In the case of fresh fruits, one vieno has been defined as "one large orange" or "six plums," etc. In such cases allowance for the non-edible portion has been made; all weights given in the table consider only the edible portion.
In the case of nuts, the definition of a vieno in so many spoonfuls is fairly accurate. This is done only as an illustration, and not continued throughout the table. The student should use only the second column of the table for rough work, and to help him figure the approximate amount of one vieno.
The third column of the table, which gives the number of vienos or the amount of heat-energy in one pound, is the column to which the student should refer in his work. A pound of food referred to in this column invariably means one pound of the edible portion.
The way for the student to calculate the amount of food in one vieno is to take a pound of the food that he is to use and divide it equally into as many portions as the number in the third column. For example: If one pound of wheat is given as equal to sixteen vienos, the student should weigh a pound of wheat and divide it into sixteen portions, and each of these portions will equal one vieno.
The fourth column of the table gives the approximate nitrogen factor; that is, the percentage of nitrogen by weight in one vieno. This column is to be used for computing the amount of nitrogen in the diet under all ordinary circumstances. The student should take the total number of vienos of each food and multiply this number by the nitrogen factor. The product will be the approximate amount of the nitrogen consumed, expressed in grams. This is the direct method of ascertaining the amount of available nitrogen in food.
If in reading other works, the student finds the amount of nitrogen given in decigrams, he needs only to divide by ten in order to reduce it to this system, as a decigram is one-tenth of a gram. Likewise, protein can be reduced to grams, or decigrams, by a simple process of multiplication and division, as follows: Sixty grams of protein contains practically ten grams (one hundred decigrams) of nitrogen. Divide the amount of protein by six to change protein to the nitrogen unit. That is (Protein ÷ 6) = amount of nitrogen in grams.
The old-fashioned food table gave the amount of protein in per cent by weight, making it necessary to weigh the food, figure the amount of protein by multiplying the weight by the per cent, and then reducing this according to the rule given above. I explain this so that the student may be able to compare results expressed in the old table, with the vieno method, but in all practical work the student should use only this direct method which is much more simple and accurate.
The fifth column of the table gives the weight of one vieno in grams. This adds no new information, but only gives the weight of one vieno in the metric system. It should be used by those who wish to be accurate in their work, or by those who take a scientific interest in their dietary.
The last column of the table gives the actual amount of nitrogen in one vieno of food expressed in grams. This is the accurate figure from which the approximate nitrogen factor for ordinary use has been derived. For example: The actual amount of nitrogen in one vieno of chestnuts is .396. If this number is multiplied by the number of vienos of chestnuts eaten, we would have the actual number of grams of nitrogen consumed. Suppose ten vienos of chestnuts are eaten; we would multiply .396 by ten, which would give us 3.96 grams of nitrogen. For ordinary purposes, I use the nearest decimal, which is .4, and which I give in the fourth column as the nitrogen factor. Those who wish to figure the nitrogen with scientific accuracy should use the figures given in the last column of the table, as in the example I have given.
The Vieno system of food measurement is new, and is intended to give to the practitioner and to the housewife the greatest aid in balancing or proportioning the diet. I have therefore included in the following tables, all classes of foods, many of which I do not recommend or use in my scientific work.
TABLE OF FOOD MEASUREMENTS
DIRECT METHOD OF CALCULATING AVAILABLE NITROGEN IN FOOD
Multiplying the number of vienos (column 3) by the nitrogen factor (column 4) will give the amount of available nitrogen in the various foods, expressed in grams
| 1 | 2 | 3 | 4 | 5 | 6 |
|---|---|---|---|---|---|
| Name of Food | Quantity equaling one vieno *(100 calories) |
No. vienos or amount of heat energy in one pound |
Nitrogen factor | Weight of one vieno in grams |
Grams of nitrogen in one vieno |
| Cereal Foods | |||||
| Barley, pearled | One ounce | 16 | .4 | 27.5 | .37 |
| Bread— | |||||
| Graham | Loaf size,¾ in. thick | 12 | .6 | 37.5 | .59 |
| White | Loaf size, ¾ in. thick | 12 | .6 | 39.3 | .58 |
TABLE OF FOOD MEASUREMENTS—(Continued)
HANDY TABLE
| One pound | = | 16 ounces |
| One pound | = | 453.57 grams |
| One ounce | = | 28.35 grams |
The weight of such foods as meat, fruit, etc., is so nearly equal to that of water that the weight may be calculated from the size, if that is known.
