Chapter II: Part 2

Remove skin from a small piece of haddock, put in a buttered baking pan, pour over it one teaspoon melted butter, one tablespoon white wine, and a few drops, each, of lemon juice and onion juice. Cover and bake. Remove to serving dish, and to liquor in pan add one tablespoon cream and one egg yolk slightly beaten. Season with salt and pepper. Strain over fish, and sprinkle with finely chopped parsley.

SMELTS WITH CREAM SAUCE.

Clean two selected smelts and cut five diagonal gashes on sides of each. Season with salt, pepper, and lemon juice. Cover and let stand ten minutes. Roll in cream, dip in flour, and saute in butter. Remove to serving dish, and to fat in pan add two tablespoons cream. Cook three minutes, season with salt, pepper, and a few drops lemon juice. Strain sauce around smelts and sprinkle with finely chopped parsley.

SMELTS A LA MAITRE D'HOTEL.

Prepare smelts same as for smelts with cream, and serve with maitre d'hotel butter.

SALT CODFISH WITH CREAM.

Pick salt codfish into flakes; there should be two tablespoons. Cover with lukewarm water and let stand on back of range until soft. Drain, and add three tablespoons cream; as soon as cream is heated add yolk one small egg slightly beaten.

SALT CODFISH WITH CHEESE.

To salt codfish with cream, add one-half tablespoon grated cheese and a few grains paprika.

BROILED BEEFSTEAK, SAUCE FIGARO.

Serve a portion of broiled beefsteak with Sauce Figaro.

Sauce Figaro.--To Hollandaise sauce add one teaspoon tomato puree. To prepare tomato puree stew tomatoes, force through a strainer and cook until reduced to a thick pulp.

ROAST BEEF, HORSERADISH CREAM SAUCE.

Serve a slice of rare roast beef with Horseradish Cream Sauce.

Horseradish Cream Sauce.--Beat one tablespoon heavy cream until stiff. As cream begins to thicken, add gradually three-fourths teaspoon vinegar. Season with salt and pepper, then fold in one-half tablespoon grated horseradish root.

FILLET OF BEEF.

Wipe off a thick slice cut from tenderloin. Put in hot frying pan with three tablespoons butter. Sear one side, turn and sear other side. Cook eight minutes, turning frequently, taking care that the entire surface is seared, thus preventing the escape of the inner juices.

Remove to hot serving dish, and pour over fat in pan, first strained through cheesecloth. Garnish with cooked cauliflower, canned string beans, reheated and seasoned, and sauted mushroom caps.

LAMB CHOPS, SAUCE FINESTE.

Serve lamb chops with Sauce Fineste.

Sauce Fineste.--Cook one-half tablespoon butter until browned. Add a few grains, each, mustard and cayenne, one-fourth teaspoon Worcestershire Sauce, and a few drops lemon juice, and two tablespoons stewed and strained tomatoes.

SPINACH.

Chop one cup cooked spinach drained as dry as possible. Season with salt and pepper, press through a puree strainer, reheat in butter, using as much as desired or as much as the spinach will take up. Arrange on serving dish and garnish with white of "hard boiled" egg cut in strips and yolk forced through strainer.

BRUSSELS SPROUTS WITH CURRY SAUCE.

Pick over Brussels sprouts, remove wilted leaves, and soak in cold salt water fifteen minutes. Cook in boiling salted water twenty minutes, or until easily pierced with skewer. Drain, and pour over one-fourth cup curry sauce.

Curry Sauce.--Mix one-fourth teaspoon mustard, one-fourth teaspoon salt, and a few grains paprika. Add yolk of one egg slightly beaten, one tablespoon olive oil, one and one-half tablespoons vinegar, and a few drops of onion juice. Cook over hot water, stirring constantly until mixture thickens. Add one-fourth teaspoon curry powder, one teaspoon melted butter, and one-eighth teaspoon chopped parsley.

FRIED CAULIFLOWER.

Steam or boil a small cauliflower. Cool and separate into pieces. Saute enough for one serving in olive oil until thoroughly heated. Season with salt and pepper, arrange on serving-dish, and pour over one tablespoon melted butter.

CAULIFLOWER A LA HUNTINGTON.

Separate hot steamed cauliflower into pieces and pour over sauce made same as sauce for Brussels sprouts with curry sauce.

CAULIFLOWER WITH HOLLANDAISE SAUCE.

Serve boiled cauliflower with Hollandaise sauce, as given with baked fillet of halibut, Hollandaise sauce.

MUSHROOMS IN CREAM.

Clean, peel and break in pieces six medium-sized mushroom caps. Saute in one-half tablespoon butter three minutes. Add one and one-half tablespoons cream and cook until mushrooms are tender. Season with salt and pepper and a slight grating of nutmeg.

BROILED MUSHROOMS.

Clean mushrooms, remove stems, and place caps on a buttered broiler. Broil five minutes, having gills nearest flame during first half of broiling. Arrange on serving dish, put a small piece of butter in each cap and sprinkle with salt and pepper.

SUPREME OF CHICKEN.

Force breast of uncooked chicken through a meat chopper; there should be one-fourth cup. Add one egg beaten slightly and one-fourth cup heavy cream. Season with salt and pepper. Turn into slightly buttered mould, set in pan of hot water and bake until firm.

SARDINE RELISH.

Melt one tablespoon butter, and add two tablespoons cream. Heat to boiling point, add three sardines freed from skin and bones, and separated in small pieces, and one hard-boiled egg finely chopped. Season with salt and cayenne.

DIABETIC RAREBIT.

Beat two eggs slightly and add one-fourth teaspoon salt, a few grains cayenne, and two tablespoons, each, cream and water. Cook same as scrambled eggs, and just before serving add one-fourth Neufchatel cheese mashed with fork.

CHEESE SANDWICHES.

Cream one-third tablespoon butter and add one-half tablespoon, each, finely chopped cold boiled ham and cold boiled chicken; then season with salt and paprika. Spread between slices of Gruyere cheese cut as thin as possible.

CHEESE CUSTARD.

Beat one egg slightly, add one-fourth cup cold water, two tablespoons heavy cream, one tablespoon melted butter, one tablespoon grated cheese and a few grains salt. Turn into an individual mould, set in pan of hot water, and bake until firm.

COLD SLAW.

Select a small heavy cabbage, remove outside leaves, and cut cabbage in quarters; with a sharp knife slice very thinly. Soak in cold water until crisp; drain, dry between towels, and mix with cream salad dressing.

CABBAGE SALAD.

Finely shred one-fourth of a small firm cabbage. Let stand two hours in salted cold water, allowing one tablespoon of salt to a pint of water. Cook slowly thirty minutes one-fourth cup, each, vinegar and cold water, with a bit of bay leaf, one-fourth teaspoon peppercorns, one-eighth teaspoon mustard seed and three cloves. Strain and pour over cabbage drained from salted water. Let stand two hours, again drain, and serve with or without mayonnaise dressing.

CABBAGE AND CELERY SALAD.

Wash and scrape two stalks of celery, add an equal quantity of shredded cabbage, and six walnut meats broken in pieces. Serve with cream dressing.

CUCUMBER CUP.

Pare a cucumber and cut in quarters cross wise. Remove center from one piece and fill cup thus made with tartare sauce. Serve on lettuce leaf.

CUCUMBER AND LEEK SALAD.

Cut cucumber in small cubes and leeks in very thin slices. Mix, using equal parts, and serve with French dressing.

CUCUMBER AND WATERCRESS SALAD.

Cut cucumbers in very thin slices, and with a three-tined fork make incisions around the edge of each slice. Arrange on a bed of watercress.

EGG SALAD I.

Cut one hard-boiled egg in halves crosswise, in such a way that tops of halves may be left in points. Remove yolk, mash, moisten with cream, French or mayonnaise dressing, shape in balls, refill whites, and serve on lettuce leaves. Garnish with thin slices of radish, and a radish so cut as to represent a tulip.

EGG SALAD.

Prepare egg same as for Egg Salad I, adding to yolk an equal amount of chopped cooked chicken or veal.

EGG AND CHEESE SALAD.

Prepare egg same as for Egg Salad I, adding to yolk three-fourths tablespoon grated cheese; season with salt, cayenne and a few grains of mustard; then moisten with vinegar and melted butter. Serve with or without salad dressing.

EGG AND CUCUMBER SALAD.

Cut one hard boiled egg in thin slices. Cut as many very thin slices from a chilled cucumber as there are slices of egg. Arrange in the form of a circle (alternating egg and cucumber), having slices overlap each other. Fill in center with chicory or watercress. Serve with salad dressing.

CHEESE SALAD.

Mash one-sixth of a Neufchatel cheese and moisten with cream. Shape in forms the size of a robin's egg. Arrange on a lettuce leaf and sprinkle with finely chopped parsley which has been dried. Serve with salad dressing.

CHEESE AND OLIVE SALAD.

