MISCELLANEOUS MENUS
Reading edition
SPRING MENU
WEAK DIGESTION (ALMOST INVALID)
WEAK DIGESTION (ALMOST INVALID)
On rising, drink a cup of hot water. Take deep breathing before an open window, and such exercises as the patient is able to perform.
LATE BREAKFAST
Choice of the following:
a Baked bananas—very ripe
b Baked omelet, served very rare (For recipe, see p. 678)
A cup of hot water
LUNCHEON
A cup of vegetable juice from peas or asparagus (See recipe, p. 680)
DINNER
Vegetable juice
Peas or asparagus
A baked potato
As digestion becomes stronger, the quantity of food may be increased, and a puree of carrots, turnips, parsnips, or squash added in limited quantities.
RECIPE FOR VEGETABLE JUICE
Grind vegetables fine, cover with water, cook ten to fifteen minutes, drain off the juice or water and serve.
SUMMER MENU
WEAK DIGESTION (ALMOST INVALID)
On rising, drink two cups of water and eat one very ripe peach. Take deep breathing and such exercises as will not cause too much fatigue.
LATE BREAKFAST
A cup of hot water
Very ripe cantaloup, masticated exceedingly fine
Three or four egg whites, whipped thoroughly; add a dessert-spoonful of sugar while whipping
A baked white potato
LUNCHEON
Vegetable juice (See recipe, p. 1047)
DINNER
Cantaloup or watermelon, discarding the pulp
Summer squash, or purée of tender peas or beans
A cup of vegetable juice
One or two egg whites
FALL MENU
WEAK DIGESTION (ALMOST INVALID)
Immediately on rising, drink a cup of hot water. Take exercise and deep breathing, if possible.
BREAKFAST
A cup of hot water
Two egg whites, whipped, and mixed with a cup of lukewarm milk
One or two small, baked potatoes, eaten with fresh butter
LUNCHEON
A cup of hot water
A large boiled onion
A baked potato
One vegetable, such as carrots or parsnips, put through a colander
DINNER
A cup of hot water
A baked potato
A boiled onion or any other fresh vegetable
Vegetable juice or purée (See recipe, p. 680)
This menu is for the purpose of building tissue. It contains enough carbohydrate matter to give a reasonable amount of fat and bodily warmth, provided it can be assimilated. Eggs are an excellent proteid food, when taken uncooked, whipped with a very little sugar. The number may be increased as digestion improves.
WINTER MENU
WEAK DIGESTION (ALMOST INVALID)
On rising, drink a cup of hot water, and devote a few minutes to deep breathing and such exercises as can be taken.
LATE BREAKFAST
A cup of hot water
Choice of the following:
a An extremely ripe banana, peeled, and baked in a very hot oven
b A baked potato, with butter
LUNCHEON
A baked omelet (See recipe, p. 678)
DINNER
Soup—cream of pea or celery; very small portion
A whipped egg or shad roe
A small baked potato
If the bowels should become slightly constipated, a spoonful of wheat bran, thoroughly cooked, and served as an ordinary cereal, should be taken with both the morning and the evening meal.
The quantity of food should be governed by the condition of the patient as to strength, and as to powers of digestion and assimilation.
BUILDING UP THE NERVOUS SYSTEM
SPRING MENU
BUILDING UP THE NERVOUS SYSTEM INCREASING VITALITY
On rising, drink two glasses of water, eat a little of some juicy fruit, and devote as much time as possible to vigorous deep breathing exercises before dressing. In taking these movements, inflate the lungs to their fullest capacity, and hold the breath for half a minute while executing one or two movements. In this way the cell capacity of the lungs can, in many instances, be doubled. Large lung capacity is of primary importance in cases of nervousness.
Choice of the following menus:
MENU I MENU II
BREAKFAST
Half a cup of boiled wheat, with cream and nuts Two “dead ripe” bananas, baked, eaten with thin cream and three or four Tunis dates (The dates may be omitted, if desired) A cup of sassafras tea, or cocoa Cherries or berries with sugar and cream One whole egg, eaten with a new potato A small portion of wheat flakes, eaten with cream or butter One very ripe banana, with three or four dates, or an equivalent quantity of raisins A cup of sassafras tea, or cocoa
LUNCHEON
One vegetable—choice of boiled onions, carrots, or spinach A baked potato One glass of buttermilk (To be taken in the office) Two extremely ripe bananas, with nuts or raisins Cream cheese with dates
DINNER
A salad, if desired Two of the following vegetables: Asparagus Beans Boiled onions Peas Baked new white potatoes One or two gems made from corn-meal or wheat bran Half a glass of buttermilk A green salad Two of the following vegetables: Beans Peas Beets Spinach Boiled onions An egg, junket, or a very small portion of fish A baked white potato—eat skins and all
About two glasses of water should be drunk at each of these meals—half a glass at the beginning, a glass during the progress of the meal, and half a glass at the close.
These meals are rather liberal, and if there should be the slightest fullness experienced after eating, the quantity should be reduced. The breakfasts are light, and one might add slightly to them if they do not satisfy normal hunger.
Mastication should be perfect. Eating should be very deliberate. Avoid heavy reading or earnest conversation while eating; these disturb the flow of saliva and prevent thorough mastication.
A cup of wheat bran, well cooked, should be taken with the morning and the evening meal about twice or three times a week.
A glass of water and the juice of a sweet orange may be taken just before retiring, and exercises as prescribed.
SUMMER MENU
BUILDING UP THE NERVOUS SYSTEM INCREASING VITALITY
BREAKFAST
A melon or peaches
Two or three tablespoonfuls of nuts
One very ripe banana—red variety
A baked sweet potato
One egg, either cooked two minutes, or whipped with a little sugar and lemon juice
LUNCHEON
One fresh vegetable—beans, beets, or corn
A baked sweet or a white potato
A glass of milk; buttermilk preferred
A melon or very ripe peaches
DINNER
A small green salad, with oil
Lima beans, okra, or corn
A baked potato
Figs, with cream and nuts
SUPPLEMENTARY DINNER
If there is a desire for something salty or more pungent in taste and flavor, the following menu may be used:
Fish or chicken
A potato
A fruit salad
Ice-cream—home-made
If the two-meal-a-day plan is desired, luncheon may be omitted entirely, and the proportions composing the morning meal slightly increased.
