Volume 3 — Lesson XV (continued 2)
Reading edition
One very ripe banana with thin cream, raisins, and either nuts or nut butter
LUNCHEON
Two or three eggs, prepared as for breakfast
Two medium-sized baked sweet potatoes, with butter
A small portion of rice, or corn hominy, with butter and cream
DINNER
Cooked spinach, or anything green, as a salad
Carrots, parsnips, turnips, squash—any one or two of these or two of these
A small portion of fish or half a glass of butter milk
A baked white potato
A cup of hot water
Sufficient coarse wheat bran or bran gems should be taken to keep the bowels in natural or normal condition. Unless elimination of waste is normal, it is difficult to gain weight.
WINTER MENU
EMACIATION—UNDERWEIGHT—RATHER ANEMIC
BREAKFAST
A cup of hot water, with a very little sugar and cream
Just a bite of fruit—preferably grapes
Whole wheat, thoroughly cooked, eaten with cream
Two eggs prepared any way they are most agreeable; preferably (uncooked) whipped
MENU I MENU II
LUNCHEON
One or two fresh vegetables Three or four eggs whipped
Choice between a bit of fish with sugar and lemon juice.
or tender chicken if there Add half a glass of milk to
is a craving for something salty each egg
Emergency Luncheon III
A baked sweet potato, eaten with butter
A liberal portion of gelatin
Two cups of cocoa or chocolate
DINNER
Spinach, cooked, eaten with One egg or fish
a baked potato and one A baked potato
very lightly scrambled egg A glass of clabbered milk,
A boiled onion with a sprinkle of sugar
Carrots, parsnips, or turnips Half-cup of wheat bran,
cooked, with a little cream
For cooking "Vegetables," see p. 670.
SPRING MENU
RUN-DOWN CONDITION FLATULENCY—UNDERWEIGHT
First Day: On rising, drink copiously of cool water, and devote from five to eight minutes to deep breathing exercises.
BREAKFAST
The juice of a sweet orange (Florida Russet preferred)
A cup of water
Two glasses of fresh milk
Two or three corn-meal muffins, with fresh butter
LUNCHEON
From one to three glasses of buttermilk, according to hunger
One egg, whipped as for breakfast
DINNER
One glass of water
Fresh string beans, peas, or asparagus, cooked
preferably in a casserole dish
Two medium-sized baked white potatoes (new);
eat skins and all
An egg or a cup of junket
A cup of hot water
A tablespoonful of wheat bran
Just before retiring, take a glass of water and the juice of half an orange, and devote from three to five minutes to deep breathing exercises.
Second Day: The same as the first, slightly increasing or decreasing the quantity of food according to normal hunger.
Third Day:
BREAKFAST
Very ripe berries or a baked apple with a spoonful of cream
A cup of hot water with a very little sugar and cream, or taken clear if desired
Two extremely ripe bananas (must be black spotted), eaten with cream and either nuts or nut butter
One or two eggs whipped or taken whole in orange juice
LUNCHEON
A cup or two of chocolate, with thin cream
A whole wheat gem or a corn-meal gem
A tablespoonful of wheat bran
DINNER
A salad of lettuce or endive, with nuts
A large, boiled Spanish onion
Two medium-sized baked sweet or white potatoes
Fish or chicken
One glass of water
Fourth Day: Same as the third.
Fifth Day: Same as the first, repeating these menus for a week or ten days as here given. The menus may be varied according to vegetables, fruits, and berries that may come into market as the season advances.
SUMMER MENU
RUN-DOWN CONDITION FLATULENCY—UNDERWEIGHT
MENU I MENU II
BREAKFAST
Peaches with cream Cantaloup or Japanese plums
One exceedingly ripe banana Two tablespoonfuls of nuts,
with cream and nut masticated to exceeding
butter, and one fig or two dates fineness; eat with bananas
Two eggs, whipped; mix and soaked prunes
with a pint of milk A large cup of junket or
Wheat bran buttermilk
Wheat bran
LUNCHEON
Choice of okra, parsnips, A green salad
or carrots Choice of onions, squash,
A white potato or corn on cob beans, carrots, or beets
One glass of water A white potato
One glass of water
DINNER
Fish or junket Any two of the following:
A baked potato eaten with butter Beans, corn, sweet potato,
Onions, squash, beans, or corn squash, or onions
A green salad with nuts One egg, boiled two minutes
A Japanese persimmon or a (chicken, if preferred)
cantaloup A potato
A salad with a few nuts
The above menus are composed of the fewest number of articles that will supply the nutritive elements required. They may be increased according to normal hunger, but the combinations should be observed.
