Ingredients:
1 pound lamb or chicken
10 cups stock
2 tablespoons butter
3 pinches cinnamon
salt and pepper to taste

Directions:
1. Take lamb or chicken meat without bones; boil for an hour or longer, shred into fine thready pieces with your fingers.
2. Take the special wheat prepared for this purpose and soak in water for eight to ten hours, then boil in one-half the broth of the chicken or lamb, gradually adding the rest of the broth.
3. During the process of boiling it is necessary to stir and pound the mixture continually with a wooden spoon.
4. When serving in plates, pour over each share hot butter and powdered cinnamon to taste.

Source: Foods Of The Foreign-Born In Relation To Health {1922}

Ingredients:
5 cups stock
2 cups rice
2 tablespoons olive oil
salt and pepper to taste

Directions:
1. In a deep vessel fry well the washed rice in the oil, then add the stock.
2. When nearly done, remove to back of stove to cook slowly.
3. 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.
4. 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.
5. Cracked wheat may be used instead of rice.

Source: Foods Of The Foreign-Born In Relation To Health {1922}

Ingredients:
2 cups warm water
1 yeast cake
1/2 teaspoon salt
1 tablespoon sugar
flour to make stiff dough

Directions:
1. Make a stiff dough of the above ingredients and let rise till double its bulk; then add 2 eggs, well beaten; one-half cup melted fat.
2. Mix in; then knead thoroughly.
3. Let stand in a warm place till doubled in bulk.
4. Roll out to one-half inch thick, cut in pieces to make small rolls about six inches long.
5. Spread each one with cold boiled rice, then a layer of smoked fish (finnan haddie) or smoked roe; sprinkle with pepper and nutmeg.
6. Double and pinch the edges together, having them at the top.
7. Spread with beaten egg and bread crumbs.
8. Bake in moderate oven till a light brown color.
9. A filling of highly seasoned chopped meat may be used, and the pirogs fried in deep fat.

Source: Foods Of The Foreign-Born In Relation To Health {1922}

Ingredients:
1 cup sour cream
2 tablespoons flour
1 tablespoon onion juice
1/2 teaspoon salt
1/4 teaspoon paprika
dried mushrooms

Directions:
1. Mix dry ingredients and make a smooth paste with one-quarter cup cold sour cream.
2. Add the rest of the cream, which has been heated, and cook slowly till thickened.
3. Add mushrooms that have been soaked and cook till tender.
4. Add onion juice and stir thoroughly.
5. Cut the steak into serving pieces and sear.
6. Put into baking dish and pour the pan gravy over.
7. Add the sauce; cover and bake in a slow oven till the steaks and done.
8. This sauce can be used with hamburger balls or with fish.

Source: Foods Of The Foreign-Born In Relation To Health {1922}

Ingredients:
1 medium cabbage
1/4 cup meat stock
2 pounds beef brisket
3 pints of water
1 tablespoon flour
2 onions
2 leeks
1 parsnip
1/4 cup sour cream
salt
1 tablespoon fat

Directions:
1. Cut the cabbage in pieces and heat in fat.
2. Add the stock and turn the cabbage over till all is moistened.
3. Cut the beef in dice and add to the cabbage with the water.
4. Cook one and one-half hours.
5. Add the onions and leeks sliced, and the parsnip cut in dice.
6. Cook till these vegetables are done, then add the sour cream mixed with the flour.
7. Let cook five minutes; season to taste.
8. Serve hot with small buckwheat cakes if desired.

Source: Foods Of The Foreign-Born In Relation To Health {1922}

Ingredients:
1/2 pound beef
1/2 pound veal
1/2 pound pork
2 pork kidneys
3 tablespoons fat
1 green pepper
1 large onion
1 tablespoon chopped parsley
1 cup tomato
salt
water
potatoes

Directions:
1. Chop the onion and brown slightly in the hot fat.
2. Add the beef, veal, pork, cut in dice, the kidneys cut in thin strips about an inch long.
3. Turn and mix with the onion and fat.
4. Add the pepper, cut in pieces, parsley, and tomato.
5. Let simmer till meat is entirely tender, adding water to keep the mixture covered.
6. Season to taste, then add a layer of diced potatoes, and more water if necessary.
7. Let simmer till potatoes are done, but do not stir.

Source: Foods Of The Foreign-Born In Relation To Health {1922}

Ingredients:
1/2 pound raw fish
2 cups potatoes, diced
2 tablespoons chopped onion
1 1/2 cups water
2 teaspoons chopped parsley
2 tablespoons oil
1/2 teaspoon salt
1/2 teaspoon paprika

Directions:
1. Brown the onion in the oil; add potatoes and brown.
2. Add the fish, boned and cut into small bits.
3. Mix well; add parsley and other seasonings with the water and cook twenty minutes.
4. Serve with a garnish of sliced lemon.

Source: Foods Of The Foreign-Born In Relation To Health {1922}

Ingredients:
1 quart cooked potatoes cut in large pieces
3 tablespoons fat
1 tablespoon chopped onion
2 tablespoons chopped parsley
2 cups tomato
1 teaspoon salt
1/2 teaspoon paprika

Directions:
1. Brown the onion in the fat and add to the potatoes.
2. Add all the ingredients except the parsley; put into a greased casserole and bake forty-five minutes in a moderate oven.
3. Sprinkle with the parsley and serve at once.

Source: Foods Of The Foreign-Born In Relation To Health {1922}

Ingredients:
1/4 cup fruit juice
2 eggs
1 tablespoon sugar

Directions:
1. Beat the eggs; beat in the sugar; add the fruit juice.
2. Cook over a slow fire, beating constantly until the mixture begins to thicken.
3. Take from the fire and continue to beat a moment, so the mixture will not cook to the side of the hot vessel.
4. It should be a smooth, frothy cream.
5. It is eaten hot, poured over sponge cake or served in tall glasses.
6. A scant teaspoon of cinnamon may be added by way of variety.

Source: Foods Of The Foreign-Born In Relation To Health {1922}

Ingredients:
2 cups milk
3 eggs
1/4 cup sugar
3 ounces ground macaroons
1 1/2 squares unsweetened chocolate

Directions:
1. Make a custard of the eggs, milk, sugar, and chocolate.
2. Cook in a double boiler until it thickens.
3. Take from the fire and add the finely-ground macaroons, stirring and beating the mixture until it is smooth.
4. Pour into a buttered mold and chill thoroughly on the ice.

Source: Foods Of The Foreign-Born In Relation To Health {1922}