Asparagus or peas
Rice or a baked potato
Egg custard or ice-cream
Milk or cocoa
SUMMER MENU FOR THE NORMAL PERSON
From 15 to 20 Years of Age
BREAKFAST
Melon or peaches
One or two eggs with whole wheat gems
Milk
LUNCHEON
Fresh peas, beans, or carrots
Corn or potatoes
Milk--sweet or sour
DINNER
Boiled onions, beets, or squash
Potatoes or lima beans
Lettuce and tomato salad with nuts
Bran meal gems
FALL MENU FOR THE NORMAL PERSON
From 15 to 20 Years of Age
BREAKFAST
Cantaloup
Corn cake with maple-sirup, or rice cake with honey
Milk
LUNCHEON
Broiled fish
Baked potatoes
DINNER
Cantaloup
Turnips, carrots, spinach, peas, beans, or onions--any two of these
Corn bread or baked potatoes
Milk or cocoa
WINTER MENU FOR THE NORMAL PERSON
From 15 to 20 Years of Age
BREAKFAST
Soaked prunes
Rice, or corn hominy, with cream
Very ripe banana with nuts and cream
LUNCHEON
Whole wheat bread with nut butter and nuts
Rich milk
DINNER
Soup
Winter squash or stewed pumpkin
Sweet potatoes
Celery and nuts
SPRING MENU FOR THE NORMAL PERSON
From 20 to 33 Years of Age
BREAKFAST
Cherries or very sweet berries with sugar--no cream
Cereal with butter
One or two eggs
Whole wheat muffins
Milk or cocoa
LUNCHEON
Peas in the pod
Baked potatoes or whole wheat gems
Buttermilk
DINNER
Soup
Asparagus or fresh peas
Potatoes
A green salad--optional
Bran meal gems
SUMMER MENU FOR THE NORMAL PERSON
From 20 to 33 Years of Age
BREAKFAST
Cantaloup or peaches
Coddled eggs
Whole wheat or corn muffins
Cocoa or milk
LUNCHEON
Boiled corn
Lettuce and tomato salad, with nuts and raisins
DINNER
A light soup
One or two fresh vegetables
Rice or tender corn
Ice-cream or gelatin
FALL MENU FOR THE NORMAL PERSON
From 20 to 33 Years of Age
BREAKFAST
Choice of non-acid fruit
Two baked bananas with cream
Whole wheat, boiled
Nuts
Milk or cocoa
LUNCHEON
Home-baked beans
Lettuce, or celery, with nuts
Cottage cheese with whole wheat bread
DINNER
Soup--optional
Sweet or white potato
String or lima beans
Lettuce, or romaine, with nuts
Whole wheat or bran meal gems
WINTER MENU FOR THE NORMAL PERSON
From 20 to 33 Years of Age
BREAKFAST
A very ripe banana with dates, nuts, and cream
Oatmeal or corn hominy--choice; small portion
Milk or cocoa
LUNCHEON
A poached egg or a baked potato
A glass of buttermilk
DINNER
Tender fish, broiled
Baked potatoes
Lettuce, or celery, with nuts and raisins
SPRING MENU FOR THE NORMAL PERSON
From 33 to 50 Years of Age
BREAKFAST
Boiled whole wheat, or hominy, or corn bread
Two eggs or a bowl of clabbered milk
LUNCHEON
One whipped egg and a pint of milk
A whole wheat cracker or a baked potato
DINNER
Cream soup
Asparagus, peas, turnips, or carrots
Potatoes or baked beans
SUMMER MENU FOR THE NORMAL PERSON
From 33 to 50 Years of Age
BREAKFAST
Berries, peaches, or melon
A baked sweet potato
A banana (very ripe) with nuts, cream, and raisins
Milk or cocoa
LUNCHEON
Tender corn on the cob, with butter
A glass of milk--optional
DINNER
Fresh peas, beans, cabbage, Brussels sprouts, beets--any two of these
Green corn or a potato
Lettuce and tomato salad, with nuts
Orange ice or peach ice
FALL MENU FOR THE NORMAL PERSON
From 33 to 50 Years of Age
BREAKFAST
Two large, very ripe bananas, baked; serve with cream
Whole wheat or graham gems
One egg or a glass of milk
LUNCHEON
A large, baked potato and a poached egg
Cocoa or chocolate
DINNER
Soup--cream of celery or tomato
Turnips and lima beans
Bran meal gems or a baked potato
Cocoa or chocolate
WINTER MENU FOR THE NORMAL PERSON
From 33 to 50 Years of Age
BREAKFAST
Two eggs, coddled
Whole wheat muffins
A cup of chocolate or a cup of hot water with sugar and cream
LUNCHEON
Home-baked beans
Lettuce or celery
A few nuts
DINNER
Carrots, parsnips, or cabbage
A baked potato
Broiled fish or a nut omelet
Cocoa, chocolate, or sassafras tea
NOTE: Sassafras tea is made from the bark of red sassafras. (See p.
