Foods of the foreign-born in relation to health

A constipation diet is easy to find for these people, as they are naturally large vegetable eaters. Szynka pieczona zkasza (ham roasted with cabbage) or rozbiantere dusgony (roast fowl with v^etables) illustrate how inseparable are their meats from their vegetables. Dusgony or vegetables they welcome on a diet list. Cereals in the form of coarse grains they use. These will come under the name of kasza, which is boiled in milk or baked in water, with milk and fat added during the baking to give moisture. The diabetic patient finds consolation in the number of fish dishes known to the Polish and Russian folk. Ryba wgalarecie, or fish in jelly, is much enjoyed. The jelly is made with lemon and the first layer often has chopped cabbage or celery in it. When this is set, the fish, already boiled, is placed upright in it and more cooled jelly added to cover the fish. Pigs' feet in jelly is another favorite dish, made of the gelatine from the feet of the pig, with meat from the hocks. Ciely, or veal roasted or made into cutlets, may be used; also pork, or wieprzony, prepared in a number of ways. Sledy pocztomy, or maatjis herring, is often used for supper. For nephritic patients it is hard to separate their protein from their vegetables. Their vegetable soups are made thick with vegetables and in this way they can be given in a diet. Zupa jarzynowa is vegetable soup made with a foundation of chicken stock and any or all kinds of seasonable vegetables added. Soup, or rosal, with makoronom or noodles cannot be included, but borszoz zabillang can be given. It is a beet soup, made by boiling both the tops and the roots of beets with the addition of fat and sour cream. Tuberculous patients will enjoy many of the smietanie. or cream sauces^ which are used for vegetables, meats, and game. Ovsyanka is a very good oatmeal soup, made as follows : One-quarter pound whole or cracked oats and enough water for five or six plates of soup ; boil with one onion till grain is soft. Strain; add a lump of butter and a little milk; serve with croutons. A few dry mushrooms (well washed) chopped fine add to flavor of soup. A cold soup, or what we know as floating island, is made as follows : Boil a quart of milk. Take three yolks of eggs and rub imtil white with one-half cup of sugar. Dilute with one-quarter cup of cold milk and add to boiled milk, stirring constantly so yolks don't curdle. Keep on slow fire until somewhat thick, but not boiling — add for flavor either cinnamon or vanilla. Before the above yolks are added, beat the whites stiflF and add one tablespoon sugar, dropping whites off the spoon into the boiling milk. When milk with whites boils, remove the whites with a perforated spoon and put into a bowl. Add the soup when fixed with the yolks to the whites ; set on ice and serve. This makes a good dessert. Flaxseed oil with a small amount of lemon juice is a favorite salad dressing. The following story illustrates how a sympathetically prescribed diet, recognizing the value of familiar national foods, aids in winning the hearts of people. A Russian woman was asked to interpret for a Ukrainian patient at a Food Clinic. She was not much interested at first, but when some of her well-known foods were mentioned, she looked up and said to the dietitian, "I only been here in this country three years, but you my sister." She then not only urged the patient to use the food prescribed, but was much more diligent thereafter in her own regimen. Kascha