Three or four egg whites and one yolk, whipped;
sweeten slightly; add half a glass of milk
Gelatin, without fruit, or two extremely ripe
bananas baked in a casserole dish
LUNCHEON
Carrots, parsnips, or turnips
Peas or asparagus
A white potato, either baked or boiled
DINNER
Cream of asparagus soup, made rather thin
Peas in the pod (See recipe, p. 679)
A new, white potato, baked; serve with very little butter
One egg, whipped
A glass or two of cool water
An abundance of cool water should be drunk between meals, and from one
to two glasses at meals.
Fevered stomach is caused by fermentation of food--hyperacidity. After
the diet is balanced so as to be chemically harmonious, the next most
important thing is copious water-drinking at meals and between meals.
See Vol. II, p. 434.
SUMMER MENU
_FERMENTATION--INTESTINAL GAS FEVERED STOMACH AND LIPS CANKERS ON
TONGUE_
Immediately on rising, drink a glass or two of water. Also take
vigorous exercise and deep breathing.
BREAKFAST
Cantaloup, or watermelon, eliminating the pulp
Half a pint of junket or gelatin
A baked banana or bran meal gems
LUNCHEON
A liberal portion of fresh green corn, boiled or steamed in the
husk; eat with a very little butter
DINNER
Two fresh green vegetables
Choice of fish or an egg
A baked potato
From one to two glasses of water should be drunk at each of these
meals, eliminating all sweets and acids.
If there is a tendency toward constipation, half a cup of wheat bran,
cooked, and served as an ordinary cereal, should be taken at the
morning and the evening meal.
FALL MENU
_FERMENTATION--INTESTINAL GAS FEVERED STOMACH AND LIPS CANKERS ON
TONGUE_
Immediately on rising, drink a cup of cool water, and take vigorous
exercise and deep breathing.
BREAKFAST
A bunch of California grapes
One egg--coddled (See recipe, p. 677)
Choice of very ripe bananas, baked--served with butter and
thin cream, or a corn-meal muffin
A cup of hot water into which put a little sugar or cream
LUNCHEON
Two or three eggs whipped very thoroughly, to which slowly add a
teaspoonful each of lemon juice and of sugar while whipping.
Add half a glass of milk to each egg
EMERGENCY LUNCHEON
A scrambled egg or a morsel of fish, eaten with a baked potato
A boiled onion
A cup of water
DINNER
Choice of carrots, parsnips, squash, or string beans, seasoned with
a little butter
A baked potato or green corn
A cup of milk
EMERGENCY DINNER
Two baked potatoes
A boiled onion
A glass of milk, and an egg, if desired
If one is engaged in heavy manual labor, the food may be increased
beyond the amount herein prescribed. The combination, however, should
be observed.
The emergency luncheon is to be taken if one does not like the regular
luncheon. The same rule should be observed with the emergency dinner.
The regular luncheon contains considerable protein, which is very
necessary in these conditions. The emergency dinner contains the same
in another form. The one may be chosen which appeals most to natural
hunger.
Now and then the breakfast may consist of one or two extremely ripe
bananas, eaten with nut butter and cream, and one or two whipped eggs.
WINTER MENU
_FERMENTATION--INTESTINAL GAS FEVERED STOMACH AND LIPS CANKERS ON
TONGUE_
BREAKFAST
A small bunch of grapes
Two egg whites and one yolk, whipped very fine, into which whip a
teaspoonful of sugar. Whip until stiff and smooth
One or two exceedingly ripe bananas, baked, eaten with cream
A cup of hot water with a little sugar and cream
LUNCHEON
A baked potato or a bran meal gem
A boiled onion or baked squash
DINNER
Vegetable soup
One fresh vegetable such as carrots, parsnips, squash, or turnips
A baked potato--eat skins and all
A cup of chocolate, or a whole wheat cracker
If the tongue should become coated, or the mouth sore, the amount of
food prescribed for the evening meal should be reduced until digestion
is perfect, which can be aided largely by drinking copiously of water.
If the bowels should become slightly constipated, take two heaping
tablespoonfuls of wheat bran in a cup of hot water just before
retiring. It is not necessary to masticate the bran. Devote two or
three minutes to deep breathing exercises, Nos. 1 and 5, as shown in
Vol. V, pp. 1343 and 1345.
