following it by a cool splash and a vigorous rub down, practising deep
breathing all the while.
Before dressing, devote from two to three minutes to exercises Nos. 3
and 5. (See Vol. V, pp. 1344 and 1345.) Take these movements calmly.
Do not worry. Masticate all food to infinite fineness. Take plenty of
time to eat.
Inflate the lungs to their fullest capacity one hundred times a day.
This is of very great importance.
If the quantity of food prescribed is more than the appetite calls for,
eliminate any one thing entirely, or reduce the quantity of the whole.
WINTER MENU
FOR BUSINESS MAN
_THIN--NERVOUS--IRRITABLE INSOMNIA--STOMACH AND INTESTINAL TROUBLE_
FIRST DAY: Immediately on rising, drink two cups of cool water and
devote from five to ten minutes to vigorous exercise.
BREAKFAST
A cup of hot water
A small portion of boiled wheat or rice
One or two eggs, coddled
Cocoa or chocolate
LUNCHEON
Three eggs, whipped; add a glass of milk and a flavor of sugar and
fruit-juice
DINNER
Carrots, parsnips, turnips, winter squash--any two of these
A baked potato
A small portion of fish or chicken (white meat); or, one egg
prepared choice, eaten with either a baked potato or a bit
of whole wheat bread
Just before retiring, repeat the exercises which have been prescribed
for the morning, and, if constipated, take two or three tablespoonfuls
of wheat bran in hot water.
SECOND DAY: Same as the first, slightly increasing the quantity of
food, if hungry.
THIRD DAY: Same as the second, adding one or two whipped eggs for
breakfast, and changing vegetables to suit the appetite for luncheon
and for dinner. Nearly all vegetables such as beets, carrots, parsnips,
and turnips may be substituted for one another.
FOURTH DAY:
BREAKFAST
A cup of hot water
Two eggs lightly poached; or, a very rare omelet rolled in nuts and
whipped cream, eaten with a whole wheat muffin
A cup of chocolate
A liberal portion of wheat bran, cooked and served as an ordinary
cereal, with butter and cream
LUNCHEON
Three eggs. See recipe, p. 678.
DINNER
Endive, lettuce, or celery
Choice of any two fresh vegetables
A potato or a whole wheat gem
Exercise as prescribed for the first day.
FIFTH DAY: The same as the fourth.
SIXTH DAY: The same as the first, repeating these menus for a period of
about three weeks.
For diet and general instructions in regard to nervousness, see
menus for "Fermentation" and "Superacidity." See also Lesson XVII,
"Nervousness--Its Cause and Cure," Vol. V, p. 1211.
MENUS FOR SUBACIDITY
SPRING MENU
_INDIGESTION_ (_CHRONIC_)
BREAKFAST
A dish of very ripe berries or apricots
A cup of hot water
A baked white potato, served with a very little butter and salt
One or two egg whites, lightly poached
Half a cup of wheat bran, cooked twenty minutes
LUNCHEON
A cup of hot water
Two or three bananas, baked in casserole dish. (For baked bananas,
see recipe, p. 677)
DINNER
A cup of hot water
Purée of peas
A baked white potato, asparagus, or carrots
Half a cup of wheat bran cooked, served as an ordinary cereal
A few tablespoonfuls of pineapple juice should be taken half an hour
after each meal.
The above menus may be increased in quantity as the digestion improves,
taking special care, however, not to overeat. Fresh vegetables, from
the list given below, may be added to the noon and the evening meal, as
the season advances, and the patient becomes stronger.
Asparagus
Beans
Brussels sprouts
Cabbage
Carrots
Cauliflower
Celery
Kale
Lettuce
Parsnips
Peas
Spinach
Squash
SUMMER MENU
_INDIGESTION_ (_CHRONIC_)
Immediately on rising, drink a cup of water, and devote from five to
ten minutes to vigorous exercise, with deep breathing.
BREAKFAST
Melon or peaches
A large red banana, baked, or broiled in butter; eat with soaked
prunes
One egg, either coddled or whipped
LUNCHEON
Melon or cantaloup
A liberal portion of gelatin, with thin cream
DINNER
A light vegetable soup
A very small portion of green salad
A very little tender fish or chicken--white meat
Baked potatoes or green corn
Any fresh vegetables
A small portion of wheat bran, cooked
FALL MENU
_INDIGESTION_ (_CHRONIC_)
Immediately on rising, drink a cup of water, and devote a few minutes
to vigorous exercise.
