Part 26

LUNCHEON

Very ripe bananas with cream Dates and nuts A glass of milk

DINNER

Lima beans and creamed onions A baked potato Whole wheat or bran meal gems

WINTER MENU FOR THE NORMAL PERSON

From 50 to 65 Years of Age

BREAKFAST

Soaked prunes Baked chestnuts Clabbered milk or junket

LUNCHEON

A bowl of milk with boiled rice

DINNER

Baked onions and winter squash Baked beans A cup of cocoa One or two whole wheat crackers and cottage cheese

SPRING MENU FOR THE NORMAL PERSON

From 65 to 80 Years of Age

BREAKFAST

Two or three very ripe bananas, baked; serve with cream Nuts, raisins, and either cream or cottage cheese Cocoa or hot water

LUNCHEON

A bowl of sour milk Rye bread or bran meal gems

DINNER

Cabbage, cauliflower, carrots, or squash A potato Cheese or an egg

NOTE: If there is a tendency toward rheumatism, gout, or lumbago, eggs should be omitted.

SUMMER MENU FOR THE NORMAL PERSON

From 65 to 80 Years of Age

BREAKFAST

Peaches, pears, grapes, or melon A baked sweet potato or potato cakes Sassafras tea with cream (See recipe, p. 681)

LUNCHEON

String beans or new peas Rye bread Cottage cheese

DINNER