Part 35

FALL MENU

STOMACH AND INTESTINAL CATARRH

BREAKFAST

A melon or a very ripe peach Two or three glasses of fresh milk, taken slowly Half a cup of wheat bran, cooked

LUNCHEON

A very small portion of green salad, with grated nuts Tender corn, lima beans, or lentils

DINNER

A green salad, with grated nuts Stewed pumpkin or squash Corn, carrots, or parsnips A baked potato or baked beans

WINTER MENU

STOMACH AND INTESTINAL CATARRH

BREAKFAST

A pint of junket One whipped egg

LUNCHEON

Vegetable soup Boiled onions, carrots, or turnips An egg or a small portion of tender fish A baked potato

DINNER

Choice of the following cooked in a casserole dish:

a Cauliflower, cabbage, or Brussels sprouts b Carrots, parsnips, or turnips

A baked potato A vegetable salad with ripe olives and nuts

For cooking en casserole, see p. 671.

MENUS FOR FERMENTATION

SPRING MENU

FERMENTATION--INTESTINAL GAS FEVERED STOMACH AND LIPS CANKERS ON TONGUE

BREAKFAST

A glass of cool water Three or four egg whites and one yolk, whipped; sweeten slightly; add half a glass of milk Gelatin, without fruit, or two extremely ripe bananas baked in a casserole dish

LUNCHEON

Carrots, parsnips, or turnips Peas or asparagus A white potato, either baked or boiled

DINNER

Cream of asparagus soup, made rather thin Peas in the pod (See recipe, p. 679) A new, white potato, baked; serve with very little butter One egg, whipped A glass or two of cool water