Foods of the foreign-born in relation to health

Second, put enough water in a good-sized pan and let come to a boil ; then put in one-half pound spaghetti and cook. Strain spaghetti in a colander, and spread in a platter; over spaghetti spread grated cheese and sauce. Put meat in a dish, separate. Italian Polpetti (Meat Balls) I pound chopped meat i teaspoon paprika i cup bread crumbs i teaspoon salt i cup grated cheese 2 eggs I teaspn. black pepper Parsley Mix together well ; if a little too dry, add a little water. Roll in small balls and fry in olive oil. Minestra del Paradiso (Paradise Soup) 4 tablespns. sifted bread 3 ^gs crumbs Nutmeg 4 tablespns. grated cheese Salt, pepper I quart white soup stock or clear broth Beat the whites of the ^gs, then beat in the yolks. Add the bread crumbs gradually; then the grated cheese^ a pinch of salt, and a grating of nutmeg. These ingredients should form a thin batter. Have the broth boiling and drop the batter into it by spoonfuls. Let it boil three or four minutes and serve in the clear soup. This soup is much used as a delicacy for invalids. In this case, the cheese may be scant or omitted entirely. By way of variety, a tablespoon of finely chopped parsley may be added to the batter, or half a cup of spinach, drained and rubbed through a sieve, may be substituted for half of the bread crumbs. When stock or broth is not available, it may be made from bouillon cubes and a lump of butter, dissolved in boiling water, and seasoned with celery salt, onion, salt, and pepper. Zuppa di Piselli (Pea Soup) 2 tablespns. oil or butter 2 ounces ham, fat and substitute lean X small carrot Stalk of celery I small onion Bay leaf Sprig of parsley Salt, pepper I pint peas : fresh peas, canned peas, or dried peas soaked over night Chop fine or put through a meat grinder the ham, onion, carrot, and celery ; add the parsley, chopped or clipped fine with scissors, and the bay leaf. Fry all this in the oil until it is golden brown, but not at all scorched. Add one pint of boiling water and the peas. If this cooks away, add more water as needed until the peas are tender. Rub through a sieve. Serve this soup garnished with croutons or toast triangles, and send a dish of grated cheese to the table with it, to be added according to individual taste. Cappelletti all' use di Romagna (Soup with Little Hats) Grated cheese Grated lemon peel I egg Nutmeg, allspice, salt Equal parts curds or cottage cheese and cooked meat (chicken, pork, or veal) Grind the meat very fine and make a highly seasoned mixture of it and all the other ingredients. The ground meat may be sauted in a little butter or drippings before it is mixed with the other ingredients to improve the flavor. Cut rounds measuring about three inches in diameter from a thin sheet of paste, made according to the recipe for Noodles or Home-Made Paste. Place a spoonful of the filling in the middle of each circle of paste. Fold over and moisten the edge of the paste with the finger dipped in water to make it stay securely closed. These cappelletti should be cooked in chicken or turkey broth until the paste is tender, and served with this broth as a soup. JThis is a time-honored Christmas dainty in Italy. Fagiuolini in Salsa d'Uovo (String Beans with Egg Sauce) I pound green or wax i teaspoon cornstarch beans or flour Butter, salt, and pepper Juice of i lemon Yolk of I egg f cup soup stock String the beans and parboil them in salted, boiling water. Drain, cut into inch pieces, and season with but-