FALL MENU
BUILDING UP THE NERVOUS SYSTEM INCREASING VITALITY
Choice of the following menus:
MENU I MENU II
BREAKFAST
A cantaloup or peaches A small portion of boiled whole wheat, with cream Two tablespoonfuls of nuts with cream and figs One egg, either whipped or cooked two minutes One or two red bananas, eaten with soaked prunes and cream A liberal portion of gelatin—very little sugar
LUNCHEON
An ear or two of tender corn A baked sweet potato Nuts and raisins, with cream One fresh vegetable—choice One egg, cooked two minutes A baked potato or baked beans
DINNER
Endive or celery Lima beans and corn Whole wheat bread with butter A cantaloup Fish or lobster—a very small portion A baked potato A fruit salad Corn bread Two egg whites, whipped with a particle of sugar and eaten with gelatin
WINTER MENU
BUILDING UP THE NERVOUS SYSTEM INCREASING VITALITY
BREAKFAST
A very little sweet juicy fruit—winter pears or grapes
One egg, prepared choice
One or two exceedingly ripe bananas, baked, eaten with cream, dates, figs, or raisins
A cup or two of cocoa
LUNCHEON
Any one or two fresh vegetables, such as:
Beans Peas
Carrots Squash
Onions Turnips
A slice of coarse bread, or preferably a baked sweet or white potato
DINNER
One or two fresh vegetables
Choice of eggs or fish; eggs preferred
A green salad
A few nuts
One extremely ripe banana, with cream
Gelatin, with cream
FOR AGED PERSON
SPRING MENU
FOR AGED PERSON BUILDING UP GENERAL HEALTH
First Day:
BREAKFAST
A full glass of cool water
A cup of junket, unsweetened
One whole egg, lightly poached
A very small, baked white potato
A cup of hot water
LUNCHEON
A large, boiled Spanish onion
A very rare omelet or a potato
A cup of hot water
DINNER
Green peas, served in the pod
A boiled onion
Steamed rice
Two egg whites, whipped, served with a glass of fresh milk
Just before retiring, drink half a glass of water, and devote from three to five minutes to some of the exercises shown in Vol. V, pp. 1343 to 1346. Give special attention to deep breathing.
Second Day: Same as the first, slightly increasing the quantity of food, if the quantity named does not seem sufficient.
Third Day:
BREAKFAST
Oatmeal simmered over night
Two extremely ripe bananas, baked, eaten with thin cream
Raisins, nut butter, and cream
LUNCHEON
A small portion of asparagus or green peas, with a baked white potato
A cup of junket
DINNER
Asparagus, green peas, or beans
Fish, lobster, white meat of chicken, or whipped eggs
A potato
From one and one-half to two glasses of cool water should be drunk at each of the above meals, or, if preferred, a cup or two of hot water.
Just before retiring, take vigorous deep breathing exercises.
Fourth Day: Same as the third, varying the menus by changing vegetables or fruits.
Fifth Day: Same as the first, repeating these menus so long as they appeal to the taste and satisfy normal hunger.
SUMMER MENU
FOR AGED PERSON BUILDING UP GENERAL HEALTH
BREAKFAST
Peaches or cantaloup
Corn hominy, with cream
Two glasses of milk
LUNCHEON
Spinach or lettuce
Lima beans or boiled corn
A potato—sweet or white
DINNER
One fresh vegetable—choice
Buttermilk or fish
A potato
Sliced peaches or a melon
Where milk is not prescribed, I would advise drinking from one to two glasses of water at each meal.
Masticate every atom of food to extreme fineness.
FALL MENU
FOR AGED PERSON BUILDING UP GENERAL HEALTH
BREAKFAST
A baked apple or soaked prunes
One extremely ripe banana
Plain wheat, boiled until the grains burst open
A pint of rich milk
Half a cup of wheat bran, cooked
LUNCHEON
A baked potato or baked beans
Cooked spinach or a morsel of anything green in the way of a salad
One fresh vegetable—carrots, string beans, parsnips, squash, or onions. String beans, with a Spanish onion, preferred
DINNER
Vegetable soup
A potato
Carrots, parsnips, or beans
Junket or gelatin
The following are emergency meals which may be taken once or twice a week:
EMERGENCY BREAKFAST
Whole wheat gems
A pint of milk
A cup of cocoa
(Inasmuch as milk, in small quantities, may be constipating, some bran should be taken at this meal)
EMERGENCY DINNER
Choice of the following:
a Tender fish, with baked or mashed potatoes (If something sweet is desired a very simple dessert, such as plain ice-cream, may be eaten)
b Chicken or turkey Mashed or baked potatoes A cup of chocolate
WINTER MENU
FOR AGED PERSON BUILDING UP GENERAL HEALTH
BREAKFAST
A cup of hot water
A few Malaga grapes or the juice of a very sweet orange
Two medium-sized, baked sweet potatoes, eaten with butter
A glass of clabbered milk, or a cup of junket, with very little sugar
A small portion of wheat bran
LUNCHEON
A small quantity of something green—endive, lettuce, or celery, eaten with nuts, oil, and a very little salt
Boiled onions, carrots, or parsnips
A baked potato
A liberal portion of gelatin
A cup of hot water
DINNER
Spinach, or a salad with oil
Turnips, beets, carrots, parsnips—any two of these
A baked potato, with baked beans or rice
A portion of junket, fish, or chicken
A portion of gelatin, with cream—optional
STRENGTH AND ENDURANCE (HEALTHY PERSON)
SPRING MENU
STRENGTH AND ENDURANCE (HEALTHY PERSON)
BREAKFAST
Half a glass of water
Choice of fruit—a small portion
Gems, cakes, or muffins made from coarse corn-meal or bran meal; serve with butter
A red banana, with cream, nuts, and raisins
Milk
LUNCHEON
Peas, beans, or lentils—dried
One green vegetable
Corn bread and butter
Buttermilk
DINNER
Cabbage, celery, lettuce, or romaine, with oil
One or two fresh vegetables—peas, potatoes, etc.
An egg, milk, fish, or gelatin—any two of these proteid foods
Rice, with honey, or raisins with cream, if something sweet is desired
Sufficient wheat bran should be taken to keep the bowels in normal condition.
SUMMER MENU
STRENGTH AND ENDURANCE (HEALTHY PERSON)
BREAKFAST
Peaches, plums, cantaloup, or berries
Steamed corn, scraped from the cob. Recook lightly with whipped egg, stirring constantly
A peeled banana, baked—cream
LUNCHEON
Okra, beets, or eggplant
Salad—tomato, cucumber, and lettuce
Peas or corn
A potato—sweet or white
Note: The salad, with one vegetable, is sufficient if one is not engaged in strenuous work.
DINNER
Salad—green
Rice or corn hominy
One or two fresh vegetables
Buttermilk, junket, or fresh eggs
Cantaloup, melon, or peaches
FALL MENU
STRENGTH AND ENDURANCE (HEALTHY PERSON)
The following menus should be adhered to for about thirty days, choosing such vegetables from the selections named as appeal most to the taste.