| One cubic inch | = | 16.5 grams |
| One cubic inch | = | about a half ounce |
| One cubic foot | = | 62 pounds |
| One gallon | = | 8 pounds |
| One pint | = | 476.4 grams |
Milk is slightly heavier than water, while oils or fats are lighter.
| One quart of milk | = | 980 grams |
| One quart of olive-oil | = | 876 grams |
| One average egg | = | 50 grams |
| One average olive | = | 6 grams |
| One Vieno | = | 100 calories |
| One decigram nitrogen | = | 13/5 of a gram of protein |
Lesson XV
CURATIVE
AND
REMEDIAL MENUS
CONCLUDED
LESSON XV
Curative and Remedial Menus
INTRODUCTION
Scientific eating consists in selecting the food the body requires according to age, occupation, and climate. These requirements can be supplied with a very few articles. The necessary changes in diet can always be made by varying the proportions. It is possible to select, for each of the four seasons of the year, three or four articles that will contain all the elements of nourishment the body needs, therefore true food science leads one inevitably toward the mono-diet plan; that is, making a meal of only one kind of food. Owing to our inherent desire to sit at the "groaning table" we may yet be a long distance from the mono-diet plan, but the science of human nutrition points with unerring certainty toward simplicity. It should be remembered, however, that one may eat, under nearly all conditions except extreme superacidity all he desires of one or two things—one preferred.
In the light of modern medicine, no food has any specific curative property. Foods become curative only as they remove abnormal conditions, and they will remove abnormal conditions just to the extent that they can be perfectly digested and assimilated, and to the extent that waste matter is thoroughly eliminated from the body. In this way all possible resistance is removed, and Nature will build up the dis-eased and broken-down tissue in obedience to the law of animal evolution. This constructive process we call "curing."
While the menus for each season of the year may seem to vary but little, especially when compared with the conventional omnivorous diet, yet experience has proved that the fewer the articles composing the meal, the better will be the results.
COOKING
SOME IMPORTANT FACTS REVEALED BY MODERN SCIENCE
The object of cooking is to tear down the cell-structure of foods, and to make them more digestible. After the cell-structure is demolished, every degree of heat to which foods are subjected injures the foods instead of improving them.
GRAINS
Grains should be cooked whole. They should be cleansed, well covered with water, and boiled until the grains burst open as in making old-fashioned corn hominy. This will often take from three to four hours' constant boiling.
Cereals prepared in this way are more delicious, more nourishing, and far more healthful than any of the prepared or patented "breakfast foods," while the cost is perhaps about one-eighth or one-tenth of that of the popular patented products.
VEGETABLES
The old or popular method of cooking vegetables is to cover them generously with water and to boil them much longer than is necessary, then to drain off the water, season, and serve. By this process the mineral salts, in many cases the most valuable part of the food, are dissolved, passed into the water, and lost. In this way many excellent articles of food are greatly impoverished and reduced perhaps 50 per cent in nutritive value.
The time vegetables are cooked should be measured by their solidity. As an example, spinach can be thoroughly cooked in about fifteen minutes. In this way some of its elements are volatilized, giving it a delicious flavor and taste, while if cooked in an abundance of water, from half to three-quarters of an hour, which is the customary way, its best nutritive elements are lost by draining away the water, and it is rendered almost tasteless.
COOKING EN CASSEROLE
All succulent and watery vegetables such as cabbage and spinach, beans, carrots, onions, parsnips, peas, squash, turnips, etc., should be cooked in a casserole dish.
Prepare vegetables in the usual manner as for boiling. A few tablespoonfuls of water may be added to such articles as green beans and peas, beets, carrots, cauliflower, onions, parsnips, etc. Cover, and place in an ordinary baking oven until the vegetable is thoroughly cooked or softened. In this way vegetables in reality are cooked in their own juices, rendered much softer, more digestible, more delicious, and all their mineral salts and other nutritive elements are preserved, making them also more nutritious.
RICE AND MACARONI
Rice, macaroni, and spaghetti are exceptions to the above rules. They should be cooked in an abundance of water and thoroughly drained. In this way the excess of starch which they contain is disposed of, and their nutritive elements are better balanced. They are also rendered much more palatable and digestible.
FRUITS
If fruits can be obtained thoroughly ripe, they should never be cooked.
