Soup is almost invariably served at dinner. When a soup is made from meat stock, the only meat served is the soup meat. When there is roast for dinner, the soup is made from vegetables without meat stock. Stock for soup is made from beef with vegetables; this is strained and a variety of dumplings, noodles, cereals, etc., added to it. The soup meat is served with a variety of sauces, relishes, salads. Sauces are made from onions, celery, garlic, horse radish, etc. Salads are simple combinations of endive or lettuce with an oil and vinegar dressing. The vegetables served at dinner are usually potatoes and some more watery vegetable — turnips, cabbage, cauli- flower, Brussels sprouts, peppers, string beans, etc. Beef Soup Stock (For Six Persons) Two pounds of meat with a good yellow bone, cooked in one cup water with soup greens — celery tops and roots, parsl^, onion, leek, carrots, tomato — for two hours. Quenelles (Farina Dumplings) Cream a tablespoon of butter, add one egg and one yolky a teaspoon of minced chives, and four tablespoons of cooked farina. Allow mixture to stand ten minutes, then make into balls the size of an English walnut and drop in the boiling soup. POLES AND OTHER SLAVIC PEOPLES 59 Quenelles (Calf s Liver Dumplings) Mince half a pound of cooked calf's liver ; take out all the veins, skin, etc., and then mix well with two table- spoons of beef marrow or butter; add a pinch of mar- joram, grated lemon rind, a clove of garlic mixed to a paste with salt, a pinch of mace, and pepper ; add enough bread crumbs to make the mixture neither stiff nor thin. Bread crumbs swell in boiling, and if too many are used the dumplings will be hard. Form in balls and cook in boiling soup ten minutes. Potato Quenelles Boil four large potatoes, peel, and grate. Cream a tablespoon of butter, add one egg and salt, and cream again. Add the grated potato and mix thoroughly. Make balls the size of a walnut, cover with bread crumbs, and fry a golden brown in lard. Place in tureen and pour clear soup over them. Mock Peas Beat together two eggs, two tablespoons of flour, two tablespoons of milk, a pinch of salt and of mace, until the batter is smooth. Place lard in a saucepan, and when it is smoking hot, force the batter into it through a ricer. When it is fried a golden brown, take out with a skim- mer, place in a tureen, and pour clear soup over it. Horse Radish Sauce Cream together one tablespoon butter and one table- spoon flour ; add two cups warm soup, mix until smooth,, and boil a while; then add grated horse radish and a pinch of salt, and one of grated mace✪ Horse Radish Sauce. Pickled beets are often used as a relish with meat. 60 FOODS OF THE FOREIGN-BORN Both Croatians and Slovenians have spoken of their taste for this dish of boiled meat from the soup stock, served with a variety of such sauces and relishes, as one of the main features of their diet. They believe it to be much better than the fried meats so commonly substituted for it by their people in America. Dinner No. 2. Vegetable soup. Roast meat V^etables. Bread. Water. Vegetable Soup Vegetable soups are made of tomatoes or asparagus and thickened with bread crumbs browned in butter. Roast Meat Three pounds of beef makes meals for two days for five persons — one dinner and the next day's lunch. In winter, rabbit is served with a sour cream gravy with capers. Bread Plain bread is bought at the bakery. Bran bread, raisin bread, rolls, are baked at home. Strudel is made and potice, a national cake, prepared for Christmas and Easter — rolls filled with honey and chopped nuts. Halushky Three cups flour, one egg, one cup water, three slices bacon, one-half pound cheese, one-half teaspoon salt✪ Halushky.

AI-modernized reading of the original text

Soup is almost invariably served at dinner. When a soup is made from meat stock, the only meat served is the soup meat. When there is roast for dinner, the soup is made from vegetables without meat stock. Stock for soup is made from beef with vegetables; this is strained and a variety of dumplings, noodles, cereals, etc., added to it. The soup meat is served with a variety of sauces, relishes, salads. Sauces are made from onions, celery, garlic, horse radish, etc. Salads are simple combinations of endive or lettuce with an oil and vinegar dressing. The vegetables served at dinner are usually potatoes and some more watery vegetable — turnips, cabbage, cauliflower, Brussels sprouts, peppers, string beans, etc. Beef Soup Stock (For Six Persons) Two pounds of meat with a good yellow bone, cooked in one cup water with soup greens — celery tops and roots, parsley, onion, leek, carrots, tomato — for two hours. Quenelles (Farina Dumplings) Cream a tablespoon of butter, add one egg and one yolk, a teaspoon of minced chives, and four tablespoons of cooked farina. Allow mixture to stand ten minutes, then make into balls the size of an English walnut and drop in the boiling soup. Quenelles (Calf s Liver Dumplings) Mince half a pound of cooked calf's liver ; take out all the veins, skin, etc., and then mix well with two tablespoons of beef marrow or butter; add a pinch of marjoram, grated lemon rind, a clove of garlic mixed to a paste with salt, a pinch of mace, and pepper ; add enough bread crumbs to make the mixture neither stiff nor thin. Bread crumbs swell in boiling, and if too many are used the dumplings will be hard. Form in balls and cook in boiling soup ten minutes. Potato Quenelles Boil four large potatoes, peel, and grate. Cream a tablespoon of butter, add one egg and salt, and cream again. Add the grated potato and mix thoroughly. Make balls the size of a walnut, cover with bread crumbs, and fry a golden brown in lard. Place in tureen and pour clear soup over them. Mock Peas Beat together two eggs, two tablespoons of flour, two tablespoons of milk, a pinch of salt and of mace, until the batter is smooth. Place lard in a saucepan, and when it is smoking hot, force the batter into it through a ricer. When it is fried a golden brown, take out with a skimmer, place in a tureen, and pour clear soup over it. Horse Radish Sauce Cream together one tablespoon butter and one tablespoon flour ; add two cups warm soup, mix until smooth,, and boil a while; then add grated horse radish and a pinch of salt, and one of grated mace. Pickled beets are often used as a relish with meat. Both Croatians and Slovenians have spoken of their taste for this dish of boiled meat from the soup stock, served with a variety of such sauces and relishes, as one of the main features of their diet. They believe it to be much better than the fried meats so commonly substituted for it by their people in America. Dinner No. 2. Vegetable soup. Roast meat V^etables. Bread. Water. Vegetable Soup Vegetable soups are made of tomatoes or asparagus and thickened with bread crumbs browned in butter. Roast Meat Three pounds of beef makes meals for two days for five persons — one dinner and the next day's lunch. In winter, rabbit is served with a sour cream gravy with capers. Bread Plain bread is bought at the bakery. Bran bread, raisin bread, rolls, are baked at home. Strudel is made and potice, a national cake, prepared for Christmas and Easter — rolls filled with honey and chopped nuts. Halushky Three cups flour, one egg, one cup water, three slices bacon, one-half pound cheese, one-half teaspoon salt.

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Horse Radish SauceHalushky

Foods of the foreign-born in relation to health