saucepan:
1/2 cup milk
1/2 cup water
1/2 cup margarine
Set aside for later use:
4 eggs
3 1/2 to 4 1/2 cups flour

Ingredients for glaze:
1/2 cup sugar
1/3 cup orange juice
2 tablespoons grated orange peel

 

Baking instructions:
1. Mix dry ingredients, add warm liquid, beat.
2. Add 4 eggs and 1 cup of the flour, beat.
3. Gradually blend in remaining flour.
4. Knead on lightly floured board for 8 to 10 minutes.
5. Place dough in greased bowl and let rise until doubled (11/2 hours).
6. Punch dough down and make shapes. Let rise again for 1 hour.
7. Bake at 350°F for 40 minutes.
8. Boil glaze ingredients for 2 minutes. Apply to warm shapes.


Atole

 

Atole—from the Nahuatl atolli—is a hot drink made from a base of fresh corn. It is ground into a flour-like powder and boiled in an earthenware pot with sugar and milk or water until the liquid congeals. It may be thickened with rice or wheat flour and flavored with spices or crushed fruit. When flavored with chocolate, it is called champurrado.


Champurrado

Ingredients:
2 1/2 cups water
l cup masa harina
brown sugar to taste
1/2 tablet Mexican chocolate
1-inch cinnamon stick
Cooking instructions:

1.Bring 1 1/2 cups of water to a boil.
2.Mix masa harina with remaining cup of water and strain into boiling water through a sieve. Stir until smooth.
3.Add chocolate, cinnamon stick, and brown sugar. Stir for approximately 5 minutes or until mixture has thickened. Serve hot.



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