Choice of either set of menus may be made; that is, Menu I may be followed by Menu II at noon, returning to Menu I for dinner and so on:
MENU I MENU II
BREAKFAST
Two eggs, cooked very lightly A small portion of boiled rice or whole wheat, eaten with cream and a very little salt A cup of wheat bran, with cream Choice of the following: a Two medium-sized sweet or white potatoes, eaten with butter or cream b Corn muffins, or corn hominy, with either cream or fresh butter Two eggs, cooked two minutes
LUNCHEON
A large, boiled onion A liberal portion of baked beans Gems or whole wheat bread A pint of rich milk Half a cup of wheat bran
DINNER
Choice of two of the following vegetables Carrots Parsnips Beets Stewed pumpkin A boiled white potato Choice—fish, buttermilk, or eggs Half a cup of wheat bran Baked navy or lima beans A baked white potato A green salad—a very small portion One fresh vegetable A glass of buttermilk
If something sweet is desired, plain ice-cream, egg custard, or gelatin may be eaten at either of the evening meals.
From one to two glasses of water should be drunk at each of these meals.
A cup of sassafras tea may be taken at breakfast. See recipe, Vol. III, p. 681.
WINTER MENU
STRENGTH AND ENDURANCE (HEALTHY PERSON)
BREAKFAST
California grapes or soaked prunes
Two eggs—prepared choice
Muffins of coarse cereal meal—butter
LUNCHEON
Corn hominy, with butter
Figs, cream, nuts
DINNER
Bean or pea soup
Whole wheat bread
Turnips, carrots, or onions
Potatoes or rice
Choice of eggs, fish, chicken, buttermilk
Gelatin or junket
Nuts, raisins, or cheese, with hard cracker
MALASSIMILATION AND AUTOINTOXICATION
SPRING MENU
MALASSIMILATION AND AUTOINTOXICATION
Manual labor or physical exercise is almost as important in these conditions as diet, therefore at least two hours during the day should be devoted to labor or vigorous motion of some kind, preferably useful labor, such as wood-chopping or cultivating the soil.
BREAKFAST
A bran meal gem or boiled whole wheat
One very ripe banana, baked in a very hot oven; eat with a very little butter or cream
Half a glass of rich milk
A spoonful of nut-meats
LUNCHEON
One fresh vegetable—choice; or a vegetable salad
Boiled corn, or hominy, with either butter or cream
A small portion of wheat bran
DINNER
A fresh green salad
Any fresh vegetable in season
A new baked potato
One egg, cooked two minutes, or a glass of kuymiss
If there is a slight tendency toward constipation, a tablespoonful of wheat bran should be taken immediately on rising and just before retiring. This may be taken cooked as an ordinary cereal, or uncooked in hot water.
SUMMER MENU
MALASSIMILATION AND AUTOINTOXICATION
Vigorous exercise and water-drinking before breakfast.
BREAKFAST
A melon or a very ripe peach
A banana, with cream and figs—very ripe
A liberal portion of nuts
A glass or two of milk
Note: The nuts should be masticated exceedingly fine.
LUNCHEON
Two fresh vegetables, such as:
Asparagus Eggplant
Beans Okra
Carrots Peas
Corn
A potato, prepared choice, except fried
A small green salad
DINNER
A light vegetable soup
Choice of:
Asparagus Onions
Beans Peas
Beets Spinach
Corn or a baked potato
Very tender fish, game, or chicken, if flesh food or something salty is desired
If the weather is extremely warm, all fat foods should be reduced to the minimum, and an abundance of water drunk both at meals and between meals.
At least an hour during the day should be devoted to moderate exercise and deep breathing.
In all conditions of malassimilation, there is more or less autointoxication. If the diet has been leveled or balanced, the next most important thing is exercise. The best balanced menus will not be effective in removing the causes of these conditions unless there is sufficient time devoted to exercise to create natural hunger.
FALL MENU
MALASSIMILATION AND AUTOINTOXICATION
BREAKFAST
A bunch of grapes (Thoroughly masticate the skins, swallowing the seeds and pulp whole
Two eggs or one glass of buttermilk
A small, baked potato, sweet or white, with fresh butter
A cup of hot water or chocolate
LUNCHEON
One fresh vegetable—carrots, parsnips, squash, or boiled onions
A baked potato
A glass of buttermilk
A cup of hot water
Note: If the occupation is sedative, the milk should be omitted.
DINNER
Cooked spinach or a very small portion of green salad
Fish, chicken, or buttermilk
A baked potato
Boiled onions, or any fresh vegetable
Corn or corn bread
A cup of hot water
Every atom of solid food herein named should be masticated to infinite fineness. Do not overeat; eat slowly and do not engage in animated conversation while eating.
Every morning and every evening, immediately on rising and just before retiring, devote from three to five minutes to vigorous deep breathing exercises. If the bowels are constipated, take a tablespoonful of wheat bran on rising; also a small bunch of grapes and a glass of water. Take a spoonful or two of wheat bran, cooked, with the breakfast and evening meals, and another spoonful in hot water just before retiring.
The quantity of bran taken should be governed by the severity of the condition. When the bowels are once regulated, the quantity may be modified, or perhaps omitted entirely.
WINTER MENU
MALASSIMILATION AND AUTOINTOXICATION
On rising, drink two cups of hot water. This should be followed by vigorous exercise in a thoroughly ventilated room.
BREAKFAST
The strained juice of a sweet orange (Florida seedling preferred)
Two eggs, whipped very thoroughly, to which add one glass of milk and a tablespoonful each of sugar and of lemon juice
Half a cup of wheat bran
LUNCHEON
A liberal portion of baked beans
A cup of hot water or cocoa
DINNER
Carrots, parsnips, squash, or pumpkin—any two of these
Celery or slaw
A very rare omelet, rolled in grated nuts and cream
A baked potato
NO APPETITE
SPRING MENU
NO APPETITE
A very sharp distinction should be drawn between appetite and hunger. Appetite is a cultivated desire expressed through a sense of Craving. Hunger is the normal demand for food, expressed through the salivary glands. Appetite is the desire for liquor, coffee, tobacco, morphin, etc., and for food when one habitually overeats. It is expressed by an empty feeling or craving in the stomach, while hunger is felt only in the salivary glands, and in the region of the throat and the mouth. Appetite weakens the body; hunger stimulates thought and action.
Normal hunger can be produced by limiting the quantity of food below the actual needs of the body, for three or four days, or perhaps a week.
When normal hunger returns, the quantity may be increased, but the combinations should be observed for a week or two.
The following are limited menus composed of foods that will produce hunger after the third or fourth day:
On rising, devote at least five minutes to vigorous deep breathing exercise before an open window, or in the open air. Take a bit of juicy fruit and a glass of water.
BREAKFAST
Cherries or berries (very ripe); neither cream nor sugar
A banana, very ripe, eaten with two egg whites, thoroughly whipped, and a very little thin cream
LUNCHEON
A green salad
One fresh vegetable; peas or asparagus preferred
A new potato
DINNER
A green salad, with nuts
Two fresh vegetables
A whipped egg or a cup of junket
It may be well to omit the noon meal for the first three or four days.
