Part 28

Cantaloup A bowl of clabbered milk Bran meal gems

LUNCHEON

Purée of rice with milk

DINNER

A baked or boiled sweet potato Purée of peas Egg custard or gelatin

FALL MENU FOR THE NORMAL PERSON

From 85 to 100 Years of Age

BREAKFAST

Wheat flakes, thoroughly cooked; serve with cream Warm milk

LUNCHEON

A coddled egg with a baked potato A cup of chocolate

DINNER

Cream of celery soup Bran meal gems A potato Cocoa or sassafras tea (See recipe, p. 681)

WINTER MENU FOR THE NORMAL PERSON

From 85 to 100 Years of Age

BREAKFAST

Two very ripe bananas, baked, eaten with nut butter and cream Sassafras tea or a cup of chocolate

LUNCHEON

Cream of potato soup Whole wheat crackers

DINNER

Purée of peas or beans A potato--sweet or white Chocolate or hot milk

CURATIVE MENUS

INTRODUCTION TO CURATIVE MENUS

Scientific investigation leads one inevitably to the conclusion that a vast number of so-called dis-eases are caused by errors in eating; that is, by wrong selections, wrong combinations and wrong proportions of food. (See chart, Vol. I, p. 9, showing the number of dis-eases caused by superacidity.) This chart will give the reader some idea of the number of disorders that may originate from one source or from one fundamental cause.

While superacidity is a true dis-ease, and may cause all the disorders shown on this chart, yet behind superacidity there is a parent cause, namely, wrong eating. In the light of these facts, it is obvious that a department of curative and remedial menus should constitute an important feature of this work.

For each patient who came under the care of the author (over 23,000 in all), there was prescribed an average of six menus, covering a period of six weeks. Each patient was required to keep an accurate record of his or her diet, and the symptoms that developed after each meal. This record was either brought to the author in person, or sent to him through the mails.

From this vast amount of data and clinical experience, the writer was enabled to select all the menus composing this volume, from those that had proved successful in the various disorders treated. This volume, therefore, is composed of only such menus as gave the desired results. It represents the refined experience of twenty years' active practise in Scientific Feeding.

MENUS FOR SUPERACIDITY