Dried or evaporated fruits can be prepared for the table by soaking them thoroughly in plain water for a few hours, or over night. In this way the green and inferior pieces are exposed and can be discarded. The excess of water can be boiled down to a sirup and poured over the fruit. In this way the fruit-sugar is developed, and sweetening with cane-sugar becomes unnecessary.
Soaking as above described is merely a process of putting back into the fruit the water that was taken out of it by evaporation or dehydration.
It is evident that that part of the fruit which will not soften sufficiently by soaking, to become palatable, was not ripe enough for food.
CANNED FOODS
The average table, especially hotels and restaurants, are supplied largely from canned foods. A process of perfect preservation of foods has never been invented and probably never will be. No matter how well foods may taste, they undergo constant chemical changes from the time they leave the ground or parent stalk until they are thoroughly decomposed. All vegetables, therefore, should be used fresh, if possible.
BUTTERMILK
An excellent quality of buttermilk may be made as follows: Allow sweet milk to stand (well covered) in a warm room until it thickens or coagulates; whip with an ordinary rotary egg beater without removing the cream.
HOME-MADE BUTTER
Sweet butter may be made in a few minutes from ordinary cream by placing it in a deep bowl and whipping with a rotary egg beater.
SUGGESTIONS CONCERNING THE SELECTION
AND THE PREPARATION OF CERTAIN
ARTICLES MENTIONED IN
THE MENUS
THE BANANA
The banana is a vegetable. It is one of our most valuable foods, as well as the most prolific. It will produce more food per acre, with less care and labor, than any other plant that grows.
While the banana grows only in the tropical countries, it is equally as good and useful to people of the northern zones.
Bananas that are transported to the North are cut green, and often immature; that is, before they have attained their full growth. This latter variety should never be used. In their green and unripened state, they are wholly unfit for food, and for these reasons there has arisen a broadcast prejudice against this most excellent article of diet.
HOW TO SELECT AND RIPEN BANANAS
Care should be exercised to select the largest variety—only those that have attained their full growth on the parent tree. If bananas cannot be procured "dead ripe" from the dealer, they should be purchased, if possible, by the bunch, or a few of the lower "hands" can be purchased and left on the stalk. They should be kept in the open air (that is, uncovered), in an even, warm temperature, and the end of the stalk covered with a clean white cloth, or immersed in water, kept fresh by changing daily. In this way the banana will mature, ripen slowly, and be almost as delicious as if obtained ripe from its native tree.
Bananas should not be eaten until they are "dead ripe"—black spotted. In this state, the carbohydrates which they contain are as readily digestible as fresh milk.
BAKED BANANAS
Peel large ripe bananas; bake in an open pan in a very hot oven from ten to fifteen minutes, or until slightly brown.
Baked bananas make a delicious dessert served with either of the following:
a Cream
b Nut Butter
c Dairy Butter
d Both dairy butter and a sauce made by
gradually diluting nut butter with a
little water, until a smooth paste is
formed
Bananas need much mastication, not for the purpose of reduction, but for the purpose of insalivation.
RECIPES
RECIPE FOR CODDLED EGG
Place an egg in a pint cup; cover with boiling water and allow to stand, covered, five or six minutes.
RECIPE FOR UNCOOKED EGGS
Break the number desired into a narrow bowl; add a teaspoonful of sugar to each egg, and a pinch of salt; whip very briskly with a rotary egg beater from five to eight minutes.
To each egg a teaspoonful of lemon juice and half a glass of milk may then be slowly whipped into the mixture, if desired.
RECIPE FOR BAKED OMELET
Whip two eggs very thoroughly for about five minutes; add a dash of salt, a dessert-spoonful each of corn-starch and of heavy cream. Bake very lightly in a small pan.
FISH AND FOWL
SELECTION AND PREPARATION
If we must eat the flesh of animals the young should be selected. It contains more digestible protein, especially albumin, than the old or matured animal, and has had less time in which to become contaminated by unhygienic habits. Both fish and fowl should be baked, boiled, or broiled; never fried.
RECIPE FOR PREPARING GREEN PEAS IN THE POD
After thoroughly cleansing the desired amount of fresh tender peas, unshelled, put them into a covered pot or casserole dish; add a few spoonfuls of water, a little butter and salt, and cook slowly until thoroughly softened; serve in the pod.
The peas may be eaten by placing the pod between the teeth, and then giving it a gentle pull. This strips off the outer coating or pulp, leaving only the thin film of cellulose.