If there is the slightest tendency toward constipation, a tablespoonful or two of wheat bran, cooked, should be taken at both the morning and the evening meal.
A glass of water should be drunk just before retiring, and at least ten minutes devoted to exercise and deep breathing.
As appetite returns, the quantity of food may be increased, and a few heavier articles added, such as coarse cereal for breakfast, and a bit of fish or an omelet for dinner.
SUMMER MENU
NO APPETITE
A cup of water and a very ripe peach or plum followed by vigorous deep breathing exercises, immediately after rising.
BREAKFAST
Melon or peaches, with a very little cream
Tender ear of boiled corn, scraped from the cob, and served with butter or a spoonful of cream
LUNCHEON
Lettuce and tomato salad, with grated nuts and dressing
Corn or beans
DINNER
Cucumber and lettuce salad, with dressing
Summer squash
Lima beans
Melon
FALL MENU
NO APPETITE
BREAKFAST
A cup of hot water
A bunch of grapes or a baked apple, without sugar
One extremely ripe banana, eaten with cream, figs, and nuts
LUNCHEON
A large Spanish onion, boiled
A baked potato (The potato should be made very hot with red pepper)
DINNER
Anything green, in the way of a salad, or a bit of spinach, cooked
A bran meal gem—fresh butter; or a baked potato
One extremely ripe banana, with cream and nuts
A bunch of grapes an hour after eating.
WINTER MENU
NO APPETITE
On rising, take the juice of an orange, a glass of water, and such exercises as have been already prescribed in the Spring Menu.
BREAKFAST
A teaspoonful of olive-oil
A pint of clabbered milk or junket
Half a cup of wheat bran, cooked, served with cream
One egg, either whipped or coddled
LUNCHEON
Soup, either vegetable or cream of tomato
A small piece of a crisp cracker
A tablespoonful of olive-oil
DINNER
Two or three bananas, peeled, and baked in a hot oven; eat with one whipped egg, to which might be added a very little whipped cream
A glass of rich milk
Half a cup of wheat bran
A glass of cool water or a cup of hot water should be drunk at each of these meals, and, as the appetite becomes normal, the egg and the milk products may be increased, and the heavier vegetables, such as sweet potatoes, baked beans, corn hominy, and plain boiled wheat may be added.
ATHLETIC DIET
SPRING MENU
ATHLETIC DIET
An orange or an apple, on rising
BREAKFAST
Plain wheat, boiled
Eggs or buttermilk
Nuts and raisins
LUNCHEON
Lettuce and tomatoes, with oil
Corn bread or corn hominy
Baked beans, with butter
DINNER
Soup—cream of rice or corn
Peas, asparagus, or carrots
A potato
Baked beans or lentils
A red banana, with raisins and cream
SUMMER MENU
ATHLETIC DIET
Berries, melon, or peaches, on rising
BREAKFAST
Three or four whipped eggs; add sugar to taste, and flavor with fruit-juices
A pint of milk
A corn muffin or a small portion of coarse cereal—flaked wheat
LUNCHEON
Fresh corn or shelled beans
Buttermilk
Raisins and nuts
Peaches and cream
DINNER
A small salad
Choice of one fresh vegetable:
Beans Peas Lentils
Corn bread
A sweet potato
Cottage cheese and either raisins or currants
Nuts
Plain ice-cream
FALL MENU
ATHLETIC DIET
Grapes, melons, or pears, on rising
BREAKFAST
Corn hominy or steamed barley; serve with butter or cream
A pint of milk
A red banana, with cream, figs, and nuts
LUNCHEON
Lentil soup
Sweet potatoes, with butter
Whole wheat bread
Dates, cream cheese, and nuts
DINNER
A salad of lettuce, tomatoes, and nuts
Green corn
Onions, en casserole
Rice steamed with raisins; serve with butter or cream
WINTER MENU
ATHLETIC DIET
An orange, on rising
BREAKFAST
Baked chestnuts, with butter
Two or three eggs, whipped; add sugar to taste
A whole wheat muffin
A banana, with dates and cream
LUNCHEON
Baked beans
Milk
DINNER
Soup—cream of pea or corn
Squash or stewed pumpkin
Fish or an omelet
Corn bread, with butter or oil
Ripe olives, celery, nuts, and raisins
The primary purpose of fat in the diet is to produce body-heat. About three ounces of fat will maintain normal heat in the average-sized body for a period of twenty-four hours. The amount of fat taken by the athlete should be governed by exposure and temperature of the atmosphere.
The best sources of fat are butter, nuts, and salad oil.
SPRING MENU
ATHLETIC DIET (CHIEFLY UNCOOKED)
BREAKFAST
Berries or cherries
Three or four eggs, whipped eight minutes—sugar to taste; flavor of lemon or pineapple juice. Add a pint of milk, after whipping
Very ripe bananas, with cream, nuts, and raisins
LUNCHEON
A green salad, with oil
Boiled wheat, corn hominy, or rice
Asparagus, onions, or peas
Nuts, raisins, cream cheese
DINNER
Boiled wheat
Three or four eggs, prepared as for breakfast
Ice-cream, plain
Wheat bran
SUMMER MENU
ATHLETIC DIET (CHIEFLY UNCOOKED)
BREAKFAST
Melon or peaches
A pint of junket or clabbered milk
Two eggs, whipped
Two red bananas, with cream and nuts
LUNCHEON
Two or three ears of tender corn, boiled
One fresh vegetable—peas, beans, or carrots
DINNER
A green salad, with oil and nuts
A baked potato
Corn, peas, or beans
Fish or eggs
A banana, with dates
Melon or peaches
FALL MENU
ATHLETIC DIET (CHIEFLY UNCOOKED)
BREAKFAST
Exceedingly ripe bananas, eaten with nut butter, dates, and cream
Two or three eggs, whipped. Add to each egg a rounded teaspoonful of sugar, and a scant spoonful of lemon juice. Whip thoroughly, and add a glass of milk to each egg
LUNCHEON
Two or three eggs, whipped, into which whip a teaspoonful each of honey and lemon juice; add a glass of milk to each egg
One or two exceedingly ripe bananas, eaten with nut butter and raisins
DINNER
A green salad or celery
A fresh vegetable, cooked—squash, carrots, parsnips, or onions
Baked beans and a baked potato
Sufficient water should be drunk at each of these meals to bring the moisture up to 66 per cent of the whole.
Tender carrots or cabbage, uncooked, may be eaten, with nuts and salt, at both luncheon and dinner.