Mash one-eighth of a cream cheese, and season with salt and cayenne. Add finely chopped olives, two lettuce leaves, finely cut, and a small piece of canned pimento, to give color. Press in original shape of cheese and let stand two hours. Cut in slices and serve on lettuce leaves with mayonnaise dressing.

CHEESE AND TOMATO SALAD.

Peel and chill one medium-sized tomato, and scoop out a small portion of the pulp. Mix equal quantities of Roquefort and Neufchatel cheese and mash, then moisten with French dressing. Fill cavity made in tomato with cheese. Serve on lettuce leaves with French dressing.

FISH SALAD I.

Remove salmon from can, rinse thoroughly with hot water and separate in flakes; there should be one-fourth cup. Mix one-eighth teaspoon salt, a few grains, each, mustard and paprika, one teaspoon melted butter, one-half tablespoon cream, one tablespoon water, one-half tablespoon vinegar and yolk of one egg; cook over hot water until mixture thickens; then add one-fourth teaspoon granulated gelatin soaked in one teaspoon cold water. Add to salmon, mould, chill, and serve with cucumber sauce.

Cucumber Sauce.--Pare one-fourth cucumber; chop, drain, and add French dressing to taste.

ASPARAGUS SALAD.

Drain and rinse four stalks of canned asparagus. Cut a ring one-third inch wide from a red pepper. Put asparagus stalks through ring, arrange on lettuce leaves, and pour over French dressing.

TOMATO JELLY SALAD.

Season one-fourth cup hot stewed and strained tomato with salt, and add one-third teaspoon granulated gelatin soaked in a teaspoon cold water. Turn into an individual mould, chill, turn from mould, arrange on lettuce leaves, and garnish with mayonnaise dressing.

FROZEN TOMATO SALAD.

Season stewed and strained tomato with salt and cayenne. Fill a small tin box with mixture, cover with buttered paper, then tight-fitting cover, pack in salt and ice, equal parts, and let stand two hours. Remove from mould, place on lettuce leaf and serve with mayonnaise dressing.

TOMATO JELLY SALAD WITH VEGETABLES.

Cook one-third cup tomatoes with bay leaf, sprig of parsley, one-sixth slice onion, four peppercorns, one clove, eight minutes. Remove vegetables and rub tomato through a sieve; there should be one-fourth cup. Add one-eighth teaspoon granulated gelatin soaked in one teaspoon cold water, a few grains salt, and four drops vinegar. Line an individual mould with cucumber cut in fancy shapes, and string beans, then pour in mixture. Chill, remove from mould, arrange on lettuce leaf, and garnish with mayonnaise dressing.

TOMATO BASKET OF PLENTY.

Cut a medium-sized tomato in shape of a basket, leaving stem end on top of handle. Fill basket with cold cooked string beans cut in small pieces and two halves of English walnut meats cut in pieces, moistened with French dressing. Serve on lettuce leaf.

TOMATO AND CHIVE SALAD.

Remove skin from small tomato. Chill and cut in halves crosswise. Spread with mayonnaise, sprinkle with finely chopped chives, and serve on lettuce leaf.

CANARY SALAD.

Cut a slice from the stem end of a bright red apple and scoop out pulp, leaving enough to keep shell in shape. Fill shell thus made with grapefruit pulp and finely chopped celery, using twice as much grapefruit as celery. It will be necessary to drain some of the juice from the grapefruit. Moisten with mayonnaise dressing, replace the cover and arrange on lettuce leaf, and garnish with a canary made from Neufchatel cheese, coloring yellow and shaping, designating eyes with paprika and putting a few grains on the body of the bird. Also garnish with three eggs made from cheese, colored green and speckled with paprika.

Note.--Do not use apple pulp.

HARVARD SALAD.

Cut a selected lemon in the form of a basket with handle, and scoop out all the pulp. Fill basket thus made with one tablespoon cold cooked chicken or sweet bread cut in small dice, mixed with one-half tablespoon small cucumber dice, and one teaspoon finely chopped celery moistened with cream or mayonnaise dressing. Spread top with dressing and sprinkle with thin parings cut from round red radishes finely chopped. Insert a small piece of parsley on top of handle. Arrange on watercress.

CUCUMBER BOATS.

Cut a small cucumber in halves lengthwise. Scoop out centres and cut boat-shaped. Cut cucumber cut from boats in small pieces and add one and one-half olives finely chopped. Moisten with French dressing, fill boats with mixture and serve on lettuce leaves.

SPINACH SALAD.

Drain and finely chop one-fourth cup cooked spinach. Season with salt, pepper, lemon juice, and melted butter. Pack solidly in an individual mould, chill, remove from mould, and arrange on a thin slice of cooked tongue cut in circular shape. Garnish base of mould with wreath of parsley and top with sauce tartare.

Sauce Tartare.--To one tablespoon mayonnaise dressing add three-fourths teaspoon finely chopped capers, pickles, olives, and parsley, having equal parts of each.

SWEETBREAD AND CUCUMBER SALAD.

Mix two tablespoons cold cooked sweetbread cut in cubes, one tablespoon cucumber cubes, and one-half tablespoon finely chopped celery. Beat one and one-half tablespoons heavy cream until stiff, then add one-eighth teaspoon granulated gelatin dissolved in one teaspoon boiling water and three-fourths teaspoon vinegar. Set in a pan of ice water and as mixture begins to thicken, add sweetbreads and vegetables. Mould and chill. Remove from mould, arrange on lettuce leaves, and garnish top with a slice of cucumbers and sprig of parsley.

CHICKEN AND NUT SALAD.

Mix two tablespoons cold cooked chicken or fowl cut in cubes with one tablespoon finely chopped celery and one-half tablespoon English walnut meats browned in oven with one-eighth teaspoon butter and a few grains salt, then broken in pieces. Moisten with mayonnaise dressing. Mound and garnish with curled celery, tips of celery, and whole nut meats.

PRINCESS PUDDING

1 egg yolk
3/4 teaspoon granulated gelatin dissolved in
1 tablespoon boiling water
2 teaspoons lemon juice
1/4 grain saccharine dissolved in
1/4 teaspoon cold water
1 egg white.

Beat egg yolk until thick and lemon-colored, add gelatin, continue the beating. As mixture thickens add gradually the lemon juice and saccharine. Fold in white of egg beaten until stiff and dry. Turn into a mould and chill.

COFFEE BAVARIAN CREAM.

2 tablespoons coffee infusion
1 tablespoon water
2 tablespoons heavy cream
1 egg yolk
Few grains salt
3/4 teaspoon granulated gelatin soaked in
1 teaspoon cold water.
1 grain saccharine dissolved in
1/2 teaspoon cold water
1 egg white
1/4 teaspoon vanilla

Scald coffee, water and one-half cream. Add egg yolk, slightly beaten, and cook until mixture thickens; then add gelatin and salt. Remove from fire, cool, add saccharine, remaining cream beaten stiff, egg white beaten until stiff, and teaspoon vanilla. Turn into mould and chill.

LEMON CREAM SHERBET.

1/4 cup cream
2 tablespoons cold water
1/2 grain saccharine dissolved in
1/2 teaspoon cold water
4 drops lemon juice
Few grains salt

Mix ingredients in order given and freeze.

ORANGE ICE.

1/3 cup orange juice
1 teaspoon lemon juice
2 tablespoons cold water
1/2 grain saccharine dissolved in
1/2 teaspoon cold water

Mix ingredients in order given, and freeze.

GRAPEFRUIT ICE.

1/4 cup grapefruit juice
1/4 cup water
1/2 grain saccharine dissolved in
1/2 teaspoon cold water.

Remove juice from grapefruit, strain and add remaining ingredients, and freeze to a mush. Serve in sections of grapefruit.

FROZEN PUNCH.

1/4 cup cream
2 tablespoons cold water
1-1/2 teaspoons rum
1 egg yolk
1/2 grain saccharine dissolved in
1/2 teaspoon cold water
Few grains salt

Scald one-half cream with water, add egg yolk slightly beaten and cook over hot water until mixture thickens. Cool, add remaining ingredients and freeze.

DIET LISTS.

Attention is called to the fact that the protein allowance in the following diets is not large. The first two tables represent fast days; the next six are transitional days, in which the nourishment is gradually increased but does not satisfy the caloric needs. The remainder may be selected according to the needs of the case or the weight of the patient.

To prevent monotony or to give variety, one meat may be substituted for another, or one "5%" vegetable for another. The fat may be increased by the addition of butter or olive oil if more calories are needed to maintain body weight. However, it is not considered desirable to give so much fat that the weight will increase.

TABLE I.

Protein, 10 grams
Carbohydrate, 15 grams
Fat, 7 grams
Calories, 200

BREAKFAST.
String beans (canned). 120 grams 2-1/2 h. tbsp.
Asparagus (canned). 150 grams 3 h. tbsp. or 13-1/2 stalks
4 in. long.
Tea or coffee.

DINNER.
Celery. 100 grams 6 pieces 4-1/2 in. long.
Spinach (cooked). 135 grams 3 h. tbsp.
Tea or coffee.

