LESSON XV
Reading edition
CURATIVE AND REMEDIAL MENUS CONCLUDED
Low Vitality (continued)
SPRING MENU
LOW VITALITY—UNDERWEIGHT WEAK DIGESTION
Take a cool sponge or a shower bath, a few minutes’ vigorous exercise, and a cup of hot water just after rising.
BREAKFAST
Strained orange juice, diluted—one-half water
One egg whipped five or six minutes with a rotary egg beater, to which add a spoonful of sugar, a flavor of pineapple juice, and a glass of milk
Half-cup of wheat bran, cooked, and a spoonful or two of steamed wheat
LUNCHEON
Three eggs prepared as for breakfast, adding two glasses of milk. Drink slowly
DINNER
A two-egg omelet rolled in cream and grated nuts
Puree of peas or beans
A small baked potato
Take sufficient wheat bran night and morning to keep the bowels in normal action.
SUMMER MENU
LOW VITALITY—UNDERWEIGHT WEAK DIGESTION
A very ripe peach or plum, a cup of cool water, exercise and deep breathing on rising.
BREAKFAST
Cantaloup, peaches, cherries, or any very ripe sweet fruit
Buttermilk or egg, prepared choice
A baked sweet potato
LUNCHEON
Three glasses of milk, taking one-half glass every five or six minutes
A small portion of wheat bran, cooked
DINNER
A green salad
An ear of tender corn
One or two fresh vegetables such as onions, beans, spinach, beets
FALL MENU
LOW VITALITY—UNDERWEIGHT WEAK DIGESTION
BREAKFAST
A small portion of wheat bran, well cooked
A cup of warm milk
One egg, whipped very fine, to which add a very little sugar and lemon juice. Take this uncooked
A few baked chestnuts eaten with butter
LUNCHEON
String beans or carrots—masticate very thoroughly
A large Spanish onion, boiled
A baked potato
Wheat bran
DINNER
Choice of tender fish or chicken
A portion of spinach
A baked potato
Onions, en casserole
A small portion of wheat bran
WINTER MENU
LOW VITALITY—UNDERWEIGHT WEAK DIGESTION
First Day: Drink two glasses of water immediately after rising. Eat one-fourth pound of grapes or some juicy fruit. Devote from three to four minutes to deep breathing exercises.
BREAKFAST
(Half hour later)
Whole wheat, cooked; serve with cream or butter
A baked sweet potato
A cup of milk
A small portion of wheat bran eaten with thin cream
LUNCHEON
A large, boiled Spanish or Bermuda onion
A small portion of carrots, thoroughly cooked
A spoonful or two of wheat bran
DINNER
A cream soup made from celery or onions
Rice made into a thick purée, or a baked potato, carrots, onions, or turnips
A spoonful or two of wheat bran
Just before retiring, take a spoonful or two of wheat bran, uncooked, in a little water, and devote as much time as possible to deep breathing exercises.
From one to two glasses of water should be drunk at each of the above meals. It may be taken hot if preferred. If something hot is desired, as a beverage, take a cup of sassafras tea with a little cream and sugar.
Second Day: The same as the first.
Third Day: The same as the second, slightly increasing the quantity of food if demanded by normal hunger.
Fourth Day: Exercises, water-drinking, and fruit as prescribed for the first day.
BREAKFAST
Two extremely ripe bananas, eaten with thin cream and nut butter or nuts masticated very fine. (They should be baked if not exceedingly ripe)
A cup of sassafras tea or chocolate
LUNCHEON
Three glasses of buttermilk
Two beaten egg whites with three teaspoonfuls of sugar
A tablespoonful of wheat bran
DINNER
A portion of boiled onions and tender carrots, cooked until very soft
Two baked white potatoes eaten with a little butter
Two egg whites prepared any way they are most appetizing
A cup of water, hot or cold
Fifth Day: The same as the fourth.
Sixth Day: The same as the first, repeating the menus for a week or two.
Such vegetables as sweet potatoes, parsnips, baked beans and pumpkin may be added as digestion and assimilation improve.
For recipe for baked bananas, see p. 677; for cooking vegetables, see p. 670.
MENUS FOR OBESITY
SPRING MENU
OBESITY—IRREGULAR HEART ACTION NERVOUSNESS
Fruit-juice, a glass of water, and ten minutes devoted to vigorous exercise and deep breathing just after rising.
BREAKFAST
Choice of fruit
A cup of hot water
Two or three exceedingly ripe bananas (red variety preferred), eaten with raisins, nuts, and cream
LUNCHEON
A portion of fresh fish and a new baked potato
DINNER
A green salad with dressing and nuts
Peas or asparagus
A rare omelet with a dash of grated nuts
A bit of crisp corn bread or a bran meal gem
Most people afflicted with obesity are also afflicted with abnormal appetite, therefore at the outset they may undergo some deprivation, but if this is not yielded to, hunger will soon become normal.
The appetite for an excessive quantity of food is very much like the appetite for coffee, intoxicants, or tobacco, and when the appetite once becomes abnormal and is not held under control, either obesity or chronic autointoxication will be the result.
Luncheon should be omitted unless very hungry.
SUMMER MENU
OBESITY—IRREGULAR HEART ACTION NERVOUSNESS
BREAKFAST
Melon, peaches, or berries
Tender fish, broiled
A new potato or a bran muffin
LUNCHEON
Corn or beans
A salad—lettuce or celery
DINNER
A light soup—vegetable
Eggplant, okra, beans, or squash
Bran gems or a potato
Nuts, with a lettuce salad
FALL MENU
OBESITY—IRREGULAR HEART ACTION NERVOUSNESS
First Day: Immediately on rising, drink a cup of hot water, followed by a cup of cool water. Devote as much time as possible (from three to ten minutes) to such exercises as can be endured. (See Vol. V, pp. 1343 to 1346.) Inflate lungs to their utmost capacity every third or fourth movement.
Secure a spirometer and increase the lung capacity until it registers about two hundred and fifty cubic inches. This is exceedingly important.
BREAKFAST
A cantaloup or soaked, evaporated peaches
Baked chestnuts
Bananas with cream
Bran meal gems
LUNCHEON
A salad
Carrots, squash, beets, parsnips, or turnips
A potato or lima beans
SUPPLEMENTARY LUNCHEON
(To be taken in office)
Two exceedingly ripe bananas, with nut butter and raisins
Two glasses of water
(Or the following at a restaurant or cafe)
Choice of the following vegetables—boiled onions, carrots, parsnips, squash, or tender corn
A baked potato
A glass of water
DINNER
Choice of two vegetables from the selection given for luncheon
A green salad
A baked sweet or a white potato
Two egg whites and one yolk very lightly poached
Two glasses of water
Devote about ten minutes to exercising and deep breathing just before retiring.
Second Day: The same as the first, slightly increasing or decreasing the quantity of food according to normal hunger. It will probably be necessary to draw a very sharp distinction between appetite and hunger. (See Spring Menu, “No Appetite,” p. 1081.)
Third Day: The same as the first, if entirely agreeable.
If the bowels should become too lax, a small portion of rice, cooked in milk, might be taken with both the morning and the evening meal, omitting a similar quantity of other foods.
Fourth Day:
BREAKFAST
Two eggs, whipped from five to eight minutes, into which whip a rounded teaspoonful of sugar, and a dessert-spoonful of lemon juice
Half a glass of water
LUNCHEON
A vegetable salad, with a few nuts
A baked sweet potato
(These two articles should compose the entire meal)
DINNER
Spinach (cooked), or a salad of lettuce and celery with English walnuts, masticated infinitely fine
Choice of one or two fresh vegetables, including a small, baked white potato
Fifth Day: The same as the fourth.
Sixth Day: The same as the first, repeating the diet for about two weeks.
WINTER MENU
OBESITY—IRREGULAR HEART ACTION NERVOUSNESS
First Day: Immediately after rising, drink a glass of cool water, and the juice of a sweet orange. Devote as much time as possible (five to ten minutes) to vigorous exercises.
BREAKFAST
A cup of hot water
One banana
Two egg whites and one yolk very lightly poached
A small, baked white potato, with butter; eat skins and all
A small portion of wheat bran cooked five minutes
Note: If the quantity seems insufficient, a corn-meal muffin may be eaten.
LUNCHEON
Boiled onions, carrots, or turnips
A baked potato—eat skins and all
One egg boiled two minutes
DINNER
Celery, endive, or lettuce, with nuts or a simple dressing
Turnips, carrots, spinach, boiled onions—any two of these
A baked white potato, served hot with butter and salt
A portion of wheat bran cooked five minutes
A portion of gelatin, with thin cream
Just before retiring, devote from three to five minutes to exercising. Drink a glass of water, take a spoonful or two of wheat bran, and either a few California grapes or the juice of an orange.
Second Day: The same as the first, slightly varying the meals by choosing different vegetables from the following selections:
Beans Potatoes
Beets Pumpkin
Cabbage Spinach
Carrots Squash
Onions Turnips
Parsnips
Third Day: The same as the second, adding one very ripe banana, eaten with thin cream and raisins, to the morning meal, and a few nuts, if desired.
Banana, nut butter, raisins, and cream make a delicious combination. The entire breakfast could be made of these with good results.
Fourth Day: Exercise, water-drinking, and deep breathing just before retiring and just after rising, as prescribed for the first day.
BREAKFAST
A few Malaga grapes or a sweet orange
Two exceedingly ripe bananas, eaten with thin cream and nut butter
A cup of junket, or a small portion of gelatin with a very little sugar and thin cream
One egg prepared as per recipe in “Introduction to Menus” if the appetite will accept it.
(See p. 678.)
LUNCHEON
A green salad
A small portion of fish or chicken
A baked potato
A cup of hot water
DINNER
One or two fresh vegetables—choice
A glass of buttermilk with a small piece of corn bread
A small portion of gelatin with thin cream
If the bowels are not normal, a portion of wheat bran should be taken at the morning and the evening meal.
Both digestion and assimilation of food can be largely increased by daily taking exercise No. 3 (see Vol. V, p. 1344), vigorously, for ten or fifteen minutes just after rising and just before retiring.
Fifth Day: Same as the fourth, slightly increasing or decreasing the quantity of food according to hunger.
Sixth Day: Same as the first, repeating, for a period of two or three weeks, the menus as given, varying the meals by choosing different vegetables in the same class as those prescribed.
SPRING MENU
ABNORMAL APPETITE OBESITY—DROWSINESS
MENU I MENU II
BREAKFAST
The juice of a sweet orange, or a dish of very ripe berries, with sugar only Two very ripe bananas eaten with thin cream, dates, and nuts, masticated exceedingly fine Two glasses of water or a cup of thin cocoa Fruit—choice One whole egg A bran meal gem or a small portion of corn bread One extremely ripe banana with figs, thin cream, and nuts
LUNCHEON
A lettuce and tomato salad, with nuts One vegetable—fresh peas, beans, spinach, or onions One very small, baked potato One glass of water One very ripe banana A spoonful or two of nuts One or two figs, or two dates One glass of water
DINNER
A salad of lettuce and tomatoes Choice of two vegetables—asparagus, beans, beets, onions, peas A small, baked potato A very small portion of fish, or white meat of chicken A salad Asparagus, or peas cooked and served in the pod A baked white potato
Menus No. 1 are slightly heavier than Menus No. 2. Choice may be exercised between them, according to hunger, or according to activity or amount of work done.
One glass of water should be drunk at each of the dinner meals.
Two or three tablespoonfuls of wheat bran should be taken twice a week with both the morning and the evening meal. The bran should be cooked five minutes, and eaten with a spoonful of cream.
