Part 20

NASAL CATARRH

MENU I MENU II

BREAKFAST

Grapes One very ripe banana with Bran gems thin cream and nut butter One egg whipped with sugar A pint of clabbered milk and lemon juice A small portion of coarse A baked sweet potato cereal--plain wheat boiled

LUNCHEON

A salad, or celery, with Onions cooked in a casserole either nuts or oil dish Baked beans A potato; prepared choice Boiled onions or carrots

DINNER

Carrots, onions, parsnips, One fresh vegetable squash, turnips--any two A baked sweet or a white of these potato Choice of one of the following A very ripe banana, with proteid foods: either nuts and raisins Eggs Chicken or figs and cream (white meat) Fish Turkey (white meat) A baked potato

/Note/: If the weather is very cold a dessert-spoonful or more of olive-oil should be taken just before each of these meals, and a cup of hot water at the close.

LATE WINTER AND EARLY SPRING

NASAL CATARRH

MENU I MENU II

BREAKFAST

A sweet orange Whole wheat or corn--boiled A rare omelet rolled in soft or simmered grated nuts and cream over night; serve with Whole wheat bread or corn butter or cream muffins A cup of chocolate A cup of chocolate

LUNCHEON

Baked sweet potatoes with A boiled Spanish onion butter A white potato, baked A cup of chocolate Two eggs, either whipped or coddled

DINNER

Cream of tomato soup (Christmas or New Year's Celery or slaw dinner) Nuts Cream of celery soup Carrots, parsnips, or turnips A vegetable salad A baked potato Baked or creamed potatoes Cocoa or hot water Turkey or chicken--white meat--very little Baked chestnuts Cranberry sauce Ice-cream Hot chocolate

MENUS FOR HAY FEVER

SPRING MENU

HAY FEVER

BREAKFAST

Bananas, baked Whole wheat or rye, boiled five or six hours Thin cream

LUNCHEON

Any fresh vegetable--cabbage, onions, carrots Whole wheat bread Thin cocoa

DINNER

One egg, coddled Rice or a potato Boiled onions or squash Spinach or lettuce, with nuts

For recipe for baked bananas and coddled eggs, see p. 677, Vol. III.