WINTER MENU
ATHLETIC DIET (CHIEFLY UNCOOKED)
BREAKFAST
An orange or an apple, with olive-oil
Oatmeal or boiled wheat
Three eggs, whipped—sugar to taste; fruit flavor
Cream and nuts, with raisins
LUNCHEON
Corn bread—buttermilk
A banana, with either seedless raisins or currants; cream, and either nuts or nut butter
Milk or chocolate
DINNER
Celery
Baked beans or lentils
Eggs or fish
A potato
Nuts, raisins, and either cream or ice-cream
FOR INVALID CHILD
SPRING MENU
FOR INVALID CHILD—MAKING MUSCULAR TISSUE—REGULATING BOWELS
On awaking, have the child take a glass of water and the strained juice of an orange, or a few cherries or berries; deep breathing in the open air, and such exercises as it is able to endure.
BREAKFAST
(Late)
Cherries or berries—very few
Half a cup of hot water
A heaping tablespoonful of boiled wheat, oatmeal, or rice
A whipped egg, sweetened and flavored to taste
Half a glass of milk
LUNCHEON
Two glasses of fresh milk, taken slowly—half a glass every ten or fifteen minutes
A heaping tablespoonful of wheat bran, cooked, served with cream
DINNER
Vegetable soup
A cup of water
Green peas
New potatoes
Eggs whipped, same as for breakfast—all the child will take; milk, if preferred (If milk is chosen, a tablespoonful of wheat bran should be taken to prevent constipation)
SUMMER MENU
FOR INVALID CHILD—MAKING MUSCULAR TISSUE—REGULATING BOWELS
A very ripe peach or a bunch of grapes on awaking; exercise and deep breathing.
BREAKFAST
Cantaloup or peaches—very little sugar and cream
Whipped eggs, junket, or gelatin—all the child will take of either, or a portion of all
LUNCHEON
Tender corn, scraped from cob, made into a purée; season to taste
Milk and either eggs or gelatin
DINNER
Cantaloup or melon
A pint of milk, with one whipped egg
A spoonful of bran
Deep breathing in the open air just before retiring.
FALL MENU
FOR INVALID CHILD—MAKING MUSCULAR TISSUE—REGULATING BOWELS
First Day: The first thing after rising, give the body a thorough rubbing with a coarse towel or flesh brush, and a gentle massage. Do not use water except on the face and hands.
BREAKFAST
Whip two fresh eggs very fine, adding slowly, while whipping, two teaspoonfuls of sugar, two and one-half teaspoonfuls of lemon juice, and two tablespoonfuls of cream. Add half a glass of milk to each egg and mix thoroughly
At usual breakfast hour begin taking not more than half a glass at first; in ten or fifteen minutes another half glass. Continue taking half a glass every ten or fifteen minutes until the full amount is consumed
LUNCHEON
A small, baked potato
Two eggs, prepared as for breakfast
DINNER
A glass of milk
A baked potato
Bit of any fresh vegetable that appeals to the taste
Drink liberally of water between meals or at meals. Just before retiring, rub the body with a flesh brush, or give it a massage as prescribed for the morning.
Take about one tablespoonful of coarse wheat bran at the beginning of each meal. To keep the intestines thoroughly cleansed is of primary importance. Increase the quantity until the desired result is produced, which should be an action once or twice a day.
Second Day: The same as the first, decreasing the eggs and increasing the milk.
Third Day: The same as the second, slightly varying the menus by increasing the quantity of eggs and milk, if these are agreeable, reducing the other articles correspondingly.
Fourth Day:
BREAKFAST
A glass or two of clabbered milk, slightly sweetened until it is palatable
Wheat bran, cooked
LUNCHEON
Choice of any fresh vegetable, especially such as sweet potatoes, pumpkin, or red banana, eaten with nut butter
A little cream and either dates or figs
DINNER
Fruit and nuts, prepared any way they are palatable
Fifth Day: The same as the first, repeating the diet herein given so long as it is agreeable.
The body should be rubbed with a flesh brush and given massage every morning and evening.
WINTER MENU
FOR INVALID CHILD—MAKING MUSCULAR TISSUE—REGULATING BOWELS
Choice of the following menus:
MENU I MENU II
BREAKFAST
Two egg whites and one yolk whipped rapidly about two minutes. Add two teaspoonfuls of sugar and whip three minutes longer; then add slowly, while whipping, a teaspoonful of strained lemon juice or pineapple juice, and a very little olive-oil. Serve two egg yolks and three whites, if the appetite will accept them Rice boiled until very soft. Put through a colander and make into a thin purée by adding milk; sugar and cream to taste
LUNCHEON
Any fresh vegetable of the sweet variety, such as parsnips, sweet potatoes, squash, or pumpkin. (These may be made into a purée by putting through a colander and adding cream and sugar to taste) A boiled onion A potato—sweet or white Carrots or parsnips, eaten with butter and salt A cup of chocolate
DINNER
One or two fresh vegetables—carrots, parsnips, turnips, or onions, prepared anyway that will make them palatable Clabbered milk with a sprinkle of sugar Purée of rice and one egg prepared as for breakfast (Menu I)
The articles composing these meals should be served in very small portions.
FOR MENTAL WORKER
SPRING MENU
FOR MENTAL WORKER TO INCREASE BRAIN EFFICIENCY
Immediately on rising, take two or three tablespoonfuls of orange juice and drink two glasses of water. If there is a tendency toward fermentation, the orange juice should be omitted.
Exercise in the open air before breakfast.
BREAKFAST
Two eggs, cooked two minutes
A small, baked potato—sweet or white
One glass of milk
A cup of water
LUNCHEON
A large, boiled onion and either green peas or asparagus
A glass of water
DINNER
A small portion of fish
A baked white potato—eat skins and all; masticate thoroughly
One or two vegetables, such as peas, beans, or asparagus
One egg white in half a glass of milk
Half a glass of water
Luncheon should be omitted unless quite hungry.
SUMMER MENU
FOR MENTAL WORKER TO INCREASE BRAIN EFFICIENCY
Choice of the following menus:
MENU I MENU II
BREAKFAST
Peaches or plums Oatmeal, rice, or boiled wheat Two glasses of milk A portion of wheat flakes. (A spoonful or two of wheat bran cooked with the wheat flakes) One whole egg One banana, baked A glass of milk
Note: A few very ripe berries or the juice of an orange may be taken at the beginning of each of these meals.
LUNCHEON
One fresh vegetable A baked sweet or white potato A very small portion of fish Choice of one or two fresh vegetables A glass of buttermilk Corn bread—a very little
DINNER
Choice of two fresh vegetables Two glasses of milk or a small portion of fish Two medium-sized baked white potatoes or baked beans Choice of two fresh vegetables A baked white potato Two or three egg whites Baked peas, beans, or lentils
Every atom of food composing these meals should be masticated to exceeding fineness, and two glasses of water drunk at every meal.
If something sweet is desired, a spoonful of raisins and nuts might be taken at the close of the dinner meal.
