The diet for a Jewish tuberculous patient would have less of the carbohydrates and more of the protein foods than is usually found in the Jewish daily dietary. Milk and milk and eggs may be given between meals, both in the mid-morning and mid-afternoon and before bedtime. This would not interfere with either their Itmch or din- ner of meat. Milk dishes of all kinds, from a plain boiled or baked custard to a Bavarian cream, will have to be taught. Once more the staple borsht may be used, made without meat and with the addition of sour cream. Sour cream is a favorite dressing for berries or fruit, and may be used freely by these patients. Eggs scrambled with vegetables or baked in a nest of vegetables are two of their favorite ways of preparing these foods. Scrambled Eggs with Potatoes Three eggs, three potatoes, one large onion, one tablespoon chicken fat, three tablespoons milk, one- quarter teaspoon salt, pinch pepper✪ Scrambled Eggs with Potatoes. Cut up potatoes and onions, and brown in pan with chicken fat. Add well-beaten eggs, milk, salt, and pepper. Stir until scrambled. The Jewish housewife has had to adapt herself a num- ber of times to new foods and their preparation, each time remembering her dietary laws and arranging the recipes to conform to them. This fact makes her an apt pupil. APPLICATIONS TO HEALTH WORK AND TO INSTITUTIONAL SERVICE From our studies of dietary backgrounds it has become apparent : That a family coming to this country from a wholly different environment is under an enormous handicap in attaining a satisfactory diet, particularly when the in- come is small. That doctors, nurses, social workers, and even dieti- tians generally lack knowledge of the native diets and usual food habits of the foreign-born. That a large number of the foods of foreign-bom peo- ples are well adapted to their physical needs. That most of these foods can be obtained in this country. That the dietary errors arising in this country are largely due to disturbance of the balance in the diet be- cause of change of environment, new scales of prices, etc. ; and that the problem before the dietitian is not so much to introduce a complete "American" dietary, as it is to restore the former dietary balance by supplying lost elements. That knowledge of foods of the foreign-bom and of their native dietaries is the foundation of all success in this endeavor; it is a necessity in dealing with many specific problems of health or of disease; and is inval- uable as a means of mutual understanding and sympathy between the American-bom and the immigrant. "The way to a man's heart is through his stomach." The soul 96 APPLICATIONS TO HEALTH WORK p/ of a family may be reached through the daily chores of the household. There is need for enlightemnent among Americans re- garding the practical utility and enjoyability of many foreign foods. A study of "Foreign Foods Which Would Improve the American Dietary" would be an Americanizing agent of practical value for the use of Home Economic sections of Women's Clubs and simi- lar organizations. American diet would be improved and (psychologically speaking) be enriched ; and many Amer- icans would be given a sympathetic appreciation and un- derstanding of our foreign-bom population through the practical medium of the kitchen and the dinner table.

AI-modernized reading of the original text

The diet for a Jewish tuberculous patient would have less of the carbohydrates and more of the protein foods than is usually found in the Jewish daily dietary. Milk and milk and eggs may be given between meals, both in the mid-morning and mid-afternoon and before bedtime. This would not interfere with either their lunch or dinner of meat. Milk dishes of all kinds, from a plain boiled or baked custard to a Bavarian cream, will have to be taught. Once more the staple borsht may be used, made without meat and with the addition of sour cream. Sour cream is a favorite dressing for berries or fruit, and may be used freely by these patients. Eggs scrambled with vegetables or baked in a nest of vegetables are two of their favorite ways of preparing these foods. Scrambled Eggs with Potatoes Three eggs, three potatoes, one large onion, one tablespoon chicken fat, three tablespoons milk, onequarter teaspoon salt, pinch pepper. Cut up potatoes and onions, and brown in pan with chicken fat. Add well-beaten eggs, milk, salt, and pepper. Stir until scrambled. The Jewish housewife has had to adapt herself a number of times to new foods and their preparation, each time remembering her dietary laws and arranging the recipes to conform to them. This fact makes her an apt pupil. APPLICATIONS TO HEALTH WORK AND TO INSTITUTIONAL SERVICE From our studies of dietary backgrounds it has become apparent : That a family coming to this country from a wholly different environment is under an enormous handicap in attaining a satisfactory diet, particularly when the income is small. That doctors, nurses, social workers, and even dietitians generally lack knowledge of the native diets and usual food habits of the foreign-born. That a large number of the foods of foreign-bom peoples are well adapted to their physical needs. That most of these foods can be obtained in this country. That the dietary errors arising in this country are largely due to disturbance of the balance in the diet because of change of environment, new scales of prices, etc. ; and that the problem before the dietitian is not so much to introduce a complete "American" dietary, as it is to restore the former dietary balance by supplying lost elements. That knowledge of foods of the foreign-bom and of their native dietaries is the foundation of all success in this endeavor; it is a necessity in dealing with many specific problems of health or of disease; and is invaluable as a means of mutual understanding and sympathy between the American-bom and the immigrant. "The way to a man's heart is through his stomach." The soul APPLICATIONS TO HEALTH WORK p/ of a family may be reached through the daily chores of the household. There is need for enlightenment among Americans regarding the practical utility and enjoyability of many foreign foods. A study of "Foreign Foods Which Would Improve the American Dietary" would be an Americanizing agent of practical value for the use of Home Economic sections of Women's Clubs and similar organizations. American diet would be improved and (psychologically speaking) be enriched ; and many Americans would be given a sympathetic appreciation and understanding of our foreign-bom population through the practical medium of the kitchen and the dinner table.

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Scrambled Eggs with Potatoes

Foods of the foreign-born in relation to health