The eggs can be taken uncooked, without whipping, if preferred.
MENUS FOR CONSTIPATION
SPRING MENU
_CONSTIPATION_ (_CHRONIC_) _NERVOUSNESS_
FIRST DAY: Immediately on rising, take half a cup of wheat bran, in hot
water, and eat a tablespoonful of soaked evaporated apricots.
Devote five minutes to exercises Nos. 3 and 5. (See Vol. V, pp. 1344
and 1345.) These should be taken vigorously, before an open window, and
before dressing. Then take a cool shower bath and a vigorous rub down.
If possible, take half an hour's walk before breakfast.
BREAKFAST
Half a cup of coarse wheat bran, cooked ten minutes; eat with
thin cream
Two bran meal gems
Two large, very ripe bananas, with thin cream and either nuts
or nut butter (The bananas may be baked if preferred)
Two glasses of water
Devote two or three minutes to exercises 3 and 5, about ten o'clock, if
possible.
LUNCHEON
A dozen soaked prunes and one very ripe banana
Two tablespoonfuls of nuts, or a rounded tablespoonful of nut butter
(The prunes, the banana, and either the nuts or nut butter may be
eaten together)
One egg, whipped, or cooked two minutes (If whipped, add sugar and
lemon juice)
Peas or asparagus
Half a cup of coarse wheat bran
Drink two glasses of water during the progress of the meal.
DINNER
A salad of lettuce, asparagus, peas or carrots; or anything green,
eaten with either nuts or nut butter
One egg, coddled; serve with butter and salt
A baked potato or a whole wheat muffin
A cup of wheat bran, slightly cooked if desired, and eaten with thin
cream
Two glasses of water
Just before retiring, take half a cup of wheat bran.
SECOND DAY: The same as the first, slightly increasing the quantity of
food if there is a tendency toward weakness or unusual fatigue.
THIRD DAY: The same as the second, varying the meals by changing the
vegetables.
FOURTH DAY: On rising, eat a cup of soaked apricots, and take the
exercises which were prescribed for the first day.
BREAKFAST
A cup of wheat bran, with cream
A cup of hot water
The juice of one sweet orange
A small portion of plain wheat, boiled (simmered over night)
One egg, coddled
LUNCHEON
A dozen soaked prunes
Two extremely ripe bananas, with two tablespoonfuls of nuts
Three or four figs, and cream cheese--fresh
Two glasses of water
DINNER
A cup of hot water
A cup of wheat bran
Two large, boiled Spanish onions
One other vegetable
A baked potato
One glass of cool water
Just before retiring, eat a few soaked evaporated apricots, or half a
cup of bran.
NOTE: The apricots should be omitted if there is a tendency toward sour
stomach (premature fermentation), or rheumatism.
FIFTH DAY: the Same As the Fourth.
SIXTH DAY: The same as the first.
Repeat this diet until the bowels become normal. The bran and the
apricots may then be reduced according to the condition of the bowels,
and the quantity of vegetables, eggs, and other solids increased
sufficiently to meet the demands of normal hunger.
SUMMER MENU
_CONSTIPATION_ (_CHRONIC_) _NERVOUSNESS_
Immediately on rising, eat two or three very ripe peaches or plums,
and drink a glass or two of water. Devote from five to ten minutes to
vigorous exercise and deep breathing, especially exercise No. 3. (See
Vol. V, p. 1344.)
BREAKFAST
A dish of sliced peaches--very ripe; a little sugar, but no cream
Half a cup of wheat bran, with a spoonful or two of crushed wheat,
thoroughly cooked (simmered over night)
An ear of tender corn--prepared choice
LUNCHEON
A liberal portion of tender corn
A lettuce and tomato salad, eaten with grated nuts
DINNER
A liberal green salad, with grated nuts
A baked sweet potato
Fresh peas, beans, Brussels sprouts, cabbage, corn--any two of these
A portion of wheat bran, cooked
If the above menus do not seem sufficient to sustain the body while
performing manual labor, one or two whipped eggs may be added.
Just before retiring, eat three or four ripe peaches, or a large bunch
of blue grapes, swallowing seeds without mastication. Take exercises as
prescribed for morning.