NOTE: The pea pulp, or substance upon the pod, is rich in mineral salts, highly nutritious, slightly laxative, and an excellent aid in the digestion of other foods. It is a better balanced and a more valuable food than the pea.
PUMPKIN
Pumpkin may be made very delicious by stewing or boiling in just enough water to prevent burning. Mash well and put through a colander. Season and serve same as squash, or, prepare as directed, and bake until slightly brown.
VEGETABLE JUICE
Chop fine and boil carrots, peas, asparagus, or any other fresh vegetable from eight to ten minutes in sufficient water to make the amount of juice required; strain and serve.
The tender parts of the fresh vegetable may be thoroughly cooked, put through a colander, and served as a purée.
HOW TO MAKE SASSAFRAS TEA
Crush the bark of the red sassafras root, allowing a piece as large as a silver dime to each cup. Add the quantity of water desired; simmer from five to ten minutes. Drink with cream and sugar.
WHEAT BRAN
Wheat bran is the outer coating of the wheat grain. Chemically, it is pure cellulose, which is insoluble and indigestible in the ordinary digestive solvents of the body.
Wheat bran serves a valuable medicinal purpose in the stomach and in the alimentary tract. When introduced into the stomach, its cell structure fills with water, and it increases from four to eight times its size in its dry state. It excites both stomach and intestinal peristalsis, thereby preventing stomach indigestion, and by carrying the water along down the intestinal tract, it prevents intestinal congestion, or what is commonly called constipation. Wheat bran may be properly called an intestinal broom or cleansing agent.
Man, in the process of preparing his food, has invented expensive and complicated machinery for removing all cellulose and roughness from his diet. He has suffered both stomach and intestinal congestion just to the extent that this refining process has been carried on. Bran puts back into the diet not only what modern milling methods have taken out of it, but that which civilized habits of refining have eliminated from our food. It therefore naturalizes the diet, promotes digestion, cleanses the mucous surfaces of both the stomach and the intestines, and prevents congestion in the ascending colon, which is the primary cause of appendicitis, so called.
BRAN MEAL
Bran meal is the product of the entire wheat, ground coarsely, and mixed with a certain per cent of wheat bran. It makes an excellent bread.
Bread made from bran meal acts on the digestive and the alimentary organs, the same as the pure bran, only in a milder capacity. It also aids the stomach in the digestion of other foods. It is more nourishing than wheat flour, for the reason that it is better balanced, containing all the carbohydrate and the proteid elements of the grain.
Bread made from bran meal is better in the form of gems baked in small gem rings.
This meal requires neither baking powder nor soda, and should not be sifted.
CHOICE OF MENUS
Wherever two menus are given, choice may be exercised, but whichever menu is chosen, it should be taken in its entirety. In other words, do not select articles from one menu and combine them with articles mentioned in another menu. Neither should any article of food be eaten with a particular menu, other than that which is mentioned therein. By observing these suggestions, the proper combinations of food are observed, which is equally as important as the selections.
NOTE: In this volume there are some menus which contain combinations of food classed as No. 3 in Lesson XII, "Tables of Digestive Harmonies and Disharmonies," pp. 609 to 617 inclusive. This is explained by the fact that said "tables" are laid out for the normal person, while the menus were prescribed for the treatment of some special disorder, or for the purpose of removing some offending causes.
NORMAL MENUS
The following menus are intended for those possessing normal digestion and assimilation of food; that is, for those having no digestive disorders.
INTRODUCTION TO NORMAL MENUS
While a majority of the menus composing this volume were prescribed for the purpose of removing the causes of some specific disorder, a vast number of those treated remained under the care of the author long after they had become normal or cured, as the transition from dis-ease to health is usually termed.
Another large number of comparatively healthy persons, recognizing the relation between diet and health, came under the care of the writer for the purpose of having their diet selected, proportioned, and balanced according to age, occupation, and the season of the year.
The excellent results that were obtained, in nearly all such cases, emphasized the importance of giving a set of normal menus for normal people. All the following menus have been tested, under the direction of the author, and have been chosen because they gave the desired results.
