Encyclopedia of Diet: A Treatise on the Food Question, Vol. 3

Chapter II: Part 2

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BERRIES--
Blackberries One moderate 3 .3 168.0 .35
sauce-dish
Raspberries One moderate 3 .4 146.3 .39
sauce-dish
Strawberries One sauce-dish 2 .4 252.0 .40
Cantaloup One five-inch 2 .3 299.0 .29
in diameter
Cherries One moderate 4 .2 103.0 .16
sauce-dish
Currants Three 13 .1 33.4 .11
(dried) tablespoonfuls
Dates Five, average 16 .1 28.1 .09
size
Figs Two, average 5 .2 30.7 .21
size
Grapes One moderate 4 .2 108.8 .23
sauce-dish
Lemons Three, moderate 2 .3 221.0 .35
size
Olive-oil One 42 .0 10.1 .00
tablespoonful
Olives (ripe) Eight 12 .0 37.5 .00
Oranges One large orange 2 .2 189.0 .24
Pears One, large 3 .2 154.0 .15
Plums Six, small 4 .2 115.0 .18
Prunes Three, large 14 .1 32.4 .11
Raisins Two heaping 16 .1 28.3 .12
tablespoonfuls
Watermelon 1-1/2 pound 1 .2 324.0 .20
melon meat

MEAT
Bacon (smoked) Slice 1/4 in. 30 .2 15.0 .24
thick, 4 in.
long

CHOPS--
Lamb Portion size of 15 .9 29.4 .88
an egg
Pork (medium Slice 1/2 in. 16 .8 28.7 .76
fat) thick, 2 in.
square
Ham (smoked) Slice 1/2 in. 19 .6 23.3 .57
(medium fat) thick, 2 in.
square

TABLE OF FOOD MEASUREMENTS--(Continued)

STEAK--
Porterhouse Slice 1/2 in. 13 .9 35.7 .90
thick, 2 in.
square
Round beef Slice 1/2 in. 12 1.6 47.7 1.55
thick, 2 in.
square

NUTS
Almonds One heaping 30 .5 15.0 .53
tablespoonful
Brazil-nuts One heaping 32 .4 13.9 .38
tablespoonful
Chestnuts One heaping 11 .4 40.3 .40
tablespoonful
Cocoanuts, Half an ounce 32 .2 16.4 .16
fresh
Cocoanut, Two rounded 31 .2 14.5 .15
prepared tablespoonfuls
Filberts One heaping 33 .3 13.8 .34
tablespoonful
Hickory-nuts One rounded 33 .3 13.6 .33
tablespoonful
Peanuts One heaping 26 .7 17.7 .73
tablespoonful
Pecans One rounded 34 .2 13.1 .23
tablespoonful
Pignolias One rounded 28 .8 15.9 .83
tablespoonful
Pistachios One heaping 29 .5 15.2 .54
tablespoonful

WALNUTS--

Black One heaping 31 .6 14.6 .64
tablespoonful
English One heaping 33 .4 14.6 .38
tablespoonful

POULTRY
AND EGGS
Chicken Three ounces 7 3.1 90.0 3.09
(broiler)
Chicken Two ounces 8 1.4 43.7 1.44
(matured)
Eggs (albumin) White of six 2 3.6 181.4 3.56
eggs
Eggs (whole) One large egg 8 1.4 63.0 1.35
Eggs (yolk) Yolk of very 17 .7 26.0 .66
large egg
Turkey 1-3/4 ounces 10 1.1 33.3 1.12
SUGARS
Honey One ounce 16 .0 29.8 .02
Molasses--New 1-1/2 ounces 13 .0 36.5 .01
Orleans
Maple-sirup Four 13 .0 34.8 .00
tablespoonfuls

SUGAR--
Cane, Three rounded 19 .0 24.4 .00
granulated teaspoonfuls
Maple One ounce 16 .0 30.0 .00

VEGETABLES
BEANS--
Lima (dried) One ounce 16 .8 27.9 .81
Navy (dried) One ounce 16 1.1 28.1 1.13
String Half a pound 2 .8 232.6 .85
Beets Half a pound 2 .5 211.0 .54
Cabbage Three-fourths 1 .8 313.0 .80
pound
Carrots Half a pound 2 .5 215.0 .54
Celery One pound 1 .9 533.5 .94
Corn (green) One large ear 5 .6 96.5 .62
Lettuce One pound 1 1.0 504.0 .98
Onions Half a pound 2 .5 202.0 .52
Parsnips Six ounces 2 .5 181.0 .46

PEAS--
Dried One ounce 16 1.1 27.4 1.06
Green Quarter of a pound 4 1.1 97.5 1.02

POTATOES--
Sweet Three ounces 6 .2 80.0 .23
White Quarter of a pound 4 .4 118.0 .41
Spinach One pound 1 1.5 412.0 1.49
Squash Half a pound 2 .5 211.0 .47
Tomatoes One pound 1 .6 408.0 .65
Turnips Half a pound 2 .5 245.0 .51

HANDY TABLE

One pound = 16 ounces
One pound = 453.57 grams
One ounce = 28.35 grams

The weight of such foods as meat, fruit, etc., is so nearly equal
to that of water that the weight may be calculated from the size,
if that is known.

One cubic inch = 16.5 grams
One cubic inch = about a half ounce
One cubic foot = 62 pounds
One gallon = 8 pounds
One pint = 476.4 grams

Milk is slightly heavier than water, while oils or fats are
lighter.

One quart of milk = 980 grams
One quart of olive-oil = 876 grams
One average egg = 50 grams
One average olive = 6 grams
One _Vieno_ = 100 calories
One decigram nitrogen = 3/5 of a gram of
protein

LESSON XV

CURATIVE AND REMEDIAL MENUS CONCLUDED

LESSON XV

CURATIVE AND REMEDIAL MENUS

INTRODUCTION

[Sidenote: Scientific eating leads toward simplicity]

Scientific eating consists in selecting the food the body requires according to age, occupation, and climate. These requirements can be supplied with a very few articles. The necessary changes in diet can always be made by varying the proportions. It is possible to select, for each of the four seasons of the year, three or four articles that will contain all the elements of nourishment the body needs, therefore true food science leads one inevitably toward the mono-diet plan; that is, making a meal of only one kind of food. Owing to our inherent desire to sit at the "groaning table" we may yet be a long distance from the mono-diet plan, but the science of human nutrition points with unerring certainty toward simplicity. It should be remembered, however, that one may eat, under nearly all conditions except extreme superacidity all he desires of one or two things--one preferred.

[Sidenote: How foods become curative]

In the light of modern medicine, no food has any specific curative property. Foods become curative only as they remove abnormal conditions, and they will remove abnormal conditions just to the extent that they can be perfectly digested and assimilated, and to the extent that waste matter is thoroughly eliminated from the body. In this way all possible resistance is removed, and Nature will build up the dis-eased and broken-down tissue in obedience to the law of animal evolution. This constructive process we call "curing."

