Foods of the foreign-born in relation to health

The tuberculosis patient needs milk added to the diet instead of black coffee. Tzouvatzoghy the Armenian egg milk toast, is very good made with: 6 to 8 slices bread, dry 3 or 4 eggs (or toasted) Butter in quantity required I cup milk for frying Sugar to taste Dampen the dry bread with the milk, and after dipping into the beaten eggs, fry in smoking hot butter on both sides. Some prefer only eggs and omit the milk; others use the milk with the beaten eggs mixed; the result of both methods being similar. (Serve with sugar or syrup if desired.) Matzoun is always popular, and may be served with eggs in the following combination : I cup matzoun 4 eggs 4 to 5 bulbs garlic, pressed i tablespoon butter Salt and pepper to taste Mix the juice of the garlic with the matzoun, and hold ready in a large flat plate. Then break the eggs into boiling hot water, and let boil for five or six minutes, regular dropped egg style. After which time take them out with the aid of a perforated spoon, and arrange in the plate over the matzoun. This done, pour over the whole the butter, which should be smoking hot. Season to taste and serve at once. An egg dish that they enjoy is made with orange, and is called Sudoli Youmourta: \ cup sugar 4 eggs 2 cups milk I orange, skinned Salt and pepper to taste Take a saucepan, put the milk in, and break the eggs into it. Add the sugar and the orange, cut into pieces. Season to taste and stir well ; then place the saucepan in a steamer full of boiling water. Cook this on a moderate fire until the mixture is fairly thick. Spread over it, lightly, some burnt sugar, and serve. Another milk dish common among them is bread, buttered, and a pitcher of hot milk. This is eaten as we eat bread and milk. The Near East's knowledge of food combinations and possibilities seems greater than among any other people. It is generally supposed that their cookery is spicy, but it will be noticed, in looking over these recipes, that the cooking is rich in flavor because of the number of ingredients, and not because of condiments. Sarma (Used by all Near East) Rice, meat (beef or lamb), and tomatoes. Mix rice, ground meat, salt, black pepper, and tomatoes together. Roll in grapevine or cabbage leaves, which have been cooked until soft. Pile in kettle and cover with cold water. Cover with plate to hold in place. Cook about one hour. PaUava (Used by all Near East) 2 eggs 2 teaspoons baking powder I cup butter 2 tablespns. melted butter I pint milk 1} cups chopped nuts Flour i cup sugar or } cup honey Mix two eggs, one cup butter, one pint milk, as much flour as you need, and two teaspoons baking powder. Let stand over night Make into balls. Mix cornstarch and flour, and put on board. Roll balls out thin. Put into pan and cover with melted butter, chopped nuts, and sugar or honey. Add another layer of dough, then one of nuts — pistachio, walnuts, or pinto, etc. Cut in pieces, diamond shaped. Bake. Serve with syrup. Patlijan-Boereg (Armenian) 1 medium eggplant i pound hard white grated 4 sprigs parsley cheese , I lemon Salt to taste 3 eggs I cup olive oil Slice the eggplant round or lengthwise, one-quarter inch thick. Sprinkle the slices with salt. Let stand for an hour. Drain all juice. Cook the slices in olive oil in the frying pan until nearly done. Strain oflF all but very little oil in the pan. Spread a layer of the eggplants in the pan. Mix up cheese and chopped parsley in two beaten eggs. Spread the mixture on the layer of eggplants. Then cover the mixture with another layer of the cooked eggplants. Let cook on small fire for a few minutes. Beat the third egg. Spread on top of the second layer. Cook until the egg on top is done. Serve with lemon juice. f Silkme (Armenian) I eggplant i cup olive oil I tomato I teaspoon salt