681.)
SPRING MENU FOR THE NORMAL PERSON
From 50 to 65 Years of Age
BREAKFAST
A cup of hot water with milk or sugar
A coddled egg and a baked potato
LUNCHEON
Junket or a bowl of clabbered milk
One or two baked bananas
DINNER
Peas or asparagus
New potatoes or bran meal gems
A cup of cocoa or a cup of hot water with cream
SUMMER MENU FOR THE NORMAL PERSON
From 50 to 65 Years of Age
BREAKFAST
Peaches, plums, or melon
Coarse cereal with cream
Cocoa or hot water with cream
LUNCHEON
A sweet potato with butter
Cheese with water-cracker
Milk or chocolate
DINNER
Peas, beans, or carrots
Lettuce or spinach
Green corn or a potato
Cottage cheese with cream and a water-cracker
FALL MENU FOR THE NORMAL PERSON
From 50 to 65 Years of Age
BREAKFAST
A bunch of grapes or a melon
Bran meal gems or plain boiled wheat
Cocoa or hot water with cream
LUNCHEON
Very ripe bananas with cream
Dates and nuts
A glass of milk
DINNER
Lima beans and creamed onions
A baked potato
Whole wheat or bran meal gems
WINTER MENU FOR THE NORMAL PERSON
From 50 to 65 Years of Age
BREAKFAST
Soaked prunes
Baked chestnuts
Clabbered milk or junket
LUNCHEON
A bowl of milk with boiled rice
DINNER
Baked onions and winter squash
Baked beans
A cup of cocoa
One or two whole wheat crackers and cottage cheese
SPRING MENU FOR THE NORMAL PERSON
From 65 to 80 Years of Age
BREAKFAST
Two or three very ripe bananas, baked; serve with cream
Nuts, raisins, and either cream or cottage cheese
Cocoa or hot water
LUNCHEON
A bowl of sour milk
Rye bread or bran meal gems
DINNER
Cabbage, cauliflower, carrots, or squash
A potato
Cheese or an egg
NOTE: If there is a tendency toward rheumatism, gout, or lumbago, eggs
should be omitted.
SUMMER MENU FOR THE NORMAL PERSON
From 65 to 80 Years of Age
BREAKFAST
Peaches, pears, grapes, or melon
A baked sweet potato or potato cakes
Sassafras tea with cream
(See recipe, p. 681)
LUNCHEON
String beans or new peas
Rye bread
Cottage cheese
DINNER
Carrots, squash, beets, or onions
Lima beans or a potato
Buttermilk
Bran meal gems
FALL MENU FOR THE NORMAL PERSON
From 65 to 80 Years of Age
BREAKFAST
Melon, persimmons, or a baked apple
Boiled chestnuts or rice with cream
A cup of chocolate or a cup of hot water
LUNCHEON
A bowl of milk with corn bread
DINNER
Boiled onions, carrots, or stewed pumpkin
A potato--sweet or white
A baked banana with cream cheese
A cup of cocoa or chocolate
WINTER MENU FOR THE NORMAL PERSON
From 65 to 80 Years of Age
BREAKFAST
Soaked prunes
Boiled wheat--small portion
Cream, hot water, or chocolate
LUNCHEON
A Spanish onion cooked en casserole
A baked potato
Buttermilk
DINNER
Stewed pumpkin or winter squash
A sweet potato
Broiled fish--small portion
Cocoa
SPRING MENU FOR THE NORMAL PERSON
From 85 to 100 Years of Age
BREAKFAST
Two baked bananas, with cream
Two egg whites, whipped into a glass of milk
LUNCHEON
New peas in the pod (See recipe p. 679)
A glass of sour milk
DINNER
Bean soup
Baked sweet or white potatoes
Cottage cheese with cream and sugar
SUMMER MENU FOR THE NORMAL PERSON
From 85 to 100 Years of Age
BREAKFAST
Cantaloup
A bowl of clabbered milk
Bran meal gems
LUNCHEON
Purée of rice with milk
DINNER
A baked or boiled sweet potato
Purée of peas
Egg custard or gelatin
FALL MENU FOR THE NORMAL PERSON
From 85 to 100 Years of Age
BREAKFAST
Wheat flakes, thoroughly cooked; serve with cream
Warm milk
LUNCHEON
A coddled egg with a baked potato
A cup of chocolate
DINNER
Cream of celery soup
Bran meal gems
A potato
Cocoa or sassafras tea (See recipe, p. 681)
WINTER MENU FOR THE NORMAL PERSON
From 85 to 100 Years of Age
BREAKFAST
Two very ripe bananas, baked, eaten with nut butter and cream
Sassafras tea or a cup of chocolate
LUNCHEON
Cream of potato soup
Whole wheat crackers
DINNER
Purée of peas or beans
A potato--sweet or white
Chocolate or hot milk
CURATIVE MENUS
INTRODUCTION TO CURATIVE MENUS
Scientific investigation leads one inevitably to the conclusion that
a vast number of so-called dis-eases are caused by errors in eating;
that is, by wrong selections, wrong combinations and wrong proportions
of food. (See chart, Vol. I, p. 9, showing the number of dis-eases
caused by superacidity.) This chart will give the reader some idea of
the number of disorders that may originate from one source or from one
fundamental cause.