While the menus for each season of the year may seem to vary but little, especially when compared with the conventional omnivorous diet, yet experience has proved that the fewer the articles composing the meal, the better will be the results.

COOKING

SOME IMPORTANT FACTS REVEALED BY MODERN SCIENCE

The object of cooking is to tear down the cell-structure of foods, and to make them more digestible. After the cell-structure is demolished, every degree of heat to which foods are subjected injures the foods instead of improving them.

GRAINS

Grains should be cooked whole. They should be cleansed, well covered with water, and boiled until the grains burst open as in making old-fashioned corn hominy. This will often take from three to four hours' constant boiling.

Cereals prepared in this way are more delicious, more nourishing, and far more healthful than any of the prepared or patented "breakfast foods," while the cost is perhaps about one-eighth or one-tenth of that of the popular patented products.

VEGETABLES

The old or popular method of cooking vegetables is to cover them generously with water and to boil them much longer than is necessary, then to drain off the water, season, and serve. By this process the mineral salts, in many cases the most valuable part of the food, are dissolved, passed into the water, and lost. In this way many excellent articles of food are greatly impoverished and reduced perhaps 50 per cent in nutritive value.

The time vegetables are cooked should be measured by their solidity. As an example, spinach can be thoroughly cooked in about fifteen minutes. In this way some of its elements are volatilized, giving it a delicious flavor and taste, while if cooked in an abundance of water, from half to three-quarters of an hour, which is the customary way, its best nutritive elements are lost by draining away the water, and it is rendered almost tasteless.

COOKING EN CASSEROLE

All succulent and watery vegetables such as cabbage and spinach, beans, carrots, onions, parsnips, peas, squash, turnips, etc., should be cooked in a casserole dish.

Prepare vegetables in the usual manner as for boiling. A few tablespoonfuls of water may be added to such articles as green beans and peas, beets, carrots, cauliflower, onions, parsnips, etc. Cover, and place in an ordinary baking oven until the vegetable is thoroughly cooked or softened. In this way vegetables in reality are cooked in their own juices, rendered much softer, more digestible, more delicious, and all their mineral salts and other nutritive elements are preserved, making them also more nutritious.

RICE AND MACARONI

Rice, macaroni, and spaghetti are exceptions to the above rules. They should be cooked in an abundance of water and thoroughly drained. In this way the excess of starch which they contain is disposed of, and their nutritive elements are better balanced. They are also rendered much more palatable and digestible.

FRUITS

If fruits can be obtained thoroughly ripe, they should never be cooked.

Dried or evaporated fruits can be prepared for the table by soaking them thoroughly in plain water for a few hours, or over night. In this way the green and inferior pieces are exposed and can be discarded. The excess of water can be boiled down to a sirup and poured over the fruit. In this way the fruit-sugar is developed, and sweetening with cane-sugar becomes unnecessary.

Soaking as above described is merely a process of putting back into the fruit the water that was taken out of it by evaporation or dehydration.

It is evident that that part of the fruit which will not soften sufficiently by soaking, to become palatable, was not ripe enough for food.

CANNED FOODS

The average table, especially hotels and restaurants, are supplied largely from canned foods. A process of perfect preservation of foods has never been invented and probably never will be. No matter how well foods may taste, they undergo constant chemical changes from the time they leave the ground or parent stalk until they are thoroughly decomposed. All vegetables, therefore, should be used fresh, if possible.

BUTTERMILK

An excellent quality of buttermilk may be made as follows: Allow sweet milk to stand (well covered) in a warm room until it thickens or coagulates; whip with an ordinary rotary egg beater without removing the cream.

HOME-MADE BUTTER

Sweet butter may be made in a few minutes from ordinary cream by placing it in a deep bowl and whipping with a rotary egg beater.

SUGGESTIONS CONCERNING THE SELECTION AND THE PREPARATION OF CERTAIN ARTICLES MENTIONED IN THE MENUS

THE BANANA

The banana is a vegetable. It is one of our most valuable foods, as well as the most prolific. It will produce more food per acre, with less care and labor, than any other plant that grows.

While the banana grows only in the tropical countries, it is equally as good and useful to people of the northern zones.

Bananas that are transported to the North are cut green, and often immature; that is, before they have attained their full growth. This latter variety should never be used. In their green and unripened state, they are wholly unfit for food, and for these reasons there has arisen a broadcast prejudice against this most excellent article of diet.

HOW TO SELECT AND RIPEN BANANAS

Care should be exercised to select the largest variety--only those that have attained their full growth on the parent tree. If bananas cannot be procured "dead ripe" from the dealer, they should be purchased, if possible, by the bunch, or a few of the lower "hands" can be purchased and left on the stalk. They should be kept in the open air (that is, uncovered), in an even, warm temperature, and the end of the stalk covered with a clean white cloth, or immersed in water, kept fresh by changing daily. In this way the banana will mature, ripen slowly, and be almost as delicious as if obtained ripe from its native tree.

Bananas should not be eaten until they are "dead ripe"--black spotted. In this state, the carbohydrates which they contain are as readily digestible as fresh milk.

BAKED BANANAS

Peel large ripe bananas; bake in an open pan in a very hot oven from ten to fifteen minutes, or until slightly brown.

Baked bananas make a delicious dessert served with either of the following:

a CREAM
b NUT BUTTER
c DAIRY BUTTER
d BOTH DAIRY BUTTER AND A SAUCE MADE BY
GRADUALLY DILUTING NUT BUTTER WITH A
LITTLE WATER, UNTIL A SMOOTH PASTE IS
FORMED

Bananas need much mastication, not for the purpose of reduction, but for the purpose of insalivation.

RECIPES

RECIPE FOR CODDLED EGG

Place an egg in a pint cup; cover with boiling water and allow to stand, covered, five or six minutes.

RECIPE FOR UNCOOKED EGGS

Break the number desired into a narrow bowl; add a teaspoonful of sugar to each egg, and a pinch of salt; whip _very briskly_ with a rotary egg beater from five to eight minutes.

To each egg a teaspoonful of lemon juice and half a glass of milk may then be slowly whipped into the mixture, if desired.

RECIPE FOR BAKED OMELET

Whip two eggs very thoroughly for about five minutes; add a dash of salt, a dessert-spoonful each of corn-starch and of heavy cream. Bake very lightly in a small pan.

FISH AND FOWL

SELECTION AND PREPARATION

If we must eat the flesh of animals the young should be selected. It contains more digestible protein, especially albumin, than the old or matured animal, and has had less time in which to become contaminated by unhygienic habits. Both fish and fowl should be baked, boiled, or broiled; never fried.

