Foods of the foreign-born in relation to health

themselves to the conditions in this country and to the needs in their local environment. An understanding of their dietary background is absolutely essential to successful results. Spaghetti alia Napolitana i pound spaghetti i cup grated cheese i pound round steak i clove of garlic i pound salt pork or 2 sprigs of parsley bacon 2 cups canned tomatoes I small onion 6 dried mushrooms Grind the salt pork and try out in a saucepan. When it begins to brown, add the onion, ground; parsley, chopped ; shredded garlic and the mushrooms, previously soaked. When the vegetables are brown, add the meat, coarsely ground ; and when that is brown, add the tomatoes. Simmer slowly till of a creamy consistency. Cook spaghetti, without breaking it, and drain carefully. Put into a hot serving dish, sprinkle one-half cup grated cheese over it, then pour the hot sauce over it. Lift with two forks till thoroughly mixed. Codfish with Green Peppers i salt codfish 2 large green peppers i cup oil 2 large fresh tomatoes, or I onion 2 cups thick canned I tablespn. chopped parsley tomatoes Wash and soak the codfish, then remove the bones and cut into squares, or slice. Roll in flour and fry in lard or oil. Roast the peppers so as to blister the skin, which may then be easily removed. Cut and remove the seeds. Then cut into narrow strips. Thinly slice the onion and fry slowly in oil till yellowed. Add the tomatoes, cut in pieces, or thick canned tomatoes, and the green peppers. 'When the peppers are partly cooked, add the codfish and parsley. Cook slowly till the peppers are done. If the sauce is too thick, add a little water or tomato juice. Neapolitan Sandwiches Grind three tablespoons of blanched pistachio nuts to a paste, or chop very fine. Cut three tablespoons of cherries into tiny pieces and mix with a soft icing, honey or melted fondant, to make a consistency fit for spreading. Butter four good slices of bread. Spread the nuts over one slice, some jam on the next, and cherries on the third. Pile them up in the same order and place the remaining slice on top. With a sharp knife cut down through the center, making the slices one-quarter of an inch thick, each of which shows the layer of color. A sandwich similar to this may be made of brown and white bread, alternating the colors. Any filling to suit the taste may be used. Risotto I cup rice 2 cups tomatoes 3 tablespoons butter i cup stock This may be the means of using up any bits of meat that the housekeeper has on hand, or it may be made with cheese and tomato only. Wash one cup of rice and turn it into a frying pan containing two tablespoons of melted butter. Stir over a moderate heat until it begins to take on a golden tinge, and then add two cups of canned tomatoes, which have been pressed through a sieve, and one cup of strained stock. Cover and cook slowly until the rice is tender and has absorbed nearly all the liquid. which will take about forty minutes. When half done add salt and paprika to taste. If necessary to stir, use a fork, so as not to break the grains. Just before removing from the fire add a tablespoon of butter, cut in bits, and half a cup of grated cheese. Half a cup of any minced meat or poultry can be substituted for the cheese, both ham and sausage being particularly good. Spaghetti — Italian Style First, put one-quarter pound salt pork, sliced, in a small pan; try out, and then strain it. Put fat back in pan, cut some garlic; if you like, one onion, too; stir a little and then put in two pork chops. Cook for about ten minutes, then add one cup strained tomato and cook for about half an hour to an hour, according to meat.