Following are sample menus illustrating the proper selection of food from the five principal classes:
Mineral and Cellulose
Hominy grits Oatmeal muffins
Oatmeal Brown Betty
Buckwheat cakes Barley bread
Cornmeal batter bread
Baked hominy and cheese
Oatmeal yeast bread
Meats - Chicken. Fish. Duck.
Salads Cottage cheese.
Fruits and cheese.
Desserts Gelatine jellies with fruits and nuts.
Cereals molded with dates and raisins.
Fresh or stewed dried fruits.
Tapioca creams with fruits.
Ices sweetened with maple syrup or honey.
Date and fig puddings, using oatmeal or barley flour.
Buckwheat shortcake with fruit.
War cake (boiled raisin cake).
Spiced oatmeal cakes.
Tarts - crust of cornmeal or oatmeal.
Pumpkin or cream with cornmeal crust.
Raisin. Serve no white bread with dinner. Serve no butter with lunch or dinner. Use no toast as garnish. Use no croutons. Use no bacon for trimming. Use left-over meats, minced or in stews. Use vegetables in omelets.
Use potatoes in many forms - stuffed, puffed, scalloped with cheese.
Any of the foods suggested above, using as the main dish such meat-saving dishes as the following:
Bean loaf. Nut loaf.
Nut and cottage-cheese loaf. Baked hominy and cheese.
Baked rice and cheese (adding tomato, pimento or any vegetable for flavor). Eggs with mushrooms. Eggs scrambled with vegetables. Fish chowder. Wheat-saving breads as - Quick breads, muffins, etc., using cornmeal, buckwheat, rye, oatmeal and dried fruits if desired. Yeast bread, using any of the cereals mentioned above and no fat.
Cut it on the table, so that none is left to dry.
Do not have stale bread.
Do not use toast as a garnish or serve food on toast.
If there are bits of bread left, dry and grind or pound, using the crumbs in place of flour. Do not use crackers made from wheat (or graham) flour, or serve croutons with soup. Do not use breakfast cereals made from wheat. If you use macaroni, spaghetti, any Italian paste or noodles, remember that it is made of wheat and do not serve bread at the same meal. Use cornstarch or rice flour for thickening sauces and gravies and in puddings. (Use half as much as you would of flour.) Remember - bread made of mixed flours is better body-building material than that made from one grain alone.