Foods of the Foreign-born in Relation to Health

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Whitcomb & Barrows, 1922 - Aliens - 98 pages
 

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Page 84 - ... enable the blood to drain off. It is allowed to remain thus for one hour, after which time it is to be washed three times. The washing is for the purpose of removing all the salt. This process is called kashern, and is regarded as very important. Bones with no meat and fat adhering to them must be soaked separately and during the salting should not be placed near the meat. Chops and steaks may be broiled. The heart may be used, but must be cut open lengthwise and the tip removed before soaking....
Page 82 - All animal food which is not obtained by killing in the prescribed manner and after adequate inspection by a duly authorized official may not be used. Blood was regarded by the ancient Hebrews, and is by many primitive peoples to-day, as the vital part of the animal which must...
Page 50 - so many kinds to learn how to use," such as double boilers, "funny egg beaters that you turn as you do a hand organ," bread pans, and egg poachers. Then, too, there are "stoves with no fires in them and no place for the wood, just holes in irons, and if you turn a handle and apply a lighted match fire comes.
Page 2 - ... which of their foods to keep and which of this country's to adopt, nor how to prepare them. There is much that we may learn from these people and equally much for them to learn from us with profit. If we study their ways and customs and acquaint ourselves with their foods, we shall be able to help them to adjust themselves to new conditions with as few changes as possible. During the influenza epidemic of 1918 it was plainly demonstrated that neither district nurses, settlement workers, nor visiting...
Page 24 - The Italian children are put on the adults' diet as soon as they are out of swaddling clothes. The larger the abdomen the stronger and healthier the mother considers the child. A diet of milk, strained cereal, and fruit juices is unknown to an Italian mother. The children learn to take tea or black coffee and bread without butter, for breakfast. Usually this means a meal of 200 to 250 calories, composed of carbohydrates, instead of one of 500 calories, combining protein, carbohydrates, mineral matter,...
Page 90 - Meat; (2) milk and its products; (3) neutrals. Meat and milk are never mixed. Neutrals may be used with meat or with milk products, but never with both in the same meals. In addition to the daily food restrictions there are periodic holidays that must be strictly observed in the diet. No food can be cooked on the Sabbath. "During Passover week no leavened bread or its product, or anything which may have touched leavened bread, may be used.
Page 88 - from no orthodox table is fish absent at one or more of the Sabbath meals, however difficult it may be to procure. In inland countries like Poland the Jews are limited to fresh-water fish. I have known people, who could barely afford bread during the week, to pay as much as forty or even fifty cents per pound for their Sabbath fish.
Page 84 - Bones with no meat and fat adhering to them must be soaked separately, and during the salting should be placed near the meat. Chops and steaks may be broiled. The heart may be used, but must be cut open lengthwise, and the tip removed before soaking. This enables the blood to flow out more freely. Lungs are treated as is the heart. Milt must have veins removed. The head and feet may be koshered, with the hair or skin adhering to them. The head must have the brain removed. This latter is used, but...
Page 85 - Klos (dumplings), soup, cakes and puddings made of the mazzah meal. Almond pudding and cake are very popular. Almost all of the food cooked during this holiday requires the liberal use of shortening or fat, with great danger of a too liberal use for health, as well as from the economic point of view. The fat generally used is either goose or chicken drippings, or clarified beef fat other than suet. Fast Days: (a) Yom Kippur (The Day of Atonement). No food or drink may be had for twenty-four hours,...
Page 68 - Matzaun or yoghourt 1 is the famous beverage or soup of the Orient. It is served either hot or cold or sweetened with sugar. It is as valuable in their diet as buttermilk in ours. 1 See Appendix, recipe 19. For the dinner or evening meal, shish kibab — lamb cut in walnut-sized pieces and roasted on skewers — is a favorite meat dish. All vegetables are first fried in a small amount of olive oil or other fat, then boiled in meat stock. Sometimes tomato is added to give more flavor. Okra is never...

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