SUPPER.
Asparagus. 100 grams 2 h. tbsp. or 9 stalks 4 in. long.
Celery. 100 grams 6 pieces 4-1/2 in. long.
Tea or coffee.

TABLE II.

Protein, 7 grams
Carbohydrate, 15 grams
Fat, 6 grams
Calories, 150

BREAKFAST.
Asparagus (canned). 75 grams 1-3/4 h. tbsp. (chopped).
Cabbage. 65 grams 1 very h. tbsp.
Tea or coffee.

DINNER.
Onions (cooked). 100 grams 2 h. tbsp.
Celery. 50 grams 3 pieces about 4-1/2 in. long.
Tea or coffee.

SUPPER.
Spinach. 100 grams 2 h. tbsp.
Celery. 50 grams 3 pieces 4-1/2 in. long.
Tea or coffee.

TABLE III.

Protein, 24 grams
Carbohydrate, 8 grams
Fat, 22 grams
Calories, 340

BREAKFAST.
String beans. 100 grams 2 h. tbsp.
Egg. 1
Coffee.

DINNER.
Egg. 1
Turnips. 100 grams 2 h. tbsp.
Cabbage. 100 grams 2 h. tbsp.
Tea.

SUPPER.
Egg. 1
Turnips. 100 grams 2 h. tbsp.
Spinach. 100 grams 2 h. tbsp.
Tea.

TABLE IV.

Protein, 31 grams
Fat, 14 grams
Carbohydrate, 17 grams
Calories, 327

BREAKFAST.
Egg. 1
Asparagus. 100 grams 2 h. tbsp.
Tomatoes. 100 grams 2 h. tbsp.
Coffee.

DINNER.
Chicken. 35 grams 1 small serving.
String beans. 200 grams 4 h. tbsp.
Cabbage. 100 grams 2 h. tbsp.
Tea or coffee.

SUPPER.
Egg. 1
Cauliflower. 240 grams 5 h. tbsp. +
Spinach. 100 grams 2 h. tbsp.
Tea or coffee.

TABLE V.

Protein, 43 grams
Carbohydrate, 15 grams
Fat, 19 grams
Calories, 414

BREAKFAST.
Egg. 1
Asparagus. 200 grams 4 h. tbsp.
Coffee.

DINNER.
Chicken. 70 grams 1 mod. serving.
Cauliflower. 120 grams 2 h. tbsp.
Cabbage (cooked). 100 grams 2 h. tbsp.
Tea.

SUPPER.
Egg. 1
String beans. 100 grams 2 h. tbsp.
Spinach. 200 grams 4 h. tbsp.
Tea.

TABLE VI.

Protein, 38 grams
Fat, 31 grams
Carbohydrate, 19 grams
Calories, 520

BREAKFAST.
Egg. 1
Asparagus. 200 grams 4 h. tbsp.
Coffee.

DINNER.
Steak. 100 grams 1 small serving.
Celery (cooked). 200 grams 4 h. tbsp.
Tea.

SUPPER.
Egg. 1
Lettuce. 20 grams 2 medium leaves.
Cucumbers. 100 grams 2 h. tbsp.
String beans. 50 grams 1 h. tbsp.
Tea.

TABLE VII.

Protein, 35 grams
Carbohydrate, 17 grams
Fat, 100 grams
Calories, 1143

BREAKFAST.
Bacon. 50 grams 2 slices about 6 in. long.
Asparagus. 100 grams 2 h. tbsp. or 9 stalks 4 in. long
(canned).
Spinach. 100 grams 2 h. tbsp.
Butter.
Cream.
Coffee.

DINNER.
Steak. 100 grams 1 small serving.
Turnips. 140 grams 2 h. tbsp. +
Spinach. 100 grams 2 h. tbsp.
Cabbage. 100 grams 2 h. tbsp.
Butter.
Tea.
Cream.

SUPPER.
Spinach. 100 grams 2 h. tbsp.
String beans (cooked). 100 grams 2 h. tbsp.
Cauliflower (cooked). 120 grams 2 h. tbsp. +
Butter.
Tea.
Cream.

_Allow during day:_
Butter. 20 grams 2 squares.
Cream, 40%. 2-1/2 ounces 5 tbsp.

TABLE VIII.

Protein, 40 grams
Carbohydrate, 16 grams
Fat, 104 grams
Calories, 1196

BREAKFAST.
Egg. 1
Asparagus. 100 grams 2 h. tbsp or 9 stalks 4 in. long
(canned).
Spinach. 100 grams 2 h. tbsp.
Butter.
Coffee.
Cream.

DINNER.
Steak. 100 grams 1 small serving.
Turnips. 140 grams 2 h. tbsp. +
Celery. 100 grams 2 h. tbsp.
Cabbage. 100 grams 2 h. tbsp.
Butter.
Cream.
Tea.

SUPPER.
Bacon. 50 grams 2 slices about 6 in. long.
Spinach. 100 grams 2 h. tbsp.
String beans (canned). 100 grams 2 h. tbsp.
Cauliflower. 100 grams 2 h. tbsp.
Butter.
Cream.
Tea.

_Allow during day:_
Butter. 20 grams 2 squares.
Cream 40%. 3 ounces 6 tbsp.

TABLE IX.

Protein, 50 grams
Carbohydrate, 15 grams
Fat, 125 grams
Calories, 1500

BREAKFAST.
Eggs. 2
String beans(canned). 100 grams 3 h. tbsp.
Butter.
Cream.
Coffee.

DINNER.
Chop. 100 grams 1 chop.
Cabbage (cooked). 100 grams 2 h. tbsp.
Cucumbers. 100 grams 2 h. tbsp.
Tea.
Butter.
Cream.

SUPPER.
Egg. 1
Asparagus (canned). 100 grams 2 h. tbsp.
Cauliflower (cooked). 100 grams 2 h. tbsp.
Butter.
Cream.
Tea.

_Allow during day:_
Butter. 25 grams 2-1/2 square.
Cream, 40%. 5 ounces 10 tbsp.

TABLE X.

Protein, 61 grams
Carbohydrate, 16 grams
Fat, 160 grams
Calories, 1795

BREAKFAST.
Bacon. 50 grams 2 slices 6 in. long.
Eggs. 2
Spinach. 100 grams 2 h. tbsp.
Butter.
Cream.
Coffee.

DINNER.
Steak. 100 grams 1 small serving.
Tomatoes (canned). 100 grams 2 h. tbsp.
Butter.
Cream.
Tea.

SUPPER.
Chicken. 50 grams 1 small serving.
Lettuce. 20 grams 2 leaves.
Celery. 100 grams 6 stalks 4-1/2 in. long.
Butter.
Cream.
Tea.

_Allow during day:_
Butter. 50 grams 5 squares.
Cream, 40%. 5 ounces 10 tbsp.

TABLE XI.

Protein, 38 grams
Carbohydrate, 20 grams
Fat, 100 grams
Calories 1168

BREAKFAST.
Bacon. 30 grams 1-1/2 slices 6 in. long.
Egg. 1
Spinach. 100 grams 2 h. tbsp.
Coffee.
Butter.
Cream.

DINNER.
Steak. 50 grams 1 very small serving.
Cabbage. 100 grams 2 h. tbsp.
Onions. 100 grams 2 h. tbsp.
Butter.
Cream.
Tea.

SUPPER.
Scraped beef balls. 40 grams = 1-1/3 oz.
Chopped celery salad. 100 grams 2 h. tbsp.
Tomatoes. 100 grams 2 tbsp.

_Allow during day:_
Butter. 25 grams 2-1/2 squares.
Cream, 40%. 4 ounces 8 tbsp.

TABLE XII.

Protein, 35 grams
Carbohydrate, 16 grams
Fat, 92 grams
Calories, 1064

BREAKFAST.
Egg. 1
Cabbage. 100 grams 2 h. tbsp.
Tomatoes. 100 grams 2 h. tbsp.
Butter.
Coffee.
Cream.

DINNER.
Steak. 80 grams 1 small serving.
Spinach. 100 grams 2 h. tbsp.
Turnips. 140 grams 2 h. tbsp. +
Egg, white. 1
Butter.
Cream.
Tea.

SUPPER.
Cauliflower. 120 grams 2 h. tbsp. +
Onions. 100 grams 2 h. tbsp.
Lettuce. 10 grams 1 leaf.
Olive oil. 5 grams 1 teaspoon. +
Tea.
Butter.
Cream.

_Allow during day:_
Butter. 25 grams 2-1/2 squares.
Cream, 40%. 3 ounces 6 tbsp.

TABLE XIII.

Protein, 40 grams
Fat, 110 grams
Carbohydrate, 21 grams
Calories, 1187

BREAKFAST.
Bacon. 50 grams 2 slices 6 in. long.
Cauliflower. 120 grams 2 h. tbsp.
Butter.
Cream.
Coffee.

DINNER.
Squab. 1
Carrots. 100 grams 2 h. tbsp.
Tomatoes. 100 grams 2 h. tbsp.
Butter.
Cream.
Tea.

