Page:Wood - Foods of the Foreign-Born.djvu/70

54 or cream sauces, which are used for vegetables, meats, and game. Ovsyanka is a very good oatmeal soup, made as follows:

One-quarter pound whole or cracked oats and enough water for five or six plates of soup; boil with one onion till grain is soft. Strain; add a lump of butter and a little milk; serve with croutons. A few dry mushrooms (well washed) chopped fine add to flavor of soup.

A cold soup, or what we know as floating island, is made as follows:

Boil a quart of milk. Take three yolks of eggs and rub until white with one-half cup of sugar. Dilute with one-quarter cup of cold milk and add to boiled milk, stirring constantly so yolks don't curdle. Keep on slow fire until somewhat thick, but not boiling—add for flavor either cinnamon or vanilla. Before the above yolks are added, beat the whites stiff and add one tablespoon sugar, dropping whites off the spoon into the boiling milk. When milk with whites boils, remove the whites with a perforated spoon and put into a bowl. Add the soup when fixed with the yolks to the whites; set on ice and serve. This makes a good dessert.

Flaxseed oil with a small amount of lemon juice is a favorite salad dressing.

The following story illustrates how a sympathetically prescribed diet, recognizing the value of familiar national foods, aids in winning the hearts of people. A Russian woman was asked to interpret for a Ukrainian patient at a Food Clinic. She was not much interested at first, but when some of her well-known foods were mentioned, she