(Modified from W. G. Thompson.) Rich soups, gravies and sauces. Pickles, radishes, olives and other relishes and strongly spiced foods. Fresh, soft breadstuff's which form a tenacious bolus; hot breads, pastry, especially the under crust of pies, pastry, unless light and flaky and, at the same time, not too "short," i.e. greasy; most cake, although sponge cake and cookies are often allowable, griddle cakes and waffles, doughnuts, muffins, though popovcrs and similar light preparations of flour and egg may be used. Haw vegetables, such as celery, coleslaw and others included under relishes. Most roots and tubers, though potato and sometimes sweet potato especially baked or toasted, may be allowable. Legumes, unless made into meal and cooked or in purees which are relatively free from cellulose. Crustaceans. Preserved meats in general, though bacon, salt pork and boiled ham are often allowable. Duck, goose, wild fowl, rabbit and most game, veal, pork. Hash, ragouts, stews from previously cooked meat, warmed-up foods generally, although there is no objection to potatoes being creamed or toasted after previous cooking. Fried foods generally. Cheese and fresh tough curd. All skins, seeds, core scales etc., unless very fine. Tea, coffee, beer, alcoholic beverages generally unless especially indicated.

While there is a very general prejudice against sugar, candy, nuts, fat meat etc., these are very valuable as energy-producers and may often be used to advantage.