SUPPER.
Turnips. 140 grams 2 h. tbsp. +
Asparagus. 100 grams 2 h. tbsp.
Celery. 100 grams 6 stalks 4-1/2 in. long.
Butter.
Cream.
Tea.

_Allow during day:_
Butter. 20 grams 2 squares.
Cream, 40%. 3-1/2 ounces 7 tbsp.

TABLE XIV.

Protein, 40 grams
Carbohydrate, 20 grams
Fat, 103 grams
Calories, 1200

BREAKFAST.
Egg. 1 + 1 egg white.
Spinach. 200 grams 4 h. tbsp.
Cream.
Butter.

DINNER.
Steak. 50 grams 1 very small serving.
Cabbage. 100 grams 2 h. tbsp.
Tomatoes. 100 grams 2 h. tbsp.
Onions. 100 grams 2 h. tbsp.
Butter.
Cream.
Tea.

SUPPER.
Scraped beef balls 40 grams 1-1/3 oz.
Celery. 100 grams 6 stalks 4-1/2 in. long.
Cream.
Butter.
Tea.

_Allow during day:_
Butter. 20 grams 2 squares.
Cream, 40%. 5 ounces 10 tbsp.

TABLE XV.

Protein, 40 grams
Carbohydrate, 22 grams
Fat, 105 grams
Calories, 2100

BREAKFAST.
Egg. 1
Asparagus. 100 grams 2 h. tbsp.
Butter.
Cream.
Coffee.

DINNER.
Chop. 105 grams 1 medium.
Peas. 50 grams 1 h. tbsp.
Celery. 50 grams 6 stalks 4-1/2 in. long.
Butter.
Cream.
Tea.

SUPPER.
Cauliflower. 120 grams 2 h. tbsp. +
String beans. 100 grams 2 h. tbsp.
Butter.
Cream.
Tea.

_Allow during day:_
Butter. 20 grams 2 squares.
Cream, 40%. 4 ounces 8 tbsp.

TABLE XVI.

Protein 40 grams
Fat, 100 grams
Carbohydrate, 30 grams
Calories, 1200

BREAKFAST.
Bacon. 50 grams 2 slices 6 in. long.
Peas (canned). 75 grams 1-3/4 h. tbsp.
Butter.
Cream.
Coffee.

DINNER.
Broth--6 ounces with
vegetables:
Cabbage. 25 grams 1 level tbsp.
Tomatoes. 25 grams 1 level tbsp.
Turnips. 25 grams 1 level tbsp.
Celery. 50 grams 3 pieces 4-1/2 in. long.
Steak. 100 grams 1 small serving.
Squash. 50 grams 1 h. tbsp.
Tomatoes. 75 grams 1-3/4 tbsp.
Butter.
Cream.
Tea.

SUPPER.
Spinach. 100 grams 2 h. tbsp.
Turnips. 175 grams 3-3/4 h. tbsp.
Celery. 100 grams 6 stalks 4-1/2 in. long.

_Allow during day:_
Butter. 50 grams 5 squares.
Cream, 40%. 4 ounces 8 tbsp.

TABLE XVII.

Protein, 40 grams
Carbohydrate, 30 grams
Fat, 100 grams
Calories, 1200

BREAKFAST.
Bacon. 50 grams 2 slices about 6 in. long.
Egg. 1
Asparagus (chopped). 100 grams 2 h. tbsp.
Butter.
Cream.
Coffee.

DINNER.
Chicken. 50 grams 1 small serving.
Cabbage. 100 grams 2 h. tbsp.
Cauliflower. 120 grams 2 h. tbsp. +
Cucumbers. 100 grams 2 h. tbsp.
Butter.
Cream.
Tea.

SUPPER.
Turnips. 140 grams 2 h. tbsp.
String beans. 100 grams 2 h. tbsp.
Bread. 25 grams 1 thin slice, baker's loaf.
Butter.
Cream.
Tea.

_Allow during day:_
Butter. 25 grams 2-1/2 squares.
Cream, 40%. 4 ounces 8 tbsp.

TABLE XVIII.

Protein, 40 grams
Carbohydrate, 35 grams
Fat, 110 grams
Calories, 1330

BREAKFAST.
Bacon. 50 grams 2 slices about 6 in. long.
Peas. 75 grams 1-3/4 h. tbsp.
Tomatoes. 100 grams 2 h. tbsp.
Butter.
Cream.
Coffee.

DINNER.
Broth--chicken, lamb
or beef. 6 ounces
Steak. 100 grams 1 small serving.
Turnips. 200 grams 4 h. tbsp.
Celery. 150 grams 9 stalks 4-1/2 in. long.
Butter.
Cream.
Tea.

SUPPER.
Squash. 50 grams 1 h. tbsp.
Beets. 100 grams 2 h. tbsp.
Cabbage (raw). 25 grams 1 h. tbsp.
Butter.
Cream.
Tea.

_Allow during day:_
Butter. 25 grams 2-1/2 squares.
Cream, 40%. 4 ounces 8 tbsp.

TABLE XIX.

Protein, 40 grams
Carbohydrate, 35 grams
Fat, 115 grams
Calories, 1370

BREAKFAST.
Bacon. 50 grams 3 slices 6 in. long.
Parsnips. 100 grams 2 h. tbsp.
Potatoes (boiled). 50 grams 1 very small one.
Butter.
Cream.
Coffee.

DINNER.
Broth. 6 ounces
Squab. 1
Cabbage. 100 grams 2 h. tbsp.
Celery. 100 grams 6 stalks about 4-1/2 in. long.
Butter.
Cream.
Tea.

SUPPER.
String beans. 140 grams 3 h. tbsp.
Cucumbers. 100 grams 2 h. tbsp.
Parsnips. 100 grams 2 h. tbsp.
Cauliflower. 120 grams 2 h. tbsp. +
Milk. 4 ounces 1/2 glass.
Butter.
Cream.
Tea.

_Allow during day:_
Butter. 20 grams 2 squares.
Cream, 40%. 4 ounces 8 tbsp.

TABLE XX.

Protein, 50 grams
Carbohydrate, 35 grams
Fat, 130 grams
Calories, 1557

BREAKFAST.
Orange. 100 grams 1 small.
Bacon. 50 grams 3 slices, 6 in. long.
Egg. 1
Spinach. 100 grams 2 h. tbsp.
Butter.
Cream.
Coffee.

DINNER.
Broth. 180 c.c. 1 glass or cup.
Steak. 100 grams 1 small serving.
Boiled onions. 100 grams 2 h. tbsp.
Butter.
Cream.
Tea.

SUPPER.
Egg. 1
Lettuce. 25 grams 3 small leaves.
Bread. 20 grams 1 very thin slice.
Cream.
Tea.
Butter.

_Allow during day:_
Butter. 25 grams 2-1/2 squares.
Cream, 40%. 4 ounces 8 tbsp.

TABLE XXI.

Protein, 50 grams
Carbohydrate, 40 grams
Fat, 158 grams
Calories, 1830

BREAKFAST.
Bacon. 50 grams 2 slices 6 in. long.
Bread. 20 grams 1 slice, 3 x 3 x 1/2 in.
Spinach. 100 grams 2 h. tbsp.
Butter.
Cream.
Coffee.

DINNER.
Broth. 180 c.c. 1 glass or cup.
Steak. 100 grams 1 small serving.
Cabbage. 100 grams 2 h. tbsp.
Lettuce. 100 grams 10 leaves.
Butter.
Cream.
Tea.

SUPPER.
Egg. 1
Onions (boiled). 100 grams 2 h. tbsp.
Bread. 15 grams 1 slice very thin, 3 x 3 x 1/4
Milk. 4 ounces 8 tbsp.
Butter.
Cream.
Tea.

_Allow during day:_
Butter. 50 grams 5 squares.
Cream, 40%. 5 ounces 10 tbsp.

TABLE XXII.

Protein, 60 grams
Carbohydrate, 30 grams
Fat, 158 grams
Calories, 1830

BREAKFAST.
Bacon. 50 grams 2 slices 6 in. long.
Egg. 1
Tomatoes. 100 grams 2 h. tbsp.
Cream.
Butter.
Coffee.

DINNER.
Steak. 100 grams 1 small serving.
Turnips. 420 grams 4 h. tbsp. +
Cucumbers. 100 grams 2 h. tbsp.
Onions. 100 grams 2 medium sized.
Butter.
Cream.
Tea.
Olive oil. 21 grams 1-1/2 tbsp.

SUPPER.
Chicken. 50 grams 1 small serving.
Lettuce. 100 grams 10 medium leaves.
Celery. 100 grams 6 stalks 4-1/2 in. long.
Spinach. 100 grams 2 h. tbsp.
Butter.
Tea.
Cream.

_Allow during day:_
Butter. 15 grams 1-1/2 squares.
Cream, 40%. 6 ounces 12 tbsp.

TABLE XXIII.

