Choice of rice, baked potato, or baked beans
A very small portion of fish, or white meat of chicken, if there
is a craving for meat; if not omit, and take one egg
A cup of hot water with cream and sugar
Exercise and deep breathing, and a glass of water just before retiring.
FIFTH DAY: The same as the fourth.
SIXTH DAY: The same as the first, repeating the diet herein given, day
by day, for a week or ten days.
MENUS FOR EMACIATION
SPRING MENU
_EMACIATION--UNDERWEIGHT--RATHER ANEMIC_
Immediately on rising, devote from twenty to thirty minutes to vigorous
exercise and deep breathing.
BREAKFAST
A whole wheat muffin
One two-minute egg
Two exceedingly ripe bananas, baked; serve with thin cream
A cup or two of milk
Half a cup of bran, cooked; serve with cream
LUNCHEON
Two or three whipped eggs, with two glasses of milk and two
teaspoonfuls of sugar
Half a cup of bran
DINNER
A cup of hot water
Green peas, asparagus, spinach, turnips, carrots, or creamed onions
A baked potato or whole wheat gems
Half a glass of buttermilk, or whipped eggs, prepared as for luncheon
A cup of chocolate
Drink from one to three glasses of either water or milk at each of
these meals.
Take sufficient wheat bran to keep the bowels in normal condition.
For recipe for baked bananas, whipped and coddled eggs, see pp. 677 and
678.
SUMMER MENU
_EMACIATION--UNDERWEIGHT--RATHER ANEMIC_
On rising, drink two glasses of water and take vigorous exercises and
deep breathing.
BREAKFAST
A small quantity of very ripe fruit, such as peaches, plums,
or cantaloup
Two fresh eggs, whipped seven or eight minutes; sweeten to taste,
adding half a glass of milk to each egg; drink slowly
A spoonful or two of wheat bran and crushed wheat (half of each),
thoroughly cooked, eaten with butter and cream
LUNCHEON
Three eggs, prepared as for breakfast
A spoonful of wheat bran
DINNER
A cantaloup or one or two very ripe peaches
A morsel of salt fish or chicken
A baked potato
Two or three eggs, prepared as for breakfast
Two or three exceedingly ripe peaches and a small portion of bran
Just before retiring, eat a few peaches or plums, and take a spoonful
of bran.
FALL MENU
_EMACIATION--UNDERWEIGHT--RATHER ANEMIC_
BREAKFAST
A cup of hot water
A small bunch of grapes
Two or three egg whites and one yolk, whipped from four to five
minutes. While whipping, add slowly one tablespoonful of sugar
and one of lemon juice
One very ripe banana with thin cream, raisins, and either nuts
or nut butter
LUNCHEON
Two or three eggs, prepared as for breakfast
Two medium-sized baked sweet potatoes, with butter
A small portion of rice, or corn hominy, with butter and cream
DINNER
Cooked spinach, or anything green, as a salad
Carrots, parsnips, turnips, squash--any one or two of these
A small portion of fish or half a glass of butter milk
A baked white potato
A cup of hot water
Sufficient coarse wheat bran or bran gems should be taken to keep the
bowels in natural or normal condition. Unless elimination of waste is
normal, it is difficult to gain weight.
WINTER MENU
_EMACIATION--UNDERWEIGHT--RATHER ANEMIC_
BREAKFAST
A cup of hot water, with a very little sugar and cream
Just a bite of fruit--preferably grapes
Whole wheat, thoroughly cooked, eaten with cream
Two eggs prepared any way they are most agreeable; preferably
(uncooked) whipped
MENU I MENU II
LUNCHEON
One or two fresh vegetables Three or four eggs whipped
Choice between a bit of fish with sugar and lemon
or tender chicken if there juice. Add half a glass
is a craving for something of milk to each egg
salty
Emergency Luncheon III
A baked sweet potato, eaten with butter
A liberal portion of gelatin
Two cups of cocoa or chocolate
DINNER
Spinach, cooked, eaten with One egg or fish
a baked potato and one A baked potato
very lightly scrambled A glass of clabbered milk,
egg with a sprinkle of sugar
A boiled onion Half-cup of wheat bran,
Carrots, parsnips, or turnips cooked, with a little cream
For cooking "Vegetables," see p. 670.
SPRING MENU
_RUN-DOWN CONDITION FLATULENCY--UNDERWEIGHT_
FIRST DAY: On rising, drink copiously of cool water, and devote from
five to eight minutes to deep breathing exercises.
BREAKFAST
The juice of a sweet orange (Florida Russet preferred)
A cup of water
Two glasses of fresh milk
Two or three corn-meal muffins, with fresh butter
LUNCHEON
From one to three glasses of buttermilk, according to hunger
One egg, whipped as for breakfast
DINNER
One glass of water
Fresh string beans, peas, or asparagus, cooked preferably in a
casserole dish
Two medium-sized baked white potatoes (new); eat skins and all
An egg or a cup of junket
A cup of hot water
A tablespoonful of wheat bran
Just before retiring, take a glass of water and the juice of half
an orange, and devote from three to five minutes to deep breathing
exercises.
SECOND DAY: The same as the first, slightly increasing or decreasing
the quantity of food according to normal hunger.
