Part 60

LUNCHEON

One or two fresh vegetables Three or four eggs whipped Choice between a bit of fish with sugar and lemon or tender chicken if there juice. Add half a glass is a craving for something of milk to each egg salty

Emergency Luncheon III

A baked sweet potato, eaten with butter A liberal portion of gelatin Two cups of cocoa or chocolate

DINNER

Spinach, cooked, eaten with One egg or fish a baked potato and one A baked potato very lightly scrambled A glass of clabbered milk, egg with a sprinkle of sugar A boiled onion Half-cup of wheat bran, Carrots, parsnips, or turnips cooked, with a little cream

For cooking "Vegetables," see p. 670.

SPRING MENU

RUN-DOWN CONDITION FLATULENCY--UNDERWEIGHT

FIRST DAY: On rising, drink copiously of cool water, and devote from five to eight minutes to deep breathing exercises.

BREAKFAST

The juice of a sweet orange (Florida Russet preferred) A cup of water Two glasses of fresh milk Two or three corn-meal muffins, with fresh butter

LUNCHEON

From one to three glasses of buttermilk, according to hunger One egg, whipped as for breakfast

DINNER

One glass of water Fresh string beans, peas, or asparagus, cooked preferably in a casserole dish Two medium-sized baked white potatoes (new); eat skins and all An egg or a cup of junket A cup of hot water A tablespoonful of wheat bran

Just before retiring, take a glass of water and the juice of half an orange, and devote from three to five minutes to deep breathing exercises.

SECOND DAY: The same as the first, slightly increasing or decreasing the quantity of food according to normal hunger.

THIRD DAY:

BREAKFAST

Very ripe berries or a baked apple with a spoonful of cream A cup of hot water with a very little sugar and cream, or taken clear if desired Two extremely ripe bananas (must be black spotted), eaten with cream and either nuts or nut butter One or two eggs whipped or taken whole in orange juice

LUNCHEON

A cup or two of chocolate, with thin cream A whole wheat gem or a corn-meal gem A tablespoonful of wheat bran

DINNER

A salad of lettuce or endive, with nuts A large, boiled Spanish onion Two medium-sized baked sweet or white potatoes Fish or chicken One glass of water

FOURTH DAY: Same as the third.

FIFTH DAY: Same as the first, repeating these menus for a week or ten days as here given. The menus may be varied according to vegetables, fruits, and berries that may come into market as the season advances.

SUMMER MENU