Protein, 62 grams
Carbohydrate, 31 grams
Fat, 153 grams
Calories, 1800

BREAKFAST.
Bacon. 50 grams 2 slices.
Peas. 75 grams 1-1/2 h. tbsp.
Butter.
Cream.
Coffee.

DINNER.
Broth--100 c.c. with
vegetables: = 7 tbsp.
Cabbage. 25 grams 1 level tbsp.
Tomato. 25 grams 1 level tbsp.
Turnip. 25 grams 1 level tbsp.
Celery (chopped). 50 grams 2 level tbsp.
Steak. 100 grams 1 small serving.
Squash. 50 grams 1 h. tbsp.
Tomatoes. 75 grams 1-1/2 h. tbsp.
Butter.
Cream.
Tea.

SUPPER.
Chicken. 75 grams 1 small serving.
Turnips. 175 grams 2-3/4 h. tbsp.
Celery. 100 grams 6 stalks 4-1/2 in. long.

_Allow during day:_
Butter. 50 grams 5 squares.
Cream, 40%. 5 ounces 10 tbsp.
Olive oil. 7 grams 1/2 tbsp. +

TABLE XXIV.

Protein, 60 grams
Carbohydrate, 30 grams
Fat, 158 grams
Calories, 1830

BREAKFAST.
Bacon. 50 grams 2 slices 6 in. long.
Egg. 1
Turnips. 140 grams 3 h. tbsp. --
Butter.
Cream.
Coffee.

DINNER.
Steak. 100 grams 1 small serving.
Celery. 100 grams 6 stalks 4-1/2 in. long.
Cucumbers. 100 grams 2 h. tbsp.
Lettuce. 100 grams 10 leaves.
Spinach. 100 grams 2 h. tbsp.
Olive oil. 21 grams 1-1/2 tbsp. +
Butter.
Cream.
Tea.

SUPPER.
Chicken. 50 grams 1 very small serving.
Turnips. 280 grams 4 h. tbsp. +
Onions. 100 grams 2 h. tbsp.
Tomatoes. 100 grams 2 h. tbsp.
Butter.
Cream.
Tea.

_Allow during day:_
Butter. 50 grams 5 squares.
Cream, 40%. 5 ounces 10 tbsp.

TABLE XXV.

Protein, 60 grams
Carbohydrate, 30 grams
Fat, 154 grams
Calories, 1800

BREAKFAST.
Bacon. 60 grams 2-1/2 slices, 6 in. long.
Eggs. 2
Turnips. 140 grams 2-1/2 h. tbsp.

DINNER.
Steak. 100 grams 1 small serving.
Spinach. 50 grams 1 h. tbsp.
Parsnips. 150 grams 3 h. tbsp.
Onions. 100 grams 2 h. tbsp.
Beets. 50 grams 1 h. tbsp.
Butter.
Cream.
Tea.

SUPPER.
Ham. 50 grams 1 very small serving.
Lettuce. 100 grams 10 leaves.
String beans. 50 grams 1 h. tbsp.
Celery. 100 grams 6 stalks 4-1/2 in. long.
Asparagus. 50 grams 1 h. tbsp.

_Allow during day:_
Butter. 40 grams 4 squares.
Cream, 40%. 4 ounces 8 tbsp.

TABLE XXVI.

Protein, 40 grams
Carbohydrate, 36 grams
Fat, 105 grams
Calories, 1280

BREAKFAST.
Bacon. 50 grams 2 slices.
Parsnips. 100 grams 2 h. tbsp.
Potatoes (mashed). 60 grams 1 h. tbsp.
Butter.
Cream.
Coffee.

DINNER.
Broth. 180 c.c. 1 glass.
Squab. 100 grams 1 squab (small).
Cabbage. 100 grams 2 tbsp.
Celery. 100 grams 6 stalks 4-1/2 in. long.
Butter.
Cream.
Tea.

SUPPER.
String beans. 100 grams 2 h. tbsp.
Cucumbers. 100 grams 2 h. tbsp.
Parsnips. 100 grams 2 h. tbsp.
Cauliflower. 120 c.c. 2 h. tbsp. +
Milk. 120 c.c. 1/2 glass.
Butter.
Cream.
Tea.

_Allow during day:_
Butter. 20 grams 2 squares.
Cream, 40%. 4 ounces 8 tbsp.

TABLE XXVII.

Protein, 50 grams
Carbohydrate, 40 grams
Fat, 131 grams
Calories, 1587

BREAKFAST.
Egg. 1
Parsnips. 100 grams 2 h. tbsp.
Bread. 35 grams 1 slice, 3 x 3-1/2 x 1/2 in.
Butter.
Cream.
Coffee.

DINNER.
Broth. 180 c.c. 1 glass or cup.
Chop. 100 grams 1
Cauliflower. 120 grams 2 h. tbsp. +
Carrots. 100 grams 2 h. tbsp.
Butter.
Cream.
Tea.

SUPPER.
Bacon. 50 grams 2 slices.
Lettuce. 25 grams 3 leaves.
String beans. 100 grams 2 h. tbsp.
Peas. 55 grams 1 h. tbsp. +
Spinach. 100 grams 2 h. tbsp.
Butter.
Cream.
Tea.

_Allow during day:_
Butter. 25 grams 2-1/2 squares.
Cream, 40%. 3 ounces 6 tbsp.

TABLE XXVIII.

Protein, 50 grams
Carbohydrate, 50 grams
Fat, 124 grams
Calories, 1563

BREAKFAST.
Orange. 100 grams 1 small.
Eggs. 2
Bread. 10 grams 1 slice, 2 x 1 x 1/2 in.
Butter.
Cream.
Coffee.

DINNER.
Steak. 100 grams 1 small serving.
Lettuce. 100 grams 10 leaves.
Spinach. 100 grams 2 h. tbsp.
Butter.
Cream.
Tea.

SUPPER.
Egg. 1
Cold ham. 50 grams 1 small serving.
Asparagus. 50 grams 1 h. tbsp.
String beans. 100 grams 2 h. tbsp.
Bread. 25 grams 1 slice, 3 x 3 x 1/2 in.
Butter.
Cream.
Tea.

_Allow during day:_
Butter. 30 grams 3 squares.
Cream, 40%. 4 ounces 8 tbsp.

TABLE XXIX.

Protein, 52 grams
Carbohydrate, 52 grams
Fat, 116 grams
Calories, 1504

BREAKFAST.
Orange. 100 grams 1 small.
Bacon. 50 grams 2 slices 6 in. long.
Egg. 1
Bread. 20 grams 1 slice, 3 x 2 x 1/2 in.
Butter.
Cream.
Coffee.

DINNER.
Boiled ham. 100 grams 1 large slice (thin).
Brussels sprouts. 100 grams 2 h. tbsp.
Milk. 6 ounces 1 glass.
Butter.
Tea.
Cream.

SUPPER.
Scotch broth. 6 ounces 12 tbsp.
Lettuce. 50 grams 5 leaves.
Bread. 20 grams 1 slice, 3 x 2 x 1/2 in.

_Allow during day:_
Butter. 20 grams 2 squares.
Cream, 40%. 3 ounces 6 tbsp.

TABLE XXX.

Protein, 50 grams
Carbohydrate, 50 grams
Fat, 117 grams
Calories, 1590

BREAKFAST.
Orange. 100 grams 1 small.
Bread. 25 grams 1 slice, 3 x 2 x 1/2 in.
Egg. 1
Bacon. 50 grams 2 slices 6 in. long.
Butter.
Cream.
Coffee.

DINNER.
Chop. 100 grams 1 medium chop.
Asparagus. 100 grams 2 h. tbsp.
Butter.
Cream.
Tea.

SUPPER.
Egg. 1
Cucumbers. 100 grams 2 h. tbsp.
Lettuce. 10 grams 1 leaf.
Bread. 25 grams 1 slice, 3 x 2 x 1/2 in.

_Allow during day:_
Butter. 30 grams 3 squares.
Cream, 40%. 3 ounces 6 tbsp.

TABLE XXXI.

Protein, 53 grams
Carbohydrate, 50 grams
Fat, 133 grams
Calories, 1658

BREAKFAST.
Orange. 150 grams 1 medium.
Bacon. 60 grams 2-1/2 slices.
Egg. 1
Bread. 20 grams 1 slice, 3 x 2 x 1/2 in.
Butter.
Cream.
Tea.

DINNER.
Steak. 50 grams 1 very small serving.
String beans. 50 grams 1 h. tbsp.
Lettuce. 100 grams 10 leaves.
Butter.
Cream.
Tea.

SUPPER.
Ham. 50 grams 1 small slice.
Asparagus. 50 grams 1 h. tbsp.
Spinach. 50 grams 1 h. tbsp.
Bread. 15 grams 1 slice, 3 x 1 x 1/2 in.
Butter.
Cream.
Tea.

_Allow during day:_
Butter. 20 grams 2 squares.
Cream, 40%. 3 ounces 6 tbsp.

TABLE XXXII.

