Foods of the foreign-born in relation to health

I pound meat, fat, of i bunch parsley mutton or lamb ^ bunch mint 1 pound eggplant 5*6 strips celery i pound green beans 3 to 4 tomatoes, ripe and 2 dry onions, medium unripe Salt and red pepper to taste Qean all the vegetables properly and cut them into small sizes, the same with the meat. Then put these all in a deep flat pan or a deep earthen vessel, and after seasoning the whole to taste, place in a moderately hot oven, until well done. It is not necessary to use any broth or plain water with this Basdi, as the ingredients will discharge enough water to be cooked in. Nephritis seems almost unknown among these people. A patient may have any of their cereal dishes made of wheat or rice, and any of their green v^etables cooked in olive oil. Suggestive combinations for them are as follows: Patlijam Beoregh (Eggplant in Omelet Style) 1 medium eggplant 2 to 3 tablespoons hard Olive oil, in quantity re- cheese, grated quired to fry with i bunch parsley 2 eggs Salt and pepper to taste Slice the eggplant in less than one-half inch disks, and fry slightly with olive oil in a large flat pan. Then make a mixture of the eggs, the grated cheese, and very finely cut parsley, and after seasoning it to taste, pour it over each piece of the eggplant, and continue frying until brown on both sides. Spinach 2 quarts spinach j cup broth (or milk) 1 tablespoon flour 2 or 3 slices bread (stale) 2 tablespoons olive oil Salt and pepper to taste Clean the spinach, cut into pieces, wash well, boil for ten minutes, and put through cold water. Then fry for ten minutes the flour in the olive oil; to this add the spinach, also one-half of the broth. After boiling this mixture for five to eight minutes, pour in the rest of the broth, stir slowly, and continue boiling for ten minutes longer. (Serve this hot with a little hot butter poured over it.) The stale bread slices may be cut into square pieces and fried in butter, and arranged over the spinach. The broth may be replaced with milk. Tazeh Fassculia Yaghli (Green Beans with Olive Oil) I quart green beans 2 ripe tomatoes (or 3 or 4 3 dry onions, medium tablespoons of canned) I green pepper, medium 3 tablespoons olive oil Salt and pepper to taste Clean and trim the beans, splitting them lengthwise; crush with some salt and, after washing, arrange them in a suitable vessel. Slice over this the onions and the green pepper. Also add the juice of the tomatoes. Season to taste, and after pouring in the olive oil, boil on a moderate fire for ten to fifteen minutes, when one-half of plain water should be added, and then left over a slow fire to simmer until done. (Serve hot or cold.) Khiyar Dolma (Stuffed Cucumbers) Pare eight to ten cucumbers of medium size, dig out their seedy parts with the aid of a narrow and pointed knife, stuff with the Dolma mixture, and after piercing each one with a fork, arrange in a suitable pan, side by side. Add two or three ripe tomatoes, cut into small pieces (or three to four tablespoons of canned tomatoes), and then pour over one cup or more of broth, or plain water. Cook either on a slow fire or in a moderately hot oven. Dressing (Terbish), made of one beaten egg and the juice of one lemon mixed, may be added to the whole, after blending the mixture first with part of the Dolma Gravy. (Serve hot.) Because of the large amount of rice and wheat used in the preparation of the Near East foods, it is difficult to give a diet list for a diabetic patient. In prescribing low carbohydrate vegetables cooked in olive oil, and lamb and chicken cooked on skewers, one is able to feel sure no rice or wheat is used. It is frequently found that the amount of fat must be reduced. Bread is usually limited to two of their loaves a day.