FALL MENU
FOR MENTAL WORKER TO INCREASE BRAIN EFFICIENCY
First Day: On rising, take a bunch of grapes (swallow seeds and pulp without mastication), a glass of water, and devote from eight to ten minutes to exercises Nos. 3 and 5. See Vol. V, pp. 1344 and 1345.
BREAKFAST
One or two exceedingly ripe bananas (red variety preferred), eaten with thin cream, raisins or figs, and butter
Two glasses of milk
LUNCHEON
One whole egg, boiled two minutes
Whole wheat, thoroughly cooked; nut butter
Two glasses of milk
Note: If not hungry, omit both the whole wheat and the egg and take from two to three glasses of milk. For gaining weight, this would be preferable.
DINNER
Choice of carrots, squash, turnips, or parsnips
One whole egg, boiled two minutes; or an omelet
Two medium-sized baked white potatoes
One glass of milk
Note: From one to one and one-half glasses of water should be drunk at each of these meals.
If constipated, eat two medium bunches of Concord grapes, swallowing skins, seeds and pulp without mastication. Drink a glass of water and spend from five to ten minutes in active exercise and deep breathing just before retiring.
Second Day: The same as the first, slightly increasing the quantity of food if normal hunger requires it. Bran biscuits may be taken instead of whole wheat if preferred.
Third Day: The same as the first, omitting the egg at dinner time, and substituting a small quantity of fish (smelts preferred).
Fourth Day:
BREAKFAST
A cantaloup
Half a glass of water
A small portion of oatmeal, very thoroughly cooked
Two exceedingly ripe bananas, eaten with figs, cream, and nuts
A cup of chocolate
LUNCHEON
Two eggs—prepared choice
Two medium-sized potatoes
DINNER
A salad with oil and nuts
Corn, beans, carrots, cabbage—any two of these
A potato
Junket or gelatin
Fifth Day: The same as the fourth, with the exception of dinner. At this meal a bit of fish, chicken, or an egg may be eaten.
Sixth Day: The same as the first, repeating these menus for about two weeks, making such changes as the appetite demands in vegetables and fruit only.
WINTER MENU
FOR MENTAL WORKER TO INCREASE BRAIN EFFICIENCY
Eggs, milk, and sugar are the most readily convertible nutrients known to the science of food chemistry. In combination they represent the highest form of the nitrogenous (proteids and the carbohydrate) compounds, therefore to increase physical efficiency one should take as much of these as possible.
If one is under weight, it would be advisable, especially during the cold weather, to take three eggs for breakfast, four eggs with a quart of milk for luncheon, and a vegetable dinner as laid out in Menu II.
Choice of the following menus:
MENU I MENU II
BREAKFAST
A bunch of grapes One very ripe banana with cream and nut butter A whole wheat gem, eaten with one or two very soft eggs Two or three eggs, whipped, to which add a teaspoonful of lemon juice, a teaspoonful each of olive-oil and sugar, and one-half glass of milk to each egg
LUNCHEON
One fresh vegetable A baked potato Boiled onions and a bit of fish A glass of milk or a cup of hot chocolate Two eggs prepared as for breakfast, Menu II
DINNER
Spinach or a bit of salad Clabbered milk or a bit of fish Baked beans or baked potatoes Boiled onions or carrots A cup of chocolate The same as dinner, Menu I, choosing either clabbered milk, fish, eggs, or white meat of chicken
Where as many as four eggs are taken at once, a tablespoonful of cognac brandy will make the yolks more digestible and more assimilable, therefore in curative feeding its purpose is medicinal.
FOR A SCHOOL TEACHER
SPRING MENU
FOR A SCHOOL TEACHER ANEMIA—SLUGGISH LIVER—UNDERWEIGHT NERVOUSNESS
Choice of the following menus:
MENU I MENU II
BREAKFAST
Cherries—sweet Corn bread, with butter A cup of hot water A glass of milk Berries Farina, or oatmeal with cream One whole egg Two cups of chocolate
LUNCHEON
Boiled rice, or corn hominy, with butter or cream. (A spoonful of sugar may be added, if desired) One or two glasses of water A large, boiled onion A baked white potato Corn bread Buttermilk
DINNER
A pint of junket A small piece of corn bread Two or three glasses of milk Half a cup of wheat bran A small portion of fish or chicken A baked white potato Choice of carrots or onions A green salad or a very small portion of spinach may be eaten at this meal, if desired
Drink one or two glasses of water at each of these meals.
If the breakfast has not digested well, the noon meal should be very light. Bran gems or plain wheat bran may be eaten at each meal until the liver is performing its normal functions.
SUMMER MENU
FOR A SCHOOL TEACHER ANEMIA—SLUGGISH LIVER—UNDERWEIGHT NERVOUSNESS
MENU I MENU II
BREAKFAST
A cantaloup Tender corn scraped from cob—lightly cooked A glass of milk; buttermilk preferred One extremely ripe banana, eaten with nut butter, cream, and raisins Peaches or cantaloup Two medium-sized baked potatoes, with butter; eat skins and all Two eggs or two glasses of milk
LUNCHEON
A vegetable salad Tender corn, boiled A green salad One fresh vegetable A bran gem Junket or gelatin
DINNER
A green salad or spinach Choice of two vegetables: Beans Corn Boiled onions Peas A baked potato Choice of two fresh vegetables A baked potato A bit of fish or buttermilk One baked banana, with cream and nut butter
A liberal quantity of water should be drunk at each of these meals.
FALL MENU
FOR A SCHOOL TEACHER ANEMIA—SLUGGISH LIVER—UNDERWEIGHT NERVOUSNESS
On rising, take the juice of one sweet orange
Choice of the following menus:
MENU I MENU II
BREAKFAST
Bran meal gems, with butter Milk A small portion of boiled wheat, with cream One egg, either whipped or boiled two minutes
LUNCHEON
Two extremely ripe bananas, eaten with nut butter and raisins (Cream or cream cheese may be added, if desired) A whole wheat cracker and nut butter A glass of milk, if convenient Two bananas Half a dozen dates Cream cheese An ounce of nuts A cup of milk
DINNER
Boiled onions, and either carrots or turnips A baked white potato A glass or two of milk Spinach or a green salad Baked beans or a baked potato Onions, carrots, turnips, or squash One egg or a very small portion of fish
Immediately after dinner, eat a bunch of grapes and drink a cup of hot water.
If there is a tendency toward constipation, take wheat bran just before retiring.
