Part 43

From one to two glasses of water should be drunk at each of these meals.

Just before retiring, devote from three to five minutes to the exercises prescribed for the first day.

/Fifth Day/: The same as the fourth, slightly increasing the quantity of food if there is a return of normal hunger; if not, continue to follow the diet as herein given, until natural hunger is felt.

/Sixth Day/: The same as the first, repeating the diet from eighteen to twenty days.

SPRING MENU

WEAK DIGESTION--NERVOUSNESS

SLIGHT ECZEMA

The following menus for spring, summer and fall are laid out on the two-meal-a-day plan. In addition to the purposes named in the heading, they are designed to promote vitality and endurance, thus enabling one to meet the requirements of hot weather.

In order to aid the body in appropriating all the nourishment these menus contain, one should take, each day, at least one hour's vigorous exercise and deep breathing.

MENU I MENU II

BREAKFAST

One or two very ripe Peaches or cherries bananas baked in a casserole One whole egg dish; eat with Steamed wheat--well Tunis dates and thin cooked; serve with thin cream cream One whole egg, whipped A very ripe banana with Half a glass of milk Tunis dates, cream, and nuts

DINNER

Two vegetables--choice of A salad peas, beans, asparagus, Peas in the pod (see recipe, onions, or beets page 679) A baked potato A white potato, baked A very small portion of A small portion of ice-cream either fish or white meat (optional) of chicken

One or two glasses of water should be drunk at each of the dinner meals.

If constipated, two or three tablespoonfuls of wheat bran should be taken about twice a week with both the morning and the evening meal. This could be cooked five minutes, and may be made very palatable if eaten with a spoonful of cream.

SUMMER MENU

WEAK DIGESTION--NERVOUSNESS

SLIGHT ECZEMA

MENU I MENU II

BREAKFAST

(About 9:30)

Very ripe peaches--no sugar A cup of hot water A cup of hot water One whipped egg Whole wheat, cooked very A portion of gelatin, with thoroughly cream A medium-sized baked potato, with butter

DINNER

(About 5:30)

Fresh peas, and either beans Two of the following or asparagus vegetables--peas, Baked potatoes or tender beans, asparagus, boiled onions, corn spinach, or carrots One whole egg or an A baked potato omelet--Spanish style Half a glass of buttermilk, One glass of water with one egg white whipped into it One glass of water

Just before retiring, drink a cup of hot water, and take two tablespoonfuls of bran.

FALL MENU