THIRD DAY:
BREAKFAST
Very ripe berries or a baked apple with a spoonful of cream
A cup of hot water with a very little sugar and cream, or taken
clear if desired
Two extremely ripe bananas (must be black spotted), eaten with
cream and either nuts or nut butter
One or two eggs whipped or taken whole in orange juice
LUNCHEON
A cup or two of chocolate, with thin cream
A whole wheat gem or a corn-meal gem
A tablespoonful of wheat bran
DINNER
A salad of lettuce or endive, with nuts
A large, boiled Spanish onion
Two medium-sized baked sweet or white potatoes
Fish or chicken
One glass of water
FOURTH DAY: Same as the third.
FIFTH DAY: Same as the first, repeating these menus for a week or ten
days as here given. The menus may be varied according to vegetables,
fruits, and berries that may come into market as the season advances.
SUMMER MENU
_RUN-DOWN CONDITION FLATULENCY--UNDERWEIGHT_
MENU I MENU II
BREAKFAST
Peaches with cream Cantaloup or Japanese plums
One exceedingly ripe banana Two tablespoonfuls of nuts,
with cream and nut masticated to exceeding
butter, and one fig or two fineness; eat with bananas
dates and soaked prunes
Two eggs, whipped; mix A large cup of junket or
with a pint of milk buttermilk
Wheat bran Wheat bran
LUNCHEON
Choice of okra, parsnips, A green salad
or carrots Choice of onions, squash,
A white potato or corn on cob beans, carrots, or beets
One glass of water A white potato
One glass of water
DINNER
Fish or junket Any two of the following:
A baked potato eaten with Beans, corn, sweet potato,
butter squash, or onions
Onions, squash, beans, or One egg, boiled two minutes
corn (chicken, if preferred)
A green salad with nuts A potato
A Japanese persimmon or a A salad with a few nuts
cantaloup
The above menus are composed of the fewest number of articles that will
supply the nutritive elements required. They may be increased according
to normal hunger, but the combinations should be observed.
FALL MENU
_RUN-DOWN CONDITION FLATULENCY--UNDERWEIGHT_
FIRST DAY: On rising, drink two cups of hot water. Also eat half a
pound of grapes, and devote from three to five minutes to exercises
Nos. 3 and 5. (See Vol. V, pp. 1344 and 1345.)
BREAKFAST
Corn bread or a baked white potato
One extremely ripe banana, eaten with thin cream, nut butter,
and a few raisins
Cocoa or milk
LUNCHEON
Choice of carrots, parsnips, squash, or any fresh vegetable
A baked sweet potato
DINNER
A salad of anything green
Any two of the following:
[C] Boiled onions, string beans, carrots, squash, parsnips, turnips,
or pumpkin
A baked potato
A very small portion of fish or white meat of chicken. (If neither
of these are convenient, an egg cooked two minutes may be
substituted.)
Eggs, buttermilk, or cheese are preferable to fish or chicken, but the
latter may be used to bring up the proteid balance, when the former
articles cannot be procured.
[C] Some one of these vegetables should be made very hot with red
pepper for the purpose of exciting stomach and intestinal peristalsis.
A glass of water should be drunk at each of these meals.
SECOND DAY: The same as the first, increasing or decreasing the
quantity of food according to normal hunger. Do not overeat.
THIRD DAY: The same as the second.
No doubt the symptoms the first two or three days will be that of
weakness and emptiness. This will pass away during the week. There is
ample nourishment in the articles prescribed to sustain the body even
under strenuous physical labor, but these combinations of food may not
be well assimilated the first few days.
FOURTH DAY:
BREAKFAST
A cup of hot water
One whole egg cooked two minutes
Whole wheat muffins
A cup of chocolate
LUNCHEON
A salad
A portion of tender fish or two glasses of milk
A baked potato or a whole wheat gem
A cup of hot water
DINNER
A bit of green salad
Choice of fish, eggs, or buttermilk
One fresh vegetable--preferably string beans made very hot with
red pepper
A baked white potato
(A liberal portion of spinach could be eaten at this meal)
A cup of hot water
Wheat bran or a few Concord grapes just before retiring.
FIFTH DAY: The same as the fourth.
SIXTH DAY: The same as the first.
SEVENTH DAY: The same as the second and so on, for a period of about
fifteen days.
WINTER MENU
_RUN-DOWN CONDITION_
_FLATULENCY--UNDERWEIGHT_
It is well to remember that the best nourished person is the one who
subsists upon the fewest number of things that will give to the body
the required amount and character of nutrition.
* * * * *
Two glasses of cool water on rising, and the juice of a sweet orange.
Devote as much time as possible to vigorous deep breathing exercises
before an open window.
MENU I MENU II
BREAKFAST
A cup of hot water A spoonful or two of bran,
A spoonful or two of wheat cooked
bran, cooked; serve with Whole wheat gems with nut
thin cream butter
Whole wheat gems eaten One egg, boiled two minutes
with nuts or nut butter A glass of milk or a cup
A cup of milk, cocoa, or of cocoa
chocolate
LUNCHEON
Three or four glasses of milk Three or four eggs, whipped,
Half a cup of wheat bran into which put a teaspoonful
Or of sugar to each
Baked white potatoes egg, and a flavor of lemon
Butter juice, omitting milk
A cup of water
The juice of an orange an
hour later
DINNER
Carrots, squash, or boiled Turnips, carrots, or beets--any
onions--any two of these two or all of these
A baked potato A baked potato
One egg Fish
A cup of milk or chocolate A baked banana eaten with
cream, and something sweet if desired
A baked omelet may be used now and then. (See recipe, p. 678.)
For "Choice of Menus," see p. 683.