1. Milk

Whole or skimmed; peptonized; boiled; sterilized; pasteurized; milk with limewater, Vichy, Apollinaris, etc. Milk with equal parts of farinaceous liquids; albuminized milk, with white of egg. Milk with egg yolk, flavored with vanilla, cinnamon, or nutmeg. Milk flavored with coffee, cocoa, or meat broth. Milk punch, milk lemonade, koumiss, kefir, whey with lemon juice, champagne, or wine.

2. Egg Preparations

Albumin water (diluted egg white), flavored with fruit juice; egg lemonade, egg orangeade; egg with meat broth; egg with coffee and milk, or chocolate egg-nog.

3. Meat Preparations

Meat juice, from beef or mutton; beef or mutton tea; broth from beef, mutton, veal, chicken, oyster, clam. Meat soups, bouillon, beef extract.

4. Soups. - Clear

Bouillon, consomme, vegetable soup, Julienne, with thickening; barley, rice, chopped vegetables, chopped meat, egg.

Cream Soups

Celery, onion, potato, corn, carrot, pea, bean, tomato, rice, asparagus.

Purees

Potato, turnip, chestnut, carrot, bean, pea, asparagus, chicken, rice, vegetable.