SUMMER MENU
ABNORMAL APPETITE OBESITY—DROWSINESS
MENU I MENU II
BREAKFAST
A cantaloup One exceedingly ripe red banana, eaten with nut butter; masticate very fine Three egg whites and one yolk, poached lightly, eaten with corn or a small potato Two or three very ripe peaches with sugar and cream A cantaloup A bran meal gem or a small portion of corn bread Bran gems or whole wheat
LUNCHEON
A lettuce and tomato salad, eaten with nuts Carrots, peas, or beans Two glasses of buttermilk Onions, en casserole
DINNER
A very small portion of fresh fish A small, baked potato Green corn Spinach and corn, cooked Two ears of tender corn An egg, with cooked spinach, or a small portion of green salad
From one to two glasses of water should be drunk at each of these meals.
The accumulation of gas after meals can be largely controlled by extreme mastication, very slow, deliberate eating, and copious water-drinking at meals.
If constipated, take, immediately on rising and just before retiring, a half pound of grapes, swallowing the skins, seeds and pulp. Do not masticate the seeds or pulp. If preferred, half a cup of coarse wheat bran may be taken twice daily instead of grapes.
If the bowels should become slightly lax, the seeds of the grapes should be omitted at night.
Health is Nature’s gift to the young; after that, it is a thing that must be earned.
FALL MENU
ABNORMAL APPETITE OBESITY—DROWSINESS
First Day:
BREAKFAST
One glass of water
A melon
Two or three extremely ripe peaches
Three egg whites, poached very lightly
A bran meal gem
One exceedingly ripe red banana (must be black spotted), with nut butter and thin cream
LUNCHEON
One egg, whipped, mixed with a large glass of milk (A half hour later, eat two or three exceedingly ripe peaches)
DINNER
Half a glass of water
Half a cantaloup
A lettuce and tomato salad
Two medium ears of tender corn
A small portion of tender fish
Note: I would advise a spirometer for measuring the capacity of the lungs. The normal lung capacity for a man 5 feet 7 to 10 inches in height should be about 300 cubic inches, and for a woman 5 feet 3 inches, 180 to 200 cubic inches. The ability to use surplus food, which the appetite will continue to demand for some time, will depend upon the amount of exercise and deep breathing taken, and the consequent lung capacity.
Second Day: Same as the first, slightly increasing the quantity of food taken at each meal, if demanded by Normal Hunger.
Third Day:
BREAKFAST
One glass of water
Choice of melon, peaches, or plums
An exceedingly ripe banana, eaten with thin cream
One whole egg, or a small piece of broiled fish
A very small baked potato—sweet or white
LUNCHEON
One or two glasses of buttermilk
An ear of corn
DINNER
One glass of water
A small ear of tender corn—boiled
Choice of fresh green beans or tender lima beans
Spinach, or a salad or anything green
A very small portion of broiled fish (If preferred, chicken may be eaten at this meal)
A baked potato
Just before retiring, eat a few peaches or some grapes.
If sleepy or drowsy after meals, devote from one to two minutes to exercises Nos. 3 and 5 (see Vol. V, pp. 1344 and 1345), together with deep breathing, before an open window or in the fresh air.
Fourth Day: Same as the third.
Fifth Day: Same as the first, repeating these menus for about thirty days, making such variations in vegetables and fruits as demanded by normal hunger.
These menus will seem insufficient in quantity measured by appetite, but appetite, which comes from irritation of the mucous surface of the stomach, is not a safe guide.
See menus for “No Appetite,” p. 1081.
The greatest difficulty will be experienced the first week. After that, nature will begin her process of adjustment, and the patient will begin to reduce in weight and gain in strength; sleep will become more restful and the sleepy and drowsy feeling after meals will gradually disappear.
The following natural laws should be rigidly observed:
1 Limit the quantity of food to the actual needs of the body
2 Thorough and complete mastication
3 An abundance of deep breathing
4 A given amount of vigorous exercise every day
WINTER MENU
ABNORMAL APPETITE OBESITY—DROWSINESS
MENU I MENU II
BREAKFAST
Bananas, very ripe, baked, eaten with thin cream A spoonful or two of wheat bran One egg, whipped, to which add a very little sugar and a few drops of lemon juice Boiled wheat, eaten with thin cream A spoonful of nuts, with anything green in the way of a salad—celery, lettuce, or romaine (Anything green may be taken with Menu I—breakfast)
A cup of hot water, chocolate, cocoa, or sassafras tea may be taken after either one of these meals.
LUNCHEON
Carrots, squash, pumpkin, beets, or turnips Sweet or white potatoes Same selection as Menu I (luncheon); select one vegetable, or omit vegetables entirely, and take two eggs, whipped with a little sugar and lemon juice; add a glass or two of milk
DINNER
A bit of anything green—celery, spinach, or lettuce eaten with oil, salt and nuts Choice of any fresh vegetable named for luncheon A baked sweet or a white potato A few nuts, and one extremely ripe banana as a dessert One or two of the same vegetables as in Menu I (dinner) Anything green, as a salad One egg, or a bit of fish, if desired
For recipe for baked bananas and whipped eggs, see pp. 677 and 678, Vol. III.
SPRING MENU
FOR DECREASING WEIGHT AND INCREASING STRENGTH
BREAKFAST
Whole wheat, thoroughly cooked
Two bananas, baked, if not very ripe; serve with cream and either nut butter or nuts
LUNCHEON
Baked beans, with sauce of olive-oil, lemon juice and sugar
A cup of chocolate
DINNER
A green salad
Smelts, or any young or tender fish
A potato
An onion
Gelatin, with fruit
Vigorous exercise and deep breathing are very necessary both in decreasing weight and increasing strength. At least three hours daily should be spent in the open air, and the lungs should be filled to their utmost capacity.
The bowels should be kept in normal condition.
(See Menus for Constipation.)
SUMMER MENU
FOR DECREASING WEIGHT AND INCREASING STRENGTH
BREAKFAST
Cherries, berries, cantaloup, or melon
A red banana, with nuts
One or two eggs, whipped—dash of sugar; flavor with lemon or pineapple juice
LUNCHEON
Green beans, with onion
Corn or a potato
DINNER
Celery or shredded cabbage, with nuts and oil
Sweet potatoes—butter
Corn
Melon
A glass of water or thin cocoa may be taken at each of the above meals.
FALL MENU
FOR DECREASING WEIGHT AND INCREASING STRENGTH
BREAKFAST
A cantaloup
A banana, with raisins, cream, and nuts
An egg, cooked two minutes
A bran gem or a whole wheat cracker, or whole wheat bread
LUNCHEON
A pint of junket or two glasses of buttermilk
DINNER
A green salad, with oil and nuts
A rare omelet, rolled in scraped corn
A potato—sweet or white
A cantaloup
WINTER MENU
FOR DECREASING WEIGHT AND INCREASING STRENGTH
Immediately on rising devote five minutes to exercises and deep breathing.
BREAKFAST
Wheat bran and flaked wheat, cooked together; use a liberal service of cream
A cup of cocoa
LUNCHEON
Spinach, with egg white
A bran gem or a whole wheat muffin
A vegetable or fruit salad, with oil and nuts
DINNER
Boiled onions, parsnips, or carrots—any two of these
A baked potato
A very small portion of fish or white meat of chicken
A cup of hot water
MENUS FOR NEURASTHENIA
SPRING MENU
NEURASTHENIA
BREAKFAST
Three or four egg whites, whipped and mixed with a pint of rich milk
Bran meal gems
LUNCHEON
Onions, en casserole
A potato
DINNER
Peas or asparagus
A morsel of dried herring and an onion, uncooked
Bran meal gems or a potato
Cheese, raisins, and nuts
SUMMER MENU
NEURASTHENIA
BREAKFAST
Cantaloup, peaches, plums, or berries—no sugar
Whole wheat, boiled
Half a cup of wheat bran, with cream
LUNCHEON
Spinach or turnip-tops
Onions, uncooked, and a bit of dried fish
A potato
DINNER
Lettuce or celery, with nuts
Fish
Vegetable soup
Squash, carrots, or onions
A potato
FALL MENU
NEURASTHENIA
BREAKFAST
Cantaloup or peaches
Baked bananas, with cream
One egg, boiled two minutes
A bran meal gem
LUNCHEON
Two glasses of buttermilk
A muffin—graham or gluten
DINNER
Vegetable soup
Celery or lettuce, with nuts
Turnips, carrots, okra, cauliflower—choice
A bran meal gem
A sweet potato
WINTER MENU
NEURASTHENIA
BREAKFAST
Prunes or a very ripe banana
Nuts, with raisins and cream
A sweet potato
LUNCHEON
An onion, uncooked, and a very small portion of dried fish
A bran gem
Cocoa
DINNER
Celery or slaw
Nuts
Cabbage, cauliflower, or Brussels sprouts
Carrots, parsnips, or onions
Baked beans or a potato
The person afflicted with neurasthenia should omit all beverages, except water, which should be drunk only at meals. By all means avoid overeating.
MENUS FOR MALNUTRITION
SPRING MENU
MALNUTRITION
Menus for the treatment of malnutrition should be limited in quantity, and composed of the most soluble and readily digestible articles that will afford the required elements of nourishment.
BREAKFAST
Very ripe berries, without sugar and cream
Two or three egg whites, whipped, and mixed with a pint of skimmed milk
Two heaping tablespoonfuls of wheat bran, cooked, and served with a little cream
LUNCHEON
A raw Spanish onion, with a bit of dried fish
A baked potato—eat skins and all
Bran meal gems, with butter
DINNER
Lettuce or young onions
Peas or asparagus
Spinach or turnip-greens, with yolk of egg
A baked potato
A tablespoonful of wheat bran, cooked
SUMMER MENU
MALNUTRITION
BREAKFAST
Melon, peaches, or berries
Two very large, ripe bananas, baked; serve with cream (See recipe, page 677)
A glass of milk
LUNCHEON
Spinach or turnip-greens, with egg yolk
Bran meal gems or corn bread
A bit of onion, uncooked
DINNER
A light vegetable soup
String beans, fresh peas, tender corn—any two of these
A potato or lima beans
Gelatin (lemon or vanilla), if something sweet is desired
FALL MENU
MALNUTRITION
BREAKFAST
Cantaloup or peaches
One or two bran meal gems or a corn muffin
A glass or two of rich milk
LUNCHEON
Celery or lettuce, with either nuts or oil
Tender corn or lima beans
A potato—sweet or white
DINNER
Vegetable or cream soup
Celery, with ripe olives and nuts
Carrots, and either onions or squash (These should be cooked in a casserole dish; see page 671)
Bran meal gems or a potato
WINTER MENU
MALNUTRITION
BREAKFAST
Strained orange juice—half water
Whole wheat, boiled, and served with butter (omit cream)
LUNCHEON
Three to four glasses of rich milk
Two or three tablespoonfuls of wheat bran
DINNER
Celery or vegetable salad, with nuts and oil
Turnips, carrots, winter squash, or onions; preferably en casserole
A bit of very tender fish or white meat of chicken
A potato or a corn muffin
For cooking en casserole, see p. 671, Vol. III.
