be somewhat limited, ranging between four and eight ounces a day,
governed by work or activity. Cereals, especially corn, rice, and oats,
are rich in phosphate of lime, which is the bone-making or structural
food. While enough of this should be eaten to give the child sufficient
bone-building material, too much makes birth difficult, and sometimes
fatal.
The following menus contain suggestions as to the selections,
combinations, and proportions of food that would compose a healthy bill
of fare for both mother and child for the several seasons of the year:
SPRING MENU
_FOR THE PREGNANT WOMAN_
BREAKFAST
Two eggs, cooked two minutes
One whole-wheat muffin
A glass or two of rich milk
LUNCHEON
Peas, asparagus, or turnips
Potatoes--two medium-sized
One pint of clabbered milk
DINNER
Vegetable soup
Any two fresh vegetables named in the list above
A potato
Milk or a very small portion of fish
If constipated, take wheat bran at both the morning and the evening
meal.
SUMMER MENU
_FOR THE PREGNANT WOMAN_
BREAKFAST
Cantaloup
Three or four egg whites and one yolk
Whole wheat, boiled; serve with butter or
cream
A glass or two of milk
LUNCHEON
String beans, peas, or asparagus
Tender corn or a potato
Milk
DINNER
Vegetable soup
Two green vegetables; selection from list given
above
Corn, lima beans, or a potato
Milk or tender fish
A small portion of ice-cream (optional)
FALL MENU
_FOR THE PREGNANT WOMAN_
BREAKFAST
Cantaloup or pears
Rice, with cream
Milk
Two tablespoonfuls of wheat bran
LUNCHEON
Celery
Turnips or cauliflower
Fish or fowl
A potato
DINNER
A light vegetable soup
Lettuce, or celery, with nuts
Two fresh vegetables
A baked potato
Cheese, raisins, and nuts
WINTER MENU
_FOR THE PREGNANT WOMAN_
BREAKFAST
Two or three baked bananas, with cream
(See recipe, p. 677)
Two eggs or two glasses of milk
Oatmeal--a small portion
LUNCHEON
A sweet potato
Two or three glasses of milk
DINNER
Cream of rice soup
Two fresh vegetables
A potato or bran meal gems
Milk or cheese
Nuts and raisins
THE NURSING MOTHER
SUGGESTIONS FOR THE DIET
The nursing mother should omit all acid fruits, pickles, and condiments
containing vinegar. She should eat sparingly of sweets, especially of
the pastry and soda-fountain variety. She should omit such vegetables
as radishes, cucumbers, cabbage, and sourcrout.
Fresh corn and dried beans often produce serious intestinal trouble in
the young child. Eggs should never be eaten when there is the slightest
fever.
The diet of the nursing mother should be confined chiefly to the more
readily digestible foods such as are named in the menus which follow.
SUGGESTIONS FOR NURSING
The mother should remember that her baby should never be nursed when
she is tired, fatigued, overheated, angry, frightened, excited, or
laboring under any mental disturbance. Both her mental and her physical
condition are instantly conveyed to the child, through her milk, often
in exaggerated form. Children are sometimes thrown into convulsions by
nursing the breast of an excited mother.
SUGGESTIONS FOR RELIEVING INTESTINAL CONGESTION
If either mother or child has a tendency toward intestinal congestion
(constipation), the mother should take wheat bran, thoroughly cooked,
with both the morning and the evening meal; or, a few drops of prune
juice, given to the child, will often relieve this condition, while
affording an excellent source of nourishment.
