Foods of the foreign-born in relation to health

For a good, wholesome borsht with a natural sourness one has to make what is known as rossd. Take three bunches red beets ; peel and cut in halves ; wash. Put into a wooden or earthenware jar. Cover with tepid soft water and set in a warm place, covering jar with towel. In four days rossel will be ready. A crust of real dark bread improves rossel. When ready, put into a cellar or other cool place, to prevent the process of fermentation from continuing. To make borsht, make a good consomme with meat and as many vegetables as are on hand. When ready, bake a few raw beets in skins; cut them fine and sprinkle with a little sugar. Add to strained consomme, and add some of the rossel to taste. Boil once and serve with sour salts. Diabetic Diet There are many Jews who have diabetes. In prescribing for them one has not only to give a new dietary, but also to teach the ways of cooking the foods allowed. For example, they have been accustomed to having vegetables in small quantities, cooked with beef ; but for the diabetic this is excluded, and new forms of cooking vegetables must be introduced. All five or ten per cent, carbohydrate vegetables after cooking may be served with drawn butter, white sauce, hollandaise sauce, or with salt and a small portion of lemon juice or vinegar. Green peppers stuffed with vegetables are another pleasant variety. As the Jewish dietary does not allow shellfish or tripe,N no thought need be given these; but liver is frequently used, koshered over the fire. This must be specified as not allowed in the diet. Before Passover the patient must be warned not to eat mazzah or unleavened bread which is made of flour, salt, eggs, and water in the form of large crackers. Eggs baked in spinach or scrambled with mushrooms may be ordered. The Jewish people are fond of the flavor of almond omelet, prepared with one-half cup almonds, four eggs, and four tablespoons cream. Blanch the almonds, chop fine, and pound smooth. Beat the eggs, add the cream, and turn into a hot pan in which one tablespoon of butter has been melted. When the omelet is set, sprinkle the almonds over it, fold over, and serve. 94 foods of the foreign-born Nephritic Diet In cases of nephritis, all pickled foods should be discouraged; also the use of ''sour salts." Almost all their soups are low in protein. Many of their meat dishes have little meat in them. For example, Bitki or Hamburg Steak : Bitki Take two cups of clear beef chopped, and two cups of bread crumbs that have been soaked in a little water, leaving them quite moist ; mix thoroughly, season with pepper and salt, and shape into individual cakes. Fry as Hamburg Steak. Both Kascha and Schavel are dishes that can be recommended and enjoyed. They are made in the following way: Kasha Made of whole buckwheat grain, fine barley, whole oats, or millet (washed in many waters before using). Take one pound of grain and rub through it one whole egg. Dry thoroughly on a frying pan, stirring to prevent burning. When dry, put into an earthenware dish with cover. Cover with boiling water. Add salt to taste and butter size of egg. Bake in moderate oven until done (from two to three hours). Watch to prevent burning. When edges get too dry, add boiling water, pouring along edges. Favorite dish for peasants. Schavel (Sorrel Soup) Chop fine one pound sorrel, one pound spinach; put into pot and cook in boiling water (open pot), adding salt to taste. When greens are tender, about one-half hour, take two yolks of eggs in a bowl ; add a little salt and stir hot mixture into the yolks, drop by drop, to prevent curdling of yolks. Set out to cool. When cold put on ice. To serve : Put into plate a tablespoon of sour cream, and add cold soup, stirring cream. Add chopped, hard-boiled eggs. Favorite dish for summer. Diet for Tuberculosis