RECIPE FOR PREPARING GREEN PEAS IN THE POD

After thoroughly cleansing the desired amount of fresh tender peas, unshelled, put them into a covered pot or casserole dish; add a few spoonfuls of water, a little butter and salt, and cook slowly until thoroughly softened; serve in the pod.

The peas may be eaten by placing the pod between the teeth, and then giving it a gentle pull. This strips off the outer coating or pulp, leaving only the thin film of cellulose.

NOTE: The pea pulp, or substance upon the pod, is rich in mineral salts, highly nutritious, slightly laxative, and an excellent aid in the digestion of other foods. It is a better balanced and a more valuable food than the pea.

PUMPKIN

Pumpkin may be made very delicious by stewing or boiling in just enough water to prevent burning. Mash well and put through a colander. Season and serve same as squash, or, prepare as directed, and bake until slightly brown.

VEGETABLE JUICE

Chop fine and boil carrots, peas, asparagus, or any other fresh vegetable from eight to ten minutes in sufficient water to make the amount of juice required; strain and serve.

The tender parts of the fresh vegetable may be thoroughly cooked, put through a colander, and served as a purée.

HOW TO MAKE SASSAFRAS TEA

Crush the bark of the red sassafras root, allowing a piece as large as a silver dime to each cup. Add the quantity of water desired; simmer from five to ten minutes. Drink with cream and sugar.

WHEAT BRAN

Wheat bran is the outer coating of the wheat grain. Chemically, it is pure cellulose, which is insoluble and indigestible in the ordinary digestive solvents of the body.

Wheat bran serves a valuable medicinal purpose in the stomach and in the alimentary tract. When introduced into the stomach, its cell structure fills with water, and it increases from four to eight times its size in its dry state. It excites both stomach and intestinal peristalsis, thereby preventing stomach indigestion, and by carrying the water along down the intestinal tract, it prevents intestinal congestion, or what is commonly called constipation. Wheat bran may be properly called an intestinal broom or cleansing agent.

Man, in the process of preparing his food, has invented expensive and complicated machinery for removing all cellulose and roughness from his diet. He has suffered both stomach and intestinal congestion just to the extent that this refining process has been carried on. Bran puts back into the diet not only what modern milling methods have taken out of it, but that which civilized habits of refining have eliminated from our food. It therefore naturalizes the diet, promotes digestion, cleanses the mucous surfaces of both the stomach and the intestines, and prevents congestion in the ascending colon, which is the primary cause of appendicitis, so called.

BRAN MEAL

Bran meal is the product of the entire wheat, ground coarsely, and mixed with a certain per cent of wheat bran. It makes an excellent bread.

Bread made from bran meal acts on the digestive and the alimentary organs, the same as the pure bran, only in a milder capacity. It also aids the stomach in the digestion of other foods. It is more nourishing than wheat flour, for the reason that it is better balanced, containing all the carbohydrate and the proteid elements of the grain.

Bread made from bran meal is better in the form of gems baked in small gem rings.

This meal requires neither baking powder nor soda, and should not be sifted.

CHOICE OF MENUS

Wherever two menus are given, choice may be exercised, but whichever menu is chosen, it should be taken in its entirety. In other words, do not select articles from one menu and combine them with articles mentioned in another menu. Neither should any article of food be eaten with a particular menu, other than that which is mentioned therein. By observing these suggestions, the proper combinations of food are observed, which is equally as important as the selections.

NOTE: In this volume there are some menus which contain combinations of food classed as No. 3 in Lesson XII, "Tables of Digestive Harmonies and Disharmonies," pp. 609 to 617 inclusive. This is explained by the fact that said "tables" are laid out for the normal person, while the menus were prescribed for the treatment of some special disorder, or for the purpose of removing some offending causes.

NORMAL MENUS

The following menus are intended for those possessing normal digestion and assimilation of food; that is, for those having no digestive disorders.

INTRODUCTION TO NORMAL MENUS

While a majority of the menus composing this volume were prescribed for the purpose of removing the causes of some specific disorder, a vast number of those treated remained under the care of the author long after they had become normal or cured, as the transition from dis-ease to health is usually termed.

Another large number of comparatively healthy persons, recognizing the relation between diet and health, came under the care of the writer for the purpose of having their diet selected, proportioned, and balanced according to age, occupation, and the season of the year.

The excellent results that were obtained, in nearly all such cases, emphasized the importance of giving a set of normal menus for normal people. All the following menus have been tested, under the direction of the author, and have been chosen because they gave the desired results.

SPRING MENU FOR THE NORMAL CHILD

From 2 to 5 Years of Age

BREAKFAST

A few soaked prunes, with cream
A small portion of coarse cereal, thoroughly cooked
From one to two glasses of milk

LUNCHEON

A baked potato
Onions or carrots, well cooked
Milk

DINNER

Home-made vegetable soup or cream soup
Green peas or asparagus tips
A baked potato
Milk

SUMMER MENU FOR THE NORMAL CHILD

From 2 to 5 Years of Age

BREAKFAST

One very ripe peach
A small portion of coarse cereal
A baked sweet potato
Milk

LUNCHEON

Cream of rice, bean, or pea soup--home-made
Whole wheat crackers, with butter
Milk

DINNER

A baked potato
Peas or lima beans
Whole wheat crackers or bran biscuits
Milk

FALL MENU FOR THE NORMAL CHILD

From 2 to 5 Years of Age

BREAKFAST

Cantaloup or a very ripe peach
Coarse cereal
Milk

LUNCHEON

A baked potato or whole wheat gem
A coddled egg (See recipe, p. 677)
Milk or junket

DINNER

Cream soup--home-made
Mashed turnips or carrots
A very ripe banana, with cream and sugar

WINTER MENU FOR THE NORMAL CHILD

From 2 to 5 Years of Age

BREAKFAST

A baked apple, with a little sugar
Cereal--small portion
Milk

LUNCHEON

One or two bananas
Milk

DINNER

Corn hominy--small portion; thoroughly cooked
Milk

The articles of food for children ranging from two to five years of age are about the same. The proportions, however, should be administered according to age.

The child from two to three years of age may be given a glass of milk between meals, but should eat a very light dinner, consisting of only two or three articles, while the child from three to five, especially after it has engaged in vigorous play, can, with safety, follow the menus herein prescribed.