BREAKFAST
A bunch of Tokay or Malaga grapes
One or two eggs, coddled or poached
A baked white potato
A cup of hot water
LUNCHEON
Purée of corn or beans
One or two egg whites, whipped
DINNER
Stewed pumpkin or squash
A baked white potato
One extremely ripe banana (black spotted), eaten with cream
WINTER MENU
_INDIGESTION_ (_CHRONIC_)
BREAKFAST
A cup of coarse wheat bran
Whole wheat, cooked until the grains burst open; serve with thin
cream or rich milk, and either a spoonful of nuts or nut butter
(This should be masticated exceedingly fine)
LUNCHEON
One egg whipped very fine, or boiled one and one-half minutes; if
whipped, add a sprinkle of sugar; if boiled, eat with a baked
potato
A very small vegetable salad--grated carrots, onion, and lettuce
leaves
DINNER
Boiled onions, carrots, or parsnips
A baked white potato
Half a glass of milk, mixed with one whipped egg white
Take a spoonful or two of wheat bran and a spoonful of pineapple juice
at the close of this meal, either cooked, or in hot water, uncooked.
The above menus are the minimum of food for this condition. The
quantity may be increased according to the demands of normal hunger.
Hunger, however, should be determined by labor or exercise. Abnormal
appetite, caused by supersecretion of acid in the stomach, is very
often mistaken for hunger. In such cases, the patient should cease
eating before the appetite is satisfied.
INDIGESTION (ACUTE)
In nearly all cases of acute indigestion, food should be omitted. The
patient should be given hot water morning, noon, and evening, and, if
possible, a stomach tube should be inserted, and the hot water and
stomach contents removed. If this cannot be done, the patient should
drink copiously of hot water, and vomit as much of it as possible.
After the stomach has been cleansed, a cup of coarse wheat bran, or
a large bunch of Concord or blue grapes may be given (if they are in
season), swallowing skins, seeds, and pulp. Both bran and grapes are
preferable to laxative medicines, and much more effective. The high
enema should be administered, thus removing the contents of the lower
bowels. After the stomach and the bowels have been thoroughly cleansed,
if the patient is not able to exercise, artificial manipulation of the
abdomen should be administered for a period of half an hour three
times a day. These suggestions may be repeated until the patient is
relieved, when the diet for chronic indigestion may be followed in
rather modified form, omitting the heavier vegetables, and increasing
the lighter foods.
MENUS FOR BILIOUSNESS
SPRING MENU
_BILIOUSNESS--HEADACHE SLUGGISH LIVER_
Supersecretion of bile by the liver is termed biliousness. This may be
expressed by the presence of bile in the stomach, which usually causes
headache, beginning at the base of the brain, and after five or six
hours settling over the eyes. This is sometimes associated with nausea
or sick headache.
Again, the excess of bile is absorbed into the blood, causing the skin
to become yellow and spotted, and sometimes it assumes the appearance
of jaundice.
Biliousness is caused by taking an excess of sweets, coffee, liquors,
fats, and sometimes starches--cereal, bread, etc. The remedy,
therefore, is a very simple one, and largely confined to elimination,
vigorous exercise, deep breathing, and copious drinking of water.
The following menus are suggestive. The diet may consist of any group
of fresh, natural foods which are in season.
BREAKFAST
Grapefruit, oranges, pineapple, or berries
Eggs, whipped, flavored with fruit-juice, and a bit of sugar
A banana, baked, or eaten uncooked, if very ripe
LUNCHEON
Vegetable soup
One or two fresh vegetables
Spinach or green salad
A small portion of fish
One egg
Junket or gelatin
DINNER
A green salad
Spinach or dandelion
Asparagus, peas, or any fresh vegetable
Baked beans or lentils
A baked potato
Gelatin
Sufficient coarse wheat bran should be taken at each meal to keep the
bowels in normal condition.