SPRING MENU
_FOR THE NURSING MOTHER_
BREAKFAST
Plain boiled wheat, with cream
Fresh milk
A baked potato or a baked banana
LUNCHEON
Fresh milk or eggs; milk preferred
Corn bread or bran meal gems
Onions, en casserole
DINNER
Cream of corn soup
Spinach or turnip greens
A potato, peas, or asparagus
Plain gelatin, with cream
SUMMER MENU
_FOR THE NURSING MOTHER_
BREAKFAST
Cantaloup or a very ripe, sweet peach
One egg
Flaked wheat, very thoroughly cooked
A glass or two of milk
LUNCHEON
Vegetable soup
Corn bread or bran gems
Carrots, parsnips, or squash
Fresh milk
A potato
DINNER
Fresh peas, beans, squash, asparagus, or beets
A baked potato
Milk
A whole wheat gem
FALL MENU
_FOR THE NURSING MOTHER_
BREAKFAST
Cantaloup or a very ripe banana, with cream
and figs
Boiled rice or whole wheat
Milk
LUNCHEON
Soup--cream of corn, peas, or rice
Broiled fish
A baked potato
DINNER
Celery, or lettuce, with nuts
Fresh beans, turnips, carrots, or squash
Corn bread or a baked potato
Milk or cocoa
WINTER MENU
_FOR THE NURSING MOTHER_
BREAKFAST
A dish of cereal, well cooked--simmered over
night
Eggs or milk
Whole wheat gems or a corn muffin
LUNCHEON
Vegetable or cream soup
Winter squash or carrots
A sweet or a white potato
Milk
DINNER
Parsnips, turnips, or squash
A potato
Bran gems
Milk
(Egg custard, if something sweet is desired)
MISCELLANEOUS MENUS
SPRING MENU
_WEAK DIGESTION (ALMOST INVALID)_
On rising, drink a cup of hot water. Take deep breathing before an open
window, and such exercises as the patient is able to perform.
LATE BREAKFAST
Choice of the following:
_a_ Baked bananas--very ripe
_b_ Baked omelet, served very rare (For
recipe, see p. 678)
A cup of hot water
LUNCHEON
A cup of vegetable juice from peas or asparagus
(See recipe, p. 680)
DINNER
Vegetable juice
Peas or asparagus
A baked potato
As digestion becomes stronger, the quantity of food may be increased,
and a puree of carrots, turnips, parsnips, or squash added in limited
quantities.
RECIPE FOR VEGETABLE JUICE
Grind vegetables fine, cover with water, cook ten to fifteen minutes,
drain off the juice or water and serve.
SUMMER MENU
_WEAK DIGESTION (ALMOST INVALID)_
On rising, drink two cups of water and eat one very ripe peach. Take
deep breathing and such exercises as will not cause too much fatigue.
LATE BREAKFAST
A cup of hot water
Very ripe cantaloup, masticated exceedingly
fine
Three or four egg whites, whipped thoroughly;
add a dessert-spoonful of sugar while whipping
A baked white potato
LUNCHEON
Vegetable juice (See recipe, p. 1047)
DINNER
Cantaloup or watermelon, discarding the pulp
Summer squash, or purée of tender peas or beans
A cup of vegetable juice
One or two egg whites
FALL MENU
_WEAK DIGESTION (ALMOST INVALID)_
Immediately on rising, drink a cup of hot water. Take exercise and deep
breathing, if possible.
BREAKFAST
A cup of hot water
Two egg whites, whipped, and mixed with a cup
of lukewarm milk
One or two small, baked potatoes, eaten with
fresh butter
LUNCHEON
A cup of hot water
A large boiled onion
A baked potato
One vegetable, such as carrots or parsnips, put
through a colander
DINNER
A cup of hot water
A baked potato
A boiled onion or any other fresh vegetable
Vegetable juice or purée (See recipe, p. 680)
This menu is for the purpose of building tissue. It contains enough
carbohydrate matter to give a reasonable amount of fat and bodily
warmth, provided it can be assimilated. Eggs are an excellent proteid
food, when taken uncooked, whipped with a very little sugar. The number
may be increased as digestion improves.
WINTER MENU
_WEAK DIGESTION (ALMOST INVALID)_
On rising, drink a cup of hot water, and devote a few minutes to deep
breathing and such exercises as can be taken.
LATE BREAKFAST
A cup of hot water
Choice of the following:
_a_ An extremely ripe banana, peeled, and
baked in a very hot oven
_b_ A baked potato, with butter
LUNCHEON
A baked omelet (See recipe, p. 678)
DINNER
Soup--cream of pea or celery; very small
portion
A whipped egg or shad roe
A small baked potato
If the bowels should become slightly constipated, a spoonful of wheat
bran, thoroughly cooked, and served as an ordinary cereal, should be
taken with both the morning and the evening meal.
The quantity of food should be governed by the condition of the patient
as to strength, and as to powers of digestion and assimilation.
