Spring Menu. Gastritis

In severe cases of gastritis, all food, and even water should be omitted. As the patient begins to recover, water, cool or hot, may be taken, and after a time, when normal hunger appears, the following suggestions in diet should be observed:

Breakfast

Choice of the following - a One large, very ripe banana, baked; preferably en casserole b A baked white potato, with butter

Luncheon

Onions, or fresh tender peas, thoroughly cooked, en casserole A baked potato

Dinner

Peas, asparagus, or onions A baked potato or rice (If rice is chosen, a tablespoonful of clean wheat bran should be eaten).

As the patient recovers, the articles composing the meals may be increased, confining entirely to such foods as peas, asparagus, potatoes, carrots, parsnips, beets, spinach, and the green salad vegetables.

Summer Menu. Gastritis

In regard to the omission of food in severe cases, see Spring Menu.

Breakfast

Cantaloup or melon, discarding the pulp of the melon

Two or three egg whites, lightly whipped with a sprinkle of sugar

Luncheon

Tender peas, string beans, green corn, or young carrots, thoroughly cooked Bran meal gems

Dinner

Carrots, parsnips, squash, spinach, or turnip-tops

Graham gems or a baked potato.

Fall Menu. Gastritis

Breakfast

A cantaloup or very ripe peaches - no cream Baked chestnuts, or boiled rice, with butter A tablespoonful of wheat bran in hot water

Luncheon

Eggplant, okra, or a Spanish onion Tender corn or a potato

Dinner

Celery or lettuce Nuts and ripe olives Green corn or a baked potato Carrots or winter squash

Winter Menu. Gastritis

Breakfast

A baked banana

A spoonful or two of plain wheat, boiled

A cup of hot water

Luncheon

Winter squash, or onion, en casserole A baked potato Celery hearts

Dinner

A light vegetable soup - no crackers

Celery

Carrots or parsnips

A potato

For instructions in cooking "en casserole," see p. 671.