Breakfast

Half a glass of water Choice of fruit - a small portion Gems, cakes, or muffins made from coarse corn-meal or bran meal; serve with butter

A red banana, with cream, nuts, and raisins Milk

Luncheon

Peas, beans, or lentils - dried One green vegetable Corn bread and butter Buttermilk

Dinner

Cabbage, celery, lettuce, or romaine, with oil

One or two fresh vegetables - peas, potatoes, etc.

An egg, milk, fish, or gelatin - any two of these proteid foods

Rice, with honey, or raisins with cream, if something sweet is desired

Sufficient wheat bran should be taken to keep the bowels in normal condition.

Summer Menu. Strength And Endurance (Healthy Person)

Breakfast

Peaches, plums, cantaloup, or berries Steamed corn, scraped from the cob. Recook lightly with whipped egg, stirring constantly A peeled banana, baked - cream

Luncheon

Okra, beets, or eggplant

Salad - tomato, cucumber, and lettuce

Peas or corn

A potato - sweet or white

Note: The salad, with one vegetable, is sufficient if one is not engaged in strenuous work.

Dinner

Salad - green

Rice or corn hominy

One or two fresh vegetables

Buttermilk, junket, or fresh eggs

Cantaloup, melon, or peaches

Fall Menu. Strength And Endurance (Healthy Person)

The following menus should be adhered to for about thirty days, choosing such vegetables from the selections named as appeal most to the taste.

Choice of either set of menus may be made; that is, Menu I may be followed by Menu II at noon, returning to Menu I for dinner and so on:

MENU I

MENU II

Breakfast

Two eggs, cooked very lightly A email portion of boiled rice or whole wheat, eaten with cream and a very little salt A cup of wheat bran, with cream

Choice of the following: a Two medium-sized sweet or white potatoes, eaten with butter or cream b Corn muffins, or corn hominy, with either cream or fresh butter Two eggs, cooked two minutes

Luncheon

A large, boiled onion A liberal portion of baked beans

Gems or whole wheat bread A pint of rich milk Half a cup of wheat bran

Dinner

Choice of two of the following vegetables: Carrots Parsnips Beets Stewed pumpkin A boiled white potato Choice - fish, buttermilk, or eggs Half a cup of wheat bran

Baked navy or lima beans

A baked white potato

A green salad - a very small portion One fresh vegetable A glass of buttermilk

If something sweet is desired, plain ice-cream, egg custard, or gelatin may be eaten at either of the evening meals.

From one to two glasses of water should be drunk at each of these meals.

A cup of sassafras tea may be taken at breakfast. See recipe, Vol. Ill, p. ,681.

Winter Menu. Strength And Endurance (Healthy Person)

Breakfast

California grapes or soaked prunes Two eggs - prepared choice Muffins of coarse cereal meal - butter

Luncheon

Corn hominy, with butter Figs, cream, nuts

Dinner

Bean or pea soup

Whole wheat bread

Turnips, carrots, or onions

Potatoes or rice

Choice of eggs, fish, chicken, buttermilk

Gelatin or junket

Nuts, raisins, or cheese, with hard cracker