WINTER MENU
FOR A SCHOOL TEACHER ANEMIA—SLUGGISH LIVER—UNDERWEIGHT NERVOUSNESS
MENU I MENU II
BREAKFAST
Boiled wheat, with cream Two or three glasses of milk One exceedingly ripe banana, with thin cream and nut butter Two glasses of milk One egg
LUNCHEON
Two exceedingly ripe bananas, with cream cheese and raisins
Whole wheat bread sandwiches, with nut butter; nuts or cream cheese, if preferred
DINNER
A green salad
One or two fresh vegetables—choice
A baked potato or corn bread
Half a cup of wheat bran, cooked; serve with cream
If the bowels should act too freely, rice, chestnuts, or sweet potatoes may be eaten liberally with the morning and the evening meal.
LABORING MAN
SPRING MENU
LABORING MAN (LUNCH IN SHOP) UNDERWEIGHT—ANEMIC
BREAKFAST
A baked apple
Boiled wheat or oatmeal
Wheat bran, cooked
Two whole eggs, either whipped or lightly poached
A glass or two of milk or a cup or two of chocolate
LUNCHEON
A pint of milk
Whole wheat bread
Two very ripe bananas, with nut butter or dates
DINNER
A cup of hot water
Choice of two fresh vegetables:
Asparagus Carrots
Beans Onions
Beets Peas
A green salad
A bit of fish
One egg or a glass of buttermilk
A new potato—baked
A spoonful or two of wheat bran
A spoonful of nuts and a few dates may be eaten at each of these meals. They should be masticated very thoroughly.
SUMMER MENU
LABORING MAN (LUNCH IN SHOP) UNDERWEIGHT—ANEMIC
On rising, take two glasses of water, a spoonful or two of wheat bran, and a bit of fruit.
First Day:
BREAKFAST
Two glasses of fresh milk
Two eggs, whipped or boiled
A small dish of whole wheat, cooked
A spoonful of wheat bran
LUNCHEON
Four glasses of milk, with hard crackers
Two eggs, cooked
A spoonful or two of wheat bran
Corn bread
(Drink two glasses of milk an hour before dinner)
DINNER
Two whipped eggs
Two glasses of milk
Two medium-sized, baked white potatoes; eat skins and all
A sauce-dish of wheat bran, cooked
Just before retiring, take two or three tablespoonfuls of wheat bran, in a little water, provided there is a tendency toward constipation; if not, this should be omitted.
Second Day: The same as the first, adding another egg to the morning meal, and a bit of fish to the evening meals.
Third Day: The same as the second.
Fourth Day: The same as the first, and so on for a period of a week or ten days.
FALL MENU
LABORING MAN (LUNCH IN SHOP) UNDERWEIGHT—ANEMIC
The following menus are composed of but few articles; all of them, however, have a specific purpose.
Immediately on rising, drink a glass of water and eat a bunch of grapes, swallowing skins, seeds and pulp. Do not masticate the seeds or pulp.
Choice of the following menus:
MENU I MENU II
BREAKFAST
Melon or pears Two or three eggs, cooked one and a half minutes A portion of whole wheat, boiled or simmered over night; serve with cream A melon or a bunch of grapes Two or three eggs cooked one and a half minutes Two medium-sized baked white potatoes A small portion of wheat bran, cooked
LUNCHEON
Two or three eggs, taken uncooked from the shell, with a little salt Whole wheat bread with nut butter A banana, eaten with either cream cheese or nut butter, and raisins or dates Two eggs Two exceedingly large bananas, with either nut butter or nuts, and dates or raisins
DINNER
Boiled onions, carrots, squash, corn, turnips, or beets—any two of these A green salad or cooked spinach, with egg A very small portion of fish or an egg A liberal portion of baked potatoes Same as dinner Menu I, substituting chicken for the egg or the fish, if desired
From one to two glasses of water should be drunk at each of these meals. Mastication should be very thorough.
In the selection of articles composing the dinner, do not make them too numerous. Three or four things are sufficient.
About once a week take—
One fresh vegetable
A baked potato
One egg
Home-made ice-cream as dessert
The noon meal could consist of three or four eggs whipped with a little sugar, adding a glass of milk to each egg. Place this in a bottle and take a glass every fifteen or twenty minutes, from 12 until 2 P. M.
WINTER MENU
LABORING MAN (LUNCH IN SHOP) UNDERWEIGHT—ANEMIC
First Day: Immediately on rising, drink a glass of water, eat a bit of fruit, and devote from five to eight minutes to exercising and deep breathing.
BREAKFAST
Boiled wheat, with cream and nuts, or nut butter, if convenient; if not, use dairy butter
From three to four glasses of milk (A tablespoonful of ordinary wheat bran at the close of the meal)
LUNCHEON
A pint of milk
A sandwich of whole wheat bread, with nut butter and cream cheese
One or two bananas, with cream cheese, nuts, and dates
DINNER
Celery or a green salad
Carrots and boiled onions
Baked white potatoes or baked beans
A glass of buttermilk
An egg served on a baked potato
It would be advisable to drink a glass of water at the close of each meal, and, just before retiring, to drink another glass of water and to eat a bit of fruit. Take exercises as already suggested.
Second Day: Same as the first.
Third Day: Same as the second, varying the vegetables according to appetite or hunger.
Fourth Day:
BREAKFAST
Two very ripe bananas, eaten with cream and nut butter
Four or five figs, eaten with cream and nuts
Two eggs, very softly boiled, or whipped, if preferred
A potato, if something salty is desired
LUNCHEON
A sandwich, as for luncheon first day
Two eggs
Soaked prunes, or figs, with nut butter or dairy butter
DINNER
Fish, eggs, or chicken
Choice of two fresh vegetables:
Beets Squash
Carrots Turnips, etc.
A baked white potato or baked beans
A cup of thin cocoa or gelatin
A cup of hot water
A bit of fruit, exercise, and deep breathing just before retiring.
Fifth Day: The same as the fourth, slightly increasing or decreasing the quantity of food according to normal hunger.
Sixth Day: The same as the first, repeating the diet until there is a perceptible gain in both strength and weight. It should then be changed or modified so as to prevent the appetite from rebelling against the general plan. These changes may be made by selecting different vegetables and fruits. The heavy or proteid part of the diet should be kept about the same as prescribed so long as the work is strenuous.
DIET FOR COLD WEATHER
DIET FOR COLD WEATHER
BREAKFAST
A cup of hot water
A baked apple or persimmons
An omelet, lightly cooked, rolled in grated nuts and whipped cream
A coarse, cereal-meal waffle or corn bread and butter
A heaping tablespoonful of coarse wheat bran, cooked
(Honey, if something sweet is desired)
LUNCHEON
Baked beans, with olive-oil or butter
DINNER
A vegetable soup
Cabbage, cauliflower, or Brussels sprouts
A lettuce and tomato salad
A potato, corn, or lima beans
Corn bread and buttermilk
Gelatin or junket
Wheat bran
Nuts, raisins, and cheese
DIET FOR HOT WEATHER
DIET FOR HOT WEATHER
BREAKFAST
Melon, peaches, or cantaloup
A whole wheat muffin or a gem
A banana, with raisins, nuts, and cream
LUNCHEON
Peaches, with sugar and cream
An ear of tender corn
A glass of milk
DINNER
A green salad, with nuts
Two fresh vegetables—peas, beans, or corn
Ice-cream or ices—fruit flavor (A melon or a cantaloup, before retiring)
Two glasses of cool water should be drunk at each of these meals.
