Part 54

BREAKFAST

A cup of hot water A few Malaga grapes or the juice of a very sweet orange Two medium-sized, baked sweet potatoes, eaten with butter A glass of clabbered milk, or a cup of junket, with very little sugar A small portion of wheat bran

LUNCHEON

A small quantity of something green--endive, lettuce, or celery, eaten with nuts, oil, and a very little salt Boiled onions, carrots, or parsnips A baked potato A liberal portion of gelatin A cup of hot water

DINNER

Spinach, or a salad with oil Turnips, beets, carrots, parsnips--any two of these A baked potato, with baked beans or rice A portion of junket, fish, or chicken A portion of gelatin, with cream--optional

SPRING MENU

STRENGTH AND ENDURANCE (HEALTHY PERSON)

BREAKFAST

Half a glass of water Choice of fruit--a small portion Gems, cakes, or muffins made from coarse corn-meal or bran meal; serve with butter A red banana, with cream, nuts, and raisins Milk

LUNCHEON

Peas, beans, or lentils--dried One green vegetable Corn bread and butter Buttermilk

DINNER

Cabbage, celery, lettuce, or romaine, with oil One or two fresh vegetables--peas, potatoes, etc. An egg, milk, fish, or gelatin--any two of these proteid foods Rice, with honey, or raisins with cream, if something sweet is desired

Sufficient wheat bran should be taken to keep the bowels in normal condition.

SUMMER MENU

STRENGTH AND ENDURANCE (HEALTHY PERSON)

BREAKFAST

Peaches, plums, cantaloup, or berries Steamed corn, scraped from the cob. Recook lightly with whipped egg, stirring constantly A peeled banana, baked--cream

LUNCHEON

Okra, beets, or eggplant Salad--tomato, cucumber, and lettuce Peas or corn A potato--sweet or white

/Note/: The salad, with one vegetable, is sufficient if one is not engaged in strenuous work.

DINNER

Salad--green Rice or corn hominy One or two fresh vegetables Buttermilk, junket, or fresh eggs Cantaloup, melon, or peaches

FALL MENU

STRENGTH AND ENDURANCE (HEALTHY PERSON)

The following menus should be adhered to for about thirty days, choosing such vegetables from the selections named as appeal most to the taste.

Choice of either set of menus may be made; that is, Menu I may be followed by Menu II at noon, returning to Menu I for dinner and so on: