Foods of the foreign-born in relation to health

'ter, salt, and pepper. Beat the egg yolk in a saucepan. Beat in the flour and lemon juice, add the stock (cold water will do), and cook the mixture over a moderate fire until it thickens. Pour over the hot beans and let remain over the fire a moment, so that they will absorb the flavor of the sauce, but not long enough to curdle the egg. Sformato di Fagiuolini o Piselli (Mold of Peas or Beans) I pound green or wax beans i tablespoon flour i onion i cup milk Sprig of parsley 3 eggs Piece of celery Grated cheese 2 tablespoons oil or butter substitute String the beans. Blanch them by throwing them into boiling water. As soon as the water has boiled again, drain the beans and plunge them into cold water. Fry the finely-chopped onion, parsley, and celery in a tablespoon of oil. When the onion is a golden color, add the beans and let them absorb the oil. Add just enough water to keep them from burning until the beans have simmered tender. Make a white sauce of the milk, flour, and one tablespoon of oil. Beat the eggs. Let the beans and sauce cool a little. Then add the eggs, beans, and a few tablespoons of grated cheese to the white sauce. Pour into a buttered mold. Bake or steam as a custard until firm, and serve hot. Peas are good cooked in the same way. Canned peas and beans may be used. This makes a very satisfactory luncheon dish. Pasticcio di Polenta (Corn Meal Loaf) X cup yellow com meal 2 tablespoons butter 4 dried mushrooms i tablespoon cream i cup Parmesan cheese 2 tablespoons salt The day before this dish is to be served, cook com meal very thoroughly with only enough water to make it very stiff. Turn out to cool in deep dish. Next day turn the mold out upside down; take this same dish, butter it, and sprinkle with bread crumbs. Cut the mold of com meal in horizontal slices about onequarter inch thick. Lay the top slice in the bottom of the dish where it fits. Dot with two or three small pieces of butter and three or four dried mushrooms, which have had boiling water poured over them and soaked some time. Moisten with cream and sprinkle with grated Parmesan cheese. Repeat, slice by slice, until the shape is complete. On the last slice put only two dots of butter. Put in a moderate oven and bake three hours. If at the end of this time there should be too much liquid on top, pour this off to use for the seasoning of some other dish, such as spaghetti, rice, or noodles, and continue cooking until the liquid ceases to ooze. Gnocchi alia Romana (Gnocchi of Farina or Com Meal) i cup farina or com meal i egg Butter and grated cheese Salt I pint of milk, or half milk and half water Let the milk come to a boil ; salt it and add the farina gradually, stirring constantly, so it will not become lumpy. Take from the fire and add a tablespoon of butter and several tablespoons of grated cheese, also the egg, slightly beaten. Mix well and spread out on a molding board in a sheet about three-quarters inch thick. When it is cold, cut in squares or diamonds. Put a layer of these on a shallow baking dish or platter that has been buttered. Sprinkle with cheese and dot with butter. Make another layer, and so on, until the dish is filled. Bake in the oven until the crust is well browned. Tagliatelli o Pasta Fatta in Casa (Noodles or Home-Made Paste)