a spoonful or two of wheat bran, after each meal.
DINNER
A liberal portion of baked white potatoes, eaten
with butter
Four or five egg whites and two yolks, prepared
as per recipe given for the first day
A small portion of any two fresh vegetables
(A little ice-cream may be taken at this meal, if
there is a craving for something sweet)
/Fifth Day/: Same as the fourth, omitting ice-cream.
/Sixth Day/: Same as the first, repeating these menus for about
sixteen or eighteen days.
SPRING MENU
_TUBERCULAR TENDENCY_
_CONSTIPATION--NERVOUSNESS--CATARRH_
/First Day/: Immediately on rising, drink a glass of cool water,
eat a few cherries or the juice of an orange, and devote five or ten
minutes to exercises Nos. 3 and 5, as shown in Vol. V, pp. 1344 and
1345.
BREAKFAST
(Half an hour later)
A cup of hot water
Very ripe berries, with sugar--no cream
One exceedingly ripe banana, with nuts or nut
butter
A small, baked white potato, eaten with butter
One egg, boiled two minutes
A small portion of wheat bran, cooked
LUNCHEON
One or two large Spanish onions, boiled
A small, baked white potato, eaten with butter
One or two whole eggs, whipped
DINNER
Choice of string beans, peas, or asparagus; if these cannot be
obtained, take choice of:
Beets Carrots
Cabbage Parsnips
Turnips
Spanish onions, boiled
A baked white potato
Three egg whites, whipped
One glass of water, taken during the meal
Just before retiring, take two tablespoonfuls of wheat bran, drink a
glass of water, and devote from five to ten minutes to exercises as
prescribed for the morning.
/Second Day/: Same as the first.
/Third Day/: Same as the second, slightly increasing the
quantity of food if necessary. Changes in the vegetables may be made,
confining, however, to the vegetables mentioned, as nearly as possible,
always taking fresh vegetables in preference to canned.
/Fourth Day/:
BREAKFAST
Fruit--choice
A small portion of plain boiled wheat, with
butter and cream
A cup of hot water
Two eggs, whipped or boiled two minutes
LUNCHEON
Three glasses of milk
Two eggs, whipped
Wheat bran, cooked
(Take milk and eggs very slowly)
DINNER
One green vegetable
A tablespoonful or two of "Protoid" nuts
Junket, gelatin, or eggs
Just before retiring, devote from five to ten minutes to exercises
prescribed for the first day.
If the bowels have not become normal, continue taking the wheat bran
just before retiring, and a spoonful or two just after rising.
/Fifth Day/: The same as the fourth.
/Sixth Day/: Same as the first, and so on, repeating the diet so
long as it appeals to the taste. If digestion will permit, the eggs and
the milk may be increased.
SUMMER MENU
_TUBERCULAR TENDENCY_
CONSTIPATION--NERVOUSNESS--CATARRH_
Choice of the following menus:
MENU I MENU II
BREAKFAST
Cantaloup or peaches One banana
Three or four egg whites, Melon or peaches with thin
whipped--mix with two cream
glasses of fresh milk Three eggs, whipped with
A spoonful of nuts (choice) very little sugar and
fruit juice
LUNCHEON
Choice of lima beans or a A very small piece of fish
baked potato Boiled corn, beets, or a
A salad of lettuce and fresh baked potato
tomatoes, eaten with One fig, with cream cheese
lemon juice, sugar, and a
spoonful of mixed nuts
Two eggs, whipped
DINNER
Choice of squash, boiled An ear of corn
onions, or corn One and one-half glasses
A salad of anything green of buttermilk with egg
One glass of buttermilk, whites
mixed with two whipped Two or three very ripe
egg whites peaches with cream and
One or two tablespoonfuls sugar
of nuts (choice) Home-made ice-cream
I would advise two or three very ripe peaches just before retiring at
night, and just after rising in the morning.