While superacidity is a true dis-ease, and may cause all the disorders
shown on this chart, yet behind superacidity there is a parent cause,
namely, wrong eating. In the light of these facts, it is obvious that
a department of curative and remedial menus should constitute an
important feature of this work.
For each patient who came under the care of the author (over 23,000 in
all), there was prescribed an average of six menus, covering a period
of six weeks. Each patient was required to keep an accurate record
of his or her diet, and the symptoms that developed after each meal.
This record was either brought to the author in person, or sent to him
through the mails.
From this vast amount of data and clinical experience, the writer was
enabled to select all the menus composing this volume, from those that
had proved successful in the various disorders treated. This volume,
therefore, is composed of only such menus as gave the desired results.
It represents the refined experience of twenty years' active practise
in Scientific Feeding.
MENUS FOR SUPERACIDITY
SPRING MENU
_ABNORMAL APPETITE_
_SUPERACIDITY_
Abnormal appetite is caused by the surplus acid which is left in the
stomach after digestion has taken place. This surplus acid causes
irritation of the mucous membrane of both the stomach and the pylorus.
The supersecretion of acid, in turn, is caused by overeating, by taking
foods in combination which are chemically inharmonious, by sedative and
intoxicating beverages, by tobacco, and by all stimulating drugs. The
logical remedy, therefore, is to omit the use of these things, and to
regulate the diet according to age, occupation, and chemistry, and to
drink copiously of water both at meals and between meals.
BREAKFAST
Plain or flaked wheat, boiled very thoroughly; serve with butter,
cream, and nuts
A baked or broiled banana
LUNCHEON
Purée of pea soup, made from the pod
Baked potatoes
One egg, boiled two minutes, or lightly shirred
DINNER
Spinach or dandelion, cooked
Boiled onions, peas, asparagus--any two of these
A very small portion of tender fish (optional)
A baked potato
Gelatin or junket
NOTE: For all cases of superacidity, see "Importance of
Water-drinking," Vol. II, p. 434.
SUMMER MENU
_ABNORMAL APPETITE_
_SUPERACIDITY_
BREAKFAST
A melon or extremely ripe peaches; melon preferred
Two or three eggs, whipped; flavor with sugar and fruit-juice, and
add half a glass of milk to each egg
LUNCHEON
A liberal portion of tender corn, with butter
Half a glass of milk
DINNER
A green salad with grated nuts
Any two fresh vegetables
A very small portion of fish
A small, baked potato
Cantaloup
Drink one or two glasses of water at each meal.
FALL MENU
_ABNORMAL APPETITE_
_SUPERACIDITY_
BREAKFAST
Cantaloup, or very ripe tomatoes with a sprinkle of sugar and a
spoonful of cream
A morsel of smoked fish
A baked potato or a bran meal gem
LUNCHEON
A green salad
Turnips, Brussels sprouts, onions, green corn, lima beans--any
two of these
A wheat muffin or a slice of corn bread
DINNER
Slaw or celery
Any vegetable from the luncheon selection
Baked beans or a baked potato
Junket or gelatin
The noon meal should be omitted if the breakfast is late.