HOT WEATHER MENU
FOR THE PREVENTION OF SUNSTROKE AND HEAT PROSTRATION
BREAKFAST
Cantaloup
Peaches, or a small portion of berries, without sugar
One or two extremely ripe bananas, eaten with nuts, cream, and raisins
Fresh milk
LUNCHEON
A green salad or spinach
Any fresh vegetable, such as squash, onions, turnips, beets, carrots, or parsnips
A new baked potato—eat skins and all
DINNER
A green salad, with tomatoes and nuts
Two vegetables—corn, peas, beans, or asparagus (The vegetables to be cooked in a casserole dish)
A potato—prepared choice
One very ripe banana, with figs and either cream cheese or fresh cream
SUGGESTIONS FOR THE PREVENTION OF SUNSTROKE
From one to two glasses of cool water should be drunk at each of these meals.
Mastication of every atom should be complete.
Hurried eating is the most prolific cause of fermentation. Fermentation is the cause of intestinal gas, sour stomach and indigestion, also constipation and torpid liver.
Avoid stimulants such as tea, coffee, tobacco, beer, or liquors. These things excite heart activity, which causes excessive body-heat.
Avoid sweets, especially sweet soda-fountain drinks. Sugar is composed largely of carbon, and carbon is one of Nature’s greatest heat-makers.
Confine the diet largely to semi-acid fruits, fresh vegetables, green salads, milk, eggs, nuts, and a very limited quantity of bread and cereal products.
Cereal starch is the most difficult of all carbohydrate matter to digest.
Drink an abundance of pure water at meals and between meals.
Avoid all mixed-up, sweetened and charged water. There is nothing better than plain spring or distilled water.
Do not eat too many things at the same meal. Three or four articles are sufficient.
Avoid meat of all kinds, and eat a very limited quantity of fats.
By all means do not overeat. Every atom of food taken into the body that is not used must be cast off at a tremendous expense of energy. The casting-off process is what we call dis-ease.
Every housewife and mother should know enough about the chemistry of food to avoid serving at the same meal things which are chemically inharmonious.
If these simple laws were observed, sunstrokes and heat prostrations would be almost unheard of.
Summer is the time when Nature is rebuilding and revitalizing all forms of animal life; it is also the time when she is producing all of the material with which to do this building in its best and purest form, therefore summer should be the time when people are at their best. The reason they are not is because they do not understand the simple laws that govern human nutrition.
TO BUILD UP SEXUAL VITALITY
SPRING MENU
TO BUILD UP SEXUAL VITALITY AND MAINTAIN IT
BREAKFAST
Very ripe berries, with sugar
Rare omelet, rolled in whipped cream and grated nuts
Whole wheat bread or boiled whole wheat
Rich milk
Wheat bran
LUNCHEON
Two or three eggs, whipped; add a pint of fresh milk, a dash of sugar, and a flavor of pineapple juice; drink slowly
DINNER
Fish or lobster, broiled
Potato and peas
Junket or gelatin
Nuts, raisins, and cream cheese
Chocolate
Only plain water should be drunk at these meals.
SUMMER MENU
TO BUILD UP SEXUAL VITALITY AND MAINTAIN IT
BREAKFAST
Peaches, plums, or any semiacid fruit
Whole wheat or a coarse cereal, cooked
Whipped eggs or tender fish
A whole wheat cracker
LUNCHEON
A green salad, with oil and nuts
Oysters, crabs, or lobster
A potato or whole wheat
DINNER
Carrots, peas, beans, corn—any two of these
A Spanish omelet or white meat of chicken
A potato
A glass of rich milk
A cantaloup or peaches
FALL MENU
TO BUILD UP SEXUAL VITALITY AND MAINTAIN IT
BREAKFAST
Peaches or cantaloup
Two or three eggs, whipped six or seven minutes; sweeten to taste and flavor with fruit-juice
A cup of junket or gelatin, unsweetened
LUNCHEON
Fish, broiled
One fresh vegetable
A potato
DINNER
Corn and either peas or beans
Fish or chicken
Buttermilk
A potato
WINTER MENU
TO BUILD UP SEXUAL VITALITY AND MAINTAIN IT
On rising, take half a glass of grape juice and a glass of cool water. Devote about fifteen minutes to vigorous exercise and deep breathing. Before eating, take a brisk walk, thinly clad, in the open air.
First Day:
BREAKFAST
Grapes or grape juice
A small portion of plain wheat, boiled very thoroughly; serve with cream
Three fresh eggs (See Fall Menu)
A cup of junket or buttermilk
Half a glass of water
LUNCHEON
One egg, prepared as for breakfast
Two glasses of junket or buttermilk
A liberal portion of gelatin
DINNER
Celery
Broiled fish; young variety—very tender
A baked potato
One egg whipped as for breakfast
Gelatin or junket—a liberal portion
Second Day: Same as the first, reducing—unless the digestion is perfect—the amount prescribed for the noon meal.
Third Day: Same as the second, varying the meals by changing fruits, or by adding another fresh vegetable to the evening meal; but, before adding another article, eat the full amount of proteids prescribed: eggs, fish, and gelatin.
Fourth Day:
BREAKFAST
One or two ripe bananas
Raisins or figs; or nuts or nut butter
Two or three glasses of fresh milk
LUNCHEON
Baked beans or lentils, with olive-oil or fresh butter
Two or three eggs; preferably uncooked
DINNER
Two or three eggs; with two teaspoonfuls of sugar; whip seven or eight minutes; add two glasses of milk; mix thoroughly; drink slowly
Bran meal gems
Half a cup of bran, cooked
Fifth Day: Same as the fourth.
Sixth Day: Same as the first.
Seventh Day: Same as the second, repeating the menus for a period of thirty to forty days, varying them by selecting such vegetables as appeal most to the taste.
If the bowels should become constipated, take half a cup of cleansed wheat bran, cooked, with the breakfast, and, just before retiring, another half cup in hot water.
If possible, spend from two to three hours each day in the open air, taking vigorous exercise. Oxygen is nature’s great stimulant and life-giver.
Eat slowly and masticate very thoroughly.
If there is a tendency toward obesity, sugar should be omitted from the meals entirely.
Proteid foods should predominate in the diet. The following are the most soluble and readily assimilable group of proteid foods suitable for these menus, given in the order of richness and importance:
Eggs Shell-fish Gelatin
Milk Fish Fowl—white meat
Milk products