MENUS FOR ANEMIA
SPRING MENU FOR A YOUTH
ANEMIA—MALASSIMILATION—UNDERWEIGHT—NO APPETITE
The following menus should be carefully adhered to for two or three days, or until normal hunger is produced:
BREAKFAST
Prunes or dried peaches
Bananas, nuts, or nut butter
A pint of rich milk
LUNCHEON
A light vegetable, such as boiled onions, peas, or new potatoes
A glass or two of milk
DINNER
Two eggs, coddled
A baked white potato
SPRING MENU FOR A YOUTH
ANEMIA—MALASSIMILATION—UNDERWEIGHT—NO APPETITE
When good digestion and normal hunger are restored, the following menus should be given:
BREAKFAST
Farina, rice, or corn hominy, with butter and a very little sugar
Fresh milk—one or two glasses
LUNCHEON
Baked potatoes
Milk
DINNER
Peas or beans, creamed onions
A potato
Rice or corn bread
Gelatin or boiled custard
Vigorous exercise and outdoor sport should be encouraged.
SUMMER MENU FOR A YOUTH
ANEMIA—MALASSIMILATION—UNDERWEIGHT—NO APPETITE
BREAKFAST
Cantaloup, peaches, or plums
A very rare omelet or a coddled egg
A corn-meal gem
Milk
LUNCHEON
Milk or buttermilk—buttermilk preferred
A bran gem or a whole wheat gem
DINNER
One or two vegetables
Rice or corn
Milk
A cantaloup
Drink an abundance of water.
Spend all the time possible out of doors.
FALL MENU FOR A YOUTH
ANEMIA—MALASSIMILATION—UNDERWEIGHT—NO APPETITE
Choice of the following:
MENU I MENU II
BREAKFAST
Two or three egg whites, whipped three or four minutes, into which whip a teaspoonful each of olive-oil and lemon juice, and a heaping teaspoonful of sugar. Add a cup of rich milk One exceedingly ripe banana, eaten with nut butter, cream, and figs or dates A glass or two of milk
LUNCHEON
Turnips, carrots, parsnips, squash—any two of these A bit of whole wheat bread or a baked potato Milk Boiled onions A bit of tender fish or an egg. (The egg might be whipped as for morning) A baked potato—sweet or white Milk
DINNER
Choice of one vegetable (see luncheon) One egg whipped, or a glass of milk. (Both, if the appetite will accept them) A baked potato—sweet or white An egg, or clabbered milk, with a little sugar A baked potato One fresh vegetable
It would be preferable to make the entire meal (dinner) upon whipped eggs, if they appeal to the taste.
For “Choice of Menus,” see p. 683, Vol. III.
WINTER MENU FOR THE YOUTH
ANEMIA—MALASSIMILATION—UNDERWEIGHT—NO APPETITE
BREAKFAST
A cup of chocolate or cocoa, or warm milk
Steamed wheat, farina, or corn hominy
LUNCHEON
Vegetable soup
Fish or a potato
Milk
DINNER
One fresh vegetable
A potato
Chicken or fish
Ice-cream—very little
For primary causes of Anemia, see Lesson I, “Chart showing different dis-eases caused by Superacidity,” p. 9.
MENUS FOR LOCOMOTOR ATAXIA
SPRING MENU
LOCOMOTOR ATAXIA
BREAKFAST
Three egg whites and one yolk, whipped, mixed with a pint of rich milk
Two or three tablespoonfuls of wheat bran, cooked, and served with thin cream
LUNCHEON
Plain wheat, boiled thoroughly, eaten with Pignolia (pine) nuts
DINNER
Fresh peas or baked beans
Buttermilk
Cheese, nuts, and raisins
Wheat bran
SUMMER MENU
LOCOMOTOR ATAXIA
BREAKFAST
Melon or peaches—no sugar
Three or four glasses of fresh milk
A corn muffin
Wheat bran
LUNCHEON
Fresh corn, peas, or beans
Milk; two to four glasses
Bran
DINNER
Shelled peas or beans
A potato
Fish, eggs, or buttermilk
Bran
FALL MENU
LOCOMOTOR ATAXIA
BREAKFAST
A pint of clabbered milk, with a sprinkle of sugar
Corn hominy or corn bread
LUNCHEON
Fish, chicken, or turkey
A potato
Cheese and nuts
DINNER
Celery with nuts
Two or three glasses of milk; buttermilk preferred
A potato
Bran
Raisins, cheese, and nuts
WINTER MENU
LOCOMOTOR ATAXIA
BREAKFAST
California grapes or prunes
Two eggs, whipped, and mixed with two or three glasses of milk
Bran meal gems
LUNCHEON
Celery with nuts
Turnips, carrots, or parsnips
A baked potato
DINNER
Boiled plain wheat or corn bread
Fish, chicken, or two or three glasses of milk (Wheat bran, if milk is taken)
COLDS
Cause 1
A cold, in its last analysis, is merely a form of congestion throughout the capillary vessels of the body. It may have been caused by exposure—a draft of cold air blowing upon some exposed part of the body, in which case Nature closes the pores of the skin in self-defense. The poisons that are constantly being eliminated through the pores are thus prevented from escaping through these channels, and are picked up by the circulation, and carried to the lungs to be burned with oxygen. The lung capacity being too limited, or the amount of poison too great, Nature suppurates these poisons and throws them off in the form of mucus.
Cause 2
When a quantity of food, greater than the body can use, is taken and ingested into the circulation, the excess is carried to the lungs in the same manner as above described, and the same form of congestion and elimination takes place; therefore, colds caused by exposure and overeating are alike in every respect except their origin. The experience of the writer has been that congestion, which we term colds, is caused much more frequently from overeating than from exposure.
The logical remedy in either case is to limit the quantity of food to the minimum and to confine the diet, as nearly as possible, to readily soluble and readily digestible foods, such as nuts, fruit salads, and fresh watery vegetables, taking only sufficient nitrogenous and carbohydrate compounds to balance the daily bill of fare.
The following menus given for colds may be also used in cases of la grippe, influenza, etc.:
MENUS FOR COLDS
SPRING MENU
BREAKFAST
A cup of hot water
An apple, with nuts or berries, in season
Two egg whites to one yolk, whipped or lightly poached
Clabbered milk, with a sprinkle of grated maple-sugar
A few raisins and nuts
LUNCHEON
One tuber vegetable
A baked potato or baked beans
A salad (green), with nuts or cheese
DINNER
Asparagus, turnips, beets, onions—any two of these
A potato
Whole wheat, well cooked, or a portion of wheat bran, cooked
Nut butter or thin cream
In the late spring, such vegetables as new beets, radishes, lettuce, onions, or any green salad may be eaten at either the noon or the evening meal.
These meals may be varied by choosing fresh vegetables or fruit in season.
SUMMER MENU
COLDS
BREAKFAST
Choice of fruit—a liberal quantity
A banana—very ripe; serve with raisins, nuts, and cream (If the banana is not very ripe, it should be baked)
LUNCHEON
A generous green salad, with grated nuts
Choice of one or two fresh vegetables
A poached egg, dropped into a baked potato
DINNER
A liberal green salad
Smelts, broiled
Tender corn
One or two fresh vegetables
A dessert of peaches, plums, berries, or any juicy fruit
From one to two glasses of water should be drunk at meals. A liberal quantity of fruit or berry juice should be taken between meals.
Vegetable soup may be served at either the noon or the evening meal, using but little fats.
Acid fruits, such as oranges, grapefruit, pineapples, lemons, and strawberries should be omitted if there is a tendency toward superacidity, intestinal fermentation, or rheumatism.
FALL MENU
COLDS
BREAKFAST
Melon or choice of fruit
Baked squash or a banana
Flaked wheat or a bran meal gem
A spoonful or two of nuts, with raisins
LUNCHEON
Two shirred eggs
An ear of tender corn
A green salad
DINNER
Choice of two fresh vegetables
Choice of corn or lima beans
Choice of a baked sweet or a white potato
A green salad—liberal portion
Gelatin or junket
WINTER MENU
COLDS
Juice of orange or grapes just after rising.
BREAKFAST
A cup of hot water, sassafras tea, or malted milk
Two coddled eggs, or very tender fish, broiled
A potato or a bran gem[*]
LUNCHEON
Any fresh vegetable: Cauliflower, Brussels sprouts, cabbage, turnips
Spinach or endive
Malted milk or a cup of cocoa
DINNER
A bit of slaw or celery
Liberal portion of boiled onions
Spinach, with egg
A potato; prepared choice
All of the menus for Colds can be taken in cases of La Grippe and Influenza.
NASAL CATARRH
The following menus, in their various groups, are composed of the most easily digested foods that will give to the body all the elements of nourishment it requires, during the several seasons of the year.
The calories of energy, remedial elements and counteractive properties these menus contain, have been very carefully compiled from long experience in the treatment of catarrh. The nutritive factors they contain are proportioned or leveled so that under ordinary conditions there will be no deficiency to produce unnatural craving, and no surplus to be decomposed and converted into mucous or catarrhal discharges.
These menus contemplate a normal body, living under normal conditions. If one should be exposed to excessive cold, the carbohydrates (sugar and starches) and fats may be slightly increased, and if exposed to excessive heat these articles should be limited somewhat below the amount prescribed. If one is engaged in heavy manual labor the proteid factor such as is contained in beans, eggs, fish, and cheese may be increased, and if performing no labor, these things should be reduced even below the amount prescribed.
These menus will have a tendency to establish normal digestion and assimilation of food, and normal elimination of waste. When this is accomplished, the instincts and various senses will suggest the quality and the quantity of food, the kind and amount of exercise, and all other natural laws that govern and control the physical organism.
WATER-DRINKING IN THE TREATMENT OF NASAL CATARRH
Sufficient water should be drunk at each of these meals to bring the moisture up to about 66 per cent of the whole. This will require from one to three ordinary glasses, depending largely upon the amount of residual water in the foods composing the meal.
See “Uses of Water in the Body,” Lesson II, Vol. I, p. 53.
See also “Water-drinking in Cases of Superacidity,” Vol. II, p. 434.
Water performs another very valuable service. When one eats too many sweets, he should drink an abundance of water. This prevents stomach-acidity, and consequent fermentation and irritation of the mucous lining of the stomach. It also prevents torpidity of the liver, which usually follows the excessive use of sweets.
Two or three glasses of water taken at an ordinary meal will all be retained and used by the body, while the same quantity of water taken from two to three hours after a meal, will nearly all pass off in the form of urine.
MENUS FOR NASAL CATARRH
LATE SPRING AND EARLY SUMMER
NASAL CATARRH
Sweet orange, cherries, or very ripe grapefruit just after rising.
BREAKFAST
Three or four egg whites, whipped five minutes, to which add two teaspoonfuls each of lemon juice and sugar, while whipping
One very ripe banana, or plain boiled wheat, with nuts
LUNCHEON
A green salad, with tomatoes and oil
One fresh vegetable—peas or beans
Corn bread—butter
Buttermilk
DINNER
Spinach, kale, young cabbage, or turnip-tops, cooked
One fresh vegetable, in season
A baked sweet potato
Choice tender fish, chicken, or three egg whites and one yolk, whipped, with spoonful each of sugar and of lemon juice
These menus are composed largely of proteids in their most soluble and digestible forms—a most important factor in remedial feeding, especially in cases of either stomach or nasal catarrh.
One or two glasses of water should be drunk at each of these meals. Mastication should be perfect before any water is taken into the mouth.
The bowels should be kept normal by the use of wheat bran.
LATE SUMMER AND EARLY FALL
NASAL CATARRH
For many patients suffering with nasal catarrh, the following combinations have been prescribed by the author with much success.