WINTER MENU
_ABNORMAL APPETITE_
_SUPERACIDITY_
BREAKFAST
Three egg whites and one yolk whipped, eaten with baked bananas and
thin cream
Bran meal gems
Salted almonds
LUNCHEON
Boiled Spanish onions
A baked potato
DINNER
Cream of pea soup or corn soup
Celery or slaw
Carrots or parsnips
Spinach, with egg
Baked dried beans or a sweet potato
Drink an abundance of cool water at each meal.
If the patient is suffering, or recovering from a severe attack of
stomach irritation, the quantity of solid food should be reduced, and
the quantity of water increased.
SPRING MENU
_SOUR STOMACH_ (_SUPERACIDITY_)
_IRRITATION OF STOMACH AND INTESTINES_
On rising, drink two glasses of cool water. Devote from three to five
minutes to vigorous, deep breathing exercises.
BREAKFAST
Whole wheat or a corn-meal gem
Two eggs very lightly cooked
Half a cup of wheat bran, cooked and served as a porridge,
with butter and salt
Half a glass of water
LUNCHEON
Tender asparagus, peas, or beans
New potatoes
A small portion of wheat bran
A glass of water
DINNER
New peas or asparagus
New potatoes, baked
Whole wheat, boiled; serve with butter
A glass of water
At least two glasses of water should be drunk between breakfast and
luncheon, and between luncheon and dinner.
The quantity of food may be slightly increased as the patient improves,
and the meals may be varied by changing the vegetables current in the
market. The general combinations and the proportions, however, should
be observed for two or three weeks.
SUMMER MENU
_SOUR STOMACH_ (_SUPERACIDITY_) _IRRITATION OF STOMACH AND INTESTINES_
Immediately on rising, drink two glasses of water.
BREAKFAST
Cantaloup, or very ripe peach--neither sugar nor cream
Tender corn, scraped from the cob; cook slightly with a whipped egg
and butter, stirring constantly
A glass or two of water
(Mastication should be very thorough)
LUNCHEON
String beans and either young carrots or onions
A baked potato
One egg, prepared choice
DINNER
Fish--very tender
A baked potato
A green salad with nuts
An ear of tender corn
A glass or two of water
Just before retiring, drink two glasses of water.
FALL MENU
_SOUR STOMACH_ (_SUPERACIDITY_) _IRRITATION OF STOMACH AND INTESTINES_
Observe the instructions in regard to water-drinking and deep
breathing, which were given in connection with the spring menu.
BREAKFAST
Cantaloup, peaches, or persimmons
A glass of clabbered milk
One whipped egg
A small portion of steamed or boiled whole wheat
A tablespoonful of clean, wheat bran
LUNCHEON
Choice of the following--
_a_ Two or three exceedingly ripe bananas (red
variety preferred), eaten with cream, two figs,
and either nuts or nut butter
_b_ A baked sweet potato
DINNER
Lettuce, endive, or romaine salad, with dressing
or olive-oil and whipped egg
Tender corn or string beans
A baked potato
A baked banana
From one to three glasses of water should be drunk at each of these
meals--half a glass at the beginning; a glass during the progress of
the meal, and a glass at the close.
WINTER MENU
_SOUR STOMACH_ (_SUPERACIDITY_) _IRRITATION OF STOMACH AND INTESTINES_
On rising, drink two or three glasses of water, and take vigorous
exercise and deep breathing.
BREAKFAST
Two heaping tablespoonfuls of plain wheat,
thoroughly cooked, or simmered over night;
eat with butter and nuts
One or two eggs, either whipped or cooked two minutes
The entire meal may consist of boiled wheat and butter, with a very
little cream, unless the weather is exceedingly cold, in which event
the wheat may be reduced in quantity, and two, or even three, whipped
eggs taken.
LUNCHEON
A liberal portion of baked sweet potato
Stewed pumpkin or winter squash, with either butter or olive-oil
A cup of chocolate
DINNER
Carrots, parsnips, turnips, beets, onions--any two of these
A small portion of tender fish or fowl; or, an egg preferred
A baked potato
Celery, or slaw, with nuts
Avoid overeating. Stomach fermentation is caused largely by taking
into the stomach a quantity of food in excess of digestive ability or
of bodily requirements. The logical remedy, therefore, is to limit the
quantity of food, or to increase the amount of physical exercise.
SPRING MENU
_SOUR STOMACH--INTESTINAL GAS CONSTIPATION_
On rising, drink a glass or two of water, eat a spoonful of cherries or
berries, and devote a few minutes to vigorous exercise.
