Foods of the foreign-born in relation to health

Make a batter of the flour, egg, water, and salt. Drop into boiling water like ''drop dumplings," and cook about twenty minutes. Cut bacon in very small pieces, cook, and serve over the Halushky. Sprinkle with grated cheese. Kopustal (Stuffed Cabbage Rolls) One head cabbage, one-half pound each of pork and beef, ground, one cup bread crumbs, two eggs, one-half cup rice, two tablespoons lard. Mix pork, beef, eggs, and bread crumbs together, mixing well; add the parboiled rice; season well with salt, pepper, and paprika. Place in crisp cabbage leaves, using toothpicks to hold together. Boil at least thirty-five minutes. Then place in oven until brown. Keep in oven (slow) at least twenty minutes. Serve with tomato sauce. Or bake in oven with hot sauce for forty minutes. Strudel (Noodle) Four large potatoes, two cups flour, two eggs, one-half pound walnuts, one-half cup milk, one-quarter pound butter with sugar, cinnamon, and salt enough to flavor. Boil potatoes, mash them when cold. Put on noodle board. Add the flour. Work until dough is smooth. Chop walnuts. Boil with milk for ten minutes. Roll the dough. Spread cooled nuts on dough. Shake a little cinnamon and sugar over entire surface. Roll up the dough. Roll up in napkin and boil from twenty to twenty-five minutes. Take out; cut in pieces; brown with butter. Sprinkle with cinnamon and powdered sugar. RUSSIAN DISHES Stschi 1 medium cabbage 2 onions i cup meat stock 2 leeks 2 pounds beef brisket i parsnip 3 pints water i cup sour cream I tablespoon flour Salt I tablespoon fat Cut the cabbage in pieces and heat in fat. Add the stock and turn the cabbage over till all is moistened. Cut the beef in dice and add to the cabbage with the water. Cook one and one-half hours. Add the onions and leeks sliced, and the parsnip cut in dice. Cook till these vegetables are done, then add the sour cream mixed with the flour. Let cook five minutes ; season to taste. Serve hot with small buckwheat cakes if desired. Steaks with Smetanye Sauce 1 cup sour cream i teaspoon salt 2 tablespoons flour i teaspoon paprika 1 tablespoon onion juice Dried mushrooms Mix dry ingredients and make a smooth paste with one-quarter cup cold sour cream. Add the rest of the cream, which has been heated, and cook slowly till thickened. Add mushrooms that have been soaked and cook till tender. Add onion juice and stir thoroughly. (The mushrooms may be omitted.) Cut the steak into serving pieces and sear. Put into baking dish and pour the pan gravy over. Add the sauce ; cover and bake in a slow oven till the steaks are done. This sauce can be used with Hamburg balls or with fish. Pirog Kulbak 2 cups warm water i teaspoon salt I yeast cake i tablespoon sugar Flour to make stiff dough Make a stiff dough of the above ingredients and let rise till double its bulk; then add 2 eggs, well beaten; onehalf cup melted fat. Mix in; then knead thoroughly. Let stand in a warm place till doubled in bulk. Roll out to one-half inch thick, cut in pieces to make small rolls about six inches long. Spread each one with cold boiled rice, then a layer of smoked fish (finnan haddie) or smoked roe; sprinkle with pepper and nutmeg. Double and pinch the edges together, having them at the top. Spread with beaten egg and bread crumbs. Bake in moderate oven till a light brown color. A filling of highly seasoned chopped meat may be used, and the pirogs fried in deep fat. Russian Salad Dressing I cup mayonnaise i tablespn. tarragon vinegar i cup chili sauce i tablespoon chives cut i cup pimento, cut in in pieces strips I teaspoon Worcesteri teaspoon tabasco shire sauce Mix thoroughly and serve on lettuce. Bortchock Consommi