SUPPLEMENTARY DINNER
(To be taken if there is a craving for flesh or salty food)
One ear of corn (boiled)
Fish, lobster, or white meat of chicken
A small baked potato
A salad of lettuce or endive
FALL MENU
_TUBERCULAR TENDENCY_
_CONSTIPATION--NERVOUSNESS--CATARRH_
On rising, devote from three to five minutes to deep breathing
exercises before an open window, preferably movements 3 and 5, as
shown in Vol. V, pp. 1344 and 1345. Eat a bunch of grapes, thoroughly
masticating the skins, swallowing seeds and pulp whole. Drink two
glasses of water. If the weather is cold, the water should be heated.
BREAKFAST
Half a cup of wheat bran, cooked, eaten with
cream
A small bunch of grapes
Two eggs, whipped about six or seven minutes;
add a teaspoonful of sugar and a tablespoonful of
olive-oil, while whipping
One extremely ripe banana; serve with cream
and either nut butter or nuts (The banana
should be baked, if not very ripe)
LUNCHEON
One fresh vegetable--carrots, parsnips, or
turnips
A boiled onion
A baked potato
One egg, cooked two minutes, eaten with the
potato skins
Fresh butter
A cup of hot water at the close of the meal
DINNER
Half a cup of wheat bran, cooked
Two or three eggs, prepared as for breakfast
One extremely ripe banana and a few soaked
prunes
(A very small, baked white potato may be taken
if something salty is desired)
A bunch of grapes
Just before retiring, eat a small bunch of grapes and drink a cup of
hot water. Devote from three to five minutes to exercises which have
already been prescribed for the morning.
These meals may be varied by changing the vegetables, and now and
then substituting for the eggs a portion of fresh fish or a glass of
buttermilk.
If the quantity of food prescribed does not seem sufficient, it might
be slightly increased; however, do not increase it beyond the limits
of normal hunger. The best combinations of food, when taken in excess
of the bodily needs, undergo a form of decomposition, and become a
prolific source of dis-ease.
WINTER MENU
_TUBERCULAR TENDENCY
CONSTIPATION--NERVOUSNESS--CATARRH_
BREAKFAST
Two very ripe, red bananas, baked
Nuts, cream, raisins
Two whipped eggs; sugar; flavor to taste
A spoonful of wheat bran
LUNCHEON
Three fresh eggs, whipped about six minutes,
with sugar; pineapple juice added after whipping
A small portion of wheat bran, cooked
DINNER
Celery
A tablespoonful of olive-oil
One fresh vegetable
A potato
Whole wheat bread (very little)
Buttermilk or gelatin
The above menus have been selected and combined so as to counteract
constipation, catarrh, nervousness, biliousness, etc. There is no
specific remedy in foods for consumption. Foods will aid in curing
this dis-ease only through the natural process of building up healthy
tissue, and increasing the power of the body to resist all dis-eases.
SPRING MENU
_WEAK LUNGS_
_TENDENCY TOWARD INTESTINAL CONGESTION_
Immediately on rising drink a glass or two of water and take a very
little of some juicy fruit. Also take a brisk walk in the open air
before breakfast.
BREAKFAST
The strained juice of one sweet orange, or a
few very ripe berries, without cream
Two or three coddled eggs
A small whole wheat cracker
One baked banana
A spoonful of wheat bran
LUNCHEON
A whole wheat muffin with butter, and a
dessert-spoonful of honey
A glass or two of milk
Wheat bran
DINNER
Bean soup or pea soup
Peas, asparagus, spinach, or any fresh vegetable
Corn bread or a very small portion of whole
wheat
One coddled egg
A small portion of wheat bran, slightly cooked
From one to two glasses of water should be drunk at each of the above
meals.
If there is a marked tubercular tendency, from six to nine eggs may be
taken daily for about three days in each week, taking with the eggs
a small quantity of acid fruits at each meal--either orange juice,
berries, or a spoonful of strained pineapple juice. The acids should be
diluted (half water), and taken without sugar.
SUMMER MENU
_WEAK LUNGS_
_TENDENCY TOWARD INTESTINAL CONGESTION_
Take a brisk walk and deep breathing exercises before breakfast.
