Page:Wood - Foods of the Foreign-Born.djvu/108

92 Jewish people are barley, oats, buckwheat, and rice. These are baked in a pudding and eaten with meat. Children soon learn to eat cereals boiled with milk, and will learn more easily if raisins are added.

With Jewish constipation patients the most satisfactory results are secured by removing all meat until the patient appreciates the value and learns the preparation of many vegetables.

In the treatment of constipation, which is very frequent, cereal pudding or krupnick is given, which is prepared as follows:

Krupnick


 * 1 cup rolled oats
 * 3 cups milk
 * 6 potatoes, cut up
 * 1 tablespoon goose or chicken fat
 * Boil all together three hours

Six glasses of water a day are prescribed "to kosher the intestines," also rye bread or "Jewish Black Bread," and borsht once a day.

Borsht (Jewish Beet Soup)

For a good, wholesome borsht with a natural sourness one has to make what is known as rossel. 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 consommé with meat and as many vegetables as are on hand. When ready, bake