SUMMER MENU
_BILIOUSNESS--HEADACHE SLUGGISH LIVER_
BREAKFAST
Soaked prunes, apricots, or berries
Choice of the following--
_a_ A very ripe banana, with either nuts or nut butter
_b_ A baked sweet potato, with dairy butter
A cup of water
LUNCHEON
Lettuce, celery, or slaw
A baked potato or corn
A cup of junket
Sliced peaches
DINNER
Tender corn, peas, beans, okra, or eggplant
Any green vegetable or a salad
A whipped egg or a glass of buttermilk
A melon or peach ices
FALL MENU
_BILIOUSNESS--HEADACHE SLUGGISH LIVER_
BREAKFAST
Grapefruit, oranges, pineapple, peaches, or plums
A very rare omelet
A whole wheat muffin, or a slice of corn bread
LUNCHEON
Green corn or baked beans
Boiled onions or turnips
Carrots or parsnips
DINNER
A salad of anything green, with grated nuts and oil
A baked sweet potato
Any fresh vegetable such as turnips, carrots, beets, squash, or
stewed pumpkin
Gelatin
(One-half pound of grapes an hour after eating)
WINTER MENU
_BILIOUSNESS--HEADACHE SLUGGISH LIVER_
BREAKFAST
Any acid fruit that appeals to the taste
Two eggs--prepared choice
A very little corn bread or a baked potato; potato preferred
Thin cocoa
LUNCHEON
Two or three bananas, extremely ripe, eaten with nuts, raisins
and cream
DINNER
Cream soup, onions, or celery
One fresh vegetable
Baked beans or a baked potato
A baked banana, eaten with a whipped egg
SPRING MENU
_HEADACHE--TORPID LIVER_
BREAKFAST
Cherries or berries--neither sugar nor cream
Two bananas broiled in butter, or baked, eaten with cream
(They may be eaten uncooked if sufficiently ripe)
A few raisins, with either butter or nuts
LUNCHEON
Boiled onions--a liberal portion
A baked potato
DINNER
Peas or asparagus
A green salad--just a very little
Baked beans or a baked potato; potato preferred
Just before retiring, drink a cup of water and eat a dozen ripe
strawberries, without sugar or cream. This should be followed by
vigorous exercise and deep breathing.
For recipe for baked bananas, see p. 677.
SUMMER MENU
_HEADACHE--TORPID LIVER_
BREAKFAST
Melon, peaches, or berries
One or two whipped eggs
A small portion of plain boiled wheat, with very little butter;
no cream
LUNCHEON
Spinach or a green salad
Any fresh vegetable
A potato--baked, boiled, or mashed
DINNER
Cantaloup or melon
Okra, eggplant, string beans, spinach, Brussels sprouts, carrots,
or turnips
One whipped egg, or a portion of gelatin with cream and fruit
FALL MENU
_HEADACHE--TORPID LIVER_
FIRST DAY: Immediately on rising, take a glass or two of water and
a bit of any juicy fruit--grapes preferred. Devote as much time as
possible to exercises Nos. 1, 3, and 5. (See Vol. V, pp. 1343, 1344,
and 1345, giving preference to No. 3.) Do not exercise until too much
fatigued, but rest every twenty or thirty movements.
BREAKFAST
A bunch of grapes--California variety; swallow seeds and pulp whole;
masticate and swallow the skins
Half a glass of water
An egg, cooked one and a half minutes; eat with a potato
Whole wheat, boiled
A cup of hot water or chocolate at the close of the meal
LUNCHEON
One or two fresh vegetables; preferably boiled onions, string beans,
or carrots
A baked potato
Anything green in the way of a salad--either lettuce, endive or
romaine, with oil, lemon juice, and sugar
A cup of hot water
DINNER
A green salad or spinach
Choice of two of the following vegetables--carrots, string beans,
boiled onions, squash, or turnips; preferably boiled onions
and carrots
A baked potato
Just a bite or two of the proteids, such as egg, fish, or white meat
of chicken
A cup of hot water
Just before retiring, take the juice of half an orange, half a glass of
water, and devote as much time as possible to exercises prescribed for
the morning.
SECOND DAY: Same as the first, slightly varying the meals according to
choice of vegetables.
THIRD DAY: Same as the second.
FOURTH DAY: In regard to water-drinking, exercising, and eating a
particle of fruit just after rising, see the rules which were given for
the first day.
BREAKFAST
A portion of wheat bran, served with thin cream
Coarse cereal, with either nut butter or nuts
A sweet potato, baked, or sliced and broiled in butter
LUNCHEON
A tomato, stuffed with fine vegetables, and baked
One fresh vegetable
A salad or celery
A baked sweet or, a white potato
A cup of hot water
(A cup of cool water during the progress of the meal)
DINNER
Celery or a salad--a very small quantity
One fresh vegetable such as boiled onions, carrots, parsnips,
or turnips
Choice of one whipped egg, fish, or white meat of chicken
A cup of hot water or cocoa
Half a cup of wheat bran
Just before retiring, eat a small bunch of grapes, drink a glass of
water, and take exercise, as prescribed for the first day.