From two to three glasses of water should be drunk at each of these
meals.
FALL MENU
_CONSTIPATION_ (_CHRONIC_) _NERVOUSNESS_
(For general instructions see Spring Menu.)
Just after rising, eat a bunch of grapes.
BREAKFAST
Cantaloup or melon
Wheat bran and a small portion of whole wheat
Two or three baked bananas, eaten with raisins and nuts
LUNCHEON
Celery or slaw
One fresh vegetable
An ear of tender corn or a baked potato
Wheat bran
DINNER
Lettuce and tomato salad
Okra, eggplant, cauliflower, carrots, squash, cabbage, string
beans--any two of these
Chicken or fish--very limited portion
A cantaloup or a baked banana
From two to three glasses of water should be drunk at each of the above
meals, and mastication should be very thorough.
WINTER MENU
_CONSTIPATION_ (_CHRONIC_) _NERVOUSNESS_
Immediately on rising, take the juice of a sweet orange.
For general instructions see Spring Menu.
BREAKFAST
Two extremely ripe bananas, eaten with nuts or nut butter
(The bananas may be baked if preferred)
A liberal portion of whole wheat, boiled until very soft--simmered
over night; serve with butter or cream
LUNCHEON
Spinach, with an egg
Endive, kale, or cabbage
Peas, beans, lentils, or corn
DINNER
Celery, with nuts
Carrots, parsnips, beets, onions, stewed pumpkin, or squash
A small rare omelet, or a very small portion of fish; omelet preferred
A potato
A glass of pure apple cider may be drunk just after rising, and just
before retiring.
From two to three glasses of water should be drunk at each of the above
meals.
SPRING MENU
_CONSTIPATION--AUTOINTOXICATION LOW VITALITY_
Choice of the following menus:
MENU I MENU II
BREAKFAST
Half a cup of wheat bran, Two glasses of water
cooked Wheat bran, cooked
The juice of a sweet Florida Boiled whole wheat, with
orange (Russet seedling) cream
One glass of water Two tablespoonfuls of nuts
One whole egg, whipped or one tablespoonful of
with teaspoonful of sugar nut butter
One or two extremely ripe One very ripe banana, with
bananas, with nuts and cream nuts and raisins
LUNCHEON
Peas or asparagus A boiled onion
A baked potato Whole wheat or a bran meal gem
A cup of hot water A cup of hot water
DINNER
Green peas A small portion of fish or
Spanish onions of white meat of chicken
A small, baked white potato One very small, baked white
(Eat skins and all) potato
Two eggs, lightly poached A salad of lettuce or anything
Nuts and raisins, if something green, with oil
sweet is desired A baked banana
A spoonful or two of coarse wheat bran should be taken both at
breakfast and at dinner; also, just before retiring, a glass of water
and a few pieces of soaked evaporated apricots.
(The apricots should be omitted if there is a tendency toward either
fermentation or rheumatism.)
SUMMER MENU
_CONSTIPATION--AUTOINTOXICATION LOW VITALITY_
Choice of the following menus:
MENU I MENU II
BREAKFAST
Fresh fruit--grapes preferred Wheat bran
A baked sweet potato Melon or peaches
Two very ripe bananas, Very ripe bananas with cream,
with figs and cream nuts and raisins
Wheat bran One glass of water
One whipped egg
LUNCHEON
Melon One or two fresh vegetables
One fresh vegetable (choice)
A bran gem with either A baked potato or corn
butter or nut butter A green salad
Two tablespoonfuls of nuts Bran, or a bran gem
(choice)
One glass of water
DINNER
A fruit salad made of bananas, Practically the same as for
raisins, and grated luncheon, with choice of
nuts; serve with whipped junket or gelatin
cream
Two tablespoonfuls of nuts (choice)
Cream cheese and one fig
Boiled wheat, with sweet butter
Two glasses of water
A melon
SUPPLEMENTARY MENU
Corn
Spinach
Two egg whites--poached or whipped
A potato
A salad
Water and wheat bran
If there is a craving for something sweet, let the evening meal consist
entirely of ice-cream and three or four glasses of water. All sweets
may be omitted, however, if they do not especially appeal to the taste.
Take vigorous exercise and deep breathing just after rising, and just
before retiring.