Choice of the following:
MENU I MENU II
BREAKFAST
Peaches or pears A baked sweet potato Half a glass of milk A baked banana A cantaloup or grapes One or two eggs, lightly cooked A whole wheat gem or a baked white potato A cup of cocoa
LUNCHEON
A lettuce salad One fresh vegetable, in season A baked potato or a very little whole wheat bread; potato preferred A banana with cream cheese and dates Peas, beans, or carrots A sweet or a white potato Buttermilk, with two egg whites, whipped
DINNER
A lettuce and tomato salad Choice of two fresh vegetables Tender fish A baked potato Plain ice-cream, provided salad is omitted Young onions, radishes, or celery Beets, carrots, corn, parsnips, Spanish onion, or string beans—any two of these Choice—fish, chicken, or eggs A baked potato A cantaloup
LATE FALL AND EARLY WINTER
NASAL CATARRH
MENU I MENU II
BREAKFAST
Grapes Bran gems One egg whipped with sugar and lemon juice A baked sweet potato One very ripe banana with thin cream and nut butter A pint of clabbered milk A small portion of coarse cereal—plain wheat boiled
LUNCHEON
A salad, or celery, with either nuts or oil Baked beans Boiled onions or carrots Onions cooked in a casserole dish A potato; prepared choice
DINNER
Carrots, onions, parsnips, squash, turnips—any two of these Choice of one of the following proteid foods: Eggs Chicken (white meat) Fish Turkey (white meat) A baked potato One fresh vegetable A baked sweet or a white potato A very ripe banana, with either nuts and raisins or figs and cream
Note: If the weather is very cold a dessert-spoonful or more of olive-oil should be taken just before each of these meals, and a cup of hot water at the close.
LATE WINTER AND EARLY SPRING
NASAL CATARRH
MENU I MENU II
BREAKFAST
A sweet orange A rare omelet rolled in grated nuts and cream Whole wheat bread or corn muffins A cup of chocolate Whole wheat or corn—boiled soft or simmered over night; serve with butter or cream A cup of chocolate
LUNCHEON
Baked sweet potatoes with butter A cup of chocolate A boiled Spanish onion A white potato, baked Two eggs, either whipped or coddled
DINNER
Cream of tomato soup Celery or slaw Nuts Carrots, parsnips, or turnips A baked potato Cocoa or hot water (Christmas or New Year’s dinner) Cream of celery soup A vegetable salad Baked or creamed potatoes Turkey or chicken—white meat—very little Baked chestnuts Cranberry sauce Ice-cream Hot chocolate
MENUS FOR HAY FEVER
SPRING MENU
HAY FEVER
BREAKFAST
Bananas, baked
Whole wheat or rye, boiled five or six hours
Thin cream
LUNCHEON
Any fresh vegetable—cabbage, onions, carrots
Whole wheat bread
Thin cocoa
DINNER
One egg, coddled
Rice or a potato
Boiled onions or squash
Spinach or lettuce, with nuts
For recipe for baked bananas and coddled eggs, see p. 677, Vol. III.
See “Bran Meal,” p. 683, Vol. III.
SUMMER MENU
HAY FEVER
BREAKFAST
Cantaloup or peaches—no sugar
A potato—sweet or white
Clabbered milk
LUNCHEON
Corn or peas
Lima beans
A potato
A melon
DINNER
Lettuce and tomato salad, with nut-butter sauce
Peas, beans, carrots, squash, or onions
A potato—sweet or white
An egg or a very small portion of fish
FALL MENU
HAY FEVER
BREAKFAST
Persimmons or grapes
Bran meal gems or corn bread
A glass of milk
LUNCHEON
Winter squash or a sweet potato
Baked beans or a white potato
DINNER
Lettuce or celery, with nuts
Carrots or string beans
A raw onion
A baked potato or corn bread
A spoonful or two of bran, cooked
WINTER MENU
HAY FEVER
BREAKFAST
The juice of a sweet orange
Three baked bananas or two very ripe bananas, with cream, raisins, and nuts
LUNCHEON
Eggplant and a boiled onion
A bran meal gem or a corn muffin
Nuts, with raisins
DINNER
A light vegetable soup
Turnips or cabbage, en casserole
A baked potato or bran meal gems
One or two figs, with cheese and nuts
The bowels should be kept in normal condition by the liberal use of wheat bran at each meal. The free action of the bowels is very important in all such disorders as hay fever, influenza, and colds.
MENUS FOR ASTHMA
SPRING MENU
ASTHMA
BREAKFAST
Grapefruit or an orange—very ripe
Baked bananas—must be very ripe
A glass of milk
LUNCHEON
Peas or asparagus
Bran meal gems
A glass of milk
DINNER
Spinach or turnip-tops
Corn bread or bran meal gems
Peas or asparagus
A potato
SUMMER MENU
ASTHMA
BREAKFAST
Peaches, plums, or berries, without cream
One egg, either lightly poached or boiled two minutes
A small baked potato
LUNCHEON
An ear of tender corn
A Spanish onion, uncooked, with a morsel of dried fish
DINNER
Fresh peas, beans, or carrots
Tender corn or a baked potato
Lettuce, romaine, or watercress, with nuts
FALL MENU
ASTHMA
BREAKFAST
Grapes or a melon
Two egg whites, whipped, and mixed with a pint of milk
Baked chestnuts, with cream
LUNCHEON
Okra or a boiled onion
A baked potato
Half a glass of milk
DINNER
Celery, with nuts
Cauliflower, squash, or a stewed pumpkin
A potato or lentils
A cup of cocoa or a glass of milk
WINTER MENU
ASTHMA
BREAKFAST
Pineapple—eliminate the pulp
Plain boiled wheat; serve with fresh butter
LUNCHEON
A pint of clabbered milk, with a sprinkle of sugar
Two tablespoonfuls of wheat bran
DINNER
Vegetable soup
Celery, with nuts and ripe olives
Carrots or baked squash
A potato—sweet or white
The juice of a sweet orange an hour after eating.
Where milk is not prescribed in the above menus, from one to two glasses of water should be drunk.
The bowels should be kept in normal condition by the use of wheat bran.
INFLUENZA
In treating influenza heavy starchy foods such as white flour products should be omitted, and the diet confined largely to fresh vegetables and the more soluble proteids, such as egg whites and buttermilk, with now and then a limited quantity of fish or fowl for a change.
Fats and sugars should be limited very materially and a liberal quantity of coarse articles such as wheat bran, celery, grapes, and green salads eaten when in season.
The patient should exercise great care in regard to quantity, endeavoring always to limit the quantity of food somewhat below the demands of normal hunger.
The menus for colds, catarrh, hay fever, and asthma may be used for influenza. See pp. 917 to 938, inclusive.
MENUS FOR INSOMNIA
SPRING MENU
INSOMNIA—NERVOUSNESS LOW VITALITY
Both insomnia and nervousness are symptoms of the same conditions. The following menus, therefore, are for the purpose of removing primary causes, which are usually either stomach or intestinal fermentation.
The logical remedy for fermentation is to limit the diet to the fewest number of articles that will give to the body the necessary elements of nutrition.
BREAKFAST
A cup of hot water
Corn hominy or boiled wheat
A banana, baked, or sliced and broiled in butter
A cup of cool water
LUNCHEON
A liberal portion of peas in the pod
A baked potato
DINNER
Light vegetable soup
Peas or asparagus
Baked potatoes
A cup of hot water
Half-cup of wheat bran, cooked
Note: New peas should be cooked in the pod, as the shell contains better nutrition than the pea. For recipe, see p. 679.
SUMMER MENU
INSOMNIA—NERVOUSNESS LOW VITALITY
BREAKFAST
Cantaloup or very ripe pear, with cream
A baked sweet potato, with butter
A pint of rich milk
Wheat bran
LUNCHEON
An ear or two of tender corn
A green salad
One egg, whipped
DINNER
Lettuce and tomato salad, with grated nuts
String beans, with raw onion
Tender corn, scraped from the cob, cooked with very little rich milk and the white of an egg
Cantaloup
The quantity of food prescribed is sufficient for one performing very light labor. If the duties should be strenuous, the quantity may be slightly increased, but the proportions and the combinations should be observed.
FALL MENU
INSOMNIA—NERVOUSNESS LOW VITALITY
Vigorous exercise, deep breathing, and a glass or two of water should be taken on rising.
BREAKFAST
(Half hour later)
Cantaloup, pears, or persimmons
Baked bananas, served with cream
Steamed figs, with thin cream
A spoonful of nuts
LUNCHEON
Corn on the cob or boiled wheat
String beans
Spinach
DINNER
Romaine and tomato salad
A liberal portion of baked white potato or tender corn
Carrots or parsnips
Cheese with hard cracker
A cup of thin cocoa
If there should be congestion of the bowels, a liberal service of Concord or blue grapes should be eaten the first thing after rising, and the last thing before retiring. The pulp and seeds should be swallowed, and the skins well masticated.
WINTER MENU
INSOMNIA—NERVOUSNESS LOW VITALITY
A cup or two of hot water, deep breathing, and vigorous exercise immediately after rising.
BREAKFAST
Half a pound of Tokay or Malaga grapes, masticating and swallowing both skins and seeds
Two fresh eggs, whipped very thoroughly, slightly sweetened with honey or maple-sugar, and flavored with fruit-juice. Add half a glass of milk to each egg and drink slowly
LUNCHEON
A small portion of wheat bran, cooked
A pint and a half of junket, taken slowly
One bran meal gem
DINNER
Carrots or winter squash
A small portion of tender fish or a whipped egg
A baked potato
A cup of cool water
To increase vital energy depends not so much upon the quantity as upon the amount of food ingested or assimilated. These menus are rather light for one of low vitality, but they are made to meet the requirements of one suffering from nervousness and insomnia. If, however, these conditions do not prevail, the quantity may be increased, but the combinations should be carefully observed.
MENUS FOR RHEUMATISM AND GOUT
SPRING MENU
RHEUMATISM—GOUT—LUMBAGO SCIATICA, ARTHRITIS
BREAKFAST
Choice of the following:
a Two or three bananas, baked; serve with cream or butter
b A baked sweet potato
Half a dozen steamed figs, with cream
LUNCHEON
Asparagus or peas
A small portion of new potatoes—preferably baked
DINNER
Potato, steamed wheat, or bran gems
A glass of milk; buttermilk preferred
One fresh vegetable, such as carrots, turnips, parsnips, or onions
Nuts or cream cheese
A generous quantity of pure water should be drunk immediately on rising, and from one to two glasses at each of these meals.
Mastication should be very thorough. At least two hours’ vigorous exercise or useful labor should be performed each day, in the open air.
Omit all acids, such as grapefruit, oranges, pineapples, lemons, and rhubarb; also eggs and all flesh foods.
If the bowels are constipated, take a tablespoonful of wheat bran in half a glass of hot water immediately on rising, and half a cup of bran, cooked, at each meal; also, two or three tablespoonfuls in hot water just before retiring. Continue this until the bowels become normal, then reduce the quantity according to the severity of the case.
SUMMER MENU
RHEUMATISM—GOUT—LUMBAGO SCIATICA, ARTHRITIS
BREAKFAST
Melon or peaches—very ripe
Two or three large, very ripe bananas, peeled, and baked ten minutes; serve with cream or fresh butter
A bran meal gem
LUNCHEON
A very small portion of green salad
An ear or two of tender corn
A pint of buttermilk
DINNER
A small portion of green salad
Peas, beans, corn, or any fresh vegetable
A very small portion of fish (Buttermilk or junket may be taken instead of fish, if preferred)
A baked potato
Melon or cantaloup
From two to three glasses of water should be drunk at each of these meals.
If the bowels are constipated, observe the instructions given for the Spring Menu.