FALL MENU
RUN-DOWN CONDITION FLATULENCY—UNDERWEIGHT
First Day: On rising, drink two cups of hot water. Also eat half a pound of grapes, and devote from three to five minutes to exercises Nos. 3 and 5. (See Vol. V, pp. 1344 and 1345.)
BREAKFAST
Corn bread or a baked white potato
One extremely ripe banana, eaten with thin cream, nut butter, and a few raisins
Cocoa or milk
LUNCHEON
Choice of carrots, parsnips, squash, or any fresh vegetable
A baked sweet potato
DINNER
A salad of anything green
Any two of the following:
[C] Boiled onions, string beans, carrots, squash, parsnips, turnips, or pumpkin
A baked potato
A very small portion of fish or white meat of chicken. (If neither of these are convenient, an egg cooked two minutes may be substituted.)
Eggs, buttermilk, or cheese are preferable to fish or chicken, but the latter may be used to bring up the proteid balance, when the former articles cannot be procured.
[C] Some one of these vegetables should be made very hot with red pepper for the purpose of exciting stomach and intestinal peristalsis.
A glass of water should be drunk at each of these meals.
Second Day: The same as the first, increasing or decreasing the quantity of food according to normal hunger. Do not overeat.
Third Day: The same as the second.
No doubt the symptoms the first two or three days will be that of weakness and emptiness. This will pass away during the week. There is ample nourishment in the articles prescribed to sustain the body even under strenuous physical labor, but these combinations of food may not be well assimilated the first few days.
FOURTH DAY:
BREAKFAST
A cup of hot water
One whole egg cooked two minutes
Whole wheat muffins
A cup of chocolate
LUNCHEON
A salad
A portion of tender fish or two glasses of milk
A baked potato or a whole wheat gem
A cup of hot water
DINNER
A bit of green salad
Choice of fish, eggs, or buttermilk
One fresh vegetable—preferably string beans made very hot with red pepper
A baked white potato
(A liberal portion of spinach could be eaten at this meal)
A cup of hot water
Wheat bran or a few Concord grapes just before retiring.
Fifth Day: The same as the fourth.
Sixth Day: The same as the first.
Seventh Day: The same as the second and so on, for a period of about fifteen days.
WINTER MENU
RUN-DOWN CONDITION
FLATULENCY—UNDERWEIGHT
It is well to remember that the best nourished person is the one who subsists upon the fewest number of things that will give to the body the required amount and character of nutrition.
Two glasses of cool water on rising, and the juice of a sweet orange. Devote as much time as possible to vigorous deep breathing exercises before an open window.
MENU I MENU II
BREAKFAST
A cup of hot water A spoonful or two of bran,
A spoonful or two of wheat cooked
bran, cooked; serve with Whole wheat gems with nut
thin cream butter
Whole wheat gems eaten One egg, boiled two minutes
with nuts or nut butter A glass of milk or a cup
A cup of milk, cocoa, or chocolate of cocoa
LUNCHEON
Three or four glasses of milk Three or four eggs, whipped,
Half a cup of wheat bran into which put a teaspoonful
Or of sugar to each egg, and
Baked white potatoes a flavor of lemon juice,
Butter omitting milk
A cup of water
The juice of an orange an
hour later
DINNER
Carrots, squash, or boiled Turnips, carrots, or beets—any
onions—any two of these two or all of these
A baked potato A baked potato
One egg Fish
A cup of milk or chocolate A baked banana eaten with
cream, and something
sweet if desired
A baked omelet may be used now and then. (See recipe, p. 678.)
For "Choice of Menus," see p. 683.