"Woe to thee, O land, when thy king is a child, and thy princes eat in the morning!"

"Blessed art thou, O land, when thy king is the son of nobles, and thy princes eat in due season, for strength and not for drunkenness." Eccl. 10:16, 17.

Many have been greatly benefited by eating the first meal, breakfast, 3-5 hours after rising, according to their work.

"Eat only when hungry, drink only when thirsty."-E. H .D.

"Three meals a day and nothing between meals, not even an apple should be the utmost limit of indulgence. Those who go further violate nature's laws and will suffer the penalty."

"If you would give it a trial, you would find two meals better than three. '

"The stomach, when we lie down to rest, should have its work all done, that it may enjoy rest as well as other portions of the body. The work of digestion should not be carried on through any period of the sleeping hours. If you feel that you must eat at night, take a drink of cold water and in the morning you will feel much better for not having eaten."

"It is not well to eat fruit and vegetables at the same meal. If the digestion is feeble, the use of both will often cause distress, and inability to put forth mental effort. It is better to have the fruit at one meal and the vegetables at another.'

As a rule, it is better to serve fruits at the close of a meal.

"In order to have healthy digestion, food should be eaten slowly......If your time to eat is limited, do not bolt your food, but eat less and eat slowly."

Masticate food to creaminess. "Enjoy to the full ever)' mouthful of food as long as any taste remains in it."-C. C . H.

"Custom has decided that the food shall be placed upon the table in courses Not knowing what is coming next, one may eat a sufficiency of food which perhaps is not the best suited to him. When the last course is brought on he often ventures to overstep the bounds and take the tempting dessert, which, however, proves anything but good for him. If all the food intended or a meal is placed on the table at the beginning, one has opportunity to make the best choice."

For some time I have practised either putting the food all on the table or having what was not on the table in sight on the sideboard, or letting guests know in some way the full menu, as I have always felt that while teaching temperance, we were encouraging intemperance by the customary manner of serving.

When working hard, eat light; do not overwork the whole body at the same time.

Perfect rest without sleep for 15-30 m. after meals is a great aid to digestion.

"We should not provide for the Sabbath a more liberal supply or a greater variety of food than for other days. Instead of this, the food should be more simple and less should be eaten in in order that the mind may be clear and vigorous to comprehend spiritual things. Overeating befogs the brain. The most precious words may be heard and not appreciated because the mind is confused by an improper diet."

"Do not have too great a variety at a meal; three or four dishes are a plenty. At the next meal you can have a change. The cook should tax her inventive powers to vary the dishes she prepares for the table, and the stomach should not be obliged to take the same kinds of food meal after meal."

Three or four dishes, each perfect of its kind, are more satisfying than a great number, not one of which is perfectly prepared and served.


The suggestive menus given will admit of variation according to the season and circumstances.

Nut, olive or cooking oil with salt; nut butter of any kind; or cream, may be used instead of dairy butter.

Macaroni baked in cream sauce left from dinner may be heated and served for the next morning's breakfast with the addition of tomato or more milk.

Where the two pies are served for dessert, two small pieces should be served on one plate. They introduce to the guests two kinds of crust without lard, and mince pie without meat.

When a hearty soup or dessert are on the menu the other dishes of the meal may be lighter.

Dainty dishes and spotless linen, will have much to do in fitting for that city which has foundations of precious stones and the paving of whose streets is gold.