Their cooked foods have much the same flavor as those of the Mexicans. Spices and peppers are freely used, their favorite spices being allspice and mace. When the income is sufficient, the children's food is easily planned for. They are fond of fruits and vegetables, as well as of cereals. If they were bom here, they enjoy milk; but if they were brought up on goats' milk in the homeland, they must be taught to like the flavor of cows' milk. They like eggs, and chowders and soups are used freely. This helps in the care of under- weight or tuberculous children and adults. All nephritic patients must be warned against the fre- quent use of salt fish and many kinds of spices. PORTUGUESE I5 Hypotension cases, also, are difficult to treat, as they have been in the habit of using various kinds of salt fish as well as irritating spices. RECIPES Hot Milk Drink I cup milk I stick cinnamon Heat one cup of milk with a stick of cinnamon in it. When hot, remove cinnamon stick and serve. Can be served cold. Egg Milk I cup milk I stick cinnamon ✪ Hot Milk Drink I ^g 2 tablespoons sugar Prepare milk and cinnamon as above. Beat egg and sugar together. When milk is hot, add to egg and serve hot. Chicken Soup 1 chicken i cup rice 4 cups water 2 tablespoons salt I teaspoon sweet mace✪ Chicken Soup Cut up chicken and boil in water until done. Remove chicken and skim off fat; add rice and salt. Cook until done, then add water and mace. Beef Stew 2 pounds stew meat 2 tomatoes 2 tablespoons drippings i teaspoon allspice 4 potatoes 4 cloves 2 onions 2 tablespoons salt I tablespoon vinegar 3 cups water✪ Beef Stew Cut up onions. Put drippings in kettle and add onions. When brown, add other ingredients, and cook until meat is tender. l6 FOODS OF THE FOBEIGN-BORN Roast Meat 6 pounds beef , pork, 2 green peppers or lamb 4 tomatoes 1 clove of garlic i tablespoon mace 3 onions •} cup vinegar 2 tablespoons salt i teaspoon black pepper✪ Roast Meat Rub meat with salt, mace, and pepper. Pour vinegar over it and let stand over night, or four hours. Cut up peppers, onions, and tomatoes. Place meat in roasting pan, cover with the vegetables, and roast until meat is tender, basting every fifteen minutes with vegetables. BoUed Fish 4 or 5 pounds haddock i dove of garlic 2 tablespoons vinegar i onion 2 tablespoons salt 2 tomatoes 1 green pepper 4 doves Qean fish and spread open. Cover vrith salt, vinegar, spices, and vegetables. Add two cups of water, and simmer until fish is done. The fish may be roasted in a pan. Fish Chowder 4 or 5 pounds haddock 4 potatoes 2 quarts water 3 onions 2 tablespoons drippings 2 teaspoons mace✪ Fish Chowder Cut up fish, cook in water, and remove bones. Save water in which fish was cooked, and cook potatoes and onions in it. Add mace and serve. No milk is used. Boiled Potatoes with Mace✪ Boiled Potatoes with Mace Boil potatoes until soft. Drain and add mace until potatoes are nicely coated. Serve hot with drawn but- ter, or meat or fish gravy. PORTUGUESE I7 Boiled or Baked Custard This will be eaten if flavored with mace instead of vanilla. Bread Com breads are generally used, made with baking powder or raised with yeast. ITALIANS Italy has a climate much like that of California, which gives the people a long farming season, but in the hottest part of the summer, in Southern Italy, very little work is done during the middle of the day. Wheat, com, and other cereals, vegetables, fruit, chickens, sheeps* and goats' milk constitute the food products of the farm. Some have a greater variety than others, depending on the ambition and aggressiveness of the farmer.

