The writer has had considerable experience in the feeding of scarlet fever, and has found that the best results come from a non-meat diet, and she fully believes that a strict milk and barley water diet is best until the fever subsides. During convalescence give alternate feedings of farinaceous gruels, arrowroot, rice flour, farina, Cream of Wheat. Meiggs' food, lentil milk gruel, and "ye perfect food." If the appetite increases and the patient seems to want solid food, give Cream of Wheat and farina, served 10 with milk. If milk becomes tiresome, give buttermilk, koumys, leban or matzoon, or any of the milk preparations. If it becomes distasteful, change its flavor according to directions given in the Second Part of this book. Orangeade, orange juice and lemonade may be used to allay thirst. In an ordinary case, the patient may be given the juice of four oranges a day.

May Eat, During Convalescence

Milk and milk preparations

Milk toast

Cup custard


Cream of Wheat

Old-fashioned rice pudding

Stale bread and milk

Tapioca pudding



Orange juice

White of egg and orange juice

White of egg and apple juice

Fresh-made grape juice


Carbonated waters alone, or with milk or orange juice Lime squash

Orange water ice, unsweetened Frozen grape juice, unsweetened

Later, Add

Poached eggs Soft-boiled eggs Hard toast

Whole wheat bread

Fruits stewed without sugar

Soy bean or lentil soup

The return to a meat diet must be postponed as long as possible, the writer believes forever, but if the patient belongs to a meat-eating family, meats will be added. Begin with the white meat of chicken, and a small quantity of boiled lamb or mutton. Do not add beef for some time to come, and avoid all sea foods.

Avoid during the height of the disease and throughout convalescence:

All meats, meat soups and meat extracts Highly-seasoned foods of all kinds Sweets

Sour foods Vegetables Hot breads Desserts