SPRING MENU
_BUILDING UP THE NERVOUS SYSTEM INCREASING VITALITY_
On rising, drink two glasses of water, eat a little of some juicy
fruit, and devote as much time as possible to vigorous deep breathing
exercises before dressing. In taking these movements, inflate the lungs
to their fullest capacity, and hold the breath for half a minute while
executing one or two movements. In this way the cell capacity of the
lungs can, in many instances, be doubled. Large lung capacity is of
primary importance in cases of nervousness.
Choice of the following menus:
MENU I MENU II
BREAKFAST
Half a cup of boiled wheat, Cherries or berries with
with cream and nuts sugar and cream
Two "dead ripe" bananas, One whole egg, eaten with
baked, eaten with thin a new potato
cream and three or four A small portion of wheat
Tunis dates (The dates flakes, eaten with cream
may be omitted, if desired) or butter
A cup of sassafras tea, or One very ripe banana, with
cocoa three or four dates, or an
equivalent quantity of
raisins
A cup of sassafras tea, or
cocoa
LUNCHEON
One vegetable--choice of (To be taken in the office)
boiled onions, carrots, or Two extremely ripe bananas,
spinach with nuts or raisins
A baked potato Cream cheese with dates
One glass of buttermilk
DINNER
A salad, if desired A green salad
Two of the following vegetables: Two of the following vegetables:
Asparagus Beans Beans Peas
Boiled onions Peas Beets Spinach
Baked new white potatoes Boiled onions
One or two gems made from An egg, junket, or a very
corn-meal or wheat bran small portion of fish
Half a glass of buttermilk A baked white potato--eat
skins and all
About two 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
half a glass at the close.
These meals are rather liberal, and if there should be the slightest
fullness experienced after eating, the quantity should be reduced. The
breakfasts are light, and one might add slightly to them if they do not
satisfy normal hunger.
Mastication should be perfect. Eating should be very deliberate. Avoid
heavy reading or earnest conversation while eating; these disturb the
flow of saliva and prevent thorough mastication.
A cup of wheat bran, well cooked, should be taken with the morning and
the evening meal about twice or three times a week.
A glass of water and the juice of a sweet orange may be taken just
before retiring, and exercises as prescribed.
SUMMER MENU
_BUILDING UP THE NERVOUS SYSTEM INCREASING VITALITY_
BREAKFAST
A melon or peaches
Two or three tablespoonfuls of nuts
One very ripe banana--red variety
A baked sweet potato
One egg, either cooked two minutes, or whipped
with a little sugar and lemon juice
LUNCHEON
One fresh vegetable--beans, beets, or corn
A baked sweet or a white potato
A glass of milk; buttermilk preferred
A melon or very ripe peaches
DINNER
A small green salad, with oil
Lima beans, okra, or corn
A baked potato
Figs, with cream and nuts
SUPPLEMENTARY DINNER
If there is a desire for something salty or more pungent in taste and
flavor, the following menu may be used:
Fish or chicken
A potato
A fruit salad
Ice-cream--home-made
If the two-meal-a-day plan is desired, luncheon may be omitted
entirely, and the proportions composing the morning meal slightly
increased.
FALL MENU
_BUILDING UP THE NERVOUS SYSTEM_
_INCREASING VITALITY_
Choice of the following menus:
MENU I MENU II
BREAKFAST
A cantaloup or peaches One or two red bananas,
A small portion of boiled eaten with soaked prunes
whole wheat, with cream and cream
Two tablespoonfuls of nuts A liberal portion of
with cream and figs gelatin--very little sugar
One egg, either whipped
or cooked two minutes
LUNCHEON
An ear or two of tender corn One fresh vegetable--choice
A baked sweet potato One egg, cooked two minutes
Nuts and raisins, with cream A baked potato or baked
beans
DINNER
Endive or celery Fish or lobster--a very
Lima beans and corn small portion
Whole wheat bread with A baked potato
butter A fruit salad
A cantaloup Corn bread
Two egg whites, whipped
with a particle of sugar
and eaten with gelatin
WINTER MENU
_BUILDING UP THE NERVOUS SYSTEM INCREASING VITALITY_
BREAKFAST
A very little sweet juicy fruit--winter pears
or grapes
One egg, prepared choice
One or two exceedingly ripe bananas, baked,
eaten with cream, dates, figs, or raisins
A cup or two of cocoa
LUNCHEON
Any one or two fresh vegetables, such as:
Beans Peas
Carrots Squash
Onions Turnips
A slice of coarse bread, or preferably a baked
sweet or white potato
DINNER
One or two fresh vegetables
Choice of eggs or fish; eggs preferred
A green salad
A few nuts
One extremely ripe banana, with cream
Gelatin, with cream
SPRING MENU
_FOR AGED PERSON BUILDING UP GENERAL HEALTH_
/First Day/:
BREAKFAST
A full glass of cool water
A cup of junket, unsweetened
One whole egg, lightly poached
A very small, baked white potato
A cup of hot water
LUNCHEON
A large, boiled Spanish onion
A very rare omelet or a potato
A cup of hot water
DINNER
Green peas, served in the pod
A boiled onion
Steamed rice
Two egg whites, whipped, served with a glass of
fresh milk
Just before retiring, drink half a glass of water, and devote from
three to five minutes to some of the exercises shown in Vol. V, pp.
