A curative diet for this disease is milk and milk preparations, with stale bread, free from husks or bran; lean meats, free from fat, scraped and broiled; carefully-boiled rice; baked potato, potato puffs; cream soups; globe artichokes, stewed cucumbers, summer squash; fresh fruit juices; grape fruit, ripe peaches; unfermented bread; broiled bacon; junket; all sour milk preparations, leban, zoolak, clabber, matzoon and eggs.

Do not give too great a variety at one meal. If cereals are taken, they must be strained or free from husk. Very succulent vegetables may be served with meats, but starchy foods must be served alone. Cream soups must not be followed by meats. Cream soup and bread should form the meal. At the close of the meal give half a glass of cool, not iced, water, unless soup has been eaten; then do not drink for two hours.

May Eat

Broiled tender meats

White fish

Cream soups

Milk and milk preparations

Junkets of all kinds

Vegetable gelatin desserts

Milk gelose

Fruit gelose

Carefully-boiled rice

Occasionally, tender lettuce or celery

Stewed prunes, without skins

Eggs, carefully cooked

Baked apples

Scraped apple

Fruit juices

Cereals, strained and well masticated

Dark grapes, without seeds or skins Crackers Pilot bread

An occasional aleuronat gem Cocoanut milk Cocoanut cream Tomato with cocoanut cream Heart of lettuce with cocoanut cream Spinach Green peas Asparagus Stewed cucumbers Squash Cooked cress A little olive oil A little cream

Avoid

Pork

Veal

Oysters

Clams

Crustacea

Salt foods

Warmed-over meats

Fried foods

Candies

Puddings

Pies

Cakes

Sweets

Hot breads

Highly-seasoned foods

Beef tea

Tea, coffee and chocolate with meals All liquors, unless ordered by a physician Black pepper Spices

Very little salt Fats in general Fruits with sugar, stewed or raw