Part 13

Choice of the following menus:

MENU I MENU II

BREAKFAST

A cup of hot water Very little farina or oatmeal, Two baked bananas with cream Steamed wheat--cream A glass of buttermilk

LUNCHEON

Corn hominy, with butter A white potato, baked or cream A large, boiled onion Raisins, nuts, cream cheese Corn bread One or two glasses of water A glass of milk

DINNER

A pint of junket One egg or a morsel of fish Bran gems A baked potato A coddled egg (For bran Choice of carrots, parsnips, meal and coddled eggs, or onions see Vol. III, pp. 677 and (A green salad or spinach 683) may be eaten at this Hot water meal, if desired)

One or two glasses of water should be drunk at each of these meals.

If there is a tendency toward constipation, a liberal portion of wheat bran, thoroughly cooked, should be taken at both the morning and the evening meal.

Bran possesses valuable nutritive properties, such as mineral salts, iron, protein and phosphates, and it harmonizes chemically with all other foods.

SUGGESTIONS FOR SUMMER

BREAKFAST

Melon, or any mild subacid or non-acid fruit, such as pears, baked apples, sweet grapes, very ripe peaches, Japanese plums, or persimmons Choice of whipped egg or junket A banana--natural, or baked, if the digestion is slightly impaired

LUNCHEON

A fresh green salad, such as celery or lettuce, with oil or nuts Onions, uncooked A whipped egg Carrots, peas, or beans

DINNER

Corn, carrots, peas, beans, or squash Half a cup of plain wheat bran, cooked A baked potato A glass of water

SUGGESTIONS FOR FALL

In adopting the two-meals-a-day system, the noon meal should be omitted. This gives the stomach and the irritated nerves a rest, and creates natural hunger which augments both digestion and assimilation. (See Lesson XIII, p. 630).

BREAKFAST

Melon or peaches A very ripe banana, with soaked prunes and cream A spoonful of nuts One or two spoonfuls of whole wheat, cooked very thoroughly One egg, prepared choice--preferably whipped One glass of water

A green salad or some sweet fruit may be eaten at noon if very hungry.

DINNER

Squash or pumpkin, cooked en casserole Fresh string beans A baked sweet potato One or two tablespoonfuls of nuts--choice Junket or gelatin A glass of water

SUGGESTIONS FOR WINTER

FIRST DAY: On rising, drink two cups of cool water, and devote from five to ten minutes to vigorous exercises and deep breathing.

BREAKFAST