I feel in writing diet for this disease a fullness of experience, as I have had charge in my own family of several persons with this malady. One thing is certain - all dishes made from cornmeal or from tomatoes are, as a rule, objectionable. A purely vegetable diet, with such foods as eggs and milk, seems to be indicated. Light fatty foods are good - cream, butter, olive oil and cocoanut fats are to be preferred. Fruit juices may be used in early morning. Strong tea and coffee, as well as chocolate, must be avoided. Weak tea, with cream and no sugar, is not objectionable in the middle of the afternoon. Hard, crisp bread, pulled bread, crackers, Virginia biscuits, and Uneedas are preferable to soft bread made after the ordinary fashion.

Breakfasts

Four tablespoonfuls of Cream of Wheat or other cereal, with cream. Baked potato, daintily served with a little cream or butter. Bird's nest egg, with a piece of whole wheat bread and butter. Poached egg on toast. Milk toast. Toasted rusk with milk. Do not give eggs more than twice a week.

Dinners

Puree of potato; puree of lentils; soup a la Reine, or two ounces of finely-chopped white meat of chicken, with a baked potato. Two ounces of finely-minced lamb, with boiled rice. Two ounces of finely-minced white meat of chicken, with stewed macaroni. Two ounces of creamed sweetbreads, with rice and a few green peas. Cream of peanut, green pea or celery soup, with bread.

Suppers

Fruits, carefully cooked, as baked apples, stewed prunes, bread and butter. Tender green salad, with French dressing. Stewed prunes, with rice. Baked peach, with rice. Arrowroot gruel, with toast. Milk toast. Milk toast with hard-boiled yolk of egg grated over it, or cream soups.

Between breakfast and luncheon raw fruit or fruit juices may be used freely. Between dinner and supper, weak tea, with bread and butter, or cooked fruits and fruit 11 juices; or the top of a shredded wheat biscuit, toasted, with fruit juices. This diet must, of course, be continued as long as the patient lives. Keep up a variety of simple dishes. At one time let the potato be mashed plain, at another time made into "puff" and baked, plain or stuffed; or baked, mashed and made into roses, using a pastry bag and star tube; brown these in a quick oven and serve on a dainty plate. Lentils may be soaked over night, washed and boiled until tender, pressed through a colander, seasoned with butter and salt, and baked in an individual casserole. Old peas and beans may be served the same way. In arranging the menus for a person with cancer, give white meat of chicken twice a week, lentils or nut foods twice a week, and the remaining days let the patient live strictly on fruits and cereals, or milk and toasts, or whole wheat bread and light green salads.

May Eat

Farina

Cream of Wheat

An occasional shredded wheat biscuit

Puffed rice

Boiled rice

Baked potato

Stewed macaroni

Spinach

Green peas, pressed through a sieve

Very young string beans

Boiled cucumber, with cream sauce

Boiled squash, with sauce Hollan-daise

Cauliflower

Kohl-rabi, with cream sauce

Artichokes

Fruits cooked and raw

Junket once or twice a week

White meat of chicken

Eggs

Milk and milk preparations

Lentils in puree

Old or split peas in pudding or puree Very tender celery Hearts of lettuce; corn salad

(Valerianella olitoria, Poll.); imported endive; native endive; chicory; all with French dressing Desserts:

Fruit tapiocas

Tapioca with fruit juices

Sago

Rice pudding

Cup custard

Soft custard

Mock charlotte

Blancmange Gelatin desserts:

Vegetable gelatin desserts

Any of the various nut preparations in small quantities

Avoid

Pork and veal All red meats Oatmeal Cornmeal Barley Baked beans All sea foods

All underground vegetables, except carrots and potatoes All fried foods All made dishes Sweets

Strong tea, coffee, chocolate Tomatoes