Part 10

Bananas, very ripe, baked, Boiled wheat, eaten with eaten with thin cream thin cream A spoonful or two of wheat A spoonful of nuts, with bran anything green in the One egg, whipped, to which way of a salad--celery, add a very little sugar lettuce, or romaine and a few drops of lemon (Anything green may juice be taken with Menu I--breakfast)

A cup of hot water, chocolate, cocoa, or sassafras tea may be taken after either one of these meals.

LUNCHEON

Carrots, squash, pumpkin, Same selections as Menu I beets, or turnips (luncheon); select one Sweet or white potatoes vegetable, or omit vegetables entirely, and take two eggs, whipped with a little sugar and lemon juice; add a glass or two of milk

DINNER

A bit of anything green--celery, One or two of the same spinach, or lettuce vegetables as in Menu I eaten with oil, salt and (dinner) nuts Anything green, as a salad Choice of any fresh vegetable One egg, or a bit of fish, if named for luncheon desired A baked sweet or a white potato A few nuts, and one extremely ripe banana as a dessert

For recipe for baked bananas and whipped eggs, see pp. 677 and 678, Vol. III.

SPRING MENU

FOR DECREASING WEIGHT AND INCREASING STRENGTH

BREAKFAST

Whole wheat, thoroughly cooked Two bananas, baked, if not very ripe; serve with cream and either nut butter or nuts

LUNCHEON

Baked beans, with sauce of olive-oil, lemon juice and sugar A cup of chocolate

DINNER

A green salad Smelts, or any young or tender fish A potato An onion Gelatin, with fruit

Vigorous exercise and deep breathing are very necessary both in decreasing weight and increasing strength. At least three hours daily should be spent in the open air, and the lungs should be filled to their utmost capacity.

The bowels should be kept in normal condition.

(See Menus for Constipation.)

SUMMER MENU

FOR DECREASING WEIGHT AND INCREASING STRENGTH

BREAKFAST

Cherries, berries, cantaloup, or melon A red banana, with nuts One or two eggs, whipped--dash of sugar; flavor with lemon or pineapple juice

LUNCHEON

Green beans, with onion Corn or a potato

DINNER

Celery or shredded cabbage, with nuts and oil Sweet potatoes--butter Corn Melon

A glass of water or thin cocoa may be taken at each of the above meals.

FALL MENU