SPRING MENU FOR THE NORMAL YOUTH

From 5 to 10 Years of Age

BREAKFAST

A banana, with cream
Milk or an egg
Corn hominy

LUNCHEON

A potato, or whole wheat bread, with butter
Clabbered milk or cottage cheese

DINNER

Peas, turnips, or carrots
A potato--sweet or white
Milk or an egg

SUMMER MENU FOR THE NORMAL YOUTH

From 5 to 10 Years of Age

BREAKFAST

A peach
Milk or an egg
Boiled rice, with either honey or sugar and cream

LUNCHEON

Tender corn or a potato
Milk

DINNER

Vegetable soup or cream soup
Asparagus or string beans
Tender corn or a potato
Gelatin or Junket
Milk

FALL MENU FOR THE NORMAL YOUTH

From 5 to 10 Years of Age

BREAKFAST

Prunes or grapes
Cereal--a small portion
Cream
Milk

LUNCHEON

Boiled onions
Rice or potatoes
Milk

DINNER

One fresh vegetable
Milk, fish, or an egg
Potatoes or baked beans

WINTER MENU FOR THE NORMAL YOUTH

From 5 to 10 Years of Age

BREAKFAST

Cereal
Honey
Milk

LUNCHEON

Cabbage or cauliflower
Potatoes or baked beans

DINNER

Boiled onions
Corn bread
Cottage cheese

SPRING MENU FOR THE NORMAL YOUTH

From 10 to 15 Years of Age

BREAKFAST

Dried peaches--stewed
Oatmeal, or corn hominy, with either cream or butter
Milk

LUNCHEON

Rice with rich milk

DINNER

Potatoes, either sweet or white
Turnips, asparagus, or peas
Fish, junket, or an egg

SUMMER MENU FOR THE NORMAL YOUTH

From 10 to 15 Years of Age

BREAKFAST

Cantaloup
A banana or a sweet potato
Corn cake with butter
Milk

LUNCHEON

Tender corn
Milk

DINNER

Vegetable soup or cream soup
Spinach, onions, carrots, peas, beans, asparagus--any two of these
A potato or whole wheat bread

FALL MENU FOR THE NORMAL YOUTH

From 10 to 15 Years of Age

BREAKFAST

A banana, with cream and nuts
Honey or maple-sirup
Corn cake
Milk

LUNCHEON

Baked sweet potatoes, with butter
Milk

DINNER

Carrots, parsnips, or squash
Potatoes, or corn bread, with butter
Milk
Nuts, raisins, and cream cheese

WINTER MENU FOR THE NORMAL YOUTH

From 10 to 15 Years of Age

BREAKFAST

Oatmeal or flaked wheat, thoroughly cooked; serve with thin cream
A baked banana
Milk

LUNCHEON

One or two eggs
Whole wheat bread
Milk

DINNER

One or two fresh vegetables
Boiled rice or baked potatoes
Gelatin or junket
Milk

SPRING MENU FOR THE NORMAL PERSON

From 15 to 20 Years of Age

BREAKFAST

A very ripe banana with cream and dates
Plain boiled wheat, or oatmeal, with cream
Milk

LUNCHEON

Home-baked beans
Whole wheat gems
Milk

DINNER

Cream or vegetable soup
Asparagus or peas
Rice or a baked potato
Egg custard or ice-cream
Milk or cocoa

SUMMER MENU FOR THE NORMAL PERSON

From 15 to 20 Years of Age

BREAKFAST

Melon or peaches
One or two eggs with whole wheat gems
Milk

LUNCHEON

Fresh peas, beans, or carrots
Corn or potatoes
Milk--sweet or sour

DINNER

Boiled onions, beets, or squash
Potatoes or lima beans
Lettuce and tomato salad with nuts
Bran meal gems

FALL MENU FOR THE NORMAL PERSON

From 15 to 20 Years of Age

BREAKFAST

Cantaloup
Corn cake with maple-sirup, or rice cake with honey
Milk

LUNCHEON

Broiled fish
Baked potatoes

DINNER

Cantaloup
Turnips, carrots, spinach, peas, beans, or onions--any two of these
Corn bread or baked potatoes
Milk or cocoa

WINTER MENU FOR THE NORMAL PERSON

From 15 to 20 Years of Age

BREAKFAST

Soaked prunes
Rice, or corn hominy, with cream
Very ripe banana with nuts and cream

LUNCHEON

Whole wheat bread with nut butter and nuts
Rich milk

DINNER

Soup
Winter squash or stewed pumpkin
Sweet potatoes
Celery and nuts

SPRING MENU FOR THE NORMAL PERSON

From 20 to 33 Years of Age

BREAKFAST

Cherries or very sweet berries with sugar--no cream
Cereal with butter
One or two eggs
Whole wheat muffins
Milk or cocoa

LUNCHEON

Peas in the pod
Baked potatoes or whole wheat gems
Buttermilk

DINNER

Soup
Asparagus or fresh peas
Potatoes
A green salad--optional
Bran meal gems

SUMMER MENU FOR THE NORMAL PERSON

From 20 to 33 Years of Age

BREAKFAST

Cantaloup or peaches
Coddled eggs
Whole wheat or corn muffins
Cocoa or milk

LUNCHEON

Boiled corn
Lettuce and tomato salad, with nuts and raisins

DINNER

A light soup
One or two fresh vegetables
Rice or tender corn
Ice-cream or gelatin

FALL MENU FOR THE NORMAL PERSON

From 20 to 33 Years of Age

BREAKFAST

Choice of non-acid fruit
Two baked bananas with cream
Whole wheat, boiled
Nuts
Milk or cocoa

LUNCHEON

Home-baked beans
Lettuce, or celery, with nuts
Cottage cheese with whole wheat bread

DINNER

Soup--optional
Sweet or white potato
String or lima beans
Lettuce, or romaine, with nuts
Whole wheat or bran meal gems

WINTER MENU FOR THE NORMAL PERSON

From 20 to 33 Years of Age

BREAKFAST

A very ripe banana with dates, nuts, and cream
Oatmeal or corn hominy--choice; small portion
Milk or cocoa

LUNCHEON

A poached egg or a baked potato
A glass of buttermilk

DINNER

Tender fish, broiled
Baked potatoes
Lettuce, or celery, with nuts and raisins

SPRING MENU FOR THE NORMAL PERSON

From 33 to 50 Years of Age

BREAKFAST

Boiled whole wheat, or hominy, or corn bread
Two eggs or a bowl of clabbered milk

LUNCHEON

One whipped egg and a pint of milk
A whole wheat cracker or a baked potato

DINNER

Cream soup
Asparagus, peas, turnips, or carrots
Potatoes or baked beans

SUMMER MENU FOR THE NORMAL PERSON

From 33 to 50 Years of Age

BREAKFAST

Berries, peaches, or melon
A baked sweet potato
A banana (very ripe) with nuts, cream, and raisins
Milk or cocoa

LUNCHEON

Tender corn on the cob, with butter
A glass of milk--optional

DINNER

Fresh peas, beans, cabbage, Brussels sprouts, beets--any two of these
Green corn or a potato
Lettuce and tomato salad, with nuts
Orange ice or peach ice

FALL MENU FOR THE NORMAL PERSON

From 33 to 50 Years of Age

BREAKFAST

Two large, very ripe bananas, baked; serve with cream
Whole wheat or graham gems
One egg or a glass of milk

LUNCHEON

A large, baked potato and a poached egg
Cocoa or chocolate

DINNER

Soup--cream of celery or tomato
Turnips and lima beans
Bran meal gems or a baked potato
Cocoa or chocolate

WINTER MENU FOR THE NORMAL PERSON

From 33 to 50 Years of Age

BREAKFAST

Two eggs, coddled
Whole wheat muffins
A cup of chocolate or a cup of hot water with sugar and cream

LUNCHEON

Home-baked beans
Lettuce or celery
A few nuts

DINNER

Carrots, parsnips, or cabbage
A baked potato
Broiled fish or a nut omelet
Cocoa, chocolate, or sassafras tea

NOTE: Sassafras tea is made from the bark of red sassafras. (See p. 681.)

