^To one quart of strained meat stock add one raw beet✪ Bortchock Consommi^ scraped and finely chopped. Heat and, when colored, strain and serve hot. Pierogi Two cups flour, four eggs, one-quarter pound butter, six potatoes, three-quarters pound cottage cheese, one- quarter cup cream, four slices bacon, salt and pepper to taste✪ Pierogi. Sift the flour; beat two eggs^ and work the dough as for noodles. Then roll it thin. Cut the dough into five- inch squares. Boil the potatoes and mash them. Set 54 FOODS OF THE FOREIGN-BORN out to cool. Beat two eggs and mix with the cheese and cream, adding salt and pepper to taste. When the pota- toes are cold, add the cheese mixture to them and mix it well. Cut the bacon into tiny squares and fry it. Then add it to the potatoes and cheese. Now put a tablespoon of potatoes and cheese into each square of dough. Flop over, forming a three-cornered affair. Drop these into boiling water and boil for ten minutes. Brown some butter with bread crumbs and pour over the pierogi. THE NEAR EAST ARMENIANS, SYRIANS, TURKS, AND GREEKS These interesting peoples, with their love for friend and neighbor, producers of works of art, dwellers in God's out-of-doors, taking shelter only when occasion demands, have much to give to any country. A majority of those who come to America have lived' in the open country, among the foothills of the moun-^ tains or on the high tablelands. A minority dwelt in the smaller cities. Early in March, in the home country, the families change their place of Uving from indoors to the open.. That is the season for plowing and planting; meals are prepared and eaten out-of-doors, and the evenings are spent under the great canopy of blue and gold, with all the family and relatives telling the news of the day or exchanging stories. Some of the stories have been re- lated many times before, but their familiarity makes them even more interesting. These people practically live out- of-doors, working in the fields or harvesting their sup- plies, until late in November. Then they change their occupations to different lines of craft work. Many of their most interesting pieces of copper and brass are tooled and etched during the winter months. Some of their wonderfully beautiful rugs are woven then. A pleasant pastime for the older women is the dyeing of the yam from the vegetables gathered, a little of this color and a little of that being mixed to get just the 6S 66 FOODS OF THE FOREIGN-BORN shade desired to harmonize with the one artistic design in the mind of the weaver. It is difficult to distinguish between work and recreation among these people. So much of life is beauty to them. During the farming season they raise sheep for food and clothing; goats and cows for milk; chickens, ducks, and geese for eggs. They also raise grains, vegetables, fruits, and berries in abundance, and make butter and cheese. Their wheat is threshed in the fall, then taken to the one neighborhood caldron, where it is boiled "until all germs are killed,'* then spread out on great sheets of cloth to dry in the sun. After it has dried it is ground between two great stones to different degrees of fineness, according to its future use, then stored for winter or until the next harvest. This grain is used in many dif- ferent ways; it is even burned as incense. It is called bouglour.

AI-modernized reading of the original text

To one quart of strained meat stock add one raw beet^ scraped and finely chopped. Heat and, when colored, strain and serve hot. Pierogi Two cups flour, four eggs, one-quarter pound butter, six potatoes, three-quarters pound cottage cheese, onequarter cup cream, four slices bacon, salt and pepper to taste. Sift the flour; beat two eggs and work the dough as for noodles. Then roll it thin. Cut the dough into fiveinch squares. Boil the potatoes and mash them. Set out to cool. Beat two eggs and mix with the cheese and cream, adding salt and pepper to taste. When the potatoes are cold, add the cheese mixture to them and mix it well. Cut the bacon into tiny squares and fry it. Then add it to the potatoes and cheese. Now put a tablespoon of potatoes and cheese into each square of dough. Flop over, forming a three-cornered affair. Drop these into boiling water and boil for ten minutes. Brown some butter with bread crumbs and pour over the pierogi. ARMENIANS, SYRIANS, TURKS, AND GREEKS These interesting peoples, with their love for friend and neighbor, producers of works of art, dwellers in God's out-of-doors, taking shelter only when occasion demands, have much to give to any country. A majority of those who come to America have lived' in the open country, among the foothills of the mountains or on the high tablelands. A minority dwelt in the smaller cities. Early in March, in the home country, the families change their place of living from indoors to the open.. That is the season for plowing and planting; meals are prepared and eaten out-of-doors, and the evenings are spent under the great canopy of blue and gold, with all the family and relatives telling the news of the day or exchanging stories. Some of the stories have been related many times before, but their familiarity makes them even more interesting. These people practically live outof-doors, working in the fields or harvesting their supplies, until late in November. Then they change their occupations to different lines of craft work. Many of their most interesting pieces of copper and brass are tooled and etched during the winter months. Some of their wonderfully beautiful rugs are woven then. A pleasant pastime for the older women is the dyeing of the yam from the vegetables gathered, a little of this color and a little of that being mixed to get just the 6S shade desired to harmonize with the one artistic design in the mind of the weaver. It is difficult to distinguish between work and recreation among these people. So much of life is beauty to them. During the farming season they raise sheep for food and clothing; goats and cows for milk; chickens, ducks, and geese for eggs. They also raise grains, vegetables, fruits, and berries in abundance, and make butter and cheese. Their wheat is threshed in the fall, then taken to the one neighborhood caldron, where it is boiled "until all germs are killed,'* then spread out on great sheets of cloth to dry in the sun. After it has dried it is ground between two great stones to different degrees of fineness, according to its future use, then stored for winter or until the next harvest. This grain is used in many different ways; it is even burned as incense. It is called bouglour.

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Strudel (Noodle)Bortchock ConsommiPierogi

Foods of the foreign-born in relation to health