Exercise, in all rheumatic conditions, is very important, and while the temperature of the summer weather aids in eliminating poisons from the body, vigorous exercise should be taken in order to give Nature all the help possible.
Rheumatism is merely a form of congestion throughout the capillary vessels of the body. The cure, therefore, is first to remove the causes by taking into the body only such foods as it will use, and use completely; secondly, to aid Nature in casting out all poisons, thereby establishing perfect elimination.
FALL MENU
RHEUMATISM—GOUT—LUMBAGO SCIATICA, ARTHRITIS
BREAKFAST
Melons or persimmons
Whole wheat gems or bran gems
An exceedingly ripe banana, with cream, nuts, and raisins
LUNCHEON
Green corn or fresh string beans
Either a baked potato or a very little whole wheat bread
Two or three tablespoonfuls of olive-oil, with lettuce
DINNER
Vegetable soup or cream soup
Corn, lima beans, turnips, carrots, parsnips, squash, onions—any two of these
A baked potato
Half a pound of grapes may be eaten an hour after either meal, or just before retiring.
Two glasses of water should be drunk at each of these meals.
For general instructions, see Spring Menu.
WINTER MENU
RHEUMATISM—GOUT—LUMBAGO SCIATICA, ARTHRITIS
First Day: On rising, drink two glasses of water. Devote as much time as possible to vigorous exercises and deep breathing.
BREAKFAST
Corn muffins or bran meal gems, with cream or fresh butter
A cup of cocoa—half milk
LUNCHEON
A large portion of boiled onions
A baked white potato
Raisins, with nuts and cream cheese
DINNER
A fresh vegetable soup
Squash, pumpkin, cabbage, Brussels sprouts, cauliflower, eggplant—any two of these
A very small portion of white meat of chicken
Salted nuts with steamed figs
Just before retiring drink a glass of water, and exercise as already suggested.
Second Day: Very much the same as the first, slightly increasing the quantity of food, if the amount prescribed does not seem sufficient to satisfy normal hunger. Take great care, however, not to overeat.
Third Day:
BREAKFAST
Bran gems, or a baked potato, with butter
Two glasses of milk
LUNCHEON
A liberal portion of baked sweet potatoes, with butter
A cup of hot water, into which put a little sugar and cream
Figs, cream, and nuts
DINNER
A salad of lettuce, celery, or endive, with nuts
One fresh vegetable
A bit of chicken or turkey—white meat; or shell-fish, such as lobster or crab, may be eaten
A baked potato
Note: The meats are given only in case there is a craving for something salty.
Exercise and water-drinking just before retiring.
Fourth Day: Same as the third, varying the meals by changing vegetables according to hunger.
Fifth Day: Same as the first, repeating these menus for a period of from fifteen to twenty days, making such variations in the vegetables as normal hunger requires.
SPRING MENU
ANEMIA—SLUGGISH LIVER RHEUMATIC TENDENCY
Drink two glasses of water just after rising, to which add a spoonful or two of lemon juice.
Devote as much time as possible (from three to five minutes) to vigorous exercises, as shown in Vol. V, pp. 1343 to 1346. Hold the breath while executing three or four movements. In this way the lung capacity can be much increased.
Choice of the following:
MENU I MENU II
BREAKFAST
A cup of hot water Half a cup of wheat bran, cooked An egg white, poached A banana, baked Grapes or orange juice Whole wheat, boiled; serve with thin cream Wheat bran
LUNCHEON
Spinach A potato or steamed wheat One glass of water Boiled onions A baked white potato
DINNER
A salad of lettuce and tomatoes, with oil Choice of peas, beans, or asparagus A small, baked white potato One egg or a very small portion of tender fish One glass of water A green salad Carrots, spinach, or onions—any two of these A baked sweet or a white potato Baked beans or rye bread One glass of water Apple tapioca or gelatin
The bowels should be kept in normal condition by the use of clean, coarse wheat bran.
SUMMER MENU
ANEMIA—SLUGGISH LIVER RHEUMATIC TENDENCY
First Day: On rising, take two sweet, ripe plums, and a glass of water. Devote from one to three minutes to exercises Nos. 3 and 5 (see Vol. V, pp. 1344 and 1345), and practise deep breathing, filling the lungs to their utmost capacity every third or fourth movement. Also take a short, brisk walk in the open air.
BREAKFAST
(An hour later)
Four or five extremely ripe peaches, with just a sprinkle of sugar—no cream
Two or three egg whites and one yolk, whipped with a teaspoonful of sugar
One extremely ripe banana (black spotted), with nuts
LUNCHEON
Two medium ears of tender green corn, thoroughly masticated; serve with either a very little nut butter or fresh dairy butter
DINNER
Cream of pea soup; crisp cracker—very little
A lettuce and tomato salad, or cooked spinach
An ear or two of tender green corn, or lima beans (cooked)
A grilled sweet potato
Water should be taken as follows: Half a glass at the beginning, a glass during the progress of the meal, and half a glass at the close.
Just before retiring, eat half a pound of very ripe grapes, swallowing skins, seeds and pulps, or take four or five extremely ripe Japanese plums, if they are not sweet and well ripened; grapes are preferred.
Devote about three minutes to exercises Nos. 3 and 5, together with deep breathing.
Second Day: Same as the first, very slightly increasing the quantity of food if there is the least symptom of weakness.
Every morning, immediately on rising, eat two or three peaches or plums, and drink a glass of water.
Third Day:
BREAKFAST
Cantaloup
A cup of cocoa or chocolate
Choice of:
a Two extremely ripe bananas, baked; serve with thin cream (bananas must be black spotted)
b A baked potato
Two egg whites, whipped with a sprinkle of sugar and a little lemon juice and cream
LUNCHEON
Tender corn
String beans or squash
Spinach or a green salad
A cantaloup or two exceedingly ripe peaches, with a little sugar—no cream
DINNER
A small portion of fish or white meat of chicken, provided there is a craving for this kind of food; if not, confine to
Tender corn (One whole poached egg, eaten with the corn)
One boiled onion or cooked spinach
Two glasses of water
This entire meal should be masticated very thoroughly. This is one method of preventing supersecretion of acid, premature fermentation and the consequent accumulation of gas.
Fourth Day: The same as the third, with the exception of the evening meal, which should consist of—
A baked sweet potato—butter
Carrots or string beans, or Spanish onion
Fifth Day: The same as the first.
Sixth Day: The same as the second, repeating the diet as given for a week or ten days.
After the fourth day these meals may be slightly varied by choosing from the following, where vegetables are prescribed:
Beans Parsnips
Beets Peas
Carrots Squash
Corn Turnips
The patient should retire at a reasonable hour, say 10 o’clock, and rise about 6 or 6.30; have breakfast between 7.30 and 8; luncheon between 12 and 1, and dinner not later than 6.30 or 7.
Masticate well every mouthful of food, whether it seems to need it or not. Even bananas need much mastication, not for the purpose of reduction, but for the purpose of insalivation. The same rule should apply to all cooked vegetables and soft foods.
FALL MENU
ANEMIA—SLUGGISH LIVER RHEUMATIC TENDENCY
Choice of the following:
MENU I MENU II
BREAKFAST
Cantaloup, melon, or pears Steamed whole wheat or rice—sugar and cream A tablespoonful of nuts (choice) Half a glass of sour milk Farina, rice, or boiled wheat One tablespoonful of nuts (choice) Cream and figs A liberal portion of wheat bran
LUNCHEON
Spinach or boiled onion Corn bread with sweet butter Two tablespoonfuls of nuts (choice) One glass of sour milk One vegetable—corn, carrots, squash, or lima beans Two spoonfuls of nuts A potato
DINNER
Choice of lima beans or corn Corn bread and sweet butter Lettuce and fresh tomato, with dressing Corn, spinach, or a lettuce salad Rye bread or a potato Whites of two eggs, whipped or poached
Plain ice-cream, gelatin, or junket may be eaten with either of the dinner menus.
Omit all laxative medicines. Use coarse clean wheat bran liberally, especially with the morning and the evening meal.
WINTER MENU
ANEMIA—SLUGGISH LIVER RHEUMATIC TENDENCY
First Day: Immediately on rising, drink two glasses of water, and eat a small bunch of grapes, or two or three soaked prunes. Devote two or three minutes to exercises Nos. 3 and 5 (see Vol. V, pp. 1344 and 1345). The exercises should be taken before an open window, or in a well-ventilated room.
BREAKFAST
A cup of hot water
Three or four egg whites and two yolks, whipped rapidly four or five minutes with a rotary egg beater. Whip into this a heaping teaspoonful of sugar and a teaspoonful of olive-oil, and whip again for two or three minutes
Flaked wheat, eaten with thin cream—small portion
A cup of hot water
Wheat bran
LUNCHEON
Carrots or parsnips
Baked potatoes, with butter
A boiled onion
DINNER
Cream of tomato soup
Fish—small portions
Carrots, onions, parsnips, squash, turnips—one or two of these
Potatoes, prepared choice
One exceedingly ripe banana, eaten with thin cream and raisins
Just before retiring take two tablespoonfuls of wheat bran, and devote four or five minutes to the above-named exercises.
Second Day: The same as the first.
Third Day: The same as the second, slightly varying the meals according to choice of vegetables, adhering closely, however, to the number of eggs prescribed. If olive-oil is not pleasant to the taste, it may be omitted, and a larger quantity of butter taken with the potatoes. It would be well to take a tablespoonful of olive-oil just before eating, followed by half a cup of hot water, especially if the weather is cold.
Fourth Day:
BREAKFAST
Whole wheat, thoroughly steamed or boiled; serve with butter
A cup of hot water
LUNCHEON
Vegetable soup
Corn bread—butter
Cocoa
DINNER
One fresh vegetable—carrots, parsnips, turnips, etc.
A bit of fish
A baked potato
A small portion of plain ice-cream, if something sweet is desired
Fifth Day: The same as the fourth.
Sixth Day: The same as the first, and so on for a period of fifteen to twenty days.
SPRING MENU
STIFFNESS AND PAIN IN JOINTS STOMACH TROUBLE—CONSTIPATION—INTESTINAL GAS—IRREGULAR HEART ACTION
Immediately on rising, drink two cups of hot water.
BREAKFAST
A cup of wheat bran, cooked ten minutes; serve with butter, cream, and a very little salt
A cup of hot water
One or two exceedingly ripe bananas, baked, eaten with thin cream
Two egg whites, very lightly poached
A baked potato or bran meal gems
A glass of water
LUNCHEON
A cup of junket or fresh buttermilk
A small, new potato, baked; serve with butter
A glass of water
DINNER
Choice of two of the following vegetables:
Asparagus Green peas
Beans Spinach
Baked new potatoes
A very small portion of either fish or chicken
A small cup of wheat bran, prepared as for breakfast
A glass of water
SUMMER MENU
STIFFNESS AND PAIN IN JOINTS STOMACH TROUBLE—CONSTIPATION—INTESTINAL GAS—IRREGULAR HEART ACTION
Choice of the following Menus:
MENU I MENU II
BREAKFAST
Melon One very ripe banana, baked One or two spoonfuls of steamed whole wheat Two glasses of water Choice of peaches, plums, or melon Rice or oatmeal Two very ripe bananas, baked; serve with cream Half a cup of bran
LUNCHEON
Choice of lima beans or baked potato One glass of milk—clabbered or buttermilk A glass of water Green corn Rich milk
DINNER
Lima beans or corn A fruit salad (made of sweet fruit), with whipped cream Two or three egg whites One or two tablespoonfuls of nuts—choice Cantaloup or melon Two vegetables—choice Sweet butter with either corn bread or green corn One glass of milk
All sweets may be omitted if they do not appeal to the taste. However, if something sweet is desired, make either the luncheon or the dinner of vegetables and home-made ice-cream, omitting all other articles.