SPRING MENU FOR THE NORMAL PERSON

From 50 to 65 Years of Age

BREAKFAST

A cup of hot water with milk or sugar
A coddled egg and a baked potato

LUNCHEON

Junket or a bowl of clabbered milk
One or two baked bananas

DINNER

Peas or asparagus
New potatoes or bran meal gems
A cup of cocoa or a cup of hot water with cream

SUMMER MENU FOR THE NORMAL PERSON

From 50 to 65 Years of Age

BREAKFAST

Peaches, plums, or melon
Coarse cereal with cream
Cocoa or hot water with cream

LUNCHEON

A sweet potato with butter
Cheese with water-cracker
Milk or chocolate

DINNER

Peas, beans, or carrots
Lettuce or spinach
Green corn or a potato
Cottage cheese with cream and a water-cracker

FALL MENU FOR THE NORMAL PERSON

From 50 to 65 Years of Age

BREAKFAST

A bunch of grapes or a melon
Bran meal gems or plain boiled wheat
Cocoa or hot water with cream

LUNCHEON

Very ripe bananas with cream
Dates and nuts
A glass of milk

DINNER

Lima beans and creamed onions
A baked potato
Whole wheat or bran meal gems

WINTER MENU FOR THE NORMAL PERSON

From 50 to 65 Years of Age

BREAKFAST

Soaked prunes
Baked chestnuts
Clabbered milk or junket

LUNCHEON

A bowl of milk with boiled rice

DINNER

Baked onions and winter squash
Baked beans
A cup of cocoa
One or two whole wheat crackers and cottage cheese

SPRING MENU FOR THE NORMAL PERSON

From 65 to 80 Years of Age

BREAKFAST

Two or three very ripe bananas, baked; serve with cream
Nuts, raisins, and either cream or cottage cheese
Cocoa or hot water

LUNCHEON

A bowl of sour milk
Rye bread or bran meal gems

DINNER

Cabbage, cauliflower, carrots, or squash
A potato
Cheese or an egg

NOTE: If there is a tendency toward rheumatism, gout, or lumbago, eggs should be omitted.

SUMMER MENU FOR THE NORMAL PERSON

From 65 to 80 Years of Age

BREAKFAST

Peaches, pears, grapes, or melon
A baked sweet potato or potato cakes
Sassafras tea with cream
(See recipe, p. 681)

LUNCHEON

String beans or new peas
Rye bread
Cottage cheese

DINNER

Carrots, squash, beets, or onions
Lima beans or a potato
Buttermilk
Bran meal gems

FALL MENU FOR THE NORMAL PERSON

From 65 to 80 Years of Age

BREAKFAST

Melon, persimmons, or a baked apple
Boiled chestnuts or rice with cream
A cup of chocolate or a cup of hot water

LUNCHEON

A bowl of milk with corn bread

DINNER

Boiled onions, carrots, or stewed pumpkin
A potato--sweet or white
A baked banana with cream cheese
A cup of cocoa or chocolate

WINTER MENU FOR THE NORMAL PERSON

From 65 to 80 Years of Age

BREAKFAST

Soaked prunes
Boiled wheat--small portion
Cream, hot water, or chocolate

LUNCHEON

A Spanish onion cooked en casserole
A baked potato
Buttermilk

DINNER

Stewed pumpkin or winter squash
A sweet potato
Broiled fish--small portion
Cocoa

SPRING MENU FOR THE NORMAL PERSON

From 85 to 100 Years of Age

BREAKFAST

Two baked bananas, with cream
Two egg whites, whipped into a glass of milk

LUNCHEON

New peas in the pod (See recipe p. 679)
A glass of sour milk

DINNER

Bean soup
Baked sweet or white potatoes
Cottage cheese with cream and sugar

SUMMER MENU FOR THE NORMAL PERSON

From 85 to 100 Years of Age

BREAKFAST

Cantaloup
A bowl of clabbered milk
Bran meal gems

LUNCHEON

Purée of rice with milk

DINNER

A baked or boiled sweet potato
Purée of peas
Egg custard or gelatin

FALL MENU FOR THE NORMAL PERSON

From 85 to 100 Years of Age

BREAKFAST

Wheat flakes, thoroughly cooked; serve with cream
Warm milk

LUNCHEON

A coddled egg with a baked potato
A cup of chocolate

DINNER

Cream of celery soup
Bran meal gems
A potato
Cocoa or sassafras tea (See recipe, p. 681)

WINTER MENU FOR THE NORMAL PERSON

From 85 to 100 Years of Age

BREAKFAST

Two very ripe bananas, baked, eaten with nut butter and cream
Sassafras tea or a cup of chocolate

LUNCHEON

Cream of potato soup
Whole wheat crackers

DINNER

Purée of peas or beans
A potato--sweet or white
Chocolate or hot milk

CURATIVE MENUS

INTRODUCTION TO CURATIVE MENUS

Scientific investigation leads one inevitably to the conclusion that a vast number of so-called dis-eases are caused by errors in eating; that is, by wrong selections, wrong combinations and wrong proportions of food. (See chart, Vol. I, p. 9, showing the number of dis-eases caused by superacidity.) This chart will give the reader some idea of the number of disorders that may originate from one source or from one fundamental cause.

While superacidity is a true dis-ease, and may cause all the disorders shown on this chart, yet behind superacidity there is a parent cause, namely, wrong eating. In the light of these facts, it is obvious that a department of curative and remedial menus should constitute an important feature of this work.

For each patient who came under the care of the author (over 23,000 in all), there was prescribed an average of six menus, covering a period of six weeks. Each patient was required to keep an accurate record of his or her diet, and the symptoms that developed after each meal. This record was either brought to the author in person, or sent to him through the mails.

From this vast amount of data and clinical experience, the writer was enabled to select all the menus composing this volume, from those that had proved successful in the various disorders treated. This volume, therefore, is composed of only such menus as gave the desired results. It represents the refined experience of twenty years' active practise in Scientific Feeding.

