Foods of the foreign-born in relation to health

At night, or supper time, comes the big meal of the day, which, as in their native country, is started in the morning and cooked either in one large kettle or in several small ones, the contents being put into one in the last process of preparation. The Italian woman, when she does cook a meal, spends much time and care, and the results are very appetizing. This fact gives encouragement, showing what an apt pupil she would be if taught early on her arrival how to market, what raw food materials like those of her home country can be secured, what substitutes can be used, and what a day's dietary — breakfast, dinner, and supper — should contain, and why. ITALIANS 29 In attempting to furnish this instruction, native dishes and raw food materials should be recognized and preserved as far as possible. If olive oil is a luxury, other vegetable oils, of which we have several, may be introduced. Soups may be given that will have the Italian flavor of tomato, or garlic, or both. To them may have been added macaroni in one of its various forms, rice, or fava (horse beans), and this will furnish thickening in the place of eggs. Milk soups will be acceptable only when highly flavored, or after the family have learned to like white sauces. Gnocchi is their milk soup. Vegetables the Italians have always cared for, and when their value is explained, they are often willing to substitute more of them for meat. Cheese is used more sparingly here, because the people cannot make it themselves and must therefore buy it. This adds another expense, 'with the result that less is used. The Italians have as many good combinations of food to select from as can be found in American cook books, when special diets must be given to those who are not well. The following are prescribed for undernourished children : Zuppa alia Provinciale (Potato Soup) 2 large potatoes 2 tablespoons butter 3 tablespoons milk 2 egg yolks 4 cups soup stock I tablespoon salt Boil potatoes ; rub through sieve. Put in saucepan with butter, salt, and milk. Simmer until thick, then add egg yolks to form it into paste. Turn onto bread board, cut into small dice, and throw into soup stock which must be boiling. Zuppa di Lettuga (Lettuce Soup) 1 head lettuce 2 tablespoons green peas 2 potatoes I heaping tablespn. flour 1 head of celery 4 cups soup stock Cook all together for one hour and a half, and serve with toasted squares of bread. Zuppa di Zucca (Pumpkin Soup) 3 pounds sliced pumpkin -J cup water 2 tablespoons butter i^ cups milk I tablespoon sugar Peel pumpkin, cut into pieces; cook slowly in water with butter, sugar, and salt for two hours on the back of the stove. Drain and add to milk, which has been heated. Bring to a boil before serving. Brodo di Lenticchio (Lentil Soup) 3 tablespns. dried lentils 2 tablespoons milk i tablespoon butter 4 cups soup stock Cover lentils with water and simmer until soft; put through sieve. Melt butter in saucepan, add lentils and milk ; mix well. Add a cup of stock, and this to three cups hot stock. Some of the Italian soups more nearly resembling our own are minestrone alia Milanese, or vegetable chowder, brodo di capone, or chicken soup, and brodo di came, or vegetable and beef soup. Milk may be given plain or in custards, as in gnocchi of milk, or in zabione. Gnocchi of Milk I cup milk 3 drops vanilla 1 tablespn. cornstarch 2 egg yolks 2 tablespoons sugar Put all these ingredients together in a saucepan. Mix well, then put on stove and let cook slowly until thick. When cold serve with milk or cream. Zabione 2 cups milk 4 drops vanilla, or i cup sugar 2 tablespoons fruit juice 2 eggs Put all together in saucepan and beat well. Put on back of stove ; let it heat and cook slowly, stirring often until thick. Serve hot or cold.