Foods of the foreign-born in relation to health

It was interesting to find during the war that these people were still able to secure wheat in its different degrees of coarseness. They use a large amount of fat in the preparation of many of their dishes, but as no butter is eaten on bread, they do not have an excess of fat in their diet. The amount of milk used when there are children is generally insufficient, because of the expense. They rarely if ever buy it in their home countries, and if they do have to, the cost is but a few cents. A Syrian woman who had tuberculous glands was ad- vised to use one quart of milk a day. After being treated for some time, she showed no improvement, and it was discovered that she had not had the milk. When questioned why she did not take it she said : "The milk come in a bottle — I get it from the goat in my country. The doctor ordered milk and I do not know what else is in the bottle ; there must be something besides milk to make it cost so much." After all was explained and milk ordered for the patient for a month, she began to improve, and then she was convinced that although we have an expensive way of obtaining milk, it has the same virtue. In the majority of these homes the men return for the midday meal. There are comparatively few Eastern women over here. Often an Eastener and his wife run a restaurant or coffee house, and board a number of men. Sometimes a bulletin board is hung in these places, upon which letters received from folks at home are posted for others besides the recipient to read. Eating at these coffee houses is a very social occasion; the food is well cooked, although the service lacks some of the conventionalities of this country. Because of the indoor occupations of these peoples, their incomes are more regular than the incomes of those who are laborers, or do other seasonal work. Among the Syrians, Armenians, Greeks, and Turks we usually find the children well nourished, with plenty of growth-promoting material and mineral matter in their diets. Milk is not given in as large quantities as it should be, and fruit is also found by them to be expensive. The undernourished children need more milk added to their diet. Wheat is used extensively, either whole or cracked, cooked in water until nearly done; then milk is added for the last few minutes' cooking. The greenleaved vegetables are not used in cream soups, but are cooked in stock. This must be remembered in diets for children. A Greek boy who was a patient at a dispensary was referred to the food clinic for a constipation diet. When questioned about the delicious orange compotes the Greeks usually have two or three times a day on their tables in Greece, he said: "Oh, yes! My mother makes it, but she keeps it for company. When she is out, I crawl in the window and eat some on my bread. Oranges cost a lot for boys, my mother says." The national dish of the Turks is Pilaf ; of the Armenians, Herissa. Both are good foods for the children. Pilaf 5 cups stock 2 tablespoons olive oil 2 cups rice Salt and pepper to taste In a deep vessel fry well the washed rice in the oil, then add the stock. When nearly done, remove to back of stove to cook slowly. Cover with a piece of muslin under the lid, letting it fall a little over the brim to prevent the steam from falling back into the kettle. After ten minutes stir the rice lightly with a perforated spoon, then place over hot oven until moisture is evaporated and rice is almost dry. (Cracked wheat may be used instead of rice.) Herissa I pound lamb or chicken 2 tablespoons butter 10 cups stock 3 pinches cinnamon Pepper and salt to taste