FIFTH DAY: Same as the fourth.
SIXTH DAY: Same as the first.
SEVENTH DAY: Same as the second, continuing for ten or twelve days.
WINTER MENU
_HEADACHE--TORPID LIVER_
The element protein slightly predominates in these menus, while the
fat-producing nutrients are minimized.
Choice of the following:
MENU I MENU II
BREAKFAST
A cup of hot water One egg, whipped with a
Half a cup of bran very little sugar and a
Baked sweet potatoes spoonful of lemon juice
Cocoa One banana with very little
nut butter and cream,
and a few raisins
LUNCHEON
A vegetable salad--lettuce, A fruit salad--lettuce; seeded
grated carrots and tomatoes, grapes, banana, and
eaten with a dressing a piece of an orange,
of nut butter, reduced chopped; serve with
to a solution by either whipped cream or
adding water nut-butter dressing
A boiled onion One fresh vegetable, with
A baked sweet or a white a whole wheat cracker
potato, or baked beans
(Eat sparingly of the latter)
DINNER
Two fresh vegetables One fresh vegetable
Fish or an egg; egg preferred A baked potato
A potato or a whole wheat gem Two eggs, either boiled two
minutes or whipped with just
a little lemon juice and sugar
MENUS FOR CIRRHOSIS OF THE LIVER
_CIRRHOSIS OF THE LIVER_
Cirrhosis is a word derived from the Greek meaning _yellow_. It was
originally intended to convey the idea of over-growth or enlargement of
this much-abused organ, but inasmuch as atrophic conditions often show
yellow or tawny, there are now two kinds of cirrhosis, namely, atrophic
cirrhosis, meaning a shrinkage, and hypertrophic cirrhosis, meaning
enlargement of the liver.
Atrophic cirrhosis is caused by alcoholism, often augmented by milder
stimulants such as tea and coffee.
Hypertrophic cirrhosis is caused by overeating, especially of meat,
sweets, and starchy foods.
The causes of the former should be removed by ceasing the use of tea,
coffee, and all alcoholic stimulants, and of the latter by omitting
sweets, and limiting the diet in quantity to, or in severe cases below,
the actual needs of the body.
The following menus are laid out for the treatment of severe cases.
They are designed both as a counteractive and as a remedial measure.
In mild cases, or as the patient recovers, the diet may be increased in
quantity, but it should be confined very rigidly to the articles named
in the list below, and in the menus which follow.
Foods to be used in the treatment of cirrhosis of the liver:
PROTEIDS VEGETABLES FRUITS
Egg whites Asparagus Apples
Fish Beets Apricots
Fowl--white meat Beans Cantaloup
Nuts Brussels sprouts Cherries
Sour milk Cauliflower Grapes
Cabbage Melons
CARBOHYDRATES Carrots Oranges
Bananas Celery Peaches
Corn bread Onions Pears
Flaked rye Potatoes Plums
Wheat bran Spinach Prunes
Whole wheat Squash Raisins
Turnip-greens Tomatoes
FATS Turnips
Butter
Nut butter
Nuts
SPRING MENU
_CIRRHOSIS OF THE LIVER_
BREAKFAST
Soaked apricots; neither sugar nor cream
Very ripe bananas
Nuts
NOTE: If bananas are not "dead ripe" they should be baked.
LUNCHEON
Peas in the pod
Bran meal gems
Buttermilk
DINNER
Peas or asparagus
Lettuce, spinach, or turnip-greens
Carrots or turnips
A potato
SUMMER MENU
_CIRRHOSIS OF THE LIVER_
BREAKFAST
Peaches, cherries, apricots, or cantaloup
Three or four egg whites whipped with a spoonful of cream
Flaked rye, well cooked
LUNCHEON
Beans, Brussels sprouts, or cauliflower
Lettuce and tomato
A potato
A glass of buttermilk
DINNER
Vegetable soup--very little fat
Any fresh vegetable in above list
Fish or chicken--very little
A potato or tender corn
FALL MENU
_CIRRHOSIS OF THE LIVER_
BREAKFAST
Grapes, peaches, or plums
Two baked bananas
Whole wheat
LUNCHEON
Boiled onions
Squash
Lima beans or bran gems
DINNER
Celery or spinach
Any fresh vegetable in above list
A potato or corn bread
Two tablespoonfuls of wheat bran
WINTER MENU
_CIRRHOSIS OF THE LIVER_
BREAKFAST
A baked banana or a baked apple
A baked potato--eat skins and all
LUNCHEON
Celery soup
Corn bread
Winter squash
DINNER
Parsnips or turnips
A potato or baked beans
Celery, with nuts
Fish or buttermilk
If the breakfast is late, and the labor is light, the noon meal should
be omitted.