BREAKFAST
A cantaloup or a pear
Wheat bran, cooked
A liberal portion of baked sweet potatoes
One whole egg, either coddled or whipped
A pint of sour milk or a cup or two of chocolate
LUNCHEON
A liberal portion of tender corn, steamed in the
husk
A lettuce and tomato salad
Nuts
DINNER
String beans, corn, or carrots
A baked potato
A very small portion of tender fish, an egg, or
clabbered milk
Melon or peaches
If the patient is performing labor that would require more food than
herein prescribed, the quantity may be increased.
FALL MENU
_WEAK LUNGS_
_TENDENCY TOWARD INTESTINAL CONGESTION_
The following menus are laid out with the view of giving the greatest
amount of tissue-building food which require the least effort in
digestion.
There is nothing more valuable in the treatment of lung trouble than
extreme deep breathing. After pure blood is made, the way to keep it
pure is to keep it charged with oxygen, and the only way to do this is
to breathe an abundance of fresh air into the lungs.
BREAKFAST
A bunch of grapes
Three or four eggs, whipped five or six minutes,
into which whip a teaspoonful of sugar, and a
teaspoonful of Cognac brandy or lemon juice, to
each egg
/Note/: The brandy is germicidal and aids in the digestion of
the egg yolks.
LUNCHEON
From three to four eggs, prepared as for
breakfast, slightly increasing the quantity of
sugar and brandy. Put in a heaping teaspoonful
of sugar and a dessert-spoonful of brandy, and add
a full glass of milk to each egg
DINNER
Any one or two fresh vegetables, including
something green, as spinach or lettuce
The fresh vegetables may consist of:
A baked potato Squash
Onions Turnips
Parsnips
The patient may have a few grapes between meals and a few an hour after
dinner. He should swallow the seeds and pulp whole, and masticate and
swallow the skins. He should eat plenty of fresh eggs, fresh milk, and
ripe, sweet grapes. The milk and the eggs are good tissue-building
foods, while sugar is a carbohydrate and makes a good winter food. The
grapes are full of grape-sugar, which is an excellent nutrient, and
also an aid to the digestion of other foods.
/Note/: These menus were given to a consumptive patient, and
in a period of six weeks he had made a very substantial gain in both
weight and strength.
WINTER MENU
_WEAK LUNGS_
_TENDENCY TOWARD INTESTINAL CONGESTION_
Take a bit of fruit, a glass of water, and a brisk walk immediately
after rising.
BREAKFAST
One or two exceedingly ripe bananas, baked,
eaten with cream
A service of corn hominy
One coddled egg, if desired
A cup of chocolate, or hot water, if preferred
LUNCHEON
Vegetable soup
One fresh vegetable; preferably boiled onion
or carrots
One or two glasses of fresh buttermilk
Wheat bran
DINNER
Celery, slaw, or any green salad
Steamed rice or plain boiled wheat
A whipped or coddled egg, or buttermilk
Nuts and raisins
A small portion of wheat bran should be taken at breakfast and just
before retiring. Bran contains valuable mineral salts, and in winter
can replace the chemistry of green salads.
From one to two glasses of cool water should be drunk at each of these
meals.
MENUS FOR DIS-EASES OF THE SKIN
SPRING MENU
_ECZEMA_
Whether or not eczema is a dis-ease caused by bacteria, it is obvious
that the weapon with which to combat this disorder is pure blood with
an abundance of the white corpuscles. These phagocytes of the blood may
be properly called the police of the body.
The patient should observe the following general rules:
Drink an abundance of pure water both at meals and between meals. Omit
cane-sugar and all acids.
Dress as lightly as possible, and do not wear woolen garments next to
the skin.
Take sufficient vigorous exercise each day to cause perspiration. If
this cannot be done, the Turkish bath should be resorted to once a week.
Spend as much time in the open air as possible.