MENUS FOR SUPERACIDITY

SPRING MENU

_ABNORMAL APPETITE_

_SUPERACIDITY_

Abnormal appetite is caused by the surplus acid which is left in the stomach after digestion has taken place. This surplus acid causes irritation of the mucous membrane of both the stomach and the pylorus. The supersecretion of acid, in turn, is caused by overeating, by taking foods in combination which are chemically inharmonious, by sedative and intoxicating beverages, by tobacco, and by all stimulating drugs. The logical remedy, therefore, is to omit the use of these things, and to regulate the diet according to age, occupation, and chemistry, and to drink copiously of water both at meals and between meals.

BREAKFAST

Plain or flaked wheat, boiled very thoroughly; serve with butter,
cream, and nuts
A baked or broiled banana

LUNCHEON

Purée of pea soup, made from the pod
Baked potatoes
One egg, boiled two minutes, or lightly shirred

DINNER

Spinach or dandelion, cooked
Boiled onions, peas, asparagus--any two of these
A very small portion of tender fish (optional)
A baked potato
Gelatin or junket

NOTE: For all cases of superacidity, see "Importance of Water-drinking," Vol. II, p. 434.

SUMMER MENU

_ABNORMAL APPETITE_

_SUPERACIDITY_

BREAKFAST

A melon or extremely ripe peaches; melon preferred
Two or three eggs, whipped; flavor with sugar and fruit-juice, and
add half a glass of milk to each egg

LUNCHEON

A liberal portion of tender corn, with butter
Half a glass of milk

DINNER

A green salad with grated nuts
Any two fresh vegetables
A very small portion of fish
A small, baked potato
Cantaloup

Drink one or two glasses of water at each meal.

FALL MENU

_ABNORMAL APPETITE_

_SUPERACIDITY_

BREAKFAST

Cantaloup, or very ripe tomatoes with a sprinkle of sugar and a
spoonful of cream
A morsel of smoked fish
A baked potato or a bran meal gem

LUNCHEON

A green salad
Turnips, Brussels sprouts, onions, green corn, lima beans--any
two of these
A wheat muffin or a slice of corn bread

DINNER

Slaw or celery
Any vegetable from the luncheon selection
Baked beans or a baked potato
Junket or gelatin

The noon meal should be omitted if the breakfast is late.

WINTER MENU

_ABNORMAL APPETITE_

_SUPERACIDITY_

BREAKFAST

Three egg whites and one yolk whipped, eaten with baked bananas and
thin cream
Bran meal gems
Salted almonds

LUNCHEON

Boiled Spanish onions
A baked potato

DINNER

Cream of pea soup or corn soup
Celery or slaw
Carrots or parsnips
Spinach, with egg
Baked dried beans or a sweet potato

Drink an abundance of cool water at each meal.

If the patient is suffering, or recovering from a severe attack of stomach irritation, the quantity of solid food should be reduced, and the quantity of water increased.

SPRING MENU

_SOUR STOMACH_ (_SUPERACIDITY_)

_IRRITATION OF STOMACH AND INTESTINES_

On rising, drink two glasses of cool water. Devote from three to five minutes to vigorous, deep breathing exercises.

BREAKFAST

Whole wheat or a corn-meal gem
Two eggs very lightly cooked
Half a cup of wheat bran, cooked and served as a porridge,
with butter and salt
Half a glass of water

LUNCHEON

Tender asparagus, peas, or beans
New potatoes
A small portion of wheat bran
A glass of water

DINNER

New peas or asparagus
New potatoes, baked
Whole wheat, boiled; serve with butter
A glass of water

At least two glasses of water should be drunk between breakfast and luncheon, and between luncheon and dinner.

The quantity of food may be slightly increased as the patient improves, and the meals may be varied by changing the vegetables current in the market. The general combinations and the proportions, however, should be observed for two or three weeks.

SUMMER MENU

_SOUR STOMACH_ (_SUPERACIDITY_) _IRRITATION OF STOMACH AND INTESTINES_

Immediately on rising, drink two glasses of water.

BREAKFAST

Cantaloup, or very ripe peach--neither sugar nor cream
Tender corn, scraped from the cob; cook slightly with a whipped egg
and butter, stirring constantly
A glass or two of water
(Mastication should be very thorough)

LUNCHEON

String beans and either young carrots or onions
A baked potato
One egg, prepared choice

DINNER

Fish--very tender
A baked potato
A green salad with nuts
An ear of tender corn
A glass or two of water

Just before retiring, drink two glasses of water.

FALL MENU

_SOUR STOMACH_ (_SUPERACIDITY_) _IRRITATION OF STOMACH AND INTESTINES_

Observe the instructions in regard to water-drinking and deep breathing, which were given in connection with the spring menu.

BREAKFAST

Cantaloup, peaches, or persimmons
A glass of clabbered milk
One whipped egg
A small portion of steamed or boiled whole wheat
A tablespoonful of clean, wheat bran

LUNCHEON

Choice of the following--

_a_ Two or three exceedingly ripe bananas (red
variety preferred), eaten with cream, two figs,
and either nuts or nut butter
_b_ A baked sweet potato

DINNER

Lettuce, endive, or romaine salad, with dressing
or olive-oil and whipped egg
Tender corn or string beans
A baked potato
A baked banana

From one to three glasses of water should be drunk at each of these meals--half a glass at the beginning; a glass during the progress of the meal, and a glass at the close.

WINTER MENU

_SOUR STOMACH_ (_SUPERACIDITY_) _IRRITATION OF STOMACH AND INTESTINES_

On rising, drink two or three glasses of water, and take vigorous exercise and deep breathing.

BREAKFAST

Two heaping tablespoonfuls of plain wheat,
thoroughly cooked, or simmered over night;
eat with butter and nuts
One or two eggs, either whipped or cooked two minutes

The entire meal may consist of boiled wheat and butter, with a very little cream, unless the weather is exceedingly cold, in which event the wheat may be reduced in quantity, and two, or even three, whipped eggs taken.

LUNCHEON

A liberal portion of baked sweet potato
Stewed pumpkin or winter squash, with either butter or olive-oil
A cup of chocolate

DINNER

Carrots, parsnips, turnips, beets, onions--any two of these
A small portion of tender fish or fowl; or, an egg preferred
A baked potato
Celery, or slaw, with nuts

Avoid overeating. Stomach fermentation is caused largely by taking into the stomach a quantity of food in excess of digestive ability or of bodily requirements. The logical remedy, therefore, is to limit the quantity of food, or to increase the amount of physical exercise.

SPRING MENU

_SOUR STOMACH--INTESTINAL GAS CONSTIPATION_

On rising, drink a glass or two of water, eat a spoonful of cherries or berries, and devote a few minutes to vigorous exercise.

