Ingredients:
1 cup yellow corn meal
4 dried mushrooms
1/2 cup parmesan cheese
2 tablespoons butter
1 tablespoon cream
2 tablespoons salt

Directions:
1. The day before this dish is to be served, cook corn meal very thoroughly with only enough water to make it very stiff.
2. Turn out to cool in deep dish.
3. The next day turn the mold out upside down; take this same dish, butter it, and sprinkle with bread crumbs.
4. Cut the mold of corn meal in horizontal slices about one-quarter inch thick.
5. Lay the top slice in the bottom of the dish where it fits.
6. Dot with two or three small pieces of butter and three or four dried mushrooms, which have had boiling water poured over them and soaked some time.
7. Moisten with cream and sprinkle with grated parmesan cheese.
8. Repeat, slice by slice, until the shape is complete.
9. On the last slice put only two dots of butter.
10. Put in a moderate oven and bake three hours.
11. If at the end of this time there should be too much liquid on top, pour this off to use for the seasoning of some other dish, such as spaghetti, rice, or noodles, and continue cooking until the liquid ceases to ooze.

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

Ingredients:
2 tablespoons oil or butter substitute
1 small carrot
1 small onion
sprig of parsley
2 ounces ham, fat and lean
stalk of celery
bay leaf
salt, pepper
1 pint peas: fresh peas, canned peas, or dried peas soaked overnight

Directions:
1. Chop fine or put through a meat grinder the ham, onion, carrot, and celery; add the parsley, chopped or clipped fine with scissors, and the bay leaf.
2. Fry all this in the oil until it is golden brown, but not at all scorched.
3. Add one pint of boiling water and the peas.
4. If this cooks away, add more water as needed until the peas are tender.
5. Rub through a sieve.
6. Serve this group garnished with croutons or toast triangles, and send a dish of grated cheese to the table with it, to be added according to individual taste.

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

Ingredients:
4 tablespoons sifted bread crumbs
4 tablespoons grated cheese
3 eggs
nutmeg
salt, pepper
1 quart white soup stock or clear broth

Directions:
1. Beat the whites of the eggs, then beat in the yolks.
2. Add the bread crumbs gradually; then the grated cheese, a pinch of salt, and a grating of nutmeg.
3. These ingredients should form a thin batter.
4. Have the broth boiling and drop the batter into it by spoonfuls.
5. Let it boil three or four minutes and serve in the clear soup.

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

Ingredients:
1 cup rice
3 tablespoons butter
2 cups tomatoes
1 cup stock

Directions:
1. Wash one cup of rice and turn it into a frying pan containing two tablespoons of melted butter.
2. Stir over a moderate heat until it begins to take on a golden tinge, and then add two cups of canned tomatoes, which have been pressed through a sieve, and one cup of strained stock.
3. Cover and cook slowly until the rice is tender and has absorbed nearly all the liquid, which will take about forty minutes.
4. When half done add salt and paprika to taste.
5. If necessary to stir, use a fork, so as not to break the grains.
6. Just before removing from the fire add a tablespoon of butter, cut in bits, and half a cup of grated cheese.
7. Half a cup of any minced meat or poultry can be substituted for the cheese, both ham and sausage being particularly good.

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

Ingredients:
1/2 salt codfish
1/4 cup oil
1 onion
1 tablespoon chopped parsley
2 large green peppers
2 large fresh tomatoes, or 2 cups thick canned tomatoes

Directions:
1. Wash and soak the codfish, then remove the bones and cut into squares, or slice.
2. Roll in flour and fry in lard or oil.
3. Roast the peppers so as to blister the skin, which may then be easily removed.
4. Cut and remove the seeds, then cut into narrow strips.
5. Thinly slice the onion and fry slowly in oil till yellowed.
6. Add the tomatoes, cut in pieces, or thick canned tomatoes, and the green peppers.
7. When the peppers are partly cooked, add the codfish and parsley.
8. Cook slowly till the peppers are done.
9. If the sauce is too thick, add a little water or tomato juice.

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

Ingredients:
1/2 pound spaghetti
1/2 pound round steak
1/4 pound salt pork or bacon
1 small onion
1/2 cup grated cheese
1 clove of garlic
2 sprigs of parsley
2 cups canned tomatoes
6 dried mushrooms

Directions:
1. Grind the salt pork and try out in a saucepan.
2. When it begins to brown, add the onion, ground; parsley, chopped; shredded garlic and the mushrooms, previously soaked.
3. When the vegetables are brown, add the meat, coarsely ground; and when that is brown, add the tomatoes.
4. Simmer slowly till of a creamy consistency.
5. Cook spaghetti, without breaking it, and drain carefully.
6. Put into a hot serving dish, sprinkle one-half cup grated cheese over it, then pour the hot sauce over it.
7. Lift with two forks till thoroughly mixed.

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

Ingredients:
1/2 peck spinach
1 tablespoon salt
5 tablespoons cream
1/3 tablespoon butter
3/4 tablespoon flour
1 egg yolk
3 egg whites

Directions:
1. Wash and cook spinach in salt and one tablespoon water for twenty minutes; chop fine.
2. Put butter and flour into saucepan.
3. Stir while heating, then add chopped spinach.
4. Cook for five minutes, and add cream.
5. Add yolk of egg, well beaten; when cool add well-beaten whites, then place mixture in a buttered dish and bake for ten or fifteen minutes.

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

Ingredients:
15 dried corn husks
1 onion and garlic
1/2 pound pork meat
2 cups hominy
4 teaspoons cornstarch
2 teaspoons salt
25 almonds
1 cup raisins
4 teaspoons lard
3 1/2 cups hot water
2 teaspoons baking powder
3 teaspoons red pepper
2 tablespoons peanut butter

Directions:
1. Take the hominy and corn starch and mix with salt, baking powder, and hot lard.
2. Add the hot water and beat it with a spoon until it makes a soft, light dough, and let it stand for fifteen minutes.
3. Put your pork in hot water and salt and cook it until it is quite done.
4. Add the peanut butter, onion and garlic, raisins and almonds, and let it cook until it is thick.
5. Take the large corn husk and spread the dough with a spoon.
6. Then put on a spoonful of the sauce and cover it with some more of the dough.
7. Then fold it in the husk, and when you have fixed in that way all your dough and sauce, steam it for twenty-five minutes.

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

Ingredients:
6 eggs
2 onions
2 green peppers
1 teaspoon chopped parsley
3 tomatoes, or 1 cup thick canned tomatoes
1 tablespoon butter

Directions:
1. Remove seeds from peppers and pour boiling water over them.
2. Let stand till cold.
3. Chop fine the onions, peppers, and tomatoes, and cook five minutes in the butter.
4. Add parsley, and season highly with salt and pepper.
5. Use this sauce to serve over the eggs fried.

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

Ingredients:
6 green peppers
1 tin sardines, 4 1/4 ounces
1 cup fresh bread crumbs
1 tablespoon grated cheese
1/4 cup tomato sauce
salt

Directions:
1. Cut peppers in half, lengthwise, and remove stem and seeds, so as to leave peppers boat shape.
2. Wash well and pour boiling water over them, and let stand till cold.
3. Bone the sardines and rub to a paste.
4. Add the bread crumbs and cheese, mix well, and moisten with tomato sauce.
5. Season highly with salt.
6. Fill the halves of peppers, place in a greased baking dish, pour tomato sauce or soup over them, and bake in moderate oven till peppers are tender.
7. Remove peppers, and thicken and season the liquid in the dish to serve with them.

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