Foods of the foreign-born in relation to health

The clothing is queer, too. Hats made of straw or felt are such wonderful things compared with kerchiefs. Other clothing seems of such light-weight material, even in winter. When the man of the family gets his first job, it is as a laborer, sometimes building our railroads, bridges, or subways. He generally carries his noon luncheon, and it consists of bread broken from a loaf, either round or oblong, according to which was the more convenient shape to fit the oven. With this he may have some bizos, if he is Polish. Bizos is made of two kinds of sausage, red and white, sauerkraut, tender beef, pork, and barley, all boiled together until thick, and known as pudding. When cold it is sliced and eaten, or it may be warmed. The laborer has no place to warm it, so eats it cold. In his own country bizos was one of the luncheon meats taken when hunting, and as he sits on the curb, or out along the railroad he is helping to build, he enjoys his lunch, accompanied by memories of one of those hunting expeditions and the friends who were with him. The family diet slowly changes from flour gruel and potatoes with coffee for breakfast to coffee and rolls or coffee, rolls, potatoes, and meat. Wednesdays and Fridays they have always had eggs for dinner. This custom they continue as long as they are able to afford it. In winter, because of the high price of eggs or because the man is out of work, they must hunt a substitute ; or, what is more frequently done, eggs are left out and no substitute is provided. Flaxseed oil is their favorite fat. That is hard to find here, and this necessitates learning to use some of the vegetable oils that we have. The Polish children and those of the other Slavic peoples come from a sturdy race. Upon arrival in this country they have round, well-shaped heads, rosy cheeks, and strong bodies. With their kerchiefs over their heads, they make fascinating pictures of health. They have had an abundance of milk and fresh air in their own countries. Here they live at first in crowded districts, and milk is counted as a drink — not something to eat. Therefore, because the family income is small, it is left almost entirely out of the diet. If these children are fortunate enough to belong to Polish families who have saved and bought land in the country, in order that the men might grow tobacco or have onion farms, then the family will keep goats and the children will have fresh air, milk, vegetables, and fruit. Otherwise they eat what the grownups have, and they pay the price. Sometimes they are constipated, with accompanying ill-feelings; sometimes they are underweight. In cases of undernourishment among the children, it is always necessary with the Slavs, as with the other foreignborn people, to prescribe milk and to help plan the food budgets so that milk may be included in the children's diets. Among their soups children may have rosolzlazankamt, a consomm^ with eggs dropped in it. Eggs are beaten as for scrambled eggs, and dropped into the hot soup by small spoonfuls just before serving. They may also have chicken soup or krupnik palski, which is prepared with barley. Cereals are eaten not only for breakfast, cooked in milk, but often in soups or baked and served with meat. As vegetables are seldom cooked and served without meat, it is necessary not only to prescribe them, but also to show them how to make purees and to cook plain vegetables. Kisselle is one of the desserts children like ; it is made of blackberries, raspberries, or black grapes as follows: One quart of berries or grapes washed well and drained. Cover berries with cold water and cook until soft. Strain through cheese cloth. Add sugar to taste and set to cook; when boiling add two or three large tablespoons of cornstarch. Set to cool. Serve with cream.