Protein, 101 grams
Carbohydrate, 51 grams
Fat, 255 grams
Calories, 2995

BREAKFAST.
Orange. 50 grams 1/2 orange (small).
Steak. 100 grams 1 slice.
Egg. 1
Bread. 20 grams 1 slice, 3 x 2 x 1/2 in.
Butter.
Cream.
Tea.

DINNER.
Lamb chop. 180 grams 2 small.
Potato. 50 grams 1 very small.
Turnip. 140 grams 2 h. tbsp +
Lettuce. 10 grams 1 leaf.
Tomato (raw). 100 grams 1 medium.
Custard--made with
one egg and part
of the cream.
Butter.
Tea.
Olive oil. 1-1/2 tbsp.

SUPPER.
Bacon. 50 grams 2 slices 6 in. long.
Eggs. 2
Onions. 50 grams 1 h. tbsp.
Cabbage. 100 grams 2 h. tbsp.
Bread. 20 grams 1 slice, 3 x 2 x 1/2 in.
Butter.
Cream.
Tea.

_Allow during day:_
Butter. 50 grams 5 squares.
Cream, 40%. 6 ounces 12 tbsp.

TABLE XXXIII.

Protein, 60 grams
Carbohydrate, 55 grams
Fat, 159 grams
Calories, 1950

BREAKFAST.
Orange. 100 grams 1 small.
Bacon. 100 grams 4 slices 6 in. long.
Egg. 1
Spinach. 100 grams 2 h. tbsp.
Bread. 25 grams 1 slice, 3 x 2 x 1/2 in.
Butter.
Cream.
Coffee.

DINNER.
Broth. 180 c.c. 1 glass or cup.
Steak. 100 grams 1 small serving.
Parsnips. 100 grams 2 h. tbsp.
Carrots. 100 grams 2 h. tbsp.
Butter.
Cream.
Tea.

SUPPER.
Egg. 1
Lettuce. 25 grams 3 medium leaves.
String beans. 10 grams 2 h. tbsp.
Bread. 25 grams 1 slice, 3 x 2 x 1/2 in.
Spinach. 60 grams 1 very h. tbsp.
Butter.
Cream.
Tea.

_Allow during day:_
Butter. 25 grams 2-1/2 squares.
Cream, 40%. 4 ounces 8 tbsp.

TABLE XXXIV.

Protein, 60 grams
Carbohydrate, 50 grams
Fat, 145 grams
Calories, 1800

BREAKFAST.
Egg. 1
Bacon. 100 grams 4 slices 6 in. long.
Tomatoes. 100 grams 2 h. tbsp.
Bread. 35 grams 1 slice, medium.
Butter.
Cream.
Tea.

DINNER.
Broth. 180 c.c. 1 glass or cup.
Squab. 100 grams 1 squab (small).
Cabbage. 100 grams 2 h. tbsp.
Onions. 100 grams 2 h. tbsp.
Butter.
Cream.
Tea.

SUPPER.
Egg. 1
Lettuce. 25 grams 3 medium leaves.
Celery. 100 grams 6 stalks, 4-1/2 in. long.
Bread. 30 grams 1 slice, med. thin.

_Allow during day:_
Butter. 30 grams 3 squares.
Cream, 40%. 3-1/2 ounces 7 tbsp.

TABLE XXXV.

Protein, 63 grams
Carbohydrate, 60 grams
Fat, 140 grams
Calories, 1800

BREAKFAST.
Grape fruit. 100 grams 1/2 small grape fruit.
Bacon. 100 grams 4 slices 6 in. long.
Egg. 1
Cauliflower. 120 grams 2 h. tbsp. +
Bread. 30 grams 1 slice, med. thin.
Butter.
Cream.
Coffee.

DINNER.
Broth. 180 c.c. 1 glass.
Squab. 100 grams 1 squab.
Carrots. 100 grams 2 h. tbsp.
Lettuce. 100 grams 10 leaves.
Asparagus. 100 grams 2 h. tbsp.
Butter.
Cream.
Tea.

SUPPER.
Egg. 1
Asparagus. 100 grams 2 h. tbsp.
Spinach. 100 grams 2 h. tbsp.
Bread. 30 grams 1 slice, med. thin.
Butter.
Cream.
Tea.

_Allow during day:_
Butter. 20 grams 2 squares.
Cream, 40%. 3 ounces 6 tbsp.

TABLE XXXVI.

Protein, 60 grams
Carbohydrate, 60 grams
Fat, 140 grams
Calories, 1794

BREAKFAST.
Orange. 100 grams 1 small.
Bacon. 100 grams 4 slices 6 in. long.
Egg. 1
Bread. 35 grams 1 slice medium.
Butter.
Cream.
Tea.

DINNER.
Broth. 180 c.c. 1 glass or cup.
Steak. 100 grams 1 small serving.
Turnips. 140 grams 2 h. tbsp. +
Parsnips. 200 grams 4 h. tbsp.
String beans. 100 grams 2 h. tbsp.
Butter.
Cream.
Tea.

SUPPER.
Egg. 1
Lettuce. 25 grams 3 leaves.
Cucumbers. 100 grams 16 slices (thin).
Bread. 30 grams 1 slice, med. thin.
Butter.
Cream.
Tea.

_Allow during day:_
Butter. 20 grams 2 squares.
Cream, 40%. 3 ounces 6 tbsp.

TABLE XXXVII.

Protein, 74 grams
Carbohydrate, 62 grams
Fat, 179 grams
Calories, 2220

BREAKFAST.
Bacon. 100 grams 4 slices 6 in. long.
Egg. 1
Bread. 30 grams 1 slice, 3 x 3 x 1/2 in. medium thin.
Butter.
Cream.
Tea.

DINNER.
Broth. 180 c.c. 1 glass.
Chicken. 100 grams 1 medium serving.
Baked potato. 100 grams 1 medium.
Tomato. 100 grams 2 h. tbsp.
Lettuce. 25 grams 3 leaves.
Olive oil. 13 grams 1 tbsp.
Butter.
Cream.
Tea.

SUPPER.
Egg. 1
Cabbage. 100 grams 2 h. tbsp.
Celery. 100 grams 6 stalks 4-1/2 in. long.
Onions. 100 grams 2 h. tbsp.
Butter.
Tea.
Cream.

_Allow during day:_
Butter. 25 grams 2-1/2 squares.
Cream, 40%. 7 ounces 14 tbsp.

TABLE XXXVIII.

Protein, 71 grams
Carbohydrate, 60 grams
Fat, 184 grams
Calories, 2242

BREAKFAST.
Bacon. 100 grams 4 slices 6 in. long
Egg. 1
Asparagus. 100 grams 2 h. tbsp.
Bread. 25 grams 1 slice, 3 x 2 x 1/2 in.
Butter.
Cream.
Coffee.

DINNER.
Broth. 180 c.c. 1 glass or cup.
Steak. 100 grams 1 small serving.
Spinach. 100 grams 2 h. tbsp.
Carrots. 100 grams 2 h. tbsp.
Butter.
Cream.
Tea.

SUPPER.
Egg. 1
Lettuce. 100 grams 10 leaves.
Lima beans. 100 grams 2 h. tbsp.
Cauliflower. 120 grams 2 h. tbsp. +
Beef juice. 4 ounces 8 tbsp.
Bread. 25 grams 1 slice 3 x 3 x 1/2 in.
Butter.
Cream.
Tea.

_Allow during day:_
Butter. 25 grams 2-1/2 squares.
Cream, 40%. 7 ounces 14 tbsp.

TABLE XXXIX.

Protein, 72 grams
Carbohydrate, 65 grams
Fat, 174 grams
Calories, 2170

BREAKFAST.
Bacon. 100 grams 4 slices 6 in. long.
Eggs. 2
Bread. 25 grams 1 slice, 3 x 2 x 1/2 in.
Butter.
Cream.
Coffee.

DINNER.
Broth. 180 c.c. 1 glass or cup.
Squab. 100 grams 1
Lettuce. 25 grams 3 leaves.
Cucumbers. 100 grams 1 h. tbsp.
Turnips. 140 grams 2 h. tbsp.
Strawberries. 100 grams 2 h. tbsp. +
Bread. 25 grams 1 slice, 3 x 2 x 1/2 in.
Butter.
Cream.
Tea.

SUPPER.
Fish (Haddock). 1 very small helping.
String beans. 100 grams 2 h. tbsp.
Parsnips. 200 grams 4 h. tbsp.
Bread. 25 grams 1 slice, 3 x 2 x 1/2 in.
Butter.
Cream.
Tea.

_Allow during day:_
Butter. 10 grams 1 square.
Cream, 40%. 7 ounces 14 tbsp.

TABLE XL.

Protein, 71 grams
Carbohydrate, 65 grams
Fat, 183 grams
Calories, 2257

BREAKFAST.
Bacon. 100 grams 4 slices 6 in. long.
Egg. 1
Bread. 20 grams 1 very small slice.
Carrots. 100 grams 2 h. tbsp.
Butter.
Cream.
Coffee.

