POLES AND OTHER SLAVIC PEOPLES
57
Luncheons
| No. 1. | Two cups rice, cooked with mushrooms, celery, onions, and spice. In cold weather, fifteen cents' worth of mixed fat and lean pork is cooked with the rice.
Water with fruit juice to drink, or the water from cooked fruit. |
| No. 2. | Buckwheat cakes, eaten with cooked, dried fruit or jelly. |
| No. 3. | Barley and beans cooked together.
Colored beans are used and must be tried to see whether they will cook in the same time as the barley. Olive oil, bacon, or sausage and a little garlic are added. |
| No. 4. | Millet (kasa) cooked in milk with sugar, then baked in the oven fifteen minutes and served with milk. |
| No. 5. | French toast. |
| No. 6. | Fried corn meal mush, with sauerkraut.
A good quality of corn meal is used, bought in Italian districts. Boiling water is poured very slowly into a dish of meal, and allowed to stand twenty minutes. Mush is fried in butter. Eaten with sauerkraut, cooked dried fruit, or honey. |
| No. 7. | Noodles with Parmesan cheese. |
| No. 8. | Noodles with baked apples. |
3 P.M.
Coffee, bread with butter or jelly.
Coffee is very weak for children—a great deal of milk is added.