BREAKFAST
Half a cup of wheat bran
One or two red bananas--very ripe; baked if preferred. Served with
either a spoonful of nuts or nut butter
Raisins and cream
LUNCHEON
Two tablespoonfuls of wheat bran
Two eggs--preferably whipped
Lettuce, with young carrots and grated nuts
Boiled onions
A baked potato
DINNER
Wheat bran
Choice of the following vegetables, baked in casserole dish:
peas, asparagus, or onions
Spinach, with egg
A few spoonfuls of plain boiled wheat
A baked potato
Drink two glasses of cool water at each of these meals.
Just before retiring, take a small portion of wheat bran, and spend at
least ten minutes in vigorous exercise.
SUMMER MENU
_SOUR STOMACH--INTESTINAL GAS CONSTIPATION_
Drink copiously of cool water, and take a brisk walk or vigorous
exercise and deep breathing before breakfast.
BREAKFAST
Cantaloup or peaches--no cream
Half a cup of wheat bran, cooked
Whipped egg--a dash of sugar
A baked banana--very ripe
One or two glasses of water
LUNCHEON
A green salad
An ear or two of tender corn, masticated very thoroughly
Nuts
Wheat bran
A glass or two of water
DINNER
A green salad
Choice of two fresh vegetables--peas, corn, beans, okra, eggplant
A potato
Cream cheese with nuts and raisins
A small portion of bran, cooked
Water
Cool water should be drunk freely at meals, and mastication should be
thorough.
FALL MENU
_SOUR STOMACH--INTESTINAL GAS CONSTIPATION_
FIRST DAY: On rising, drink two glasses of water, and devote three or
four minutes to Exercises 3 and 5. (See Vol. V, pp. 1344 and 1345.)
Inflate the lungs every fourth or fifth movement to their extreme
capacity.
BREAKFAST
Steamed or boiled whole wheat
A tablespoonful or two of coarse wheat bran
(This may be cooked, and served the same as any ordinary cereal,
and eaten with butter and salt)
One or two exceedingly ripe bananas (baked if preferred), eaten
with cream and nut butter
One egg whipped very briskly, to which add a teaspoonful each of
sugar and of lemon juice while whipping
LUNCHEON
Four glasses of milk, drinking half a glass every six or eight minutes
DINNER
Choice of two of the following vegetables:
Carrots, parsnips, squash, beets, tender cabbage
A baked potato or whole wheat bread
A green salad or celery
One egg, whipped (The egg could be omitted, and the combination of
foods would still be well balanced)
Wheat bran
Just before retiring, take a spoonful of wheat bran in half a glass of
water. Exercise as prescribed for the morning.
SECOND DAY: The same as the first, increasing the quantity of food,
if hungry. The noon meal could consist of two eggs, prepared as
prescribed, and one fresh vegetable, uncooked, such as carrots or
turnips, eaten with a green salad and either nuts or olive-oil. A
banana, with very thin cream, might also be taken.
THIRD DAY: Practically the same as the second, varying the breakfast
by omitting eggs, allowing it to consist of bananas, soaked prunes
and cream; or, oatmeal in small quantity, with thin cream; or, if
agreeable, let it consist of the same articles as prescribed for the
first day.
FOURTH DAY:
BREAKFAST
A cup of hot water
Bran meal gems, with butter
Bananas, with soaked prunes, and either nuts or nut butter
(Bananas should be baked unless very ripe)
LUNCHEON
Two egg whites and one yolk rolled with whipped cream into a very
rare omelet
A small, baked potato
DINNER
Anything in the way of a salad--celery, lettuce, cabbage
String beans, parsnips, pumpkin, squash, onions, or carrots
One egg whipped or cooked two minutes
A baked potato or baked beans
Just before retiring, take a heaping tablespoonful of wheat bran and
the exercises which were prescribed for the first day.
FIFTH DAY: Same as the fourth.
SIXTH DAY: Same as the first, repeating the diet, day by day, for
twelve or fifteen days.
WINTER MENU
_SOUR STOMACH--INTESTINAL GAS CONSTIPATION_
Immediately on rising, take a cup of hot water, into which put two
tablespoonfuls of wheat bran. Devote from three to five minutes to deep
breathing exercises.