EMERGENCY MEAL
(To be taken in lieu of luncheon or dinner, if languid or stupid)
Two ears of tender corn
Two glasses of milk
One whipped egg
A small portion of ice-cream
Wheat bran
FALL MENU
STIFFNESS AND PAIN IN JOINTS STOMACH TROUBLE—CONSTIPATION—INTESTINAL GAS—IRREGULAR HEART ACTION
First Day: On rising, drink a cup or two of hot water, and eat a half pound of grapes, the Concord or blue grapes preferred, swallowing seeds and pulp whole, masticating and swallowing the skins. Devote as much time as possible (from three to five minutes) to deep breathing exercises before an open window, or in a thoroughly ventilated room.
BREAKFAST
(Half an hour later)
Half a cup of coarse wheat bran, served as an ordinary cereal
A bowl of clabbered milk, with a sprinkle of maple-sugar
Bran meal gems
LUNCHEON
A glass of cool water
Baked potatoes or corn
One fresh vegetable, such as carrots, parsnips, turnips, beets, boiled onions, or squash
Half a cup of hot water
DINNER
One or two fresh vegetables (See list suggested for luncheon)
Choice of green salad, cooked spinach, or celery
A baked white potato—eat skins and all
One egg white, or a very small portion of either fish or white meat of chicken; egg preferred
From one to two glasses of water should be drunk at each of these meals—half a glass of cool water at the beginning of the meal, and a cup of hot water at the close, would be sufficient; drink enough, however, to make the total moisture about 66 per cent of the whole.
A tablespoonful of wheat bran should also be taken at each of the above meals, either with a little water at the close of the meal, or cooked and served as a cereal at the beginning of the meal. A spoonful or two should be taken just after rising, and just before retiring, until the bowels act normally, when the quantity may be regulated to meet the severity of the condition.
Second Day: Same as the first.
Third Day: Same as the second, slightly increasing the food if demanded by normal hunger, or decreasing it if there is a sense of fullness after meals. It is always well to cease eating before hunger is thoroughly satisfied. When the body is kept slightly hungry, it assimilates all the food eaten, and insures natural digestion and elimination of waste.
Fourth Day:
BREAKFAST
One or two exceedingly ripe bananas, with cream and nut butter, and either raisins or soaked prunes
A glass of milk
One egg white
Boiled wheat, with thin cream and either nuts or nut butter
LUNCHEON
A sweet potato, with butter
Corn, fresh
A glass of milk
DINNER
Spinach, with egg white
A very small portion of fish or white meat of chicken
A baked sweet or a white potato
A tablespoonful of olive-oil may be taken at the beginning of each of these meals, and a cup of hot water at the close.
If the bowels have not become normal, continue taking the wheat bran and grapes according to directions for the first day.
Observe the general rules of exercise and water-drinking just after rising and just before retiring.
Fifth Day: Same as the fourth.
Sixth Day: Same as the first, repeating the diet herein given, day by day, for two or three weeks.
WINTER MENU
STIFFNESS AND PAIN IN JOINTS STOMACH TROUBLE—CONSTIPATION—INTESTINAL GAS—IRREGULAR HEART ACTION
First Day: On rising, drink a glass or two of pure water. Take a short, brisk walk in the open air.
BREAKFAST
A cup of hot water
One tablespoonful of olive-oil or nut oil
Two exceedingly ripe bananas (must be black spotted), eaten with thin cream and nut butter (A few dates, if something sweet is desired)
Two or three tablespoonfuls of wheat bran, cooked
A potato—eat skins and all
LUNCHEON
Baked potatoes, with butter. Eat skins and all (Make entire meal upon this)
DINNER
Stewed pumpkin or winter squash
Corn bread
Choice of beans or a baked potato
Wheat bran, cooked
A glass of milk
Just before retiring, take a brisk walk for five minutes and practise deep breathing. Eat five or six soaked prunes.
Second Day: Same as the first, slightly increasing or decreasing the quantity of food to meet the demands of normal hunger.
Third Day:
BREAKFAST
Prunes or dried peaches, stewed—no sugar
One egg, whipped very fine
Coarse cereal or wheat bran
LUNCHEON
Liberal portion of baked sweet or white potatoes
DINNER
Choice of two of the following vegetables:
Beans Onions
Beets Pumpkin
Carrots Squash
Corn Turnips
A potato, prepared choice
Fourth Day: Same as the third, increasing or decreasing the quantity of food according to hunger.
Fifth Day: Same as the first, repeating these menus for twelve or fifteen days.
While the yolks of eggs are conducive to rheumatic tendencies, only that portion, however, that is not naturally appropriated by the body affect these conditions. In other words, it is the excess that is harmful.
MENUS FOR BRIGHT’S DIS-EASE
SPRING MENU
BRIGHT’S DIS-EASE
BREAKFAST
Clabbered milk or two or three egg whites
Baked bananas
LUNCHEON
A Spanish onion, en casserole
Turnips or fresh peas in the pod
Two egg whites
DINNER
An onion, uncooked—small portion
Corn bread and a very small portion of dried fish
Peas, asparagus, or turnips
A potato
SUMMER MENU
BRIGHT’S DIS-EASE
BREAKFAST
A melon or peaches, omitting cream
Two glasses of fresh milk
Bran meal gems
LUNCHEON
Peas or beans
Young onions
A small piece of corn bread
A glass of buttermilk
DINNER
Lettuce, with nuts
Corn or string beans
New potatoes or lima beans
Two egg whites, coddled, or cottage cheese
FALL MENU
BRIGHT’S DIS-EASE
On rising Concord (blue) grapes.
BREAKFAST
An omelet of two whites and one yolk, rolled in cream and grated nuts; cook lightly
Corn-meal muffins
LUNCHEON
A sweet potato, with fresh butter
DINNER
A light vegetable soup
Celery or tender slaw
Carrots, parsnips, or turnips
A potato or fresh corn
WINTER MENU
BRIGHT’S DIS-EASE
BREAKFAST
A pint of clabbered milk—lukewarm
Whole wheat, boiled
Two tablespoonfuls of bran
LUNCHEON
A pint and a half of fresh milk
Corn bread—not sweetened
DINNER
Slaw, with nuts
Carrots, cauliflower, or winter squash
A potato or bran meal gems
MENUS FOR DIABETES
SPRING MENU
DIABETES
The diabetic patient should observe the usual rules for vigorous exercise and deep breathing, and for copious water-drinking just after rising and just before retiring.
The diet should consist as nearly as possible of foods in their natural condition, such as extremely ripe fresh fruits and fresh vegetables, and of the proteid group such as eggs, milk, cheese, gelatin, legumes, and now and then a limited quantity of fish.
BREAKFAST
Cherries, berries, or a baked apple, without sugar
Two or three extremely ripe bananas, with thin cream
A spoonful or two of nuts, or nut butter
A glass of milk; clabbered milk preferred
LUNCHEON
A small portion of plain wheat, or oat groats (grains), boiled until well done
One fresh vegetable—preferably onions, carrots, or peas
DINNER
A liberal green salad, with nuts and oil
One or two fresh vegetables, such as peas, asparagus, or okra
An egg or a bit of fish
A baked potato
Gelatin or junket
The bowels should be kept in normal condition at all times, either by vigorous exercising or by the liberal use of wheat bran.
Avoid extreme acids, sweets, white bread, and heavy starches found in cereal products.
SUMMER MENU
DIABETES
A glass of water and one or two very ripe peaches just after rising and just before retiring. Devote thirty minutes, if possible, to deep breathing and vigorous exercise.
BREAKFAST
Melon, peaches, or any sweet fresh fruit
Two eggs, whipped very thoroughly, or two glasses of clabbered milk
Corn or a whole wheat muffin
LUNCHEON
Cauliflower, cabbage, or okra
Tender corn or string beans
Fish, chicken, egg, or clabbered milk
A baked potato
The fish, the chicken and the milk should be taken in limited quantities; vegetables should predominate.
Mastication should be very thorough, and a glass or two of water should be drunk at each meal.
DINNER
Vegetable soup
Salad, with nuts or oil
Corn or lima beans
A potato—sweet or white
FALL MENU
DIABETES
A glass or two of water and a bit of fruit just after rising, followed by vigorous exercises and deep breathing.
BREAKFAST
Peaches, plums, or persimmons
Eggs, boiled two minutes
A bit of corn bread, bran meal gems, or a baked potato
A cup of milk or chocolate
LUNCHEON
Two or three glasses of buttermilk
A whole wheat gem or a muffin, with nuts
DINNER
Two fresh vegetables, such as beans, beets, Brussels sprouts, cauliflower, okra, eggplant, or lima beans
Sliced tomatoes
A bit of green salad
Two exceedingly ripe bananas, baked—eaten with nuts and cream
Half a cup of wheat bran
WINTER MENU
DIABETES
BREAKFAST
A cup of hot water
Wheat bran, cooked
Two eggs, whipped
One exceedingly ripe banana, eaten with nuts and cream
Half a glass of cool milk
LUNCHEON
A cup of hot water
A baked potato
A large creamed onion
A cup of chocolate
DINNER
Onions, beans, carrots, or parsnips—any two of these
One or two eggs, whipped
A portion of wheat bran, cooked, or the whole wheat might be boiled until the grains burst open, and served with butter and cream. This is the best form in which cereal can be taken
MENUS FOR CONSUMPTION
WEAK LUNGS—CONSUMPTION
For many centuries consumption, or the various forms of tuberculosis have preyed upon the human race, yet science has so far failed to give us one reliable artificial remedy. We must perforce turn to Nature, the only remedy now known being oxygen or common air.
The consumptive or tubercular patient should provide some way to live out-of-doors, day and night, winter and summer, unless the weather is extremely cold.
The next important factor in treating this dis-ease is food.
The diet should consist of the richest and the most readily digestible foods, in the following groups, given in the order of their importance:
PROTEIDS CARBOHYDRATES FATS
Eggs Honey Nuts
Milk Maple-sugar Olive-oil
Legumes Whole wheat Cream
Rice Butter
Potatoes
Corn
FRUIT-SUGARS FRESH VEGETABLES GREEN SALADS
Figs Oranges Asparagus Beets Lettuce
Raisins Pears Peas Carrots Romaine
Grapes Plums Beans Parsnips Parsley
Persimmons Peaches Green corn Squash Watercress
Bananas Apples Tomatoes Celery
Turnips
Cabbage
The patient should drink an abundance of water, take vigorous exercise and deep breathing, and eat liberally of grapes before breakfast, when they are in season.
A spirometer should be secured, and an effort made to increase the capacity of the lungs one cubic inch each day until their utmost capacity has been reached.
The following menus are merely suggestive. They may be changed, selecting the articles mentioned in the foregoing tables, when available during the several seasons of the year:
GENERAL MENUS FOR WEAK LUNGS—CONSUMPTION
First Day:
BREAKFAST
A glass of clabbered milk, with a sprinkle of sugar
Two eggs whipped very thoroughly (See recipe, p. 678)
If constipated, take half a cup of coarse wheat bran, cooked. Serve as a breakfast cereal with butter or cream.