The meals should be substantially as follows:
BREAKFAST
A few spoonfuls of wheat bran, cooked, and
eaten with cream
Two or three bran meal gems
Two or three egg whites, whipped very thoroughly,
to which add a spoonful of cream
One ripe banana
LUNCHEON
A green salad, with nuts--liberal portion
A fresh vegetable; preferably boiled onions
or carrots
A baked potato
DINNER
A salad of any green succulent plant
Young onions
Peas or asparagus
A baked potato or baked beans
SUMMER MENU
_ECZEMA_
BREAKFAST
Raspberries, blackberries, grapes, or cantaloup
A potato--sweet or white
A cup of cocoa or sassafras tea (See recipe,
p. 681)
LUNCHEON
Beets, asparagus, cabbage, cauliflower, Brussels
sprouts, or okra
A potato--prepared choice
DINNER
Two fresh vegetables; choice of:
Asparagus Corn
Beans Eggplant
Beets Onions
Carrots
A very ripe peach or a cantaloup
Just before retiring, eat a few very ripe peaches, and take a
tablespoonful of wheat bran.
FALL MENU
_ECZEMA_
Either of the following menus may be chosen for a period of ten or
twenty days. They are designed especially for the removal of all
forms of autointoxication or self-poisoning which sometimes manifest
themselves by skin eruptions. While autointoxication may not be the
primary cause of eczema, it augments all zymotic conditions. The chief
purpose of these menus is to give to the body an opportunity to throw
off the dis-ease by removing all obstacles. I would therefore advise
that the use of tobacco, tea, coffee, and all alcoholic stimulants be
omitted.
MENU I MENU II
BREAKFAST
Two egg whites, whipped Three extremely ripe bananas
very thoroughly, adding baked in a casserole
a little heavy cream and dish; serve with thin
a spoonful of sugar cream
Take this as a sauce
over two exceedingly
ripe bananas,
with nuts or nut
butter
A bunch of California
grapes (Malagas)
A cup of hot water at the
beginning of the meal,
and a glass of cool water
at the close
LUNCHEON
Spinach or a green salad Squash or turnips
String beans or corn A salad (green)
A potato Baked beans
DINNER
A green salad or cooked A small portion of fish,
spinach white meat of chicken, or
Boiled onions, carrots, or an egg--egg preferred
turnips A boiled onion and a baked
A baked potato with fresh potato
butter A bit of green salad
From one to two glasses of water should be drunk at each of these
meals, preferably a cup of hot water at the beginning, and a glass of
cool water at the close. I would especially advise vigorous exercises
night and morning, and deep breathing before an open window.
WINTER MENU
_ECZEMA_
/First Day/: On rising, drink two or three glasses of water, eat
a few grapes, and devote from three to five minutes to any one of the
exercises shown in Vol. V, pp. 1343 to 1346, inclusive.
BREAKFAST
Baked white potatoes or bran meal gems
A glass of rich milk
LUNCHEON
Baked beans
Bermuda onions
A potato or corn bread
DINNER
Any two of the following:
Beans Pumpkin
Beets Squash
Carrots Turnips
Parsnips
A green salad--either lettuce and tomatoes, or
celery; very small portion
A baked white potato--eat skins and all
(A cup of very thin cocoa may be taken, if something
hot is desired; however, pure water would
be preferable)
Just before retiring, devote from three to four minutes to the
above-prescribed exercises. The lungs should be inflated to their
extreme capacity. Do not carry any of these exercises, however, to a
point beyond ordinary fatigue. Divide the exercise period, both night
and morning, into three or four two-minute heats.
Exercise and deep breathing are second in importance to diet, and
should be taken daily, night and morning.
Drink from one to two glasses of water at each meal, but do not take
water into the mouth until mastication is perfect.
/Second Day/: The same as the first, slightly increasing the
quantity of food until normal hunger is satisfied.
/Third Day/: Practically the same as the first, varying the
luncheon according to hunger. The luncheon may consist of any one or
two fresh vegetables, such as carrots, turnips, beets, baked white or
sweet potatoes.
/Fourth Day/:
BREAKFAST
A cup of hot water
A sweet potato or two bran meal gems
Two or three tablespoonfuls of wheat bran,
with thin cream
LUNCHEON
Boiled onions
A baked potato
Choice of fish or an egg
Eat a pound of grapes ten minutes after this meal. The skins may
be eliminated, but swallow the seeds and pulp. If grapes cannot be
obtained, the juice of a sweet orange may be taken.
DINNER
String beans or spinach, with egg, and a liberal
piece of Bermuda or Spanish onion, uncooked
(The onions and the beans should be made exceedingly
hot with red pepper)
A baked sweet or a white potato
A small piece of corn bread, with one-half glass
of buttermilk
From one to two glasses of water should be drunk at each of these meals.