BREAKFAST

Half a cup of wheat bran
One or two red bananas--very ripe; baked if preferred. Served with
either a spoonful of nuts or nut butter
Raisins and cream

LUNCHEON

Two tablespoonfuls of wheat bran
Two eggs--preferably whipped
Lettuce, with young carrots and grated nuts
Boiled onions
A baked potato

DINNER

Wheat bran
Choice of the following vegetables, baked in casserole dish:
peas, asparagus, or onions
Spinach, with egg
A few spoonfuls of plain boiled wheat
A baked potato

Drink two glasses of cool water at each of these meals.

Just before retiring, take a small portion of wheat bran, and spend at least ten minutes in vigorous exercise.

SUMMER MENU

_SOUR STOMACH--INTESTINAL GAS CONSTIPATION_

Drink copiously of cool water, and take a brisk walk or vigorous exercise and deep breathing before breakfast.

BREAKFAST

Cantaloup or peaches--no cream
Half a cup of wheat bran, cooked
Whipped egg--a dash of sugar
A baked banana--very ripe
One or two glasses of water

LUNCHEON

A green salad
An ear or two of tender corn, masticated very thoroughly
Nuts
Wheat bran
A glass or two of water

DINNER

A green salad
Choice of two fresh vegetables--peas, corn, beans, okra, eggplant
A potato
Cream cheese with nuts and raisins
A small portion of bran, cooked
Water

Cool water should be drunk freely at meals, and mastication should be thorough.

FALL MENU

_SOUR STOMACH--INTESTINAL GAS CONSTIPATION_

FIRST DAY: On rising, drink two glasses of water, and devote three or four minutes to Exercises 3 and 5. (See Vol. V, pp. 1344 and 1345.) Inflate the lungs every fourth or fifth movement to their extreme capacity.

BREAKFAST

Steamed or boiled whole wheat
A tablespoonful or two of coarse wheat bran
(This may be cooked, and served the same as any ordinary cereal,
and eaten with butter and salt)
One or two exceedingly ripe bananas (baked if preferred), eaten
with cream and nut butter
One egg whipped very briskly, to which add a teaspoonful each of
sugar and of lemon juice while whipping

LUNCHEON

Four glasses of milk, drinking half a glass every six or eight minutes

DINNER

Choice of two of the following vegetables:
Carrots, parsnips, squash, beets, tender cabbage
A baked potato or whole wheat bread
A green salad or celery
One egg, whipped (The egg could be omitted, and the combination of
foods would still be well balanced)
Wheat bran

Just before retiring, take a spoonful of wheat bran in half a glass of water. Exercise as prescribed for the morning.

SECOND DAY: The same as the first, increasing the quantity of food, if hungry. The noon meal could consist of two eggs, prepared as prescribed, and one fresh vegetable, uncooked, such as carrots or turnips, eaten with a green salad and either nuts or olive-oil. A banana, with very thin cream, might also be taken.

THIRD DAY: Practically the same as the second, varying the breakfast by omitting eggs, allowing it to consist of bananas, soaked prunes and cream; or, oatmeal in small quantity, with thin cream; or, if agreeable, let it consist of the same articles as prescribed for the first day.

FOURTH DAY:

BREAKFAST

A cup of hot water
Bran meal gems, with butter
Bananas, with soaked prunes, and either nuts or nut butter
(Bananas should be baked unless very ripe)

LUNCHEON

Two egg whites and one yolk rolled with whipped cream into a very
rare omelet
A small, baked potato

DINNER

Anything in the way of a salad--celery, lettuce, cabbage
String beans, parsnips, pumpkin, squash, onions, or carrots
One egg whipped or cooked two minutes
A baked potato or baked beans

Just before retiring, take a heaping tablespoonful of wheat bran and the exercises which were prescribed for the first day.

FIFTH DAY: Same as the fourth.

SIXTH DAY: Same as the first, repeating the diet, day by day, for twelve or fifteen days.

WINTER MENU

_SOUR STOMACH--INTESTINAL GAS CONSTIPATION_

Immediately on rising, take a cup of hot water, into which put two tablespoonfuls of wheat bran. Devote from three to five minutes to deep breathing exercises.

BREAKFAST

Half a cup of wheat bran cooked from twenty to thirty minutes;
eat with cream and a very little salt
One or two very ripe bananas, with cream and nuts
Whole wheat, thoroughly cooked

LUNCHEON

Boiled onions, carrots, or squash--any one or two of these
A bit of green salad or celery
A baked white potato--eat skins and all
A tablespoonful of wheat bran, either cooked or uncooked

DINNER

A bit of slaw or celery
Spinach, carrots, parsnips, beets, turnips, pumpkin, or squash--any
one or two of these
Baked beans or baked sweet or white potatoes
A small portion of fish or chicken (If this is not convenient,
an egg, lightly cooked, may be eaten)

If something sweet is desired, a small portion of plain ice-cream or gelatin may be eaten once a week.

From one to two glasses of water should be drunk at each of these meals.

If it is cold, and something hot is desired, a cup of sassafras tea, made from the bark of the red sassafras root, may be taken at the morning and the evening meal. (See p. 681.)

Just before retiring, devote three or four minutes to deep breathing exercises.

At the beginning of the evening meal, or on retiring, two or three tablespoonfuls of bran may be taken in a little hot water. The quantity of bran may be reduced according to the condition of the bowels.

SPRING MENU

_STOMACH AND INTESTINAL CATARRH_

Catarrh of the stomach is merely a form of chronic irritation caused by a residue of hydrochloric acid in the stomach following the process of digestion. This condition is augmented by intoxicating and stimulating beverages--tobacco, liquor, beer, tea, coffee; by acids, such as vinegar, lemon, grapefruit, and pineapple juices; by cane-sugar, cereal starches, and meat. The remedy, therefore, is found in eliminating these things, and in confining the diet to the following foods:

All fresh vegetables Milk
Eggs Nuts
Green salads Subacid fruits
Melon Very tender fish or white
meat of fowl--occasionally

Inasmuch as the primary cause of stomach catarrh is supersecretion of hydrochloric acid, an abundance of pure water should be drunk at meals and also between meals.

BREAKFAST

A cup of hot water
Egg whites, whipped, mixed with lukewarm milk; drink slowly

Drink a cup of hot water about 11 a. m.

LUNCHEON

A cup of hot water
A green salad or one fresh vegetable
A new potato, baked; serve with butter
Rice, simmered over night; serve with rich milk
Half a cup of water at close of meal

Drink a cup of hot water about 4 p. m.

DINNER

A cup of hot water
Two fresh vegetables
A new potato, baked
Bran gems, with butter
An egg, or a very small portion of either tender fish or chicken

Mastication must be perfect.

Bread, flour, and cereal products should be omitted, with the exception of a very limited quantity of thoroughly cooked rice and wheat bran.

Sweets, desserts, tea, coffee, all sedative and stimulating beverages, and drugs and narcotics should be omitted.

Water should be drunk copiously both at meals and between meals.

