Part 63

Choice of the following menus:

MENU I MENU II

BREAKFAST

Two egg whites and one Rice boiled until very soft. yolk whipped rapidly Put through a colander about two minutes. and make into a thin Add two teaspoonfuls of purée by adding milk; sugar and whip three sugar and cream to taste minutes longer; then add slowly, while whipping, a teaspoonful of strained lemon juice or pineapple juice, and a very little olive-oil. Serve two egg yolks and three whites, if the appetite will accept them

LUNCHEON

Any fresh vegetable of the A boiled onion sweet variety, such as A potato--sweet or white parsnips, sweet potatoes, Carrots or parsnips, eaten squash, or pumpkin. with butter and salt (These may be made into A cup of chocolate a purée by putting through a colander and adding cream and sugar to taste)

DINNER

One or two fresh vegetables--carrots, Purée of rice and one egg parsnips, turnips, prepared as for breakfast or onions, prepared (Menu I) anyway that will make them palatable Clabbered milk with a sprinkle of sugar

The articles composing these meals should be served in very small portions.

SPRING MENU

FOR MENTAL WORKER TO INCREASE BRAIN EFFICIENCY

Immediately on rising, take two or three tablespoonfuls of orange juice and drink two glasses of water. If there is a tendency toward fermentation, the orange juice should be omitted.

Exercise in the open air before breakfast.

BREAKFAST

Two eggs, cooked two minutes A small, baked potato--sweet or white One glass of milk A cup of water

LUNCHEON

A large, boiled onion and either green peas or asparagus A glass of water

DINNER

A small portion of fish A baked white potato--eat skins and all; masticate thoroughly One or two vegetables, such as peas, beans, or asparagus One egg white in half a glass of milk Half a glass of water

Luncheon should be omitted unless quite hungry.

SUMMER MENU

FOR MENTAL WORKER TO INCREASE BRAIN EFFICIENCY

Choice of the following menus:

MENU I MENU II

BREAKFAST

Peaches or plums A portion of wheat flakes. Oatmeal, rice, or boiled (A spoonful or two of wheat wheat bran cooked with Two glasses of milk the wheat flakes) One whole egg One banana, baked A glass of milk

/Note/: A few very ripe berries or the juice of an orange may be taken at the beginning of each of these meals.

LUNCHEON