Part 23

A pint of clabbered milk, with a sprinkle of sugar Two tablespoonfuls of wheat bran

DINNER

Vegetable soup Celery, with nuts and ripe olives Carrots or baked squash A potato--sweet or white

The juice of a sweet orange an hour after eating.

Where milk is not prescribed in the above menus, from one to two glasses of water should be drunk.

The bowels should be kept in normal condition by the use of wheat bran.

INFLUENZA

In treating influenza heavy starchy foods such as white flour products should be omitted, and the diet confined largely to fresh vegetables and the more soluble proteids, such as egg whites and buttermilk, with now and then a limited quantity of fish or fowl for a change.

Fats and sugars should be limited very materially and a liberal quantity of coarse articles such as wheat bran, celery, grapes, and green salads eaten when in season.

The patient should exercise great care in regard to quantity, endeavoring always to limit the quantity of food somewhat below the demands of normal hunger.

The menus for colds, catarrh, hay fever, and asthma may be used for influenza. See pp. 917 to 938, inclusive.

MENUS FOR INSOMNIA

SPRING MENU

INSOMNIA--NERVOUSNESS

LOW VITALITY

Both insomnia and nervousness are symptoms of the same conditions. The following menus, therefore, are for the purpose of removing primary causes, which are usually either stomach or intestinal fermentation.

The logical remedy for fermentation is to limit the diet to the fewest number of articles that will give to the body the necessary elements of nutrition.

BREAKFAST

A cup of hot water Corn hominy or boiled wheat A banana, baked, or sliced and broiled in butter A cup of cool water

LUNCHEON

A liberal portion of peas in the pod A baked potato

DINNER

Light vegetable soup Peas or asparagus Baked potatoes A cup of hot water Half-cup of wheat bran, cooked

/Note/: New peas should be cooked in the pod, as the shell contains better nutrition than the pea. For recipe, see p. 679.

SUMMER MENU

INSOMNIA--NERVOUSNESS LOW VITALITY

BREAKFAST

Cantaloup or very ripe pear, with cream A baked sweet potato, with butter A pint of rich milk Wheat bran