the task of any community, and will create a truly American democracy and not a stratified or segregated community of different races. The inclusion of medical and health work in the program of Americanization is not only the task of the physician and the professional administrator, but of the teacher and the statesman. APPENDIX RECIPES OF THE FOREIGN BORN THE ITALIANS The following are prescribed for undernourished children: 1. Zuppa alla Provinciale (Potato Soup) 2 large potatoes 3 tablespoonfuls milk 2 tablespoonfuls butter 4 cupfuls soup stock Boil potatoes; rub through sieve. Put in saucepan with butter, salt, and milk. Simmer until thick, then add egg yolks to form it into a paste. Turn on to bread board, cut into small dice, and throw into the soup stock, which must be boiling. 2. Zuppa di Lattuga (Lettuce Soup) Cook all together for one hour and a half and serve with toasted squares of bread. 3. Zuppa di Zucca (Pumpkin Soup) 3 pounds sliced pumpkin 2 tablespoonfuls butter cupful water 1 cupfuls milk 1 tablespoonful sugar Peel pumpkin, cut into pieces, cook in water with butter, sugar, and salt for two which has been heated. hours. Drain and add to milk Bring to a boil before serving. 4. Brodo di Lenticchie (Lentil Soup) 3 tablespoonfuls dried len- 2 tablespoonfuls milk tils tablespoonful butter Cover lentils with water and simmer until soft; put through sieve. Melt butter in saucepan, add lentils and milk; mix well. Add a cupful of stock, and this to three cupfuls of hot stock. Some of the Italian soups more nearly resembling our own are minestrone alla Milanese or vegetable chowder, brodo di capone, or chicken soup, and brodo di carne, or vegetable and beef soup. Milk soups are rarely used by the Italians. Milk may be given plain or in custards, as in gnocchi of milk or in zabione. Put all these ingredients together in saucepan, mix well, then put on stove and let cook slowly until thick. cold serve with milk or cream. When 6. Zabione 2 cupfuls milk 4 drops vanilla 2 eggs Put all together in saucepan and beat well. Put on back of stove; let it heat and cook slowly, stirring often until thick. Serve hot or cold. Other recipes which may be used for children are as follows: Wash and cook spinach in salt and one tablespoonful of water for twenty minutes; chop fine. Put butter and flour in saucepan. Stir while heating, then add chopped spinach. Cook for five minutes and add cream. Add well-beaten yolk of egg; when cool add well-beaten whites, then place mixture in a buttered baking dish and bake for ten or fifteen minutes. Italian-cooked vegetables are best for children in this form. 8. Lattuga Informata (Lettuce Baked in Oven) Take off wilted outside leaves, tie up heads and place in baking pan with two cupfuls of soup stock. Bake one half hour. Place fork under heads, remove, and serve with stock for gravy. 9. Polenta (Corn Meal Mush) This is usually eaten with meat gravy instead of milk. It would not be a difficult task to teach children to eat it with milk. 10. Gnocchi di Semolina (Indian Meal) Often called farina by the Italians. Cooked in milk. 11. Canestrelli (Tea Cakes or Cookies) cupful sugar 1 egg yolk Cream together sugar and butter; add well-beaten egg yolk and vanilla; then enough flour to make a firm, smooth dough. Roll out thin and cut into fancy shapes. THE JEWS Prohibited Foods Prohibition of Animal Foods.-Absolute and partial prohibitions: Unclean animals are absolutely prohibited. Clean animals are all quadrupeds that chew the cud and also divide the hoof. All others are regarded as not clean. Products of animals that are suffering from some malady or that have died a natural death or had eaten poison are regarded as terefah and may not be used. All animal food which is not obtained by killing in the prescribed manner and after adequate inspection by a duly authorized official may not be used. Blood was regarded by the ancient Hebrews, and is by many primitive peoples to-day, as the vital part of the animal which must be given back to God. Fish does not come under this category, possibly because it is a coldblooded animal. "Fish that have fins and scales-none other may be eaten." This would bar all shellfish, such as oysters and lobsters, as well as fish of the eel variety. There seems to have been some good dietetic reason for this, as the Eastern waters were doubtless often polluted, and there may have been cases of poisoning, resulting from mistaking poisonous water snakes for eels. No scavengers or birds of prey are to be eaten. These are regarded as unclean. The suet of ox, sheep, or goat is forbidden (not the fat). Fat of birds or permitted wild animals is not forbidden. An egg yolk with a drop of blood on it is considered as an embryo chick and is forbidden. Prescribed Modes of Preparing Food The following partial prohibitions are fully as important as the above: After the proper cut of meat is secured from the proper kind of animal which has been slaughtered in accordance with Jewish law, it is to be soaked half an hour to soften the fiber and enable the juice to escape more readily when salted. (The pan used for this purpose may not be used for anything else.) The meat is then thoroughly salted, placed on a board which is either perforated or fluted, and placed in an oblique position so as to enable the blood to drain off. It is allowed to remain thus for one hour, after which time it is to be washed three times. The washing is for the purpose of removing all the salt. This process is called kashern, and is regarded as very important. Bones with no meat and fat adhering to them must be soaked separately and during the salting should not be placed near the meat. Chops and steaks may be broiled. The heart may be used, but must be cut open lengthwise |