Page:Wood - Foods of the Foreign-Born.djvu/45

Rh An Italian patient with nephritis finds it very hard to leave cheese out of his diet. He does not miss the other forms of proteins so much. A very little meat is used at any time; eggs are used as thickening, and would not be missed if another thickening were used, but cheese furnishes flavor for many dishes. Therefore, if any protein is to be allowed, cheese should be selected.

Tuberculous patients may be given milk in the same forms as are prescribed for undernourished children, and eggs in soups. The Italian people are not in the habit of using soft eggs, but have many recipes for using hardboiled eggs. Patients can be taught to poach or drop them, and serve a little grated cheese on them. In this way they may learn to eat them. Sugar may be prescribed in fruit compotes—stewed fruits, made of either fresh or dried fruits. Raisins and almond paste are other forms of sweets.

Diabetic patients find it very hard to adjust themselves to a diet without any pasta, or macaroni. Among their people it has always been the staple at every meal. Vegetables used by them in many combinations are prescribed for this disease. Tomatoes may be scooped out and an egg dropped in each. Then the tomatoes are placed in a small dish, and baked until the eggs are set. Mushrooms are often chopped and baked in tomatoes. Beans of all kinds are used in their dietaries, and must be removed. Often the use of mushrooms may be encouraged in their place. Endive is enjoyed as well as dandelions, spinach, and many other leafy vegetables.

If the Italians can secure their preferred diet, it is usually well-balanced. Naturally they are painstaking, good cooks. It is not, therefore, at all impossible for a person who knows their native dietaries to help them adjust