Part 18

Vegetable soup may be served at either the noon or the evening meal, using but little fats.

Acid fruits, such as oranges, grapefruit, pineapples, lemons, and strawberries should be omitted if there is a tendency toward superacidity, intestinal fermentation, or rheumatism.

FALL MENU

COLDS

BREAKFAST

Melon or choice of fruit Baked squash or a banana Flaked wheat or a bran meal gem A spoonful or two of nuts, with raisins

LUNCHEON

Two shirred eggs An ear of tender corn A green salad

DINNER

Choice of two fresh vegetables Choice of corn or lima beans Choice of a baked sweet or a white potato A green salad--liberal portion Gelatin or junket

WINTER MENU

COLDS

Juice of orange or grapes just after rising.

BREAKFAST

A cup of hot water, sassafras tea, or malted milk Two coddled eggs, or very tender fish, broiled A potato or a bran gem[*]

LUNCHEON

Any fresh vegetable: Cauliflower, Brussels sprouts, cabbage, turnips Spinach or endive Malted milk or a cup of cocoa

DINNER

A bit of slaw or celery Liberal portion of boiled onions Spinach, with egg A potato; prepared choice

All of the menus for Colds can be taken in cases of La Grippe and Influenza.

NASAL CATARRH

The following menus, in their various groups, are composed of the most easily digested foods that will give to the body all the elements of nourishment it requires, during the several seasons of the year.

The calories of energy, remedial elements and counteractive properties these menus contain, have been very carefully compiled from long experience in the treatment of catarrh. The nutritive factors they contain are proportioned or leveled so that under ordinary conditions there will be no deficiency to produce unnatural craving, and no surplus to be decomposed and converted into mucous or catarrhal discharges.

These menus contemplate a normal body, living under normal conditions. If one should be exposed to excessive cold, the carbohydrates (sugar and starches) and fats may be slightly increased, and if exposed to excessive heat these articles should be limited somewhat below the amount prescribed. If one is engaged in heavy manual labor the proteid factor such as is contained in beans, eggs, fish, and cheese may be increased, and if performing no labor, these things should be reduced even below the amount prescribed.

These menus will have a tendency to establish normal digestion and assimilation of food, and normal elimination of waste. When this is accomplished, the instincts and various senses will suggest the quality and the quantity of food, the kind and amount of exercise, and all other natural laws that govern and control the physical organism.

WATER-DRINKING IN THE TREATMENT OF NASAL CATARRH

Sufficient water should be drunk at each of these meals to bring the moisture up to about 66 per cent of the whole. This will require from one to three ordinary glasses, depending largely upon the amount of residual water in the foods composing the meal.

See "Uses of Water in the Body," Lesson II, Vol. I, p. 53.