Part 47

(c) Ice cream.

=Oils.=

(a) Plain olive, cotton seed, or nut.

(b) Butter.

(c) Emulsion, as mayonnaise.

(d) Cod liver oil, plain or emulsified.

SOLID FOODS.

(Suitable for Invalids.)

=Cereals.=

(a) Porridges and mushes—Oatmeal, cornmeal, wheat, rice, etc.

(b) Dry preparations—Shredded wheat biscuit, corn flakes, puffed rice, puffed wheat, triscuit.

=Breads.=

(a) Plain—White, graham, nutri-meal, whole wheat, brown, rye, etc.

(b) Toasts—Dry, buttered, zwieback.

(c) Crackers—Soda, graham, oatmeal, Boston butter, milk.

(d) Biscuits—Yeast biscuits (24 hours old), baking powder biscuit, beaten biscuit.

=Egg Preparations.=

(a) Boiled, poached, scrambled, baked.

(b) Omelets.

(c) Souffles of meat and of potatoes.

=Meats.=

(a) Beef or mutton—Broiled or roasted.

(b) Chicken, turkey or game—Broiled or roasted.

(c) Fish—Broiled, boiled or baked.

(d) Oysters—Canned, stewed, etc.

(e) Clams—Chowder, broiled or baked.

=Vegetables.=

(a) Potatoes—Baked, boiled, creamed and escalloped.