Spring Menu. Diabetes

The diabetic patient should observe the usual rules for vigorous exercise and deep breathing, and for copious water-drinking just after rising and just before retiring.

The diet should consist as nearly as possible of foods in their natural condition, such as extremely ripe fresh fruits and fresh vegetables, and of the proteid group such as eggs, milk, cheese, gelatin, legumes, and now and then a limited quantity of fish.

Breakfast

Cherries, berries, or a baked apple, without sugar

Two or three extremely ripe bananas, with thin cream

A spoonful or two of nuts, or nut butter

A glass of milk; clabbered milk preferred

Luncheon

A email portion of plain wheat, or oat groats (grains), boiled until well done

One fresh vegetable - preferably onions, carrots, or peas

Dinner

A liberal green salad, with nuts and oil One or two fresh vegetables, such as peas, asparagus, or okra An egg or a bit of fish A baked potato Gelatin or junket

The bowels should be kept in normal condition at all times, either by vigorous exercising or by the liberal use of wheat bran.

Avoid extreme acids, sweets, white bread, and heavy starches found in cereal products.

Summer Menu. Diabetes

A glass of water and one or two very-ripe peaches just after rising and just before retiring. Devote thirty minutes, if possible, to deep breathing and vigorous exercise.

Breakfast

Melon, peaches, or any sweet fresh fruit Two eggs, whipped very thoroughly, or two glasses of clabbered milk

Corn or a whole wheat muffin

Luncheon

Cauliflower, cabbage, or okra Tender corn or string beans Fish, chicken, egg, or clabbered milk A baked potato

The fish, the chicken and the milk should be taken in limited quantities; vegetables should predominate.

Mastication should be very thorough, and a glass or two of water should be drunk at each meal.

Dinner

Vegetable soup Salad, with nuts or oil Corn or lima beans A potato - sweet or white

Fall Menu. Diabetes

A glass or two of water and a bit of fruit just after rising, followed by vigorous exercises and deep breathing.

Breakfast

Peaches, plums, or persimmons Eggs, boiled two minutes A bit of corn bread, bran meal gems, or a baked potato

A cup of milk or chocolate

Luncheon

Two or three glasses of buttermilk

A whole wheat gem or a muffin, with nuts

Dinner

Two fresh vegetables, such as beans, beets, Brussels sprouts, cauliflower, okra, eggplant, or lima beans

Sliced tomatoes

A bit of green salad

Two exceedingly ripe bananas, baked - eaten with nuts and cream

Half a cup of wheat bran

Winter Menu. Diabetes

Breakfast

A cup of hot water Wheat bran, cooked Two eggs, whipped

One exceedingly ripe banana, eaten with nuts and cream

Half a glass of cool milk

Luncheon

A cup of hot water A baked potato A large creamed onion A cup of chocolate

Dinner

Onions, beans, carrots, or parsnips - any two of these

One or two eggs, whipped

A portion of wheat bran, cooked, or the whole wheat might be boiled until the grains burst open, and served with butter and cream. This is the best form in which cereal can be taken