SPRING MENU
_CIRRHOSIS OF THE LIVER_
BREAKFAST
Baked apples or very ripe berries without sugar
A very ripe banana with cream
Flaked wheat, thoroughly cooked with one-half bran
LUNCHEON
Peas in the pod--en casserole
A baked potato
DINNER
Peas, asparagus, or onions
A baked potato
Nuts with cream
Cheese with water-cracker
From one to three glasses of water should be drunk at each of these
meals. Mastication should be very thorough.
For cooking "en casserole," see p. 671.
SUMMER MENU
_CIRRHOSIS OF THE LIVER_
BREAKFAST
Cantaloup, peaches, plums, or berries
Two tablespoonfuls of plain boiled wheat
A pint of rich milk; buttermilk preferred
LUNCHEON
Young onions, lettuce, romaine, or any fresh
salad with either nuts or oil
Carrots, squash, or tender corn
A baked potato--sweet or white
DINNER
Vegetable soup
A Spanish onion, en casserole
Squash, carrots, parsnips, okra, cauliflower--any two of these
A baked potato
Tender corn or lima beans
Cheese, with nuts and raisins
FALL MENU
_CIRRHOSIS OF THE LIVER_
BREAKFAST
Cantaloup, peaches, or grapes
One egg, prepared choice
Bran meal gems or a potato
A glass of milk
LUNCHEON
Squash
Okra, or an onion, en casserole
A corn muffin or a baked potato
Celery, or lettuce, with nuts
DINNER
Vegetable or cream soup
Celery, or slaw, with nuts--no vinegar
Winter squash, stewed pumpkin, or a baked sweet potato
Bran meal gems
A morsel of cheese, with either raisins or nuts
WINTER MENU
_CIRRHOSIS OF THE LIVER_
BREAKFAST
A baked apple or soaked prunes
A pint of milk
Plain boiled wheat or corn hominy. (If hominy is chosen, a heaping
tablespoonful of wheat bran should be taken)
LUNCHEON
Two or three glasses of buttermilk
Two tablespoonfuls of wheat bran
DINNER
Cream of tomato soup
Turnips, cabbage, carrots, cauliflower--any two of these
A potato or a bran meal gem
(A small portion of tender fish may be added if much desired)
If there is a tendency toward constipation, two or three tablespoonfuls
of wheat bran should be taken, and an abundance of water drunk both at
meals and between meals.
MENUS FOR DIARRHEA
SPRING MENU
_DIARRHEA_
BREAKFAST
Two egg yolks, hard boiled
Zweibach or boiled rice
A glass of lukewarm milk
LUNCHEON
A sweet potato or corn hominy
Two glasses of milk
DINNER
Cream of rice soup
Boiled rice or spaghetti
A glass of hot milk
(If the milk should prove disagreeable, it may be boiled or heated to
200° Fahrenheit.)
SUMMER MENU
_DIARRHEA_
BREAKFAST
Blackberries, sugar, cream
A sweet potato broiled in butter
One glass of clabbered milk
LUNCHEON
Two egg yolks, hard boiled, eaten with rice and cream
DINNER
Cream of rice soup
A baked sweet potato
A water-cracker with cheese and raisins
FALL MENU
_DIARRHEA_
BREAKFAST
Cantaloup
Two egg yolks, hard boiled
Toast or zweibach
Baked chestnuts--cream
LUNCHEON
Two glasses of milk
A baked sweet potato
DINNER
Cream of rice soup
A sweet potato or baked beans
Rice or chestnuts
Cheese, with a water-cracker and almonds
WINTER MENU
_DIARRHEA_
BREAKFAST
Fish balls or two egg yolks, hard boiled
Chestnuts, rice or a potato
Chocolate
LUNCHEON
Two glasses of milk or two cups of chocolate
Corn hominy or rice
DINNER
Soup--cream of rice or of corn
Fish or turkey--white meat, omit cranberry sauce
Chestnuts, rice, or a sweet potato
Omit water at meals.