FALL MENU
_CONSTIPATION--AUTOINTOXICATION LOW VITALITY_
Just after rising, eat a large bunch of grapes and drink a glass of
water.
Choice of the following menus:
MENU I MENU II
BREAKFAST
Peaches, plums, or melon Two or three exceedingly
Whole wheat, or barley, ripe bananas, eaten with
boiled until soft; serve nut butter and cream;
with butter and cream also raisins, if something
Wheat bran cooked, eaten sweet is desired
with thin cream (Bananas may be baked
Water if preferred)
LUNCHEON
A bowl of clabbered milk, A baked white potato
eaten with a very little sugar (Eat skins and all)
One whipped egg One fresh vegetable
Half a cup of wheat bran A morsel of fish
DINNER
Spinach, cooked Same as dinner (Menu I)
One egg white with the addition of buttermilk
Baked beans or a morsel of fish
One fresh vegetable (Some simple dessert may be
taken with this meal, if desired)
Just before retiring, take wheat bran or eat a large bunch of grapes.
WINTER MENU
_CONSTIPATION--AUTOINTOXICATION LOW VITALITY_
BREAKFAST
A small portion of plain wheat boiled until
soft, or until the grains burst open; serve with cream and salt
A cup of wheat bran, cooked, eaten with butter and salt
Two egg whites and one yolk
One exceedingly ripe banana--must be very ripe; eat with one fig,
cream, and a spoonful of either nuts or nut butter
A cup of hot barley water
LUNCHEON
A spoonful of wheat bran
A portion of boiled onions
A baked white potato--skins and all--with butter and salt
A cup of hot barley water
DINNER
A salad of anything green
Choice of carrots, turnips, eggplant, parsnips,
or squash, cooked in casserole dish--no cream
A baked white potato
A morsel of fish or chicken, or an egg, cooked
two minutes, eaten with butter
(One of the fresh vegetables should be made
very hot with red pepper, or a small capsule of
red pepper may be taken at the close of the meal)
From one to two glasses of water should be drunk at each of these meals.
Either grapes or wheat bran should be taken just before retiring. The
wheat bran may be taken uncooked in hot water.
If constipation is not relieved after taking the quantity of bran
prescribed, increase the quantity until the desired results are
obtained, then gradually decrease the quantity, taking it only at the
morning and the evening meal.
MENUS FOR GASTRITIS
SPRING MENU
_GASTRITIS_
In severe cases of gastritis, all food, and even water should be
omitted. As the patient begins to recover, water, cool or hot, may be
taken, and after a time, when normal hunger appears, the following
suggestions in diet should be observed:
BREAKFAST
Choice of the following--
_a_ One large, very ripe banana, baked; preferably en casserole
_b_ A baked white potato, with butter
LUNCHEON
Onions, or fresh tender peas, thoroughly cooked, en casserole
A baked potato
DINNER
Peas, asparagus, or onions
A baked potato or rice (If rice is chosen, a tablespoonful of
clean wheat bran should be eaten)
As the patient recovers, the articles composing the meals may be
increased, confining entirely to such foods as peas, asparagus,
potatoes, carrots, parsnips, beets, spinach, and the green salad
vegetables.
SUMMER MENU
_GASTRITIS_
In regard to the omission of food in severe cases, see Spring Menu.
BREAKFAST
Cantaloup or melon, discarding the pulp of the melon
Two or three egg whites, lightly whipped with a sprinkle of sugar
LUNCHEON
Tender peas, string beans, green corn, or young carrots,
thoroughly cooked
Bran meal gems
DINNER
Carrots, parsnips, squash, spinach, or turnip-tops
Graham gems or a baked potato
FALL MENU
_GASTRITIS_
BREAKFAST
A cantaloup or very ripe peaches--no cream
Baked chestnuts, or boiled rice, with butter
A tablespoonful of wheat bran in hot water
LUNCHEON
Eggplant, okra, or a Spanish onion
Tender corn or a potato
DINNER
Celery or lettuce
Nuts and ripe olives
Green corn or a baked potato
Carrots or winter squash
WINTER MENU
_GASTRITIS_
BREAKFAST
A baked banana
A spoonful or two of plain wheat, boiled
A cup of hot water
LUNCHEON
Winter squash, or onion, en casserole
A baked potato
Celery hearts
DINNER
A light vegetable soup--no crackers
Celery
Carrots or parsnips
A potato
For instructions in cooking "en casserole," see p. 671.
