Foods of the foreign-born in relation to health

Made of whole buckwheat grain or fine barley or whole oats or millet (to be washed in many waters before using). Take one pound of grain and rub through it one whole ^g. Dry thoroughly on a frying pan, stirring to prevent burning. When dry put into an earthenware dish with cover. Cover with boiling water. Add salt to taste and butter size of egg. Bake in moderate oven until done (from two to three hours). Watch to prevent burning; when edges get too dry add boiling water, pouring along edges. Favorite dish of the peasant. Russian Hamburg Steak Chop one and one-half pounds of beef fine or put through meat-chopper; season with salt and pepper and work in one-quarter pound of butter substitute, working it in with a wooden spoon. Flour a board and turn the chopped meat on it. Divide into eight parts, roll with a little fiour into balls, and flatten into cakes about onehalf inch thick. Beat up an egg and add a tablespoon of olive oil ; blend well together ; dip the steaks in this and then into fine bread crumbs, being careful lest they lose their shape. Have a frying pan, one or two ounces of drippings in it; place the steaks in this and cook three minutes ; turn and fry three minutes more. Arrange in a crown shape on a chop plate and pour Madeira sauce in the center and garnish with parsley and cress. A cream sauce strongly flavored with horse radish and a little vinegar may also be used in place of the Madeira sauce. Schavel (Sorrel Soup) Chop fine one pound sorrel and one pound spinach. Cook in boiling water (open pot), adding salt to taste. .Take two yolks of eggs in a bowl and rub with a little salt. When greens are tender (about one-half hour), stir with yolks, drop by drop, and prevent curdling. Set out to cool and then put on ice. To serve, put into plate a tablespoon of sour cream and add cold soup, stirring cream. Add chopped, hard-boiled egg. Favorite dish for summer. Polish Cookies One quart of flour, two whole eggs, four more whites, six ounces sugar, one-quarter pound butter, one wine glass cooking brandy (in U. S. A. fruit juice is used). Beat the whites well; cream butter and sugar together and add whites. Knead well and roll thin. Cut in strips and then cut diagonally. Cook in boiling fat and sprinkle with sugar. SLOVENIAN MENUS AND RECIPES Breakfast Coffee, bread and butter. Breakfast is always the same. 10 A.M. An ^g, a sandwich, or a cup of milk for parents. Fruit for children. Luncheons No. I. Two cups rice, cooked with mushrooms, celery, onions, and spice. In cold weather, fifteen cents' worth of mixed fat and lean pork is cooked with the rice. Water with fruit juice to drink, or the water from cooked fruit. No. 2. Buckwheat cakes, eaten with cooked, dried fruit or jelly. No. 3. Barley and beans cooked together. Colored beans are used and must be tried to see whether they will cook in the same time as the barley. Olive oil, bacon, or sausage and a little garlic are added. No. 4. Millet (kasa) cooked in milk with sugar, then baked in the oven fifteen minutes and served with milk. No. 5. French toast. No. 6. Fried com meal mush, with sauerkraut A good quality of com meal is used, bought in Italian districts. Boiling water is poured very slowly into a dish of meal, and allowed to stand twenty minutes. Mush is fried in butter. Eaten with sauerkraut, cooked dried fruit, or honey. No. 7. Noodles with Parmesan cheese. No. 8. Noodles with baked apples. 3 P.M. Coffee, bread with butter or jelly. Coffee is very weak for children — a great deal of milk is added. Dinners No. I. Beef soup with farina dumplings. Meat — from the soup — eaten with a relish. Potatoes, turnips. Bread.