Page:Wood - Foods of the Foreign-Born.djvu/86

70 is added for the last few minutes' cooking. The green-leaved vegetables are not used in cream soups, but are cooked in stock. This must be remembered in diets for children.

A Greek boy who was a patient at a dispensary was referred to the food clinic for a constipation diet. When questioned about the delicious orange compotes the Greeks usually have two or three times a day on their tables in Greece, he said: "Oh, yes! My mother makes it, but she keeps it for company. When she is out, I crawl in the window and eat some on my bread. Oranges cost a lot for boys, my mother says."

The national dish of the Turks is Pilaf; of the Armenians, Herissa. Both are good foods for the children.

Pilaf


 * 5 cups stock
 * 2 cups rice
 * 2 tablespoons olive oil
 * Salt and pepper to taste

In a deep vessel fry well the washed rice in the oil, then add the stock. When nearly done, remove to back of stove to cook slowly. Cover with a piece of muslin under the lid, letting it fall a little over the brim to prevent the steam from falling back into the kettle. After ten minutes stir the rice lightly with a perforated spoon, then place over hot oven until moisture is evaporated and rice is almost dry. (Cracked wheat may be used instead of rice.)

Herissa


 * 1 pound lamb or chicken
 * 10 cups stock
 * 2 tablespoons butter
 * 3 pinches cinnamon
 * Pepper and salt to taste