1343 to 1346. Give special attention to deep breathing.
/Second Day/: Same as the first, slightly increasing the
quantity of food, if the quantity named does not seem sufficient.
/Third Day/:
BREAKFAST
Oatmeal simmered over night
Two extremely ripe bananas, baked, eaten with
thin cream
Raisins, nut butter, and cream
LUNCHEON
A small portion of asparagus or green peas, with
a baked white potato
A cup of junket
DINNER
Asparagus, green peas, or beans
Fish, lobster, white meat of chicken, or whipped
eggs
A potato
From one and one-half to two glasses of cool water should be drunk at
each of the above meals, or, if preferred, a cup or two of hot water.
Just before retiring, take vigorous deep breathing exercises.
/Fourth Day/: Same as the third, varying the menus by changing
vegetables or fruits.
/Fifth Day/: Same as the first, repeating these menus so long as
they appeal to the taste and satisfy normal hunger.
SUMMER MENU
_FOR AGED PERSON BUILDING UP GENERAL HEALTH_
BREAKFAST
Peaches or cantaloup
Corn hominy, with cream
Two glasses of milk
LUNCHEON
Spinach or lettuce
Lima beans or boiled corn
A potato--sweet or white
DINNER
One fresh vegetable--choice
Buttermilk or fish
A potato
Sliced peaches or a melon
Where milk is not prescribed, I would advise drinking from one to two
glasses of water at each meal.
Masticate every atom of food to extreme fineness.
FALL MENU
_FOR AGED PERSON BUILDING UP GENERAL HEALTH_
BREAKFAST
A baked apple or soaked prunes
One extremely ripe banana
Plain wheat, boiled until the grains burst open
A pint of rich milk
Half a cup of wheat bran, cooked
LUNCHEON
A baked potato or baked beans
Cooked spinach or a morsel of anything green
in the way of a salad
One fresh vegetable--carrots, string beans,
parsnips, squash, or onions. String beans, with a
Spanish onion, preferred
DINNER
Vegetable soup
A potato
Carrots, parsnips, or beans
Junket or gelatin
The following are emergency meals which may be taken once or twice a
week:
EMERGENCY BREAKFAST
Whole wheat gems
A pint of milk
A cup of cocoa
(Inasmuch as milk, in small quantities, may be
constipating, some bran should be taken at this
meal)
EMERGENCY DINNER
Choice of the following:
_a_ Tender fish, with baked or mashed
potatoes (If something sweet is desired
a very simple dessert, such as plain ice-cream,
may be eaten)
_b_ Chicken or turkey
Mashed or baked potatoes
A cup of chocolate
WINTER MENU
_FOR AGED PERSON BUILDING UP GENERAL HEALTH_
BREAKFAST
A cup of hot water
A few Malaga grapes or the juice of a very sweet
orange
Two medium-sized, baked sweet potatoes,
eaten with butter
A glass of clabbered milk, or a cup of junket,
with very little sugar
A small portion of wheat bran
LUNCHEON
A small quantity of something green--endive,
lettuce, or celery, eaten with nuts, oil, and a very
little salt
Boiled onions, carrots, or parsnips
A baked potato
A liberal portion of gelatin
A cup of hot water
DINNER
Spinach, or a salad with oil
Turnips, beets, carrots, parsnips--any two of
these
A baked potato, with baked beans or rice
A portion of junket, fish, or chicken
A portion of gelatin, with cream--optional
SPRING MENU
_STRENGTH AND ENDURANCE (HEALTHY PERSON)_
BREAKFAST
Half a glass of water
Choice of fruit--a small portion
Gems, cakes, or muffins made from coarse corn-meal
or bran meal; serve with butter
A red banana, with cream, nuts, and raisins
Milk
LUNCHEON
Peas, beans, or lentils--dried
One green vegetable
Corn bread and butter
Buttermilk
DINNER
Cabbage, celery, lettuce, or romaine, with oil
One or two fresh vegetables--peas, potatoes,
etc.