MENUS FOR NERVOUS INDIGESTION
SPRING MENU
_NERVOUS INDIGESTION_
Nervous indigestion is a condition in which the mucous membrane of the
stomach is in a chronic state of irritation caused by hydrochloric acid
fermentation.
The appetite is usually keen; sometimes ravenous. This, however, is the
best evidence that the diet should be limited to just enough food to
sustain strength when no manual labor is performed.
BREAKFAST
A pint of clabbered milk with a light sprinkle of sugar,
if desired
Two tablespoonfuls of clean wheat bran, well cooked;
serve with cream
LUNCHEON
Onions, en casserole, or fresh peas
Bran meal gems or graham muffins
A baked potato
A glass of water
DINNER
Peas, asparagus, onions--any two of these
A potato and bran meal gems
A glass of buttermilk
A spoonful or two of bran prepared as for breakfast
SUMMER MENU
_NERVOUS INDIGESTION_
BREAKFAST
Cantaloup or baked bananas
Two or three egg whites, lightly poached
One or two bran meal gems
A glass of milk
LUNCHEON
Peas, string beans, carrots, okra--any two of these
Tender corn or a baked potato
Spinach, with egg
A spoonful or two of wheat bran
DINNER
Young carrots, string beans, or squash
Tender corn, lima beans or a baked potato
Gelatin, if something sweet is desired; a very small portion,
and very little sugar
FALL MENU
_NERVOUS INDIGESTION_
BREAKFAST
Persimmons, cantaloup, or a baked banana
A baked potato
Half a glass of milk
A spoonful of wheat bran
LUNCHEON
Two and one-half to three glasses of fresh milk
Two tablespoonfuls of wheat bran
DINNER
Eggplant, okra, Brussels sprouts, tender spinach, string beans,
carrots, or onions--one or two of these
A baked potato or rice
NOTE: From one to three glasses of cool water should be drunk at each
of these meals.
WINTER MENU
_NERVOUS INDIGESTION_
BREAKFAST
Very ripe bananas with cream
Two bran meal gems with butter, or two tablespoonfuls of plain
boiled wheat
LUNCHEON
Vegetable soup--omit crackers
Cauliflower, boiled onions, or carrots
A baked potato
DINNER
Soup--cream of corn or of rice
Celery, ripe olives, and nuts
Carrots, parsnips, beets, turnips--choice of two of these
Bran meal gems or a baked potato
A spoonful or two of wheat bran (A glass or two of water should
be drunk at this meal)
NOTE: Acids, sweets, white bread, oatmeal, corn hominy, and the cereal
foods from which the bran has been removed, should be entirely omitted
in all cases of stomach irritation, of which nervous indigestion is
merely an expression. The use of tea, coffee, tobacco, all stimulating
and intoxicating drinks should also be discontinued.
MENUS FOR NERVOUSNESS
SPRING MENU
FOR BUSINESS MAN
_THIN--NERVOUS--IRRITABLE INSOMNIA--STOMACH AND INTESTINAL TROUBLE_
Menu No. 1 is for use at home where one can get all the staple
vegetables prepared as directed.
Menu No. 2 consists of emergency meals to be taken when away from home.
They practically contain the same nutritive elements, however, but in
slightly different proportions.
MENU I MENU II
BREAKFAST
A dish of whole wheat or A cup of hot water
flaked wheat, thoroughly Bran meal gems
cooked Corn muffins
Two tablespoonfuls of nuts
One egg, coddled A potato eaten with either
A cup of hot water butter or cream
LUNCHEON
One or two fresh vegetables Two glasses of milk (One whipped
A baked sweet or a white potato egg mixed with the milk)
A salad, if desired A potato or one fresh vegetable
One or two spoonfuls of nuts
A glass of water
DINNER
A green salad--either lettuce Vegetable soup
and tomatoes, or endive One fresh vegetable
Gems made from corn meal An omelet or a very small
or bran meal, eaten with portion of fish or white
butter and nuts meat of chicken; omelet
Choice of peas, beans, or preferred
asparagus One extremely ripe banana
A baked potato with cream, nuts, and
Dessert--gelatin or home-made either figs or raisins
ice-cream
Intestinal gas can be largely controlled by thorough and complete
mastication.