DINNER.
Broth. 180 c.c. 1 glass or cup.
Roast lamb. 100 grams 1 small serving.
Baked potato. 100 grams 1 medium.
Lettuce. 10 leaves.
Asparagus. 100 grams 2 h. tbsp.
Butter.
Cream.
Tea.

SUPPER.
Eggs. 2
Cauliflower. 120 grams 2 h. tbsp. +
Spinach. 100 grams 2 h. tbsp.
Bread. 20 grams 1 very small slice.
Butter.
Cream.
Tea.

_Allow during day:_
Butter. 25 grams 2-1/2 squares.
Cream, 40%. 7 ounces 14 tbsp.

TABLE XLI.

Protein, 77 grams
Carbohydrate, 68 grams
Fat, 185 grams
Calories, 2315

BREAKFAST.
Bacon. 100 grams 4 slices 6 in. long.
Eggs. 2
Tomatoes. 100 grams 1 med. tomato.
Butter.
Cream.
Tea.

DINNER.
Broth. 6 ounces 1 glass.
Haddock. 100 grams 1 small helping.
Cabbage. 100 grams 2 h. tbsp.
Onions. 100 grams 2 h. tbsp.
Baked potato. 100 grams 1 medium.
Tea.
Cream.
Butter.

SUPPER.
Cold boiled ham. 75 grams 1 slice, large.
Bread. 25 grams 1 slice, 3 x 2 x 1/2 in.
Peas. 100 grams 2 h. tbsp.
Lettuce. 25 grams 3 leaves.
Celery. 100 grams 6 stalks 4-1/2 in. long.
Butter.
Tea.

_Allow during day:_
Butter. 35 grams 3-1/2 squares.
Cream, 40%. 7 ounces 14 tbsp.

TABLE XLII.

Protein, 77 grams
Carbohydrate, 69 grams
Fat, 186 grams
Calories, 2328

BREAKFAST.
Bacon. 100 grams 4 slices 6 in. long.
Eggs. 2
Bread. 50 grams 2 slices, 3 x 2 x 1/2 in.
Butter.
Cream.
Coffee.

DINNER.
Broth. 6 ounces 1 glass or cup.
Steak. 100 grams 1 slice.
Turnips. 140 grams 2 h. tbsp. +
Lettuce. 25 grams 3 leaves.
Bread. 25 grams 1 slice, 3 x 2 x 1/2 in.
Cream.
Tea.

SUPPER.
Cold veal. 50 grams 1 small slice.
Parsnips. 200 grams 4 h. tbsp.
String beans. 100 grams 2 h. tbsp.
Cucumbers. 100 grams 2 h. tbsp.
Bread. 25 grams 1 slice, 3 x 2 x 1/2 in.
Cream.
Tea.

_Allow during day:_
Butter. 30 grams 3 squares.
Cream, 40%. 7 ounces 14 tbsp.

TABLE XLIII.

Protein, 74 grams
Carbohydrate, 71 grams
Fat, 176 grams
Calories, 2220

BREAKFAST.
Egg. 1
Bacon. 100 grams 4 slices 6 in. long.
Parsnips. 100 grams 2 h. tbsp.
Butter.
Cream.
Coffee.

DINNER.
Broth. 6 ounces 1 glass or cup.
Chicken. 100 grams 1 med. serving.
Squash. 50 grams 1 h. tbsp.
Turnips. 140 grams 2 h. tbsp. +
String beans. 100 grams 2 h. tbsp.
Baked potato. 100 grams 1 medium.
Butter.
Cream.
Tea.

SUPPER.
Egg. 1
Parsnips. 100 grams 2 h. tbsp.
Lettuce. 25 grams 3 leaves.
Cucumbers. 100 grams 2 h. tbsp.
Bread. 40 grams 1 slice, 3 x 2 x 1/2 in.
Olive oil. 13 grams 1 tbsp.
Butter.
Cream.
Tea.

_Allow during day:_
Butter. 20 grams 2 squares.
Cream, 40%. 7 ounces 14 tbsp.

TABLE XLIV.

Protein, 75 grams
Carbohydrate, 71 grams
Fat, 180 grams
Calories, 2250

BREAKFAST.
Bacon. 100 grams 4 slices 6 in. long.
Egg. 1
Asparagus. 100 grams 2 h. tbsp.
Potato (boiled). 50 grams 1 very small.
Butter.
Cream.
Tea.

DINNER.
Steak. 100 grams 1 small serving.
Potato (boiled). 100 grams 1 medium.
Spinach. 100 grams 2 h. tbsp.
Cauliflower. 120 grams 2 h. tbsp. +
Butter.
Cream.
Tea.

SUPPER.
Egg. 1
Cottage cheese. 50 grams 1-1/2 x 1-1/2 x 1-1/2 in.
Lettuce. 100 grams 10 leaves.
Carrots. 100 grams 2 h. tbsp.
Bread. 35 grams 1 med. thin slice.
Butter.
Cream.
Tea.

_Allow during day:_
Butter. 20 grams 2 squares.
Cream, 40%. 7 ounces 14 tbsp.

TABLE XLV.

Protein, 99 grams
Carbohydrate, 101 grams
Fat, 225 grams
Calories, 2880

BREAKFAST.
Oranges. 200 grams 2 small.
Bacon. 75 grams 3 slices.
Eggs. 2
Bread. 35 grams 1 med. slice.
Butter.
Cream.
Coffee.

DINNER.
Lamb chop. 100 grams 1 chop.
Peas. 100 grams 2 h. tbsp.
Olives. 50 grams 13 small olives.
Almonds. 50 grams 26 small almonds.
Bread. 25 grams 1 slice, 3 x 2 x 1/2 in.
Butter.
Cream.
Tea.

SUPPER.
Salmon. 100 grams 1 average helping.
Salad:
Lettuce. 25 grams 3 leaves.
Fresh tomato. 100 grams 1 medium.
Mayonnaise. 21 grams 1 tbsp.
American cheese. 25 grams 1-1/2 x 1 x 1 in.
Bread. 40 grams 1 slice, 3 x 3-1/2 x 1/2 in.

_Allow during day:_
Butter. 40 grams 4 squares.
Cream, 40%. 6 ounces 12 tbsp.

TABLE XLVI.

Protein, 101 grams
Carbohydrate, 101 grams
Fat, 235 grams
Calories, 3010

BREAKFAST.
Grape fruit. 100 grams 1/2 small.
Eggs. 2
Bread. 50 grams 2 slices, 3 x 2 x 1/2 in.
Butter.
Cream.
Coffee.

DINNER.
Chops. 200 grams 2 small.
Potato. 75 grams 1 medium or 1-1/2 tbsp. of mashed.
Lettuce. 50 grams 5 leaves.
Bread. 25 grams 1 slice, 3 x 2 x 1/2 in.
Walnuts. 25 grams 5 whole walnut meats.
French dressing:
Oil. 26 grams 2 tbsp.
Vinegar.

SUPPER.
Cold chicken. 50 grams 1 small slice.
Egg. 1
Bread. 25 grams 1 slice, 3 x 2 x 1/2 in.
Celery. 50 grams 3 stalks 4-1/2 in. long.
Peach. 100 grams 1 peach.
Butter.
Cream.
Tea.

_Allow during day:_
Butter. 50 grams 5 squares.
Cream, 40%. 6 ounces 12 tbsp.

TABLE XLVII.

Protein, 99 grams
Carbohydrate, 126 grams
Fat, 228 grams
Calories, 3043

BREAKFAST.
Lamb chop. 100 grams 1 chop.
Eggs. 2
Bread. 50 grams 2 slices, each 3 x 2 x 1/2 in.
Butter.
Cream.
Coffee.

DINNER.
Steak. 100 grams 1 small serving.
Potato. 200 grams 2 small ones.
Cabbage. 100 grams 2 h. tbsp.
Bread. 25 grams 1 slice, 3 x 2 x 1/2 in.
Butter.
Tea.
Custard or ice cream, using part of cream, and one-half egg (extra).

SUPPER.
Bacon. 100 grams 4 slices.
Egg. 1
Peas. 100 grams 2 h. tbsp.
Beets. 100 grams 2 h. tbsp.
Peach (as purchased). 100 grams 1 peach.
Bread. 25 grams 1 slice, 3 x 2 x 1/2 in.
Butter.
Cream.
Tea.

_Allow during day:_
Butter. 50 grams 5 squares.
Cream, 40%. 6 ounces 12 tbsp.

TABLE XLVIII.

Protein, 101 grams
Carbohydrate, 150 grams
Fat, 292 grams
Calories, 3744

BREAKFAST.
Grape fruit. 300 grams 1 medium.
Bacon. 75 grams 3 slices.
Eggs. 2
Bread. 35 grams 1 medium slice.
Butter.
Cream.
Tea.
Sugar.

