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.
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
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
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
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
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
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
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
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.
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.
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.
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
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.
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.
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.
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.
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.
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.
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.
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.
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
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)