Just before retiring, devote from three to five minutes to the
exercises prescribed for the first day.
/Fifth Day/: The same as the fourth, slightly increasing the
quantity of food if there is a return of normal hunger; if not,
continue to follow the diet as herein given, until natural hunger is
felt.
/Sixth Day/: The same as the first, repeating the diet from
eighteen to twenty days.
SPRING MENU
_WEAK DIGESTION--NERVOUSNESS_
_SLIGHT ECZEMA_
The following menus for spring, summer and fall are laid out on the
two-meal-a-day plan. In addition to the purposes named in the heading,
they are designed to promote vitality and endurance, thus enabling one
to meet the requirements of hot weather.
In order to aid the body in appropriating all the nourishment these
menus contain, one should take, each day, at least one hour's vigorous
exercise and deep breathing.
MENU I MENU II
BREAKFAST
One or two very ripe Peaches or cherries
bananas baked in a casserole One whole egg
dish; eat with Steamed wheat--well
Tunis dates and thin cooked; serve with thin
cream cream
One whole egg, whipped A very ripe banana with
Half a glass of milk Tunis dates, cream, and
nuts
DINNER
Two vegetables--choice of A salad
peas, beans, asparagus, Peas in the pod (see recipe,
onions, or beets page 679)
A baked potato A white potato, baked
A very small portion of A small portion of ice-cream
either fish or white meat (optional)
of chicken
One or two glasses of water should be drunk at each of the dinner meals.
If constipated, two or three tablespoonfuls of wheat bran should be
taken about twice a week with both the morning and the evening meal.
This could be cooked five minutes, and may be made very palatable if
eaten with a spoonful of cream.
SUMMER MENU
_WEAK DIGESTION--NERVOUSNESS_
_SLIGHT ECZEMA_
MENU I MENU II
BREAKFAST
(About 9:30)
Very ripe peaches--no sugar A cup of hot water
A cup of hot water One whipped egg
Whole wheat, cooked very A portion of gelatin, with
thoroughly cream
A medium-sized baked potato,
with butter
DINNER
(About 5:30)
Fresh peas, and either beans Two of the following
or asparagus vegetables--peas,
Baked potatoes or tender beans, asparagus,
boiled onions, corn spinach, or carrots
One whole egg or an A baked potato
omelet--Spanish style Half a glass of buttermilk,
One glass of water with one egg white
whipped into it
One glass of water
Just before retiring, drink a cup of hot water, and take two
tablespoonfuls of bran.
FALL MENU
_WEAK DIGESTION--NERVOUSNESS_
_SLIGHT ECZEMA_
MENU I MENU II
BREAKFAST
A very ripe banana with Fruit--choice
soaked prunes Two tablespoonfuls of
One dessert-spoonful of nuts--choice
nuts--choice Two very ripe baked bananas,
One or two spoonfuls of with cream and
steamed whole wheat nut butter
Two eggs--prepared choice One egg
A glass of water One or two glasses of milk
Wheat bran
DINNER
Two or three fresh vegetables Choice of two fresh vegetables
Tender corn A baked sweet or a white
A baked sweet or a white potato
potato A salad--lettuce or celery
Junket or gelatin A small portion of ice-cream
All sweets may be omitted if they do not appeal especially to the
taste, and other foods proportionately increased.
If there is a tendency toward sour stomach or intestinal gas, all fruit
except bananas should be omitted.
WINTER MENU
_WEAK DIGESTION--NERVOUSNESS_
_SLIGHT ECZEMA_
BREAKFAST
(Very light)
California grapes, or the strained juice of a
sweet orange
A baked sweet potato, with butter
A cup of hot water into which put a spoonful of
sugar and two tablespoonfuls of cream
LUNCHEON
Choice of the following:
_a_ Three whipped eggs. Add a tablespoonful
each of sugar and lemon juice
_b_ A bowl of clabbered milk, with a sprinkle
of sugar
A cup of hot water, with sugar and cream
DINNER
Boiled onions, and either cabbage or carrots
One egg, or an omelet
A baked potato
A cup of hot water or cocoa
If small portions of the above foods are eaten, two egg whites and one
yolk may be taken at the close of the evening meal. (See recipe, Vol.