If the use of milk should cause slight constipation, the constipation
can be relieved by taking a small portion of wheat bran, either cooked
or uncooked, at both the morning and the evening meal.
SUMMER MENU
FOR BUSINESS MAN
_THIN--NERVOUS--IRRITABLE INSOMNIA--STOMACH AND INTESTINAL TROUBLE_
Choice of the following menus for a week or ten days:
MENU I MENU II
BREAKFAST
Cantaloup or sliced peaches Melon or peaches
One tablespoonful of steamed Two very ripe bananas
whole wheat with cream, nuts, and raisins
One glass of milk Two or three glasses of milk
Two baked bananas
LUNCHEON
One or two ears of corn--boiled Baked sweet potatoes, with
A few nuts--choice butter
One whipped egg and one Two tablespoonfuls of nuts--choice
glass of milk, mixed A green salad
DINNER
Spinach, lima beans, carrots, Cantaloup
squash--any two of these Boiled corn and lima beans
One egg, coddled Lettuce and tomato salad
Small piece of corn bread A baked potato
or whole wheat bread An egg or a small portion of fish
Two glasses of buttermilk
NOTE: From one and a half to two glasses of water should be drunk at
each of these meals.
If constipation occurs, soaked prunes or soaked evaporated apricots may
be taken just before retiring. A glassful of water in which the prunes
or apricots have been soaked should also be drunk just after rising.
If stomach-acidity or intestinal fermentation should occur, omit all
acid fruits and regulate the bowels by the use of wheat bran.
One hour during the day should be devoted to vigorous physical
exercise.
FALL MENU
FOR BUSINESS MAN
_THIN--NERVOUS--IRRITABLE INSOMNIA--STOMACH AND INTESTINAL TROUBLE_
FIRST DAY: Immediately on rising, drink one glass of cool water and eat
half a pound of Concord grapes. Eliminate the seeds, but thoroughly
masticate and swallow the skins.
Devote from five to six minutes to exercises Nos. 3 and 5. (See Vol.
V, pp. 1344 and 1345.) Inflate the lungs to their fullest capacity at
every third or fourth breath.
BREAKFAST
A cantaloup
One or two exceedingly ripe bananas, baked; must be very ripe--red
variety preferred; serve with thin cream
One cup of hot water
LUNCHEON
A lettuce and tomato salad
An ear of tender corn
DINNER
Choice of boiled corn, string or lima beans
(With the corn, eat a teaspoonful of either nut
butter or nuts; masticate to exceeding fineness)
A lettuce and tomato salad, with a simple dressing
One coddled egg
From one and a half to two glasses of water should be drunk at each of
the above meals.
Just before retiring, eat a small bunch of Concord grapes and drink
half a glass of water.
Devote from five to ten minutes to exercises Nos. 3 and 5, as above
directed, giving special attention to deep breathing. Endeavor to
inflate the lungs to their fullest capacity every third or fourth
breath.
SECOND DAY: The same as the first, slightly increasing the quantity of
food if desired. This may be done by more thorough mastication and by
devoting more time to exercise.
THIRD DAY:
BREAKFAST
Two or three exceedingly ripe peaches, eaten with grated maple-sugar
Two or three egg whites poached, served on a crisp cracker; or,
one whole egg if the appetite will accept it
Half of a cantaloup
A cup of hot water or cocoa
LUNCHEON
Cooked spinach or a green salad
An ear of tender corn
A potato
A glass of water
DINNER
String beans and young onions--cooked
A green salad
A bit of fish or white meat of chicken, with a baked potato
FOURTH DAY:
BREAKFAST
Cantaloup or peaches
One or two extremely ripe bananas, baked, and eaten with cream
One large pulled fig, with cream
One glass of water
LUNCHEON
Cantaloup
One whole egg, coddled
A baked sweet or a white potato
DINNER
Corn, lima beans, or a potato
A cup of hot water
FIFTH DAY: The same as the first.
SIXTH DAY: The same as the second, and so on, day by day, for about
twelve days.
LETTER OF ADVICE
ACCOMPANYING ABOVE MENU