Part 21

See "Bran Meal," p. 683, Vol. III.

SUMMER MENU

HAY FEVER

BREAKFAST

Cantaloup or peaches--no sugar A potato--sweet or white Clabbered milk

LUNCHEON

Corn or peas Lima beans A potato A melon

DINNER

Lettuce and tomato salad, with nut-butter sauce Peas, beans, carrots, squash, or onions A potato--sweet or white An egg or a very small portion of fish

FALL MENU

HAY FEVER

BREAKFAST

Persimmons or grapes Bran meal gems or corn bread A glass of milk

LUNCHEON

Winter squash or a sweet potato Baked beans or a white potato

DINNER

Lettuce or celery, with nuts Carrots or string beans A raw onion A baked potato or corn bread A spoonful or two of bran, cooked

WINTER MENU

HAY FEVER

BREAKFAST

The juice of a sweet orange Three baked bananas or two very ripe bananas, with cream, raisins, and nuts

LUNCHEON

Eggplant and a boiled onion A bran meal gem or a corn muffin Nuts, with raisins

DINNER

A light vegetable soup Turnips or cabbage, en casserole A baked potato or bran meal gems One or two figs, with cheese and nuts

The bowels should be kept in normal condition by the liberal use of wheat bran at each meal. The free action of the bowels is very important in all such disorders as hay fever, influenza, and colds.

MENUS FOR ASTHMA

SPRING MENU