Mastication should be very thorough. The principle involved in treating
diarrhea is to eliminate from the diet all coarse and fibrous foods,
and to limit water, watery foods, and fats to the minimum.
SPRING MENU
_DIARRHEA--DYSENTERY_
FIRST DAY: Immediately on rising, drink a cup of hot water and devote
from five to ten minutes to vigorous, deep breathing exercises, giving
special preference to Nos. 3 and 5. (See Vol. V, pp. 1344 and 1345.)
BREAKFAST
Two eggs, whipped. See recipe, p. 678
A baked sweet potato, eaten with butter
A cup of chocolate--very little sugar
LUNCHEON
Boiled rice
A glass or two of milk or a cup or two of chocolate
DINNER
Cream of rice soup or boiled rice
Peas or asparagus
Baked beans or a baked sweet potato
Milk or chocolate
NOTE: Omit coffee and tea.
Just before retiring, take vigorous exercise and deep breathing as
prescribed for the morning.
SECOND DAY: Same as the first, increasing the quantity of food if weak
or faint.
THIRD DAY: Same as the second.
FOURTH DAY:
BREAKFAST
Hot milk or a cup of malted milk
Sweet potatoes, broiled in very little butter
A large banana, either broiled in butter, or
baked
(See recipe, p. 677)
LUNCHEON
A baked sweet potato, boiled rice, or baked beans
(Make the entire meal of either of these, adding a little cream or
milk to the rice, if that is chosen)
DINNER
Soup--cream of rice or pea
A very small lettuce salad with oil
Baked beans or lentils
Rice or corn hominy
A cup of junket or a whipped egg prepared as prescribed for the
first day
FIFTH DAY: Same as the fourth, adding a whipped egg to the morning
meal, and one or two whipped eggs to the evening meal, if faint or
weak, omitting other foods in the same proportion.
SIXTH DAY: Same as the first, repeating the diet herein given, for a
period of from twenty to thirty days, with variations confined to the
things prescribed.
If there be no improvement by the third day, the quantity of food
should be materially reduced.
SUMMER MENU
_DIARRHEA--DYSENTERY_
On rising, drink a glass or two of cool water.
BREAKFAST
Cantaloup, watermelon, or blackberry juice
A liberal portion of boiled rice, with cream
A cup of chocolate or cocoa, with very little sugar
Half a glass of cool water
LUNCHEON
A liberal portion of baked sweet potato, with butter
A glass of water
DINNER
Cream of rice soup
Lima beans or a baked potato
A glass of milk or a cup of junket
Cantaloup
FALL MENU
_DIARRHEA--DYSENTERY_
BREAKFAST
One egg, boiled three minutes
Rice, boiled plain, or baked chestnuts, served with cream and salt
A cup of hot cocoa
LUNCHEON
A baked sweet potato
Boiled onions
Baked chestnuts, eaten with cream
DINNER
One egg or a glass of buttermilk
A baked potato or baked chestnuts
Turnips, string beans, or carrots
Rice purée made with milk
Drink a cup of hot water at the close of each of these meals.
WINTER MENU
_DIARRHEA--DYSENTERY_
FIRST DAY: Immediately on rising, devote about five minutes to
exercises Nos. 3 and 5 (see Vol. V, pp. 1344 and 1345) before an open
window, or in a thoroughly ventilated room. Drink two glasses of water.
BREAKFAST
A cup of hot chocolate
One egg, whipped
A glass of clabbered milk
A small portion of boiled rice, with cream.
The rice should be allowed to simmer over night in a double boiler
LUNCHEON
(This meal should be very light)
A portion of boiled onions, carrots, parsnips, turnips, or
squash--any one or two of these
A baked sweet potato
Half a glass of milk
A cup of hot water
DINNER
Three eggs, whipped. See recipe, p. 678.
SECOND DAY: The same as the first.
THIRD DAY: The same as the second, slightly increasing the quantity of
food.
FOURTH DAY:
BREAKFAST
One exceedingly ripe banana (must be black spotted), with cream
and either nut butter or nuts
One egg, cooked three minutes
Rice or whole wheat, boiled
Thin cocoa or a cup of hot water
LUNCHEON
One fresh vegetable
A baked sweet potato
A cup of hot cocoa or chocolate
DINNER