Foods of the foreign-born in relation to health

Chop one-half pound liver and add one egg yolk. Season with pepper and salt, adding enough flour or farina to hold the mixture together. Mix thoroughly. Drop from a spoon into gently boiling clear soup or salted water and cook about ten minutes. Serve two or three balls in each plate of soup. The balls should be small and of uniform size. Goulash i pound beef i large onion i pound veat i tablespn. chopped parsley I pound pork i cup tomato 2 pork kidneys Salt 3 tablespoons fat Water I green pepper Potatoes Chop the onion and brown slightly in the hot fat Add the beef, beef, veal, pork, cut in dice, the kidneys cut in thin strips about an inch long. Turn and mix with the onion and fat. Add the pepper, cut in pieces, parsley, and tomato. Let simmer till meat is entirely tender, adding water to keep the mixture covered. Season to taste, then add a layer of diced potatoes, and more water if necessary. Let simmer till potatoes are done, but do not stir. POLES The Polish people introduce us to a northern climate in which the summers are not so long as the winters. Very few of the people from the cities of Poland come to America. Those we find here are the peasant class. They have lived on farms where they raised grain and vegetables that develop during a short season, such as beans, carrots, turnips, parsnips, cabbage, lettuce, and other summer vegetables. Tomatoes are not raised, nor are they known to the people outside of Warsaw. They raise stock from which they get milk and meat. In the winter they are fond of hunting, and they know many ways of cooking game. Many spend their summers farming and their winters lumbering. Wood is used almost exclusively for fuel. Great ovens are built out-of-doors, in which quantities of food are prepared to be stored away for winter use. Meat has a prominent place in the Polish diet, beef, veal, and pork being the kinds most commonly used. These are roasted or used in combination and boiled. Pork is perhaps the favorite kind, and they have many ways of making it into sausage and of smoking it. When smoked it is often covered with mace to add flavor. This is true not only among the Poles, but also among other Slavic people. Pork is frequently used with beef and made into puddings or loaves. In the winter the only fresh meat used is game, and it is customary to roast this over an open fire. The skins are used for clothing, including shoes. In very recent years only have floors been laid in the country homes, families heretofore going barefooted on dirt floors. Fish is used fresh in summer and pickled in winter. It is rarely preserved by salting. In some restaurants of the large cities of Poland and Russia there are tanks or aquariums filled with edible fish for the enjoyment of the guests, who designate to the waiter the kind of fish they prefer. It is then taken from the tank and prepared. Fish is boiled or baked, but for special occasions the best cooks prefer to make it into cutlets. Cooked fish blended with a sauce or gravy is shaped into cutlets, which are then fried or baked and served with a sauce or gravy. Potatoes are served at almost every meal. The preferred grain among all these people is barley. The Poles use corn meal and oats also. Eggs are the dinner dish on Wednesdays and Fridays in place of meat. Sometimes chickens or ducks are used. When a family arrives in this country, it is confronted by many new and strange appliances, such as agate and tin cooking utensils instead of copper and iron, and "so many kinds to learn how to use"— -double boilers, "funny egg beaters that you turn as you do a hand organ," bread pans, and egg poachers. Then there are "stoves with no fires in them and no place for the wood, just holes in irons and if you turn a handle and apply a lighted match fire comes."