Spring Menu. Low Vitality - Underweight Weak Digestion

Take a cool sponge or a shower bath, a few minutes' vigorous exercise, and a cup of hot water just after rising.

Breakfast

Strained orange juice, diluted - one-half water One egg whipped five or six minutes with a rotary egg beater, to which add a spoonful of sugar, a flavor of pineapple juice, and a glass of milk

Half-cup of wheat bran, cooked, and a spoonful or two of steamed wheat

Luncheon

Three eggs prepared as for breakfast, adding two glasses of milk. Drink slowly

Dinner

A two-egg omelet rolled in cream and grated nuts

Puree of peas or beans A small baked potato

Take sufficient wheat bran night and morning to keep the bowels in normal action.

Summer Menu. Low Vitality - Underweight Weak Digestion

A very ripe peach or plum, a cup of cool water, exercise and deep breathing on rising.

Breakfast

Cantaloup, peaches, cherries, or any very ripe sweet fruit

Buttermilk or egg, prepared choice A baked sweet potato

Luncheon

Three glasses of milk, taking one-half glass every five or six minutes

A small portion of wheat bran, cooked

Dinner

A green salad An ear of tender corn

One or two fresh vegetables such as onions, beans, spinach, beets

Fall Menu. Low Vitality - Underweight Weak Digestion

Breakfast

A small portion of wheat bran, well cooked

A cup of warm milk

One egg, whipped very fine, to which add a very little sugar and lemon juice. Take this uncooked

A few baked chestnuts eaten with butter

Luncheon

String beans or carrots - masticate very thoroughly

A large Spanish onion, boiled A baked potato Wheat bran

Dinner

Choice of tender fish or chicken

A portion of 6pinach

A baked potato

Onions, en casserole

A small portion of wheat bran

Winter Menu. Low Vitality - Underweight Weak Digestion

First Day: Drink two glasses of water immediately after rising. Eat one-fourth pound of grapes or some juicy fruit. Devote from three to four minutes to deep breathing exercises.

Breakfast

(Half hour later)

Whole wheat, cooked; serve with cream or butter

A baked sweet potato

A cup of milk

A small portion of wheat bran eaten with thin cream

Luncheon

A large, boiled Spanish or Bermuda onion A small portion of carrots, thoroughly cooked A spoonful or two of wheat bran

Dinner

A cream soup made from celery or onions Rice made into a thick puree, or a baked potato, carrots, onions, or turnips A spoonful or two of wheat bran

Just before retiring, take a spoonful or two of wheat bran, uncooked, in a little water, and devote as much time as possible to deep breathing exercises.

From one to two glasses of water should be drunk at each of the above meals. It may be taken hot if preferred. If something hot is desired, as a beverage, take a cup of sassafras tea with a little cream and sugar.

Second Day: The same as the first.

Third Day: The same as the second, slightly increasing the quantity of food if demanded by normal hunger.

Fourth Day: Exercises, water-drinking, and fruit as prescribed for the first day.

Breakfast

Two extremely ripe bananas, eaten with thin cream and nut butter or nuts masticated very fine. (They should be baked if not exceedingly ripe)

A cup of sassafras tea or chocolate

Luncheon

Three glasses of buttermilk Two beaten egg whites with three teaspoonfuls of sugar

A tablespoonful of wheat bran

Dinner

A portion of boiled onions and tender carrots, cooked until very soft

Two baked white potatoes eaten with a little butter

Two egg whites prepared any way they are most appetizing

A cup of water, hot or cold

Fifth Day: The same as the fourth.

Sixth Day: The same as the first, repeating the menus for a week or two.

Such vegetables as sweet potatoes, parsnips, baked beans and pumpkin may be added as digestion and assimilation improve.

For recipe for baked bananas, see p. 677; for cooking vegetables, see p. 670.