Cut the steak in small squares and cook in hot fat till well browned* Add the flour, garlic sliced, and the chili pulp prepared as below (or use green or red peppers and season with cayenne). Let simmer about two hours, add- ing more water if necessary. Season to taste with salt Tamales 15 dried com husks i cup raisins 1 onion and garlic 4 teaspoons lard \ pound pork meat 3I cups hot water 2 cups hominy 2 teaspoons baking 4 teaspoons cornstarch powder 2 teaspoons salt 3 teaspoons red pepper 25 almonds 2 tablespns. peanut butter✪ Tamales Take the hominy and corn starch and mix with salt, baking powder, and hot lard. Add the hot water and beat it with a spoon until it makes a soft, light dough, and let it stand for fifteen minutes. Put your pork in hot water and salt and cook it until it is quite done. Add the peanut butter, onion and garlic^ raisins and almonds, and let it cook until it is thick. Take the large corn husk and spread the dough with a spoon. Then put on a spoonful of the sauce and cover it with some more of the dough. Then fold it in the husk, and when you have fixed in that way all your dough and sauce, steam it for twenty-five minutes. PORTUGUESE Most of the Portuguese in this country come to us from the Azores or Western Islands, only a small pro- portion coming from Portugal. We have grown to know them in their homeland much better since the war, as at that time we used Delgada, the capital of the island of Saint Michael as a coaling station. The Portuguese are among the most gifted city builders in the world. They do not plan for efficiency, as the Americans or French would do, but have a gift for tuck- ing a sense of beauty into every little comer of a town. In this they are hard to rival. The natural environment of these island people is a sparkling cluster of white houses, dashed here and there with spots of vermilion, blue, and lavender, and flanked on either side by an ancient fortress, with no sooty rail- road yard or fuming factory visible to mar the loveliness. Even their rowboats are artistic. As one approaches the shore one notices the striking beauty, the wonderfully graceful lines, and the charming decorations of the boats dotting the shore line. From the boat landings of the i)ort cities on the several islands of Saint Michael, Angra, Madeira, and the north- erly island of Terceira, the streets usually radiate up the hills like the ribs of a jeweled fan. The public markets occupy whole squares, located among the cross streets. These are tempting places, with their stalls of melons, bananas, pineapples, eggs, squashes, tomatoes (both red and yellow), meat, fish, and the brown potatoes (two or three times the size of the largest American ones), with splashes of sunlight and shade giving cheer and inspira- 13 14 FOODS OF THE FOREIGN-BORN tion to the most depressed mind. The fuel burned is cedar, and through the streets floats its evanescent fra- grance. The few Portuguese who come to us from Portugal have had the same surroundings. Even Lisbon is as romantic and full of color as the island towns and cities. The whole environment of these people has avoided the grimy, sordid, commonplaceness of the neighborhoods into which they come in America. In the old country, the chief pursuits of the people are fishing and gardening; over here they usually locate in a seaport, but these occupations become only their recrea- tion, with often very little of that. In America, most of them work indoors in the big mills. Their diet, too, has changed; not because a new one has been thoughtfully planned to fit the need, but be- cause foods are too expensive. Fruit and vegetables are not grown near at hand, and therefore cost more. Fish, too, is three times the price paid in the islands. There are few goats in the city neighborhoods into which they come.

AI-modernized reading of the original text

Cut the steak in small squares and cook in hot fat till well browned. Add the flour, garlic sliced, and the chili pulp prepared as below (or use green or red peppers and season with cayenne). Let simmer about two hours, adding more water if necessary. Season to taste with salt Tamales 15 dried com husks i cup raisins 1 onion and garlic 4 teaspoons lard \ pound pork meat 3I cups hot water 2 cups hominy 2 teaspoons baking 4 teaspoons cornstarch powder 2 teaspoons salt 3 teaspoons red pepper 25 almonds 2 tablespns. peanut butter Take the hominy and corn starch and mix with salt, baking powder, and hot lard. Add the hot water and beat it with a spoon until it makes a soft, light dough, and let it stand for fifteen minutes. Put your pork in hot water and salt and cook it until it is quite done. Add the peanut butter, onion and garlic, raisins and almonds, and let it cook until it is thick. Take the large corn husk and spread the dough with a spoon. Then put on a spoonful of the sauce and cover it with some more of the dough. Then fold it in the husk, and when you have fixed in that way all your dough and sauce, steam it for twenty-five minutes. PORTUGUESE Most of the Portuguese in this country come to us from the Azores or Western Islands, only a small proportion coming from Portugal. We have grown to know them in their homeland much better since the war, as at that time we used Delgada, the capital of the island of Saint Michael as a coaling station. The Portuguese are among the most gifted city builders in the world. They do not plan for efficiency, as the Americans or French would do, but have a gift for tucking a sense of beauty into every little comer of a town. In this they are hard to rival. The natural environment of these island people is a sparkling cluster of white houses, dashed here and there with spots of vermilion, blue, and lavender, and flanked on either side by an ancient fortress, with no sooty railroad yard or fuming factory visible to mar the loveliness. Even their rowboats are artistic. As one approaches the shore one notices the striking beauty, the wonderfully graceful lines, and the charming decorations of the boats dotting the shore line. From the boat landings of the port cities on the several islands of Saint Michael, Angra, Madeira, and the northerly island of Terceira, the streets usually radiate up the hills like the ribs of a jeweled fan. The public markets occupy whole squares, located among the cross streets. These are tempting places, with their stalls of melons, bananas, pineapples, eggs, squashes, tomatoes (both red and yellow), meat, fish, and the brown potatoes (two or three times the size of the largest American ones), with splashes of sunlight and shade giving cheer and inspira- tion to the most depressed mind. The fuel burned is cedar, and through the streets floats its evanescent fragrance. The few Portuguese who come to us from Portugal have had the same surroundings. Even Lisbon is as romantic and full of color as the island towns and cities. The whole environment of these people has avoided the grimy, sordid, commonplaceness of the neighborhoods into which they come in America. In the old country, the chief pursuits of the people are fishing and gardening; over here they usually locate in a seaport, but these occupations become only their recreation, with often very little of that. In America, most of them work indoors in the big mills. Their diet, too, has changed; not because a new one has been thoughtfully planned to fit the need, but because foods are too expensive. Fruit and vegetables are not grown near at hand, and therefore cost more. Fish, too, is three times the price paid in the islands. There are few goats in the city neighborhoods into which they come.

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TamalesHominy and Peanut Butter Dish

Foods of the foreign-born in relation to health