DINNER.
Lamb chop. 100 grams 1 chop.
Peas. 100 grams 2 h. tbsp.
Lettuce. 25 grams 3 leaves.
Fresh tomato. 100 grams 1 medium.
Mayonnaise. 21 grams 1 tbsp.
Bread. 25 grams 1 slice, 3 x 2 x 1/2 in.
Butter.
Tea.

SUPPER.
Cold roast beef. 100 grams 1 slice (large).
Olives. 50 grams 13 small olives.
Almonds. 20 grams
Cream cheese. 50 grams 1-1/2 x 1-1/2 x 1-1/2 in.
Bread. 40 grams 1 slice, 3 x 3-1/2 x 1/2 in.
Butter.
Cream.
Tea.

_Allow during day:_
Butter. 50 grams 5 squares.
Cream, 40%. 5 ounces 10 tbsp.
Sugar. 40 grams 4 h. tbsp.
Tea.
Butter.

* * * * *

Dr. Edwin A. Locke's book of food values has been of much value in making up these diets.

* * * * *

The following shows the successive steps in building up a diet for a patient who starved six days before becoming sugar-free:

Grams Grams Grams Total
Protein Fat Carbohydrate Calories

Day 1 2 + 5 30
" 2 15 12 4 189
" 3 23 18 8 294
" 4 36 30 11 471
" 5 18 48 9 560
" 6 51 44 17 688
" 7 52 51 15 750
" 8 46 51 19 740
" 9 49 78 20 1008
" 10 50 101 21 1230
" 11 49 123 19 1422
" 12 Starved because sugar came through
" 13 15 12 3 185
" 14 34 32 10 478
" 15 53 100 15 1208

* * * * *

Patient discharged with advice as to diet. The corresponding menus for the above are as follows:

FIRST DAY.

BREAKFAST. DINNER. SUPPER.

String beans 25 grams. Lettuce 25 grams. Lettuce 25 grams.
Lettuce 25 grams. Cucumbers 25 grams. Tomato 25 grams.
Coffee. Tea. Tea.

Protein 2 grams, Fat, trace, Carbohydrate 5 grams, Calories 30.

SECOND DAY.

BREAKFAST. DINNER. SUPPER.

Egg 1. Egg 1. Lettuce 25 grams.
Lettuce 25 grams. Lettuce 25 grams. String beans 25 grams.
Cucumbers 25 grams. String beans 25 grams. Tea.
Coffee. Tea.

Protein 15 grams, Fat 12 grams, Carbohydrate 4 grams, Calories 189.

THIRD DAY.

BREAKFAST. DINNER. SUPPER.

Egg 1. Egg 1. Egg 1.
Asparagus 50 grams. Cauliflower 50 grams. String beans 75 grams.
Lettuce 25 grams. Lettuce 50 grams. Celery 50 grams.

Protein 28 grams, Fat 18 grams, Carbohydrate 8 grams, Calories 294.

FOURTH DAY.

BREAKFAST. DINNER. SUPPER.

Egg 1. Chicken broth 6 oz. Egg 1.
String beans 100 grams. Egg 1. Egg whites 2.
Coffee. Celery 100 grams. Lettuce 75 grams.
Cream 1 oz. Tea. Cucumbers 50 grams.

Protein 36 grams, Fat 30 grams, Carbohydrate 11 grams, Calories 471.

FIFTH DAY.

BREAKFAST. DINNER. SUPPER.

Egg 1. String beans 75 grams. Egg 1.
Cauliflower 100 grams. Lettuce 25 grams. Asparagus.
Coffee. Tomatoes 50 grams. Tea.
Cream 2 tbsp. Butter 1 square. Cream 2 tbsp.
Butter 1/2 square. Tea.
Cream 2 tbsp.

Protein 18 grams, Fat 48 grams, Carbohydrate 10 grams, Calories 560.

SIXTH DAY.

BREAKFAST. DINNER. SUPPER.

Egg 1. Broth 6 oz. Egg 1.
Spinach 75 grams. Chicken 50 grams. Egg whites 2.
Butter 1/2 square. Lettuce 50 grams. String beans 75 grams.
Coffee. Tomatoes 75 grams. Cucumbers 75 grams.
Cream 1 tbsp. Asparagus 75 grams. Tea.
Tea. Cream 1 tbsp.
Cream 1 tbsp. Butter 1/2 square.

Protein 51 grams, Fat 44 grams, Carbohydrate 17 grams, Calories 688.

SEVENTH DAY.

BREAKFAST. DINNER. SUPPER.

Eggs 2. Beef broth 6 oz. Egg 1.
Asparagus 100 grams. Scraped beef 50 grams. Salmon 50 grams.
Coffee. Cauliflower 100 grams. Cabbage 100 grams.
Cream 1 tbsp. Spinach 100 grams. Tomatoes (raw) 75 grams.
Lettuce 25 grams. String beans 100 grams. Tea.
Tea. Cream 1 tbsp. Cream 1 tbsp.

Protein 52 grams, Fat 51 grams, Carbohydrate 15 grams, Calories 750.

EIGHTH DAY.

BREAKFAST. DINNER. SUPPER.

Egg 1. Chicken 75 grams. Egg 1.
String beans 100 grams. Cauliflower 100 grams. Spinach 100 grams.
Asparagus 100 grams. Olives 25 grams. Celery 50 grams.
Coffee. Cucumbers 50 grams. Lettuce 50 grams.
Cream 1 tbsp. Tea. Tea.
Cream 1 tbsp. Cream 1 tbsp.

Protein 46 grams, Fat 51 grams, Carbohydrate 19 grams, Calories 740.

NINTH DAY.

BREAKFAST. DINNER. SUPPER.

Egg 1. Chicken 75 grams. Egg 1.
Egg white 1. String beans 100 grams. Cauliflower 100 grams.
Spinach 100 grams. Asparagus 100 grams. Cucumbers 50 grams.
Celery 50 grams. Olives 25 grams. Lettuce 50 grams.
Coffee. Tea. Tea.
Cream 2 tbsp. Cream 1 tbsp. Cream 1 tbsp.
Butter 1 square. Butter 1-1/2 square. Butter 1 square.

Protein 49 grams, Fat 77 grams, Carbohydrate 19 grams, Calories 1008.

TENTH DAY.

BREAKFAST. DINNER. SUPPER.

Egg 1. Lamb chop 75 grams. Egg 1.
Lettuce 50 grams. Spinach 100 grams. Salmon 50 grams.
String beans 100 grams. Celery 50 grams. Asparagus 100 grams.
Cucumbers 100 grams. Olives 25 grams. Cabbage 100 grams.
Coffee. Tea. Tea.
Cream 2 tbsp. Cream 2 tbsp. Cream 2 tbsp.

Protein 50 grams, Fat 101 grams, Carbohydrate 21 grams, Calories 1230.

ELEVENTH DAY.

BREAKFAST. DINNER. SUPPER.

Bacon 50 grams. Beef broth 8 oz. Egg 1.
Asparagus 100 grams. Chicken 75 grams. Tomatoes 100 grams.
Spinach 100 grams. Cabbage 100 grams. Spinach 50 grams.
Butter 2 squares. Cucumbers 50 grams. Butter 2 squares.
Cream 3 tbsp. Butter 3 squares. Cream 1 tbsp.
Cream (made into ice
cream) 4 tbsp.

Protein 49 grams, Fat 123 grams, Carbohydrate 19 grams, Calories 1422.

TWELFTH DAY.

BREAKFAST. DINNER. SUPPER.

Black coffee. Chicken broth 8 oz. Beef broth 8 oz.

Protein 12 grams, Calories 49.

THIRTEENTH DAY.

BREAKFAST. DINNER. SUPPER.

String beans 50 grams. Egg 1. Egg 1.
Black coffee. Asparagus 50 grams. Cabbage 50 grams.
Tea. Tea.

Protein 15 grams, Fat 12 grams, Carbohydrate 4 grams, Calories 185.

FOURTEENTH DAY.

BREAKFAST. DINNER. SUPPER.

Egg 1. Roast chicken 50 grams. Egg 1.
String beans 100 grams. Asparagus 100 grams. Cauliflower 100 grams.
Coffee. Cabbage 100 grams. Tea.
Cream 1 tbsp. Tea. Cream 1 tbsp.
Cream 1 tbsp.

Protein 34 grams, Fat 32 grams, Carbohydrate 10 grams, Calories 478.

FIFTEENTH DAY.

BREAKFAST. DINNER. SUPPER.

Egg 1. Squab 100 grams. Egg 1.
Tomatoes 50 grams. String beans 100 grams. Cold chicken 25 grams.
Coffee. Cauliflower 150 grams. Lettuce 50 grams.
Cream 2 tbsp. Butter 1 square. Spinach 50 grams.
Custard made with 1 Tea.
egg, 4 tbsp. cream Cream 2 tbsp.
and 2 tbsp. water
sweetened with
saccharine.
Tea.

Protein 53 grams, Fat 100 grams, Carbohydrate 15 grams, Calories 1208.

Patient discharged with advice as to diet.

FOOD VALUES.