III, p. 678). This makes an excellent dessert, delegating to the body
much warmth, and aiding in the general digestion of other foods.
MENUS FOR APPENDICITIS
SPRING MENU
_APPENDICITIS_
BREAKFAST
A cup of hot water
Two tablespoonfuls of wheat bran, cooked
thirty minutes; serve with thin cream
A portion of prunes, soaked in clear hot water
until soft
A small, baked potato
LUNCHEON
Peas in the pod
A cup of hot water
DINNER
Peas or asparagus
Carrots or turnips
A potato
A spoonful of bran
SUMMER MENU
_APPENDICITIS_
Just after rising take a tablespoonful of olive-oil and a cup of hot
water.
BREAKFAST
A cantaloup
A tablespoonful of wheat bran, well cooked
An egg
A new potato, baked
A glass of water
LUNCHEON
Lettuce or spinach
Boiled onions and carrots
Wheat bran
DINNER
A salad of lettuce, with nuts
Spinach, string beans, or new peas
A potato
Two tablespoonfuls of bran
FALL MENU
_APPENDICITIS_
On rising one-half pound of Concord grapes.
BREAKFAST
A small portion of whole wheat, well cooked;
serve with thin cream
Two egg whites, lightly poached
A tablespoonful of wheat bran
LUNCHEON
Celery hearts
A baked potato
Wheat bran, with cream
DINNER
Bran meal gems
Parsnips, en casserole
Onions, en casserole
A potato
A cup of hot water and a tablespoonful of olive-oil may be taken before
each of these meals.
WINTER MENU
_APPENDICITIS_
BREAKFAST
A cup of hot water
Soaked prunes
Bran meal gems, with nuts
A baked banana
LUNCHEON
Winter squash or stewed pumpkin
A tablespoonful of bran
DINNER
A Spanish onion, en casserole
Carrots or parsnips
Bran meal gems or a potato
(An hour after this meal, drink half a glass of
prune juice)
In cases of appendicitis the following articles should be omitted: Tea,
coffee, tobacco, all stimulants and intoxicants, white bread, rice,
oatmeal, cornbread, sweets and confections of every kind.
MENUS FOR THE PREGNANT WOMAN AND FOR THE NURSING MOTHER
IMPORTANCE OF FOOD DURING PREGNANCY
There is nothing so important, or that wields so much influence over
the comfort, the health, and the life of the pregnant woman as her
food, and there is nothing, perhaps, to which she gives so little
attention.
The diet of the prospective mother, of course, governs her digestion
and assimilation of food, and elimination of waste matter from the
body. These things control her health almost completely, and inasmuch
as all mental conditions are principally governed by health, the
intellectual faculties of the child are shaped largely by the condition
of the mother's digestion. It is obvious, therefore, that the health of
the mother and the entire future of the child depend more upon her diet
during pregnancy than upon any other one thing.
During pregnancy the prospective mother should avoid all such articles
of food as she would withhold from her baby after birth. This would
eliminate from her diet meat, condiments, sweets, especially pastries
and rich desserts; tea, coffee, and all stimulating and intoxicating
beverages.
The pregnant woman should balance her diet carefully as to the
proportion of proteids, carbohydrates, fats, and mineral salts.
As leading foods containing these nutrients, I would recommend the
following:
VEGETABLES
RICH IN
MINERAL
PROTEIDS CARBOHYDRATES FATS SALTS
Milk Potatoes Nuts Lettuce
Eggs Wheat (whole) Butter Celery
Pine nuts Corn Cream Carrots
Peanuts Rice Olive-oil Parsnips
Cheese Oats Cream cheese Onions
Fish Dried beans Beets
Fowl Dried peas Fresh beans
Dried beans Chestnuts Fresh peas
Dried peas Honey Okra
Cream cheese Sugar Eggplant
Sirups Turnips
Cauliflower
Some articles are listed under two headings. This is because they are
rich in both classes of nutrition.