Foods of the foreign-born in relation to health

The best and most tender paste is made simply of eggs and flour and salt. Water may be substituted for part of the eggs, for economy, or when a less rich paste is needed. Allow about a cup of flour to an egg. Put the flour on a bread board, make a hole in the middle, and break in the egg. Use any extra whites that are on hand. Work it with a fork until it is firm enough to work with the hands. Knead it thoroughly, adding more flour if necessary, until you have a paste you can roll out. Roll it as thin as a ten-cent piece. If the sheet of paste is too large to handle with an ordinary rolling pin, a broom handle, which has been sawed off, scrubbed, and sandpapered, will serve in lieu of the long, Italian rolling pin. This paste may be cut in ribbons, to be cooked in soup as Tagliatelli, or cut in squares or circles and filled with various mixtures to make Cappelletti, Ravioli, etc. Any bits that are left or become too dry to work may be made into a ball and kept for some time to be grated into soup, in which it makes an excellent thickening. Budino di Cioccolata (Chocolate Pudding) 2 cups milk i cup sugar 3 eggs 3 ounces ground macaroons i^ squares unsweetened chocolate Make a custard of the eggs, milk, sugar, and chocolate. Cook in a double boiler until it thickens. Take from the fire and add the finely-ground macaroons, stirring and beating the mixture until it is smooth. Pour into a buttered mold and chill thoroughly on the ice. Zabaione J cup fruit juice 2 eggs I tablespoon sugar Beat the eggs ; beat in the sugar ; add the fruit juice. Cook over a slow fire, beating constantly until the mixture begins to thicken. Take from the fire and continue to beat a moment, so the mixture will not cook to the side of the hot vessel. It should be a smooth, frothy cream. It is eaten hot, poured over sponge cake or served in tall glasses. A scant teaspoon of cinnamon may be added by way of variety. • Bignè I cup flour i cup butter I cup water 3 eggs Little salt Boil the water and melt the butter in it. Salt it, add the flour, and let it cook a little while. Cool and add the beaten eggs. Form this into twelve bigne (little cakes or cookies), and bake them in the oven. When they are baked, split them open and fill with a custard, flavored with vanilla, and sprinkle them with powdered sugar. The Hungarians come to us from various walks of life, and with different standards of living, and include in about equal proportions the peasant type and the city dwellers. The peasants come from the fields in the country towns where opportunities for education are lacking. From them we get our unskilled Hungarian workmen, who, in this country, are generally found in our mill cities, working in the factories. At home, in the fields, they are served a lunch at four o'clock, consisting of bread, bacon or bologna, and curdled or sour milk. Here, they change from an outdoor occupation to one in the mill or factory, and there is no midafternoon lunch. The city dwellers have had educational advantages, and there are many in this country who have had a college education. Some have left Hungary in order to have religious freedom in America. Some of these city dwellers have been artisans in the homeland, and in this country are among the best workers in metal factories. The ordinary factory noon time in Hungary is one and a half hours, and the worker tries to live near enough to go home for dinner. Otherwise he must go to restaurants. Sometimes his wife or child carries his dinner, but dinner pails generally are unknown. Liquor is always taken in the home at meals, and often the wines served are home-made. Rye bread or rolls is the usual bread served. Cereals