Part 57

BREAKFAST

The strained juice of a sweet orange (Florida seedling preferred) Two eggs, whipped very thoroughly, to which add one glass of milk and a tablespoonful each of sugar and of lemon juice Half a cup of wheat bran

LUNCHEON

A liberal portion of baked beans A cup of hot water or cocoa

DINNER

Carrots, parsnips, squash, or pumpkin--any two of these Celery or slaw A very rare omelet, rolled in grated nuts and cream A baked potato

SPRING MENU

NO APPETITE

A very sharp distinction should be drawn between appetite and hunger. Appetite is a cultivated desire expressed through a sense of /Craving/. Hunger is the normal demand for food, expressed through the salivary glands. Appetite is the desire for liquor, coffee, tobacco, morphin, etc., and for food when one habitually overeats. It is expressed by an empty feeling or craving in the stomach, while hunger is felt only in the salivary glands, and in the region of the throat and the mouth. Appetite weakens the body; hunger stimulates thought and action.

Normal hunger can be produced by limiting the quantity of food below the actual needs of the body, for three or four days, or perhaps a week.

When normal hunger returns, the quantity may be increased, but the combinations should be observed for a week or two.

The following are limited menus composed of foods that will produce hunger after the third or fourth day:

On rising, devote at least five minutes to vigorous deep breathing exercise before an open window, or in the open air. Take a bit of juicy fruit and a glass of water.

BREAKFAST

Cherries or berries (very ripe); neither cream nor sugar A banana, very ripe, eaten with two egg whites, thoroughly whipped, and a very little thin cream

LUNCHEON

A green salad One fresh vegetable; peas or asparagus preferred A new potato

DINNER

A green salad, with nuts Two fresh vegetables A whipped egg or a cup of junket

It may be well to omit the noon meal for the first three or four days.

If there is the slightest tendency toward constipation, a tablespoonful or two of wheat bran, cooked, should be taken at both the morning and the evening meal.

A glass of water should be drunk just before retiring, and at least ten minutes devoted to exercise and deep breathing.

As appetite returns, the quantity of food may be increased, and a few heavier articles added, such as coarse cereal for breakfast, and a bit of fish or an omelet for dinner.

SUMMER MENU

NO APPETITE

A cup of water and a very ripe peach or plum followed by vigorous deep breathing exercises, immediately after rising.

BREAKFAST

Melon or peaches, with a very little cream Tender ear of boiled corn, scraped from the cob, and served with butter or a spoonful of cream