An egg, milk, fish, or gelatin--any two of these
proteid foods
Rice, with honey, or raisins with cream, if something
sweet is desired
Sufficient wheat bran should be taken to keep the bowels in normal
condition.
SUMMER MENU
_STRENGTH AND ENDURANCE (HEALTHY PERSON)_
BREAKFAST
Peaches, plums, cantaloup, or berries
Steamed corn, scraped from the cob. Recook
lightly with whipped egg, stirring constantly
A peeled banana, baked--cream
LUNCHEON
Okra, beets, or eggplant
Salad--tomato, cucumber, and lettuce
Peas or corn
A potato--sweet or white
/Note/: The salad, with one vegetable, is sufficient if one is
not engaged in strenuous work.
DINNER
Salad--green
Rice or corn hominy
One or two fresh vegetables
Buttermilk, junket, or fresh eggs
Cantaloup, melon, or peaches
FALL MENU
_STRENGTH AND ENDURANCE (HEALTHY PERSON)_
The following menus should be adhered to for about thirty days,
choosing such vegetables from the selections named as appeal most to
the taste.
Choice of either set of menus may be made; that is, Menu I may be
followed by Menu II at noon, returning to Menu I for dinner and so on:
MENU I MENU II
BREAKFAST
Two eggs, cooked very Choice of the following:
lightly _a_ Two medium-sized
A small portion of boiled sweet or white potatoes,
rice or whole wheat, eaten with butter
eaten with cream and a or cream
very little salt _b_ Corn muffins, or corn
A cup of wheat bran, with hominy, with either
cream cream or fresh butter
Two eggs, cooked two minutes
LUNCHEON
A large, boiled onion Gems or whole wheat bread
A liberal portion of baked A pint of rich milk
beans Half a cup of wheat bran
DINNER
Choice of two of the following Baked navy or lima beans
vegetables: A baked white potato
Carrots Parsnips A green salad--a very small
Beets Stewed portion
pumpkin One fresh vegetable
A boiled white potato A glass of buttermilk
Choice--fish, buttermilk, or
eggs
Half a cup of wheat bran
If something sweet is desired, plain ice-cream, egg custard, or gelatin
may be eaten at either of the evening meals.
From one to two glasses of water should be drunk at each of these meals.
A cup of sassafras tea may be taken at breakfast. See recipe, Vol. III,
p. 681.
WINTER MENU
_STRENGTH AND ENDURANCE (HEALTHY PERSON)_
BREAKFAST
California grapes or soaked prunes
Two eggs--prepared choice
Muffins of coarse cereal meal--butter
LUNCHEON
Corn hominy, with butter
Figs, cream, nuts
DINNER
Bean or pea soup
Whole wheat bread
Turnips, carrots, or onions
Potatoes or rice
Choice of eggs, fish, chicken, buttermilk
Gelatin or junket
Nuts, raisins, or cheese, with hard cracker
SPRING MENU
_MALASSIMILATION AND AUTOINTOXICATION_
Manual labor or physical exercise is almost as important in these
conditions as diet, therefore at least two hours during the day should
be devoted to labor or vigorous motion of some kind, preferably useful
labor, such as wood-chopping or cultivating the soil.
BREAKFAST
A bran meal gem or boiled whole wheat
One very ripe banana, baked in a very hot oven;
eat with a very little butter or cream
Half a glass of rich milk
A spoonful of nut-meats
LUNCHEON
One fresh vegetable--choice; or a vegetable
salad
Boiled corn, or hominy, with either butter or
cream
A small portion of wheat bran
DINNER
A fresh green salad
Any fresh vegetable in season
A new baked potato
One egg, cooked two minutes, or a glass of
kuymiss
If there is a slight tendency toward constipation, a tablespoonful
of wheat bran should be taken immediately on rising and just before
retiring. This may be taken cooked as an ordinary cereal, or uncooked
in hot water.