SUMMER MENU

_STOMACH AND INTESTINAL CATARRH_

BREAKFAST

A bit of subacid or non-acid fruit--pear, peaches, plums, or melon
Whipped eggs, using an excess of whites
An extremely ripe banana, baked, eaten with very little thin cream

LUNCHEON

A green salad with nuts
Tender corn or string beans
A baked sweet or a white potato

DINNER

A salad with grated nuts--no dressing
One or two fresh vegetables--corn, peas, beans, carrots
A baked white potato
A whipped egg, or fish, if engaged in manual labor
A very ripe peach or a melon

FALL MENU

_STOMACH AND INTESTINAL CATARRH_

BREAKFAST

A melon or a very ripe peach
Two or three glasses of fresh milk, taken slowly
Half a cup of wheat bran, cooked

LUNCHEON

A very small portion of green salad, with grated nuts
Tender corn, lima beans, or lentils

DINNER

A green salad, with grated nuts
Stewed pumpkin or squash
Corn, carrots, or parsnips
A baked potato or baked beans

WINTER MENU

_STOMACH AND INTESTINAL CATARRH_

BREAKFAST

A pint of junket
One whipped egg

LUNCHEON

Vegetable soup
Boiled onions, carrots, or turnips
An egg or a small portion of tender fish
A baked potato

DINNER

Choice of the following cooked in a [B]casserole
dish:

_a_ Cauliflower, cabbage, or Brussels sprouts
_b_ Carrots, parsnips, or turnips

A baked potato
A vegetable salad with ripe olives and nuts

[B] For cooking en casserole, see p. 671.

MENUS FOR FERMENTATION

SPRING MENU

_FERMENTATION--INTESTINAL GAS FEVERED STOMACH AND LIPS CANKERS ON TONGUE_

BREAKFAST

A glass of cool water
Three or four egg whites and one yolk, whipped;
sweeten slightly; add half a glass of milk
Gelatin, without fruit, or two extremely ripe
bananas baked in a casserole dish

LUNCHEON

Carrots, parsnips, or turnips
Peas or asparagus
A white potato, either baked or boiled

DINNER

Cream of asparagus soup, made rather thin
Peas in the pod (See recipe, p. 679)
A new, white potato, baked; serve with very little butter
One egg, whipped
A glass or two of cool water

An abundance of cool water should be drunk between meals, and from one to two glasses at meals.

Fevered stomach is caused by fermentation of food--hyperacidity. After the diet is balanced so as to be chemically harmonious, the next most important thing is copious water-drinking at meals and between meals.

See Vol. II, p. 434.

SUMMER MENU

_FERMENTATION--INTESTINAL GAS FEVERED STOMACH AND LIPS CANKERS ON TONGUE_

Immediately on rising, drink a glass or two of water. Also take vigorous exercise and deep breathing.

BREAKFAST

Cantaloup, or watermelon, eliminating the pulp
Half a pint of junket or gelatin
A baked banana or bran meal gems

LUNCHEON

A liberal portion of fresh green corn, boiled or steamed in the
husk; eat with a very little butter

DINNER

Two fresh green vegetables
Choice of fish or an egg
A baked potato

From one to two glasses of water should be drunk at each of these meals, eliminating all sweets and acids.

If there is a tendency toward constipation, half a cup of wheat bran, cooked, and served as an ordinary cereal, should be taken at the morning and the evening meal.

FALL MENU

_FERMENTATION--INTESTINAL GAS FEVERED STOMACH AND LIPS CANKERS ON TONGUE_

Immediately on rising, drink a cup of cool water, and take vigorous exercise and deep breathing.

BREAKFAST

A bunch of California grapes
One egg--coddled (See recipe, p. 677)
Choice of very ripe bananas, baked--served with butter and
thin cream, or a corn-meal muffin
A cup of hot water into which put a little sugar or cream

LUNCHEON

Two or three eggs whipped very thoroughly, to which slowly add a
teaspoonful each of lemon juice and of sugar while whipping.
Add half a glass of milk to each egg

EMERGENCY LUNCHEON

A scrambled egg or a morsel of fish, eaten with a baked potato
A boiled onion
A cup of water

DINNER

Choice of carrots, parsnips, squash, or string beans, seasoned with
a little butter
A baked potato or green corn
A cup of milk

EMERGENCY DINNER

Two baked potatoes
A boiled onion
A glass of milk, and an egg, if desired

If one is engaged in heavy manual labor, the food may be increased beyond the amount herein prescribed. The combination, however, should be observed.

The emergency luncheon is to be taken if one does not like the regular luncheon. The same rule should be observed with the emergency dinner. The regular luncheon contains considerable protein, which is very necessary in these conditions. The emergency dinner contains the same in another form. The one may be chosen which appeals most to natural hunger.

Now and then the breakfast may consist of one or two extremely ripe bananas, eaten with nut butter and cream, and one or two whipped eggs.

WINTER MENU

_FERMENTATION--INTESTINAL GAS FEVERED STOMACH AND LIPS CANKERS ON TONGUE_

BREAKFAST

A small bunch of grapes
Two egg whites and one yolk, whipped very fine, into which whip a
teaspoonful of sugar. Whip until stiff and smooth
One or two exceedingly ripe bananas, baked, eaten with cream
A cup of hot water with a little sugar and cream

LUNCHEON

A baked potato or a bran meal gem
A boiled onion or baked squash

DINNER

Vegetable soup
One fresh vegetable such as carrots, parsnips, squash, or turnips
A baked potato--eat skins and all
A cup of chocolate, or a whole wheat cracker

If the tongue should become coated, or the mouth sore, the amount of food prescribed for the evening meal should be reduced until digestion is perfect, which can be aided largely by drinking copiously of water.

If the bowels should become slightly constipated, take two heaping tablespoonfuls of wheat bran in a cup of hot water just before retiring. It is not necessary to masticate the bran. Devote two or three minutes to deep breathing exercises, Nos. 1 and 5, as shown in Vol. V, pp. 1343 and 1345.

The eggs can be taken uncooked, without whipping, if preferred.

MENUS FOR CONSTIPATION

SPRING MENU

_CONSTIPATION_ (_CHRONIC_) _NERVOUSNESS_

FIRST DAY: Immediately on rising, take half a cup of wheat bran, in hot water, and eat a tablespoonful of soaked evaporated apricots.

Devote five minutes to exercises Nos. 3 and 5. (See Vol. V, pp. 1344 and 1345.) These should be taken vigorously, before an open window, and before dressing. Then take a cool shower bath and a vigorous rub down.

If possible, take half an hour's walk before breakfast.

BREAKFAST

Half a cup of coarse wheat bran, cooked ten minutes; eat with
thin cream
Two bran meal gems
Two large, very ripe bananas, with thin cream and either nuts
or nut butter (The bananas may be baked if preferred)
Two glasses of water

Devote two or three minutes to exercises 3 and 5, about ten o'clock, if possible.

LUNCHEON

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