Part 25

From 33 to 50 Years of Age

BREAKFAST

Two eggs, coddled Whole wheat muffins A cup of chocolate or a cup of hot water with sugar and cream

LUNCHEON

Home-baked beans Lettuce or celery A few nuts

DINNER

Carrots, parsnips, or cabbage A baked potato Broiled fish or a nut omelet Cocoa, chocolate, or sassafras tea

NOTE: Sassafras tea is made from the bark of red sassafras. (See p. 681.)

SPRING MENU FOR THE NORMAL PERSON

From 50 to 65 Years of Age

BREAKFAST

A cup of hot water with milk or sugar A coddled egg and a baked potato

LUNCHEON

Junket or a bowl of clabbered milk One or two baked bananas

DINNER

Peas or asparagus New potatoes or bran meal gems A cup of cocoa or a cup of hot water with cream

SUMMER MENU FOR THE NORMAL PERSON

From 50 to 65 Years of Age

BREAKFAST

Peaches, plums, or melon Coarse cereal with cream Cocoa or hot water with cream

LUNCHEON

A sweet potato with butter Cheese with water-cracker Milk or chocolate

DINNER

Peas, beans, or carrots Lettuce or spinach Green corn or a potato Cottage cheese with cream and a water-cracker

FALL MENU FOR THE NORMAL PERSON

From 50 to 65 Years of Age

BREAKFAST

A bunch of grapes or a melon Bran meal gems or plain boiled wheat Cocoa or hot water with cream