LUNCHEON
Three eggs prepared as per recipe, p. 678; add two glasses of milk; mix well; drink slowly
DINNER
Choice of two of the following vegetables:
Beets Cabbage or celery
Carrots Fresh corn or corn hominy
Lentils Navy or lima beans
Parsnips Turnips
A baked white potato, rice, or corn
One egg, prepared any way acceptable to the taste—preferably whipped
Something green should be taken at this meal, if possible, such as lettuce, spinach, kale, parsley, or watercress
Home-made ice-cream, in summer, or a tablespoonful of honey, in winter, may be eaten, if something sweet is desired
Drink from one to two glasses of water at each of these meals, but take no water into the mouth until mastication is perfect.
Just before retiring, drink a glass of water, and eat half a pound of grapes, then devote from ten to fifteen minutes to deep breathing exercises.
Second Day: Same as the first, slightly increasing or decreasing the quantity of food according to hunger.
Take an additional egg the second day for the noon meal; another the third day, then gradually decrease the quantity if the appetite rebels against them. Do not overeat. Assimilation is the primary object to be obtained.
Fourth Day: On rising, drink water and eat grapes, as prescribed for the first day. Devote much time to moderate exercise and deep breathing.
BREAKFAST
Two extremely ripe bananas, eaten with thin cream and either nuts or nut butter; also two or three figs or an equivalent quantity of raisins
A spoonful or two of whole wheat, thoroughly cooked
LUNCHEON
A large boiled onion, and a baked white potato, with butter and a dash of salt (If the onion cannot be procured, take carrots or parsnips)
Drink two or three glasses of milk
If the bowels are not acting normally, drink a glass of water and take a spoonful or two of wheat bran, after each meal.
DINNER
A liberal portion of baked white potatoes, eaten with butter
Four or five egg whites and two yolks, prepared as per recipe given for the first day
A small portion of any two fresh vegetables (A little ice-cream may be taken at this meal, if there is a craving for something sweet)
Fifth Day: Same as the fourth, omitting ice-cream.
Sixth Day: Same as the first, repeating these menus for about sixteen or eighteen days.
SPRING MENU
TUBERCULAR TENDENCY CONSTIPATION—NERVOUSNESS—CATARRH
First Day: Immediately on rising, drink a glass of cool water, eat a few cherries or the juice of an orange, and devote five or ten minutes to exercises Nos. 3 and 5, as shown in Vol. V, pp. 1344 and 1345.
BREAKFAST
(Half an hour later)
A cup of hot water
Very ripe berries, with sugar—no cream
One exceedingly ripe banana, with nuts or nut butter
A small, baked white potato, eaten with butter
One egg, boiled two minutes
A small portion of wheat bran, cooked
LUNCHEON
One or two large Spanish onions, boiled
A small, baked white potato, eaten with butter
One or two whole eggs, whipped
DINNER
Choice of string beans, peas, or asparagus; if these cannot be obtained, take choice of:
Beets Carrots
Cabbage Parsnips
Turnips
Spanish onions, boiled
A baked white potato
Three egg whites, whipped
One glass of water, taken during the meal
Just before retiring, take two tablespoonfuls of wheat bran, drink a glass of water, and devote from five to ten minutes to exercises as prescribed for the morning.
Second Day: Same as the first.
Third Day: Same as the second, slightly increasing the quantity of food if necessary. Changes in the vegetables may be made, confining, however, to the vegetables mentioned, as nearly as possible, always taking fresh vegetables in preference to canned.
Fourth Day:
BREAKFAST
Fruit—choice
A small portion of plain boiled wheat, with butter and cream
A cup of hot water
Two eggs, whipped or boiled two minutes
LUNCHEON
Three glasses of milk
Two eggs, whipped
Wheat bran, cooked (Take milk and eggs very slowly)
DINNER
One green vegetable
A tablespoonful or two of “Protoid”nuts
Junket, gelatin, or eggs
Just before retiring, devote from five to ten minutes to exercises prescribed for the first day.
If the bowels have not become normal, continue taking the wheat bran just before retiring, and a spoonful or two just after rising.
Fifth Day: The same as the fourth.
Sixth Day: Same as the first, and so on, repeating the diet so long as it appeals to the taste. If digestion will permit, the eggs and the milk may be increased.
SUMMER MENU
TUBERCULAR TENDENCY CONSTIPATION—NERVOUSNESS—CATARRH
Choice of the following menus:
MENU I MENU II
BREAKFAST
Cantaloup or peaches Three or four egg whites, whipped—mix with two glasses of fresh milk A spoonful of nuts (choice) One banana Melon or peaches with thin cream Three eggs, whipped with very little sugar and fruit juice
LUNCHEON
Choice of lima beans or a baked potato A salad of lettuce and fresh tomatoes, eaten with lemon juice, sugar, and a spoonful of mixed nuts Two eggs, whipped A very small piece of fish Boiled corn, beets, or a baked potato One fig, with cream cheese
DINNER
Choice of squash, boiled onions, or corn A salad of anything green One glass of buttermilk, mixed with two whipped egg whites One or two tablespoonfuls of nuts (choice) An ear of corn One and one-half glasses of buttermilk with egg whites Two or three very ripe peaches with cream and sugar Home-made ice-cream
I would advise two or three very ripe peaches just before retiring at night, and just after rising in the morning.
SUPPLEMENTARY DINNER
(To be taken if there is a craving for flesh or salty food)
One ear of corn (boiled)
Fish, lobster, or white meat of chicken
A small baked potato
A salad of lettuce or endive
FALL MENU
TUBERCULAR TENDENCY CONSTIPATION—NERVOUSNESS—CATARRH
On rising, devote from three to five minutes to deep breathing exercises before an open window, preferably movements 3 and 5, as shown in Vol. V, pp. 1344 and 1345. Eat a bunch of grapes, thoroughly masticating the skins, swallowing seeds and pulp whole. Drink two glasses of water. If the weather is cold, the water should be heated.
BREAKFAST
Half a cup of wheat bran, cooked, eaten with cream
A small bunch of grapes
Two eggs, whipped about six or seven minutes; add a teaspoonful of sugar and a tablespoonful of olive-oil, while whipping
One extremely ripe banana; serve with cream and either nut butter or nuts (The banana should be baked, if not very ripe)
LUNCHEON
One fresh vegetable—carrots, parsnips, or turnips
A boiled onion
A baked potato
One egg, cooked two minutes, eaten with the potato skins
Fresh butter
A cup of hot water at the close of the meal
DINNER
Half a cup of wheat bran, cooked
Two or three eggs, prepared as for breakfast
One extremely ripe banana and a few soaked prunes (A very small, baked white potato may be taken if something salty is desired)
A bunch of grapes
Just before retiring, eat a small bunch of grapes and drink a cup of hot water. Devote from three to five minutes to exercises which have already been prescribed for the morning.
These meals may be varied by changing the vegetables, and now and then substituting for the eggs a portion of fresh fish or a glass of buttermilk.
If the quantity of food prescribed does not seem sufficient, it might be slightly increased; however, do not increase it beyond the limits of normal hunger. The best combinations of food, when taken in excess of the bodily needs, undergo a form of decomposition, and become a prolific source of dis-ease.
WINTER MENU
TUBERCULAR TENDENCY CONSTIPATION—NERVOUSNESS—CATARRH
BREAKFAST
Two very ripe, red bananas, baked
Nuts, cream, raisins
Two whipped eggs; sugar; flavor to taste
A spoonful of wheat bran
LUNCHEON
Three fresh eggs, whipped about six minutes, with sugar; pineapple juice added after whipping
A small portion of wheat bran, cooked
DINNER
Celery
A tablespoonful of olive-oil
One fresh vegetable
A potato
Whole wheat bread (very little)
Buttermilk or gelatin
The above menus have been selected and combined so as to counteract constipation, catarrh, nervousness, biliousness, etc. There is no specific remedy in foods for consumption. Foods will aid in curing this dis-ease only through the natural process of building up healthy tissue, and increasing the power of the body to resist all dis-eases.
SPRING MENU
WEAK LUNGS TENDENCY TOWARD INTESTINAL CONGESTION
Immediately on rising drink a glass or two of water and take a very little of some juicy fruit. Also take a brisk walk in the open air before breakfast.
BREAKFAST
The strained juice of one sweet orange, or a few very ripe berries, without cream
Two or three coddled eggs
A small whole wheat cracker
One baked banana
A spoonful of wheat bran
LUNCHEON
A whole wheat muffin with butter, and a dessert-spoonful of honey
A glass or two of milk
Wheat bran
DINNER
Bean soup or pea soup
Peas, asparagus, spinach, or any fresh vegetable
Corn bread or a very small portion of whole wheat
One coddled egg
A small portion of wheat bran, slightly cooked
From one to two glasses of water should be drunk at each of the above meals.
If there is a marked tubercular tendency, from six to nine eggs may be taken daily for about three days in each week, taking with the eggs a small quantity of acid fruits at each meal—either orange juice, berries, or a spoonful of strained pineapple juice. The acids should be diluted (half water), and taken without sugar.
SUMMER MENU
WEAK LUNGS TENDENCY TOWARD INTESTINAL CONGESTION
Take a brisk walk and deep breathing exercises before breakfast.
BREAKFAST
A cantaloup or a pear
Wheat bran, cooked
A liberal portion of baked sweet potatoes
One whole egg, either coddled or whipped
A pint of sour milk or a cup or two of chocolate
LUNCHEON
A liberal portion of tender corn, steamed in the husk
A lettuce and tomato salad
Nuts
DINNER
String beans, corn, or carrots
A baked potato
A very small portion of tender fish, an egg, or clabbered milk
Melon or peaches
If the patient is performing labor that would require more food than herein prescribed, the quantity may be increased.
FALL MENU
WEAK LUNGS TENDENCY TOWARD INTESTINAL CONGESTION
The following menus are laid out with the view of giving the greatest amount of tissue-building food which require the least effort in digestion.
There is nothing more valuable in the treatment of lung trouble than extreme deep breathing. After pure blood is made, the way to keep it pure is to keep it charged with oxygen, and the only way to do this is to breathe an abundance of fresh air into the lungs.
BREAKFAST
A bunch of grapes
Three or four eggs, whipped five or six minutes, into which whip a teaspoonful of sugar, and a teaspoonful of Cognac brandy or lemon juice, to each egg
Note: The brandy is germicidal and aids in the digestion of the egg yolks.
LUNCHEON
From three to four eggs, prepared as for breakfast, slightly increasing the quantity of sugar and brandy. Put in a heaping teaspoonful of sugar and a dessert-spoonful of brandy, and add a full glass of milk to each egg
DINNER
Any one or two fresh vegetables, including something green, as spinach or lettuce
The fresh vegetables may consist of:
A baked potato Squash
Onions Turnips
Parsnips
The patient may have a few grapes between meals and a few an hour after dinner. He should swallow the seeds and pulp whole, and masticate and swallow the skins. He should eat plenty of fresh eggs, fresh milk, and ripe, sweet grapes. The milk and the eggs are good tissue-building foods, while sugar is a carbohydrate and makes a good winter food. The grapes are full of grape-sugar, which is an excellent nutrient, and also an aid to the digestion of other foods.
Note: These menus were given to a consumptive patient, and in a period of six weeks he had made a very substantial gain in both weight and strength.
WINTER MENU
WEAK LUNGS TENDENCY TOWARD INTESTINAL CONGESTION
Take a bit of fruit, a glass of water, and a brisk walk immediately after rising.