SUMMER MENU
_MALASSIMILATION AND AUTOINTOXICATION_
Vigorous exercise and water-drinking before breakfast.
BREAKFAST
A melon or a very ripe peach
A banana, with cream and figs--very ripe
A liberal portion of nuts
A glass or two of milk
/Note/: The nuts should be masticated exceedingly fine.
LUNCHEON
Two fresh vegetables, such as:
Asparagus Eggplant
Beans Okra
Carrots Peas
Corn
A potato, prepared choice, except fried
A small green salad
DINNER
A light vegetable soup
Choice of:
Asparagus Onions
Beans Peas
Beets Spinach
Corn or a baked potato
Very tender fish, game, or chicken, if flesh food
or something salty is desired
If the weather is extremely warm, all fat foods should be reduced to
the minimum, and an abundance of water drunk both at meals and between
meals.
At least an hour during the day should be devoted to moderate exercise
and deep breathing.
In all conditions of malassimilation, there is more or less
autointoxication. If the diet has been leveled or balanced, the next
most important thing is exercise. The best balanced menus will not be
effective in removing the causes of these conditions unless there is
sufficient time devoted to exercise to create natural hunger.
FALL MENU
_MALASSIMILATION AND AUTOINTOXICATION_
BREAKFAST
A bunch of grapes (Thoroughly masticate the
skins, swallowing the seeds and pulp whole)
Two eggs or one glass of buttermilk
A small, baked potato, sweet or white, with
fresh butter
A cup of hot water or chocolate
LUNCHEON
One fresh vegetable--carrots, parsnips, squash,
or boiled onions
A baked potato
A glass of buttermilk
A cup of hot water
/Note/: If the occupation is sedative, the milk should be
omitted.
DINNER
Cooked spinach or a very small portion of green
salad
Fish, chicken, or buttermilk
A baked potato
Boiled onions, or any fresh vegetable
Corn or corn bread
A cup of hot water
Every atom of solid food herein named should be masticated to infinite
fineness. Do not overeat; eat slowly and do not engage in animated
conversation while eating.
Every morning and every evening, immediately on rising and just before
retiring, devote from three to five minutes to vigorous deep breathing
exercises. If the bowels are constipated, take a tablespoonful of wheat
bran on rising; also a small bunch of grapes and a glass of water. Take
a spoonful or two of wheat bran, cooked, with the breakfast and evening
meals, and another spoonful in hot water just before retiring.
The quantity of bran taken should be governed by the severity of the
condition. When the bowels are once regulated, the quantity may be
modified, or perhaps omitted entirely.
WINTER MENU
_MALASSIMILATION AND AUTOINTOXICATION_
On rising, drink two cups of hot water. This should be followed by
vigorous exercise in a thoroughly ventilated room.
BREAKFAST
The strained juice of a sweet orange (Florida
seedling preferred)
Two eggs, whipped very thoroughly, to which
add one glass of milk and a tablespoonful each of
sugar and of lemon juice
Half a cup of wheat bran
LUNCHEON
A liberal portion of baked beans
A cup of hot water or cocoa
DINNER
Carrots, parsnips, squash, or pumpkin--any
two of these
Celery or slaw
A very rare omelet, rolled in grated nuts and
cream
A baked potato
SPRING MENU
_NO APPETITE_
A very sharp distinction should be drawn between appetite and
hunger. Appetite is a cultivated desire expressed through a sense of
/Craving/. Hunger is the normal demand for food, expressed
through the salivary glands. Appetite is the desire for liquor, coffee,
tobacco, morphin, etc., and for food when one habitually overeats.
It is expressed by an empty feeling or craving in the stomach, while
hunger is felt only in the salivary glands, and in the region of the
throat and the mouth. Appetite weakens the body; hunger stimulates
thought and action.
Normal hunger can be produced by limiting the quantity of food below
the actual needs of the body, for three or four days, or perhaps a week.
When normal hunger returns, the quantity may be increased, but the
combinations should be observed for a week or two.