Foods of the foreign-born in relation to health

I onion i pound meat (pork) Slice eggplant, leaving the skin on. Fry the meat, cut in squares in the fat, and when brown put into a kettle with the slices of eggplant, the cut onion, and the tomato. Add seasoning and the rest of the fat. Cook until meat is tender. Dolma (Armenian) 3 peppers, green i cup rice 3 tomatoes, fresh i^ teaspoons salt 2 Sprigs parsley i teaspoon pepper i head cabbage, outside i lemon leaves Water i^ cups chopped lamb (lean and fat, mixed) Cut the outside leaves of the cabbage and cut oflf the thick parts, and boil it five minutes in water. Strain the water off. Take the seeds off the peppers. Take the inside of the tomatoes and keep it in a dish. Cut the parsley in small pieces. Wash the rice. Mix the meat, rice, parsley, and the inside of the tomatoes together, and put a little in each leaf of the cabbage and roll ; also stuff peppers and tomatoes. Arrange the cabbage rolls in the bottom of the pot, the stuffed peppers and tomatoes on the top. Add the juice of one-half lemon and barely cover the stuffing with water. Let it cook slowly about one to one and one-half hours. Mantu (Armenian) I large onion, chopped i teaspoon pepper I cup lamb, chopped 2^ cups cold water I teaspoon salt i cup matzoun I cup flour Make a stiff dough with the flour, water (one-quarter cup), and salt. Allow to set one-half hour. Roll it out to one-sixteenth inch thick. Cut into one and one-half inch squares. Put on a well-floured board, so that they do not stick to each other. Mix the chopped meat and the finely-chopped onion, one-half teaspoon salt and onequarter teaspoon pepper. Take one of the squares of dough, fold each comer into center point, placing a little of the mixture into the case. Put into a well-greased pan and put over the open flame, and brown the bottoms. Pour boiling water over this until covered, and cook twenty minutes. Put matzoun over this when done. Okra Stew (Greek) f quart okra (fresh) i teaspoon salt li cups tomato (canned) i teaspoon pepper I small onion 4 tablespoons olive oil } cup lamb (cut in i cup water small pieces) ^ lemon Put meat in hot oil and fry until nearly cooked, adding onion, chopped fine. Have whole okra cleaned, washed, sprinkled with salt, and dried in the sun for half an hour. Wash the salt away and add to the meat, together with the tomato, water, lemon, salt, and pepper. Cover well and cook over a rather slow fire. In cleaning okra, do not cut the stem so that the seeds are exposed, but face or cut the stem off carefully, to avoid having a gummy substance in the cooked product. Bean Stew (Greek) ' } quart shelled beans i teaspoon salt ( fresh ) i teaspoon pepper 2 cups tomatoes (canned) 4 tablespns. olive oil I small onion i cup water I cup lamb (cut into small pieces) Put meat in hot oil and fry until nearly cooked, adding onion, chopped fine. Add tomato, beans, water, salt, and pepper. Cover well and cook over a rather slow fire. Bouglour Pilau (Armenian) I small onion 2 teaspoons salt I cup lamb J teaspoon pepper 1 cup Bouglour (pre- 3 tablespoons olive oil, melted pared wheat) 3 cups water Cut the meat into cubes. Put into saucepan with water and salt. Let boil until meat is nearly done. Then add Bouglour, which has first been cleaned. Do not allow stock to reduce to less than two and one-half cups. If you have less, add water. Cook for thirty minutes in covered saucepan. Chop onion and brown in the olive oil, and pour over all. Set on back of stove for fifteen minutes to settle or simmer. Syrian Stew 2 cups raw mutton (cut 3 tablespoons flour in cubes) 2 cups string beans 2 tablespoons fat 2 onions 2 cups tomatoes