BREAKFAST
Half a cup of wheat bran cooked from twenty to thirty minutes;
eat with cream and a very little salt
One or two very ripe bananas, with cream and nuts
Whole wheat, thoroughly cooked
LUNCHEON
Boiled onions, carrots, or squash--any one or two of these
A bit of green salad or celery
A baked white potato--eat skins and all
A tablespoonful of wheat bran, either cooked or uncooked
DINNER
A bit of slaw or celery
Spinach, carrots, parsnips, beets, turnips, pumpkin, or squash--any
one or two of these
Baked beans or baked sweet or white potatoes
A small portion of fish or chicken (If this is not convenient,
an egg, lightly cooked, may be eaten)
If something sweet is desired, a small portion of plain ice-cream or
gelatin may be eaten once a week.
From one to two glasses of water should be drunk at each of these meals.
If it is cold, and something hot is desired, a cup of sassafras tea,
made from the bark of the red sassafras root, may be taken at the
morning and the evening meal. (See p. 681.)
Just before retiring, devote three or four minutes to deep breathing
exercises.
At the beginning of the evening meal, or on retiring, two or three
tablespoonfuls of bran may be taken in a little hot water. The quantity
of bran may be reduced according to the condition of the bowels.
SPRING MENU
_STOMACH AND INTESTINAL CATARRH_
Catarrh of the stomach is merely a form of chronic irritation caused by
a residue of hydrochloric acid in the stomach following the process of
digestion. This condition is augmented by intoxicating and stimulating
beverages--tobacco, liquor, beer, tea, coffee; by acids, such as
vinegar, lemon, grapefruit, and pineapple juices; by cane-sugar, cereal
starches, and meat. The remedy, therefore, is found in eliminating
these things, and in confining the diet to the following foods:
All fresh vegetables Milk
Eggs Nuts
Green salads Subacid fruits
Melon Very tender fish or white
meat of fowl--occasionally
Inasmuch as the primary cause of stomach catarrh is supersecretion of
hydrochloric acid, an abundance of pure water should be drunk at meals
and also between meals.
BREAKFAST
A cup of hot water
Egg whites, whipped, mixed with lukewarm milk; drink slowly
Drink a cup of hot water about 11 a. m.
LUNCHEON
A cup of hot water
A green salad or one fresh vegetable
A new potato, baked; serve with butter
Rice, simmered over night; serve with rich milk
Half a cup of water at close of meal
Drink a cup of hot water about 4 p. m.
DINNER
A cup of hot water
Two fresh vegetables
A new potato, baked
Bran gems, with butter
An egg, or a very small portion of either tender fish or chicken
Mastication must be perfect.
Bread, flour, and cereal products should be omitted, with the exception
of a very limited quantity of thoroughly cooked rice and wheat bran.
Sweets, desserts, tea, coffee, all sedative and stimulating beverages,
and drugs and narcotics should be omitted.
Water should be drunk copiously both at meals and between meals.
SUMMER MENU
_STOMACH AND INTESTINAL CATARRH_
BREAKFAST
A bit of subacid or non-acid fruit--pear, peaches, plums, or melon
Whipped eggs, using an excess of whites
An extremely ripe banana, baked, eaten with very little thin cream
LUNCHEON
A green salad with nuts
Tender corn or string beans
A baked sweet or a white potato
DINNER
A salad with grated nuts--no dressing
One or two fresh vegetables--corn, peas, beans, carrots
A baked white potato
A whipped egg, or fish, if engaged in manual labor
A very ripe peach or a melon
FALL MENU
_STOMACH AND INTESTINAL CATARRH_
BREAKFAST
A melon or a very ripe peach
Two or three glasses of fresh milk, taken slowly
Half a cup of wheat bran, cooked
LUNCHEON
A very small portion of green salad, with grated nuts
Tender corn, lima beans, or lentils
DINNER
A green salad, with grated nuts
Stewed pumpkin or squash
Corn, carrots, or parsnips
A baked potato or baked beans
WINTER MENU
_STOMACH AND INTESTINAL CATARRH_
BREAKFAST
A pint of junket
One whipped egg
LUNCHEON
Vegetable soup
Boiled onions, carrots, or turnips
An egg or a small portion of tender fish
A baked potato
DINNER
Choice of the following cooked in a [B]casserole
dish:
_a_ Cauliflower, cabbage, or Brussels sprouts
_b_ Carrots, parsnips, or turnips
A baked potato
A vegetable salad with ripe olives and nuts
[B] For cooking en casserole, see p. 671.
MENUS FOR FERMENTATION
SPRING MENU
_FERMENTATION--INTESTINAL GAS FEVERED STOMACH AND LIPS CANKERS ON
TONGUE_
BREAKFAST