In attempting to furnish this instruction, native dishes and raw food materials should be recognized and preserved as far as possible. If olive oil is a luxury, other vegetable oils, of which we have several, may be introduced. Soups may be given that will have the Italian flavor of tomato, or garlic, or both. To them may have been added macaroni in one of its various forms, rice, or fava (horse beans), and this will furnish thickening in the place of eggs. Milk soups will be acceptable only when highly flavored, or after the family have learned to like white sauces. Gnocchi is their milk soup. Vegetables the Italians have always cared for, and when their value is explained, they are often willing to substitute more of them for meat. Cheese is used more sparingly here, because the people cannot make it themselves and must therefore buy it. This adds another expense, with the result that less is used.
The Italians have as many good combinations of food to select from as can be found in American cook books, when special diets must be given to those who are not well. The following are prescribed for undernourished children:
Zuppa alia Provinciale (Potato Soup)
- 2 large potatoes
- 3 tablespoons milk
- 4 cups soup stock
- 2 tablespoons butter
- 2 egg yolks
- 1 tablespoon salt
Boil potatoes; rub through sieve. Put in saucepan with butter, salt, and milk. Simmer until thick, then add egg yolks to form it into paste. Turn onto bread board, cut into small dice, and throw into soup stock which must be boiling.
