Part 60

Baked beans Milk

DINNER

Soup--cream of pea or corn Squash or stewed pumpkin Fish or an omelet Corn bread, with butter or oil Ripe olives, celery, nuts, and raisins

The primary purpose of fat in the diet is to produce body-heat. About three ounces of fat will maintain normal heat in the average-sized body for a period of twenty-four hours. The amount of fat taken by the athlete should be governed by exposure and temperature of the atmosphere.

The best sources of fat are butter, nuts, and salad oil.

SPRING MENU

ATHLETIC DIET (CHIEFLY UNCOOKED)

BREAKFAST

Berries or cherries Three or four eggs, whipped eight minutes--sugar to taste; flavor of lemon or pineapple juice. Add a pint of milk, after whipping Very ripe bananas, with cream, nuts, and raisins

LUNCHEON

A green salad, with oil Boiled wheat, corn hominy, or rice Asparagus, onions, or peas Nuts, raisins, cream cheese

DINNER

Boiled wheat Three or four eggs, prepared as for breakfast Ice-cream, plain Wheat bran

SUMMER MENU

ATHLETIC DIET (CHIEFLY UNCOOKED)

BREAKFAST

Melon or peaches A pint of junket or clabbered milk Two eggs, whipped Two red bananas, with cream and nuts

LUNCHEON

Two or three ears of tender corn, boiled One fresh vegetable--peas, beans, or carrots

DINNER

A green salad, with oil and nuts A baked potato Corn, peas, or beans Fish or eggs A banana, with dates Melon or peaches

FALL MENU

ATHLETIC DIET (CHIEFLY UNCOOKED)

BREAKFAST

Exceedingly ripe bananas, eaten with nut butter, dates, and cream Two or three eggs, whipped. Add to each egg a rounded teaspoonful of sugar, and a scant spoonful of lemon juice. Whip thoroughly, and add a glass of milk to each egg

LUNCHEON

Two or three eggs, whipped, into which whip a teaspoonful each of honey and lemon juice; add a glass of milk to each egg One or two exceedingly ripe bananas, eaten with nut butter and raisins

DINNER