Breakfast

Some form of starch such as toasted whole-wheat bread or Shredded Wheat, followed with fresh or sweet dried fruits. The bread should be well dried out and then toasted. Eat the starch first. Swallowing of starch should be delayed until the starch begins to turn sweet in the mouth, which it will do if the butter is unsalted and the bread carries but little. Those who would know when starch turns to sugar should demand bread and butter without salt. No one can

insalivate moist or fresh bread as much as is necessary to insure the perfect digestion of starch; hence only dry or toasted bread should be eaten, and without salt in the bread and butter.

Occasionally a cereal may be taken in the winter time, dressed with a little butter and salt. The cereal should be cooked to a jelly. But only children in the best of health should be allowed this food, and then they should be taught to hold the cereal in the mouth long enough to mix it thoroughly with saliva before swallowing.

When the starch is all finished, fruit may be taken. Avoid the tart fruits where there is a sensitive state of the stomach. In winter time, use the Delicious apple or winter pear. When fresh fruit cannot be had, use dried prunes and pears, soaked over night, not cooked.

The black fig is a fine winter fruit food. In the summer time, fresh or cooked fruit (not too acid) may be eaten. Uncooked apples, or any cooked fruit, may be served. Occasionally baked apple may be given in place of uncooked fruit. When the meal is finished, teakettle tea, as much as desired, may be given. Cream and hot water (teakettle tea) after starch meals; milk and hot water (fifty-fifty) after fruit and cottage cheese or milk meals.

Lunch

For lunch, toast and butter, as recommended for breakfast. Follow with a vegetable soup and salad. For children under seven years of age, the vegetables may be run through a vegetable-mill. The salad may be dressed with oil and lemon, or not, at the pleasure of the child. If no oil is used on the salad, more butter may be used on the toast.

Dinner

Vegetable soup or puree, baked apple, prunes, or any cooked fruit, dressed with fifty-fifty milk and cream. Follow with as much fiftyfifty (milk and water) as the child wants.

If possible, feed children toasted bread that has been made without salt. Much bread contains a disagreeable amount of salt for even grown people who masticate and insalivate as they should. Bolting food enables many people to eat bread so briny that it would be rejected if properly masticated. The popular craze for candy would be ameliorated if everyone would masticate and insalivate starch as he should.