Part 51

A salad, if desired A green salad Two of the following vegetables: Two of the following vegetables: Asparagus Beans Beans Peas Boiled onions Peas Beets Spinach Baked new white potatoes Boiled onions One or two gems made from An egg, junket, or a very corn-meal or wheat bran small portion of fish Half a glass of buttermilk A baked white potato--eat skins and all

About two glasses of water should be drunk at each of these meals--half a glass at the beginning, a glass during the progress of the meal, and half a glass at the close.

These meals are rather liberal, and if there should be the slightest fullness experienced after eating, the quantity should be reduced. The breakfasts are light, and one might add slightly to them if they do not satisfy normal hunger.

Mastication should be perfect. Eating should be very deliberate. Avoid heavy reading or earnest conversation while eating; these disturb the flow of saliva and prevent thorough mastication.

A cup of wheat bran, well cooked, should be taken with the morning and the evening meal about twice or three times a week.

A glass of water and the juice of a sweet orange may be taken just before retiring, and exercises as prescribed.

SUMMER MENU

BUILDING UP THE NERVOUS SYSTEM INCREASING VITALITY

BREAKFAST

A melon or peaches Two or three tablespoonfuls of nuts One very ripe banana--red variety A baked sweet potato One egg, either cooked two minutes, or whipped with a little sugar and lemon juice

LUNCHEON

One fresh vegetable--beans, beets, or corn A baked sweet or a white potato A glass of milk; buttermilk preferred A melon or very ripe peaches

DINNER

A small green salad, with oil Lima beans, okra, or corn A baked potato Figs, with cream and nuts

SUPPLEMENTARY DINNER

If there is a desire for something salty or more pungent in taste and flavor, the following menu may be used:

Fish or chicken A potato A fruit salad Ice-cream--home-made

If the two-meal-a-day plan is desired, luncheon may be omitted entirely, and the proportions composing the morning meal slightly increased.

FALL MENU

BUILDING UP THE NERVOUS SYSTEM

INCREASING VITALITY

Choice of the following menus:

MENU I MENU II

BREAKFAST

A cantaloup or peaches One or two red bananas, A small portion of boiled eaten with soaked prunes whole wheat, with cream and cream Two tablespoonfuls of nuts A liberal portion of with cream and figs gelatin--very little sugar One egg, either whipped or cooked two minutes

LUNCHEON

An ear or two of tender corn One fresh vegetable--choice A baked sweet potato One egg, cooked two minutes Nuts and raisins, with cream A baked potato or baked beans

DINNER