BREAKFAST
One or two exceedingly ripe bananas, baked, eaten with cream
A service of corn hominy
One coddled egg, if desired
A cup of chocolate, or hot water, if preferred
LUNCHEON
Vegetable soup
One fresh vegetable; preferably boiled onion or carrots
One or two glasses of fresh buttermilk
Wheat bran
DINNER
Celery, slaw, or any green salad
Steamed rice or plain boiled wheat
A whipped or coddled egg, or buttermilk
Nuts and raisins
A small portion of wheat bran should be taken at breakfast and just before retiring. Bran contains valuable mineral salts, and in winter can replace the chemistry of green salads.
From one to two glasses of cool water should be drunk at each of these meals.
MENUS FOR DIS-EASES OF THE SKIN
SPRING MENU
ECZEMA
Whether or not eczema is a dis-ease caused by bacteria, it is obvious that the weapon with which to combat this disorder is pure blood with an abundance of the white corpuscles. These phagocytes of the blood may be properly called the police of the body.
The patient should observe the following general rules:
Drink an abundance of pure water both at meals and between meals. Omit cane-sugar and all acids.
Dress as lightly as possible, and do not wear woolen garments next to the skin.
Take sufficient vigorous exercise each day to cause perspiration. If this cannot be done, the Turkish bath should be resorted to once a week.
Spend as much time in the open air as possible.
The meals should be substantially as follows:
BREAKFAST
A few spoonfuls of wheat bran, cooked, and eaten with cream
Two or three bran meal gems
Two or three egg whites, whipped very thoroughly, to which add a spoonful of cream
One ripe banana
LUNCHEON
A green salad, with nuts—liberal portion
A fresh vegetable; preferably boiled onions or carrots
A baked potato
DINNER
A salad of any green succulent plant
Young onions
Peas or asparagus
A baked potato or baked beans
SUMMER MENU
ECZEMA
BREAKFAST
Raspberries, blackberries, grapes, or cantaloup
A potato—sweet or white
A cup of cocoa or sassafras tea (See recipe, p. 681)
LUNCHEON
Beets, asparagus, cabbage, cauliflower, Brussels sprouts, or okra
A potato—prepared choice
DINNER
Two fresh vegetables; choice of:
Asparagus Corn
Beans Eggplant
Beets Onions
Carrots
A very ripe peach or a cantaloup
Just before retiring, eat a few very ripe peaches, and take a tablespoonful of wheat bran.
FALL MENU
ECZEMA
Either of the following menus may be chosen for a period of ten or twenty days. They are designed especially for the removal of all forms of autointoxication or self-poisoning which sometimes manifest themselves by skin eruptions. While autointoxication may not be the primary cause of eczema, it augments all zymotic conditions. The chief purpose of these menus is to give to the body an opportunity to throw off the dis-ease by removing all obstacles. I would therefore advise that the use of tobacco, tea, coffee, and all alcoholic stimulants be omitted.
MENU I MENU II
BREAKFAST
Two egg whites, whipped very thoroughly, adding a little heavy cream and a spoonful of sugar Take this as a sauce over two exceedingly ripe bananas, with nuts or nut butter A bunch of California grapes (Malagas) A cup of hot water at the beginning of the meal, and a glass of cool water at the close Three extremely ripe bananas, baked in a casserole dish; serve with thin cream
LUNCHEON
Spinach or a green salad String beans or corn A potato Squash or turnips A salad (green) Baked beans
DINNER
A green salad or cooked spinach Boiled onions, carrots, or turnips A baked potato with fresh butter A small portion of fish, white meat of chicken, or an egg—egg preferred A boiled onion and a baked potato A bit of green salad
From one to two glasses of water should be drunk at each of these meals, preferably a cup of hot water at the beginning, and a glass of cool water at the close. I would especially advise vigorous exercises night and morning, and deep breathing before an open window.
WINTER MENU
ECZEMA
First Day: On rising, drink two or three glasses of water, eat a few grapes, and devote from three to five minutes to any one of the exercises shown in Vol. V, pp. 1343 to 1346, inclusive.
BREAKFAST
Baked white potatoes or bran meal gems
A glass of rich milk
LUNCHEON
Baked beans
Bermuda onions
A potato or corn bread
DINNER
Any two of the following:
Beans Pumpkin
Beets Squash
Carrots Turnips
Parsnips
A green salad—either lettuce and tomatoes, or celery; very small portion
A baked white potato—eat skins and all
(A cup of very thin cocoa may be taken, if something hot is desired; however, pure water would be preferable)
Just before retiring, devote from three to four minutes to the above-prescribed exercises. The lungs should be inflated to their extreme capacity. Do not carry any of these exercises, however, to a point beyond ordinary fatigue. Divide the exercise period, both night and morning, into three or four two-minute heats.
Exercise and deep breathing are second in importance to diet, and should be taken daily, night and morning.
Drink from one to two glasses of water at each meal, but do not take water into the mouth until mastication is perfect.
Second Day: The same as the first, slightly increasing the quantity of food until normal hunger is satisfied.
Third Day: Practically the same as the first, varying the luncheon according to hunger. The luncheon may consist of any one or two fresh vegetables, such as carrots, turnips, beets, baked white or sweet potatoes.
Fourth Day:
BREAKFAST
A cup of hot water
A sweet potato or two bran meal gems
Two or three tablespoonfuls of wheat bran, with thin cream
LUNCHEON
Boiled onions
A baked potato
Choice of fish or an egg
Eat a pound of grapes ten minutes after this meal. The skins may be eliminated, but swallow the seeds and pulp. If grapes cannot be obtained, the juice of a sweet orange may be taken.
DINNER
String beans or spinach, with egg, and a liberal piece of Bermuda or Spanish onion, uncooked (The onions and the beans should be made exceedingly hot with red pepper)
A baked sweet or a white potato
A small piece of corn bread, with one-half glass of buttermilk
From one to two glasses of water should be drunk at each of these meals.
Just before retiring, devote from three to five minutes to the exercises prescribed for the first day.
Fifth Day: The same as the fourth, slightly increasing the quantity of food if there is a return of normal hunger; if not, continue to follow the diet as herein given, until natural hunger is felt.
Sixth Day: The same as the first, repeating the diet from eighteen to twenty days.
SPRING MENU
WEAK DIGESTION—NERVOUSNESS SLIGHT ECZEMA
The following menus for spring, summer and fall are laid out on the two-meal-a-day plan. In addition to the purposes named in the heading, they are designed to promote vitality and endurance, thus enabling one to meet the requirements of hot weather.
In order to aid the body in appropriating all the nourishment these menus contain, one should take, each day, at least one hour’s vigorous exercise and deep breathing.
MENU I MENU II
BREAKFAST
One or two very ripe bananas baked in a casserole dish; eat with Tunis dates and thin cream One whole egg, whipped Half a glass of milk Peaches or cherries One whole egg Steamed wheat—well cooked; serve with thin cream A very ripe banana with Tunis dates, cream, and nuts
DINNER
Two vegetables—choice of peas, beans, asparagus, onions, or beets A baked potato A very small portion of either fish or white meat of chicken A salad Peas in the pod (see recipe, page 679) A white potato, baked A small portion of ice-cream (optional)
One or two glasses of water should be drunk at each of the dinner meals.
If constipated, two or three tablespoonfuls of wheat bran should be taken about twice a week with both the morning and the evening meal. This could be cooked five minutes, and may be made very palatable if eaten with a spoonful of cream.
SUMMER MENU
WEAK DIGESTION—NERVOUSNESS SLIGHT ECZEMA
MENU I MENU II
BREAKFAST (About 9:30)
Very ripe peaches—no sugar A cup of hot water Whole wheat, cooked very thoroughly A medium-sized baked potato, with butter A cup of hot water One whipped egg A portion of gelatin, with cream
DINNER (About 5:30)
Fresh peas, and either beans or asparagus Baked potatoes or tender corn One whole egg or an omelet—Spanish style One glass of water Two of the following vegetables—peas, beans, asparagus, boiled onions, spinach, or carrots A baked potato Half a glass of buttermilk, with one egg white whipped into it One glass of water
Just before retiring, drink a cup of hot water, and take two tablespoonfuls of bran.
FALL MENU
WEAK DIGESTION—NERVOUSNESS SLIGHT ECZEMA
MENU I MENU II
BREAKFAST
A very ripe banana with soaked prunes One dessert-spoonful of nuts—choice One or two spoonfuls of steamed whole wheat Two eggs—prepared choice A glass of water Fruit—choice Two tablespoonfuls of nuts—choice Two very ripe baked bananas, with cream and nut butter One egg One or two glasses of milk Wheat bran
DINNER
Two or three fresh vegetables Tender corn A baked sweet or a white potato Junket or gelatin Choice of two fresh vegetables A baked sweet or a white potato A salad—lettuce or celery A small portion of ice-cream
All sweets may be omitted if they do not appeal especially to the taste, and other foods proportionately increased.
If there is a tendency toward sour stomach or intestinal gas, all fruit except bananas should be omitted.
WINTER MENU
WEAK DIGESTION—NERVOUSNESS SLIGHT ECZEMA
BREAKFAST
(Very light)
California grapes, or the strained juice of a sweet orange
A baked sweet potato, with butter
A cup of hot water into which put a spoonful of sugar and two tablespoonfuls of cream
LUNCHEON
Choice of the following:
a Three whipped eggs. Add a tablespoonful each of sugar and lemon juice
b A bowl of clabbered milk, with a sprinkle of sugar
A cup of hot water, with sugar and cream
DINNER
Boiled onions, and either cabbage or carrots
One egg, or an omelet
A baked potato
A cup of hot water or cocoa
If small portions of the above foods are eaten, two egg whites and one yolk may be taken at the close of the evening meal. (See recipe, Vol. III, p. 678). This makes an excellent dessert, delegating to the body much warmth, and aiding in the general digestion of other foods.
MENUS FOR APPENDICITIS
SPRING MENU
APPENDICITIS
BREAKFAST
A cup of hot water
Two tablespoonfuls of wheat bran, cooked thirty minutes; serve with thin cream
A portion of prunes, soaked in clear hot water until soft
A small, baked potato
LUNCHEON
Peas in the pod
A cup of hot water
DINNER
Peas or asparagus
Carrots or turnips
A potato
A spoonful of bran
SUMMER MENU
APPENDICITIS
Just after rising take a tablespoonful of olive-oil and a cup of hot water.
BREAKFAST
A cantaloup
A tablespoonful of wheat bran, well cooked
An egg
A new potato, baked
A glass of water
LUNCHEON
Lettuce or spinach
Boiled onions and carrots
Wheat bran
DINNER
A salad of lettuce, with nuts
Spinach, string beans, or new peas
A potato
Two tablespoonfuls of bran
FALL MENU
APPENDICITIS
On rising one-half pound of Concord grapes.
BREAKFAST
A small portion of whole wheat, well cooked; serve with thin cream
Two egg whites, lightly poached
A tablespoonful of wheat bran
LUNCHEON
Celery hearts
A baked potato
Wheat bran, with cream
DINNER
Bran meal gems
Parsnips, en casserole
Onions, en casserole
A potato
A cup of hot water and a tablespoonful of olive-oil may be taken before each of these meals.
WINTER MENU
APPENDICITIS
BREAKFAST
A cup of hot water
Soaked prunes
Bran meal gems, with nuts
A baked banana
LUNCHEON
Winter squash or stewed pumpkin
A tablespoonful of bran
DINNER
A Spanish onion, en casserole
Carrots or parsnips
Bran meal gems or a potato
(An hour after this meal, drink half a glass of prune juice)
In cases of appendicitis the following articles should be omitted: Tea, coffee, tobacco, all stimulants and intoxicants, white bread, rice, oatmeal, cornbread, sweets and confections of every kind.