Part 59

LUNCHEON

Lettuce and tomatoes, with oil Corn bread or corn hominy Baked beans, with butter

DINNER

Soup--cream of rice or corn Peas, asparagus, or carrots A potato Baked beans or lentils A red banana, with raisins and cream

SUMMER MENU

ATHLETIC DIET

Berries, melon, or peaches, on rising

BREAKFAST

Three or four whipped eggs; add sugar to taste, and flavor with fruit-juices A pint of milk A corn muffin or a small portion of coarse cereal--flaked wheat

LUNCHEON

Fresh corn or shelled beans Buttermilk Raisins and nuts Peaches and cream

DINNER

A small salad Choice of one fresh vegetable: Beans Peas Lentils Corn bread A sweet potato Cottage cheese and either raisins or currants Nuts Plain ice-cream

FALL MENU

ATHLETIC DIET

Grapes, melons, or pears, on rising

BREAKFAST

Corn hominy or steamed barley; serve with butter or cream A pint of milk A red banana, with cream, figs, and nuts

LUNCHEON

Lentil soup Sweet potatoes, with butter Whole wheat bread Dates, cream cheese, and nuts

DINNER

A salad of lettuce, tomatoes, and nuts Green corn Onions, en casserole Rice steamed with raisins; serve with butter or cream

WINTER MENU

ATHLETIC DIET

An orange, on rising

BREAKFAST

Baked chestnuts, with butter Two or three eggs, whipped; add sugar to taste A whole wheat muffin A banana, with dates and cream

LUNCHEON