Page:Wood - Foods of the Foreign-Born.djvu/111

Rh prevent curdling of yolks. Set out to cool. When cold put on ice. To serve: Put into plate a tablespoon of sour cream, and add cold soup, stirring cream. Add chopped, hard-boiled eggs. Favorite dish for summer.

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.