SPRING MENU
FOR THE NORMAL CHILD
From 2 to 5 Years of Age
BREAKFAST
- A few soaked prunes, with cream
- A small portion of coarse cereal, thoroughly cooked
- From one to two glasses of milk
LUNCHEON
- A baked potato
- Onions or carrots, well cooked
- Milk
DINNER
- Home-made vegetable soup or cream soup
- Green peas or asparagus tips
- A baked potato
- Milk
SUMMER MENU
FOR THE NORMAL CHILD
From 2 to 5 Years of Age
BREAKFAST
- One very ripe peach
- A small portion of coarse cereal
- A baked sweet potato
- Milk
LUNCHEON
- Cream of rice, bean, or pea soup—home-made
- Whole wheat crackers, with butter
- Milk
DINNER
- A baked potato
- Peas or lima beans
- Whole wheat crackers or bran biscuits
- Milk
FALL MENU
FOR THE NORMAL CHILD
From 2 to 5 Years of Age
BREAKFAST
- Cantaloup or a very ripe peach
- Coarse cereal
- Milk
LUNCHEON
- A baked potato or whole wheat gem
- A coddled egg (See recipe, p. 677)
- Milk or junket
DINNER
- Cream soup—home-made
- Mashed turnips or carrots
- A very ripe banana, with cream and sugar
WINTER MENU
FOR THE NORMAL CHILD
From 2 to 5 Years of Age
BREAKFAST
- A baked apple, with a little sugar
- Cereal—small portion
- Milk
LUNCHEON
- One or two bananas
- Milk
DINNER
- Corn hominy—small portion; thoroughly cooked
- Milk
The articles of food for children ranging from two to five years of age are about the same. The proportions, however, should be administered according to age.
The child from two to three years of age may be given a glass of milk between meals, but should eat a very light dinner, consisting of only two or three articles, while the child from three to five, especially after it has engaged in vigorous play, can, with safety, follow the menus herein prescribed.
SPRING MENU
FOR THE NORMAL YOUTH
From 5 to 10 Years of Age
BREAKFAST
- A banana, with cream
- Milk or an egg
- Corn hominy
LUNCHEON
- A potato, or whole wheat bread, with butter
- Clabbered milk or cottage cheese
DINNER
- Peas, turnips, or carrots
- A potato—sweet or white
- Milk or an egg
SUMMER MENU
FOR THE NORMAL YOUTH
From 5 to 10 Years of Age
BREAKFAST
- A peach
- Milk or an egg
- Boiled rice, with either honey or sugar and
- cream
LUNCHEON
- Tender corn or a potato
- Milk
DINNER
- Vegetable soup or cream soup
- Asparagus or string beans
- Tender corn or a potato
- Gelatin or Junket
- Milk
FALL MENU
FOR THE NORMAL YOUTH
From 5 to 10 Years of Age
BREAKFAST
- Prunes or grapes
- Cereal—a small portion
- Cream
- Milk
LUNCHEON
- Boiled onions
- Rice or potatoes
- Milk
DINNER
- One fresh vegetable
- Milk, fish, or an egg
- Potatoes or baked beans
WINTER MENU
FOR THE NORMAL YOUTH
From 5 to 10 Years of Age
BREAKFAST
- Cereal
- Honey
- Milk
LUNCHEON
- Cabbage or cauliflower
- Potatoes or baked beans
DINNER
- Boiled onions
- Corn bread
- Cottage cheese
SPRING MENU
FOR THE NORMAL YOUTH
From 10 to 15 Years of Age
BREAKFAST
- Dried peaches—stewed
- Oatmeal, or corn hominy, with either cream or butter
- Milk
LUNCHEON
- Rice with rich milk
DINNER
- Potatoes, either sweet or white
- Turnips, asparagus, or peas
- Fish, junket, or an egg
SUMMER MENU
FOR THE NORMAL YOUTH
From 10 to 15 Years of Age
BREAKFAST
- Cantaloup
- A banana or a sweet potato
- Corn cake with butter
- Milk
LUNCHEON
- Tender corn
- Milk
DINNER
- Vegetable soup or cream soup
- Spinach, onions, carrots, peas, beans, asparagus—any two of these
- A potato or whole wheat bread
FALL MENU
FOR THE NORMAL YOUTH
From 10 to 15 Years of Age
BREAKFAST
- A banana, with cream and nuts
- Honey or maple-sirup