AI-modernized reading of the original text

Their cooked foods have much the same flavor as those of the Mexicans. Spices and peppers are freely used, their favorite spices being allspice and mace. When the income is sufficient, the children's food is easily planned for. They are fond of fruits and vegetables, as well as of cereals. If they were bom here, they enjoy milk; but if they were brought up on goats' milk in the homeland, they must be taught to like the flavor of cows' milk. They like eggs, and chowders and soups are used freely. This helps in the care of underweight or tuberculous children and adults. All nephritic patients must be warned against the frequent use of salt fish and many kinds of spices. PORTUGUESE I5 Hypotension cases, also, are difficult to treat, as they have been in the habit of using various kinds of salt fish as well as irritating spices. Hot Milk Drink I cup milk I stick cinnamon Heat one cup of milk with a stick of cinnamon in it. When hot, remove cinnamon stick and serve. Can be served cold. Egg Milk I cup milk I stick cinnamon I egg 2 tablespoons sugar Prepare milk and cinnamon as above. Beat egg and sugar together. When milk is hot, add to egg and serve hot. Chicken Soup 1 chicken i cup rice 4 cups water 2 tablespoons salt I teaspoon sweet mace Cut up chicken and boil in water until done. Remove chicken and skim off fat; add rice and salt. Cook until done, then add water and mace. Beef Stew 2 pounds stew meat 2 tomatoes 2 tablespoons drippings i teaspoon allspice 4 potatoes 4 cloves 2 onions 2 tablespoons salt I tablespoon vinegar 3 cups water Cut up onions. Put drippings in kettle and add onions. When brown, add other ingredients, and cook until meat is tender. Roast Meat 6 pounds beef , pork, 2 green peppers or lamb 4 tomatoes 1 clove of garlic i tablespoon mace 3 onions •} cup vinegar 2 tablespoons salt i teaspoon black pepper Rub meat with salt, mace, and pepper. Pour vinegar over it and let stand over night, or four hours. Cut up peppers, onions, and tomatoes. Place meat in roasting pan, cover with the vegetables, and roast until meat is tender, basting every fifteen minutes with vegetables. Boiled Fish 4 or 5 pounds haddock 1 clove of garlic 2 tablespoons vinegar i onion 2 tablespoons salt 2 tomatoes 1 green pepper 4 cloves Clean fish and spread open. Cover with salt, vinegar, spices, and vegetables. Add two cups of water, and simmer until fish is done. The fish may be roasted in a pan. Fish Chowder 4 or 5 pounds haddock 4 potatoes 2 quarts water 3 onions 2 tablespoons drippings 2 teaspoons mace Cut up fish, cook in water, and remove bones. Save water in which fish was cooked, and cook potatoes and onions in it. Add mace and serve. No milk is used. Boiled Potatoes with Mace Boil potatoes until soft. Drain and add mace until potatoes are nicely coated. Serve hot with drawn butter, or meat or fish gravy. PORTUGUESE I7 Boiled or Baked Custard This will be eaten if flavored with mace instead of vanilla. Bread Corn breads are generally used, made with baking powder or raised with yeast. ITALY Italy has a climate much like that of California, which gives the people a long farming season, but in the hottest part of the summer, in Southern Italy, very little work is done during the middle of the day. Wheat, corn, and other cereals, vegetables, fruit, chickens, sheep's and goats' milk constitute the food products of the farm. Some have a greater variety than others, depending on the ambition and aggressiveness of the farmer. This will be eaten if flavored with mace instead of vanilla. Bread Com breads are generally used, made with baking powder or raised with yeast. Italy has a climate much like that of California, which gives the people a long farming season, but in the hottest part of the summer, in Southern Italy, very little work is done during the middle of the day. Wheat, com, and other cereals, vegetables, fruit, chickens, sheep's and goats' milk constitute the food products of the farm. Some have a greater variety than others, depending on the ambition and aggressiveness of the farmer.

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Hot Milk DrinkEgg MilkChicken SoupBoiled FishBeef StewRoast MeatFish ChowderBoiled Potatoes with Mace

Foods of the foreign-born in relation to health