- Corn cake
- Milk
LUNCHEON
- Baked sweet potatoes, with butter
- Milk
DINNER
- Carrots, parsnips, or squash
- Potatoes, or corn bread, with butter
- Milk
- Nuts, raisins, and cream cheese
WINTER MENU
FOR THE NORMAL YOUTH
From 10 to 15 Years of Age
BREAKFAST
- Oatmeal or flaked wheat, thoroughly cooked; serve with thin cream
- A baked banana
- Milk
LUNCHEON
- One or two eggs
- Whole wheat bread
- Milk
DINNER
- One or two fresh vegetables
- Boiled rice or baked potatoes
- Gelatin or junket
- Milk
SPRING MENU
FOR THE NORMAL PERSON
From 15 to 20 Years of Age
BREAKFAST
- A very ripe banana with cream and dates
- Plain boiled wheat, or oatmeal, with cream
- Milk
LUNCHEON
- Home-baked beans
- Whole wheat gems
- Milk
DINNER
- Cream or vegetable soup
- Asparagus or peas
- Rice or a baked potato
- Egg custard or ice-cream
- Milk or cocoa
SUMMER MENU
FOR THE NORMAL PERSON
From 15 to 20 Years of Age
BREAKFAST
- Melon or peaches
- One or two eggs with whole wheat gems
- Milk
LUNCHEON
- Fresh peas, beans, or carrots
- Corn or potatoes
- Milk—sweet or sour
DINNER
- Boiled onions, beets, or squash
- Potatoes or lima beans
- Lettuce and tomato salad with nuts
- Bran meal gems
FALL MENU
FOR THE NORMAL PERSON
From 15 to 20 Years of Age
BREAKFAST
- Cantaloup
- Corn cake with maple-sirup, or rice cake with honey
- Milk
LUNCHEON
- Broiled fish
- Baked potatoes
DINNER
- Cantaloup
- Turnips, carrots, spinach, peas, beans, or onions—any two of these
- Corn bread or baked potatoes
- Milk or cocoa
WINTER MENU
FOR THE NORMAL PERSON
From 15 to 20 Years of Age
BREAKFAST
- Soaked prunes
- Rice, or corn hominy, with cream
- Very ripe banana with nuts and cream
LUNCHEON
- Whole wheat bread with nut butter and nuts
- Rich milk
DINNER
- Soup
- Winter squash or stewed pumpkin
- Sweet potatoes
- Celery and nuts
SPRING MENU
FOR THE NORMAL PERSON
From 20 to 33 Years of Age
BREAKFAST
- Cherries or very sweet berries with sugar—no cream
- Cereal with butter
- One or two eggs
- Whole wheat muffins
- Milk or cocoa
LUNCHEON
- Peas in the pod
- Baked potatoes or whole wheat gems
- Buttermilk
DINNER
- Soup
- Asparagus or fresh peas
- Potatoes
- A green salad—optional
- Bran meal gems
SUMMER MENU
FOR THE NORMAL PERSON
From 20 to 33 Years of Age
BREAKFAST
- Cantaloup or peaches
- Coddled eggs
- Whole wheat or corn muffins
- Cocoa or milk
LUNCHEON
- Boiled corn
- Lettuce and tomato salad, with nuts and raisins
DINNER
- A light soup
- One or two fresh vegetables
- Rice or tender corn
- Ice-cream or gelatin
FALL MENU
FOR THE NORMAL PERSON
From 20 to 33 Years of Age
BREAKFAST
- Choice of non-acid fruit
- Two baked bananas with cream
- Whole wheat, boiled
- Nuts
- Milk or cocoa
LUNCHEON
- Home-baked beans
- Lettuce, or celery, with nuts
- Cottage cheese with whole wheat bread
DINNER
- Soup—optional
- Sweet or white potato
- String or lima beans
- Lettuce, or romaine, with nuts
- Whole wheat or bran meal gems
WINTER MENU
FOR THE NORMAL PERSON
From 20 to 33 Years of Age
BREAKFAST
- A very ripe banana with dates, nuts, and cream
- Oatmeal or corn hominy—choice; small portion
- Milk or cocoa
LUNCHEON
- A poached egg or a baked potato
- A glass of buttermilk
DINNER
- Tender fish, broiled
- Baked potatoes
- Lettuce, or celery, with nuts and raisins
SPRING MENU
FOR THE NORMAL PERSON
From 33 to 50 Years of Age
BREAKFAST
- Boiled whole wheat, or hominy, or corn bread
- Two eggs or a bowl of clabbered milk
LUNCHEON
- One whipped egg and a pint of milk
- A whole wheat cracker or a baked potato